Long Term Food Storage sticker facts

Ever opened a case of #10 cans or found a random can with a missing or faded label. Then thought to yourself, "I wonder what surprise is inside or how to prepare it?

Well I can't help you decide what is inside. However, I can help with how to prepare it or what the serving size and nutritional facts are of that product.

Below are the stickers that go on those can from a church cannery near you. 

Are YOU Prepared?

Rice Pudding

What's in Your food storage?

If you are like most people you have lots of rice.

That just seems like a smart no brainer thing to store (if your family like rice that is).

So I got to thinking. I have tons of rice, and the husband Loves rice pudding.

So off to the Internet to find an easy rice pudding recipe.

 

So guess what's in my oven right now?!

How to Make Rice Pudding

It just doesn't get much easier then this...

Ingredients:

• 6 tbsp. white rice (use regular long grain or basmati)
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp cinnamon (optional)
• 1 cup raisins (optional)
• 4 cups milk
• 2 cup water
• 3 tbsp butter

Instructions:

• Preheat oven to 350° F.
• Combine all ingredients in a 2-quart baking dish.
• Bake, uncovered, for 2 hours, stirring once during cooking.
• Serves 4 - 5

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Here is another good idea for those nights when you had some left over rice from dinner. Or maybe you were just smart enough to make extra for this very recipe. Either way, you win!

Easy Rice Pudding Recipe

Ingredients

• 3 C white rice, cooked (I make extra whenever I make rice, just so I can make pudding)
• 3 C milk (1% works here, so does soy or almond milk - you don't need whole milk for this)
• 1/2 C granulated sugar
• 2 Tbsp. brown sugar
• 1 Tbsp. butter
• 1 tsp. good vanilla
• 2 tsp. cinnamon, divided

Directions

1. In a medium sized saucepan with a lid, combine cooked rice, milk, white & brown sugar and butter.
2. Cook at a low simmer for 20-25 minutes until most of the liquid is absorbed.
3. Remove from heat and stir in the vanilla and 1 tsp. of cinnamon mix well, but gently
4. Pour into a serving dish that can go in the fridge and sprinkle the second teaspoon of cinnamon on top as a garnish.

Dinner by Jared and Kim

DINNER!

 

Now here is a PERFECT food storage dinner idea.

What makes this even BETTER is that it was created by a young Utah boy.

I found it on this blog http://www.provident-living-today.com/cheesy-beans-rice-casserole.html

So go ahead and check it out. All credit and praise  go to Jared.

 

Cheesy Beans & Rice Casserole

by Jared
(Utah)

Jared Holding His Casserole

       This is one our family's favorite pinto bean recipes. This is Jared's creation.

He made it all by himself.

Ingredients:

• 4 cups cooked rice
• 4 cups refried beans (two 16 oz. cans)
• 6 eggs
• 3/8 cup wheat flour
• 1 small can of green chilies
• 2-3 cups cheese

Preheat the oven to 375°F.

Layer 1 Spread approximately 4 cups of cooked rice on the bottom of a 8" x 11" baking dish.

Layer 2 Next spread approximately 4 cups of refried beans on top of the rice. You can use homemade pinto beans or refried pinto beans from a can.

Layer 3 Mix the eggs, flour, and green chilies together and pour the mixture over the beans.

Layer 4 Sprinkle the cheese on top of the egg mixture.

Bake uncovered for 30 minutes.

Optional - Sprinkle diced fresh tomatoes on top of the casserole when it comes out of the oven.


Here is one more to try using real food storage, from the same website...

Macaroni & Cheese (Kraft style)

by Kim Wengreen
(Mendon, Utah)

1 c. macaroni
1/2 t. salt
2 T. powdered milk mixed with 1/4 c. hot water OR 1/4 c. milk
4 T. butter powder mixed with 3 T. water OR 1/4 c. butter
1/3 c. cheese powder

Boil macaroni with salt until tender; drain, but don't rinse.

In the meantime, blend together milk and butter mixtures.

When pasta is cooked and drained, add milk, butter, and cheese powder and mix well. Serve hot.

Half Cup Dinner

Last week I experimented with a last minute idea while I was home from work during lunch time. I thought that attempt tasted pretty good. So I attempted it again and this time kept track of exact amounts and made a picture log to share...

I think I need to name it,

 Half Cup Crock Pot Meal

you'll see why soon enough.

I gathered all the dry beans I had along with white rice and wheat.

A REAL Food Storage Meal!

Here they are all together.

1/2 cup black beans

1/2 cup pinto beans

1/2 cup white beans

1/2 cup white rice

1/2 cup white wheat

I rinsed them all and then dumped them into my crock pot.

 Then on top of that I added:

1/2 cup catsup

1/2 cup barbecue sauce

1/2 cup brown sugar

1/2 cup dried onions

1 can of chunk pineapple with juice

1 can diced tomatoes with juice

SEE

 Then I added 8 cups of water and stirred it up real good.

 I only had 5 hours to let it cook because I needed to be to Y.W. so we ate.

 We enjoyed it with a couple of whole grain tortillas and decided we were full.
Oh ya, I also added a pint of hamburger that I had in storage to bulk it up. So nice to have that option.

After we ate I turned it to low and left for Y.W.

after another 3 hours I tried another cup of it and it was even better.

The first time I made it I added a cut up bell pepper @ 15 minutes before eating and that was really good too.

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Here is a recipe I found that would work well with our long term dry beans.

Emy's chili

2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper

optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips

Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.

Great as a main course, with nacho's or as a dip.

*This serves as a complete protein because of the beans and rice.

Just a few ideas to get ya thinking about what to do with BEANS.