Food Storage Recipe - Easy Beef Stroganoff Soup

 This takes the best of beef Stroganoff and makes it a delicious soup.

NEED 

2 cups water 

1 1/4 cup uncooked medium egg noodles

1 pound ground beef

1/2 teaspoon garlic pepper blend

1 jar beef gravy

1 2.5 ounce jar of sliced mushrooms , drained

1/2 cup sour cream

Bring the water to a boil in a medium saucepan.

Add the noodles and cook until tender.

DO NOT DRAIN

In another skillet cook the ground beef and garlic pepper blend until the beef is browned, thoroughly cooked, and broken up. 

Drain the ground beef very well.

Add the beef mixture, gravy, sliced mushrooms , and sour cream.

Cook until heated through.

Serve with some bread.

Food Storage Recipe - Slow Cooker Broccoli Soup

This is so yummy! Great with a sandwich or bread sticks.

Slow Cooker Broccoli Soup

1 10 ounce package of frozen chopped broccoli or use freeze dried broccoli.

3 cups of milk

2 cans of condensed cheddar cheese soup

1 cup of loosely packed frozen shredded hashed brown potatoes or freeze dried

1 small onion or equivalent of dehydrated or freeze dried onions

Break up the broccoli and combine with the milk , soup, potatoes, and onion in your slow cooker. Stir it up too mix it together good. Cover this and cook on low for a few hours. SERVE!!

The Prepper's Pocket Guide: 101 Easy Things You Can Do to Ready Your Home for a Disaster

Food Storage Recipe - Pinto Bean Fudge

I just now heard of doing this and think that it sounds very interesting and good for you. I have 25 pounds of Pinto beans in my food storage. This would be a great new way to use them.

Pinto Bean Fudge

1 cup of cooked pinto beans, mashed

1/4 to 1/2 cup of milk

3/4 cup of melted butter

1 Tbsp vanilla

3/4 cup of baking cocoa

2 pounds of powdered sugar

Put your soft pinto beans in a food processor and mash them until they are real smooth. Add the mashed beans with the melted butter, vanilla, and cocoa. After that’s all combined, add the powdered sugar. You can also add about a 1/2 cup of chopped nuts or so. Combine everything together really good until it is all blended. Spread the fudge mixture into a well buttered 9x13 pan. Then put it in your refrigerator. That’s where you’ll have to store this fudge or it will get too soft. Cut it into pieces and eat.

The Prepper's Pocket Guide: 101 Easy Things You Can Do to Ready Your Home for a Disaster

Food Storage Recipe - Baked Chicken & Rice

This is a great recipe that you could even use your left-over turkey from Thanksgiving in. Yummy way to use all of it up. It also uses the canned soups and mix that you should have plenty of in your food storage.

Baked Chicken & Rice

1 Box of long grain and wild rice mix

1 14 pound of chicken or left-over turkey - can also use canned chicken , like Keystone. etc.

1 can of Progresso vegetable classics creamy mushroom soup

1/3 cup of water

Heat your oven to 350. Lightly oil a casserole pan or use cooking spray. Evenly spread the rice in the bottom of the pan and sprinkle about half of the seasoning mix onto that. Arrange the chicken , turkey, or whatever over the rice and then sprinkle the rest of the seasoning over that. Pour the can of soup over this and the water . Cover tightly with foil and put in oven . Cook until rice is tender.

The Prepper's Pocket Guide: 101 Easy Things You Can Do to Ready Your Home for a Disaster

Food Storage Recipe - Chicken Pasta Chowder

 

Yummy chowder for a quick meal. 

NEED:

1 package of pasta accents frozen vegetables

1 can of ready to serve chicken broth (16 oz)

1/2 cup of water

1 can of evaporated milk (12 oz)

1 tablespoon cornstarch

1 canned chicken (12.5 oz)

In a large pot combine the frozen vegetables with pasta, broth , and water.

Bring to a boil, then reduce to low. 

Cover and simmer for about 5 minutes or until the vegetables are tender. 

Stir occasionally.

In a small bowl mix the milk and cornstarch very well. 

Add the milk and chicken to the soup.

Cook and stir over medium heat until bubbly and thickened.