Food Storage Recipe - Crockpot Brown Beans

Pinto beans are the most common bean in the USA and are often eaten whole or refried which makes them a great filling for burritos. Eating beans is a good source of fiber and protein and doesn't contain fat, sodium, or cholesterol. A half of a cup of beans is about 120 calories. They are filling and a great alternative to eating meat.

Dry beans will keep indefinitely as long as you store them in a cool dry place. The longer you keep them their nutritive value and flavor will decrease over time. It takes a long time to cook beans, and you should soak the beans first to shorten the cooking time.



NEED:

1 lb bag of pinto beans

6 cups chicken broth (water)

1 ham hock

1 onion

4 garlic cloves

Salt and pepper to taste

Beans out of a bag need sorting through for rocks or other debris that could come up. Basically, you look through the beans and pick out anything that doesn't look like a bean. Then you wash them well. If you want them to cook fast, presoak them first. I cook my beans in a Crockpot, so I never use the presoak method. Once sorted and cleaned I put in 6 cups of water or chicken broth in the Crockpot. Put in the beans then cut up the onion and mince the garlic and add to the Crockpot. Add in the ham hock or whatever meat you season the beans with. I sometimes use smoked turkey as a healthier alternative. Season the beans with salt and pepper. I let the beans cook several hours on low inside the Crockpot; about 4 to 6 hours since I like the meat to fall apart. While the beans are cooking, you can make some hot buttered cornbread to serve alongside the beans. The great thing about Crockpot's is you don't have to constantly watch your food. You add the ingredients and go watch TV, read or write a book. When the beans are ready grab a bowl full and enjoy the warm cornbread.

Food Storage Recipe - Cereal Candy

This is something to make to take to holiday parties. Everyone loves it and it goes super fast , so make a lot of it.

NEED:

1 cup of sugar

1 cup of Karo light corn syrup

1 1/2 cup of peanut butter

2 tablespoons of pure vanilla extract

9 cups of corn cereal squares (corn chex)

Line a cookie sheet with wax paper and set it aside.

In a large cooking pot or dutch oven combine sugar and corn syrup.

Bring it to a boil.

Remove from heat and add the peanut butter and vanilla.

Stir in the cereal.

Drop by teaspoonfuls onto the cookie sheet.

Let it set up.

Enjoy.

Food Storage Recipe - Tuna-Mac Salad

I love any type of salad. This one is a recipe that my grandma gave me a while ago and I make it a lot. I always make a lot , but it is easy to half this recipe so it only makes 8 servings.

NEED:

2 16 ounce packages of macaroni

1 8 ounce of sour cream

1 pack of ranch salad dressing mix

salt and pepper to taste, just a pinch

2 cans of italian flavored diced tomatoes

1 medium cucumber, chopped

1 small green pepper, chopped

1/4 cup of chopped onion

2 6 ounce cans of well drained tuna

Cook the macaroni. Rinse it in cold water.

In a large bowl combine the sour cream, dry salad mix, salt and pepper.

Stir in the undrained tomatoes, cucumber, green pepper, and onion.

Gently fold in the tuna.

Add the macaroni and toss together until well coated.

Cover and chill a few hours.

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Food Storage recipes - Chicken Pot Pie

Easy to make and tasty!

NEED:

2 9 ounce packages of chicken strips. I get the bagged, already cut up ones by Tyson.

1 16 ounce bag of frozen peas and carrots

some chopped onion. I do this to our taste. Which is about half an onion.

3 cans of cream of chicken soup

1 cup of flour

1 cup of milk

3/4 cup of mayonnaise

Preheat your oven to 350 degrees.

In a large bowl combine the chicken, peas and carrots, and onion. Stir in the soups and mix together.

Pour into a lightly greased large baking dish.

In another bowl stir together the flour, milk, and mayo.

Pour that mixture evenly over the filling.

Bake for about an hour, or until the top is golden.