Raman and Vegies (individual serving) – adapted from BiggerBolderBaking.com
Either use packaged ramen and add dried vegetables to the water before adding noodles or make your own from this recipe. This can be made in mugs in the microwave or in pint jars and put in a thermal cooker or just multiplied in a pan on the stove. For each pint or large mug add the following:
1 ½ cup chicken, beef, or vegetable broth
2 Tbsp. dried vegetables
2 Tbsp. small thin noodles
4/4 tsp chili sauce
1 Tbsp. soy sauce
½ tsp dried onion or green onion if you have it
Put ingredients together. Heat until noodles are tender. This can be taken with you in a thermos or cooked in a microwave in a mug or wide mouth pint jar. *If you have a little bit of leftover meat, it can also be added.
Spam Saucers
Canned meat such as spam, bologna, or ham
Mashed potatoes to make six servings
Cheddar cheese (hydrated)
Make mashed potatoes either like the ones used for shepherd’s pie the first week or from potato pearls from the home storage center. Slice spam, canned bologna or canned ham so that you have large rectangles, circles, or squares. (When not using spam the slices are oval or round and look more like a flying saucer when finished.) Place slices on a baking sheet. Place a large scoop of mashed potatoes in the center of each slice. Top with cheese. Bake in the oven until the spam is well heated and the cheese is melted. If making in a frying pan, lightly brown meat on both sides. Then add warm potatoes and top with cheese
Orange-pear and pineapple Jell-O
Using a package of orange Jell-O make as directed and add canned pears, pineapple, and mandarin oranges before setting. *You can use the juice from the fruit instead of water, or drain the fruit and use the juice for a drink or in place of the liquid in baking.
Breakfast Burrito
*If you do not have tortillas, use the recipe from last week to make some. Large ones work the best for wrapping a burrito, so make the balls of dough twice as large.
Hydrate dried hash browns. Mix powdered eggs according to directions. Add in anything you want like dried onions, peppers, or tomatoes (add just a little more water or hydrate these first). If you choose to, you can use canned meat like spam, ham, or bacon or TVP. After hash browns are hydrated drain them well. Using enough oil that they will not stick to your pan, start the hash browns cooking. Add the meat and dried vegies you have chosen when they are about half done. Last add the eggs. Warm tortillas. When eggs are done put this filling into the tortillas and fold them.
Mix and Match
Choose from things you have on hand. Granola bars, beef jerky, pudding cups, trail mix, nuts, crackers or cookies, pretzels and individual peanut butter tubs, dried fruit and fruit leather…
Pumpkin Soup
15oz can of pumpkin
15oz can of pears
1 tsp garam masala
Dump pumpkin and pears, including juice together. Add gerham masala and blend. Heat and serve.
*Garam Masala is a spice blend from India. I especially like it with squash and sweet potatoes. If you don’t have this blend you can mix the following so that you have something close.
1T cumin
1 ½ tsp coriander
1 ½ tsp cardamom
1 ½ tsp black pepper
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
Cinnamon Stack Biscuits – from Mormon Country Cooking
2 cups sifted flour
3 tsp baking powder
½ teaspoon salt
½ tsp cream of tartar
3 Tbsps. sugar
½ cup shortening (or coconut oil)
3 Tbsp. milk powder
2/3 cup water
¼ cup (1/2 stick) butter, melted
¼ cup sugar
1 Tbsp cinnamon
Heat oven to 425° In large mixing bowl sift together flour, baking powder, salt, cream of tartar, milk powder, and sugar. Cut in shortening until mixture forms coarse crumbs. Add water all at once; stir until dough forms a ball. Turn out onto lightly floured surface; knead gently 4 or 5 times. Roll dough into a rectangle 16 X 10 inches. Brush with melted butter; sprinkle with mixture of cinnamon and sugar. Cut lengthwise into 5 2-inch strips. Stack the strips; cut into 12 pieces. Place cut side down into 12 greased muffin tins. Bake 12-15 minutes.
*If you don’t have use of an oven in a crisis, roll the dough like you would cinnamon rolls and cut. Bake in a large Dutch oven.
4 Bean Salad
15oz can of green beans
15oz can of yellow wax beans
15 oz can of red kidney beans
15oz can of garbanzo beans (chick peas)
2 Tbsp. dried onion flakes
2 Tbsp. dried green pepper (crushed if freeze-dried)
Hydrate onions and green pepper by covering with water and letting stand. Open, drain, and rinse beans. Make the following dressing. Combine all ingredients and let marinate for 24 hours before serving for best results.
Dressing
¼ cup vegetable oil
½ cup vinegar
¾ cup sugar
1 tsp salt and pepper
Provident Particulars 