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Post by horseyrider on Jul 24, 2015 16:07:43 GMT
You know your kitchen is a little uhh, different. You don't buy hard pink tomatoes at the grocery, and you avoid processed food unless you processed it yourself. You eat seasonally, and you put your own food by. This way you get food preserved at it's peak of quality to enjoy all year.
That means that most of the time, you likely eat out of your own pantry. Your freezer, your canned goods, your root cellar. Pantry meals are special. They don't require last minute trips for some exotic weirdness, and are perfect for the homestead micro-economy. You already have all the things....
Pantry fatigue is a real issue. A person can begin to feel murderous if they have to eat scrambled eggs One. More! TIME!!! We can easily get stuck in a rut. I was figuring that if we share some of our pantry meals, you know, the ones we cough up with whatever we have on hand, that we can find some new and interesting meals to help stamp out pantry fatigue while still maintaining our homestead thriftiness. Especially welcome are the odd ones you created yourself, your own concoctions, and the go-to ones your family really enjoys.
So if you keep it on hand and you can whip it up with just a little planning ahead (thaw it, rehydrate it, etc), what do you make with your stuff?
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Post by Deleted on Jul 24, 2015 16:50:19 GMT
That is everything we eat. Last night I went out and picked a zucchini and 2 big green onions. Sliced both, half as much onion as zucchini. Chopped it with the little ring chopper, added an egg, mixed well, 1/3 cup flour and corn meal, some of our Mrs. Dash mix. stirred good, put in fry pan with a good dab of butter and fried on high heat for 2-3 minutes, turn. In a small pot with 2 TBS of boiling water and butter, 3 thin cabbage slices, separated, the other onion cut in rings and quartered, 3 small carrots sliced into very small sticks and some fresh Italian herbs, steam 3-4 minutes on high. Done, plate, pour butter sauce in pan over cabbage mix. Dinner. Later we had dessert, fresh raspberries, mashed, a little honey drizzled over, 1/2 frozen, whipped into sorbet....James
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Post by Deleted on Jul 24, 2015 17:15:06 GMT
Here, pantry meals are in the off season. So many, such good food. Meats fresh, frozen and smoked. Fish. Winter time all the eats are made from food that is "put up". No 3-4-5 course meals here, we put things together, varied so we get good nutrition but not really "meals" per say. We are not meat, potatoes, rice and bean people. We don't eat meat meals, meat is used for flavoring, except fish. Lots of fresh dairy, vegetables, fruits, nuts and "stored" meats, nuts and dried fruit mixes. Pemmican, Jerky....James
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Post by okiemomof3 on Jul 24, 2015 20:28:41 GMT
i like to keep stuff on hand for cuban black beans and rice - this can be cooked and be eating within 25 minutes.
i always have canned chicken on hand, so most of the meals i can make with the canned chicken i keep on hand: chicken and dumplins, chicken noodle soup, chicken enchiladas, chicken pot pie, shredded chicken tacos/nachos. when i have lots of leftovers of things like celery, carrots, etc. i can up what i call "soup starter" and is basically chicken stock with bits of celery, carrots, onions, etc. and i just can it according to the longest canning time for the ingredients i put in there. it has come in very handy lots of times.
I usually put up some bbq'd meatballs, so another quick supper would be dumping a jar into a pan, sticking in the oven along with a small cookie sheet with some canned and drained quartered potatoes, seasoned with whatever floats my boat the time for some good oven "fried" potatoes, putting a saucepan on the stove with a jar of green veggie (peas or beans). some homemade bread and butter to round it all out.
another go to meal when i need a quick meal or don't feel like cooking is to take a jar of stew meat, jar of potoes, and jar of carrots. dump it all, simmer it a bit, and then thicken....pot roast in 15 minutes.
for desserts, i try to always keep on hand the fixings for a dump cake or brownies, or a chocolate sheet cake. so, in times of needing a dessert in a hurry, i know i always have those three to fall back on, cuz i keep the fixin's for at least 3 desserts of each of the three i listed.
i also always have on hand stuff to make indian tacos.
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Post by horseyrider on Jul 24, 2015 21:10:58 GMT
You folks have some awesome ideas! I really appreciate the inspiration, and I can imagine others will enjoy some fresh ideas too.
Okiemomof3, what are Indian tacos? Us northerners are curious.
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Post by Homesteader on Jul 24, 2015 21:15:44 GMT
There is a member and I can't recall who - she makes "Pot Roast In A Jar", by canning chunks of beef, onions, potatoes, carrots, all together. As I recall she just layers it in quart jars. Instant pot roast dinner for one! I just think that's so cool.
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Post by okiemomof3 on Jul 24, 2015 21:32:03 GMT
You folks have some awesome ideas! I really appreciate the inspiration, and I can imagine others will enjoy some fresh ideas too. Okiemomof3, what are Indian tacos? Us northerners are curious. Here is a link to an old blog of mine with the recipe and pictures: Indian tacos This is before we moved out to our land and before we started our homestead-in-progress So nowadays i make this but i use my own home canned beans and tomato products and salsa. I really like to make this after i make a good ol' pot of beans and cornbread, the leftover beans make great indian tacos. Another thing, is i do make mine soupy, as the fry bread really is good for sopping up the juice I always make a ton of the fry bread because it is so great heated up and served with honey for breakfast or snacks. I also never buy buttermilk. i either sour my own milk or i use the buttermilk powder. Normally though i just sour my own milk. In some areas, it is called Navajo tacos, but that tribe makes their fry bread differently than i do. it is more thin and more crispy, whereas mine (we are Quapaw) is a bit thicker. You will find indian tacos served at all the pow-wows, places will do fundraisers and sell them for like 10 dollars a plate. It is a very inexpensive meal (based mainly with beans, and the meat, as much or as little, can be added) and it easily can be made to feed a crowd.
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Post by terrilynn on Jul 25, 2015 12:19:30 GMT
There is a member and I can't recall who - she makes "Pot Roast In A Jar", by canning chunks of beef, onions, potatoes, carrots, all together. As I recall she just layers it in quart jars. Instant pot roast dinner for one! I just think that's so cool. I am the one who cans the "Pot Roast In A Jar" and thank you it is a really handy thing to have on the pantry shelf. I cook mostly from my pantry, I am not one to run to the store for every little thing. I am the queen of substituting things, and have come up with some of my best dishes when I am scrounging in the kitchen. I like to keep canned chicken on hand. It makes excellent chicken and noodles (chicken, chicken broth thickened and seasoned for gravy, cooked noodles or whatever pasta you have and peas and carrots) I make the same thing except I skip the noodles and make mashed potatoes, or skip the mashed potatoes and make a really runny biscuit dough (like drop biscuits) and pour them over the top and bake in the oven until they are done....kind of like dumplings. I also use that canned chicken for chicken salad, or put it in potato salad (using home canned potatoes). I have also drained the chicken broken it up with a fork and mixed bbq sauce into it. then I topped a pizza crust with it and added shredded cheddar cheese if I had it. If no cheese then skip the pizza crust and have on buns or wrap in homemade bread dough like a hot pocket. Homemade bread dough can be made from pantry ingredients and you can make a pizza crust from it, or cinnamon rolls, or bread. I try to keep cream cheese in the house, it keeps a long time in the fridge and I use my food processor to mix it with homemade jam for spreading on homemade bread or biscuits. We have our own ice cream maker and I keep evaporated milk in the house and it makes excellent homemade ice cream. You can just substitute it for the cream or you can google recipes. I tried canning broccoli (in chicken broth) and while it is very mushy it makes an excellent broccoli cheese soup, using cheese powder or canned cheese, or a potato, broccoli, cheesy soup. You can use canned potatoes or instant potatoes to make this. I have also made mac and cheese using canned or powdered cheese, of course chili, or goulash are staples around here too. I also can beef and make that into beef and noodles, beef stew, or drained and bbq sauce added for sloppy joe type sandwiches. I also fry up burger, then can it dry and you can use this in any recipe calling for cooked burger. If I have tortilla chips in the house I make cheesy burger dip.....cooked hamburger, cheese sauce (like velveeta or cheese whiz, and chili or taco seasoning, then we dip with tortilla chips. If I have tortillas I simply add cooked rice and some form of beans refried or pureed canned or cooked, and we wrap in a tortilla. I make another taco filling by cooking lentils, rice, beef broth, cumin, chili powder, salt and pepper in the crock pot until it is soft and wrapping in a tortilla, this is good with or without cheese. Ok I will stop now........sorry to get carried away
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Post by speckledpup on Jul 25, 2015 14:52:45 GMT
terrilynn
Please continue to be carried away.
You gave me several ideas for meals, would love to see some more.
Becky
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Post by terrilynn on Jul 25, 2015 23:54:04 GMT
lol You asked for it! You can take a can of chicken and mix it with box of stuffing mix(mixed according to pkg directions), a can of cream of chicken soup, and a can of corn (drained) or a pkg of frozen broccoli. Bake at 350* for 30 minutes. Top with shredded cheese if you have it and return to oven to melt, but its good without cheese too. When I double the recipe I use both vegetables.
You can make a meatloaf and use a cookie scoop to make meatballs and bake 350* for 30 min. Drain and top with: 2 dashes soy sauce 1 1/2 cup brown sugar 15 oz tomato sauce 1 tsp mustard 1/2 cup apple cider vinegar
pour over the meatballs and bake 45 min more--serve with sauce over rice
Or I can my own homemade sweet and sour sauce: 3 cups coarsely chopped red, yellow, or orange bell pepper 3/4 cup cider vinegar 3 1/2 cups white sugar 1 box sure-jell saute peppers and vinegar until peppers are soft. measure sugar and set aside. Add sure-jell to peppers and vinegar, stir until boiling. Stir in sugar and bring to full rolling boil - boil for 1 minute stirring constantly. Ladle into jelly jars (I use quarts--and I make quite a bit of this in the summer!) Process in boiling water bath-jelly jars 15 minutes. I cook chicken and beef in this as well as meatballs and its good with rice. My kids like it as a dipping sauce for homemade chicken nuggets.
This is a quick fall back when there is nothing handy to eat, or for a fast breakfast its called Apple Schmarran: 1/4 cup flour salt 2 eggs 2 tsp sugar 2/3 cup milk 1 med apple - chopped and peeled (I use canned pears when i have no fresh apples)
mix and fry in 3 TBL butter. DOnt stir too often as it should be nicely browned on all sides. serve with cinnamon and powdered sugar sprinkled over top.
Leftover rice with butter and brown sugar makes a good snack or quick breakfast.
I also make what I call a breakfast casserole. I scramble some eggs, for 6 eggs add about 1/4 cup milk, throw in whatever leftover potatoes I have (even french fries work in this) or just cooked potatoes (canned work well) left over meat--sausage, ham, smokie links, bacon, whatever you have that is already cooked and cheese. I have used cheese sauce, velveeta or shredded cheese. I bake covered in a cake pan at 350* 30 min or until center has set.
Another egg dish is baked eggs....6 eggs broken into a pie plate or shallow baking dish. Then make a white sauce (butter, flour, milk, thickened) and add some cheese and mustard, and salt and pepper to taste, cook until cheese is melted, pour over eggs in baking pan. Then I take a crust or 2 of bread and break it into chunks until the top is pretty well covered with it. Bake 350* for 30-35 minutes until eggs are set. Good with toast.
Cube about a cup of velveeta and add about 3 hard cooked eggs, chopped, then add some leftover ham cubed, or leftover cooked sausage, I have even used hot dogs diced fine, add a little onion powder, garlic powder and enough mayo to make it creamy, I have also used cream of chicken soup when I was out of mayo. Mix it up and put it on buns and wrap each sandwich in foil. Bake 325* approx 30 min (depends on how big your buns are)
sloppy joes with cooked spaghetti is good too.....especially when your out of bread.
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Post by horseyrider on Jul 26, 2015 17:42:12 GMT
Woohoo!!! I KNEW! there'd be some really creative cooks here! You folks are giving me all sorts of ideas! This is the sort of relief from pantry fatigue that will help all of us!
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Post by mamakat on Aug 1, 2015 16:59:42 GMT
Pantry fatigue is a real issue! This thread is a good idea.
I put up lots of canned turkey and broth from the carcass when it goes on sale around the holidays. I make all the same things with it that okiemomof3 mentioned with her canned chicken. Including the "soup starter" One meal I make with it that you didn't mention is chicken a la king (i never have pimiento or mushrooms so I just leave it out). I add curry if I have it and serve it over rice. My crew of 5 guys love it.
I also make a big pot of meaty ham bone, green beans, and potatoes boiled together for a bit. Then can quart jars of this for nights when I need a quick meal.
For snacks I make hummus with my pantry stores we eat with crackers or vegetable. I have found a great recipe for easy homemade soft pretzels that I have make frequently. I am going to include the recipe because it is so good:
4 tsp active dry yeast 1 tsp white sugar 1 1/4C warm water 110F/45C Mix together and let stand until creamy about 10 minutes
Mix together 4C flour 1/2c sugar 1 1/2tsp salt 1T oil then add yeast mixture. Knead until smooth. If mix is dry add 1T of water to it at a time till pliable. Place in a large oiled bowl and turn to coat w/oil. Cover with plastic wrap or wet towel and let rise until double.
Preheat oven to 400F/230C. Grease two baking sheets
In a bowl dissolve 1/4 C of baking soda with 2 C of hot water set aside. When risen, divide dough into 12 equal pieces. roll each into a rope and twist into a pretzel shape. Once all dough is shaped, dip each pretzel into the baking soda/hot water mixture and place pretzels on baking sheet. Sprinkle with Kosher/course salt or cinnamon sugar mixture. Bake about 8 min until browned.
Meat is so expensive these days and my budget is frugal so I am always looking for a new way to use beans. Here is one for you that makes the beans feel more like a meat.
Black Bean Burgers 3C cooked black beans (I am sure you can substitute with other beans, Black ones give it a more hamburger appearance) 1 tsp salt 4-5T oil 1 med onion 1/2tsp granulated garlic or 2 cloves 2 large eggs 1 1/2C coarse bread crumbs 1 1/2tsp liquid smoke 3/4tsp lemon pepper 1/4tsp red pepper flakes
Cook onions in 3T oil over medium heat until translucent. Remove from heat. In a blender or food processor , puree beans. Mix puree with rest of ingredients. form into 8 patties.
On a griddle heat 1-2T oil over medium heat. Cook patties until they start to crisp on the edges. Serve on buns and top like hamburgers. They really look similar to regular hamburger patties. You could probably leave out the liquid smoke and they would still taste good.
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Post by mamakat on Aug 1, 2015 17:06:02 GMT
Oh forgot to say I like your idea okiemomof3 of canning up meatballs. I haven't tried that one yet. I think I am going to take terrilyns (Thanks) idea of the sweet and sour sauce and can with meatballs. I will try your pot roast in a can idea too if I can get some beef at a good price or bag a moose this year. Kat
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Post by okiemomof3 on Aug 3, 2015 12:35:51 GMT
Those are some good ideas!
I forgot to mention i also have canned up Salisbury steak with onion slices and mushrooms in wide mouth jars and i used my regular recipe and i just didn't thicken the broth. i just dump it out into the skillet and let it simmer 15 minutes and then mix up a slurry of a bit of water and cornstarch or flour and thicken it up when serving. It has come in super handy! I am just careful to make sure when forming my patties that they will fit in the wide mouth jar.
One other thing i can up, which a lot of people haven't eaten is pork verde which we eat in burritos mixed in with some refried beans. It is super easy to make. Warning - it does NOT look appetizing but it is so tasty! You can take any type of pork you like, i usually use pork steak or any leftover pork loin chops, and dice them up into small bite sized pieces. brown in skillet and then dump in a jar of salsa verde, i like the Herdez brand, (to can this mixture, you just heat up and then put into jars and process as you would meat 75 minutes pints/90 minutes quarts) to make fresh, you simmer 15 to 20 minutes covered. Then, you add in a can of refried beans and stir and heat. add in 2 cups of your choice of cheese, i like either a colby jack or a sharp cheddar and stir until melted. make some taco rice and serve in a tortilla burrito style. It is so yummy!
I love to keep some of the pork verde on hand canned up, because while it is heating up and simmmering you can be making the rice (and even the tortillas if you make from scratch) and you have easily a less than 30 minute meal and the leftovers are even better!
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Post by Homesteader on Aug 4, 2015 16:08:33 GMT
Last night, after a tiring day, I made up a delicious potato and chicken salad, made it early enough to chill. It's just the two of us. One quart of home canned new potatoes, cut up a bit, one pint of home canned chicken, drained. Then of course miracle whip, mustard, fresh sweet peppers, fresh cucumber, spices.......it was so refreshing.
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Post by terrilynn on Aug 10, 2015 0:56:53 GMT
I was talking to my aunt about this thread and she told me she used to make a sandwich filling out of canned beef, drained boiled eggs, chopped- sweet pickle, chopped and onion, chopped then she would mix it all together with mayo and chill. She said she salted the top of the filling after it was spread on the bread, right before she topped it with the other slice of bread. I thought it sounded pretty good, I am going to try it soon.
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Post by horseyrider on Aug 10, 2015 2:17:05 GMT
I was talking to my aunt about this thread and she told me she used to make a sandwich filling out of canned beef, drained boiled eggs, chopped- sweet pickle, chopped and onion, chopped then she would mix it all together with mayo and chill. She said she salted the top of the filling after it was spread on the bread, right before she topped it with the other slice of bread. I thought it sounded pretty good, I am going to try it soon. Terrilynn, what kind of canned beef do you believe she was talking about? Just plain ol' chunks of roast in a jar? Or something like hash?
My DH would like anything that would go down easy, and mayo in sandwiches really helps the swallowing.
I'm loving this thread! So many great ideas!
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Post by terrilynn on Aug 10, 2015 2:44:51 GMT
She taught me how to can beef so I am going to say just cubed and packed in the jar raw with some salt, no added liquid. She did say to break it up with a fork before mixing with the mayo though.
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Post by horseyrider on Aug 10, 2015 10:44:53 GMT
That makes sense, Terrilynn. I have some canned beef I can use to try this. It sounds sort of like a beef version of chicken salad or tuna salad.
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Post by oldmania on Aug 10, 2015 10:53:40 GMT
My favorite pantry meal has always involved salmon patties,
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Post by terrilynn on Aug 10, 2015 13:53:47 GMT
Yum salmon patties.....my mom used to make them, and I haven't had them in years...she used crushed corn flakes as the filler and I never could make them as good as she does, maybe its time I tried again?
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Post by okiemomof3 on Aug 10, 2015 15:03:16 GMT
that is one of my go-to meals when i want something fast, easy, and simple. it's a comfort food to me also When my son was much smaller, he loved spongebob and i called them crabby patties so he would eat them, LOL. I always serve them with mac and cheese and peas
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Post by mythreesons on Dec 17, 2016 22:31:59 GMT
I have many home canned meals in a jar or to turn into meals.
Taco meat Meatloaf Sauce w/hamburger Chili Chicken soup Pork cubes in bbq seasoning Chipotle beef Beef in a wine sauce Orange chicken Chicken and gravy in a jar Bourbon chicken Hamburger Chicken Corned beef London broil strips/chunks Chicken broth
Lots of home canned sweets;
Peach pie filling Blackberry pie filling Strawberry pie filling Blueberry pie filling Cherry pie filling' Apple pie filling
Danish cherry sauce Various home canned jams
Freezer meals already cooked (homemade)
Meatballs Breaded fried chicken strips Chicken Marsala Swedish meatballs Pepperoni in sauce French onion soup swedish meatballs in sauce Split pea and ham soup Hamburger soup Sausage w/peppers & onions Pizza dough Strawberries in sugar (ready for strawberry shortcake) Mushrooms that I sliced then sautéed in a little butter let cool and put in freezer bags so whenever I need them I have them.
I make many foods from scratch but some are brownies, pancake mix, beer bread, molten chocolate cake mix, granola, rice a roni that I put into canning jars and vacuum seal so just need to mix in wet ingredients.
I make my own seasonings like taco, fajita, Italian, ranch,onion soup mix, Cajun seasoning, poultry seasoning, chili seasoning, flavored olive oil also make my own vanilla extract, apple cider vinegar, kahlua, blackberry brandy.
Soon I want to can turkey, ham, BBQ pork, sausage that I'm going to ground myself, beef stroganoff, glazed carrots and potatoes.
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Post by terrilynn on Dec 20, 2016 1:27:35 GMT
Would you care to share your Bourbon Chicken recipe for canning? Thanks!
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Post by Skandi on Dec 20, 2016 13:02:14 GMT
The only recipe I use that would fit with the ingredients I see others listing is this. Tinned pizza 1 tin tuna 1 tin sweetcorn 1 tin tomatos one not tinned onion cheese whatever herbs/garlic/etc you like on pizza flour a little oil salt Use the onion, tinned toms and spices to make a pizza sauce. Heat the oven to it's maximum temp, and preheat a tray or pizza stone. Mix flour with a little oil, salt and enough water to make a soft dough and roll it out to about 3/16ths (half a CM!) Put the rolled out dough into the hot oven, it will puff up nicely in around 3-5 minutes. Pull it out top with the sauce, tuna, sweetcorn and cheese. Back into the oven for 3-4 minutes done The whole thing takes 20 minutes or so, depending on how watery the tomatos were. mythreesons, reading your list makes me hungry!
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Post by tenbusybees on Dec 20, 2016 14:02:18 GMT
Feeding 12 people and loathing shopping, just about every meal I make is a "pantry meal". In addition to most of the already mentioned meals, another favorite here is Mexican Lasagna. I make it with canned hamburger, canned pinto beans that I made into refried beans, oven-ready lasagna noodles, shredded cheese, and a few quarts of salsa...sour cream, black olives, and jalapeños too, if that's your thing. Pour a bit of salsa in the bottom of a deep baking pan, layer just like regular lasagna (noodles, beans, beef, cheese, salsa, repeat). Bake at 350F for an hour or so or until done. Top with sour cream, black olives, and jalapenos slices (or you can just do more shredded cheese) and bake about 10 more minutes. Let stand about 10-15 minutes before serving. Enchilada Casserole (we love tex-mex food!) is basically the same as above but with canned chicken and tortilla chips. I mix the chicken with cream of mushroom soup, taco seasonings, and salsa and then do the layers and bake. Mmm, salmon patties! Another favorite. I use crushed saltines as the filler and the breading.
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Post by tenbusybees on Dec 20, 2016 14:08:44 GMT
There is a member and I can't recall who - she makes "Pot Roast In A Jar", by canning chunks of beef, onions, potatoes, carrots, all together. As I recall she just layers it in quart jars. Instant pot roast dinner for one! I just think that's so cool. I am the one who cans the "Pot Roast In A Jar" and thank you it is a really handy thing to have on the pantry shelf. I cook mostly from my pantry, I am not one to run to the store for every little thing. I am the queen of substituting things, and have come up with some of my best dishes when I am scrounging in the kitchen. We call it "beef stew". Stir in a little flour and heat up, paired with some hot biscuits...that's good eatin's.
You and I cook just about the same. I tell people in the event of a crisis don't come to us because we don't have food, just ingredients.
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Post by terrilynn on Dec 20, 2016 15:59:07 GMT
I am the one who cans the "Pot Roast In A Jar" and thank you it is a really handy thing to have on the pantry shelf. I cook mostly from my pantry, I am not one to run to the store for every little thing. I am the queen of substituting things, and have come up with some of my best dishes when I am scrounging in the kitchen. We call it "beef stew". Stir in a little flour and heat up, paired with some hot biscuits...that's good eatin's.
You and I cook just about the same. I tell people in the event of a crisis don't come to us because we don't have food, just ingredients.
I too get the random comment about people showing up at my house if "anything" happens. I like your come back.....because that's what we have here too....ingredients!!
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Post by terrilynn on Dec 20, 2016 16:04:05 GMT
Feeding 12 people and loathing shopping, just about every meal I make is a "pantry meal". In addition to most of the already mentioned meals, another favorite here is Mexican Lasagna. I make it with canned hamburger, canned pinto beans that I made into refried beans, oven-ready lasagna noodles, shredded cheese, and a few quarts of salsa...sour cream, black olives, and jalapeños too, if that's your thing. Pour a bit of salsa in the bottom of a deep baking pan, layer just like regular lasagna (noodles, beans, beef, cheese, salsa, repeat). Bake at 350F for an hour or so or until done. Top with sour cream, black olives, and jalapenos slices (or you can just do more shredded cheese) and bake about 10 more minutes. Let stand about 10-15 minutes before serving. Enchilada Casserole (we love tex-mex food!) is basically the same as above but with canned chicken and tortilla chips. I mix the chicken with cream of mushroom soup, taco seasonings, and salsa and then do the layers and bake. Mmm, salmon patties! Another favorite. I use crushed saltines as the filler and the breading. MMM Mexican lasagna..I am going to try this.....we do a lasagna out of leftover chicken and gravy....I layer the uncooked noodles with the gravy and chicken....any cheese we have in the house is fair game....I have used leftover nacho cheese and I have used cream cheese.....sour cream is good too. I have also slipped a layer of leftover stuffing in on occasion too. Put it together the night before in a cake pan, then bake the next day. 350* covered with foil for an hour.....then uncover and go another 10-20 min or so....If I have shredded cheese I add it to the top before returning to the oven.
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Post by mythreesons on Dec 21, 2016 0:21:56 GMT
TerriLynn~
I got the recipe from the new Ball canning book...pot roast in a jar recipe is also in this cookbook.
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