Rainy Day Foods
Fall is in the air! And you know what that means—it’s hunting season! Some folks take their camper and stay out in the woods to hunt while others go out early in the morning and return home once it gets dark. Either way, it’s very hard to know when the hunter will return for a meal. He could come back for a lunch, or he may just stay out until dusk. A hunter needs something to keep them warm and have enough protein to keep his energy up throughout the hunt. Wouldn’t it be nice to have a hot cooked meal ready for him when he gets back? But that is almost impossible to do! It will either be overcooked by the time he gets back or he’ll have to wait almost an hour to an hour and a half for the meal to cook...but with a little prep time and the help of Rainy Day Foods, we can help your hunter eat a warm, hearty meal at his convenience throughout this hunting season.
First off, let me introduce you to Rainy Day Foods Signature Meats. They come in beef chunks, ground beef, turkey, boneless chicken, and pork. This canned meat is hormone-free, REAL meat that can be stored from 3 to 5 years on a shelf unopened. Because it is real meat, you do need to refrigerate any leftovers and treat it as you would any other meat once opened.** The great thing about this canned meat is that it is precooked and ready to serve! Just think of the prep time that saves you!! Between thawing out the meat and then cooking it, that’s almost a half hour saved! Knowing that, it brings so much more possibilities to meal planning when you’re enjoying the great outdoors.
For this first meal, we’ll focus on Rainy Day Foods Signature Meats Boneless Chicken to make Barbeque Sandwiches for our mighty hunter’s hot meal.
This recipe is very simple and quick!
Start by laying out a sheet of aluminum foil, roughly a foot and a half, then squirt desired amount of bottled BBQ sauce onto a sheet of aluminum foil. I used roughly 1/3 of a cup.
Next open the can of chicken and drain its natural juices out. Then stir the chicken just enough to shred the meat chunks into strips. Scoop out desired amount of chicken onto the BBQ sauce and top with another squirt of BBQ sauce. Remember, any leftover Rainy Day Foods Signature Meats Boneless Chicken needs to be refrigerated and treated just like any other meat once opened. Here, there are roughly 6 scoops of chicken and 1/6 of a cup of BBQ sauce.
Fold up the aluminum foil so all seams are on top.
Place in the fridge or ice cooler until ready to eat. Once ready, just warm it up for 15-20 minutes in the oven at 350 Degrees on a pan (just in case any juices come out) or on top of some coals from the fire or on the grill with a lid on at medium heat. Then serve on a bun or on top of some potato chips.
One can of Rainy Day Foods Signature Meats Boneless Chicken along with 1½ cups of BBQ sauce will make 10-12 medium sized sandwiches.
**If you have any questions about the Rainy Day Foods Signature Meats feel free to call us at 1-800-847-0465 or send an email to firstname.lastname@example.org
Make sure to watch for our next meal idea!
We’ll have a new Hot Meals for Hunters blog featuring a different meat each Tuesday and Friday all September long!!
Contributed by Angelia Kunz
Now that you have begun your food storage plan with the essential grains, it is time to add additional staples to the list. These staples include beans, legumes, rice and pasta. These are great staples to include in your food storage supply because of their long shelf life. Stored in an air-tight container (such as cans or buckets), these items will store 20 to 30 years when kept at a cool, dry temperature.
Beans and legumes are an important food storage item. They are an excellent source of fiber, starch, minerals and some vitamins. Beans have an average of 22 percent protein and contain almost all of the essential amino acids. With the large variety of beans and legumes that are available, these are a great way to add variety to your food storage.
Rice is also an excellent addition to your food storage supply due to its versatility and its high caloric value. Rice is high in starch and fiber, low in sodium and is a good source of protein. White rice will store up to 30 years when stored properly. Due to the natural oils found in brown rice, it is not recommended for long term storage since the oils may go rancid.
Pasta is a versatile and affordable product that is great for long term food storage. With carbohydrates that provide energy and essential nutrients in the form of fiber, vitamins and minerals, pasta is an inexpensive way to include nutritional items in your food storage supply.
Beans, legumes, rice and pasta are an affordable way to add versatility to your food storage as well as providing great nutritional value. From salads to casseroles to soups, there is sure to be a healthy meal on hand the whole family will enjoy – such as this delicious chili recipe. It’s a great way to warm up on a cold day!
Mom’s Sweet Chili
2-3 cups dry red or kidney beans
1 lb. hamburger, browned (with the onion)
Small can of tomato sauce
1 quart of stewed tomatoes or tomato juice
Salt and pepper (dash for seasoning)
3 tsp chili powder (more to taste for personal preference)
½ cup sugar
Cook the beans until they are tender, rinsing the beans before cooking. Drain some water from the beans before adding additional ingredients if needed. Brown the hamburger and onions and add to the beans. Add ½ cup sugar, salt and pepper, a small can of tomato sauce and the tomatoes or tomato juice, and 3 tsp. of chili powder seasoning (more if preferred to taste). Let simmer for about a half an hour.
To prepare in a slow cooker: soak beans overnight. Drain if desired. Combine all ingredients in the slow cooker and cook until beans are tender.
A delicious chili on a cold day!!
Labor day weekend--the final weekend of summer has come and gone. School is back in session. The final three-day vacation of the season has just finished up, and everyone’s back home. For us, what better way to spend our last summer vacation than to go camping. To celebrate our last night away from reality, we made our all-time favorite camping dessert—Dutch Oven Peach Cobbler!
When you go camping around here, it’s very hard to know what the weather is going to do, let alone how warm or cold it’s going to be, especially at nights! With that in mind, it’s difficult to bring along fresh fruits. So, we keep a #10 can of Rainy Day Foods Freeze-Dried Sliced Peaches in our camper. They’re real peaches that can be eaten as is or reconstituted with water to their natural physical state. You can even add them as is to your cereal or granola for a little extra flavor.
For Dutch Oven Peach Cobbler, you’ll need butter, a white cake mix, and peaches. **We made the 4-6 serving recipe**
We start by reconstituting the freeze-dried sliced peaches. It’s very simple really—you just take the desired amount of freeze-dried sliced peaches, put them in a bowl, and add a little bit of water. For this recipe, we dumped 6 cups of freeze-dried peaches into a bowl, and added 2 cups of water.
Then repeat this cycle:
stir a minute, set a minute; stir a minute, set a minute. Do this until the peaches are back to their natural physical state, but make sure to stir gently so you don’t mash the peaches.
Next, take ¼ cup (4 tablespoons) of butter and grease the bottom and the edges of your Dutch Oven. Leave any leftover butter in the pan.
Dump the peaches into the Dutch Oven
Then top with half a bag of white cake mix & spread evenly with a fork
Next, slice up ¼ cup (4 tablespoons) of butter into thin slices,
and then place them evenly on top of the white cake mix
Put the lid on and cook on low heat for 25-30 minutes.
You’ll know it’s done when the cake mix starts to turn golden brown,
but don’t go over 30 minutes or the peaches on the bottom could start to burn
It’s best served warm with vanilla ice cream or cool whip!
Contributed by Angelia Kunz
September is National Preparedness Month and food storage is a major component of preparedness along with emergency supplies and non-food items. Having a supply of food can bring great peace of mind in times of economic hardship as well as those times of natural calamity. One of the staples of food storage is grain.
Grain is an excellent food storage item with a long shelf life when stored properly. In air-tight containers and at a cool, constant temperature grains can store up to thirty years. Grains are rich in protein, fiber, antioxidants, b-vitamins and other trace minerals. It is recommended that adults have three servings of grain daily. Grain as part of a healthy diet can help reduce the risk of heart disease, type 2 diabetes, obesity and certain cancers.
There are many varieties of grain. Among this list are wheat, spelt, kamut, amaranth, buckwheat, triticale, millet, oats, barley, rye and others. There is certain to be a grain that you will like and that will help fill your dietary needs.
Hard red and hard white wheat are some of the most popular grains and are used by many in bread baking. This is a recipe for Whole Wheat Bread using freshly ground Hard Red or Hard White wheat – or a combination of both.
WHOLE WHEAT BREAD
Grind 8-10 cups wheat. Using the hottest tap water measure and add crushed vitamin C. In the mixing bowl add the water to the oil, honey, and lecithin. Mix in 4 cups flour. Sprinkle yeast over top and let stand 5-6 minutes until bubbly. Add salt and 4-6 cups more flour and mix for 10-12 minutes. Dough should be smooth and elastic. Dough should pull away from sides of bowl. Dough should be moist and may be sticky. Adding too much flour will cause dry cracking bread. *Dough is thoroughly developed when you can pull off a small piece and stretch it to form a paper thin sheet.
Shape into loaves and place in well-greased bread pans. Let rise until double in size. Bake at 350 degrees for 30-35 minutes. Temperatures and times will vary. Remove from pans and cool. Yields 5 medium loaves.
So, with recipe in hand, you can start off National Preparedness Month by adding a variety of grains to your food storage supply and take another step towards your Preparedness goal!
Here it is August already and we are starting to enjoy some of the fresh vegetables from our garden. We seem to wait impatiently for the day that we can pick peas and eat them while sitting under a tree. If you are like me and love to grow a garden, you might want to consider Rainy Day Foods Endless Garden Seed for next year. One of our favorite ways to eat garden vegetables is with a white cream sauce. It is one of those recipes that has been passed down from generation to generation. Here is the recipe:
6 Tablespoons butter over low heat. (You could also use 6 Tablespoons of Butter Powder mixed with approximately ¼ cup of water.)
3 cups milk or 4 tsp. instant milk powder mixed with 3 cups water
Heat to boiling, stirring constantly. Boil and stir 1 minute.
6 cups cooked vegetables (I used peas, carrots, and new potatoes). You could use Rainy Day Foods Freeze Dried Garden Peas, Carrot Dices, or Mixed Vegetables. If you don’t want to mess with the sauce then you can use Rainy Day Foods White Cream Sauce Mix.
This is a recipe that you can enjoy no matter how you fix it. Everything tastes delicious with white cream sauce!
Contributed by Pam Higley
We are in the season of fairs-county, city, and state are just a few. This week we celebrated the raspberry festival fair and I passed the funnel cake booth. It reminded me that for the past few years we have supplied our dried eggs to several vendors for their food booths. I confess that I tried one and found it to be as good as it looked. And the varieties offered were amazing! So here is one of their recipes that make this fair treat. Who need a fair to eat fair foods?! I like to use the ova easy eggs. They dissolve instantly and who can tell they are not fresh?
1-1/2 cups flour
¼ cup granulated sugar
1-1/2 tsp. baking powder
½ tsp. baking soda
1 cup milk
1 tsp. vanilla
Mix milk, eggs, and vanilla. Mix dry ingredients in separate bowl and then add milk mixture. Blend until lumps are gone. Heat oil-enough to fill pan 2-3 inches deep. Pour batter into a funnel or squeeze bottle (even a zip lock bag with corner cut out works) while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar. Also delicious with fruits and whipped cream.
It’s that time of year when you are going to reunions and family get-togethers. Of course they always involve a lot of food. If you are like me, you want something delicious to take but easy to make. Here is a yummy bar cookie that fits the bill. I don’t know why they are called Congo Bongo Bars; that is what I’ve called them since I was little. Here is the recipe:
Add: 3 eggs or 6 Tablespoons Whole Eggs mixed with 12 Tablespoons water and 1 tsp. vanilla.
Mix well and add 1 cup chocolate chips.
The mixture will be thick. Spread it in a 9 x 13 pan. Bake for 25 minutes in a 350 degree oven. May serve warm or cool. They are delicious either way!
Contributed by Pam Higley
There’s one thing that my entire family loves to eat……that’s Mexican food! So I am always looking for yummy new recipes to try. I found this one and it was an instant hit. It really is delicious and quite easy to prepare. (That’s my favorite part.) Here is the recipe:
White Chicken Enchiladas
2 c. cooked chicken, shredded*
1 c. Monterey Jack cheese, shredded**
*You could use Rainy Day Foods Freeze Dried Chicken or Boneless Chicken
**You could use Rainy Day Foods Freeze Dried Monterey Jack Cheese
Put into 10 soft taco shells, roll up and place in a greased 9 x 13 pan.
In a saucepan:
Melt 3 Tbsp. Butter or use 3 Tbsp. Butter Powder mixed with about 2 Tbsp. Water. Stir in 3 Tbsp. Flour and cook for 1 minute. Add 2 c. of Chicken Broth and whisk until smooth. Heat it until thick and bubbly.
Stir in 1 can diced green chilies and 1 c. Sour Cream or Sour Cream Powder mixed with approximately 4 cups water. DO NOT BOIL.
Pour this mixture over enchiladas and top with 1 c. Monterey Jack cheese, shredded or Freeze Dried Monterey Jack Cheese.
Contributed by Pam Higley
Summer months are filled with vacations, swimming lessons, camping trips, and reunions. We are also more aware of hurricanes, tornadoes, and drought. These fun and family days of summer often keep us from the planning and preparing our home storage. However weather and finances remind us of the need to find ways to add to our pantry as well as our storage. Gardens and farmers markets can help us keep on track by dehydrating, and bottling fresh supplies. If you have a garden you know the satisfaction it can bring. If you are not able to raise your own produce take advantage of your farmers markets. You'll find great deals with healthy and delicious products. Oxygen absorbers, mylar bags, or buckets can be a great help in storing your extra.
This is the perfect time to dehydrate or preserve the extra produce for the long winter months.
One thing my family absolutely loves is muffins! Whether it’s for a special breakfast, a snack or camping, they are always excited when they see muffins coming out of the oven. This recipe is one of our favorites. I put frozen huckleberries in it but you could switch it up with nuts, chocolate chips, or any flavor of berry. Here is the recipe:
Huckleberry Muffins with Streusel Topping
3 cups Flour
1 ½ cups Sugar
1 tsp. Salt
4 tsp. Baking Powder
Combine flour, sugar, salt and baking powder in a large bowl.
Fill muffin cups. Prepare streusel topping and sprinkle on muffins. Bake at 400 degrees for 15-20 minutes. Makes 24 muffins.
I hope you enjoy these as much as we do!
Contributed by Pam Higley