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Rainy Day Foods

  • Hot Meals for Hunters - Meal Idea #1

    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.

    Chicken Signature Meat Chicken Signature Meat

    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.

    Barbecue Chicken Sandwiches Barbecue Chicken Sandwiches

    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.

    put barbecue sauce on aluminum foil put barbecue sauce on aluminum foil

    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.

    add chicken add chicken

    Fold up the aluminum foil so all seams are on top.

    fold the foil so seams are on the top fold the foil so seams are on the 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.

    The finished product! The finished product!

    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 info@rainydayfoods.com

    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


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  • Get Prepared - Beans, Legumes, Rice, Pasta

    Beans, Legumes, Rice, Pasta Beans, Legumes, Rice, Pasta

    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.

    black turtle beans black turtle beans

    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.

    White and Brown Rice White and Brown Rice

    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.

    Pasta variety Pasta variety

    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!

    chili chili

    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
    Small onion
    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!!


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  • Dutch Oven Peach Cobbler

    Dutch Oven Peach Cobbler Dutch Oven Peach Cobbler

    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**

    Peach cobbler ingredients Peach cobbler ingredients

    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.

    freeze dried peaches freeze dried peaches

    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.

    reconstitute the freeze dried peaches reconstitute the freeze dried 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.

    add butter to the dutch oven add butter to the dutch oven

    Dump the peaches into the Dutch Oven

    add peaches to the dutch oven add peaches to the dutch oven

    Then top with half a bag of white cake mix & spread evenly with a fork

    pour cake mix over peaches pour cake mix over peaches
    spread cake mix evenly with fork spread cake mix evenly with 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

    slice butter evenly over top of the cake mix slice butter evenly over top of the 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,

    bake cobbler cover and bake 25-30 minutes

    but don’t go over 30 minutes or the peaches on the bottom could start to burn

    cooking the peach cobbler cooking the peach cobbler

    It’s best served warm with vanilla ice cream or cool whip!

    Dutch Oven Peach Cobbler Dutch Oven Peach Cobbler

    ENJOY!!

    Delicious! Delicious!
    Dutch Oven Peach Cobbler recipe Dutch Oven Peach Cobbler recipe

    Contributed by Angelia Kunz


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  • Get Prepared - Grains

    Rainy Day Foods wheat

    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.

    varieties of grain varieties of grain

    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

    4 cups hot tap water
    2 tablets Vitamin C-crushed
    ½ cup oil
    ½ cup honey
    1 ½ tbs. salt
    ½ cup lecithin
    10-12 cups whole-wheat flour
    2 tbs. yeast

    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.

    Whole Wheat Bread Whole Wheat Bread

    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!


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  • Creamed Garden Vegetables

    Creamed Garden Vegetables Creamed Garden Vegetables

    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:

    Melt:
    6 Tablespoons butter over low heat. (You could also use 6 Tablespoons of Butter Powder mixed with approximately ¼ cup of water.)

    melt the butter melt the butter

    Blend in:
    6 Tablespoons Flour
    ¾ tsp. Salt
    ½ tsp. Pepper
    Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.

    add the flour add the flour

    Stir in:
    3 cups milk or 4 tsp. instant milk powder mixed with 3 cups water
    Heat to boiling, stirring constantly. Boil and stir 1 minute.

    add the milk add the milk

    Mix with:
    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.

    vegetables I used vegetables I used
    Mix sauce with the vegetables Mix sauce with the vegetables

    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


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  • Fair foods and funnel cakes!

     

    Country Fair Days Country Fair Days

    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?

    Fair Food Funnel cakes! Fair Food Funnel cakes!

    1-1/2 cups flour
    ¼ cup granulated sugar
    1-1/2 tsp.  baking powder
    ½ tsp. baking soda
    2 eggs
    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.

  • Congo Bongo Bars

    Congo Bongo Bars Congo Bongo Bars

    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:

    Congo Bongo Bars
    Melt 2/3 cup butter. * You could also use 2/3 cup Butter Powder mixed with 2/3 cup water.* Add 2 c. Brown Sugar and let sit for 10 minutes.

    mix the butter and brown sugar mix the butter and brown sugar

    Add: 3 eggs or 6 Tablespoons Whole Eggs mixed with 12 Tablespoons water and 1 tsp. vanilla.

    Stir in: ½ tsp. Baking Soda 1 tsp. Salt 2 2/3 cups Flour

    add the dry ingredients add the dry ingredients

    Mix well and add 1 cup chocolate chips.

    add chocolate chips add 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!

    spread mixture into pan and bake spread mixture into pan and bake

    Contributed by Pam Higley


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  • White Chicken Enchiladas

    White Chicken Enchiladas White Chicken Enchiladas

    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
    Mix together:
    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.

    mix the chicken and cheese together mix the chicken and cheese together
    put mixture into taco shell and roll put mixture into taco shell and roll

     

     

     

     

     

     

     

     

     

     

     

     

     

    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.

    mix the ingredients for the sauce mix the ingredients for the sauce
    pour the sauce over the enchiladas pour the sauce over the enchiladas

     

     

     

     

     

     

     

     

     

     

     

     

     

    sprinkle with cheese and bake sprinkle with cheese and bake

     

    Bake at 350* for 22 minutes, then broil for 3 minutes to brown cheese. Serve with rice or refried beans. Be prepared to love it!

    Contributed by Pam Higley


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  • Summer and food storage.

    Family time at farmers market can be fun! Family time at farmers market can be fun!

     

    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.

    Farmers market-great for home food storage bottling. Farmers market-great for home food storage bottling.
  • Huckleberry Muffins with Streusel Topping

    Huckleberry Muffins with Streusel Topping Huckleberry Muffins with Streusel Topping

    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.

    Add:
    2/3 cup vegetable oil
    2 eggs or 5 Tbsp. Whole Egg mixed with 5 Tbsp. water
    2/3 cup milk or 4 ½ Tbsp. Powdered Milk mixed with 2/3 c. water
    Mix all together.

    mixing the wet and dry ingredients mixing the wet and dry ingredients

    Then fold in 2 cups of prepared berries. You could use Rainy Day Foods Imitation Blueberry, Apple Cinnamon, Raspberry or Orange Nuggets or Rainy Day Foods Freeze Dried Fruits.

    fold in berries fold in berries

    Fill muffin cups. Prepare streusel topping and sprinkle on muffins. Bake at 400 degrees for 15-20 minutes. Makes 24 muffins.

    Streusel Topping
    Combine:
    ¼ c. Sugar or Brown Sugar
    2 ½ Tbsp. Flour
    1 ½ Tbsp. Butter
    ½ tsp. Cinnamon (optional)
    Cut in the butter with a pastry blender until crumbly. Sprinkle over muffins.

    make the streusel topping make the streusel topping
    top the muffins with the streusel mixture top the muffins with the streusel mixture

     

     

     

     

     

     

     

     

    I hope you enjoy these as much as we do!

    Contributed by Pam Higley


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