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Tag Archives: cooking

  • Utah State Preparedness Expo - recipes

    We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.

    fruit cobbler fruit cobbler

    Fruit Cobbler

    mix 3 kinds of fruit with water mix 3 kinds of fruit with water
    add sugar add sugar

    Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.

     

     

    put fruit mixture in bottom of cake pan put fruit mixture in bottom of cake pan

     

     

     

    Pour into a cake pan and let cool for a few minutes.

     

    mix cake batter mix cake batter
    pour cake batter over fruit and bake pour cake batter over fruit and bake

    Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.

     

     

    Chili Chili

    Chili
    7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans

    cook the beans cook the beans
    tomatoes and spices tomatoes and spices
    add ground beef add ground beef

    Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.

    Contributed by Pam Higley

     


  • Whole Wheat Spaghetti

    I have to admit something. I have always been afraid to try whole wheat foods. So when my husband brought home some whole wheat spaghetti from Rainy Day Foods, I was not very interested in cooking it. After a lot of discussion, I finally gave in and let our family try it. First of all, it has a darker color to it, which didn’t surprise me because whole wheat is darker.

    whole wheat spaghetti whole wheat spaghetti

    The second thing I was afraid of was cooking time. For some reason, I had it in my mind that it would take a lot longer. Surprise! It cooks up in the same amount of time as the regular spaghetti I am used to. I just followed the cooking time on the directions and it turned out okay.

    cooking whole wheat spaghetti cooking whole wheat spaghetti

    Another thing I was really worried about was the taste. I have to admit I was pleasantly surprised by it. It has a little different taste (more nutty) but was actually very good. My daughter totally loved it and the rest of the family enjoyed it as well.

    cooked whole wheat spaghetti cooked whole wheat spaghetti

    The last thing I was concerned about was the price and how long it would store. The cost of whole wheat versus traditional is about the same as is the storage life of both kinds of spaghetti.
    The one thing I couldn’t dispute was the health benefits. Whole wheat contains 3 parts of the grain—the bran (the grain’s outer layer), the germ (the sprouting section of the seed), and the endosperm (the large, starchy center). When it is refined, the heat forces the bran and the germ out leaving just the endosperm. So the bottom line is that whole grain spaghetti provides about 3 times as much fiber and 25 percent more protein than traditional spaghetti and has fewer calories.
    So if you want to try something new or even if you have already been eating whole wheat foods for a considerable amount of time, I would recommend whole wheat spaghetti.

    Contributed by Pam Higley


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  • Warm Up From the Inside

    broccoli cheeseWe usually have snow here at home this time of year, but it has decided to warm up enough to turn the snow to rain. Even though it’s a little warmer than usual, the weather still puts a chill on the bones, especially in the evenings. The quickest way to warm up is to start from the inside, and what better way of doing that than to eat a hot bowl of soup! With so many different choices, there’s at least one soup for everyone!

    We have classical soups such as tomato basil soup or chicken noodle soup.

    tomato
    cream of mushroomcreamy potatoWe have many “cream of” soups, including cream of mushroom soup and creamy potato soup.

     

     

    We even have some brand new flavors— broccoli cheese soup and baked potato cheese soup!

    broccoli cheeseCan’t decide which ones to try? They’re all delicious!! But right now we are having a sale on our two newest additions—CHECK IT OUT HERE!!

     

    Contributed by Angelia Kunz


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  • Tomato Soup - A Timeless Classic

    Tomato Basil Soup with Grilled Cheese Sandwich Tomato Basil Soup with Grilled Cheese Sandwich

    I’m sure one childhood memory we all share is the joy of eating a hot bowl of tomato soup after a fun day playing in the cold. It’s a heart-warming flavorful soup that has been around for many years. Tomato soup made its first documented appearance in America in 1872 by our 1st “celebrity cook”, Maria Parloa. It later gained popularity in 1897 by becoming one of the top three soup flavors produced by Joseph A. Campbell, whom you may recognize as one of the founders of the Campbell Soup Company. Today, there are hundreds of different soup flavors around, but tomato soup still remains a timeless classic.

    We at Rainy Day Foods offer our version of tomato soup for our consumers to be able to enjoy not only on cold days but also for your home storage needs. This tomato basil soup is very versatile. It can be eaten as a flavorful soup or mixed into a delicious pasta sauce. As a thick soup, boil 2 parts of water and then add 1 part of soup. For more of a thinner soup, try using 3 parts of water instead of 2. We enjoy our tomato soup with the ever-so-simple grilled cheese sandwich.

    Tomato Basil Soup and Grilled Cheese Sandwich Tomato Basil Soup and Grilled Cheese Sandwich
    Delicious Grilled Cheese Sandwich Delicious Grilled Cheese Sandwich

    We’ve learned the trick to making the perfect grilled cheese sandwich is to butter both sides of each piece of bread. Lightly brown one side of each slice of the bread, then flip one of the slices over, quickly topping it with the shredded cheese, then sandwiching it with the other slice of bread, browned side down. Then flip the sandwich as a whole to brown the final side.

    A hot quick lunch favorite! A hot quick lunch favorite!

    http://en.wikipedia.org/wiki/Tomato_soup

    Contributed by Angelia Kunz


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  • Potato Cakes

    potato cakesPotatoes are a definite must-have when it comes to your food storage. They are a terrific addition to any breakfast in the form of hashbrowns, or in the form of potato dices they can be mixed in with other breakfast meals. You can eat potatoes for lunch and dinner as a side dish such as mashed potatoes or French fries, or you can serve up a baked potato or a potato cake as your main dish.

    A potato cake is pretty simple to make and very filling! They taste pretty good, and if you use our butter mashed potatoes it adds a delicious buttery taste to the potato cakes! To make these potato cakes, mix together in a bowl 1 cup of butter mashed potato flakes, ½ cup of water, 2 tablespoons of sour cream*, one egg*, and some pepper.

    Combine potato flakes with other ingredients Combine potato flakes with other ingredients
    potato cake mixture potato cake mixture

    Roll a handful of the potato mix into a ball and gently flatten into an even patty. Grease a frying pan—either with a little butter or just some Pam Cooking Spray, and cook the patties on a medium-low heat until they start to brown. Then flip the patties and brown the other side.

     

    make pancake style patties from the potato mixture make pancake style patties from the potato mixture
    Brown and serve delicious Potato Cakes Brown and serve delicious Potato Cakes

     

     

     

     

     

    *If you would like to use our whole eggs powder and our sour cream powder , add 2 ½ tablespoons of the whole egg powder, use only 1 tablespoon of the sour cream powder, and pour in a whole cup of water instead of just ½ a cup.

    Contributed by Angelia Kunz


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  • Butter Mashed Potatoes

    Butter mashed potatoes make a delicious side dish! Butter mashed potatoes make a delicious side dish!

    Here at Rainy Day Foods, we package all of our products with our customers in mind. We strive to distribute delicious and nutritious meals that will come in handy not only in emergency situations, but also for everyday use. We like to pride ourselves on giving our costumers’ their money’s worth when it comes to buying our products. We fill our cans with as much product as possible*. A perfect example is our butter mashed potatoes.

    butter mashed potatoes not reconstituted butter mashed potatoes not reconstituted
    reconstituted butter mashed potatoes reconstituted butter mashed potatoes

    These are a great addition to any meal and take but a few minutes to make. Simply heat 3 parts water and 1 part of the butter mashed potato flakes and just like that you’ve got a scrumptious side dish! They pair great with any meal, especially meat! Easy to make and delicious to taste!

     

    *SOME SETTLING MAY OCCUR

    Contributed by Angelia Kunz


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  • Twice Baked Potatoes

    Twice Baked Potatoes Twice Baked Potatoes

    During the holidays, it’s a tradition for families and friends to all come together and celebrate. When it comes to celebrations and get-togethers, food is an absolute must-have! Everybody loves food! And when you have a lot of people gathered together, you either need a lot of food or something that’s filling! Twice-baked potatoes are very filling! They are also simple to make, so you can make plenty for everyone with ease, which is great for us because they are definitely a crowd pleaser in our family!

    We start by preparing our potatoes. Preheat the oven to 350 Degrees. Then lay out one sheet of aluminum foil for each potato. Wash each potato and then slice just a small but long chunk off the top, but put back on the potato to keep the potatoes moist while they bake. DO NOT PEEL YOUR POTATOES!

    Cut small but long piece from top of potato Cut small but long piece from top of potato
    wrap the potato in foil wrap the potato in foil

    Wrap the potatoes individually in the aluminum foil and place the potatoes directly into your oven on the wire racks. Bake the potatoes for about an hour and a half depending on how big the potatoes are. For this particular recipe, the bigger the potatoes, the better, but it really doesn’t matter!

     

    unwrap the potato when baked unwrap the potato when baked
    scoop out inside of potato scoop out inside of potato

    Once the potatoes are done, remove the potatoes and leave the oven on. Unwrap the potatoes so they start to cool, and then one at a time, remove the piece you cut off and discard. GENTLY stab the potato with a fork in the area that you cut off, and scoop out the insides and put into a big mixing bowl. When gutting the potato, think of it as if you were making a canoe--try not to scoop too close to the skin of the potato so that it will hold its shape, but try to get as much of the insides out as you can so there’s enough room to fill it with the final mixture.

    finished gutted potato finished gutted potato

    Once the potato is gutted, set the hollowed-out potato into a big cake pan and set aside. (if you’re traveling, it’s easier to put them into a deep, disposable cake pan).

    Now we need to make a delicious batch of creamy soup. Personally, the Gluten-Free Cream of Mushroom Soup tastes the best in this recipe, but you could also use the Creamy Potato Soup, the Gluten-Free Cream of Onion Soup, the Gluten-Free Cream of Celery Soup, or even the Gourmet White Cream Soup. It’s all personal preference.

    Gluten Free Cream of Mushroom Soup Gluten Free Cream of Mushroom Soup
    cook the soup cook the soup

    To make the cream of mushroom soup, mix the soup powder with 1 ¼ cup of cold water in a pot on the stove on a medium heat.

    Stirring continuously, let the runny mix heat up until it starts to thicken. You do not want the soup to boil, but heated just enough that it gets the consistency of soup.

     

    cook until thick cook until thick
    add soup and other ingredients to potatoes add soup and other ingredients to potatoes

    Once the mix has thickened into soup, remove from the heat and pour into the big mixing bowl of potatoes.

    Add a small container of sour cream, some ham chunks, and some optional chopped onions. Stir well. You can also stir in some shredded cheese, but I like to save the cheese to put on top.

    potatoes with all ingredients mixed in potatoes with all ingredients mixed in
    scoop the potato mixture back into the potato skins scoop the potato mixture back into the potato skins

    Once everything is blended together well, scoop the mixture of potatoes into the hollowed-out potato canoes.

    Pack the potatoes well and then top with cheese. Put back into the oven for about 15-20 minutes, or until the cheese has melted.

     

    Like this idea? Well then you’re in luck because we’ve got these creamy soups as a gift pak for you to give as the perfect gift this holiday season! Plus the shipping is FREE for all of our holiday gift paks!

    Gluten Free Soup Gift Pak Gluten Free Soup Gift Pak

    Contributed by Angelia Kunz


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  • Cream Filled Cookie Sandwiches

    cream filled cookies“Spring Ahead, Fall Behind”—that’s the old saying to help us remember what to do with our clocks on Daylight Savings. Although Daylight Savings gave us an extra hour yesterday, it had its negative side, too, such as it now gets dark sooner and the cold winter air starts to settle in. If you’re not quite ready to build a fire in your fireplace or crank up the thermostats to your heaters or furnace, a good way of adding some extra heat in your home is to cook or bake in the oven. It puts off some heat to help take the chill off while also preparing your meal or snack. Here’s a special treat you can make with the help of Rainy Day Foods. Just add some fall colored sprinkles like brown and orange, and these cream-filled cookie sandwiches become a perfect snack for the fall season.

    Start by preheating the oven to 350 Degrees. Then in a small bowl, gently stir together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon salt.
    In another bowl, blend together 1 ¾ cups of sugar, ¼ cup brown sugar, 1 cup of softened butter, 1 large egg, and 1 teaspoon of vanilla extract.

    combine the ingredients combine the ingredients

    Once blended into a smooth mixture, slowly add in the flour mix a little bit at a time. Fold in desired amount of fall sprinkles.

    add fall colored sprinkles add fall colored sprinkles

    On a clean countertop, lay out a sheet of wax paper, taping down the edges. Then ball up your cookie dough and put it on the wax paper. Lay out a second sheet of wax paper on top of the cookie dough. Roll out dough with a rolling pin.

    Use a cookie cutter to get the cookies the same size. On a greased cookie sheet, drop cookie dough into place. Bake for 7-9 minutes. Set aside to cool.

    roll out the cookie dough roll out the cookie dough
    cut out round cookie shapes cut out round cookie shapes

    While the cookies cool, make the cream filling.

    Blend together 6 tablespoons of softened butter, 2 ounces of cream cheese, 1 cup powdered sugar , and ½ teaspoon of vanilla extract. You can also add just a hint of dutch baking cocoa if you have a chocolate craving to satisfy.

    make the cream filling make the cream filling

    Once the filling is smooth and fluffy, lightly frost one side of one cookie, then top with another cookie that’s about the same size.

    make sandwiches with the baked cookies make sandwiches with the baked cookies
    add cream filling and top with another cookie add cream filling and top with another cookie

    If you don’t plan on eating them all at once, I would recommend refrigerating the frosting and putting the cookies into an airtight container to keep them soft.

     

     

     

    Delicious Cream filled Sandwich Cookies Delicious Cream filled Sandwich Cookies

    Contributed by Angelia Kunz


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  • Hot Meals for Hunters - Meal Idea #5

    nachosI think we all have those very hectic days when all you’ve done is run run run and the next thing you know it is way past dinner time and you realize that you and your family haven’t eaten yet. That’s when you and the kids end up eating a bowl of cereal for dinner just so you can try and catch up from the day. But what about your hunter who’s been out in the cold all day—is he really going to want a cold bowl of cereal for dinner, too? Lucky for him, though, you’ve got some Rainy Day Foods Freeze Dried Ground Beef stashed away, so he can make himself whatever snack he wants! I know my husband would use the freeze dried ground beef and the Rainy Day Foods Nacho Cheese Sauce Mix to whip up a batch of Nachos!!

    Start by whip up some nacho cheese sauce. Put 1 part of nacho cheese sauce and 2 parts HOT water into a bowl and mix. For a single serving, I used 1/8th of a cup of nacho cheese sauce and ¼ cup HOT water, but it’s all a matter of preference. Microwave on high for 1 ½ to 2 minutes or until thickened, then whip with a fork.
    In a separate bowl, put desired amount of freeze dried ground beef and some HOT water. Sprinkle just a little bit of taco seasoning for flavor, then stir the meat, water, and taco seasoning. For a single serving, I used ½ cup freeze dried ground beef and 1/8th cup HOT water, but again, it’s all a matter of preference. Warm up in the microwave for about a minute, stir, then drain the excess water.

    nacho cheese sauce mix and freeze dried ground beef nacho cheese sauce mix and freeze dried ground beef

    Dump out some chips on a plate, add the meat and cheese sauce and whatever else sounds good on nachos, and eat up!!

    Put sauce, meat and other toppings over chips. Yummy! Put sauce, meat and other toppings over chips. Yummy!

    Contributed by Angelia Kunz


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  • Hot Meals for Hunters - Meal Idea #4

    sausage gravyContinuing on with our Rainy Day Foods Freeze Dried Meats, we’ll take our Hot Meals for Hunters away from the tin foil dinners and into the quick and easy meals. For this meal, we’ll use Rainy Day Foods Freeze Dried Sausage Crumbles along with Rainy Day Foods Buttermilk Biscuit Mix to make Sausage, Biscuits, and Gravy. Very fast, very filling, and very delicious! Works great for any meal!

    Start by putting the desired amount of Rainy Day Foods Freeze Dried Sausage Crumbles into a bowl with HOT water. Set aside until the end.

    Freeze dried Sausage Crumbles Freeze dried Sausage Crumbles
    Rehydrate the sausage crumbles Rehydrate the sausage crumbles

    Next preheat the oven to 425 Degrees. Then make the biscuits using the Rainy Day Foods Buttermilk Biscuit Mix. Put 2 cups of the biscuit mix in a bowl and add 2/3 cups of milk. Mix thoroughly until the dough forms.

    Buttermilk Biscuit Mix Buttermilk Biscuit Mix
    add water to make the biscuit dough add water to make the biscuit dough

    Drop the biscuit dough onto a greased cookie sheet and bake for 9 minutes.

    drop onto cookie sheet and bake drop onto cookie sheet and bake

    While the biscuits bake, make the gravy. Stir 2 cups of milk and ½ cup of flour along with some pepper and a tiny bit of garlic powder with parsley into a frying pan. Stir continuously until all the flour is mixed in.

    make the gravy make the gravy

    Once the gravy starts to thicken, add the reconstituted sausage crumbles. Drain any remaining water from the sausage before adding to the gravy.

    add sausage crumbles to gravy mixture add sausage crumbles to gravy mixture

    Now the timer for the biscuits should be going off just as the gravy is hot and ready to serve. Enjoy!

    Delicious and easy! Delicious and easy!

    Contributed by Angelia Kunz


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