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Tag Archives: freeze dried

  • 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

     


  • Top 10 Food Items to Store

    label bannerAs I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
    1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
    2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
    3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
    4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
    5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
    6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
    7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
    8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
    9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
    10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
    Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.

    Contributed by Pam Higley


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  • Celebrate Banana Day with Frosted Banana Cake!

    frosted banana cake

    Happy Banana Day! Happy Banana Day!

    Today is banana day! A terrific fruit that is excellent anytime! Bananas offer so many health benefits for everyone to enjoy! A banana is loaded with potassium, which can help increase alertness1. Bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.1 Eating bananas have a see-to-believe effect on us, too. They can help with cramping and reduce swelling.1

    Who uses a banana peel? Maybe you should! Why you ask?? Besides the creative reasons like polishing silverware and leather shoes, scientists have recently added purification of drinking water contaminated with potentially toxic metals2 to the list of uses. With summer time coming, this little tick is one to keep on hand—if you get bit by a bug or develop hives1, rub the inside of a banana peel on the irritation for relief! Who knew?!
    With all the vitamins and nutrients found in bananas, they are one food you should try and consume daily. But what happens if there comes a day when we get a shortage of bananas? With so many benefits from bananas, freeze-dried sliced bananas and dehydrated banana slices are both must-haves in everyone’s food storage for just in case!

    To help celebrate banana day, enjoy making this delicious frosted banana cake!

    Blend the ingredients Blend the ingredients

    Start by preheating the oven to 350 Degrees. Blend together 2/3 cup shortening, 1 1/3 cup sugar, 4 eggs, and 3-4 bananas. In a separate bowl, mix together 2 ½ cups flour, ½ teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.

     

     

    Banana cake batter Banana cake batter

    Once the banana mixture is smooth, gently add the flour mix into it and stir well. A wonderful additive to this banana cake is chopped walnuts or chopped almonds, but that is completely optional!

     

     

     

    pour into a pan and bake pour into a pan and bake

    Once the batter has been prepared, grease a cake pan and pour in the batter. Bake for 48-50 minutes, or until a toothpick comes out clean.

     

     

     

    boil the butter boil the butter

    Right after the banana cake is baked, bring ¼ cup of butter to a boil in a pot on the stovetop.

    Once the butter starts to boil, add 2 tablespoons of milk, 1 cup butterscotch chips, and ½ cup brown sugar. Stir continuously until the brown sugar is completely dissolved. Once it’s dissolved pour immediately onto the banana cake and smooth it out evenly. Best when eaten within 4 days.

    Delicious banana cake! Delicious banana cake!

    Another great article discussing the benefits of bananas can be found at http://healthunify.com/how-banana-can-aide-you-to-your-health/

    1- http://foodmatters.tv/articles-1/25-powerful-reasons-to-eat-bananas
    2- http://www.medicalnewstoday.com/articles/271157.php

    Contributed by Angelia Kunz


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  • It's Strawberry Day!

    Strawberry Gelatin Strawberry Gelatin

    This strawberry dessert is very simple to make and makes for a sweet treat for anyone. For the gelatin, I followed the written instructions on the product, which equaled 2-3 servings, but it’s easy to adjust for however many servings you want to make. This strawberry gelatin is a 1-to-3-to-3 ratio, calling for 1 part gelatin mix, 3 parts hot water, and 3 parts cold water. The whip topping is a 1-to-1 ratio, calling for 1 part whip topping mix and 1 part ice cold water.

    mix the gelatin mix the gelatin

    For this dessert, make the gelatin according to however many people you intend on serving it to. Here, I used 1/3 cup of gelatin mix, 1 cup of hot water, and 1 cup of cold water. Start by boiling the hot water. I just cooked the water in the microwave for about 10 minutes. Next, add your gelatin mix. Whisk by hand until all the mix is dissolved.

     

     

    add freeze dried strawberries add freeze dried strawberries

    If you want, you can add some freeze-dried sliced strawberries into your dessert for some added fun! If you choose to, this is the time to add them in.

    The next step is to add the cold water. Whisk again for about a minute, then refrigerate until it sets up. A fun trick to do for a single serving is to fill a clear glass half full of the gelatin before refrigerating, but store the half-full glass at an angle, so the gelatin sets up as shown here. That way, there’s more room to evenly add some whip topping.

    pour into glass or dish pour into glass or dish
    refrigerate and chill until set refrigerate and chill until set

     

     

     

     

     

    make the whipped topping make the whipped topping

    While the gelatin sets up, make the whip topping equivalent to the same amount of servings as the gelatin. For me, I filled the ½ cup measuring cup up with crushed ice, then filled it with cold water—enough to add some liquid to the ice chunks, but not enough to overflow the measuring cup. My madness behind this is that the ice will melt as you whip it together with the water and powder, giving you about one cup of water required, but minimizing the chill time. Pour the ice-water into a mixing bowl, and add about 1 cup of the whip topping powder. Whisk by hand gently until all the powder is dissolved, then whisk continuously for 5 minutes, or until a nice “whipped” texture.

    Place the whip topping into the fridge until chilled. If you do the ice, it seems to take anywhere from half an hour to an hour off the chill time; depending on how much you make.

    Once everything is set up and chilled, take your gelatin out of the fridge, and top with the whip topping. For a fun decoration, you can top it all off with a sliced strawberry that resembles a heart. The freeze-dried strawberries are nice and soft, so you can use your fingers or a butter knife to enhance the shape of the strawberry to be a heart.

    A delicious and pretty dessert!! A delicious and pretty dessert!!

    Contributed by Angelia Kunz


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  • Get Prepared - Vegetables

    Eating and Storing Healthy! Eating and Storing Healthy!

    No meal is complete without vegetables – whether as a side dish or as an ingredient in the main entrée. Likewise, no food storage supply is complete without a variety of vegetables.
    Dehydrated and/or freeze dried vegetables are a great way to include vegetables in your food storage supply. When stored properly in air-tight containers, vegetables will store 20 to 25 years. You may ask yourself whether it is better to store dehydrated vegetables or freeze dried vegetables and what is the difference between the two. When it comes to nutrition there is very little, if any, difference between dehydrated and freeze dried vegetables. Freeze dried vegetables will reconstitute quicker than dehydrated and are very easy to use. Other than the time it takes to reconstitute, the biggest difference is density. Freeze dried vegetables are very light in weight so when comparing ounces you get fewer dry ounces in a can of freeze dried than you would in dehydrated. If space is an issue in your storage, you will be able to store more dry ounces of dehydrated product in a smaller area than freeze dried.

    Store a variety of vegetables. Store a variety of vegetables.

    There is a wide variety of vegetables available for storage from onions and celery for flavoring to carrots and peas as a side dish. Almost all are available in freeze dried and dehydrated. This is a great way to add potatoes (sliced, diced, shredded or mashed), green vegetables (peas, green beans, broccoli), carrots, onions, celery, and even mushrooms and other less common vegetables such as cauliflower and asparagus. Tomato powder is a versatile and great addition to your food storage. You can use it to thicken sauces or make delicious spaghetti or pizza sauce.
    Check out our wide variety of dehydrated and freeze dried vegetables that are on special this week and add this important item to your food storage supply.

    http://rainydayfoods.com/special-offers/vegetables.html

    Try this quick and easy, delicious Broccoli Cheese Soup!

    Broccoli Cheese Soup Broccoli Cheese Soup

    Rainy Day Foods Creamy Potato Soup mix
    Rainy Day Foods Freeze Dried Broccoli
    Rainy Day Foods Freeze Dried Shredded Sharp Cheddar Cheese
    Optional: add your favorite meat or other ingredients for variety
    Mix soup mix according to directions on the can. Add ¼ to ½ cup freeze dried broccoli and 1 cup shredded cheese. Ingredients may be adjusted according to personal preference. Cook until thick and vegetables are tender or combine ingredients in a slow cooker and let simmer for about an hour or until soup is thick and vegetables are tender.
    Delicious and Easy!!


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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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  • 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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