4th of July Patriotic Jello

4th of July Patriotic Jello

Comfort Foods, Recipes, Shelf Stable Recipes
This patriotic jello is completely a "shelf stable" recipe if you use freeze-dried fruits in it. It also works perfectly fine with regular fruit and cool-whip. It's fun to know that you can make a creative and delicious treat for your family even if you are living completely off of food storage! Patriotic Jello Ingredients: 2 3-oz packages blue jello 2 3-oz packages strawberry jello 2 envelopes unflavored gelatin (Knox brand) 14-oz can Eagle Sweetened Condensed Milk Optional Ingredients: Freeze Dried Strawberries (I used Thrive brand) Freeze Dried Blueberries (I used Thrive brand) Spiff-E-Whip (I found this at Wal-Mart but you can get it online at that link) Directions: Gather all of your ingredients. Make your blue layer of jello. Mix 2 packages of blue jello with 2 cups of…
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Shelf Stable Recipes: Food Storage Cornbread

Cornmeal Recipes, Shelf Stable Recipes
Submitted by: Donna B. From: Copperas Cove, TX Food Storage Cornbread Ingredients: 1 c. wheat flour (freshly ground or bag) 1 c. cornmeal (freshly ground or bag) 1/2 c. sugar 1/2 c. instant milk 3 T. powdered creamer 4 tsp. baking powder 3/4 tsp. salt 2 T. powdered eggs 1 c. water 1/4 c. oil Directions: Stir together all dry ingredients. Mix in water and oil. Beat until smooth. Pour batter into greased 8x8 or 9x9 pan. Bake at 425 for 20-25 minutes. OR spoon batter into cupcake papers inserted in a muffin tin, filling 2/3 full. Bake at 425 for 12-15 minutes. You may now download ALL the Shelf Stable Saturday recipes for free. Click here for details.
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Shelf Stable Saturday: Swedish Beef and Rice

Rice Recipes, Shelf Stable Recipes
Submitted by: Megan S. From: Sacramento, CASwedish Beef and Rice Ingredients: 3 1/2 cups water 1 can Golden Mushroom Soup 1 1/2 tsp. Worcestershire sauce 4 TBS canned butter (or powdered butter equivalent) 1 (12 oz.) can evaporated milk (I make using powdered milk) 1/4 cup flour 1 can roast beef, drained 2 cups rice Directions: In a saucepan combine golden mushroom soup, Worcestershire sauce, butter and evaporated milk. Stir until smooth. Add flour with remaining water, stirring until smooth. Add flour mixture to mushroom soup sauce and stir until it begins to bubble. Add roast beef and cook just until heated through. Spoon Swedish beef sauce over cooked rice. Special Notes: To make evaporated milk using powdered milk - mix 1 1/2 cups of water with a heaping 1/2…
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Shelf Stable Recipes: Soft Pretzels

Cooking From Scratch, Recipes, Shelf Stable Recipes, White Flour Recipes
Submitted by: Sherida Raddigan From: Sacramento, CASoft Pretzels Ingredients: 1 1/8 c . warm water 1 1/2 tsp. active dry yeast 3 T. corn syrup 3 c. bread flour 1 1/2 tsp. salt 2 quarts water 1/2 cup baking soda garlic salt Directions: Mix 1 1/8 cup water with yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Now place in a large greased bowl and let it rise until double (about one hour). Punch dough down and divide dough into eight balls. Roll each ball into a 20 inch rope; form into pretzel shape and place on cookie sheet. Let rise about 5 minutes. In a saucepan, bring the 2 quarts of water…
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Shelf Stable Recipes:  Dutch Oven Bisquick Cobbler

Shelf Stable Recipes: Dutch Oven Bisquick Cobbler

Recipes, Shelf Stable Recipes
Submitted by: Chris Snyder From: Basin, WYDutch Oven Bisquick Cobbler Ingredients: 2 T. butter (use canned butter or shortening) 1 cup Bisquick 1/2 cup sugar 1/2 cup powdered milk 1/2 cup water 1 pint canned fruit Directions: 1. Heat 16 or 21 briquettes, depending on Dutch Oven size (16 for 8", 21 for 10"). 2. Melt butter or shortening in dutch oven. 3. Mix Bisquick, sugar, milk powder, and water in a bowl. Pour over melted butter. 4. Pour canned fruit over Bisquick mixture. 5. Cover with Dutch Oven lid. 6. Set over 5 or 7 hot charcoal briquettes. 7. Put 11 or 14 hot briquettes on the lid. 8. Let cook for 20 - 30 minutes You may now download ALL the Shelf Stable Saturday recipes for free. Click…
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Shelf Stable Recipes: Curried Lentils & Rice

Legume Recipes, Recipes, Rice Recipes, Shelf Stable Recipes
Submitted by: Tamra A. From: Washington Curried Lentils & Rice Ingredients: 2 c. long-grain white rice 1 T. vegetable or canola oil 1 T. curry powder 1/2 tsp. onion powder 4 c. water 1 c. lentils (red or brown) 1 tsp. honey 1 T. Balsalmic vinegar 1 tsp. salt Directions: In one saucepan, cook rice according to package directions. In second large saucepan, heat oil & stir in curry powder & powdered onion over medium to medium-high heat. Heat the spiced oil mixture for appx. 2 minutes while stirring. Quickly add the 4 cups of water and lentils, stir & bring to boil. Reduce heat, cover and simmer for 20-25 minutes or until the lentils are soft. Remove from heat and stir in the honey, balsalmic vinegar & salt. Serve…
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SURPRISE #3: SHELF STABLE COOKBOOK

SURPRISE #3: SHELF STABLE COOKBOOK

Events, Recipes, Shelf Stable Recipes
Welcome back to our Suprise Party! This is the third and last surprise of our PARTY!Today we are ending the party with PARTY FAVORS! Remember back in January when we asked for your help to get 100 shelf stable recipes for our Shelf Stable Saturday project? Well...we reached our goal. Actually we doubled our goal! Initially we had planned to combine all the recipes in a document, and add it as another bonus to our eBook Binder, in addition to giving the document to anyone who submitted a recipe as a way of saying THANK YOU. We figured our readers would still have access to them each Saturday as we post them weekly.In the spirit of giving, and in order to end the April Surprise party with a party favor…
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Shelf Stable Recipes: Chocolate Cake

Recipes, Shelf Stable Recipes, Wheat Recipes
It wouldn't be a proper party without a CAKE right? In honor of our party this month here is a great shelf stable cake recipe for your enjoyment :) Don't forget to check back on Monday for SURPRISE #2, it's a good one! Submitted by: Jessica Behrend From: Phoenix, AZ CHOCOLATE CAKE Dry Ingredients 3 cup sifted flour ( I sift after measurement) 2 cup sugar 2 tsp baking soda 1 tsp salt 1/3 cup dark chocolate cocoa powder Wet Ingredients: 2 tsp white vinegar 2 tsp vanilla ¾ cup canola oil 2 cup water Directions: 1. Pre-heat oven to 350 degrees. 2. Put all dry ingredients into a large bowl and sift together 3. Mix all the wet into one bowl then add to dry ingredients. This is a…
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Shelf Stable Recipes: Mac and Cheese

Recipes, Shelf Stable Recipes
Submitted by: Teresa Nemecek From: Canandaigua, NY MAC AND CHEESE Ingredients: 2 can Condensed Cheddar Cheese Soup 1 can evaporated milk (I made mine out of powdered milk) 1/2 teas. pepper 3 cups pasta cooked and drained 2 tablespoon bread crumbs Directions: If making your own evaporated milk, mix 1 1/2 cups of water with a heaping 1/2 cup of powdered milk. Blend very well in a blender. This will be equivalent to about a 12 oz can. Stir soup, milk, pepper and pasta in baking dish. Sprinkle with bread crumbs. Bake at 400 for 25 min or until hot and bubbling. Special Notes (from Jodi): I made this for St. Patrick's Day dinner in order to get a picture for this week, so of course I had to dye…
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Shelf Stable Recipes: Baked Oatmeal

Shelf Stable Recipes
Submitted by: Emily, the Harried Homemaker BAKED OATMEAL Ingredients: 2 c. quick oats 1/2 c. brown sugar 1/3 c. raisins 1 T. chopped pecans 1 t. baking powder 1-1/2 c. skim milk (or 4-1/2 T non-instant, non-fat dry milk and 1-1/2 c. water) 1/2 c. applesauce 2 T butter, melted (or Red Feather Canned Butter or butter powder) 1 large egg, beaten (or 2 T dry egg powder and 4 T water) Directions: Preheat the oven to 375 degrees. Combine the first five ingredients in a medium bowl. If using dry milk and dry eggs, add those powders to the dry ingredients. Combine the milk (or water), applesauce, butter, and egg (or water) in a separate bowl. Add wet mixture to dry ingredients; stir well. Pour into a greased 8"…
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