General Store Recipes

Now that the food department of our General Store is complete we need to concentrate on using and rotating what we have. In that spirit I would love to have you share recipes for how you rotate the canned and bottles items in your store as well as the grains and beans. Using our storage should not just be about soups and casseroles, although I really do love soups!

I am desperately trying to get a book finished so I will be brief today and rely on you to fill in some more with your recipes. Here are a few of mine:

Four-Bean Salad

Diabetic and Figure Friendly

1 can (8.5 oz.) cut green beans

1 can (8.5 oz.) cut wax beans

1 can (8.5 oz.) lima beans

1 can (8.5 oz.) kidney beans

½ cup thinly sliced red onion rings

½ cup chopped celery

1/4 cup diced green pepper

Dressing:

1/4 cup olive oil

1 clove garlic, crushed or minced

½ tsp. dried thyme or 1 tsp. fresh thyme

½ tsp. sugar

2 Tbsp. vinegar

2 tsp. Dijon mustard

1. Drain and rinse beans

2. In a large mixing bowl, combine beans, onion, celery, and green pepper.

3. In a smaller mixing bowl whisk together the mustard, vinegar, sugar, thyme, and garlic. Whisking continually, add the oil in a slow, thin stream. Whisk until well blended.

4. Pour the dressing over the bean mixture and toss to coat well. Refrigerate a day to allow the flavors to blend.

Cornbread

Diabetic and Figure Friendly

1 cup cornmeal

½ cup all-purpose flour

4 tsp. baking powder

2 egg whites (or 1/4 cup egg substitute)

½ cup fat-free sour cream

2 Tbsp. canola oil

1 C creamed corn

Nonstick baking spray

1. Preheat oven to 425 º. If using iron skillet, place skillet in oven to heat. If camping heat Dutch oven in coals.

2. Combine cornmeal, flour, and baking powder in large mixing bowl.

3. Separate eggs or measure egg substitute and place in small bowl. Add sour cream, oil, and creamed corn and mix well.

4. Add corn mixture to dry ingredients and stir only enough to combine.

5. If using muffin tins or 9″ x 9″ pan, spray with nonstick baking spray. If using iron skillet or Dutch oven, warm slightly, remove from heat and spray.

6. Spoon batter into muffin tin or pan.

7. Bake muffins for 20 minutes, pan or skillet bread or in Dutch oven for 25 minutes.

8. Remove from oven and serve warm.

Spanish Rice

4 oz. Tomato sauce

1 Medium onion diced

1 C rice

2 1/2 C Chicken broth

2-3 T oil

2 cloves garlic mashed

1. Saute onion in oil until transparent

2. Add garlic and continue to saute another minute.

3. Add rice and cook until lightly brown.

4. Add liquid, cover and cook 20 minutes on low heat.

5. Fluff with a fork before serving.

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Subscribe to our Newsletter: http://blog.totallyready.com/announcing-the-totally-ready-newsletter/

One Response to “General Store Recipes”

1. Sandra in MO says:

   February 23, 2010 at 6:17 pm

   To make your recipes even more figure friendly as well as food storage friendly, you can substitute pureed beans for the oil in baked recipes. So if you use 2 Tbsp of oil in cornbread, you can sub 2 Tbsp of white beans instead. This will give your bread more protein, less fat, and fewer calories.

   When baking darker colored goods such as things containing chocolate, you can sub black beans or pinto beans or you can just use white beans. But of course you wouldn’t want to sub darker colored beans for lighter colored baked goods.

   Hope this helps. I got this tip from http://www.everydayfoodstorage.net.

   Sandra