Hi Everyone,
NOTES:
* I dehydrated another 20 pounds of carrots. It seems that 10 pounds fits nicely into a quart jar.
* I tried the “Best Chili” recipe from my 1/27 email. Not only did Craig love it, he actually requested it the next day for lunch! It really WAS good!
GARDEN HAPPENINGS:
* My tomatoes sprouted! They are under the grow lights with broccoli and butternut squash. No sign of sprouting from the peppers. Better replant. In my neck of the woods, I’m about 6 weeks out from our last frost date.
* I have a few carrots still growing from fall, and four celery plants. I’ve been watching night temps because they’ll need to be covered if it freezes–those and the geraniums. Meanwhile, there is plantain growing like crazy in the backyard. As soon as the rain stops, I’ve got to get out there and pick some before the lawn gets mowed.
* If you are looking for a natural solution to pests, you might look into the JADAM method. Never heard of it? Yeah, neither had I, but I’m impressed. Watch this. I think I might try it .
JADAM pesticide – Google Search
THIS WEEK’S PURCHASE: sauces (spaghetti, pizza, alfredo)
If you are cooking for two, just use 1/2 of the jar of sauce and freeze the rest in a baggie.
I usually make my own spaghetti sauce. But this week I wanted to make some lasagna, and didn’t feel like making the sauce too. So I grabbed a can of Hunt’s spaghetti sauce I bought in April 2023, and it was fine! The lasagna was delicious!
When my kids were little, I used to make spaghetti with chicken. I’d grill chicken and use fresh veggies: zucchini, carrots, mushrooms, and add it all to the spaghetti sauce and serve over pasta. They loved it! What’s not to love?
Get at least 5 jars or cans—–10 is better. Remember one jar = 1 meal.
MISC. PURCHASE: baking soda; baking powder
Start the new year off with a fresh container of each. Both baking powder and baking soda lose their effectiveness after a year or so. Even if you haven’t used it all, get new. Date the box. Then in 6 months, get another box and put it on the shelf. If you suddenly have to start making your own biscuits or pancakes, you’ll have at least a six-month supply of leavenings!
FOOD STORAGE RECIPES:
Beef Minestrone Soup from The Prepper’s Cookbook by Tess Pennington
1 jar spaghetti Meat Sauce
4 c. vegetable broth
1 can red kidney beans undrained
1 can small white or Great Northern beans undrained
1/3 c. green beans, fresh or dehydrated
1/4 c. chopped zucchini, fresh or dehydrated
1/2 c. sliced carrots, fresh or dehydrated
1 tsp dried oregano
2 tsp dried parsley
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1 1/2 c. water
Bring to a boil and reduce to simmer for 20 minutes
1/3 c. small shell pasta
Cook for an additional 20 minutes or until the soup has the desired consistency. Ladle into bowls
3 c. fresh baby spinach – add in (hmmm? I think I might put this in earlier and let it reduce some, but do what you prefer)
Top with grated Parmesan cheese
NOTE: I actually have all these dehydrated veggies and think I’ll try this soup this week. Sounds yummy!!
Dottie’s Easy Chicken Pot Pie from The Prepper’s Cookbook by Tess Pennington
1 basic pie crust recipe
1 stick butter, softened (I usually use Crisco or lard)
1 1/2 c. flour
1/8 tsp salt
Cut the butter into the flour with a fork)
Filling:
1 can chunk white chicken
1 can mixed vegetables drained
1 can cream of mushroom soup
salt and pepper to taste
Mix in a large bowl and add to the pie shell.
Top with a second pie crust. Crimp the edges together.
Slit the top for steam vents
Bake 350˚ for 40-45 minutes.
Baked Potato Meal
Cook some large baking potatoes. I like to scrub them well and wrap in tin foil. Then pierce with a knife in several places. Bake 350˚. The last potatoes I cooked took 2 hours, so give yourself plenty of time.
Toppings can include:
1. canned chili and cheese
2. condensed cheese soup with ham, Spam, or bacon
3. salsa
4. Powdered and prepared sour cream
5. Homemade plain yogurt, garlic powder, and season salt
6. Baked beans and sausage crumbles
7. leftover spaghetti sauce with meat
8. leftover meat and gravy
9. refried beans and salsa
10. leftover chopped roasted veggies
11. fajita filling
12. ground beef, mushrooms, and condensed cream of mushroom soup
When my kids were little, we put baked potatoes under a big green salad. I was skeptical at first because of the hot potato under a cold salad. But it was delicious and the dressing on the salad provided all we needed for the potato, so it eliminated butter and sour cream. My kids really liked it! We called it Potato Surprise!
Marti
