It takes time to plan and learn to use traditional food storage items. Planning meals entirely from cans and other dried storable foods will help you rotate your food storage, create a quick and easy meal and will not require a wheat grinder.
The Can Plan
- Plan one meal entirely from cans and other dried storable foods.
- Purchase the ingredients to make 12 of these meals, (once each month).
- Decide how many meals a week you think you'll want a break from your stored wheat or rice and make a meal for each day. Example: I want three dinners a week that won't be just wheat or rice or beans. This means that I have to find 12 recipes that I like and purchase each meal 12 times.
- 12 jars of spaghetti, 12 boxes of noodles.
- 12 cans of a great soup or stew, etc.
- Improvise your recipes to be made entirely from cans.
Try some of the following recipes...
CAN PLAN RECIPES:
2 cans kidney beans or chili beans
2 cans diced tomatoes
1 can corn 1 packet (or 1/4 cup) taco seasoning (or more if desired)
Place contents of cans (including liquid) and taco seasoning into sauce pan. Simmer for 20-30 minutes. Cheese, crushed corn chips (or tortilla chips), and/or sour cream all make great mix-ins. Great also served with cornbread.
5 large tamales (canned)
can of chili con carne
1 sm. can tomato sauce
1 lg. can whole tomatoes
1 med. can niblet corn with sweet peppers
1 sm. can whole, or sliced pitted black olives Cheddar cheese, shredded (optional)
Slice tamales in fourths and lay on the bottom of a 9” X13” glass dish. Combine in a large saucepan: tomato sauce, and chili until dissolved. Add whole tomatoes, pitted olives and corn. Pour over tamales. Sprinkle with shredded cheese. Bake 1 hour, uncovered, at 350 until hot and bubbly.
2 cans Tuna
1 can mushroom soup
1/4 cup water
1 Tbsp. soy sauce
1 cup whole cashews
1 - 4oz. can mushrooms
2 cups canned Chinese Chow Mien noodles
1/4 cup minced onions (or equivalent in dried)
2 cans water chestnuts
Drain the tuna. Mix with the soup, water, soy sauce, and all other ingredients except 1 cup of the noodles. Place in casserole. Can be refrigerated at this point or baked at 375 for 40 min.
1 can each of shrimp, lobster and crab.
4 Tbsp. butter (broth can be substituted)
1/2 tsp. paprika
1/4 tsp. nutmeg
2 can cream of mushroom soup
1- 3oz. can mushrooms and juice
1 can evaporated milk
1/4 tsp. salt
Melt butter or broth in pan and sauté washed shellfish for about 5 min. Sprinkle on paprika and nutmeg and stir. Mix together the soup, mushrooms and milk. Pour this over seafood, adding salt to taste. Serve over hot rice.
Quick Tamale Casserole
4 cans chicken tamales
1 can creamed corn 1 can pitted olives, drained 1/3 cup grated cheese (optional only under extreme conditions)
Mix canned foods, cover with cheese, bake at 350 for 40 minutes. Sounds disgusting but it's one of our standbys.
2 cans small white potatoes
1 can mushroom soup
1 soup can of milk
Drain potatoes and place in a baking dish. Sprinkle generously with parsley. Season with salt, pepper, pinch of dill, 2 pinches of oregano. Mix soup and milk and add 1/8 tsp garlic powder. Pour over potatoes and sprinkle with paprika. Bake at 350 for 45 min.
4 cups Pepperidge Farms Herb Stuffing Mix(1/2 bag)
1 cup margarine melted (sub. broth or butter buds)
Mix this and press 1/2 the mixture into the bottom of a 9x13 pan.
2 cans cream of celery soup
1 can milk.
Pour over the crumbs.
Scatter on top:
3 cans of chicken
2 Tbsp. Dried minced onions
dash of pepper
1 small jar of pimientos
1 package frozen peas, not thawed (If using only canned foods substitute canned water chestnuts or canned peas.)
Top with the rest of the crumb mixture. Bake at 375 for 60 min. Cool slightly to cut into squares.
Easy Chicken Tetrazzini
1 8 oz. Package spaghetti
1 envelope chicken gravy mix
1 ¼ c. milk
¼ cup cooking sherry or apple juice
2 cans chunk chicken
1 4 oz. Can sliced mushrooms, drained.
2 Tbsp. Grated Parmesan cheese
Preheat oven to 350 degrees F. Prepare spaghetti as label directs; drain. Place spaghetti in a greased 8-inch-square baking dish. Mix together remaining ingredients, except cheese. Pour mixture over spaghetti. Sprinkle with cheese. Bake 45 minutes, until bubbly. Let stand 5 minutes before serving. Makes 4 servings.
Tuna Shortcake (from Cambell’s Soup)
1 can Cream of Mushroom soup
1 ¼ cup milk
1 7 oz. Can tuna, drained and flaked
1 c. cooked peas (use canned, drained peas)
1 Tbsp. Chopped pimento
In saucepan, combine ingredients. Heat; stir often. Serve over biscuits. Makes about 2 ½ cups.
This recipe can be added to, according to your supply and your fancy! Try a can of drained water chestnuts or mushrooms, or top with almond slivers. A great recipe meal for busy moms!
Red Clam Sauce and Linguine
1 onion chopped (or 1 Tbsp. Minced onion)
1 clove garlic, minced (I buy it in a jar, already minced)
2 Tbsp. Olive oil
2 - 6 ½ oz. Cans minced clams, drained
1 - 6 oz. Can tomato paste
1 cup water
2 Tbsp. Lemon juice
1 Tbsp. Chopped fresh parsley (or 1½ tsp. Dried parsley)
1 tsp. Sugar
¼ tsp. Rosemary
¼ tsp. Ground thyme
8 oz. Linguine or spaghetti, cooked and drained grated Parmesan cheese (optional)
Sauté onion and garlic in oil in skillet. Add clams and their juice, tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, 15 minutes. Serve over cooked pasta; sprinkle with cheese if desired. Makes 4 servings.
2 1-lb. cans Heinz Vegetarian Beans in Tomato Sauce
1 8-oz. can pineapple chunks, drained
1 - 2 Tbs. light brown sugar
1 ½ tsp. Mild Mustard
¼ tsp. salt
Dash ground cloves
Combine ingredients; pour into a 1-quart casserole. Bake, uncovered in 375'F. oven, 50 - 55 minutes or until beans are hot, stirring occasionally. Makes 4 - 6 servings (about 4 cups).
Peanut Puzzler Spread
1 cup peanut butter, smooth or chunky
3 Tbsp. Toasted sesame seeds
¼ cup honey
Mix together all ingredients and spread on bread or fruit. Makes about 1 ¼ cups.
Peanut Butter Cookies
1 box yellow cake mix
1 cup peanut butter
1/2 cup oil
1 egg (or egg substitute)
2 Tbsp. water
Mix all ingredients well. Form 1 1/2" balls and criss-cross with fork on a non-stick pan. Bake at 350 degrees 8-10 minutes.
3 Tbsp. oil 1 cup uncooked rice
1 can (11.5 oz.) tomato juice 1 pint salsa
Toast rice in oil until most of the rice changes color and begins to brown slightly. Add tomato juice and salsa. Stir. Cover and simmer on low heat for 30 minutes, stirring occasionally.
Source: The Idea Door