“The Clever Can Opener” or Delicious Meals for “the Hard Times” All From the Pantry My “Food Preparedness” calling is something of a challenge here in the Riverwoods Ward because some members of the ward are allergic to wheat, some people have no ground suitable for a garden, some people are on ‘no carb’ diets- (only eating proteins), some people are in mental denial that they will ever need to resort to actually facing a bowl of whole wheat kernels and some people are pretty sure they will always be able to continue eating out at restaurants regardless of any future difficult circumstances. It’s important to adjust one’s calling to one’s own ward’s needs so I have created this little cookbook hoping to prepare my Riverwoods Ward brothers and sisters thereby alleviating suffering should conditions become unimaginable. All one needs to survive using this plan are the items listed in this little booklet and a can opener. Nothing needs to be grown or ground up or refrigerated (only a few) or in some cases even cooked. When a recipe is deemed acceptable as a dinner for hard times, then buy enough ingredients so that it can be served twelve times during the year: once every month. If 31 of these recipes are deemed acceptable and you buy the cans for each for twelve times during the year….. ….. then you have your dinner food storage…. all in cupboards for the year and you are done. You will find these recipes (many from exotic foreign lands) completely created from a vast variety of meats from canned shrimp, canned beef, canned turkey etc. because we don’t want the members of this ward to ever suffer monotony. And ‘cream of mushroom soup’ will (almost) NEVER be an ingredient because people in this ward NEVER eat ‘cream of mushroom soup’…. Please! Cream of asparagus soup may be eaten in Riverwoods now and then perhaps…. but NEVER ‘cream of mushroom soup’ unless of course it is written in French as ‘Crème de Champignon’. If you have recipes with similar goals I would love them for a Possible second edition of “The Clever Can Opener”. Sincerely, And only concerned about YOUR welfare, Your devoted “Food Preparedness Representative” Erlyn Madsen THE CLEVER CAN OPENER COOKBOOK By Erlyn Madsen TABLE OF CONTENTS 3. Introduction: About Cans 4. Heavenly Hawaiian Luau 20. Finally a Fiesta 5. Real Men eat Tex Mex 21. Devilishly Delicious Deviled Ham And other Forbidden 6. Thai Tonight ! Treats ! 7. Bounteous Thanksgiving 22 . Irish Eyes Corned Beef & Cabbage: (why are they 8. Oyster Offerings from Vintage’s crying?) Own CC & R Boardroom 23. ALL AMERICAN ALWAYS! 9. Russian Mafia Main Courses You WILL eat them! 24. Are we staying in this tent? 10. Christmas from a Cupboard 25. PIZZA PARTY !!! 11. A Can of Mackerel? YIKES! 26. Chicken of the Sea (not for Chickens) 12. Notorious Nights in Naples 13. The Dumster Diner 27. Bishop McKinney’s Mystery 14. Cape Cod and Crab Cakes 28. Sumptuous Scandinavian Smorgasboard. 15. The Orient Is Never So Far 16. Cajun’ Cookin’ 29. Lobster Bisque & Libations 17. The Annual Riverwoods Ward 30. Sasquatch Bison Stew Salmon Bake with parched corn nuts and beef jerky 18. Deutschland: Ich Liebe Dich ! 31, Final Thoughts 19. Appetizer Buffet for New Year’s With SPARKLING CIDER !! About Cans A few of these recipes are from “A Man, A Can, and A Plan”. This books states: “Technology has done little to improve the manual can opener invented in 1865. Electric can openers almost always malfunction before manual ones. The best manual can opener on the market today is the OXO Good Grips opener, sold for about $10.00. With its sturdy black grips and turning handle, it’s the most rugged utensil in the kitchen. Little known facts from: “A Man, A Can, and A Plan.” A CAN’S SHELF LIFE The standard “safe” shelf life of canned food varies with the product but recently the canned food alliance says the contents of cans are good almost forever (if the cans are not dented or rusty or spurts when opened). In the 1820s, Sir William Edward Parry carried a 4 pound tin of roasted veal on two expeditions to the Northwest Passage. The can was never opened, so it was kept as an artifact. In 1938 , scientists analyzed the 100 year old contents and found them to be intact both physically and nutritionally. The veal was then fed to a cat, who had no complaints. A recent study found NO practical differences between the nutritional values of fresh and canned foods. Heat processing during canning does release a bit of the food’s vitamin C into the canning liquid, but other nutrients remain stable (and C can be retained by using the liquid). Heat processing may even enhance the nutrients in some foods. Canned beans have a higher fiber content than fresh (dried). Canned tomatoes are richer in cancer-fighting lycopene than fresh. And canned fish has more calcium than fresh-cooked. During World War II canned provisions (C rations) were so vital that G.I.s wore can openers around their necks, alongside their dog tags. We mothers and grandmothers must be so so grateful that we can just buy the cans rather that do it ALL ourselves. If we lay them away and serve them with imagination and good humor we many be able to bless and give hope to the lives of many in the future. 4 HEAVENLY HAWAIIAN LUAU AMBROSIA 1 can (20 oz.) DOLE Pineapple Chunks, drained 1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained 1 can grapes, drained 1 can red sweet cherries, drained ½ cup mini marshmallows 1 cup vanilla flavored yogurt (made from your powdered milk) ½ cup flaked coconut Combine all the fruits and marshmallows in a bowl. Stir yogurt into the fruit and then sprinkle with coconut. CANNED POI (just purchase it and tell your kids they are having a “virtual vacation” and to use their imaginations Hawaiian Pineapple Apricot Glazed Spam Slices 1 can (20 oz) Dole Pineapple chunks 1 cup apricot jam or pineapple-apricot jam, divided 2 TB balsamic vinegar 2 TB honey 1 TB cornstarch 1/8 tsp ground cinnamon 2 cans SPAM Combine the first six ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until slightly thickened. Add the sliced Spam coating each slice. Serve. Creamy Pineapple Shake 1 can (20 oz.) DOLE Crushed Pineapple, un-drained 1 pint frozen yogurt (made from powdered milk) 1 cup milk Dash ground cinnamon Combine everything in a blender and blend till smooth. 5 REAL MEN EAT TEX MEX FIERY BEAN DIP 1 can (16 oz.) refried beans 1 bottle (8 oz) cheese spread ½ cup bottled mild chunky salsa 1/3 cup Frank’s RedHot Cayenne Pepper Sauce Bosch Kitchen Center sells a Tortilla Maker: you can make your own Whole wheat tortillas and tortilla chips. TEX-MEX ARTICHOKE DIP 1 cup French’s Gourmayo Smoked Chipotle Mayo ½ cup canned sour cream & chives dip 1 can (14 oz.) artichoke hearts, Drained and chopped ¼ cup Jack cheese re-hydrated or Cheese spread from a bottle ¼ cup chopped roasted red pepper 2 TB onion pieces re-hydrated SALSA SIPPER 1 can (5.5 fl oz.) V8 or spicy hot vegetable juice 1 tsp. lemon juice, a dash of Worcestershire Sauce, a dash of hot pepper sauce. EASY CHILE VERDE 1 ½ lbs spam cut into thin strips 1 can (14.5 oz) diced tomatoes with juice 1 cup re-hydrated onion pieces 1 can (7 oz) diced green chiles 2 pks (0.88 oz each) Lawry’s Brown Gravy Mix ¾ cups water Add everything and mix. Bring to a boil till hot. Serve over cooked Spanish rice. Also great over baked potatoes. SALSA CORN SOUP WITH CHICKEN 3 quarts chicken broth 2 lbs chicken pieces (from cans) 20 oz. whole kernel corn 4 jars (11 oz each) Newman’s Own All Natural Salsa 2 cans sliced carrots, drained Warm it up and serve it. SPICY TURKEY CASSEROLE WITH CORNBREAD 3 cans turkey meat light and dark 1 envelope (1 oz.) Taco Seasoning 1 can (15 oz.) black beans, rinsed & drained 1 can (14 ½ oz.) diced tomatoes, drained 1 can (10 oz.) Mexican style corn, drained 1 can (4 oz.) diced green chilies, drained ½ cup mild salsa 1 box cornbread mix, (8 ½ oz) plus the ingredients to prepare it. Preheat oven to 350 F. Spray 2 qt. casserole with Pam. Add casserole ingredients tog. And pour into dish. Mix cornbread according to pkg. Add one jar cheese spread to it and ¼ cup re-hydrated pepper pieces Bake 30 min or till cornbread is done. DULCE DE LECHE 1 (14 Oz) Can Eagle Sweetened Cond Milk Assorted dippers, cookies, cake, fruit chunks, Preheat oven to 425 F. Pour Eagle Brand Sweetened Condensed Milk into 9” pie plate. Cover with foil, place in larger shallow baking pan. Pour hot water into larger pan to depth of 1”. Bake 1 hour or until thick and caramel colored. Beat until smooth. Cool 1 hour. Refrigerate Until serving time. Serve as a dip. Keeps in The frige up to one week. 6 THAI TONIGHT ! THAI PEANUT SALAD 1 cup picante sauce ¼ cup chunky-style peanut butter 2 TB. Honey 2 TB orange juice (or pwd. Tang) 1 tsp. soy sauce ½ tsp. ground ginger 2 cups chopped HORMEL CURE 81 ham 1 (7oz) pk. Spaghetti, cooked ¼ cup dry roasted peanuts ¼ cup pepper strips re-hydrated 2 TB cilantro In small saucepan, combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger. Cook stirring over low heat till smooth. Add ¼ cup sauce mix to ham. Gently toss remaining sauce mixture with hot pasta. Toss pasta with ham mix, peanuts and pepper strips. Cover and chill 1 to 2 hours. Before serving sprinkle cilantro. SWEET POTATOES in COCONUT MILK 1/3 cup sweetened flaked coconut 2 Tb. Oil ½ cup onion dices re-hydrated 2 cloves garlic minced ¼ cup packed brown sugar 1 TB. Bottled Fish sauce ¼ tsp. red pepper flakes 1 can sweet potatoes sliced 1 Tb. Fresh cilantro Preheat oven to 350 F. Toast coconut on baking sheet 6 min. Stir it occasionally. Set aside to cool and to crisp. Heat oil in pan and add onion & garlic; Cook till tender. Add coconut milk, brown sugar, fish Sauce and red pepper flakes; stir till Sugar is dissolved. Bring mix to boil & add sweet potato Chunks. Transfer chunks to serving Bowl with a slotted spoon. Boil Remaining liquids till thick stirring Constantly. Pour liquid over sweet Potatoes. Sprinkle coconut on top w cilantro. THAI SHRIMP CURRY Add two cans shrimp (drained) to One bottle of PATAK’s Thai Curry Sauce and serve over Basmati Rice PAD THAI Buy one box of “Thai Kitchen Original Pad Thai Stir-Fry Noodles with Sauce” (available at Whole Foods) Cook according to directions on box Adding on can bean sprouts, drained. MANGO DELIGHT Open cans of Kern’s Mango Juice or Kern’s Apricot Nectar as an iced beverage THAI DESSERT What to people in Thailand eat For dessert? Lychee Nuts and Mangoes. Mangoes are available To your cupboard in a dried form. The red leathery and warty skin of lychee nuts is peeled off to reveal the delicious white fruit inside. Buy them in the can and use them as the finale. 7 A BOUNTEOUS PANTRY THANKSGIVING Layered Cranberry Walnut Stuffing 2 boxes (6 ounces each) Pepperidge Farm Stuffing Mix 1 ½ cups Swanson Chicken Broth 2 TB butter powder or butter 1 can (16 ounces) whole cranberry sauce ½ cup walnuts, toasted and chopped Prepare the stuffing mix using the broth and butter according to the package. Spoon half stuffing mix into a 2 qt. Casserole. Spoon half of the cranberry sauce over the stuffing. Sprinkle with ½ cup walnuts. Repeat the layers Bake at 350 F. for 25 minutes or till hot. THANKSGIVING TURKEY WITH GRAVY Buy as many cans of Swanson’s Turkey Meat: both light and dark as you will have guests. Make several envelopes of Turkey Gravy Mix and add several cans of Mushrooms (drained), stems and pieces, to the gravy. Add the turkey mix and serve this over mashed potatoes (made from a box.) There are so many different kits now of potatoes and sauces in so many styles which only need the addition of water and then heat. Traditional Green Bean Casserole 1 can (10 ¾ oz.) Campbell’s condensed ‘crème de la champignon’ soup ½ cup milk 1 tsp. soy sauce Dash ground pepper 4 cans of cut green beans, drained (or 2 pkg. 10 oz. French cut frozen) 1 can (2.8 oz) French friend onions (1 1/3 cup) l.Stir the soup, milk, soy, black pepper, green beans and 2/3 cup onions in a 1 ½ quart casserole. 2.Bake at 350 F. for 25 minutes or until hot. Stir once. 3.Sprinkle the remaining onions over the green bean mixture. Bake for 5 minutes more. WHOLE BERRY CRANBERRY SAUCE Straight from the can SIMPLE SWEET POTATOE CASSEROLE Combine 3 (16 oz) cans of cut yams, drained and sliced with 3 cans of sliced apple pie filling alternating them in layers. Bake till warm PUMPKIN CHOCOLATE CHIP COOKIES 1 (18.25 oz.) box spice cake mix l. Preheat oven to 350 F. Small can of pumpkin 2. Combine all ingredients and mix together. 1 (12 oz. bag chocolate chips 3. Drop spoonfuls onto greased cookie sheet. Press flat. Bake for 15 min. TURTLE PUMPKIN PIE 1 bottle caramel topping Pour half the bottle of caramel topping 1 honeymaid graham pie crust evenly over the pie shell. ½ cup planters pecan pieces, divided Beat the milk, dry pudding mixes, 1 cup cold milk (re-hydrate your dry) pumpkin, spices till blended. 2 (4oz.) packages Jello-o vanilla instant Stir in 1 ½ cups of whipped topping Pudding and pie filling Refrigerate 1 hour. 1 cup canned pumpkin Top with pecans. 1 tsp. ground cinnamon Drizzel remaining caramel over top. ½ tsp. ground nutmeg Serve with the extra topping. 1 tub Cool Whip or whip your own From the book on pwd milk Serves 10 Remember also at Thanksgiving time Not to do it all yourself As you probably usually do! Assign out jello salads and hot rolls And anything else you possibly can. 8 OYSTERS FROM VINTAGE’S OWN CC&R BOARDROOM All I can tell you is every time the Vintage Home Owner’s Association meets…. I have heard what they do is eat oysters on the half shell. Oysters ARE brain food and the members need this while Deliberating on weighty matters and while making important decisions which affect the lives of many! If times were to become hard oysters might not be available anymore. Here is one recipe featuring canned oysters…. If we lay in a few cases of these now it will Help alleviate their distress during troubling CC& R meetings to come. In addition to all the amazing kinds of oysters sold in cans in the seafood section…… here is a great recipe for hot oyster dip. 3.5 can smoked oysters (chopped) (save liquid) 9 oz. can sour cream and onion dip 1 tsp. Worcestershire Sauce ¼ tsp. hot pepper sauce Liquid from the can of oysters Combine the above and then serve it on whole wheat toast points. And that is all the home owners association board gets to eat because they won’t let me have chickens in my backyard. 9 RUSSIAN MAFIA MAIN COURSES YOU W I L L EAT THEM BORSCHT 1 can (16 oz.) julienne beets, drained (reserve liquid) 1 bottle (16 oz.) red cabbage 1 can raspberries in juice undrained 1 Tb. Lemon juice Blend all until smooth, heat and eat. SHORTCUT STROGANOFF 1 lb. beef chunks (from cans) 1 can cream of mushroom soup with garlic 1 can condensed beef broth 1 cup water 1 cup onion pieces (re-hydrated) 2 TB Worcestershire sauce 3 cups uncooked corkscrew pasta ½ cup sour cream (or yogurt made from dry milk) Add beef, soup, broth, water and Worcestershire. Heat to a boil. Stir in pasta. Reduce heat to medium. Cook 15 minutes or until pasta is done, stirring often. Stir in sour cream or yogurt at the very end. Beverages: Everyone also knows the Russians love a certain beverage which begins with a “V”. We will also drink one beginning with V. Vegetable Juice and Orange: Stir 1 can (48 oz.) 100% vegetable juice with 6 oz. Tang concentrate till all the Tang is dissolved. Then Add 3 cups seltzer water either plain or orange-flavored. Pour over ice and give toasts. Russian Dessert: Everyone knows that the ice cream the Russians make is the best on the planet. We will just have to try our best mixing berry jams representing berries from their great forests with our own homemade yogurt and then freezing it. 10 CHRISTMAS FROM A CUPBOARD SPICY PICKLED APPLE RINGS They come in a bottle at the store. And they made a lovely garnish at Christmas time. Spiral Ham with Mango Salsa 1 Tb. Butter powder or butter ½ cup re-hydrated chopped onion ½ cups Swanson Chicken Broth ½ cup mango juice or nectar 1 package (6 oz.) dried mango, coarsely chopped 1/3 cup packed brown sugar 2med. Green onions chopped 1 canned 9 lb. fully cooked bone-in or 6 lbs. canned fully cooked boneless spiral cut ham. 1.Combine all sauce ingredients and heat to a boil. 2.Cook for ten minutes or until it thickens. 3.Strain the liquid and use it to baste the ham. Use the rest as the salsa. 4.Place ham in an oven casserole dish and cover looselywith foil. 5.Bake at 325 for 1 ½ hour then remove the foil and spoon the broth over the ham. 6.Continue to bake till the center of the ham reaches 140 F basting often. 7.Serve with the mango salsa. HONEY GLAZED CARROTS 2 cans sliced carrots 2 Tb. Honey 1 Tb. Butter powder Ground Nutmeg Warm all of these ingredients. SAUCY ASPARAGUS 1 can (10 ¾ oz.) Campbell’s Condensed Cream of Asparagus Soup 1/3 cup milk or water 2 lbs asparagus from cans, drained Stir the soup and milk in a 2 qt. saucepan over medium heat. Cook and stir until the mix is hot. Add the asparagus and serve. HORSERADISH MASHED POTATOTES Add 1/3 c plain yogurt and 2 TB prepared horseradish to instant mashed potatoes. Sprinkle chopped chives or chopped parsley on the top. AMAZING HOT WASSAIL 2 C. Tang 1 ½ c. sugar 1/3 to ½ c. powdered lemon-aid mix 1 t. cinnamon ½ t. ground cloves Combine ingredients and store in covered container. Mix 1 heaping tablespoon to a mug of hot water; stir and enjoy. (From Leslie Probert) MACAROON KISSES 1 14 oz. can of Eagle Brand Sweetened Condensed Milk (Not evaporated milk) 2 tsp. vanilla extract 1 to 1 ½ tsp almond extract 5 1/3 oz. or (14 oz.) flaked coconut 48 solid milk chocolate candy kisses, stars or drops 1.Preheat oven to 325 F. Line baking sheets with foil; grease and flour foil. Set aside. 2.In large mixing bowl, combine Eagle Brand, vanilla and almond extract. Stir in coconut. Drop by rounded teaspoonfuls onto foil lined sheets; slightly flatten each mound with a spoon. 3.Bake 15 to 17 minutes or until golden brown. Remove from oven. Immediately press candy kiss, star or drop in center of each macaroon. Remove from baking sheets; cool on wire racks. Store loosely covered at room temperature. Makes 4 dozen cookies FOOLPROOF DARK CHOCOLATE FUDGE 3 CUPS (18 oz.) semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk) Dash of salt ½ to 1 cup chopped nuts 2 tsp vanilla extract 1.Line 8 or 9 inch square pan with foil. Butter foil; set aside 2.In heavy saucepan over low heat, melt chips with Eagle Brand and salt. 3.Remove from heat; stir in nuts, and vanilla. Spread evenly in prepared pan. 4.Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store in refrigerator. Makes about 2 lbs. For Marshmallow Fedge: Stir in 2 TB butter with vanilla. Substitute 2 cups mini marshmallows for nuts. Proceed as above. MINCEMEAT PIE A TRADITIONAL FAVORITE 1 large bottle of already prepared mincemeat 1 already made vanilla cookie crumb piecrust Just pour the bottle of mincemeat into the piecrust. Then top it with the whipped topping you can make from powdered milk. PEPPERMINT CANDY CANES Any Grandmother worth her title WILL have a giant bottle of peppermint candy hidden away for ‘the hard times’. Hard candies will last a very long time so maybe she will have other hard tack type candies secreted away in hard to find places for grandchildren’s stockings also. 11 A CAN OF MACKEREL? YIKES ! The allure of using mackerel is definitely the price. This is protein at only 9.9 cents per ounce. If you have not been using canned mackerel regularly you could begin saving more money on your grocery bill. Except have you ever opened a can of mackerel? My daughter, Wendy, who used to teach a cooking lab at BYU sent me a recipe for mackerel only yesterday because I was whining and complaining about the opened can of mackerel. This amazing recipe includes using dried prunes and hominy with the canned mackerel and other things. I have resolved not to include the recipe here because it is so long but if anyone would actually cooks it I will send it if you promise to send us all a report. There are other meats of interest at Macey’s if one is looking for the unusual…. Like ‘California Girl’ brand mock abalone which is actually made from squid tentacles. This is more expensive at 33.3 cents a pound. (The picture on the can shows that it is cut into squares to resemble cooked abalone.) And then there is actually a can called “Premium Seafood Mix in brine” which has the actual tentacles looking just like actual tentacles. This is only 21.3 cents per ounce. These inexpensive sources of protein should NOT go to waste. I was thinking you could have a SUSHI night. Go to an Oriental Food Store and purchase the large sheets of dried Nori Seaweed. Buy the Wasabi Paste (green) and bottles of the pickeled pink Japanese radishes…. Use these two as an authentic garnish on each plate. Then make the sushi rice and then the little rice balls like they do at a SUSHI shop and then top the SUSHI rice balls with the tentacles and the abalone and the mackerel. Wrap these little creations in belts of the seaweed sheets and what will your family know? Tell them this is what people eat in Japan and we should honor all cultures and voila! You have another DIFFERENT and surprising dinner to delight your in-laws with during times when everyone else is grateful for oatmeal and you won’t have spent much more. Aside: As inexpensive as these fancy meats may seem……… “Cattle Drive Chili with Beans” in the 104 oz. can found at Cost Co is cheapest of all at only .05 cents an ounce. (That is only one nickel an ounce.) But, how many nights can a person eat Cattle Drive Chili with Beans? Certainly one night a month suffice. TWENTY MINUTE SEAFOOD STEW 2 cups Prego Traditional Italian Sauce 1 bottle clam juice 1 lb. fish and/or shellfish ( how about the octopus and the mock abalone here?) ( also the canned shrimp, crab, and clams) Chopped fresh parsley Heat the Italian sauce and clam juice in a 3 quart kettle over medium-high heat to a boil. Reduce the heat to low. Cook till hot. Add the shell fish and heat again. Top with chopped parsley. 12 NORTORIOUS NIGHTS IN NAPLES Italian Pasta Salad 1 lb. penne or other short shape pasta 14 oz. can petite-cut diced tomatoes with onions and garlic, undrained 2 oz can sliced black olives, drained 1/3 cup jarred pesto (or more as needed) 7 oz jar roasted peppers, drained and chopped 6 oz jar marinated quartered artichokes, chopped ¼ c. pine nuts Cook the pasta according to the package directions. Drain and return to the pot. Add in everything else and toss. Serve hot or cold. Can be topped with grated Parmesan cheese BEEF AND PASTA ALFREDO 2 ¼ cups uncooked penne pasta (8 oz.) 1 lb. beef cooked beef chunks (from cans) 3 Tb. Onion pieces re-hydrated 1 bottle (10 oz.) alfredo pasta sauce 1 can plum tomatoes, drained and sliced 2 Tb. Chopped basil or 1 ½ tsp dried basil Cook pasta as directed on package. Drain in colander and set aside. Add beef,onion pieces and Alfredo sauce. Reduce heat to medium and cook till bubbly, stirring occasionally. Add cooked penne, tomatoes and basil; cook additional 5 min till heated thoroughly. Add salt and pepper to taste. CHICKEN PUTTANESCA SAUTE 8 oz. uncooked capellini (angel hair) pasta 1 lb. chicken pieces from cans Salt and pepper to taste 1 can tomatoes with roasted garlic, undrained ½ cup sliced green olives 1/8 tsp. red pepper flakes 1 can (14.5 oz.) cut wax or green beans, drained. Cook pasta as per package. Drain well; cover to keep warm. In kettle combine chicken, tomatoes, olives and pepper flakes. Cook till warm. Add beans. Serve chicken mix over cooked angel hair pasta. BOW-TIES WITH TURKEY, PESTO AND ROASTED RED PEPPERS 3 cups uncooked farfalle (bow-tie) pasta (6 oz.) 2 cups cubed cooked turkey (from cans, drained) ½ cup basil bottled basil pesto ½ cup chopped roasted red bell peppers (from 7 oz. jar) Cook pasta in 3 quart saucepan as directed on package; drain. Return pasta to saucepan. Add turkey, pesto and bell peppers to pasta. Heat over low heat, stirring constantly, until hot. MUSHROOM-GARLIC OVEN BAKED RISOTTO 1 can Campbell’s Cream of Mushroom with Roasted Garlic Soup 3 ½ cups water ½ tsp dried thyme leaves, crushed 1 ¼ cups uncooked regular long-grain white rice ¼ cup slivered almonds Stir the soup, water, thyme, rice and almonds in a 2 qt. casserole dish. Cover. Bake at 375 F. for 45 minutes or until the rice is tender and most of the liquid is absorbed. Stir. Let the risotto stand for 5 minutes before serving. Beverage: Grape Juices of course: try the white grape juice for this dinner. Dessert: Lemonade Powder frozen then blended to try to duplicate their famous “ices”. 13 THE DUMSTER DINER Cowboy Stew 15 oz. can low-fat turkey chili with beans 1 lb canned pre-cooked roast beef chunks 14 oz can original or barbecue baked beans (Bush’s) Re-hydrated dried onion pieces equivalent to one cup Squares of cheese from Kraft’s Old English Cheese Spread Combine everything and then put the cheese chunks on top. SPAGHETTI-Os DUMP DINNER 2 15 oz. cans of Spaghetti-Os ½ lb. roast beef chunks (from can) 1 8 oz. can peas, drained 1 Tb. Re-hydrated onion pieces 1 can corn, drained 1 can of creamy soup to bind it all together Just combine it all together. EASY FRUIT CRISP “DUMP” DESSERT 1 can (21 oz.) cherry pie filling 1 can (8 oz.) crushed pineapple, undrained 1 pkg. (1 lb. 2.25 oz.) yellow cake mix with pudding ½ cup butter or butter powder Heat oven to 350 F. Spread pie filling and pineapple in ungreased rectangular pan. 13x9. Stir cake mix (dry) and butter in large bowl, using spoon, until crumbly. Sprinkle mixture evenly over fruit. Bake 45 to 50 minutes or until deep golden brown. Cool 30 minutes. 14 CAPE COD AND CRAB CAKES CLAM CHOWDERS Both the canned creamy white ones And the red ones! Already prepared for us by Campbell’s MINI CRAB-SALMON CAKES 8 oz. canned crab meat (all canned crab is NOT created equal) 1 can (7 oz.) salmon, drained & flaked ¼ cup seasoned breadcrumbs 1 egg beaten (or egg powder) Salt, pepper & ¼ tsp. hot pepper sauce Combine everything. Stir till blended. Shape into 10 cakes. Heat oil in skillet and cook cakes 6 to 7 minutes or till golden turning only once or they will fall apart. Dessert: Must be canned Blueberry pie filling in a prepared pie shell. Because blueberries grow all over Maine and the NorthEast. 15 THE ORIENT IS NEVER SO FAR I’m quite sure anyone from the Orient is going to be so angry with these suggestions and I should know better because my mission was to Hong Kong. BUT LOOK ! We are talking emergencies here so NOTHING may be available fresh ! Nothing ! So go to the grocery store and buy those canned Chinese dinners (La Choy) which have two cans stacked and taped together. They already have the meat, the bean sprouts etc. and come in many varieties. Then just heat the cans and serve over rice. You can always shred a can of “hearts of palm” into the sauce etc. but, at least you have one dinner each month totally ready. Mandarin Salad (never actually eaten in China) 1 can bamboo shoots, drained 1 can lychee nuts, drained 1 can (15 oz.) mandarin oranges, drained 1/3 cup crispy noodles 1/3 cup sliced almonds toasted ½ bottle Asian sesame dressing Toss together salad blend, noodles, almonds and fruits in a large serving bowl. Pour dressing over salad; toss to evenly coat. Serve. CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY 1 lb. chicken pieces from a can, drained 1 lb. canned asparagus, drained and cut into 2” pieces ¾ cup onion pieces, re-hydrated 8 oz. canned mushroom pieces, drained ½ cup stir fry sauce ¼ cup oyster sauce Combine and warm the above and serve over instant white rice. 16 CAJUN’ COOKN’ VEGETARIAN JAMBALAYA ½ cup green pepper pieces re-hydrated 1 can (14 oz.) diced tomatoes with chiles 1 pkg. (12 oz.) taco-burritoflavor meatless veggie crumbles 1 pkg. (9 oz.) New Orleans style ready-to-serve jambalaya rice Mix all together and cook uncovered 5 minutes or until heated through. JIFFY CHICKEN & RICE GUMBO 1(6.9 OZ) PKG Rice-A-Roni Chicken Flavor ½ cup pepper pieces re-hydrated 2T. Butter or re-hydrated butter powder 1 lb chicken pieces (from can) drained 1 (14 ½ oz.) can diced tomatoes with garlic and onion, undrained 1 tsp. Creole or Cajun seasoning. In large skillet over medium heat, sauté rice-vermicelli mix. Add bell peppers and butter powder. Slowly stir in 2 ¼ cups water, chicken, tomatoes, Creole seasonings and bring to boil. Cover and simmer 15 to 20 minutes or until rice is tender. SOUPER QUICK GUMBO RICE 1 can (10 ¾ oz.) Campbell’s Chicken Gumbo Soup 1 cup water 1/8 tsp. garlic powder 1/8 tsp onion powder 1 ¼ cups uncooked instant white rice Heat the soup, water, garlic powder and onion powder in a 2 qt. saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Fluff the rice with a fork. ORANGE MIST 1 can (46 oz.) V8 100% Vegetable Juice 6 oz. Tang concentrate 3 cups plain or orange-flavored seltzer water Ice Stir the vegetable juice and the tang together till dissolved. Add the seltzer water last. Pour over ice. 17 ANNUAL RIVERWOODS WARD SALMON BAKE One of the beset sources of Omega 3 oil is still canned pink salmon. At least a dozen studies have shown that omega-3 oils can help protect against a sea of health risks, including lupus, kidney problems, cancers, high blood pressure, rheumatoid arthritis and even psoriasis. Eating 1 to 2 servings a week can help reduce your heart-attack rate by 45 to 70 per cent. Some of the richest sources of omega-3s are salmon, tuna, and mackerel, all of which come in cans. These fish may also help reduce your risk of stroke and depression and protect your mind as you age. ALFREDO SALMON AND NOODLES 3cups uncooked wide egg noodles (6 oz.) 1 can peas (drained) or 1 cup freeze dried peas ½ cup bottled Alfredo Sauce 1 can (6 oz.) skinless boneless pink salmon, drained and flaked Cook noodles as directed on package, adding broccoli for the last 4 to 5 minutes. Drain and return to saucepan. Stir in remaining ingredients with 1/8 tsp of pepper. Cook over low heat 4 to 6 minutes, stirring occasionally until hot. Usually we have fabulous fresh Salmon in Riverwoods Park for a very fun potluck. In hard times the fresh salmon will be hard to have so the above recipe is great from canned salmon. Then since this is usually a pot luck dinner: As to Ms bring salads and Ns to Zs bring dessert just carry on that tradition and it will be very interesting in those day see what people will bring. 18 18 DEUTSCHLAND: ICH LIEBE DICH ! SAUSSAGE AND SAUERKRAUT Warm one large bottle of Sauerkraut with several cans of Vienna Sausages (drained) At the end some people sprinkle brown sugar over the top. EASY POTATO PANCAKES 1 ¾ CUPS Swanson Chicken Broth Generous dash of black pepper 1 ½ cups instant mashed potato flakes or buds 2 Tb. Instant onion flakes re-hydrated Heat the broth and black pepper in a 2 qt. saucepan over medium-high heat to a boil. Remove from the heat. Add the potato flakes and onion and stir until liquid is absorbed. Shappe the potato mix into 4” pancakes. Cook the pancakes in a 10” skillet over medium heat until they-re browned on both sides. APPLESAUCE (from a bottle either with cinnamon or without) NUTRELLA You simply MUST use a bottle of Nutrella It is not peanut butter but Hazelnutbutter WITH some chocolate in the mix. It is great on crackers, breads (with jam) and rolls. Beverage: Bavarian Hot Chocolate Mix GINGERBREAD (From a boxed mix.) Tell your children to pretend they are in the Black Forest and that Hansel and Gretel Would have been so so grateful to have enjoyed a dinner like this one. 19 APPETIZER BUFFET FOR NEW YEAR’S EVE CHUNKY HAWAIIAN SPREAD 1 can Dole crushed pineapple, well drained ½ cup Mango chutney 1 cup yogurt (made from dried milk) Combine All ROASTED RED PEPPER SPREAD 1 cup roasted red peppers, (from bottle), rinsed and drained 8 oz yogurt or cream cheese (made from dried milk) 1 pkg. (1 oz) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Mix the above and garnish with sliced black olives YOU COULD HAVE FOOLED ME SPARE RIBS 4 lbs of spam all cut into strips resembling spareribs 1 can Campbell’s beef gravy ¾ cup barbecue sauce 2 Tb. Packed brown sugar. Stir the gravy, barbecue sauce and brown sugar in a large bowl. Add the browned spam strips and toss gently to coat. CHOCOLATE AND COCONUT CREAM FONDUE 1 can (15 oz.) cream of coconut 2 Tb. Rum extract 1 pkg (12 oz.) semi-sweet chocolate pieces Stir the cream of coco nut, rum and chocolate in a 2 quart saucepan until chocolate melts, Stir occasionally. Serve warm with dippers. BEVERAGE: SPARKLING CIDER 20 FINALLY A FIESTA ! Creamy Enchiladas Verde 1 can (10 ¾ oz.) Campbell’s Condensed Creamy Chicken Verde Soup ½ tsp. garlic powder 1 ½ cup chopped cooked chicken (from a can) 2/3 cup re-hydrated grated cheese or chunks from Kraft’s Old English Cheese (bottle) 8 corn tortillas (6 inch) warmed ¼ cup milk (reconstitute some dry milk powder) 1.Mix ½ can of the soup, garlic powder, chicken and 1/3 cup cheese in a medium bowl. 2.Spoon 1/3 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a 2 qt. shalow baking dish. Mix the remaining soup and milk in a small bowl and pour over the filled tortillas. Top with the remaining cheese. 3.Bake at 375 F. for 20 minutes or till the enchiladas are hot and bubbly. Serves 4 Beef N’ Bean Burritos 1 lb precooked beef chunks (sold in cans at Cost Co.) ½ cup re-hydrated onion pieces 1 can (11.25 oz.) Campbell’s Condensed Fiesta Chili Beef Soup ¼ c. water 8 flour tortillas (8 inch) warmed Re-hydrated Shredded Cheddar Cheese or cheese from Kraft’s Old English Cheese bottle. Pace Chunky Salsa Sour Cream (optional) 1.Add the beef and onion and soup and water and cook till the mixture it hot and bubbling. 2.Spoon about ½ cup of the mixture down the center of each tortilla. Top with cheese, salsa and sour cream. Fold the sides of the tortilla over the filling and then fold up the ends to enclose the filling. Makes 8 burritos Chicken & Black Bean Quesadillas 1 can (190 ¾ oz) Campbell’s Condensed Cheddar Cheese Soup ½ cup Pace Chunky Salsa or Picante Sauce 1 cup canned black beans, rinsed and drained 2 cans (4.5 oz. each) Swanson Premium Chunk Chicken Breast, drained 10 flour tortillas (8 inch) 1.Stir the soup, salsa, beans and chicken in a 1 ½ quart saucepan. Cook and stir over medium heat until hot. 2.Put the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup of the soup mixture, spreading to within ½ inch of the edge. Moisten the edge of each tortilla with water. Fold over and press the edges together to seal. 3.Bake at 425 F. for 5 minutes or till filling is hot. 4.Serve over “Fiesta Rice”. Fiesta Rice Heat 1 can (10 ½ oz.) Campbell’s Condensed Chicken Broth, ½ cup water ½ cup Pace Chunky Salsa in a 1 ½ qt. saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from the heat. Let stand for 5 minutes, then fluff the rice with a fork. DRINKS If you are already saving so much money using canned beans for your Fiesta dinner perhaps it would be all right to have some authentic ‘South of the Border’ canned drinks near by. Right at Macey’s Grocery Store they sell in their Hispanic section amazing canned drinks (about 59 cents a can). These include many fruit nectars you are already accustomed to from Kern’s Nectars at Cost Co. but, these extend the variety so much farther with Pear Nectar, Plum Nectar, Coconut and Pineapple Nectar, Tamarind Nectar, (what is a Tamarind?), and also Strawberry Nectar. There is even a pouch of powder which makes a special drink 18.6 oz. of HIBISCUS extract. This pouch makes six quarts of Hibiscus Juice. It would be fun to pull out some of these nectars to surprise your guests during your future “Fiesta From Cans Dinner.” FIESTA DESSERT For any “fiesta” type of dessert Flan is the truly authentic finish. Fortunately for us, there are two brands of powdered flan mix available at Macey’s. Each one requires the addition of milk only (use your powdered). They do like you to line your dishes with caramel from another source before pouring in the mixed Flan Liquid for the traditional darker color around the edges. 21 JUANITA’S POZOLE OLE ! This fabulous and surprising soup is sold in the Hispanic section of Macey’s and looks awesome. All one needs to do it open it and eat it for an unusual dinner. The great thing about the soup section is that there are just SO SO MANY new and different kinds of soups out there which don’t even need water. Wolfgang Puck has about 30 gourmet kinds and so do others. You could just lay away cases and cases of various soups and eat them every night of the year and never even heat anything. 22 IRISH EYES CORNED BEEF & CABBAGE This one is pretty self explanatory because you can buy tins of corned beef in the store and you can also buy wonderful bottles of shredded cabbage. IRISH POTATOES There are so many great boxed kits of potatoes at the grocery store now also. They have dried sliced, shredded, etc. etc. and to make it more authentic you could add in a small bottle of chipped beef with the sauce mix etc. in the box. IRISH SCONES Make rolled biscuits from the mix in Leslie Probert’s excellent “Emergency Food in a Nutshell”. Cut them in half and spread them with jam. Did you know that Leslie Probert has many hundred MORE recipes in her book that are different from mine? And hers use more easily found and accepted products. 23 ALL AMERICAN ALWAYS ! COSMOPOLITAN SALAD 1 Pkg. (4 serving size) Jello Pistachio flavored instant pudding and pie filling. 1 can (20 oz.) Dole Crushed Pineapple, un-drained 1 cup Jet-puffed mini marshmallows ½ cup Planters pecans 1 ½ cup whipped topping (whip your powdered milk using the recipe in Peggy Laytons, book on page 68. Or there are box mixes of whipped topping available in grocery stores.) Mix the dry pudding mix, pineapple, marshmallows and pecans in large bowl till well blended. Gently stir in the whipped topping. Cover. Refrigerate one hour or until ready to serve. BECAUSE BENJAMIN FRANKLIN HOPED THE TURKEY WOULD BE OUR NATIONAL BIRD CREAMY TURKEY & WILD RICE 2 cans cream of chicken soup 1 ½ cups water 2 cans sliced carrots, drained 1 pkg. seasoned long-grain and wild rice mix 10 oz. cooked turkey, canned, light and dark meat Stir the soup, water, carrots, rice and seasoning packet in a 3 qt. slow cooker. Add the turkey with the soup mix. Cover and warm till hot. ALL AMERICAN PEANUT BUTTER FUDGE 12 oz. chunky peanut butter Heat the first three ingredients till the 1 (12 oz.) pkg milk chocolate pieces chocolate chips are melted 1 (14 oz.) can sweetened cond. milk Add the pecans (you can actually make this from powdered) Smooth into a 9” x9” buttered pan. 1 cup chopped pecans GEORGE WASHINGTON’S OWN CHERRY CANCYCLE Mix thoroughly one 15 oz. can of cherry pie filling, ½ of a 16 oz can of chocolate syrup and ½ tsp of vanilla extract. Mix thoroughly and freeze in small paper cups. 24 ARE WE REALLY STAYING IN A TENT? This is a great practice for possible misfortunes in the future. Use up all the granola bars and trail mix in your 72 hour kits during this night so you Can replenish them with fresh new ones. Spaghetti-Os What seems like a terrible thing to do to pasta is a great thing to do to your body. Each can of Spaghettii)s has 10 grams of protein, 4 grams of fiber, and just 5 grams of fat. And that isn’t tomato sauce; it’s tomato puree- one of the richest sources of lycopene a phytochemical that may help reduce your cancer risk by 40 %, boost your immune system, and protect against atherosclerosis. (From a Man a Can and a Plan) SPAGHETTI Os WESTERN STYLE Combine: Two 15 oz. cans of spaghettiOs One 16 oz. can of black beans rinsed and drained Two Tbs. cheese chunks from bottled cheese spread Two Tbs re-hydrated onion pieces One Tb. Chili powder. If you can heat it fine. If you cannot your children will probably still eat it. FRUIT LEATHERS WOULD BE AN APPROPRIATE COURSE ALSO TAKE OUT TO THE TENT PEANUT BUTTER KISSES Combine ¼ cup peanut butter ½ cup honey 1 cup dry milk ½ cup chopped nuts Mix together honey and peanut butter until smooth. Gradually add milk powder. Fold in nuts. (you could also add in a few chocolate chips) Form into a long roll. Cut into pieces. Makes about 30 pieces. What will you drink? Whatever drinks you had saved in your 72 hour kits. Then buy new ones to replace them. 25 PIZZA PARTY ! Buboli Pizza Crusts to the rescue. Layer it with canned or bottled Pizza Sauce. Then just pile on what ever you happen to have. And top with re-hydrated shredded cheese, or spoons of cheese spread from a bottle. Speaking of “whatever you happen to have”. If what you happen to have one night looks pretty terrible………. Tell your children it is “gratitude night” and you are going to let them know how to have sympathy with people who lose their sight………. Which might happen to any one of them one day as they age……. Then blindfold each of them and have them eat with their hands trying to guess what it is they are eating. You don’t really need to tell them. Just tell them to be grateful because lots of the world has NOTHING. Then for dessert you delight everyone with See’s Lollipops which you had hidden away for just such a night as this. 26 CHICKEN OF THE SEA COMPLETE-MEAL TUNA HELPER This has turned out to be one of our family’s favorite dinners ! It is from the boxed section of the grocery store: TUNA HELPER. I have now laid away a whole case of this because I use it with tuna, or canned chicken or canned turkey and which ever vegetables I have on hand. It is all made in one kettle only and my family really loves it. 1 pkg. Tuna Helper, prepared according to directions Canned meats of your choice 1 ½ cup extra water ½ cup sliced canned carrots ½ cup freeze dried peas Prepare Tuna Helper adding extra water and vegetables: dried or fresh or canned. Dessert: I knoy that you know in addition to boxed pudding mixes that there are also all kinds of other boxed dessert mixes: boxed mousse would be a great one here. 27 BISHOP MCKINNEY’S MYSTERY Because it IS a mystery I am not allowed to tell all the ingredients in this casserole at this time. I have included the recipe on this page…. But, all the directions were written in Invisible ink. I will tell you this: he tops everything off with one or another of the Amazing bottled sauces sold in the “From India” section of Whole Foods. They include Such things as Patak’s Sweet Peppers & Coconut Cooking Sauce, Jyoti’s Indian Cusine And Saffron Cream Sauce, Mr. Kook’s Chicken Curry, Patak’s Tangy Lemon & Cilantro Cooking Sauce (Tikka Masala- medium) and finally S & B’s Golden Curry Sauce Mix From Korea. These are ONLY A FEW of his secrets……… and should frightening times ever come upon us I WILL bring this casserole to a ward pot-luck and then you may all see for yourself just how amazing this concoction really is. At that time I will tell you how to release the secret writing so that you may duplicate it for yourselves. But, for now, I MUST protect the Bishop’s right to keep his recipes secret. 28 SUMPTUOUS SCANDINAVIAN SMORGASBOARD This includes delicacies of all kinds. Cocktail Onions from a bottle. Sardines in all variety of sauces. Kippered Snacks. Pickeled Herring. Canned Deviled Ham Mustards And flavored mayos. Cheese you have made yourself from dry milk (what a chore but, it IS possible.) Wasa Breads (which keep forever) Swedish fruit soup (made from a variety of dried fruits) (I can’t find my recipe right now.) AND Danish Delight (a raspberry dessert sold in boxed mix form). 29 LOBSTER BISQUE AND LIBATIONS Wouldn’t “Lobster Bisque” sound just awesome if you were eating whole wheat bread day after day? And guess what? It is sold as a powdered soup at Macey’s Grocery Store at the top of the soup section. All you do is add water and heat. ‘Libations’ sounds a bit risqué but, it doesn’t HAVE to mean ‘risqué’ if your beverages are not fermented. There are so many ‘sparkling’ drinks now in addition to sparkling cider. There are sparkling grape juices of many kinds and sparkling pear juice and sparkling apple & cranberry juice etc. This could also be a very welcome change after endlessly filtering possibly suspicious river water. LEMON CAKE FILLED WITH LEMON CURD My mother always said any lobster dinner is not complete without a lemon dessert. So adapting pantry items would dictate a lemon boxed cake mix baked and then filled with one layer of bottled lemon curd and another layer filled with lemon pudding (from the mix). Then the whole cake could be frosted with lemon frosting from a carton and decorated with tiny hard candy lemon drops. All these things could be squirreled away in a pantry corner times twelve. If you served this meal once a month I don’t think you would hear any complaints. 30 SEEKING SASQUATCH FABULOUS BISON STEW WITH PARCHED CORN, SUNFLOWER SEEDS TRAIL MIX AND BEEF JERKEY I believe the title speaks for itself. The Bison Stew is worth buying and is sold at a buffalo preserve near Ft. Collins in Colorado. (I could buy you some after one of the CSU Football games.) The beef jerky, parched corn, sunflower seeds and trail mix are available at Cost Co and will keep for a long time. Would not this be a very fun meal for grandchildren? You could always enhance the pioneering survival theme by having a few Sego Lilies planted around your yard. Just don’t dig up the roots to show them how the pioneers survived during the times of the Indians because it is against the law here in Utah to do anything mean to any Sego Lily. A jar of horehound candy and some licorice would be an authentic finish to this day’s meal. Or This would be a great time to serve authentic Pocahontas Popcorn: 1 c. light corn syrup 1 (3 oz. pkg.) flavored gelatin (I heard Pocahontas liked the cranberry flavored jello) 1 c. sugar 6 quarts popped popcorn In saucepan, stir together corn syrup and gelatin. Stir in sugar and on low until sugar is dissolved. Pour over popcorn and form into ball.