Cannery Recipes

PEACHY PORK AND BEANS
Great Crock Pot Dish for Pot Luck Dinners or for When Company Comes

5 (15 oz) cans pork and beans ½ Cup catsup
½ (16 oz) jar peach jam water as needed

Add all the ingredients together and heat, adding water to desired consistency. Serves 15 or so.

MACARONI AND CHEESE
Serves 4
1 Cup white sauce from Magic Mix (Page 34)
1 Cup uncooked macaroni
Boiling water to cook macaroni
4 - 5 ounces grated cheese (about 1 cup)
½ - 1 tsp. salt or garlic salt (optional)

Cook macaroni in boiling water until tender, drain, then combine macaroni, white sauce, cheese and seasoning. Heat through.


“MESA CANNERY” SPAGHETTI WITH MEAT

1 lb. dry pack spaghetti noodles
1 (24 oz) jar wet pack spaghetti sauce
1 (15oz) can wet pack ground beef
salt and pepper to taste

This is easy. Cook the noodles. While they are cooking, mix the spaghetti sauce and ground beef together and heat through. Serve over the noodles. Other spices may be added as your taste desires.

SPAGHETTI FOR ONE

1/3 lb. dry spaghetti 8 oz. tomato sauce
1 tsp. pizza sauce spice ½ tsp. salt
2 oz. (1/4 cup) hamburger 2 Cups water

Cook noodles in boiling water 10 minutes. Add remaining ingredients and heat through. Pour over cooked noodles. You may use canned ground beef.


CHILI
1 lb. chili beans (2 1/4 Cups) 1 large onion, chopped (Pg.44)
2 lbs. ground beef (Or 2 cans 3 - 4 ribs celery, chopped
ground beef 3 - 4 Tbsp. chili powder
1 (46 oz) can tomato juice ½ tsp. cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot (that should cover the beans) and add the tomato juice to it. Brown the ground beef (or, if using canned ground beef, simply warm it up). Add ground beef, onion, celery, chili powder and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

Some Serious FOOD STORAGE Recipes

CREAM OF POTATO SOUP
Serves 6

2 ½ Cups cubed potatoes 1 Tbsp. flour
1 Tbsp. chopped onion (Or 2 Tbsp. butter Or margarine
dry onion, reconstituted) 4 Cups liquid (cooking liquid
1 ½ tsp. salt from potatoes, plus water
1 Cup nonfat dry milk powder or fluid milk

Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain and save the liquid. Mash potatoes, or put them through sieve, set aside. Add dry milk and flour to liquid. Beat until smooth. Add butter. Cook over low heat, or boiling water until slightly thickened, about 15 minutes, stirring as necessary to prevent sticking and lumping. Combine with potatoes, and reheat.


FRANKFURTER SOUP

Makes 2 - 3 servings

2 frankfurters, thinly sliced in rounds 2 Tbsp. onions, chopped
1 Tbsp. butter Or margarine 1 (10 oz) can tomato soup
½ Cup cooked rice (optional) 1 soup can water Or milk


Brown the frankfurters and onions in butter or margarine. Add the soup, liquid and rice. Heat and serve.


TACO / ENCHILADA WHEAT SOUP

This fun recipe, from the old cook book, is one which will allow you to develop your own creative cooking abilities, because there are no set ingredient amounts to it. I suggest you begin with a cup of wheat and a cup or so of water, then go from there, adding the items to suit your own taste. Be creative!

Cook wheat until soft, set aside. In a skillet, place a small amount of oil, add salt, pepper, bouillon, garlic, and dry or fresh chopped onion to taste. Lightly brown. Stir in the wheat. Add either taco seasoning mix or enchilada sauce to taste. You may add any cooked meat if you desire. Heat to eating temperature, and serve.


BEEF CONSOMME USING DRY SOUP MIX

Serves 8

4 cans (10 oz) condensed 1 Cup sliced carrots
beef broth 1 Cup sliced celery
6 cans water 4 sprigs parsley
1 Cup dry soup mix 1/4 tsp. Thyme

Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 ½ hours.