Thursday, September 10, 2009

Recipes with Cannery Items!

The cannery is a great resource to buy your long term food storage. A current price list can be found at

Recipes can also be downloaded in a pdf format. Main Dishes & Appetizers, Desserts & Wheat Berries.

Carla's Sloppy Wheat Joes

1 lb cooked ground beef
2 cups cooked wheat berries (see last recipe)
1 can manwich

Mix together and serve on buns. Add cheese if desired

Rachelle's Shephards Pie

2 (12.5 oz) cans roast beef, drained
1 (14 oz) can or jar of beef gravy
1 (14 oz) can of green beans, drained
1 (14 oz) can of corn, drained
Mashed potatoes prepared from Cannery flakes or pearls
1-2 cups shredded cheese of your choice

Line a 9x13 pan with canned roast beef and gravy. Pour green beans, then corn over meat layer. Gently spread mashed potatoes over vegetables and top with cheese. Cover and bake at 375 till heated throughout and cheese is melted, uncover, bake an additional 5-10 min.

Tonya's Cannery Rice

Basic Recipe
1 cup rice
½ cup dehydrated carrots
1 Knorr vegetable mix
3 ½ cups water
Salt and Pepper to taste

Add rice, carrots, veggie mix, and water to a large frying pan with lid and bring to a boil, uncovered over med-hi heat. Cover and reduce heat, allow rice to simmer for 20 minutes or until rice and carrots are tender. Salt and pepper to taste.

You can add just about anything you want to this dish to make it your own or to use up some of those leftovers. Extra add -ins may be fresh, canned, dried, or frozen. Try broccoli, peas, corn, tomatoes, canned beans, diced green chilies, peppers, garlic, onions, shredded cabbage, parsley, or cilantro. You can also substitute broth for the water, or substitute garlic or onion salt for regular table slat. Rice may be added to cooked ground beef or TVP (textured vegetable protein). Can also be used a filler for stuffed peppers, or rolled up with beans and cheese in a tortilla.

Holly's Corn & Bean Salsa

1 cup cooked wheat berries (see last recipe)
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

Becca's Choc-Oat Chip Cookies

1 3/4 cups all-purpose flour (I use whole wheat flour instead.)
1 tsp baking soda
½ tsp salt (optional)
1 ¼ cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
½ cup granulated sugar
2 large eggs
2 TBSP milk
2 tsp vanilla extract
2 ½ cups quick or old-fashioned oats (quick oats from cannery)
2 cups (12 oz pkg) Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Chocolate No-Bake Cookies

Wax paper
3 cups oats
½ cup peanut butter
2 cups sugar
4 TBSP Cocoa powder
¼ cup butter
½ cup milk
1 tsp vanilla

Lay out wax paper on cookie sheets or counter. Measure oats and peanut butter, set aside for later. In a 2 quart sauce pan combine sugar, cocoa, butter and milk. Bring to a fast boil over medium heat, checking and stirring often. Allow to fast boil for forty seconds, use a timer – this step is important! Remove from heat and immediately add vanilla, oats, and peanut butter. Mix well. Drop by spoonfuls onto wax paper, allow to cool.

DO NOT double recipe
A medium cookie scoop is recommended for dropping cookies on to wax paper

Laura's Lemon Bars

2 cups wheat flour
1 cup margarine
½ cup powdered sugar

Goosh together and press into a 9x13 pan. Bake at 350 until light brown

4 eggs
1/3 cup lemon juice
2 cups sugar
¼ cup flour
½ tsp baking powder

Mix together eggs, lemon juice & sugar. Then add four and baking powder. Pour mixture on top of golden crust. Bake at 350 for 25 minutes. Sprinkle with powdered sugar. Cool and cut into squares.

Kathy's Finnish Apple Cake

½ cup soft butter
1 cup sugar
2 large eggs
2 cups wheat flour
1 ½ tsp baking powder
dash of salt
1 cup light sour cream
3 apples; peeled, cored, and sliced about 1/4 inch (or you can use Cannery apples)
3 TBSP sugar mixed with 1 1/2 tsp cinnamon

Preheat oven to 350 degrees. Cream butter and sugar together until fluffy. Add eggs one at a time. Add one cup of flour, baking powder and salt. Add cream. Add one more cup of lfour. Mix until batter is velvety. Spoon batter into well-greased 11x13 baking pan. (I use a glass pan and grease it with butter, then I cover the butter with a layer of flour. Be sure to shake off the excess flour). Insert apple slices close together in two rows so rounded edge stands upright in the batter. Sprinkle the top of the cake evenly with the cinnamon-sugar mixtures and bake at 350 degrees for 40-50 minutes.

Basic Cooked Wheat Berries

4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.

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