September
Food Storage List
Food Storage- Meat & Potatoes (See Recipes Below)
Chicken, Turkey, Ham, Pork,Tuna, Roast Beef, or Spam
Stew
Potato Flakes/Slices
Drinking
Water
Home Storage
Liquid Hand Soap
Laundry Detergent
Fabric Softener
Stain Remover
Bleach (Unscented)
Financial Reserve
$2.00/person weekly or
what you can afford
Preparedness Goal
Learn how to shut off
gas & water
Strap water heater to
wall
Get flu/immunizations
Winterize Car Kits
Equipment Goals
Gas shut off key
Pry Bar
Rechargeable wall light
Hatchet & whetstone
Firewood or coal
Sale
Cycles for September
Back To School Sales
Crayons, Pencils,
Folders, & Binders
Diabetes
Bayer Glucose Meters
& Glucerna Cereal
Baby Items
Major Baby
Equipment/Baby Safety
Summer Clearance
Apparel, Outdoor Toys,
Camping Supplies, etc.
Seasonal Produce
Apples, Artichokes,
Beans, Bell Peppers, Chili Peppers, Cucumber, Eggplant, Grapes, Onions,
Valencia Oranges, Asian Pears, Bartlett Pears, Pomegranates, Squash, Tomatoes,
Tomatillos, and Winter Squash
Challenge: Convert
one of your family’s favorite recipes using canned meat instead of fresh.
Using Canned Meats
Keeping canned meats in your pantry is great for
quick and easy meals. They also give you
peace of mind as part of your food storage in case of an emergency.
Some Options include: Tuna Fish, Roast Beef,
Chicken, Turkey, and Ham.
-Tuna
Fish: Very common, great in sandwiches, casseroles, and with rice or noodles.
-Roast
Beef: Can be heated and served alone or in soups and stews, with barbeque sauce
or gravy.
-Chicken:
Delicious in soups, salads, casseroles, and enchiladas. Can be added to a box
of Rice-A-Roni for a quick and easy meal.
-Ham:
Potato casseroles, fried rice, omelets, soups, and casseroles.
Tips:
-Add
meat as late in the cooking process as possible. It’s already cooked, so all
you have to do is warm it up.
-Once
you’ve added the meat, stir as little as possible so it can maintain its
texture.
-Ham
is the only meat you will need to dice or crumble as you add it to recipes.
-Use
the liquid from the can to add flavor to your recipe.
Storage:
Store unopened cans in a cool, clean, and dry place.
Try and use close to expiration date.
Recipes
Shepherds’ 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 minutes
Chicken Noodle Soup
2 Tablespoons vegetable oil
1 medium onion, chopped (dehydrated or freeze
dried may be substituted)
1 ½ cups carrots, chopped (dehydrated or freeze
dried may be substituted)
3 celery ribs, diced (dehydrated or freeze dried
may be substituted)
2 (12.5 oz.) cans chicken
2 quarts chicken broth or canned low-sodium
broth (may be substituted with bullion)
1 quart water, or as needed
Salt and freshly ground black pepper
12 oz. pkg. egg noodles
3-4 bay leaves
Chopped fresh parsley, for garnish (optional)
Heat the oil in a large pot and sauté onion over
medium heat. Add chicken broth and bring to a boil. Add carrots, celery, bay
leaves, and chicken un-drained. Cook, 4-5 minutes. Stir in egg noodles and cook
7-8 minutes until tender.
Bowtie Pasta Chicken Salad
1 lb
bowtie pasta1(12.5 oz) canned chicken
1 (14 oz) bottle Bernstein's Cheese and Garlic
Italian dressing
1 (14 oz) can artichoke hearts; drained and
chopped
1 (2 oz) pkg pine nuts
1 (4.5 oz) jar sun-dried tomatoes in oil;
drained & chopped
1 (4 oz) can parmesan cheese, grated
Southwestern
White Chili
1
C. Chopped Onion (1/4 C. dehydrated onions)
4
cloves garlic, minced or 1 tsp. powdered garlic
2
t. ground cumin
1
t. dried oregano, crushed
1/4
t. ground red pepper
3
15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb.
(2-1/2
C.) dried white beans, cooked and rinsed)
2
4-ounce cans diced green chili peppers
4
C. chicken broth
3
C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water
from
the can as part of your chicken broth)
*2
C. shredded Monterey Jack cheese (8ounces)
*Sour
Cream
1.
In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano,
red
pepper, beans 2 cans chili peppers, broth and cooked chicken. Stir to
combine.
2.
Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting
for
3 1/2 to 4 hours. Stir in the cheese until melted.
3.
Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle
with
additional chili peppers or chives.
*Optional
items in an emergency.
Tuna, Red Onion, and Olive Pasta Salad
1 lb. pasta cooked and tossed with a
touch of olive oil
2 (3 oz) can tuna, drained
½ cup pitted kalamata olives
4 TBSP chopped red onion
4 TBSP extra virgin olive oil
4 tsp red wine vinegar
Harvest Potato Soup
1 cup onion, diced
1 cup celery, diced
4 cups potato, diced
½ lb bacon, cooked and drained
2 cups instant potatoes
½ cups dehydrated carrots
8 chicken bouillon cubes
1 can cream of chicken soup
1 (12 oz) can evaporated milk
Simmer all vegetables, bouillon cubes and cream
of chicken soup in 8 cups of water until vegetables are fully cooked. Add
instant potatoes and evaporated milk to achieve desired consistency. Garnish
with grated cheese and bacon bits.
