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.

Why:

• It takes time to plan and learn to use the traditional food storage items. This way you can start storing useable things now to supplement the basics.
• You don't have a hand or electric grinder YET.
• All wheat and rice could be boring.
• You're more apt to rotate this food.
• There are at least three days a week NOW that you could use an 'instant' meal.

• 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...

Taco Soup
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.
My girls beg for this. -- Ellen

Tamale Pie
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.

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.

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.

Mix canned foods, cover with cheese, bake at 350 for 40 minutes. Sounds disgusting but it's one of our standbys. (from the class instructor - not me -CW)

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.

Mix this and press 1/2 the mixture into the bottom of a 9x13 pan.

Mix together:
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.

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.

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 “quickie” meal for busy moms!

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.

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).

Mix together all ingredients and spread on bread or fruit.  Makes about 1 ¼ cups.

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.

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.