Creamy Oatmeal Mix

To make up enough to store in a #10 can:

10 cups rolled oats (instant or regular)
1 cup powdered milk
1 Tbs salt
1 cup sugar
3 Tbs cinnamon
1 Tbs nutmeg

To prepare:
Add 1/2 cup mix to 1 cup water and microwave on HIGH for 2 minutes.  Add raisins or other dried fruit before cooking or add fruit, granola, nuts, etc. after.

Quiche

Absolutely one of my favorite dishes! I usually make it when I've made veggies and had leftovers sitting in the fridge for a couple of days that need to be used up.

Of course there are more traditional quiche recipes - quiche Lorraine or a yummy spinach quiche - I love them all! When I make one of those quiches I use the recipes from my Better Homes and Gardens cook book with great success! I actually combined those traditional recipes to make this quiche. I love that I have a yummy way to get some more veggies in our diet and use up the leftovers in the fridge.

1 single pie crust (here is a good quick one - I use it often for quiche when I don't really care about getting the perfect flaky crust. I use my food processor and overmix to my heart's content. If I have a recipe where the crust takes a more prominent roll in the dish I use another recipe that takes a bit more prep)

6 beaten eggs (4 is OK too - especially if you have more veggies and don't want your filling to spill over with the increased volume)

1/2 cup sour cream

1/2 cup milk

1/4 tsp salt

1/8 tsp white pepper

dash ground nutmeg

1 cup cooked veggies

2 tsp dried onion flakes

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1 Tb all-purpose flour

Line unpricked pastry shell with double thickness of foil and bake at 450F for 8 minutes. Remove foil and bake an additional 4-5 minutes until pastry is dry. Remove from oven. Reduce oven temp to 325F.

Whisk together eggs, milk and sour cream till well combined. Add rest of ingredients and mix well. I always cover the crust to prevent over-browning. Pour filling into hot pastry shell and bake until done. Check at 40 minutes, could take up to an hour.

Let stand for 10 minutes before serving.

Gingerbread Whole Wheat Pancakes and Syrup!

Oh my these are so fantastic! A fresh twist to the blender pancake and another way to use your wheat!

from everydayfoodstorage.net

1 cup milk (I, of course, use powdered)

1 cup wheat kernels, whole and uncooked

2 eggs (2T powdered eggs and 1/4 cup water)

2 tsp baking powder

1 1/2 tsp salt

2 Tb oil

2 Tb honey or sugar

1/4 cup molasses

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ginger
Put milk and wheat in blender. If using food storage ingredients then add the wheat and 1 1/4 cup water (the water for the dry milk and dry eggs). Then blend on highest speed until smooth (this could take 5 minutes). Add the rest of your ingredients and blend on low until well mixed. Cook and serve.

Hot Homemade Buttermilk Syrup

1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice

2 Cups Sugar

1/2 Cup Butter

2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer without going grainy)

2 t. baking soda

1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the caramel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugary mess on your stove…trust me!)

Stir in vanilla when syrup is finished cooking.

Makes enough sauce for 2 recipes of pancakes.

Kaiserschmarren - German Apple Puff Pancake

1/2 c flour

5 T sugar

1/2 t salt

1 c milk

5 eggs - separated

1 cup chopped apples

2 T butter

Powdered sugar to top

Sift together dry ingredients (who are we kidding - mix it up in a bowl!). Add milk gradually (I use dry milk to the dry ingredients and add the appropriate amount of water). Add egg yolks one at a time, beating after each addition. Add fruit to batter. Beat egg whites till stiff then add and fold in 1/2 at a time to batter. Melt butter in a skillet and dump in batter. Cook batter until firm. Flip and cook other side. Tear up into pieces and serve with powdered sugar.

I always double for our family (2 adults, 3ish kids) and cook in our huge electric skillet. Flipping is impossible so I cut the pancake into 6 pieces after I've cooked the first side and flip each section individually.

Bacon and Swiss Impossible Pie

12 oz can evap. milk

1/2 c water

4 eggs

1 c biscuit/baking mix

1/2 c bacon bits

2 c shredded Swiss

1/2 c green onions

Mix milk, water, and eggs.  Beat with mixer for 2 min until smooth and set aside.

Grease 9x9 pan.  Scatter bacon bits on the bottom.  Top with cheese, and then add onion.  Carefully pour eggs on top.  Press top of onions/cheese if floating.  Bake at 400 for 30 min.

Breakfast Burritos

from recipezaar.com

12 eggs, beaten

1 lb sausage, cooked

1/2 c salsa

2 c shredded cheddar

20-25 flour tortillas

Other filling options:

1 green pepper, diced

6 potatoes, shredded and cooked

1 - 4 oz can green chilies

1-2 garlic cloves

1 onion

1 tomato

2 green onions, sliced

Mix filling together, place 1/2 cup filling into tortilla.  Roll up burrito style (heat tortillas if hard to roll - 20 seconds for 2 in the microwave).  Freeze on lightly greased cookie sheet and wrap individually for quick breakfasts.

Hash Brown Breakfast Casserole

30 oz bag hash brown potatoes

1/4 c melted margarine

s&p to taste

3/4 lb meat (ham, bacon, sausage - cooked and crumbled)

1 lb shredded cheese (cheddar, jack or both)

5 eggs, beaten

1 c milk

1/4 t salt + 1/4 t pepper

Spread thawed hash browns in 9x13 pan.  Pour 1/4 c melted margarine over top.  Add s&p to taste.  Bake 425F for 25 min (can do this the night before).

Add meat to the top of hash browns, then add cheese.  Beat 5 eggs, milk and s&p.  Pour over other layers.  Bake at 375F for 35-40 min.

Ham and Cheese Crepes

These crepes are so tasty!!!

12 crepes  

12 slices cooked sliced ham  

1 ½ cups shredded cheddar cheese  

½ cup sour cream  

1/3 cup bread crumbs  

3 Tbs melted butter  

2 Tbs chopped green onion  

½ tsp salt  

1/8 tsp pepper  

½ tsp Dijon mustard

 
Preheat oven to 350F.  Sprinkle each crepe with 2 Tbs of cheese, top w/ ham. In small bowl, combine onion, salt, pepper, sour cream and mustard, mix well. Spread ~1 Tbs of onion/sour cream mixture over ham slices. Roll up crepes and arrange in 9x13 pan. Combine butter and bread crumbs; sprinkle over crepes and cover pan loosely with foil.  Back 15-20 min until cheese is melted.

Crepes from BHG cookbook

2 beaten eggs 

1 ½ cups milk 

1 cup flour 

1 T cooking oil 

salt
  

Combine eggs, milk, flour, oil and ¼ tsp salt; beat till well mixed.  Heat a lightly greased 6-inch skillet; remove from heat.  Spoon in 2 Tbs batter; lift and tilt skillet to spread batter.  Return to heat; brown on 1 side only.  Invert over paper towels; remove crepe.  Repeat with remaining batter, greasing skillet occasionally.  Makes 18 crepes.

Food Storage - the crepes (using powdered eggs and milk) are an "all from the pantry" dish.  Fill with canned meats and sauces or fruit, etc.

Battered French Toast

from Linda

2 eggs

1 c milk

1 c four

1 1/2 t baking powder

1 pinch salt

8 slices bread

Add all ingredients but bread until batter is smooth.  Dip bread in batter on both sides and cook till golden brown.

Blender Pancakes

1 c milk (I use 3 T cannery milk and 1 c water)

1 c wheat kernels (no grinding!)

2 eggs (use powdered - 2T + 1/4 c water)

2 t baking powder

1 1/2 t salt

2 T oil

2 T honey/sugar

Add milk and wheat to blender and blend until smooth - 4 to 5 min. in blender, a minute or two in the VitaMix.

Add the rest of the ingredients and blend on low.

Cook on hot griddle and enjoy!

Food Storage:  this is the original recipe to help you work through your long-term food storage!