PREPS - Recipes from your stash

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In another thread I talked about New Orleans Barbecued Shrimp. I haven't found that recipe on my computer yet (and may have to resort to typing it from scratch), but I did come across the following that I put together to use up my canned seafood and other canned goods.

Curried Crab Meat Amandine

butter
curry powder
1 can each chicken gravym crab meat and bean sprouts
salted almonds
cooked brown rice (or pasta or your favorite starch)

Melt 2 tbs butter. Add 1 tbs curry powder. Stir over med heat about 2 mins. Add 1 x 10.5oz can of chicken gravy (I guess you can use stock), 1 x 7oz can crab meat cut in chunks, and 1 can bean sprouts, drained. Cook gently 10 mins. Sprinkle lavishly with toasted almonds, serve over starch.

I don't see why you can't substitute chicken soup for the gravy/stock and french-cut green beans (or wax or regular green bean, or even asparagus bits or peas, whatever) for the bean sprouts.

Crab Meat Mornay

condensed cream of chicken soup
milk, water or white wine
egg
butter
crab meat
grated cheese (sub grated Parmesan?)
chives or parsley

Heat in top of double boiler can of condensed cream of chicken soup, 1/4 can milk, water or white wine. Simmer 2-3 mins; cool 5 mins; add 1 slightly beaten egg. Butter shallow casserole or 6 individual little casseroles (custard cups?). Place thin layer of crab meat in each, using about 1-1/4 cups in all. Cover with sauce, sprinkle with grated cheese, broil long enough to melt cheese and give delicate brown. (Obviously, if you have no power, you cook the thing with your alternative heat source, in a skillet, covered, or toss it about.)

Kedgeree

cooked rice
hard-boiled eggs
parsley
canned or cooked fish
light cream (evap milk?)
curry powder
grated cheese

To 2 cups cooked rice add 4 hard-cooked eggs, chopped; 1/4 cup chopped parsley; 2 cups canned/cooked fish; 1/2 cup light cream. Season with plenty of salt, pepper and curry powder to taste. Heat in double boiler or chafing dish or place in buttered casserole at 350 for 20 mins.

Scalloped Oysters

canned oysters
butter
prepared herb-flavored stuffing

Drain oysters, reserve liquid. Mix 1/2 cup melted butter with 1-1/2 cups prepared stuffing. Put layer of stuffing in bottom of shallow, buttered baking dish, cover with oysters, add 3 tbs oyster liquor, repeat, cover top with remaining crumbs. Bake 30 mins at 450. Don't use more than two layers or middle layer will be underdone.

Shrimp Jambalaya

onions
butter or bacon fat
slice of ham
canned shrimp
garlic
tomato juice or canned vegetable juice
red pepper or Tabasco sauce
parsley
thyme
quick cooking rice

Brown 2 med onions, chopped, in 2 tbs of butter or bacon fat, add 1 cup ham cut into 1/2 inch squares or thin julienne strips, 2 cups canned shrimp. Allow this mixture to simmer in covered pan about 5 mins then add 1 clove garlic, mashed, 2 cups tomato juice or veg juice, few grains of red pepper or dash of Tabasco sauce, 1 tbs freshly chopped parsley or 1 tsp parsley flakes, 1/2 tsp thyme, 1-1/3 cups quick cooking rice, salt to taste. Bring to full boil, uncovered, allow to cook 2-3 mins. Cover, let stand 10 more mins. Fluff with fork before serving.

-- Anonymous, November 05, 2001

Answers

This could be adapted by using dried onions, reconstituted potato slices and canned cheese sauce. NORTHUMBERLAND PAN HAGGERTY

1 lb. onions
2 lbs. potatoes
1 tablesp. dripping
8 ozs. grated cheese
Pepper and salt

Peel vegetables, cut into very thin slices and remove moisture by wrapping them in a cloth. Heat the dripping in a heavy frying pan and put in a layer of potato, a layer of grated cheese, a layer of onions, and so on, seasoning each layer with pepper and salt. Fry gently until nearly cooked, then brown under the grill/broiler.

Pease Pudding

1/2 lb. of Yellow Split Peas, 20 fl ozs water or stock
knob of butter
1 dessertspoon (approx 2/3 tbs)
milk
salt and pepper

Put peas and water into casserole, cover and simmer until soft and water is absorbed. Beat until creamy, add seasoning to taste, butter and milk and beat well. Pour into basin. Can be eaten hot or cold with ham. (Pease pudding has been served for generations in County Durham. Generally with ham as the main dish at feasts and celebrations.) We prefer it cold spread thickly on bread, instead of butter, with ham.

-- Anonymous, November 05, 2001


Oh my!!!! I need to revamp my STASH........you have such interesting stuff in yours. Crab meat and shrimp and oysters??? I can my own beef, chicken and ham but never have those ingredients, but sure would like to. You must buy them at the store?? For anyone thinking that perhaps they would have to hunker down for any length of time, I would suggest the cook books "More-with-less" and "Extending the Table". I took them out of the library first and then promptly bought my own copy.

-- Anonymous, November 05, 2001

My recipe is Mr. Can Opener.

-- Anonymous, November 05, 2001

ahem...http://www.polana.com

Hungry?

-- Anonymous, November 05, 2001


I LOVE your go bag Barefoot!!! ;>)

-- Anonymous, November 05, 2001


Barefoot and I are very close in philosophy.

I don't eat meat and won't cook it for Sweetie, either, so whenever I see cans of shrimp, crab, oysters, salmon, chicken, ham, etc., on sale, I buy them. Big Lots often has good deals on cans of smoked oysters. There are just the two of us so it's not that expensive to buy this stuff. I have lots of TVP too. I also buy canned asparagus on sale because (1) it's about the only canned veg Sweetie will eat and (2) it's very high in fiber :)

Big Lots also often has Zatarain's New Orleans style rice and noodle dinners.

I used to can veggies but just don't have time any more. I have lots of dried ones I bought from Adventurefoods.com. They have some really neat dried stuff and a great recipe book too. In my stash I have dried shiitakes, regular mushrooms, spinach, carrots, butter, sour cream, cheese, and a bunch of other good stuff, besides the usual beans, lentils, basmati rice, etc.

We had to live off much of our stash when Sweetie was laid off and it didn't seem like deprivation at all :) (Which was kinda the idea--I figure we'd have enough to worry about without a depressing diet of beans, tvp and rice.)

-- Anonymous, November 05, 2001


I should mention that I found two butane-canister gas burners for use indoors--the kind of thing you might use to show off your bananas Foster or crepes recipe. They were $8 for the two--very big grin. And I found the canisters available by mail from Chef's catalogue. These burners are a wonderful find because I know how long it takes to boil water for coffee over canned heat (of which I have copious quantities), having had to do it for 4 days. When you need a cup of coffee and the power is off and you can't go outside (too cold or not dressed yet), you must have at least one of these burners. I think they're around 50 bucks new. (Yes, I do have a manual coffee grinder and am looking for another one at yard sales--you can never have too many.)

-- Anonymous, November 05, 2001

no coffee in the morning means I don't do anything all day.

-- Anonymous, November 05, 2001

If you can't function without coffee in the morning, and are too dragged out to use a flame safely when the power's off, consider making your coffee the night before and leaving it in a thermos bottle. Alternatively, you would leave some hot water in there for tea the next morning. The temperature will depend on the type of bottle you have and how long it sits, but I've had water warm enough for tea (not piping hot) after ten hours.

-- Anonymous, November 05, 2001

It helps if you wrap the Thermos in a towel or something made of Polar Fleece or--and this is best--several layers of bubble wrap, then a towel. I've got several small baby comforters that I bought for the cats (yard sales, of course), and they also work well.

-- Anonymous, November 05, 2001


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