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Survival Combinations
13 years ago
~Remember~
before submitting a dish please read our club rules and TOS on the main page - The art of of the can-do packaged mixed meals'.
So what the heck does
yelleena mean by this...Being able to use packaged meals as opposed to making dishes from scratch when all you have in the cupoard is tinned, packets or instant meals (non-perishable).
This is not about using one instant meal, preparing it and offering this as dinner. This making things from combinations of what is available when much of your fresh food is gone.
As a single parent I had a low income and had to make do with what I could scrounge, salvage, buy at one dollar shops etc. This is not a unique problem as many of us suffer from the same lack of funding. Be you a single parent, student, on your own, grandparent or every day Joe/Jane.
I am asking you all to share your hints, tips, combinations, low cost tin can/packet meals with us. Ideally the meals will need to be filling and as well balanced as possible including protein and vegetables if available. Photo submissions or just the recipe is fine
Here's my contribution Tuna or Chicken Pasta Bake
1 400g drained tin of tuna or chicken
1 430g drained peas/carrot/corn or veg of choice
2 cups cooked pasta
1 300g longlife cream (or 1 1/4 cups of longlife milk mixed with longlife cream)
1 Maggi* Vegetable Sides 31g packet
Salt, Pepper of mixed herbs to your taste
1/2 cup of grated cheese (fresh tasty is ideal but Kraft Chaddar which is long life will work)
Mix the Maggi Vegetable Side powder with the milk/cream and herbs then mix all the ingredients except the cheese making sure everything is evenly distributed.
Grease a pyrex dish and put the mixture in smoothing it out.
Microwave:
You can at this point microwave the dish for 15 minutes on power 800watts
Sprinkle with cheese and microwave for 5 minutes or until the cheese is melted (please note that if you microwave it the cheese will not go brown)
Oven:
Or bake the dish in the oven that is preheated to 200 degrees Celsius for 30 minutes
Take the dish out and sprinkle with cheese and put it back in the oven for a further 10 minutes until the cheese is brown.
Webber or similar style of cooker or a hot wood fired stove:
Bake for 20 minutes, check and bake a further 10 minutes then sprinkle with cheese and bake until cheese is brown (about 10 minutes) You have to watch the dish more as the cooking temperatures that these vessles reach can vary considerable.
As an alternate topper before adding cheese, beat two eggs and pour this over the bake sprinkle with a little salt and pepper then sprinkle with cheese.
Instead of cheese you can make a savoury crumble by crushing cornflakes, mix with oats, melted butter, salt, pepper, mixed herbs. Put it accross the top, dot with butter and bake until light brown. Add a little brown sugar if you want a little sweet twist.
This topic works in with a previous journal too
...how to use all that long-storage tucker that you squirreled away just in case of apocalypse, nukes or any other disaster that may befall ye.
tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.
Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.
*hugs* from yelleena
So what the heck does
yelleena mean by this...Being able to use packaged meals as opposed to making dishes from scratch when all you have in the cupoard is tinned, packets or instant meals (non-perishable).This is not about using one instant meal, preparing it and offering this as dinner. This making things from combinations of what is available when much of your fresh food is gone.
As a single parent I had a low income and had to make do with what I could scrounge, salvage, buy at one dollar shops etc. This is not a unique problem as many of us suffer from the same lack of funding. Be you a single parent, student, on your own, grandparent or every day Joe/Jane.
I am asking you all to share your hints, tips, combinations, low cost tin can/packet meals with us. Ideally the meals will need to be filling and as well balanced as possible including protein and vegetables if available. Photo submissions or just the recipe is fine
Here's my contribution Tuna or Chicken Pasta Bake
1 400g drained tin of tuna or chicken
1 430g drained peas/carrot/corn or veg of choice
2 cups cooked pasta
1 300g longlife cream (or 1 1/4 cups of longlife milk mixed with longlife cream)
1 Maggi* Vegetable Sides 31g packet
Salt, Pepper of mixed herbs to your taste
1/2 cup of grated cheese (fresh tasty is ideal but Kraft Chaddar which is long life will work)
Mix the Maggi Vegetable Side powder with the milk/cream and herbs then mix all the ingredients except the cheese making sure everything is evenly distributed.
Grease a pyrex dish and put the mixture in smoothing it out.
Microwave:
You can at this point microwave the dish for 15 minutes on power 800watts
Sprinkle with cheese and microwave for 5 minutes or until the cheese is melted (please note that if you microwave it the cheese will not go brown)
Oven:
Or bake the dish in the oven that is preheated to 200 degrees Celsius for 30 minutes
Take the dish out and sprinkle with cheese and put it back in the oven for a further 10 minutes until the cheese is brown.
Webber or similar style of cooker or a hot wood fired stove:
Bake for 20 minutes, check and bake a further 10 minutes then sprinkle with cheese and bake until cheese is brown (about 10 minutes) You have to watch the dish more as the cooking temperatures that these vessles reach can vary considerable.
As an alternate topper before adding cheese, beat two eggs and pour this over the bake sprinkle with a little salt and pepper then sprinkle with cheese.
Instead of cheese you can make a savoury crumble by crushing cornflakes, mix with oats, melted butter, salt, pepper, mixed herbs. Put it accross the top, dot with butter and bake until light brown. Add a little brown sugar if you want a little sweet twist.
This topic works in with a previous journal too
...how to use all that long-storage tucker that you squirreled away just in case of apocalypse, nukes or any other disaster that may befall ye.
tigerskitten is trying to launch her cookbook that's themed on zombie apocalypse, but essentially is recipes for tasty food from non-perishable or long-storage stuff.Her journal to link to (and with a link to the campaign at indiegogo) is here: https://www.furaffinity.net/journal/3855279
Please assist in getting
tigerskitten's project up and running either by spreading the word or donation, your time and help will be appreciated.*hugs* from yelleena
I can't afford to eat most boxed food, we just buy a lot of rice/beans/discount produce and bake a lot.
anyone who can mix butter and flour in a saucepan, can do it. [roux, melted butter, with equal part flour, cooked over medium heat for one or two minutes, will thicken liquids. it's essential for sauces like the mornay of alfredos, but gravies, stews, pot pies, and casseroles like hamburger helper rely on that thickening agent. IT'S JUST BUTTER AND FLOUR! so screw boxed foods, I don't NEED it, and I don't WANT it. I like my wholesome ingredients.
Wolfbird's recipe is just fine, it's simple, but it's wholesome. just canned foods, and spices.
I don't think that packaged meals is an option, in my kitchen. besides. if you're hurting so bad for food, look into getting on state funded food stamps. Washington State is pretty good with theirs. they have a limit of 200 dollars / month for food, for an individual, and in my case, I don't have to worry about changing my plan unless my income per month exceeds 1300 dollars. I can't speak for the rest of the country, and their financial aid, but I can feed myself pretty damned cozily on 200 a month. AND I don't need hamburger helper. also...velveeta is nasty. I can't stand it.
Fried Spam with Pineapple chunks and a side of Velveeta shells & cheese (note: no milk, butter, or other perishables required. just water and a pot and pan)
Cheapo Green Bean Casserole - 2 cans of green beans (drained), 1 can of mushroom soup (golden mushroom in my case), and a bag of those crunchy fried onions (which I now buy from Dollar Tree, as opposed to French's brand onions, since French's no longer has any flavor to me), mixed together and microwaved for about 5 minutes, depending on your microwave. You can also just do the soup and beans, though it's not quite as good. If you're trying to make it close to the real thing, leave the onions out until you're done microwaving the mix, then stir them in. It keeps them more crunchy.
Butter Noodles - cook up some of your favorite pasta, drain off the excess water, then add some butter or margerine and stir well to coat the noodles. It's really basic, and probably not too healthy, but I've met other people who make this as a special meal, so it's not just me.
Sugared Rice
Chunky Soup/Stew with Pasta or Rice (I prefer one of the beefy stew types with egg noodles)
Nothing too great, but that's my little list =3
Canned crushed tomatoes (or paste)
Canned diced tomatoes
Can of corn
Can of mushrooms (or fresh, if you have 'em)
3 cans of beans (I like romano, black and kidney)
Water
Ground meat (optional)
Spices (red pepper, chili, salt, pepper, oregano, cumin)
If you have meat, fry it up with spices and fresh mushrooms before adding the rest. If you don't, just dump everything into a pot and simmer it until it's edible. It makes a lot-- feed it to your friends, put it in the freezer, eat only chili for the rest of the week!