I got what appears to be a really good Food Storage cookbook while we were in Salt Lake (Jan's Fabulous Food Storage Recipes). Most FS cookbooks still call for chopping fresh produce or using all kinds of readily available products like cheese, sour cream, butter, etc. This book actually calls for almost 100% Freeze Dried and/or Dehydrated foods and will give me the opportunity to start testing things further and not doing so many experiments on my own and possibly wasting stuff. There's still a few things I need to track down and purchase to make several of the recipes but I have enough on hand to get me started. I've done a lot of experimenting but not so much with our Freeze Dried stuff so I'm excited to get started and thought I'd start this thread to chronicle my adventures.
This is NOT one of her recipes. This is one of my old standby's, Sour Cream Chicken, that I converted last night to a Food Storage recipe. It has a homey, pot pie kind of flavor and normally I can whip this up in about 10 minutes. Last night it took me almost two hours because I was making things up as I went and cooking with deydrated foods takes longer because of rehydrating and uses a lot more dishes so a lot more clean up.
6 Cups Water
1/4 Cup Dehydrated Carrots
1/4 Cup Freeze Dried Peas
1/2 Cup Freeze Dried Green Beans
~8 ounces Canned Chicken
1 Can Cream of Chicken Soup
1/4 Cup Sour Cream Powder
1 Cup Water*
Salt and Pepper to taste
1 Box Stuffing - PREPARED according to directions but substituting 3 Tablespoons Butter Powder in place of fresh butter (box may call for 4 Tablespoons, I found this to be a little too rich so I'm backing it off a bit to 3 of the Powder)
Heat oven to 350.
Bring the six cups of water to boil. Dump in the carrots, peas and green beans. Turn off heat and let vegetables rehydrate for ten minutes. Drain.
Dump chicken in baking dish, *reserving juice from jar/can. Break up with fork. Lightly toss in vegetables.
In a medium bowl, mix Sour Cream Powder with juice from chicken jar/can and adding enough water, if needed, to make one cup. Stir in soup. Add mixture to chicken and veggies. Top with prepared Stuffing Mix. Bake 20-25 minutes or until bubbly.
We were both totally impressed with this and neither of us could tell that I hadn't used fresh ingredients. It's a keeper. Unfortunately, our indoor lighting sucks so pictures taken at night always have this yellow hue to them. The food actually looked much better.
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