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Sunday, July 17, 2011

Emergency Prep. Recipes--cont'd

Whether your emergency is a collapsing economy, your spouse's boss coming to dinner, or an overfilled day of errands , it pays to be prepared!

We've eaten some of the prepared emergency dinners on our shelf this summer, and I'm working on modifications of some of the recipes. Some were just too salty! I've branched out to modifying regular recipes for on-the-shelf storage. Here's my latest venture into Mexican cuisine in a jar:

Quick Chi-Rab Mole
(if you're new here, this means recipe works with chicken or rabbit)

My recope looks redder due to tomato sauce
 Combine in a small baggie:

2 TBL. dried onion flakes
1 1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. oregano
2 tsp. cocoa powder
2 tsp. garlic powder

Layer in Jar:
1 cup uncooked rice
1-8oz. can tomato sauce
1-4 1/2 oz can diced green chilis
spice bag above
Close and label jar with name and directions

Additional ingredients needed: 2 TBL peanut butter
                                           2 c. water

Combine spices with tomato sauce, peanut butter and green chilis.
Stir in 1 # shredded cooked chicken or rabbit. Simmer on stove top 20-30 minutes. Prepare rice with 2 cups water.

Serve mole over rice.

* add 1can black beans to mole mixture before simmering
* serve in tortillas instead of over rice
                         ***             ***               ***
I ordered dried bulk food from Honeyville Farms this month and am very pleased. Their shipping and handling fee is only $4.99, no matter how much you buy, and the order arrived in four days!

"So long, Ready Store!"

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