February Food Storage

This month we will be getting pinto beans and elbow macaroni.  Both  items have a 30 year shelf life and come in a #10 can.  I have included a recipe for both these items to assist you in rotating and using your supply. 

Food Storage Tips:

Find a dim, dry place to keep your food storage.  Tips on storage in small places as well as plans to build your own can rotation racks can be found at http://foodstoragemadeeasy.net  

You do not need to buy a lot at once.  Start small if you need to and keep within your budget.  Even ordering one can at a time puts more food on your shelf than you had before.

Make sure you store items that your family will eat.

Make a list of items that you use frequently.  Overtime, build up your supply of these items and establish a 3 month supply. 

Food storage is for emergency situations.  An emergency doesn’t have to be a natural disaster.  It could be a loss of income for any reason or you were just a little short on money for the month. 

Practice cooking with your food storage.  A good source for recipes is www.allrecipes.com .  At the top of the page you will find a search by ingredient.  These are recipes for everyday cooking.  Also www.beprepared.com is the website for Emergency Essentials.  They have recipes that use mainly food storage items.

Refried Beans

• 1 pound dry pinto beans
• 2 onions, diced
• 1 clove garlic, minced
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 3/4 cup butter
• 1 cup shredded Cheddar cheese

Directions

1. Soak pinto beans overnight in 1 quart of water. 
2.  Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
3. Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
4. Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted. 
     
   
   

 Alternate refried bean recipe

Another refried bean recipe can be found here.  It is simple and delicious.  Just throw everything in the crockpot same day.  You don't even have to presoak the beans overnight.  This is for those who forget the day before to soak the beans :)

All Day Macaroni & Cheese

• 8 ounces elbow macaroni
• 4 cups shredded Cheddar cheese
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.