Wednesday, July 28, 2010

Short term food storage recipe - #6

One of the most important parts of food storage is a good inventory. Making a list of what you need and the amounts is first. Then comes the task of keeping track of what you buy and how much you still need. The most daunting part is keeping track of what you use, that needs to be replaced. Once you get this part under control, you'll feel more energized and able to better make a long term plan for acquiring what you need.

Hopefully you have chosen several meals for your short term food storage plan that you want to have several times in a 3 month period and are in the process of getting enough of all the ingredients to complete your short term food storage.

Here is another one of mine that is easy to do from food storage ingredients. If you can come up with 15 different menus for dinner then you can have them twice a month or 6 times in a 3 month period. Even better if you can come up with 30 meals. That's great variety.

1 T. butter
½ c. soft bread crumbs
2 ½ c. spaghetti (broken in half)
1 can tomato soup, undiluted
1 can evaporated milk
1 can tuna, drained
1 c. grated cheese
1 T. minced onion
½ t. salt
Dash dried thyme
Melt butter in small saucepan and toss with bread crumbs and set aside. Cook spaghetti and drain. In a 2-quart casserole, mix spaghetti and soup with remaining ingredients. Top with buttered crumbs. Bake at 350ยบ for 45 minutes. Y: 8 servings

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