Tin Can Alley Cuisine - your fav recipes!

Using ONLY non-perishable items, what dishes have you prepared from dehydrated & tin can foods that genuinely taste good?

Please share your recipe in this messagethread.




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CHILI RAMEN & BEANS

1 can of chili beans
2 packages chili-flavor ramen noodles



Drain "most" of the liquid out of a can of chili beans and place the rest of the contents into your cooking pan. Add about a cup & a half, (or so) of water. Break up the ramen noodles and add to the pot. Bring to a boil, then reduce heat and simmer for maybe five minutes or so.... until the noodles are the consistency you like and most of the liquid gone.

Delicious!

tuna noodle casserole (stove top, oven or dutch oven)

1 can cream of mushroom soup
1 can of tuna
1 cup or so of elbow or shell mac (cooked)

mix soup and tuna into cooked noodles, heat until warm. Add some salt and pepper to taste.

I don't normally like Ramen but sometimes I can find the Lime Shrimp flavor and I thnk that might be good with some of those little canned shrimp mixed in. What veg would go good with it though? hmmmm......

Asparagus tips? Baby peas?

omega wrote: Thank you, Daydreamer! This was absolutely delicious, and very quick to make on the stove top. When I tried out your recipe, I only added enough water to cook the macaroni, so I had to stir frequently and add a bit more water a couple few times. I added a drained can of green beans to the soup/tuna/noodles and the resulting dish makes a very tasty nutritious lunch.

omega~your welcome. I'm glad you liked it. I've made it for years, especially when I was single and poor. Now that I'm married and poor, we still make it.  I have added green beans to it as well. I have also added a can of peas and on occasion I have added a can of corn.

Fruit cobbler

1 tin of fruit

enough sougar to make it a bit too sweet

a Tbl spoon of corn starch

drop biscuits from a mix over the top

Bake at about 350 til bread is done (can sprinkle a bit of sugar on the raw dough) approx 30 min.

Whip 1/2 can of evaporated milk to a whipped cream stage, add sugar to taste

Serve hot or warm with whipped cream.

 

Variation...drain fruit, mix with whipped cream and serve in a "cup" made from piecrust mix using a muffin pan.

Pasta salad

cook pasta of your choice...cool

add: sliced olives, garbanzo beans, sundried tomato, artichoke hearts,  sliced mushrooms, chopped onions, parmesian and toss with favorite dressing.

Serve with

piecrust rolled out, sprinkle with cheese or cheese powder and garlic salt...fole over and roll again to 1/4 in. thickness...score into wanted size...bake according to directions.

Dessert....coffee and biscotti.

 

Duncan lol, try this

can of baked beans, mix in a bit of molassas, brown sugar and prepared mustard or vinegar...one onion chunked into a baking pot, frozen or left over meat in the bottom....put prepared beans over the onion and meat...put in a slow oven for a couple of hours and serve with a bread of your choice.

also, pizza. :)

1 pckg of that pizza crust mix (sold in small boxes or individual packets) or a chef boyardee pizza kit (includes crust mix, sauce, and dehydrated cheese), 1 can mushrooms, 1 can black olive slices, if buying only the crust mix (it's cheaper that way, only $1 per pkg), you'll also need to buy a can of pizza sauce or tomato paste and a can of parmesan cheese (the kind you sprinkle on pasta will work, it doesn't have to be refridged). You may also be able to find other dehyrd. cheeses if you are in a big enough town, look around.

use specified amount of water to mix crust (I think it's like 1/3 or 1/2 cup), put tin foil down on pan. spread dough on pan evenly, put in oven or over heat for 2-3 mins, remove from heat. Spread on sauce, cheeses, drained cans of mushrooms and olives. Cook for an additional 5-15 minutes depending on heat source. Yum!

Omega- Great idea!!!!!!!!!

Some great ideas here.  Thanks so much to everyone.  Some new ones for me that i had not thought to do.

omega wrote: This sounds very good, very tasty - can you by any chance tell me how many cups of Minute Rice per can of Cream of Mushroom Soup? What's the best ratio, in your experience? ALSO, have you by any chance already tried out this use of Minute Rice using CREAM OF: celery, cheddar, potato, etc. soups? Just curious as to the actual TASTE quotient at the end of cooking. Thanks. Please let us know how it tastes after you try it, and also if it's easy to digest --- SOME prepared mixes and plenty of dehydrated mixes in the grocer's simply won't work with advanced in age senior citizens, young children, sometimes with people in poor health or adults who have any assortment of digestive problems or food allergies/intolerances. You are VERY BRAVE to buy more than ONE new item -- I've had way too many duds, myself, so am very cautious and try things out before purchasing any multiples.

As far as the rice, I am not sure exactly. I just put about a half a small bag (4-5 servings?, probably 1.5 cups) in with 2 small cans of cream of mushroom (or 1 big can). I blend them together and make sure that the whole bottom of the dish is covered, and cook in the oven at 350 until it's done, about 30-50 minutes. You'll know when the rice is done, obviously.

I have never tried it with cream of cheddar, but I'm sure it would taste just like cheesy rice. cream of broccoli would probably also be yummy, as would cream of potato (I think the rice would just taste like more potatoes), but I don't know about cream of celery. I have also used chunks of leftover cooked chicken and cream of chicken soup, but obviously, those wouldn't be desirable in this case. You can also take some premade biscuits (or make your own) and put them on top to make it more filling. I enjoy mixing peas and carrots and mushrooms in, but it's not necessary.

 

Yeah, I bought 2 of the tubed veg soup mix, so that I could try one and not have to run to the store right away if it worked. I haven't gotten around to trying it yet, but the weather is chilly right now, so I might try it and tell you what I think soon. :)

oopsie, website hiccup...

Thank you for the tutorial on website recipes.   These are my recipes, saved over many years, and either selected or modified to use only NON PERISHABLE food.  I have tried them all and cook with most regularly.  I ONLY save recipes that my hubby and six kids like.   "Eat what you store..."  

Favorite:  Chicken pot pie.   Uncooked pie crust (made or bought) in bottom of pie pan.  Mix:  one can chicken, one can cream of chicken soup(mushroom is good too), one half cup milk (from powdered milk) two cups canned veggies drained, (could also use dehydrated) ie green beans, peas, corn, carrots, mushrooms) 1/2 tsp onion powder, 1 tsp sage, pour in crust.  Top with second crust.  Cut small slits for venting. Bake at 350 for 40 min or until top crust is browned.

Can also use tortillas, (made or bought) halfed and layered for crusts.  Hope this helps.

HAVING CHICKEN POT PIE TONIGHT!!!BEEN DOING IT FOR YEARS

Here's a webpage for a few recipes/suggestions:

http://www.providentliving.org/content/list/0,11664,2017-1,0 0.html

~A

This thread is meant just for recipes which have already been used by the poster, who can assure us that they taste GOOD, and also, ones where they only use the storage foods ----- I don't foresee having any onions to dice or chopped celery to throw into recipes a few weeks into an all out Official Quarantine.

I started this thread so that the Cooks could shared their expertise with us --- I know enough cookin' to do my own experiments, but frankly, don't wish to continue to create GLOP ala yuk, which needs to be tossed in the garbage.

Yeah, it's EDIBLE if you're STARVING, well, so is tree bark.


I'm amazed with the NOODLE/SOUP creation shared above, and I'm going to try out a whole variety of tinned meats and creamed soups -- I doubt that many of them will have to be thrown out, LOL!

The simple combination of mushroom soup, noodles, tuna and green beens was not merely edible, it was delicious.

If nothing else, it's got me motivated to make positive that I have multiple cans of cream-soup on hand, i.e., Cream of Asparagus, Cream of Celery, Cream of Chicken, Cream of Mushroom, Cream of Cheddar, Cream of Potato -- who knows what else I'll find in a large grocery store?!

Black beans and corn

One can of black beans, drained
One can of corn, drained
1 tbsp dried cilantro (if you have fresh, use about 1/2 cup finely chopped)
1tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste

Let it marinate in the oil and lime juice for an hour or more and just warm up.  It's a great side dish or rolled up in a tortilla.

Clam Linguine

2 cans minced clams
1 bottle clam juice
1 cup wine
1/2 tbsp thyme
1/2 tbsp basil
3 tbsp lemon juice
linguine
Parm Cheese

Simmer the first six ingredients until reduced by nealy half.  Spoon over linguine.  Toss with cheese.  Eat.

Last night's dinner:

Pasta w/Pesto:

1 lb pasta cooked and combined with pesto sauce.

 

Pesto sauce:  1/4 C dried basil, 1/4 C olive oil, 1/4 C parmesan cheese (Kraft or equivalent), 1/4 tsp garlic powder (equivalent of 1 clove), 1/4 tsp salt (A blender gets everything really fine, but mixing by hand works too).

 

Bread sticks:

 

Mix: 3 C flour, 2 TB sugar, 1 1/2 tsp salt. 

Then add:  1 Tb. yeast dissolved in 1 1/2 C warm water

 

Mix and let rise for 15 minutes.  Roll dough onto cookie sheet and score into strips.  Sprinkle with any of all of the following:  butter buds (if available) parsley, parmesan cheese, garlic powder, onion salt, season all,

 

Bake at 375 for 20 min.

 

 

 

Will try that this weekend. Good one!

Big Breakfast Cookies

1 1/4 cups quick cooking oats

1/4 cup flour

1 1/2 cups non-fat dry milk powder

1 cup unsweetened applesauce

1 1/2 tsp. cinnamon

1 1/2 tsp. baking powder

1/2 cup sugar or Splenda

1/4 cup raisins (optional)

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. Spoon 4 large mounds (1/2 cup each) onto sheet. Bake 15-20 minutes.  Makes 4 really big cookies. These are wonderful.

Lot of Camping Food and Dutch Oven Recipes at this site for when you have no power:

Okay, everybody may already know this, but as an FYI you can subsitute canned gravy by making it out of chicken or beef boullion.  Mix the boullion as directed but with luke warm water.  Then in a separate bowl, mix about 1 TB flour or corn starch with water to make a thin paste.  Stir with a fork to remove lumps.  Add to broth, mixing frequently until comes to a boil and thickens.  Serve over instant mashed potatoes.  :)