CHICKEN A LA KING

Using only food storage items

Ingredients

• 1/2 cup reconstituted butter powder or Ghee
• 8 ounces reconstituted freeze dried or dehydrated mushrooms
• 1/3 cup all-purpose flour
• 2 cups canned chicken broth or 3 tablespoons of powdered chicken bouillon mixed into 2 cups water.
• 1 1/2 cups reconstituted powder milk or evaporated milk
• 1 cup freeze dried peas
• 1 cup chopped pimentos, or chopped freeze dried red/green bell peppers
• 4 cups chopped freeze dried chicken or drained canned chicken 

Directions

1. Melt butter/ghee in a large saucepan over medium heat.  Add drained mushrooms and saute till soft.
2. Add flour and stir until there are no more specks of flour left.  Stir and cook for about 2 minutes to brown the flour.  Pour in chicken broth and milk and bring to a boil.  Reduce heat to low and simmer until sauce is thickened.
3. Stir in freeze dried peas, drained pimentos/peppers, and chicken.  Simmer for about 3 minutes until everything is heated through.
4. Serve hot over cooked rice, pasta, toast or biscuits.

I served it over toasted homemade wheat bread

If your power goes off and you don't want to be opening your fridge or freezer..  Here's a delicious meal that can be on the table in 30 minutes or less, using ingredients that are in your pantry or long term food storage.

I used a small can of store bought chicken, my own dehydrated mushrooms, small jar of pimentos and a can of evaporated milk.

Bon Appetit

Impossible Buttermilk Pie

• 1 1/3 cups granulated sugar
• 1 cup buttermilk 
• 1/2 cup biscuit mix such as Bisquick
• 1/3 cup melted butter
• 3 large eggs
• 1 teaspoon vanilla
• pinch nutmeg  

Preheat oven to 350 and spray a 9' pie pan with none stick spray such as Pam

Beat together egg, buttermilk, melted butter, vanilla and sugar till smooth, add the biscuit mix and nutmeg,  beat till smooth and lump free.

Pour into prepared pie pan and bake for 30 to 40 minutes or till brown.

Cool for 10 minutes before slicing.. 

ONE POT OVEN BAKED CORN BEEF

6 hours cooking time

It sounds like a long time but slow cooking makes the brisket tender

• Preheat oven to 275 degrees
• Open meat package and toss the seasoning package.. you won't be needing it
• Rinse the meat under running water to remove excess salt and blood
• Pat meat dry and place fat side up in a cast iron skillet that has a lid. (or use foil)
• Cover and bake for 4 hours
• While the meat is baking slice several Brussels sprouts in half, place them into a bowl and add either fingerling potatoes or cubed red potatoes, a few sprigs of thyme, garlic powder, salt and pepper.. drizzle olive oil over all and toss.
• At the end of 4 hours remove meat from oven and place veggie mix around the meat, cover and return to oven for an additional 2 hours.

I like serving it in the skillet and adding corn on the cob as a second side.