Meals in a Jar (19 page)

Label each bag:

Bring a large pot of water to a boil and add the salt. Cook the pasta until al dente, about 8 minutes. If using mushrooms, cover in warm water for 5 minutes, drain and then sauté in half the ghee over medium-high heat until tender. Meanwhile, heat the remaining ghee in a large skillet over medium-high heat, add breadcrumbs and toast until golden. Add the pasta and the mushroom, olives, or sausage to the breadcrumbs and toss to coat. Combine well and serve. Serves 6 to 8
.

Tuna Noodle Casserole

This is a classic family favorite, and while not exactly haute cuisine, it’s very comforting and homey. I bet you can still remember your mom’s tuna casserole. I sure can—it was always what my father answered when she asked him what he wanted for dinner.

Makes 6 (6 to 8-serving) meals

Ingredients

3/4 cup salt

6 (1-pound) bags egg noodles, macaroni, or other pasta shape

6 (14.5-ounce) cans cream of chicken or mushroom soup

12 (6-ounce) cans tuna

1-1/2 pounds cheddar cheese, vacuum-sealed into 4-ounce chunks

Instructions

For salt: In each of 6 vacuum bags or zip-top plastic bags, add and then seal:

• 2 tablespoons salt (may be combined with pasta)

Ready-Made Meal Assembly

In each of 6 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag egg noodles, macaroni, or other pasta shape

• 1 packet salt

• 1 can of cream of chicken or mushroom soup

• 2 cans tuna

• 1 packet cheddar cheese

Label each bag:

Preheat the oven to 350°F. Bring a large pot of water to a boil and add the salt. Cook the pasta until al dente, about 8 minutes. Meanwhile, in a medium bowl, stir together the soup and 1 can of water. Add the tuna. When the pasta is done, drain, and combine with the soup mixture. Pour out into a 9 x 13-inch pan, grate the cheese on top, and bake 25 to 30 minutes or until bubbly
.

Pizza Kits

I think every American family loves pizza. Bake these in the oven or on a grill with the cover on to create an oven effect, or grill them until done on one side, then flip and add toppings and cook until toppings are melted and crust is cooked through.

Makes 16 pizza kits, 4 each in 4 varieties

Ingredients

40 cups flour

1/3 cup sugar

1/3 cup salt

2 cups coconut oil or shortening

16 (.25-ounce) packets active dry yeast

4 (1/2-pint) jars Home-Canned Beef (
page 48
) or 8 cups freeze-dried beef or TVP

2 cups dried mushrooms

16 (1/2-pint) jars Home-Canned Spaghetti Sauce (
page 74
) or store-bought sauce

16 (4-ounce) vacuum-bags mozzarella cheese or dehydrated mozzarella cheese (1/2 cup each)

4 (1/2-pint) jars home-canned sausage or 8 cups freeze-dried sausage crumbles

4 (2.25-ounce) cans sliced black olives

Instructions

For crust mix: In each of 16 vacuum bags, add and then seal:

• 2-1/2 cups flour

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 packet (2 tablespoons) coconut oil or shortening well wrapped in plastic wrap

• 1 packet yeast or 2-1/4 teaspoons active dry yeast

For freeze-dried meat (if using): In each of 4 vacuum bags, add and then seal:

• 2 cups freeze-dried beef or TVP

For mushrooms: In each of 4 vacuum bags, add and then seal:

• 1/2 cup dried mushrooms

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag crust mix

• 1 can spaghetti sauce

• 1 bag sealed or dehydrated mozzarella cheese

• 1 can/jar/pouch each of ground beef, sausage, olives, or mushrooms

Label each bag:

Combine the crust mix with 1 cup of very warm water. Stir to combine and then knead well. Cover and let rise 1 hour or until doubled in size. If using mushrooms, cover with warm water to reconstitute. Preheat the oven to 400°F. Roll out the dough into a large, thin circle. Top with sauce, cheese, and toppings and bake 10 to 15 minutes or until golden. Serves 4 to 6
.

Chapter 7

Ready-Made Main Course

Chuck Wagon Chili

Chili with beef and beans is truly the classic cowboy food. This version is a sure-fire hit with cowpokes of all ages. I also love it with ground beef instead of beef chunks, and it’s especially nice with a combination of both.

Makes 8 (8-serving) meals

Ingredients

8 pounds kidney beans

16 cups dehydrated onion

16 cups dehydrated green bell pepper

1/2 cup red pepper flakes

1 cup chili powder

1/2 cup salt

5 tablespoons plus 1 teaspoon black pepper

2 tablespoons plus 2 teaspoons ground cumin

2-1/2 teaspoons cayenne pepper

16 bay leaves

8 pounds Home-Canned Beef (
page 48
) or 16 cups freeze-dried beef, sausage, or TVP

8 (28-ounce) cans diced tomatoes

Instructions

For beans: In each of 8 vacuum bags, add and then seal:

• 1 pound kidney beans

For chili mix: In each of 8 vacuum bags, add and then seal:

• 2 cups dehydrated onion

• 2 cups dehydrated green bell pepper

• 1 tablespoon red pepper flakes

• 2 tablespoons chili powder

• 1 tablespoon salt

• 2 teaspoons black pepper

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• 2 bay leaves

• 2 cups freeze-dried beef or TVP (if using freeze-dried)

For home-canned beef (if using): Pressure-can 8 pints or pint-sized retort pouches for 90 minutes.

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag beans

• 1 bag chili mix

• 1 pint beef chunks (if using)

• 1 can tomatoes

Label each bag:

Rinse the beans, cover with cold water, and let soak overnight. Drain, transfer to a large soup pot over medium-high heat, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Add the tomatoes, 6 cups of water, beef, and chili mix. Cover and simmer on low for about 1 hour, adding more water if needed. Serves 8
.