Meals in a Jar (30 page)

Label each bag:

Prepare the mashed potatoes, buttered noodles, or rice according to the package directions. In a large saucepan over medium heat, cook the butter and flour together, stirring, about 4 minutes. Add the beef stew and stir well. Heat to simmering, and stir frequently until thickened. Stir in the sour cream packet, adding water if needed for a creamy sauce. Serve over or alongside the sidekit. Serves 6
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Chapter 8

Ready-Made Meals Sidekits

Rice Sidekit

Makes 16 (8-serving) sidekits

Ingredients

20 pounds white rice

3/4 cup salt

Instructions

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

• 3 cups white rice

• 2 teaspoons salt

Label each bag:

In a medium saucepan with a lid, combine the rice, salt, and 6 cups of water. Bring to a boil over high heat, cover, and reduce the heat to low. Cook for 18 to 20 minutes. Serves 8
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Buttered Noodles

Makes 16 (8-serving) sidekits

Ingredients

12 pounds pasta

2 cups salt

2 pounds ghee

Instructions

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

• 1 pound pasta or noodles

• 2 tablespoons salt

• 1 (2-ounce) jar ghee or olive oil (optional)

Label each bag:

Fill a large pot two-thirds full with water and bring to a boil over high heat. Add the pasta or noodles and salt and cook for 8 to 10 minutes, or until just al dente. Drain and toss with the ghee or olive oil. Serves 8
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Grits

Makes 16 (8-serving) sidekits

Ingredients

8 cups dry milk

5-1/3 cups sour cream powder

5 tablespoons salt

32 cups yellow or white corn grits (not instant) or coarse ground cornmeal

4 cups ghee, canned in 1/4-cup portions (optional)

8 cups shredded cheddar cheese, vacuum-sealed in 1/2-cup portions (optional)

Instructions

In each of 16 zip-top bags, add and then seal:

• 1/2 cup dry milk

• 1/3 cup sour cream powder

• 1 teaspoon salt

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

• 1 zip-top bag of the dry milk mixture

• 2 cups yellow or white corn grits (not instant)

• 1 can ghee, if using

• 1 packet cheese, if using

Label each bag:

In a medium saucepan, combine the dry milk bag and 5 cups of water, and stir to combine. Bring to a boil over high heat and stir in the grits. Reduce the heat to a simmer, and cook, stirring periodically, for 15 to 20 minutes, until cooked through. Remove from the heat and stir in the ghee or cheese, if using. Serves 8
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Polenta

Makes 16 (8-serving) sidekits

Ingredients

1/2 cup salt

48 cups yellow cornmeal

4 cups ghee, canned in 1/4-cup portions (optional)

8 cups finely grated Parmesan cheese (like Kraft brand) vacuum-sealed in 1/2-cup portions (optional)

Instructions

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

• 1-1/2 tablespoons salt

• 3 cups yellow cornmeal

Optional extras:

• 1/4 cup ghee

• 1/2 cup finely grated Parmesan cheese

Label each bag:

In a medium saucepan, bring 6 cups of water to a boil. Gradually whisk in the cornmeal and salt. Reduce the heat to a simmer and cook, stirring frequently, for about 15 minutes, until tender. Turn off the heat and stir in the ghee and cheese, if using. Serves 8
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Mashed Potatoes

Makes 16 (8-serving) sidekits

Ingredients

5 cups plus 1/3 cup dry milk

1/2 cup salt

2 tablespoons plus 2 teaspoons pepper

48 cups potato flakes

Instructions

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

• 1/3 cup dry milk

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 3 cups potato flakes

For optional extras: Add 1 or more of the following to the bag with the potato flakes:

• 1/4 teaspoon garlic powder

• 1/3 cup powdered sour cream

• 1 tablespoon dried chives

• 4 ounces cheddar cheese, canned, waxed, or freeze-dried

• 2 tablespoons bacon bits

• 2 ounces ghee, canned

Label each bag:

In a medium saucepan, bring 4-1/2 cups of water to a boil over high heat and remove from the heat. Add the potato flake mixture and stir to combine. Leftovers may be formed into patties and pan-fried until golden for potato pancakes. Serves 8
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Dinner Rolls

Makes 8 (24-roll) sidekits

Ingredients

10 pounds flour

2-1/2 cups sugar

3 tablespoons salt

2 cups dry milk

1/2 cup active dry yeast

1 cup powdered eggs

4 cups ghee, canned in 1/4-pints

Instructions

For flour mixture: In a very large bowl, mix together the flour, sugar, salt, and dry milk.

For yeast: In each of 16 small zip-top bags, add and seal:

• 1 tablespoon yeast

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

• 5-1/2 cups flour mixture

• 2 tablespoons powdered eggs

• 1 packet yeast

• 1 1/4-pint ghee

Label each bag:

In a large bowl, mix the yeast with 1-1/2 cups of lukewarm water. Let sit for 5 minutes. Melt the ghee if solid. Measure out 1/2 cup of the flour mixture and set aside. Add the remainder of the flour mixture and the ghee to the yeast and water and stir well to combine. Add as much of the 1/2 cup of flour as needed to make a soft but not sticky dough. Knead for 5 minutes. Lightly butter a bowl. Add the dough, and then flip it over. Cover it with a damp towel and put it in a warm place to rise until doubled, about an hour. Grease a 9 x 13-inch baking pan. Divide the dough into 24 balls and place them in the pan, cover with the towel, and let rise again until doubled, about 45 minutes. Preheat the oven to 375°F. Bake for 20 to 25 minutes, until golden brown. Makes 24
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