Meals in a Jar (8 page)

Label each bag:

To prepare, combine 1-1/3 cups of water with the dry mixture in a medium saucepan over medium heat. Simmer for about 10 minutes and serve. Serves 4
.

Cornmeal Pancakes

Cornmeal pancakes have a lovely golden crust around the edges that makes a nice textural contrast between the crispy outside and the creamy, delicious inside.

Makes 16 (4-serving) bags or jars

Ingredients

22 cups cornmeal

2 cups brown sugar

1/2 cup salt

11 cups flour

1 cup baking powder

1 cup dry milk

2 cups powdered eggs

1 cup shortening

8 cups syrup or 16 Syrup Sidekits (
page 132
)

Instructions

For pancake mix: In a very large bowl, mix all of the dry ingredients together well.

For shortening: Wrap 16 (1-tablespoon) portions shortening each in a 4-inch square of plastic wrap.

For syrup: In each of 16 (1/2-cup) mini round disposable containers (such as those made by Glad), package:

• 1/2 cup syrup or 1 Syrup Sidekit

Ready-Made Meal Assembly

In each of 16 quart-size vacuum bags or jars add, and then seal:

• 2-1/2 cups pancake mix

• 1 packet shortening

• 1 packet syrup or 1 Syrup Sidekit

Label each bag:

In a saucepan over high heat, bring 1-2/3 cups of water to a boil, turn off heat, add dry ingredients, and stir until a smooth batter forms. Heat shortening in a skillet over medium-high heat. Pour batter 1/4 cup at a time onto the hot skillet and cook until golden. Flip and continue cooking until brown. Serve with syrup. Makes about 12 pancakes
.

Eggs and Sausage

This morning classic is always a welcome way to start the day.

Makes 16 (4-serving) meals

Ingredients

8 cups powdered eggs

2 tablespoons salt

1 tablespoon black pepper

1 cup shortening

8 pounds bulk breakfast sausage or 8 cups freeze-dried sausage crumbles

Instructions

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

• 1/2 cup powdered eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For shortening: Wrap 16 (1-tablespoon) portions shortening each in a 4-inch square of plastic wrap.

For sausage: If using fresh breakfast sausage, lightly brown the meat in a large skillet over medium-high heat. Using a canning funnel, fill 16 sterile 1/2-pint jars with cooked sausage or freeze-dried sausage crumbles. Wipe the jar rims clean with a vinegar-moistened paper towel. Top with heated lids and rings. Alternatively, seal the sausage in retort pouches. Pressure-can pints 75 minutes or as instructed by current USDA guidelines for your area.

Ready-Made Meal Assembly

Seal or package together in each of 16 Mylar bags or tote bags:

• 1 bag egg mix

• 1 packet shortening

• 1/2 pint sausage

Label each bag:

To prepare, mix the contents of the egg pouch with 1 cup of water. Drain the sausage (or if using freeze-dried sausage, soak in 1 cup of hot water for 10 minutes). Heat the shortening in a skillet over medium heat. Scramble the eggs and add the sausage, or heat separately and serve on the side. Serves 4
.

Eggs and Bacon

Canning bacon is fun and surprisingly easy. You might like to crisp it further after you’ve opened it. Be sure to save any bacon drippings to add flavor to other meals.

Makes 16 (4-serving) meals

Ingredients

8 cups powdered eggs

2 tablespoons salt

1 tablespoon black pepper

1 cup shortening

8 pounds bacon

Instructions

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

• 1/2 cup powdered eggs

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For shortening: Divide the shortening into 1-tablespoon portions and wrap each one well in plastic wrap.

For home-canned bacon: Arrange bacon in overlapping strips in parchment, roll up tightly, and insert into each of 16 wide-mouth pint-size canning jars. Wipe jar rims clean with a vinegar-moistened paper towel. Top with heated lids and rings. Alternatively, seal in retort pouches. Pressure-can pints for 75 minutes or as instructed by current USDA guidelines for your area.

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag egg mix

• 1 packet shortening

• 1 pint home-canned bacon

Label each bag:

Mix the contents of the egg pouch with 1 cup of water. Cook the bacon in a skillet until crisp. Heat the shortening in a skillet over medium heat. Scramble the eggs and add the bacon, or serve on the side. Serves 4
.

Biscuits and Gravy

Biscuits and gravy are a Sunday favorite at my house and seem like such a lovely, indulgent way to start off the day. Plus, they add some serious calories to fuel your family.

Makes 16 (4-serving) bags/jars

Ingredients

42-1/4 cups flour, divided

3-1/2 cups shortening, divided

8-1/4 cups dry milk, divided

1-1/2 tablespoons baking soda

1/3 cup baking powder

2/3 cup cream of tartar

1/3 cup salt

16 pounds bulk breakfast sausage, lightly browned and crumbled or 8 cups freeze-dried sausage crumbles

For gravy:

1 cup shortening, packaged in 16 bundles of 1 tablespoon each and wrapped in plastic wrap

1 cup flour, packaged in 16 bundles of 1 tablespoon each and wrapped in plastic wrap

1 cup dry milk packaged into 1 tablespoon packets wrapped securely in plastic wrap

Instructions

For biscuits: In a huge bowl, mix together 41-1/4 cups of the flour, 2-1/2 cups of the shortening, 8-1/4 cups of the dry milk, and then baking soda, baking powder, cream of tartar, and salt. In each of 16 vacuum bags, add and then seal:

• 3 cups biscuit mix