All recepies thanks to Chef Tess
http://cheftessbakeresse.blogspot.cayield 12 one cup servings
in a quart jar:
1 cup Honeyville instant red beans
1 cup Honeyville freeze dried mixed vegetables
1 cup Honeyville Freeze Dried Ground Beef (TVP Beef ) or Freeze Dried Diced Beef
1 Cup Honeyville dehydrated diced potatoes
¼ cup Honeyville dehydrated onion
Seasonings I shake down into the jar: ½ cup tomato powder,
1 tsp thyme, 1 tsp garlic, ¼ cup flour, and 1 T beef bullion.
It will fit if you shake it really well.
To prepare Country Style Hamburger Stew: In a gallon pot, combine stew mix with 6 cups water and bring to a boil.
Reduce heat and simmer 20-30 minutes.
Works great in a solar oven. Bake one hour.
This is a recipe I made from an old classic for Taco soup. It's adapted using instant beans. Instead of taking hours to cook in a crock pot, it takes just about 20 minutes! I'm super excited about it! Can you tell?! It can fit conveniently in a quart size jar so it's perfect for food storage! Put a funnel on the mouth of a quart jar and measure as follows into the jar:
Chef Tess Taco Soup Mix
2 cups Quick Cook Red Beans
1 cup Taco TVP
1/2 cup Dehydrated Sliced Onion
1/3 cup Freeze Dried Bell Peppers
3/4 cup Freeze Dried Corn
1/2 cup Tomato Powder
1T homemade taco seasoning
When you get to the tomato powder, just shake the jar so it works its way into the cracks
Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.
To prepare,Taco Soup:place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired
Double Cheeseburger Sauce Mix Hamburger
yield: 10, 1 oz sauce mixes
2 1/2 cups Honeyville powdered cheese sauce
1 1/2 tsp granulated garlic
1T granulated onion
2 tsp black pepper
1/2 tsp ground nutmeg
Bag Mix Directions:
Combine all ingredients well. Use 1 oz (1/4 cup mix) to 3 oz of macaroni noodles (about 2 cups). I put the dry powder with the noodles in quart size storage bags with the label "cheeseburger helper".
Conventional Bag Mix preparation Directions: Brown one pound of hamburger in a large skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools.
In a quart jar:
2 cups elbow macaroni (7 oz)
¼ cup mix
(in a separate baggie in the jar)
1 ½ cup Freeze Dried Ground Beef ( or TVP Beef )
Jar directions To prepare Cheeseburger Skillet Meal: Rehydrate meat with 1 ½ cups hot water, drain. Place in hot skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools
Double Cheeseburger Hamburger Skillet meal
1/2 cup Instant Non-fat Dry Milk
1/4 cup Freeze Dried Cheddar Cheese
1/4 cup blue cheese powder
1 tsp Haco Beef Base(No MSG low sodium)
3T cornstrach
1 tsp granulated garlic
1/4 cup Dehydrated Onion
¼ tsp CT all purpose seasoning
2 cups elbow macaroni
½ cup Freeze Dried Ground Beef
1/4 tsp tumeric (for color)
Jar directions To prepare Cheeseburger Skillet Meal: Put contents of mix in a 12 inch skillet (with a lid) Add 6 cup hot water. Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Yield 6 cups prepared. 4 servings. 1 1/2 cup each. 365 calories. 6 grams fat
Chef Tess' Stroganoff Macaroni Skillet
1/2 cup Instant Non-fat Dry Milk (or Non-GMO soymilk powder)
1/2 cup sour cream powder
3T cornstarch
1 1/2 tsp granulated garlic
1 tsp (No MSG lower sodium)
1/4 cup Dehydrated Onion
1 tsp Chef Tess all purpose seasoning
2 cups small shell macaroni
1/2 cup Freeze Dried Mushroom Slices
½ cup Freeze Dried Ground Beef
1T Golden Balsamic Vinegar Powder
1/4 tsp fresh cracked black pepper
To prepare Beef Stroganoff Skillet Meal: In a 12 inch skillet, combine stroganoff dinner mix with 5 1/2 cups hot water. Bring to a boil. Simmer 8-10 minutes, stirring once or twice, but covering each time. When noodles are tender season with additional salt and pepper if needed. Yield 6 cups prepared.
Cheesy Turkey Noodle and Vegetable Skillet Meal
1/3 cup Instant Non-fat Dry Milk
½ cup Freeze Dried Cheddar Cheese
3T cornstarch
1 tsp granulated garlic
2T Freeze Dried onion
2 tsp Haco chicken base (no MSG with great flavor)
2 cups elbow macaroni noodles
½ cup freeze dried mixed vegetables
1 cup Freeze Dried Turkey
1 tsp Chef Tess Romantic Italian Seasonings
To make jar: Put all ingredients in a wide mouth quart size mason jar, shaking the powder ingredients into the jar. Top with an oxygen absorber.
To Prepare Turkey Noodle Skillet Meal:In a large skillet, combine contents of jar with 5 cups hot water over high heat and bring to a boil. Reduce heat and simmer 10-12 minutes stir every few minutes. Turn off heat and let sit 3-5 minutes for meat and veggies to finish steaming. Yield 6 1/2 cups prepared.
Chef Tess Broccoli Cheese and Rice Casserole in a Jar
In a Quart Jar fitted with a funnel:
2 cups long grain rice, ¼ cup dehydrated powdered butter, 1 tsp salt (stir)
In a separate bag on top of rice:
¼ cup freeze dried celery
¼ cup Dehydrated Sliced Onion
1 cup freeze dried broccoli
1 tsp Chef Tess All Purpose Seasonings
½ cup Honeyville powdered cheese sauce
¼ cup dehydrated powdered butter
Seal bag. Top with an oxygen absorber packet. Good for 10—12 years shelf life.
To Prepare Broccoli Cheese Rice Casserole:Remove oxygen packet and discard. Open bag, carefully ease contents into a quart sauce pan and add 2 cups water. Bring to a boil and reduce heat. Simmer 5-6 minutes. Turn off heat and let sit 5-6 minutes. While sauce is cooking, place rice in a quart size pot with a tight fitting lid. Add 4 cups boiling water or chicken stock. Cook on lowest heat 17-20 minutes covered until rice is tender. Spoon broccoli cheese sauce over rice and enjoy
Dallas Style Chicken Noodle Soup in a Jar
In a Pint Size jar combine:
1/2 cup (.75 oz) Freeze Dried Chicken or Chicken TVP
1 1/2 cup broken linguine or fettuccine noodles (I go by weight 3.5 oz)
1T plus 1 tsp Chicken Bullion (I prefer the no MSG vegetable based version {quality counts on the bullion} )
1 tsp garlic granules or powder
1/4 tsp dry thyme
1/4 tsp Chef Tess All Purpose Seasoning Blend
1/8 tsp turmeric (for color and flavor)
Top the jar one oxygen absorber and seal jar tightly.
To prepare: Combine contents of the jar with 5 cups boiling water. Simmer 12-15 minutes until noodles and chicken are tender. Serve hot.
For the record, all the folks at my house eat this with much gusto. I guess we're pretty regular people as well. If I really want to take it to the next level, I use some Herbs de Provence in with the mix...about 1/2 tsp. What a difference some good herbs make. However, don't feel like you have to get all chef-tastic like that. I think the word we use is "Tessalicious". You know, it's a cross between Tess and delicious. If your family likes regular plain old awesome soup, then you'll be happy with this