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Food Storage Recipes

Food Storage Recipes

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Publicado porfireflyest
For More GREAT recipes and Ideas
head on over to
WWW.GetpreparedWorld.COM



Ok, so you have got huge bins of wheat,oats and rice. Several hundreds of cans of corn,peas and beans. Millions of bags of lentils,split green peas, and dried beans, and containers and containers of TVP (textured vegetable protein), dried milk,dried fruits and veggies, you get the gist of it...



So now what? What the heck are you going to do with all that stuff? Dig in with a fork and a spoon? Nooo.. here is a few recipes on how to use your food storage.

www.getpreparedworld.com

For More GREAT recipes and Ideas
head on over to
WWW.GetpreparedWorld.COM



Ok, so you have got huge bins of wheat,oats and rice. Several hundreds of cans of corn,peas and beans. Millions of bags of lentils,split green peas, and dried beans, and containers and containers of TVP (textured vegetable protein), dried milk,dried fruits and veggies, you get the gist of it...



So now what? What the heck are you going to do with all that stuff? Dig in with a fork and a spoon? Nooo.. here is a few recipes on how to use your food storage.

www.getpreparedworld.com

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Categories:Types, Recipes/Menus
Published by: fireflyest on Mar 07, 2008
Copyright:Attribution Non-commercial

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07/10/2013

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Ingredients for Corn Fritters
* 1 egg, beaten light

* ½ cup of pastry flour
* 1 cup of corn pulp (fresh or canned)
* ½ teaspoon of baking powder
* ½ teaspoon of salt
* Salt pork fat or olive oil
* 1/3 cup of milk or cream

Instructions
1. To the beaten egg add the corn pulp and milk or cream. 2. Sift together the flour,
salt and baking powder and mix thoroughly. 3. Fry as griddle cakes in a little salt pork
fat or olive oil.
4. Or, have hot fat in a Scotch bowl, dip a tablespoon in the hot fat, drain carefully,
then take up a spoonful of the mixture and with a second spoon push it into the hot
fat; fry to an amber color. 5. CORN CHOWDER
6. 1 slice of fat salt pork 1 1/2 cups of hot milk 7. 1 small onion 3 tablespoons of
butter
8. 1 1/2 cups of corn pulp 3/4 teaspoon of salt 9. 1 cup of sliced potatoes Black
pepper
10. Cut the pork in tiny bits and cook the fat from it in a frying pan; add the onion,
peeled and cut in very thin slices, and let cook until yellowed. 11. In the meanwhile
pour boiling water over the potatoes, heat quickly to the boiling point and let boil
three or four minutes, then drain, rinse in cold water and drain again. 12. Pour a cup
of boiling water over the onion and pork and let simmer three or four minutes, then
strain this water over the potatoes, squeezing out all the juice; then discard the onion
and pork. 13. After the potatoes have been boiling five minutes add the corn and let
the whole boil till the potatoes are tender, then add the hot milk, salt, pepper and
butter.
14. Serve with crackers.

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