Those are all in addition to the bottled peaches, pears, apricot nectar, grape juice, tomatoes, and jams that I knew we had. Oh, did I mention that we have jam? Plum syrup and jam from 2009. Apricot jam from 2006. Strawberry jams from 2007. Blackberry jam from 2009. Apricot jam from 2010. And more blackberry jam from 2011. Then there is the case of strawberry jam and the case of marionberry jam from the cannery from 2011. Anyone need jam?
So I decided to try making a meal from the dehydrated vegetables. I followed the recipe in the Foodstorage in a Nutshell book for rehydrated potatoes potato soup. But partway through I switched it out for scalloped potatoes and ham. Only I don't have ham; I have cans of pork. So that's what we're going to have for dinner tonight. We have approximately 16!!! #10 cans of dehydrated diced potatoes, so now I've learned a way to use them, and I'll let you know if and how we like them.
Tonight's menu:
- Scalloped potatoes with pork
- Canned green beans
- Carrot sticks, broccoli and cauliflower florettes
- Grape juice
- Molasses Ginger Cookies (recipe follows)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
2 tablespoons water
2 cups whole wheat flour
1 tablespoon powdered egg
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Additional sugar
Cream shortening and sugar, then cream in molasses and water. Add the flour, powdered egg, baking soda, cinnamon, salt and ginger all at once and mix. Drop by rounded teaspoons into a bowl of sugar and roll it around, then place on cookie sheets and bake at 350 degrees for 8-10 minutes.
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