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Volume III
October 26, 2012


Weekly Home / Cook'n & Eat'n

3 Easy Meals to Actually Use That Food Storage

By Sydney Hill

Sometimes our food storage just sits. And when it does that, it goes bad. We need to be rotating through it and actually using it. If we budget some money out to buy more, the storage isn't depleted, it just stays fresh. These recipes use mainly things found from your food storage, also making them cheap and easy. Now isn't that nice? These can be thrown together quickly, taking almost no time, but you can still claim to have made dinner! I do it all the time.


Mexican Casserole


This was one of my favorites growing up because I thought it tasted good. On top of that, it's one of my favorites because it is one of the easiest recipes I have! (while still getting a meal)

Ingredients:
2 cans corn
2 cans kidney beans
2 (8-ounce) cans tomato soup (undiluted)
2 packets taco seasoning mix
1 pound cooked ground beef (optional)
1 1/2 cups shredded Cheddar cheese
tortilla chip
sour cream (optional)


Directions:
Mix everything but the chips, cheese and sour cream and put it a 9 X 13 pan. If you want a thicker casserole, leave out a can of tomato soup. Crush chips and coat on top of the casserole so that there is a good layer. Sprinkle that with cheese. Cover and bake for 30 minutes at 350 degrees. Uncover and bake 15 more minutes. Serve with sour cream.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Cornmeal Pancakes


Ingredients:
1 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup boiling water

1/2 cup flour
2 teaspoons baking powder
1 egg
1/2 cup milk
2 tablespoons oils


Directions:
Combine cornmeal, sugar, salt and water and set 10 minutes. Mix in flour, baking powder, egg, milk and oil. Use 1/4 cup of mix to make each pancake.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Black Bean Fusilli


Ingredients:
6 ounces (3 cups) uncooked (fusilli) corkscrew pasta
1 can black beans, rinsed and drained
1 (14 1/2-ounce) can low sodium chicken broth
1 (14 1/2-ounce) can Italian style diced tomato
1 tablespoon butter
1 teaspoon finely chopped fresh garlic
2 teaspoons Italian seasoning
1/3 cup grated Parmesan cheese


Directions:
In 3 qt saucepan add all ingredients except Parmesan. Cook over high heat until mixture comes to a boil. Reduce heat to low, cover. Cook until fusilli is fork tender (approximately 10 minutes). Remove form heat. Uncover. Let stand to thicken slightly (3 to 4 minutes).
To serve, sprinkle with Parmesan.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Mexican Casserole image:
http://www.singforyoursupperblog.com/wp271/wp-content/uploads/2010/09/mexcasserole1.jpg
Cornmeal Pancakes image:
http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps28271_C10578D51C.jpg
Black Bean Fusilli image:
http://1.bp.blogspot.com/_WzejXsD_XCs/S10neIClbZI/AAAAAAAABqI/LnggfXCVgQ0/s320/Fusilli+with+Roasted+Tomato+Sauce.JPG

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