Recipe 1: Spaghetti with Marinara Sauce (6-8 servings)

Recipe 1: Spaghetti with Marinara Sauce (6-8 servings) 1 (16 oz.) Spaghetti noodles 3 TBSP olive oil* 1 TBSP freeze-dried garlic or 1 tsp garlic powder 2 TBSP dried onion 1 tsp each of oregano and basil ½ tsp salt; pepper to taste 1 (28 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce 1 small can mushrooms (optional) 1 (4 oz.) jar capers, drained (optional) SPICE PACKET Mix together in sealable bag Cook noodles according to package directions. Meanwhile, in saucepan heat olive oil on medium heat. Add SPICE PACKET to oil and stir until fragrant. Add crushed tomatoes, tomato sauce, and optionally the capers and/or mushrooms. Simmer over medium heat, stirring occasionally for 10-15 minutes until hot and bubbly. Serve over drained spaghetti. * Pantry Item 5 packages (16 oz.) spaghetti noodles 5 (28 oz.) cans crushed tomatoes 5 (8 oz.) cans tomato sauce 5 (4 oz.) jars capers (optional) 5 small cans mushrooms (optional) 5-10 cans vegetables or fruits (1-2 per meal) For Dinner (take items with oldest dates/expires soonest ): 1 package spaghetti noodles 1 can crushed tomatoes 1 can tomato sauce 1 SPICE PACKET Optional: 1 can mushrooms, 1 jar capers 2 cans vegetables

Recipe 2a: Salmon Patties (6 servings) 1 (14.75 oz.) can salmon (you can pick out skin & bones, leave in, or buy skinless/boneless salmon) 1 egg or dried whole egg (reconstituted) 1 TBSP dried chopped onions ¼ tsp dried dill weed ½ cup Panko or crushed saltine crackers ¼ teaspoon salt, pepper to taste 2 TBSP oil* Reconstitute dried egg by adding 2-1/2 TBSP warm water. Mix all ingredients except oil. Shape into 6 patties. Heat oil in frying pan. Cook on med-high heat turning once until brown on both sides. Serve with canned vegetables or fruit and baked beans. * Pantry Item SPICE PACKET Mix together in sealable bag 5 (14.75 oz.) cans salmon 1 box Panko bread crumbs or box of saltine crackers Dried whole eggs (if you don t have chickens) Spices (buy what you don t already have): Dried chopped onions, dill weed, salt, pepper 5-10 cans vegetables or fruit of your choice 5 (28 oz.) cans baked beans 1 can salmon 1 dried egg packet 1 SPICE PACKET 1 can baked beans 1-2 cans vegetables or fruit

Recipe 2b: Honey-baked Lentils (6 servings) 1 cup dry lentils 1/2 cup uncooked white rice 2 TBSP dried chopped onions ½ tsp ground ginger 1 tsp freeze-dried garlic or ½ tsp. garlic powder ½ tsp salt, pepper to taste Mix rice & spices together in bag or jar (vacuum pack) 1 ½ cups water & 1 (5.5 oz.) can orange juice (or use 2 ¼ cups water) 2 TBSP each of honey*, soy sauce*, and olive oil* Rinse and drain lentils. Combine all ingredients in a casserole dish. Cover and bake at 350 degrees for 1 hour and 15 minutes. Serve with canned vegetables and canned fruit. * Pantry Item 5 cups lentils, about 36 oz. 4 ½ cups white rice 6 pack of small (5.5 oz.) cans orange juice (optional) Pantry items: honey, soy sauce, olive oil Spices: freeze-dried garlic or garlic powder, ground ginger, dried chopped onion, salt, pepper Canned fruit or vegetables for 5 meals 1 cup lentils 1 packet rice with spices 1 can orange juice 1-2 cans vegetables or fruit

Recipe 3: Chili Bean Bake (8 servings) 1 (30 oz.) can Chili Beans 1 (15.25 oz.) small can of whole kernel corn, drained 1 (12 oz.) can Roast Beef & Gravy (OPTIONAL) break up large pieces with a fork 1 (16 oz) package Corn Bread Mix ( just add water kind) or make your own corn bread mix (recipe on back) 1 (4 oz.) can diced green chilies, drained Salsa (OPTIONAL) Preheat oven to 400 degrees. Grease a 8 x 11 inch baking pan. Pour chili beans, corn, and roast beef (if desired) into baking pan. Prepare cornbread mix as directed on package or use your own recipe. Stir drained green chilies into corn bread batter. Pour batter evenly on top of chili beans in pan. Bake at 400 degrees for 30-35 minutes until cornbread is firm in the center. Hint: slice center of cornbread diagonally with knife 3-4 times the last 5 minutes to ensure it cooks through. Serve with salsa on top if desired and canned fruit on the side. 5 (30 oz.) cans Chili Beans 5 (15.25 oz.) small cans of whole kernel corn 5 (12 oz.) cans Roast Beef & Gravy (OPTIONAL) 5 (16 oz.) package just add water Corn Bread Mix or make your own mix and vacuum seal in bags 5 (4 oz.) cans diced green chilies 5 small cans salsa (OPTIONAL) 5-10 cans fruit of your choice (1-2 per meal) 1 can Chili Beans 1 can Roast Beef 1 package Corn Bread Mix 1 can green chilies 1 can corn 1 can salsa 1 can fruit

Recipe 4: Vegetarian Tortellini Soup (6-8 servings) 9 cups water 4 cubes Knorr Vegetable Bouillon, unwrapped 1 cup rotini or macaroni 2 TBSP dried onions 2 TBSP celery flakes 1 tsp basil ½ tsp garlic powder ½ tsp salt 1 (7-12 oz) box tortellini 1 (14.5 oz) can seasoned green beans, undrained 1 (4 oz) can sliced mushrooms, drained (optional) PASTA & SPICE PACKET Mix together in bag (vacuum pack) Bring the water to a boil in large sauce pan. Add PASTA & SPICE PACKET and tortellini. Reduce heat and boil gently for 15 minutes, stirring occasionally. Add cans of green beans and mushrooms. Bring to boil again, turn off heat and wait 5 minutes before serving. 4 boxes Knorr Vegetable Bouillon (6 cubes each) 5 (7-12 oz) boxes tortellini (found in pasta isle) 1 package rotini or macaroni (5 cups) 5 (14.5 oz) cans seasoned green beans 5 (4 oz) cans sliced mushrooms (optional) Spices, as needed: dried onions, celery flakes, basil, garlic powder; Crackers (vacuum pack in jars) 1 PASTA & SPICE PACKET 1 box tortellini 1 can green beans 1 can mushrooms 1 jar crackers

Recipe 5: Pineapple Fried Rice (6 servings) 1 1/2 cups long-grain rice (preferably Jasmine) ½ tsp salt* 3 cups water 2 tsp oil* 1 (5-12 oz) can ham, cubed (optional) 2 eggs (5 TBSP dry whole egg powder + 5 TBSP warm water) 2 TBSP oil* 3 TBSP dried chives 1 teaspoon garlic powder 1 (20 oz) can pineapple tidbits, reserve juice 3 TBSP soy sauce* Bring the rice, salt, and water to a boil in saucepan. Reduce heat to low; cover and simmer until the rice is tender, about 20 minutes. Let the rice cool completely. Heat 2 tsp of oil in a large skillet over medium heat, and brown the cubed ham. Remove ham from skillet and pour the reconstituted eggs into the hot skillet. Cook the eggs until firm, cut into strips, and set aside. Heat 2 TBSP of oil in skillet over medium heat, and stir in the rice. Toss the rice with the hot oil about 5 minutes. Stir in the spices; add ham, eggs, pineapple, ¼ cup reserved pineapple juice, and soy sauce. Cook and stir until hot, about 3-5 minutes. *Pantry items SPICE PACKET Mix together in sealed bag 7.5 cups jasmine or other long-grain rice 5 (20 oz) cans pineapple tidbits 5 (5-12 oz) cans ham (optional) Whole egg powder (25 TBSP) Soy sauce, dried chives, garlic powder for 5 meals 1 bag rice 1 can ham (optional) 1 bag egg powder 1 spice packet 1 can pineapple tidbits

Recipe 6: Creamy Clam Chowder (6 servings) 2 cups water ½ cup flour ¼ cup butter powder (important for taste!) 2 TBSP dried onions 1 tsp sugar ½ tsp salt, pepper to taste FLOUR & SPICE PACKET Mix together in sealed bag (vacuum pack) 2 (12 oz) cans evaporated milk OR 1 (12 oz) can evaporated milk and 1 (7.6 oz) can Nestle Media Crema 1-2 (6.5 oz) cans minced clams, undrained 2 (15 oz) cans sliced or diced white potatoes, drained Open all cans in preparation. In large saucepan over medium heat, add flour & spice packet and 2 cups water. Cook and stir continually with wire whisk over medium heat until thickened and bubbly, about 3-5 minutes. Turn heat to med-low. Add cans of milk/cream, stirring with whisk until smooth. Dump in clams with juice and drained potatoes. Heat on low, stirring gently until hot. Serve with crackers, muffins, or bread. Butter powder (1-1/4 cups for 5 meals) 1 FLOUR & SPICE PACKET 10 (12 oz) cans evaporated milk 2 cans milk (evaporated or 1 can each evaporated & Media OR 5 (12 oz) cans evaporated milk and Crema) 5 (7.6 oz) cans Nestle Media Crema 1-2 cans minced clams (with Hispanic Foods in most stores) 2 cans potatoes 5-10 (6.5 oz) cans minced clams (your choice) 10 (15 oz) cans sliced or diced white potatoes Spices/staples, as needed: dried onions, salt, pepper, flour

Recipe 7a: Moroccan Chickpea Stew (6 servings) 4 cups water ½ cup dried lentils ½ cup long-grain brown rice 1 cube vegetable bouillon 2 TBSP dried chopped onions 1 TBSP celery flakes ½ tsp cumin ½ tsp ground ginger ¼ tsp ground cinnamon ½ tsp salt, pepper to taste 1 (15.5 oz) can garbanzo beans, drained 1 (28 oz) can diced tomatoes, undrained 1 TBSP lemon juice* Rinse lentils and rice. In large saucepan, bring 4 c. water, rice, lentils, and bouillon to boil. Stir, reduce heat to low, cover and cook for 45-50 minutes. Stir in the rest of the ingredients. Bring to boiling, reduce heat, and simmer uncovered for 5 minutes, stirring gently. *Pantry Item Vacuum pack lentils & brown rice together SPICE PACKET Mix together in sealed bag (vacuum pack) 1 box Knorr Vegetable Bouillon 2 ½ cups lentils ; 2 ½ cups long-grain brown rice (16 oz pkg.) 5 (15.5 oz) cans garbanzo beans 5 (28 oz) cans diced tomatoes Lemon juice and spices you don t already have on hand 1 package lentils & brown rice 1 Spice Packet 1 cube bouillon 1 can garbanzo beans 1 can diced tomatoes

Recipe 7b: Vegetable Beef Stew (6 servings) 1 (12 oz) can roast beef in broth 1 (15 oz) cans kidney or black beans, rinsed and drained 1 (15 oz) can corn, drained 1 (14.5 oz) can green beans, drained 1 (14.5 oz) can diced tomatoes, undrained In large saucepan, mix all ingredients together. Heat on medium to boiling point, stirring occasionally. Add ½ to 1 cup of water if too thick. Serve with bread, biscuits, or muffins. 5 (12 oz) cans roast beef in broth 5 (15 oz) cans kidney or black beans 5 (15 oz ) cans corn 5 (14.5 oz) cans green beans 5 (14.5 oz) cans diced tomatoes 1 can roast beef 1 can kidney or black beans 1 can corn 1 can green beans 1 can diced tomatoes

Recipe 8: Chicken (or not) Barley Chili (6-8 Servings) 1 (14.5 oz) can diced tomatoes, undrained 1 (15 oz) can tomato sauce 4 cups water 1 cup Quick Barley 1 cube chicken or vegetable bouillon 1 TBSP chili powder 1 tsp cumin 1 (15 oz) can black beans, rinsed and drained 1 (15.25 oz) can whole kernel corn, drained 1 2 (13 oz) cans chicken breast, drained (optional) Dehydrated cheese (optional) Barley & Spice Packet (vacuum pack) In large saucepan, combine tomatoes, tomato sauce, water, and barley & spice packet. Bring to a boil over medium-high heat; stir, cover, and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn, and chicken (if desired); increase heat to medium-high until boiling. Cover, reduce heat to low; simmer for another 5 minutes. If desired, top with cheese. 5 (14.5 oz) cans diced tomatoes 5 (15 oz) cans tomato sauce 5 (15 oz) cans black beans 5 (15.25 oz) cans whole kernel corn 5 10 (13 oz) cans chicken breast (optional) 3 (11 oz) boxes Quick Barley or 5 cups Spices: chicken or vegetable bouillons, chili powder, cumin 1 can diced tomatoes 1 can tomato sauce 1 can black beans 1 can corn 1 chicken breast 1 Barley & Spice Packet

Recipe 9: Taco Soup (6-8 Servings) 1 (12.5 oz) can white chicken, drained (optional) 1 (1.5 oz) package taco seasoning mix 1 1/2 cups water 1 (15 oz) can mild chili beans 1 (11-15.25 oz) can Mexicorn or whole kernel corn, drained 1 (15 oz) can pinto or black beans, rinsed and drained 2 (10 oz) cans diced tomatoes with green chile peppers 1 (4.6-oz) can sliced black olives, drained (optional) Add all ingredients to large saucepan. Simmer on medium heat uncovered for 15 minutes or until heated through, stirring occasionally. Serve with corn bread, if desired. 5 (12.5 oz) cans white chicken, drained (optional) 5 (1.5 oz) packages taco seasoning mix 5 (15 oz) cans mild chili beans 5 (11 oz) cans Mexicorn or 5 (15.25 oz) cans whole kernel corn 5 (15 oz) cans pinto or black beans 10 (10 oz) cans diced tomatoes with green chile peppers 5 (4.6-oz) cans sliced black olives, drained (optional) 5 pkg Cornbread mix such as Marie Callender s (optional) 1 can chicken (optional) 1 pkg taco seasoning mix 1 can chili beans 1 can pinto or black beans 1 can corn 2 cans diced tomatoes with green chile peppers 1 can sliced black olives, drained (optional) 1 Cornbread mix (optional)

Recipe 10: Quick Vegetable Curry (6-8 Servings) 2 cups white rice, 3 cups water, ½ tsp. salt OR 2 cups brown rice, 4 cups water, ½ tsp salt (Vacuum pack rice) 1-2 TBSP curry powder 1 TBSP dried onion SPICES: Vacuum pack in bag ½ tsp salt 1 (15 oz) can diced white potatoes, drained 1 (15 oz) can mixed vegetables, drained 1 (14.5 oz) can diced tomatoes with juice 1 (15.5 oz) can garbanzo or kidney beans, drained/rinsed 1 (13.5 oz) can coconut milk 1 TBSP corn starch*, ¼ cup water Bring the rice, salt, and water to a boil in saucepan. Reduce heat to low; cover and simmer until the rice is tender, about 20 minutes for white and 50 minutes for brown. Meanwhile, open all cans. Drain potatoes, vegetables, and beans. To large pot, add all canned items, curry powder, onion, and salt. Heat to boiling, stirring occasionally. Mix corn starch and ¼ cup water. Stir corn starch mixture into other ingredients in pot; stir until thickened and bubbly. Serve over rice. * Pantry Item 10 cups white or brown rice 1 container curry powder (Madras brand recommended) 5 (15 oz) cans diced white potatoes 5 (15 oz) cans mixed vegetables 5 (14.5 oz) cans diced tomatoes 5 (15.5 oz) cans garbanzo or kidney beans 5 (13.5 oz) cans coconut milk Corn Starch, dried onion, salt 1 bag rice 1 bag spices (curry powder, onion, salt) 1 can potatoes 1 can mixed vegetables 1 can tomatoes 1 can garbanzo or kidney beans 1 can coconut milk

Recipe 11: Corn Tortillas Your Way (6-8 servings) 2 cups Maseca Instant Corn Masa Flour ¼ tsp salt 1 ¼ + cups hot water Vacuum Pack in bag Filling Suggestions: 1. 2 (15 oz) cans Refried Beans, warmed; 1 can (15 oz) cheddar cheese sauce*; Salsa 2. 2 (12 oz) cans Roast Beef with Gravy heated with1 tsp cumin, ½ tsp chili powder or 1 TBSP Taco Seasoning; Salsa 3. 2 (12 oz) cans White Chicken, drained and heated with 1 tsp cumin, ½ tsp chili powder or 1 TBSP taco seasoning; Salsa Other possible fillings: corn, rice, black beans, drained diced tomatoes, canned products in the Hispanic Foods isle. * Canned cheddar cheese is found near the Velveeta cheese or in the Hispanic Foods isle. Combine Maseca flour, salt, and hot water in a bowl. Mix to form soft dough. It should feel like play dough. If too dry, add more water 1 TBSP at a time. Divide dough into 16 equal balls. Cover with a damp cloth to keep from drying out. Place one ball between two pieces of waxed paper or plastic wrap and carefully roll out to 5-6 inches in diameter or use a Tortilla Press**. Peel away waxed paper or plastic. Cook on non-stick griddle or skillet on med high heat for 1 minute on each side. While cooking, roll out the next ball and repeat until all 16 tortillas are cooked. Cover Tortillas with cloth napkin to keep soft and warm. Serve with your choice of fillings. **A cast-iron Tortilla Press makes tortillas faster and easier. Be sure to cover both plates of the press with plastic. 1 (4.4 lb) bag Maseca instant corn masa flour Fillings of your choice 1 bag Corn Masa Flour Filling ingredients of your choice

Recipe 12: Black Beans & Couscous (8 Servings) 1 ½ cup uncooked couscous 1 TBSP dried onions 1/2 tsp salt Vacuum pack together 1 (14.5 oz) can chicken or vegetable broth 2 TBSP olive oil* 3 TBSP lime juice 1 tsp ground cumin* 1 cup dried cranberries or raisins (vacuum pack) 1 (15 oz) can black beans, rinsed & drained 1 (15 oz) can mixed vegetables Bring broth to boil in saucepan. Add couscous, onion, and salt; stir, cover, and immediately remove from heat. Let sit covered for a few minutes. Meanwhile, in a large bowl, toss together all the other ingredients. Fluff couscous with a fork. Add couscous to bowl and mix well. Serve warm or cold. * Pantry Item 5 (10 oz) boxes plain Couscous or 7.5 cups Couscous 5 (14.5 oz) cans chicken or vegetable broth 5 (15 oz) cans black beans 5 (15 oz) cans mixed vegetables 5 cups cranberries or raisins 1 small Lime juice (such as ReaLime) Spices (if not already on hand): dried onions, cumin 1 packet couscous with onions and salt 1 can broth 1 can black beans 1 can mixed vegetables 1 packet cranberries or raisins 1 Barley & Spice Packet Lime juice

Recipe 13: Cupboard Chicken Pilaf (8 servings) Vegetarians may omit the chicken and substitute vegetable broth. 1 cup spaghetti, cut or broken into ½ pieces 1 ½ cups long grain white rice 1 TBSP dried onion 2 TBSP olive oil* 1 (14.5 oz) can chicken or vegetable broth 1 ½ cups water 1 tsp salt* 2 tsp poultry seasoning* and 1/4 tsp turmeric* 1 (15 oz) can green peas (or other vegetable), drained 1 (13 oz) can chicken breast (optional), break up with fork 1 (4 oz) jar diced pimentos, drained Parmesan cheese (optional) must be vacuumed packed * Pantry items Vacuum pack together In a deep covered skillet, lightly toast the pasta, rice, and onions in olive oil, stirring until pasta is golden. Add chicken broth, water, salt, poultry seasoning, and turmeric. Stir and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Remove from heat. Stir in chicken, peas, and pimentos. Cover and let rest for 5 minutes to heat through. Serve with Parmesan cheese (optional). 2 (16 oz) pkgs spaghetti pasta 8 cups long-grain white rice 5 (14.5 oz) cans chicken or vegetable broth 5 (15 oz) cans green peas or other vegetable 5 (13 oz) cans chicken breast (optional) 5 (4 oz) jars diced pimentos Seasonings, if not on hand: salt, poultry seasoning, turmeric 5 cups parmesan cheese (optional) 1 bag spaghetti, rice, and onions 1 can broth 1 can peas or other vegetable 1 can chicken breast (optional) 1 jar pimentos Parmesan cheese (optional)

Recipe 14: Hearty Basil-Tomato Soup (6 servings) 1 (28 oz.) can crushed tomatoes 1 (15 oz) can tomato sauce 1 cup water 1 (15 oz) can white beans 2 cups rotini or other pasta, uncooked (vacuum pack) 1 TBSP dried chopped onions 1 TBSP dried basil ½ tsp garlic powder ½ teaspoon salt, pepper to taste SPICE PACKET Vacuum pack Cook rotini in salted boiling water for 7-9 minutes. In large pot, add all ingredients including drained rotini. Bring to boiling over medium heat, stirring frequently. Reduce heat to low and simmer for 5 minutes. Serve with bread or biscuits. 5 (28 oz) cans crushed tomatoes 5 (15 oz) cans tomato sauce 5 (15 oz) cans white beans 10 cups rotini or other pasta Spices not on hand: dried onions, dried basil, garlic powder 1 can crushed tomatoes 1 can tomato sauce 1 can white beans 1 bag rotini or other pasta 1 SPICE PACKET

Recipe 15: Vegetable Shepherd s Pie (6 servings) 1 cup Potato Gems or other instant potatoes (vacuum pack) 2 cups boiling water 1 (15 oz) can mixed vegetables, drained 1 (15 oz) can black beans, rinsed & drained 1 (11 oz) can condensed Cheddar cheese soup 1 (4 oz) can sliced mushrooms, drained 1 (2.8 oz) can or 1 cup French-fried onions (vacuum pack) Optional: Add 1 (12 oz.) can Roast Beef & Gravy Heat oven to 350 degrees F. Mix boiling water and potato gems together with a fork. Set aside. In large bowl, mix all other ingredients except French-fried onions. Pour into an ungreased casserole dish. Sprinkle with half of the French-fried onions. Spread potatoes evenly on top. Bake uncovered for 25 minutes. Sprinkle with the rest of the onions. Bake 5 minutes longer. 5 cups Potato Gems (the kind sold by the Cannery or in the food storage section of the grocery store in #10 cans) 5 (15 oz) cans mixed vegetables 5 (15 oz) cans black beans 5 (11 oz) cans condensed cheddar cheese soup 5 (4 oz) cans sliced mushrooms 5 (2.8 oz) cans French-fried onions or 5 cups if bought in larger packages For Dinner : 1 bag potato gems 1 can mixed vegetables 1 can black beans 1 can cheddar cheese soup 1 can sliced mushrooms Optional: 1 can Roast Beef & Gravy 1 can or 1 cup French-fried onions

Recipe 16: Quinoa and Black Beans (6 servings) 1 (14.5 oz) can vegetable broth 1 TBSP dried chopped onion 1 tsp garlic powder Spice Packet 1 tsp ground cumin (Vacuum pack) 1/4 tsp cayenne pepper Salt and pepper to taste 1 tsp vegetable oil* 1 cup uncooked quinoa, vacuum packed 1 (15.25 oz.) can corn 1 (15 oz) can black beans, rinsed and drained *Pantry Item Rinse and drain quinoa. In a saucepan over medium heat, add the broth, spice packet, oil, and quinoa. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in corn and black beans; cook on low until heated through, about 5 minutes. Serve with canned fruit or vegetables. 5 cups quinoa 5 (14.5 oz) cans vegetable broth 5 (8.5 oz) cans corn 5 (15 oz) cans black beans Spices not on hand: dried chopped onion, garlic powder, ground cumin, cayenne pepper 5-10 cans vegetables or fruit 1 can vegetable broth 1 can corn 1 can black beans 1 spice packet 1 bag quinoa 1-2 cans vegetables or fruit

Recipe 17: Chipped Beef on Biscuits (6 servings) 3 cups biscuit mix (Bisquick or make your own vacuum pack) 1 cup water 2 TBSP vegetable oil or butter-flavored shortening* 2 TBSP all-purpose flour* 1 (12 oz) can evaporated milk ½ cup water 1 (4.5 oz) jar dried beef 1 tsp Worcestershire sauce* *Pantry Items Biscuits: Preheat oven to 450. Stir biscuit mix and 1 cup water until soft dough forms. Roll out dough ½ inch thick and cut out with 2-1/2 inch cutter or edge of a glass. Bake 8-10 min. on ungreased cookie sheet. Separate and rinse beef slices under cold water. Cut or tear beef into strips or pieces. Heat oil/shortening in a saucepan over medium heat; sprinkle and whisk in flour. Whisk in milk and water a little at a time. Cook and stir with a whisk until smooth and thickened, about 3-4 minutes. Add dried beef to saucepan. Heat for 5 minutes while stirring. Serve over split biscuits. Serve with canned vegetables or fruit. 5 (12 oz) cans evaporated milk 5 (4.5 oz) jars dried beef 15 cups Biscuit Mix (Bisquick or make your own) 5-10 cans vegetables or fruit Pantry items: vegetable oil or butter-flavored shortening, flour, Worcestershire sauce 1 bag biscuit mix 1 can evaporated milk 1 jar dried beef 1-2 cans vegetables or fruit

Recipe 18: Colombian Lentils (6 servings) 1-1/2 cups dried lentils (vacuum pack) 3 cups water 1 (14.5 oz) can diced tomatoes, undrained 1 TBSP vegetable oil* 1 TBSP dried minced onions 2 tsp ground cumin ½ tsp chili powder 1 tsp salt 1 (15 oz) can diced or sliced potatoes, drained *Pantry Item SPICE PACKET Vacuum pack Rinse and drain lentils. Combine lentils, water, tomatoes, oil, and spice packet in a pot over medium heat. Bring to a boil; reduce heat and simmer until lentils are soft, about 30 minutes, stirring occasionally. Add potatoes and heat for 5 more minutes. Serve with canned vegetables or fruit. 7-1/2 cups dried lentils 5 (14.5 oz) cans diced tomatoes 5 (15 oz) cans diced or sliced potatoes 5-10 cans vegetables or fruit Pantry items: vegetable oil, dried minced onions, ground cumin, chili powder, salt 1 bag lentils 1 can diced tomatoes 1 can potatoes 1-2 cans vegetables or fruit