Ms. Jean sent this to me and there are some good ideas for cooking after a hurricane (or any storm) and when out camping.
Cooking without power: What's for dinner?
Heather McPherson, Orlando Sentinel Food Editor
With no power, a freezer full of thawing food and a pantry full of
unappetizing cans and jars, that question can be harder to answer than ever.
Take a deep breath and try to remember that a kitchen without power is just
a day at camp. OK, maybe up to a week at camp.
Experts say returning to normal activities after a disaster strikes can be
comforting. Making an effort to serve real meals will keep spirits up during
any difficult time.
With nerves and budgets strained, it's best to look at what you have on hand
for menu ideas.
Here's a week of ideas from the Orlando Sentinel test kitchen:
Stir-fry. Use up any cooked and seasoned foods such as Carving Board brand
chicken strips or any chicken or fish thawing in the freezer. In a
heavy-bottomed pan, placed over a camp stove, heat a small amount of
vegetable oil. (A cast-iron skillet works well on charcoal or propane
grills.) Add any canned and drained vegetables (water chestnuts, sweet corn,
tomatoes, peas, for example).
When heated, add chicken or fish. Coat lightly with bottled teriyaki sauce
or prepare a sauce from a dry gravy mix dissolved with water. If water is at
a premium, use fruit juice, sherry, wine or bourbon mixed with a little
cornstarch or flour to create a sauce. Serve with bread and a salad from a
packaged mix.
Omelets to order. If you stored your food properly, your eggs will be safe.
In a subtropical climate, they will deteriorate fast if not refrigerated
properly. This is a great way to use leftover fresh vegetables. With a fry
pan over a camp stove or grill, cook beaten and seasoned eggs. Add cut-up
veggies from the fresh bin (bell peppers, tomatoes, mushrooms, etc.) or from
the cupboard (drained and blotted-dry) and strips of leftover cold cuts.
Flip over once and serve with fruit cocktail.
Grilled pork chops. Use defrosting meat for this meal. Season with dried
spices and grill or pan-fry on a camp stove outdoors. Serve with heated
canned green beans and sliced apples. If cooking on a camp stove, baste pork
with any fruit pie filling from the cupboard.
Soup and sandwiches. Heat the household's favorite brand of soup in a
heavy-bottomed pan over a camp stove or grill. Make hearty sandwiches out of
cold cuts and sliced bread slathered with mustard or any other safe
condiment. Serve with halved oranges and bananas
Grill-top pizza. Place a prepared pizza crust (Boboli or other brand) on top
of a grill rack. Top with canned pizza sauce, grated hard cheese (cheddar,
Parmesan, asiago and the like) and pepperoni. Add a few fresh bell pepper
strips, if available. Close grill lid and let cook over low heat until
cheese melts and bubbles. The heat inside the dome will soften the bell
pepper strips. Slice and serve with cantaloupe wedges. Treat the kids to
shelf-stable pudding cups for dessert.
Can-do dinner. Search the cupboard for a heat-and-eat meal, such as stew,
chili or an Asian-inspired combo such as those in the LaChoy product line.
Bring to serving temperature in a heavy-bottomed pan placed on top of a camp
stove or grill. Serve with drained Mandarin orange slices.
Soup to nuts. Prepare another selection from the canned-soup category. Serve
with tuna-fish sandwiches made from canned fish and a small jar of properly
chilled mayo. Bagel chips will offer crunch. Fresh fruit and packaged nuts
are a good after-dinner treat.
More serving suggestions
Breakfast
Canned fruits. Individual cans or aseptic boxes of fruit juice.
Quick oatmeal or other hot cereal.
Grill fried, canned or cured ham slices.
Applesauce.
Canned corned beef hash.
Canned date nut bread.
Lunch or dinner
Tuna with dry dressing mix (such as Bumble Bee's Tuna Mix-Ins by Bumble Bee)
on buns, crackers or sliced bread.
Canned soups. As you heat these products, dress them up with extra
vegetables from the crisper bin, canned vegetables or instant rice. Serve
topped with croutons.
Salad Nicoise made from canned tuna, canned potatoes and jars of marinated
artichoke hearts.
Ramen noodles (add canned vegetables).
Vienna sausages heated in barbecue sauce or with canned baked beans.
Snacks
Salsa and chips.
Nuts and seeds.
Dried fruit.
Canned puddings.
Pasteurized processed cheeses such as Easy Cheese, Velveeta or Cheez Whiz on
bread or crackers.
Kitchen reminders
Cook with reconstituted powdered milk or shelf-stable milk. The latter comes
in single-serving boxes, so there should be little to no waste. The
shelf-stable milk needs to be chilled after opening.
Don't open the door to the refrigerator or freezer unless it is absolutely
necessary.
Food in a loaded freezer chest will remain frozen for one to two days if no
outside air is allowed in.
Spoilage comes 10 to 12 hours after a power failure in the freezer section
of a refrigerator.
Food stored in a closed refrigerator will remain cold and safe for at least
24 hours. Food starts to spoil when the temperature rises above 40 F. After
that, you have two hours to either return food to cold conditions or cook
it.
When the power comes on, refreeze food in the freezer that is hard in the
middle, has ice crystals on the outside or is very cold to the touch.
Pitch all leftovers. Toss dairy products that smell or taste sour.
No-Bake Peanut Butter Treats
Combine 1/4 cup honey, 1/4 cup plain or crunchy peanut butter, 1/2 cup dry
milk powder and 2 tablespoons raisins. Roll a heaping teaspoonful of the
mixture into a ball. Set on a plate. If mixture is too dry to form balls,
add 1 tablespoon peanut butter. Repeat until all mixture is used. Makes
about 16 treats.
Cooking When the Power Goes Off after a Disaster
Virginia Cooperative Extension
Tips
Charcoal or gas grills are the most obvious alternative sources of heat for
cooking. NEVER USE THEM INDOORS. In doing so you risk both asphyxiation from
carbon monoxide and the chance of starting a fire that could destroy your
home.
Likewise, camp stoves that use gasoline or solid fuel should always be used
outdoors.
Small electrical appliances can be used to prepare meals if you have access
to an electrical generator.
Wood can be used for cooking in many situations. You can cook in a fireplace
if the chimney is sound.
Don't start a fire in a fireplace that has a broken chimney. Be sure the
damper is open.
If you're cooking on a wood stove, make sure the stove pipe has not been
damaged.
If you have to build a fire outside, build it away from buildings, never in
a carport. Sparks can easily get into the ceiling and start a house fire.
Never use gasoline to get a wood or charcoal fire started.
Make sure any fire is well-contained. A metal drum or stones around the fire
bed are good precautions. A charcoal grill is a good place in which to build
a wood fire. Be sure to put out any fire when you are through with it.
When cooking is not possible, many canned foods can be eaten cold.
Destroy the following foods if they have been covered by flood waters: fresh
fruits and vegetables; foods in cardboard or paper cartons; foods in bags,
such as rice and flour; foods, liquids or beverages in crown-capped bottles
or containers with pull-tops, corks or screw caps. This includes canned
foods in glass jars, whether you bought them or canned them yourself.
Destroy all foods that were covered by water which may have been
contaminated with industrial waste. This includes those foods sealed in
unopened cans.
Foods in sealed cans not fouled by industrial waste may be safe to eat if
the cans don't have bulges or leaks, but you must first disinfect the cans
before you open them.
To disinfect cans, remove labels and wash the containers with soap or
detergent. Rinse in a chlorine bleach solution using two tablespoons of
household laundry bleach to each gallon of water. Rinse containers in clean
water, dry and relabel them. The cans can also be sterilized by covering
with water and boiling for at least 10 minutes.
Frozen Foods
In the event of a power failure, frozen or refrigerated foods warmed to
above 40 F for two to three hours may not be safe to eat.
Once-frozen foods which have thawed completely and warmed to temperatures
above 40 F should be cooked or eaten immediately or discarded. After
cooking, items can be refrozen.
Partially thawed frozen foods with ice crystals may be safely refrozen.
Breads can be refrozen as well as fruits and vegetables that are still at or
below 40 degrees.
Discard all stuffed poultry.
Do not refreeze frozen dinners that have thawed.
Discard any meat that has a questionable odor or has reached 40 F for two
hours.
Foods in a freezer without power may stay frozen from one to three days,
depending on these conditions:
-The door must remain closed.
-The freezer must be mostly full.
-The temperature outside must be moderate.
-The freezer must be large and well-insulated.
-Dry ice can be placed in a freezer on boards or heavy paper on top of
packages to keep temperatures below freezing. Allow 2.5 to three pounds of
dry ice per cubic foot of space. More will be needed in an upright freezer,
because dry ice should be placed on each shelf. Dry ice can cause burns,
don't handle dry ice with bare hands.
Save liquids from canned vegetables to substitute for water in cooked
dishes.
Juices from canned fruits can be used as salad dressing or as a beverage.
Great Ideas:
. With pasta, olive oil, a jar of roasted peppers and nicoise olives on the
kitchen shelf and a hunk of Parmesan cheese (it can stay at room
temperature), you'll be eating in style. Cook the pasta, then toss in the
rest.
. Open cans of three different kinds of beans and combine with bottled
Italian dressing for a three-bean salad.
. Cut up apples, spread with peanut butter and sprinkle with mini-chocolate
chips for the kids.
. Combine mashed canned white beans and jarred pesto and serve with crackers
or pita bread.
SPAMT Spread Cheeseball
Prep Time: 3 hours
Servings: 12
(See photo)
Ingredients
- 1 (8-ounce) package cream cheese softened
- 1 SPAM® Spread (3-ounce) can
- 1/4 cup shredded Swiss cheese
- 1/4 cup shredded Cheddar cheese
- 1/2 teaspoon dry mustard
- 1/4 cup sliced green onions
- 3/4 cup chopped pecans toasted (toasting optional)
Directions
In medium bowl, with an electric mixer*, combine all ingredients except for
the pecans. Roll cheese ball into toasted nuts and wrap in plastic wrap.
Chill until firm; several hours or overnight. Serve with assorted crackers.
*I have prepared this using a fork in a bowl. Was great!
Hero SPAMT Sandwich
Prep Time: 2 hours
Servings: 6
Ingredients
- 1 loaf Italian bread
- 2 tablespoons Italian salad dressing
- 1 SPAM® Classic (12-ounce) can thinly sliced
- 1 tomato thinly sliced
- 6 ounces sliced Provolone cheese
- 1/2 cup pepperocini pepper rings
- 1 small red onion thinly sliced
- 10 pitted ripe olives halved
- Lettuce leaves
Directions
Cut bread in half lengthwise; scoop out some of center. Drizzle dressing
over cut sides of bread. Layer SPAM®, tomato, cheese, pepperocini peppers,
onion, olives, and lettuce over bottom of loaf. Cover with top half of
bread; press down to make a compact sandwich. Wrap in foil. Chill 2 hours.
Cut diagonally into 2-inch pieces and serve.
Nutrition
364 Calories
19 Grams Fat
20 Grams Protein
65 Milligrams Cholesterol
27 Grams Carbohydrates
1,135 Milligrams Sodium
No Bake Chicken Bacon Pizza
Servings: 12
Prep Time: 30 minutes
Ingredients
- 1/2 cup cream cheese (4-ounces), softened
- 1/2 cup sour cream
- 1 (10 to 14-ounce) Italian pizza shell
- 1/2 cup HORMEL® Real Bacon Bits
- 1 can HORMEL® Chunk Breast of Chicken (10-ounces) or 2 (5-ounce) cans,
drained
- 1/3 cup chopped yellow bell pepper
- 1/3 cup chopped green bell pepper
- 1/3 cup sliced red onion
- 1/3 cup sliced mushrooms
- 1/3 cup cherry tomatoes, quartered
Directions
In bowl, combine cream cheese and sour cream until well combined. Spread
sour cream mixture evenly over pizza shell. Top pizza with the bacon bits,
chicken and vegetables. Cut pizza into wedges and serve. Serves 12.In bowl,
combine cream cheese and sour cream until well combined. Spread sour cream
mixture evenly over pizza shell. Top pizza with the bacon bits, chicken and
vegetables. Cut pizza into wedges and serve. Serves 12.
Stuffed Chicken Salad Sandwiches
Servings: 4
Prep Time: 15 minutes
Ingredients
- 1 HORMEL® Chunk Breast of Chicken (10-ounce) can
- 1/2 cup Mayonnaise
- 1/4 cup each chopped celery and onion
- 1/4 cup each dried cranberries and chopped nuts
- 8 small dinner rolls
Directions
Mix all ingredients except rolls. Slice tops off rolls; scoop out centers.
Fill with chicken mixture, replace tops. Makes 4 servings.Mix all
ingredients except rolls. Slice tops off rolls; scoop out centers. Fill with
chicken mixture, replace tops. Makes 4 servings.
Parmesan Ranch Roll-Ups
Servings: 4
Prep Time: 15 minutes
(See photo)
Ingredients
- 4 (8 to 9 inch) flour tortillas
- 1/2 cup reduced fat ranch salad dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced red onion
- 2 cups iceberg lettuce (or any other variety)
- 1 HORMEL® Chunk Chicken , Ham or Turkey (10-ounce) or 2 (5-ounce) cans
drained and broken up
Directions
For each wrap, spread 2 tablespoons ranch dressing over entire surface of
one tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onion.
Place 1/2 cup salad greens in center on top of onions. Place 1/4 of the meat
(about 1/4 cup) on top of salad greens. Fold in two opposite sides of
tortilla about 1 1/2 inches and roll up from the bottom.
Nutrition (per serving)
336 Calories
0 ug Vitamin B12
17 Grams Fat
19 Grams Protein
43 Milligrams Cholesterol
26 Grams Carbohydrates
1,233 Milligrams Sodium
186 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
2 Milligrams Zinc
Easy Chicken & Pineapple Salad
15 grams or less of Carbs per serving
Prep Time: 1 hour
Ingredients
- 1 (20-ounce) can DOLE® pineapple chunks
- 2 HORMEL® Chunk Breast of Chicken (5-ounce) cans
- 1 small red or green bell pepper cut into 1-inch chunks
- 1 cup sliced celery
- 1/4 cup sliced green onions
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (optional)
- DOLE® romaine or butter lettuce leaves
Directions
Drain pineapple; reserve 1 tablespoon juice. Combine pineapple, chicken,
bell pepper, celery, and green onions in large bowl; set aside. Stir
together mayonnaise, garlic powder, reserved juice and salt, if desired.
Pour over chicken salad; toss to evenly coat. Cover and chill at least 30
minutes to blend flavors. Line individual plates or shallow bowl with
lettuce. Spoon chicken salad over lettuce.
Nutrition (per serving)
305 Calories
19 Grams Fat
23 Grams Protein
64 Milligrams Cholesterol
14 Grams Carbohydrates
180 Milligrams Sodium
Curried Chicken & Fruit Salad
Servings: 4
Prep Time: 30 minutes
Ingredients
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup PATAK'S® Major Grey Mango Chutney chopped
- 1/2 teaspoon curry powder
- 1 HORMEL® Chunk Breast of Chicken (5-ounce) can, drained
- 1 (15 1/4-ounce) can DOLE tropical fruit salad drained with juice reserved
- 1/2 cup diagonally sliced celery
- 4 cups DOLE shredded coleslaw
- 2 tablespoons raisins
- 2 tablespoons slivered almonds toasted
Directions
In small bowl, combine mayonnaise, chutney and curry powder. Add enough
juice from the fruit salad to make the dressing of drizzling consistency.
Place shredded coleslaw on platter. Top with chicken and fruit salad.
Drizzle with dressing and sprinkle with raisins and almonds.
Nutrition (per serving)
320 Calories
0 ug Vitamin B12
15 Grams Fat
10 Grams Protein
25 Milligrams Cholesterol
40 Grams Carbohydrates
270 Milligrams Sodium
338 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
0 Milligrams Zinc
Turkey Tetrazzini Spread
Servings: 8
Prep Time: 1 hour
Ingredients
- 1 HORMEL® Chunk Turkey (5-ounce) can drained and flaked
- 1 (8-ounce) package cream cheese softened
- 1 tablespoon sherry
- 2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 cup chopped fresh mushrooms (about 1/4 pound)
Directions
Thoroughly blend turkey, cream cheese, sherry, horseradish, and
Worcestershire. Gently stir in mushrooms. Spoon into serving bowl. Cover and
refrigerate until serving time.
TUNA - Straight Out Of The Can Recipes
Lemon Pepper Tuna: Lemon juice and fresh ground pepper or sprinkle with
lemon pepper seasoning
Balsamic Tuna: Balsamic vinegar and fresh ground pepper
Mustard Dill Tuna: Dill, 1 tbsp mustard, and chopped celery
Southwest Tuna: 1 tbsp non-fat mayo, ¼ of a Anaheim green chile (chopped),
black pepper to taste
Honey Mustard Tuna: 1-2 tbsp Honey Mustard
Tuna Stuffed Tomato: Mix 1 tbsp non-fat mayo, pepper and tuna and stuff
inside a tomato. Top tomato with a slice of mozzarella cheese and bake in
toaster oven until cheese melts.
Old El Paso Tuna: 1 heaping tbsp spoon Salsa or 1 tbsp chopped green chiles.
Tuna Italiano: 1 tbsp Italian dressing or olive oil vinaigrette, fresh
ground pepper
Tuna Balsamico: 1 tbsp Balsamic vinegar, a few dashes oregano, ground pepper
to taste
Tuna Piccata: 1 tsp capers, lemon juice, ½ tsp parsley, fresh ground pepper
All American Tuna: 1 tbsp fat-free mayo, 1 chopped pickle, ½ stalk chopped
celery or onion
Texas Tuna: 1 tbsp BBQ sauce
No-Time Tuna: 1 Fork, 1 glass of water :lol:
Chuck.
Cooking without power: What's for dinner?
Heather McPherson, Orlando Sentinel Food Editor
With no power, a freezer full of thawing food and a pantry full of
unappetizing cans and jars, that question can be harder to answer than ever.
Take a deep breath and try to remember that a kitchen without power is just
a day at camp. OK, maybe up to a week at camp.
Experts say returning to normal activities after a disaster strikes can be
comforting. Making an effort to serve real meals will keep spirits up during
any difficult time.
With nerves and budgets strained, it's best to look at what you have on hand
for menu ideas.
Here's a week of ideas from the Orlando Sentinel test kitchen:
Stir-fry. Use up any cooked and seasoned foods such as Carving Board brand
chicken strips or any chicken or fish thawing in the freezer. In a
heavy-bottomed pan, placed over a camp stove, heat a small amount of
vegetable oil. (A cast-iron skillet works well on charcoal or propane
grills.) Add any canned and drained vegetables (water chestnuts, sweet corn,
tomatoes, peas, for example).
When heated, add chicken or fish. Coat lightly with bottled teriyaki sauce
or prepare a sauce from a dry gravy mix dissolved with water. If water is at
a premium, use fruit juice, sherry, wine or bourbon mixed with a little
cornstarch or flour to create a sauce. Serve with bread and a salad from a
packaged mix.
Omelets to order. If you stored your food properly, your eggs will be safe.
In a subtropical climate, they will deteriorate fast if not refrigerated
properly. This is a great way to use leftover fresh vegetables. With a fry
pan over a camp stove or grill, cook beaten and seasoned eggs. Add cut-up
veggies from the fresh bin (bell peppers, tomatoes, mushrooms, etc.) or from
the cupboard (drained and blotted-dry) and strips of leftover cold cuts.
Flip over once and serve with fruit cocktail.
Grilled pork chops. Use defrosting meat for this meal. Season with dried
spices and grill or pan-fry on a camp stove outdoors. Serve with heated
canned green beans and sliced apples. If cooking on a camp stove, baste pork
with any fruit pie filling from the cupboard.
Soup and sandwiches. Heat the household's favorite brand of soup in a
heavy-bottomed pan over a camp stove or grill. Make hearty sandwiches out of
cold cuts and sliced bread slathered with mustard or any other safe
condiment. Serve with halved oranges and bananas
Grill-top pizza. Place a prepared pizza crust (Boboli or other brand) on top
of a grill rack. Top with canned pizza sauce, grated hard cheese (cheddar,
Parmesan, asiago and the like) and pepperoni. Add a few fresh bell pepper
strips, if available. Close grill lid and let cook over low heat until
cheese melts and bubbles. The heat inside the dome will soften the bell
pepper strips. Slice and serve with cantaloupe wedges. Treat the kids to
shelf-stable pudding cups for dessert.
Can-do dinner. Search the cupboard for a heat-and-eat meal, such as stew,
chili or an Asian-inspired combo such as those in the LaChoy product line.
Bring to serving temperature in a heavy-bottomed pan placed on top of a camp
stove or grill. Serve with drained Mandarin orange slices.
Soup to nuts. Prepare another selection from the canned-soup category. Serve
with tuna-fish sandwiches made from canned fish and a small jar of properly
chilled mayo. Bagel chips will offer crunch. Fresh fruit and packaged nuts
are a good after-dinner treat.
More serving suggestions
Breakfast
Canned fruits. Individual cans or aseptic boxes of fruit juice.
Quick oatmeal or other hot cereal.
Grill fried, canned or cured ham slices.
Applesauce.
Canned corned beef hash.
Canned date nut bread.
Lunch or dinner
Tuna with dry dressing mix (such as Bumble Bee's Tuna Mix-Ins by Bumble Bee)
on buns, crackers or sliced bread.
Canned soups. As you heat these products, dress them up with extra
vegetables from the crisper bin, canned vegetables or instant rice. Serve
topped with croutons.
Salad Nicoise made from canned tuna, canned potatoes and jars of marinated
artichoke hearts.
Ramen noodles (add canned vegetables).
Vienna sausages heated in barbecue sauce or with canned baked beans.
Snacks
Salsa and chips.
Nuts and seeds.
Dried fruit.
Canned puddings.
Pasteurized processed cheeses such as Easy Cheese, Velveeta or Cheez Whiz on
bread or crackers.
Kitchen reminders
Cook with reconstituted powdered milk or shelf-stable milk. The latter comes
in single-serving boxes, so there should be little to no waste. The
shelf-stable milk needs to be chilled after opening.
Don't open the door to the refrigerator or freezer unless it is absolutely
necessary.
Food in a loaded freezer chest will remain frozen for one to two days if no
outside air is allowed in.
Spoilage comes 10 to 12 hours after a power failure in the freezer section
of a refrigerator.
Food stored in a closed refrigerator will remain cold and safe for at least
24 hours. Food starts to spoil when the temperature rises above 40 F. After
that, you have two hours to either return food to cold conditions or cook
it.
When the power comes on, refreeze food in the freezer that is hard in the
middle, has ice crystals on the outside or is very cold to the touch.
Pitch all leftovers. Toss dairy products that smell or taste sour.
No-Bake Peanut Butter Treats
Combine 1/4 cup honey, 1/4 cup plain or crunchy peanut butter, 1/2 cup dry
milk powder and 2 tablespoons raisins. Roll a heaping teaspoonful of the
mixture into a ball. Set on a plate. If mixture is too dry to form balls,
add 1 tablespoon peanut butter. Repeat until all mixture is used. Makes
about 16 treats.
Cooking When the Power Goes Off after a Disaster
Virginia Cooperative Extension
Tips
Charcoal or gas grills are the most obvious alternative sources of heat for
cooking. NEVER USE THEM INDOORS. In doing so you risk both asphyxiation from
carbon monoxide and the chance of starting a fire that could destroy your
home.
Likewise, camp stoves that use gasoline or solid fuel should always be used
outdoors.
Small electrical appliances can be used to prepare meals if you have access
to an electrical generator.
Wood can be used for cooking in many situations. You can cook in a fireplace
if the chimney is sound.
Don't start a fire in a fireplace that has a broken chimney. Be sure the
damper is open.
If you're cooking on a wood stove, make sure the stove pipe has not been
damaged.
If you have to build a fire outside, build it away from buildings, never in
a carport. Sparks can easily get into the ceiling and start a house fire.
Never use gasoline to get a wood or charcoal fire started.
Make sure any fire is well-contained. A metal drum or stones around the fire
bed are good precautions. A charcoal grill is a good place in which to build
a wood fire. Be sure to put out any fire when you are through with it.
When cooking is not possible, many canned foods can be eaten cold.
Destroy the following foods if they have been covered by flood waters: fresh
fruits and vegetables; foods in cardboard or paper cartons; foods in bags,
such as rice and flour; foods, liquids or beverages in crown-capped bottles
or containers with pull-tops, corks or screw caps. This includes canned
foods in glass jars, whether you bought them or canned them yourself.
Destroy all foods that were covered by water which may have been
contaminated with industrial waste. This includes those foods sealed in
unopened cans.
Foods in sealed cans not fouled by industrial waste may be safe to eat if
the cans don't have bulges or leaks, but you must first disinfect the cans
before you open them.
To disinfect cans, remove labels and wash the containers with soap or
detergent. Rinse in a chlorine bleach solution using two tablespoons of
household laundry bleach to each gallon of water. Rinse containers in clean
water, dry and relabel them. The cans can also be sterilized by covering
with water and boiling for at least 10 minutes.
Frozen Foods
In the event of a power failure, frozen or refrigerated foods warmed to
above 40 F for two to three hours may not be safe to eat.
Once-frozen foods which have thawed completely and warmed to temperatures
above 40 F should be cooked or eaten immediately or discarded. After
cooking, items can be refrozen.
Partially thawed frozen foods with ice crystals may be safely refrozen.
Breads can be refrozen as well as fruits and vegetables that are still at or
below 40 degrees.
Discard all stuffed poultry.
Do not refreeze frozen dinners that have thawed.
Discard any meat that has a questionable odor or has reached 40 F for two
hours.
Foods in a freezer without power may stay frozen from one to three days,
depending on these conditions:
-The door must remain closed.
-The freezer must be mostly full.
-The temperature outside must be moderate.
-The freezer must be large and well-insulated.
-Dry ice can be placed in a freezer on boards or heavy paper on top of
packages to keep temperatures below freezing. Allow 2.5 to three pounds of
dry ice per cubic foot of space. More will be needed in an upright freezer,
because dry ice should be placed on each shelf. Dry ice can cause burns,
don't handle dry ice with bare hands.
Save liquids from canned vegetables to substitute for water in cooked
dishes.
Juices from canned fruits can be used as salad dressing or as a beverage.
Great Ideas:
. With pasta, olive oil, a jar of roasted peppers and nicoise olives on the
kitchen shelf and a hunk of Parmesan cheese (it can stay at room
temperature), you'll be eating in style. Cook the pasta, then toss in the
rest.
. Open cans of three different kinds of beans and combine with bottled
Italian dressing for a three-bean salad.
. Cut up apples, spread with peanut butter and sprinkle with mini-chocolate
chips for the kids.
. Combine mashed canned white beans and jarred pesto and serve with crackers
or pita bread.
SPAMT Spread Cheeseball
Prep Time: 3 hours
Servings: 12
(See photo)
Ingredients
- 1 (8-ounce) package cream cheese softened
- 1 SPAM® Spread (3-ounce) can
- 1/4 cup shredded Swiss cheese
- 1/4 cup shredded Cheddar cheese
- 1/2 teaspoon dry mustard
- 1/4 cup sliced green onions
- 3/4 cup chopped pecans toasted (toasting optional)
Directions
In medium bowl, with an electric mixer*, combine all ingredients except for
the pecans. Roll cheese ball into toasted nuts and wrap in plastic wrap.
Chill until firm; several hours or overnight. Serve with assorted crackers.
*I have prepared this using a fork in a bowl. Was great!
Hero SPAMT Sandwich
Prep Time: 2 hours
Servings: 6
Ingredients
- 1 loaf Italian bread
- 2 tablespoons Italian salad dressing
- 1 SPAM® Classic (12-ounce) can thinly sliced
- 1 tomato thinly sliced
- 6 ounces sliced Provolone cheese
- 1/2 cup pepperocini pepper rings
- 1 small red onion thinly sliced
- 10 pitted ripe olives halved
- Lettuce leaves
Directions
Cut bread in half lengthwise; scoop out some of center. Drizzle dressing
over cut sides of bread. Layer SPAM®, tomato, cheese, pepperocini peppers,
onion, olives, and lettuce over bottom of loaf. Cover with top half of
bread; press down to make a compact sandwich. Wrap in foil. Chill 2 hours.
Cut diagonally into 2-inch pieces and serve.
Nutrition
364 Calories
19 Grams Fat
20 Grams Protein
65 Milligrams Cholesterol
27 Grams Carbohydrates
1,135 Milligrams Sodium
No Bake Chicken Bacon Pizza
Servings: 12
Prep Time: 30 minutes
Ingredients
- 1/2 cup cream cheese (4-ounces), softened
- 1/2 cup sour cream
- 1 (10 to 14-ounce) Italian pizza shell
- 1/2 cup HORMEL® Real Bacon Bits
- 1 can HORMEL® Chunk Breast of Chicken (10-ounces) or 2 (5-ounce) cans,
drained
- 1/3 cup chopped yellow bell pepper
- 1/3 cup chopped green bell pepper
- 1/3 cup sliced red onion
- 1/3 cup sliced mushrooms
- 1/3 cup cherry tomatoes, quartered
Directions
In bowl, combine cream cheese and sour cream until well combined. Spread
sour cream mixture evenly over pizza shell. Top pizza with the bacon bits,
chicken and vegetables. Cut pizza into wedges and serve. Serves 12.In bowl,
combine cream cheese and sour cream until well combined. Spread sour cream
mixture evenly over pizza shell. Top pizza with the bacon bits, chicken and
vegetables. Cut pizza into wedges and serve. Serves 12.
Stuffed Chicken Salad Sandwiches
Servings: 4
Prep Time: 15 minutes
Ingredients
- 1 HORMEL® Chunk Breast of Chicken (10-ounce) can
- 1/2 cup Mayonnaise
- 1/4 cup each chopped celery and onion
- 1/4 cup each dried cranberries and chopped nuts
- 8 small dinner rolls
Directions
Mix all ingredients except rolls. Slice tops off rolls; scoop out centers.
Fill with chicken mixture, replace tops. Makes 4 servings.Mix all
ingredients except rolls. Slice tops off rolls; scoop out centers. Fill with
chicken mixture, replace tops. Makes 4 servings.
Parmesan Ranch Roll-Ups
Servings: 4
Prep Time: 15 minutes
(See photo)
Ingredients
- 4 (8 to 9 inch) flour tortillas
- 1/2 cup reduced fat ranch salad dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced red onion
- 2 cups iceberg lettuce (or any other variety)
- 1 HORMEL® Chunk Chicken , Ham or Turkey (10-ounce) or 2 (5-ounce) cans
drained and broken up
Directions
For each wrap, spread 2 tablespoons ranch dressing over entire surface of
one tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onion.
Place 1/2 cup salad greens in center on top of onions. Place 1/4 of the meat
(about 1/4 cup) on top of salad greens. Fold in two opposite sides of
tortilla about 1 1/2 inches and roll up from the bottom.
Nutrition (per serving)
336 Calories
0 ug Vitamin B12
17 Grams Fat
19 Grams Protein
43 Milligrams Cholesterol
26 Grams Carbohydrates
1,233 Milligrams Sodium
186 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
2 Milligrams Zinc
Easy Chicken & Pineapple Salad
15 grams or less of Carbs per serving
Prep Time: 1 hour
Ingredients
- 1 (20-ounce) can DOLE® pineapple chunks
- 2 HORMEL® Chunk Breast of Chicken (5-ounce) cans
- 1 small red or green bell pepper cut into 1-inch chunks
- 1 cup sliced celery
- 1/4 cup sliced green onions
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (optional)
- DOLE® romaine or butter lettuce leaves
Directions
Drain pineapple; reserve 1 tablespoon juice. Combine pineapple, chicken,
bell pepper, celery, and green onions in large bowl; set aside. Stir
together mayonnaise, garlic powder, reserved juice and salt, if desired.
Pour over chicken salad; toss to evenly coat. Cover and chill at least 30
minutes to blend flavors. Line individual plates or shallow bowl with
lettuce. Spoon chicken salad over lettuce.
Nutrition (per serving)
305 Calories
19 Grams Fat
23 Grams Protein
64 Milligrams Cholesterol
14 Grams Carbohydrates
180 Milligrams Sodium
Curried Chicken & Fruit Salad
Servings: 4
Prep Time: 30 minutes
Ingredients
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup PATAK'S® Major Grey Mango Chutney chopped
- 1/2 teaspoon curry powder
- 1 HORMEL® Chunk Breast of Chicken (5-ounce) can, drained
- 1 (15 1/4-ounce) can DOLE tropical fruit salad drained with juice reserved
- 1/2 cup diagonally sliced celery
- 4 cups DOLE shredded coleslaw
- 2 tablespoons raisins
- 2 tablespoons slivered almonds toasted
Directions
In small bowl, combine mayonnaise, chutney and curry powder. Add enough
juice from the fruit salad to make the dressing of drizzling consistency.
Place shredded coleslaw on platter. Top with chicken and fruit salad.
Drizzle with dressing and sprinkle with raisins and almonds.
Nutrition (per serving)
320 Calories
0 ug Vitamin B12
15 Grams Fat
10 Grams Protein
25 Milligrams Cholesterol
40 Grams Carbohydrates
270 Milligrams Sodium
338 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
0 Milligrams Zinc
Turkey Tetrazzini Spread
Servings: 8
Prep Time: 1 hour
Ingredients
- 1 HORMEL® Chunk Turkey (5-ounce) can drained and flaked
- 1 (8-ounce) package cream cheese softened
- 1 tablespoon sherry
- 2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 cup chopped fresh mushrooms (about 1/4 pound)
Directions
Thoroughly blend turkey, cream cheese, sherry, horseradish, and
Worcestershire. Gently stir in mushrooms. Spoon into serving bowl. Cover and
refrigerate until serving time.
TUNA - Straight Out Of The Can Recipes
Lemon Pepper Tuna: Lemon juice and fresh ground pepper or sprinkle with
lemon pepper seasoning
Balsamic Tuna: Balsamic vinegar and fresh ground pepper
Mustard Dill Tuna: Dill, 1 tbsp mustard, and chopped celery
Southwest Tuna: 1 tbsp non-fat mayo, ¼ of a Anaheim green chile (chopped),
black pepper to taste
Honey Mustard Tuna: 1-2 tbsp Honey Mustard
Tuna Stuffed Tomato: Mix 1 tbsp non-fat mayo, pepper and tuna and stuff
inside a tomato. Top tomato with a slice of mozzarella cheese and bake in
toaster oven until cheese melts.
Old El Paso Tuna: 1 heaping tbsp spoon Salsa or 1 tbsp chopped green chiles.
Tuna Italiano: 1 tbsp Italian dressing or olive oil vinaigrette, fresh
ground pepper
Tuna Balsamico: 1 tbsp Balsamic vinegar, a few dashes oregano, ground pepper
to taste
Tuna Piccata: 1 tsp capers, lemon juice, ½ tsp parsley, fresh ground pepper
All American Tuna: 1 tbsp fat-free mayo, 1 chopped pickle, ½ stalk chopped
celery or onion
Texas Tuna: 1 tbsp BBQ sauce
No-Time Tuna: 1 Fork, 1 glass of water :lol:
Chuck.