Lts versatile Rice & Beans Soup Base 8 oz. (1 C.) of rice

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LTS Versatile Rice & Beans Soup Base
8 oz. (1 C.) of rice

2 oz. (1/4 C.) of red kidney beans

2 oz. (1/4 C.) of pearl barley

2 oz. (1/4 C. lentils

1 oz. (1/8 C.) of split green beans

1 oz. (1/8 C.) of chick peas/garbanzo’s

Chicken Bouillon and Salt Optional but highly recommended!
Put the ingredients into 6 quarts of water, bring to a boil and then simmer for 2 hours. When I cooked this it didn’t thicken up for me in two hours, but once I turned the burner off and let it sit for a while it did thicken up into a very hearty soup!
This makes a hearty base for a soup. You can add dried meats such as chicken, or even jerky at the beginning of the cook time. You can add additional canned vegetables (add in last 5-10 minutes of cooking) or fresh vegetables from your garden.

Sloppy José’s

Survival Recipe

In Times of Plenty

Preparation Time: Approximately 2 minutes

Cook Time: Approximately 8 minutes

1 can (15.5 oz.) sloppy joe sauce

1 C. canned, red kidney beans, rinsed and drained

1 can (7 oz.) Mexican-style corn, drained

10 (6-inch) corn tortillas, prepared from masa

½ C. canned diced tomatoes, well drained.
You can add meat from your canned storage, rehydrate freeze dried ground beef, use Vegetarian Hamburger Mix (soy based), TVP (soy based), or Neat’s meat replacement (pecans, oats and beans, but needs egg added -I have not tried it with reconstituted egg) if desired.
If you have fresh meat from hunting or farm animals this will work with most types of meat and fowl. Finely chop (or grind) and follow instructions for “In times of plenty).

1 1/4 pounds lean ground beef or turkey

1 can (15.5 oz.) sloppy joe sauce

1 C. canned, red kidney beans, rinsed and drained

1 can (7 oz.) Mexican-style corn, drained

10 (6-inch) corn tortillas, heated according to package directions, kept warm

3/4 C. shredded bagged lettuce

1/2 C. finely diced tomato or canned diced tomatoes

Empty beans, corn and sloppy joe sauce into a pot and heat until warmed through. Top with tomatoes.
If using a shelf stable meat / meat replacement, prepare as directed, heat in your pan, and then add the beans, corn and sauce.

Brown ground meat in a large skillet over medium-high heat, chopping and turning often, about 5 minutes, until beef is

cooked through. Add the sloppy joe sauce, kidney beans and com, and heat through, about 3 minutes. To serve, place a tortilla in a small soup bowl and ladle half C.

of the Sloppy Jose mixture in the center. Top with shredded lettuce and chopped tomato.

Corn Tortillas

If you have stored masa harina, you can re-hydrate as per package directions and use that. If you prefer to stock dried corn, then definitely vacuum seal some Cal Mexicana for fresh corn masa. It takes time, but even when the SHTF, you can have a meal that tastes like it’s not TEOTWAWKI.

Yield: 10 tacos, about 250 calories each.
Survival: around 125 calories each, if not adding any meat / meat substitute.

Corn Masa

2 lbs. dried corn

2 T. lime (Calcium Hydroxide / Powdered Lime)

Water for rinsing

Filtered water (enough to cover the corn - about 3 quarts)

Use clean corn seed, remove any chaff from the corn husk, rinse with water, and then remove any excess water using a plastic colander. Put the corn into a non-corrosive pot. Use two to three liters of water per each two pounds of corn. Add 2 T. dried powered lime (Mexican cal) dissolved in 1/2 C. filtered water. Transfer all these ingredients into a clay pot (preferably) and let it boil for few minutes (15-20 minutes), stir slowly using a wooden kitchen spoon. Remove the pot from the stove, cover it with a lid and let it cool overnight. You know that the corn is ready if it easily peels off when you rub it with your fingers after 15 -20 minutes of cooking. Now the corn is ready for the grinder. Start grinding the corn in small batches in your manual crank grinder twice or three times until it has a fine texture. Add enough of the reserved cooking water and mix until it forms a dough. Keep covered with a damp towel or plastic wrap while making your tortillas.

Making Corn Tortillas

1 lb. fresh masa

Tortilla press

1 plastic bag

The dough should not be dry, nor sticky.

Prepare the resealable bag, by cutting off the top sealed lines of the bag and cut open the 2 sides of the bag. Now you have like a plastic folder. Open the tortilla press and put a drop of oil, then lay down the plastic. This will prevent the plastic from moving while pressing the masa. Now, start by making 1 ½” round ball (you can use a small Ice cream scooper to help make them even size). Remember to keep your masa covered with a piece of plastic wrap or damp towel at all times to prevent from drying out. Work with one ball of masa at a time. Now, place the masa ball in the center of the opened plastic and flatten slightly with your fingers. Fold the plastic over the masa, and fold down the metal tortilla press. Hold the handle and press down gently until the dough has spread about 4” inch diameter. Rotate the plastic and slightly press if necessary. On medium-high heat, heat up a large cast iron pan, a griddle, a comal, or a teflon pan will work too. With your hand, hold the tortilla in the plastic, and carefully peel the plastic just like if you were peeling a sticker. Once one side is peeled, flip it into your writing hand and peel the rest of the plastic. As you peel allow the tortilla to rest halfway on your hand, and half hanging down. Gently lay down the tortilla on the warm skillet. Once you place it Do not try to reposition!, you just have one shot! Using a flat spatula, check around the edges until the edges start to release from the skillet. Once it releases easily, then it’s time to flip. You should not battle the flip if it does not release with ease, just give it a bit more time. Usually it takes 30-40 seconds per side, especially with these little tortillas. Once you flip you can press down a little on the edges. After you laid the tortilla on the pan, 2 flips is all it needs. The tortilla should be lightly colored and air pockets will form on the second flip. As soon as the air pockets are forming the tortillas are done. Transfer the tortilla into a tortilla warmer lined up with a clean cotton kitchen towel with a dry paper towel on the bottom to keep them moist. Keep them warm in a tortilla warmer until you finish with all the masa, working one ball at the time. Depending on size you can fit 2 or 3 on a 12″ skillet, and once you start getting a good tortilla rhythm it’s fun and the process goes fast and smooth.

* First tortilla is always a disaster, do not get discouraged, learn from it.
* Feel the masa; too wet will stick to the plastic and won’t release, too dry, it will crack, and won’t hold together.
* When cooking: Too hot griddle will char the tortillas without cooking them through, too low temperature, will dry out the tortillas before they are cooked, and they won’t be pliable and soft… This temperature issue is the same when you are making pancakes, the first pancake it’s always a bad one until you bring the pan to the right temperature,
*You will have more than 10 tortillas worth of masa. Go ahead and make extra. You can wrap almost anything in a taco. If you have the ability to fry, you can cut the extra tortillas into wedges and make fresh tortilla chips to serve with an easy pantry salsa for your next snack / meal.

Pantry Salsa

Survival Recipe

In Times of Plenty

1- 14 oz. can diced tomatoes, undrained
1- 10 oz. can orginal Rotel, undrained
3 tsp. dried chopped Onion

1 tsp. minced dried Garlic

Several sliced pickled hot pepper, diced
1 tsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin

¼ tsp. ground coriander

A Dash or three of bottled Lime or Lemon Juice
If you are fortunate enough to have fresh herbs, great! But although it won’t have quite the same Mexican Restaurant taste without the fresh cilantro and lime, it still tastes pretty good.

1- 14 oz. can diced tomatoes
1- 10 oz. can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

You can choose just to mix your ingredients and have a chunkier salsa.
Place canned diced tomatoes, rotel, pickled pepper, onion and garlic in a sauté pan over medium heat. Cook until it comes to a boil, then reduce heat slightly, mashing with a fork or edge of your spatula to break down large pieces. Let it cook, at a slow boil (not rolling boil) until the tomatoes are broken down and the liquid has reconstituted the onion and garlic, and has started to reduce. Don’t boil away all the juices, this salsa should be a little liquidy. Remove from heat, allow to cool to room temperature. Stir in salt, cumin, coriander and honey. Start with a dash of bottled citrus juice, mix well, then taste and add more if you feel it needs more acid.

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos

Chipped Beef on Toast

Lentil Tacos

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