So simple to fix and extremely easy to adjust the number of servings. BLACK BEANS AND RICE (Pantry Cooking with Home Preserved Foods) Chunky salsaCooked …
Vegetarian
Cranberry Walnut Clusters
Fall and winter are a perfect time to make homemade chocolate clusters. Remember to chop the chocolate bar, if you use one, and don’t overheat …
Black Bean Dip
Cut the calories even more in this low-fat bean dip by using evaporated skim milk. Flavors will develop more the longer you refrigerate it. BLACK …
Pickled Cabbage Slaw
Take advantage of Fall cabbage and carrot harvest to make pickled slaw to use any time of year. Even if you don’t like traditional coleslaw, …
Black Bean Brownie Fudge Brownies
A cross between fudge and a brownie but low in fat and high in flavor. There are no eggs so you can store all the ingredients in your pantry.
Tex-Mex Fried Rice
Bell peppers add color to this rice side dish. Stirring the cooked rice mixture in a hot skillet dries and separates the kernels.
Mango Coconut Rice “Cake”
Gluten-free, dairy-free, and egg-free. All ingredients can be stored. Be sure to use Cal-Rose rice or another medium to short grain sticky rice.
Pantry Soup Mix
Use this mix alone or as a base with a variety of other ingredients. It’s versatile and it’s easy. Store several Jars of it in your pantry.
Baked Rice Pudding with Fruit
This pudding can be made with reconstituted non-fat dry milk, but you will have better results with shelf stable whole milk.
Breakfast Soup II
This Fall-flavored soup is made the night before for an easy fruit-filled breakfast. Apple juice, canned pears, quick oats, cinnamon, nutmeg.