I have a new favourite recipe for rotating canned pineapple that I thought I'd share.
What are your favourite recipes that you use to rotate/use up food storage items?
Pineapple Casserole http://southernfood.about.com/od/pineapplerecipes/r/bl60414g.htm
*This makes a good breakfast dish...I baked it in an 8x8 glass baking dish. Only my daughter and I like pineapple...husband detests it, so this is small enough for the two of us to eat over a couple of days.
This flavorful pineapple casserole is made with bread cubes, pineapple, a little sugar, and eggs. Serve this delicious casserole with baked ham, smoked shoulder, or roast pork.
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice * I used 1 whole 14 oz can of chunks with it's juice and a 1/4 of chunks only from a second can...I blended them with my hand blender to the consistency of crushed pineapple)
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons flour
3 eggs, beaten
2 cups fresh bread cubes *I used stale rolls and cut them to 1/4 inch cubes
6 tablespoons melted butter
Preparation:
Combine the undrained pineapple with salt, sugar, and flour. Stir in the beaten eggs. Toss bread cubes with the melted butter; fold into the pineapple mixture. Pour into a 1 1/2-quart casserole dish and bake at 350° for 40 to 50 minutes.
Serves 6 to 8
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband
I using up beans bought last year....I soaked approxz 5 cups of dried beans and surprisingly they plumped up so much and were so tender from their soaking that I'm not pre-cooking them, just cooking them in my enameled cast iron 3.5 qut dutch-oven with the sauce ingredtients, at 350F for one hour then 5 hrs at 200F (I have a convection oven so if I wasn't using convection I'd do them at 250).
In the recipe I found online...the Green Egg mentioned in the recipe is a BBQ/Smoker
BOSTON BAKED BEANS
2 small onions sliced thick
2 pounds beans,mix kidney, yellow eye, red beans (sometimes great northers). of all the beans, yellow eyes have the best flavor IMHO
3 TBL brown sugar
3TBL white sugar
2tsp dry mustard
half pound salt pork
1 cup molasses
1TBL sea salt
1/2 tsp black pepper
1tsp baking soda
soak beans 24 hours in water. bring to a simmer and remove 2 cups water and reserve(dont reserve water after it has the baking soda added). add soda to the beans and simmer 1 half hour, turn off and soak for 1 hour. drain and toss this liquid.
bring other ingredients and reserved water to a boil. layer onions beans onions beans then salt pork floating on top and add the sauce.add boiled water to cover beans.
in the egg i setup at 250 indirect with no salt pork for the first hour or so, then add the pork and cook for 5 hours covered. remove cover for last hour to brown the pork. total cook time is about 6-8 hours, make sure all ingredients are hot before putting into the egg. after the beans are softened and fully cooked i add a little more molasses to taste if they are bland
one thing that I've found is that different water supplys make the times different. my water demands that the soak times are long and that simmering first is needed with the beans or they are hard when cooked. I've used other water sources and did not have this problem
i use a bean pot,
Had enough beans soaked to make this as well....so the beans are getting a proper roation and I had a year old smoked pork hock languishing in the freezer. This is going to make 8 very generous servings. I think it would be closer to 12 average servings as my crock-pot is FULL and it's a 6 quart crock-pot
McGuire's Senate Bean Soup Makes 6 to 8 servings.
from Taste of the South June/July 2009
1 lb dried navy beans
4 pints water
1 bay leaf
3 whole cloves
1 large ham bone, preferably with bits of meat left on it
1/2 cup chopped onion
2 stalks of celery, including leaves, roughly chopped
2 large carrots, peeled and chopped
1 & 1/2 tsp salt
16 turns freshly ground black pepper
Rinse the beans and place in a large bowl. Add the water and let the beans soak overnight, covered. When ready to start cooking, drain the beans and place in a large pot with the ham bone. Add cold water to cover, plus an additional two inches. Bring to a boil. Meanwhile make a cheese cloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce the heat to a simmer. Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours. Remove the pouch and the bone. Shred the meat and add it back to the soup before serving.
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband