Cooking with Food Storage made Easy

Here are a few recipes from a new book available at Deseret Book. It's called Cooking with Food Storage made Easy by Debbie G. Harman. It covers what to store, how to use dry foods, how to store meats, legumes, and more! Also how to sprout and 72 hour kits.

Chicken Pot pies
Follow recipe for Beef Pot Pies, replace the beef chunks with 1 qt. chicken
chunks. Continue as directed.
Beef Pot Pies
1 qt. beef chunks 1 C. frozen peas and carrots
1/4 C. diced dried onions 1/4 C. flour
1 C. diced dried potatoes Pie crust dough for 2 pies
Combine first four ingredients with 2 C. water in a large saucepan. Simmer,
uncovered, until potatoes are tender. Meanwhile, make pie crust according
to directions. (See pie crust recipe in Snacks and Treats section.)
Roll out dough and cut into 6-inch squares. Using a slotted spoon, place
about 1/3 C. beef filling in center of each square. Fold one corner across
to opposite corner to make a triangle. Pinch edges to seal. Carefully place
pot pies on greased baking sheet. Bake at 375 for 25-30 minutes or until
crust is golden brown.
Turkey Pot pies
Follow recipe for Beef Pot Pies, but replace beef chunks with 1 qt. turkey
chunks. Continue as directed.
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