This is a simple and delicious vegetable beef soup that is ready in under a half of an hour. It’s a delicious and hearty soup that’s great on its own or as an accompaniment to a sandwich or a salad. This recipe for vegetable beef soup is so simple to make, it’s possible to have a home made soup on the table for dinner on a busy weeknight.
Corn bread is a delicious accompaniment to soups, barbecued meats, and beans. This recipe may seem like a strange thing to include in a month of canned food recipes, but the fact is that corn bread can be made with canned milk, and canned milk is often under-appreciated as an ingredient.
Mango Graham Freezer Cake is a delicious combination of fresh mango in a sweet milk filling layered between graham crackers. There’s something irresistible about the combination of tropical fruits and the sweet milk. Mango Graham Freezer Cake is simple, delicious, and refreshing. It can also be made ahead of time and stored, covered in the freezer for up to a month until you are ready to serve it. Unfortunately, it never lasts that long around my house. The still frozen cake disappears, one piece at a time, from our freezer.
Green Beans are a favorite around here. We really like them, and have shared our recipe for garlic green beans which are made from fresh or frozen green beans. Since we are in the midst of our 30 days of cans challenge, this recipe for Green Beans with Onions and Garlic is made from canned green beans. The recipe is very simple and is ready for the table in about 15 minutes.
Berta’s Tuna casserole is made with simple ingredients that are assembled and baked. This recipe is courtesy of my ninety year old friend, Berta. She promised me that it had always been a favorite of her family, but I admit to being skeptical about her recommendation. Prior to making this recipe, I had never eaten a tuna casserole. As it turns out, my skepticism was unwarranted. My family loved this. Even Sue Chef deemed it “good” and had a second helping.
All of the members of my household love Spanish Rice as a side dish, and I frequently make it from scratch. Scratch made Spanish rice uses a couple of cans–chicken broth and tomato sauce, but for this challenge, I decided to try a different method to make Spanish rice. This is a simple recipe is made completely from shelf stable items. This version has added corn, from a can, and the final rice was delicious. I will definitely make it again. I don’t know why, but I really like the combination of rice and corn.
Salmon Patties are a very simple and delicious entree made from canned salmon. Requiring only 5 ingredients plus the oil required for frying, Salmon Patties are a perfect meal for a busy weeknight.
For those of you who have been following my blog, it should come as no surprise that I am doing another “30 days of…” series for the month of April. Last year, I posted 30 days of recipes containing beans. This April, my self imposed challenge is to share one new recipe each day that is made with canned or other shelf stable food. You may be wondering why I would choose to use canned food for this challenge instead of something fresh. I actually have a few reasons.