Meals in a Jar (36 page)

Label each bag:

Combine the dry mix with the water and vinegar and let stand for 10 minutes to rehydrate. Add the oil and stir. Drizzle on meats, vegetables, or tacos. Makes 1/4 cup
.

Lemonade

This recipe can also easily be made into limeade or orangeade by changing up the citrus.

Makes 10 kits

Ingredients

20 cups sugar

20 lemons, sliced thin and dehydrated

Instructions

In each of 10 vacuum bags, add and then seal:

• 1 cup sugar

• 2 lemons, sliced (about 20 slices)

Label each bag:

Add the sugar and lemons to a large pitcher and fill with water and ice. Stir well to dissolve the sugar. Refrigerate for 1 hour and serve garnished with a lemon slice. Makes 1 pitcher
.

Beverage Ideas

If you are making tubs to contain a week’s worth of meals and snacks, you might like to include some drink mixes too. Some ideas to include:

Instant coffee—Starbucks Via is the best.

Chai tea—Big Train Chai Tea is a delicious, just-add-water drink.

Hot cocoa—A favorite on a cold day.

Tang—Hey, if astronauts drink it …

Kool-Aid—If you are creating weekly or daily meal kits, consider adding packets of Kool-Aid with the measured amount of sugar. It will be all set to mix with water, stir, and serve.

Lemonade—See my recipe below.

Gatorade instant drink mix—Especially helpful for rehydration.

Tea—See
page 151
for how to package teabags, lemon, and sugar.

Hot Cocoa

Makes 8 (8-serving) batches

Ingredients

16 cups powdered sugar

8 cups cocoa (Dutch-process preferred)

20 cups dry milk

2-1/2 tablespoons salt

2-1/2 tablespoons cornstarch

1/4 teaspoon cayenne pepper (optional)

8 cups mini marshmallows (optional)

Instructions

For cocoa mix: In a very large bowl, mix together all the ingredients except the marshmallows.

For marshmallows (if using): In each of 8 zip-top bags, seal:

• 1 cup marshmallows

In each of 8 vacuum bags, add and then seal:

• 4-1/4 cups cocoa mix

• 1 packet marshmallows (if using)

Label each bag:

Fill each serving cup halfway with cocoa mix and then fill the cup with hot water. Stir, top with marshmallows, if using, and enjoy. Makes 8 cups
.

Tang

Although it’s not a recipe, here are instructions for packaging servings of Tang for 8 people:

Vacuum-seal 2/3 cup of Tang drink mix. Label each bag: “Combine the drink mix with 8 cups (2 quarts) of water in a pitcher and stir.”

One 72-ounce canister of Tang will make 22 quarts or 11 packets of Tang for 8.

Tea Kits

In vacuum bags, vacuum-seal together 4 small or 3 large teabags, 8 dehydrated lemon slices, and 16 sugar cubes, or 4 tablespoons sugar and 1/3 cup of dry milk if you take milk in your tea. For a special treat, add 1/4 teaspoon powdered vanilla to the sugar.

Chapter 10

Desserts

Cobbler Mix

Package cobbler mix together with apples, peaches, plums, or any other canned or dried fruit.

Makes 6 (8-serving) bags

Ingredients

6 cups sugar

6 cups flour

1 tablespoon salt

6 tablespoons powdered eggs

1-1/2 teaspoons powdered vanilla

2-1/4 cups butter-flavored vegetable shortening or ghee

Instructions

For cobbler mix: In each of 6 vacuum bags, Mylar bags, or jars, add and then seal:

• 1 cup sugar

• 1 cup flour

• 1/2 teaspoon salt

• 1 tablespoon powdered eggs

• 1/4 teaspoon powdered vanilla

For shortening or ghee: In each of 6 vacuum bags or jars, add and then seal:

• 6 tablespoons (1/4 cup plus 2 tablespoons) shortening or ghee

Ready-Made Meal Assembly

In a Mylar bag, tote bag, or vacuum bag, store:

• 1 jar or pouch cobbler mix

• 1 packet shortening or ghee

Pair with: 1 quart home-canned fruit or 3 cups dried fruit

Label each bag:

Preheat the oven to 375°F. If using dried fruit, cover in hot water and soak for 10 minutes, then drain off excess water. Spread the fruit evenly in a 10 x 6-inch baking dish. In a large bowl, combine the cobbler mix and 1 to 2 tablespoons of water and mix until crumbly. Sprinkle over the fruit. Melt the shortening or ghee and drizzle over the fruit and topping. Bake for 30 to 35 minutes, until golden brown and bubbly. Serves 8
.

Rustic Pie

Package pie crust mix together with apples, peaches, plums, or any other canned or dried fruit.

Makes 12 (8-serving) bags

Ingredients

12-1/2 cups flour

2 tablespoons salt

6 tablespoons egg powder

5 cups vegetable shortening

Instructions

In a large bowl, combine the flour, salt, and egg powder. Mix well. Cut in the shortening until mixture is like coarse crumbs.

In each of 12 vacuum bags, Mylar bags, or jars, add and then seal:

• 1-1/4 cups pie crust mix

Ready-Made Meal Assembly

In a vacuum or Mylar bag or tote bag, package:

• 1 packet pie crust mix

Pair with: 1 quart home-canned fruit or 3 cups dried fruit

Label each bag:

Preheat the oven to 375°F. If using dried fruit, cover in hot water and soak for 10 minutes, then drain off excess water. Combine the pie crust mix with 2 tablespoons of very cold water. Stir to combine. Roll out between sheets of waxed paper. Place on a baking sheet. Mound the fruit in the center of the dough, leaving a 3-inch border. Fold up edges over the fruit and bake for about 50 minutes, until flaky and golden. Cool before serving. Serves 8
.

No-Bake Cookies

I love these cookies. The shelf life of peanut butter is about two years, but I am sure you’ll get through these kits faster than that!

Makes 6 batches (about 3 dozen cookies each)