Article continuation: One concern about using survival foods in large cans is that may go bad in a grid down scenario. Knowinghow to cook from scratch and without recipes is a huge survival advantage.
There is only the two of us and when I cook a roast on other large meal there is always leftover meat and vegetables. I could freeze the remainder of meat, but it never seems to taste the same. My grandmother could always make the most interesting casseroles with leftover meats and vegetables most of them had Mexican or East Indian seasonings. I can’t remember most of them but it’s easy to combine meat with what vegetables you like and make a casserole. The toppings are easy if you like a little crunch with your meal. Just think of the old days where people only had meat and vegetables and limited selections of pasta and grains. Leftover meats and vegetables are the quickest way to make soups also.
If you don’t have all these vegetables it’s all right either leave them out or add what you have. In an emergency you will have to cook what you have and you will have to use your imagination because most of the people will not have cook books. I do have some with my preps and suggest you do the same.
Leftover meat and vegetable casserole
All of these vegetables can be leftovers also.
- ½ cup cooked diced potatoes
- 1/3 cup cooked diced onions
- 1/3 cup seeded sliced green peppers
- 1/3 cup cooked celery
- 2 cup cold cooked meat, cut into 1/3 inch cubes
Combine and heat to boiling the following
- 1 cup leftover gravy
- 1/3 cup tomato puree
- 1 tbsp butter
- Salt and pepper, as required
- 1 tsp.Worcestershire sauce (If available)
Add the meat and vegetables. If there is no gravy, make it with 2 tbsp butter, 2 tbsp flour and 1 cup of vegetable stock or water in which 1 beef cube as been dissolved. (I always make extra gravy.
Pour mixture into 1 large baking dish or into individual baking dishes. Serves 6
Sprinkle the tops with buttered bread crumbs mixed with cheese or any topping you may have and brown the dish in the oven.
I make mini meals from leftovers and freeze them for my husband’s lunch. They are easy to put on a plate and heat when am not home.