by Old Fashioned » Tue Aug 03, 2021 1:35 am
Thank you Patrice for posting this thread. Time got away from me today and I wouldn't have been able to do it.
I do have a bunch of canned meat, but have rarely used any of it......just so it's there & I have it. But the plan is.......
BEEF:
I only have 2 pints of burger patties for either burgers or use for Salisbury steaks.....just add gravy
Only a few jars of sliced for fajitas, pepper steak, stroganoff
lots of chunks for soup, stew, 'beef tips' & gravy, pot pie, stir fry/chow mien, mongolian beef, beef & broccoli or pea pods, shred for enchiladas, or tacos, hot or cold sandwiches (philly cheesesteak or open faced) hash
lots of burger to add to chili, soup, stroganoff if no more sliced, SOS, tacos, enchiladas, goulash, with fried cabbage, onions & taters, pasta sauce for spaghetti or lasagna,
PORK:
honestly I don't know yet but I will use it somehow
CHICKEN:
Soups, stews, pot pies, enchiladas, chow mien, glorified ramen (chicken or beef with veggies & ramen soup & boiled egg on top), alfredo, hot or cold sandwiches, fajitas,
CORNED BEEF:
with taters, carrots & cabbage, sandwiches, hash.
HAM:
Ham & bean soup (already canned together for a dump supper, just add cornbread)
BACON:
breakfast throw together (bacon or sausage with potatoes, eggs, cheese, onion & pepper), used to flavor other dishes or as an add in
PLAIN GROUND PORK:
used to make eggrolls, potstickers, won tons
ITALIAN SAUSAGE:
mainly used as pizza topping
BREAKFAST SAUSAGE:
loose or bulk---breakfast throw together, biscuits & gravy, breakfast burrito
maple links----pigs in blanket, breakfast throw togeter, as is on the side of any breakfast dish
TURKEY: (see chicken^^^^)
That's about all I can think of at the moment of what to use it all for. Much of it can be interchanged (use chicken instead of beef, beef instead of pork, etc) And there's always the 'what can I make with this, this, & this' for a surprise throw together of whatever you have on hand or can think up at the time and depends on available seasonings.
The main thing with canned meat, is you won't be able to have a medium rare broiled steak or fried or roasted chicken with identifiable parts or crispy bacon, or a meatloaf, but for the most part anything you make now, could be made with canned meat.
I have never yet canned fish or seafood, though I do have a couple of packages of shrimp in the freezer that I've thought about canning just to get it out of there and that would be used for the Del No Se (recipe posted), or a Scampi & sauce over pasta, or maybe even a chowder.
Thank you Patrice for posting this thread. Time got away from me today and I wouldn't have been able to do it.
I do have a bunch of canned meat, but have rarely used any of it......just so it's there & I have it. But the plan is.......
BEEF:
I only have 2 pints of burger patties for either burgers or use for Salisbury steaks.....just add gravy
Only a few jars of sliced for fajitas, pepper steak, stroganoff
lots of chunks for soup, stew, 'beef tips' & gravy, pot pie, stir fry/chow mien, mongolian beef, beef & broccoli or pea pods, shred for enchiladas, or tacos, hot or cold sandwiches (philly cheesesteak or open faced) hash
lots of burger to add to chili, soup, stroganoff if no more sliced, SOS, tacos, enchiladas, goulash, with fried cabbage, onions & taters, pasta sauce for spaghetti or lasagna,
PORK:
honestly I don't know yet but I will use it somehow :grin:
CHICKEN:
Soups, stews, pot pies, enchiladas, chow mien, glorified ramen (chicken or beef with veggies & ramen soup & boiled egg on top), alfredo, hot or cold sandwiches, fajitas,
CORNED BEEF:
with taters, carrots & cabbage, sandwiches, hash.
HAM:
Ham & bean soup (already canned together for a dump supper, just add cornbread)
BACON:
breakfast throw together (bacon or sausage with potatoes, eggs, cheese, onion & pepper), used to flavor other dishes or as an add in
PLAIN GROUND PORK:
used to make eggrolls, potstickers, won tons
ITALIAN SAUSAGE:
mainly used as pizza topping
BREAKFAST SAUSAGE:
loose or bulk---breakfast throw together, biscuits & gravy, breakfast burrito
maple links----pigs in blanket, breakfast throw togeter, as is on the side of any breakfast dish
TURKEY: (see chicken^^^^)
That's about all I can think of at the moment of what to use it all for. Much of it can be interchanged (use chicken instead of beef, beef instead of pork, etc) And there's always the 'what can I make with this, this, & this' for a surprise throw together of whatever you have on hand or can think up at the time and depends on available seasonings.
The main thing with canned meat, is you won't be able to have a medium rare broiled steak or fried or roasted chicken with identifiable parts or crispy bacon, or a meatloaf, but for the most part anything you make now, could be made with canned meat.
I have never yet canned fish or seafood, though I do have a couple of packages of shrimp in the freezer that I've thought about canning just to get it out of there and that would be used for the Del No Se (recipe posted), or a Scampi & sauce over pasta, or maybe even a chowder.
