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So this year I decided I needed to revamp some of our favorite recipes and make them using storage items. A couple of things I have learned...


1. If it is powder mix it with liquid before adding it to anything or it will lump.


2. It takes more water than you think.


3. It takes less time to cook than you think.


4. Some shelf stable products are good, some are ok and some well I will only use them in recipes..like dried eggs. Ok so I am spoiled I like FRESH yard eggs and cooking with dried eggs well there is a BIG difference. I will eat them but they have to be in something like omelets, breakfast bake or something else that helps with the "dried" texture.


The good news is I have been able to adapt pretty much all of our "go to" recipes for using shelf stable food.

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