Monday, February 28, 2011

Dinner in a Jar-Recipes

Many of you have asked the details of the "Dinner in a Jar" class that was taught in the Chandler, AZ Retail Store. The class was based off one of our best selling books, "Dinner in a Jar" by Kathy Clark. I have posted a picture of a couple of the jars that were displayed and then also am posting 3 recipes that were passed out during the class. These jars are such a great way to store food ready to go; either for an emergency or a night you just don't feel like cooking. You can also put these same meals in a Mylar bag and store them that way. Each jar contains the ingredients from the recipe and an oxygen packet. The shelf life is 5-7 years.

Remember this class is being offered again in the Chandler store in just a couple of weeks! Here are the recipes:

1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans
Layer the ingredients in like this:
First: flour, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. The ingredients should be flush to the top of the lid when you seal it up.
Preheat Oven
to 350 degrees.
Stir dry ingredients in
a large bowl and add:
1/2 cup butter, (almost melted)
1 slightly beaten egg
1 teaspoon vanilla extract
Combine Thoroughly.
Roll into 1 1/2 inch balls &
Bake for 10 minutes. Yields approx 25 cookies.

Chicken Noodle Soup in a Jar

¼ cup of red lentils
2 tbsp. dried onion flakes
1 ½ tablespoons chicken bouillon granules
½ tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
approximately 1 cup medium egg noodles
1 bay leaf.

In a two-cup jar, layer from bottom in the order listed above, then seal the jar.

Write these instructions on your gift tag:
Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1½ cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.

Minestrone Soup in A Jar

¼ cup red lentils
¼ cup green split peas
¼ cup barley
1/3 cup beef bouillon powder
2 tbsp. parsley flakes
3 tbsp. onion flakes
1/3 tsp. thyme
1/3 tsp. pepper
1 tsp. basil
approx. ¼ cup alphabet macaroni

In a two-cup jar, layer from bottom in the order given, then seal the jar.

Include these instructions on your gift tag:
In a very large saucepan combine 8 to 10 cups of water, a 28 oz. can of crushed tomatoes, and soup mix. Add 2 chopped carrots, and 2 to 4 chopped potatoes (optional: 2 cups chopped cabbage). Bring to a boil, reduce heat, cover and simmer for one hour or until peas are tender. Enjoy!

Need some Mason Jars?? Chandler now has them in their store for sale!! 


Cami said...

I love this! How long would these store for?

Brenda said...

Cami, The blog post mentioned this:
"The shelf life is 5-7 years."

In the class they mentioned that it can depend on what ingredients go into the recipe, so can be hard to say. I'd maybe go by the shortest shelf life of any of the ingredients in the jar.

Dawn said...

I am new to your blog and Honeyville products for that matter. I love the idea of "meals in a jar". I am wondering if you have any idea about the cost of one meal in a jar, approximately. For instance I watched the video of the italian meal with pasta, hamburger, tomato sauce, etc. The price of purchasing all of the cans you would need is quite spendy but about how many meals could you get from that?

Cookin' Cousins said...

Hi Dawn!

It depends on the amount of servings in a can. For instance, the most expensive part is the meat. Most of the meal recipes call for 1 cup or less of the meat. One can will make 13 1 cup meals or 26 half cup meals (depending on the number of half-cup servings per can). The vegetables will vary, usually 20-24 meals if the recipe calls for half a cup. The tomato powder will make 32 meals if it calls for 1/4 cup of powder, or 18 for a half cup of powder (and so on) The Honeyville website lists the nutritional information for each can and that includes the number of dry servings per can.

Edna Rodriguez said...

If I only need to store them for a couple of months can I store them in foodsaver vacuum seal bags instead of mylar bags and do I need oxygen packets?

In The Kitchen With Honeyville said...

Hi Edna,

We've only worked with FoodSaver vacuum seal bags and have found, in the past, that the seal doesn't always take on them, that's why we suggest using an oxygen absorber with any type of sealing bags. As long as the vacuum sealer bags seal, it should work just as fine as a mylar bag. Thanks for the question!