Our Favorite Sandwich
This month we’re really excited to announce the addition of gourmet freeze-dried meats to our products. These seasoned meats are uniquely prepared so they can be easily combined with other food ingredients to create complete meals.
These meals are not just “survival food” – you know us better than that! We like to eat well in any situation, so we hired a chef! (You can see Chef Norman working his magic in this video.)
Besides great taste, one of the things we’re most proud to offer you are Grab-and-Go containers that contain individually sealed pouches that can be opened without spoiling an entire container of meat. (Instead of opening a large #10 can of meat and then trying to figure out what to do with it before it spoils, you can just open a Mylar sealed pouch of meat, enough for one meal, without the waste of opening an entire container.)
Now, whether you’re in an emergency, camping, hunting, hiking, fishing or just in a jam for a fast dinner (that can be an emergency all its own!), you can enjoy and offer tasty, high protein meals.
Our new offerings include Roasted Chicken, Southwest Style Chicken, Stroganoff Beef, Cheesy Beef, Teriyaki Chicken and Savory Roast Beef. Whether you add them to our freeze-dried entrees or combine them with our freeze dried veggies in an emergency, or combine them with a fresh salad and hot bread for an easy dinner, you’ll be boosting your nutrition, protecting your household budget and enjoying good food – all without sacrificing great taste.
One of our very favorite quick meals in the office is the Savory Roast Beef or Roasted Chicken on French bread with some spicy mustard. We like to make our own fast, no-fail French bread on a slow weeknight then enjoy the leftovers the next day. Here’s the recipe – thanks to Gourmet Mom!
12 Step Quick French Bread
1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast (cut your yeast in half if you are at a high altitude)
4 1/2 C – 6 C flour
- Boil 1 C hot water in the microwave.
- Dissolve yeast into warm water.
- Combine salt, shortening and sugar in the bottom of a stand mixer
- Pour the boiling water over the shortening mixture, then the cold water.
- Pour the warm water and yeast into the mixer.
- Add the flour, one cup at a time, until the dough pulls away from the sides and mix for 8 minutes on high.
- Separate dough into three parts and place seam side down on a large jelly roll pan sprayed with cooking spray. Let the dough rest for 5 minutes
- Cut three diagonal slits in the top of each loaf and wash with egg beaten until frothy.
- Let loaves rise in 170 degree oven for 15 minutes.
- Turn the oven up to 400 degrees and bake for 15 minutes.
- Turn the oven down 350 and turn the pan around in the oven. Bake for another 10 minutes.