Next Cookoff!

[Jester]

Tonight at the lasagna cookoff, I found out about another benefit/fundraiser/cookoff next month. It is an interesting one, and very challenging.

I have until Friday, July 23, to figure out what I am going to cook, and how.

Here is the deal. Each cook has to make any dish they want. It has to be portioned to feed a family of 4-6. On a budget of only $15. And with only non-perishable food items.

Two things: First, certain items will be exempt from the budget, as pantry stables. Presumably they include salt, pepper, oil, flour, and sugar, but probably some other things. I'll let you know when I get the list. And since my spice cabinet is already quite healthy, this favors me.

Secondly, you can exceed the budget if you double the size of the dish. In other words, if I make a dish that will feed 8-12 people (or a family of 4-6 twice), I can go with a budget of $30. And so on and so forth. That doesn't seem like it helps, but in fact it does, as it opens up possibilities that might not be available for $15.

The problem with using a strictly non-perishable food item ingredient list is, of course, the staples you can't use. Milk. Cheese. Bread. Fresh herbs. Fresh onions. Fresh garlic. Most proteins. Etc., etc.

There are some things we thought of at the bar that would work within the rules, though. For example, Velveeta is a non-perishable cheese that melts nicely. And from what I've been told, I COULD use canned goat milk to make goat cheese. (Not sure about that one.) And of course jarred bacon bits are fair game, even if normal bacon is not. And of course many canned meats (don't know any worth a fuck) and canned fish (several nice possibilities).

[r2cagle]

So... do you have preference of whether to go with an entree or dessert?

Cause, there is a lot of proteins to choose from: tuna fish, canned chicken or turkey, corned beef hash, spam (), canned ham, salmon, oysters, herring, etc.

I think powdered milk is considered a non-perishable, as is coconut milk, and evaporated milk.... not sure about soy or rice.

I can't wait to hear what you come up with.

[MaggieTheCat]

The first thing that came to my mind is a casserole that my mom used to make using chicken, whatever veggies she had on hand, cream of something soup (chicken, mushroom, celery, whatever) and Stovetop stuffing. You could use canned chicken (I actually use it in some applications, I've used it for this dish and it's pretty good) or leave out the meat entirely if you want to use a lot of veggies. Fresh veggies are out, of course, but you could use canned corn, peas, carrots, whatever you like. I usually mix shredded cheddar cheese and milk in with the cream soup to make a sauce, but you could use shredded Velveeta (which would probably work really nice since you would be baking this and the Velveeta would melt nicely) and water or canned evaporated milk. Prepare the stuffing as normal with water and just omit the butter that you would normally add to it. To put it all together, mix the meat (if using any) with whatever veggies you want, pour into a 9x13" baking dish, top with the sauce, then top the whole thing with the stuffing. Bake at 350 for 15-20 minutes until the cheese is melted and everything is heated through. Since all the veggies and everything will be totally cooked, if you use canned veggies, it won't take very long.

I'm sure there are lots of possibilities and you'll get tons of ideas so good luck with whatever you decide to roll with.

[Whiskey]

Corned beef hash in the can is pretty decent. I was going to say meatloaf until I read "nonperishable." Corned beef hashloaf?

[Jester]

So... do you have preference of whether to go with an entree or dessert?

As I've been saying for a long time, I cook. I don't bake.

I think powdered milk is considered a non-perishable, as is coconut milk, and evaporated milk.... not sure about soy or rice.

I think she said the rule of thumb is anything with a shelf life of 2 years or more, so that would be pretty much anything in a can and anything that does not require refrigeration. Probably no frozen stuff either, but I need to clarify that point when I email her.

I can't wait to hear what you come up with.

That makes two of us!

And Maggie, thanks for the stuffing idea....that was an ingredient we had not considered. I DID come up with instant mashed potatoes to use in some way, but Little Red pointed out that they tend to need both milk and butter, both of which are verboten in this.

I like challenges, but not to be able to use the produce section is driving me nuts!

[lupo pazzesco]

Instant mashed potato flakes actually come in a variety of flavors. In fact, I think on a top chef episode one time, a chef used them to make a version of latkes. Or pierogies? Not sure. I just thought it was clever.

[r2cagle]

No.. Idaho Instant Mashed Potatoes come in several different flavors and are add water only, but it is only their flavored varieties that are that way. For that matter, there are muffin and pancake mixes that are add water only.

I saw an episode of Chopped where they had to use canned cherry pie filling. The one chef had put in ginger and I think rice wine vinegar to make a compote that he put over pork loin. The judges raved over the compote. I'm going to try to make my own version soon.

[Parrothead]

Dried lentils. You don't need to soak them, and they are insanely versitle. soup, stews, curries, and so on.

[BookstoreEscapee]

I think powdered milk is considered a non-perishable, as is coconut milk, and evaporated milk.... not sure about soy or rice.

Most soy and rice milks come in shelf-stable cartons, so they should be fair game. They might stretch the budget, though.

Sounds like an interesting challenge.

[AccountingDrone]

And Maggie, thanks for the stuffing idea....that was an ingredient we had not considered. I DID come up with instant mashed potatoes to use in some way, but Little Red pointed out that they tend to need both milk and butter, both of which are verboten in this.

I like challenges, but not to be able to use the produce section is driving me nuts!

I have powdered whole milk, and I have seen canned butter.

I can heartily recommend saratoga farms potato dice, the things actually rehydrate to real decently good potato [tiny] cubes. I bought those, and the diced onions, and asparagus tidbits for shelfstable emergency soup ingredients. I havent gotten around to popping open the cans of either of those yet but the cinnamon apple slices and strawberry slices were freeze dried and infused with crack. It is dangerous how tasty they are for a diabetic .. i want to keep eating them but I know how much they affect my blood glucose!

If you want a sample of the saratoga farms goodies, pm me an address and ill pop some into a tiny tupperoid container and send it off.

[TTAZ]

12 cans Hunts basil, garlic, and oregano tomato sauce $6
1 pkg of McCormick Thick n' Zesty spaghetti sauce mix $1
extra dried basil, dried oregano, garlic powder and black pepper to taste

Combine ingredients in large pot use a small amount of water to rinse out tomato cans into the sauce, simmer on low for a long long time

2 pounds thin spaghetti $2

Since you can't use fresh protein then I recommend either using some nice canned mushrooms, or perhaps experiment with canned oysters. Mushrooms are cheaper though.

So...a couple bucks for canned shrooms and we're at around $11 for a double batch of spaghetti with mushroom sauce.

[Jester]

If you want a sample of the saratoga farms goodies, pm me an address and ill pop some into a tiny tupperoid container and send it off.

I quite believe you're serious. And while I have no idea if such products are available down here, I shall PM you my mailing address.

And thank you. Seriously. That's awfully nice of you.

Hell, such kindness probably just saved a life or two....people I might have beheaded for being an asshole in the next week may only get a death glare instead. Keep up the good work!

[Jester]

12 cans Hunts basil, garlic, and oregano tomato sauce $6
1 pkg of McCormick Thick n' Zesty spaghetti sauce mix $1

So...a couple bucks for canned shrooms and we're at around $11 for a double batch of spaghetti with mushroom sauce.

Thanks for the suggestions, but these are a couple of things I just won't do.

I CAN make spaghetti, even without fresh produce, to my standards and without going over the budget, I believe. I would rather pay a little more for the sauce I like to start with as a base, and make it zesty with my own spices. As for canned mushrooms, I just can't stand them. I have never liked them whatsoever. If they are not fresh, I do not use mushrooms. Personal preference, but that's a couple of bucks I can spend elsewhere....maybe on canned clams, or oysters as you mentioned.

[AccountingDrone]

I quite believe you're serious. And while I have no idea if such products are available down here, I shall PM you my mailing address.

And thank you. Seriously. That's awfully nice of you.

Hell, such kindness probably just saved a life or two....people I might have beheaded for being an asshole in the next week may only get a death glare instead. Keep up the good work!

I'll get the package out tomorrow =)

I'm considering getting a can of the butter for the heck of it ... I usually keep the dried whole milk around, along with powdered whole eggs - I like baked custard and that way I can always smake it =)

[TTAZ]

I CAN make spaghetti, even without fresh produce, to my standards and without going over the budget, I believe. I would rather pay a little more for the sauce I like to start with as a base, and make it zesty with my own spices. As for canned mushrooms, I just can't stand them. I have never liked them whatsoever. If they are not fresh, I do not use mushrooms. Personal preference, but that's a couple of bucks I can spend elsewhere....maybe on canned clams, or oysters as you mentioned.

I hate toadstools full stop, but my preference of Italian sausage isn't viable. The sauce mix is to thicken the sauce more than anything else. Hunt's makes a damn decent quality sauce, it's all natural, no preservatives and is cheaper than the other kinds. They also are the only ones I know doing the basil, garlic, and oregano thing which is great if you are cooking for kids and/or grownups who do not like finding a bunch of herby-things in their sauce. You still need to add spices, just not as many as you do with a plain starter sauce.

I'm sure whatever you come up with will be just as good as your lasagne. I only add this one caution, remember that a "Family of 4-6" usually includes children and you may lose points by not including their preferences as well as yours. Double check on that.