Freeze Dried Ground Beef is interesting stuff isn't it? The Benefits of Freeze Dried Meat are pretty amazing and the shelf life is 10-15 years if kept in a cool dry place. I cook with it a lot more than I ever thought I would just because it is so convenient and I love developing recipes that people can really use. I had a gal ask me what I do with the ground beef if I wanted to make meatballs or a meatloaf and I wanted to share my simple method for that. I've also got some great tips on How to Use Tomato Powder to make an Instant Marinara sauce with excellent flavor and a 10-15 years shelf life! That's awesome right?! Usually a good marinara takes a long time to develop that flavor. It's especially amazing if you can a make it so delicious your family won't mind eating it any night of the week.
Chef Tess Bakeresse™ Instant Marinara
and Meatballs from Food Storage
2 cup Honeyville Freeze Dried ground Beef
1 cup whole wheat bread crumbs
1/4 cup Honeyville Freeze Dried Onions
1/2 cup Honeyville Whole Egg Powder
1 tsp Chef Tess Romantic Italian Seasoning
1 tsp garlic powder
1/2 cup Honeyville tomato powder
1/4 cup Honeyville freeze dried onions
1/4 cup Honeyville freeze dried bell peppers
1/4 cup Honeyville freeze dried mushrooms
2T Honeyville dehydrated honey
2tsp Chef Tess Romantic Italian Seasoning
1/4 cup Ultra Gel (modified corn starch) available in Honeyville retail stores
To prepare the instant sauce:
Combine the dry ingredients in a half gallon size pot.
said as I strap on my moon-boots and rick-rac embellished pocket protector).
You know what else? This magical marinara sauce is great for long-term food storage, unlike canned sauces. Plus you control all the ingredients! Combine the dry ingredients in a half pint jar with a tightly fitting lid and an oxygen absorber and it is good 10-15 years if kept in a cool dry place. Now that is amazing!
There you go. Make some beautiful meatballs and marinara with your food storage. It's sure to impress your mother-in-law.
Always My Very Best,
Your Friend Chef Tess