Food Storage from The Ready Store

updated 10/10/14

Recipes from the Galley - Side Dishes / Snacks

Black Bean Salad
  1  Can Black beans
  1  Can Corn
1/2 C finely chopped red onion
  1  Large tomato or 2 Roma
  2 Tbsp olive oil
  4 Tbsp Balsamic vinegar 

Pour black beans and corn into a strainer to drain liquid then place into a large bowl.  Add diced onion and tomato  then gently stir in olive oil and balsamic vinegar. 

Serve chilled
(note: I usually chill cans before hand when I know I'm going to be making this dish so it can be served immediately.) 
"Add to" Salsa
1/2  jar salsa
  1  Avocado
  1  Tomato
Bag of Chips

Dice tomato and avocado and add in a bowl with salsa.
Adding fresh avocado and tomato is a simple way to liven up any jar of store bought salsa.    
Orange Candied Yams (pressure cooker)
  3  yams
  1  C fresh orange juice 
      (=3 oranges)
  2 Tbsp butter
  1 tsp grated orange rind
1/4 C real maple syrup 
1/2 C raisins

Peel yams and cut lengthwise then in half.  Place in pressure cooker with orange juice, rind, maple syrup and butter.  Close lid, bring to pressure and cook for 8 minutes.  Remove yams from cooker, add raisins and a pinch of salt to remaining liquid and simmer until thickened. Pour over yams and serve.

Cast Iron Cornbread

2 cups Bisquick

1 cup cornmeal

1 egg

4 oz non fat dry milk

2 Tbsp maple syrup

1 Tbsp oil or bacon grease

6 oz water

In a cup break egg and combine with milk powder, maple syrup and water.

Combine Bisquick, cornmeal and pinch of salt in a bowl and slowly stir in milk. 

Heat cast iron pan and lid seperately.  Add oil into pan and heat.  Pour in batter and cover with the heated lid.  Reduce heat to low and cook for 45 minutes.  (Note:Don't be tempted to lift the lid and peek) Check at 45 minutes.  The cornbread should be cooked but will still a bit wet on the top.  To brown the top increase heat and flip the whole pot over and cook for 1-2 minutes. 


Follow instructions above for Cast Iron Cornbread to make the batter but you will also need:


1/2 lb pork sausage

1 med onion

1/4 tsp salt

1/4 tsp pepper


In a frying pan cook and brown sausage then add salt and pepper.   Add chopped onion to sausage and cook 5 minutes before removing from heat.  Drain excess oil saving 1 Tbsp. 

(note: Do not completely cook onion in the pan or it will be mushy after baking.)


Heat cast iron pan and lid seperately.  Add Tbsp oil into pan and heat.


Reduce heat on pan to low.  Pour in 2/3 of the cornbread batter then add cooked sausage and onion.  Pour the remaining batter over top and use a spoon to spread batter and evenly cover sausage mix. 


Cover pan with heated lid. Note: Do not be tempted to lift the lid and peak or it will change you cook time.


Check at 45 minutes by poking with a fork.  The cornbread should be cooked but still a bit wet on the top.  To brown top of the cornbread increase heat and flip whole pot over and cook for 1-2 minutes.