1 cup cooked, mashed pinto beans
½ cup sugar
1 cup evaporated milk
2 eggs
½ cup coconut
2 teaspoons vanilla
Mix all together and pour into a 9” pie crust. Bake in a medium oven (350 degrees) for about 45 minutes. Let cool and top with whipped cream if desired.
Substitutions:
¾ cup of dry instant milk + one cup of water = 1 cup evaporated milk
2 tablespoons of dehydrated eggs + 2 ½ tablespoons of water = 1 whole egg
¾ cup of honey + ¼ cup of flour = 1 cup of sugar
1 ½ cups of corn syrup minus ¼ cup of liquid (water or milk) = 1 cup of sugar
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
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