Here it is already the middle of December and I haven't added any food storage recipes yet.  So....here are some recipes for Decembers food storage items, Meat and Vegetables. 

Ok, so there are not a whole lot of veggies that I like but here are several of my favs rolled up into one nice casserole.  BACON, Onions, Bell Peppers and Tater Tots (potatoes are a veggie, right?

Bacon Breakfast Bake
3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded

In a 9×13 casserole dish
add the TATER TOTS, salt and pepper to taste. Bake in a preheated 400 degree oven until TATER TOTS are golden brown.

Remove from oven and set aside.   Lower oven temp to 350.
In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese.  Mix well and set aside.
In a frying pan, fry bacon until crisp, then crumble.  Discard all bacon grease except 1 tablespoon for sautéing the onion and peppers.  In the same fry pan as the bacon, sauté the diced onion and peppers until soft.  Layer the onions and peppers on top of the pre cooked TATER TOTS.  Layer the bacon crumbles on top of the onions and peppers.  Pour the egg and cheese mixture over the bacon layer.
COVER with aluminum foil and bake in a pre heated  350 oven for 45 minutes. UNCOVER and bake for an additional 30 minutes.
Enjoy!!

Since it is close to Christmas, We have a tradition that we started years ago.  We have Mexican food for our Christmas and what would it be without TAMALES?  I love making tamales.  It took me several years to get it right, at least in my humble opinion, so I thought I would pass along my method of making them.  It qualifies because the Pork is meat and the black olives, onions and garlic are veggies....right?

Bob’s Tamales

1  large pork butt roast

2  28oz cans Las Palmas red chili sauce

¾ cup Valentina sauce

4.4lb package Quaker Masa Harina De Maiz

8 oz Morrell Lard

2 Tbsp minced garlic

1 Tbsp minced dried onion

1 Can whole black olives

Corn husks

Remove the bone from the pork butt roast and cut roast into sections to fit in a crock pot.  Add water to just below the top and add minced garlic and onion.  Turn crock pot on high and let cook approximately 6-8 hours until it shreds easily with a fork. 

Remove roast from the crock saving the water.  Put the water into a separate container and save it for making the Masa. 

Shred roast with a fork and then add one and a half cans of Las Palmas red chili sauce and ¾ cup of Valentina sauce over the shredded pork stirring until all the meat is coated.  Put shredded meat back into the crock pot and turn on warm for 4 hours. 

Mix Masa per instructions on the package using the water (heated) the roast was cooked in, lard and the other half can of chili sauce.  Salt to taste.  Masa should be easily spreadable.

Soak corn husks in hot water until pliable then spread masa on husk (smooth side), add meat, one black olive and roll up.

Steam tamales standing on end for 45 minutes then remove to cool.

Enjoy.

Have fun with your food storage

Bob and LouAnn Singer