underwhelmed in food storage resource guide

8/9/2019 Underwhelmed in Food Storage Resource Guide

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Preparedness ProUNDERwhelmed In Food Storage

Taught by Kellene Bishop

See our daily blog and class schedule atwww.preparednesspro.com

Contact us via e-mail:[email protected] 801-788-4133

Introductions to obtain Easy, Enjoyable Food Storage

Food Storage does not need to be boring, arduous, expensive, or lacking in

appetizing appeal. It does not require any special skills to use or cook. If

you can cook yummy foods at home now, you can cook delicious,

comforting foods in the midst of a crisis.

Food is a central part of any familytheir nutrition, their health, their way

of life, their security blanket, and their enjoyment. None of this has to be

sacrificed in the event of a crisis.

By implementing a few key ideas and strategies relative to your food

storage now, you can survive any crisis effortlessly in the future.

Prepare in comfort or panic in chaos. Its your choice.

There are 10 vital aspects to being prepared for an emergency or a minor everyday crisis. While most

people tend to focus on their food storage, it takes much more skill, physical and mental energy and

strength to address the majority of the other aspects when surviving an emergency than your food needs

do. And yet the majority of individuals think primarily of food when they think emergency preparedness.

This is a shameful waste of your talents and resources on something that can be very affordable, easy and

enjoyable. Proper food storage will strengthen your other aspects of emergency preparedness, so lets

make that part simple for you so you can be better prepared in the other aspects of emergency preparedness.

10 Keys to Emergency Preparedness

Note: This is in order of importance:

1. Spiritual 6. Fuel2. Mental 7. Water3. Physical 8. Food4. Medical 9. Financial5. Clothing and Shelter 10. Communication
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Top 10 Reasons Why People DONT

Want to Bother With Food Storage

1. They dont believe there is really a need for it2. It is too difficult or inconvenient to mentally deal with3. They believe they cant afford it4. They believe they will be able to rely on someone else for their food5. They feel too overwhelmed with the concept of 365 days of meal planning6. They dont have space for it7. They dont know how they will survive without a microwave oven8. They dont know how to prepare food from food storage items9. They think food storage is boring and unappetizing10. They are too busy

Five Aspects of a Successful Food Pantry

1. Selection- Its important that you have in your pantry the EXACT kinds of foods that you and your

family already eat. If lasagna is your favorite dish, then make sure you have all of the fixins for lasagna.

What ever it is, you need to be prepared to not just to fill up their stomachs, but to satisfy their cravings as

well in order to abate your stress in preparing and serving and their stress in eating it. Being forced to eat

foreign, unsatisfying foods creates an unfathomable amount of stress. Dont believe me? Just think of the

last time you tried to feed your 4 year old something that they didnt want. Now imagine your entire family

acting that way.

2- Nutrition- While feeding your family what they like now is critical its not always possible should your

food supplies become interrupted. Quality fruits, vegetables, sources of fiber and vitamins are already hard

to find, in spite of todays advance technologies. Thus anticipating the difficulty in finding them in a

chaotic event is even more realistic. Yes your family will indeed become ill if you havent considered how

to nourish them with appropriate nutrition as opposed to just filling them up. This is why I recommend that

folks familiarize themselves now with quality nutrition in their food. Wheat, sprouts, freeze-dried fruits

and vegetables, and a good source of quality vitamins are actually critical NOW for your family to uselet

alone later when their bodies will be stressed by more physical and mental challenges. The good news is

that this kind of nutrition is economical to bring into the home. So dont delay. Familiarize yourself with

working with wheat, sprouting, and using freeze-dried foods. And put vitamins that will actually be

absorbed into your body in your daily routine now.

3. Acquisition- Acquiring your foods and other preparedness supplies should never require going into debt.

However, many of us go into debt for less vital goods. Take the 30 day challenge and for an entire monthdo not purchase ANYTHING that is non-essential. With the money you save, spend it on that which may

truly be lifesavingyour preparedness supplies. Acquisition can be very CHEAP actually if you

incorporate the use of coupons and keeping an eye out for sales. I have buckets and buckets of necessary

items that I have received for FREE because of the use of coupons. (See more below)

4. Preservation- Once you bring products into your home, you need to make them last as long as possible.

Purchasing freeze-dried products or products with a longer shelf life is a good way to start. But you can

also obtain regular grocery items and have them last a long time in you pantry as well.


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Oxygen, light, heat, and moisture are your enemies when it comes to food preservation. Utilize methods to

eliminate or at least dramatically reduce these offenders against your supplies.

Canning, Foodsaver bags, buckets, oxygen absorbers, Mylar bags with ziplock tops, dehydrating, waxing,

the use of mineral oil, and diatomaceous earth, should be preservation methods that you familiarize

yourself with.

5. Preparation- Be sure to observe your food preparation methods and make sure that you have reliable

options to use in the event of a long-term power outage or a fuel or food shortage. Prepare yourself now

with gidgets and gadgets to prepare your food with such as solar ovens, pressure cookers, butane stoves,

towels or a Wonder Box to retain heat in pots, non-electric hand beater, a hand crank for your Bosch mixer,

a small battery supply for your food processor, etc. Youd be surprised how many kitchens are void of a

manual can opener and a manual bottle cap opener. Take a good look around your environment and be sure

that youve planned for this contingent. Most importantly, use those tools now so that you are familiar with

them.

10 Strategies for Enviable Food Storage

#1. Get your food storage for cheap or FREE!

COUPONINGits probably NOT what you thinkit is. Its come a LONG ways!

i. Nutritious and delicious items such as produce,meats, etc.

ii. Get ALL of your food FREE or very cheap onwhat you already use! Sometimes you even

GET money just for taking something out of the

store.iii. EASYiv. Helps in your financial preparednessv. Warning: Couponing is now SO effective, its

addictive

vi. You can infuse an additional $800 a MONTH into your family budget (ormore!) simply by spending TWO hours a week!!

vii. I use a combination of newspapers ads in Sundays paper and the internet. viii. It gets your kids involved in money management, shopping for deals, and

emergency preparedness. Its like treasure hunting for them (and you.)


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#3. Dont Sacrifice What You Really, Really Enjoy Eating Now

Make sure that your favorite items are in your food storage such as snacks, chocolate, candy,

breads, etc.

Note: the storage of dairy products is a controversial issue. Find out the facts and then decide for

yourself.

YES, you can have REAL cheese!

o Take a whole block or wheel of cheeseo Bring it to room temperatureo Coat it in several thin coats of hot CHEESE wax

(not paraffin) with a combination of dipping fine

boars head brush

o Store HARD CHEESES in a relatively cool, dry place for up to 25 years! It will sharpenwith age, but it will still be heavenly!

o Seehttp://preparednesspro.com/2009/03/27/cheese-wax-will-save-us-all-2/for completedirections and information as well as http://preparednesspro.com/2009/08/19/settling-the-

cheese-wax-controversy/o The top reasons why this doesnt work for people is A) the cheese is too cold, B) they

dont use several thin coats of cheese wax, C) they dont wait a bit in-between coats of

cheese wax, and D) they dont use cheese wax, attempting to save money by using

paraffin wax. E) They dont wax HARD cheeses.

Yes, you can have REAL fresh, whole eggs!

o Coat newly store-bought eggs with warm mineral oil. (A quarter cupwill do approximately 6 dozen eggs. Use gloves on your hands if you

would like.)

o Place them back into the Styrofoam carton they came in. (Styrofoam is best because itwill not absorb the mineral oil like the cardboard containers will.)

o Store in a cool, dry place for up to 12 months. Now you can have fried eggs, hard boiledeggs, poached, etc.

o Seehttp://preparednesspro.com/2009/05/18/preserving-fresh-eggs/for completedirections and information.

Yes, you can have your favorite candy bars

o Simply place them wrapped or unwrapped in a quart-sized Mason jar. Use a Food Saverwith the jar attachment.

o Your jarred candy will last you about 2 to 3 years and better yet, you can keep gettinginto the jar and simply repeat the vacuum pack process each time in a jiffy.

Note: Even though it may be a comfort food now, please DO try to kick the habit

of consuming non-productive, energy and health sapping foods and drinks.

Carbonation deteriorates the much needed calcium in your teeth and bones.

Aspartame turns to formaldehyde at 98 degrees. Caffeine hinders the absorption of

vital nutrients, which you will need the MOST of during a crisis.
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You can pre-make breads, cakes, and cookies and store them properly now, thus conserving

your energy later when youll need it most.

o Make them without eggs, using clear gelatin instead, and they will keep for years! Note: Canning butter, waxing cheese, and preserving eggs is a controversial subject.

Research and decide for yourself.

#4. Embrace Canning!

Canning has needlessly become a lost art but it a way to

ensure that you have what you or your family needs in spite

of long-term electric outages; and it allows you to free up the

room in your freezer for move VITAL thingslike ice

cream.

Protein will be very important to your diet in an emergency

as it will provide much needed energy and nutrition.

Dried meats sometimesjust dont hit thespot when youre

stressed out, and they take additional preparation time.

Drying meats also eliminates the majority of the nutritional

value of meats.

Acquire your meat on sale or at a local slaughterhouse.

All you need is a pressure CANNER and jars with the

appropriate lids. I recommend a canner that has metal

against metal between the lid and the pan.

You can pack the meat in your jars either raw or cooked.

After the canning process they will be completely cooked

and ready to eat, heated or not.

Make sure when canning hamburger, sausage, or ground turkey that you cook it first, makingsure to rinse off the grease before canning.

Seehttp://preparednesspro.com/2009/05/29/yes-

you-can-easily-can-meat/for more information on

canning meats.

You can bottle

BUTTER without

even using a canner!

Use your solar oven

or oven.

Seehttp://preparednesspro.com/2009/06/23/to-bottle-or-not-to-

bottle-butter/for more complete instructions and information

on bottling butter.

(All of these preservation techniques are covered in the Preparedness Pro Pantry Makeover

class. Contact Preparedness Pro for more details.)
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#5. Remember your fruits and veggies

Most food storage supplies are dangerously LOW on fruits and veggies. Disease can easily

break out in a society/community without these items. Your body will actually CRAVE fruits

and veggies in an emergency for this very reason.

Keep in mind that you must learn to THRIVE, not just feel full.Gardening is great to do BUT consider the down

sides of it during an emergency survival situation.

Gardening takes water, time, and most

importantly, a lot of energy (which will be in

short supply during an emergency). Consider

alternatives to assist in conserving these nutritious

food sources such as square foot gardening, in-

home gardening and sprouting. Gardening will

also NOT be viable in the event of a nuclear crisis

due to the long term existence of radioactive fall out.

o Stock up on seeds during the off season when they go on sale. You can grow them orsimply sprout them.

o You can use seeds successfully DECADES after youve purchased them.o Do not store the seeds in cans or jars. Ideally, if you store them in their original paper

packaging and then place them in an open container in a cool, dry place, they will

last the longest.

o When it doubt, sprout it first. Sproutingconfirms that your grains are good.

o You can use seeds from WITHIN the fruitsand veggies you purchase at the store. (sprout

them first indoors to verify they will grow)

o Growing or sprouting your own fruits andvegetables is the SAFEST way to acquirethem.

EnjoyFreeze-dried Fruits and Veggies!

o There is a significant nutritional difference between freeze-dried food anddehydrated food. Dehydrated loses about 90% of its nutrition, whereas there is little

nutritional difference between fresh and freeze-dried.

o They are actually LESS expensive, create less waste, take less time, are cleaner, andare easier to use than fresh produce with EVERY bit of the nutritional value as your

fresh produce.

o My favorite brand of freeze-dried food is those offered by The Wheat Lady andBlueChip Foods, (they are also the makers of Morning Moos.)

o You can reconstitute freeze-dried foods or simply add them to what youre cookingor baking, or even eat them right out of their container.

o Freeze-dried foods make it easy to prepare a meal without all of the prep time andyou dont have to worry about scrubbing the produce clean.

o I dehydrate lemons, and then crush them into a powder. This is WONDERFUL touse in meat, rice, and dessert dishes!


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Sprouting- natures way of provided fresh veggies, even in an emergency

o You can sprout just about any grain, nut, or seed.o When you sprout a grain, it becomes a vegetable, not a

gluten product

o Sprouting increases the nutritional value of the food by500-600%!

o Sprouting has long been used in times of crisis to preventscurvy and other diseases.

o Sprouting takes as few as 4 hours or no longer than 5 days.o (Once youve soaked almonds for only 30

minutes, they have the active enzymes which are

inherent in sprouting.)

#6. Rediscover Powdered Milk

Powdered milk has come a LONG ways since you were tortured with it when you were young.

You can make hard cheese, yogurt, sour cream, cream cheese, buttermilk, and whipped cream

with powdered milk.

Powdered milk is a vital source of vitamins. You will need a little

fat in the milk that youre going to provide to young children. (I

recommend Morning Moos powdered milk alternative)

Powdered milk is undetectable in baked goods

Its not likely that you will have electricity, at least not enough

that you will want to run your refrigerator all the time, so be sure

to select a powdered milk that doesnt require refrigeration in

order to be immediately palatable. (I like Country Fresh, MorningMoos, and Country Cream. I do NOT like Carnation)

I like to use a mixing pitcher for my powdered milk. It aerates it

properly and uses less of my physical energy.

http://preparednesspro.com/2009/04/13/the-virtue-of-powdered-

milk/for more powdered milk information and recipes.

#7 Learn to Store so You Can Ignore

Oxygen is your biggest enemy when it comes to storing food. So ensuring that you can store

your food with a minimal amount of oxygen exposure is ideal. You can use oxygen absorbers,

or bay leaves. (About 5 bay leaves are necessary to use as an oxygen absorber in a #10 can.

Familiarize yourself with a Food Saver- using the bags, the Mason Jar attachment is a

GREAT, easy way to consistently store food.
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Mylar bags are easy to use. You can seal them with a Food

Saver on the heat element portion, or with a curling iron, or with

an iron. Zip lock Mylar bags are also available. (My favorite

source for 1 gallon, 11 x 16 zip lock Mylar bags is

www.fivestarpreparedness.comThey are only $1.50 each, you

can get them with a 1500 cc oxygen absorber for only .75 each)

Oxygen absorbers usually come in 50-1500 ccs. To give you an

idea, the ones you usually see in products is 50 ccs. The ones

you may see at the cannery are 200 ccs. You can obtain 1500

cc absorbers throughwww.fivestarpreparedness.com

Expiration dates are for lawyers, not consumers. (see

http://preparednesspro.com/2009/05/26/the-truth-about-expiration-dates/for more information

on expiration dates)

Use 5 gallon buckets or storage bins to

gather and organize your items. (4 gallonbuckets are available from Five Star

Preparedness for only $1.50 if you mention

this class and pick them up yourself. You

can stack them 6 or 8 high.)

Storing items in vacuum packed or Mason

jars extends their usage significantlyeven

brown rice is good for several years once

vacuum packed in a Mason jar.

Vacuum packing candy, cookies, chocolate chips, brown sugar, raisins, etc will give it a shelf

live of 2 to 5 years! (depending on how you store it)

Use a Brown Sugar Bear to keep your brown sugar soft. (Google brown sugar bear)

Dont overly worry about weevils or other critters in your dry foods. All you have to do is put

the dry food in the solar oven for about 20-30 minutes at 200 degrees and you will have killed

them alland their bacteria. You can also use diatomaceous earth to rid your dry foods of

weevils. (seehttp://www.preparednesspro.com/blog/diatomaceous-earth/for more

information on how this great product is a MUST in your food pantry)

#8. Grow Your Own Herbs

Herbs are very easy for even the worst gardener to grow and

can easily be grown inside.

To dry herbs, simply wash them, then tear them into the

pieces you desire, and then lay them out on a paper towel for

few days. Voila! Youll save yourself hundreds of dollars

on herbs and spices.
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Research the benefits of medicinal teas so that you can grow and dry appropriate herbs.

(Catnip tea is great for colicky babies. Horehound is great for candy making and also great for

cough, colds, and congestions. Etc.)

When you buy the fresh herbs from the grocery store, dont let them go to waste by putting

them in your refrigerator when youre done. Dry them and then store them in a vacuum

packed jar.

Did you know that you can easily grow your own garlic simply by planting a whole garlic

clove in the ground? It will take about 10 months to grow, but highly cost effective and

YUMMY.

Note: the petals of a yellow marigold plant substitute nicely for the highly expensiveherb/spice, saffron. Its GREAT in rice dishes.

#9 Use Alternative Cooking Methods NOW

Waiting until there is a crisis is not the time to begin trying new ways of cooking. The alternative

ways of cooking are so attractive and easy to use, that I use mine all the time without even thinking

about emergency preparedness. For the same reason why other folks buy a fancy grill, a smoker, or

a deep fryer, I have alternative ways of cookingthey are TASTY. Here are my favorite ways of

cooking NOW that I use primarily for taste, texture, convenience and cost.

Pressure Cooking

o Cook just about anything in a pressure cookereven acheesecake!

o Use the same pan to fry, sear, boil, bake, and roast in.o More nutritiouso More fuel efficiento Less heat in your kitcheno Revitalize freezer burned foodo FASTER than a microwavecuts cooking time down to at least quarter to a half

the amount of time.

o Moist and tendereven the toughest of meats.o Less water required.o SAFEo My recommended brand as being THE BEST that will last you through thick

and thin is Kuhn Rikon/Duromatic

oIdiot proof

Note: With the exception of scorching, not having enough liquids in the pot, or filling it up too full, its

pretty hard to mess up what you cook in a pressure cooker.

(My favorite place to obtain these pans from is Home Storage Basics in American Fork. They will even

bring in a size that they may not have on their shelves for you!)

You can get more information on using a pressure cooker through Preparedness Pros Unlock the

Mystery of Pressure Cooking class. See Preparedness Pro for more details.


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Solar Oven

o Use the power of the sun instead of your fuelo More cost effectiveo You can cook anything in a solar oven that you

can in your regular oven. But you cannot fry

anything in it.

o Food doesnt EVER burn or scorcho SAFEo Food has a distinctive taste that can only be

created in a solar oven.

Dutch Oven Keep in mind that if you are planning on relying on a Dutch oven, you

also need to be sure that you have everything on hand for that as well,

including a fireproof base, hot pads, charcoal, lid handler, etc.

(You can get more detailed information for cooking in a solar oven through

Preparedness Pros Solar Oven Success( See Preparedness Pro for details.)

#10 Learn How to Use Wheat

Wheat has a great deal of virtues, primarily to sustain life. Even if you are gluten intolerant you can STILL

have wheat, you simply just need to sprout it. There are alternative grains available to wheat, but they are

significantly more costly (Amaranth, Quinoa, Groats, etc.).

The important thing about wheat, though, is that you cannot just

begin eating and relying on it as a food staple all at once. You must

introduce it to your body slowly and steadily or you could literallyDIE from the excess fiber that your body is not yet used to. You will

get diarrhea and then die from dehydration. (Way too many children

in 3rd world countries actually die from dehydration after being given

high fiber foods from well-intentioned organizations.) Start out by

introducing a serving of wheat daily. Then progress from there.

Wheat Meat!

o You can make all kinds of YUMMY wheat dishes from wheat flour orjust Vital Wheat Gluten (Go towww.PreparednessPro.comand check out

all of the info on wheat meat)

Sprouts!o Once you sprout a grain, its no longer a gluten. It becomes a vegetable and

is SO good for you! Sprouting is SO easy. Check out PreparednessPro.com

for articles on sprouting

o Note: You can sprout just about any seed, whole grain or nut!o Wheat is actually quite good in cookies, noodles, brownies, cakes, and of

course, bread.

(For more information on using your wheat, you can attend one of Preparedness Pros The Wonderful

World of Wheat class. See Preparedness Pro for more details.)
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Kellenes Kick-Butt Wheat Bread (and her famous breadsticks)

6 cups of warm water(How do you know its warm enough or not too hot? If its warm enough

to bathe a baby in without scolding it, then its just fine.)

2 T. Real Salt3 T. of Lecithin Granules (I use the Blue Chip brand)

2/3 C of Vegetable oil (you can use apple sauce as a substitute)

2/3 C Honey

2 T. of Dough Enhancer (You can also use lemon juice as a dough enhancer)

12 to 16 C of wheat flour (I grind my own flour for this recipe each time with my Nutrimill. You can use

white flour if youd like, but you only need to knead the bread about as long)

2 T of Instant Yeast

2 T. Vital Wheat Gluten (Note: ONLY use wheat gluten if your flour is old or a lesser quality wheat. If

youre using fresh ground wheator good quality flour, then you wont need the wheat gluten.)

Place 9 cups of freshly ground flour in the mixing bowl with the dough hook attached. Then add 6 cups ofwarm water. Mix on speed level 1 until youve got a paste consistency. Turn off the machine and add the

yeast, salt, honey, oil, and lecithin granules (and wheat gluten if youre going to use it). Turn machine back

on to speed 1. Begin adding additional cups of flour one cup at a time. As the machine bears down,

increase the speed to 2. Continue adding additional flour until the dough pulls away from the sides of the

bowl. I usually use a total of 15 cups of flour.

Note:Heres the trick. You want to make sure that you do not add too much flour. I like to add just enough

so that the dough starts pulling away and that I can handle the dough. This approach, as well as the

lecithin granules and dough enhancer, is the reason why my bread turns out so soft. Most folks who make

homemade wheat bread add too much flour.

Set your timer and let the Bosch knead the dough for 7 to 8 minutes. Stop the mixer. Add the dough

enhancer. Then let the Bosch knead the dough for another 2 minutes (still on Speed 2) Grease your hands

and then gently remove all of the dough from the bowl and place it on a greased cutting board in an even

rectangular shape. Using a knife, score your dough into 5 evenly spaced sections. Then pinch off each

section, form it into an oblong loaf.

Note:Pinch your bread dough, not tear it. Only score your bread so that you can see the 5 sections. Dont

use the knife to actually cut the sections.

Place the loaf in 4 to 5 greased bread pans or you can use non-stick bread pans, depending on the size of

loaves you desire. (I use 5 non-stick bread pans, but I still spray them with Pam. They should be about

to 2/3 full.

Place the loaves where they will not be blown on by the air conditioning so that they can rise at room

temperature. Cover the pans with saran wrap to keep them moist as they rise. (I spray the saran wrap with

Pam on the sides that will be on top of the bread to prevent the dough from sticking to the wrap.) Let the

dough rise until doubled. This should be approximately 1 inches above the top of the pan.


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When finished rising, place them in a pre-heated 350 degree oven. Bake for 30-40 minutes. When the bread

is finished baking, you will be able to tap it lightly on top and have it sound hollow. Take the pans out

and place them on a cooling rack for about 10 minutes. Then remove the loaves from the pans and cool

sufficiently prior to storing.

Special Note: This recipe makes great rolls as well! As a special little trick when Im hosting a party, I

take the dough and roll them into small breadsticks (about 4 -5 inches long). Then I dip the breadstick

dough into melted butter. Then I place them on a big cookie sheet about an inch apart from each other. I

then sprinkle McCormicks Salad Supreme seasoning generously on top of them and bake at 350 degrees

for 13 to 18 minutes. You will LOVE the taste of these bread sticks!

Delicious Recipes for Everyday or During a Crisis

Chicken Poppy Seed Casserole

1 box of Rice a Roni (or generic brand) of Fried rice, prepare as directed4 chicken breast halves, boneless, skinless, cooked and shredded OR 4 cups of canned chicken,

drained OR you can use Blue Chips Chicken TVP

1 can cream of chicken soup

1 c sour cream (yes, you can use Blue Chips powdered sour cream.

1 sleeve of Ritz crackers, crushed

1 stick butter or margarine, melted

1 tbsp poppy seeds

Layer the bottom of the large casserole dish with the rice mixture.

In a separate bowl, mix together the chicken, soup, and sour cream.

Place the chicken mixture over the rice mixture in the casserole dishMix together the crushed Ritz crackers and the butter. Top the casserole with this mixture.

Sprinkle poppy seeds on top.

Bake at 350degrees for 20 minutes or until dish is hot and bubbly.

(Note, I like to add a handful of freeze dried broccoli or spinach to this recipe as well. I sometimes add

sprouts too.)

10 Minute Soup

1 pound of ground beef, browned and drained

2 cans of regular sized Italian stewed tomatoes

2 cans of beef broth

1 can of mixed vegetables. (I dont know why exactly, but I prefer the Veg-All brand)

1 cup of mini, dry noodles

Heat beef, tomatoes, vegetables, and beef broth and bring to a boil. Once boiling, add the noodles and cook

for about 10 minutes. Having some yummy bread to dip in the broth is a great idea. Enjoy!


14/19



Frito Pie

Line the bottom of a casserole dish with Fritos (not flavored in any particular manner). The

depth of the Fritos should be about an inch. Top the Fritos completely with your favorite brand

of chili con carne. (Usually about 2 cans) Top with grated cheddar cheese. Bake in the oven at

350 degrees until cheese is bubbling (about 20 to 30 minutes.) YUMMY! (I like to serve this up with a

sprouted salad to make sure that Ive got a lot of nutrition in the meal as well.)

Spam Fried Rice

This recipe is an ideal use of Spam, the meat that seems to store as long as a Twinkie; and its an easy

dump kind of recipe. If you elect to make it as a non-food storage meal, you can use 8 to 10 ounces of

boneless pork chops and add a couple of stalks of sliced green onions (white and green portion) and use

frozen or freeze-dried peas instead.

As a food-storage meal, you can also substitute the Spam for canned chicken or canned baby shrimp too if

you prefer.

1 12 oz can of Spam, cut into small square pieces

2 teaspoons of olive oil

1 package (6.2 oz.) of Rice-A-Roni (Fried Rice flavor)

2 cups of water

1 SMALL can of peas- drained (If you add a full sized can of peas, the peas overwhelm the recipe)

Soy sauce for serving (optional)

Place the oil in a large skillet or Dutch oven. And heat it over medium-high heat. Add the Spam pieces and

cook, stirring until the Spam is browned a bit (2-3 minutes).

Add the Rice-a-Roni including the seasoning contents. Pour in 2 cups of water and stir to loosen the brown

bits from the bottom of the pan. Let the mixture come to a boil then reduce heat to medium-low and cover.

Let simmer for 15 minutes. Add the peas and warm a bit longer, 3-5 minutes. Serve at once with soy sauce

as desired.

Fuel conservation note: If you merely heat up the pan enough to bring the water to boiling, youneednt continue to cook it on your fuel source. You can merely let the dish set for a while (about 30 45

minutes) and let it naturally absorb the water. The Spam is safe to eat whether its heated or not.


15/19



Southern Chicken and Wild Rice Casserole

This recipe is a very, very simple Open, dump, and mix one.

4 cups of canned chicken, drained

1 package (6 ounces) of Uncle Bens Long Grain and Wild Rice Original Recipe

1 can of cream of celery soup

2/3 cup of Miracle Whip (dont substitute a different mayonnaise)

1 can (8 oz) of diced water chestnuts, drained (I like to chop mine a bit smaller than they come in the

diced can)

1 2 oz jar of sliced pimento peppers (diced is fine also)

1 can of French cut green beans, drained

1 cups of chicken broth OR water

2 Tablespoons of pre-grated Parmesan cheese (yes, the stuff in the green can is just fine.)

Combine all of the ingredients in a mixing bowl and mix well with a spoon. Transfer to a Dutch oven or a

pre-greased baking dish if youre cooking in a solar oven. Top the dish with the Parmesan Cheese. If using

a solar oven, be sure to cover the dish with foil or a dark towel. If using the Dutch oven, simply put on thelid. Bake at 400 degrees for 25 to 30 minutes until its bubbling and the rice has cooked. Let cool about 5

minutes and then serve.

Chocolate Chocolate Molten Chocolate Cake

(Because you can never have too much chocolate)

This is nothing short of pure comfort food. It reminds me of some great molten chocolate cake recipes Ive

had. You can make this recipe in a 4 to 6 quart electric slow cooker just as easily. If you do, cook onhigh for 3 hours or low for 6 to 7 hours. This is great with some vanilla ice cream as well!

1 pkg. of plain devils food cake mix

1 pkg. of milk chocolate or chocolate instant pudding mix (3.9 ounces)

2 cups of sour cream

4 large eggs or 4 large egg equivalents

cup of vegetable oil

2 teaspoons of vanilla extract

1 small pkg. of semi-sweet chocolate chips.

Mix all of the ingredients together in a bowl except the chips and vanilla until well blended (about 2

minutes). Fold in the chips and extract. Then transfer to a low heated Dutch Oven (about 200 degrees) or

place in an appropriate pan in your solar oven. Both forms of cooking will take about 4 hours. Serve warm.

Note: You can also cook this in a crock pot or even the oven at a low 250 degrees


16/19



Cincinnati Style Chili

This chili dish is actually served on top of cooked spaghetti. It is often served with black beans

instead of beef, and is usually accompanied by shredded cheddar cheese on top. If you dont have

real cheese on hand, you can also use Velveeta on top for serving.

1 can of canned beef (about 16 ounces)

1 tablespoon of granulated onion

2 tablespoons of minced garlic

2 cans of diced tomatoes. (You can use stewed tomatoes as well)

1 8 oz. can of tomato sauce

1 cup of water

2 tablespoons of chili powder

1 tablespoon of unsweetened cocoa powder

teaspoon of ground cinnamon

teaspoon of ground allspice

8 oz. of cooked and drained spaghetti

Sautee the beef, onion, and garlic in your intended cooking pan (pressure cooker or Dutch oven). Cook

until the beef is heated through, stirring with a wooden spoon, breaking up the lumps (about 4-5 minutes).

Add the tomatoes and their liquid, water, tomato sauce, chili powder, cocoa, and all spice.

Note:If youre cooking this in a Dutch oven, simply cook it low and slow for about 8 hours stirring

occasionally.

Note:If youre cooking this in a pressure cooker, cover and bring the pressure cooker to low pressure.

Cook for about 30 minutes for maximum flavor. You can use the quick release method when the time is up.

Top the spaghetti with your cooked mixture and enjoy!

Blueberry Dump Cake

The name says it all. This is easy!

2 cans of blueberry pie filling

1 box of yellow cake mix (18.25 ounces)

8-12 tablespoons of butter or margarine

Simply dump the blueberry pie filling in your baking dish or Dutch oven. Mix the melted butter together

with the cake mix, spoon on top of the blueberry pie filling. Bake at 350 degrees for 35-45 minutes until

light golden brown on top.

If you have a way to make ice cream, this is a yummy dish served warm with some vanilla ice cream on

top.


17/19



French Toast Casserole

12 cups cubed bread

10 eggs beaten

2 1/2 cups milk

1/2 cup butter melted

1/4 cup sugar mixed with 2 T. cinnamon

Mix together eggs, milk and melted butter.

Place half of bread in a casserole pan. Pour half of the sugar/cinnamon mixture. Pour half of egg mixture.

Repeat. Bake at 325 degrees for 35-40 minutes

Buttermilk Syrup

1 stick butter

1/2 cup buttermilk

1 cup sugar.

Bring to boil add:

1 tsp vanilla

1/2 tsp baking soda

Note: Can also serve casserole with pureed raspberries with the syrup...Yum

Cowboy Coffee Cake

2 1/2 cup sifted flour

2 cup brown sugar

1/2 tsp salt

2/3 cup shortening

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup milk

2 eggs

Mix flour, sugar, salt and shortening. Reserve 1/2 cup. Add dry ingredients, then milk and eggs. Pour in

pan sprayed with cooking spray. Bake at 350 degrees for 25-30 minutes.


18/19



Hash brown Bake

1 packet hidden valley ranch

1 1/4 cup milk

3 oz cream cheese

6 cups hash browns

1/2 cup bacon chopped

1/2 cup cheddar cheese

Combine ranch mix, milk, cream cheese, and bacon in a blender. Pour over hash browns. Top with cheese.

Cook at 350 degrees for 35 minutes.

Big B Muffins

2 cups Bran Buds cereal

2 cups boiling water

1 cup shortening2 1/2 cup sugar

4 eggs

1 quart buttermilk

5 cups flour

5 tsp baking soda1 1/2 tsp. salt

3 cups crushed Bran Flakes

Mix bran buds with boiling water. Cool, set aside. Cream shortening and sugar. Add eggs and milk. Add

buds mixtures. Add flour, soda, and salt. Mix in bran flakes. Put in airtight container and store in

refrigerator for up to one week. Bake in greased muffin pans at 375 degrees for 20 minutes.

Makes 5 dozen.

Tip: I like to add just a touch of honey and cinnamon to this recipe for extra goodness.

Quick Quiche

1 lb hot sausage, cooked and drained.

1 lb pepper jack cheese, grated

1 pint small curd cottage cheese

1 tsp salt

1/2 cup butter

1 7oz. can chopped green chilies

10 eggs

1 tsp. baking powder

1/2 cup flour

Grate cheese and place at bottom of dish. Top with chilies, then sausage. In food processor, combine

remaining ingredients. Pour over sausage. Cook 15 minutes at 400 degrees, then reduce heat to 325

degrees and cook for 30-35 more minutes.


19/19


di b d i ith t itt i i b th th d 19

Blueberry Buckle

Topping:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup butter

Recipe:

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 cup sugar

1 egg

1 tsp vanilla

3/4 cup milk

1-2 cups blueberries

1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.2. Make the streusel topping: Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in 1/4

cup butter or margarine; topping mixture will be crumbly. Set aside.

3. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar,and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and

salt; add alternately with the milk to the creamed mixture, beating well after each addition.

4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter bytablespoons. Cover with streusel topping.

5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Removepan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners'

sugar.

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