Announcement

Collapse
No announcement yet.

storage recipes for beginners

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    storage recipes for beginners

    As soon as I started putting food in storage in earnest I started searching for recipes to use them. Here are some ideas for using the very limited foods in a rack-bottom basic storage plan. If they seem a bit austere, they are; but remember, they are to keep you from starving. You will add to your storage as finances allow to expand your food horizons.

    BASIC BREAKFASTS

    OATMEAL (for one)
    1/3 cup oatmeal
    1 cup water
    salt to taste
    Combine, and bring to a boil. Stir, cover and remove from heat to thicken to taste.
    The time boiling depends on the cut of the oatmeal (check your package).

    CRUNCHY OATS (A very bare-bones recipe for those who prefer cold cereal.)
    1 1/2 c quick oats
    1/4 c oil or melted fat
    1/4 c sugar (packed brown tastes better if you happened to store some)
    1/4 cup water
    1/8 tsp salt
    Mix fat, water, sugar and salt, heating to melt in fat if needed. Mix in oatmeal and spread on a well greased cookie sheet. Bake at 300 degrees for 30 min. stirring every 10 min to toast lightly. Cool. If you scrounge up or have any extras stored (raisins keep 10 years), add after cooling.

    CORNMEAL MUSH (This is amazingly tasty for something with such a plain name.)
    3 cups water
    1 1/2 teaspoon salt
    1 cups cornmeal (ground dent corn)
    1 more cup cold water
    Mix meal and 1 cup of cold water. Bring remaining 3 cups water and salt to a boil. Gradually mix meal and water mixture into the boiling water, stirring constantly. Boil until thick. Cover, lower heat, and cook 10 min or more. Serve as a cereal, or pour into a loaf pan and chill for slices, or pour into cupcake tins for little cakes. Chill.
    When the chilled mush is firm, turn out of the pan, slice 1/4 inch thick, roll in some flour, then pan fry in hot fat.

    BROWNED SUGAR SYRUP
    1 cup sugar, divided
    1/2 cup water
    dash of salt
    1 teaspoon shortening
    4 teaspoons white flour
    1/2 cup hot water
    Measure 1/4 cup sugar, salt and flour into a small bowl. Stir in 1/2 cup water until lump-free. Drop in shortening and set aside. Sprinkle 3/4 cup sugar evenly in bottom of a silver pan (so you can see it change color). Heat it slowly over med-high heat. As sugar melts, gently push dry sugar to center of syrup. When syrup is apple juice-colored (about
    338
    Tags: None
  • #2
    Thanks that is keeper

    Comment

    • #3
      Thanks KD!!

      I found this site to be very helpful too:

      Preptember™ Food Storage Recipes
      http://beprepared.com/recipes.asp_Q_ai_E_1_A_c2r_E_tn_A_name_E_Recipes
      Since food storage is an essential part of any emergency preparedness plan, it’s important to help your family feel comfortable with eating items from your food storage—before an emergency hits. If you “eat what you store, and store what you eat,” your family will have a sense of security and normalcy if a disaster strikes. Making food storage recipes for your weekly meals now will help your family to get familiar with food storage and will also help them understand that food storage doesn’t just mean MREs, wheat, and dry alphabet soup mix. You can make many of your family favorites from food storage. Here are some food storage recipes that you can add into your weekly meal rotations. These recipes are quick, easy, and tasty! In honor of Preptember™ we cooked up some Prepper’s Pie Prepper’s Pie 1 Tbsp. Clarified Butter or Olive Oil ½ C Dehydrated Onion ½ C Dehydrated or Freeze Dried Carrot 1 ½ C  Super Sweet Freeze-Dried Corn 1 C Freeze-Dried Green Beans (or black beans, pinto beans, or peas; whatever sort of legume you want to throw in there) 1 ½ C  Freeze-Dried Roast Beef Steak Dices (or freeze-dried ground beef, Beef Crumbles, Beef TVP, or Freeze-Dried Cooked Roast Beef) 4 C Instant Mashed Potatoes (or more if you like a thicker layer of potatoes) 1-1 ½ C  Beef Gravy Directions Rehydrate onion, carrot, corn, beans, beef, and mashed potatoes according to directions on the can. Sauté onion in melted clarified butter until golden and clear or slightly browned (don’t have to sauté them too long or else they will become soggy). Add all ingredients BUT the mashed potatoes in a rectangle shallow glass pan. Mix ingredients together by hand so that the distribution of items is even. Bake covered at 300°F for about 30 minutes. Remove from oven and spread the potatoes evenly over top. Return to bake uncovered for about 20 minutes. If potatoes are not golden on the peaks, top broil for a minute or two. Variation: Keep the gravy out of the casserole until everything has cooked, then spoon it over the top of the potatoes, or right onto the plate and place the serving of casserole on top. Like the Prepper’s Pie and want some more food storage recipes to try? Check out some more food storage breakfast, dinner, sides, and dessert recipes below. Breakfast Cinnamon Apple Oatmeal Bars Ham and Cheese Pop-Ups Dinner Easy Hearty Beef Stew Pecan Chicken Casserole Sides Food Storage Pasta Primavera Bake Beans Western Style Recipe Dessert Raspberry Crisp Banana Oat Crumb Cake These are just a few recipes to get you started. Check out the rest of our food storage recipes on our Recipes page.
      "It's a trap!!!!" -- Admiral Ackbar

      Comment

      • #4
        I wanted to reply to this one to bring it back to the top for all the new people that have shown up. It's a really good idea to have some simple recipes around just in case. Nothing like sitting and staring at a five gallon bucket full of wheat with no idea what to do with it other than making bread.... This would also be an excellent thread to add to. The only thing I would add right now is that a teaspoon full of cinnamon can add a LOT to the flavor of oatmeal. Also, I don't mix the oatmeal into the boiling water, I do it the other way around. I put the regular oats into a bowl, about one cup full, then add boiling water. I stir it thoroughly, walk away, and come back in about five minutes or so and eat it. I usually add a bit of cinnamon and some honey, but those are optional. A dash of salt probably helps too, but I've eaten it without the salt and it tastes fine. If you're feeling really extravagant, a spoonful of butter adds to the flavor too. Whip up some fry bread, or pancakes, and you've got a real meal here.

        Comment

        • #5
          Cool, thanks! I've experimented with tortillas in different ways b/c flat breads of sorts may b the only option at some point to b cooked in a skillet over an open fire. I've used a tortilla press to try to get em as thin as possible, but sticking can present a problem. My best success has come with using gallon ziplock type smooth freezer bags that I've cut the zipper and sides out. It works a lot better and doesnt stick as much as Saran or cling if ya wanna get em really thin. I wash and use the same bag over and over again. I like adding herbs like cilantro and rosemary for variety. Anybody have any cool and tasty variations on tortillas or other flatbreads.

          Comment

          • #6
            One of my kids' favorite meals
            Hamburgar soup

            1 pint jar cooked hamburgar with liquid or (1 pound uncooked hamburgar, crumbled)
            1 can diced tomatoes with liquid
            1 can corn, drained
            1 can peas, drained
            1 or 2 cans green beans, drained
            1/4 - 1/3 cup sliced dried carrots
            1/4 - 1/3 cup cubed dried potatoes
            1/8 - 1/4 cup dreid onion
            2 - 3 quarts water
            about 4 - 6 beef bullion cubes

            put everything in a pot simmer 30-40 mins. or till dried vegies are soft. salt and prpper to taste.
            the reason to drain most of the vegies, is they are way too salty.
            " Please excuse all my spelling and !?,;. errors. I wuz publik skoold. "

            Comment

            • #7
              that hamburger soup sounds great! now im hungry for it....off to the kitchen I go!

              Comment

              • #8
                OK got a few more thing to try, lol the kids are gona love it.

                Comment

                Previous template Next
                Working...
                X