Have a good recipe?

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Anybody want to share a recipe for preparedness cooking, using things like beans, rice, wheat, hone, etc. etc. Following is one I just made up, for those who like 'full flavored' food. Ingredients only since you probably will know how to put it together:

2# Beans (Northern or Navy) 1# Ground meat (I used Elk) 1 quart home canned tomato sauce, about 4-6 qts water 6 medium onions 3 medium carrots 2 cloves garlic 1 tbl salt 12 beef bullion cubes 1 tbl cummin 1/4 cup jalepeno peppers

Cook for about 2 hours. Robust flavor, sticks to the bones kind of meal.

-- Rod Beary (rbeary2327@aol.com), October 09, 1998


Don't forget to put into your store of goods spices such as garlic powder, packaged gravies, etc. It's no fun eating plain rice and pasta. Since fresh meat may not be had, purchase cans of SPAM and canned meats. It's going to be tough for many who are not use to cooking because they eat out all the time. I suggest purchasing a good cookbook and start practicing now.

-- Bardou (bardou@baloney.com), October 09, 1998.

White bread, crunchy peanut butter, jelly. Spread ingredients with knife. Eat. Clean knife.

See Karen, only 3 ingredients.

Crack open eggs over no stickum frying pan. Apply heat. Eat eggs, clean pot, throw away eggshells.

Even easier, only two ingredients. And you even don't have to clean the eggshells. 8<)

Alternative: Ask assistant female type parental unit to make supper. Go outside, cut firewood.. Clean saw. Bring firewood inside Eat supper in warm house. Clean associated dishes. Put away dishes.

-- Robert A. Cook, P.E. (Kennesaw, GA) (cook.r@csaatl.com), October 09, 1998.

Better idea if traveling in vehicle, or have vehicle in driveway.

Put can of soup on dashboard. Park in sunshine. Wait. Open can of soup with pocketknife. Eat soup. Throw away or recycle can.

-- Robert A. Cook, P.E. (Kennesaw, GA) (cook.r@csaatl.com), October 09, 1998.


I've eaten better than you're talking about on backpacking trips. If you want to learn how to boil water let me know, I may have assumed too much when I printed out the ingredients for the bean soup.


-- Rod Beary (rbeary2327@aol.com), October 09, 1998.

Pre-marriage Deedah recipe for lazy single males

Apply tin foil to pan, add fish sticks and french fries. Bake. Remove from oven, apply tartar sauce and ketchup to same. Eat with fingers. Ball up tin foil and toss. Place pan back in cupboard.

-- Uncle Deedah (oncebitten@twiceshy.com), October 09, 1998.

Rod - Thanks for the recipe. Sounds a bit like what my wife calls "Ranch Stew" - the kids aren't big fans (they will be, come '00), but my wife and I love it, especially as the weather turns wintery.

I do miss Elk meat. My Dad was an excellent hunter and we used to have Elk steaks, backstrap, and other tasty treats when I was growing up. Mmmmm... memories...

-- Mac (sneak@lurk.com), October 09, 1998.

I've talked about this before, but it's been awhile, so here goes:

Dinty Moore Stew (shelf life- 5 years) Can of Corn, Green Beans, Peas, etc. (shelf life- 2-3 years) Add Tomato Paste, Picante Sauce, or seasoning if desired Heat and Eat (even Robert can do this!)

Can of Tuna (shelf life- 4-6 years) Can of Cream of Mushroom Soup (shelf life- 2 years- usually has date) Heat and serve over bread, pasta, or rice

Can of Ragu (shelf life- about 2 years- has expiration date on it) Spaghetti Boil spaghetti 8-9 minutes and drain, heat Ragu and mix together.

These are really simple ideas of what you can make with the canned goods you are storing. There are many more, but you get the idea. If water and propane/wood are precious commodities in 2000, anything quick and easy will be preferred.

-- Gayla Dunbar (privacy@please.com), October 10, 1998.

As someone interested in culinary excitement beyond just consuming what is needed to stay alive.... imagination will go a long way.

If you are inclined to more exotic food, try storing s few (admittedly, more expensive) cans of items such as Thai Ginger Soup or Coconut Milk. Have some cans of waterchestnuts, baby corn, bamboo shoots, druied shitake mushrooms. When you get a yen for something more adventurous than Ranchers Stew, mix your long-term-storage rice with a can of spicy Thai Ginger soup for a fabulous quick pungent stew. It also can zap TVP into life.

Go to your local health food store or Asian market for dried seaweeds also. Sounds "gross" to some, but can be used a variety of ways to add a unique flavor and a multitude of minerals and nutrition. It comes packaged dry and lasts for ages.

The health food store is also a wonderful resource for many unique seasonings.

-- Sara Nealy (keithn@ptd.net), October 10, 1998.

Sara -- Great suggestions! In fact, we already have some of that Thai Ginger Soup on our shelves!! We're vegetarians so have been frequenting health food stores for years. We went to the Asian market the other day and found _much lower prices_ on seaweed, sundried tomatoes, dried mushrooms, and aseptic tofu. I expect their prices on rice are much lower too. Got 200 teabags of Green Tea for $1.60. Worth checking out!!

-- Libby Alexander (libbyalex@aol.com), October 10, 1998.

Sara, Libby, Karen (if you see this),

I think we have a classic split here between those who "live to eat" and those (more practical) of us who "eat to live."

As the official "water heater" rep of the "y2k easy cooking and heating school " (YECHS), may I recommend the following culinary delights (deletes ?):

never been in favor of Dinty Moore, prefer the Campbell's chunky soups, but they stopped carrying the 16 oz. cans, so I switched to the "healthy choice" soups. (They've got about 15-20 varieties, veggie through beef and potatoe, in small and regular sizes.) Any of the canned lasgna/pasta/Italian stuff is okay, but it does all start tasting the same: each has a different shape noodel in the same tomato sauce with a little meat.

Canned tameles, pork & beans, chile, chile con carne, Chines food etc. are also okay, and should not be ignored.

(And all of the above can be solar-heated in an hour or so on the dashboard. 8<))

-- Robert A. Cook, P.E. (Kennesaw, GA) (cook.r@csaatl.com), October 10, 1998.

Good for you, Robert, for naming that classic split. In the tradition of those who eat to live, I'll offer two of my brother's recipes.

Can of creamed corn over a baked potato (put potato in coals of fire if not cooking in conventional oven).

Can of baked beans over a baked potato.

Could also substitute other things for potato I guess. Could also use canned potatoes in place of baked potato.

How's that for YECHS graduates?! 8-)

-- Libby Alexander (libbyalex@aol.com), October 10, 1998.

This thread reminded me of a funny story. My 14 yr. old son, Troy, went on an Outward Bound survival training course in the mountains of British Columbia, Canada. He came home RAVING about a particular meal they had made over the campfire, and insisted that we purchase the ingredients and let him make it for us.

As we ate dinner that night, trying bravely to swallow the concoction of rice and tomatoe paste that he'd set before us, Troy learned a very valuable lesson: When you're tired, cold, and hungry, ANYTHING will taste delicious!!!

-- Sheila (sross@bconnex.net), October 10, 1998.

Most communities have LDS (Mormon) bookstores. There are lots of food storage and recipe books for reasonable prices. The Mormons are way ahead of most of us when it comes to emergency preparedness and several of these books may save you money since they often point out mistakes they made as well as other pitfalls to avoid.

-- Scott H (SDHaus@msn.com), October 15, 1998.

I can't take the credit for this-I got it off a spam web site. Don't read this if you don't have a sense of humor: CHICKEN A LA' ORANGE 1 box macaroni and cheese (prepared) 1 can SPAM 1 Cup of prepared Tang Simmer chunked SPAM in the Tang until tender. Serve warm over macaroni.

-- madeline (runner@bcpl.net), October 15, 1998.

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