The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)
These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".
Recipes with Barley
Southwestern Chicken or Turkey Barley Soup [EXPANDED]
From Emergency Food in a Nutshell
6 cups water
1/3 cup pearled barley
2 Tbsp. dried minced onion
2 tsp. chicken bouillon
1 (15-oz.) can tomato dices, undrained
1 (15-oz.) can tomato sauce
1 (15-oz.) can corn, drained
1 (4-oz.) can diced green chilies, drained
1 Tbsp. chili powder
1/2 tsp. cumin powder
1/8 tsp. garlic powder
1 (10-oz.) can chicken or turkey, drained Bring first 4 ingredients to boil, then simmer until barley is tender about 45-55 minutes. Add the rest of ingredients, except chicken or turkey, and simmer 10 minutes until flavors are blended. Add meat and heat through.
Serves 6-8.
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