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 Pasta
Chicken Noodle Salad [EXPANDED]
From Emergency Food in a Nutshell
1 cup macaroni, cooked and cooled (makes 2
cups)
1 Tbsp. dried celery, hydrated
1 Tbsp. dried minced onion
1 (11-oz.) can mandarin oranges, drained
1 (10-oz.) can chicken chunks, drained
1 (20-oz.) can pineapple chunks, drained,
reserving 1/4 cup juice
2 cups seedless grapes (optional)
Dressing:
2 Tbsp. brown sugar, packed
1/4 cup reserved pineapple juice
2 Tbsp. vinegar
1 Tbsp. oil
Mix dressing ingredients together. Toss salad
ingredients together. Pour dressing over
salad and toss. Chill for 2 hours. Toss salad
again and serve. Serves 5-6.
Rich Italian Mushroom Sauce and Pasta (Expanded)
From Emergency Food in a Nutshell
2 (12-oz.) cans evaporated milk
1/4 cup flour
2 (4-oz.) cans sliced mushrooms, undrained
1/2 tsp. chicken bouillon
7 May 2005
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1/2 tsp. thyme
1/2 tsp. salt
1 tsp. dried minced garlic
6 cups ribbon or other noodles, cooked
Stir together a little evaporated milk and the
flour until lumps are gone. Stir in remaining
milk and add rest of ingredients. Bring to boil
over medium heat, stirring constantly.
Simmer 1 minute. Serve over noodles.
Serves 4-6. Preparation time = 25 minutes.
Creamy Chicken and Green Beans (Expanded)
From Emergency Food in a Nutshell,
modified by the BYU Food QA Lab
1 (10-oz.) can cream of chicken soup
1/2 cup powdered milk
1/2 tsp. thyme
1 (15-oz.) can green beans, drained
1 (10-oz.) can chicken or turkey
Additional seasonings (optional)
In saucepan blend soup, milk, and thyme. Stir
in beans. Gently stir in chicken and heat
through. Season to taste with additional
seasonings (salt, pepper, garlic salt, or Italian
seasoning: combination of marjoram, thyme,
rosemary, savory, sage, oregano, and basil).
Serve over mashed potatoes or hot noodles.
Serves 4-5.
Tuna and Noodle Casserole (Expanded)
8 oz. noodles
1 can tuna
1 can cream of chicken soup
1/2 cup miracle whip or salad dressing
2/3 cup milk (2 Tbsp. powdered milk + 2/3
cup water)
1 tsp. parsley
1/2 tsp garlic powder
1/2 tsp. celery sliced
1/2 tsp. salt
1/2 tsp. pepper
Buttered bread crumbs
Cook noodles in 4 cups boiling water. Rinse
and drain. Arrange noodles and tuna fish in
layers in casserole. Combine soup and milk;
pour over noodles and fish. Top with buttered
crumbs and a dash of paprika. Bake at 375
ºF for about 25 minutes or until browned.
Makes about 6 1-cup servings.
Mexican Bean Sauce with Fettuccine (Expanded)
Revised from Emergency Food in a Nutshell
1 3/4 cups any dry beans, soaked and
cooked OR
1 (15-oz.) can any beans, drained
1 (15-oz.) can stewed tomatoes, undrained
1 (15-oz.) can diced tomatoes, undrained
1/2 (4-oz.) can chopped green chiles
1/2 cup dried minced onion
1/2 tsp. sugar
1 tsp. dried minced garlic
1/2 tsp. chili powder
1/4 tsp. oregano
1/2 tsp. dried cilantro (optional)
4 cups hot cooked fettuccine (cooked with
salt)
Combine all ingredients except beans in
saucepan and simmer 15 minutes, stirring
occasionally. Mash beans slightly, and stir
into tomato mixture. Bring to boil and serve
over hot cooked fettuccine.
Macaroni Skillet (Fresh)
From Eating Off the Grid
2 cups elbow macaroni, uncooked
1 medium onion, chopped
3 Tbsp. shortening
1/4 cup cornstarch
4 cups reconstituted powdered milk
2 tsp. dill weed (optional)
2 tsp. parsley flakes (optional)
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1/3 cup bread crumbs
paprika, for garnish
1 cup water
Sauté onion in shortening until tender.
Remove from heat. Stir in cornstarch mixed
with 1/2 c. water; blend in milk with a whisk.
Cook and stir over medium heat until thick.
Add uncooked macaroni and seasonings to
the sauce; then stir in water. Cover skillet and
cook over low heat 30-40 minutes until
macaroni is tender and bubbly. Uncover and
top with bread crumbs and paprika. Remove
from heat.
Preparation time = 45 minutes.
Macaroni Salad (Fresh)
Makes 6 servings
1 cup uncooked macaroni
1 tsp. salt
4 cups boiling water
1 can tuna fish
1 cup chopped vegetables (celery, green
pepper, onion, cooked peas, carrots, etc)
Italian salad dressing or mayonnaise
Bring water and salt to a boil. Add macaroni.
Boil until tender (10 minutes); do not
overcook. Drain, rinse in cold water, and
drain again. Chill. Mix with tuna fish and
vegetables. Marinate with salad dressing or
mayonnaise to taste (approximately 1 cup).
Chicken Corn Soup (Expanded)
From Emergency Food in a Nutshell
6 cups water
4 tsp. chicken bouillon
1/2 cup dried diced carrots
1 Tbsp. dried onion
1 Tbsp. dried celery
1/2 tsp. dried minced garlic
1 cup uncooked noodles, any shape
1 (10-oz.) can chicken chunks
1 (15-oz.) can corn, undrained
2 tsp. dried parsley
pepper (optional)
Combine first 6 ingredients and bring to boil;
add noodles. Simmer 10 minutes. Add
chicken, corn, and parsley. Stir just to
combine. Heat and serve. Serves 4-5.
Mushroom Chicken and Noodles (Expanded)
From Emergency Food in a Nutshell
1 (4-oz.) can sliced mushrooms
1 Tbsp. dried onion
2 Tbsp. flour
1 (12-oz.) can evaporated milk
1 (10-oz.) can cream of mushroom soup
1 (10-oz.) can chicken chunks, broken up
1 Tbsp. dried parsley
cooked noodles
Drain juice from mushrooms into a saucepan.
Add dried onion and simmer, covered, 10
minutes. In a cup stir flour into a little
evaporated milk until there are no lumps.
Pour remaining milk, mushroom soup and
flour mixture into cooking onion; stir until
boiling. Reduce heat; simmer 2 minutes. Add
chicken chunks, mushrooms, and parsley,
stirring just until combined. Heat through;
serve over hot noodles. Serves 6.
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