Thursday, April 16, 2009
Saturday, April 11, 2009
Emergency Supplies- Family Emergency Survival
Get Prepared: Food StorageYou may have seen this as it was sent to Glen Beck Newsletter Subscribers in June 2008. Dr Robinson lives in Oregon, and is well known in the homeschooling community because he wrote a curriculum that is popular.
Family Emergency Survival -
Air, Water, and Food by: Arthur B. Robinson, PhD
During emergencies - natural and man-made - one's family and friends may find themselves without ordinary essentials that make life possible. A human can survive only a few minutes without air, a few days without water, and a few weeks without food. Each of us has a fundamental moral responsibility to make certain that those people for whom we are responsible can get to the other side of an emergency alive, regardless of inconvenience or unhappiness that may occur during the event.
A safe air supply can be lost due to chemical, biological, or nuclear fallout contamination, or, of course, through simpler means such as flood waters over one's head. These threats are best met by public civil defense preparations - preparations that U.S federal and state politicians and bureaucrats have been unwilling to make. So, concerned private citizens must either buy costly air protection systems or arrange to live in locations that are less threatened. These preparations are beyond the scope of this article. Definitive and comprehensive civil defense information is available here.
The Federal Emergency Management Agency, FEMA, performs exactly the function that its name indicates. FEMA "manages" emergencies. It does not prepare for emergencies. The last remaining civil defense functions - physical preparations for emergencies - of FEMA were defunded by the Clinton Administration. People deprived of safe air die within minutes. All that remains to be "managed" is their burial.
A safe supply of emergency water is relatively easy to provide. One method is to simply close the inlet and outlet valves of the home water heater in case of impending emergency. This will preserve many gallons of life-saving drinking water. Storage of additional water is also prudent. This can be done in one gallon milk containers, 50 gallon plastic drums, or most other containers of convenience. It is best to use multiple containers rather one container, the possible loss of which endangers the entire supply. As time passes, regardless of the water treatment method, stored water usually accumulates contaminants that one would ordinarily prefer to avoid, but which are acceptable during an emergency. Excellent purification systems are available from many sources, although emergency preparation funds are probably better spent in other ways.
Stored water must, however, be protected from poisonous biological contamination that can accumulate with time. The simplest way to provide this protection is by addition of chlorine compounds available as ordinary bleach. This must be done safely and correctly. These procedures are given in the book, Nuclear War Survival Skills, available on-line without cost here. This book also provides instructions for expedient water purification procedures.
A safe and sufficient supply of food is also easy to arrange, but provision of emergency food is often misunderstood.
First, most adults and children - with the exception of infants - can survive for several weeks without food. Survival food storage is required primarily for emergencies lasting for weeks, months, or even years.
Second, stored food should provide essential nutrition - not gourmet satisfaction. Storage of freeze-dried ordinary food, for example, caters to the illusion that a food-requiring emergency will be such a benign event that the participants will be very concerned about the tastiness of their food. Nothing could be further from the truth. Emergency food preparedness involves staying alive and in functional good health - not catering to one's pallet. Every food storage dollar should purchase the greatest quantity of nutritious food possible - not unneeded luxuries.
Third, a family food storage program should include as great an amount of nutritious, long-lasting food as the family can afford - not an amount estimated for the family's personal needs. The family friends and neighbors who have not stored food will need to be fed, too. Very, very few Americans would, in an emergency, eat stored food while allowing their neighbors and friends to die from starvation. Consequently, a family must realize that their food will likely last only so long as they can feed themselves and their friends and neighbors.
Fourth, stored food should last for 50 years or more in good condition.
During the 1980s at the Oregon Institute of Science and Medicine, we developed food storage recommendations that consider these requirements. These recommendations were subsequently adopted and publicized by FEMA. Our food storage suggestions are as follows:
1. Store whole grain - not ground or otherwise processed - corn, wheat, and soybeans in a ratio by weight of 2:2:1. In other words, if one is storing 40 pound plastic, nitrogen-packed pails of grain, store 2 pails each of wheat and corn for each single pail of soybeans. Combined in these proportions, ground to flour, cooked (as in corn bread), and eaten, 2 to 3 pounds per day of this mixture will provide the nutrition required for a marine in combat - except for vitamin C and salt. An ordinary person surviving during an emergency would require perhaps half as much. Note: soybeans must be cooked before eating to avoid danger to health.
Nitrogen packing helps to assure that insects cannot infest the food. Containers should be long-lived and rodent resistant. There are several good commercial sources of food already appropriately packaged for storage - for example, Walton Feed in Idaho.
2. Store 1 kilogram of ascorbic acid (vitamin C) for each person-year of food. This is 3 grams per day. People under stress require extra vitamin C for optimum health. For prevention of death from scurvy, however, about 1% of this amount will suffice, so storage of vitamin C in these amounts might save the lives of an entire community.
Store crystalline vitamin C - not pills. During storage, the pills may deteriorate. In a cool, dry bottle, crystalline vitamin C will last indefinitely. Vitamin C can also be obtained by simply sprouting some of the food grain before eating. In a serious emergency, however, sprouting may prove difficult. Store also, in a cool place, a supply of ordinary multivitamin pills.
3. Store lots of salt. This could be crucial to saving many lives. An inexpensive and convenient form is in bags or salt blocks obtained from a local farm feed store.
4. For infants, store dried milk available from food storage suppliers in #10 cans. Infants can live on the grain ration, but they may refuse to eat less familiar food and will do better with milk.
5. Store several 4 gallon plastic buckets each containing 25 pounds of ordinary table sugar - sucrose; 1 pound baking soda; 5 x 11 ounce containers of Lite salt - KCl &NaCl; and a teaspoon for measuring. Dehydration from burns and diseases such as cholera can be treated with proper oral administration of these items. Instructions can be found in the March 1988, Volume 1, # 12, Fighting Chance newsletter. These buckets could save many lives during a serious prolonged emergency, where ordinary medical care is not available.
In ordinary times, soy bean, corn, and wheat flour can serve as a base for delicious and nutritious corn bread - when cooked with lots of baking soda, vegetable oil, and fruit for flavor.
Prior to the current U.S. government program to burn America's food for fuel, the rations above could be purchased and stored for about $100 per person per year of food. Prices now are between $200 and $300 per person year. If Americans continue to allow repressive government regulation and taxation of their nuclear and hydrocarbon energy industries and tax-subsidized use of food for fuel, these prices will rise much higher.
It is best to store food now, while it is still available at a reasonable price.
Art Robinson is a scientist and currently a professor at the Oregon Institute of Science and Medicine. The Federal Emergency Management Agency has commended and utilized Robinson work on emergency preparedness.
*************Ann's footnote: Personally, I would not store nor use soybeans. Based upon the research of Weston Price Foundation they have a page that lists the reasons why it is not good to eat -- if you would like to research this for yourself, here is their page about Soy: http://www.westonaprice.org/soy/index.html
Family Emergency Survival -
Air, Water, and Food by: Arthur B. Robinson, PhD
During emergencies - natural and man-made - one's family and friends may find themselves without ordinary essentials that make life possible. A human can survive only a few minutes without air, a few days without water, and a few weeks without food. Each of us has a fundamental moral responsibility to make certain that those people for whom we are responsible can get to the other side of an emergency alive, regardless of inconvenience or unhappiness that may occur during the event.
A safe air supply can be lost due to chemical, biological, or nuclear fallout contamination, or, of course, through simpler means such as flood waters over one's head. These threats are best met by public civil defense preparations - preparations that U.S federal and state politicians and bureaucrats have been unwilling to make. So, concerned private citizens must either buy costly air protection systems or arrange to live in locations that are less threatened. These preparations are beyond the scope of this article. Definitive and comprehensive civil defense information is available here.
The Federal Emergency Management Agency, FEMA, performs exactly the function that its name indicates. FEMA "manages" emergencies. It does not prepare for emergencies. The last remaining civil defense functions - physical preparations for emergencies - of FEMA were defunded by the Clinton Administration. People deprived of safe air die within minutes. All that remains to be "managed" is their burial.
A safe supply of emergency water is relatively easy to provide. One method is to simply close the inlet and outlet valves of the home water heater in case of impending emergency. This will preserve many gallons of life-saving drinking water. Storage of additional water is also prudent. This can be done in one gallon milk containers, 50 gallon plastic drums, or most other containers of convenience. It is best to use multiple containers rather one container, the possible loss of which endangers the entire supply. As time passes, regardless of the water treatment method, stored water usually accumulates contaminants that one would ordinarily prefer to avoid, but which are acceptable during an emergency. Excellent purification systems are available from many sources, although emergency preparation funds are probably better spent in other ways.
Stored water must, however, be protected from poisonous biological contamination that can accumulate with time. The simplest way to provide this protection is by addition of chlorine compounds available as ordinary bleach. This must be done safely and correctly. These procedures are given in the book, Nuclear War Survival Skills, available on-line without cost here. This book also provides instructions for expedient water purification procedures.
A safe and sufficient supply of food is also easy to arrange, but provision of emergency food is often misunderstood.
First, most adults and children - with the exception of infants - can survive for several weeks without food. Survival food storage is required primarily for emergencies lasting for weeks, months, or even years.
Second, stored food should provide essential nutrition - not gourmet satisfaction. Storage of freeze-dried ordinary food, for example, caters to the illusion that a food-requiring emergency will be such a benign event that the participants will be very concerned about the tastiness of their food. Nothing could be further from the truth. Emergency food preparedness involves staying alive and in functional good health - not catering to one's pallet. Every food storage dollar should purchase the greatest quantity of nutritious food possible - not unneeded luxuries.
Third, a family food storage program should include as great an amount of nutritious, long-lasting food as the family can afford - not an amount estimated for the family's personal needs. The family friends and neighbors who have not stored food will need to be fed, too. Very, very few Americans would, in an emergency, eat stored food while allowing their neighbors and friends to die from starvation. Consequently, a family must realize that their food will likely last only so long as they can feed themselves and their friends and neighbors.
Fourth, stored food should last for 50 years or more in good condition.
During the 1980s at the Oregon Institute of Science and Medicine, we developed food storage recommendations that consider these requirements. These recommendations were subsequently adopted and publicized by FEMA. Our food storage suggestions are as follows:
1. Store whole grain - not ground or otherwise processed - corn, wheat, and soybeans in a ratio by weight of 2:2:1. In other words, if one is storing 40 pound plastic, nitrogen-packed pails of grain, store 2 pails each of wheat and corn for each single pail of soybeans. Combined in these proportions, ground to flour, cooked (as in corn bread), and eaten, 2 to 3 pounds per day of this mixture will provide the nutrition required for a marine in combat - except for vitamin C and salt. An ordinary person surviving during an emergency would require perhaps half as much. Note: soybeans must be cooked before eating to avoid danger to health.
Nitrogen packing helps to assure that insects cannot infest the food. Containers should be long-lived and rodent resistant. There are several good commercial sources of food already appropriately packaged for storage - for example, Walton Feed in Idaho.
2. Store 1 kilogram of ascorbic acid (vitamin C) for each person-year of food. This is 3 grams per day. People under stress require extra vitamin C for optimum health. For prevention of death from scurvy, however, about 1% of this amount will suffice, so storage of vitamin C in these amounts might save the lives of an entire community.
Store crystalline vitamin C - not pills. During storage, the pills may deteriorate. In a cool, dry bottle, crystalline vitamin C will last indefinitely. Vitamin C can also be obtained by simply sprouting some of the food grain before eating. In a serious emergency, however, sprouting may prove difficult. Store also, in a cool place, a supply of ordinary multivitamin pills.
3. Store lots of salt. This could be crucial to saving many lives. An inexpensive and convenient form is in bags or salt blocks obtained from a local farm feed store.
4. For infants, store dried milk available from food storage suppliers in #10 cans. Infants can live on the grain ration, but they may refuse to eat less familiar food and will do better with milk.
5. Store several 4 gallon plastic buckets each containing 25 pounds of ordinary table sugar - sucrose; 1 pound baking soda; 5 x 11 ounce containers of Lite salt - KCl &NaCl; and a teaspoon for measuring. Dehydration from burns and diseases such as cholera can be treated with proper oral administration of these items. Instructions can be found in the March 1988, Volume 1, # 12, Fighting Chance newsletter. These buckets could save many lives during a serious prolonged emergency, where ordinary medical care is not available.
In ordinary times, soy bean, corn, and wheat flour can serve as a base for delicious and nutritious corn bread - when cooked with lots of baking soda, vegetable oil, and fruit for flavor.
Prior to the current U.S. government program to burn America's food for fuel, the rations above could be purchased and stored for about $100 per person per year of food. Prices now are between $200 and $300 per person year. If Americans continue to allow repressive government regulation and taxation of their nuclear and hydrocarbon energy industries and tax-subsidized use of food for fuel, these prices will rise much higher.
It is best to store food now, while it is still available at a reasonable price.
Art Robinson is a scientist and currently a professor at the Oregon Institute of Science and Medicine. The Federal Emergency Management Agency has commended and utilized Robinson work on emergency preparedness.
*************Ann's footnote: Personally, I would not store nor use soybeans. Based upon the research of Weston Price Foundation they have a page that lists the reasons why it is not good to eat -- if you would like to research this for yourself, here is their page about Soy: http://www.westonaprice.org/soy/index.html
Food Storage - Yogurt Recipes - Norma Larsen
Yogurt
Put warm water (ideally between 110 degrees and 117 degrees) into a clean jar.Whisk in the milk proportion advised by the milk manufacturer (for thicker yogurt add more milk powder). Add a yogurt start (from a previous batch, commercial, dried or frozen) Mix and immediately hold the warm temperature using a Pot in a Pillow, blankets wrapped around the container, the pilot light from a gas oven, etc. for 2 to 8 hours until the yogurt is thickened when you gently tip the container. When thickened, transfer to the refrigerator.
Frozen yogurt
Start with whatever amount of homemade yogurt you want. Add fruits, concentrated fruit juices, jello powder, crystal light flavoring, sugar etc until you enjoy the taste. Freeze in a Donvier or other ice cream maker. After keeping in the freezer for awhile, the frozen yogurt will harden. Leave it on the counter for a few minutes before serving.
Put warm water (ideally between 110 degrees and 117 degrees) into a clean jar.Whisk in the milk proportion advised by the milk manufacturer (for thicker yogurt add more milk powder). Add a yogurt start (from a previous batch, commercial, dried or frozen) Mix and immediately hold the warm temperature using a Pot in a Pillow, blankets wrapped around the container, the pilot light from a gas oven, etc. for 2 to 8 hours until the yogurt is thickened when you gently tip the container. When thickened, transfer to the refrigerator.
Frozen yogurt
Start with whatever amount of homemade yogurt you want. Add fruits, concentrated fruit juices, jello powder, crystal light flavoring, sugar etc until you enjoy the taste. Freeze in a Donvier or other ice cream maker. After keeping in the freezer for awhile, the frozen yogurt will harden. Leave it on the counter for a few minutes before serving.
Urban Animal Farming -Chickens
This website is said to be inspiring, it’s developed by someone here in Portland OR, they've since moved to WA but over time she's gathered lots of information and made it available so I encourage you to peruse it. Especially the Chicken Tractor Page -- I think for those who have been unsure, the site helps you see how you can manage chickens in the average yard. The site also contains a page of laws by state -- although not all inclusive, they do ask if you know the law for your city/state, and its not on her page, to please send it to help others and she'll add it to her growing list."
Check this out: http://www.thecitychicken.com/
Check this out: http://www.thecitychicken.com/
Food Storage Recipes - Wheat
Whole Wheat Blender Pancakes
1 c. wheat
1/2 c. oil
1 c. milk
2 tsp. sugar
1/2 c. milk
1 tsp. salt
1 egg
3 tsp. baking powder
Blend wheat and 1 cup milk at high speed for 3 minutes;blend in 1/2 cup mild for 2 more minutes. Add remainingingredients; blend well. Do not use water or powdered milkbecause it will not work. Also, sometimes I just put in all the milk and blend for 4 minutes and it works fine.
1 c. wheat
1/2 c. oil
1 c. milk
2 tsp. sugar
1/2 c. milk
1 tsp. salt
1 egg
3 tsp. baking powder
Blend wheat and 1 cup milk at high speed for 3 minutes;blend in 1/2 cup mild for 2 more minutes. Add remainingingredients; blend well. Do not use water or powdered milkbecause it will not work. Also, sometimes I just put in all the milk and blend for 4 minutes and it works fine.
Washington County Emergency Information
This is a valuable website with local information in regards to Emergency needs in the community or for your family:
http://www.ocem.org/families_and_individuals.cfm
http://www.ocem.org/families_and_individuals.cfm
Friday, April 10, 2009
Rocket Stove Operation Instructions
2 Door GreenFire Combo Stove OperationThe 2 two door GreenFire Combo stove burns wood fuel or charcoal fuel. All air flow for both wood or charcoal burning operations are controlled with the lower air vent (small, sliding bottom door). The larger sliding top door and the
fire brick must be removed for wood burning operations. Remove the top door, the fire brick, and place fuel shelf against door to align wood sticks to burn in the fire combustion chamber. Your initial wood lighting takes place on top of the cast iron charcoal support grate (with paper & small wood as fuel to ignite larger wood fuel sticks), located behind sliding top door. There is no difference with the 1 door stove wood burning operation, except that the wood burning is taking place on the charcoal support grate in the 2 door stove. Wood burning with the one door stove takes place just above the stove ceramic floor, utilizing the metal fuel shelf.
Charcoal burning operations: please see charcoal burning diagrams on stove shipping box. This information will be incorporated on our StoveTec web page in the future. Our 2 door Combo stove is shipped with a removable firebrick that must be in place and located behind the top door for all charcoal burning operations. The integrity of the top door may be compromised if the fire brick is not utilized during charcoal burning operations. If at some point the firebrick is lost or broken, they can be easily made or replaced by firebrick from any ceramic supplier. Fire brick are easily cut with a simple handsaw and shaped with an ordinary hand rasp. It only takes a couple minutes to make one, if required.Slip the shaped firebrick behind the top door to fill the void in the fire combustion chamber. Failure to install firebrick will damage thin metal door without the insulating firebrick in place. Charcoal is loaded from the top of the fire chamber through the opening in the cast iron top, onto cast iron charcoal support grate. Ignite charcoal for cooking. Add charcoal fuel with long handled tongs to prevent burns.
Equivalents and Substitutions
Equivalents and Substitutions
Common Measurements
1 cup = 16 Tbsp.
1 Tbsp. = 3 tsp.
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Grains
1 cup wheat = 1 1/2 cups flour
1 lb. wheat = 2 1/4 cups wheat
1 lb. flour = 3 1/3 cups flour
1/3 cup popcorn = 6 cups popped
1 cup sifted all-purpose flour = 1 cup unsifted all-purpose flour minus 2 Tbsp. = 1 cup plus 2 Tbsp. sifted cake flour
1 cup sifted cake flour = 7/8 cup sifted allpurpose flour = 1 cup minus 2 Tbsp. sifted all-purpose flour
1 Tbsp. flour (as thickener) = 1 1/2 Tbsp. cornstarch, potato starch, rice starch, arrowroot starch, or 1 Tbsp. quick tapioca
1 Tbsp. cornstarch = 2 Tbsp. flour (as thickener)
1 cup wheat = 2 cups cooked
1 cup cracked wheat = 3 cups cooked
1 cup macaroni pasta = 2 cups cooked
1 cup rice = 3 cups cooked
1 cup oats = 1 3/4 cups to 2 cups cooked
Dairy
1 cup milk = 1 cup water + 3 Tbsp. regular non-instant powdered milk
1 cup milk = 1 cup water + 2 2/3 Tbsp. powdered instant milk
1 cup milk = 1 cup water + 1/3 cup agglomerated instant milk
1 cup whole milk = 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp. butter or
margarine or 1/2 cup evaporated milk plus 1/2 cup water
1 cup evaporated milk = 1 cup water + 6 Tbsp. powdered milk
1 (12-oz.) can evaporated milk = 1 1/2 cup evaporated milk
1 cup sweetened condensed milk = 1/2 cup warm water + 3/4 cup sugar + 1/3 amount dry milk for one cup reconstituted milk
1 cup buttermilk or sour milk = 1 cup reconstituted milk + 1 Tbsp. vinegar or lemon juice (let stand five minutes)
1 cup coffee cream (20% fat) = 3 Tbsp. butter plus about 7/8 cup milk
1 cup heavy cream (40% fat) = 1/3 cup butter plus about 3/4 cup milk (use in cooking)
Meats & Meat Substitutes
5 slices fried, diced bacon = 1/2 (2-oz.) jar real bacon pieces
1 egg = 1 Tbsp. powdered egg + 2 Tbsp. water = 2 egg yolks = 3 Tbsp. plus 1 tsp. thawed frozen egg
1 egg = 1 Tbsp. gelatin, 3 Tbsp. cold water, 7 tsp. boiling water (add gelatin to cold water, add hot water until dissolved, place in freezer to thicken)
1 egg =1 Tbsp. water, 1 Tbsp oil and 1/2 tsp. of baking powder
1 lb. beans = 2 cups dried beans = 4-6 cups cooked beans
1 cup dried beans = 2 1/2-3 cups cooked beans
Fats and Sugars
1 oz. baking chocolate = 3 Tbsp. cocoa + 1 Tbsp. shortening
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
3/4 cup corn syrup = 1/2 cup water + 1 1/2 cup sugar (heat to dissolve)
1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid (same liquid as recipe calls for)
1 cup shortening or butter in baked goods = 3/4 cup thick applesauce or fruit puree + 1/4 cup shortening
1/4 cup margarine or butter = 2 Tbsp. shortening + 1 Tbsp. oil + 1 Tbsp. water
1 cup butter = 1 cup margarine = 7/8 cup lard plus 1/2 tsp. salt = 7/8-1 cup hydrogenated fat plus 1/2 tsp. salt
cup lard = 1 1/4 cup butter minus 1/2 tsp. salt from recipe
1 #10 can powdered shortening = 11 cups powdered shortening
1 #10 can powdered shortening = 2.25 cans regular shortening
1 #10 can powdered butter = 11 cups powdered butter
1 #10 can powdered butter = 8.25 lbs. real butter
Fruits and Vegetables
1 stalk celery = 1 Tbsp. dried celery
1/4 cup green pepper = 1 Tbsp. dried green pepper
2 med. carrots sliced or diced = 1/2 cup dried diced carrot + 1 cup water
2 med. potatoes, peeled and diced = 1 cup dried potato dices + 2 cup water
All other fruits and vegetables are generally pre-soaked in 2 times their volume of water.
Amounts of soaking water vary a little with type and brand of food.
1 cup dehydrated fruit or vegetables = 2 cups freeze-dried foods
Seasonings
1 cup broth = 1 tsp. bouillon granules (or bouillon cube equivalent) + 1 cup water
1 clove garlic = 1/4-1/2 tsp. dried minced garlic = 1/8 tsp. garlic powder
1 Tbsp. fresh snipped herbs = 1 tsp. dried herbs
1 med onion = 1/4 cup dried minced onion + 1/4 cup water = 1 Tbsp. onion powder
1/3 cup chopped onion = 1 Tbsp. dried minced onion + 1 1/2 Tbsp. water = 1/4 tsp. onion powder
1 Tbsp. chopped onion = 1 tsp. dried minced onion = pinch onion powder
Miscellaneous
1 Tbsp. active dry yeast = 1 packet active dry yeast
1 tsp baking powder = 1/4 baking soda and 1/2 cream of tartar = 1/4 tsp. bakingsoda plus 1/2 cup fully soured milk or buttermilk = 1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup
Common Measurements
1 cup = 16 Tbsp.
1 Tbsp. = 3 tsp.
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
Grains
1 cup wheat = 1 1/2 cups flour
1 lb. wheat = 2 1/4 cups wheat
1 lb. flour = 3 1/3 cups flour
1/3 cup popcorn = 6 cups popped
1 cup sifted all-purpose flour = 1 cup unsifted all-purpose flour minus 2 Tbsp. = 1 cup plus 2 Tbsp. sifted cake flour
1 cup sifted cake flour = 7/8 cup sifted allpurpose flour = 1 cup minus 2 Tbsp. sifted all-purpose flour
1 Tbsp. flour (as thickener) = 1 1/2 Tbsp. cornstarch, potato starch, rice starch, arrowroot starch, or 1 Tbsp. quick tapioca
1 Tbsp. cornstarch = 2 Tbsp. flour (as thickener)
1 cup wheat = 2 cups cooked
1 cup cracked wheat = 3 cups cooked
1 cup macaroni pasta = 2 cups cooked
1 cup rice = 3 cups cooked
1 cup oats = 1 3/4 cups to 2 cups cooked
Dairy
1 cup milk = 1 cup water + 3 Tbsp. regular non-instant powdered milk
1 cup milk = 1 cup water + 2 2/3 Tbsp. powdered instant milk
1 cup milk = 1 cup water + 1/3 cup agglomerated instant milk
1 cup whole milk = 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp. butter or
margarine or 1/2 cup evaporated milk plus 1/2 cup water
1 cup evaporated milk = 1 cup water + 6 Tbsp. powdered milk
1 (12-oz.) can evaporated milk = 1 1/2 cup evaporated milk
1 cup sweetened condensed milk = 1/2 cup warm water + 3/4 cup sugar + 1/3 amount dry milk for one cup reconstituted milk
1 cup buttermilk or sour milk = 1 cup reconstituted milk + 1 Tbsp. vinegar or lemon juice (let stand five minutes)
1 cup coffee cream (20% fat) = 3 Tbsp. butter plus about 7/8 cup milk
1 cup heavy cream (40% fat) = 1/3 cup butter plus about 3/4 cup milk (use in cooking)
Meats & Meat Substitutes
5 slices fried, diced bacon = 1/2 (2-oz.) jar real bacon pieces
1 egg = 1 Tbsp. powdered egg + 2 Tbsp. water = 2 egg yolks = 3 Tbsp. plus 1 tsp. thawed frozen egg
1 egg = 1 Tbsp. gelatin, 3 Tbsp. cold water, 7 tsp. boiling water (add gelatin to cold water, add hot water until dissolved, place in freezer to thicken)
1 egg =1 Tbsp. water, 1 Tbsp oil and 1/2 tsp. of baking powder
1 lb. beans = 2 cups dried beans = 4-6 cups cooked beans
1 cup dried beans = 2 1/2-3 cups cooked beans
Fats and Sugars
1 oz. baking chocolate = 3 Tbsp. cocoa + 1 Tbsp. shortening
1 cup honey = 1 1/4 cups sugar + 1/4 cup water
3/4 cup corn syrup = 1/2 cup water + 1 1/2 cup sugar (heat to dissolve)
1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid (same liquid as recipe calls for)
1 cup shortening or butter in baked goods = 3/4 cup thick applesauce or fruit puree + 1/4 cup shortening
1/4 cup margarine or butter = 2 Tbsp. shortening + 1 Tbsp. oil + 1 Tbsp. water
1 cup butter = 1 cup margarine = 7/8 cup lard plus 1/2 tsp. salt = 7/8-1 cup hydrogenated fat plus 1/2 tsp. salt
cup lard = 1 1/4 cup butter minus 1/2 tsp. salt from recipe
1 #10 can powdered shortening = 11 cups powdered shortening
1 #10 can powdered shortening = 2.25 cans regular shortening
1 #10 can powdered butter = 11 cups powdered butter
1 #10 can powdered butter = 8.25 lbs. real butter
Fruits and Vegetables
1 stalk celery = 1 Tbsp. dried celery
1/4 cup green pepper = 1 Tbsp. dried green pepper
2 med. carrots sliced or diced = 1/2 cup dried diced carrot + 1 cup water
2 med. potatoes, peeled and diced = 1 cup dried potato dices + 2 cup water
All other fruits and vegetables are generally pre-soaked in 2 times their volume of water.
Amounts of soaking water vary a little with type and brand of food.
1 cup dehydrated fruit or vegetables = 2 cups freeze-dried foods
Seasonings
1 cup broth = 1 tsp. bouillon granules (or bouillon cube equivalent) + 1 cup water
1 clove garlic = 1/4-1/2 tsp. dried minced garlic = 1/8 tsp. garlic powder
1 Tbsp. fresh snipped herbs = 1 tsp. dried herbs
1 med onion = 1/4 cup dried minced onion + 1/4 cup water = 1 Tbsp. onion powder
1/3 cup chopped onion = 1 Tbsp. dried minced onion + 1 1/2 Tbsp. water = 1/4 tsp. onion powder
1 Tbsp. chopped onion = 1 tsp. dried minced onion = pinch onion powder
Miscellaneous
1 Tbsp. active dry yeast = 1 packet active dry yeast
1 tsp baking powder = 1/4 baking soda and 1/2 cream of tartar = 1/4 tsp. bakingsoda plus 1/2 cup fully soured milk or buttermilk = 1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup
Food Storage Recipes - Milk (Powdered/Canned)
Food Storage Recipes
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".
Suggestions for Using Nonfat Dry Milk
From Basic Food Storage Cookbook
Add dry milk to enhance the nutritional value
of the recipe. In any recipe calling for milk,
simply add the dry milk to other dry
ingredients. For use in meat loaf,
hamburgers, etc, use 1/4 to 1/2 cup per
pound of meat. In mashed potatoes, add 1/4
cup dry milk for each cup of potatoes. For
cooked cereals, add 1/4 to 1/2 cup dry milk to
each cup of cereal before cooking.
For this amount of water mix instant agglomerated
(Large Clumps) dry milk or regular mixing
(noninstant) or instant powdered
Evaporated Milk (Basic)
Sweetened Condensed Milk (Basic)
3/4 cup powdered milk
3/4 cup granulated sugar
1/2 cup hot water
Combine milk and sugar in mixing bowl. Pour
hot water into blender; add the milk and sugar
mixture, and blend until smooth. Use as
substitute for canned sweetened condensed
milk in recipes. Makes 2 cups. A hand mixer
may be used in place of the blender.
Hot Cocoa Mix (Basic)
Makes enough for 10 quarts or 40 one-cup
servings
15 cups instant dry milk
3 3/4 cups sugar
2 1/2 cups cocoa
1 1/2 tsp. salt
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.
Rich Hot Cocoa Mix (Basic)
Orange Julius (Fresh)
Whipped Topping (Expanded)
Quick Potato Soup (Expanded)
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 Powdered/Canned Milk
Suggestions for Using Nonfat Dry Milk
From Basic Food Storage Cookbook
Add dry milk to enhance the nutritional value
of the recipe. In any recipe calling for milk,
simply add the dry milk to other dry
ingredients. For use in meat loaf,
hamburgers, etc, use 1/4 to 1/2 cup per
pound of meat. In mashed potatoes, add 1/4
cup dry milk for each cup of potatoes. For
cooked cereals, add 1/4 to 1/2 cup dry milk to
each cup of cereal before cooking.
For this amount of water mix instant agglomerated
(Large Clumps) dry milk or regular mixing
(noninstant) or instant powdered
Water Amt. Agglomerated amt. Reg. Mix Non-Instant Instant Powdered
1 quart 1 1/3 cup 3/4 cup 2/3 cups
1 pint 2/3 cup 6 Tbsp. 1/3 cups
1 cup 1/3 cup 3 Tbsp. 2 Tbsp. & 2 tsp.
1/2 cup 2 Tbsp.& 2 tsp. 1 1/2 Tbsp. 1 Tbsp. & 1 tsp.
1/4 cup 1 Tbsp. & 1 tsp. 3/4 Tbsp. 2 tsp.
White Sauce (Basic)
1 quart 1 1/3 cup 3/4 cup 2/3 cups
1 pint 2/3 cup 6 Tbsp. 1/3 cups
1 cup 1/3 cup 3 Tbsp. 2 Tbsp. & 2 tsp.
1/2 cup 2 Tbsp.& 2 tsp. 1 1/2 Tbsp. 1 Tbsp. & 1 tsp.
1/4 cup 1 Tbsp. & 1 tsp. 3/4 Tbsp. 2 tsp.
White Sauce (Basic)
1/2 cup flour (whole wheat or all-purpose)
1 1/4 cups powdered milk
1 1/2 Tbsp. salt
4 cups water
Combine all dry ingredients and mix or shake
well. Combine dry mix with enough of the
liquid to make a smooth paste. Stir in
remaining liquid and cook over moderate heat
continuing to stir frequently, until sauce
thickens and comes to a boil. Remove from
heat. Makes 3 cups sauce.
1 1/4 cups powdered milk
1 1/2 Tbsp. salt
4 cups water
Combine all dry ingredients and mix or shake
well. Combine dry mix with enough of the
liquid to make a smooth paste. Stir in
remaining liquid and cook over moderate heat
continuing to stir frequently, until sauce
thickens and comes to a boil. Remove from
heat. Makes 3 cups sauce.
Evaporated Milk (Basic)
7 1/2 Tbsp. powdered milk
1 cup warm water
Mix milk and warm water thoroughly.
1 cup warm water
Mix milk and warm water thoroughly.
Sweetened Condensed Milk (Basic)
3/4 cup powdered milk
3/4 cup granulated sugar
1/2 cup hot water
Combine milk and sugar in mixing bowl. Pour
hot water into blender; add the milk and sugar
mixture, and blend until smooth. Use as
substitute for canned sweetened condensed
milk in recipes. Makes 2 cups. A hand mixer
may be used in place of the blender.
Hot Cocoa Mix (Basic)
Makes enough for 10 quarts or 40 one-cup
servings
15 cups instant dry milk
3 3/4 cups sugar
2 1/2 cups cocoa
1 1/2 tsp. salt
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.
Rich Hot Cocoa Mix (Basic)
Makes enough for 8 quarts
10 2/3 cups instant dry milk
1 jar (6 oz.) non-dairy creamer
1/2 cup powdered sugar
1-pound can instant chocolate milk mix
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.
10 2/3 cups instant dry milk
1 jar (6 oz.) non-dairy creamer
1/2 cup powdered sugar
1-pound can instant chocolate milk mix
Mix well.
To use: Mix 1/2 cup cocoa mix with 1 cup hot
water.
Orange Julius (Fresh)
Makes three 6-ounce servings
2 cups orange juice
2 Tbsp. sugar
1/2 cup powdered milk
1/2 tsp. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until
ice is totally crushed.
2 cups orange juice
2 Tbsp. sugar
1/2 cup powdered milk
1/2 tsp. vanilla
1/2 cup crushed ice
Put all ingredients in blender and blend until
ice is totally crushed.
Whipped Topping (Expanded)
From Basic Food Storage Cookbook
6 Tbsp. instant dry milk (3 1/2 Tbsp. noninstant
dry milk)
1 cup boiling water
2 Tbsp. cold water
1 tsp. vanilla
2 tsp. unflavored gelatin
2-4 Tbsp. sugar
Dissolve the milk in the cup of water and
scald. Soak the gelatin in cold water.
Combine the scalded milk, dissolve gelatin
and sugar. Stir and chill in the refrigerator
until it gels. Now beat the mixture until in
acquires the consistency of whipped cream.
Add the vanilla and whip again.
6 Tbsp. instant dry milk (3 1/2 Tbsp. noninstant
dry milk)
1 cup boiling water
2 Tbsp. cold water
1 tsp. vanilla
2 tsp. unflavored gelatin
2-4 Tbsp. sugar
Dissolve the milk in the cup of water and
scald. Soak the gelatin in cold water.
Combine the scalded milk, dissolve gelatin
and sugar. Stir and chill in the refrigerator
until it gels. Now beat the mixture until in
acquires the consistency of whipped cream.
Add the vanilla and whip again.
Quick Potato Soup (Expanded)
From Emergency Food in a Nutshell
2 cups boiling water
1 tsp. chicken bouillon
1/2-3/4 cup instant potatoes (potato pearls)
1 (12-oz.) can evaporated milk
1/8 tsp. celery salt
1/8 tsp. onion salt
Combine ingredients as listed. Heat
thoroughly and serve hot or serve soup cold.
Makes 4 cups. Preparation time = 15
minutes. Variation: Make this soup with 1 cup
broth from drained canned meats in place of
1 cup water and bouillon.
2 cups boiling water
1 tsp. chicken bouillon
1/2-3/4 cup instant potatoes (potato pearls)
1 (12-oz.) can evaporated milk
1/8 tsp. celery salt
1/8 tsp. onion salt
Combine ingredients as listed. Heat
thoroughly and serve hot or serve soup cold.
Makes 4 cups. Preparation time = 15
minutes. Variation: Make this soup with 1 cup
broth from drained canned meats in place of
1 cup water and bouillon.
Food Storage Recipes - ABC Soup Mix
Food Storage Recipes
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 ABC Soup Mix
Fabulous Soup Mix Soup (Expanded)
From Emergency Food in a Nutshell
(If your commercial ABC Soup Mix contains
no onion, add 2 T. dried onion per cup Soup
Mix.)
9 cups boiling water
7-8 tsp. beef bouillon
1 cup dry legume ABC soup mix
Add bouillon and soup mix to boiling water
and simmer, covered for 45 minutes. Serves
6.
Homemade Legume ABC Soup Mix (1
cup):
Combine 1/4 cup dry lentils, 1/4 cup dry split
peas, 1/4 cup alphabet noodles, 2 Tbsp. long
grain rice, and 2 Tbsp. dried onion
Homemade Legume ABC Soup Mix (10
cups):
Meat Pie (Fresh)
Hamburger Soup (Fresh)
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 ABC Soup Mix
Fabulous Soup Mix Soup (Expanded)
From Emergency Food in a Nutshell
(If your commercial ABC Soup Mix contains
no onion, add 2 T. dried onion per cup Soup
Mix.)
9 cups boiling water
7-8 tsp. beef bouillon
1 cup dry legume ABC soup mix
Add bouillon and soup mix to boiling water
and simmer, covered for 45 minutes. Serves
6.
Deluxe Soup Variation: Reduce bouillon to
4-5 teaspoons. Add 1 (15-oz.) can diced
tomatoes, undrained, and 1 (12-oz.) can of
beef chunks, undrained and broken up, the
last 15 minutes.
4-5 teaspoons. Add 1 (15-oz.) can diced
tomatoes, undrained, and 1 (12-oz.) can of
beef chunks, undrained and broken up, the
last 15 minutes.
Homemade Legume ABC Soup Mix (1
cup):
Combine 1/4 cup dry lentils, 1/4 cup dry split
peas, 1/4 cup alphabet noodles, 2 Tbsp. long
grain rice, and 2 Tbsp. dried onion
Homemade Legume ABC Soup Mix (10
cups):
Combine 2 1/2 cups (1 lb.) dry
lentils, 2 1/2 cups (1 lb.) dry split peas, 2 1/2
cups (12 oz.) alphabet noodles, 1 1/4 cups
long grain rice, and 1 1/4 cups dried onions.
lentils, 2 1/2 cups (1 lb.) dry split peas, 2 1/2
cups (12 oz.) alphabet noodles, 1 1/4 cups
long grain rice, and 1 1/4 cups dried onions.
Meat Pie (Fresh)
3 cups water
2/3 cup ABC soup mix (from cannery or
homemade)
1 can (14.5 oz) diced tomatoes (with juice)
1 can (10.75 oz) tomato soup
1 can (8 oz) tomato sauce
2 tsp. salt
3/4 lb. hamburger
2 1/2 cups (2/3 lb.) frozen hash browns
(diced)
2 9” pie shells and crusts.
Preheat oven to 450 ºF. In a large saucepan
add water and dry soup mix. Bring to a boil.
Let boil for 20 minutes uncovered on medium
heat. Remove from heat (Do not drain).
Meanwhile, fry hamburger until well done. Set
aside. In the saucepan with the soup mix and
water, add the diced tomatoes, tomato soup,
tomato sauce, and salt. Mix well. To the
tomato mixture, add the cooked hamburger
and frozen hash browns. Place mixture in two
9”pie shells; top each with pie crust and seal
edges well. Bake in oven for 25 minutes.
Makes two 9” pies.
2/3 cup ABC soup mix (from cannery or
homemade)
1 can (14.5 oz) diced tomatoes (with juice)
1 can (10.75 oz) tomato soup
1 can (8 oz) tomato sauce
2 tsp. salt
3/4 lb. hamburger
2 1/2 cups (2/3 lb.) frozen hash browns
(diced)
2 9” pie shells and crusts.
Preheat oven to 450 ºF. In a large saucepan
add water and dry soup mix. Bring to a boil.
Let boil for 20 minutes uncovered on medium
heat. Remove from heat (Do not drain).
Meanwhile, fry hamburger until well done. Set
aside. In the saucepan with the soup mix and
water, add the diced tomatoes, tomato soup,
tomato sauce, and salt. Mix well. To the
tomato mixture, add the cooked hamburger
and frozen hash browns. Place mixture in two
9”pie shells; top each with pie crust and seal
edges well. Bake in oven for 25 minutes.
Makes two 9” pies.
Hamburger Soup (Fresh)
1 1/2 lb. hamburger (OR 2 15 oz. cans
ground beef)
2 cups potatoes, cubed
3 medium carrots, diced
2 Tbsp. parsley, minced
1 large bay leaf, crushed
1/4 tsp. garlic powder
1 Tbsp. Worcestershire sauce
3/4 cup diced celery
1 Tbsp. sugar
2 cups tomato juice
1 1/2 qt. water
2 tsp. salt
3/4 cup ABC soup mix (from cannery or
homemade)
pepper to taste
cream of mushroom soup (optional)
Brown hamburger. Mix all ingredients and
simmer 1 1/2 to 2 hours, or simmer several
hours in a crock pot. Add 1 can cream of
mushroom soup for a creamier texture.
Makes about 1 1/2 quarts
ground beef)
2 cups potatoes, cubed
3 medium carrots, diced
2 Tbsp. parsley, minced
1 large bay leaf, crushed
1/4 tsp. garlic powder
1 Tbsp. Worcestershire sauce
3/4 cup diced celery
1 Tbsp. sugar
2 cups tomato juice
1 1/2 qt. water
2 tsp. salt
3/4 cup ABC soup mix (from cannery or
homemade)
pepper to taste
cream of mushroom soup (optional)
Brown hamburger. Mix all ingredients and
simmer 1 1/2 to 2 hours, or simmer several
hours in a crock pot. Add 1 can cream of
mushroom soup for a creamier texture.
Makes about 1 1/2 quarts
Food Storage Recipes - Rice
Food Storage Recipes
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".
Rice Pilaf (Fresh)
Browned Rice (Fresh)
Curry Beef on Rice (Expanded)
From Emergency Food in a Nutshell
1 (12-oz.) can roast beef
1 (15-oz.) can diced tomatoes, undrained
2 cups water
1/2 cup dried apple slices, chopped in 1/4-
inch pieces
1/4 cup dried minced onion
2 Tbsp. dried celery (optional)
2 tsp. beef bouillon
1-1 1/2 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. dried minced garlic
1/4 tsp. turmeric
Pour beef into saucepan and break up. Add
rest of ingredients and bring to boil. Simmer,
uncovered, 15 minutes. Serve over hot rice.
Serves 4-5. Preparation time = 25 minutes.
Spanish Rice (Expanded)
Tomato Risotto (Expanded)
Sweet & Sour Beef (Expanded)
Hawaiian Haystacks (Fresh)
Modified from Make-a-Mix Cookery
Rice:
2 cups white rice, uncooked
4 cups water
Gravy:
2 (10-3/4-oz.) cans cream of chicken soup
1 soup can worth of water
2 cups cooked chicken or turkey
Toppings:
1 cup shredded cheddar cheese
1 can chow mein noodles
3 medium tomatoes, cubed
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (20-oz.) can pineapple chunks, drained
1/2 cup coconut
1/2 cup slivered almonds
Bring rice and water to a boil in a large
saucepan; reduce heat to low and simmer for
20 minutes. Fluff with a fork.
Combine soup and water in another
saucepan to make gravy. Add chicken.
Simmer 8-10 minutes, until heated through.
Serve gravy and other toppings over rice.
Makes 6-8 servings.
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 Rice
Sweet Cooked Rice (Basic)
1 cup rice (uncooked)
4 1/2 cups water
6 Tbsp. powdered milk
6 Tbsp. sugar
1/8 tsp. salt
2/3 cup raisins (optional)
1/2 tsp. cinnamon (optional)
1/2 tsp. vanilla (optional)
Combine rice and 4 cups of water. Bring to a
boil; lower heat; simmer 20 minutes, covered.
Mix powdered milk, sugar, salt with remaining
1/2 cup water and stir into rice. Add raisins if
desired. Cook several minutes, stirring
constantly, until it starts to thicken. Stir in
cinnamon and vanilla, if desired. Rice will
thicken more as it cools. Makes about 4 cups.
Sweet Cooked Rice (Basic)
1 cup rice (uncooked)
4 1/2 cups water
6 Tbsp. powdered milk
6 Tbsp. sugar
1/8 tsp. salt
2/3 cup raisins (optional)
1/2 tsp. cinnamon (optional)
1/2 tsp. vanilla (optional)
Combine rice and 4 cups of water. Bring to a
boil; lower heat; simmer 20 minutes, covered.
Mix powdered milk, sugar, salt with remaining
1/2 cup water and stir into rice. Add raisins if
desired. Cook several minutes, stirring
constantly, until it starts to thicken. Stir in
cinnamon and vanilla, if desired. Rice will
thicken more as it cools. Makes about 4 cups.
Rice Pilaf (Fresh)
2 cups rice
1/3 cup margarine
4 cups broth (chicken broth if served with
poultry; beef broth with beef)
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup green onions, chopped
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice with margarine in skillet until light
golden brown. Be careful not to burn the rice.
Boil broth. Combine rice and boiling broth in
casserole dish. Cover and bake for one-half
hour at 375 ºF. Take from oven and add
vegetables and nuts, and meat (if desired),
stirring and mixing well with fork. Return to
oven for one-half hour. Add salt and pepper
to taste before serving. Makes 8 servings.
1/3 cup margarine
4 cups broth (chicken broth if served with
poultry; beef broth with beef)
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup green onions, chopped
1 cup slivered almonds
salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice with margarine in skillet until light
golden brown. Be careful not to burn the rice.
Boil broth. Combine rice and boiling broth in
casserole dish. Cover and bake for one-half
hour at 375 ºF. Take from oven and add
vegetables and nuts, and meat (if desired),
stirring and mixing well with fork. Return to
oven for one-half hour. Add salt and pepper
to taste before serving. Makes 8 servings.
Browned Rice (Fresh)
Makes about 3 cups
1 cup rice
1/4 cup shortening
1/4 cup chopped meat (pre-cooked)
1/4 cup chopped onion, celery, carrots or
other vegetables
1 tsp. salt
3 1/2 cups water
Heat shortening in skillet. Add rice. Cook on
medium heat, stirring constantly for several
minutes or until golden, being careful not to
burn. Add meat and/or vegetables and
continue cooking 2 or 3 minutes (optional).
Add salt and water. Simmer over low heat 20
to 25 minutes or until rice is tender and
excess liquid has evaporated. Preparation
time = 45 minutes.
1 cup rice
1/4 cup shortening
1/4 cup chopped meat (pre-cooked)
1/4 cup chopped onion, celery, carrots or
other vegetables
1 tsp. salt
3 1/2 cups water
Heat shortening in skillet. Add rice. Cook on
medium heat, stirring constantly for several
minutes or until golden, being careful not to
burn. Add meat and/or vegetables and
continue cooking 2 or 3 minutes (optional).
Add salt and water. Simmer over low heat 20
to 25 minutes or until rice is tender and
excess liquid has evaporated. Preparation
time = 45 minutes.
Curry Beef on Rice (Expanded)
From Emergency Food in a Nutshell
1 (12-oz.) can roast beef
1 (15-oz.) can diced tomatoes, undrained
2 cups water
1/2 cup dried apple slices, chopped in 1/4-
inch pieces
1/4 cup dried minced onion
2 Tbsp. dried celery (optional)
2 tsp. beef bouillon
1-1 1/2 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. dried minced garlic
1/4 tsp. turmeric
Pour beef into saucepan and break up. Add
rest of ingredients and bring to boil. Simmer,
uncovered, 15 minutes. Serve over hot rice.
Serves 4-5. Preparation time = 25 minutes.
Spanish Rice (Expanded)
From Emergency Food in a Nutshell
1 cup long grain rice
1 Tbsp. oil
1 1/2 cups water
1 (8-oz.) can tomato sauce or 2 medium
tomatoes, diced
2 tsp. chicken bouillon
1/2 (4-oz.) can diced green chilies or 1/4 cup
diced green peppers
1/4 tsp. dried minced garlic or 1/8 tsp. garlic
powder
1/4 tsp. cumin
1/4 cup onion
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
and simmer, covered, 20 minutes or until
liquid is absorbed. Serves 4-5.
1 cup long grain rice
1 Tbsp. oil
1 1/2 cups water
1 (8-oz.) can tomato sauce or 2 medium
tomatoes, diced
2 tsp. chicken bouillon
1/2 (4-oz.) can diced green chilies or 1/4 cup
diced green peppers
1/4 tsp. dried minced garlic or 1/8 tsp. garlic
powder
1/4 tsp. cumin
1/4 cup onion
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
and simmer, covered, 20 minutes or until
liquid is absorbed. Serves 4-5.
Tomato Risotto (Expanded)
Revised from Emergency Food in a Nutshell,
modified by the BYU Food QA Lab
1 cup long grain rice
1 Tbsp. oil
2 cups water
1 (15-oz.) can diced tomatoes, undrained
3/4 cup canned ground beef
1/2 cup dried minced onion
2 tsp. chicken bouillon
1 bay leaf
1 tsp. Italian seasoning
1 tsp. minced garlic
1/8 tsp. dried basil
Parmesan cheese
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
except cheese and simmer, covered, 20
minutes or until liquid is absorbed. Serve hot,
sprinkled with Parmesan cheese. Serves 5-6.
For a complete meal: Add 1/2 (3-oz.) jar
bacon pieces or canned chicken, drained,
and other vegetables. Fresh Variation:
Substitute 4 diced, medium tomatoes for
canned tomatoes. Also, add sliced or diced
zucchini.
Pineapple Chicken (Expanded)
modified by the BYU Food QA Lab
1 cup long grain rice
1 Tbsp. oil
2 cups water
1 (15-oz.) can diced tomatoes, undrained
3/4 cup canned ground beef
1/2 cup dried minced onion
2 tsp. chicken bouillon
1 bay leaf
1 tsp. Italian seasoning
1 tsp. minced garlic
1/8 tsp. dried basil
Parmesan cheese
In saucepan lightly brown rice in oil on
medium-high heat. Add rest of ingredients
except cheese and simmer, covered, 20
minutes or until liquid is absorbed. Serve hot,
sprinkled with Parmesan cheese. Serves 5-6.
For a complete meal: Add 1/2 (3-oz.) jar
bacon pieces or canned chicken, drained,
and other vegetables. Fresh Variation:
Substitute 4 diced, medium tomatoes for
canned tomatoes. Also, add sliced or diced
zucchini.
Pineapple Chicken (Expanded)
From Emergency Food in a Nutshell
1 cup water (include liquid from canned
chicken)
1 cup ketchup
1/3 cup sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. soy sauce
1/2 tsp. bottled lemon juice
1/4 cup water
3 Tbsp. cornstarch
1 (20-oz.) can pineapple chunks, drained,
reserving 3/4 cup juice
1 (10-oz.) can chicken chunks
In medium saucepan combine first 7
ingredients and reserved pineapple juice.
Bring to boil. Remove from heat. Stir
cornstarch into 1/4 c. water until there are no
lumps. Stir into hot pineapple sauce. Return
to heat and bring to boil, stirring constantly.
Stir in pineapple and chicken. Heat to boiling.
Reduce heat, cover and simmer 5 minutes,
stirring occasionally. Serve over hot cooked
rice. Serves 5-6. Preparation time = 15
minutes.
1 cup water (include liquid from canned
chicken)
1 cup ketchup
1/3 cup sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. soy sauce
1/2 tsp. bottled lemon juice
1/4 cup water
3 Tbsp. cornstarch
1 (20-oz.) can pineapple chunks, drained,
reserving 3/4 cup juice
1 (10-oz.) can chicken chunks
In medium saucepan combine first 7
ingredients and reserved pineapple juice.
Bring to boil. Remove from heat. Stir
cornstarch into 1/4 c. water until there are no
lumps. Stir into hot pineapple sauce. Return
to heat and bring to boil, stirring constantly.
Stir in pineapple and chicken. Heat to boiling.
Reduce heat, cover and simmer 5 minutes,
stirring occasionally. Serve over hot cooked
rice. Serves 5-6. Preparation time = 15
minutes.
Sweet & Sour Beef (Expanded)
From Emergency Food in a Nutshell
1 (12-oz.) can beef chunks, undrained
4 cups water
1 cup dried carrots
1/3 cup dried minced onion
1 Tbsp. dried green pepper
1 (15-oz.) can tomato sauce
1 tsp. beef bouillon
1 tsp. dried parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
3 Tbsp. brown sugar, packed firmly
1 Tbsp. vinegar
2 Tbsp. cornstarch
1/4 cup water
Combine all ingredients except cornstarch
and last 1/4 cup water. Simmer 30 minutes.
Mix cornstarch in 1/4 cup water and stir into
beef mixture. Bring back to boil stirring
constantly. Simmer 1 minute. Serve over
cooked rice. Serves 5-6.
Variation: Add 1 (20-oz.) can pineapple
chunks, drained, reserving juice. Add enough
water to reserved juice to make required 4
cups liquid.
1 (12-oz.) can beef chunks, undrained
4 cups water
1 cup dried carrots
1/3 cup dried minced onion
1 Tbsp. dried green pepper
1 (15-oz.) can tomato sauce
1 tsp. beef bouillon
1 tsp. dried parsley
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
3 Tbsp. brown sugar, packed firmly
1 Tbsp. vinegar
2 Tbsp. cornstarch
1/4 cup water
Combine all ingredients except cornstarch
and last 1/4 cup water. Simmer 30 minutes.
Mix cornstarch in 1/4 cup water and stir into
beef mixture. Bring back to boil stirring
constantly. Simmer 1 minute. Serve over
cooked rice. Serves 5-6.
Variation: Add 1 (20-oz.) can pineapple
chunks, drained, reserving juice. Add enough
water to reserved juice to make required 4
cups liquid.
Hawaiian Haystacks (Fresh)
Modified from Make-a-Mix Cookery
Rice:
2 cups white rice, uncooked
4 cups water
Gravy:
2 (10-3/4-oz.) cans cream of chicken soup
1 soup can worth of water
2 cups cooked chicken or turkey
Toppings:
1 cup shredded cheddar cheese
1 can chow mein noodles
3 medium tomatoes, cubed
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (20-oz.) can pineapple chunks, drained
1/2 cup coconut
1/2 cup slivered almonds
Bring rice and water to a boil in a large
saucepan; reduce heat to low and simmer for
20 minutes. Fluff with a fork.
Combine soup and water in another
saucepan to make gravy. Add chicken.
Simmer 8-10 minutes, until heated through.
Serve gravy and other toppings over rice.
Makes 6-8 servings.
Food Storage Recipes - Pasta
Food Storage Recipes
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
17
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.
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
17
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.
Food Storage Recipes - Oats
Food Storage Recipes
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".
Fruit & Nut Granola [EXPANDED]
Makes about 2 quarts
6 cups rolled oats
1/2 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds
Mix all ingredients except raisins. Stir in and
coat thoroughly with:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla
Spread on cookie sheet and bake at 350 ºF
for 25 minutes. Add raisins or other dried fruit
and bake 5 more minutes.
Basic Granola [BASIC]
2 1/2 cups sugar
1 1/2 cups water
6 Tbsp. oil
1 1/2 tsp. salt
10 cups rolled oats (uncooked)
In a pan combine the sugar, water, oil, and
salt. Heat until sugar is dissolved but do not
boil. Pour syrup over the oats and stir until
well coated. Add a little more rolled oats if the
texture seems too moist. Place in pans or
sheets about 1/2 inch deep. Bake at 425 ºF
20-30 minutes, stirring occasionally. Bake 15
minutes longer if you want it crunchier. Makes
11 cups. Store in an airtight container. Eat as
a snack or as cereal with milk.
Creamy Oatmeal [BASIC]
2 cups oats (uncooked)
1 Tbsp. powdered milk
1 Tbsp. sugar
1/2 tsp. salt
4 1/4 cups water
7 May 2005
15
Bring 1 3/4 cup water and salt to a boil. Stir in
oats and reduce heat. Cook about 5 minutes,
stirring occasionally. Increase or decrease
water for thinner or thicker oatmeal. Add
remaining ingredients and stir well. Makes 4
cups cereal.
Norwegian Oat Crackers [BASIC]
4 cups warm water
3/4 cup powdered milk
2 1/2 tsp. sugar
2 tsp. oil
1/2 tsp. salt
5 cups rolled oats (uncooked)
4 cups whole wheat flour
In a medium sized mixing bowl, put first four
ingredients. Pour in dry rolled oats until the
liquid is covered completely. Let stand about
10 minutes or until oats are soaked. Add flour
until you can form it into a ball. Take the
dough out and knead on a floured board until
it all stays together. Roll out as thin as
possible and cut into shapes (use cookie
cutters if you like) and put on a greased
cookie sheet. Bake at 350 ºF oven until
brown and crispy, about 15-20 minutes.
Makes approximately 144 crackers.
Oatmeal Bread [EXPANDED]
Makes 2 loaves
1/3 cup warm water
2 Tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1
cup water, and 1 Tbsp. vinegar or lemon
juice)
1/2 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 Tbsp. salt
1/2 tsp. baking soda
3 cups all-purpose flour
In small bowl, stir yeast into 1/2 cup warm
water; allow to stand until yeast dissolves and
bubbles up. In medium saucepan, bring 3/4
cup water to boiling; stir in oats and cook
several minutes. Remove from heat; add
buttermilk, oil, and honey or molasses.
Sift 2 cups flour, salt, and soda into a large
mixing bowl. Add yeast mixture and oats
mixture and beat with wire whip or slotted
spoon; let stand 5 minutes. Gradually add 3
cups of flour until dough is stiff enough for
kneading. Turn out onto floured surface and
knead 8 to 10 minutes or until a soft, elastic
ball forms. Place dough in clean, greased
bowl; cover with plastic wrap and allow to rise
until double in size, about 1 1/2 hours. Punch
down dough and divide into two portions;
cover with bowl or towel and allow to sit 10
minutes.
Form into loaves and place into 2 greased 8 x
4-inch pans. Cover and let rise until double in
size. Bake at 350 ºF to 375 ºF for 45 to 50
minutes or until done. Remove from oven and
from pans, and leave on wire rack to cool.
Delicious Oatmeal Pancakes [EXPANDED]
From Basic Food Storage Cookbook
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1/3 cup powdered milk
2 eggs, separated (optional)*
1 cup water
3 Tbsp. oil
1 cup rolled oats
In medium bowl, combine flour, baking
powder, salt, sugar, and powdered milk; stir
until well blended. In small bowl, beat egg
whites until stiff; set aside. In large mixing
bowl, combine egg yolks, water, oil, and oats;
beat slightly and allow to stand 5 minutes,
then beat until blended. Mix in dry
ingredients, then fold in beaten egg whites.
For small pancakes, drop 2 tablespoons
batter onto griddle, or pour 1/4 measuring cup
full, if larger pancakes are desired.
Bake until cakes are full of bubbles on top
and undersides are lightly browned. Turn with
spatula and brown other side. Serve with
applesauce or jam or butter and maple syrup.
*Eggs can be omitted or an egg substitute
may be used.
Oatmeal Muffins [EXPANDED]
1 egg
3/4 cup milk
1/2 cup vegetable oil
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup flour (white, whole-wheat or
combination)
1 cup rolled oats
1/3 cup sugar
1 cup raisins (optional)
Preheat oven to 400 ºF. Grease bottoms of
about 12 medium muffin cups, or line with
cupcake liners. Beat egg; stir in milk and oil
(and raisins, if desired). Stir in remaining
ingredients all at once, just until flour is
moistened (batter will be lumpy). Fill muffin
cups about 3/4 full. Bake in preheated oven
until golden brown, about 20 minutes.
Remove from pan immediately.
Apple Crisp [EXPANDED]
From Basic Food Storage Cookbook
Pour 2 cups boiling water over 4 cups dried
apples slices in a bowl. Set aside for 5
minutes.
Mix the following ingredients: 1/2 cup flour,
1/4 cup oatmeal, 1/2 tsp. cinnamon, 1/4 cup
packed brown sugar. Then cut in 1/4 cup
butter or shortening.
Place the apples with the remaining liquid in a
greased 9x9-inch pan. Sprinkle topping over
the apples. Bake at 350 ºF for 55 minutes, or
until golden brown. Serve warm or cold with a
dollop of whipped topping (see section on
“Milk”).
Chewy Oatmeal Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 tsp. vanilla
2 cups whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick cooking oatmeal
Put first 6 ingredients in bowl and mix just
until combined. Shortening will be in small
lumps. Mix flour, baking soda and salt
together and blend into shortening mixture.
Blend in oatmeal; dough should be crumbly
but stick together when formed into balls.
Form into 1 1/4-inch balls: bake on
ungreased cookie sheet at 375 ºF for 10-12
minutes. Allow to cool 2-3 minutes before
removing from cookie sheet. Makes 3 dozen.
Preparation time = 40 minutes.
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 Oats
Granola [EXPANDED]
A great recipe using oats which can be easily
modified to suit your tastes.
Mix the following ingredients in a large
saucepan and heat until dissolved (don’t let it
boil):
1 1/2 cups brown sugar
2 cups water
3/4 cup vegetable oil
3/4 cup honey
1/4 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
Combine the following in a large bowl:
About 18 cups quick oats (use more or less
depending on amounts of other dry
ingredients)
1 cup wheat germ
1-2 cups shredded coconut
1-2 cups sliced or slivered almonds
1-2 cups walnuts
Pour the sugar solution over the dry
ingredients and mix to coat. More oats can be
added as long as they can still be coated with
liquid. Spread out enough to form a single
layer on a baking sheet and bake in a 300 ºF
oven for 30-45 minutes, depending on
desired crunchiness. Turn granola on baking
sheet halfway through baking process. Cool.
Repeat baking until all the granola is done.
Store in an airtight container. Use within a
few weeks. Serve with milk for breakfast or
eat dry as a snack.
Granola [EXPANDED]
A great recipe using oats which can be easily
modified to suit your tastes.
Mix the following ingredients in a large
saucepan and heat until dissolved (don’t let it
boil):
1 1/2 cups brown sugar
2 cups water
3/4 cup vegetable oil
3/4 cup honey
1/4 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
Combine the following in a large bowl:
About 18 cups quick oats (use more or less
depending on amounts of other dry
ingredients)
1 cup wheat germ
1-2 cups shredded coconut
1-2 cups sliced or slivered almonds
1-2 cups walnuts
Pour the sugar solution over the dry
ingredients and mix to coat. More oats can be
added as long as they can still be coated with
liquid. Spread out enough to form a single
layer on a baking sheet and bake in a 300 ºF
oven for 30-45 minutes, depending on
desired crunchiness. Turn granola on baking
sheet halfway through baking process. Cool.
Repeat baking until all the granola is done.
Store in an airtight container. Use within a
few weeks. Serve with milk for breakfast or
eat dry as a snack.
Fruit & Nut Granola [EXPANDED]
Makes about 2 quarts
6 cups rolled oats
1/2 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds
Mix all ingredients except raisins. Stir in and
coat thoroughly with:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla
Spread on cookie sheet and bake at 350 ºF
for 25 minutes. Add raisins or other dried fruit
and bake 5 more minutes.
Basic Granola [BASIC]
2 1/2 cups sugar
1 1/2 cups water
6 Tbsp. oil
1 1/2 tsp. salt
10 cups rolled oats (uncooked)
In a pan combine the sugar, water, oil, and
salt. Heat until sugar is dissolved but do not
boil. Pour syrup over the oats and stir until
well coated. Add a little more rolled oats if the
texture seems too moist. Place in pans or
sheets about 1/2 inch deep. Bake at 425 ºF
20-30 minutes, stirring occasionally. Bake 15
minutes longer if you want it crunchier. Makes
11 cups. Store in an airtight container. Eat as
a snack or as cereal with milk.
Creamy Oatmeal [BASIC]
2 cups oats (uncooked)
1 Tbsp. powdered milk
1 Tbsp. sugar
1/2 tsp. salt
4 1/4 cups water
7 May 2005
15
Bring 1 3/4 cup water and salt to a boil. Stir in
oats and reduce heat. Cook about 5 minutes,
stirring occasionally. Increase or decrease
water for thinner or thicker oatmeal. Add
remaining ingredients and stir well. Makes 4
cups cereal.
Norwegian Oat Crackers [BASIC]
4 cups warm water
3/4 cup powdered milk
2 1/2 tsp. sugar
2 tsp. oil
1/2 tsp. salt
5 cups rolled oats (uncooked)
4 cups whole wheat flour
In a medium sized mixing bowl, put first four
ingredients. Pour in dry rolled oats until the
liquid is covered completely. Let stand about
10 minutes or until oats are soaked. Add flour
until you can form it into a ball. Take the
dough out and knead on a floured board until
it all stays together. Roll out as thin as
possible and cut into shapes (use cookie
cutters if you like) and put on a greased
cookie sheet. Bake at 350 ºF oven until
brown and crispy, about 15-20 minutes.
Makes approximately 144 crackers.
Oatmeal Bread [EXPANDED]
Makes 2 loaves
1/3 cup warm water
2 Tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1
cup water, and 1 Tbsp. vinegar or lemon
juice)
1/2 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 Tbsp. salt
1/2 tsp. baking soda
3 cups all-purpose flour
In small bowl, stir yeast into 1/2 cup warm
water; allow to stand until yeast dissolves and
bubbles up. In medium saucepan, bring 3/4
cup water to boiling; stir in oats and cook
several minutes. Remove from heat; add
buttermilk, oil, and honey or molasses.
Sift 2 cups flour, salt, and soda into a large
mixing bowl. Add yeast mixture and oats
mixture and beat with wire whip or slotted
spoon; let stand 5 minutes. Gradually add 3
cups of flour until dough is stiff enough for
kneading. Turn out onto floured surface and
knead 8 to 10 minutes or until a soft, elastic
ball forms. Place dough in clean, greased
bowl; cover with plastic wrap and allow to rise
until double in size, about 1 1/2 hours. Punch
down dough and divide into two portions;
cover with bowl or towel and allow to sit 10
minutes.
Form into loaves and place into 2 greased 8 x
4-inch pans. Cover and let rise until double in
size. Bake at 350 ºF to 375 ºF for 45 to 50
minutes or until done. Remove from oven and
from pans, and leave on wire rack to cool.
Delicious Oatmeal Pancakes [EXPANDED]
From Basic Food Storage Cookbook
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1/3 cup powdered milk
2 eggs, separated (optional)*
1 cup water
3 Tbsp. oil
1 cup rolled oats
In medium bowl, combine flour, baking
powder, salt, sugar, and powdered milk; stir
until well blended. In small bowl, beat egg
whites until stiff; set aside. In large mixing
bowl, combine egg yolks, water, oil, and oats;
beat slightly and allow to stand 5 minutes,
then beat until blended. Mix in dry
ingredients, then fold in beaten egg whites.
For small pancakes, drop 2 tablespoons
batter onto griddle, or pour 1/4 measuring cup
full, if larger pancakes are desired.
Bake until cakes are full of bubbles on top
and undersides are lightly browned. Turn with
spatula and brown other side. Serve with
applesauce or jam or butter and maple syrup.
*Eggs can be omitted or an egg substitute
may be used.
Oatmeal Muffins [EXPANDED]
1 egg
3/4 cup milk
1/2 cup vegetable oil
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup flour (white, whole-wheat or
combination)
1 cup rolled oats
1/3 cup sugar
1 cup raisins (optional)
Preheat oven to 400 ºF. Grease bottoms of
about 12 medium muffin cups, or line with
cupcake liners. Beat egg; stir in milk and oil
(and raisins, if desired). Stir in remaining
ingredients all at once, just until flour is
moistened (batter will be lumpy). Fill muffin
cups about 3/4 full. Bake in preheated oven
until golden brown, about 20 minutes.
Remove from pan immediately.
Apple Crisp [EXPANDED]
From Basic Food Storage Cookbook
Pour 2 cups boiling water over 4 cups dried
apples slices in a bowl. Set aside for 5
minutes.
Mix the following ingredients: 1/2 cup flour,
1/4 cup oatmeal, 1/2 tsp. cinnamon, 1/4 cup
packed brown sugar. Then cut in 1/4 cup
butter or shortening.
Place the apples with the remaining liquid in a
greased 9x9-inch pan. Sprinkle topping over
the apples. Bake at 350 ºF for 55 minutes, or
until golden brown. Serve warm or cold with a
dollop of whipped topping (see section on
“Milk”).
Chewy Oatmeal Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 tsp. vanilla
2 cups whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick cooking oatmeal
Put first 6 ingredients in bowl and mix just
until combined. Shortening will be in small
lumps. Mix flour, baking soda and salt
together and blend into shortening mixture.
Blend in oatmeal; dough should be crumbly
but stick together when formed into balls.
Form into 1 1/4-inch balls: bake on
ungreased cookie sheet at 375 ºF for 10-12
minutes. Allow to cool 2-3 minutes before
removing from cookie sheet. Makes 3 dozen.
Preparation time = 40 minutes.
Food Storage Recipes - Legumes
Food Storage Recipes
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".
Cream of Bean Soup [BASIC]
2 Tbsp. oil
2 Tbsp. whole wheat flour
6 1/4 cups water
1/2 tsp. salt
3/4 cup powdered milk
1 1/4 cups pinto beans (uncooked)
Prepare the beans according to the
instructions listed above. Add the flour to the
oil and blend. Stir in all remaining ingredients
and cook on low heat until thickened. Makes
6 cups.
Five Bean Salad [EXPANDED]
From Emergency Food in a Nutshell
2/3 cup oil
2/3 cup vinegar
1/2 cup sugar
1 tsp. salt
1 (15-oz.) can lima beans, drained
1 (15-oz.) can garbanzo beans, drained
1 (15-oz.) can green beans, drained
1 (15-oz.) can yellow beans, drained
1 (15-oz.) can red beans, drained
Combine first four ingredients together; add
beans and marinate overnight or for at least 2
hours. Serves 10.
Bean & Corn Chili [EXPANDED]
2 (14.5-oz.) cans assorted beans (use pinto,
black, navy, or red) OR 4 c. cooked beans
1 (15-oz.) can tomato sauce
1 (14.5-oz.) can whole, peeled tomatoes
(undrained)
1 (15.25-oz.) can corn, drained OR 1/2 cup
dehydrated corn and 1 cup water
2-4 Tbsp. minced onion
1/4-1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
dash pepper
Combine all ingredients in a pot, breaking
tomatoes into smaller pieces. Heat to boiling.
Reduce heat, cover and simmer 20 minutes,
stirring occasionally. Preparation time = 30
minutes.
Refried Beans (from Pinto Beans) [FRESH]
Desired amount of pinto beans (sorted and
rinsed)
1 clove garlic
1 small onion
1 Tbsp. shortening or oil
Oregano and salt to taste
Fill a crock pot half full of pinto beans. Fill
with water until 3/4 full. Cook beans until
tender (approximately 4 hours on high). Add
more water if needed. In a sauce pan, cook
garlic and onion in shortening or oil. Mash
beans, and add to garlic and onion. Add
oregano and salt to taste. Can be frozen.
Lentil Stew [EXPANDED]
From Emergency Food in a Nutshell
6 cups water
1 cup dry lentils, sorted and rinsed
1 (15-oz.) can diced tomatoes, undrained
1 cup dried diced carrots
1/2 cup pearled barley, rinsed
1/4 cup dried onion
4 tsp. chicken bouillon
2 Tbsp. brown sugar, packed
1 Tbsp. olive oil
3/4 tsp. dried minced garlic
1/2 tsp. cumin
1/4 tsp. oregano
Combine all ingredients in saucepan and
bring to boil. Reduce heat and simmer,
covered, 45-55 minutes until barley is tender.
Serves 6-8.
Santa Fe Lentils [EXPANDED]
From Emergency Food in a Nutshell
1 cup dry lentils, sorted and rinsed
2 cups water
1 (4-oz.) can chopped green chiles
2 tsp. chicken bouillon
2 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/4 tsp. cumin
7 May 2005
12
1/4 tsp. oregano
Combine all ingredients in medium saucepan
and heat to boiling. Reduce heat and simmer,
covered, 35 minutes. Mash lentils with a
potato masher to break them up. Makes 3 1/2
cups.
Serve as follows:
Soft Shell Taco: Spread a little bit of bottled
processed cheese spread down the middle of
flour tortillas. Top with Santa Fe Lentils, then
salsa or fresh chopped tomatoes and
shredded lettuce.
Tostadas: Spread a little bit of bottled
processed cheese spread on fried corn of
flour tortillas. Spread Santa Fe Lentils over
cheese. Top with salsa or chopped fresh
tomatoes and lettuce.
Dip: Combine Santa Fe Lentils with 1/2 cup
salsa and a little bottled processed cheese
spread. Use as dip for tortillas, crackers or
fresh vegetables.
Savory Indian Lentils [EXPANDED]
Revised from Emergency Food in a Nutshell
3 1/4 cups water
1 cup dry lentils or split peas
1/4 cup dried minced onion
1 tsp. salt
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. dried minced garlic
1/4 tsp. cardamom
1/4 tsp. sugar
1/2-1 cup salsa (optional)
bottled lime juice (optional)
Combine all ingredients except lime juice and
salsa in 2-quart saucepan and simmer,
covered, 45 minutes. Remove lid and
continue simmering, stirring frequently, 20
minutes until mixture is the consistency of
refried beans. Mix in salsa (if desired). Serve
sprinkled with lime juice (if desired). Serves 5.
Pinto Bean Wraps [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cup dry pinto beans, soaked and
cooked OR
1(15-oz.) can pinto beans, drained
1/2 cup salsa
1/2 recipe of Spanish Rice (see “Rice”
section)
10 flour tortillas
Optional:
bottled processed cheese spread
shredded lettuce
chopped tomatoes
Add pinto beans and salsa to hot Spanish
Rice. Spread warmed tortillas with cheese
spread, if used, and fill with pinto bean
mixture. Top with lettuce and tomatoes if
available. Fills 10 tortillas.
Pinto Bean Casserole [FRESH]
1 package corn tortillas
1 lb. hamburger
1 15 oz. can pinto beans, undrained
1 15 oz. can Italian style marinara sauce
1 tsp. cumin
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
Butter tortillas and place in layers to cover
bottom of oblong cake pan. Brown hamburger
and drain. Add cumin and garlic powder to
marinara sauce. Spread beans over tortillas,
and then add sauce, hamburger, and cheese.
Bake at 350 ºF for 25 minutes. Makes 8
servings.
Creamy Beans and Macaroni [BASIC]
1/4 cup flour (whole wheat or all-purpose)
1/2 cup + 2 Tbs. powdered milk
1 3/4 tsp. salt
2 cups water
1 1/4 cups macaroni (uncooked)
1 cup pinto beans (cooked)
Garlic powder (optional)
Parsley flakes or Italian seasoning (optional)
Cook macaroni in boiling water for about 10
minutes, or until tender; drain. Combine flour,
powdered milk and salt in medium saucepan.
Stir in enough water to make a smooth paste.
Stir in remaining water and cook over
moderate heat, stirring frequently until sauce
comes to a boil and thickens. Add cooked
pasta, beans, and seasonings (as desired);
warm on stove until hot. Makes 3 cups.
Pinto Bean Pie [FRESH]
From Basic Food Storage Recipes
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup cooked and mashed pinto
beans
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice
cream
Beat granulated sugar, brown sugar, eggs,
and butter until creamy. Add pinto beans and
blend well. Pour into unbaked pie shell and
bake at 375 ºF for 20 minutes. Reduce heat
to 350 ºF and bake an additional 25 minutes
or until a knife inserted in center comes out
clean. Serve with whipped cream, whipped
topping, or ice cream. Makes 1 pie.
Chili [FRESH]
1 lb. chili beans (about 2 1/4 cups)
1 can tomato juice (46 oz.)
15 oz. can tomato paste
15 oz. can diced tomatoes
2 lbs. hamburger (OR 2 cans ground beef)
1 large onion, chopped
3-4 ribs of celery
6-8 Tbsp. chili powder
2 tsp. cumin
6 tsp. oregano
2 tsp. salt
Soak beans overnight in enough water to
cover. Pour off soak water and rise beans.
Add enough fresh water to cover beans.
Bring beans to boil and simmer until tender.
Leave the beans in the pot and keep them
covered with water. Add tomato juice. Brown
hamburger. Add hamburger, onion, celery,
chili powder and cumin. Let simmer until
flavors blend. Adjust the amount of chili
powder to taste.
Baked Beans (White) [FRESH]
2 cups white beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced
3/4 cup brown sugar
1/4 cup catsup
1 tsp. dry mustard
1 Tbsp. soy sauce
Cover beans with cold water and add salt.
Simmer until tender. Drain off all except 1 cup
of the water. Add remaining ingredients.
Place in greased casserole or bean pot. Top
with diced bacon. Cover with aluminum foil if
there is no lid. Bake at 275 ºF for 2-4 hours.
Remove the covering for the last half hour to
crisp the bacon.
Senate Bean Soup [EXPANDED]
From Emergency Food in a Nutshell
5 1/4 cups soaked and cooked dry white
beans OR 3 (15-oz.) cans white beans,
drained
5 1/2 cups water
2 Tbsp. dried onion
1 Tbsp. ham bouillon
1 Tbsp. dried celery
1/2 tsp. dried minced garlic
1 bay leaf
2/3 cup instant potatoes
1 (5-oz.) can chunk ham, broken up
pepper to taste
In large saucepan combine all ingredients
except instant potatoes and ham; simmer,
covered, 20 minutes. Remove bay leaf.
Whisk in potatoes; stir in ham and simmer for
1 minute and serve. Serves 5-6.
Mexicali Bean and Rice Salad
[EXPANDED]
From Emergency Food in a Nutshell
6 cups cooked rice
1 3/4 cups each soaked and cooked dry
kidney, pinto and black beans OR 1 (15-oz.)
can each kidney, pinto and black beans,
drained and rinsed
1 (15-oz.) can corn, drained
1/4 cup hydrated dried green pepper
1/2-1 (4-oz.) can diced green chiles
Dressing:
1/3 cup olive oil
14
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. hot pepper sauce
Combine dressing ingredients and set aside.
In large bowl, combine rest of ingredients
(rice can be warm but not hot). Pour dressing
over and toss. Serve immediately or chill 1
hour before serving. Serves 6-8.
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 Legumes
Cream of Bean Soup [BASIC]
2 Tbsp. oil
2 Tbsp. whole wheat flour
6 1/4 cups water
1/2 tsp. salt
3/4 cup powdered milk
1 1/4 cups pinto beans (uncooked)
Prepare the beans according to the
instructions listed above. Add the flour to the
oil and blend. Stir in all remaining ingredients
and cook on low heat until thickened. Makes
6 cups.
Five Bean Salad [EXPANDED]
From Emergency Food in a Nutshell
2/3 cup oil
2/3 cup vinegar
1/2 cup sugar
1 tsp. salt
1 (15-oz.) can lima beans, drained
1 (15-oz.) can garbanzo beans, drained
1 (15-oz.) can green beans, drained
1 (15-oz.) can yellow beans, drained
1 (15-oz.) can red beans, drained
Combine first four ingredients together; add
beans and marinate overnight or for at least 2
hours. Serves 10.
Bean & Corn Chili [EXPANDED]
2 (14.5-oz.) cans assorted beans (use pinto,
black, navy, or red) OR 4 c. cooked beans
1 (15-oz.) can tomato sauce
1 (14.5-oz.) can whole, peeled tomatoes
(undrained)
1 (15.25-oz.) can corn, drained OR 1/2 cup
dehydrated corn and 1 cup water
2-4 Tbsp. minced onion
1/4-1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
dash pepper
Combine all ingredients in a pot, breaking
tomatoes into smaller pieces. Heat to boiling.
Reduce heat, cover and simmer 20 minutes,
stirring occasionally. Preparation time = 30
minutes.
Refried Beans (from Pinto Beans) [FRESH]
Desired amount of pinto beans (sorted and
rinsed)
1 clove garlic
1 small onion
1 Tbsp. shortening or oil
Oregano and salt to taste
Fill a crock pot half full of pinto beans. Fill
with water until 3/4 full. Cook beans until
tender (approximately 4 hours on high). Add
more water if needed. In a sauce pan, cook
garlic and onion in shortening or oil. Mash
beans, and add to garlic and onion. Add
oregano and salt to taste. Can be frozen.
Lentil Stew [EXPANDED]
From Emergency Food in a Nutshell
6 cups water
1 cup dry lentils, sorted and rinsed
1 (15-oz.) can diced tomatoes, undrained
1 cup dried diced carrots
1/2 cup pearled barley, rinsed
1/4 cup dried onion
4 tsp. chicken bouillon
2 Tbsp. brown sugar, packed
1 Tbsp. olive oil
3/4 tsp. dried minced garlic
1/2 tsp. cumin
1/4 tsp. oregano
Combine all ingredients in saucepan and
bring to boil. Reduce heat and simmer,
covered, 45-55 minutes until barley is tender.
Serves 6-8.
Santa Fe Lentils [EXPANDED]
From Emergency Food in a Nutshell
1 cup dry lentils, sorted and rinsed
2 cups water
1 (4-oz.) can chopped green chiles
2 tsp. chicken bouillon
2 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/4 tsp. cumin
7 May 2005
12
1/4 tsp. oregano
Combine all ingredients in medium saucepan
and heat to boiling. Reduce heat and simmer,
covered, 35 minutes. Mash lentils with a
potato masher to break them up. Makes 3 1/2
cups.
Serve as follows:
Soft Shell Taco: Spread a little bit of bottled
processed cheese spread down the middle of
flour tortillas. Top with Santa Fe Lentils, then
salsa or fresh chopped tomatoes and
shredded lettuce.
Tostadas: Spread a little bit of bottled
processed cheese spread on fried corn of
flour tortillas. Spread Santa Fe Lentils over
cheese. Top with salsa or chopped fresh
tomatoes and lettuce.
Dip: Combine Santa Fe Lentils with 1/2 cup
salsa and a little bottled processed cheese
spread. Use as dip for tortillas, crackers or
fresh vegetables.
Savory Indian Lentils [EXPANDED]
Revised from Emergency Food in a Nutshell
3 1/4 cups water
1 cup dry lentils or split peas
1/4 cup dried minced onion
1 tsp. salt
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. dried minced garlic
1/4 tsp. cardamom
1/4 tsp. sugar
1/2-1 cup salsa (optional)
bottled lime juice (optional)
Combine all ingredients except lime juice and
salsa in 2-quart saucepan and simmer,
covered, 45 minutes. Remove lid and
continue simmering, stirring frequently, 20
minutes until mixture is the consistency of
refried beans. Mix in salsa (if desired). Serve
sprinkled with lime juice (if desired). Serves 5.
Pinto Bean Wraps [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cup dry pinto beans, soaked and
cooked OR
1(15-oz.) can pinto beans, drained
1/2 cup salsa
1/2 recipe of Spanish Rice (see “Rice”
section)
10 flour tortillas
Optional:
bottled processed cheese spread
shredded lettuce
chopped tomatoes
Add pinto beans and salsa to hot Spanish
Rice. Spread warmed tortillas with cheese
spread, if used, and fill with pinto bean
mixture. Top with lettuce and tomatoes if
available. Fills 10 tortillas.
Pinto Bean Casserole [FRESH]
1 package corn tortillas
1 lb. hamburger
1 15 oz. can pinto beans, undrained
1 15 oz. can Italian style marinara sauce
1 tsp. cumin
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
Butter tortillas and place in layers to cover
bottom of oblong cake pan. Brown hamburger
and drain. Add cumin and garlic powder to
marinara sauce. Spread beans over tortillas,
and then add sauce, hamburger, and cheese.
Bake at 350 ºF for 25 minutes. Makes 8
servings.
Creamy Beans and Macaroni [BASIC]
1/4 cup flour (whole wheat or all-purpose)
1/2 cup + 2 Tbs. powdered milk
1 3/4 tsp. salt
2 cups water
1 1/4 cups macaroni (uncooked)
1 cup pinto beans (cooked)
Garlic powder (optional)
Parsley flakes or Italian seasoning (optional)
Cook macaroni in boiling water for about 10
minutes, or until tender; drain. Combine flour,
powdered milk and salt in medium saucepan.
Stir in enough water to make a smooth paste.
Stir in remaining water and cook over
moderate heat, stirring frequently until sauce
comes to a boil and thickens. Add cooked
pasta, beans, and seasonings (as desired);
warm on stove until hot. Makes 3 cups.
Pinto Bean Pie [FRESH]
From Basic Food Storage Recipes
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup cooked and mashed pinto
beans
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice
cream
Beat granulated sugar, brown sugar, eggs,
and butter until creamy. Add pinto beans and
blend well. Pour into unbaked pie shell and
bake at 375 ºF for 20 minutes. Reduce heat
to 350 ºF and bake an additional 25 minutes
or until a knife inserted in center comes out
clean. Serve with whipped cream, whipped
topping, or ice cream. Makes 1 pie.
Chili [FRESH]
1 lb. chili beans (about 2 1/4 cups)
1 can tomato juice (46 oz.)
15 oz. can tomato paste
15 oz. can diced tomatoes
2 lbs. hamburger (OR 2 cans ground beef)
1 large onion, chopped
3-4 ribs of celery
6-8 Tbsp. chili powder
2 tsp. cumin
6 tsp. oregano
2 tsp. salt
Soak beans overnight in enough water to
cover. Pour off soak water and rise beans.
Add enough fresh water to cover beans.
Bring beans to boil and simmer until tender.
Leave the beans in the pot and keep them
covered with water. Add tomato juice. Brown
hamburger. Add hamburger, onion, celery,
chili powder and cumin. Let simmer until
flavors blend. Adjust the amount of chili
powder to taste.
Baked Beans (White) [FRESH]
2 cups white beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced
3/4 cup brown sugar
1/4 cup catsup
1 tsp. dry mustard
1 Tbsp. soy sauce
Cover beans with cold water and add salt.
Simmer until tender. Drain off all except 1 cup
of the water. Add remaining ingredients.
Place in greased casserole or bean pot. Top
with diced bacon. Cover with aluminum foil if
there is no lid. Bake at 275 ºF for 2-4 hours.
Remove the covering for the last half hour to
crisp the bacon.
Senate Bean Soup [EXPANDED]
From Emergency Food in a Nutshell
5 1/4 cups soaked and cooked dry white
beans OR 3 (15-oz.) cans white beans,
drained
5 1/2 cups water
2 Tbsp. dried onion
1 Tbsp. ham bouillon
1 Tbsp. dried celery
1/2 tsp. dried minced garlic
1 bay leaf
2/3 cup instant potatoes
1 (5-oz.) can chunk ham, broken up
pepper to taste
In large saucepan combine all ingredients
except instant potatoes and ham; simmer,
covered, 20 minutes. Remove bay leaf.
Whisk in potatoes; stir in ham and simmer for
1 minute and serve. Serves 5-6.
Mexicali Bean and Rice Salad
[EXPANDED]
From Emergency Food in a Nutshell
6 cups cooked rice
1 3/4 cups each soaked and cooked dry
kidney, pinto and black beans OR 1 (15-oz.)
can each kidney, pinto and black beans,
drained and rinsed
1 (15-oz.) can corn, drained
1/4 cup hydrated dried green pepper
1/2-1 (4-oz.) can diced green chiles
Dressing:
1/3 cup olive oil
14
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. hot pepper sauce
Combine dressing ingredients and set aside.
In large bowl, combine rest of ingredients
(rice can be warm but not hot). Pour dressing
over and toss. Serve immediately or chill 1
hour before serving. Serves 6-8.
.
Melanee Van Ee-Mortensen. Wheat – More than Just Bread. Available online:
http://waltonfeed.com/self/wheat.html
Sharon Kofford. Whole Berry Wheat Pancakes. Available Online: http://recipes.ksl.com/recipe-
188i.php, presented April 29, 1998 on KSL-TV.
Basic Food Storage Cookbook. Mesa, AZ Home Storage Center, 2001.
Denise Hansen. Eating Off the Grid. Spokane, WA: Subito Services, 1999.
Melanee Van Ee-Mortensen. Wheat – More than Just Bread. Available online:
http://waltonfeed.com/self/wheat.html
Sharon Kofford. Whole Berry Wheat Pancakes. Available Online: http://recipes.ksl.com/recipe-
188i.php, presented April 29, 1998 on KSL-TV.
Basic Food Storage Cookbook. Mesa, AZ Home Storage Center, 2001.
Denise Hansen. Eating Off the Grid. Spokane, WA: Subito Services, 1999.
Food Storage Recipes - Barley
Food Storage Recipes
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.
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.
Food Storage Recipes - Wheat
Food Storage Recipes
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".
Creamy Cracked Wheat Cereal [BASIC]
1 cup cracked wheat (uncooked)
3 cups water
1/2 tsp. salt
1/4 cup powdered milk
4 Tbsp. sugar
Prepare cracked wheat by using a wheat
grinder or a blender. Add dry milk to water,
whisk, and bring to a boil at medium high
temperature. Add wheat, sugar, and salt,
cover and reduce heat to simmer for 20
minutes, stirring occasionally, until water is
absorbed This is comparable to what occurs
when rice is cooked. Makes about 3 cups
cereal.
Ground Wheat Breakfast Cereal [BASIC]
Cracked Wheat Sweet Porridge [BASIC]
3 cups cracked wheat (uncooked)
9 cups water
1/2 cup powdered milk
1/2 cup sugar
Bring cracked wheat to a boil with the water
in a saucepan. Cover pan, lower heat to a
simmer and cook 30 minutes. Add the milk
and sugar and continue to cook till the milk
and sugar are mixed. Makes about 7 cups
cereal.
Hardtack (Unleavened Bread) [BASIC]
1 cup water
1/4 cup oil
3 Tbsp. sugar
1 tsp. salt
2 1/3 cups whole wheat flour
Mix together water, oil, sugar, and salt. Add
flour. Stir well and roll out dough to 1/4 inch
thickness. Cut into 2-inch squares and use a
fork to poke several sets of holes in each
square. Bake for 35 minutes at 350 ºF.
Makes approximately 20 crackers.
Whole Wheat Pita Bread [EXPANDED]
1 1/2 cups warm water
2 Tbsp. brown sugar
2 tsp. yeast
1 tsp. salt
3-3 1/2 cups whole wheat flour
Heat water to about 111 ºF. Dissolve brown
sugar in water. Sprinkle yeast over
sugar/water mixture; allow to stand until
bubbly (about 5 minutes). Add salt; add 1 cup
flour and stir until smooth; Add another cup
flour and stir until smooth; Keep adding flour
until dough forms a ball and cannot be stirred
anymore (should be about 3 cups).
Turn dough out onto a floured counter. Knead
by pushing dough away from you with the
palm of your hand, then folding back on itself
with other hand. Continue kneading until
dough is smooth, elastic, and no longer sticky
(add more flour to keep the dough from
sticking). Cover and allow to rise for 1 hour. Punch
down dough by kneading a few more times.
Heat oven to 450°F and place ungreased
cookie sheet on bottom rack of oven. Divide
dough into 12 pieces. Roll each ball out on
heavily floured counter into a circle. The
circles should be about 6 inches in diameter
and ¼ inch thick. Place 3-4 at a time on the
hot cookie sheet and quickly place in oven.
Bake 3-4 at a time for 3 minutes. Immediately
remove from oven and cool on wire rack.
Continue until all are cooked. Serve with
turkey salad pita filling. Makes 12 pita
pockets. Preparation time = 1 hour and 45
minutes.
Turkey Salad Pita Filling [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 (15-oz.) can turkey or 2 (6-oz.) cans tuna,
drained
1 cup salad dressing or mayonnaise
1 Tbsp. dried celery, hydrated (optional)
1/2 cup dried apple slices, hydrated OR 1 cup
raisins (optional)
1 tsp. lemon juice (optional)
dash of lemon pepper (optional)
Mix together and fill pita bread pockets.
Preparation time = 10 minutes.
No Rise Pizza Dough [EXPANDED/FRESH]
1 Tbsp. dry yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
2 1/2 cups flour
Soften yeast in warm water; add sugar. Beat
in 1 1/2 cups flour; blend in oil and salt. Add
remaining cups of flour and knead until
smooth and elastic. Place on 3 greased pizza
pans or 2 cookie sheets. Spread sauce, then
cheese, then meat. Bake at 425 ºF for about
15 minutes until crust begins to turn golden.
Whole Wheat Pancakes [BASIC]
1/4 cup sugar
1/2 tsp. salt
1 1/2 cups whole wheat flour
1 Tbsp. powdered milk
2 tsp. baking powder (optional)
1 3/4 cups water
1 1/2 Tbsp. oil
Mix together the dry ingredients. Add water
and oil. Stir until thoroughly mixed. Pour onto
greased pancake griddle. You may need to
thin down the batter with a little more water if
it is too thick. Cook on medium heat for a few
minutes until surface begins to look bubbly
and edges are firm. Flip over pancakes,
smash them down to get even cooking; cook
until golden brown. Remove from heat and
serve hot with syrup. These pancakes will
have a doughy texture, which can be
improved by adding the baking powder.
Makes 6 pancakes.
Basic Syrup [BASIC]
1 cup water
2 cups sugar
1/2 tsp. vanilla or maple flavoring (optional)
Pour sugar into a small pan. Slowly pour
water on top. Turn stove on high. No need to
stir. After mixture starts to boil, check to see
if all the sugar granules are dissolved. If they
aren't, boil it for another 15-20 seconds. Pull
off heat and it’s ready for use. Add flavoring if
desired. Makes 1 cup. Store in a closed
container at room temperature.
Flour Tortillas [BASIC]
6 cups flour (whole wheat or all-purpose)
3 tsp. salt
1/4 cup oil
2 1/2 cups boiling water
Mix flour and salt. Add oil and enough boiling
water to make a smooth dough; mix. Let the
dough sit until it cools down; knead on a
lightly floured surface. Divide dough into 12
even pieces. Roll each piece as thin as
possible into a circle. Cook on a lightly
greased griddle set to medium heat. Place
the tortilla in the pan and cook for 20 seconds
to 2 minutes, until the side touching the pan
begins to turn brown. Flip the tortilla over and
cook the other side in the same manner.
Serve warm with your favorite filling. Makes
12 tortillas.
The basic tortilla recipe can be cooked in
several different ways:
Tostada: A tortilla circle deep fried until crisp
and golden.
Tacos: Tortillas curled and deep fried until
crisp and golden.
Nachos or Tortilla chips: Tortillas cut into
wedges and fried until crisp and golden or
baked at 375 ºF for about 10 minutes until dry
and crisp. Makes approximately 200 chips.
Thin Wheat Crackers [BASIC]
Modified from From More Make-A-Mix
Cookery
1 1/2 cups whole wheat flour
1 1/3 cups all-purpose flour
3/4 tsp. salt
3 Tbsp. powdered milk
3 Tbsp. sugar
5 Tbsp. oil
1 cup water
Preheat oven to 350º F (175º C). In a
medium bowl, stir together dry ingredients
until well blended; add oil and water and mix.
Knead dough about 3 minutes on a lightly
floured surface. Divide dough into 4 pieces.
Roll out one piece of dough at a time to a 16"
x 12" rectangle. Place on ungreased baking
sheet. Cut into cracker size pieces with a
pizza cutter or pastry cutter. Prick each
cracker several times with a fork. Sprinkle
with salt. Bake 10 to 20 minutes until golden
brown. Remove from cookie sheet and cool.
Makes about 200 crackers.
Whole Wheat Bread [EXPANDED]
1 Tbsp. dry yeast
1/4 Tbsp. warm water
2 cups hot water
2 Tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7-8 cups whole wheat flour
1 cup cold water
Mix yeast and warm water and set aside.
Pour hot water over shortening, sugar, and
salt. Mix dry milk with 1 cup whole wheat
flour, add hot water mixture and 1 cup of cold
water, and then add yeast mixture. Add
remaining 6 to 7 cups of whole wheat flour.
Knead until smooth and elastic, and let rise
until almost double in size. Then time as
follows: Let rise 40 minutes, punch down; let
rise 20 minutes, punch down; let rise 20
minutes, punch down.
Shape into 3 loaves and place in 3 small
greased bread pans. Allow to rise until double
in size. Bake at 375 ºF for 40 to 45 minutes.
Makes 3 loaves.
Easiest Whole Wheat Bread Ever
[EXPANDED]
From Emergency Food in a Nutshell,
contributed by Johanne Perry
2 (8x4-inch) Loaves
1/3 cup oil
1/4-1/3 cup honey or sugar
2 1/4 tsp. salt
2 3/4 cups hot water (120-130 ºF)
1/4 cup gluten flour (optional)
1 1/2 Tbsp. dough enhancer (optional)
3 3/4 tsp. instant yeast
7-8 cups whole wheat flour
Mix together first four ingredients in mixer
with a dough hook. Add 3 1/2 cups of flour)
and pulse. Put in 1 1/2 more cups of flour,
gluten flour, dough enhancer and yeast.
Pulse again. With mixer on medium speed,
add remaining flour just until dough pulls
clean from the sides of the bowl. Knead 10
minutes on medium-high speed.
Pre-heat oven for 2 minutes to LUKE WARM
and turn oven off. Spray loaf pans with spray
oil. Pour dough out on oiled counter, divide
and shape into loaves, filling the pans as you
go. (This dough is sticky. Oil your hands while
working with it.) Let loaves rise 35 minutes in
warmed oven. Do not remove bread from
oven; turn oven to 350° F and bake for 30
minutes. Tip out of pans and cool on cooling
rack. Preparation time = 1 1/2 hours. If you
do not have a mixer with a dough hook and
are kneading this by hand, save the last cup
of flour to gradually knead into dough and to
keep it from sticking to the counter. Add the
least amount of flour possible.
Soft and Delicious Two-Hour Wheat Bread
[FRESH]
Makes 4 loaves
2 Tbsp. yeast
5 cups warm water
1/3 cup honey
1/3 cup oil
2 eggs
1/3 cup potato flakes
6 cups whole wheat flour
1 Tbsp. salt
4 to 5 cups all-purpose flour
Dissolve yeast as package suggests. Mix all
ingredients together except unbleached flour.
Use bread mixer or hand-held electric beaters
to bring the dough to a sponge-like
consistency. Let rest about 10 minutes. Add
remaining flour gradually as needed to make
a soft dough. Knead on floured board; cover
with plastic wrap and let rise until double in
size. Punch down; shape into four loaves;
place in greased bread pans. Cover and let
rise again until double in size.
Bake at 350 ºF for 30 to 40 minutes. For a
soft crust, put hot bread on a towel to cool.
Cracked Wheat Bread [EXPANDED]
1 1/3 cups cracked wheat
5 cups water
1 1/3 cups powdered milk
3 1/3 cups water
2/3 cup margarine (or shortening)
2 Tbsp. salt
1 cup sugar
2 Tbsp. yeast
13-14 cups flour (bread flour preferred)
Bring cracked wheat and water to a boil in a
large saucepan; then reduce heat to a
simmer, cover pan, and cook for about 20
minutes. Add powdered milk, margarine (or
shortening), salt, and sugar. Cool to
lukewarm and add yeast. Transfer to a large
bowl. Stir in flour to make a dough. Knead in
additional flour until smooth and elastic. If
dough is too difficult to knead all at once,
divide it in half and knead each half
separately. Cover dough with plastic wrap in
bowl and let rise until double. Punch down.
Shape into loaves or rolls and place in
greased pans. Bake at 350 ºF for 40 minutes
for bread and 15-20 minutes for rolls. This
dough also makes great scones. Just take a
roll-sized ball dough and stretch or roll it to
1/4 inch thick and fry it until golden on each
side; place scones on paper towels to soak
up excess grease. Serve with honey butter.
Bread Rolls [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups hot tap water
1/2 cup oil
2 Tbsp. dried whole egg
1 Tbsp. instant yeast
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1/4 cup powdered milk
1 1/2 tsp. salt
Pour hot tap water in large bowl. Blend in oil
and egg with whisk. Combine dry ingredients
(except yeast) in a separate bowl and mix
well. Stir in 3 cups of the dry mixture to the
water, oil, and egg mixture. Stir in yeast and
the rest of the dry mixture. Add more flour as
needed to make a soft dough. Knead dough
10 minutes by hand until smooth. (or 5
minutes in bread mixer on medium-high
speed adding flour just until dough no longer
sticks to the sides of the bowl.) Place smooth
side down in lightly oiled bowl; then turn
dough smooth side up. This oils the top of the
dough. Cover with a damp towel and let rise
in a damp place about 40 minutes, until
doubled. Punch dough down. Let rest 10
minutes. Grease two 9-inch round pans or
one 9x13-inch pan. Divide into 16-24 rolls.
Form and place in pans. Cover and let rise
until about doubled. Preheat oven to 350 ºF.
Bake 20-25 minutes until browned. Makes
16-24 rolls. Preparation time = 1 1/2 hours.
Bread Bowls [EXPANDED]
Modified from From More Make-A-Mix
Cookery
1 Tbsp. active dry yeast
1 1/2 cups lukewarm water (110 ºF)
1 egg, slightly beaten
2 Tbsp. oil
2 1/2 cups whole wheat flour
2 cups all-purpose flour
1 1/4 tsp. salt
1/3 cup powdered milk
1/3 cup sugar
In a large bowl, dissolve yeast in lukewarm
water. Stir in 1 beaten egg and oil. Combine
dry ingredients and gradually stir in about half
of it until blended. Add remaining dry mixture
and any additional flour to make a stiff dough.
Knead for 10 minutes on a lightly floured
surface, adding additional flour as needed.
Place in greased bowl; cover. Let rise until
double, about 1 1/2 hours. Punch down.
Knead about 5 times on a lightly floured
surface. Divide dough into 8 equal pieces.
Roll out each piece into a 6-inch circle. Lay
over inverted, greased 10-ounce custard
cups or small pie tins and place on 2 baking
sheets. Let stand uncovered for 10 minutes.
Bake at 375 ºF for 20 minutes or until lightly
browned. Serve with your favorite soup.
Navajo Fry Bread [EXPANDED]
From Emergency Food in a Nutshell
4 cups whole wheat flour
1 Tbsp. baking powder
2 cups warm water
1 tsp. salt
2 Tbsp. powdered milk
oil
Mix dry ingredients together. Stir in warm
water. Knead 10 minutes. Allow to rise in
warm place 45 minutes. Roll 2-inch balls of
dough into 8 to 10-inch circles. Heat oil just
until it starts to smoke. Fry dough circles 20
seconds on each side until golden brown.
Serve in place of rolls or cornbread with bean
dishes, soups, or stews. Makes 15-20, 10-
inch breads. Preparation time = 1 hour.
Pocket Bread [EXPANDED]
From More Make-A-Mix Cookery
1 Tbsp. active dry yeast
1 cup lukewarm water (110 ºF)
2 Tbsp. oil
1 cup whole wheat flour
1 scant cup all-purpose flour
1/2 tsp. salt
2 Tbsp. powdered milk
1/4 cup sugar
Flour
Soften yeast in lukewarm water. Beat in oil
and combined dry ingredients. Stir in enough
additional flour to make a soft dough. Knead
until smooth, 7-10 minutes. Place in greased
bowl; cover. Let rise until doubled, 1 to 1 1/2
hours. Punch down dough. Divide into 8
equal pieces and shape them into balls.
Cover with a towel and let rise 30 minutes.
Sprinkle 4 large baking sheets with flour. Roll
each ball into 8-inch circles, not more than
1/8 inch thick. Preheat oven to 500 ºF. Bake
bread on bottom rack of oven 4 to 5 minutes,
then on middle rack 2 to 3 minutes until
puffed and slightly browned. Remove from
baking sheets and place in plastic bag to
keep bread soft.
Wheat and Raisin Chocolate Chip Cookies
[FRESH]
1 1/2 cups butter or shortening
1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
2 tsp. vanilla
4 eggs
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1/2 tsp. salt
2 tsp. baking soda
2 Tbsp. hot water
1 cup chopped nuts
1 cup raisins
1 package (12 oz.) chocolate chips
Preheat oven to 350 ºF. Beat butter or
shortening in large bowl until soft. Gradually
add sugars, beating until light and fluffy. Add
vanilla. Add eggs, one at a time, beating well.
In a separate bowl, blend both kinds of flour
and salt. Gradually add flour mixture to sugar
mixture, beating at low speed until well
mixed.
Dissolve baking soda in hot water and add to
sugar-flour mixture. Stir in nuts, raisins, and
chocolate chips. Using 1 generous
tablespoon of dough for each cookie, place
on greased cookie sheet. Bake at 350 ºF for
10 to 12 minutes. Allow to cool. Makes 6
dozen cookies.
Quick Wheat Muffins [FRESH]
Modified from Make-A-Mix Cookery
1 1/4 cups whole wheat flour
1/2 cup + 2 Tbsp. all-purpose flour
1/3 cup powdered milk
1/2 tsp. salt
1/3 cup sugar
2 1/2 tsp. baking powder
7 May 2005
7
1/3 cup oil
1 egg, slightly beaten
1 cup water
Preheat oven to 400 ºF. Grease muffin pans.
In a medium bowl, combine all dry
ingredients. Blend well. Combine egg, water
and oil in a small bowl. Add all at once to dry
ingredients. Stir just until moistened; batter
should be lumpy. Fill prepared muffin pans
2/3 full. Bake 15 to 20 minutes, until golden
brown. Makes 12 large muffins.
Wheat Muffins [FRESH]
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 cup milk (3 Tbsp. powdered milk and 1 cup
water)
1/2 cup margarine, melted
1 egg
1 tsp. vanilla
Mix dry ingredients together in a mediumsized
bowl. (If you are using powdered milk,
mix dry milk with dry ingredients.) In large
measuring cup combine liquid ingredients.
Pour over dry ingredients and stir just until
moistened. Spoon into greased muffin tins
and bake at 350 ºF for 15 minutes. Makes 12
muffins.
Biscuits [EXPANDED]
2 1/4 cups whole wheat flour
1/2 cup powdered milk
3 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. shortening (or oil)
3/4 cup water
Heat oven to 425 ºF. Combine all dry
ingredients and mix well. If using shortening,
cut it into flour mixture until well mixed. Add
water (and oil, if being substituted for
shortening) and blend 10 strokes. Roll dough
to 1/2 inch thickness and cut into biscuits with
a biscuit cutter or inverted cup. Bake for 12-
15 minutes on an ungreased baking sheet.
Apple Slice Cake [EXPANDED]
From Emergency Food in a Nutshell
2 cups dried apples
2 cups water
1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 cups sugar
2 Tbsp. dried whole egg, sifted
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2/3 cup oil
2 tsp. vanilla
Topping:
1 cup brown sugar, packed
1/2 cup butter flavored shortening
1 cup nuts
Hydrate apples in water while measuring rest
of ingredients and preparing topping below.
In a bowl, whisk together dry ingredients.
Drain apples reserving 1 cup of liquid. Stir
apples into dry ingredients. Add oil and
vanilla to water; pour into apple mixture and
lightly stir just until combined. Spread out in
greased 9x13-inch pan. Prepare topping by
cutting shortening into sugar and mixing in
nuts. Sprinkle topping over cake batter. Bake
at 350 ºF for 30-35 minutes.
Old Fruit Cake [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Marianna Robbins
1 qt. old bottled fruit, pureed OR 4 cups
canned fruit and juice, pureed
1 cup oil
2 cups sugar
4 cups flour (whole-wheat or white)
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
In mixing bowl, beat oil into fruit puree. Mix
together dry ingredients; add to fruit mixture
and beat until combined. Bake in greased
and floured 9x13-inch pan at 350 ºF for 45-55
minutes. Cool and top with Penuche Frosting
below.
Optional: Add crushed nuts, raisins or
coconut to this cake and omit frosting.
Penuche Frosting:
1/4 cup reconstituted powdered milk
1/2 cup brown sugar
1/2 cup butter-flavored or regular shortening
3 cups powdered sugar
1 tsp. vanilla
Whole Wheat Spice Cake [EXPANDED]
From Wheat – More than Just Bread
2 cups whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup oil
1 cup sugar
2 eggs
3 Tbsp. powdered milk
1 cup water
1 Tbsp. vinegar
raisins, nuts (optional)
Reconstitute 3 tablespoons dry milk with 1
cup of water and add vinegar. Let stand 5
minutes. Stir in oil and eggs. Combine all dry
ingredients and mix well. Stir in milk solution
and mix well. Pour into 9x13 greased pan and
bake at 350 ºF for 30 minutes.
Blender Wheat Pancakes [EXPANDED]
Modified from Sharon Kofford, featured on
KSL-TV
1 cup whole kernel wheat
1 cup milk
1/2 cup oil
2 eggs (optional)
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
Blend whole kernel wheat in blender for 4
minutes. Add remaining ingredients and
blend until smooth. Cook pancakes over
medium heat and serve with cinnamon syrup.
Cinnamon Syrup [EXPANDED]
From Sharon Kofford, featured on KSL-TV
1 cup sugar
1/2 cup corn syrup
1/4 cup water
3/4 tsp. cinnamon
1/2 cup evaporated milk
Combine sugar, corn syrup, water and
cinnamon. Bring to a boil for 2 minutes.
Remove from stove and stir in evaporated
milk. Serve warm over pancakes.
Wheat Waffles [EXPANDED]
2 cups flour (1 cup all-purpose and 1 cup
whole wheat)
4 tsp baking powder
1/2 tsp. salt
2 Tbsp. honey or sugar
1 3/4 cups reconstituted powdered milk
6 Tbsp. oil
2 eggs
Mix dry ingredients together. Stir in remaining
ingredients. For lighter waffles, separate
eggs. Beat egg whites and carefully fold in.
Cook batter in waffle iron.
Basic Crepes [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups water
1 cup whole wheat flour
1/2 cup dry milk
2 Tbsp. dried whole egg, sifted
1/4 tsp. salt
Beat all ingredients together until lumps
disappear. Fry in hot greased skillet, lightly
browning on both sides. Roll each with one
with a meat, pudding, or fruit filling inside.
Serve warm. Makes about 12. Preparation
time = 20 minutes.
Whole Wheat Bread Pudding [FRESH]
From Basic Food Storage Cookbook
1/3 cup sugar
1/2 cup powdered milk
1/8 tsp. salt
3 cups milk
2 eggs
1 tsp. vanilla
4 or 5 cups broken wheat bread crumbs
Mix together sugar, powdered milk, salt and
set aside. Beat together 2 1/2 cups milk,
eggs, vanilla until smooth. Add the sugar
mixture and add remaining 1/2 cup of milk
stirring well. Add bread crumbs. Mix well and
pour into greased baking dish. Sprinkle top
with nutmeg or cinnamon and sugar. Bake at
325 ºF for 45 minutes or until knife inserted in
middle comes out clean. Serve with lemon
sauce or whipped cream topping.
Pat in the Pan Pie Crust [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 1/4 cup flour
1/2 Tbsp. sugar
1 tsp. salt
1/3 cup oil
1/4 cup reconstituted powdered milk
Mix dry ingredients together in pie pan. In a
bowl, whip together oil and milk with fork until
white. Pour oil mixture over dry ingredients
and mix together with fork. Finish mixing with
hands. When it sticks together in a ball, pat it
on the bottom and up the sides of a 9-inch
pie pan. Flute the edges. Prick the bottom
with a fork (about 12 times). Bake 10 minutes
at 450 ºF (don’t over bake). If baking with
filling, do not prick. Best when eaten the
same day as filled. Preparation time = 20
minutes.
Chocolate Chip Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 Tbsp. reconstituted powdered milk
1 tsp. vanilla
3 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1/2 cup walnuts, chopped (optional)
Put first 7 ingredients in bowl mix together
just until combined. Mix flour, baking soda
and salt together and blend into shortening
mixture just until combined. Shortening will be
in small lumps Add chocolate chips and nuts.
Drop by tablespoons onto an ungreased
cookie sheet. Bake at 375 ºF for 10-12
minutes. Makes 3 dozen. Preparation time =
40 minutes.
Chocolate Chip Bars: Add 1/2 teaspoon
baking powder and increase milk to 1/4 cup.
Press into ungreased 9x13-inch shiny cake
pan. Bake at 350 ºF for 25 minutes.
Gingersnaps [EXPANDED]
From Emergency Food in a Nutshell
1 cup brown sugar, packed
3/4 cup oil
1/4 cup molasses
1 Tbsp. dried whole egg + 2 Tbsp. water
2 cups whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Combine first four ingredients, pouring water
over egg. Stir together dry ingredients and
gradually blend into molasses mixture. Use
about 1 Tbsp. of dough to form 1 1/4-inch
balls. Roll in granulated sugar and place on
greased cookie sheet about 2 inches apart.
Bake at 375 ºF for 10 minutes. Makes 4
dozen.
Gingerbread [EXPANDED]
From Emergency Food in a Nutshell
1 1/4 cups reconstituted dry milk
1 1/4 Tbsp. bottled lemon juice
3 cups whole wheat flour
2 Tbsp. dried whole egg, sifted
7 May 2005
10
1 tsp. ginger
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
3/4 cup sugar
2/3 cup oil
1 cup molasses
Sour milk by putting 1 1/4 T. lemon juice in
bottom of measuring cup. Fill to 1 1/4 cup
with reconstituted dry milk. Let stand at room
temperature until called for in recipe.
Combine dry ingredients, except sugar,
together in a bowl. In another bowl, stir
together sugar, milk, oil and molasses for 1
minute. Stir in dry ingredients until combined
and beat 1 minute. Pour into greased 9x13-
inch cake pan. Bake at 350 ºF for 35 minutes.
Serve topped with applesauce.
High altitude adjustments:
For 3,000 ft. reduce sugar by 1 T.,
leavening by 1/8 t. and add 1 T. liquid.
For 5,000 ft. double above amounts.
Peanut Butter Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 Tbsp. dried whole egg + 1/4 cup water
1 cup peanut butter
1 tsp. vanilla
2 1/2 cup whole-wheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Put shortening, brown sugar, sugar, dried
egg, water, peanut butter, and vanilla in bowl,
pouring water over dried egg and blend
together. Mix flour, baking soda, baking
powder, and salt together and blend into
shortening mixture. Roll into 1 1/4-inch balls
and place on greased cookie sheet. Make
light crisscross on top of each cookie with
fork. Bake at 375 ºF for 10-12 minutes. Allow
to cool 1 minute on cookie sheet before
removing to cooling rack. Makes 3 1/2 dozen.
Preparation time = 40 minutes.
Pumpkin Cookies [FRESH]
From Emergency Food in a Nutshell
2 cups sugar
1/2 cup oil
1 Tbsp. dried whole egg, sifted + 2 Tbsp.
water
1 (15-oz.) can pumpkin
1 tsp. vanilla
2 1/2 cups whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1 cup raisins, nuts or chocolate chips
Put sugar, oil, dried whole egg, water, and
canned pumpkin in bowl; blend together. Mix
flour and rest of dry ingredients together and
add to pumpkin mixture, combining well. Stir
in raisins, nuts or chocolate chips. Drop
tablespoons onto greased cookie sheet. Bake
at 350 ºF for 13-14 minutes. Makes 3 dozen.
Preparation time = 40 minutes.
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 Wheat
Roasted Wheat Kernels [BASIC]
1/4 cup wheat kernels (uncooked)
1/2 Tbsp. oil
1/8 tsp. salt (or other seasoning*)
Heat a small amount of oil in skillet. Add
wheat kernels and cover with lid. Swirl the
pan on the stovetop (to prevent burning) until
most of the kernels pop. They don’t expand
as much as popcorn, but they will pop. Pour
onto a paper towel. Sprinkle with salt (or
other seasoning) while hot. Makes about 1/3
cup.
*Cinnamon sugar or garlic salt work well
Roasted Wheat Kernels [BASIC]
1/4 cup wheat kernels (uncooked)
1/2 Tbsp. oil
1/8 tsp. salt (or other seasoning*)
Heat a small amount of oil in skillet. Add
wheat kernels and cover with lid. Swirl the
pan on the stovetop (to prevent burning) until
most of the kernels pop. They don’t expand
as much as popcorn, but they will pop. Pour
onto a paper towel. Sprinkle with salt (or
other seasoning) while hot. Makes about 1/3
cup.
*Cinnamon sugar or garlic salt work well
Creamy Cracked Wheat Cereal [BASIC]
1 cup cracked wheat (uncooked)
3 cups water
1/2 tsp. salt
1/4 cup powdered milk
4 Tbsp. sugar
Prepare cracked wheat by using a wheat
grinder or a blender. Add dry milk to water,
whisk, and bring to a boil at medium high
temperature. Add wheat, sugar, and salt,
cover and reduce heat to simmer for 20
minutes, stirring occasionally, until water is
absorbed This is comparable to what occurs
when rice is cooked. Makes about 3 cups
cereal.
Ground Wheat Breakfast Cereal [BASIC]
Bring to a boil:
4 1/2 cups water
Combine separately and add:
1 cup cold water
1 cup ground wheat (whole wheat flour)
1/2 tsp. salt
After cooked add:
6 Tbsp. powdered milk
1 Tbsp. sugar
Stir constantly while thickening to prevent
lumps. Reduce heat and cook 15 to 20
minutes. Add powdered milk and sugar and
serve. Makes about 3 cups cereal.
Whole Wheat Sweet Porridge [BASIC]
2 1/2 cups wheat kernels (uncooked)
5 cups water
1/2 cup powdered milk
1/2 cup sugar
Rinse the whole wheat and place in
saucepan with water; bring to a boil. Cover
pan; reduce heat to a simmer and cook for 30
minutes. Add the powdered milk and sugar.
Continue to cook until the wheat is tender, an
additional 30 minutes. Makes about 6 cups
cereal.
4 1/2 cups water
Combine separately and add:
1 cup cold water
1 cup ground wheat (whole wheat flour)
1/2 tsp. salt
After cooked add:
6 Tbsp. powdered milk
1 Tbsp. sugar
Stir constantly while thickening to prevent
lumps. Reduce heat and cook 15 to 20
minutes. Add powdered milk and sugar and
serve. Makes about 3 cups cereal.
Whole Wheat Sweet Porridge [BASIC]
2 1/2 cups wheat kernels (uncooked)
5 cups water
1/2 cup powdered milk
1/2 cup sugar
Rinse the whole wheat and place in
saucepan with water; bring to a boil. Cover
pan; reduce heat to a simmer and cook for 30
minutes. Add the powdered milk and sugar.
Continue to cook until the wheat is tender, an
additional 30 minutes. Makes about 6 cups
cereal.
Cracked Wheat Sweet Porridge [BASIC]
3 cups cracked wheat (uncooked)
9 cups water
1/2 cup powdered milk
1/2 cup sugar
Bring cracked wheat to a boil with the water
in a saucepan. Cover pan, lower heat to a
simmer and cook 30 minutes. Add the milk
and sugar and continue to cook till the milk
and sugar are mixed. Makes about 7 cups
cereal.
Hardtack (Unleavened Bread) [BASIC]
1 cup water
1/4 cup oil
3 Tbsp. sugar
1 tsp. salt
2 1/3 cups whole wheat flour
Mix together water, oil, sugar, and salt. Add
flour. Stir well and roll out dough to 1/4 inch
thickness. Cut into 2-inch squares and use a
fork to poke several sets of holes in each
square. Bake for 35 minutes at 350 ºF.
Makes approximately 20 crackers.
Whole Wheat Pita Bread [EXPANDED]
1 1/2 cups warm water
2 Tbsp. brown sugar
2 tsp. yeast
1 tsp. salt
3-3 1/2 cups whole wheat flour
Heat water to about 111 ºF. Dissolve brown
sugar in water. Sprinkle yeast over
sugar/water mixture; allow to stand until
bubbly (about 5 minutes). Add salt; add 1 cup
flour and stir until smooth; Add another cup
flour and stir until smooth; Keep adding flour
until dough forms a ball and cannot be stirred
anymore (should be about 3 cups).
Turn dough out onto a floured counter. Knead
by pushing dough away from you with the
palm of your hand, then folding back on itself
with other hand. Continue kneading until
dough is smooth, elastic, and no longer sticky
(add more flour to keep the dough from
sticking). Cover and allow to rise for 1 hour. Punch
down dough by kneading a few more times.
Heat oven to 450°F and place ungreased
cookie sheet on bottom rack of oven. Divide
dough into 12 pieces. Roll each ball out on
heavily floured counter into a circle. The
circles should be about 6 inches in diameter
and ¼ inch thick. Place 3-4 at a time on the
hot cookie sheet and quickly place in oven.
Bake 3-4 at a time for 3 minutes. Immediately
remove from oven and cool on wire rack.
Continue until all are cooked. Serve with
turkey salad pita filling. Makes 12 pita
pockets. Preparation time = 1 hour and 45
minutes.
Turkey Salad Pita Filling [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 (15-oz.) can turkey or 2 (6-oz.) cans tuna,
drained
1 cup salad dressing or mayonnaise
1 Tbsp. dried celery, hydrated (optional)
1/2 cup dried apple slices, hydrated OR 1 cup
raisins (optional)
1 tsp. lemon juice (optional)
dash of lemon pepper (optional)
Mix together and fill pita bread pockets.
Preparation time = 10 minutes.
Bread Sticks [BASIC/EXPANDED]
4 cups whole wheat flour
2 tsp. salt
1 Tbsp. baking powder (optional)
6 Tbsp. oil
1 1/2 cups water
1/4 cup powdered milk
1/4 cup sugar
Mix together flour, baking powder (if
available), salt, oil. Add water, milk and
sugar. Knead the dough a little and roll into
sticks the width of your finger and about 6
inches long. Bake on ungreased cookie sheet
at 375 ºF about 20 minutes. Makes about 2
dozen breadsticks.
4 cups whole wheat flour
2 tsp. salt
1 Tbsp. baking powder (optional)
6 Tbsp. oil
1 1/2 cups water
1/4 cup powdered milk
1/4 cup sugar
Mix together flour, baking powder (if
available), salt, oil. Add water, milk and
sugar. Knead the dough a little and roll into
sticks the width of your finger and about 6
inches long. Bake on ungreased cookie sheet
at 375 ºF about 20 minutes. Makes about 2
dozen breadsticks.
No Rise Pizza Dough [EXPANDED/FRESH]
1 Tbsp. dry yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
2 1/2 cups flour
Soften yeast in warm water; add sugar. Beat
in 1 1/2 cups flour; blend in oil and salt. Add
remaining cups of flour and knead until
smooth and elastic. Place on 3 greased pizza
pans or 2 cookie sheets. Spread sauce, then
cheese, then meat. Bake at 425 ºF for about
15 minutes until crust begins to turn golden.
Whole Wheat Pancakes [BASIC]
1/4 cup sugar
1/2 tsp. salt
1 1/2 cups whole wheat flour
1 Tbsp. powdered milk
2 tsp. baking powder (optional)
1 3/4 cups water
1 1/2 Tbsp. oil
Mix together the dry ingredients. Add water
and oil. Stir until thoroughly mixed. Pour onto
greased pancake griddle. You may need to
thin down the batter with a little more water if
it is too thick. Cook on medium heat for a few
minutes until surface begins to look bubbly
and edges are firm. Flip over pancakes,
smash them down to get even cooking; cook
until golden brown. Remove from heat and
serve hot with syrup. These pancakes will
have a doughy texture, which can be
improved by adding the baking powder.
Makes 6 pancakes.
Basic Syrup [BASIC]
1 cup water
2 cups sugar
1/2 tsp. vanilla or maple flavoring (optional)
Pour sugar into a small pan. Slowly pour
water on top. Turn stove on high. No need to
stir. After mixture starts to boil, check to see
if all the sugar granules are dissolved. If they
aren't, boil it for another 15-20 seconds. Pull
off heat and it’s ready for use. Add flavoring if
desired. Makes 1 cup. Store in a closed
container at room temperature.
Flour Tortillas [BASIC]
6 cups flour (whole wheat or all-purpose)
3 tsp. salt
1/4 cup oil
2 1/2 cups boiling water
Mix flour and salt. Add oil and enough boiling
water to make a smooth dough; mix. Let the
dough sit until it cools down; knead on a
lightly floured surface. Divide dough into 12
even pieces. Roll each piece as thin as
possible into a circle. Cook on a lightly
greased griddle set to medium heat. Place
the tortilla in the pan and cook for 20 seconds
to 2 minutes, until the side touching the pan
begins to turn brown. Flip the tortilla over and
cook the other side in the same manner.
Serve warm with your favorite filling. Makes
12 tortillas.
The basic tortilla recipe can be cooked in
several different ways:
Tostada: A tortilla circle deep fried until crisp
and golden.
Tacos: Tortillas curled and deep fried until
crisp and golden.
Nachos or Tortilla chips: Tortillas cut into
wedges and fried until crisp and golden or
baked at 375 ºF for about 10 minutes until dry
and crisp. Makes approximately 200 chips.
Thin Wheat Crackers [BASIC]
Modified from From More Make-A-Mix
Cookery
1 1/2 cups whole wheat flour
1 1/3 cups all-purpose flour
3/4 tsp. salt
3 Tbsp. powdered milk
3 Tbsp. sugar
5 Tbsp. oil
1 cup water
Preheat oven to 350º F (175º C). In a
medium bowl, stir together dry ingredients
until well blended; add oil and water and mix.
Knead dough about 3 minutes on a lightly
floured surface. Divide dough into 4 pieces.
Roll out one piece of dough at a time to a 16"
x 12" rectangle. Place on ungreased baking
sheet. Cut into cracker size pieces with a
pizza cutter or pastry cutter. Prick each
cracker several times with a fork. Sprinkle
with salt. Bake 10 to 20 minutes until golden
brown. Remove from cookie sheet and cool.
Makes about 200 crackers.
Whole Wheat Bread [EXPANDED]
1 Tbsp. dry yeast
1/4 Tbsp. warm water
2 cups hot water
2 Tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7-8 cups whole wheat flour
1 cup cold water
Mix yeast and warm water and set aside.
Pour hot water over shortening, sugar, and
salt. Mix dry milk with 1 cup whole wheat
flour, add hot water mixture and 1 cup of cold
water, and then add yeast mixture. Add
remaining 6 to 7 cups of whole wheat flour.
Knead until smooth and elastic, and let rise
until almost double in size. Then time as
follows: Let rise 40 minutes, punch down; let
rise 20 minutes, punch down; let rise 20
minutes, punch down.
Shape into 3 loaves and place in 3 small
greased bread pans. Allow to rise until double
in size. Bake at 375 ºF for 40 to 45 minutes.
Makes 3 loaves.
Easiest Whole Wheat Bread Ever
[EXPANDED]
From Emergency Food in a Nutshell,
contributed by Johanne Perry
2 (8x4-inch) Loaves
1/3 cup oil
1/4-1/3 cup honey or sugar
2 1/4 tsp. salt
2 3/4 cups hot water (120-130 ºF)
1/4 cup gluten flour (optional)
1 1/2 Tbsp. dough enhancer (optional)
3 3/4 tsp. instant yeast
7-8 cups whole wheat flour
Mix together first four ingredients in mixer
with a dough hook. Add 3 1/2 cups of flour)
and pulse. Put in 1 1/2 more cups of flour,
gluten flour, dough enhancer and yeast.
Pulse again. With mixer on medium speed,
add remaining flour just until dough pulls
clean from the sides of the bowl. Knead 10
minutes on medium-high speed.
Pre-heat oven for 2 minutes to LUKE WARM
and turn oven off. Spray loaf pans with spray
oil. Pour dough out on oiled counter, divide
and shape into loaves, filling the pans as you
go. (This dough is sticky. Oil your hands while
working with it.) Let loaves rise 35 minutes in
warmed oven. Do not remove bread from
oven; turn oven to 350° F and bake for 30
minutes. Tip out of pans and cool on cooling
rack. Preparation time = 1 1/2 hours. If you
do not have a mixer with a dough hook and
are kneading this by hand, save the last cup
of flour to gradually knead into dough and to
keep it from sticking to the counter. Add the
least amount of flour possible.
Soft and Delicious Two-Hour Wheat Bread
[FRESH]
Makes 4 loaves
2 Tbsp. yeast
5 cups warm water
1/3 cup honey
1/3 cup oil
2 eggs
1/3 cup potato flakes
6 cups whole wheat flour
1 Tbsp. salt
4 to 5 cups all-purpose flour
Dissolve yeast as package suggests. Mix all
ingredients together except unbleached flour.
Use bread mixer or hand-held electric beaters
to bring the dough to a sponge-like
consistency. Let rest about 10 minutes. Add
remaining flour gradually as needed to make
a soft dough. Knead on floured board; cover
with plastic wrap and let rise until double in
size. Punch down; shape into four loaves;
place in greased bread pans. Cover and let
rise again until double in size.
Bake at 350 ºF for 30 to 40 minutes. For a
soft crust, put hot bread on a towel to cool.
Cracked Wheat Bread [EXPANDED]
1 1/3 cups cracked wheat
5 cups water
1 1/3 cups powdered milk
3 1/3 cups water
2/3 cup margarine (or shortening)
2 Tbsp. salt
1 cup sugar
2 Tbsp. yeast
13-14 cups flour (bread flour preferred)
Bring cracked wheat and water to a boil in a
large saucepan; then reduce heat to a
simmer, cover pan, and cook for about 20
minutes. Add powdered milk, margarine (or
shortening), salt, and sugar. Cool to
lukewarm and add yeast. Transfer to a large
bowl. Stir in flour to make a dough. Knead in
additional flour until smooth and elastic. If
dough is too difficult to knead all at once,
divide it in half and knead each half
separately. Cover dough with plastic wrap in
bowl and let rise until double. Punch down.
Shape into loaves or rolls and place in
greased pans. Bake at 350 ºF for 40 minutes
for bread and 15-20 minutes for rolls. This
dough also makes great scones. Just take a
roll-sized ball dough and stretch or roll it to
1/4 inch thick and fry it until golden on each
side; place scones on paper towels to soak
up excess grease. Serve with honey butter.
Bread Rolls [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups hot tap water
1/2 cup oil
2 Tbsp. dried whole egg
1 Tbsp. instant yeast
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1/4 cup powdered milk
1 1/2 tsp. salt
Pour hot tap water in large bowl. Blend in oil
and egg with whisk. Combine dry ingredients
(except yeast) in a separate bowl and mix
well. Stir in 3 cups of the dry mixture to the
water, oil, and egg mixture. Stir in yeast and
the rest of the dry mixture. Add more flour as
needed to make a soft dough. Knead dough
10 minutes by hand until smooth. (or 5
minutes in bread mixer on medium-high
speed adding flour just until dough no longer
sticks to the sides of the bowl.) Place smooth
side down in lightly oiled bowl; then turn
dough smooth side up. This oils the top of the
dough. Cover with a damp towel and let rise
in a damp place about 40 minutes, until
doubled. Punch dough down. Let rest 10
minutes. Grease two 9-inch round pans or
one 9x13-inch pan. Divide into 16-24 rolls.
Form and place in pans. Cover and let rise
until about doubled. Preheat oven to 350 ºF.
Bake 20-25 minutes until browned. Makes
16-24 rolls. Preparation time = 1 1/2 hours.
Bread Bowls [EXPANDED]
Modified from From More Make-A-Mix
Cookery
1 Tbsp. active dry yeast
1 1/2 cups lukewarm water (110 ºF)
1 egg, slightly beaten
2 Tbsp. oil
2 1/2 cups whole wheat flour
2 cups all-purpose flour
1 1/4 tsp. salt
1/3 cup powdered milk
1/3 cup sugar
In a large bowl, dissolve yeast in lukewarm
water. Stir in 1 beaten egg and oil. Combine
dry ingredients and gradually stir in about half
of it until blended. Add remaining dry mixture
and any additional flour to make a stiff dough.
Knead for 10 minutes on a lightly floured
surface, adding additional flour as needed.
Place in greased bowl; cover. Let rise until
double, about 1 1/2 hours. Punch down.
Knead about 5 times on a lightly floured
surface. Divide dough into 8 equal pieces.
Roll out each piece into a 6-inch circle. Lay
over inverted, greased 10-ounce custard
cups or small pie tins and place on 2 baking
sheets. Let stand uncovered for 10 minutes.
Bake at 375 ºF for 20 minutes or until lightly
browned. Serve with your favorite soup.
Navajo Fry Bread [EXPANDED]
From Emergency Food in a Nutshell
4 cups whole wheat flour
1 Tbsp. baking powder
2 cups warm water
1 tsp. salt
2 Tbsp. powdered milk
oil
Mix dry ingredients together. Stir in warm
water. Knead 10 minutes. Allow to rise in
warm place 45 minutes. Roll 2-inch balls of
dough into 8 to 10-inch circles. Heat oil just
until it starts to smoke. Fry dough circles 20
seconds on each side until golden brown.
Serve in place of rolls or cornbread with bean
dishes, soups, or stews. Makes 15-20, 10-
inch breads. Preparation time = 1 hour.
Pocket Bread [EXPANDED]
From More Make-A-Mix Cookery
1 Tbsp. active dry yeast
1 cup lukewarm water (110 ºF)
2 Tbsp. oil
1 cup whole wheat flour
1 scant cup all-purpose flour
1/2 tsp. salt
2 Tbsp. powdered milk
1/4 cup sugar
Flour
Soften yeast in lukewarm water. Beat in oil
and combined dry ingredients. Stir in enough
additional flour to make a soft dough. Knead
until smooth, 7-10 minutes. Place in greased
bowl; cover. Let rise until doubled, 1 to 1 1/2
hours. Punch down dough. Divide into 8
equal pieces and shape them into balls.
Cover with a towel and let rise 30 minutes.
Sprinkle 4 large baking sheets with flour. Roll
each ball into 8-inch circles, not more than
1/8 inch thick. Preheat oven to 500 ºF. Bake
bread on bottom rack of oven 4 to 5 minutes,
then on middle rack 2 to 3 minutes until
puffed and slightly browned. Remove from
baking sheets and place in plastic bag to
keep bread soft.
Wheat and Raisin Chocolate Chip Cookies
[FRESH]
1 1/2 cups butter or shortening
1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
2 tsp. vanilla
4 eggs
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1/2 tsp. salt
2 tsp. baking soda
2 Tbsp. hot water
1 cup chopped nuts
1 cup raisins
1 package (12 oz.) chocolate chips
Preheat oven to 350 ºF. Beat butter or
shortening in large bowl until soft. Gradually
add sugars, beating until light and fluffy. Add
vanilla. Add eggs, one at a time, beating well.
In a separate bowl, blend both kinds of flour
and salt. Gradually add flour mixture to sugar
mixture, beating at low speed until well
mixed.
Dissolve baking soda in hot water and add to
sugar-flour mixture. Stir in nuts, raisins, and
chocolate chips. Using 1 generous
tablespoon of dough for each cookie, place
on greased cookie sheet. Bake at 350 ºF for
10 to 12 minutes. Allow to cool. Makes 6
dozen cookies.
Quick Wheat Muffins [FRESH]
Modified from Make-A-Mix Cookery
1 1/4 cups whole wheat flour
1/2 cup + 2 Tbsp. all-purpose flour
1/3 cup powdered milk
1/2 tsp. salt
1/3 cup sugar
2 1/2 tsp. baking powder
7 May 2005
7
1/3 cup oil
1 egg, slightly beaten
1 cup water
Preheat oven to 400 ºF. Grease muffin pans.
In a medium bowl, combine all dry
ingredients. Blend well. Combine egg, water
and oil in a small bowl. Add all at once to dry
ingredients. Stir just until moistened; batter
should be lumpy. Fill prepared muffin pans
2/3 full. Bake 15 to 20 minutes, until golden
brown. Makes 12 large muffins.
Wheat Muffins [FRESH]
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 cup milk (3 Tbsp. powdered milk and 1 cup
water)
1/2 cup margarine, melted
1 egg
1 tsp. vanilla
Mix dry ingredients together in a mediumsized
bowl. (If you are using powdered milk,
mix dry milk with dry ingredients.) In large
measuring cup combine liquid ingredients.
Pour over dry ingredients and stir just until
moistened. Spoon into greased muffin tins
and bake at 350 ºF for 15 minutes. Makes 12
muffins.
Biscuits [EXPANDED]
2 1/4 cups whole wheat flour
1/2 cup powdered milk
3 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. shortening (or oil)
3/4 cup water
Heat oven to 425 ºF. Combine all dry
ingredients and mix well. If using shortening,
cut it into flour mixture until well mixed. Add
water (and oil, if being substituted for
shortening) and blend 10 strokes. Roll dough
to 1/2 inch thickness and cut into biscuits with
a biscuit cutter or inverted cup. Bake for 12-
15 minutes on an ungreased baking sheet.
Apple Slice Cake [EXPANDED]
From Emergency Food in a Nutshell
2 cups dried apples
2 cups water
1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 cups sugar
2 Tbsp. dried whole egg, sifted
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2/3 cup oil
2 tsp. vanilla
Topping:
1 cup brown sugar, packed
1/2 cup butter flavored shortening
1 cup nuts
Hydrate apples in water while measuring rest
of ingredients and preparing topping below.
In a bowl, whisk together dry ingredients.
Drain apples reserving 1 cup of liquid. Stir
apples into dry ingredients. Add oil and
vanilla to water; pour into apple mixture and
lightly stir just until combined. Spread out in
greased 9x13-inch pan. Prepare topping by
cutting shortening into sugar and mixing in
nuts. Sprinkle topping over cake batter. Bake
at 350 ºF for 30-35 minutes.
Old Fruit Cake [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Marianna Robbins
1 qt. old bottled fruit, pureed OR 4 cups
canned fruit and juice, pureed
1 cup oil
2 cups sugar
4 cups flour (whole-wheat or white)
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
In mixing bowl, beat oil into fruit puree. Mix
together dry ingredients; add to fruit mixture
and beat until combined. Bake in greased
and floured 9x13-inch pan at 350 ºF for 45-55
minutes. Cool and top with Penuche Frosting
below.
Optional: Add crushed nuts, raisins or
coconut to this cake and omit frosting.
Penuche Frosting:
1/4 cup reconstituted powdered milk
1/2 cup brown sugar
1/2 cup butter-flavored or regular shortening
3 cups powdered sugar
1 tsp. vanilla
Whole Wheat Spice Cake [EXPANDED]
From Wheat – More than Just Bread
2 cups whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup oil
1 cup sugar
2 eggs
3 Tbsp. powdered milk
1 cup water
1 Tbsp. vinegar
raisins, nuts (optional)
Reconstitute 3 tablespoons dry milk with 1
cup of water and add vinegar. Let stand 5
minutes. Stir in oil and eggs. Combine all dry
ingredients and mix well. Stir in milk solution
and mix well. Pour into 9x13 greased pan and
bake at 350 ºF for 30 minutes.
Blender Wheat Pancakes [EXPANDED]
Modified from Sharon Kofford, featured on
KSL-TV
1 cup whole kernel wheat
1 cup milk
1/2 cup oil
2 eggs (optional)
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
Blend whole kernel wheat in blender for 4
minutes. Add remaining ingredients and
blend until smooth. Cook pancakes over
medium heat and serve with cinnamon syrup.
Cinnamon Syrup [EXPANDED]
From Sharon Kofford, featured on KSL-TV
1 cup sugar
1/2 cup corn syrup
1/4 cup water
3/4 tsp. cinnamon
1/2 cup evaporated milk
Combine sugar, corn syrup, water and
cinnamon. Bring to a boil for 2 minutes.
Remove from stove and stir in evaporated
milk. Serve warm over pancakes.
Wheat Waffles [EXPANDED]
2 cups flour (1 cup all-purpose and 1 cup
whole wheat)
4 tsp baking powder
1/2 tsp. salt
2 Tbsp. honey or sugar
1 3/4 cups reconstituted powdered milk
6 Tbsp. oil
2 eggs
Mix dry ingredients together. Stir in remaining
ingredients. For lighter waffles, separate
eggs. Beat egg whites and carefully fold in.
Cook batter in waffle iron.
Basic Crepes [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups water
1 cup whole wheat flour
1/2 cup dry milk
2 Tbsp. dried whole egg, sifted
1/4 tsp. salt
Beat all ingredients together until lumps
disappear. Fry in hot greased skillet, lightly
browning on both sides. Roll each with one
with a meat, pudding, or fruit filling inside.
Serve warm. Makes about 12. Preparation
time = 20 minutes.
Whole Wheat Bread Pudding [FRESH]
From Basic Food Storage Cookbook
1/3 cup sugar
1/2 cup powdered milk
1/8 tsp. salt
3 cups milk
2 eggs
1 tsp. vanilla
4 or 5 cups broken wheat bread crumbs
Mix together sugar, powdered milk, salt and
set aside. Beat together 2 1/2 cups milk,
eggs, vanilla until smooth. Add the sugar
mixture and add remaining 1/2 cup of milk
stirring well. Add bread crumbs. Mix well and
pour into greased baking dish. Sprinkle top
with nutmeg or cinnamon and sugar. Bake at
325 ºF for 45 minutes or until knife inserted in
middle comes out clean. Serve with lemon
sauce or whipped cream topping.
Pat in the Pan Pie Crust [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 1/4 cup flour
1/2 Tbsp. sugar
1 tsp. salt
1/3 cup oil
1/4 cup reconstituted powdered milk
Mix dry ingredients together in pie pan. In a
bowl, whip together oil and milk with fork until
white. Pour oil mixture over dry ingredients
and mix together with fork. Finish mixing with
hands. When it sticks together in a ball, pat it
on the bottom and up the sides of a 9-inch
pie pan. Flute the edges. Prick the bottom
with a fork (about 12 times). Bake 10 minutes
at 450 ºF (don’t over bake). If baking with
filling, do not prick. Best when eaten the
same day as filled. Preparation time = 20
minutes.
Chocolate Chip Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 Tbsp. reconstituted powdered milk
1 tsp. vanilla
3 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1/2 cup walnuts, chopped (optional)
Put first 7 ingredients in bowl mix together
just until combined. Mix flour, baking soda
and salt together and blend into shortening
mixture just until combined. Shortening will be
in small lumps Add chocolate chips and nuts.
Drop by tablespoons onto an ungreased
cookie sheet. Bake at 375 ºF for 10-12
minutes. Makes 3 dozen. Preparation time =
40 minutes.
Chocolate Chip Bars: Add 1/2 teaspoon
baking powder and increase milk to 1/4 cup.
Press into ungreased 9x13-inch shiny cake
pan. Bake at 350 ºF for 25 minutes.
Gingersnaps [EXPANDED]
From Emergency Food in a Nutshell
1 cup brown sugar, packed
3/4 cup oil
1/4 cup molasses
1 Tbsp. dried whole egg + 2 Tbsp. water
2 cups whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Combine first four ingredients, pouring water
over egg. Stir together dry ingredients and
gradually blend into molasses mixture. Use
about 1 Tbsp. of dough to form 1 1/4-inch
balls. Roll in granulated sugar and place on
greased cookie sheet about 2 inches apart.
Bake at 375 ºF for 10 minutes. Makes 4
dozen.
Gingerbread [EXPANDED]
From Emergency Food in a Nutshell
1 1/4 cups reconstituted dry milk
1 1/4 Tbsp. bottled lemon juice
3 cups whole wheat flour
2 Tbsp. dried whole egg, sifted
7 May 2005
10
1 tsp. ginger
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
3/4 cup sugar
2/3 cup oil
1 cup molasses
Sour milk by putting 1 1/4 T. lemon juice in
bottom of measuring cup. Fill to 1 1/4 cup
with reconstituted dry milk. Let stand at room
temperature until called for in recipe.
Combine dry ingredients, except sugar,
together in a bowl. In another bowl, stir
together sugar, milk, oil and molasses for 1
minute. Stir in dry ingredients until combined
and beat 1 minute. Pour into greased 9x13-
inch cake pan. Bake at 350 ºF for 35 minutes.
Serve topped with applesauce.
High altitude adjustments:
For 3,000 ft. reduce sugar by 1 T.,
leavening by 1/8 t. and add 1 T. liquid.
For 5,000 ft. double above amounts.
Peanut Butter Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 Tbsp. dried whole egg + 1/4 cup water
1 cup peanut butter
1 tsp. vanilla
2 1/2 cup whole-wheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Put shortening, brown sugar, sugar, dried
egg, water, peanut butter, and vanilla in bowl,
pouring water over dried egg and blend
together. Mix flour, baking soda, baking
powder, and salt together and blend into
shortening mixture. Roll into 1 1/4-inch balls
and place on greased cookie sheet. Make
light crisscross on top of each cookie with
fork. Bake at 375 ºF for 10-12 minutes. Allow
to cool 1 minute on cookie sheet before
removing to cooling rack. Makes 3 1/2 dozen.
Preparation time = 40 minutes.
Pumpkin Cookies [FRESH]
From Emergency Food in a Nutshell
2 cups sugar
1/2 cup oil
1 Tbsp. dried whole egg, sifted + 2 Tbsp.
water
1 (15-oz.) can pumpkin
1 tsp. vanilla
2 1/2 cups whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1 cup raisins, nuts or chocolate chips
Put sugar, oil, dried whole egg, water, and
canned pumpkin in bowl; blend together. Mix
flour and rest of dry ingredients together and
add to pumpkin mixture, combining well. Stir
in raisins, nuts or chocolate chips. Drop
tablespoons onto greased cookie sheet. Bake
at 350 ºF for 13-14 minutes. Makes 3 dozen.
Preparation time = 40 minutes.
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