Here is the third and last part of a series of posts highlighting some awesome recipes using foods commonly found in prepper’s food stores.
Part One can be found HERE and Part Two HERE.
If anyone has any more feel free to send them in – emergencycd(at)gmail.com.
#11 Sun Baked Chicken and Lentil Stew
4 medium carrots or approx 2 cups of dehydrated carrots that have been rehydrated
1 medium onion or approx 1 cup of freeze dried onion that has been rehydrated
1 cup dry lentils (rinsed and drained) – I use red lentils, but green or black will do as well
1 T. instant chicken bouillon
2 bay leaves
1/2 t. Cajun seasoning (Tony Chachere’s or Slap Yo Mama are the best, but anything spicy will do)
1-1/2 cups hot water
1/2 pound (or more) sausage (venison is best, though I’ve also used store bought stuff). Freeze dried sausage crumbles work pretty well, though they need more seasoning.
1 decent sized bird (cleaned, plucked, and cut up) – about 2-1/2 pounds of chicken for the sissies or an equivalent amount of rehydrated chicken or turkey (Thrive works great)
Paprika, Salt, and pepper to taste
I use a 3-quart cast iron pot with a lid, though anything oven proof would work.
Combine the carrots, onion, lentils, bouillon, bay leaves, and seasonings in the pot and stir in the hot water. Place covered pot in your sun oven (or if you still have power in a 350°F kitchen oven). Let cook for about the time it takes to calmly drink 1/2 of a beer (15 to 20 minutes) – use a timer if you’re thirsty.
While pot is in the oven, heat up a skillet on your camp stove and brown the sausage (unless using freeze dried, then skip this step). Put the sausage on a plate (metal unless you like the taste of melted plastic) and brown the bird pieces in the sausage drippings (skip this part if using freeze dried bird).
Remove pot from oven, stir in sausage and bird pieces, replace lid and put pot back into oven for another 45 to 60 minutes. If using freeze dried meats it will take less time to cook than if your protein was still kicking when you started the day. You have time to clean a rifle if you omitted the beer earlier.
Remove bay leaves before serving – or not depends on how funny you think it would be for someone to chomp down on one.
If your sun oven is big enough, you can cook up 2 batches of Bannock at the same time your stew is cooking. I put mine in the same skillet I browned the sausage and chicken in for added flavor.
Add a salad of lamb’s quarters and dandelion greens (we pick ours along the fence right outside of where the cows can reach), some tomatoes and green onions from the garden, with some homemade goat milk cheese and you’ll cover a good portion of your RDA for vitamins and minerals.
Post Oak or Muscadine grape wine goes well with this meal. They tend to be a bit sweet for me, but it’s all that grows around my neck of the woods and beggars can’t be choosers.
Keep the leftover Bannock for breakfast – cover it with fresh dewberries, blackberries, and/or huckleberries and some homemade yogurt. Or wrap them around some thick slices of fried bacon (another use for feral hog besides target practice) and some slices of grilled pear.
#12 Skillet Pineapple Upside Down Cake
24 ounces sliced pineapple in syrup (peaches also work, but you’ll have to change the name of the cake)
1/4 cup butter or 1/4 cup of butter powder and 1/4 cup of water
2/3 cup brown sugar, packed – molasses also works well, honey is so-so
3/4 cup granulated sugar
1/3 cup pecan halves – any nuts will so, but here in Texas pecans are first choice
1 cup wheat flour – finely ground if you’re doing it yourself
1-1/2 teaspoons baking powder – forget this and you’ll wind up with a sweet brick
1/2 teaspoon salt
1/4 cup shortening or 1/4 cup shortening powder and 1/2 ounce of water
1/2 cup milk or 1-1/2 T. Instant Milk Powder and 1/2 cup of water
1 egg or 1 T. Egg Powder and 2 T. water
Drain pineapple slices, reserving 2 tablespoons of syrup. Melt butter over medium heat in a 10-inch cast iron skillet. Add brown sugar and stir until sugar is melted. Remove skillet from heat. Cut 3 pineapple slices in half and stand up around edge of pan. Place remaining pineapple slices on sugar mixture. Now comes the artistic part – place 1 pecan half in center of each pineapple slice.
Find a reasonably clean steel mixing bowl and sift together flour, granulated sugar, baking powder, and salt. Add shortening and milk; whisk for about 2 minutes or until batter is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Whisk another 2 minutes. Pour batter over pineapple slices and spread evenly with a spoon (cook gets to lick spoon and bowl – it’s a house rule). Bake in sun oven (or regular oven at 350°F) for 40 to 45 minutes. Stick a tooth pick (or a clean stick, knife, or spork) into the middle of the cake – if it comes out clean the cake is ready, if it comes out gooey cook cake some more. Remove skillet from oven and place on a rack (or a couple of bricks sitting on the ground) for 5 or 10 minutes. Use your second best knife (you are going to scrape it on an iron pan) to loosen edges of cake. Put a clean plate over the top of the skillet and invert both. You may have to shake the skillet a little to get the cake to drop onto the plate.
It’s pretty good by itself, but if you still have power and can add some whipped cream or ice cream (Blue Bell Home Made Vanilla, of course) it’s almost a sin.
If you have a small Dutch oven and want to cook this in a low fire instead of an oven make certain you keep some coals on top or you’ll wind up with burnt bottom and raw top (or vice versa once you flip it out of the pan).
#13 Taco Stew
I use home canned but commercial canned or dehydrated would work too.
16 oz. Hamburger
16 oz Beans any kind you want I use pinto
16 oz Chopped Tomatoes
16 oz Corn
1/2 c. Dehydrated Onions Chopped
2 Tbl. Sliced Dehydrated Garlic
3 Tbl. Taco Seasoning Mix
Cook hamburger if its not canned and drain fat. Throw everything into a crock pot or large pot on the stove. Add more tomatoes or water as needed. No set amounts on this add more or less depending on taste. Cook long and slow.
1Tbl. Chili Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Minced Onions
1 Tsp. Red Pepper Flakes
1 Tsp. Oregano
2 Tsp. Paprika
2 Tbl. Cumin
1 Tbl. Salt
1 Tbl. Ground Black Pepper
1 Tbl. onion Powder
Pour all of the ingredients into a bowl and mix. Put in what you like, and leave out what you don’t!
Thanks everyone who sent in a recipe!!
Like what you read?
Then you're gonna love my free PDF, 20 common survival items, 20 uncommon survival uses for each. That's 400 total uses for these dirt-cheap little items!
Just enter your primary e-mail below to get your link:We will not spam you.
1 thought on “Food Storage Recipes….Part 3”
Rourke, thanks to you and those who sent in recipes, it can get awful boring eating the same things over and over again,