Food Storage Recipes for 2 week supply

Here are 14 recipes that I am planning to calculate for my year supply. I will definitely use other recipes, but I am just going to do the calculations to see how much I would need with just these. Please go to http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/

Stove Top Rice Oriental Ground Beef

● 1 jar ground beef w/liquid
● 1/4 cup dehydrated onion (Diced)
● 1 tsp. minced dried onions
● 1 (1 1/4 ounce) package onion soup mix
● 1 1/4 cups uncooked rice
● 2 tbsp. soy sauce
● 1/4 cup freeze dried sliced mushrooms
● 2 3/4 cups water
3 tbsp each Dehydrated Celery, carrots (opt)
1 can Water chestnuts (opt.)

Add dehydrated carrots and celery, Onion and dry Garlic, water and broth from the meat jar, Onion Soup Mix,Rice, Water and Soy Sauce. Cook for 20 minutes or till the rice is done and water gone. Add Mushrooms and water chestnuts heat through.

Chicken Delight (from Wendy DeWitt)

1 ½ c rice, noodles or dried potatoes
2 Tb beef soup base
3 Tb dried onion
1 can cream mushroom soup
1/2 tsp salt
1/4 tsp pepper,
2 c water
1 pint bottled chicken w/liquid
1/2 ½ c freeze dried mushrooms.
Mix all ingredients in a large covered pot. Cook in solar oven for 4 hours or until rice is cooked. Remove lid and cook another hour or until browned.

Tex Mex Chicken w/Rice

1 can Chicken w/ liquid
1 cup salsa
taco seasoning
1 cup corn
1 8 oz tomato sauce
4 oz can green chilies
2 - 3 cups rice
Cheese to taste
Warm first six ingredients on the stove. Serve over rice with cheese and chips on top.

Real Italian Calzones (make fry bread if you have no oven)
Make bread dough
● 1 tsp. olive oil
● 1 1/2 cup cottage cheese
● 1 1/2 cups shredded Cheddar cheese
● 1 cup sausage
● 1/2 cup mushrooms
● 1 tbsp. dried basil leaves
● 1 egg, beaten
Spaghetti sauce to dip in

To Make Filling: While dough is rising, combine the cottage cheese, Cheddar cheese, sausage, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with some cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Fry Bread

4 c flour (wheat or white)
3 tsp baking powder
1 1/2 tsp salt
2 cups water or milk

Mix dry ingredients first and then add wet. Mix and form a ball. Tear some off and flatten, then fry in a little oil. Serve with chili, cheese, lettuce etc. Or chicken and BBQ sauce, sweet pork and veggies. You can also use this for desert by adding sugar and cinnamon.


Baked Teriyaki Chicken

● 1 tbsp. cornstarch
● 1 tbsp. cold water
● 1/2 cup white sugar
● 1/2 cup soy sauce
● 1/4 cup cider vinegar
● 1 clove garlic, minced
● 1/2 tsp. ground ginger
● 1/4 tsp. ground black pepper
● 1 can chicken
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Add canned chicken. Serve over rice or noodles.

Sloppy Joes

● 2 lb. ground beef
● 2 medium onions, chopped
● 2 cloves garlic cloves, minced
● 2 cups ketchup
● 1 cup barbecue sauce
● 1/4 cup packed brown sugar
● 2 tbsp. cup cider vinegar
● 2 tbsp. prepared mustard
● 1 tsp. Italian seasoning
● 1 tsp. onion powder
● 1/2 tsp. pepper
● hamburger buns, split
In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; drain. Stir in the ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Sticky Chicken

● 1 pouch Lipton Onions Soup Mix
● 1/2 cup Grape or apricot Jelly
● 1/2 cup ketchup
● 1/2 cup broth from chicken
1 pint jar of chicken

This looks like a strange recipe, but it is good! Add all ingredients except chicken. Stir well. Then add chicken and let sauce cook and thicken a little before serving over rice or noodles.

Beef Stroganoff

● 1/4 dehydrated onion , chopped (or 1 fresh)
● 1 tsp dehydrated garlic cloves (or 1 fresh)
● 1 lb. ground beef, cooked
● 2 tbsp flour
● 1 tsp salt untitled ingredient
● 1/4 tsp pepper
● 1/2 tsp paprika
● 1 can Cream of mushroom soup
● 1 cup sour cream (rehydrated from powder)

Saute onions and garlic in butter. Add flour seasonings. Add other ingredients (not sour cream). Simmer 10 minutes. Add sour cream last. (Add a Hidden Valley Ranch packet for extra flavor). Serve over rice or noodles or mashed potatoes.


Quick and Easy Chicken Chili

● 1 (15.5 ounce) can corn
● 1 (15.5 ounce) can white hominy
● 2 (15.5 ounce) cans pinto beans
● 2 (15.5 ounce) cans kidney beans
● 1 (12 ounce) jar salsa
● 2 tbsp. chili powder
● 2 tbsp. ground cumin
● 1 cup water
● 1 can (pint) chicken

Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve. Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.


All-in-one Saucy Pasta Recipe

● 1 jar canned sausage or beef
● 1/4 cup dehydrated onions, chopped
● 2 cloves of garlic, finely chopped
● 3 cups shells, penne or rotini pasta, uncooked or other type of pasta of your choice
● 1 jar (680 ml) spaghetti sauce of your choice
● 3 1/2 cups water
● 2/3 cup sliced dehydrated mushrooms
● 1/4 cup dehydrated red peppers, chopped
● 1 cup shredded cheese (opt.)
● 1/4 tsp red pepper or cayenne pepper (optional)

Brown the sausage meat in a large skillet, drain most of the fat. Add onions and garlic and cook until tender. Add water, pasta/spaghetti sauce and the penne or rotini pasta. Bring to a boil.
Put a lid on and reduce heat to low, simmer 15 minutes, stirring occasionally.
Add mushrooms and red peppers and cook 5 minutes. Taste before adding 1/4 tsp red pepper or cayenne pepper (if you want it more spicy). Sprinkle with cheese and serve with a salad.


Delicious Ham and Potato Soup

● 2 cups dehydrated diced potatoes
● 1/3 cup diced celery
● 1/4 cup dehydrated onions
● 3/4 cup diced cooked ham or spam
● 3 1/4 cups water
● 2 tbsp. chicken bouillon granules
● 1/2 tsp. salt, or to taste
● 1 tsp. black pepper, or to taste
● 5 tbsp. butter
● 5 tbsp. all-purpose flour
● 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


Beef Gravy and mushrooms

● 1 can shredded beef
● 1 can cream of mushroom soup
● 1/2 bag onion soup mix
● 2/3 cup mushrooms (opt)
Saute mushrooms in oil. Add the rest of ingredients. Warm 15-20 minutes. Serve over Rice, Noodles, Mashed Potatoes or Bread

Broccoli Cheese Soup
3 cups broccoli (freeze dried)
1 carrot (or 3 TBSP dried)
1 onion (or 3 TBSP dried)
6 c chicken broth (or water with bouillon)
1 1/2 c milk
4 oz cheese (or 1/2 cup cheese cheese powder add 1 cup water)
1/4 tsp nutmeg
Salt and Pepper
3 tbs butter
3 tbs. flour
Rehydrate vegetables in broth on low stove for 30 to 40 minutes or until tender. Mix flour and butter together and mix with a little broth from the soup then add it to the soup. Add the other spices.

Creamy Ham and Potatoes
● 2 cups dehydrated potatoes or 4 cups fresh
● 1/3 cup dried onions or 2 medium onions, finely chopped
● 1 1/2 cups cubed fully cooked ham or spam
● 2 tbsp. butter or margarine
● 2 tbsp. all-purpose flour
● 1 tsp. ground mustard
● 1/2 tsp. salt
● 1/2 tsp. pepper
● 1 can condensed cream of celery soup
● 1 1/3 cups water
● 1 cup shredded Cheddar cheese

1. Rehydrate potatoes and onions by soaking all day or on the stove before dinner in just water (pour off extra water). In a slow cooker, layer potatoes, onions and ham. In a saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham. Cover and cook until heated through in oven 350 40 minutes. If desired, sprinkle with cheese before serving.

Quick Tuna Casserole

● 1 (7.25 ounce) package macaroni and cheese mix
● 1 (10.75 ounce) can condensed cream of mushroom soup
● 1 (9 ounce) can tuna, drained
● 1 (10 ounce) can peas, drained
Directions:
1. Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom
soup, tuna and peas. Mix well, and heat until bubbly.

Oriental Noodle Soup

3 cups water
3 tsp. chicken granules
1 can chicken or pork, with liquid
1 1/2 tsp. soy sauce
8 oz. Linguine
3 hard cooked eggs, sliced for garnish
3 green onions (for garnish)

Cook noodles, drain. Add all but the last two ingredients. Warm well. Serve with chopped hard boiled eggs and green onions on top.

Bulk Spices- Where to buy???

The following is a bit of a post from http://www.preparednesspro.com/blog/spicing-things-up/

When it comes to paying $5 to $10 for just a smidgen of spices, I truly do appreciate the prices that I can pay for spices by the pound. Simple go to: Sahuaro Spice Co. They are located in Phoenix, AZ. Their number is 602-272-8557. You can see a great deal more about them at www.sahuarospiceco.com These spices are quite fresh—none of this remnant stuff. Vacuum sealing isn’t necessary, but I prefer to divide up what I’ve purchased, and then vacuum seal what I won’t put in my spice cabinet right away.

Rocket Stove

(The following info is from Wendy DeWitt. Thanks Wendy!!)

Rocket stoves, because of their design, allow you to use 75% less fuel than a normal fire and are a great addition to your food storage. I was able to boil 2 cups of water for 20 minutes using a handful of sticks. You can make your own rocket stove and most of them will cost under $20...the one with the flame was free.

To make a slightly different version of the stove with the flame, you will need:
A number 10 metal can (#10)
4 (10 ounce) soup cans...like chicken noodle or tomato soup
Ashes or vermiculite for insulation
A small grate or rack
Tin snips and gloves

Open the #10 can and empty the contents, keeping the lid you cut off. Cut a hole the exact size of the soup can in the bottom portion of your #10 can for the elbow. Make all of these holes as exact as you can.
To make the elbow, take a soup can and cut off the top. Take a 2nd soup can and cut off the top and bottom. Using tin snips, carefully cut a hole in the side of the 1st can (close to the bottom) and slip the 2nd can into the hole. To extend the elbow, take a 3rd soup can, remove the top and bottom, cut it completely up the side and squeeze it together to fit it into the top of the 1st can. Adjust it so it comes to about an inch from the top of the #10 can.
Fill the can around the elbow with your insulation to 2 or 3 inches from the top.
Take the lid from the #10 can and cut a hole in the center just large enough for your soup can to come through. Push this lid over the soup can and onto the insulation.
Take your 4th soup can and cut off the top and the bottom. Cut it up the side, flatten it and make the "shelf" for your wood. Cut it into a small "T" shaped piece that fits into the opening of the bottom part of your elbow (your 2nd can).
The grate or rack goes on top of your #10 can to hold your pots or pans as you cook.

To start your fire, push a small amount of paper under the shelf and place twigs on top of the shelf. Light the paper with a match. When the twigs start to burn, put your larger sticks on top of the twigs. Push them through as they burn and add more wood as necessary.


To see a video on how to make a larger rocket stove, click on the link at the bottom of the email. Or go to:
http://video.google.com/videoplay?docid=797446823830833401&hl=en

Good luck! Wendy DeWitt

Tuna is on sale

Tuna is on sale at Frys for 50 cents a piece. Stock up now for three months or a year!!