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Food storage recipes……Part 1

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This past April I put out a request for food storage recipes. My intent was to have some kind of contest with all the recipes that came flooding in. Unfortunately – the actual number of recipes received was relatively low. Rather than let them all go to waste I figured I would go ahead and publish some of them.

Thanks Harry for the idea to begin with!


#1   Southwestern Black Bean and Chicken Soup

Hi Rourke,
My wife has attempted a few recipes over the past year using some of our food storage items.  I like this one the best.

1 can black beans
1 can corn
1 can chopped chicken (we use Kirkland Costco brand)
1 can chicken stock
1 can diced tomato
1 cup water
Cup rice (optional)
Half a jar of salsa
Chopped onion
Small can green chiles (optional for zest)
Bring to a boil and then simmer for 30 minutes (or longer if you want it less soupy). Hope you enjoy.

#2 Creamy Spam Bake

I have a creamy spam recipe but it’s not a sandwich.

2 boxes of macaroni and cheese dinner.
1 can of diced Spam luncheon meat.
1 can cream of mushroom soup. (fat free is ok)
1 small onion diced (optional)
1 cup shredded cheddar cheese.
Prepare the 2 boxes of mac and cheese as directed. Stir in cream of mushroom soup, onion and diced spam.
pour into  9 x 13 baking dish and top with shredded cheese. Bake 25-30 mins @ 375.
(Browned ground beef or ham maybe be used in place of Spam.)
This is a recipe we ate a lot when I was growing up. I am the youngest of 5 so Mom really needed dishes that were filling and would stretch to feed the whole family well.

#3 “Survival” Carne Seca Adovada Recipe

by Wyzyrd 


This was completely an experiment in using only storable items, I’m surprised that it worked out as well as it did.

A few up-front notes:

1)      This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use ‘store’ jerky, I’d go for the ‘steak nugget’ style before the flat strips.

2)      Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all ‘hot’. (Chiles de Arbol can hurt you – not all dried peppers are mild) They are also pretty cheap flavor-enhancers. If you prep them by breaking off the stem-ends, pouring out the seeds and vacuum-sealing, the 25th Century archeologists who discover your stash will probably say “MMMMM.. tasty…”

3)      This is NOT a quick MRE-type meal. Just like our ancestors, if you’re going to use dried, preserved ingredients, it will take a while, and you may have to plan in advance.



“big handful” (or 2)  of  homemade beef jerky (“Carne Seca” in Spanish – a popular Mexican ingredient)

“handful” of dried Ancho and/or Pasilla chiles

heaping tbsp. of dried Oregano leaves

about a tbsp. of ground cumin seed

1-2 tbsp. dehydrated onion flakes

1 tbsp. granulated garlic


chicken stock or bouillion (optional)

salt and pepper to taste.



1)      In one container, cover the jerky with boiling water, and let sit 3-4 hours to rehydrate.

2)      In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #’s 1 and 2 overnight (covered) is not  a bad idea, if possible.

3)      Grind up the chile/herb/onion/garlic/water into a thick sauce. “Abuelita” (grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances.

4)      Drain the meat (save liquid) and add rehydrated meat to the chile/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged.

5)      Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea.

6)      When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level – add more if needed (especially if on an open fire)

7)      Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.

This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn’t ‘fall apart tender’ like a normal pork shoulder Carne Adovada, but much more than just “acceptable” or “MRE” quality.

For a funny demo/HOWTO on making good beef jerky (under modern circumstances) I recommend:


#4 Dutch Oven Crock Pot Lasagna
by Becky
1 quart canned hamburger crumbles (or 2 cups FD hamburger, reconstituted)
1 quart marinara sauce (homemade) or 1 large jar of store bought spaghetti sauce
1 cup FD cottage cheese, reconstituted
2 cups FD mozzerella, reconstituted
1 cup grated parmesan/asiago
salt and pepper, to taste
1/4 c. olive or coconut oil, or butter
Italian Spices (garlic, oregano, rosemary, thyme, etc.)
1/4 c. dehydrated onion flakes, reconstituted
1/4 c. mixed FD bell peppers, zucchini, or other veggies, as desired
Heat oil or butter in a pan, add italian spices and saute with reconstituted onion flakes and any other veggies as desired. Add hamburger and stir well, until all the hamburger is browned and covered with spices. Set aside.
Mix cottage cheese, 1 1/2 c. mozzarella, and 3/4 c. grated Parmesan cheese. Set aside the remaining mozarella and grated parmesan.
Oil the sides of the dish lightly tthen:
1) Spread a layer of sauce.
2) Layer lasagna noodles or other pasta thinly.
3) Spread another layer of sauce.
4) Add a layer of cheese mix.
5) Add a layer of hamburger.
6) Add a layer of sauce.
Repeat steps 2-6 until all ingredients are used. Be sure your last layer is of sauce.
Mix the remaining mozarella and parmesan together. Sprinkle over the top layer of sauce.
Bake at 350 degrees (or medium heat) until the noodles are cooked, about 1 hour.

© 2014, Rourke. All rights reserved.

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