Posted on 08/28/2015 6:23:44 PM PDT by Kartographer
Haven't done one for a while and with all that is going on I though it would be a good idea to do a Weekly Prepper Thread, for posting tips, new products, good prep buys etc.....
“There is no greater disaster than to underestimate danger.
Underestimation can be fatal.”
Hi Marcella, yes please post your prepping recipes. Many moons ago we used to go camping. I’d take bisquick and figure a skillet sized batch - maybe 8 or 9 biscuits. I’d add powdered milk to the bisquick so all I needed to add was water out on the trail. We had an old big skillet with a lid with a steam vent. On low heat with the lid on you can make some pretty good biscuits.
The foodsaver has an attachment so you can vacuum seal nuts, rice any dry goods in canning jars.
THANK YOU! These sound great, can’t wait to try them. Appreciate the research.
Ditto on that. For every person that might tell you to shut up, there will be about 50 here who will ask you to keep talking. Still praying for you.
“We had an old big skillet with a lid with a steam vent. On low heat with the lid on you can make some pretty good biscuits.”
That’s an example of my reason for researching cooking on top of stove to replace an oven when power is out.
Since a number of people are reading this thread and some want the rest of the recipes, I’ll copy them now on that other website and put them here.
I’m in Ohio in a hotel room using a small computer I bought to use for travel. It’s a Chromebook and it’s not easy to go from one website to another without closing the first one.
Let’s see if I can copy the remaining recipes and get them on here:
Desserts
No Bake Cookies
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
Toppings for any canned fruit pie filling
Heat pie filling. Distribute to dishes. Toppings:
Crushed or larger pieces graham crackers
Any granola cereal (I’d use mainly oats based) or crushed up granola bars
Crumbled gingersnaps from box
If have none of the above toppings, here’s a crisp topping to make. Double recipe for more:
Crisp Topping
3 Tbl. Butter or butter flavor Crisco
½ cup nut pieces
1/3 cup rolled oats
¼ cup brown sugar
Melt butter in a medium nonstick sauté pan over medium high heat. Stir in the nuts, oats and sugar. Cook while stirring constantly for 3-4 minutes. Pour the mixture onto a sheet of parchment paper. Spread evenly to create a single layer and set aside to cool.
MAIN DISH
Ham Supper
This recipe is for today’s world (see below for emergency situation). People will think it took you a long time to make it because it’s so tasty.
1. Bite size cut up ham pieces
2. Uncle Bens Original Recipe Long Grain and Wild Rice
3. Can of pineapple chunks
In 10-12 inch skillet, brown 2 cups (or more) cut up pieces of ham in 2 tablespoons butter. You’ll end up with some pieces browned and some not so much, but it doesn’t matter.
Add box Uncle Ben’s Original Recipe with included seasoning packet.
Drain syrup from pineapple chunks into measuring cup. Add enough water to make 2 1/2 cups liquid. Stir liquid into the ham and rice - cover and boil with medium to medium high heat until the liquid is absorbed. Stir in the pineapple chunks. Serve.
Ham Supper in emergency situation
1. Bite site cut up ham pieces
2. Uncle Bens Instant Recipe Long Grain and Wild Rice, OR 2 cups plain instant rice
3. Can of pineapple chunks.
In 10-12 inch skillet, brown 2 cups (or more) cut up pieces of ham in 2 tablespoons butter flavored Crisco. You’ll end up with some pieces browned and some not so much, but it doesn’t matter.
Add box of Instant Recipe with seasoning packet. Drain syrup from pineapple and use that syrup (with more water if necessary) to make up the amount of liquid called for on the instant box. Go by directions on box for amount of cooking time. Stir in pineapple chunks. Serve.
OR, if use plain instant rice:
Follow the above instructions, but substitute two cups of plain instant rice for the Instant Recipe box. Drain syrup from pineapple – that should be two cups of liquid – if not, add enough water to make two cups. Bring to a boil and boil two minutes, then take off burner and let sit 5 minutes. Stir in pineapple chunks. Serve.
15 Minute Chicken & Rice Dinner
4 servings
1 lb (or less) cooked chicken pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
2 cups Minute White Rice, uncooked
Put all in pot and bring to a boil; boil for a minute or so, then set off burner for 5 minutes, then eat.
For today’s world, because it’s really good sauce and easy for special occasion (like Super Bowl) or just because:
Bourbon Little Smokies
14 oz. ketchup
1 cup cheap bourbon or whiskey
1 cup brown sugar
Combine in sauce pot. Bring to a boil, turn heat down some but keep it lightly bubbling until sauce thickens some (longer you boil it the thicker it gets). Add two 1 lb. packages of Little Smokies and simmer until they are hot. Can put in chaffing dish to keep hot for a crowd. Provide toothpicks or little skewers to pick up Smokies. If these are for the family, not a gathering, put some in small bowls and enjoy.
(In emergency situation, if you have some bourbon/whiskey, make the sauce for whatever type meat you have. Spoon it on top of meat.) This sauce is safe for kids; the alcohol burns off leaving just a great taste.
Quick Spanish Rice
2 cups Instant Rice
1 1/2 cup chicken broth (either canned or made with two chicken bouillon cubes and 1 1/2 cup water)
1/2 cup tomato sauce made with tomato powder
1/4 teaspoon garlic powder
enough onion powder or chopped dried onion (or real onion) to make 1/4 cup chopped onion
1/2 to 1 teaspoon chili powder
reconstituted green pepper - as much as you want.
Put it all together, bring to a boil, boil 1 minute or so, take off burner, cover, let sit 5+ minutes.
I put my salt in canning jars. I figure once the lid is on, it’s hermetically sealed against moisture.
But any jars could be used for that purpose. Old spaghetti sauce jars, or anything with a rubber gasket for sealing. Of course, you can’t actually can with those, but for storing beans or rice or salt, they do the job.
Spell check doesn't catch it when it's spelled right.
Those are good ideas.
That’s great - I’m planning on getting one my next trip to Sam’s Club. Now that I live where it’s humid, I think I ‘need’ one -neven for everyday living now.
What do I look for in the description to make sure the one ingetbhas one?
And do you find the bags expensive? I wonder if bags or the make-your-own sheets are mire useful too.
Love the crumble recipe!
I’m as-we-speak canning apple pie filling. That’ll make a great dessert, survival-wise or not!
How many pounds of Salt, or how many Quarts ?
I buy the boxes, the bigger size, and just pour it into an empty jar until it’s full. Then close it up.
I’d guess a quart and a half for the box size.
I like it because that way the salt doesn’t cake and get hard, which I’ve had happen when I’ve left it in the box.
Oh, I see. I went back in the thread to see what you’re looking for.
I’m not using it for curing meat.
I’m just storing it for having it.
It occurred to me that salt is something that is not often addressed in TSHTF scenarios. I mean, yes, it’s mentioned, but if supplies become difficult then salt will be as well, and we don’t generally have anywhere to find salt in this part of the country.
Plus, I have to do non-iodized salt as I react badly to iodine, so I want to make sure I have enough to last for a long time.
I found the best deal on their website. It was a little over a year ago, Free shipping and it was a kit with bags and one of the jar sealers. They have a lot of models, get one that has the accessory tool for containers. The kit also came with a wine stopper for vacuum sealing leftover wine. I have been canning for over 40 years and never had a good way to store bulk rice, beans, nuts, etc. And I always have empty canning jars. I found the best deal on bags to be at Bed Bath & Beyond with the 20% off coupon. I make my own bags, and use mostly the 8” rolls.
Yeah, what you said, MomwithHope!
Johnny, you DO know my “shut-up” to you was ribbing, right?
You, as many here, have you at the top of the prayer list! We are so glad you are able to write to us again, and we can read your comments!
Truly:
DON’T SHUT UP!!!!
Thanks so very much for the recipes, Marcella! printing them all out, and assembling a special notebook! Somehow I seem to have missed your previous pass with them. I’m glad I have this opportunity again!
“Somehow I seem to have missed your previous pass with them.”
This is the first time I have put them on here. I copied them from a thread of mine at a prepper forum. My thread is a book long series of prepper articles. The link is below. I get no money for these articles and it’s not my website as I have no website. I just started that thread and kept writing for over a year. Here is the link:
http://thesurvivalpodcast.com/forum/index.php?topic=24168.0
ping to my post 259
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