Tag Archives: emergency cooking

  • Throwing a party for the big game?  Still don’t know what to make for snacks?

    Cheer the Seahawks or Broncos on in style this Sunday by making these four food storage recipes that are sure to please a crowd.

    Corn Salsa

    Corn Salsa made from Food Storage for Superbowl Sunday

    1 Cup Provident Pantry Freeze-Dried Super Sweet Corn

    1 Cup Provident Pantry Black Beans

    ¼ Cup MyChoice Chopped Onions

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ Cup Avocado

    1 ½ tsp MyChoice Tomato Powder

    A pinch MyChoice Minced Garlic

    Fresh Cilantro (to taste)

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    Lime juice to taste

    Word of Advice:

    I’ve found that the best way to cook dried black beans is to soak them over night the day before you cook them.  This method ensures that your beans will be tender after they cook and ready to eat when your guests arrive.  Check out the blog “veggietativestate” to pick up some tips and benefits of cooking with dried beans and ways to reduce their . . . ahem . . . gaseous side effects.

     

    Red Salsa

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ tsp MyChoice Minced Garlic

    ½ Cup Provident Pantry Freeze-Dried Green Bell Pepper Dices

    Lime Juice (to taste. I put in 1 tsp)

    A Pinch of Provident Pantry Iodized Salt

    A Pinch of MyChoice Mesh Black Pepper

    ¾ tsp Provident Pantry Tomato Powder

    Word of Advice: To give your red salsa a more intense tomato flavor add Tomato Powder. In addition to Tomato Powder, you can also include Tabasco sauce, hot sauce, or Jalapeno peppers (if you have them) for a hot and spicy salsa.

     

    Meatball Sandwich

    Food Storage Meatball Sandwich for Super Bowl Sunday

    Makes four servings:

    1 ½ Cup reconstituted Provident Pantry Freeze-Dried Italian Meatballs 2 cups MyChoice Barbeque Sauce Mix

    1/2 Cup Provident Pantry Mozzarella Cheese

    1/2 Cup  Provident Pantry Green Pepper Dices

    Ciabatta Rolls

    Directions

    1. Reconstitute meatballs according to directions on the can (our serving of meatballs took us 30 minutes to make).
    2. Meanwhile reconstitute the BBQ sauce in a saucepan on the stove.
    3. Reconstitute cheese and green peppers.
    4. When meatballs have reconstituted, combine with the BBQ sauce and turn heat to medium to warm the mixture up.
    5. Add a ½ cup of meatball mixture to a Ciabatta roll. Top with green peppers and mozzarella cheese.

    Word of Advice: I know what you’re thinking . . . “30 minutes to reconstitute meatballs, that’s crazy?!”  Instead of trying the traditional “soaking method” for reconstituting meats, boil a pot of water. Once the water is boiling, put your meatballs into the water. Turn off the heat and let the meatballs sit in the pot for 10-15 minutes or until tender.

     

    Semi-Sweet Prepper-Style Muddy Buddies

    Semi-Sweet Prepper-Style Muddy Buddies for Super Bowl Sunday

     

    9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or any combination)

    Semi-sweet Chocolate (see recipe below)

    ½ cup reconstituted Provident Pantry Peanut Butter Powder

    ¼ cup reconstituted Provident Pantry Butter powder

    1 tsp Imitation Vanilla Powder

    1 ½ cup Provident Pantry Powdered Sugar

     

    Chocolate Recipe

    ½ cup reconstituted Provident Pantry Butter Powder

    ¾-1 cup MyChoice Baking Cocoa

    ¾ cup Provident Pantry Powdered Sugar

    1/3 cup Provident Pantry Instant Milk

    1. In a medium-sized bowl, gradually mix the cocoa powder into the reconstituted butter. Stir until blended and mix until it becomes a paste.
    2. Microwave paste in 10 second intervals, stirring each time, until it’s smooth and creamy (be careful not to burn it)
    3. Gradually blend in milk and sugar. Mix well until the paste is smooth and creamy. Taste, and adjust with more sugar if necessary.
    4. Put chocolate to the side until ready to use for Muddy Buddies.

    Word of Advice: For a sweeter chocolate, add more powdered sugar (to taste) until you reach the desired flavor. I added ¾ cup gradually and the chocolate was closer to a “dark chocolate” flavor—more bitter than sweet. Once combined with the peanut butter, Chex, and powdered sugar, it all blended into a delicious treat.

     

    Muddy Buddies

    1. Measure cereal into a large bowl; set aside.
    2. Add reconstituted peanut butter powder and reconstituted butter powder to chocolate mixture. Stir until mostly smooth. Microwave in 10 second intervals until you can get it as smooth as possible. (Try mashing up the peanut butter before mixing with the chocolate to get a smoother consistency).
    3. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.
    4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    Word of Advice: The vanilla doesn’t need to be reconstituted for this recipe. Simply measure out the powder and add to the mixture. You’ll still get the same delicious flavor.

    Enjoy the game!

    Looking for more party recipes to try? Check out our recipe page for more snacks, treats, and desserts to make.

    What’s your favorite food storage snack to make? Let us know in the comments

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, freeze-dried foods, freeze dried, freeze dried food, emergency cooking

  • Each Monday in January, we’re sharing our Preparedness New Year’s Resolutions for 2014. If you’d like to make some Prepping Resolutions of your own, but don’t know where to start, borrow some of our resolutions or use this series to get some ideas.

    This week we are talking about Indoor Gear. Click here to check out Last week’s resolutions for Preparedness Skills.

    Prepper Style New Year's Resolutions: Indoor Gear

    Here is what our Emergency Essentials’ bloggers plan on purchasing as Indoor Gear items for 2014:

    New Year’s Resolution Prepper Style: Indoor Gear

    Sharon

    I resolve to get a Kitchen Plus 2000 Hand-Powered Food Processor. Based on its great customer reviews, I’m quite sure I’d use it often—not just on the rare occasion when our power goes out!

    Sarah

    I love the indoors. I really do. Even though I’m committed to learning more skills and spending time in the outdoors this year, climate-controlled spaces with running water and plumbing are really more my cup of tea. However, just because I love the indoors doesn’t mean the plumbing, A/C, furnace, or electricity will always be working—especially following a natural disaster.

    This year I’m buying some gear that will make hunkering down at home easier if some of the utilities or other comforts of home aren’t available… things like, ahem, a Tote-able Toilet, Double Doodie Bags, and packets of enzymes (it’s just reality). Because I’m a wimp when it comes to being cold, a Mr. Heater is in my future, in case the gas and/or power goes out in the winter. I also really love to cook, so I’ve got my eye on a Kitchen Plus 2000 for food processing without electricity and, if I can swing it, a Bosch. Because…who doesn’t want a Bosch? It’s the Rolls Royce of food processing, if you have power.

    Angela

    A couple of summers ago, I went to church with my mom and the speakers talked about the importance of communication in an emergency. One of the speakers learned how to use a HAM radio and was part of the local HAM radio network. He gave a brief overview of how the HAM system works.

    For my New Year’s resolution for indoor gear, I’d like to study up on HAM radios and I’d also like to research and buy different phone apps and radios like the Kaito Voyager that can get access to NOAA and other weather/warning update systems that will help me to stay in communication and know what’s going on during an emergency if I have to shelter in place.

     

    Kim

    This year, my husband and I will be condensing all of our “stuff”, especially in the kitchen. In 2014, I plan to purchase a Bosch Universal Plus Mixer with Blender Attachment and Cookie Paddles  with the Metal Whip Driver. This will help us prepare for when we move into a smaller apartment when my husband goes to grad school. Bosch Mixers do practically everything. Not only can you make bread, cake, and cookies, but, with the blender attachment, you can cream smoothies, malts (my specialty!), sauces, meringues, whipped toppings, and more. With the one mixer that does it all, I can get rid of my bulky stand mixer, toss out my low-power blender, and eventually, as I add on more attachments, get rid of the other bulky items that take up space in my kitchen.

     

    What types of indoor gear items do you want with you if you have to shelter in place? Let us know in the comments. 

    Posted In: Uncategorized Tagged With: communication, emergency preparedness, Sanitation, emergency cooking, food stroage

  • Garden Vegetable Soup with Chicken Gnocchi

    We’re pretty excited about our new Garden Vegetable Soup with Chicken Gnocchi recipe here at Emergency Essentials. It got rave reviews from the employees who sampled it and it’s the recipe featured on the cover of our January catalog.

    Imagine a rich, savory broth with bites of chicken and spinach, tomatoes, cauliflower, corn, potatoes, and green onion, punctuated with chewy, delicious butter-browned gnocchi (Italian potato dumplings). What could be more delicious for a warm winter’s meal?

    This recipe was made entirely from food storage and draws from our featured MyChoice Freeze-Dried Garden Vegetable Combo, on sale this month for only $23.99—as long as supplies last.] This combo consists of six small cans of Diced Potatoes, Cauliflower, Spinach, Zucchini, Tomatoes, and Corn.

    But what makes this soup hearty and delicious is the White Chicken from our Freeze-Dried Meats Favorites Combo, on sale this month for $189.99.

    Check out the recipe for this yummy soup on our recipes page

    Or you can find it on page 19 of our January Catalog.

    Bon Appétit!

     

    --Sharon

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, emergency cooking

  • It’s a new year, a whole new stretch of opportunities, and the season for newfound motivation. Whether you’re a gung-ho resolution-keeper or, um, not (be honest, did you go to the gym much after January?), it’s a great time to think about your family’s preparedness goals. And our January sales can make it even easier to meet those goals! Here are just a few of the great deals going on this month, broken down oh-so-helpfully by prepper philosophy.

    For the "Bare Minimum" Prepper

    You’re tough, you fly solo, and you’ve been known to survive for weeks at a time on Ramen and Cocoa Puffs. However, it has occurred to you that Cocoa Puffs might be scarce in a disaster. Get started with the basics this month:

    Stormproof matches and case ($18.00 value, now $5.69)

    • A basic tool, like the High Uinta Gear 13-Function Pocket Knife ($6.95 value, now $2.99);

    • Some duct tape  ($2.50 value, now $1.99), and you’re practically McGyver.

    • Throw in a can of Peanut Butter Powder  for protein ($16.75 value, now $13.39), (and you can last right through the zombie apocalypse.)

    January Sale Item: Peanut Butter Powder

    “Slow and Steady Wins the Race”

    You’ve been building up your stash of food and gear for a while now, and you've decided this is the year to fill in the gaps. For example, all that freeze-dried lasagna looks great, but won’t let you get particularly creative in the kitchen. Stock up on those few items you always seem to forget about, like:



    Shortening Powder ($12.75 value, now $11.49, or $10.99 if you buy 6+)



    SAF-Instant Premium Yeast  ($4.95 value, now $3.99).



    • Don’t forget the Champion Lid Lifter for those big bins ($14.95 value, now $12.99).

    January Sale Item: Champion Lid Lifter

    “Go Big or Go Home”

    This is it. This is the year you finally get prepared. You’re going to do it, and you’re going to do it right. Are you ready? We’re ready.

    MRE One-Year Food Supply  ($7647.00 value, now $4099.99). 750+ lbs of food; breakfast, lunch, dinner, and snacks; even vegetarian options, if you get really crazy with your New Year’s resolutions.



    Kelly Kettle Stainless Steel Base Camp Combo (MSRP$132.92, now $114.95). Get a kettle and a cook set. Boil water and make meals. Be prepared and be awesome.

    Goal Zero Guide 10 Plus Super Pack  ($139.88 value, now $119.99). Never be without power for all those devices you couldn’t live without in an emergency. ‘Cuz, I’m sorry, but not playing Angry Birds is simply not an option.

    January Sale Item: Goal Zero Guide 10 Plus Super Pack

     

    Bam. Did you see how we did that? Yeah.

    Whatever your preparedness goals are this year, get started the right way by saving tons of money with our January sale. Happy January!

    Posted In: Uncategorized Tagged With: food storage, sale, emergency preparedness, #10 cans, emergency cooking, january, resolution

  •  

    Kelly Kettle combo - Stainless Steel

    A few weeks ago, we purchased a Kelly Kettle Stainless Steel Base Camp.  This purchase was made after many trips to the store to look at it, and some hours spent researching it on the internet.  We purchased the kit, which includes the kettle, pot stand, cooking set and fire starter.

    Our main purpose for the purchase was to use it for camping and hiking.  We take many day trips, and it’s perfect for heating the water for camp meals or coffee.  The first time we used it on our back patio, just to try it out.   We boiled water in about 4 minutes, which I thought was awesome, considering the fact we were using the kettle in a blocked area, with not a lot of airflow.

    After using it just once, you realize just how amazing this product is.  The great thing about it is you don’t have to carry any special type of fuel.  All you have to do is round up some sticks and twigs and you’re ready to go.  We have access to pine cones, so we use small ones.  Not only is it good fuel, but it smells great too.

    After using the Kelly Kettle, and thinking about it a bit, I realized that it has many uses other than just camping.  Earlier this summer, an auto accident caused the power to go out at our home for about 24 hours.  Now, we have electric appliances, so, making meals during this time required some creativity.  If we would have had the kettle, we could have easily made emergency meals since we keep them around for camping and hiking trips.

    When hiking, you can also get your water from a lake or stream, especially if you carry a water filter system as we do.  Not to mention you are boiling the water anyway.  This will save you from packing water around.

    Give the Kelly Kettle a try; it’s an awesome product.

     

    Jeff W, UT

    Posted In: Uncategorized Tagged With: warmth, guest post, water, Survival, Customer Reviews, emergency cooking

  • iStock_000024148922XSmall_vegetable_beef_soup

    This Vegetable Beef Soup recipe comes to us from the family cookbook of Sharon, one of our bloggers. This recipe was passed down to Sharon by her mother, and Sharon has passed it down to us, and now, we’d like to pass it along to you because you are all important members of our Emergency Essentials family.

    This recipe has only been made using fresh ingredients . . . until now. I accepted the challenge of making this vegetable beef soup using ONLY freeze dried veggies and meats. The results? This is probably one of the tastiest vegetable beef soups that I’ve ever had!  Here’s how you make it:

    Old Fashioned Vegetable Beef Soup

    ½ C Provident Pantry™ Beef Broth (Vegetarian) reconstituted (or 8 tbsp. broth powder to 8 cups water)

    1/2 C Provident Pantry™ Tomato Powder reconstituted (or 4 tbsp. powder to 1/2 cup hot water)

    1/3 C Provident Pantry™ Chopped Onions

    ¼ C Provident Pantry™ Freeze Dried Celery (if you like celery, go ahead and add more)

    1 C Provident Pantry™ Freeze Dried Roast Beef Steak

    1 C Provident Pantry™ Tomatoes

    3 tbsp Provident Pantry™ Carrot Dices

    1/3 C Provident Pantry™ Potato Dices

    ½ C Provident Pantry™ Freeze Dried Sweet Corn

    ½ C Provident Pantry™ Green Beans

    1 C Provident Pantry™ Egg Noodles

    Also add your choice of the following: 2 tablespoons Worcestershire sauce; 1 teaspoon Provident Pantry™ Dried Basil Leaves, parsley, or Provident Pantry™ Italian Seasoning; Provident Pantry™  Dasher Seasoning, ½ teaspoon Provident Pantry™  Garlic Salt, a dash of cayenne pepper, or a couple of tablespoons of Parmesan Cheese.

    Directions

    1. Reconstitute 1 cup roast beef steak, 3 tbsp. carrot dices, and 1/3 cup potato dices according to directions on each can.
    2. Cook 1 cup egg noodles according to directions on the can. When tender, set aside.
    3. Fill your soup pot with 4 cups of reconstituted beef broth and ¼ cup reconstituted tomato powder (Save the other 4 cups of beef broth and ¼ cup tomato powder to add if soup gets too thick later)
    4. Add 1/3 cup chopped onions and 1/2 cup water
    5. Add 3 tbsp of  reconstituted carrot dices
    6. Add 1 cup of reconstituted roast beef steak
    7. Add 1/3 cup of reconstituted potato dices
    8. Let simmer for 5 minutes
    9. Add ¼ cup celery (not reconstituted) and ½ cup warm water
    10. Add ½ cup green beans (not reconstituted) and 1 cup warm water
    11. Add ½ cup corn (not reconstituted) and 1 cup warm water
    12. Add 2/3 cup tomatoes (not reconstituted) and 1 cup warm water
    13. Add seasonings (I added Dasher Seasoning, Italian Seasoning, and Garlic Salt)
    14. Simmer uncovered for 10-20 minutes (or until all items are tender)
    15. Add egg noodles and extra broth and tomato powder (to taste) or to thin the soup if it is too thick

    Serve with crusty French bread or Mountain House Pilot Crackers. This soup is also good for leftovers and can be frozen to serve another time.

    Variation: Stew!

    Sharon’s original recipe said to add all the ingredients into the broth mixture without reconstituting them. However, I learned the hard way that some dehydrated foods (like carrots, potatoes, and egg noodles) can suck up a lot of water, making your soup become a stew!

    So if you want to make a stew, simply add all of the ingredients into a pot of 4 cups (or 8 cups if you want a lot of stew) broth mixture and DO NOT reconstitute them before putting them into the mixture.

    We hope you enjoy cooking and eating this Vegetable Beef Soup as much as we did! Have any of you ever tried making soup from food storage? Do you have any recipes for soup that we should test out? If so, please send them our way in the comments section of this post.

    -Angela

    Posted In: Uncategorized Tagged With: food storage, recipes, emergency cooking

  • November Sale Items

    There are a lot of excellent November sale items at Emergency Essentials. Here are my Top 5 must-have preparedness items on sale this month. I’ll tell you what they are, how they work, and why you should consider getting them.

    #1. Volcano Collapsible Cooking Combo (On sale for $174.99, a $221.78 value)

    If you’re a grill master, you know some foods taste better depending on the type of fuel you use. With the Volcano, you can use your choice of three different fuel sources—charcoal, wood, or propane—in one grill (not at the same time, of course!). You can use it as a grill or you can cook on the griddle (sold separately).  You can even cook food in a Dutch oven (also sold separately) right inside the grill!

    The combo includes the Volcano grill, a propane attachment, an Oven lid, a handy handle (combination lid lifter/holder), and the Volcano Cookbook and Technical manual.

    Volcano Collapsible Cooking Combo

    #2. Roadwise Emergency Kit (On sale for $38.95, a $67.55 value)

    Since winter is coming, you’ll want to have a Roadwise Emergency Kit in your car just in case you get stuck in a winter storm. This kit includes hand warmers, a multifunction tool, a headlamp, food calorie bars, water, toilet paper, a light stick to use as a flare, and much more. This kit can act as a backup grab and go bag if you need to evacuate your home in an emergency. This kit considers a number of needs if you ever get stuck on the side of the road or you just need an emergency kit to survive an unexpected situation.

    Roadwise Emergency Kit

    #3. Katadyn Hiker Microfilter (On sale for $49.99, a $79.99 value)

    If you’re a hiker, backpacker, or emergency preparedness buff, you’re going to want a Katadyn Hiker Microfilter to filter any water sources you find on the trail or to store in your emergency kit. It’s lightweight and compact, taking extra weight off your shoulders as you hike. Its unique, pleated cartridge filter prevents clogging and eliminates bacteria and protozoa in your water. Check out what our customers are saying about this product. They give it 5 stars!

    This November sale item is a great deal because the sale price is the same as the price of a replacement filter. So, for the cost of a backup filter cartridge, you can have an entire additional filter!

    Katadyn Hiker Microfilter

    #4. Holiday Red Emergency Candle Gift Combo (On sale for $49.99, only $4.17 per candle)

    Have you ever been invited to a holiday party at last minute and forgotten to get a gift? You scramble to find a gift in your house and all you have is a journal with a pony on it (not that there’s anything wrong with that if ponies are your thing) . . . If you’re looking for quick and easy small gifts to give to neighbors and friends, the 100 hour Emergency Candle gift combo is perfect. It comes with 12 emergency candles, 12 gift bags, and 12 bows. Insta-gifts!

    Holiday Red Emergency Candle Gift Combo

    #5. Thanksgiving Dinner Combo (On sale for $94.99, a $126.09 value)

    And last, but not least . . . the Thanksgiving Dinner Combo. Have you ever had a craving for a Thanksgiving feast in the middle of . . . July? Well now you can have Thanksgiving dinner all year long with less stress and less work. You can even have all the fixings of a holiday meal if you ever have to celebrate during an emergency. This combo includes the basics of a Thanksgiving feast: Freeze Dried White Turkey, Instant Mashed Potatoes, Gravy mix, Green Beans, Corn muffin mix, and Raspberry crumble (I’m drooling just writing about it . . .).

    All you have to do is just add water and reconstitute everything (a little baking is required for the cornbread) and your feast is ready. As our catalog so eloquently states, “Football and afternoon nap optional.”

     Thanksgiving Dinner Combo

    These are just five November sale items,  but if you look through your catalog you will find over 40 items on sale. If you are thinking about holiday shopping, these sales may be the place to start looking for the perfect gift for your family and friends.

    Posted In: Uncategorized Tagged With: food storage, monthly sales, sale, emergency preparedness, emergency cooking

  • Kelly Kettle Combo Giveaway!

    |55 COMMENT(S)

    Hi, friends!

    We're happy to announce a giveaway today! We're giving away six stainless steel Kelly Kettle combos in celebration of Preptember™ ($132 value, now on sale for $109.99)! We think the Kelly Kettle® is a fantastic product for emergency preparedness, camping, hunting, and other outdoor activities. It's an ultra-fast camping kettle that can boil 54 oz. of water in 3-5 minutes while simultaneously functioning as a stove. Made out of durable stainless steel, it works excellent in any weather condition using naturally available materials as fuel. The Kelly Kettle is a safe-to-use, highly efficient way to heat water during an emergency or while camping. No gas or liquid fuel required. Works with any fuel sources such as small sticks, pine cones, tree bark, charcoal, and many other solid fuels.

    Kelly Kettle combo - Stainless Steel

    If you win, you'll be the proud owner of a Kelly Kettle Combo, which includes:

    Contest ends September 30th 2013 at 11:59 p.m. Enter to win by learning about the Kelly Kettle Combo on BePrepared.com and answering the questions below.

    Good luck! (I hope you win.)

    --Sarah

     

     

     

     

     

    Additional Details and Contest Rules:

    Six winners will be selected (two within Utah, and four within the United States but excluding Utah). The winners will be contacted via email. If you are the winner and do not respond to our email within 3 business days, you will forfeit your right to the prize and another winner will be chosen.

    All entries will be verified. Contest is open to all customers with a US shipping address; however, free shipping of the Giveaway is included for the winner to the 48 contiguous United States only. For any locations outside this area, the winner is responsible for arranging and paying their own shipping costs. If you purchase a Weekly Wednesday Giveaway item during the giveaway and win, we will send you an additional item or issue you a refund for the product you purchased—whichever you prefer.

    This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter, Wordpress or Pinterest. Your entries are going to Emergency Essentials and not to Facebook, Twitter, blogger or Pinterest. Facebook, Twitter, Wordpress, or Pinterest is in no way responsible for any part of this giveaway.

    Employees of Emergency Essentials, Inc. and their immediate family members are not eligible for the giveaway.

    Posted In: Uncategorized Tagged With: Stove, emergency cooking, Kelly Kettle, emergency stove, survival gear

  • _MG_0229

    When you hear the words, “Dutch oven,” what’s the first thing that comes to mind? For me, it’s images of peach cobbler and pineapple upside-down cake (Dutch ovens are famous for making excellent desserts). Dutch ovens are versatile and durable, making them a great choice for cooking food while camping or in a survival situation when it may be the only oven you have!

    When making desserts, follow the instructions outlined in our article “Dutch oven Basics—Prepping and Cooking with your oven” to bake desserts in your oven without burning them. Remember to either create a foil ring to place on the bottom of the inside of your Dutch oven or you can also purchase Dutch oven baking racks to place under your oven to stop your desserts from being burned.

    If you cook your dessert directly on the bottom of the oven, be sure you don’t have too many charcoal briquettes beneath it—slower cooking times are better than scorched dessert!

    Here are some delicious Dutch oven desserts you can try (but don’t blame us if everyone starts begging for more):

    Apple Cake

    2 Eggs (4 Tbsp Provident Pantry Whole Egg Powder + 6 Tbsp water)

    2 C Provident Pantry White Sugar

    2 tsp Vanilla Extract or MyChoice™ Pure Vanilla Powder

    2 tsp Provident Pantry Iodized Salt

    1 ½ Tbsp. Provident Pantry Baking Soda

    ½ C Provident Pantry Shortening Powder

    2 C Provident Pantry White Flour

    1 Tbsp MyChoice™ Premium Korintji Cinnamon

    4 C Provident Pantry Freeze Dried Apple Dices

    ½ C Chopped Nuts (optional)

    Reconstitute apple dices and drain excess water. Cream together eggs, sugar, vanilla, salt, baking soda, and shortening powder. Add water, flour, and cinnamon; Mix well. Stir in apples and nuts. Pour into greased, floured cake pan (that can fit in your Dutch oven). Place cake pan in Dutch oven on top of foil coil or flattened foil ball. Use 17 briquettes on top and 8 on bottom to raise temperature of Dutch a 12 inch oven to 350 degrees. Bake at 350 for 50-60 minutes.

     

    Chocolate Upside Down Cake

    3 Tbsp Provident Pantry Butter Powder

    1 C Provident Pantry White Flour

    2 tsp. Provident Pantry Baking Powder

    ¼ tsp. Provident Pantry Iodized Salt

    5 tsp.  Provident Pantry Dutch Process Baking cocoa

    ½ C Provident Pantry Dry Milk

    1 C chopped pecans or walnuts (optional)

    1 C water

    ½ C Provident Pantry white sugar

    ½ C Provident Pantry Brown Sugar

    ¼ cup Provident Pantry Dutch Process Baking cocoa

    Melt 3 Tbsp butter in dutch oven and swirl around to cover sides. In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand) In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.) Add nuts and stir well. Pour batter into dutch oven. Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand) Sprinkle sugar over top of batter. Pour 1 cup of water over batter.

    Use 17 briquettes on top and 8 briquettes on bottom of a 12 inch oven (using this many briquettes on top and bottom will heat your oven to 350 degrees). Bake at 350 degrees for 30 minutes with more heat on top than under. Check for doneness by inserting toothpick or similar into center of cake - if it comes out clean, it is done.

    When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping. Serves 6.

     

    Cobbler

    From Don’t be Afraid of Your Food Storage . . . Just Dutch It!  By Archie and Linda Dixon

    10 inch or 12 inch Dutch oven, 24 briquettes: all on bottom to start, then 8 bottom, 16 top; Cook 30 to 60 min.; serves 10-12

    Good:

    3-5 cups Provident Pantry freeze-dried fruit, soaked 1 hour; drain

    1 cup Provident Pantry white sugar

    3 Tbsp Provident Pantry corn starch

    1 tsp. MyChoice™ Premium Korintiji cinnamon (optional)

    1 ½ cups water (use water used to soak fruit)

    1 cup Provident Pantry whole wheat flour

    ½-1 cup Provident Pantry white sugar (depending on how sweet you want it)

    1 ½ tsp. Provident Pantry baking powder

    ¼ tsp. Provident Pantry Iodized salt

    ¼ cup oil

    ¼ cup reconstituted Provident Pantry dry milk, ½ cup if making a cake-like batter

     

    Mix together sugar, corn starch and cinnamon in Dutch oven. Add water (use water fuit soaked in) and stir until sugar dissolves.

    Add drained fruit and cook and stir over colas until fruit is partly cooked and mixture is thick.

    Make Topping: Mix together flour, sugar, baking powder, and salt. Add oil and milk. Mix. Turn out on lightly floured surface and roll out to ½ inch thick or just press with hnads. Cut into 1 inch strips and lay these over fruit mixture. If you want moister dough just add more milk until desired consistency (make either drop biscuits or add more milk to make a thick cake-like batter you would pour over fruit). Bake 30 minutes, then check. Cobbler is done when topping is golden and fruit is bubbly.

    Better:

    Use canned fruit; drain first, saving 1 cup juice to mix with 2 Tbsp. cornstarch. Mix together sugar and cinnamon, then mix everything together in Dutch oven. Cover with topping. Use fresh fruit in place of dried. Replace whole wheat flour with white flour.

    Best:

    Replace powdered milk with evaporated milk for a richer batter. Replace oil with melted butter.

    Note: for easier clean-up, line oven with heavy duty foil. If you like nuts, sprinkle ½ cup chopped walnuts over fruit mixture and on top. Be careful it doesn’t burn on bottom.

     

    Dutch Oven Basics Part Five: Dessert (BePrepared.com)

     

    Dutch Oven Apple (or any dried fruit) Pie

    1 double 9-inch pie crust

    3 cups Provident Pantry freeze-dried apple slices or apple dices

    2-3 cups water for reconstituting (Soaking fruit for 30 minutes will save on baking time.)

    ¾ cup Provident Pantry White sugar

    2 Tbsp. Provident Pantry cornstarch, or ¼ cup Provident Pantry White flour

    1 tsp. MyChoice™ Premium Korintiji cinnamon (unless your apples were dried with cinnamon)

    Dash nutmeg

    1 tablespoon Provident Pantry butter powder, shortening powder or oil

    Dash Provident Pantry Iodized salt

     

    Drain the soaked fruit, reserving the liquid. Put fruit and 1 ¾ cups of the liquid into smaller Dutch oven (or other heavy pot) on a bed of coals. (If you’re using anything other than a Dutch oven, support your pot over the coals on bricks or rocks so that the bottom won’t burn.)  Mix spices with sugar and either cornstarch or flour, and add to fruit; Stir until dissolved and liquid is bubbling. Add butter, oil, or shortening and salt. Juices should have thickened somewhat, and will thicken more as pie bakes and cools. Pour hot fruit mixture into pie shell. Moisten edge of pastry; add top crust and fold edges under edges of bottom crust. Crimp together with fork or fingers. Cut several slits in top crust.  Sprinkle with a little sugar if desired. Place pie on rolled foil rack in clean 12-inch Dutch oven which has been preheated for five minutes, using 4 coals between each leg of oven and 2 rings of coals on lid. Check after 30 minutes to see if pie is getting too browned, and adjust coals as needed. Bake 10 to 20 more minutes. Pie is done when juices are bubbling in the slits.

    Tip:  experiment with dried fruits according to what you have. You might try apple, cherry and raisin, or apricot with dried pineapple, or peach with raspberries. What about cherry, blueberry and raspberry?

     

    This is the final installment of our Dutch Oven Basics Series. We hope that you’ve enjoyed learning about how to care for your Dutch oven and getting some new recipes to try out!

    Can’t get enough of our Dutch oven series? Click the links below to read the rest of the series

    Dutch Oven Basics Part One: Picking Your Oven

    Dutch Oven Basics Part Two: Prepping and Cooking with Your Oven

    Dutch Oven Basics Part Three: Breakfast Recipes

    Dutch Oven Basics Part Four: Sides and Main Dishes

     

     

     

     

     

    Posted In: Uncategorized Tagged With: food storage, Dessert, Dutch oven, outdoor cooking, emergency cooking

  • Au Gratin Potatoes with herbs

     

    Cooking a hot, comforting meal in your Dutch oven will give you and your family a small sense of home during an emergency. You want to make sure that you have the essential ingredients to make foods that your family is familiar with. A meal of Beef Stroganoff with fluffy Dutch oven rolls can go a long way toward keeping your family calm and relaxed during an emergency.

    Check out these recipes for sides and main dishes you can make in your Dutch oven using your food storage.

    SIDES

    Dutch oven Dinner Rolls

    From Don’t be Afraid of Your Food Storage . . . Just Dutch It!

    10” or larger Dutch oven; 4 round or square cake pans; 24 briquettes: 8 bottom, 16 top (more if using a larger oven), Makes 32 rolls.

    Good:

    1 tablespoon SAF Instant Premium yeast

    ¼ C warm water

    ¾ C warm milk (reconstituted Provident Pantry Dry milk)

    ¼ C Provident Pantry sugar

    1 teaspoon Provident Pantry Iodized salt

    ¼ C oil

    1 egg (2 tbsp Provident Pantry whole egg powder+ 2 tbsp water) (optional)

    3 to 4 cups fine Provident Pantry whole wheat or white flour (or a mixture)

    Directions:

    Dissolve yeast in warm water. Stir in milk, sugar, salt, egg (if using it), oil or shortening and 2 cups of the flour. Beat until smooth, mix in remaining flour. Turn dough onto lightly floured surface; knead until smooth and elastic, 5-10 minutes. Grease medium size bowl, place dough in bowl then turn dough over so greased side is up. Cover with towel and let rise in warm (not hot) place until double in size, 1 ½-2 hours. Dough is ready if finger impression remains. Punch down dough and form into your favorite type of rolls. For our example you will make pan rolls.

    Grease pans that will fit into your Dutch oven. If baking directly in your Dutch oven use foil to line it, then grease foil. The only downfall to this method is you can’t pre-heat the oven. I use 9 inch round cake pans or 8 inch square pans. This recipe will make 4 pans of rolls, 8-9 rolls in each pan. Divide dough into 4 equal parts. For round pans, form 8 balls of dough out of each divided part of dough. If using square pans, form 9 balls of dough for each pan. Place balls of dough equal distance apart in greased pans. Cover and rise 20-30 minutes. To pre-heat ovens, place coals on Dutch ovens 10 minutes before baking rolls. Place one pan in each oven, being sure to use foil rings underneath pans. You may have to cook several batches of rolls, or you can stack ovens to conserve charcoal. Bake 15 minutes, then lift lid to check rolls. They should be golden brown when done Bake longer if necessary. If you were cooking in a kitchen oven you would be baking at 400 degrees.

    Better:

    Add 1 reconstituted powdered egg

    Best:

    Replace oil with butter or butter flavored shortening. Replace whole wheat flour with white flour.

     

    Potatoes Au Gratin

    2 C Provident Pantry Instant Non-fat dry milk

    4 C Provident Pantry Potato Slices

    1 tsp Provident Pantry Iodized salt

    1/8 tsp Provident Pantry Black pepper

    2 Tbsp Provident Pantry butter powder

    1 Tbsp Provident Pantry Chopped onions

    1 C Provident Pantry freeze-dried cheddar cheese

    2 Tbsp Provident Pantry white flour

    Reconstitute potato slices according to directions on can; Drain excess water. Measure milk into 2-quart saucepan. Add potatoes, salt, pepper, chopped onions, and butter. Bring to boil. Reduce heat; simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over surface. Stir gently then pour into greased Dutch oven. Use 19 coals on top and 10 coals on bottom if you are using a 12 inch baking pan (having this many coals on top and bottom will raise the temperature of your oven to 400 degrees). Bake at 400°F for 20 minutes until browned.

     

    MAIN DISHES

    Dutch oven Chicken Noodle Soup

    1 1/2 cups Provident Pantry freeze-dried white chicken, broken into small pieces

    5 cups water

    2 cups Provident Pantry egg noodle Pasta

    ½ tsp MyChoice™Premium garlic powder

    1 Tbsp. Provident Pantry Freeze dried onion

    3 chicken bouillon cubes, or 3 teaspoons bouillon powder.

    1-2 Tbsp. Provident Pantry freeze dried celery, or 1 teaspoon celery powder

    ¼ cup dried Provident Pantry carrot dices or slices

    2 Tbsp. dried parsley

    1 tsp. Provident Pantry Iodized salt

    ¼ tsp. Provident Pantry black pepper

    Bring the 5 cups of water to boil in Dutch oven, using 20-25 briquettes, all on the bottom.  Add all other ingredients. When soup boils again, remove half of the coals and continue to simmer for 12 to 15 minutes until noodles are tender. Makes about 6 servings.

    Note:  For a creamy, thicker broth, remove ½ cup hot broth and whisk in 2 tablespoons flour and 1 tablespoon powdered milk. Return mixture to soup, stir well and allow to simmer until slightly thickened.

     

    Beef Stroganoff 

    1 c Provident Pantry dry milk

    1 Tbsp. Provident Pantry freeze dried onion

    ½ cup Provident Pantry freeze dried mushrooms

    ½ tsp MyChoice™garlic powder

    1 tsp Provident Pantry iodized salt

    2 beef bouillon cubes (or 2 tsps beef bouillon powder)

    2 cups Provident Pantry egg noodle pasta

    2 Tbsp Provident Pantry White flour

    ¼ cup water

    ¼ cup Provident Pantry sour cream powder

    1 ½ cup Provident Pantry freeze-dried roast beef

    Reconstitute 1 cup powdered milk with 4 cups of water (or a combination of half evaporated milk and half water). Place in Dutch oven with dried onion, dried mushrooms, garlic powder, salt, and beef bouillon cubes or powder. Mix well and bring to a boil over hot coals. Add 2 cups egg noodles and 1 ½ cups freeze-dried roast beef broken into bite-sized pieces. When noodles are nearly done, whisk in 2 tablespoons* flour mixed with ¼ cup water. When they are done, stir in sour cream powder. (If you happen to have it, add 1 tablespoon Worcestershire sauce.) Cook for 3 hours (or until noodles and beef are done). Use 4 briquettes on bottom and 12 on top if using a 12 inch oven (replenish briquettes every half hour).

     

    Now that these recipes have made you good and hungry for dinner, we’ve saved some room in our Dutch oven series for dessert! Check out our final installment of our Dutch oven series, “Dutch oven Recipes—Desserts  ”

     

    Want to read the rest of our Dutch oven series? Click the links below!

    Dutch Oven Basics Part One: Picking Your Oven

    Dutch Oven Basics Part Two: Prepping and Cooking with Your Oven

    Dutch Oven Basics Part Three: Breakfast Recipes

    Dutch Oven Basics Part Five: Desserts

    Posted In: Uncategorized Tagged With: recipes, recipe, Dutch oven, cooking, outdoor cooking, emergency cooking, Main Dish, Side Dish

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