Tag Archives: food storage

  • There's only one day left to get Mountain House cans on sale!

    There's only one day left to save 25-45% on all your Mountain House favorites! The sale ends February 28 at 11:59 p.m. Click here to shop all Mountain House cans while they're still on sale!

    Posted In: Uncategorized Tagged With: food storage, mountain house, sale, #10 cans, mountain house sale

  • 5 Ways to Heat your MRE

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    The MRE Side Dish Combo includes a variety of delicious sides to eat on the go.

    On a campout, on-the-go, or in an emergency, Meals Ready to Eat (MRE) are a great way to get the nutrition and energy you need while you’re away from home. MRE’s are great because you can eat them absolutely any way you want.

    MREs are pre-cooked meals making them safe to eat straight from the package—warm or cold.

    But if you’re just not into eating your food cold (when you’ve got the choice), here are five ways you can heat up your MRE to satisfy your taste buds.

    Five Ways to Heat an MRE

    • Use an MRE Heater. MRE heaters are a great way to safely and quickly warm up your Sloppy Joe, Turkey Chili, or other favorite MRE without fire. This is an ideal method to use when you’re trying to warm up your meal in an area where fires are prohibited and it’s great to have in an emergency.
    • Boil it. If you have gear with you, say, on a camping adventure, you can boil water using your camp stove. Once the water is boiling, insert the MRE (removed from its cardboard casing) into the water.
    • Use the power of the sun. If you don’t have an MRE heater and it’s daytime, a great way to heat your MRE is using the sun. Lay your MRE (outside of the cardboard casing) on a rock facing the sun (the darker the rock, the hotter it will get). This definitely isn't the quickest route to heating your meal, but it doesn't require you to carry any additional gear.
    • Lay it on your car engine. If you’re on an outdoor adventure or have left in an emergency with your vehicle, you can use your car engine to heat up the MRE. Make sure to remove the outer cardboard casing before laying the MRE on your warm engine.
    • Build a fire. Just like you cook other foods on camp outs, MREs can be heated by the blaze of a fire. Set the MRE (after having removed the outer cardboard casing) next to the fire pit on the grate, a rock, or just on the lip of the fire pit. If you’re not an expert on campfires, check out our Insight Article “How to Build a Fire” so you can be.

    Do you typically heat your MREs? What’s your favorite method?

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

  • The Yellowstone Super Volcano is even bigger than we thought

    Yellowstone Volcano More than Twice as Big as Expected

    A sleeping giant lies gently snoring in the northwestern quadrant of the United States—the Yellowstone Super Volcano. Researchers from the University of Utah recently determined its magma chamber to be 2.5 times larger than previously thought, measuring at least 55 x 20 miles and running between 3 and 9 miles below the surface of the earth.

    Professor Bob Smith of the University of Utah was surprised by these findings. Smith states, “We’ve been working there for a long time, and we’ve always thought it would be bigger…but this finding is astounding.”

    Unlike the traditional cone-shaped mountains of Mt.St. Helens and the Lassen Volcano—the two most recent volcanoes to erupt in the 48 contiguous United States —the Yellowstone Volcano has a wide, slightly bulging area. However, its surface is rising at the rate of about three inches per year, and according to Professor Smith, seismic activity in the area is increasing.

     

    Impact of an Eruption of the Super Volcano

    If Yellowstone really blew its top, scientists estimate that much of the United States and western Canada would be uninhabitable. Lava, poisonous gases, and a potential ten-foot layer of ash would cover the ground up to 1,000 miles away. Living in much of North America would become unbearable.

    The eruption would drastically affect climates in various parts of the world, just like after the 1816 eruption of Mt. Tambora in Indonesia. This eruption was the main cause of crop failures throughout the northeastern U.S. and much of Europe. 1816 became known as the miserable “year without a summer.” Sheep and migratory birds died of the cold—in June.

    For more details about the Yellowstone Super Volcano, check out the New York Post article, “Beneath Yellowstone, a Volcano that could wipe out the U.S.

    Although scientists predict that the Yellowstone Volcano will not erupt for at least another 60,000 years, realizing that events like volcanic eruptions can cause food shortages suggests that it’s important to prepare before an emergency hits. Since disasters are unpredictable, we encourage building a supply now.

     

    In addition to storing food, having an emergency kit would give you an edge on survival if any natural disaster or emergency happens in your area and you need to evacuate. If you’re not sure of potential dangers that may exist where you live, do a little research so that you can be as prepared as possible for any event.

    Photo of the "Crested Pool Hot Spring" at Yellowstone in same area as the Super Volcano

    Photo Courtesy of the New York Post

    Posted In: Uncategorized Tagged With: food storage, emergency kit, emergency preparedness, natural disaster

  • Several of the Mountain House Entrees on sale this month include rice. If, like me, you’re fond of rice-based dishes, you’ll definitely want to try these! Mountain House produces some of the most popular, best-tasting entrees in the business. Most of these meals are fully-cooked before they are freeze-dried, not just made of separately freeze-dried or dehydrated ingredients tossed together during the canning process. Here are a couple of my favorites:

    New Orleans Style Rice with Shrimp and Ham (Sale price $22.12, regularly $39.49)

    Reminiscent of Creole Jambalaya, this spicy entrée includes black beans and flavorful seasonings along with shrimp, ham, rice, and vegetables. This dish is a quick, hot meal to make on a cold winter evening!

    Mountain House Rice Entrees: New Orleans Style Rice with Shrimp and Ham

    Sweet and Sour Pork with Rice  (Sale price $27.75, regularly $39.49)

    Pork, rice, onions, green and red peppers, all in a delicious pineapple sauce—yumm, a taste of the islands! We just sampled this yesterday, and the flavors blend beautifully. The pork is in small-enough pieces that it reconstitutes quickly and completely, and the pineapple and peppers balance each other nicely. The “sour” part is just right—not overwhelming.

    Mountain House Rice Entrees: Sweet and Sour Pork with Rice

    Other rice-based entrees include

    • Rice and Chicken, which combines bites of chicken with perfectly-seasoned rice and bits of pimiento.
    • Mexican Style Rice and Chicken, which features scrumptiously spicy chicken, brown rice, tomato, kidney beans, olives, peppers, and onions, as well as a wealth of spices to warm up your winter.
    • Chicken Teriyaki with Rice, including bamboo shoots, mushroom, bell peppers, peas, and onions in a tangy teriyaki sauce which one reviewer said “passed the picky teenage daughter test.”

    These are just a few of the great Mountain House products we have on sale this month. Check out all the Mountain House cans at beprepared.com. You can buy with confidence, knowing our satisfaction and low-price guarantees are there to back up your purchase.

    I’m planning to stock up this month—how about you?

    --Sharon

    Posted In: Uncategorized Tagged With: food storage, mountain house, preparedness, sale, emergency preparedness, freeze dried, #10 cans, freeze dried food, emergency cooking, Rice dishes

  • Getting tired of eating the same chocolate chip cookies all the time? Are you looking for new desserts to try?

    If you're looking for a way to spice up your dessert menu, you’ve come to the right place. You can make tasty bakery-style treats any time of year using food storage supplies.

    Check out these 4 Sweet Treats to make with (or for) your loved just using ingredients you have stored at home.

    Peanut Butter Blossoms

    If you’re headed to a work or school party, these Peanut Butter Blossoms are sure to please a crowd. This recipe makes 48 cookies using our delicious Provident Pantry Peanut Butter Powder. Click on the picture to get the recipe.

    Peanut Butter Blossoms made from Food Storage

    Strawberry-Banana-Peach Cobbler

    Planning a romantic dinner at home? Whip up this Strawberry Banana Peach Cobbler for dessert and your significant other will be so impressed with your baking skills they’ll love you forever. To make it even simpler, but no less elegant, you can use our Fruit Crisp and Cereal Combo to make your crisp topping quickly and easily. Click on the picture below to get the recipe.

    Valentine's Strawberry-Banana-Peach Cobbler

    Banana Oat Crumb Cake

    If you're looking for a dessert that's healthy... our Banana Oat Crumb Cake is a pretty good choice to help you meet your goals (I mean, it’s got bananas and oats in it, right?). This delicious crumb cake had our employees asking for more and will have your loved ones doing the same.  Click on the picture below to get the recipe.

    Valentine's Banana Oat Crumb Cake

    Food Storage Muddy Buddies

    Any time of year is perfect for a chocolate gorge fest (well, at least that’s what it is for me . . .) Take a seat on the couch, pop in a movie, and treat yourself to a great night with our food storage Muddy Buddies. Click on the picture to get the recipe.

     Valentine's Muddy Buddies

    Bonus Treat!—Pick up a can of our Provident Pantry Brownie Mix and bake two “cakes”: one in a square pan and the other in a circle shaped pan. After baked, cut the circle cake in half. Turn the square cake to look more like a diamond, and place the two circle halves on the two top edges, and voila! A heart-shaped brownie treat you can frost, sprinkle with powdered sugar, or devour straight from the pan.

     

    Do you have a special treat you make from food storage? We would love to hear about it!

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

  • Venison can be used for a variety of delicious, flavorful meals.

    One of the first meals my husband-to-be ever made for me was a deer roast (followed closely by elk sloppy joes). I had never had venison before and was leery of anything acquired outside my trusty, sanitized grocery store meat department. But this boy I was dating had killed the deer himself and he was as anxious to impress me by cooking as I was to impress him by eating it. I didn't tell him at the time, but I was shocked to find I liked it. And years later, I've learned that pretty much anything he brings home and puts over hot metal is going to be delicious.

    While I didn't know it at the time, deer is a fairly tricky meat to get right. Naturally very lean, a deer’s low fat content can make it drier than a nice, fatty steer. And because hunters prize large racks, most kills are older (read “tougher”) bucks. On the hunting end, there are ways to ensure better-tasting venison. Young females are fattier and more tender. A quick kill minimizes the adrenaline in the muscles, which is largely responsible for the bitter, gamey taste of deer. And the longer the carcass sits in its skin before it’s cleaned and processed, the tougher it’s going to be. (Read here for more!) Whether you’re looking for a wall trophy or a way to stock your freezer, there are a few ways to get the best culinary bang for your (ahem…) buck.

    First, save the very best cuts for steaks. Backstrap (also known as “loin” or “tenderloin”) is considered the prime cut of venison. While it’s the most tender cut, venison steaks still require some tenderizing, like a marinade or a few quality minutes with a meat tenderizer.

    The second best cuts—usually the rump and the round (leg muscles just below the rump)—should be reserved for roasts. Slow cooking in liquid, whether in a crock pot or covered in a roasting pan and cooked at low temperature, infuses venison with much-needed moisture and results in a tender, melt-in-your-mouth texture.

    After roasts and steaks, the rest of the meat is—in my hunter-husband’s expert opinion—best put to use as summer sausage. Venison’s natural toughness makes deer jerky hard to chew, and ground venison (while yummy) can only be preserved frozen. Summer sausage is already cured, which makes it far longer-lasting than any raw cut in your freezer. Summer sausage also tends to mold, rather than spoil, minimizing the risk of eating contaminated meat. And, because it’s cured, it stays palatable and safe outside a refrigerator longer than other meats, making it a great choice for hiking, camping, and food storage.

    My husband’s favorite preparation is fairly basic: cover a venison roast 2/3 of the way with beef broth in a crock pot, add a packet of onion soup mix and a tablespoon of Worcestershire sauce, and cook on low for 6 or 7 hours. If you want to get more adventurous in the kitchen, you can check out HuntingPA’s extensive recipe list or Hank Shaw’s fantastic gourmet site, honest-food.net.

    However you prepare it, venison can make an exciting variation to your food storage—and knowing how to prepare it can be a useful tool in your prepper skill set.

    Tell us about your favorite venison dish!

    Posted In: Uncategorized Tagged With: food storage, skills, preparedness, emergency preparedness, venison, meat

  • With our ever busy schedules, sometimes it seems there just isn't time to make gourmet meals, what with the prepping, cooking, eating, and cleaning up. With these food storage recipes, however, you get delicious meals every night of the week with less effort.

    Chicken A La King

    Make a savory meal of chicken, mushrooms, and noodles in a rich white sauce and you’re sure to make your evening gourmet without taking up the whole night to cook it.

    Food Storage Meal: Chicken A La King

    Easy Hearty Beef Stew

    With winter touching down all over, warm yourself up with a steaming bowl of hearty beef stew full of succulent beef and warm vegetables. Just put the ingredients together and let it simmer for 20 minutes.

    Linguini Chicken with Vegetables

    For a refreshing and filling pasta dish you won’t soon forget, try this combination of chicken, noodles, vegetables, and cheese with a tangy Ranch flavor. 

    Spicy Chicken

    Adventurers, when it comes to the world of food, get your taste buds ready for a spicy kick tonight! The Spicy Chicken combines jalapeño peppers, hot pepper sauce, onions, and chili powder to create an explosion of flavor on your plate.

    Food Storage Meals: Spicy Chicken

    Tropical Turkey Salad

    Transport yourself to paradise with the Tropical Turkey Salad—a refreshing blend of sweet, citrus fruits with the crunch of vegetables, all mixed in with succulent turkey. The meal itself will feel like a vacation.

    Breakfast Burrito

    A simple, yet delicious meal to eat morning or night (breakfast is always a good idea, no matter the time of day). The Breakfast Burrito combines sausage and refried beans with your basic egg, cheese, and pepper burrito. You could even add some additional breakfast side favorites into your burrito like hash browns or bacon. 

    Tuscan Tomato Soup

    Traditional, flavorful, and warm—this hearty tomato soup combines pork sausage with vegetables, cheese, and Italian seasoning for an unforgettable flavor. It's a fantastic meal by itself or to complement grilled cheese sandwiches (don’t forget the Yoder’s bacon on the sandwich!).

    Food Storage Meals: Tuscan Tomato Soup

    Easy Beef Stroganoff

    Using your food storage, you can easily make this hot, filling Beef Stroganoff in a matter of minutes!

    Oriental Chicken Salad

    Relish in the flavor of sweet fruits, green vegetables, and chicken with a sweet and sour dressing, served on a lettuce leaf.

    Food Storage Meals: Oriental Chicken Salad

    Provident Pantry Garden Omelet

    Add a healthy variety to your breakfast omelets with crisp vegetables from your food storage. Broccoli, green peppers, green onions, mushrooms, and tomatoes combine with your favorite omelet recipe to help you reach your daily vegetable servings. (Feel free to substitute any vegetables you dislike for ones you do).

    With 10 food storage meals that are this easy to make, you get to spend more time doing what you love.

    Do you have a favorite food storage meal or recipe that’s fast to make?

     

    Posted In: Uncategorized Tagged With: food storage, preparedness, emergency preparedness, DIY, gourmet meals, food storage meals

  • Now through the end of February, you have the chance to get your favorite Mountain House cans for 25-50% off!

    Crisp vegetables like Sweet Corn and Garden Green Peas, savory entrees like Chicken a La King, and desserts like sweet Raspberry Crumble will help add a gourmet feel to your meal while camping, at home, or in an emergency. Mountain House’s wide variety of options makes it easy to satisfy even the most selective taste buds.

    Mountain House, a part of Oregon Freeze Dry, pioneered freeze-dried food, making it weigh less and taste better. Mountain House has been trusted to feed U.S. troops in every theater of combat since the 1960s. Their 40-year legacy has provided high quality, fully cooked, nutritious meals for troops and citizens alike.

    Check out some of our favorites:

    Beef Stroganoff with Noodles

    Just add boiling water and enjoy the succulent combination of tender beef, mushrooms, and noodles smothered in a rich sour cream sauce.

    Mountain House Sale: Beef Stroganoff with Noodles

    Breakfast Skillet

    Start your day off right with a big morning breakfast—a delicious blend of eggs, hash browns, pork sausage, onions, and peppers all scrambled into one delightful skillet. Great to eat on the go or as a sit-down meal with the family.

    Mountain House Sale: Breakfast Skillet

    Raspberry Crumble

    For a flavorful dessert to put your sweet tooth to rest, enjoy this premium raspberry sauce topped with chocolate cookie crumbs.

    Granola with Milk and Blueberries

    Hearty granola with milk and tart blueberries— it’s irresistibly delicious! Eat it as a filling breakfast to keep you going all day or as a snack when the “mid-afternoon munchies” hit. Either way, you’re adding flavor and nutrition to your diet for 25% off!

    Mountain House Sale: Granola w/ Milk and Blueberries

    Lasagna with Meat Sauce

    Spend the evening in the heart of Italy with this traditional entrée that combines tomato sauce, pasta, beef, and cheeses. This family favorite comfort food will leave you satisfied—and your kids will love it, too.

    Chili Mac with Beef

    Make a nutritious meal for your family with this savory combination of macaroni, beans, and ground beef smothered in a delicious tomato based chili sauce. Just add water and voilà—a flavorful meal adults and children will love.

    Mountain House Sale: Chili Mac with Beef

    Don’t miss your chance to get these delicious food storage meals and more at a price that’ll have you running back for more. Check out all the Mountain House sale items here.

    Do you have a favorite Mountain House meal?

     

    -Kim

    Posted In: Uncategorized Tagged With: food storage, mountain house, sale, emergency preparedness, #10 cans, freeze dried food, emergency cooking, mountain house sale

  • Nothing tastes better on a rainy or cold day than a savory bowl of hot soup. Homemade soup is simple to make because you can use ingredients you already have in the fridge or pantry. In addition, making your own soup will give you more variety than buying a pre-canned or dried soup mix from the store.

    Although store-bought soups certainly have their place in our diet and in our food storage, why not spice up this familiar comfort food by trying some of recipes listed below? Each recipe gives you a chance to test out cooking with food storage, while helping your family get used to eating food storage products.

     

    BEST-EVER CLAM CHOWDER

    Clam Chowder with Food Storage ingredients

    Yield: Serves 4-6

    1½ cups reconstituted Provident Pantry Freeze Dried Potato Dices

    2/3 cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    2 cans minced clams

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    4-5 cups of reconstituted Provident Pantry Instant Nonfat Dry Milk

    Dash of nutmeg

    ¼ teaspoon liquid smoke

    Dash of dried parsley

     

    Directions

    1. Place prepared potatoes, celery, and onion in saucepan.  Drain liquid from both cans of clams onto the veggies and add just enough water to cover them.
    2. Add salt and pepper and allow mixture to simmer until potatoes are tender.  Set aside.
    3. In a heavy saucepan (different from the saucepan used before), melt butter and stir in flour.  Whisk in milk and stir until blended.  Cook, whisking often to avoid scorching, until mixture is thick.
    4. Stir in liquid smoke and nutmeg, then cooked vegetables.  Stir well. Add clams, heat for just a minute more and serve, topping each serving with a dash of dried parsley.  

    Nice to add:  Bits Provident Pantry Freeze-Dried Ham or crisp Yoder’s Bacon

     

     

    COCK-A-LEEKIE SOUP

    Chicken and Leek Soup from food storage

    Yield: Serves 6

    This Scottish soup gets its name from chicken broth (the cock-a-doodle-do) and leeks (a delicious, mild-flavored member of the onion family that looks like giant, fat green onions).

    Leeks are very popular throughout the British Isles, but are also beginning to be appreciated in the U.S. They’re even a national symbol of Wales. Leeks are nutritious and very good in soup or stuffing. They are also good braised, creamed, or raw in salads.

    Note:  Clean your leeks well before cooking, as the green leaves tend to trap soil that farmers mound around them as they grow.

    Ingredients

    3 large leeks (or 2 cups reconstituted MyChoice Green Onion if no leeks are available)

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    Salt and pepper (to taste)

    4-5 cups reconstituted Provident Pantry Chicken (Vegetarian) Broth

    ¾ cup Provident Pantry Instant Nonfat Dry Milk, reconstituted

     Directions

    1. Clean and trim leeks and slice thinly. (They won’t make you cry!) You’ll want to include an inch or so of the green part of the leeks if it’s not too tough.
    2. Melt butter in a heavy saucepan and add leeks (or green onions), stirring well.  Cook on medium heat for a few minutes until they begin to be translucent, then add flour and mix well.
    3. Add chicken broth and stir so that flour is mixed into the broth.
    4. Allow to cook on medium-low until leeks are tender and broth has thickened a little. Taste for seasonings and add salt and pepper as desired.
    5. Just before serving, stir in milk or cream and heat a little longer, but do not allow to boil.

    Good to add (with the broth):  1 cup reconstituted Provident Pantry Freeze Dried Potato Dices; 1 cup washed, chopped kale; bits of Provident Pantry Freeze Dried Chicken; Provident Pantry Freeze Dried Ham, Yoder’s Bacon, or MyChoice Freeze Dried Broccoli.

     

     

    CREAMY SQUASH SOUP

    Creamy Squah Soup made with food storage

     

    Yield: Serves 6

    Ingredients

    2 ½ cups cooked winter squash (works well with Butternut, Banana, Acorn,  Hubbard squash, or pumpkin)

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    ½ cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    1 tablespoon Red Feather Butter

    3 cups Provident Pantry Vegetarian Chicken Flavored Broth

    1 cup Provident Pantry Instant Nonfat Dry Milk—or 1 small package cream cheese, depending upon how creamy and rich you like it

    Salt and pepper to taste

    2 tablespoons Provident Pantry Sugar—optional, if you like sweeter soup

    ½ teaspoon nutmeg

    ½ teaspoon ground ginger

     Directions

    1. Cook your squash or pumpkin; you can do this in a variety of ways, see methods for cooking your squash below. Scoop squash from any remaining rind and measure out about 2 ½ cups (you don’t have to be exactly accurate on this).
    1. Melt butter in a heavy saucepan and sauté onions and celery until onions are translucent but not browned.  Remove from pan.
    2. Heat broth in pan, and whisk in squash and seasonings.  Remove about half a cup to blender; add onions and celery and blend until smooth.  (If you’re using cream cheese, add this in chunks to blender with a little more broth mixture and continue to blend until smooth.)
    3. Whisk this blended mixture into that in the saucepan. If you’re using milk or half-and-half, add it to saucepan and blender mixture just before serving and whisk well to blend. Heat to warm the soup, but do not boil.
    4. Top each serving with a dollop of sour cream and an extra sprinkle of ginger, nutmeg, or paprika.

    Methods for cooking Your Squash:

    • Cut squash in half, remove seeds, and scrape any slippery fibers from the seed cavity. Bake the squash, covered with foil, and in a pan with a little water. The water steams it to a nice tenderness in 45-60 minutes.
    • Cut the squash into cubes and boil it in a saucepan until tender. 
    • Cut squash into pieces and cook in the microwave a few at a time.

     

    Do you have a favorite comfort-food soup recipe for winter months?

    --Sharon

     

     

    Sources:

    www.allrecipes.com/butternut-squash-soup

    www.foodnetwork.com/recipes/comfort

    The kitchen of Sharon Jarvis

     

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

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