Tag Archives: freeze dried

  • Food Storage Super Bowl Recipe Roundup

    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


    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: emergency cooking, freeze dried food, freeze dried, freeze-dried foods, recipe, recipes, food storage

  • Favorite Holiday Meal

    Favorite Holiday Meal

    My husband’s siblings live in our general area, so on Christmas afternoon our family tradition takes us all to my brother’s home for a pot-luck holiday meal. His family, with a few dollars contributed by each of us, provides a ham and a turkey. The rest of us bring the trimmings—rolls, salads, relish plates, potatoes, vegetables, and desserts. These can vary from year to year, but here are some favorites:

    Sour Cream Party Potatoes—(known locally as “Funeral Potatoes” because they’re so often included at after-funeral luncheons!): Shredded cooked potatoes  baked with Cream of Chicken Soup, sour cream, green onions (optional) and grated cheese, topped with a crunchy layer of crushed cereal or potato chips. (See recipe below)

    Cranberry Orange Relish: chopped fresh cranberries; ground orange with some peel, sugar, and nuts; mixed into a black cherry or raspberry gelatin base. It tastes like Christmas!

    Green Bean Casserole—the usual combination of green beans (fresh-cooked, frozen, canned, or reconstituted freeze dried) mixed with French’s Fried Onions and some Cream of Mushroom Soup. Some folks add cheese, others slivered almonds or mushrooms. A delicious variation is fresh-cooked asparagus bites with Cream of Asparagus Soup.

    Raisin Sauce for Ham—a slightly thickened sauce of ham drippings, pineapple juice, and brown sugar, with a few plumped raisins to spoon over sliced ham.

    Butter-browned Parsnips—parsnips peeled and cut like carrot sticks, boiled a few minutes until just tender, then lightly browned in a skillet with butter.

    Layered Salad—Bite-size lettuce bits layered with ranch dressing, frozen green peas (they’ll thaw), shredded Swiss cheese, crumbled crisp bacon, and chopped green onions. Chill in layered state and toss just before serving.

    Christmas Jello—red and green layers of gelatin (with fruits as desired), separated by a layer of cream cheese mixed with whipped topping (and a little pineapple if you like). Top with a dollop of whipped topping on each serving.

    Sweet Potatoes and Apples—alternate slices of each in a casserole dish, top with melted butter and brown sugar and bake until tender. Variations: sweet potatoes and pineapple dices, or broiled pineapple and apple slices.

    Chocolate Peppermint Dessert—using a recipe for cream-puffs, spread pastry on cookie sheet and bake until lightly browned and puffy. Spread generously with mixed instant chocolate pudding, then a layer of whipped topping, finished with finely-crushed peppermint candy. Cut into squares.

    And a few fondly-remembered dishes from my southern childhood:

    Macaroni and Cheese Casserole (and I’m not the only one—be sure to see Mac and Cheese: A Holiday Tradition--and by the way, don’t miss Apple Cinnamon French Toast—a Christmas Tradition—I’m trying that one this year!)

    Cornbread Stuffing for Turkey—Use the same seasonings as for bread-crumb stuffing: sage, thyme, onion, celery, and chicken or turkey broth--used to moisten crumbled cornbread instead of wheat bread crumbs. (See recipe below)

    Pecan Pie—whole pecans topping a rich filling made of dark Karo syrup and eggs

    Sweet Potato Pie—similar to pumpkin, but made with cooked, pureed sweet potatoes instead, making a slightly thicker texture.

    Recipe: “Sour Cream Party Potatoes” (the mostly-food-storage version)

    4 cups reconstituted Provident Pantry Hash Browns, drained

    1 tablespoon Provident Pantry Green Onions (or any of our Onions)

    1 ½ cups Provident Pantry Shredded Freeze-Dried Cheddar Cheese


    Whisk together in a medium saucepan:

    3 ½ cups cold water

    1/2 cup Provident Pantry Cream Sauce and Soup Base mix

    1 tablespoon Provident Pantry Chicken Broth mix

    ½ cup Provident Pantry Sour Cream Powder

    Bring to a boil and simmer for 10 minutes.

    Fold drained potatoes into sauce. Add onions and cheese and stir well. Pour into a buttered casserole dish and top with crushed potato chips or crushed cereal such as crispy rice or corn flakes. Dot with Red Feather Butter. Bake at 350° F for ½ hour or until bubbly.


    Recipe: Cornbread Stuffing (the mostly-food-storage version)

    1 batch of Provident Pantry Corn Muffin Mix, prepared the day before if possible, cut in slices and allowed to dry out

    ½ cup Provident Pantry Chopped Onions, reconstituted

    ¾ cup Provident Pantry Celery, reconstituted

    1 ½ teaspoons sage

    1 teaspoon thyme

    1 teaspoon dried parsley

    ½ teaspoon Provident Pantry Black Pepper

    3 tablespoons Red Feather Butter or Clarified Butter

    About 2 cups Provident Pantry Chicken Broth, prepared

    In butter, sauté the onions and celery for a few minutes, then add seasonings. Add 1 cup of the chicken broth and let simmer for a couple of minutes. Crumble the dry cornbread into fine pieces and add to skillet, stirring to absorb the liquid. Add more chicken broth as needed to get the consistency you like. If you’re planning to stuff a turkey or a chicken, make your stuffing a little on the dry side, as it will absorb juices from the bird. Otherwise, spoon stuffing into a casserole dish and cover. Keep warm until it’s time to serve.

    There you have it—some of my favorite traditional holiday foods. Do you have a favorite holiday meal? Leave a comment and let us know!

    Happy holidays!

    Posted In: Uncategorized Tagged With: traditions, holiday, #10 cans, freeze dried, recipes, food storage

  • Mountain House Sale Continues Through December 5th

    Mountain House Sale 2013

    As Yogi Berra famously said, “It ain’t over ‘til it’s over!” The same principle applies to the Mountain House sale—it’s not over until December 5th, 2013 (while supplies still last). There are still plenty of great Mountain House products to choose from at great prices. You can get up to 25 to 50% off of these excellent products! So even if you missed out on our Black Friday or Cyber Monday deals, you can still get a great deal for these Mountain House products.

    The best part: unlike Black Friday and Cyber Monday, you can order many of these sale items online, by phone, or by mail! (Those labeled “Special Buys” are only available online.) But in order to get these special prices, make sure you meet the following deadlines before the sale ends:

    Your phone call must be placed by 6 p.m. Mountain Standard Time (Remember 6 p.m. MST is—8 p.m Eastern Time,; 7 p.m. Central Time, and 5 p.m. Pacific Time); The phone lines tend to be very busy at times like this, so skip the wait and place your order online if you can.

    • Your online order must be placed by11:59 p.m. Mountain Time on Dec. 5th.
    • Your mail order must be postmarked by December 5th. Please note that some items may be sold out before we receive your mail order.


    Click here to see all our Mountain House items on sale, or check out some of the most popular Mountain House Items on sale below: http://bit.ly/1eMBs3A

    Beef Stroganoff for $20.25 (regularly $28.49)

    Beef Stroganoff

    Granola with Milk and Freeze Dried Blueberries for $28.12 (regularly $39.99)

    Granola w/ Milk & Blueberries

    Freeze Dried Chicken Dices for $34.50 (regularly $48.99)

    Chicken Dices

    Creamed Beef for $36.75 (regularly $51.99)

    Creamed Beef

    Raspberry Crumble for $19.50 (regularly $27.49)

     Raspberry Crumble

    Special Buys--online only. (These items were produced in 2011 and 2012 and therefore have a slightly shorter [shelf life].)

    Sliced Bananas for $18.80 (regularly $34.49)

    Sliced Bananas

    Green Peas for $10.49 (regularly $20.99)

    Garden Green Peas

    Granola with Milk and Blueberries for $25.99 (regularly $39.99)

    Granola w/ Milk & Blueberries

    Green Beans for $11.99 (regularly $23.99, a saving of 50.02%)

     Green Beans

    Remember, when these and the other sale items sell out, they will no longer be available to order at the special price, so keep in mind these other old sayings: “The early bird gets the worm,” and “He who hesitates is lost.” These bargains will be flying off the shelves, and this is an excellent opportunity to add to (or begin) your food storage at great prices!


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

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