Underwhelmed in Food Storage Resource Guide

Preparedness Pro
UNDERwhelmed In Food Storage
Taught by Kellene Bishop

See our daily blog and class schedule at www.preparednesspro.com
Contact us via e-mail: Vicky@preparednesspro.com or 801-788-4133
Introductions to obtain Easy, Enjoyable Food Storage
Food Storage does not need to be boring, arduous, expensive, or lacking in

appetizing appeal. It does not require any special skills to use or cook. If
you can cook yummy foods at home now, you can cook delicious,
comforting foods in the midst of a crisis.
Food is a central part of any family—their nutrition, their health, their way
of life, their security blanket, and their enjoyment. None of this has to be
sacrificed in the event of a crisis.
By implementing a few key ideas and strategies relative to your food

storage now, you can survive any crisis effortlessly in the future.
Prepare in comfort or panic in chaos. It’s your choice.
There are 10 vital aspects to being prepared for an emergency or a minor everyday crisis. While most
people tend to focus on their food storage, it takes much more skill, physical and mental energy and
strength to address the majority of the other aspects when surviving an emergency than your food needs
do. And yet the majority of individuals think primarily of food when they think emergency preparedness.
This is a shameful waste of your talents and resources on something that can be very affordable, easy and
enjoyable. Proper food storage will strengthen your other aspects of emergency preparedness, so let’s
make that part simple for you so you can be better prepared in the other aspects of emergency preparedness.
10 Keys to Emergency Preparedness

Note: This is in order of importance:
1. Spiritual 6. Fuel
2. Mental 7. Water
3. Physical 8. Food
4. Medical 9. Financial
5. Clothing and Shelter 10. Communication
Copyright Protected 2010, All Rights Reserved by Preparedness Pro Material is not to be duplicated or
disbursed in any manner without express written permission by the author. www.preparednesspro.com1
Top 10 Reasons Why People DON’T
Want to Bother With Food Storage
1. They don’t believe there is really a need for it

2. It is too difficult or inconvenient to mentally deal with
3. They believe they can’t afford it
4. They believe they will be able to rely on someone else for their food
5. They feel too overwhelmed with the concept of 365 days of meal planning
6. They don’t have space for it
7. They don’t know how they will survive without a microwave oven
8. They don’t know how to prepare food from “food storage items”
9. They think food storage is boring and unappetizing
10. They are too busy
Five Aspects of a Successful Food Pantry

1. Selection- It’s important that you have in your pantry the EXACT kinds of foods that you and your
family already eat. If lasagna is your favorite dish, then make sure you have all of the fixins for lasagna.
What ever it is, you need to be prepared to not just to fill up their stomachs, but to satisfy their cravings as
well in order to abate your stress in preparing and serving and their stress in eating it. Being forced to eat
foreign, unsatisfying foods creates an unfathomable amount of stress. Don’t believe me? Just think of the
last time you tried to feed your 4 year old something that they didn’t want. Now imagine your entire family
acting that way. 
2- Nutrition- While feeding your family what they like now is critical it’s not always possible should your
food supplies become interrupted. Quality fruits, vegetables, sources of fiber and vitamins are already hard
to find, in spite of today’s advance technologies. Thus anticipating the difficulty in finding them in a
chaotic event is even more realistic. Yes your family will indeed become ill if you haven’t considered how
to nourish them with appropriate nutrition as opposed to just filling them up. This is why I recommend that
folks familiarize themselves now with quality nutrition in their food. Wheat, sprouts, freeze-dried fruits
and vegetables, and a good source of quality vitamins are actually critical NOW for your family to use—let
alone later when their bodies will be stressed by more physical and mental challenges. The good news is
that this kind of nutrition is economical to bring into the home. So don’t delay. Familiarize yourself with
working with wheat, sprouting, and using freeze-dried foods. And put vitamins that will actually be
absorbed into your body in your daily routine now.
3. Acquisition- Acquiring your foods and other preparedness supplies should never require going into debt.
However, many of us go into debt for less vital goods. Take the 30 day challenge and for an entire month—
do not purchase ANYTHING that is non-essential. With the money you save, spend it on that which may
truly be lifesaving—your preparedness supplies. Acquisition can be very CHEAP actually if you
incorporate the use of coupons and keeping an eye out for sales. I have buckets and buckets of necessary
items that I have received for FREE because of the use of coupons. (See more below)
4. Preservation- Once you bring products into your home, you need to make them last as long as possible.
Purchasing freeze-dried products or products with a longer shelf life is a good way to start. But you can
also obtain regular grocery items and have them last a long time in you pantry as well.
Oxygen, light, heat, and moisture are your enemies when it comes to food preservation. Utilize methods to
eliminate or at least dramatically reduce these offenders against your supplies.
Canning, Foodsaver bags, buckets, oxygen absorbers, Mylar bags with ziplock tops, dehydrating, waxing,
the use of mineral oil, and diatomaceous earth, should be preservation methods that you familiarize
yourself with.
5. Preparation- Be sure to observe your food preparation methods and make sure that you have reliable
options to use in the event of a long-term power outage or a fuel or food shortage. Prepare yourself now
with gidgets and gadgets to prepare your food with such as solar ovens, pressure cookers, butane stoves,
towels or a Wonder Box to retain heat in pots, non-electric hand beater, a hand crank for your Bosch mixer,
a small battery supply for your food processor, etc. You’d be surprised how many kitchens are void of a
manual can opener and a manual bottle cap opener. Take a good look around your environment and be sure
that you’ve planned for this contingent. Most importantly, use those tools now so that you are familiar with
them.
10 Strategies for Enviable Food Storage
#1. Get your food storage for cheap or FREE!
COUPONING—it’s probably NOT what you think it is. It’s come a LONG ways!
i. Nutritious and delicious items such as produce,
meats, etc.
ii. Get ALL of your food FREE or very cheap on
what you already use! Sometimes you even
GET money just for taking something out of the
store.
iii. EASY
iv. Helps in your financial preparedness
v. Warning: Couponing is now SO effective, it’s
addictive
vi. You can infuse an additional $800 a MONTH into your family budget (or
more!) simply by spending TWO hours a week!!
vii. I use a combination of newspapers ads in Sunday’s paper and the internet.
viii. It gets your kids involved in money management, shopping for deals, and
emergency preparedness. It’s like treasure hunting for them (and you.)
<<<<A sample of items obtained for less then 50 cent
A sample of items obtained for less than a dollar>>>
TOP SECRET: If you call the Daily Herald and tell

them ―I attended a couponing class taught by Kellene‖
you can get FIVE Sunday Daily Herald papers for only
$18 a MONTH!!! Also, be sure to sign up at
www.SavvyShopperDeals.com so that the Savvy
Shopper can do all of the grunt work for your shopping
trips.
(More info available on this topic in Preparedness Pro’s “Enough and to Spare” coupon class. Contact
Preparedness Pro for more information)
#2. Store your food by the meal –at least to start with
When you have a family favorite, simply gather the items for it and store it all in one
location such as a bin or a barrel.
Focus on storing by the meal rather than by the pound. You know better how many
people each meal serves in your family than any other information you can find.
This ensures that your family is familiar with and will enjoy what you are serving them.
Be mindful of the ―side dishes‖ or desserts that you normally serve with the meal.
Use couponing for this approach as well. Don’t buy the items just because you need them
for a meal. Wait until you see them on sale and gradually fill up your bin/bucket as you
acquire them.
This is MUCH easier on your mind and stress levels than any other way to store food and
it ensures that you STORE WHAT YOU EAT and EAT WHAT YOU STORE.
(Used food-grade 4 gallon square buckets are available at www.fivestarpreparedness.com)
#3. Don’t Sacrifice What You Really, Really Enjoy Eating Now
Make sure that your favorite items are in your food storage such as snacks, chocolate, candy,
breads, etc.
Note: the storage of dairy products is a controversial issue. Find out the facts and then decide for
yourself.
YES, you can have REAL cheese!

o Take a whole block or wheel of cheese
o Bring it to room temperature
o Coat it in several thin coats of hot CHEESE wax
(not paraffin) with a combination of dipping fine
boars head brush
o Store HARD CHEESES in a relatively cool, dry place for up to 25 years! It will sharpen
with age, but it will still be heavenly!
o See http://preparednesspro.com/2009/03/27/cheese-wax-will-save-us-all-2/ for complete
directions and information as well as http://preparednesspro.com/2009/08/19/settling-the-
cheese-wax-controversy/
o The top reasons why this doesn’t work for people is A) the cheese is too cold, B) they
don’t use several thin coats of cheese wax, C) they don’t wait a bit in-between coats of
cheese wax, and D) they don’t use cheese wax, attempting to save money by using
paraffin wax. E) They don’t wax HARD cheeses.
Yes, you can have REAL fresh, whole eggs!
o Coat newly store-bought eggs with warm mineral oil. (A quarter cup
will do approximately 6 dozen eggs. Use gloves on your hands if you
would like.)
o Place them back into the Styrofoam carton they came in. (Styrofoam is best because it
will not absorb the mineral oil like the cardboard containers will.)
o Store in a cool, dry place for up to 12 months. Now you can have fried eggs, hard boiled
eggs, poached, etc.
o See http://preparednesspro.com/2009/05/18/preserving-fresh-eggs/ for complete
directions and information.
Yes, you can have your favorite candy bars
o Simply place them wrapped or unwrapped in a quart-sized Mason jar. Use a Food Saver
with the jar attachment.
o Your jarred candy will last you about 2 to 3 years and better yet, you can keep getting
into the jar and simply repeat the vacuum pack process each time in a jiffy.
Note: Even though it may be a comfort food now, please DO try to kick the habit
of consuming non-productive, energy and health sapping foods and drinks.
Carbonation deteriorates the much needed calcium in your teeth and bones.
Aspartame turns to formaldehyde at 98 degrees. Caffeine hinders the absorption of
vital nutrients, which you will need the MOST of during a crisis.
You can pre-make breads, cakes, and cookies and store them properly now, thus conserving
your energy later when you’ll need it most.
o Make them without eggs, using clear gelatin instead, and they will keep for years!
 Note: Canning butter, waxing cheese, and preserving eggs is a controversial subject.
Research and decide for yourself.
#4. Embrace Canning!
Canning has needlessly become a lost art but it a way to

ensure that you have what you or your family needs in spite
of long-term electric outages; and it allows you to free up the
room in your freezer for move VITAL things—like ice
cream. 
Protein will be very important to your diet in an emergency
as it will provide much needed energy and nutrition.
Dried meats sometimes just don’t ―hit the spot‖ when you’re
stressed out, and they take additional preparation time.
Drying meats also eliminates the majority of the nutritional
value of meats.
Acquire your meat on sale or at a local slaughterhouse.
All you need is a pressure CANNER and jars with the
appropriate lids. I recommend a canner that has metal
against metal between the lid and the pan.
You can pack the meat in your jars either raw or cooked.
After the canning process they will be completely cooked
and ready to eat, heated or not.
Make sure when canning hamburger, sausage, or ground turkey that you cook it first, making
sure to rinse off the grease before canning.
See http://preparednesspro.com/2009/05/29/yes-
you-can-easily-can-meat/ for more information on
canning meats.
You can bottle
BUTTER without
even using a canner!
Use your solar oven
or oven.
See http://preparednesspro.com/2009/06/23/to-bottle-or-not-to-
bottle-butter/ for more complete instructions and information
on bottling butter.
(All of these preservation techniques are covered in the Preparedness Pro “Pantry Makeover”
class. Contact Preparedness Pro for more details.)
#5. Remember your fruits and veggies
Most food storage supplies are dangerously LOW on fruits and veggies. Disease can easily
break out in a society/community without these items. Your body will actually CRAVE fruits
and veggies in an emergency for this very reason.
Keep in mind that you must learn to THRIVE, not just feel full.
Gardening is great to do BUT consider the down
sides of it during an emergency survival situation.
Gardening takes water, time, and most
importantly, a lot of energy (which will be in
short supply during an emergency). Consider
alternatives to assist in conserving these nutritious
food sources such as square foot gardening, in-
home gardening and sprouting. Gardening will
also NOT be viable in the event of a nuclear crisis
due to the long term existence of radioactive fall out.
o Stock up on seeds during the off season when they go on sale. You can grow them or
simply sprout them.
o You can use seeds successfully DECADES after you’ve purchased them.
o Do not store the seeds in cans or jars. Ideally, if you store them in their original paper
packaging and then place them in an open container in a cool, dry place, they will
last the longest.
o When it doubt, sprout it first. Sprouting
confirms that your grains are ―good.‖
o You can use seeds from WITHIN the fruits
and veggies you purchase at the store. (sprout
them first indoors to verify they will grow)
o Growing or sprouting your own fruits and
vegetables is the SAFEST way to acquire
them.
Enjoy Freeze-dried Fruits and Veggies!
o There is a significant nutritional difference between freeze-dried food and

dehydrated food. Dehydrated loses about 90% of its nutrition, whereas there is little
nutritional difference between fresh and freeze-dried.
o They are actually LESS expensive, create less waste, take less time, are cleaner, and
are easier to use than fresh produce with EVERY bit of the nutritional value as your
fresh produce.
o My favorite brand of freeze-dried food is those offered by The Wheat Lady and Blue
Chip Foods, (they are also the makers of ―Morning Moos.‖)
o You can reconstitute freeze-dried foods or simply add them to what you’re cooking
or baking, or even eat them right out of their container.
o Freeze-dried foods make it easy to prepare a meal without all of the prep time and
you don’t have to worry about scrubbing the produce clean.
o I dehydrate lemons, and then crush them into a powder. This is WONDERFUL to
use in meat, rice, and dessert dishes!
Sprouting- nature’s way of provided fresh veggies, even in an emergency
o You can sprout just about any grain, nut, or seed.

o When you sprout a grain, it becomes a vegetable, not a
gluten product
o Sprouting increases the nutritional value of the food by
500-600%!
o Sprouting has long been used in times of crisis to prevent
scurvy and other diseases.
o Sprouting takes as few as 4 hours or no longer than 5 days.
o (Once you’ve soaked almonds for only 30
minutes, they have the active enzymes which are
inherent in sprouting.)
#6. Rediscover Powdered Milk
Powdered milk has come a LONG ways since you were tortured with it when you were young. 
You can make hard cheese, yogurt, sour cream, cream cheese, buttermilk, and whipped cream
with powdered milk.
Powdered milk is a vital source of vitamins. You will need a little
fat in the milk that you’re going to provide to young children. (I
recommend Morning Moo’s powdered milk alternative)
Powdered milk is undetectable in baked goods
It’s not likely that you will have electricity, at least not enough
that you will want to run your refrigerator all the time, so be sure
to select a powdered milk that doesn’t require refrigeration in
order to be immediately palatable. (I like Country Fresh, Morning
Moos, and Country Cream. I do NOT like Carnation)
I like to use a mixing pitcher for my powdered milk. It aerates it
properly and uses less of my physical energy.
http://preparednesspro.com/2009/04/13/the-virtue-of-powdered-
milk/ for more powdered milk information and recipes.
#7 Learn to Store so You Can Ignore
Oxygen is your biggest enemy when it comes to storing food. So ensuring that you can store
your food with a minimal amount of oxygen exposure is ideal. You can use oxygen absorbers,
or bay leaves. (About 5 bay leaves are necessary to use as an oxygen absorber in a #10 can.
Familiarize yourself with a Food Saver- using the bags, the Mason Jar attachment is a
GREAT, easy way to consistently store food.
Mylar bags are easy to use. You can seal them with a Food
Saver on the heat element portion, or with a curling iron, or with
an iron. Zip lock Mylar bags are also available. (My favorite
source for 1 gallon, 11 x 16 zip lock Mylar bags is
www.fivestarpreparedness.com They are only $1.50 each, you
can get them with a 1500 cc oxygen absorber for only .75 each)
Oxygen absorbers usually come in 50-1500 cc’s. To give you an

idea, the ones you usually see in products is 50 cc’s. The ones
you may see at the cannery are 200 cc’s. You can obtain 1500
cc absorbers through www.fivestarpreparedness.com
Expiration dates are for lawyers, not consumers. (see

http://preparednesspro.com/2009/05/26/the-truth-about-expiration-dates/ for more information
on expiration dates)
Use 5 gallon buckets or storage bins to

gather and organize your items. (4 gallon
buckets are available from Five Star
Preparedness for only $1.50 if you mention
this class and pick them up yourself. You
can stack them 6 or 8 high.)
Storing items in vacuum packed or Mason

jars extends their usage significantly—even
brown rice is good for several years once
vacuum packed in a Mason jar.
Vacuum packing candy, cookies, chocolate chips, brown sugar, raisins, etc will give it a shelf
live of 2 to 5 years! (depending on how you store it)
Use a Brown Sugar Bear to keep your brown sugar soft. (Google ―brown sugar bear‖)
Don’t overly worry about weevils or other critters in your dry foods. All you have to do is put
the dry food in the solar oven for about 20-30 minutes at 200 degrees and you will have killed
them all—and their bacteria. You can also use diatomaceous earth to rid your dry foods of
weevils. (see http://www.preparednesspro.com/blog/diatomaceous-earth/ for more
information on how this great product is a MUST in your food pantry)
#8. Grow Your Own Herbs
Herbs are very easy for even the worst gardener to grow and
can easily be grown inside.
To dry herbs, simply wash them, then tear them into the
pieces you desire, and then lay them out on a paper towel for
few days. Voila! You’ll save yourself hundreds of dollars
on herbs and spices.
Research the benefits of medicinal teas so that you can grow and dry appropriate herbs.
(Catnip tea is great for colicky babies. Horehound is great for candy making and also great for
cough, colds, and congestions. Etc.)
When you buy the ―fresh herbs‖ from the grocery store, don’t let them go to waste by putting
them in your refrigerator when you’re done. Dry them and then store them in a vacuum
packed jar.
Did you know that you can easily grow your own garlic simply by planting a whole garlic
clove in the ground? It will take about 10 months to grow, but highly cost effective and
YUMMY.
 Note: the petals of a yellow marigold plant substitute nicely for the highly expensive
herb/spice, saffron. It’s GREAT in rice dishes.
#9 Use Alternative Cooking Methods NOW
Waiting until there is a crisis is not the time to begin trying new ways of cooking. The alternative
ways of cooking are so attractive and easy to use, that I use mine all the time without even thinking
about ―emergency preparedness.‖ For the same reason why other folks buy a fancy grill, a smoker, or
a deep fryer, I have alternative ways of cooking—they are TASTY. Here are my favorite ways of
cooking NOW that I use primarily for taste, texture, convenience and cost.
Pressure Cooking
o Cook just about anything in a pressure cooker—even a
cheesecake!
o Use the same pan to fry, sear, boil, bake, and roast in.
o More nutritious
o More fuel efficient
o Less heat in your kitchen
o Revitalize freezer burned food
o FASTER than a microwave—cuts cooking time down to at least quarter to a half
the amount of time.
o Moist and tender—even the toughest of meats.
o Less water required.
o SAFE
o My recommended brand as being THE BEST that will last you through thick
and thin is Kuhn Rikon/Duromatic
o Idiot proof
Note: With the exception of scorching, not having enough liquids in the pot, or filling it up too full, it’s
pretty hard to mess up what you cook in a pressure cooker.
(My favorite place to obtain these pans from is Home Storage Basics in American Fork. They will even
bring in a size that they may not have on their shelves for you!)
You can get more information on using a pressure cooker through Preparedness Pro’s “Unlock the
Mystery of Pressure Cooking©” class. See Preparedness Pro for more details.
Solar Oven
o Use the power of the sun instead of your fuel
o More cost effective
o You can cook anything in a solar oven that you
can in your regular oven. But you cannot fry
anything in it.
o Food doesn’t EVER burn or scorch
o SAFE
o Food has a distinctive taste that can only be
created in a solar oven.
 Dutch Oven
 Keep in mind that if you are planning on relying on a Dutch oven, you
also need to be sure that you have everything on hand for that as well,
including a fireproof base, hot pads, charcoal, lid handler, etc.
(You can get more detailed information for cooking in a solar oven through
Preparedness Pro’s “Solar Oven Success©”( See Preparedness Pro for details.)
#10 Learn How to Use Wheat

Wheat has a great deal of virtues, primarily to sustain life. Even if you are gluten intolerant you can STILL
have wheat, you simply just need to sprout it. There are alternative grains available to wheat, but they are
significantly more costly (Amaranth, Quinoa, Groats, etc.).
The important thing about wheat, though, is that you cannot just
begin eating and relying on it as a food staple all at once. You must
introduce it to your body slowly and steadily or you could literally
DIE from the excess fiber that your body is not yet used to. You will
get diarrhea and then die from dehydration. (Way too many children
in 3rd world countries actually die from dehydration after being given
high fiber foods from well-intentioned organizations.) Start out by
introducing a serving of wheat daily. Then progress from there.
Wheat Meat!
o You can make all kinds of YUMMY wheat dishes from wheat flour or
just Vital Wheat Gluten (Go to www.PreparednessPro.com and check out
all of the info on ―wheat meat‖)
Sprouts!
o Once you sprout a grain, it’s no longer a gluten. It becomes a vegetable and
is SO good for you! Sprouting is SO easy. Check out PreparednessPro.com
for articles on sprouting
o Note: You can sprout just about any seed, whole grain or nut!
o Wheat is actually quite good in cookies, noodles, brownies, cakes, and of
course, bread.
(For more information on using your wheat, you can attend one of Preparedness Pro’s “The Wonderful
World of Wheat©” class. See Preparedness Pro for more details.)
Kellene’s Kick-Butt Wheat Bread (and her famous breadsticks)
6 cups of warm water (How do you know it’s warm enough or not too hot? If it’s warm enough
to bathe a baby in without scolding it, then it’s just fine.)
2 T. “Real Salt”
3 T. of Lecithin Granules (I use the Blue Chip brand)
2/3 C of Vegetable oil (you can use apple sauce as a substitute)
2/3 C Honey
2 ½ T. of Dough Enhancer (You can also use lemon juice as a dough enhancer)
12 to 16 C of wheat flour (I grind my own flour for this recipe each time with my Nutrimill. You can use
white flour if you’d like, but you only need to knead the bread about ½ as long)
2 ½ T of Instant Yeast
2 T. Vital Wheat Gluten (Note: ONLY use wheat gluten if your flour is old or a lesser quality wheat. If
you’re using fresh ground wheat or good quality flour, then you won’t need the wheat gluten.)
Place 9 cups of freshly ground flour in the mixing bowl with the dough hook attached. Then add 6 cups of
warm water. Mix on speed level 1 until you’ve got a paste consistency. Turn off the machine and add the
yeast, salt, honey, oil, and lecithin granules (and wheat gluten if you’re going to use it). Turn machine back
on to speed 1. Begin adding additional cups of flour one cup at a time. As the machine bears down,
increase the speed to 2. Continue adding additional flour until the dough pulls away from the sides of the
bowl. I usually use a total of 15 ½ cups of flour.
Note: Here’s the trick. You want to make sure that you do not add too much flour. I like to add just enough
so that the dough starts pulling away and that I can handle the dough. This approach, as well as the
lecithin granules and dough enhancer, is the reason why my bread turns out so soft. Most folks who make
homemade wheat bread add too much flour.
Set your timer and let the Bosch knead the dough for 7 to 8 minutes. Stop the mixer. Add the dough
enhancer. Then let the Bosch knead the dough for another 2 minutes (still on Speed 2) Grease your hands
and then gently remove all of the dough from the bowl and place it on a greased cutting board in an even
rectangular shape. Using a knife, score your dough into 5 evenly spaced sections. Then pinch off each
section, form it into an oblong loaf.
Note: Pinch your bread dough, not tear it. Only score your bread so that you can see the 5 sections. Don’t
use the knife to actually cut the sections.
Place the loaf in 4 to 5 greased bread pans or you can use non-stick bread pans, depending on the size of
loaves you desire. (I use 5 non-stick bread pans, but I still spray them with ―Pam.‖ They should be about ½
to 2/3 full.
Place the loaves where they will not be blown on by the air conditioning so that they can rise at room
temperature. Cover the pans with saran wrap to keep them moist as they rise. (I spray the saran wrap with
―Pam‖ on the sides that will be on top of the bread to prevent the dough from sticking to the wrap.) Let the
dough rise until doubled. This should be approximately 1 ½ inches above the top of the pan.
When finished rising, place them in a pre-heated 350 degree oven. Bake for 30-40 minutes. When the bread
is finished baking, you will be able to tap it lightly on top and have it sound ―hollow.‖ Take the pans out
and place them on a cooling rack for about 10 minutes. Then remove the loaves from the pans and cool
sufficiently prior to storing.
Special Note: This recipe makes great rolls as well! As a special little trick when I’m hosting a party, I
take the dough and roll them into small breadsticks (about 4 -5 inches long). Then I dip the ―breadstick
dough‖ into melted butter. Then I place them on a big cookie sheet about an inch apart from each other. I
then sprinkle McCormick’s Salad Supreme seasoning generously on top of them and bake at 350 degrees
for 13 to 18 minutes. You will LOVE the taste of these bread sticks!
Delicious Recipes for Everyday or During a Crisis

Chicken Poppy Seed Casserole
1 box of Rice a Roni (or generic brand) of Fried rice, prepare as directed
4 chicken breast halves, boneless, skinless, cooked and shredded OR 4 cups of canned chicken,
drained OR you can use Blue Chip’s Chicken TVP
1 can cream of chicken soup
1 ½ c sour cream (yes, you can use Blue Chip’s powdered sour cream.
1 ―sleeve‖ of Ritz crackers, crushed
1 stick butter or margarine, melted
1 tbsp poppy seeds
Layer the bottom of the large casserole dish with the rice mixture.
In a separate bowl, mix together the chicken, soup, and sour cream.
Place the chicken mixture over the rice mixture in the casserole dish
Mix together the crushed Ritz crackers and the butter. Top the casserole with this mixture.
Sprinkle poppy seeds on top.
Bake at 350 degrees for 20 minutes or until dish is hot and bubbly.
(Note, I like to add a handful of freeze dried broccoli or spinach to this recipe as well. I sometimes add
sprouts too.)
10 Minute Soup
1 pound of ground beef, browned and drained

2 cans of regular sized Italian stewed tomatoes
2 cans of beef broth
1 can of mixed vegetables. (I don’t know why exactly, but I prefer the Veg-All brand)
1 cup of mini, dry noodles
Heat beef, tomatoes, vegetables, and beef broth and bring to a boil. Once boiling, add the noodles and cook
for about 10 minutes. Having some yummy bread to dip in the broth is a great idea. Enjoy!
Frito Pie
Line the bottom of a casserole dish with Fritos (not flavored in any particular manner). The
depth of the Fritos should be about an inch. Top the Fritos completely with your favorite brand
of chili con carne. (Usually about 2 cans) Top with grated cheddar cheese. Bake in the oven at
350 degrees until cheese is bubbling (about 20 to 30 minutes.) YUMMY! (I like to serve this up with a
sprouted salad to make sure that I’ve got a lot of nutrition in the meal as well.)
Spam Fried Rice
This recipe is an ideal use of Spam, the meat that seems to store as long as a Twinkie; and it’s an easy
―dump‖ kind of recipe. If you elect to make it as a non-food storage meal, you can use 8 to 10 ounces of
boneless pork chops and add a couple of stalks of sliced green onions (white and green portion) and use
frozen or freeze-dried peas instead.
As a food-storage meal, you can also substitute the Spam for canned chicken or canned baby shrimp too if
you prefer.
1 12 oz can of Spam, cut into small square pieces

2 teaspoons of olive oil
1 package (6.2 oz.) of Rice-A-Roni (Fried Rice flavor)
2 cups of water
1 SMALL can of peas- drained (If you add a full sized can of peas, the peas overwhelm the recipe)
Soy sauce for serving (optional)
Place the oil in a large skillet or Dutch oven. And heat it over medium-high heat. Add the Spam pieces and
cook, stirring until the Spam is browned a bit (2-3 minutes).
Add the Rice-a-Roni including the seasoning contents. Pour in 2 cups of water and stir to loosen the brown
bits from the bottom of the pan. Let the mixture come to a boil then reduce heat to medium-low and cover.
Let simmer for 15 minutes. Add the peas and warm a bit longer, 3-5 minutes. Serve at once with soy sauce
as desired.
Fuel conservation note: If you merely heat up the pan enough to bring the water to boiling, you
needn’t continue to cook it on your fuel source. You can merely let the dish set for a while (about 30 – 45
minutes) and let it naturally absorb the water. The Spam is safe to eat whether it’s heated or not.
Southern Chicken and Wild Rice Casserole
This recipe is a very, very simple ―Open, dump, and mix‖ one.
4 cups of canned chicken, drained

1 package (6 ounces) of Uncle Ben’s Long Grain and Wild Rice Original Recipe
1 can of cream of celery soup
2/3 cup of Miracle Whip (don’t substitute a different mayonnaise)
1 can (8 oz) of diced water chestnuts, drained (I like to chop mine a bit smaller than they come in the
―diced‖ can)
1 2 oz jar of sliced pimento peppers (diced is fine also)
1 can of French cut green beans, drained
1 ½ cups of chicken broth OR water
2 Tablespoons of pre-grated Parmesan cheese (yes, the stuff in the green can is just fine.)
Combine all of the ingredients in a mixing bowl and mix well with a spoon. Transfer to a Dutch oven or a
pre-greased baking dish if you’re cooking in a solar oven. Top the dish with the Parmesan Cheese. If using
a solar oven, be sure to cover the dish with foil or a dark towel. If using the Dutch oven, simply put on the
lid. Bake at 400 degrees for 25 to 30 minutes until its bubbling and the rice has cooked. Let cool about 5
minutes and then serve.
Chocolate Chocolate Molten Chocolate Cake

(Because you can never have too much chocolate)
This is nothing short of pure comfort food. It reminds me of some great molten chocolate cake recipes I’ve
had. You can make this recipe in a 4 ½ to 6 quart electric slow cooker just as easily. If you do, cook on
high for 3 ½ hours or low for 6 ½ to 7 hours. This is great with some vanilla ice cream as well!
1 pkg. of plain devils food cake mix

1 pkg. of milk chocolate or chocolate instant pudding mix (3.9 ounces)
2 cups of sour cream
4 large eggs or 4 large egg equivalents
¾ cup of vegetable oil
2 teaspoons of vanilla extract
1 small pkg. of semi-sweet chocolate chips.
Mix all of the ingredients together in a bowl except the chips and vanilla until well blended (about 2
minutes). Fold in the chips and extract. Then transfer to a low heated Dutch Oven (about 200 degrees) or
place in an appropriate pan in your solar oven. Both forms of cooking will take about 4 hours. Serve warm.
Note: You can also cook this in a crock pot or even the oven at a low 250 degrees
Cincinnati Style Chili
This ―chili‖ dish is actually served on top of cooked spaghetti. It is often served with black beans
instead of beef, and is usually accompanied by shredded cheddar cheese on top. If you don’t have
real cheese on hand, you can also use Velveeta on top for serving.
1 can of canned beef (about 16 ounces)

1 tablespoon of granulated onion
2 tablespoons of minced garlic
2 cans of diced tomatoes. (You can use stewed tomatoes as well)
1 8 oz. can of tomato sauce
1 cup of water
2 tablespoons of chili powder
1 tablespoon of unsweetened cocoa powder
½ teaspoon of ground cinnamon
¼ teaspoon of ground allspice
8 oz. of cooked and drained spaghetti
Sautee the beef, onion, and garlic in your intended cooking pan (pressure cooker or Dutch oven). Cook
until the beef is heated through, stirring with a wooden spoon, breaking up the lumps (about 4-5 minutes).
Add the tomatoes and their liquid, water, tomato sauce, chili powder, cocoa, and all spice.
Note: If you’re cooking this in a Dutch oven, simply cook it low and slow for about 8 hours stirring
occasionally.
Note: If you’re cooking this in a pressure cooker, cover and bring the pressure cooker to low pressure.
Cook for about 30 minutes for maximum flavor. You can use the quick release method when the time is up.
Top the spaghetti with your cooked mixture and enjoy!
Blueberry Dump Cake
The name says it all. This is easy!
2 cans of blueberry pie filling

1 box of yellow cake mix (18.25 ounces)
8-12 tablespoons of butter or margarine
Simply dump the blueberry pie filling in your baking dish or Dutch oven. Mix the melted butter together
with the cake mix, spoon on top of the blueberry pie filling. Bake at 350 degrees for 35-45 minutes until
light golden brown on top.
If you have a way to make ice cream, this is a yummy dish served warm with some vanilla ice cream on
top.
French Toast Casserole
12 cups cubed bread

10 eggs beaten
2 1/2 cups milk
1/2 cup butter melted
1/4 cup sugar mixed with 2 T. cinnamon
Mix together eggs, milk and melted butter.

Place half of bread in a casserole pan. Pour half of the sugar/cinnamon mixture. Pour half of egg mixture.
Repeat. Bake at 325 degrees for 35-40 minutes
Buttermilk Syrup
1 stick butter
1/2 cup buttermilk
1 cup sugar.
Bring to boil add:
1 tsp vanilla
1/2 tsp baking soda
Note: Can also serve casserole with pureed raspberries with the syrup...Yum
Cowboy Coffee Cake
2 1/2 cup sifted flour 1/2 tsp baking soda

2 cup brown sugar 1/2 tsp cinnamon
1/2 tsp salt 1/2 tsp nutmeg
2/3 cup shortening 1 cup milk
2 tsp baking powder 2 eggs
Mix flour, sugar, salt and shortening. Reserve 1/2 cup. Add dry ingredients, then milk and eggs. Pour in
pan sprayed with cooking spray. Bake at 350 degrees for 25-30 minutes.
Hash brown Bake
1 packet hidden valley ranch

1 1/4 cup milk
3 oz cream cheese
6 cups hash browns
1/2 cup bacon chopped
1/2 cup cheddar cheese
Combine ranch mix, milk, cream cheese, and bacon in a blender. Pour over hash browns. Top with cheese.
Cook at 350 degrees for 35 minutes.
Big B Muffins
2 cups Bran Buds cereal 1 quart buttermilk

2 cups boiling water 5 cups flour
1 cup shortening 5 tsp baking soda
2 1/2 cup sugar 1 1/2 tsp. salt
4 eggs 3 cups crushed Bran Flakes
Mix bran buds with boiling water. Cool, set aside. Cream shortening and sugar. Add eggs and milk. Add
buds mixtures. Add flour, soda, and salt. Mix in bran flakes. Put in airtight container and store in
refrigerator for up to one week. Bake in greased muffin pans at 375 degrees for 20 minutes.
Makes 5 dozen.
Tip: I like to add just a touch of honey and cinnamon to this recipe for extra goodness.
Quick Quiche
1 lb hot sausage, cooked and drained. 1 7oz. can chopped green chilies
1 lb pepper jack cheese, grated 10 eggs
1 pint small curd cottage cheese 1 tsp. baking powder
1 tsp salt 1/2 cup flour
1/2 cup butter
Grate cheese and place at bottom of dish. Top with chilies, then sausage. In food processor, combine
remaining ingredients. Pour over sausage. Cook 15 minutes at 400 degrees, then reduce heat to 325
degrees and cook for 30-35 more minutes.
Blueberry Buckle
Topping:
1/2 cup packed brown sugar

1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter
Recipe:
2 cups flour 1 egg

2 tsp baking powder 1 tsp vanilla
1/2 tsp salt 3/4 cup milk
1/2 cup butter 1-2 cups blueberries
1 cup sugar
1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
2. Make the streusel topping: Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in 1/4
cup butter or margarine; topping mixture will be crumbly. Set aside.
3. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar,
and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and
salt; add alternately with the milk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by
tablespoons. Cover with streusel topping.
5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove
pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners'
sugar.
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Preparedness Pro

UNDERwhelmed In Food Storage

Taught by Kellene Bishop

Introductions to obtain Easy, Enjoyable Food Storage

Food Storage does not need to be boring, arduous, expensive, or lacking in

By implementing a few key ideas and strategies relative to your food

Prepare in comfort or panic in chaos. It’s your choice.

10 Keys to Emergency Preparedness

1. They don’t believe there is really a need for it

Five Aspects of a Successful Food Pantry

10 Strategies for Enviable Food Storage

#1. Get your food storage for cheap or FREE!

A sample of items obtained for less than a dollar>>>

TOP SECRET: If you call the Daily Herald and tell

(Used food-grade 4 gallon square buckets are available at www.fivestarpreparedness.com)

YES, you can have REAL cheese!

Yes, you can have REAL fresh, whole eggs!

Yes, you can have your favorite candy bars

#4. Embrace Canning!

Canning has needlessly become a lost art but it a way to

Enjoy Freeze-dried Fruits and Veggies!

o There is a significant nutritional difference between freeze-dried food and

o You can sprout just about any grain, nut, or seed.

#6. Rediscover Powdered Milk

#7 Learn to Store so You Can Ignore

Oxygen absorbers usually come in 50-1500 cc’s. To give you an

Expiration dates are for lawyers, not consumers. (see

Use 5 gallon buckets or storage bins to

Storing items in vacuum packed or Mason

#8. Grow Your Own Herbs

#9 Use Alternative Cooking Methods NOW

#10 Learn How to Use Wheat

Delicious Recipes for Everyday or During a Crisis

1 pound of ground beef, browned and drained

Spam Fried Rice

1 12 oz can of Spam, cut into small square pieces

4 cups of canned chicken, drained

Chocolate Chocolate Molten Chocolate Cake

1 pkg. of plain devils food cake mix

1 can of canned beef (about 16 ounces)

Top the spaghetti with your cooked mixture and enjoy!

Blueberry Dump Cake

The name says it all. This is easy!

2 cans of blueberry pie filling

12 cups cubed bread

Mix together eggs, milk and melted butter.

Bring to boil add:

Cowboy Coffee Cake

2 1/2 cup sifted flour 1/2 tsp baking soda

1 packet hidden valley ranch

2 cups Bran Buds cereal 1 quart buttermilk

1/2 cup packed brown sugar

2 cups flour 1 egg

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