Professional Documents
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STOCKPILE
HANDBOOK
COOKBOOK
AND
Schoharie News
The
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What to Stockpile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Storing your Stockpile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Refreshing or Rotating your Stockpile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Expiration Dates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Stockpiling on a Budget . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Building your Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Use the Buddy System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
More Stockpiling Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A Few Words about Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sanitation during a Disaster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kitchen Utensils and Supplies Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grocery ChecklistPerishables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grocery Stockpile Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Emergency Supplies Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Daily Food Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cooking without Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Starting a Fire without Matches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Introduction
Emergenciessuch as tornadoes, floods, storms, earthquakes, or even disease outbreakscan happen unexpectedly. You may be without electricity, refrigeration, clean tap water, or phone service
for days or weeks. In some cases, such as during a disease outbreak, you may be asked to shelter-inplace to keep safe. Thats why having an emergency preparedness stockpile is important.
What to Stockpile
All Americans should have at least a three-day supply of food and water stored in their homes, with
at least one gallon of water per person per day. If you have the space, experts recommend a weeks
supply of food and water. Choose foods that dont require refrigeration and are not high in salt,
which will make you thirsty. Your stockpile should also contain flashlights, a manual can opener, a
radio, batteries, and copies of important documents. Depending on your familys needs, you may
also need medical supplies, pet food, contact lens solution, or diapers.
If its too expensive to buy everything for your stockpile at once, pick up one or two items each
time you go to the grocery store. Stock up on canned vegetables or batteries when there is a sale.
Bulk club stores can also help you save money on your supplies, especially if you split a case with
a friend, co-worker, or neighbor, who can serve as your preparedness buddy.
Once youve assembled your stockpile, put it where you wont be tempted to borrow from it the next
time you run out of batteries or need beans for a recipe. Remember: Your stockpile is for emergencies!
Expiration Dates
The easiest way to tell if your foods are still usable is by checking their expiration dates. Bottle water
can go bad eventually, so look for a stamped date on your water containers. Experts recommend rotating your bottled water supply every six months.
Sometimes canned foods dont have expiration dates or have dates that arent legible. So how do you
tell if the food is still good? According to the U.S. Department of Agriculture, high-acid canned foods,
such as tomatoes, grapefruit, and pineapple, can be store for a year to 18 months. Low-acid canned
foods, such as meat, poultry, fish, and most vegetables, will keep two to five years if stored properly.
Beyond expiration dates, you should physically examine. the contents of your stockpile to make sure
they are still fresh. Check that none of your boxes or food containers have signs of pests or have
been crushed or have opened. On cans, look for rust, bulging, punctures, dents, or leaks. Never eat
any food if its packaging or contents have come in contact with flood water or has been in a fire.
Look for leaks or corrosion on batteries, and dispose of them carefully, recycling them if possible.
Stockpiling on a Budget
Your first step should be to look at an emergency stockpile checklist. This will help you get an idea
of the dierent things that should go into an emergency preparedness kit and help you come up
with a plan for building your own kit.
Though the list may seem daunting at first, youll likely find that you already own a lot of the items
youll want to include in your kit. Start the process by pulling together items you have on hand at
home. For example, you may have enough canned goods to start your food stockpile or extra bandage
that can go into your emergency first aid kit. Once youve pulled together the items you have, check
them o the list and start making a plan for the others. See pages 911 for checklists.
As an added benefit, partnering with someone is a great opportunity to talk about your familys
emergency preparedness plan and make sure that you are doing everything you can to be ready for
the next one.
Water Purification
There are several ways to purify water to make it usable for bathing, cleaning, washing, and even
cooking and drinking, depending on the impurities. Invest in a test kit for your preparedness stockpile. Some contain a one-time test for just one impurity (such as chlorine or pesticides), and some
contain several tests for multiple impurities. Prices range from $20 to more than $500. Get a kit
that provides results at home and that covers a wide range of impurities. Bear in mind, though, that
no test can identify all impurities. When in doubt, dont use the water!
Filtration
The most convenient method to filter water is by commercial filter. Use a gravity system, such as
Brita or Pur. Keep an extra pitcher and filter cartridge in your emergency preparedness kit. If you
have no access to a gravity system, you can get good results by using coee filters, paper towels, cheesecloth or a cotton plug in a funnel. Even a clean white t-shirt can work in a pinch. Filter the water
several times, then test it for contamination. Take further steps to purify the water, if necessary.
Bleach
Household bleach is typically between 5.25 percent and 8.25 percent chlorine. Avoid using bleaches
that contain perfumes, dyes, and other additives. Be sure to read the label. Cloudy water should be
filtered before adding bleach. Place the water in a clean container. Add the amount of bleach according to the following table. Mix thoroughly and let stand for at least 60 minutes before drinking.
Caution: Bleach will not kill some disease-causing organisms commonly found in surface water.
Bleach will not remove chemical pollutants.
Treating water with household bleach containing 5.25 to 8.25 percent chlorine
To treat this much water
1 quart/1 liter
1/2 gallon/2 quarts/2 liters
1 gallon
5 gallons
10 gallons
Boiling
If your tap water is unsafe, boiling is the best method to kill disease-causing organisms. If tap water
is unavailable, the following may be considered as potential water sources. Water taken from these
sources should be boiled before drinking.
Rainwater
Lakes
Rivers and streams
Natural springs
Ponds
Caution: Many chemical pollutants will not be removed by boiling. Cloudy water should be filtered
before boiling. Bring the water to a rolling boil for at least one full minute. Let the water cool before
drinking. Add two drops of household bleach per gallon to maintain water quality while in storage.
Sterno cans
Matches with waterproof container
Lighters
Newspaper
Kindling wood
Propane
Serving/mixing bowls
Platters or trays
Large knives
Large spoons
Wooden spoons
Measuring spoons and cups
Whisk
Ladle
Metal spatula
Hot mitts
Rolling pin
Long tongs
Serviceware
Plates
Bowls
Cups
Glasses
Flatware
Aluminum foil
Regular
Heavy duty
Storage jars
Cleaning
Paper towels
Dish soap
Bar soap
White vinegar
Moist towelettes
Grocery ChecklistPerishables
Perishable when purchased. Use entire package. Do not store after opening.
Breads
Sandwich
Rolls
Breakfast type
Cheese
Other Dairy
Butter or margarine
Eggs
Milk
Yogurt
Cheddar
Swiss
Mozzarella
Parmesan
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Water, bottled
Juice, 100%, bottled
canned, or boxed
Grape
Apple
Orange
Pomegranate
Grapefruit
Lemon
Milk, canned,
bottled, or boxed
Beverages, other
Coffee, instant
Tea, instant or bags
Hot cocoa mix
Vegetables, canned
Corn
Green beans
Peas
Carrots
Beans (garbanzo/chickpeas, black, etc.)
Potatoes
Spinach
Other greens
Fruits, canned
Applesauce
Mandarin oranges
Peaches
Pears
Cherries
Fruit cocktail
Blueberries
Pineapple
Pumpkin
Raisins
Meals, canned
Spaghetti
Ravioli
Chili
Stew
Meats, canned
Tuna
Mackerel
Vienna sausages
Dried/chipped beef
Chicken
Ham
Spam
Salmon
Soups, canned
Chicken noodle
French onion
Vegetable
Beef
Chowder
Bouillon/broth
Spreads
Peanut butter
Almond butter
Cashew butter
Strawberry jam
Raspberry jam
Grape jelly
Orange marmalade
Lemon curd
Cornstarch
Yeast
Flour
Sugar
Molasses
Honey
Maple syrup
Vanilla
Baking cocoa
Cider vinegar
Oil
Tomatoes
Whole
Crushed
Sauce
Paste
Sauces
Spaghetti
Salsa
Cereal
Dry
Oatmeal, instant
Saltines
Melba toast
Buttery type
Graham
Animal
Dressings, bottled
Condiments
(single-use packets)
Mayo
Ketchup
Mustard
Relish
Snacks
Energy bars
Granola bars
Cookies
Candy
Staples
Rice
Pasta, dry
Potato flakes, instant
Biscuit mix
Oatmeal
Baking soda
Baking powder
Italian
Ranch
Bleu cheese
Thousand Islands
Pepper
Salt (limit if water is
scarce)
Celery flakes
Thyme
Oregano
Rosemary
Cinnamon
Ginger
Garlic powder
Pet foods
Dog
Cat
Other
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General Supplies
Candles
Bleach and medicine dropper
Batteries
Hand sanitizer
Flashlights
Radio
Prescriptions
Matches in waterproof container
Utility knife
Paper, pens, permanent markers
Whistle
Fire extinguisher, ABC type
Needles and thread
Scissors
Duct tape
Compass
Local maps
Shovel
Hammer or mallet
Work gloves
Dust masks
Eye goggles
Reflective vest
Garbage bags
LED lantern with batteries
Glow sticks
Cell phone charger
Rope or string
Hand warmers
Baby needs
Food/formula
Bottles
Diapers
Prescription medications
Blanket
Toys
Clothing
Personal needs
Toothbrush
Toothpaste
Shampoo
Feminine hygiene supplies
Prescription medications
Sleeping bags or blankets
Pillows
Clothing
Toilet paper
Brush and comb
Towels
Tent or sheets/blankets to make one
Pets
Veterinary records
Pet photo
Leash
Food
Food bowls
Treats
Prescription medications
Nail clippers
Brush
Flea control
Blanket and/or bed
Toys
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Salt
If clean water is scarce, youll want to watch your salt intake. With a balanced diet, you get enough
salt for your bodys needs, anyway, so do not use any additional salt. Use herbs, spices and flavorful
foods, and youll never miss it.
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Increased physical activity will certainly change your meal plan. In a disaster situation, you may
need to walk more, chop wood, haul water, and even till, plant, and harvest a garden, if youre without
power for a very long time. To be secure, stockpile more than you think youll need.
Refer to the chart for the dierent options in each category, and calculate each persons daily amount
of food intake for each category. Total up each category for a family total for that day. Vary the
foods within each category to provide a well-rounded diet.
TIP: Create a series of menus now, so youre not under pressure to eat well when an emergency
happens. Collect the menus in a 3-ring binder, and keep it with your stockpile. Remember, storing
the information on your phone or computer will do you no good if the power goes out and your
batteries are exhausted.
No. of Servings
1 Serving Equals
Vegetables
2.5
Fruits
Grains
Dairy
Protein Foods
5.5
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Category
No. of Servings
Food Item
Multiplied x 4
Vegetables
2
.5
Fruits
1
1
1 cup peaches
1/2 cup raisins
4 cups peaches
2 cups raisins
Grains
2
2
2
2 slices bread
1 cup pasta
2 oz. dry cereal
8 slices bread
4 cups pasta
8 oz. dry cereal
Dairy
1
2
1 cup milk
3 oz. cheese
4 cups milk
12 oz. cheese
3 cup milk
2.5 oz. canned chicken
4 cups milk
10 oz. canned chicken
Protein Foods
3
2.5
The totals in the last column show you how much food to store for just one day.
The menu would look like this:
Breakfast: V8 vegetable juice, cereal with milk, raisins
Lunch: peanut butter sandwiches, peaches
Dinner: chicken, pasta, spinach
Snack: cheese
Extras: coffee, pasta sauce, cookies
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Category
No. of Servings
Vegetables
1
1
.5
1 cup corn
4 cups corn
1 cup rice
4 cups rice
(salsa in burrito from lunch)
Fruits
1
1
Grains
4
2
4 applesauce pancakes
1 pita
Dairy
Protein Foods
4
1.5
Food Item
4 oz. ham
1/4 cup hummus
Multiplied x 4
16 applesauce pancakes
4 pitas
The totals in the last column show you how much food to store for just one day.
The menu would look like this:
Breakfast: orange juice, applesauce pancakes (see recipe)
Lunch: salsa chicken burrito (see recipe)
Dinner: ham with cherry sauce (see recipe), corn, rice
Snack: hummus with pita bread (see recipes)
Extras: coffee, maple syrup, cookies
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Gas Grill
If you have a gas grill, keep an extra full tank of propane in a safe place for an emergency.
Solar Oven
This kind of oven uses the suns heat to cook, not the sunlight itself. Purchase one or make your
own from existing materials you have around the house. Crock-pot recipes adapt well to this method
of cooking. Expect longer cooking times compared to other cooking methods.
Follow these steps to build your own solar oven.
Materials
Large heavy-duty cardboard box, approximately 3 feet long x 3 feet wide x 2 feet high
Smaller cardboard box, approximately 2 feet long x 2 feet wide x 1 foot high
Heavy-duty aluminum foil
Lots of small rocks, 3- to 4-inch diameter
Old blanket, cut into 2-foot-wide strips
Gaers tape (more heat resistant than duct tape)
Large piece of clean glass or clean, unpainted metal
Instructions
Choose a dry place that will get plenty of sun. You can also set the finished oven on flat stones or a
sturdy table surface. Line the inside of the larger box with heavy-duty aluminum foil, shiny side up.
Secure with gaers tape. Position the box in place now, because it will become very heavy. Fill the
bottom completely with one layer of rocks. Line both the inside and the outside of the smaller box
with heavy-duty aluminum foil, shiny side up. Secure with gaers tape. Place smaller box inside
large box and stu gaps evenly with strips of blanket. Place your pot of food inside the smaller box.
Cover with glass or metal. Now youre cookin!
Stacked-stone Fireplace
This option is almost self-explanatory. It is a fireplace made of dry-stacked stone. No mortar is used.
This method dates back thousands of years.
Follow these steps to build your own stacked-stone fireplace.
Materials
Flagstone
Sod
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Instructions
Choose a safe location for the fireplace. Start by laying down a 2-foot by 2-foot bed of stone. This
will be your where your wood or coal will go, so the evenness is not that important. Now start building the walls of your fireplace by stacking more stone outside the initial bed. Stack on the sides and
back and around the front some to create an opening through which you will load your pots. Be
sure the opening is large enough to handle whatever size pots you have.
After you have built the walls about 18 inches high, start forming a cone shape as you build taller,
which will become the chimney. Dont inset the stones too much on any given layer, or your fireplace
will cave in. A very gradual angle is best. Take your time and make sure the stones are stable. Youre
done when your chimney hole is about 6 inches in diameter. The final height of the fireplace will
depend on how much stone you have and its thickness. Stu any large gaps with chunks of sod to
help keep heat from escaping.
Place your wood or briquettes on the floor of the fireplace and light. You can place an old oven rack
or metal grate on top of the fire to use as your cooking surface. Elevate a grate with four large rockfilled tin cans. It should be sturdy enough to support a couple of pots or pans with water or food.
Place a cookie sheet on the rack to bake tortillas or pita (see recipes).
Beehive Oven
A beehive oven is much like a traditional wood-burning fireplace. Use a purchased one or build one
out of bricks and mortar. In an emergency situation, you can build a temporary one with bricks
stacked in the shape of a beehive and touching each other to keep in as much heat as possible. Be
sure to leave an opening at the top for a chimney and an opening large enough to pass pots in and
out of the oven. The opening can then be blocked with a large piece of metal or more stacked bricks.
You can stu larger holes with sod to prevent some heat from escaping.
Smoking
You can find inexpensive meat smokers at box stores and home stores. Even your local hardware
store may carry these. The flavor of smoked meats is delicious, and youll wonder why you waited
until an emergency to experience this method of cooking.
Campfire
Of course, you can always build a campfire. Just be sure its in a safe place away from combustibles
and anything that will burn. Its also a good idea to place rocks or bricks in a ring around the fire
to help prevent surrounding grass or other plant material from catching fire. The rocks will also absorb heat from the fire and keep you and your food warmer longer. Stockpile a bunch of campfire
wood and kindling, and keep them in a dry place. If you have a lighter or matches, then youre ready
to go. If not, see the next section. Elevate a grate with four large rock-filled tin cans. It should be
sturdy enough to support a couple of pots or pans with water or food.
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Recipes
Whether youre able to stay in your home during an emergency or you have to evacuate to a safer
place, you and your family must eat. So why not eat well? The following recipes will help you and
your family eat a balanced diet and stay healthy, even in the face of adversity. Once you get the hang
of cooking without power, youll find yourself getting creative with even more healthy, satisfying
meals for your family.
Its also a good idea to plan ahead. Look over your food stockpile before an emergency happens,
and make a list of recipe ideas based on the ingredients you have on hand. Refer to cookbooks and
recipe websites to help you put together tasty meals. Make sure you pick up any extra ingredients
like specific herbs or spices. Keep your recipes in a menu binder and put it with your grocery stockpile. Youll thank yourself later for all the planning!
BREADS
Tortillas
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon shortening
1/2 cup water
In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until
mixture resembles coarse cornmeal. Add the water and mix until the dough comes together. If the
dough is too dry, add more water a teaspoon at a time until the dough comes together. Cover dough
with a damp cloth and let rest for 15 minutes.
Divide dough into 12 equal pieces and roll into balls. On a lightly floured surface, use a rolling pin
to flatten and stretch each round into a thin disk seven inches in diameter.
Cook on an ungreased skillet over medium high heat until light brown spots begin to appear on
the tortillas. Flip and cook another 30 seconds to a minute longer. Remove from skillet and repeat
with remaining tortillas. Keep covered with a clean, dry towel until ready to serve.
Corn Fritters
2 cups flour
1 can creamed corn
1 egg
1/2 cup milk
Oil
Combine all ingredients in a medium-sized bowl and beat till smooth. Add as much milk as necessary to make a very thick batter. Set aside. In a large skillet, add oil to a depth of 1/4 inch. Heat
on medium high. Carefully drop 1/4-cupfuls of batter into oil. Let cook until edges look golden.
Flip fritters and finish cooking. Batter should be thoroughly cooked through. Remove to a platter
and keep warm while cooking remaining fritters. Serve hot with maple syrup or honey.
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Pita Bread
1 cup lukewarm water (95-110)
1 package rapid-rise dry yeast
1/2 teaspoon sugar
1 teaspoon salt
6 cups all-purpose white flour
2 teaspoon olive oil
In a mixing bowl, combine water and yeast, then stir in sugar and salt. Let sit for 5 minutes. You
will see bubbles form. Place the flour in a mixing bowl. Add the water and yeast mixture and oil,
then work with your hands until the dough is smooth and sti. Cover the dough and let rest for at
least 1/2 hour. Knead the dough for 10 minutes or until smooth. Cover and let rest again for 1 hour
or until the dough rises to double in size. On a floured table surface, divide the dough evenly into
1012 balls. Roll each ball out to 8-inch in diameter and about 1/4- to 1/2-inch thick. Place flattened dough on preheated baking sheet, place in beehive or solar oven, and bake for 23 minutes
or until it bubbles or pus up. Remove, serve hot, or cool to room temperature, then store in a plastic
bag. Note: To ensure that pita pus up and cooks uniformly, the oven must be hot, and the dough
baked on a preheated surface.
Alternatively, you can fry pitas and get good results. Heat 1 tablespoon olive oil in a skillet over
high heat. When almost smoking, place a formed pita in the pan and cook for a few minutes on
each side, till brown spots begin to appear. It should look something like a tortilla when you're done.
Put in a plastic bag once it has cooled.
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Stuffing
Any leftover, stale bread can be dried and used for stung for a special meal.
4 chicken bouillon cubes
2 cups warm water
Dried bread (equal to 1/2 loaf), broken into pieces
1 jar pearl onions, chopped
1 teaspoon dried sage
1 teaspoon black pepper
Dissolve bouillon cubes in water. Set aside. In a medium-sized bowl, combine bread, onion, sage,
and pepper. Mix in bouillon. Place in a pan and bake in beehive or solar oven for about an hour. Or
try covering the pan with aluminum foil and placing over hot coals for an hour. Serves 4.
BREAKFAST
If you have access to eggs, you can make many dierent breakfasts. Omelettes, deviled eggs, and
fritattas are just a few. Be creative. Open cans of fruit and serve on cereal! Use canned or reconstituted milk. Eat well for breakfast, and you will have more energy to take you into the day.
Nutty Oatmeal
2 cups instant oatmeal
1/4 cup sliced almonds
1/4 cup raisins
8 oz. milk (powdered, fresh, or soy)
Mix all ingredients in a heat-proof pan. Warm over medium heat.
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Combine flour, salt, baking powder, and cinnamon. Blend in applesauce, sugar, oil, and eggs. Stir in
enough water or milk until the batter becomes easy to pour. Cook in a skillet over medium-high heat
until pancakes until bubbles start to appear. Flip and cook other side till golden brown. Serves 6.
You can also store a mix of the dry ingredients for convenience. Consider doubling or tripling the recipe.
Just add the right amount of liquids (double or triple) and you have an easy breakfast for an army!
LUNCH
Sandwiches
As long as you can make any kind of bread, you can make a sandwich. Use cheese, canned roasted
peppers, and packets of mayonnaise, mustard, ketchup, and relish to help dress them up. Here are
some ideas.
Canned corned beef with mayonnaise
Grilled canned ham and cheese with mustard
Canned ham with pineapple and mustard
Barbecued Spam with cheese and mustard
Peanut butter and jelly
Peanut butter and honey
Canned chicken with mayonnaise
Canned chicken with salsa
Canned roast beef and gravy (hot)
Canned roast beef with barbecue sauce (hot)
Grilled cheese and roasted peppers
Canned eggplant and Italian sauce
Hummus
1 clove garlic
1 (19 ounce) can garbanzo beans, drained
4 tablespoons lemon juice
2 tablespoons tahini
1/4 teaspoon salt
Black pepper to taste
2 tablespoons olive oil
Chop the garlic. Pour garbanzo beans into bowl. Mash until a smooth paste results. Add lemon
juice, tahini, chopped garlic, and salt. Blend until creamy and well mixed. Transfer the mixture to a
medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Serves 4.
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DINNER
Tortilla Pie
1 jar (12 oz.) salsa
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans (drained)
1 can (15 oz.) corn (drained, can re-use water)
1/2 cup fresh cilantro (if available)
4 oz. cheese (shredded Monterey Jack, if available)
4 (10 diameter) flour tortillas
Sour cream (optional)
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Prepare a hot fire. Spray jelly-roll pan with nonstick spray. In a small bowl, mix salsa and tomato
sauce. Set aside. In another bowl, mix black beans, corn, and cilantro. Place one tortilla in pan and
spread 1/3 salsa mix over tortilla. Top with 1/3 bean mixture and 1/3 cheese. Repeat layers two
more times, ending with last tortilla. Cover with foil, and bake 10-12 minutes, until cheese melts
and filling is hot. Serve with sour cream if available. Serves 4.
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Tortellini Supper
2 (9 oz.) packages three cheese tortellini
1 to 1-1/2 cups of cooked, canned ham
3 slices of bacon (can substitute bacon bits)
1 can or jar roasted red peppers, drained and diced
1 medium onion, diced (can substitute jar of pearl onions)
1 can peas
Alfredo sauce from jar or made from packet
Boil cheese tortellini as directed and drain. Add ham and bacon. Saute diced red pepper and diced
onion until softened. Gently fold in peas. Add bacon, peas, pepper and onion to tortellini. Stir Alfredo sauce in gently. Serves 4. Note: This recipe contains ingredients that can make you thirsty.
Avoid this recipe if drinking water is scarce.
Sloppy Tortillas
3-4 cans Vienna sausages cut into small pieces (or 1 package hot dogs)
2 (10-1/2 oz.) cans chili with or without beans
4 cans chopped green chili peppers
1 tablespoon minced onion
1 (8 oz.) can tomato sauce
8 tortillas
4 oz. cheese, shredded
Heat Vienna sausages. Heat chili in a medium pan. Add chili peppers and pepper sauce. Mix onion
into chili and peppers. Add tomato sauce. Warm tortillas for a couple minutes. Assemble: tortilla,
hot dog, chili mixture, cheese. Heat to melt cheese. Serves 4-6.
Chinese Chicken
1 jar red or yellow peppers
2 tablespoons oil
2 cups chunk, canned chicken
1 (10-1/2 oz.) can condensed cream of chicken soup, undiluted
1/3 cup water
2 tablespoons low-sodium soy sauce
1 (1 lb.) can chop suey vegetables, drained
Saute peppers in oil until softened; remove from frying pan and set aside. Stir-fry chicken in same
pan. Mix together chicken, soup, water, and soy sauce. Drain vegetables and add to soup mixture.
Heat through. Serves 4.
Chicken Stew
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can potatoes, sliced
1 can diced carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
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Grill chicken, covered, over medium heat for 5 minutes on each side. Place two pieces of chicken
on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes
and carrots among the packets. Top each with soup, water, salt, and pepper. Fold foil around mixture
and seal tightly. Grill, covered, over medium heat for 20-25 minutes on each side or until chicken
juices run clear. Open foil carefully to allow steam to escape. Serves 4.
Beef Stew
1 (10 oz.) can roast beef in gravy
2 (15 oz.)cans mixed vegetables, not drained
1 can condensed cream of mushroom soup
1 small can mushroom stems and pieces, drained
1 small can diced chilies, drained
Open the can of roast beef and twist a fork into it to break up the meat. Put it in a medium saucepan
and mix well with the mushroom soup. Add everything else over low heat and stir occasionally until
well blended and heated through. Serves 3.
BEANS
Beans are an excellent source of protein, and they keep a long time. Dry beans are available in many
types, but they all prepared and cooked pretty much the same way.
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Type of Bean
Black
Light/dark red kidney
Navy
Great northern
Pinto
Cooking Time
60 minutes
90 to 120 minutes
90 to 120 minutes
45 to 60 minutes
90 to 120 minutes
Test the cooked beans for doneness by mashing one with a fork. Properly cooked beans will be tender but not mushy. If your beans are still crunchy after the cooking time listed above, continue cooking at a simmer, checking every 10 minutes for doneness. Now you can make baked beans, refried
beans, add them to a salad, and so on.
Note: Never add seasonings to cooking beans. This can toughen the beans and extend cooking time.
Baked Beans
2 cups dried white navy beans
2 cups apple juice, boiling
1 jar pearl onions, chopped
4 tablespoons molasses
4 teaspoons Dijon mustard
2 tablespoons tomato paste
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon dry mustard powder
2 teaspoons cider vinegar
Boiling water
Prepare beans as described above. Prepare a low fire. Pour beans into a heat-proof pot. Add all the
ingredients and stir. Cover the pot with foil or lid. Cook 6 hours, adding a little more water or cider
if necessary after 3 hours of cooking.
Refried Beans
1 tablespoon olive oil
1 jar pearl onions, diced
1 teaspoon garlic powder
1 teaspoon chili powder
1 lb. prepared pinto beans, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Pepper to taste
Heat the oil in a large skillet over medium heat. Add the onion and cook 3 minutes. Stir in the
garlic and chili powders and cook for 1 minute more. Stir in the beans and chicken broth and cook
until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a
wooden spoon, adding more chicken broth to moisten, if needed. Season with pepper.
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Bean Spread
1 recipe Refried Beans
1 jar salsa
1-1/2 cups shredded cheese
Tortilla chips or tortillas
Mix beans, salsa, and cheese together in medium pot. Heat long enough for cheese to melt. Spread
on tortillas or use as dip for chips. Serves 10-15.
SOUPS
Tortellini Soup
3 cups cheese tortellini
4 cups vegetable or chicken broth
4 garlic cloves minced
1 teaspoon dried sage or rosemary leaves
2 cans mixed vegetables
1 (16 oz.) can small white or navy beans, rinsed and drained
1 can diced tomatoes, do not drain
1/2 cup grated Parmesan cheese
Cook tortellini as directed in large pot. Remove tortellini and set aside. Bring broth, garlic, sage, and
1 cup water to a boil. Stir in mixed vegetables, beans, and tomatoes. Reduce heat and simmer about
5 minutes. Stir in the tortellini and simmer 1 minute longer. Sprinkle with the cheese. Serves 4.
Mexican Soup
1 (14 oz.) can tamales
1 (14 oz.) can corn, drained (or add liquid for a thinner soup)
1 (14 oz.) can chili beans
1 (14 oz.) can stewed tomatoes
Break up tamales into chunks. Combine all ingredients. Heat and serve. Serves 4-6.
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Granola
8 cups rolled oats
1-1/2 cups wheat germ
1-1/2 cups oat bran
1 cup sunflower seeds
1 cup each: finely chopped almonds, pecans, walnuts
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries
Prepare a hot fire. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and
walnuts in a large bowl. In a saucepan, stir together the brown sugar, maple syrup, honey, oil, cinnamon, and vanilla. Bring to a boil over medium heat, then pour over the dry ingredients, and stir
to coat. Spread the mixture out evenly on a cookie sheet. Cover with aluminum foil. Allow fire to
cool down. Place cookie sheet with granola mixture on grill over fire and let bake until crispy and
toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries
before storing in an airtight container.
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Combine peanut butter and instant milk, mix thoroughly. Gradually add the applesauce a little bit
at a time. Mix thoroughly. For a stier dough, add a little more powdered milk. For a thinner dough,
add a little more applesauce. Let kids mold the dough into shapes and decorate their creations with
chocolate chips, nuts, and/or coconut.
Chocolate Frosting
3 tablespoons solid shortening
2 tablespoons unsalted butter or margarine
14 cup unsweetened baking cocoa
1 pound confectioners sugar
45 tablespoons hot water
1 teaspoon vanilla
Combine all ingredients in a bowl and beat until smooth and creamy. Adjust consistency by adding
powdered sugar or teaspoons of hot water as needed.
Pie Crust
2 cups flour
1/2 cup oil
1/2 teaspoon salt
1/4 cup reconstituted dry milk
Place all ingredients in a medium-sized bowl and mix with a fork until dough forms. Divide in half
and make a ball out of each half. On a flour-dusted surface, roll each half out to 1/8-inch thick.
Place one crust in a pie pan and fill with canned pie filling, or use one of the ideas below. Place second crust on top and seal edges tightly. Cut a slit in the middle of the top crust. Place on covered
grill on low heat and bake for 1/2 to 1 hour, checking often for doneness of top crust. If cooking
over an open fire, cover pie with aluminum foil and set on a level surface, partially in the heat. Rotate
often to cook evenly. Makes 2 crusts.
Fruit Filling
Slice fresh fruit (apples, peaches, pears, plums) approximately 1/4-inch thick and layer evenly to fill
bottom crust. Sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Place top crust, cut
slit in crust, and bake as above.
Emergency Preparedness Stockpile Handbook and Cookbook
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Blueberry Filling
4 pints fresh blueberries
1/4 cup white sugar
1-1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup water
2 tablespoons cold butter, cut into pieces
Cook and stir 3 pints blueberries, sugar, cornstarch, cinnamon, and water in a saucepan over
medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter; stir gently. Allow to cool. Fill bottom crust, top with second crust, and bake as above.
Cherry Cobbler
6 tablespoons butter
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 cup boxed or reconstituted dry milk
1 (16 oz.) can cherry pie filling
Place butter in an 8x8-inch baking pan. Heat butter until melted. Whisk flour, sugar, baking powder,
and salt together in a bowl; whisk in milk until batter is smooth. Pour batter over butter without
stirring. Spoon pie filling evenly over batter. Bake until cobbler is golden brown. Length of baking
time depends on type and heat of fire. Watch carefully.
DRY MIXES
Biscuit Mix
12 cups all-purpose flour
6 tablespoons baking powder
1 tablespoon salt
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Makes enough for 72 biscuits. Combine all ingredients in a bowl and whisk to mix thoroughly.
Store in an airtight container. To make 12 biscuits, use two cups of mix and follow directions for
Herbed Biscuits on page 21. You can always leave out the herbs or add other ingredients like parmesan cheese.
Cornbread Mix
12 cups yellow cornmeal
12 cups sifted flour
3 cups granulated sugar
3 tablespoons salt
16 tablespoons baking powder
Makes enough for 6 batches. In a very large bowl, thoroughly mix all dry ingredients. To use, place
2 cups cornbread mix in a medium-sized bowl. Add 1 egg, 1 cup milk, and 1/4 cup shortening.
Hand-beat until smooth, about one minute. DO NOT OVERBEAT! Prepare a hot fire. Grease
an 8-inch cast iron skillet. Pour batter into skillet and cover with lid or aluminum foil. Cook over
fire for 20 to 25 minutes.
Focaccia Mix
1 package yeast
1 tablespoon granulated sugar
1-1/2 teaspoons each: crushed red pepper flakes and dried rosemary
1-1/2 cups bread flour
1/2 teaspoon salt
Makes 1 focaccia. Combine and store in an airtight container. To make, blend dry ingredients, 1/2
cup warm water, and 2 tablespoons olive oil in a medium-sized bowl with wooden spoon until
smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Knead until smooth.
Transfer to a larger, oiled bowl, turn to oil all over, cover, and let rise until doubled. Create a hot
fire. Punch dough down and lightly press into bottom of a dutch oven. Brush with 2 tablespoons
oil. Bake 5 minutes. Pop air bubbles with a fork and continue baking until golden, about 8 minutes
more. Remove from pan and cut into 3-inch squares.
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Gravy Mix
3 tablespoons beef or chicken bouillon granules
3/4 cup plus 1 tablespoon all-purpose flour
1/4 to 1/2 teaspoon pepper
Enough for 8 batches. In a small bowl, combine the bouillon, flour and pepper. Store in an airtight
container in a cool dry place for up to 6 months. To use, melt 4 teaspoons butter in a small saucepan
over medium heat. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1
minute. Whisk in 3/4 cup cold water until smooth. Bring to a boil; cook and stir for 2 minutes or
until thickened. makes 3/4 cup.
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Brownie Mix
5 cups sugar
3 cups all-purpose flour
1 can (8 ounces) baking cocoa
1 teaspoon salt
Makes 5 batches. In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool dry place for up to 6 months. To use, stir together 2 cups brownie mix, 1/2 cup
melted butter, 2 eggs (lightly beaten), 1 tablespoon water, and 1/2 teaspoon vanilla extract in a large
bowl. Pour into a greased or foil-lined 8-in.-square baking dish. Bake over medium fire 20 to 25
minutes. Cool in pan. Yield: 9 servings.
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