SECTION 4

Quick and Easy Prepper Recipes

We’ve discussed how to can foods in boiling water baths and in pressure canners. We’ve talked about dehydrators and dry canning and even touched on vacuum packing. But what about when you’re really in an emergency situation? Hopefully, you’ve stored your foodstuffs and heating methods so you can continue to prepare hot meals.

To make outdoor cooking infinitely easier, you really should consider investing in at least one medium-sized Dutch oven, a fire rack, and a set of iron skillets in different sizes. If you have the extra resources, a kettle with a tripod is great. Remember that food isn’t just about survival; it’s also about morale and keeping spirits up. You can still eat good meals even in stark circumstances . . . as long as you prepare.

Since cooking on an open fire is the most common way to cook without power, this is the method used for most of the following recipes. Most of them transfer very well to traditional cooking, too, so don’t feel like you have to wait. They’re delicious!

Breads

Bread is a staple survival food; it helps fill you up and provides valuable carbs for energy. All of these breads can be baked or fried, and you can also add herbs, seasonings, or chopped fruits or vegetables to them if you’d like.

Basic Piecrust

This can be used for anything from desserts to potpies and is a quick, easy source of flavor, fat, and carbs. Use your canned butter (see the chapter on dry canning) and dry goods.

• 2 cups all-purpose flour • ¼ teaspoon salt

• 2/3 cup butter, chilled if possible • 4–5 tablespoons cold water

1. Combine the flour and salt in a bowl, and then cut in the butter until it is spread throughout the flour in pea-sized chunks.

2. Add 4 tablespoons of the water and combine gently. If it’s too dry to hold a ball shape, add the other tablespoon of water until the pie dough forms without being sticky. If it gets too sticky, just add a sprinkle of flour.

3. Separate into two balls. When ready to use it, lightly flour a surface and roll 1 dough ball out with a glass, a bottle, or a rolling pin, if you have one, to desired thickness. Use immediately.

Yields 2 piecrusts.

Simple Bread

It’s not fancy, but it will do.

• 2 cups all-purpose flour • 1 teaspoon salt • 3 tablespoons baking powder

• 2 tablespoons shortening or butter • About ½ cup water or canned milk • oil for skillet

1. Mix the flour, salt, and baking powder together in a bowl, and cut in the shortening until it resembles pea-sized crumble.

2. Add the liquid a little at a time until the dough is kneadable but not sticky.

3. Lightly oil an iron skillet and heat over medium fire. Drop the dough into the skillet, and fry on each side until brown.

Yields about 4.

Johnnycakes

• 2 cups cornmeal • 2 eggs or the equivalent in reconstituted powdered eggs • ¾ cup water

• 2 tablespoons granulated sugar • ½ teaspoon salt • oil for skillet

1. Mix all the ingredients together in a bowl, and heat a greased skillet over medium fire. Your batter should be thin but not runny—similar to pancake batter. If it’s too thin, add a bit more cornmeal. If it’s too thick, add a little more water.

2. Pour by the quarter cup into the skillet, and fry for about 2 minutes or until the cake starts to look dry on top and is brown on the bottom. Flip and fry for 1 minute or until bottom is brown. Remove from the fire and eat.

3. These will store for a few days without refrigeration if you seal them up to keep them from drying out.

Yields about 6 cakes.

Survival Bread

If you use gelatin, this loaf of bread has all of the macronutrients that one adult needs in a day. It’s lacking in vitamins and minerals, however, so you can survive on it temporarily, but you won’t thrive long-term.

• 2 tablespoons water • 3 tablespoons honey • 1 package lemon gelatin (optional; also try orange and lime)

• 2 cups old-fashioned oats • 1 cup granulated sugar • 2¼ cups fresh milk or reconstituted powdered milk

1. Put the water and honey in a saucepan, and add gelatin, if you’re using it. Heat over medium fire until dissolved. Remove from the heat, and add the oats, sugar, and milk to the liquid. If the mixture is too dry to shape, add more water a few drops at a time. If it’s too wet, add a little more oatmeal.

2. Shape into a flat loaf or a few individual bars, and bake in a skillet over medium fire for 15–20 minutes. Allow to cool, and store in foil or a resealable bag.

Yields 5 servings.

Survivalist Cornbread

For the milk and eggs, you can use reconstituted powder or the real thing, depending upon what you have.

• 2 cups white or yellow cornmeal • 2 cups all-purpose flour • 1 cup granulated sugar • 2 teaspoons salt • 2 tablespoons baking powder • 2 eggs or the equivalent of reconstituted powdered eggs

• 2 cups fresh milk or reconstituted powdered milk • 2/3 cup melted butter or oil • 1 can creamed corn (optional) • 2 tablespoons pickled or fresh jalapeño, sliced (optional)

1. Preheat a Dutch oven over medium fire.

2. Combine all the dry ingredients in a bowl, then add the remaining ingredients and stir until combined. The batter may be slightly lumpy.

3. Pour into the hot Dutch oven and cover. Bake for 20 minutes over medium fire or until brown and a knife inserted in the center comes out clean.

Yields about 9 servings or 18 slices.

Sweet Flatbread

• 2 cups all-purpose flour • ¼ teaspoon salt • 2/3 cup water • 1 tablespoon butter, melted

• ¼ cup granulated sugar • 1 tablespoon ground cinnamon • Oil for skillet

1. Combine the flour and salt in a bowl. Add the water and butter, and stir until combined.

2. Turn out on a floured surface and knead until a malleable dough forms. Divide into 2-inch balls.

3. Roll a ball out into a strip, and sprinkle with sugar and cinnamon. Fold it onto itself, and roll again until it’s a thin strip.

4. Place in a hot greased skillet, and fry for 30 seconds on each side, or until brown.

5. Repeat steps 3 and 4 until all the balls are fried.

Yields about 10 pieces.

Herbed Flatbread

• 2 cups all-purpose flour • 1 teaspoon salt • 1 tablespoon dried basil • 1 tablespoon dried rosemary

• 2 tablespoons oil or melted butter • 2/3 cup water • Oil for skillet

1. Mix the flour, salt, and herbs in a bowl. Add the oil or butter, and mix until there are pea-sized crumbles. Then add the water and stir.

2. Turn out onto a floured surface and knead until dough is smooth and elastic. Allow to rise for 45 minutes or so.

3. Divide into 2-inch balls and roll out flat.

4. Fry in a hot, greased skillet until browned on both sides.

Yields about 10 pieces.

Indian Fry Bread

• 3 cups all-purpose flour • 1 teaspoon salt • 1½ tablespoons baking powder

• 2 cups warm (not hot) water • Oil for skillet

1. Mix the dry ingredients in a bowl, then add the warm water ½ cup at a time until a dough is formed. Knead the mixture until it’s not sticky, adding a bit more flour if necessary.

2. Divide into 2-inch balls. Roll out each ball as thin as possible, and fry on a hot, greased griddle or iron skillet. Brown on both sides.

Yields about 10 slices.

Dutch Oven Biscuits

• 4 cups all-purpose flour • 1 teaspoon salt • 2 tablespoons baking powder

• ½ cup shortening or lard • 1½ cups buttermilk, water, fresh milk, or reconstituted powdered milk • Oil for Dutch oven

1. Heat a Dutch oven over medium fire.

2. Mix together the dry ingredients in a bowl, then cut in the shortening until the mixture is crumbly. Add the liquid and stir just until mixed. Don’t overstir, or the biscuits will be tough.

3. If you’d like, you can roll them out on a floured surface and cut them, or you can just drop the dough in uniform chunks into the greased Dutch oven.

4. Bake for 15–20 minutes with the lid on or until the biscuits are browned.

Yields about 8–10 biscuits.

Raisin Flatbread

Surviving a disaster, especially a long-term one, depends largely on morale. Sometimes you need a bit of a treat, and this easy-to-make bread fits the bill.

• 2 cups all-purpose flour • 2 tablespoons baking powder • 2 tablespoons granulated sugar • 2 tablespoons raisins

• 1 tablespoon ground cinnamon • 2 pinches salt • ½ cup warm water • Oil for skillet

1. Mix the dry ingredients together in a bowl, and add in just enough warm water to make the dough manageable.

2. Pat the dough out into a loaf and fry it in a greased iron skillet. The dough will get brown and crisp.

Yields 1 loaf.

Breakfast Foods and Desserts

Breakfast is arguably the most important meal of the day, especially in a situation where you’re burning calories rapidly. These recipes are simple to make, delicious, and nutritious. When prepping for a disaster situation, be sure to stock coffee, powdered milk, powdered eggs, and plenty of dried goods.

Campfire Coffee

Chances are good that you’re not going to have your electric espresso maker, so here’s a great way to make a pot of coffee in a pan.

• 1 teaspoon ground coffee • Coffee filter • Needle and thread

• 8 ounces of water • Pinch of salt

1. Spoon the coffee in a filter, fold the filter in half, and run a needle and thread around the edges of the filter, sewing it together. Pull the string tight and tie it so that the filter becomes a coffee pouch.

2. Combine the water and salt in a saucepan and bring it to a boil. Drop the pouch in. Boil for 5 minutes, give or take 1 minute, depending on how strong you want your coffee.

Yields 1 cup.

All-in-One Breakfast Scramble

• Oil for skillet • 1 pound sausage, crumbled (canned sausage also works well) • 6 fresh or canned potatoes, cubed

• 12 eggs or the equivalent of reconstituted powdered eggs • 1 teaspoon salt • ½ teaspoon black pepper • Any veggies you’d like, such as peppers, onions, etc.

1. Heat a Dutch oven or large greased iron skillet over medium fire. Add the sausage and cook until browned, then add the potatoes.

2. When the sausage is done, beat the eggs and add them to the sausage and potatoes. Toss in the salt and pepper, along with any vegetables. Cook, stirring every couple of minutes, until done.

Yields 6 servings.

Campfire Muffins

This is just a base recipe. You can make it just like it is, or feel free to add orange peel, bananas, blueberries, nuts, or anything else that you’d like to have in them.

• 2 cups all-purpose flour • ½ cup granulated sugar • ½ teaspoon salt • 1 tablespoon baking powder • 1 cup fresh milk or reconstituted powdered milk

• 2 eggs or the equivalent of reconstituted powdered eggs • ¼ cup butter, melted • ½ cup berries, fruits, nuts, or whatever else you want (optional)

1. Preheat a Dutch oven over medium fire.

2. Combine all the dry ingredients, then add the milk, eggs, and butter. Stir until moist, but don’t overstir, or your muffins will be tough. Add the fruit or other optional items, and fold into the batter.

3. Pour the batter into the Dutch oven, and cook covered for 15–20 minutes or until brown and a knife inserted in the center comes out clean.

4. Remove the Dutch oven from the heat. Allow to cool uncovered, then slice it into squares.

Yields about 8 servings.

Mixed Berry Crisp

• 4 cups canned or fresh berries • ½ cup granulated sugar • ½ cup all-purpose flour

• ½ cup rolled oats • ½ cup packed brown sugar • ½ cup butter, softened

1. Preheat a Dutch oven over medium fire.

2. Combine the fruit and sugar in a medium bowl.

3. In a separate bowl, combine the flour, oats, brown sugar, and butter until a crumble forms.

4. Mix fruit and sugar into the crumble, and spread in the bottom of a Dutch oven. Bake covered for 25 minutes or until the crumble is brown and the fruit is bubbly.

Yields about 6 servings.

Peach Cobbler

• 4 cups fresh or canned peaches • ½ cup granulated sugar • 1 teaspoon ground cinnamon • ½ teaspoon ground allspice

• 2 cups self-rising flour • ¾ cup fresh milk or reconstituted powdered milk • ½ teaspoon salt

1. Preheat a Dutch oven over medium fire.

2. Combine the peaches, sugar, cinnamon, and allspice in a medium bowl, and set aside.

3. In a separate bowl, mix together the flour, milk, and salt. It should be similar to the consistency of pancake batter. If not, add a bit more flour or milk as needed.

4. Put the peaches in a Dutch oven and drizzle the flour batter over it. Bake covered for 25–30 minutes or until the batter is golden brown on top.

Yields about 6 servings.

Campfire Blueberry Flapjacks

• 2 cups all-purpose flour • 1 teaspoon salt • 1½ teaspoons baking soda • 2 eggs or equivalent of reconstituted powdered eggs • 1 tablespoon oil

• 1 cup milk, buttermilk, or reconstituted powdered milk • ½ cup blueberries, fresh, canned, or reconstituted dried • Oil for skillet

1. Combine the flour, salt, and baking soda in a medium bowl. Then mix in the eggs and oil. Stir just until combined; if you overstir, the flapjacks will be tough. Fold in the blueberries.

2. Pour by the quarter cup onto a hot, greased iron skillet or griddle over medium fire. Fry until the top is beginning to look dry and then flip, about 2 minutes. Brown the second side and remove from the heat. Repeat until the batter is gone.

Yields about 10 flapjacks.

Potato Cakes

• 2 cups leftover mashed potatoes, regular or instant • 3 eggs or the equivalent of reconstituted powdered eggs

• ½ cup all-purpose flour • ½ teaspoon salt • Oil for skillet

1. Combine all the ingredients in a bowl.

2. Drop the mixture by quarter cups onto a hot greased skillet over medium fire. Brown on one side, about 2 minutes, and then flip and brown on the other side.

3. Serve with maple syrup or your choice of jam or jelly.

Yields about 6 cakes.

Campsite Hash Browns

• 2 cups fresh or canned shredded potatoes • ½ cup onion • 1 teaspoon salt

• 1 teaspoon black pepper • ½ teaspoon dried rosemary (optional) • Oil for skillet

1. Mix all the ingredients together in a bowl, and preheat a greased iron skillet over medium fire.

2. Fry until brown and crispy, stirring occasionally, about 20 minutes.

Yields 4 servings.

Apple Fritters

Fritters • 2 cups all-purpose flour • 1 tablespoon baking powder • ½ teaspoon salt • ½ cup granulated sugar • 1 teaspoon ground allspice • 2 eggs or the equivalent of reconstituted powdered eggs • 1½ cups fresh milk or reconstituted powdered milk

• 1 cup oil or lard Glaze • 1 cup powdered sugar • 1 teaspoon ground cinnamon • 3 tablespoons fresh milk or reconstituted powdered milk • 1 teaspoon orange zest (optional)

Fritters:

1. Combine the flour, baking powder, salt, sugar, and allspice in a bowl.

2. Add the eggs and milk, and stir until combined.

3. Preheat the oil in an iron skillet, and drop the batter by tablespoons into the oil. Fry until brown, turning as necessary. Remove from grease and drain on a towel.

Glaze:

1. Mix all the ingredients in a small bowl. Drizzle over the fritters and enjoy.

Yields about 15 fritters.

Cinnamon-Orange Raisin Rice

This is great to have premixed in a resealable bag for portability.

• ½ cup water • ½ cup dry, instant rice • 1 tablespoon raisins or dried cranberries • 1 tablespoon dried, chopped, candied orange rinds

• 1 tablespoon powdered milk • 2 teaspoons brown sugar or maple syrup

1. Bring water to a boil.

2. Combine the rest of the ingredients in a heatproof bowl, and pour the boiling water over it.

3. Let stand for a few minutes, until the rice is tender.

Yields 1 serving.

Strawberry-Almond Trail Mix

This is another great recipe to add to your bug-out bag. Just add water when on the trail. In a pinch, you can even eat it dry.

• ½ cup water • 1 cup quick oats • 2 tablespoons dried strawberries

• 2 tablespoons almonds • 1 tablespoon brown sugar

1. Bring the water to a boil.

2. Combine the dry ingredients in a heatproof bowl or cup. Pour the boiling water over it, and stir until the oatmeal is wet.

3. Let steep for 1 minute until oats are soft, and enjoy.

Yields 1 serving.

Coffee Can Spam and Eggs

A coffee can is a great emergency cooking vessel. You can make everything from coffee to soup and bread in it.

• 3 eggs or the equivalent of reconstituted powdered eggs • ½ cup Spam, cubed

• ½ cup fresh or canned potatoes, cubed • 2 pinches salt • 2 pinches black pepper

1. Crack the eggs into the coffee can, and whisk with a spoon. Add the Spam, potatoes, salt, and pepper.

2. Place on the cooking rack or right in the outside ashes of the fire. Cook for 3 to 4 minutes, stirring occasionally.

3. Remove from the fire and transfer to a plate, or let the can cool for a couple of minutes and eat it right out of the can.

Yields 1 serving.

Mountain Man Sausage Gravy

• 1 quart canned breakfast sausage or 1 pound fresh sausage • ½ cup all-purpose flour • 2 cups water

• ½ cup canned milk (optional, if you don’t have milk, just add more water) • Salt and black pepper to taste

1. Fry the sausage in an iron skillet, and then sprinkle the flour over it, stirring until the flour coats the sausage and browns. Be careful not to let it burn, because the gravy will taste singed.

2. Slowly add the water, ½ cup at a time, stirring vigorously and constantly to avoid lumps. Add the milk last, if you choose to use it. Taste and add salt and pepper as necessary.

3. Serve over Dutch Oven Biscuits (recipe provided earlier) or scrambled eggs.

Yields about 4 cups.

Corned Beef Hash

• 1 (15-ounce) can corned beef • Oil for skillet • 1½ cups fresh or canned diced potatoes

• ½ cup diced onion • salt and black pepper to taste

1. Add the corned beef to a preheated greased skillet over medium fire, using a wooden spoon to break it up into crumbles. Add the diced potatoes, onion, salt, and pepper.

2. Fry until brown and crisp. You may choose to let it stay in large chunks or just keep stirring it, breaking it up.

3. Taste and season as necessary. The corned beef is going to be salty, so make you sure to taste it before adding too much salt.

Yields 2 servings.

Berry Breakfast Cake

• oil for Dutch oven • 2 cups all-purpose flour • ½ cup granulated sugar • 1 cup fresh or reconstituted buttermilk

• ½ cup butter, melted • 1 egg or the equivalent of reconstituted powdered egg • 1½ cups berries

1. Grease a Dutch oven and preheat over medium fire.

2. Mix the flour and sugar in a bowl, then add the buttermilk, butter, and egg.

3. Gently fold in the berries just enough to moisten them. Don’t stir too much, or you’ll smash the berries and make the cake tough.

4. Pour the batter into the Dutch oven, and bake covered for 20 minutes. When a knife inserted in the center comes out clean, the cake is done.

Yields about 6 servings.

Day-Old Bread Pudding

Survival cooking is all about cooking stick-to-your-ribs food without wasting anything. This recipe will do just that, and it’s delicious, too!

• 5 eggs or the equivalent of reconstituted powdered eggs • 2 cans fresh milk or reconstituted powdered milk (or substitute 1 cup milk for 1 cup heavy cream) • 2 tablespoons butter, melted

• 2 tablespoons ground allspice • 1 tablespoon vanilla extract • 1 loaf dense, day-old bread such as Italian, cut or torn into cubes • 1 cup raisins

1. Preheat a Dutch oven over medium fire.

2. Beat the eggs in a medium bowl and whip in the milk until combined. Add the melted butter, allspice, and vanilla.

3. Put the bread into the Dutch oven, and pour the egg and milk mixture over it along with the raisins. Mix until the bread is moistened.

4. Cover and bake for 45 minutes or until the bread pudding is no longer soggy.

Yields about 8 servings.

Soups, Roasts, and Stews

One of the easiest and least resource-consuming ways to feed a group of people is to make a nice pot of stew or soup. It’s filling and nutritious, and it uses only a few dishes. All you really need is a Dutch oven or a large pot and a ladle.

Dutch Oven Roast

You can make this roast with just about any red meat, including beef, venison, bison, elk, moose, or any other game. If you use wild game, be sure to take the blue membrane off the roast prior to cooking to remove the gamey flavor. Also, if you’d like to make this using canned veggies, just wait to add them until the last 40 minutes or so; that way, they don’t turn to mush.

• 2 tablespoons oil or butter • 4 pounds rump or shoulder roast • 1 teaspoon salt • 1 tablespoon black pepper • 6 fresh or canned potatoes, wedged or cubed • 8 large carrots, not peeled, cut into 1-inch slices

• 2 medium onions, peeled and quartered • 2 cups water or beef broth • 3 tablespoons red wine (optional) • 2 sprigs fresh rosemary or 1 tablespoon dried • 2 sprigs fresh thyme or 1 tablespoon dried

1. Heat the Dutch oven over medium fire and add the oil.

2. Salt and pepper the roast.

3. Toss the potatoes, carrots, and onions into the hot oil to brown them, then remove them. Add the meat and brown it on both sides, then remove it.

4. Deglaze the Dutch oven with the water or broth (or if you have it, throw in the red wine). Scrape all of that brown goodness off the bottom of the pan.

5. Add the meat and veggies back in along with the herbs. Cover and cook for about 3 hours.

Yields about 6 servings.

Venison Stew

Again, you can use any red meat that you’d like. The venison just makes this extra delicious.

• 1 quart canned carrots • 1 quart canned sweet potatoes, cubed • 1 pint canned green beans • 1 pint canned corn • 1 pint canned okra • 1 quart beef broth or 4 bouillon cubes and 1 pint water

• Salt and pepper to taste • 1 quart canned venison • ¼ cup all-purpose flour, arrowroot powder, or cornstarch

1. Add all the ingredients except the meat and flour into a Dutch oven over medium fire. Don’t waste the liquid that the veggies were canned in—use it as liquid in the stew to flavor it. Cook at a rolling boil for 30 minutes.

2. Add the flour to the meat, and toss to coat. Add to the stew mix, and simmer for another 15 minutes so that the stew thickens.

3. Let set for 10 minutes to cool, and serve.

Yields about 9 servings.

Italian Rustica

• 2 quarts tomato juice • 1 pint canned carrots, mostly drained • 1 pint green beans, mostly drained • 1 pint canned tomatoes, rough chopped, not drained • 2 stalks celery, chopped • 1 medium onion, chopped • 1 teaspoon salt

• 1 teaspoon black pepper • 1 tablespoon dried oregano • 2 sprigs of rosemary • 1 sprig thyme • 1 bay leaf • 1 tablespoon chopped or dried oregano • 2 cups dried pasta (rotini works well)

1. Combine all the ingredients except the pasta in a Dutch oven over medium fire. Bring to a rolling boil for 30 minutes, then add the pasta.

2. Boil for another 20–25 minutes or until the pasta is done.

3. Let it cool for 15 minutes, and enjoy.

Yields about 8 servings.

Ham and Bean Soup

• 2 cups dried northern or cannellini beans • 2 quarts water • 1 ham hock (optional)

• 2 teaspoons salt • 1 tablespoon black pepper • 2 cups chopped ham

1. Soak the dried beans in water overnight.

2. Drain the beans, and put them in a Dutch oven over medium fire along with 2 quarts of water, the ham hock, salt, and pepper. Cook for 2–3 hours at a rolling boil. Add water as needed to keep everything covered.

3. After the beans have cooked for a couple of hours and are tender, remove the ham hock and add the chopped ham. Cook for 20 more minutes or until ham is hot and broth has thickened a bit.

Yields about 6 servings.

Southwest Stew

• 1 quart canned chicken breast with broth • 1 cup rice • 1 large onion, diced, or 3 tablespoons dried onion • 1 pint diced tomatoes with juice • 1 can corn • 1 can black beans, drained

• 1 tablespoon dried cilantro or 2 sprigs fresh cilantro • 2 packs taco seasoning • 1 small can green chilies, diced • 1 quart chicken broth or 1 quart water and 3 chicken bouillon cubes • 1 teaspoon salt

1. Shred the chicken, and put all the ingredients in a Dutch oven over medium fire.

2. Boil for 1 hour or until the rice is tender.

Yields about 6 servings.

Cabbage Stew

• 1 pound ground meat • 1 pint canned cabbage, chopped • 1 large onion, chopped • 1 pint canned tomatoes, chopped • ½ cup chopped celery

• 1 (15-ounce) can kidney beans, undrained • 1 cup water • 1½ teaspoons salt • ½ teaspoon black pepper • ¼ teaspoon garlic powder • 1 teaspoon chili powder or to taste

1. Brown the meat in a Dutch oven over medium fire and drain.

2. Add the veggies and brown lightly.

3. Add the rest of the ingredients and bring to a boil.

4. Once the stew is boiling, reduce to a simmer and keep simmering until the cabbage is tender and the flavors are melded, about 40 minutes.

Yields about 6 servings.

Chicken Chili

• 1 quart canned chicken breast • 2 tablespoons oil or melted butter • 1 medium onion, chopped • 2 chili peppers, chopped (optional) • 1 quart canned tomatoes, chopped, with juice

• 2 (15-ounce) cans kidney beans • 2 tablespoons chili powder or to taste • 1 teaspoon salt • 1 teaspoon black pepper

1. Drain and shred the chicken.

2. Add the butter, onions, chili peppers, and chicken to a Dutch oven over medium fire, and cook until browned.

3. Add the rest of the ingredients, and bring to a simmer. Simmer for 1 hour or until the flavors are melded.

Yields about 8 servings.

Chicken Potpie, Country Style

• 1 cup self-rising flour • ¾ cup fresh milk or reconstituted powdered milk • 1½ teaspoons salt, divided • 1 quart canned chicken, deboned, with broth • 2 chicken bouillon cubes

• 1 pint canned peas • 1 pint canned sliced carrots • ½ teaspoon black pepper

1. Mix the flour, milk, and ½ teaspoon of the salt in a small bowl and set aside. It should be a slurry. If not, add a bit more milk.

2. Brown the chicken in a Dutch oven over medium fire, then add the broth and deglaze the pan. Dissolve the bouillon cubes in the broth. Put the chicken back in, and add the peas, carrots, 1 teaspoon of salt, and pepper.

3. Pour the flour slurry over the top of the chicken mixture, and bake for 30 minutes or until it’s bubbly and the biscuit topping is brown.

Yields about 4 servings.

Beef Stew

• 4 pounds beef tips • ½ cup all-purpose flour • 1 medium onion, chopped • 1 pint canned sliced carrots • 2 cups diced celery • 2 cups water • 2 teaspoons salt • 1 teaspoon black pepper

• 1 teaspoon dried rosemary • 1 teaspoon dried tarragon • 1 pint canned potatoes or 4 fresh potatoes, cubed • 1 pint canned tomatoes, chopped • 1 bay leaf

1. Toss the beef tips in the flour, then cook the beef, onions, carrots, and celery in a Dutch oven over medium fire until the beef is rare but browned on all sides.

2. Add the water and seasonings, and simmer for 1–2 hours or until the meat is tender.

3. Add the potatoes, tomatoes, and bay leaf, and return to a simmer until the veggies are tender.

4. Remove from the heat, remove the bay leaf, and allow to rest for 10 minutes.

Yields about 6 servings.

Cajun Fish Stew

This can be made with any chicken, fish, or seafood that you have available.

• 1 canned ham, diced • 2 stalks celery, diced • 1 medium onion, diced • 1 quart canned tomatoes, chopped • 1 pint canned okra • 1 tablespoon garlic powder • 1 tablespoon hot sauce or to taste

• 1 tablespoon Worcestershire sauce • salt to taste • 6 trout fillets, cut into chunks • 2 teaspoons of gumbo filé powder or 1 tablespoon all-purpose flour mixed with ¼ cup water and 1 teaspoon Cajun seasoning

1. Sauté the ham, celery, and onion in a Dutch oven over medium fire until soft.

2. Add the tomatoes, okra (with the water it’s canned in), garlic powder, hot sauce, Worcestershire sauce, and a bit more water if needed. Bring to a boil and taste. Add salt if needed.

3. Add the fish chunks and boil until they’re tender, about 15 minutes. Add the filé powder or the flour slurry and Cajun seasoning. Stir well and remove from heat. Allow to sit for 10 minutes and serve.

Yields about 4 servings.

Quick Meals and Sides

Poor Man’s Skillet

Nutritious, quick, and tasty, this meal doesn’t take much effort and is made of simple, readily available ingredients.

• 2 pounds ground beef or venison • 1 small onion, chopped • ½ teaspoon salt • ½ teaspoon black pepper

• 3 fresh potatoes or 1 pint canned potatoes, cubed • 1 pint canned green beans, drained • 1 (15-ounce) can tomato soup or canned creamed tomatoes

1. Brown the ground beef, onion, salt, and pepper in a large iron skillet over medium fire.

2. Add the potatoes and cook until they’re tender and brown.

3. Add the rest of the ingredients and cook until hot.

4. Eat either by itself or with bread if you have it.

Yields about 4 servings.

Dried Beef Gravy and Potatoes

If you’d like to make this a breakfast meal, simply serve it over biscuits and add a fried egg or two on top of the entire dish. It’s also great to eat either alone or over bread or biscuits.

• ¼ cup butter or bacon grease • 1 pint canned potatoes or 4 fresh potatoes, diced • ½ teaspoon salt or to taste • ½ teaspoon black pepper or to taste

• ¼ cup all-purpose flour • 1½ cups water • 1 cup fresh milk or reconstituted powdered milk • 1 pint jar dried beef

1. Melt the butter in an iron skillet over medium fire. Toss in the potatoes, salt, and pepper, and brown. Be careful not to add too much salt because the dried beef is salty.

2. Sprinkle the flour over the potatoes and stir until it starts to brown. Add the water slowly and stir. It will get thick at first, but stir well before adding more water so that you don’t get lumps. Add the milk.

3. Add the dried beef and allow to simmer slowly for 5 minutes. If it’s too thick, add a bit more water or milk.

Yields about 4 servings.

Ramen Noodle Stir-Fry

This is a quick, easy recipe to make, and ramen is inexpensive, lasts practically forever, and should be a part of your emergency food supply.

• 2 packs oriental- or chicken-flavored ramen noodles • ½ small onion, sliced • 1 large can or 2 small cans chunk chicken • 1 pint canned peas

• 1 pint canned green beans • 1 small can mushrooms or ¼ cup dried mushrooms • 1 fresh red bell pepper, chopped (optional) • 1 tablespoon low-sodium soy sauce

1. Boil the ramen noodles per the package’s instructions without adding the seasoning packs. Drain.

2. While you’re waiting for the noodles to cook, brown the onion in a large iron skillet over medium fire.

3. Add the chicken, peas, green beans, mushrooms, and bell pepper, if you’re using it. Heat them up, and then add the ramen noodles, seasoning from the ramen packs, and soy sauce. (Using low-sodium soy sauce prevents the need of excess water.) Stir just enough to mix and reheat the ramen.

Yields about 4 servings.

Quick Venison

• Oil for skillet • 1 teaspoon salt • 1 teaspoon black pepper • 3 pounds venison steaks, sliced 1-inch thick

• ¾ cup water • 1 (10-ounce) can cream of mushroom soup • 2 beef bouillon cubes • 1 tablespoon dried onion

1. Preheat a large, greased iron skillet over medium fire. Rub the salt and pepper on the steaks, and sear in the skillet until they’re cooked the way you like them. Remove and set aside.

2. Deglaze the skillet with the water, then add the rest of the ingredients. Bring to a quick simmer and remove from the fire.

3. Place the steaks on a plate, and ladle the gravy over them.

Yields about 5 servings.

Sweet Lemon-Pepper Chicken and Rice

• ½ cup all-purpose flour • 1 tablespoon lemon-pepper seasoning • ½ teaspoon salt • 1 quart canned chicken breast with broth

• 1 cup water (optional) • 2 cups instant rice • 2 tablespoons butter or vegetable oil • 1 tablespoon honey mixed with 1 tablespoon water

1. Combine the flour, lemon-pepper seasoning, and salt. Drain the chicken broth into a medium saucepan and add water if necessary to make 2 cups. Bring to a boil and add the rice. Follow the instant rice cooking directions.

2. Preheat a large iron skillet with the butter or oil in it.

3. Drizzle the honey water over the chicken breasts, and toss gently to coat. Roll each breast in the flour mixture, and place gently into the skillet. Fry on both sides until chicken is done and browned.

4. Serve the chicken over the rice.

Yields about 4 servings.

Whitefish Balls

• 4 trout or other whitefish fillets, skinned and minced • ¼ cup cooked oatmeal • ¼ teaspoon salt • ½ teaspoon lemon-pepper seasoning

• 1 egg or equivalent of reconstituted powdered egg • 2 tablespoons butter or oil

1. Combine the fish, oatmeal, salt, lemon-pepper seasoning, and egg in a bowl, and mix well.

2. Preheat a large iron skillet with the butter or oil in it over medium fire.

3. Roll the fish mixture into 1½-inch balls and place them in the hot skillet. Brown each side of the balls well.

4. Remove from the heat and place on a plate. Serve immediately.

Yields about 15 balls.

Curried Rice

This is a great side dish to carry with you in your pack. You can mix up the dry ingredients, and put single servings in resealable plastic bags. Otherwise, make it as directed.

• 2 cups water • 2 chicken bouillon cubes • 2 cups instant rice

• 1 tablespoon curry powder • 1 teaspoon garlic powder • ¼ tablespoon granulated sugar • ½ teaspoon salt

1. Bring the water and bouillon cubes to a boil in a Dutch oven over medium fire and remove from the fire.

2. Add all the other ingredients and cover.

3. Let sit covered for 5 minutes or until the rice is tender.

Yields 4 servings.

Savory Sweet Potato Wedges

• 2 fresh or canned sweet potatoes • 1 tablespoon oil • 1 teaspoon salt

• 1 teaspoon black pepper • 1 teaspoon dried rosemary • Oil for skillet

1. Cut the sweet potatoes into wedges, and put them in a bowl. Drizzle the oil over them, and sprinkle with the salt, pepper, and rosemary. Toss to combine.

2. Preheat a greased iron skillet over medium fire. Fry the wedges, browning on each side until tender. Remove from the heat and serve immediately.

Yields 4 servings.

Fried Cabbage

• 1 quart canned cabbage • 1 cup cubed canned ham • 1 medium onion, sliced

• ½ teaspoon salt • 1 teaspoon black pepper

1. Preheat a greased iron skillet over medium fire.

2. Add all the ingredients and fry until the cabbage and onions are tender.

Yields about 6 servings.

Sourdough Starter

A sourdough starter is a survivalist’s best friend; from it, you can make myriad delicious breads and dessert recipes. It doesn’t require yeast, and if you keep it going, you can use the same starter for years.

• 2 cups all-purpose flour

• 2½ cups lukewarm water

1. Put the flour in a glass container. Add the water and stir together until mixed. Cover mixture with a towel and set it in a warm place. Make sure that it isn’t too hot and there aren’t any drafts that will chill the mixture.

2. In 4–6 days, you’ll notice that it’s bubbling and smelling wonderfully yeasty. It’s now ready. Keep it going by stirring in 2 cups of flour and about ¾ cup of lukewarm water whenever you use a cup of the starter.

Yields 1 batch of starter.

Personal Hygiene Items

It may seem now that if you’re in a survival situation, you won’t be worrying much about smelling good. That may be true for the first few days. After that, however, the niceties will become luxuries to you. If you talk to survivors of great disasters or war, they will tell you that often even small amounts of deodorant, shampoo, or toothpaste were more valuable than food.

Although you probably won’t have access to many of these ingredients post-disaster, they’re great to make and keep in your emergency supply for both personal use and for barter. They’re all chemical-free and actually good for you, so making your own is just one more way to be healthier and less dependent upon commercial substances.

You’ll note that coconut oil is a key component in several of these, and though it’s a little expensive, its health benefits are amazing. Since it has antibacterial and antimicrobial properties, it’s a great base for many personal hygiene products. Use organic, unrefined oil when possible. If you don’t want the coconut smell, use expeller-pressed oil so it doesn’t lose its efficacy through heating.

Deodorant

Coconut oil hovers between liquid and solid at room temperature, so it will probably be a bit liquid once you start working with it. That’s normal. Although this isn’t an antiperspirant, once you wear it for a while and your body becomes accustomed to not depending on chemical inhibitors, you’ll notice that you won’t produce as much underarm sweat.

• ¼ cup arrowroot powder or cornstarch • ¼ cup baking soda

• 7 tablespoons coconut oil, approximately

1. Combine the arrowroot and baking soda, and then add the coconut oil 1 tablespoon at a time until a nice thick paste forms, similar to store-bought deodorant.

2. Store in a jar or other container, and just smooth a teaspoon or two under each armpit.

Yields about 1 cup.

Body Lotion Bars

These are similar to bars of soap, but when you rub it on your skin, it leaves a nice layer of moisturizer. Feel free to add essential oils for health or scent properties. These have a nice coconut, nutty scent just the way they are.

• 1/3 cup coconut oil • 1/3 cup shea, mango, cocoa, kokum, or illipe butter, or any combination of these

• 1/3 cup beeswax • 1 teaspoon vitamin e oil • A few drops of essential oil (optional)

1. Line a muffin pan with parchment paper, or use mini loaf pans lined with plastic wrap or parchment paper. You could also use soap molds or basically any kind of container you’d like to use to shape these bars.

2. Combine all the ingredients except the essential oils in a glass canning jar, and place it in a pan of warm water. Heat over medium fire until the water is starting to simmer, and then remove from the heat. Stir mixture and let it warm to the point of melting. When liquefied, stir well and then add the essential oil.

3. Pour into your molds and allow to cool completely before removing. Store in resealable plastic bags or airtight plastic containers.

4. When you want to use a lotion bar, just run it over your skin for a nice layer of moisturizing lotion.

Yields about 3 bars, using muffin tins filled halfway.

Antiseptic Ointment

This ointment is all-natural and has antibacterial, antifungal, antibiotic, antiviral, and analgesic properties.

• 2 ounces beeswax, softened • 1 cup coconut or almond oil • ½ teaspoon tea tree oil

• ½ teaspoon vitamin E oil • 1 ounce jojoba oil • 24 drops lavender essential oil • 12 drops lemon essential oil

1. Combine all the ingredients, warming slightly to liquefy the mixture so the oils meld.

2. Store in an airtight tin or jar, and use on cuts, skin irritations, or any other condition that requires a salve.

Yields about 1½ cups.

Soothing Sunscreen Lip Balm

• 3 tablespoons coconut oil • 3 drops tea tree oil

• 3 drops lemon oil • 1 tablespoon shea butter

1. Combine all the ingredients and store in an airtight tin in a cool, dry place. Apply as often as necessary.

Yields about 3 tablespoons.

Homemade Toothpaste

Many people don’t know it, but salt is one of the best disinfectants you can use. It also helps remove food particles and buildup from your teeth.

• 1/3 cup baking soda • 1 teaspoon unrefined sea salt

• 1 teaspoon peppermint extract to taste (or spearmint, cinnamon, etc.) • About 2 tablespoons water

1. Combine baking soda, salt, and extract with enough water to create the consistency of toothpaste.

2. Store in an airtight tin or jar. Use like regular toothpaste.

Yields about ½ cup.