Since we have this new organization in ARFCOM, I hope this department can flourish.

I would be most interested in recipes using ingredients that are suitable for long-term storage.  Dried beans, rice, wheat, canned veggies and meats, died milk, etc.

I don't have any SHTF recipes, but I do remember my old "Bachelor Chow" staple meal.

1 serving cooked rice
Just enough salsa to cover the rice
1 can tuna

Kinda weird sounding I know, but it was cheap, filling, had protein and the ingredients would store forever as long as you used up the salsa a few months after opening the jar.  

I'm saving my "died milk" for the zombies!

ill look up  a thread i had a awhile back that show'd start to finish ( grinding grains  to on yourplate)..hopefully it isnt lost in the change... if  not i  have some typed up i can copy paste  here

i'll have to look around i have a couple old cooking books with recipes from around the time of the civil war, from native americans(prewhite invasion), and a bunch of other random crazy shit i've picked up being a kitchen manager, think i have a couple hardtack and jerk etc. etc. recipes i can post.

here's some i found of the internet.

HARDTACK
1.Hardtack
2.hardtack

PEMMICAN
1.pemmican
2.pemmican
3.pemmican
4.pemmican

JERKY
1.jerky
2.jerky
3.jerky and pemmican

Food Dehydration and drying
dehydrated and dried

double your mountain house supplies by serving each entree with a cup or two of rice.  Rice is a good way to extend your MH/MRE stores.  Don't forget to get a dutch oven to cook bread in.  Wheat and grinder advisble also.

(I'm drunk currently, hence the spelling errors)

Quoted: double your mountain house supplies by serving each entree with a cup or two of rice.  Rice is a good way to extend your MH/MRE stores.  Don't forget to get a dutch oven to cook bread in.  Wheat and grinder advisble also. (I'm drunk currently, hence the spelling errors)

God bless an honest man

Here is an oldie but a goody, fed many a man in the civil war...

Dice up a fist sized portion of salt pork and fry it in a pan until it is rendered and crispy, break up hard tack (any cracker will do) and add to pan until the fat is soaked up in the hard crackers.

Sit back, eat and enjoy...

-V

I've tried this myself... kinda on the side but in a survival situation it will work just fine... lol

One can of cream of mushroom soup
3/4 of a can of water(add powdered milk for creaminess and calories but just water works)
One drained can of tuna(in shtf I'd probably not use water and not drain the tuna)
Serve over slices of toasted bread

Check out freezerbagcooking.com

I know the girl who created it and one of my recipes are on her site. We use this method for backpacking, which means long shelf life unrefrigerated, easy to cook and uses the least amount of fuel to cook.

I haven't seen this book but it, and others shown on the page, may be interesting -
Apocalypse Chow: How to Eat Well When the Power Goes Out by Jon Robertson, Robin Robertson

GL

APPLE SAUCE CAKE-IN-A-JAR    Ingredients:        * 1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.        * 3 eggs        * 3 cups flour (all purpose)        * 1 cup corn oil        * 1 ½ cups chopped walnuts or hazelnuts, pecans, etc        * 2 teaspoons vanilla        * 1 teaspoon baking soda        * 1 teaspoon cinnamon        * 1 teaspoon allspice        * ½ teaspoon salt        * ½ cup raisins, currants, or chopped dates    Pre-heat oven to 325 degrees F.    Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they "ping" and seal. Store on a dark, cool shelf.

www.endtimesreport.com/cake_in_a_jar.html

Keeps for years

This is SHTF recipes.  You aren't going to have your stove, pans and ovens, and blenders and a cabinet full of spices.


At best you might have a grill for a wood fire in the country.  So what are you going to have on hand?

Maybe some herbs you gather in the field and what you kill.

What are you going to do, eat all the meat you kill in a couple of days? How long is the meat good with out refrigeration,  a couple days at most.  
You will smoke or dehydrate most of the meat you cut up for later use . And learn what other parts you can eat because you will be needing it.

for instants this is a very good meal. High in calories and flavor.

Some call it 'Curlies' cause it curls up a little and the wrapped intestines look like curls.

It was call A'Chee which kind if means intestines in Navajo.


Ingredients:
Sheep small intestine (the curly part)
Sheep stomach fat pulls off the stomach in a lace like sheet.

Grill Preparation:
Clean well the intestines, lots of water inside to wash the remains of grass out.

Slice up the stomach, Cut into 2" strips

Get a bit of fat, coil it length wise like a straw, and twist the intestine around it.

Place on a hot grill and cook till crispy (not burnt!)


Good stuff I promise!!!



Remember SHTF, you will eat when you are hungry enough or man enough.



Most other parts of the inards can just be cut up and grilled. (Except the bladder)

Steamed Cattail



Offered by Tara Prindle ~ non-Native ~
...who learned this from the swamps (and Barrie Kavash's 1979 book 'Native Harvests')



Ingredients:
10 fresh young cattail shoots
5-10 small tender garlic (or wild onions)
mustard leaves (or something spicy)

Preparation:

Strip away the outer leaf on either side of a cattail.
Cut the tender white base away from the green part of the leaves.
(Dry & save the green part of the leaves for craftwork!)
Gather, wash, and chop some garlic  & mustard leaves.
Steam the white base of the cattail garnished with the garlic mustard.

Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall.
Pull the outer two leaves of the cattail away from the stalk. Pull straight up
on the cattail plant so the base pops out of the white and clean... this should *not
pull up the roots of the cattail and will not harm it's growth next season.
(Cattail roots are edible too... but that's another recipe.)

Locust (cicada) ( grasshoppers - some of them are too bitter)


Gather the locust at night immeditely after they have left their shells.
Wash and fry them in a small amount of grease.
Eat these hot or cold.
Be sure that you gather the locust before the sun hits them or they
will not be good.
If you gather them before they split out of their shells,
they only have to be peeled to be ready to wash and fry.

Ingredients:
Ground-dwelling yellow jackets


Carefully and with lots of smoke, ( You will be stung any way)  
Gather sevral nest of ground dwelling yellow jackets that are full of grubs.
Loosen all the uncovered grubs by heating and removing them.
Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches.
Pick out the yellow jackets grubs and brown them over the fire with out burning.
Cooked the browned yellow jackets in boiling water to make soup and season to taste. Use some vegtables.

digging through some stuff, and found some i had.

here is one we did a while back when i was grinding up corn and wheat.,

canned tomatoes diced
green chili's(canned)
salsa(can/jarred)
meat of choice- we used chorizo ( the dried style)
Ground up corn( corn meal)
cheese- if you have any or use canned nacho style.
tortillas- you can make you own with the wheat you ground up,or use store bought( to test if you like it)

Mix the corn meal with some water,salt. make a dough.
oil a skillet/pan/etc
spread it out in the bottom of the pan/skillet
now in a skillet mix your diced maters,chilis and meat- brown- simmer.
spread on the corn "dough"
spread cheese on top of the meat.
cover with the tortilla.
spread more meat,chesse torilla.
I'd only go 2 layers. Top layer spread some cheese.
now bake. for 30-45min's
Good dutch oven time here on a open fire.

salsa is for on top after you've baked it.


corn fritters- made these with 100% prep items

powered eggs
powdered milk
h20
fresh ground corn
oil
skillet
sugar

take the milk,eggs, and corn add h20 and make a batter.
fill your skillet or pot deep enough to cover least 1 inch.

heat

slowly drop in your batter use a spoon or scoop make them golf ball size.
as they fry, turn them.. They will get dark brown on the outside,before the middles are done.
Pull them from the grease,, sprinkle them with sugar( for desert or spices for dinner)
eat.
with sugar they are like lil doughnut holes,, you could add spices to make them spicy for a meal or meats. but the lil Sweet's deal was a great early AM treat!



wheat pancakes-
grind up some wheat ,so you have flour.
sugar
milk(powdered)
h20
baking soda

mix,,make your batter cook like pancakes.

wheat cereal

1- cup wheat grain
4- cups h20
1/2 tsp of slat/sea salt
cream/honey/milk(cannedpowdered etc)

toast your grain in the over till its toasty smelling.
cool off and grind

add the cream/milk honey and grains to a pan/pot slowly simmer,, till it gets creamy... and serve.


Rice cereal/b-fast rice-

1-cup brown or white rice
4- cups milk( powdered or fresh)
1- cup raisins or any fruit you h ave
cane/maple/etc syrups

grind the rice till they are bout 1/2 size they were.
mix in your milk.h20 and fruit. bring to a boil, and simmer rice 10-15 minutes. serve the syrup is to pour over it


corn mush-

h20
corn meal you've ground up
cold h20 1 cup
1 tsp salt
honey or sugar and milk

boil your h20,, then add the corn meal and cold h20,, stir in salt. simmer /cook for 20 min's +... add milk/honey and serve or serve plain as a mashed tater substitute.



lentils- Spanish/Mex style

1- cup cooked lentils
1 cup of tomato sauce
1/2 green pepper diced/chopped

combine and bring to boil...serve.
I'd add some spice to it IMHO like some chili spices or tony C's... or add a fresh hot pepper to the mix!


lentil stew- or any beans you have

1- cup of lentils(beans)
water
2- potatoes( could sub instant or dried taters)
1/4 cup of oil
1 onion- canned/dried etc
1 bullion cub(veggie or chicken/beef)
sea salt /salt

if ya got fresh onions brown em first.
but dump it all together, and cook,, take the browned onions and add them with some of that oil.

If the SHTF, I'm bugging in.

Lemon Chicken Ramen:

1 can white chunk Chicken
2 Pkg Ramen Noodles
Lemon-Pepper spice

Boil water, add Ramen noodles, drain. Add canned chicken, one chicken flavor opacket from Ramen package, (save the other for soup) Lemon-Pepper spice to taste, heat over low till chicken is hot. Salt to taste. Serves 1-2 adults.


Seashells:

1-2 cups dried macaroni, shells or elbow
1 can diced tomatoes
salt

Boil water, cook macaroni till tender, drain. Add diced tomatoes, heat to boil, salt to taste. Serves 2 adults.


Quick and dirty Lasagne:

1 can spaghetti sauce
1 pound foil hamburger pouch
1 pkg Kraft Mac n Cheese, with cheese in foil pouch
Parmesan cheese

Brown meat in fry pan, drain grease, stir in spaghetti sauce.

Prepare mac and cheese per package directions. Line bottom of baking dish or dutch oven with Mac and cheese.  Cover with meat-tomato sauce. Sprikle top with parmesan cheese to taste. bake at 350 for 12 minutes, serves 4 adults.

I'll do a desert that I like to make entirely from my prep/stored foods.

Take 2 cans of peaches and drain the syrup into a mixing bowl, make sure to get all of the syrup you can off of the peaches and into the bowl.

Add to the syrup enough bisquick to make a batter a little thicker than pancake batter. add a little vanilla and cinnimon if you want.

Spread the peaches in a casserole dish and pour the batter on top and bake in the oven at 350 until the top is golden brown and a toothpick comes out dry.

This is really good (especially with vanilla ice cream), the wife loves it and its easy to make.

If I make ramen this is usually how I do it.  It's quick, simple and easy to improvise with.  You can swap out the chicken for tuna in a pinch.  It doesn't really taste any different.  You can also use any vegetable you want in place of the mixed vegetables.

1 package ramen
1 small can chicken
1 can mixed vegetables

Pour chicken and vegetables into a pot without draining.  Add ramen and bring to a boil.  Then turn down heat until ramen is soft.  I usually add some diced jalapenos at the start to spice things up a bit.  I never use the packet but I suppose I would if I was conserving food.  I usually just use Mrs. Dash instead.

Quoted: If I make ramen this is usually how I do it.  It's quick, simple and easy to improvise with.  You can swap out the chicken for tuna in a pinch.  It doesn't really taste any different.  You can also use any vegetable you want in place of the mixed vegetables. 1 package ramen 1 small can chicken 1 can mixed vegetables Pour chicken and vegetables into a pot without draining.  Add ramen and bring to a boil.  Then turn down heat until ramen is soft.  I usually add some diced jalapenos at the start to spice things up a bit.  I never use the packet but I suppose I would if I was conserving food.  I usually just use Mrs. Dash instead.

My wife and I ate a LOT of this while we were saving for a house... Tasty!

Quoted: I haven't seen this book but it, and others shown on the page, may be interesting - Apocalypse Chow: How to Eat Well When the Power Goes Out by Jon Robertson, Robin Robertson GL

Apocalypse Chow and The Storm Gourmet both came in handy in last winter's nasty weather--nasty for Western Washington, that is.
The Storm Gourmet is recipes intended for no-cooking-cookery.  
Apocalypse Chow is vegan.
The Storm Gourmet was written by-and-for Floridians, and makes frequent references to scrounging up things like mangoes...  This is a minor annoyance, really, and does not invalidate the rest of the book, but sometimes you gotta .

hmm, Amazon says Alton Brown has a new edition of I'm Just Here For The Food out...

How about this Survival food Recipie

When times are tough you can eat just about anything!

A pressure cooker is your friend in SHTF.
Hunger makes the best sauce.

WOOHOO...a hunnert posts!

I made this tonight.

5 cups of water
1 cup jasmine rice
4 beefy garlic bullion cubes
1 pack Lipton onion mushroom soup

Made use of rice which I have tons of and flavoring to make a tasty rice soup. Easy and cheap.

One of my favorite meals period

Poor man's beans:

1 Large can of baked beans
fry up some sausage
fry up some ground hamburger
add hamburger and sausage to baked beans
add onions if desired
add a little ketchup and mustard to taste
simmer for a few minutes

serve with COTTAGE CHEESE on top...seriously try it....I know it sounds gross but really it's great...I can't eat baked beans without cottage cheese

Quoted: One can of cream of mushroom soup 3/4 of a can of water(add powdered milk for creaminess and calories but just water works) One drained can of tuna(in shtf I'd probably not use water and not drain the tuna) Serve over slices of toasted bread

Add peas to this and it is de-lish and rice if you have abit!!

some back pack meals to consider..

Chicken with Bulgur

1 3 oz can chicken
1/4 cup bulgur
1 T golden raisins
1 T dried mixed veggies
1/2 t onion flakes
1/2 t parsley flakes
1/4 t chicken buillion
1/4 t ground coriander
1/4 t cinnamon
1/8 t allspice

At home: combine everything except the chicken in a zip locking plastic bag.
You can add the can of chicken to the bag.

In camp: add enough hot water to cover. Stir and let stand for 5 minutes.
Stir in the chicken and enjoy.
____________________________________________________________________________

Quinoa with Chicken and Spices



½ cup dry quinoa

1 T dried chives

1 packet true lemon

¼ t ground coriander

¼ t ground cumin

¼ t paprika

salt and pepper to taste

1 foil packet of chicken



At home: combine everything except the chicken in a zip-locking plastic bag.

Carry the chicken separately.



In camp: Bring 1 cup of water to a boil. Add the quinoa and spices.

Reduce heat and simmer for 10-15 minutes, or until quinoa is tender.
Add the chicken, toss and serve.
_________________________________________________________________
Gnocchi
Gnocchi with Sage Butter Parmesan and Bacon



Comfort food heaven!

Shelf stable gnocchi can be found at Trader Joes and some supermarkets.



2 servings



1 package prepared gnocchi

½ cup parmesan cheese, shredded

2 individual packages butter

1 t dried sage

1 t garlic powder

3 T shelf stable bacon crumbles

¼ t black pepper



At home: Combine the parmesan cheese, sage, garlic powder and black pepper in a

zip-locking plastic bag. Carry the bacon in a second bag. You can re-package the

gnocchi into a baggie if you’d like to save room in your pack.



In camp: bring a pan of water to a boil. Add the gnocchi and cook for about 2 minutes.

The gnocchi will float to the surface when it is done. Drain. Add the parmesan and spices.

Stir. Add the bacon and stir again. Serve!
____________________________________________________________________

Quoted: One can of cream of mushroom soup 3/4 of a can of water(add powdered milk for creaminess and calories but just water works) One drained can of tuna(in shtf I'd probably not use water and not drain the tuna) Serve over slices of toasted bread

I really like this one.  I ussually add a can of sweet peas, and sometimes some rice.  Really quick eats.

I've noticed a few recipies from the link listed below on here. Like  the freezer bag cooking site linked in an earlier post by me, I also know the originator of these recipies. These two wonderful people (and friends of mine) have put a lot of work into providing simple, easy to use recipies and deserve a lot of credit. With thier backpacking and backcountry expertise, they have helped a lot of people in other hobbies and lifestyles enjoy hassle free, fine dining.

Check out their websites, which they have worked hard on, enjoy thier recipies and support them a little for thier efforts.


www.onepanwonders.com

www.freezerbagcooking.com/

How about recipes for things like soap? And any other non-ingestible products.

Injera, from Ethopia

Injera
1-3/4 cups flour
1/2 cup self-raising flour
1/4 cup whole wheat flour
1 package active dry yeast
2-1/2 cups warm water
1/2 tsp. baking soda
1/2 tsp. salt

Instructions
Combine first 4 ingredients in a bowl. Add warm water and mix into a smooth batter. Let sit and rise for 72 hours at room temperature, stirring daily. Add baking soda and salt and let batter sit for another 10-15 minutes.

Heat a nonstick 9 inch skillet. Remove from heat and pour in 1/3 cup of batter, coating the pan evenly. Return to heat. Cook for a few minutes on one side only until small bubbles appear on surface. Remove from heat. Continue until all the batter is used.

Half assed minestrone:

1 can of diced tomatoes
1 can kidney beans (drained and rinsed if possible)
1/2 to 1 cup elbow noodles
2 cubes of bullion (I used beef, but any will work)
1/8 to 1/4 cup dehydrated onion
1/8 to 1/4 cup dehydrated carrot
1/8 to 1/4 cup dehydrated broccoli if you got it (I know I do )
1.5 tablespoons of basil
Garlic (as much as you want
pepper to taste
couple shots of Worcester if you got it.
As much water as needed to get it how you want it.  I usually start with a 4 cups and just add water as I go
Can also add meat if you want and/or substitute rice for the noodles.

Basically dump in a pot and cook until you its how you like it.  If using the elbow noodles it is wise to let them cook for a bit before adding all the rest of the stuff just to keep the veggies from turning to mush.  This is all stuff i have in my food storage, and in a SHTF and I am hunkered in my house I shall eat like a king!  On the road, not so much.

Not really a SHTF recipe...but It's pretty good and cheap

We had some left over hamberjay helper (cheesy quesadilla or whatever)... i know i know...ICK...but...I added some ranch style beans, good shot of tobasco, some steak seasoning, and extra cracked black pepper and it was decent.  To be honest it is very satisfying.  Loves me some ranch style beans!

Also, another cheapie snack that I like is ramen noodles...but i do not cook them.  i throw the seasoning packet away and mix up some soy sauce, cracked black pepper, and a couple drops of sesame oil as a dipping sauce.  Kind of a different twist on your traditional chips and dip.  


Wash it down w/ H2O...or i prefer a sixer...but water will suffice.  

Quoted: Injera, from Ethopia Injera 1-3/4 cups flour 1/2 cup self-raising flour 1/4 cup whole wheat flour 1 package active dry yeast 2-1/2 cups warm water 1/2 tsp. baking soda 1/2 tsp. salt Instructions Combine first 4 ingredients in a bowl. Add warm water and mix into a smooth batter. Let sit and rise for 72 hours at room temperature, stirring daily. Add baking soda and salt and let batter sit for another 10-15 minutes. Heat a nonstick 9 inch skillet. Remove from heat and pour in 1/3 cup of batter, coating the pan evenly. Return to heat. Cook for a few minutes on one side only until small bubbles appear on surface. Remove from heat. Continue until all the batter is used.

Is this the "bubbly" greyish bread I had down there in Ethiopia? I've wondered what the name of that stuff was when I had some back in 2004.

The Story of Stone Soup

Once upon a time, somewhere in post-war Eastern Europe, there was a great famine in which people jealously hoarded whatever food they could find, hiding it even from their friends and neighbors. One day a wandering soldier came into a village and began asking questions as if he planned to stay for the night.

"There's not a bite to eat in the whole province," he was told. "Better keep moving on."

"Oh, I have everything I need," he said. "In fact, I was thinking of making some stone soup to share with all of you." He pulled an iron cauldron from his wagon, filled it with water, and built a fire under it. Then, with great ceremony, he drew an ordinary-looking stone from a velvet bag and dropped it into the water.

By now, hearing the rumor of food, most of the villagers had come to the square or watched from their windows. As the soldier sniffed the "broth" and licked his lips in anticipation, hunger began to overcome their skepticism.

"Ahh," the soldier said to himself rather loudly, "I do like a tasty stone soup. Of course, stone soup with cabbage -- that's hard to beat."

Soon a villager approached hesitantly, holding a cabbage he'd retrieved from its hiding place, and added it to the pot. "Capital!" cried the soldier. "You know, I once had stone soup with cabbage and a bit of salt beef as well, and it was fit for a king."

The village butcher managed to find some salt beef . . . and so it went, through potatoes, onions, carrots, mushrooms, and so on, until there was indeed a delicious meal for all. The villagers offered the soldier a great deal of money for the magic stone, but he refused to sell and traveled on the next day. The moral is that by working together, with everyone contributing what they can, a greater good is achieved.

Corned Beef Hash a la SHTF

12oz can Corned Beef
2 pints dehydrated tater shreds
2 TBS dehydrated onion flakes
2 TBS dehydrated bell pepper bits
1 TBS cooking oil, butter, etc.
Salt
Pepper

This is essentially Corned Beeh Hash O'Brian, but we love it.

Cover tater shreds, onion and peppers with boiling water.
Let sit for 15 minutes, drain thoroughly
Heat skillet

Cooking methodology varied by whether you kike your corned beef crispy or not.

Crispy corned beef:
Put corned beef in skillet
press flat with spatula.
Wait 4 minutes or so, turn.
wait 4 minutes
Pull and reserve

Add oil to skillet
Add taters. Later as flat as posssible.
Turn at  4 minute intervals to desired doneness.
Add cooked corned beef, stir, serve immediately.


Non-crispy corned beef

Heat skillet
Add oil
Add taters. Later as flat as posssible.
Turn at  4 minute intervals almost to desired doneness.
move taters to perimeter of skillet, put corned beef in center.
turn / break up corned beef till heated through.
Mix throroughly with taters, serve.



Salt and pepper to taste

I keep a bunch of these in the pantry.  You can mix just about any type of meat/ veggie/ grain combo together and and add a packet of this to it with some water and you be g2g

Thread resurrection alert.  

Since rice is a common stored food, I am trying different dishes to increase my rice meal recipe database.  Not being from the south, I recently learned of "Hoppin John"

I browned and crumbled sausage, adding garlic, cummin, italian seasoning, and diced red bell pepper.  I cheated this time, and used Margaret Holmes canned HJ, which is seasoned tomatoes, onion, jalapeno, and black eyed peas.  This was added to the sausage, and served over rice.  Super easy.

cooking thread needs more pics!

I think this will qualify. I tried this out recently and it did well except I added green beans which I will remove next time.

Cheap and simple. measurements approximate. Nothing fancy.

2 cups white rice
2-4 scrambled eggs (could sub in chopped hard boiled eggs)
1/2 can of sweet corn
1 cup of black beans
Salt to taste

Basically cook the rice, beans, and eggs seperately and then combine/mix. This would easily feed four to six and the eggs are not completely necessary if unavailable. Carbs, fat, protein, and micronutrients. It isn't going to turn you into a bodybuilder, but its all got a good shelf life or is reasonably available in SHTF.

I do this for quick meals from time to time.  I prefer flavored rice to white rice any day.



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