Emergency Food Storage Recipes
by Linda Dixon
(Clovis, California)
Dutch Oven Rolls & Pineapple Upside-down Cake - From Camping Trip
I would like to share our story about how we came up with emergency food storage recipes using strictly food storage items.
My husband Archie decided we needed to write a book about cooking food storage in Dutch ovens. We had cooked many different foods in Dutch ovens: biscuits and gravy, upside-down cakes, cobblers, chicken with rice, beef stew, rolls, and even Chicken Cordon Bleu.
But we didn’t have any recipes using just dried and canned food, since that is what we had stored. In an emergency there would be no fresh meats, no fresh vegetables or fruit, no fresh milk products, no frozen microwave meals if the power was out and we could not get food from the store.
We were pretty good at Dutch oven cooking, but I had never used just food storage items to cook with, and had never even thought of cooking food storage in Dutch ovens.
That is when I got to work. I looked at recipe books from the 1930’s and 40’s that our mothers had used when growing up. I got a lot of great ideas from those. But I wanted to have recipes that we were used to. So I got out some of my favorite recipes and modified them to use only food storage items.
I really like apple cake and banana bread. I made those recipes out of dried fruit with no eggs.
12” or larger Dutch oven; 1 loaf
24 briquettes: 8 on bottom, 16 on top; cook 1 hour
Good:
1 cup sugar
2 cups whole wheat flour
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 cup dried bananas, broken into very small pieces, soaked until tender, and drained
½ cup oil
¼ cup reconstituted powdered milk
1 tsp. vanilla
Directions:
Lightly grease 8x4 bread pan. Mix dry ingredients (first 5) together. Cream together remaining ingredients, then add wet ingredients to dry. Mix well. Pour batter into pan. Bake on foil ring for 1 hour. Check for doneness. Cook until done (bread has pulled slightly away from sides). Do not add more briquettes.
Better:
Replace whole wheat flour with white flour
Best:
Replace oil with butter or butter flavored shortening
Replace ½ of sugar with brown sugar
Add walnuts
Note: You might say, “Banana Bread out of dried bananas?” Yes, this works really well. It is better the next day too, since the banana flavor has had time to permeate the whole loaf. Enjoy this one!
I really like pie, so I made whole wheat pie with dried apricots and raisins; also dried apple pie.
I like Au Gratin potatoes and came up with the following recipe:
12” Dutch oven with 9” glass, 2 qt. casserole dish. You can also use 10” oven without dish.
24 briquettes: 8 bottom, 16 top; serves 8
Good:
5 cups dried potato slices
½ tsp.salt
1 – 2 Tbsp. dried onion
2 Tbsp. whole wheat flour
¾ cup powdered milk in 4 cups water
Salt and pepper
½ cup cheese powder
1 cup crumbled bread crumbs
Directions:
Soak potatoes and salt for 1 hour. Drain (save water for mixing with milk). Grease casserole or line Dutch oven in foil and layer ½ of potatoes in bottom. Sprinkle with salt and pepper and ½ of onion and ½ of cheese powder. Layer remaining potatoes, then salt and pepper, onion, and remaining cheese powder. Mix reconstituted milk and whisk in flour. Pour over potatoes. Bake in oven, checking every 15 minutes. On the 3rd checking, sprinkle bread crumbs over potatoes. Cover and bake 15 more minutes. Be sure bottom does not burn. It would be best to make a foil ring to set casserole dish on. Cook 1 hour, checking every 15 minutes.
Better:
Use white flour in place of whole wheat. Replace powdered milk with evaporated milk and water.
Best:
Use 1 cup grated freeze dried cheddar cheese to replace cheese powder
Note: When I first made these I wasn’t sure how good they would be, but after making my first batch, I am sold. You will need to increase the amount of dried potatoes you have in your storage, along with the cheese powder (store this in freezer for a longer shelf life).
I found a recipe for cracked wheat “meat” loaf that is really good and modified it:
12” – 14” Dutch oven; serves 6 to 8
26 briquettes: 10 on bottom, 16 on top; cook 1 hour
Good:
1 cup uncooked cracked wheat
Dissolve 3 beef bouillon cubes in 2 cups water
¾ cup reconstituted powdered milk
¾ cup quick oats (old fashioned is OK)
1 Tbsp. oil
½ tsp. garlic powder
2 Tbsp. dried onion
¼ tsp. chili powder
½ tsp. salt
¼ tsp. pepper
Directions:
Soak cracked wheat and dried onion in bowl with bouillon water for 30 minutes. Add remaining ingredients and mix well. (The mixture will be very wet). Put in greased loaf or round cake pan. Place in Dutch oven on foil ring and bake for 1 hour. Remove from oven and let sit for about 10 minutes before serving.
Better:
Add 2 Tbsp. dried green bell pepper
Add ½ tsp. rubbed sage or Italian seasoning
Best:
Replace dried onion with 1 envelope dry onion soup mix
Serve with ketchup
Note: If the family likes meat loaf then this will be a good replacement for the “real” thing. You might want to make some beef flavored gravy by dissolving 2 beef bouillon cubes or 1 Tbsp. beef soup base (this is better than cubes) in ¾ cup boiling water. Then mix 1 Tbsp. corn starch or 2 Tbsp. flour in ¼ cup water. Mix until all lumps are gone, then whisk into hot bouillon water. Heat and mix until thick and bubbly.
In making these recipes and many others, I discovered that you need to have lots of oil stored along with plenty of water. I had made rice pudding, but it just wasn’t very good, so the next time I added oil to the recipe it was to DIE for! You also need to have a little oil for maintaining your Dutch ovens.
Besides storing plenty of oil, you need lots of seasonings: spices, dried onions, bouillon cubes, vinegar, etc. These and other condiments can be added to your storage to make your cooking more flavorful.
Have fun learning how to cook just your food storage in a Dutch oven, so you will Be Prepared for any emergency. I’m really glad that I am.
Linda Dixon, Clovis, California
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