Recipes For Your Survival Foods or Every Day Use

Recipes For Your Survival Foods or Every Day Use

Preppers Chili Recipes

By Kassie:

2  16 oz. cans kidney beans drained

1  14.5 oz. can beef                          Use for all Recipes that requires beef

1  15 oz. can dice tomatoes with juice

1/2 tsp chili powder or to taste

1/4 tsp cumin or to taste

1/8 cup cornmeal set aside

Combine all ingredients except cornmeal in cooking pot cook on low for about 20 minutes then add the cornmeal a little at a time to thicken let simmer for another 20 minutes stirring occasionally.

If chili is too thick add a little water to thin

Serve with cornbread or by itself  even if you’re not in survival mode this meal is really good.

Blackberry Bourbon BBQ Sauce Recipes

By Terri:

It is a simple recipe I use Jack Daniels but you can use whatever bourbon you like. We have Jack Daniels (for medicinal purposes) so that is I use in my sauce.

Prep time not including picking berries about 1 hour

Pots and utensils: I use a large stainless steel stock pot this recipe is only for 1-pint choose accordingly. You will also need a blender or mixer, strainer, measuring cups and spoons, wood or stainless slotted spoon, ladle.

2 cups blackberries.

3/4 cup Jack Daniels.

1/8 tsp cinnamon

1/2 cup sorghum syrup

1/2 cup maple syrup

3/4 cup ketchup

1/2 cup brown sugar.

1/8 tsp onion powder.

2 Tbs Apple Cider Vinegar.

1/8 tsp red pepper

1 tsp Wyler’s Chicken Powder

1/8 tsp garlic powder

1/8 tsp ground mustard.

Cook the berries and bourbon for 7 minutes. Add the other ingredients and blend in the blender then strain into jars.

In our area, I use a water bath for about 35 minutes.

The USDA canning guide can give you correct time for your area.

Trail Mix Recipes

By Mike:

This mix is perfect for hiking or just snacking I keep a few individual size bags in my bug out bag also vacuum sealed.

1 1/2 Cups Golden raisins

1 Cup Dried Cranberries

1/2 Cup Cashews

1/2  Cup Hazelnuts

1 Cup Plain M&M candies

Mix all ingredients and package in ziplock bags or vacuum sealed bags

Survival Food Bars

By Terri:

Oats 2 cups regular or quick oats

powdered milk 2 1/2 cups

Sugar 1 Cup

Jello 3 oz package 1 box (my husband like lemon but any flavor works)

Water 3 Tablespoons

Honey 3 Tablespoons

Mix the oats, powdered milk, and sugar together.

In a medium  saucepan, mix the jello mix, water, and honey. Do not add extra water at this point.

Bring to boil.

Add jello mixture to your dry ingredients and mix well.

Check the consistency and add water, if needed. 1 Tbsp at a time until dough is crumbly but sticks together.

Press dough into 9×13 pan I like mine with parchment paper. Use a knife to cut that number of bars (make sure they are evenly cut).

Bake for 1 1/2 to 2 hours in an oven set at 200 degrees.

Remove from pan and let cool bars should be dry not moist.

I package bars in vacuum sealed bags.

Variations for Survival Food Bars

My husband likes for me to add some other ingredients he says it give them crunch and extra protein.

Add nuts and seeds I add about 1/8 cup of sunflower seeds to my mix also roasted chopped hazelnuts. In addition, you can add dried fruit and raisins. You can also add cocoa powder instead of the jello to make a chocolate food bar. I have also added instant coffee with the cocoa powder just experiment and see what you like.

Grandmas Chicken Vegetable Soup

I can still remember my grandmother’s kitchen the wonderful smells and the fantastic meals. One of my favorites was and still is Chicken Vegetable Soup I can recall the soup simmering in a cast iron pot. I have made this recipe at home for my family many times and although not as good as grandmas it’s a close second.

Grandma used home canned vegetables so 1 pint is equal to 16-ounce cans from the grocery.

Submitted by Terri

Here is what you will need:

1 stewing hen or whole chicken
3 large carrots diced
2 stalks celery, diced
1 medium onion diced
2 cloves garlic, minced
1-pint peas
1-pint whole kernel corn
In a large stock pot add chicken and garlic and water to cover. Cook until meat is tender and easily falls off the bone about 1 hour. Remove chicken from pot add carrots, celery, and onion to the broth. Simmer until vegetables are tender. Remove meat from chicken bones and return to vegetable broth mix drain peas and corn add to mix. simmer for 10 minutes and serve.

I have also added rice or noodles and have used leftover soup to make pot pies. Thicken soup with a roux made from rendered chicken fat and flour spoon into baking dish cover with dough and bake until browned.

See my post for this recipe using Freeze Dried Foods



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