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The survival food handbook: provisioning at the supermarket by Janet Groene

Posted On March 24, 2017 at 7:32 am by / Comments Off on The survival food handbook: provisioning at the supermarket by Janet Groene

By Janet Groene

No matter if you’re camping out, boating, touring, or staying domestic, ensure you have adequate meals in case of an emergency. This publication is your survival advisor. It’s not only approximately stocking up on provisions. It’s approximately making plans and getting ready nutritious, scrumptious, easy-to-make foodstuff less than any circumstances―even with no gas or electrical energy. This useful advisor is loaded with crucial pantry must-haves, buying checklists, Read more...

summary: even if you’re camping out, boating, touring, or staying domestic, ensure you have adequate meals in case of an emergency. This ebook is your survival advisor. It’s not only approximately stocking up on provisions. It’s approximately making plans and getting ready nutritious, scrumptious, easy-to-make nutrition less than any circumstances―even with no gas or electrical energy. This functional consultant is loaded with crucial pantry must-haves, buying checklists, nutrition security assistance, and professional recommendation on substitute cooking tools. You’ll locate dozens of ready-to-go recipes for makeshift major dishes, back-up breads, alternative spreads, even desperation cakes. So, in case your boat loses strength, your RV breaks down, your campground is snowbound, or your refrigerator is at the fitz, you’ll be absolutely prepared―to consume, drink, and be healthy―with The Survival meals guide

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Extra info for The survival food handbook: provisioning at the supermarket for your boat, camper, vacation cabin, and home emergencies

Example text

This is one dish where it pays to use reconstituted freezedried peas. 3 tablespoons diced dried onion bits ¼ cup white wine, broth, water, or juice from canned ham 2 tablespoons olive oil 2 cups short-grain or arborio rice ½ teaspoon garlic powder 10-ounce can chunk ham 4 cups water 4 teaspoons chicken base or powdered bouillon 2 cups prepared freeze-dried peas 48 | Makeshift Main Dishes Soak dried onions in liquid 15 minutes or more. Heat olive oil and sauté raw rice, gradually stirring in onion and ham.

Heat through. Sprinkle each portion with toasted nuts. 53 Survival Food Handbook | MEXICAN MEATBALL STEW serves 4–6 Canned meat won’t solidify in cooking as raw meat does for making meatloaf or meatballs. Raw eggs are added to “set” the meatballs; they also add protein. 15-ounce can roast beef hash 2 eggs or equivalent in reconstituted powdered eggs 1 tablespoon flour 28-ounce can of diced tomatoes and their juice 2 cups water Small can chopped green chilies, drained 2 tablespoons dried onion bits 1 teaspoon each garlic powder, dried oregano, sugar 2 teaspoons chili powder 1 to 2 cups cooked rice Freshly ground pepper to taste Hot sauce In a bowl mash hash thoroughly with the eggs and flour.

Makes two servings of one cup each. 35 Survival Food Handbook | RICE WEDGIES serves 3–4 Fully cooked rice comes in shelf-stable pouches. You might also try using a different, cooked-from-scratch rice each time. There are 40,000 varieties of rice worldwide! 3 eggs or equivalent ⅓ cup water ½ teaspoon each salt, celery seed, pepper 1 tablespoon powdered coffee creamer 3 cups cooked rice Half of a 16-ounce package of process cheese, diced 4-ounce can diced green chilies, well drained 2-ounce jar diced pimentos, well drained Grease or spray a 10-inch skillet.

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