Preparedness Advice Blog
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Category Archives: cooking
When we have to live off our food storage, we will have to adapt to a diet that is similar to what our pioneer ancestors ate. Since we will not have the prepared, convenience foods many people are used to, or the variety we are used too, it will benefit us to know how those old-timers cooked. Here are some examples of pioneer recipes.
- 3 Cups cornmeal mash
- 2 Tablespoons flour
- 5 Beaten eggs
- ½ Cup melted butter
- 1 Cup molasses
- ½ Cup milk
- Juice and rind of 1 lemon
Stir together and cook over an open fire.…Read More...
Corn Pone is a form of cornbread normally made without milk or eggs. It is normally baked or fried. Where corn pone came from is contested in the history books. It is well documented that it was used by both armies during the Civil War, so both the North and the South at least agreed on one thing! It’s also something that was cooked and eaten by pioneers.
Most of the modern recipes we see for corn pone use milk and eggs. This is really just corn bread. Older recipes for corn pone leave out the milk and eggs. The people were poor and often just scraping by.…Read More...
Many of us plan to cook with wet pack canned foods after TEOTWAWKI. Our stocks would include canned vegetables, canned fruits and canned meats. Now using these canned foods sounds simple. However, after watching people cook with them and doing a bit off experimenting we have found some differences.
The first thing that most people do with canned vegetables is to pour off fthe juice, often because it tastes salty. In an emergency, you don’t want to throw these calories away.
1. The juice can be used for numerous purposes, including.
- Drinking if you are short of water
- Adding to stews for flavoring
- Soups or broths for flavoring
My son-in-law makes his from scratch and my granddaughters are always looking forward to him cooking breakfast. But pancakes are not just for breakfast anymore. You can make great desserts too. Cover them with fruit, nuts, preserves or jams and enjoy with a little whip cream for a low calorie dessert.
Remember you have to practice making your food from scratch, no stores, no freezers, and no refrigerators before the time comes to start using your food storage. …Read More...
I watch several of the survival shows on TV and occasionally find some good information that slips by the directors. (It seems that many of these shows are more hype than substance.) I wouldn’t want to have my life depend on what I have learned from those shows. However, there is one skill that most of them point out is extremely important and that is fire starting.
Now over the years I have talked with people who thought that they could play Daniel Boone and start a fire easily. Most of them ended up using a surprisingly large quantity of matches and never did get a really successful fire started, and this was in good weather.…Read More...
Most people have been exposed to baking wheat bread at some point in their lives. Normally it is done with the use of a modern cook stove or a bread maker. The bread probably came out great. But what happens when those modern conveniences are no longer available.
Suppose you want a nice soft, warm, loaf of good wheat homemade bread and you have the ingredients. You don’t want bannock, hardtack, Johnnycake, cornbread or any of the other breads our ancestors ate. So how do you go about baking wheat bread without a stove?
There are several methods that you can use and most of them are fairly easy. …Read More...
Cooking with your stored foods is different from your everyday cooking. It will take more time and effort. You will probably be handicapped by not having your normal cooking stove. Your available ingredients will probably be limited.
We all have favorite recipes many of which will be hard to use when you are cooking with your stored foods. But with a bit of preplanning you may be able to modify some of these recipes so that they still work. Here is a chart that was published by Brigham Young University showing some possible substitutions.
All dried fruits and vegetables are generally hydrated in double the amount of water.…Read More...
I am always looking for new ways to use foods that are easy to grow and prepare. I recently become interested in grits. Now grits are very popular in the South, two thirds of the ones sold in the U.S are sold in the south.
The Native Americans were using grits long before the white man arrived. Grits are small broken grains of corn. There are basically two types “corn” grits and “hominy” grits.
In the past, I have put up a post on making hominy, but never on corn grits. Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. …Read More...
One of the problems we will have when we have to rely on our preps is that we will lack the varieties of tastes that we are used to. So lately I have been looking at the way some common ingredients that most of us store are used in other cultures. Today I have been looking at rice and discovered congee, an oriental way of cooking and seasoning rice.
Many of us store large amounts of rice, but mainly use it only a few different ways. So here are some additional ideas for cooking your rice in a variety of ways. …Read More...
Summer is fast approaching and so is the hot weather. My wife doesn’t like heat, so she is always concerned about heating up the kitchen when cooking. One of her tricks is to use the Wonder Box/Oven. This is a simple homemade thermal cooker. It not only helps to keep your kitchen cool, but it also saves you money on fuel.
They are basically a well-insulated box that holds a preheated pan and lets the food cook from the retained heat. At the bottom of the page are a couple of links that will help you to make one for yourself.…Read More...