Make-Do Cooking for Preppers

Make-Do Cooking

It is a few years in the future and due to world financial collapses and wars over resources, most of us are dependent on our food storage and what we can grow or scrounge.  Make-Do Cooking is the standard; you use what you have and are thankful for it.

Rules for Make-Do Cooking

  • No complaining, you use what you have.
  • Be a bit of a risk taker when it comes to making substitutes in old recipes or inventing new ones.
  • Learn how to cook by feel. Know what a cup of flour feels like.  Don’t be dependent on measuring spoons and cups.
  • Get use to checking your food, you will not have the fancy electronics you once had to measure or time your cooking.
  • If you are buying or trading, be sure of what you are getting. There are no consumer protection laws.  Is that plaster mixed in with the flour that you’re trading for?
  • With Make-Do Cooking keep your recipes simple and write them down for future use.

With Make-Do Cooking, you use whatever is available.  For example, here is an old pioneer recipe for root vegetable pasties.


  • 1 onion chopped
  • 3 potatoes, cooked and mashed
  • 3 carrots sliced
  • 2 turnips, cooked and mashed
  • Whatever herbs, spices, salt and pepper you have on hand.

Mix the vegetables, adding anything else you have, for example meat or cheese.

Make enough pie or pasties dough to make two pies.  Cover ½ of a pie with the vegetable mixture and fold the other ½ over the top.  Now seal the pasties by wetting the edge of the dough and pressing it with the times of a fork.  Poke a couple of holes in the top to let the steam out and cook until golden brown.

You can make smaller pies if you have a large family, so they can take what they can eat and you have no waste. During these times, you will be saving every scrap of food you have, so think smaller portions for a no waste meal.




4 thoughts on “Make-Do Cooking for Preppers”

  1. Excellent article, and I pray that the post collapse conditions will be good enough to allow us to grow our own food and get by with ‘make do’ cooking, but I’m afraid it will be foraging and scavenging. Again, excellent article, and thanks.

  2. Quick, Tasty Soup In A Canteen Cup.

    In my Get Home Bag and hunting ruck I always carry some easily prepared food which requires no more than boiling water. The food bag contents currently consist of a box of 24 Knorr Tomato bouillion cubes with chicken flavor, a pound plastic jar of peanut butter, a package of WASA crispbread, another plastic peanut butter jar filled with Uncle Ben’s Quick Rice, and a third peanut butter jar of mixed dry ingredients, which are equal parts by volume of dry onion flakes, grated Parmesan cheese and your favorite salt-free spice and herb mix. I like Chef Paul Prudhomme’s All Purpose Sale Free Magic Seasoning. You don’t need more salt because there is plenty in the bouillon cubes!

    For quick soup put two bouillon cubes and a large heaping US Army Mess Kit spoonful of quick rice, and another heaping spoonful of the onion-parmesan-seasoning mix into a pint of water, and slowly bring to a boil with your Esbit cooker or hobo stove. While the water is heating enjoy a Crispbread with peanut butter on it.

    While I wouldn’t want to subsist on this as a steady diet, it does make a quick, tasty hot meal. Stirring the WASA crispbread and peanut butter into the hot spicy broth might sound disgusting, but is easier for old folks with dentures to chew, and is simply amazing in flavor when you are very cold, wet and tired.

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