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Tag Archives: seasonings

  • Utah State Preparedness Expo - recipes

    We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.

    fruit cobbler fruit cobbler

    Fruit Cobbler

    mix 3 kinds of fruit with water mix 3 kinds of fruit with water
    add sugar add sugar

    Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.



    put fruit mixture in bottom of cake pan put fruit mixture in bottom of cake pan




    Pour into a cake pan and let cool for a few minutes.


    mix cake batter mix cake batter
    pour cake batter over fruit and bake pour cake batter over fruit and bake

    Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.



    Chili Chili

    7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans

    cook the beans cook the beans
    tomatoes and spices tomatoes and spices
    add ground beef add ground beef

    Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.

    Contributed by Pam Higley


  • Top 10 Food Items to Store

    label bannerAs I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
    1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
    2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
    3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
    4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
    5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
    6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
    7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
    8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
    9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
    10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
    Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.

    Contributed by Pam Higley


  • Get Prepared - Cooking Aids and Spices

    Some basic cooking ingredients Some basic cooking ingredients

    National Preparedness Month is almost over and we have made a great start in getting more prepared by storing the basics: grains, beans & legumes, pasta, rice and vegetables. Now that we have some basic foods, we need to add items that enhance the flavor and make these basic foods a delicious meal. Cooking aids (such as baking powder, baking soda, and cornstarch), spices, and seasonings and gravy mixes will add flavor and variety to basic foods to make delicious meals from food storage supplies.
    Most cooking aids and seasonings will store at least ten years – many will store up to twenty years. Gravy and sauce mixes add great flavor to pastas and rice dishes. Spices such as cinnamon, garlic, and other seasoning mixes add that extra boost of flavor to main entrée recipes and even some desserts. Don’t forget to include the basic seasonings: salt and black pepper. Even when there are no other spices or seasonings on the shelf, salt and pepper will add flavor and enhance the flavor of your food. Check out our special this week on cooking aids and spices – this is a great time to add these important items to your food storage supply.

    Try this delicious recipe using some of your food storage ingredients:

    Oatmeal Raisin Cookies Oatmeal Raisin Cookies

    Oatmeal Raisin Cookies (recipe & photo retrieved from
    • 3 eggs, beaten (or you can substitute whole egg powder - see directions on can label)
    • 1 cup raisins
    • 1 teaspoon vanilla extract
    • 1 cup butter (or substitute butter powder according to directions on label)
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking soda
    • 2 cups rolled oats
    • 1 cup chopped pecans
    1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
    4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.


  • Chicken Bouillon / Chicken Noodle Soup

    Fall is in the air and that means it’s soup time at my house.  One of the ingredients I use in my soups is chicken bouillon that I get from Rainy Day Foods.  They sell it in a #2.5 can or #10 can.  This bouillon is made by adding a ½ teaspoon of it to a cup of hot water.  I like that it gives my soups added flavor and you don’t have to use a lot.  You could also use it in gravies, stews or casseroles. Another idea would be to use it to flavor vegetables when cooking them.  Because it stores so well, I like to keep plenty of it on hand.  I made chicken noodle soup this time.  Other products that Rainy Day Foods carries that I could have or did use in it are:  chicken, milk, carrots, celery, onion, potatoes, flour, butter powder, eggs, and salt.  It’s good to know that even though I used fresh ingredients for this soup, I could still make it with only food storage items.  Here is my recipe:

    chicken noodle soup chicken noodle soup

    Chicken Noodle Soup

    15 c. chicken broth (made with 7 ½ tsp. bouillon and 15 c. water)

    1 c. milk

    2 c. cooked chicken

    1 c. carrots, sliced

    1 c. celery, sliced

    1 onion, sliced

    ½ tsp. marjoram

    ½ tsp. garlic salt

    3 potatoes, sliced

    salt & pepper to taste

    2 Tbs. butter

    Homemade Noodles

    1 ½ tsp. salt

    3 c. flour

    4 eggs

    1 ½ Tbs. vegetable oil

    4-8 Tbs. cold water

    To make noodles:  Place flour and salt in a large bowl; make a depression in the center and add eggs and oil.  Gradually stir in flour from the edges adding water, one tablespoon at a time, until flour is moistened enough to form a ball.  On a lightly floured surface knead for 2 minutes or until smooth.  Form into a ball.  Cover with a bowl and let rest for 10 minutes.  Roll out on a clean, floured surface.  Roll very thin and let dry for at least 2 hours.

    To make soup:  In a large kettle combine broth, chicken, milk, carrot, celery, onion, garlic, marjoram, salt and pepper.  Cook over medium heat until vegetables are crisp-tender.  Add potatoes and noodles.  Cook until potatoes are fork-tender.  Stir in butter and serve.

    Contributed by Pam Higley


  • Real Salt

    I have been a Real Salt fan for years.  I use it to season nearly everything I eat.  What is Real Salt?  It is a brand name and a registered trademark of a rock salt mined near the town of Redmond in central Utah.  In 1959, Milo and Lamar Bosshardt discovered this salt deposit.  They began selling the salt to local farmers for their animals.  After their customers demanded the salt be used for everyday use, the company Real Salt was born.  A quick glance at the ingredients label on most salts might surprise you.  Many contain anti-caking ingredients such as dextrose which is a sugar.  These same salts have been heat processed and stripped of their natural minerals.  Real Salt is unrefined and is full of natural minerals.  It has more than 60 minerals, like iron oxide, that gives it its unique color, flavor, and healthiness.  Dr. Robert Young even recommends Real Salt by name in his book on treating Diabetes, “The pH Miracle for Diabetes.”  Christina Avaness said this about Real Salt:  “An excellent source of organic sodium, Real Salt is key to alkalizing, detoxifying and rejuvenating your whole body.”  I originally tried Real Salt in the 9 oz. shaker.  I now purchase it in larger sizes and refill my shaker for table use.  Rainy Day Foods sells Real Salt in several sizes:  a 25 lb. bag, 6 gallon bucket, #2.5 can, #10 can or a case of 12 26 oz. bags.  Since trying it I can’t make myself go back to the processed salts.

    Real Salt





    Contributed by Pam Higley

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