Survive the Flu Chicken Noodle Soup

uggghhh It's that time of year again..Flu Season. Yes, it got me! Yesterday I felt like death warmed over or, something a truck decided to squish. No way was I going to do any major cooking.. Luckily, I have a very well stocked pantry, so Pantry Chicken Noodle Soup came to the rescue. Yes, I know this isn't as good as the boil a chicken, make the broth & noodles type. But, in a pinch, it turned out down right tasty.

In a large 4 qt saucepan bring about 2 qts water to a boil.
To that add:
2 cubed potatoes
2 med carrots (peeled & diced)
1 stalk celery~diced (I used dried)
1 TBSP. Dried Onion
1/4 tsp. Dried Garlic
1 TBSP Dried Chives
Pepper to taste
(If you have dried veggies, this is a great way to use them)
Boil for about 5 minutes.
Then Add:
1/2 package of Kluski noodles or whatever type floats your boat!
1 (12.5 oz) pkg. Canned Chicken (Add broth and all)
1 (32 oz.) pkg Chicken broth (or broth base equivalent)
Simmer for another 5 minutes or so until the noodles are done.

You can just boil the veggies and noodles in the broth. But, I'm trying to cut down on salt and wanted more liquid in the soup. Therefore the added water in the beginning.

Survival Recipe: Storage Food Rice Pudding

A great way to use up leftover rice.

One of the longest-lasting storage foods is rice. Properly packed  and stored, rice can safely be stored to last for 25 years without the taste being affected.

But no matter how much you like rice, a steady diet of any food  can lead to diet monotony.

This recipe, from “Jan’s Fabulous Food Storage Recipes,” by Jan LeBaron” lends some variety to a food storage staple, and is an easy way to use up some extra, leftover  rice! Click here to read the recipe.

Quick, Easy Method to Make Jerky in Your Oven

Finished jerky

Maybe you had a successful hunting season, and ended up with lots of meat to experiment on. Or possibly, the idea is to learn another do-it-yourself skill, so you can make a healthy snack for the kids’ lunches.
Regardless of your motivation, preppers, survivalists and folks looking for a way to preserve meat for long term storage should learn how to make jerky. Like any survival technique, it may be one of those skills that could prove to be vital sometime down the road.
This recipe can be done in your kitchen in about two hours. Click here to read how!

Blake Miller's "Best Jerky in Central Oregon" Recipe

Blake's recipe is great!

Those of us who are getting ready for hunting season know that energy in the field is a vital part of the whole experience. Healthy snacks keep you from getting hungry. Prolonged calorie deficit means you’ll start to get weak. That can affect your ability to maintain your body heat and keep moving.
Besides, who wants to go outdoors and be miserable! Here is GPS and land navigation expert Blake Miller’s jerky recipe. The meat should be completely covered by the mixture, so I’m not sure just how many pounds this recipe might be good for!
Click here to read the entire recipe!

Chili Mix

Chili con carne (often known simply as chili) is a spicy stew.  The name of the dish derives from the Spanish chile con carne, “chili pepper with meat”. Traditional versions are made, minimally, from chili peppers, garlic, onions and cumin along with chopped or ground beef. Beans and tomatoes are frequently included.
Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients.
In a survival situation, chili is a great choice for using up some of the less-choice cuts of meat. The dish can help stretch limited supplies of meat to feed more people.
To read the recipe, click here.

Survival Recipe: Zucchini Gratin

Here is a suggestion for using up some of the tail-end vegetables from the garden! Click here to read this zucchini recipe!

Creamed Chipped Beef on Toast

I know, I know, this food has various names that aren't very complementary. Don't let that stop you from enjoying a fast, filling & cheap meal direct from your pantry.

Basically, all you have to do is make a nice cream sauce and add a couple packages of Dried Beef. Make up some toast to pour it over and you have a meal.

First slice up 2 Jars of dried beef (I've used Armour brand 2.25 oz jar) into strips, rinse it off with cool water in a colander. Set aside. I do this to get rid of some of the extra salt.

White sauce.
Make a roux. 3 TBSP Butter or oil + 3 TBSP Flour. Couple dashes of pepper if desired. Combine in a saucepan (I use a cast iron skillet) Cook over medium heat: stirring constantly with a whisk until the butter melts, the flour bubbles up and gets frothy. You want to cook the raw taste out of the flour. Don't let this brown!

Add 1 can evaporated milk (such as PET or Carnation) and 1 can water (or 2 1/2 cups fresh Milk)
Stir constantly, with a whisk, until thickened and bubbly. If sauce is too thick, add a couple tablespoons of milk or water. Add the meat and heat through. Serve ladled over hot toast.