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.

Camp Chef Cast Iron Conditioner a Review

This rusty cast iron oven can restored to former usefulness!

Disclaimer: I have not been paid for this review.
I have castironitis and don't want to be cured!
I love my cast iron collection...Griswold, Lodge, Wagner and Camp Chef are all well-represented in it.
Over the past 30+ years I've tried all kinds of techniques & oils for seasoning my pans. Shortening to coat the surfaces, and then baking it to a nice black patina on the gas grill outside is my method of choice.
Well, until another cast iron collector sent me a tube of Cast Iron Conditioner by Camp Chef to try out. I had just picked up a couple of sorry- looking chicken fryers at an auction for next to nothing. All they needed was some TLC. 
After trying this product out, I hate to admit it, but it does a wonderful job! Much better than my stand-by shortening! It only took two coats to bring back a shiny, black patina to those pans. I believe it smokes less than other oils, too. I didn't have any problem with sticky spots or uneven coating.
Using this product is simple. Scrub and dry the pan thoroughly. Coat all surfaces with a thin layer of Cast Iron Conditioner. Place the pan, upside down, in an oven set at 400ºF. Bake for one hour. If the pan isn't a deep dark black color, repeat this step as many times as necessary. I prefer to do this outside on our gas grill. The pan will smoke a little, but not as bad as it did when I used shortening.
I would highly recommend this product for those cast iron enthusiasts who want to keep their pans in top condition.