Prepper food? Recipes

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Swing

Swing

Porch Lover
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Okay, this is sorta strange. I know many may have some canned or bought long term food. And if you are a good prepper fryou are eating what you prep, and prep what you eat.

I'm curious do you have home or commercial stored foods? Do you eat, any of it and do you have recipes? This would include freshly killed kritters recipes as that is a main prep.

I buy some freeze dried whole eggs. I really opened the can when the regular eggs were about $7 a dozen. Freaked me out. So I opened my long term whole egg powder from freeze dried. I love it!. I put a bit in a cup, add water and stir it around. Get the right consistency and them pour into a little dash cooker I have. Sometimes I have cut up bacon there, other times, rehydrated blueberries or strawberries, etc.

So what about you?
 
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My Grandkids really like the Mountain house oatmeal and Blueberries. We wanted to try it before buying it. I have tried some of the Mountain house meals backpacking. Definitely do not let the scrambled eggs get cold. They are awful cold.
We tried some potato buds, maybe Auguson farms? They might be good for drywall patch but I didn't like them. Maybe they just need gravy or a hungrier test subject. 🤷
 
doing much more 'just the basics'. meaning rice etc. as of late i just use a 1/3 cup of cooked rice and go through garden grabbing this and that for stir fry and call it lunch or supper.

one thin i want to try more of using cucumbers cooked. i posted a recipe youtube somewhere..its a hot and spicy stir fry using them like a squash or zucchini.

i am not canning stuff by the 100's of jars...i am eating fresh and gardening a bit different and not producing tons that need canning. i been growing winter squash and potatoes that only need root cellar. i am changing up or will be trying more items like late cabbage and pull them and hang too etc. anything to do less.

eta..one item i am growing in garden is collards so i am not waiting on a full size cabbage to form and can grab a leaf or three for stir frys.
 
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We eat alot of fresh right now, too, but too many tomatoes, and I start canning them chopped. I loaded the freeze dryer with cherry tomato halves today, I'm picking those like crazy. We had shishkabobs for dinner tonight....chicken thigh pieces (I butchered), peppers, cherry tomatoes, and zucchini and yellow squash rounds. (all from the garden). I stuck all that on sticks and put them in the oven on broil. Store alot of the basics in your food storage...flour, wheat berries, sugar, corn meal or whole corn, oils, rice, other grains...there's lists all over the place. Store what you cook with on a daily basis, and if you don't know how to cook, then learn a few simple things. Like pancakes, for instance. You don't need a mix. But if you have flour, baking powder, some eggs or egg powder, milk or powdered milk, you have pancakes. Pure maple syrup lasts a good long time, too.
 
Since 95% of my preps are items that I normally eat, the answer is , yes I eat what I prep. I have a bunch of freeze dried dairy that falls into the, especially for prepping category. I just made Mac and cheese tonight with some of the freeze dried cheese powder.
 
Ha Ha. Pearl, How?
Unless you're wondering if prepper food is different than regular food. I wondered.
I treat prepper food as regular food only store lots and lots of it. I do the same as Caribou.
I personally think our family is very spoiled to be able to request something to eat, and I know I have the ingredients to make it without running to a store.
I do buy the Backpacker's Pantry freeze dried food of the vegetarian main meals for our youngest daughter (for gifts) because she likes to backpack and she doesn't eat meat.
 
Amish Heart said:
Ha Ha. Pearl, How?
Unless you're wondering if prepper food is different than regular food. I wondered.
I treat prepper food as regular food only store lots and lots of it. I do the same as Caribou.
I personally think our family is very spoiled to be able to request something to eat, and I know I have the ingredients to make it without running to a store.
I do buy the Backpacker's Pantry freeze dried food of the vegetarian main meals for our youngest daughter (for gifts) because she likes to backpack and she doesn't eat meat.
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My parents would buy dried meals in the mid and late 50's. We would eat them for two weeks each year while we were backpacking. Perhaps that is why I don't store any commercially dried meals. They must have improved over the decades, I'm just not interested in finding out.
 
I try to eat prepped food a couple of nights per week.

I often combine game meats I hunt with prepper dried/canned goods.

I like to experiment for unconventional combinations of shelf stable foods.

When I go camping, I mostly eat shelf stable and freshly caught/shot food.

I carry Mountain House pouchs when I travel overseas for work.....partly to provide a respite from local food and partly in case I get food poisoning. When you are recovering from a stomach bug, it helps if you eat food that is "clean" and free of any of the local pathogens.
 
Cascadian said:
We tried some potato buds, maybe Auguson farms? They might be good for drywall patch but I didn't like them. Maybe they just need gravy or a hungrier test subject. 🤷
Click to expand...
There are many dehydrated potatoes out there that are blah! Yes, they are drywall patch flavor! But there are some really good dehydrated potatoes in stores now. They come in plastic packets and are pre-seasoned. I keep mine in the freezer.
We used to get some really, really good ones at the LDS Bishops storehouse, called Potato Pearls. They had a short shelf life, maybe 2 years. I don't eat many potatoes, so I kept them in jars in the freezer. I can no longer find them when I go there. I think I need to call and see if they have been discontinued.
 
Where are the recipes? I know there some scattered around on other threads. I know that they are often posted in threads about the ingredient, such as wheat, beans, rice, and more. I was just looking through one of my books, Passport to Survival by Esther Dickey. Her recipes remind me of the handout I got when I took an LDS food storage class more than 40 years ago. There are many ways to use wheat, not just ground into flour. Even a person with celiac can sprout wheat and eat the sprouts.

I think it is a good practice to cook from your food storage frequently and to store what you eat, if you can. Lettuce and greens only store well while growing in the garden. I do cook meals from my preps. I think it is a good practice to cook and eat at least one meal a week from preps, even if it might be beans and rice, homemade bread from flour ground from wheat, spaghetti, pizza. When I take into consideration what I can store and what I can make from it, I try to balance it out and keep my storage filled out. I also keep lists of what I need when I go shopping. I also do some shopping and cooking seasonally.
 
Weedygarden said:
There are many dehydrated potatoes out there that are blah! Yes, they are drywall patch flavor! But there are some really good dehydrated potatoes in stores now. They come in plastic packets and are pre-seasoned. I keep mine in the freezer.
We used to get some really, really good ones at the LDS Bishops storehouse, called Potato Pearls. They had a short shelf life, maybe 2 years. I don't eat many potatoes, so I kept them in jars in the freezer. I can no longer find them when I go there. I think I need to call and see if they have been discontinued.
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Augason Farms potato shreds make really good hashbrowns (pan fried in a little bit of Red Feather canned butter) and combined with canned corn beef, they are even better.

The Augason Farms potato slices work well for potato and vegetable bakes combined with powdered cheese sauce, powdered milk and grated Bega canned cheese.
 
Swing said:
Okay, this is sorta strange. I know many may have some canned or bought long term food. And if you are a good prepper fryou are eating what you prep, and prep what you eat.

I'm curious do you have home or commercial stored foods? Do you eat, any of it and do you have recipes? This would include freshly killed kritters recipes as that is a main prep.

I buy some freeze dried whole eggs. I really opened the can when the regular eggs were about $7 a dozen. Freaked me out. So I opened my long term whole egg powder from freeze dried. I love it!. I put a bit in a cup, add water and stir it around. Get the right consistency and them pour into a little dash cooker I have. Sometimes I have cut up bacon there, other times, rehydrated blueberries or strawberries, etc.

So what about you?
Click to expand...
I have all you mentioned. If you are able to, I would reseal anything you do open with putting into vaccum sealed bags. I picked up another 40lbs of rice due to India shutting down thier exports and another 25 lbs of flour due to Ukraine not exporting their wheat. Going down the rice isle, I noticed there was only 4 boxes of instant potatoes. This is NOT something I would normally buy, but as a country here, our harvest was not that great so did pick up the last 4 boxes of "flakes"
 
Many times we had a surplus of eggs so we routinely scrambled raw eggs and dehydrated in liquid trays in our 10 tray Cabelas dehydrators.. When dry we ground to a powder in the food processor and stored in 2 liter canning jars with vacuum sealed lids.. We eventually ended up with what seemed a lifetime supply of home powdered eggs.. They worked well in all cooking and baking recipes.. Not so well for scrambled eggs unless heavily spiced..

We also dehydrated some shredded potatoes... They worked well.. However it was easier, and quicker to freeze shredded potatoes.. Most other things we mostly canned or froze in 2 person quantities.. Beef, pork, bear, moose was mostly raw pack canned.. Some frozen.. Rabbit, chicken were frozen, canned as cooked and deboned.. Sometimes also smoked..
 
Especially homemade dried eggs, she didn't pour them full of BHA and BHT preservatives+ flavorings that replace real taste when they get dried.

I got an idea:
Powdered eggs+Bisquick+vaccum sealed bag= breakfast bombs for camping! stab the end, mix in bag, there we go!
 
Tim Horton said:
Many times we had a surplus of eggs so we routinely scrambled raw eggs and dehydrated in liquid trays in our 10 tray Cabelas dehydrators.. When dry we ground to a powder in the food processor and stored in 2 liter canning jars with vacuum sealed lids.. We eventually ended up with what seemed a lifetime supply of home powdered eggs.. They worked well in all cooking and baking recipes.. Not so well for scrambled eggs unless heavily spiced..

We also dehydrated some shredded potatoes... They worked well.. However it was easier, and quicker to freeze shredded potatoes.. Most other things we mostly canned or froze in 2 person quantities.. Beef, pork, bear, moose was mostly raw pack canned.. Some frozen.. Rabbit, chicken were frozen, canned as cooked and deboned.. Sometimes also smoked..
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My granddaughters alway loved to help me out with the dehydrating eggs, but especially making the powder in the blender. It's a good option when you have an over abundance and this can be easily used in baking goods.

I have done the raw pack with ground meats, which is NOT a favorite for me. It was just gross tasting so used it in dog food. You didn't specify the "cut". Ground meats, I cook first, then can with broth.
 
This is a recipe I have tried that is very simple. They call it No-Bake Oatmeal Bars. Great snack, and good for a day backpacling, hiking, hunting. You can add raisins, or your favorite dreid fruit or nuts. Some even add a cup of shredded coconut. Fair warning: they can be a little messy to eat. Wrap the individual bars in Saran Wrap, and keep that handy when you are eating them.

 
Dani said:
My granddaughters alway loved to help me out with the dehydrating eggs, but especially making the powder in the blender. It's a good option when you have an over abundance and this can be easily used in baking goods.

I have done the raw pack with ground meats, which is NOT a favorite for me. It was just gross tasting so used it in dog food. You didn't specify the "cut". Ground meats, I cook first, then can with broth.
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Only raw pack ground meat I can is meatloaf. PC that and we both love it. Raw pack venison or elk chunks with V-8 and PC.
 
snappy1 said:
Only raw pack ground meat I can is meatloaf. PC that and we both love it. Raw pack venison or elk chunks with V-8 and PC.
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Can you share your meatloaf recipe? I'm willing to give it another go. I got plenty of gound beef that I can "play" with. If it happens to be good, we will eat it. If not, always a puppy dog food so no problem. It will never be a waste.
 
We eat our food 😋.
We buy very little meat from the store: a turkey and maybe some chicken here and there.
I just dehydrated eggs this year for the first time. Haven’t tried them yet as I did them to have when it isn’t egg season (winter).
Recipes- what are those? 😂
 
Morgan101 said:
This is a recipe I have tried that is very simple. They call it No-Bake Oatmeal Bars. Great snack, and good for a day backpacling, hiking, hunting. You can add raisins, or your favorite dreid fruit or nuts. Some even add a cup of shredded coconut. Fair warning: they can be a little messy to eat. Wrap the individual bars in Saran Wrap, and keep that handy when you are eating them.

Click to expand...

I remember when granola bars first came out. I tried to make some, but never had a recipe. I made a few attempts and then gave it up.

Canned oats, both quick and regular from the LDS store have a 30 year shelf life. There is 2.4 pounds in the quick #10 can and 2.8 pounds per #10 can for regular. They are $6.38 for quick and $6.81 (corrected price) for regular oats.
https://providentliving.churchofjes...Form USA-Revised Milk oz. 03.06.23-Locked.pdf
 
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Dani said:
Can you share your meatloaf recipe? I'm willing to give it another go. I got plenty of gound beef that I can "play" with. If it happens to be good, we will eat it. If not, always a puppy dog food so no problem. It will never be a waste.
Click to expand...
It's just my recipe. I use eggs, oats and some bread crumbs in it. I stick a round handle of a wooden spoon down in the center and squirt homemade bbq sauce in it. Only use wide mouth jars. Pints 75 minutes and quarts 90 minutes-PC only.
 
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