Survival food is sustenance that can be made easily during a survival or emergency situation with simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
While many, if not all, of the SurvivalCommonSense Survival Recipes can easily be adapted to cooking inside, please practice cooking outside using off-grid methods.
by Leon Pantenburg
This could become a weekly survival/preparedness training session for the entire family as you learn and practice how to use your stored foods and your outdoor cooking tools.
Or how about this? Make the survival meal a regular item on the family menu! That way, you can discover which foods you or dislike, and weed out the selections that the rest of the family doesn’t care for.
Finally, top off the exercise by with creating an emergency tarp shelter over the cooking setup. This will allow everyone to practice their knots and making a tarp shelter.
In the worst case scenario, you and your family might end up cooking dinner over a campfire, under a tarp, as the rain falls. Nobody ever claimed that would be particularly pleasant, but it sure would be more effective to practice before hand!
This week”s survival food recipe comes from “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals” by Jan LaBaron.
2 c pre-cooked black beans, rinsed and drained
1-1/2 c sweet corn, dehydrated or freeze dried
1 c salsa
4 c chicken, diced freeze dried or canned
1 c cheddar cheese, shredded or freeze dried
1-1/2 c rice
2 c water
2 c Cream of Chicken condensed soup
In a slow cooker or Dutch oven, mix together the beans, corn, 1/2 cup salsa, rice and cream of chicken condensed soup and water. Mix all together, then pour into baking dish. Cover with remaining salsa and put lid on.
Cook on high for 2-1/2 to 3 hours, then sprinkle cheese on top. When the cheese starts to melt, serve with extra salsa and corn chips or a salad.
If you are cooking this in your oven rather than in a crock pot of dutch oven, put into a large ovenproof dish with a lid and cook at 470 degrees for 2-1/2 to 3 hours.
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