Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
By Leon Pantenburg
Stockpiling, using and getting used to the items in your food storage pantry is critical to prepper/survivalist.. But, there are some times, such as now, when the gardens are coming in. And while all this
wonderful fresh produce is available, and it would be a shame not to use it!
This week’s recipe is from page 243 of “Jan’s Fabulous Storage Food Recipes” by Jan LeBaron of Healthy Harvest.
Jan recommends using whatever fresh veggies are available in your area.
“Green beans are in season now, so people could replace the dehydrated green beans with fresh, and they could also substitute fresh for the dehydrated mushrooms and onions,” Jan said. ” I would suggest using Walla Walla onions if they are available, yummy and so sweet. This is a great recipe and works well with food storage foods or with some fresh veggies!”
Vegetables in Cream Sauce
1/2 c carrot slices, dehydrated
1/2 c broccoli, dehydrated
2 Tbs onion, chopped, dehydrated
1/3 c non-fat dry milk (mixed with 1 c water)
1/2 tsp salt
1/4 tsp pepper
3 Tbs butter
2 Tbs flour
1 Tbs parsley
1/2 tsp chicken soup base
In a medium pan, bring to a boil 2 c of water, add broccoli, onions, 1/2 tsp salt and carrots, lower heat to a simmer and cook vegetables for 20-25 minutes until they are tender.
Once the vegetables are tender, remove from heat and set aside.
In the same pan, melt the butter, then add the flour, lower heat and stir until flour starts to brown very slightly, then add the re-mixed milk, parsley, chicken soup base and pepper, continue cooking over low heat until mixture starts to thicken.
Add vegetables back into sauce and cook over low heat for another 5 minutes.
Serve hot with your favorite main dish!