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Recipes For A Delicious Food Storage

If you’ve recently decided to start a food storage supply, you have probably considered quite a few things such as what items to purchase, where to find them, and how to label and store them correctly. A lot goes into storing a safe food supply and it can be a fun challenge to put together. Doing this really helps you become prepared if a disaster were to strike. Of course, now the question is: Do you know how to put that food storage to good use?

Many people realize (and hopefully not too late) that while they have their food storage items, they don’t really know how to use them. They haven’t done their research to create or find recipes they enjoy. So while they may have the food to eat if something were to happen, they wouldn’t actually like the taste all that much. It’s a great idea (and maybe one you can turn into a family project) to find and try new recipes periodically and create your own family recipe book. Here are just a few food storage recipes to get you started.

Blender Whole Wheat Pancakes

Ingredients?

    • 1 C. Milk (3 T. dry non-instant powdered milk or ? c. dry instant powdered milk and 1 C. Water)

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    • 1 C. Wheat Kernels, whole & uncooked

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    • 2 Eggs (2 T. dry powdered eggs + ¼ C. Water)

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    • 2 tsp Baking Powder

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    • ¾ t. Salt

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    • 2 T. Oil

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  • 2 T. Honey or Sugar

Instructions?

    1. Put milk and wheat kernels in blender.

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    1. Blend on highest speed for 4 or 5 minutes or until batter is smooth.

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    1. Add eggs, oil, baking powder, salt and honey or sugar to above batter.

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    1. Blend on low.

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    1. Pour out batter into pancakes from the actual blender jar onto a hot greased or Pam prepared griddle or large frying pan.

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  1. Cook; flipping pancakes when bubbles pop and create holes.

Food Storage Ice Cream Cups

Ingredients?

    • 2 C. semi-sweet chocolate chips

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    • 1 14 oz. can of sweetened condensed milk (1 C. dry non-instant powdered milk or 2 C. instant powdered milk, 1 C. sugar, ½ C. hot water, 1 T. Butter-blend in blender very well)

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  • 1 C. finely ground pecans

Instructions?

    1. In heavy saucepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.

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  1. Freeze 2 hours or until firm. Before serving, remove paper liners. Fill chocolate cups with ice cream. Store in filled cups tightly covered in freezer.

Food Storage Denver Oven Omelet

Ingredients?

    • 8 Eggs (1/2 C. dry powdered eggs + 1 C. Water)

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    • ½ C. half and half cream (Can use ¼ C. Whipping Cream and ¼ C. Milk = ¾ T. non-instant powdered milk or 1½ T. instant powdered milk + ¼ C. Water)

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    • 1 C. Shredded Cheddar Cheese

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    • 1 C. Finely Chopped Fully Cooked Ham

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    • ¼ C. Finely Chopped Green Pepper (Can use 2 T. dehydrated bell peppers)

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  • ¼ C. Finely Chopped Onion (Can use 2 T. dehydrated onion)

Instructions?

    1. In a bowl, whisk the eggs and cream until light. Stir in the cheese, ham, green pepper and onion.
    2. Pour into a greased 8×8 square baking dish. Bake at 400 for 25 minutes or until golden brown

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  1. You can choose to top with extra cheese, tomatoes, and green onion.

Have fun making your own recipe book for your food storage and happy eating!

ABOUT THE AUTHOR: Lee Flynn is a freelance writer and has interests in outdoor survival and freeze dried meals.

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