Rockridge Press - The Preppers Cookbook

2. Fry until brown and crispy, stirring occasionally, about 20 minutes.

Yields 4 servings.

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup granulated sugar

• 1 teaspoon ground allspice

• 2 eggs or the equivalent of reconstituted powdered eggs

• 1½ cups fresh milk or reconstituted powdered milk

• 1 cup oil or lard

• 1 cup powdered sugar

• 1 teaspoon ground cinnamon

• 3 tablespoons fresh milk or reconstituted powdered milk

• 1 teaspoon orange zest (optional)

Fritters:

1. Combine the flour, baking powder, salt, sugar, and allspice in a bowl.

2. Add the eggs and milk, and stir until combined.

3. Preheat the oil in an iron skillet, and drop the batter by tablespoons into the oil. Fry until brown, turning as necessary. Remove from grease and drain on a towel.

Glaze:

1. Mix all the ingredients in a small bowl. Drizzle over the fritters and enjoy.

Yields about 15 fritters.

This is great to have premixed in a resealable bag for portability.

• ½ cup water

• ½ cup dry, instant rice

• 1 tablespoon raisins or dried cranberries

• 1 tablespoon dried, chopped, candied orange rinds

• 1 tablespoon powdered milk

• 2 teaspoons brown sugar or maple syrup

1. Bring water to a boil.

2. Combine the rest of the ingredients in a heatproof bowl, and pour the boiling water over it.

3. Let stand for a few minutes, until the rice is tender.

Yields 1 serving.

This is another great recipe to add to your bug-out bag. Just add water when on the trail. In a pinch, you can even eat it dry.

• ½ cup water

• 1 cup quick oats

• 2 tablespoons dried strawberries

• 2 tablespoons almonds

• 1 tablespoon brown sugar

1. Bring the water to a boil.

2. Combine the dry ingredients in a heatproof bowl or cup. Pour the boiling water over it, and stir until the oatmeal is wet.

3. Let steep for 1 minute until oats are soft, and enjoy.

Yields 1 serving.

A coffee can is a great emergency cooking vessel. You can make everything from coffee to soup and bread in it.

• 3 eggs or the equivalent of reconstituted powdered eggs

• ½ cup Spam, cubed

• ½ cup fresh or canned potatoes, cubed

• 2 pinches salt

• 2 pinches black pepper

1. Crack the eggs into the coffee can, and whisk with a spoon. Add the Spam, potatoes, salt, and pepper.

2. Place on the cooking rack or right in the outside ashes of the fire. Cook for 3 to 4 minutes, stirring occasionally.

3. Remove from the fire and transfer to a plate, or let the can cool for a couple of minutes and eat it right out of the can.

Yields 1 serving.

• 1 quart canned breakfast sausage or 1 pound fresh sausage

• ½ cup all-purpose flour

• 2 cups water

• ½ cup canned milk (optional, if you don’t have milk, just add more water)

• Salt and black pepper to taste

1. Fry the sausage in an iron skillet, and then sprinkle the flour over it, stirring until the flour coats the sausage and browns. Be careful not to let it burn, because the gravy will taste singed.

2. Slowly add the water, ½ cup at a time, stirring vigorously and constantly to avoid lumps. Add the milk last, if you choose to use it. Taste and add salt and pepper as necessary.

3. Serve over Dutch Oven Biscuits(recipe provided earlier) or scrambled eggs.

Yields about 4 cups.

• 1 (15-ounce) can corned beef

• Oil for skillet

• 1½ cups fresh or canned diced potatoes

• ½ cup diced onion

• salt and black pepper to taste

1. Add the corned beef to a preheated greased skillet over medium fire, using a wooden spoon to break it up into crumbles. Add the diced potatoes, onion, salt, and pepper.

2. Fry until brown and crisp. You may choose to let it stay in large chunks or just keep stirring it, breaking it up.

3. Taste and season as necessary. The corned beef is going to be salty, so make you sure to taste it before adding too much salt.

Yields 2 servings.

• oil for Dutch oven

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 cup fresh or reconstituted buttermilk

• ½ cup butter, melted

• 1 egg or the equivalent of reconstituted powdered egg

• 1½ cups berries

1. Grease a Dutch oven and preheat over medium fire.

2. Mix the flour and sugar in a bowl, then add the buttermilk, butter, and egg.

3. Gently fold in the berries just enough to moisten them. Don’t stir too much, or you’ll smash the berries and make the cake tough.

4. Pour the batter into the Dutch oven, and bake covered for 20 minutes. When a knife inserted in the center comes out clean, the cake is done.

Yields about 6 servings.

Survival cooking is all about cooking stick-to-your-ribs food without wasting anything. This recipe will do just that, and it’s delicious, too!

• 5 eggs or the equivalent of reconstituted powdered eggs

• 2 cans fresh milk or reconstituted powdered milk (or substitute 1 cup milk for 1 cup heavy cream)

• 2 tablespoons butter, melted

• 2 tablespoons ground allspice

• 1 tablespoon vanilla extract

• 1 loaf dense, day-old bread such as Italian, cut or torn into cubes

• 1 cup raisins

1. Preheat a Dutch oven over medium fire.

2. Beat the eggs in a medium bowl and whip in the milk until combined. Add the melted butter, allspice, and vanilla.

3. Put the bread into the Dutch oven, and pour the egg and milk mixture over it along with the raisins. Mix until the bread is moistened.

4. Cover and bake for 45 minutes or until the bread pudding is no longer soggy.

Yields about 8 servings.

One of the easiest and least resource-consuming ways to feed a group of people is to make a nice pot of stew or soup. It’s filling and nutritious, and it uses only a few dishes. All you really need is a Dutch oven or a large pot and a ladle.

You can make this roast with just about any red meat, including beef, venison, bison, elk, moose, or any other game. If you use wild game, be sure to take the blue membrane off the roast prior to cooking to remove the gamey flavor. Also, if you’d like to make this using canned veggies, just wait to add them until the last 40 minutes or so; that way, they don’t turn to mush.

• 2 tablespoons oil or butter

• 4 pounds rump or shoulder roast

• 1 teaspoon salt

• 1 tablespoon black pepper

• 6 fresh or canned potatoes, wedged or cubed

• 8 large carrots, not peeled, cut into 1-inch slices

• 2 medium onions, peeled and quartered

• 2 cups water or beef broth

• 3 tablespoons red wine (optional)

• 2 sprigs fresh rosemary or 1 tablespoon dried

• 2 sprigs fresh thyme or 1 tablespoon dried

1. Heat the Dutch oven over medium fire and add the oil.

2. Salt and pepper the roast.

3. Toss the potatoes, carrots, and onions into the hot oil to brown them, then remove them. Add the meat and brown it on both sides, then remove it.