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Food Storage Recipes
Whole Wheat Bread
I made this at the same time I made the cornbread. I ground wheat for almost an hour on my little
grinder. ( I decided I need a better grinder, or I would eat rice the rest of my life.) I had to knead it ten
minutes. I really had to work for my daily bread, however, it was worth it. The texture was perfect. I let it
rise in my food dehydrator and having a constant 105 degrees F. may have helped. I used the white
flour the recipe called for, so with 100% whole wheat, it may be more coarse.
4 cups lukewarm water
1/2 cup brown sugar
1 1/2 teaspoons salt
2 - 1/4 ounce packages yeast
4 cups bread flour
1/2 cup melted margarine
8 cups whole wheat flour
In a large mixing bowl, combine water, yeast, sugar, salt, and bread flour. Beat with a large whisk or
spoon 100 strokes.
Place in a warm spot, covered with a towel, for one hour. Add melted margarine and enough flour to
make the dough
easy to handle. Scrape dough on a floured surface and knead 10 minutes. Grease same bowl and
return dough to it - greasing top and covering with a towel, and allow it to rise until double in size.
Knead down and shape into 4 loaves on a greased surface. Place in greased bread pans, and allow to
rise again until double in bulk. Bake in preheated 350 degree F. oven for 30 minutes. Cool on racks.
Bread freezes well.
The source for this recipe was Tasteful Traditions from the Mississippi Extension Homemakers Council,
Inc., 1988 version, and contributed by Margaret K. Carlson
I made this at the same time I made the cornbread. I ground wheat for almost an hour on my little
grinder. ( I decided I need a better grinder, or I would eat rice the rest of my life.) I had to knead it ten
minutes. I really had to work for my daily bread, however, it was worth it. The texture was perfect. I let it
rise in my food dehydrator and having a constant 105 degrees F. may have helped. I used the white
flour the recipe called for, so with 100% whole wheat, it may be more coarse.
4 cups lukewarm water
1/2 cup brown sugar
1 1/2 teaspoons salt
2 - 1/4 ounce packages yeast
4 cups bread flour
1/2 cup melted margarine
8 cups whole wheat flour
In a large mixing bowl, combine water, yeast, sugar, salt, and bread flour. Beat with a large whisk or
spoon 100 strokes.
Place in a warm spot, covered with a towel, for one hour. Add melted margarine and enough flour to
make the dough
easy to handle. Scrape dough on a floured surface and knead 10 minutes. Grease same bowl and
return dough to it - greasing top and covering with a towel, and allow it to rise until double in size.
Knead down and shape into 4 loaves on a greased surface. Place in greased bread pans, and allow to
rise again until double in bulk. Bake in preheated 350 degree F. oven for 30 minutes. Cool on racks.
Bread freezes well.
The source for this recipe was Tasteful Traditions from the Mississippi Extension Homemakers Council,
Inc., 1988 version, and contributed by Margaret K. Carlson
More will be coming soon, Bill.
Beans
Besides wheat, corn and rice, food storage should have a large amount of beans and peas. They are a
good source of protein and fiber. Below is my generic bean recipe. It can be followed to cook great
northern beans, pinto beans, black eye peas, and many other beans. Use this recipe to start, then
adjust the seasonings to your taste.
2 cups dry beans or peas
6 cups water
Soak the beans overnight, or use the quick method. Bring to a boil. Turn off the heat, and let stand for
two hours, then start the cooking process.
4 bay leaves
1 ham hock or other smoky meat such as bacon
1 tsp pepper
1 1/2 tsp salt
1 medium onion cut up or the equivalent in dehydrated onions
1/2 tsp garlic powder
Add to beans and bring to a boil. Turn heat down and simmer until done. Serve with condiments such
as sweet pickles, and onion slices, and bread, such as cornbread.
Besides wheat, corn and rice, food storage should have a large amount of beans and peas. They are a
good source of protein and fiber. Below is my generic bean recipe. It can be followed to cook great
northern beans, pinto beans, black eye peas, and many other beans. Use this recipe to start, then
adjust the seasonings to your taste.
2 cups dry beans or peas
6 cups water
Soak the beans overnight, or use the quick method. Bring to a boil. Turn off the heat, and let stand for
two hours, then start the cooking process.
4 bay leaves
1 ham hock or other smoky meat such as bacon
1 tsp pepper
1 1/2 tsp salt
1 medium onion cut up or the equivalent in dehydrated onions
1/2 tsp garlic powder
Add to beans and bring to a boil. Turn heat down and simmer until done. Serve with condiments such
as sweet pickles, and onion slices, and bread, such as cornbread.
Mayonnaise
On that fresh bread you may want to have some mayonnaise. The problem with commercial mayo is it
has a short shelf life. It is around 6 months from what I've found at the grocery store. Oil has a longer
shelf life, so I recommend you keep a stock of the commercial stuff, but learn how to make it when you
run out. Following is a recipe I have made, and it is, in my opinion, better than the commercial mayo.
1 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
dash of cayenne
2 egg yolks
2 Tbsp vinegar
2 cups salad oil
2 Tbsp lemon juice
Mix dry ingredients; blend in egg yolks. Add vinegar and mix well. Add salad oil, 1 tsp at a time, beating
with a rotary mixer or whip, until 1/4 cup has been added. Add remaining oil in increasing amounts,
alternating the last 1/2 cup with the lemon juice. Makes 2 cups. You may beat in 1 Tbsp hot water to
cut oil appearance.
I acquired this recipe from Better Homes and Gardens New Cookbook, 1962 version. The mayo will be
slightly yellow, due to the mustard. I again used fresh eggs from my Rhode Island Red chickens.
On that fresh bread you may want to have some mayonnaise. The problem with commercial mayo is it
has a short shelf life. It is around 6 months from what I've found at the grocery store. Oil has a longer
shelf life, so I recommend you keep a stock of the commercial stuff, but learn how to make it when you
run out. Following is a recipe I have made, and it is, in my opinion, better than the commercial mayo.
1 tsp salt
1/2 tsp dry mustard
1/4 tsp paprika
dash of cayenne
2 egg yolks
2 Tbsp vinegar
2 cups salad oil
2 Tbsp lemon juice
Mix dry ingredients; blend in egg yolks. Add vinegar and mix well. Add salad oil, 1 tsp at a time, beating
with a rotary mixer or whip, until 1/4 cup has been added. Add remaining oil in increasing amounts,
alternating the last 1/2 cup with the lemon juice. Makes 2 cups. You may beat in 1 Tbsp hot water to
cut oil appearance.
I acquired this recipe from Better Homes and Gardens New Cookbook, 1962 version. The mayo will be
slightly yellow, due to the mustard. I again used fresh eggs from my Rhode Island Red chickens.
Split Pea Soup
Split peas should be a part of your survival food storage. They are inexpensive, easy to cook, and
nutritious. Unlike larger beans, split peas and lentils don't have to be soaked before cooking. It might
shorten the cooking process a little if you soak them, and if fuel is short or expensive, by all means, try
soaking them first. I am the only one in my immediate family who likes split pea soup, but I won't be if
food gets hard to get.
1 pound split peas
ham hock
9 cups water
1 medium onion
2 carrots, shredded or chopped
2 ribs of celery, chopped
2 tbsp butter
3 bay leaves
garlic or garlic powder to taste
salt and pepper to taste
In a large pot place peas, ham hock and water. Bring to a boil them simmer for 45 min. Saute' onions
and celery in butter, then add to peas along with the rest of the ingredients. Cover and simmer 2 hours
Split peas should be a part of your survival food storage. They are inexpensive, easy to cook, and
nutritious. Unlike larger beans, split peas and lentils don't have to be soaked before cooking. It might
shorten the cooking process a little if you soak them, and if fuel is short or expensive, by all means, try
soaking them first. I am the only one in my immediate family who likes split pea soup, but I won't be if
food gets hard to get.
1 pound split peas
ham hock
9 cups water
1 medium onion
2 carrots, shredded or chopped
2 ribs of celery, chopped
2 tbsp butter
3 bay leaves
garlic or garlic powder to taste
salt and pepper to taste
In a large pot place peas, ham hock and water. Bring to a boil them simmer for 45 min. Saute' onions
and celery in butter, then add to peas along with the rest of the ingredients. Cover and simmer 2 hours
Golden Cornbread
This recipe comes from a can of Clabber Girl Baking Powder. I made it with freshly ground cornmeal
and whole wheat flour. This made it brown rather than golden, but white flour may not be available
when the schumer hits the fan. I also used a fresh egg laid by one of my chickens.
1 cup yellow cornmeal
1 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup soft shortening
Sift together dry ingredients into a bowl, add egg, milk and shortening. Beat with an egg beater until
smooth, about one minute.
Do not overbeat. Bake in a greased 8 inch square pan or greased muffin pans in a 425 degree F.
oven, 20 - 25 minutes.
This recipe comes from a can of Clabber Girl Baking Powder. I made it with freshly ground cornmeal
and whole wheat flour. This made it brown rather than golden, but white flour may not be available
when the schumer hits the fan. I also used a fresh egg laid by one of my chickens.
1 cup yellow cornmeal
1 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup soft shortening
Sift together dry ingredients into a bowl, add egg, milk and shortening. Beat with an egg beater until
smooth, about one minute.
Do not overbeat. Bake in a greased 8 inch square pan or greased muffin pans in a 425 degree F.
oven, 20 - 25 minutes.