Best Emergency Prep Recipe This Year!
Thinking on the fly is something you need to learn now.
One very precious commodity during a food storage emergency can be WATER. Recently Jim got an idea and we decided to give it a try. We had no idea how it would turn out, but what could go wrong with a food storage experiment, right?? His idea: Cheese sauce with pepper juice.
Scenario: He wanted some cheese sauce to dip his dinner rolls in - they were a bit dry and he thought cheese sauce would fix it. I asked him to mix the cheddar cheese powder up with a little water while I fixed the rest of supper. He got the idea to use some of the jalepeno pepper juice from a jar of pickled peppers in the fridge. We sat down to dinner where he tried his before I did. He told me to hurry up and try it before I had eaten all my rolls dipped in our broccoli rice dinner.
I grabbed a roll, dipped it in my cheesy sauce, and WOW!!! OH MY GOODNESS!!! That was the best cheese sauce I ever tasted. Lesson learned: Don’t use water - use pepper juice!!!
Of course if you have young-uns in the house who don’t like hot food you might need to mix theirs weaker or separately from yours. I have to say, though, this was awesome! From now on we are going to save as much of that pickled pepper juice as we can keep around in the fridge. And not just the Jalepeno pepper juice - the banana pepper juice is going to be saved, too.
We already learned it makes great farm cheese from powdered milk, and now we have found an extra use for it. I bet it will taste even better on fresh, hot sourdough pretzels right from the oven - maybe tomorrow!!!
Basic Pepper Cheese Sauce Pretzel Dip
1/2 Cup Cheddar Cheese Powder
1-2 Tbsp pepper juice
Mix well, serve. Great with fresh hot sour dough pretzels, rolls, or as nacho cheese on chips!
Need your cheese sauce thicker or thinner? Simply reduce or increase the amount of pepper juice. Need it milder? Use half pepper juice and half water. Most of all, USE YOUR IMAGINATION! You can even add the hot peppers if you would like to.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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