Need a flavor change?  In the mood for something simple, and filling? How about a nice hot-from-the-oven Chicken and Rice Casserole with a creamy sauce. This one would go great paired with a fresh salad from your Survival Vegetable garden, or some hot steamy vegetables on the side.  Not in the mood to worry about cooking up the veggies? Rehydrate some THRIVE Freeze dried broccoli, cauliflower, or your other favorite vegetable and toss it right into the meal for a simple-to-serve all-in-one meal.

Chicken and Rice Casserole

1 whole onion, chopped, 3/4 Cup Freeze Dried Chopped Onion plus the water to rehydrate
1/4 Cup oil or butter, I use olive oil
1/4 Cup Flour - Gluten-Free Flour works great.
2 Cups Chicken Broth - 2 Cups water plus 2 tsp Chicken Bouillon

Sautee onion in butter or oil, remove from heat and mix in flour; mix well. Add 2 Cups broth and whisk thoroughly. Replace on burner and on medium heat, cook til thickened. Remove from heat. NOTE: May also use Judi’s Creamy Chicken Soup Mix Recipe - my jar happens to be GLUTEN FREE.

1 1/2 Cups Instant Rice plus 1 1/2 Cups water
1 1/2 Cups Freeze Dried Chicken plus 3/4 Cups water
Salt and Pepper to taste


Preheat oven to 350 degrees F. Prepare baking dish by lightly greasing the bottom and sides. A 9 inch square works nicely for this recipe. You can also use a round casserole or pie plate if you prefer.

Rehydrate the Freeze Dried Chopped Chicken, set aside. Cook the rice til done, then add the rehydrated chicken, mix in the creamy soup mix. Mix well. Pour into prepared baking dish. If desired, sprinkle with shredded cheese. Cook in 350F oven for about 20-30 minutes until heated through. Remove from oven. Allow to set five minutes before serving.

Suggestions:

Dress it up a little with some of your favorite re-hydrated Freeze Dried Shredded cheese     5 minutes before baking is finished to melt the cheese thoroughly. 

For more variety, add vegetables to the mixture before baking. Broccoli, Cauliflower, asparagus, or spinach would go nicely.

Also is delicious topped with crushed crackers or potato chips. Sprinkle on top five minutes before cooking is finished, and serve.

I think of all my gluten-free recipes, the Gluten Free Rolls is one of my most used and favorites.  It is so flexible and quick to make.  It does take a bit of time to rise, sometimes up to 2 hours depending on kitchen temps, but still its fast and easy.  You can whip it up in a few minutes, and then shape it into whatever you want, let it rise while you do several other things around the house! Then bake and hide. . . .  yes, hide. . . Once the rolls are done baking, you may have to hide them until dinner is served or there won't be any left!

I have used this recipe for hot dog buns, hamburger buns, rolls for meatball sandwiches, flat bread, pizza crust and my latest - focaccia!  I wanted to share photos with you of the process, because this one was a bit different than just molding into the shape for the desired rolls.  I will have to upload those later after I make another batch because it was so good with the basil, oregano, garlic, onion, and olive oil that it didn't stick around long enough for a finished photo. 

In the mean time, what you will need to mix up the focaccia is:

The Recipe for Gluten Free Dinner Rolls and add
3/4 tsp dry basil
1/2 tsp dry oregano
1/2 tsp garlic powder
1/2 tsp onion powder

More or less to personal taste.
Add the dry herbs and spices to the dry ingredients of the Dinner Roll Recipe and mix well.  Mix as usual and the set aside while you grease a baking sheet or stone. The dough will be soft. Olive oil works wonderful for the pan and adds great flavor to the bottom of the Focaccia. 

Place the dough on the baking sheet.  Wet hands and spread the dough out a little bit, then cover with a piece of parchment paper.  Using your hands or a rolling pin on top of the parchment, work the dough out toward the edges until it is about 1/2-5/8 inch thick.  carefully remove the parchment - it will likely stick, so pull back carefully to try avoiding tearing the dough.  Allow to rise for 45-60 minutes (Some days I allow it to rise for up to two hours if it's chilly).  Brush gently with olive oil and, if desired, sprinkle with parmesan. Bake in a 400 degree oven for 15-18 minutes.  Cut into desired sized pieces and serve warm with soups, pastas, casseroles, or just enjoy! 

Have you been looking for a simple yet tasty recipe for gluten free dinner rolls that your family will enjoy? We have a recipe for you that uses just 8 simple ingredients, and the end result is a delicious roll that is perfect with soups, salads, and pasta dishes. This recipe can be whipped up and left to rise in just a few minutes, then risen and baked golden brown, brushed with butter and served hot in just about an hour and a half. We have served them brushed with plain melted butter and even with fresh pressed garlic and melted butter, for a nice hot garlic roll. Italian spices added into the dry ingredients would spice them up a bit to go with the evenings Spaghetti and meatballs, or some Southwestern spices to go with a hot and spicy casserole. Let your imagination run away with them and enjoy!

　
GLUTEN FREE Dinner Rolls
4 Servings

1 Cup warm water (approx 100-110 degrees)
1/4 Cup Sugar
2 tsp Instant Yeast

2 1/2 Cups Gluten Free Flour
1 Tbsp Chia Seeds, ground (may also use 1 1/2 tsp xanthan gum)
1 tsp Salt

1 egg, room temperature
2 Tbsp butter, melted

　
Mix together the warm water and 2 Tbsp. of the sugar. Add the yeast and allow to sit while you mix together the dry ingredients. Place the dry ingredients, including the balance of the sugar, in the mixing bowl. Mix thoroughly. With mixer on low speed, pour in water, sugar, yeast mixture, then add egg, and melted butter. Mix on medium speed for 3 minutes. Mixture should be slightly gooey, but not too sticky. Add a small amount more of flour if needed. Grease an 8 or 9 inch round baking pan. Scoop 8-9 mounds into the pan to look like a pan of dinner rolls. (Hint: Scoop one into the middle and then 8 around the outside edges for even spacing). Dip fingertips into water and smooth out the tops. Cover with a dry towel and let rise in a warm place 45 - 60 minutes. During the last few minutes of rising time, preheat the oven to 400 degrees F. When oven is ready bake for 25-28 minutes until tops are golden brown. Brush finished rolls with additional melted butter and serve hot.

Serving suggestion:
Brush with melted olive oil or butter to which has been added crushed garlic or garlic powder for garlic rolls. Also great hot right out of the oven and dipped into herbed olive oil.

For a great flexible recipe, I love to toss together a big pot of Hearty Italian Lentil Soup. Why is it flexible? Because you can make this soup thick and hearty for those who like a more stew-like soup, or thinner for those who enjoy it a bit more brothy. Hearty Italian Lentil Soup also has such a rich Italian flavor that several people have commented that they would love to throw in some beans and pasta and make it more like a Pasta Fagioli.

Another option? Imagine throwing in some frozen or even fresh Tortellini if you have them laying around. Or even a batch of Gnocchi, instead. Suddenly this recipe has so many more options available for including it in your 30, 45, or even 60 day menu plan. If you aren’t in a situation where freezer space is limited or unavailable, you can always make a double batch and toss some into the freezer in larger tubs for sharing with family or in single serving sizes for lunches work or quick meals in a pinch. Some even like to enjoy it as a late night snack.

One of our favorites with the leftovers, after it has sat in the fridge for a day or two, and the lentils have helped it to thicken nicely, take the soup and pour it over some boneless chicken in the oven. Allow the chicken to cook through and top with cheese then serve. Delicious! Now you see why we call this one so flexible. It can be used in so many different ways that it’s one you will definitely want to print for your home storage cookbook.


Hearty Italian Lentil Soup
Prep and Cooking Time: 2-3 hours (most of this is simmering time, prep time is only about 20 minutes)
Servings: 6-10, depending on serving size

1 Cup Chopped onion
1/3 Cup Carrot Dices
1 Cup Tomato Powder
1 Tbsp Chicken Bouillon
1 Cup Lentils
1 1/2 Cup Chopped Spinach


Organic Spice Blend:
1 tsp. Dry Thyme
2 tsp. Dry Oregano
2 tsp. Dry Parsley
1 tsp. Dry Basil
1 Tbsp. Garlic Powder
2 tsp Onion Powder
Black Pepper to taste
Salt Optional - we eliminate the salt because of the salt in the bouillon)
1 to 1 1/2 Gallons Water
2 Tbsp Olive Oil

Option one: Pour 1 gallon of water into the pot, add all dry ingredients to the pot, and stir well. Bring to a boil, then turn to simmer,  allowing to simmer for 30-60 minutes, until lentils are cooked through.  Stir soup occasionally during simmering and add more water if it looks as though vegetables and lentils have absorbed too much. The longer the lentils cook, the more tender they will be.  Allow to sit for a while to blend flavors.  Best served the next day to allow flavors to mingle, but can be served as soon as Lentils are tender.

Option Two: Rehydrate onions with 1/3 C. water from the one gallon of water set aside. In a separate container, rehydrate carrot, spinach, and Tomato powder in about 2 cups of water from the gallon. When Onions are rehydrated, add a little olive oil to the pan and heat. Add onions and sauté for a few minutes. Add the rehydrated carrot, spinach, and tomato powder then add the balance of the water. Sprinkle in bouillon, spices, and lentils. Bring to a boil, then turn down to simmer for 30 minutes. Remove from heat and serve, or allow to set for a bit for flavors to blend more thoroughly.

Option 3: Place olive oil in pan and lightly sautee the FD onions. Add the herbs and spices. Lightly sautee to allow flavors to blend. Add water, then bouillon, carrots, and tomato powder. Mix well, bring to a boil, reduce heat, and allow to simmer 30 minutes. Add lentils, and allow to continue to simmer for an additional 1 to 1.5 hours, testing the lentils for desired tenderness. When done, turn off heat and stir in spinach, gently. If necessary, reheat the soup to desired serving temperature.

Serve hot with parmesan sprinkled on top.

If you have already made a batch of the Enchilada Sauce, this next recipe is perfect for using that Sauce to make a hot meal for your family. Cheesy Quinoa Enchilada Bake is packed full of great things your body needs to keep you going and your family growing strong! It is a generous dish filled with flavor and seasoning to satisfy that craving for something different from your home storage meals.
In this recipe, we like to use Organic Anasazi beans which we pick up from our local market or can order online in larger bulk packaging. These are great beans for home storage as they are lower in the ingredients that can irritate digestion, which can, in turn, lead to a more peaceful home.


Cheesy Quinoa Enchilada Bake

4-6 Servings (Possibly 8 servings depending on sides and garnish)
You will need:

1 Batch of our Easy Enchilada Sauce
1 Cup cooked beans (or 1 Can of beans drained - Pinto, Black or Anasazi)

3/4 Cup Quinoa
with 1 1/4 Cup water and 1 1/2 tsp vegetarian Chicken Bouillon mixed in
then cooked according to package directions
1 1/2 Cups Freeze dried Corn, rehydrated with 3/4 Cup water

1 Cup Freeze dried Chopped Chicken, rehydrated with 1/2 Cup water
1 Cup Freeze dried Tomato Dices, rehydrated with 1/2 Cup water
1/4 Cup Freeze Dried Chopped Onions + 1/4 Cup water
1/4 Cup Freeze dried Chili Peppers + 2 Tbsp water
2-3 Tbsp cilantro
2 Cups Freeze dried Cheddar, rehydrated according to package directions
Pinch of Cayenne, if hot and spicy is desired

Ideas for garnish:
Sour Cream
Avocado
Black olives
Lettuce, chopped
Fresh Tomato, diced
Fresh Onion, sliced or diced

Preheat oven to 350 degrees F.

NOTE: If using dry beans such as Pinto, Black, or kidney, make sure to start them the night before. Dried Anasazi Beans take about 45 minutes to cook, so make sure to start those before starting the rest of your recipe, and allow them to simmer while you assemble the rest of the ingredients.

Cook beans. While they cook, cook your quinoa. Rehydrate vegetables, chicken, and cheese according to directions above while the beans and quinoa simmer. When everything is cooked and rehydrated, assemble as below:

In a large bowl, combine cooked quinoa, rehydrated corn, chicken, onions & peppers; add about 3/4 of the rehydrated tomatoes, cooked beans, half of the Easy Enchilada Sauce, and half of the cheese. Mix thoroughly. Place in a 2 quart baking dish. Pour the remaining tomatoes on, then top with the rest of the Easy Enchilada Sauce and the remaining cheese. Bake for 40-45 minutes until the cheese on top is bubbly and melted. Remove from oven and top with garnishes or serve hot with the toppings in buffet style, and allow diners to add their own toppings.
　
SERVING SUGGESTIONS:
- In hard taco shells with taco fixins
- With corn tortilla chips
- In soft taco shells like a burrito
- Leftovers would be good served like Hash, with poached or fried eggs on top
- How about in the GF Naan breads we like to make?
- Might even make a yummy enchilada filling if you cut back a little on the quinoa and add more chicken and beans, then stuff shells, roll up, place in baking dish and pour sauce over then bake and cover with cheese! YUM

Vegetarian? Make this recipe without the chicken and add a can of chick peas.

For years I have use an almond meal gluten free pie crust when making baked goods, and it was okay, but it was never quite like the old fashioned pie crust that Dad used to make. A while ago I decided to try Dad’s old handwritten recipe, but substitute THRIVE Gluten Free Flour for the white flour, butter for the lard (YUCK! Unclean lard!), and Himalayan Pink sea salt for the iodized salt. I also knew that I would need to add something to pull it together and bind the ingredients. I wasn’t looking for a grainy look, so I knew I didn’t want to toss in my usual ground Chia Seeds to hold it all together. Instead, I decided to toss in an egg and see what would happen.

I knew I would be using this recipe to make Gluten-free Hearty Chicken Pot Pie, so I also was not interested in anything sweet. Definitely leaning more toward a savory crust.
This was one of the most unnerving experiments in the kitchen, but one with some of the best results ever tested in our kitchen. Not only the best results, but consistent results because it has worked the same way each time. I like to try to keep things as simple as possible, and this recipe is no exception. This one can be easily altered to use with fruit pies, savory pies, and we are even looking at using it for making calzones, stromboli, and maybe even breakfast tarts filled with eggs and vegetables. With a simple, plain flavor to the initial recipe, you can easily add sugar for sweet pies, herbs for savory ones, and even Italian spices for the calzone or stromboli. Try this crust recipe with THRIVE Gluten Free Flour and send us your ideas of how you used it for your family!  (NOTE: This recipe was originally created using THRIVE Gluten Free Flour, but is easily altered to use other brands as well.  You may need to cut down just a little on the amount of flour, and add a little more as needed if it is too soft to work with).

GLUTEN FREE Pie Crust

2 Cups THRIVE Gluten Free Flour
1/2 tsp Himalayan Sea Salt
1/2 Cup Butter, softened, NOT melted
1 Egg
2/3 Cup Water (start with 1/3 and then add 1 Tbsp at a time until dough is right consistency)

Preheat oven to 425.
In a bowl, mix together THRIVE GF Flour and salt. Mix in softened butter until crumbly. Add egg and 1/3 cup water, mix well. As needed, add 1 Tbsp additional water until dough is the consistency of soft pie crust. This dough is not likely to be dry, like old fashioned pie crust, and may be too sticky for rolling pin.

NOTE: Experience shows that when it is as dry as old fashioned crust, it crumbles and does not hold together well when transferring to the pie plate. I prefer this dough, softer, like a stiff cookie dough, so that it may be spread with the fingers.

Making a dessert pie and want the crust a little sweet? Add your sugar to the flour and salt mixture. How about a savory crust for a pot pie or dinner pie? Add the desired spices with the dry ingredients and mix thoroughly.

Divide the dough into two pieces, slightly less than 2/3 of dough for the bottom of the crust and slightly more than 1/3 for the top crust. Place large piece of dough in the bottom of a 9 inch pie plate, flatten with the palm of the hand, then spread the dough evenly throughout the pan and up the sides, leaving a high enough edge to seal the top crust. Prick the bottom with the tines of a fork so that steam may escape and crust will not bubble up. Place in a preheated 425 degree oven for approx. 8-10 minutes, not allowing it to brown or cook fully.

While crust is baking, liberally sprinkle GF Flour or Oat flour on wax paper or parchment. Place the small piece of dough on the floured paper and flatten with palm of hand. Sprinkle top with flour and then gently press with hands to the size of the top of the pie plate. When Pie crust bottom is ready, add filling to crust. GENTLY cover the top of the pie with the top crust, trying to close all the edges with the crust so that the filling does not spill over in the oven. Prick the top of the crust to allow steam to escape while baking. Place pie in the oven and cook according to pie recipe directions. Remember to cover the outer edges with foil to prevent burning if the baking time is long, like for an apple or pot pie.

Some recipes are meant to be eaten fresh right from the oven, while others are great to put away, already to go for later or the next day. This recipe is one that can go either direction, eaten fresh or refrigerated for later, depending on your need. We often use casserole recipes for times when we know we are going to be busy and have little time to cook the next day. Mixing them ahead and sticking them in the fridge makes the next day’s preparations a lot less hectic and more relaxing for the family.


Our THRIVE Risotto with Brown Rice, Chicken, and Spinach is one of those easy to toss together, and great to stick in a covered dish away for later. After a long day at work or running errands, just pop it in the oven for about 30 minutes at about 425 degrees F and you have a great dish to toss on the table with a fresh salad or even some garlic dinner rolls.
　

Risotto with Brown Rice, Chicken, and Spinach

1 1/2 Cups Instant Brown Rice
2-3 Cups water
2 1/2 tsp Vegetarian Chicken Bouillon
Bring rice to a boil, reduce heat to simmer and allow rice to cook, thoroughly, while you
prepare the rest of the ingredients. Stir occasionally to prevent burning.


3/4 Cup Freeze dried Parmesan Cheese, rehydrated (additional for sprinkling on the top
or for serving)
3/4 Cup Freeze Dried Mozzarella Cheese, rehydrated


1 1/2 Cups Freeze Dried Spinach + 1/2 Cup water, mixed gently in a bowl
1/2 - 1 Cup Freeze Dried Onion + 1/6-1/3 Cup water, mix in medium bowl
1/2 Cup Freeze dried Green Onions + 1/8 Cup water, mix in small bowl


1 1/2 Cups of Freeze Dried Chicken Chunks + 3/4 to 1 Cup water, mix in a medium bowl
1 Lemon, Cut into thin slices (Optional)
3 Tbsp butter or olive oil
5 cloves Garlic, chopped
1/4 Cup fresh parsley, chopped, or 1 1/2 Tbsp dry Parsley
1/2 Cup Dry White Wine (may also use grape juice) Optional
2 Tbsp Lemon Juice


Additional 3 Tbsp Butter, melted
Salt and Pepper to taste


Cook Rice in water with Bouillon until soft. Set aside, covered.
Rehydrate the onions, scallions, and spinach each in a separate bowl with their appropriate water. Next, rehydrate chicken in the 3/4 to 1 Cup of water for approx. 10 minutes. While that is rehydrating, place the first 3 Tbsp Butter or Olive Oil in a large fry pan and heat on medium high heat. Add the garlic, rehydrated onions, scallions, and lemons. Saute lightly, then add the spinach and parsley and saute just until heated through. Reduce heat and add the rice, and chicken to the spinach mix, and mix through, gently. Pour Parmesan cheese, lemon juice and melted butter into the pot and stir thoroughly, to mix. Season with salt and pepper, if desired. Serve immediately.



NOTE: This recipe is great for Shabbat (Sabbath Meal) - make it on Prep day and place it in a 9 inch round pie plate or 8-9 inch baking square dish, sprinkle with additional Parmesan cheese and cover. Reheat, covered, for approx. 25-35 minutes in a 425 oven the next day! You may need to drizzle about 1/3-1/2 cup of water over the rice before baking to ensure it does not dry out in the oven.

Easy Enchilada Sauce Recipe

2 Tbsp THRIVE Gluten Free Flour, cornstarch, or flour (optional for thickening)
2 Tbsp Chili Powder
1/2 tsp Cumin
Kosher or Sea Salt to taste
1/4 tsp black pepper
1 Tsp olive oil
4 cloves Garlic, crushed (Garlic powder may also be used)
3 Cups Water
1 Cup Freeze Dried Tomato Powder
2 tsp Vegetarian Chicken Bouillon
1-2 Tbsp Cilantro
1/2 Cup Freeze Dried Chili Peppers
1/2 Cup Freeze Dried Chopped Onion

Optional ingredients to taste:
onion powder
garlic powder
cayenne, for hot and spicy

In a small bowl combine the flour with the cumin, chili powder, salt and pepper. If not using thickener, mix together the spices until well combined. In a saucepan, place your olive oil and crushed garlic or garlic powder and lightly saute to bring out the flavor. Remove from heat.

Gently add the water into the saucepan, and whisk in the Tomato Powder with 2 tsp Vegetarian Chicken Bouillon. Make sure to whisk this together well so that all the tomato powder is mixed in.

Toss in your spice mix. Whisk till combined then add the cilantro, Freeze Dried Chili Peppers and Freeze Dried Chopped Onions. Stir thoroughly to combine.

Replace the pot on the burner and bring to a boil on medium-high to high heat.

Reduce heat and simmer until thickened, about 15 minutes

One of the goals here at EmergencyFoodSupply.org is to make tasty recipes that will teach newbies how to use their food storage or help experienced preppers add variety and new ideas to their recipe box. 

I remember when I first started learning about food storage and prepping – I had little ones and all they wanted to eat for breakfast was a bowl full of sweetened cereal.  I started storing boxes and boxes of their favorites and quickly learned that I was going to need a warehouse just to fill their needs for a year’s supply of breakfast.  We had to find a better solution to cereal, but they were not fans of boiled oatmeal, no matter how much honey, maple syrup, or brown sugar and cinnamon you put in it.  My mom sent me a recipe to experiment on them and the kids fell in love with it.  After making Baked Oatmeal that first time, we weren’t able to say goodbye to ALL the cereal in the house, but we were able to say goodbye to some of it and hello to more food in less space and the oats were healthier. 

Baked oatmeal is a basic recipe, packed full of goodness, which can be altered by just changing up fruits, nuts, spices, or grains that you add to it, making it almost as flexible as cold cereal and in the long run, much more nutrient rich as well.  Depending on what nuts and seeds you add, you can increase the healthy fats, proteins, fiber, and vitamins or minerals, making Baked Oatmeal the perfect recipe for long term use in an emergency situation.  The recipe will make enough to feed up to 8 people in a 13 X 9 X 2 pan, so if your family is smaller or you don’t have emergency cold storage leftovers, you can always opt to cut the recipe in half, but remember to cut your cooking time down a little as well. 

4-6 Servings

- 3 Cups Rolled Quick Oats
- 1/3 cup sweetener (may add up to ¾ Cup for sweeter oatmeal):
                Honey Crystals, Brown Sugar, Cane Sugar
                May also use Local Maple Syrup or Raw Honey (If using one of these, reduce
                water by 1/2 Cup and mix in with sweetener & vanilla)
- 8 tsp  Butter Powder (Or  1/2 Cup butter, melted; you may also use 1/3 Cup
                melted Coconut oil. If using melted fats, reduce water by 1/3 Cup)
- 4 TBSP Scrambled Egg Mix, and 4-6 TBSP water
- 6 TBSP Powdered Milk
- 2 tsp baking powder (may be omitted if you don’t have on hand, but makes the final
                 product lighter)
- 1 tsp salt
- 2 tsp Cinnamon
 
- 2 1/3 Cups water
- 1 tsp Vanilla
 
Preheat oven to 375 degrees F.
 
Grease a 13 X 9X 2 pan.  I prefer to use butter for this (If using real butter, I actually take the pan, melt the 1/2 Cup butter right in it, then pour it into the bowl when it is time to add it. Reducing the number of dishes I have to wash!)

Mix all DRY ingredients well in a large bowl.  Add vanilla to water and drizzle over the oatmeal mixture in the bowl.  Mix until well combined, then pour into buttered pan, and spread well.  Bake for 25 minutes at 375 degrees.  Allow to cool for 5-10 minutes. This setting time makes it easier to cut and serve.  Serve with some syrup, honey, poached or fried eggs, or just plain.  Delicious no matter how you cut it!
 
For added fiber or variety you can add any of the following or a combination:
1/8-1/4 Cup Freshly ground flax seed (increases fiber, adds a slightly nutty flavor)
1/8 Cup ground Chia Seeds (Increases protein, omega-3s, minerals)      
Chopped Pecans, walnuts, or almonds (Add flavor, protein)
Shredded Coconut (Adds fiber and wonderful flavor!)
Chopped fruit:  Dry apples, apricots, or pears work well, but make sure to add the additional water to rehydrate during baking.
Change up the spices to taste like Pumpkin pie by adding a teaspoon of pumpkin pie spice or a combination of cinnamon, ginger, nutmeg, and all spice.

NOTE: If adding flax and/or Chia seeds add a small amount of additional water to balance out the recipe so that it does not cook up too dry.  An extra 1/2  Cup is plenty. 

UPDATE: EmergencyFoodSupply.org is no longer active. We have moved all recipes and such to BiblicalPrepping.weebly.com.

​I have to confess - sometimes ketchup and mustard are just not enough for me to have around for emergencies.  I need mayo in my survival food supply because it is just one of those comfort foods that you have to have.  But have you read the back of a mayonnaise label lately?

The ingredients list can be rather confusing unless you are familiar with exactly what some of the terms mean.  Many ingredients in mayo are self-explanatory like the oils: canola, olive, soybean, vegetable; or egg and egg yolks.  We also recognize things like water, vinegar, salt, sugar, lemon juice, sugar, mustard or mustard powder, and some even include garlic and onions.  Then there are the less familiar terms like modified food starch, calcium disodium EDTA, potassium sorbate, or the ever vague term: “natural flavorings”. 

The FDA has standards for what can be included in the term “natural flavorings”, yet the standards leave a lot open for interpretation. Things that can be included in “natural flavorings” can be simple herbal extracts, plant extracts, and oleoresins, or it can be as questionable as the oils that come from a beaver or civet gland in their anus.  Yes, I said it—Beaver butt!!!  And it’s gross.  Several news agencies have reported on these ingredients in an effort to make them tolerable and acceptable to Americans, while manufacturers continue to slip them into our foods.  Now, I know there are many preppers who will eat whatever is available, but there are also others who follow a more restrictive, healthy, kosher, or biblical diet and need to know what is in their food. Still others just want their foods made from as few and as nutritional (safe) ingredients as possible.

For those who prefer the minimalist list of ingredients for whatever reason, why not make your mayo at home?  I can already hear someone saying: “You have to use raw eggs!! We can’t do that with so many risks involved in using raw eggs”, but I am not talking about using fresh, raw eggs.  What??? Yes, I am going to show you how to make great tasting mayonnaise using THRIVE Scrambled Egg Mix and just 5 other ingredients you should have already on a shelf in your survival foods.

How to make mayonnaise from your food storage

This recipe is quick and easy and makes about 2 Cups of mayonnaise that can be used on sandwiches, in salads, or slathered all over one of your delicious survival burgers.  No electric? Not a problem - It can be mixed up with a hand egg beater or whisk like grandma used to use, but I will confess it is much easier and quicker (and a lot less painful for the arms and shoulders!!) to mix it with an electric blender or an electric stick blender hooked up to your alternative power source, or grid power while you still have it.  If you are going to work it by hand, make sure your arms and shoulders are ready for a great upper body workout!  Where else can you get your exercise while you cook?

Measure and set aside:
2 Cups Olive Oil (Or other oil that you prefer)
 
In a bowl, combine:
- 2 Tbsp. plus 2 tsp Apple Cider Vinegar (I use Braggs; lemon juice also works but gives a distinct flavor)
- 1/2 tsp Iodized salt
- 1 tsp Cane sugar
- 1 tsp dry mustard

Mix these together until the sugar is dissolved.

In a separate Bowl, mix until smooth:
- 2 Tbsp Scrambled egg mix with 1 1/2 TBSP water mixed in so it is the consistency of egg yolk

Add the egg mix to the Cider mix and mix well with a spoon or fork until mixed through.
 
Now, slowly add the 2 Cups olive oil, drizzling it in as you mix with the blender, egg beater or wire whisk.  I place a rubber matt under the jar or bowl to hold it in place so I don't need a third hand.  Blend or mix until emulsified and is the consistency of mayonnaise.  Serve immediately or refrigerate for a bit to chill.  Always remember that this is a fresh food and all leftovers need to be refrigerated.

Your homemade mayo can be used for any recipe that requires mayonnaise, like your favorite potato salad, coleslaw, and even dips!  Enjoy!

What goes better with a batch of fresh made Quick and Easy Chia Seed Jams?  A fresh batch of the ultimate survival food treat: Peanut Butter made from Peanut Flour, of course, which is also available on our site.
 
A lot of parents these days are trying to cut back on artificial ingredients, preservatives and sugars, and it can be difficult when we are always on the run and don’t have the time to make everything homemade.  Even adults are watching their sweets and hydrogenated oils because of health issues.  Sugar or sweeteners are hidden in so many places that it would be nice to be able to have some control.  This is the perfect recipe for those who want control, because you can change the fat content, the sugar, and even the salt according to your needs or tastes.
 
EmergencyFoodSupply.org offers you THRIVE Peanut Flour that is made from grade “A” roasted peanuts and has NO GMOs, artificial flavors or colours.  Once you have all the ingredients ready to mix, you can have a fresh batch of peanut butter custom made your way, in less than 5 minutes. This is a recipe every prepper needs to have.
 
Since we believe you need food storage you can eat every day, we encourage our readers to have THRIVE Peanut Flour on hand to add to any recipe that uses peanut butter or mix it right up to enjoy on a great big slice of hot bread from the oven. Kids will love it piled on top of crackers, too, and paired with the ourQuick and Easy survival food Jam.
 
This is the perfect recipe for the busy working family with kids, who want to eat healthy, and active people always on the go. It's also great for the Prepper family that wants to add more protein to their home storage.  We recommend you pick up this #10 can of peanut flour, which has a closed shelf life of 5 years, compared to a jar of peanut butter that only has a shelf life of 3 months to 1 year.

1 Cup THRIVE Peanut Flour
2 Tbsp  Cane Sugar
1/2 tsp  Iodized Salt
2/3 Cup water
1 Tbsp. oil
 
Mix well all dry ingredients in a jar.  Add the oil and the water and mix through.  Refrigerate if desired before serving.  Peanut butter may thicken a bit more after refrigeration.  Makes about 8 ounces of Peanut Butter.

Making jams and jellies can take hours and hours of prep and cooking time, not to mention the equipment you will need: canning pots, jars, lids, sugar and quarts and quarts of berries. It can take a whole day out of your family life to just wash and squash, then cook and can. What if, in just a few minutes, you could whip up a batch of strawberry jam that is packed full of vitamins, minerals, omega-3’s, and protein?  Yes, protein.  Well, you can use any of the Freeze Dried Fruit, like Strawberry Slices, Blueberries, or Raspberries, all available through our site.  The best part of this recipe is that YOU can control the amount of sugar that you add so that the family isn’t over doing it on sweets. This recipe goes great with our Peanut Butter recipe made with Peanut Flour, also available on our site.  These recipes are great for the younger family members to get started learning how to make, use and enjoy home storage and prepping.

 
- 2 Cup Freeze Dried Strawberry Slices (You can also use THRIVE Blue Berries, or THRIVE Raspberries)
- 2/3 Cup Water
- 1/2 Tbsp Lemon Juice
- 1 Tbsp Cane Sugar
- 1 Tbsp Chia Seeds, ground as fine as possible in a spice grinder
 
Prepare the Freeze dried Fruit by crushing it with a rolling pin, mallet, or mortar and pestle, until it is small enough to be easily blended for an easy-to-spread strawberry jam, or small enough to be left for a chunky, fresh style jam. 

Place the crushed berries in a bowl or jar, and add the water and lemon juice.  Mix well with a fork and allow to sit for just a minute to rehydrate the fruits. 

Stir in sugar and chia seeds and mix well until sugar is dissolved.  For a pureed jam, once fruit is softened, add sugar and Chia seeds then puree with blender or hand blender.

Allow to sit for a few minutes to gel, or serve immediately. 

Quick and Easy Chia Seed Strawberry Jam goes great with a fresh baked loaf of bread. Refrigerate any leftovers.
 
Your strawberry jam may be a slightly different thickness than store bought jelly, and results may vary slightly due to humidity or elevation. For a thinner jam, add a little more water.  For thicker jam, you could add additional ground chia seeds, 1 tsp at a time, and mix well.