Recipes

Disaster Bars

Submitted by Chef Ken Rose of Tiburon Fine Dining and The Wild Rose in the Salt Lake Valley, Utah

Ingredients:

1 lb. trial mix*

4 oz. fire roasted diced green chilies

8 oz. can pineapple chunks

2 cups mixed nuts

splash coconut water

2 cups sugar

* I’m using Nature's Private Reserve Energy Mix

Directions:

1. In a stock pot, combine Green Chilies (drained Very Well), pineapple Chunks (drained very well and rough chopped) and splash of Coconut water; render off all liquids

2. Add nuts and trail mix

3. Lightly sauté so mix is hot

4. In a sauté pan, add sugar and melt completely (hard crack stage); stir constantly to minimize coloring

5. Set aside for a moment

6. Heat trail mix for 1 min

7. Pour sugar over trail mix and coat completely

8. Pour coated trail mix on sheet pan 1/2 thick and mold into rectangle

9. Cool for a minimum of 2 hours

10. Cut into bars and enjoy

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Spicy Tuna

Submitted by Keem Alhajji of Mesa, Ariz.

Ingredients:
3oz tuna (mashed)
1-2tsp chili
1tsp cheese
2-4tsp Lime juice

Directions:
1. Scatter the mashed tuna with 1-2tsp of chili.
2. Pour lime juice in bottom of skillet.
3. Put the spiced tuna on skillet.
4. Let it on medium heat for 3 min.
5. Flip the mashed tuna to the other side after it is well cocked. And leave it another 3 min.

My Preparedness Tip:

Be always "prepared,” never wait something bad to happen.

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Fruity Tuna

Submitted by Ryan Graham of Tempe, Ariz.

Ingredients:
1 can tuna
1/4 cup corn chips
1 can pineapple
2 tablespoon coconut water

Directions:
1. Open can of tuna, empty in bowl along with corn chips.

2. Add tablespoons of coconut water and mix together.

3. Slice pineapples into thin slices (like a cracker).

4. Spread tuna mix on top of pinnapple and enjoy!

My Preparedness Tip:

I volunteer with the Maricopa County Sheriff’s office and there we do a lot of search and rescue.

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Pineapple Fried Rice

Submitted by Brandon Nguyen

Ingredients:
Canned pineapple
Roasted unsalted cashew nuts (halves or whole)
Spam/or other canned meat
Uncle Ben’s Instant Rice/or other brand
Black pepper
Garlic powder
Sugar
Light oyster sauce

Directions:

1. Follow the box instructions how to cook the rice (without adding butter) either stovetop or microwave which is the prefer method.
2. Drained and chopped pineapple into bite size cubes.
3. Dice Spam/canned meat into bite size cube
4. Lightly coat a frying pan with cooking oil and place over medium heat.
5. Put the cubed Spam and cashews into the heated pan stirring them around to get some changing color (light brown).

6. Add the steamed rice (Uncle Ben’s) into the mix, make sure to continuously stirring all the ingredients around, make heat adjustment as necessary.

7. Add a pinch of sugar, a pinch black pepper then about a teaspoonful of garlic powder, again, make sure all the ingredients are mixed together.

8. The canned meat is already salty, thus, by adding a couple teaspoonfuls of light oyster sauce will give the rice some brownish color and flavor.

9. After adding the light oyster sauce and stirring frying the rice for couple of minutes, the last ingredient will be added is the pineapple cubed, keeping frying and stirring the rice to desired texture.

There you have it, Pineapple Fried Rice

My Preparedness Tip:

We have a 100 Gallon Drum filled with fresh water sitting in our hallway closet.

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Chocolate Covered Peanut Butter Balls

Submitted by Kim Hanna (@Camping4Foodies) of Scottsdale, Ariz.

Ingredients:

For Peanut Butter Centers
1 c creamy peanut butter
7 oz jar marshmallow fluff
⅛ c mixed nuts- finely chopped
1 ½ c crisp rice cereal

For Chocolate Outers
1 ½ c semi-sweet chocolate chips
4 t shortening

Directions:
For Peanut Butter Centers
1. In large bowl combine peanut butter, marshmallow and mixed nuts then fold in cereal.

2. Roll into balls approximately 1 inch sized and set aside.

For Chocolate Outers
1. In small sauce pan, mix chocolate and shortening and heat slowly over low heat—just until melted.

2. Take off heat and roll peanut butter balls in chocolate mixture.
3. Let harden on wax paper in cool location (if refrigerator is available, it works best but coolers or location with cool air temperatures work too.)

My Preparedness Tip:

It’s important to maintain a food supply that will meet your family’s needs for a minimum of 72 hours; some people like to have an even longer supply. No matter how large your emergency supply; make sure you rotate items so you will have fresh food, water and medications in the event of an emergency.

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Mexican Three Bean Salad

(Serves 4 as main dish or 6-8 as side dish)

Submitted by Kim Hanna (@Camping4Foodies) of Scottsdale, Ariz.

Ingredients:
For Salad
15 oz can garbanzo beans-drained and rinsed
15 oz can black beans-drained and rinsed
15 oz pinto beans-drained and rinsed
15 oz can Mexican style corn-drained
1 roasted red pepper from jar-chopped
4 oz can green chilies-drained and chopped

For Dressing
⅛ c apple cider vinegar
2 T olive oil
1 T honey
¼ t ground dry mustard
¼ t garlic powder
¼ t onion powder
¼ t cayenne pepper
⅛ t celery seed
1 ½ t cumin
½ t salt
¼ t ground black pepper

Directions:
1. In large bowl combine salad ingredients.

2. In small bowl, mix dressing ingredients then drizzle over salad; toss gently.

My Preparedness Tip:

Develop a family disaster plan for peace of mind. Make sure it includes a family communication plan, evacuation concepts and exit routes and create your “Go Bags” and “Stay Home Kits” and know when to stay or go.

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Peachy Nutty Pancakes

Submitted by Kim Hanna (@Camping4Foodies) of Scottsdale, Ariz.

Ingredients:

For Pancakes

Just-Add-Water Pancake Mix (as directed for 4 servings)
½ c mixed nuts

For Syrup
15 oz can peaches in heavy syrup-diced
½ c brown sugar
⅛ t nutmeg
½ t cinnamon

Directions
1. Drain syrup from peaches into small saucepan, mix in brown sugar, nutmeg and cinnamon; cook stirring over medium heat until heated through.

2. Remove from heat and add diced peaches. Let cool while making pancakes.
3. Place nuts in non-stick skillet over medium heat until toasted, stirring frequently being careful not to burn them. Remove from heat and chop nuts.
4. In large mixing bowl, combine pancake mix and water as directed on package.

5. Add ½ of toasted and chopped nuts to pancake mix (reserve ½ of nuts for topping at serving.)
6. Use same non-stick skillet to cook pancakes over medium heat with light non-stick cooking spray if necessary.

7. Pour batter into pan and size as desired. When bubbles form and then break, turn pancakes to ensure they are cooked thoroughly and browned.
8. For serving top pancakes with syrup and remaining toasted nuts.

My Preparedness Tip:

Take precautionary measures not to cause fires no matter if you are cooking in the wilderness or around your home in urban settings. Be sure to maintain a safe distance between open flames and flammable materials. Always keep a fire extinguisher near the cooking environment and know how to use it. If you see a brush fire, report it immediately to 911—Never assume someone else will make the call.

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Spiced-Up Mixed Nuts

Submitted by Kim Hanna (@Camping4Foodies) of Scottsdale, Ariz.

Ingredients:
2 c salted mixed nuts
½ t chipotle chili powder
¼ t ground cumin
¼ t ground black pepper
2 t honey
1 T olive oil

Directions:
1. This tasty snack is toasted in a foil packet on a grill and great for easy cleanup.

2. Lay one sheet of heavy duty foil (or double layer of regular foil) on a flat surface.

3. Toss ingredients together in center of foil then seal by bringing short ends together folding twice; then fold in the remaining sides making a packet.

4. Place on grill or campfire with medium heat turning often until toasted—approximately 8 minutes.

5. Let cool slightly before eating.

My Preparedness Tip:

These Spiced-Up Mixed Nuts pair well with your favorite cold beverage, but don’t forget to have plenty of water too. The recommended amount for emergency preparedness is a gallon/person/day. And don’t forget your furry family members too!

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Spicy Chicken and Corn Chili

(Serves 4)

Submitted by Kim Hanna (@Camping4Foodies) of Scottsdale, Ariz.

Ingredients:
3 5 oz cans of chicken drained
11 oz can Mexican style corn drained
15 oz can pinto beans drained and rinsed
4 oz green chilies drained and chopped
16 oz jar mild salsa
2 t garlic powder
1 t ground cumin
1 T chili powder
½ t dried oregano
½ t cayenne pepper
½ t salt
¼ t ground black pepper
Crushed corn chips as topping for serving-optional

Directions:
1. Combine all ingredients in Dutch oven or large skillet.

2. Stir occasionally until heated through.

My Preparedness Tip:

During power outages use your cell phone to notify the utility provider of the outage. And to be especially prepared and not to go hungry, this Spicy Chicken and Corn Chili meal was cooked on a camp stove using camp stove fuel. Another alternative cooking method is to cook directly over a campfire. No worries about the lack of power on my electric stove in my home during the outage.

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Easy Chicken Chile Verde with Corn Pancakes

Submitted by Amanda Slusser of Tempe, Ariz.

Ingredients:

For Corn Pancakes
1 cup cornmeal
1 cup boiling water
1/2 cup evaporated milk
1 Tbsp oil (olive or any vegetable oil is fine)
Additional water as needed

For Chicken Chile Verde
1 can pinto beans
1 can cooked chicken breast
1 small can green chiles
1 small can salsa verde

Directions:
1. Place cornmeal and boiling water in bowl. Stir and let sit for 10 - 15 minutes.

2. Preheat well oiled griddle or skillet.

3. Add evaporated milk and oil, mix. Add additional water as needed to make a thick batter.

4. Spoon batter onto griddle, cook on first side until set, then flip and cook other side.

5. Set pancakes aside and prepare Chicken Chile Verde.
6. Open and drain pinto beans and chicken.

7. Add all ingredients to pan and cook until heated through.

8. Serve over corn pancakes.

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Pinto Bean Soup & Pan-fried Cornbread
(Serves 4)

Submitted by Joanna MacKenzie of Columbus, Ohio

Ingredients:

For Pinto Bean Soup
2 cans pinto beans (reserve liquid)*
1 can corn (reserve liquid)
1 small can diced green chile*
2 cups vegetable juice*
2 tablespoons dried chopped onion
1/4 cup canned plain tomato paste
1 tomato bouillon cube (or less) for taste

For Fried Corn Bread
1 cup yellow cornmeal
1/2 cup water
1/2 cup vegetable or canola oil
Pinch of salt
Vegetable or canola oil for frying
Paper towels

Directions:

For Pinto Been Soup
1. Combine ingredients in a pot, simmer until flavors combine and onions are rehydrated, about 15 - 20 minutes.

For Fried Corn Bread
1. Mix all ingredients in a bowl. Batter should be slightly runny but not watery.
2. Pour oil in frying pan, about a 1/4 inch deep and crank up heat until hot enough to fry batter.

3. Gently pour about a silver dollar pancake's worth of batter into hot oil (avoid splashing hot oil).

4. When edges are slightly brown, flip and cook for another minute or two.

5. Keep a close eye on skillet and heat level for safety! Remove thin, crispy fried cornmeal and place on paper towels to absorb extra oil.
6. Serve with soup and enjoy!

My Preparedness Tip:

I keep a gallon of water and emergency pack, which includes a first aid kit, CPR mask, protein bars, a whistle, flashlight and hard warmers, in my vehicle.

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"My City Has Flooded, So Now I'm A Hobo" Dinners

Submitted by Austin Pugh

Ingredients:
2 cups sliced potato
1 cup Pinto Beans*
1/2 cup sliced onion
1 cup chopped carrot
1 cup green chilies*
Garlic Powder
Pepper
Salt
Worchestershire Sauce
Chive
Meat Seasoning
Cooking Spray
Aluminum Foil

**Butter if available

Directions:
1. Make some 18" long sheets of aluminum foil, one for each person
2. Cover inside of foil with cooking spray or butter
3. Place 1/4 of the meat in center of foil, season to your liking
4. Place 1/4 of the vegetables in center of foil
5. Fold several times, make sure food is sealed
6. Place over hot coals of your post-apocalyptic campfire for 25-30 minutes, checking meat periodically
7. Open carefully and enjoy!

Notes:
* Can use manual can openers
* Using good amount of worchestershire sauce or other liquid sauce will cause a boiling inside the tinfoil.
* All ingredients can be substituted, experiment and make what suits you!
* Instead of cooking spray, you can substitute lining the inside of the foil with a cabbage leaf

My Preparerdness Tip:

Keep a rain poncho in your car at all times … it doubles as a water collection device!

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Cheater Chicken Chili

Submitted by Liz Aniuk of Scottsdale, Ariz.

Ingredients:

1 10 oz can of chicken

1 tsp chili powder

½ tsp ground cumin

½ tsp oregano

1 can chicken broth

12 oz V8 juice

1 can green chili

1 can of pinto beans, drained

1/2 cup cheese sauce

3 cups rice, cooked

Crushed corn chips for topping

Directions:

1. In a medium saucepan, break up chicken and mix with spices.

2. Add chicken broth, V8 juice, green chili, and beans to chicken mixture.

3. Bring to boil, reduce heat and simmer, uncovered for 20 minutes.

4. Stir cheese into chicken mixture until melted.

5. Remove from heat.

6. Serve over rice, top with crushed corn chips.

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Preparedness Pantry Pasta

Submitted by Liz Aniuk of Scottsdale, Ariz.

Ingredients:

1 12 oz can of tuna, flaked

2 14 oz diced canned tomatoes

¼ cup drained capers

½ cup Kalamata olives, pitted and chopped

1 16 oz jar marinated artichoke hearts

1 lb pasta, cooked according to package

Directions:

1. Mix first 5 ingredients

2. Toss with hot pasta

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Braving the Elements Cookies (no-bake)

Submitted by Liz Aniuk of Scottsdale, Ariz.

Ingredients:

1 cup corn syrup

1 cup sugar

1 cup peanut butter

1 12 oz package chocolate chips

1 cup flaked coconut

1 cup trail mix, any flavor

1 cup quick-cooking oats

Directions:

1. In a metal or crockery mixing bowl (not glass), combine peanut butter, chips, and coconut. Set aside.

2. In a saucepan, stir together corn syrup and sugar. Bring to boil and continue to boil for 1 minute.

3. Pour to hot syrup over the peanut butter mixture and stir until well blended.

4. Add trail mix and oatmeal. Mix well and spoon tablespoonfuls onto parchment paper. Press down slightly. 

5. Allow to cool.

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Lights Out Tuna Cheese Casserole

(Serves 3)

Submitted by Kathy Aunik of Phoenix, Ariz.          

Ingredients:

15-ounce can of water-packed tuna

1 cup macaroni/shells

½ cup cheese sauce/dip

¼ cup canned milk

Crushed corn chips

Directions:

1. Cook pasta & drain. 

2. Combine cheese, milk, salt & pepper to taste. 

3. Add to pasta & blend. Mix in flaked tuna. 

4. Top with crushed corn chips.

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Roaring Waters Coconut Rice

Submitted by Kathy Aniuk of Phoenix, Ariz.

Ingredients:

1 cup jasmine rice

¼ cup water

1 ½ cups coconut water

1 teaspoon powdered ginger

1 teaspoon sugar (optional)

Cashews or slivered almonds (for garnish)

Directions:

1. Combine water, coconut water, ginger, & sugar in a saucepan and bring to a boil. Stir in rice. 

2. Reduce heat and cover. Let simmer for about 15 minutes until all the water is absorbed. 

3. Garnish with chopped cashews or sliced almonds.

4. Check periodically when cooking – if rice isn’t fully cooked but all the water has been absorbed, add more water and cover.

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Chicken & Rice Chili

Submitted by Rachel Austin of Glendale, Ariz.

Ingredients:
1 13 oz can chicken
1 can pinto beans*
1 can diced tomatoes
1 can condensed chicken & rice soup
1 can diced green chilies*
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
2 cups rice
3 cups water
salt & pepper to taste
Corn chips*

Directions:
1. In an enamel pot, pour in water and place in solar oven until small bubbles appear. 

2. Add rice and leave in solar oven for 10-20 minutes. 

3. Remove from solar oven and place in insulated box, wrap in blankets or place in Wonder Oven for an additional 10-15 minutes. 

4. In a separate enamel pot, mix chicken, pinto beans, dice tomatoes, chicken & rice soup, green chilies and seasonings. 

5. Place in solar oven to heat until warmed through (approximately 20-30 minutes). Once heated, add rice and serve with corn chips.

Notes:
* Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting
* Adjust seasonings to taste

My Preparedness Tip:

Always have a blanket, First Aid kit, bottles of water and granola bars in the car. This helps in times of emergency but also when you are simply stuck in traffic and the kids (or you) want something to eat or drink.

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Soup!

Submitted by Trudy Thompson Rice of Phoenix, Ariz.

Ingredients:

one can pinto beans*

one can green enchilada sauce

one can corn

one can chicken

one can green chilis*

one can vegetable juice*

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting

Directions:

1. Combine all ingredients and heat until warmed through.

My Preparedness Tip:

Download the Red Cross First Aid App! (www.redcross.org or your mobile app store.)

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Pineapple, Pear... Don't Crumble!

Submitted by Kristi Brister of Tehachapi, Calif.

Ingredients:

1 small can of pineapple*

1 small can of pears

1/2 cup of dried cranberries

1 small can of condensed milk

2 packages of Nature Valley Granola Bars

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting

Directions:

1. Preheat BBQ Grill to 300.

2. Crush Granola Bars in their package using one of the cans of food until crumbled. Sprinkle the crumbles into the muffin tin tray sections evenly. 

3. Open condensed milk with your can opener from your kit. Pour the condensed milk into the muffin tin tray sections evenly. 

4. Stir together the granola and the condensed milk until granola is moist with a plastic spoon from your kit.

5. Strain pineapple and pear cans, reserving liquids.

6. Add liquid from pear/pineapple cans if additional liquid is need to moisten the granola.

7. Mix together pears, pineapple and dried cranberries.

8. Spoon fruit mixture on top of granola mixture.

9. Set muffin tray on BBQ and cook for approximately 15 minutes.

10. Serve warm or cool.

My Preparedness Tip:

If your children attend school, ask the school to consider asking each parent to send a 1 gallon Ziploc bag of emergency supplies to school with the child's name. The bag should contain 1 bottle of water, a snack, a change of underwear and socks, emergency contact information/emergency plan, family photos and a comfort items (small teddy bear or book). The child Ziploc kits can be stored easily in the classroom in a plastic tote.

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Southwestern Tuna Cakes

(Yields 4-5 cakes)

Submitted by Judy Kioski of Phoenix, Ariz.

Ingredients:

1 package (or can) of tuna in water (drained)*

½  can diced green chiles*

½ can sliced water chestnuts

1  single serving package (.42 oz)mayo

1 T hot sauce

½  t taco seasoning

1 package chili corn chips*

Directions:

1. In bowl combine tuna, green chiles, water chestnuts, mayo, hot sauce and taco seasoning. 

2. Crush a handful of corn chips. 

3. Form little patties with the tuna mixture and cover with crushed corn chips.

4. Cook the patties on the stove in olive oil until brown, approximately 3-5 minutes.

5. Flip and cook on the other side. 

6. Serve with the remainder of the corn chips.

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting.

Notes: 

You can use instant mashed potatoes or crumbled crackers in place of the corn chips.

My Preparedness Tip:

I like to keep small condiment packages in my emergency kit. I like to go beyond the usual ketchup and mustard and include mayonnaise, horseradish, relish, soy sauce, hot sauce, etc. This allows a punch of flavor without opening a container that needs to be refrigerated.

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Curried Tuna Burger with Island Brown Rice

(Serves 4)

Submitted by Chef Jon-Paul Hutchins of Le Cordon Bleu College of Culinary Arts, Scottsdale

Ingredients:
For Curried Tuna Burger

8 ounces packaged tuna*

4 Mayonnaise packets

¼ cup bread crumbs plus additional for breading

I tablespoon curry powder

¼ cup dried trail mix fruit chopped*

Vegetable oil for frying

For Island Brown Rice

16 ounces of Uncle Ben’s Ready Rice Whole Grain Brown Rice

3 ounces canned chills*

8 ounces coconut water*

1 can diced pineapple*

 2 tablespoons Pica pepper sauce

1 teaspoon cardamom

1 tablespoon coconut oil

Salt and pepper as needed.

Directions:
For Curried Tuna Burger

1. Mix the first 5 ingredients together to form a tight mixture. Adjust the seasoning with salt, pepper or curry. 

2. Adjust the texture with more bread crumbs.

3. Form the mixture into 4 patties, dredge in additional bread crumbs and fry gently until golden brown and warmed through.

4. Serve with Spicy Siracha Mayonnaise (mix mayonnaise with the desired amount of Siracha sauce).

For Island Brown Rice

1. Combine all ingredients in a covered pot

2. Heat gently until the liquids are absorbed.

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting

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Peanut Butter Granola Wrap

Submitted by Kaleigh Peil

Ingredients:
1 cup peanut butter
1 cup granola cereal
1/4 cup chopped peanuts
2 tablespoons honey
1/2 cup dried cherries
2 tablespoons butter, softened
4 (10-inch) whole wheat tortillas

Directions:

1. In bowl, combine peanut butter, granola, chopped peanuts, and honey and mix well.

2. Stir in dried cherries.

3. Spread tortillas with softened butter, then spread with peanut butter mixture.

Notes: 

* Cherries can be substituted with any other dried fruit, such a mango's, banana's, etc.

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Chicken Cassoulet with Herb Dumplings

Submitted by Greg Roybal of Phoenix, Ariz.

This is adapted from a popular recipe that calls for ground beef, but uses non-perishable canned chicken instead. You can eliminate the chicken and substitute more beans or tomatoes, or add more meat to taste.

Ingredients:

For Chicken Cassoulet

1 cup water

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon dehydrated garlic (to equal 2 cloves)

1 tablespoon dehydrated celery flakes (to equal 1 stalk)

1 teaspoon granulated toasted onion (to equal 1/2 cup chopped onion)

1 1/2 cups chicken broth

1/4 cup vegetable juice*

1 can diced tomatoes with no salt added (14.5 oz), undrained

1 can chicken (12.5-14.5 oz)

1 can (15 to 16 oz) pinto,* navy or kidney beans with no salt added, drained

1 can (2 oz) green chiles,* or more to taste

For Herb Dumplings

2 cups baking mix

2/3 cup milk made from powdered milk

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting

Directions:

1. Heat water, oregano, basil, garlic, celery flakes, and granulated onion over medium low heat until simmering. Add broth, vegetable juice and tomatoes, stirring well. Heat to boiling; reduce heat to low. Adjust seasoning if necessary.

2. Add chicken, beans and green chile and stir well again.

3. In a medium bowl, combine baking mix, milk, oregano and basil until soft dough forms. Drop dough by the spoonful onto chicken mixture; this amount will make 12 small dumplings or about 6 large dumplings. Reduce the amount by about half for smaller portions.

4. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer. If dumplings are still soft, increase cooking time by 5 minutes until done.

Cooking tips:

* The sodium in the chicken broth and vegetable juice might be all the salt needed, so no-sodium tomatoes and beans are advised.

My Preparedness Tip:

Your go-kit isn't complete without prescription medications but it can be difficult to reserve extra meds just to stash away. Ask your doctor for samples of medications you are taking. You can frequently get seven-day samples for free, and these are perfect for setting aside in case of an emergency, for stashing at work or a relative's house, or for putting in your go-bag.

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Finless-Smokeless BBQ Tuna

Submitted by Teresa Ponder of Maricopa, Ariz.

Ingredients:

1 can tuna, water packed*
1 teaspoon yellow mustard
1 tablespoon chilli powder
2 tablespoons worchestershire sauce

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-Off voting

Directions:

1. Break up tuna (undrained) in a small pot or mixing bowl.

2. Add remaining ingredients, and mix well.
3. Serve cold or heat over small camp stove.
4. Serve with crackers.

My Preparedness Tip:

No matter how dependent you are on electric appliances, never forget to store a hand operated can opener close!! One with the bottle opener on one of the handles is handy, too.

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“Nuclear Reactor” Chicken Tortilla Soup

Submitted by Paul Henry of Phoenix, Ariz.

This spicy chicken tortilla soup is high in protein, high in fiber AND flavor. This recipe is sure to keep you full, satisfied and warm during any cold and disastrous night! You’ll have more than enough to share with those unprepared and starving individuals that will be staring at you as you serve up this delicious meal!

Ingredients:

12.5 oz. Can of Chicken (drained)

15 oz. Can of Pinto beans (drained)*

15 oz. Can of Black beans (drained)

15 oz. Can Crushed Tomatoes

10 oz. Rotel Diced tomatoes and green chilies

15.25 oz. Can of Whole Kernel Sweet Corn

29 oz. Can of White Hominy (drained)

32 oz. Can of Chicken Broth

2 Cups of Water

5-7 oz. Can of green chiles*

7oz. can of El Pato Jalapeno Salsa

2 Tbsps. dried chopped onion

1 Tbsp. dried oregano flakes

1 Tsp. Garlic powder

1 bag of Corn chips*

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-off voting.

Directions:
1. Drain any liquids from specified canned items.

2. In a large container (such as a bowl, pot or the like), add all canned ingredients and stir to a well-combined mixture.

3. Use a fork (or clean hands) to shred chicken from the can.

4. Add water

5. Add dry spices. Allow for dried spices to re-hydrate by stirring the soup frequently for about ten minutes.
6 If possible, set over medium heat to a simmer using a charcoal barbeque or small make-shift fire

7. Crush corn chips over soup to serve. Enjoy!

My Preparedness Tip:

Always carry an emergency kit, flashlight, and batteries. Water is always essential-be sure to have lots of it!!! Remember to pack hand sanitizer in your kit so you don’t waste water trying to cleanse dirt, grime and germs. Most importantly, if you have small children, be prepared with extra blankets, shoes, extra diapers and wipes!!

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No Cook, No Fuss Five Minute Chicken Green Chili

Submitted by Mary Hastings of Conifer, Colo.

This is a high-protein, high-fiber recipe that does not contain dairy, nuts or eggs. For a gluten-free version, use a gluten-free dried onion soup mix. Lipton's mix contains gluten.

Ingredients:

1 12.5 oz. can chicken breast (with the juice)

1 14.5 oz. can Mexican stewed tomatoes (with the juice)

1 14.5 oz. can pinto beans* or black beans (with the juice)

1 can green chiles (any size)*

1 packet Lipton onion soup mix (see above)

2 Tbs. dried cilantro

1 Tbs. garlic powder

2 Tsp. black pepper

1 bag corn chips*

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-off voting.

Directions:

1. Drain all liquids from the canned items into a bowl.
2. Add the onion soup mix, stir to dissolve.
3. Add remaining spices.
4. Let liquid mixture set for a minute while you shred the canned chicken with a fork.
5. Add all solid ingredients from the cans (beans, tomatoes and chicken) to the liquid.
6. Mix well, (refrigerate if possible, but not necessary before consuming) and serve plain or with corn chips.

Cooking tips:

* For more zest add dried, crushed red peppers

* For a spicier alternative add canned sliced jalapenos or Tabasco sauce

My Preparedness Tip:

If you have to evacuate in a hurry, grab your dirty laundry. You'll find that these are the clothes you're most likely to wear, not something that has been stored and unused in a drawer or closet. This way, you don't have to spend a lot of time trying to decide what to take that fits and you don't risk grabbing that pair of jeans you've been trying to fit into, (but aren't quite there yet with your weight goal.)

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Must-have GORP "Good Ol' Raisins & Peanuts"

Submitted by Victoria Harp of Atlanta, Ga.

Ingredients

1 cup salted mixed nuts*

1 cup salted peanuts

1 cup Golden raisins

1 cup M & M's

1 cup yogurt covered pretzels or mini Oreos

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-off voting.

Directions:

1. Place all ingredients in a large Ziplock bag and shake.
2. To deter contamination, do not "scoop out" GORP with hand. Serve by pouring GORP into sanitized hand or in other small serving container i.e., bowl, cup, plate, etc.

My Preparedness Tip:

I keep 12 1-gallon water bottles in my garage. Once a month, I use a gallon to water houseplants. I purchase a fresh gallon, write the date of purchase on the bottle, and place it with the rest of my water bottles keeping 12 at all times. This ensures that I have a fresh water supply at the ready and keeps me in the habit of being prepared.

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Tuna Casserole (altered for emergencies)

Submitted by Joyce Cunningham of Littleton, Colo.

Ingredients:

3 cups of dry pre-cooked lasagna noodles, broken up into pieces (about 15 sheets)

1 can Cream of Chicken soup

1 can Cream of Celery soup (can use Cream of Mushroom if you don't care for celery)

1 can of Tuna, do not drain*

Water (optional)

Salt & Pepper, to taste (optional)

Worcestershire sauce, to taste (optional)

*Denotes an ingredient selected in the 2012 Emergency Kit Cook-off voting.

Directions:

1. Open all the cans and mix together in a heatproof container.

2. Add the pasta into the soup/tuna mixture and mix together.

3. Cook over medium-low heat until everything is hot and the noodles are cooked. Stir frequently.

4. If needed, add water if the noodles are not cooked to your liking or the mixture looks too dry.

5. Season if desire.

Note:

• You can pre-soak the noodles in warm water, for about 5-10 minutes, to start softening them.

• Noodles used were 3-1/2” x 7” in size in a 9 ounce box. Use the entire box (16 sheets) if you want a bit more noodles.

• Heat source can be a fondue pot, propane stove, BBQ, or open fire. 

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"My World Was Turned Upside Down" Pineapple Right-Side Up Cups

Submitted by Ethan Riley of Scottsdale, AZ

Ingredients:
1 bottle coconut water*
1 can pineapple slices in juice*
1 can mild or hot green chilies*
1 jar marshmallow fluff
1 box cinnamon graham crackers
1 small bag chewy caramel candies

*Denotes an ingredient that was selected in the 2012 Emergency Kit Cook-Off voting.

Directions:
1. Drain, dry and candy the green chilies. I found directions online: http://www.instructables.com/id/Red-Hot-Candied-Chilli-Peppers
2. Melt the caramel candies with some of the coconut water. This should take only a couple of minutes.
3. Brown the pineapple rings in a pan. Cut the pineapple into smaller pieces and add to the caramel sauce.
4. Heat a scoop of the marshmallow fluff, adding a splash of coconut water to thin the marshmallow.
5. Combine the marshmallow with the crushed graham crackers. Add pineapple juice or coconut water to the mixture until you get a consistency with which you can mold.
6. Mold the graham cracker mixture into greased muffin tin to create small cups. Pre-bake the "cups" in a 350-degree oven for 10-15 minutes.
7. Spoon the pineapple and caramel sauce mixture into the pre-baked graham cracker cups. Bake for another 10-15 minutes or until the graham crackers begin to brown.
8. Let the cups sit for at least 30 minutes.