Survival Warehouse

Please check out our Sponsor Survival Warehouse!

They are dedicated and devoted to providing the best Survival & Preparedness Gear available. They have been around for decades and really excel in the Long Term Food Storage Category.

Survival Warehouse - Offering the best deals and hard to find Survival Kits, Survival Gear, MRES, MRE Meals, Freeze Dried Camping Food, Bug out bags, Survival Gear, Gas masks and more. Be Prepared and ready for any emergency or disaster
See more
See less

Survival Recipes

  • Filter
  • Time
  • Show
Clear All
new posts

  • Survival Recipes

    Survival recipe: I've actually made a decent meal out of this.

    What you need: Flour, water, can of tuna (in oil), rice, salt (or other flavoring additive).

    SERVES: 3

    Prepare the rice in advance by boiling it in twice it's capacity of water. (e.g. 1/4 cup rice, 3/4 cup water)

    Mix the flour with water to make a dough, flatten the dough into a thin 5" pie-crust.
    Open the can of tuna, and drain the oil into a small fry pan.
    Use about 1/3 of the can of tuna per pie-crust, salt the tuna, and top it with the rice.
    Fold the pie-crust over itself to create a pita-like sandwitch.
    Use the oil from the tuna in the fry pan to cook the sandwitch. You now have a healthy hot meal and have barely tapped into your food supply.

    If you're looking for more flavor, open a can of pork and beans and serve it with your sandwitch.

    Or try:

    Survivalist Bean Dip & Chips

    Boil 1/2-1 cup dried pinto beans in a mixture of water, salt, garlic powder, and celery flakes until the beans are mushy.
    Drain the water from the beans into a bowl and set aside.
    Add a small amount of powdered coffee creamer to the boiled beans, mix well, making sure to mash up all the beans.
    With the water you saved from boiling the beans, make up several small chip-sized wafers using flour, salt and vinegar. Fry these little chips in a fry pan using either melted butter, (if you have any) crisco, or cooking oil.

    Once cooled, the "flour chips" can be used to dip in the beans. NOTE: the flour chips are NOT very strong, so dipping may require the use of a spoon to scoop the bean dip onto the chip.
    "Reject the basic assumptions of civilization, especially the importance of material possessions." "The things you own end up owning you"-Tyler Durden

  • #2
    Tuna Chowder

    This probably wouldn't be considered a survival recipe, but it is one of my recipes using preps.

    Tuna Chowder

    1 can cream of mushroom soup
    1 can evaporated milk
    1 can peas, drained
    1 can (6.5 oz) tuna, drained

    Mix soup and milk. Add other ingredients. Heat and serve.

    *I like to add parmesan cheese to mine.
    *Increase recipe as needed for family size.


    • #3
      Skillet Bread

      Another quick recipe using preps. :)

      1 cup self-rising flour
      3 TBS shortening
      about 6 oz of evap milk

      In a bowl, cut shortening into flour and then add milk, mix. Mixture should be about the consistency of pancake batter. Cook in skillet that has been sprayed with Pam (or other cooking spray) and flip like a pancake until done. Cut into pieces.

      *serve with butter and honey


      • #4
        Cheesy Chicken Dish

        This one is from my son. :)

        1 box macaroni and cheese, prepared according to box directions
        1 can sweet peas, drained
        1 can Sweet Sue chicken (or any canned chicken), drained

        After cooking macaroni and cheese, add chicken and peas. Warm and serve.

        *We prefer using the shell version of mac and cheese


        • #5
          whenever i'm going camping and want to cut down on weight and space while still having tons of flavor are foil meals. whats great about foil meals is that you make them in the comfort of your home and just throw it (literally throw it) on the fire. this is what you need...

          aluminum foil
          ground beef, turkey, chicken...whatever you prefer
          chopped veggies...i like peppers, onions, squash, cucumbers, and tomatoes
          salt, pepper and any other seasonings you want

          to prepare it, lay out a good size piece of foil and put everything on it. roll and seal your meal and throw it in the freezer until your ready to go. to cook, you need a fire with a low flame and a lot of coals. when your fire is ready, simply throw your meal on the fire and let sit for 5 - 10 minutes. if you have the space, the time and the desire, you can make a weeks worth of meals and save them for when you need them


          • #6
            Peach Cobbler in the Can

            Swimmer your recipe reminded me of this oldie but goodie.

            Peach Cobbler in the Can

            Remove the entire paper label from a can of sliced peaches in syrup. Open the can and pour the syrup out into a cup. Sprinkle several tablespoons of dry Jiffy Yellow Cake Mix onto the peaches in the can. Pour just a little of the syrup back over the peaches and dry cake mix. Replace the lid on the can and then place the can onto a grate over a hot campfire. Let the cobbler cook for about 10 to 15 minutes, until the crust is crumbly and the peaches are bubbly.

            You can eat the cobbler out of the can with a spoon or pour onto a plate to share!


            • #7
              Glazed Ham Slices

              Pep up that Dak ham! :)

              1 (1lb) ham
              1 can pineapple slices
              about 1 TBS dijon mustard
              about 1/2 cup of brown sugar

              Combine pineapple juice with brown sugar and dijon mustard in skillet; Stir constantly and bring to slight boil. Slice ham and cook slices in sugar mixture until done (approximately 3-5 minutes per side). Top with pineapple slices and remaining glaze when serving. Great with rice!!


              • #8
                Chili Spaghetti

                I hope these recipes are helping you guys with ideas for your canned storage preps. :)

                Chili Spaghetti

                8 oz spaghetti noodles
                1 small onion or 1/2 cup onion flakes
                1 TBS butter
                2 (1 lb) cans of chili with beans

                Cook spaghetti noodles as per instructions on package, drain. Add chili and onion/onion flakes as well as chili with beans. Stir until heated through.

                *Can be topped with Parmesan cheese.


                • #9
                  Chili Macaroni & Cheese

                  Chili Macaroni and Cheese

                  1 box Macaroni and Cheese dinner (7.25 oz)
                  1/4 cup milk (made from instant powder + water)
                  1 can chili with meat and beans

                  Boil macaroni for 7-10 minutes per box directions. Drain macaroni but do not rinse (saving water for later recipes). Add milk and cheese powder packet. The margarine called for on the box isn't necessary, so add only if available. When well combined add can of chili. Cook until heated throughout.

                  *Recipe may be doubled.


                  • #10
                    Chicken & Vegetable Ramen Noodles

                    1 package chicken flavored Ramen noodles
                    1/2 cup onion flakes
                    1 can chunk chicken
                    1/4 cup mixed vegetables, drained
                    Parmesan cheese

                    Cook ramen noodles according to package, drain. Stir in mixed vegetables and onion flakes. Add drained chunk chicken. Heat until warmed through. Be careful not to shred the chicken chunks. Top with Parmesan cheese.

                    *Note: Recipe can be doubled.

                    This recipe can also be adapted to use beef flavored Ramen noodles and adding ground beef.

                    If you choose to use fresh onion, saute the onion until soft before adding.


                    • #11
                      Apples with Raisins

                      A "camping" recipe.

                      2 cans (20 ounces each) apple slices, drained
                      1/4 cup raisins
                      1 Tablespoon lemon juice
                      1/4 cup brown sugar, packed
                      2 Tablespoons flour
                      1/8 teaspoon salt
                      1/4 teaspoon ground cinnamon
                      1/3 teaspoon ground cloves
                      3 TBS butter

                      Prepare a medium fire in the barbeque.

                      In a large bowl, toss apples with raisins and lemon juice. Place apple slices on a double thickness of 18-inch square heavy-duty aluminum foil. In a small bowl, combine brown sugar, flour, salt, cinnamon, cloves, and butter; sprinkle over apple mixture. Fold edges over and crimp to seal.

                      Place foil packages on a grill set 4 to 6 inches from coals. Cook, turning over once or twice, until heated through, about 20 to 30 minutes.

                      Note* Place butter 1 TBS at a time in various places over apples. Do not lump 3 TBS all in the same place. :)

                      You can also use dehydrated apple slices, just re-hydrate before using in recipe.


                      • #12
                        I came across this recipe in my notes and wanted to share. I haven't done this as I purchase the #10 cans from EE.

                        Canned Butter

                        High-quality full-fat butter
                        jelly jars

                        Note * Use only highest quality butter (Land O Lakes or equivalent).

                        Heat jelly jars in 250 F.-degree oven for 20 minutes, without rings or seals.

                        While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes.

                        Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar.

                        Add lid and ring and close securely. They will seal as they cool. Shake jars a few times during cooling to prevent separation, although this step is optional.

                        Put into refrigerator or other cool place until butter hardens. After hardening, butter will store for 3 years.


                        • #13
                          Salmon Patties without Eggs

                          14 ounce can salmon, undrained

                          1/2 cup instant nonfat dry milk powder

                          1/2 cup instant mashed potato flakes

                          1-1/2 teaspoon onion powder

                          1-teaspoon sugar

                          1/4 teaspoon each Black Pepper and Cayenne Pepper (pptional)

                          1/4 to 1/2 cup water, as needed

                          Fat for frying

                          Start out with a can of salmon. Open it and pour all of the contents into a medium-sized bowl.

                          Measure the dry milk powder, potato flakes, onion powder, sugar, and peppers into the bowl of salmon. Add 1/4-cup water. Dig into the mixture with your hands. As come across small bones crush them between your thumb and forefinger. They dissolve quite readily. If the mixture seems dry then add more water as needed. It depends on how much liquid was packed with the salmon which can vary by quite a bit. As you mix shred the chunks of salmon with your hands, continuing until you have a nice cohesive mixture that sticks together with a little packing. Squeeze some in your hand to make sure it does.

                          Heat 2-tablespoons of any kind of fat in a large skillet. Shape the salmon mixture into patties and fry in the hot skillet. When they are well browned on the bottom, flip and brown the remaining side. Continue until all of the patties are well browned.


                          • #14
                            Corned Beef Patties

                            1 cup instant mashed potato flakes

                            3 tablespoons dry onion

                            1/4 teaspoon black pepper

                            1/2 cup fresh water

                            12 ounce can corned beef

                            oil or shortening for frying

                            In a medium bowl combine the potato flakes, dry onion and black pepper. Add the water and scoop in the corned beef. Mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 patties. Fry in hot fat until browned and crusty on one side, then flip and brown the other side.


                            • #15
                              Some of the best places I've come across easy recipes with few ingredients and cooking over fire has got to be in the Boy Scouts.

                              "Be Excellent to Each Other"