Food Storage Recipes

French Bread

3 cups water
3 Tbsp yeast
2 Tbsp sugar
3 tsp salt
2 Tbsp butter (soft)
8 cups flour
2 tsp garlic salt (optional)
1 Tbsp popply seeds (optional)
2 Tbsp parmesan cheese (optional)
1 egg

Mix water and yeast and let rise for 15-20 minutes. Then add remaining ingredients; knead for 3-5 minutes, leave bowl and cover with a cloth for 15 minutes, then knead again for 3-5 minutes. Do this step a total of 4 times for 45 minutes. Remove from bowl and shape into rolls, loaves or bowls. Sprinkle cornmeal on pan that bread will be baked on. Brush bread with 1 egg wash before baking (1 egg + 1 Tbsp. water). Let rise 30 more minutes and bake at 400 F for 25-30 minutes. Makes: 2 large loaves, 3 small loaves, 18 hard rolls, 8 bread bowls. Bread can be frozen. Options: sprinkle with garlic salt, poppy seeds or parmesan cheese.

Click here for French Bread Recipe (pdf)


Chicken Pot Pie
(Chicken Pot Pie with Celery Seed Crust)

1/3 cup butter
2 cups chicken broth
2/3 cup milk
2 cups cubed cooked chicken
1-10 oz. package frozen peas and carrots
1-15 oz. can potatoes, pealed and chopped or sliced
1/2 cup onions, chopped
2 1/3 cups flour (divided)
2 tsp celery seed
1 tsp salt
2/3 c + 2 Tbsp Shortening
4-5 Tbsp ice water

In saucepan, melt butter over low heat. Blend in 1/3 cup flour, onion, salt and pepper. Cook, stirring until mixture is bubbly. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside. Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans sides of bowl. Gather dough into ball. On lightly floured board, roll two-thirds of the dough into a 13 in. square. Ease pastry into 9x9 square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 30-35 minutes. Yields: 4-6 servings.

Long Term Storage Substitutions
When reconstituting dehydrated or freeze dried ingredients, reconstitute before combining ingredients. Also more liquid or in this case chicken broth may be needed.

1/3 cup butter powder
2 Tbsp chicken bullion
2/3 cup powdered milk
1 can chicken OR
2 cups freeze dried cooked chicken
1 cup dehydrated peas
1 cup dehydrated carrots
2 cups dehydrated potatoes
1/2 cup dehydrated onions
2 cups flour
2 tsp celery seed
1 tsp salt
2/3 c +2 Tbsp Shortening powder
4-5 Tbsp ice water

Click here for Chicken Pot Pie Recipe (pdf)


Chocolate Wacky Cake

Cake ingredients:
3 cups flour
2 cups sugar
6 Tbsp Cocoa
2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 Tbsp white vinegar
2/3 cup cooking oil
2 cups cold water

Frosting ingredients:
1/4 cup butter
1/8 tsp salt
1 tsp vanilla
1/4 cup cocoa
2 cup powdered sugar
1/2 cups milk or cream

"Cake Instructions:
In large bowl, mix these dry ingredients together: 3 cups flour, 2 cups sugar, 6 Tbl cocoa, 2 tsp baking soda, 1 tsp salt.
Then make three holes in the dry mixture and add the liquid ingredients: add 1 tsp vanilla in one hole, 2 Tbl white regular vinegar in another hole, and 2/3 cup cooking oil in the last hole. Pour two cups of cold water over the top and mix well.
Pour batter into a 9 x 13 baking pan. Bake at 350 degrees for 30 minutes, or until center of cake springs back when touched.

Frosting Instructions:
For the icing: in a medium sauce pan, on low heat, melt ¼ cup butter, dash of salt, ¼ cup cocoa. Alternate warm milk or cream with two cups of powdered sugar. Add 1 tsp vanilla. Stir until nice and creamy. Pour over cooled cake."

Long Term Storage Substitutions

2 Tbsp butter powder
1/2 cups powdered milk

Click here for Chocolate Wacky Cake Recipe (pdf)

Peanut Butter No-Bake Cookies
4 tablespoons cocoa
2 cups sugar
½ cup margarine
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla
3 cups quick oats (I’ve also used regular)

Directions: In a big pot on the stovetop mix cocoa and sugar, add margarine and milk and bring to a boil. Boil one minute, remove from heat. Add peanut butter, vanilla and oats. Stir. Drop by spoonfuls onto waxed paper. Let cool and enjoy!

Variations: Omit the peanut butter for Chocolate No-Bake Cookies, or in place of the peanut butter use 3 cups of raisins. Both are yummy alternatives.

We’ve eaten these cookies at Relief Society Meetings in the Eastvale 1st Ward – and they are fantastic!! They are great for food storage because they don’t require use of the oven. They would make a great comfort food item that could be prepared on a camp stove if necessary.

Click here for Peanut Butter No-Bake Cookie Recipe (pdf)


Krispie Squares
½ cup white sugar
1 cup corn syrup (karo light)
¾ cup peanut butter
2 cups Rice Krispies
4 cups Corn Flakes

Directions: Use a big pot and stir together everything but the cereal over low heat until melted and smooth. Then stir in Rice Krispies and Corn Flakes. Spread in a 9x13 pan and EAT!

Click here for Krispie Squares Recipe (pdf)