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Any recipies for rations?

Discussion in 'Food Forum' started by S2nd, Sep 10, 2004.

  1. S2nd

    S2nd One happy cat

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    I've been pretty pleased with the emergency rations I've bought and eaten, but I'd like to make my own to have more control over the ingredients (blame allergies) and also for the cost factor. I was reading the list of ingredients, and it looks like it's a cookie fortified with vitamins and antioxidants, vacuum sealed in its packaging.

    Anyone make their own rations? Any suggestions?

    Thanks.
     
  2. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    If none of these suit, maybe you'll find something modifyable to your taste:

    Title: Lead Bread

    INGREDIENTS:
    2 C water
    1/2 to 1 tsp salt
    4 C flour (your favorite blend of wheat, rye, etc.)
    2 C dried fruits and/or nuts (dates, figs, apples, cashews, etc.)

    Mix all ingredients. Spread dough 2" thick on lightly oiled pan.
    Bake 200 degrees for 3 hours with oven door slightly ajar.
    Bread is done when it sounds hollow when you thump it.

    A variant on the original Logan Bread recipe, this is a nonperishable
    and virtually indestructible expedition staple.

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    Title: Power Bars

    2 C whole wheat flour
    1/2 C packed brown sugar
    1/4 C skim milk powder
    1/4 C wheat germ
    1 tsp baking powder
    1-1/2 cups raisins or chopped dried apricots
    1/2 C unsalted sunflower seeds
    2 eggs
    1/2 C vegetable oil
    1/2 C molasses
    1/3 C peanut butter

    In bowl, combine flour, sugar, skim milk powder, wheat germ and baking
    powder; stir in raisins and sunflower seeds. Combine eggs, oil,
    molasses and peanut butter. Add to dry ingredients, blending well.
    Spread in greased 9 inch square cake pan. Bake in 350F oven for 35
    minutes or until browned and firm to the touch. Let cool completely.
    Cut into24 bars. Bars can be stored in air tight container for up to 5
    days.

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    Title: Snowshoe Energy Bars

    INGREDIENTS:
    1 C confecctioner's sugar
    1 C peanut butter
    1 C dates, chopped fine
    1 C nuts, chopped
    4 to 5 Tbsp cream or evaporated milk
    4 1-oz squares semisweet chocolate
    1 Tbsp butter
    1 Tbsp melted parrafin

    Mix sugar, peanut butter, dates, nuts and cream. Shape by hand into small
    bars. In a double boiler, melt together chocolate, butter and parrafin.
    Dip each bar into the chocolate mixture; place on cookie sheet to harden.
    Wrap in plastic wrap when cooled. Store in a cool place.

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    Title: Crunchy Granola

    4 C regular oats,uncooked
    1 1/2 C wheat germ
    1 C firmly packed brown sugar
    3/4 C raisins
    1/2 C chopped pecans (or walnuts)
    1/2 C whole almonds
    1/4 tsp salt
    1/2 C water
    1/4 C vegetable oil
    2 1/2 Tbsp vanilla
    1 1/2 tsp ground cinnamon

    Combine dry ingredients well. Combine wet ingredients well and Pour
    over the dry ingredients Bake 275 for 20 min. Once in a while open
    oven and stir the mixture. Store in a container. I keep some of this
    on my desk,it sure beats the other kind of munchies.

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    Title: Good Old Gorp

    INGREDIENTS:
    1 C salted peanuts
    1 C caramel corn
    1 C plain M&Ms
    1 C cashews
    2 C raisins

    Mix 'n munch.

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    TITLE: Apple Jack Gorp

    INGREDIENTS:
    1 Cup dried apples
    1 C raisins
    1 tsp cinnamon
    1 C chopped walnuts
    1 C sugar (white or brown)

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    Title: Energy Bars

    INGREDIENTS:
    1/2 C honey or molasses
    1/2 C peanut butter
    1 C dry milk, non-instant
    Options: chocolate chips, raisins, chopped fruit, coconut

    Knead together by hand, adding enough milk powder to make a stiff but not
    crumble dough. Shape into 2-3" logs, 1" thick. Roll in confectioner's
    sugar or coconut. Wrap in waxed paper and store in zip-lock bags.
     

  3. S2nd

    S2nd One happy cat

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    Thanks! This is exactly what I was looking for. I've tried the Lead Bread, using 50/50 flour/grain, with Craisins and Almonds, and it's not bad. It tastes like a solid cranberry/nut bagel. I sealed one in a ziplock bag, and I'm going to leave it in a dark place to see how it fares storage.

    When I have time, I'll experiment with variations on the recipies and report back any findings.
     
  4. MrsKitty

    MrsKitty

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    Wonder how they would fare in one of those vacuum sealers?
     
  5. S2nd

    S2nd One happy cat

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    Funny, I was just thinking the same thing. I've been meaning to pick one of those up for marinading... Hmmm... Much more compelling now.
     
  6. Roundeyesamurai

    Roundeyesamurai Sensei Member

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    I have a Food Saver vacuum sealer, and I've found there's a trick to packaging delicate items (like cupcakes, for instance):

    FREEZE THEM.

    Then vacuum seal them, then let them sit out in the open.

    When frozen, they won't crush in the sealing process, then you can just leave them out to thaw in their package. For some things, it works well, for some things it doesn't, you'd just have to experiment for yourself.

    Also, you can get Food Saver containers (jars, Tupperware-type containers, etc) that you can seal instead of using bags. This also works well for items that may break up in sealing into a bag.
     
  7. S2nd

    S2nd One happy cat

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    Thanks for the tip Round ;c. Just curious... does freezing the food create condensation in the bag when it thaws? Moisture would be bad for long term storage.
     
  8. Roundeyesamurai

    Roundeyesamurai Sensei Member

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    S2nd:

    Believe it or not, sometimes it does, sometimes it doesn't (I know, wierd LOL).

    To negate the need for freezing at all, Food Saver makes tupperware-like containers that you can seal things in, so they won't get crushed.