Phoenix Bird


Bread & Veg Casserole Fillet-o-Snake Peanut Sauce
Cattail Pancakes Freezing Greens Samosas
Chapatis Gallon of Yogurt Seafood Salad
Cheese Powder Gill's Wheat Pancakes Survival Porridge
Chutney Hardtack Tips From Organic
Clover Honey Marinated Legumes Violet Syrup
Creamed Tumbleweed More Hardtack Wheat Flakes
Dog Crunchies Mum Chowder White Sauce
Emergency Survival Bar Nut Oil

This unleavened bread lasts practically forever, at the sacrifice of flavor

1-1/2 C graham flour 1/2 C cornmeal
1/2 C shortening 1 t sugar
3 C white flour 1 T salt
1-1/2 C milk
Combine all the ingredients well in a mixing bowl. Lightly grease several cookie sheets. Dust a chunk of dough, approximately the size of an egg, with flour, and place in the center of the baking sheet. Flatten with the edge of your hand, then roll out with a rolling pin, until it covers the whole sheet, as thin as possible. Dust with flour as necessary to prevent sticking. Trim off any excess dough, and return to the mixing bowl. Bake at 400F. When the edges turn brown, turn over. When the bread is nearly as stiff as cardboard, turn it over again. When it reaches cardboard stiffness, remove from oven. Break into pieces, and store in an airtight container.

Old Mom
Please be careful in the consumption of certain wild greens. While edible, they do contain certain acids that can lead to some serious internal problems. To reduce these acid buildups and to get the best flavor, dandelions and chickweed should be eaten before they bloom.

Also, do not overlook clover and the honey you can make from it. Want to make your clover productive? For those who have younger girls, send them out to pick as many clover flowers as possible. My goal is to get about a gallon freezer bag full - no green stems - just the flowers. Once picked, add a slight amount of water and boil down. Drain with cheesecloth or sieve (I prefer cheesecloth). Put the liquid in a slow cook style setup with appropriate pectin substance and sugar (I prefer corn syrup, but any sugar will do). When thick, pour into mason type jars, seal, and turn upside down (or water bath). Great honey substitute. Enjoy.

(or low end flan)
Old Mom

Don't really need a survival setting for this, and I do it in the microwave these days. However, for many years I made it on the stovetop. You can also make it in an aluminum foil-lined fireproof container.

1-1/3 cup of sugar
2 egg yolks (or substitute with rennet)
2 tablespoons of cornstarch
2 tablespoons of margarine or appropriate substitute
2 cups milk
2 teaspoons of vanilla (if you have it - if not, a handful of berries or chocolate will do)

Dilute the cornstarch in about 3 tablespoons of COLD water. Wisk/stir until smooth. Add milk and sugar. Put on heat until thickens slightly, like a cream based soup. Take it off the heat, add egg yolk or substitute and flavoring (I like lemon peel the best); put it back on the heat until thickens. If milk is not available in any form, substitute Kool-Aid type beverage or fruit juice or water. If you can afford to be 'fancy' use evaporated milk.

Anyway, it is a highly flexible recipe, and when you have small kids around or older folks with limited chewing capacity, it can be alternative way to get protein in the body.

Here is the recipe I use most of the time:

First I grind my wheat at the time I use it. It will keep for a while (I don't know for how long - about a month I think). I have used a hand grinder but as long as we have the power grid I use a Vita-Mix. It will make the wheat into store-bought fine flour. I add about a spoon of baking powder to 2 cups of flour, enough milk to make it a little runny and then I add one egg and olive oil to it also.

Sometimes I use three eggs. Take the yokes and mix with buttermilk, then heat the whites until they fluff. After all (except the whites) is mixed then I add the whites and fold them in. It makes the best pancakes I ever had. This recipe is on page 83 of Cookin' with Home Storage by Peggy Layton.

1-1/4 cups of cattail flour (see below)
2 tablespoons baking powder
1-1/4 cups of enriched flour
2 beaten eggs
2 tablespoons sugar
2 cups milk
1 teaspoon salt
2 tablespoons salad oil
Sift flour with baking powder, sugar and salt. Combine eggs, milk and oil. Add to dry ingredients, stirring just until flour is moistened. Batter will be lumpy. Cook on ungreased griddle. Add syrup and enjoy!

*NOTE...cattail flour is gathered/made from the starch collected from the roots of the cattail. During the fall/winter, pull up cattails -roots and all. Separate the roots and clean thoroughly. Freeze the cleaned roots for several weeks. This aids in the breakdown process. Thaw and pulverize the roots, separating the starch from the tough root fibers. This starch is the "cattail flour".
This might be enjoyable with your pancakes!

Violet blossoms...a bunch! Lemons
Pick and wash violet blossoms. Fill any size glass jar with violet blossoms. Cover with boiling water. Put on lid and let the blossoms infuse for 24 hours. Next day, open jar and strain the blue infusion with cheesecloth or similar material, discarding the blossoms. To each cup of the violet extract add the juice of 1/2 lemon and 2 cups of sugar. Bring to a boil, and pour into sterilized jars or bottles and seal or cap.

This will have a slight grape-like flavor to it.

2 cups course ground whole wheat flour
1 teaspoon salt
2 cups water
Mix with spoon until free of lumps. Beat it until just mixed. Pour onto a cookie sheet or jellyroll pan. Use 1/2 cup of batter on a 12 by 15-inch pan. Tip sheet back and forth to cover the entire pan and drain the excess from one corner should be about 1/4 cup. This will leave a thin film over the entire pan. Bake for 15 minutes in a 350-degree oven and then break into small pieces.

Please refresh my memory!
Ok.. here is what I did, and the result.
First, I used just two 'regular' pieces of cheese (American Generic slices), as I didn't want to invest too much if this didn't work. I unwrapped the cheese, and dipped it into the flour...light coating on each side of the slice. Then, I laid a piece of wax paper on the shelf of the 'K-mart blue light special' dehydrator. Then I laid the cheese on the wax paper. I turned on the dehydrator (about 9:00 p.m. AST last night). The cheese was on the bottom shelf. I used the rest of the shelves for jerky.

About 2:00 p.m. today, I took it out. It appeared to be the hardest substance known to mankind.. I dare say it might work as a house foundation. So, from there, I thought .. oh heck.. I put it in the Food Processor to grind it up. Ta da... cheese powder. It appears that a tablespoon in water to a tablespoon to water made a passable cheese sauce, similar to the mac and cheese type powder. If I do it again, I'll use a cheese with a stronger flavor.

Before you do this (if you've not done it) try it with just a couple slices.. so you are not out anything. I experienced no melt..but not all dehydrators are equal. Also.. wax paper should make any unintended mess easier to clean up.

Hope this is useful to someone, one way or another.

Old Mom

Personally, I've had very bad luck with freezing Greens, including Dandelion; ditto on blossoms. I'd freeze the tea, but not the blossoms.

The best results I've had on Freezing Greens is to 'flash freeze.' Blanch them in a steamer for a few seconds, lay them on a cookie pan, put them in the freezer for about 5 min. Poof, they are flash frozen. Then, put in a zip lock bag and freeze.

Now, the trick is thawing. They are never the same, just look at frozen spinach from the store. That is the best of the greens to freeze. If you want, you can take those greens and mix them in cream cheese and make Creamed Dandelion Greens. IMHO, that is a waste of cream cheese. But, some folks like it better that way. Just personal taste and preferences, I suppose. Try a small batch and see if you all like it. Mine don't... but maybe yours will? Just keep in mind that mine eat so much outside, that when they come inside to eat, they are often full. Just life in Berry World...LOL.

I think a packet of Spinach seeds is fairly cheap. Probably you don't need to plant the whole packet... You can eat Dandelion greens, just make sure than the greens are from PRE-BLOSSOM plants. After they blossom, they are edible but oh so bitter. Try to get the greens from pre-blossoms; they are pretty obvious once you study them. Just tell them it is a French salad, and put French dressing, French fries, and French vanilla ice cream (skip the horse for now) and call it French Night. LOL.

If you pull them out from the root, you see that little bulb looking thing? You can fix it just like turnips. Also, see if you have any wild grapes about; if you do, take those leaves and substitute them for cabbage in stuffed cabbage.

Old Mom
Easy, and if you've got some crab and shrimp, there are some good prices at present:
half of a pound of salad shrimp, canned, frozen, or fresh
half of a pound of shredded crab, canned, frozen, or fresh
half of a bag of shell macaroni
powdered garlic
Boil up the noodles, drain, and allow to cool. Add shrimp, crab, & noodles, and mix. Add Mayo starting with about a half of a cup, but you can add more or less to taste, but should be about the consistency of tuna fish. Add about 3 shakes of dill weed and about 2 shakes of garlic powder. If you want to get fancy for a party, you can add pimento, but if you are out in the boonies and you have all or even part of the above in your stores, it is easy to do.

Old Mom

7 cups of powdered milk
1 cup of plain yogurt (non-gelatin type)
Clean sealable container
1 gallon of 105-110° tap water
2 measuring cups
Stirring spoon
Clean everything you'll be using- a sealable container, two measuring cups, a stirring spoon, a thermometer.

Fill a sealable container with 1 gallon of 105-110° tap water. One of those ice cream buckets that have been emptied works nice, although you could use a 3 gallon bucket if your cooler was big enough. Add 7 cups of powdered milk, and 1 cup of plain yogurt. Make sure it is with an active culture. Stir until the yogurt is dissolved, about 2 minutes. Seal the container and place in an insulated cooler, if it is a cheapy styrofoam one you might want to tape it shut. Fill the cooler with 105-110° water. A sunny window works..if it is out of the way.

Close the cooler and let sit undisturbed for 8-24 hours. Check it at the 8 hour mark. If the liquid has a slight tint of yellow, it is halfway done; however, after 8 hours you should have some kind of clotting of the milk. 18 to 20 hours should do it, so it is a plan a day ahead sort of thing When done, remove 1 cup of yogurt for the next batch, enjoy the rest. Mix it with berries or whatever after it is plain yogurt. You cannot do the flavoring until after the yogurt is done.. or you end up with real disgusting 'glop'..

It is WONDERFUL alone, if you like plain yogurt. Since it isn't 'gelatinized' like Dannon fruit flavors, it will have a slightly lumpier consistency; this is easily overcome by simply making sure you've mixed it very well. A small hand blender on a low setting (or a drill with a blender bit), can help make it smooth like the store-bought type. But make sure that cooler is clean; fish guts don't make for a good yogurt. Well, it may be okay to bake it with salmon, but not as a basic eating yogurt. Even better than the cooler is a box style dehydrator but I've not done it that way yet. The cooler I have on my counter still for the current batch, but I have a batch done.

It is, however, plain yogurt, and while I do like it, some like to add a bit of fruit or something. Others like to bake with plain yogurt. In bread baking (which I do a lot of), if your yeast or sourdough 'croaked' or if you want to try something 'different' you can raise bread with yogurt and baking soda (yes, I've done that too, is a real sour dough).

My kids think that it is disgusting to eat plain yogurt. They like all kind of berry/fruity things in it, so after you have your plain yogurt made, scoop out a batch, and mix it with some kind of fruit if you just want to eat it. Even vanilla flavoring will work, but I recommend something a bit sweeter. Blueberries are fairly popular, raspberries, bananas, just about any pie filling around will work. You mix it into the plain yogurt after it is made.

You can also make frozen yogurt from plain yogurt, but I don't do it often because I have one that is non-yogurt based that is much better which I've used for many years. If you want, I can post it. I also use yogurt as a cheese starter...but I am doing a bit of work at present to see if I can get it to dehydrate in the cheese starter state such that it will work in the various cheese starter cultures I've been using.

Yogurt can be used to make fruit roll-ups. One thing I made last night:

2 ripe bananas, 1/4 cup of yogurt, 3 tablespoons corn syrup, a pinch of citric acid. Whiz it (chop it in a blender or food processor), spread it out on a fruit roll-up tray, (or plastic wrap), dehydrate (temp setting if you have one is 135) for about 4 hours. Remove, cut apart, re-hydrate for another hour (where I am now is this last stage). It is good, sort of like taffy. If you really detest yogurt, substitute peanut butter above, and try that..

Anyway.. if you have yogurt, rennet tablets, powdered milk, and some form of citric acid, you can make many cheeses. That way all you really have to worry about is keeping your yogurt alive. IMHO, putting a yogurt culture in a bug out bag is a bit far fetched...but a fruit roll up made from yogurt might work as something to balance out your food supply.

Now.. if you are interested in Mozzarella cheese.. hum.. yummy. You can get next Sunday's pizza cheese happening today if you want. But try the yogurt; see how it works out for you. You could probably scale down the batch if you aren't sure, divide all the proportions by 4, and make it in a Mason jar. I have a large enough family that a gallon of yogurt will last a while, but not that long. Let me know how you pan out.

Just don't keep the cooler in the same room in which you are raising your yeast bread. Something about yeast and yogurt just doesn't work for me, I have to keep them on opposite ends of the house.

1 cup of yogurt contains 105 calories or thereabouts.

Ric Carvalho
Probably the one, first, and most requested recipe on the net, in the discussion groups, or anywhere ACW enthusiasts get together, is for hardtack (also known as 'tack, ironplate biscuits, army bread, and other colorful names). OK, out of the 1862 US Army book of receipts, is one that is guaranteed to keep your dentist happy with bridge and upper plate work, and not satisfy your culinary hunger. But these actually work and stay fresh for eons.

5 cups flour (unbleached)
1 tablespoon baking powder
1 tablespoon salt
1-1/4 cups water
Preheat oven to 450℉

In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands.

Take this mound of dough, and flatten it out onto a greased cookie sheet (the ones with a small lip around the a real shallow pan...), and roll the dough into a flat sheet approximately 1/2-inch thick.

Using a bread knife, divide the dough into 3x3 squares. Taking a 10-penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way through, at even intervals (Village tinsmithing works sells a cutter that does all of great!).

Bake in the oven for approx. 20 min. 'til lightly browned. Take out and let cool.

Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.

So bugs don't interest me, but snake does. Here is a recipe taken from Fishers Wild Game Recipes at I've been wanting to try it, but I haven't even seen a snake this year.

(4) 1-1/2' Snake fillets
1 pound mushrooms, sliced
5 tablespoons butter
1 tablespoon flour
2 tablespoons onion, minced
1/2 cup red wine
salt to taste
pepper to taste
pinch of garlic powder
Heat 2 tablespoons butter in a fry pan, sauté' fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, sauté mushrooms and onion until tender, add red wine, cook over low heat until contents are reduced to half.

Mix 1 tablespoon butter and flour to for a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste. Place snake fillets on a serving platter, pour sauce over snake, serve.

This recipe goes well with fresh bread, steamed broccoli or Brussels sprouts.

Here is what I have in my notes about getting oil out of nuts. It doesn't say anything about seeds and I have no references as I took these notes as I came across them in whatever I was reading at the time.
  • Pound nuts until opened and nutmeats loosened, pour water over all and nutmeats will float (specifically hickory).

  • Skim off nutmeats, crush to smaller pieces, cover w/water, bring to boil for 15 min., strain, let liquid cool and skim off oil. Also salvage the nuts.

  • Once cooled the skimmed part will make an oily butter substitute which you can add the nutmeats too if desired.

The cold pressing that Relic talked about would probably be better nutritionally, but this way will provide fats at the very least.

We all have recipes for stored foods, but I have found some for 'natural' foods. Perhaps I can titillate your palate with such delicacies as:

1/4 cup butter or bacon fat
1 tsp salt
2 quarts tender tumble weed,
stems and leaves, cut up

1/2 tsp basil leaves
1/2 cup boiling water
1/8 tsp black pepper
1/2 cup light cream or half & half
Heat butter or fat in a skillet or heavy saucepan. Add tumbleweed, salt, basil, and boiling water. Cover and cook until tender. Add cream, pepper and serve at once. Serves 6-8.


Petals from 1 doz. medium-sized chrysanthemum flowers

Juice of 1 lemon
1 potato, peeled and chopped
1 tsp. salt
4 slices bacon chopped
1 medium onion chopped
2 Tbsp. butter or margarine
1 qt milk
1 cup chopped clams
salt, pepper to taste
Tear off base of mum petals and toss into a bowl of cold water to which 1 tsp. of salt and lemon juice has been added. Rinse, drain, and pat dry. Boil potato until tender. Add bacon and boil 2 more minutes. Drain, sauté onion in butter 'til tender, combine all ingredients except petals and simmer, uncovered for 10 minutes. just before serving add petals.

These are just a few of the recipes that are combined in a book I have of edible plants, authored by Charlotte Bringle Clarke, titled, Edible and useful plants of California. While the Mum recipe is more decorative that utilitarian in my opinion there are many, many useful recipes in this book. Many of the plants grow not only in CA but in other regions as well.


3 C. cereal (oatmeal, cornmeal, or wheat flakes)
1 C. sugar
1/4 tsp. salt
1/2 C. Jello (optional)
3 T. honey
1/4 C. water
2 1/2 C. powdered milk
Add raisins if you like
Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Just for fun, the web page author did a nutritional analysis of the above recipe's contents using rolled oats and powdered milk fortified with vitamin A. He found this to indeed be a very nutritious bar. One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following:

Emergency Survival Bar Nutrition
Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.

Sprout up 2 cups of beans, any kind. Steam them for about 5 minutes. Some beans, such as soy, need more time; lentils need less. Cool sprouts, while mixing up

1 thinly sliced onion or rehydrated dried onions

1/4 cup scallions, tops & all
1/2 cup olive oil
1 tablespoon soy sauce
1 tsp. oregano or spice of your choice
Salt & Pepper
Toss with steamed sprouts; chill for several hours. Makes a nice crunchy salad.
  • Any cooked fish can be made into a sandwich spread by adding spices, some salad dressing or mayo.

  • Any cooked beans or vegetables can also be made into sandwich spreads, mash 'em up, add chopped onion, some garlic & spices of your choice, lemon juice will add some "zip" to bland beans

  • Nuts can be made into a tasty "milk", to 2 cups of boiling water add 2 tablespoons sweetener, as 1/2 cup nuts. NOTE that nuts with skins, such as almonds, may need to be blanched first in order to slip the skins off. Simmer nuts for 15 min, blenderize, strain, cool & dilute with up to 2 cups cool water. If you want a "cream" for desserts don't dilute.

  • To reuse steamed veggies... make a veggie hash by adding 2 diced steamed potatoes; stir fry quickly adding sautéed onions. Or use leftover veggies to make soup.

  • To make a cream soup.... To one cup of stock, add a cup of dry milk, 1/2 cup flour, stirring to avoid lumps, then slowly add to pot of soup. Beans can be ground to use as flour for breads or to thicken soups; also add protein.

Mince up some onions & garlic, sauté in small amount of oil; some fresh ginger adds a good flavor. You can use dehydrated onions, garlic & ginger powder. Blend 1/2 cup peanut butter with 1-2 cups water or stock, add a tablespoon of honey, heat over low heat. Great for noodles, served over "boring" grain or vegetable burgers.

White sauce can be made easily by heating a tablespoon of oil (or butter or margarine powder, with 1 tablespoon flour dash of salt, onion powder & garlic powder, slowly add a cup of milk (soy, rehydrated.... using canned evaporated milk will give a sweeter taste to your white sauce. This can be used with vegetables. Dried mushrooms are a great addition.

Sometimes these grain vegetable burgers can be "boring" here's a quick chutney to add some flavor to these burgers!

      2 c chopped drained canned tomatoes
      2 tsp ginger
      1/4 tsp. cayenne
      1 tbsp. lemon juice
      1 cup, chopped raisins or any dry fruit
      1 tablespoon sugar honey or other sweetener
    Combine & let sit while you are making the burgers

Stale & leftover breads can be used for croutons in salads, bread puddings, stuffing or...
4 cups cubed stale bread
1/2 cup chopped dry fruit
1/2 cup chopped onion, sautéed
3 tablespoons oil
1/2 cup chopped nuts
1 tablespoon soy sauce
1/4 to 1/2 cup stock or water
1/2 to 1 cup chopped & sautéed celery / mushrooms / leftover vegetables
Spices 2 tsp. your choice, sage, rosemary, oregano...

Mix & bake in lightly greased dish for 20 to 30 minutes, can be sliced & served with gravy. You can also add canned fish or meat to this dish

2 cups whole wheat flour or 1 cup white & 1 cup wheat

1/3 cup yogurt or 1/3 cup thick buttermilk
1/2 to 3/4 cup water or stock/broth
Combine flour with yogurt, knead on a floured surface, divide into 12 equal pieces. Flatten & roll into about a 5" round. Place in med hot skillet, 20-30- seconds on each side, holds over open flame till the "bread flats" become freckled. Wrap in kitchen towel, until ready to eat. You can brush with a little oil or melted butter to keep them soft & pliable.

Yummy little fried dough packages filled with leftover vegetables & meat. Great for a "walking" snack or lunch with a salad & fruit.

Add spices to leftover vegetables & chopped meat, mash up well, and set aside to blend flavors.

Add 1 cup white flour & 1 cup wheat flour, or can integrate some bean flour, Garbonzo (chickpea is good). 1/3 cup oil, may need to add up to 3 more tablespoons of oil, depending on flours used. or you can use melted butter.

Knead to make a soft dough. Divide into 12 even/equal balls. Flatten & roll into 5-6 inch circles, place 2 tablespoons of veggie-meat paste fold over, crimp well to seal, fry about 15 minutes, about 7 min each side. Drain & serve with a dipping sauce or eat plain. Also can use mashed fruit (you must thicken it) & then sprinkle with cinnamon & sugar once you have fried them.

Don't forget your pets.... you can use some of those stored grains to make

4 cups various grains, 7-grain cereal etc.

2 qt. Broth/stock or water
1/2 cup oil
1 TBL kelp/seaweed**
1 tablespoon nutritional yeast
1 tablespoon protein powder
1 teaspoon cod liver oil
400 units vitamin E***
1/4 cup dry milk*
dry egg powder*
unsulfured molasses*
any chopped seeds & nuts or dry fruits*
Soak whole grains overnight, cracked or milled grains need much less soaking! Soak in approx. 2 quarts broth/stock or water. Add oil (you can use oil that you have previously used to deep fry in) , kelp / seaweed.

Blend until smooth, spread on a lightly oiled cookie sheet & bake at 350 for about 30 minutes. Cool & crumble for your pets.


** Note that seaweed is inexpensive & is a good source of vitamin & minerals for the pet owners also!)

***Poke a hole in a vitamin e capsule with a pin & squeeze out.