After the hurricane season of 2004 (when Francis knocked out our power for almost a week and then Jeanne hit three weeks later to knock it out again), I vowed to prepare for hurricane season every year. We bought a generator, yet it limits us to how much gasoline we can store to run it. Recently, one of my favorite cookbook authors and travel writers, Janet Groene, released a comprehensive book that covers preparedness for emergencies titled THE SURVIVAL FOOD HANDBOOK –Provisioning at the Supermarket for Your Boat, Camper, Vacation Cabin, and Home Emergencies. (Visit her amazon.com page to see her available books.)
We’re RVers, and I originally discovered Janet Groene through Family Motor Coaching magazine. How delighted I was when she moved to my area of Florida and we finally met in person! She writes weekly articles for her blogs, including SoloWomanRV.blogspot.com and CampandRVCook.blogspot.com. You can read all about Janet’s credentials here.
Janet and I recently lunched at Dixie Grill, one of our favorite local diners, and I asked about the new book.
Me: Survival Food reminds me of Doomsday.
Janet: Prepping isn’t just for doomsday. It’s for anyone who journeys by boat or camper, who has a vacation home, or who wants to be able to put on a meal for unexpected company. Power outages and other emergencies happen but there are also the good times, when extra food allows you to linger longer in a great campsite or secluded harbor.
Me: Are you talking about MRE foods? Those are expensive.
Janet: MREs are expensive, which is why I write about preparing your own with inexpensive food purchased from your local supermarket.
Me: Now you have my attention! Tell me more about this book.
Janet: The book is a guide to shopping the supermarket for shelf foods to make familiar dishes. No pricey survival supplies are needed. Chapters cover how to shop, plan and stow. Every recipe in the book is made with shelf-stable ingredients to aid in any provisioning plan. Also in the book are tips on baking without an oven, what to do when the power is off for a long period and clean-up after a food or fire.
Me: Sounds like a book everyone can use! May I share an excerpt?
Use drained canned chicken or reconstituted chicken bites. Tortillas can be homemade, from the supermarket shelf, or long-life tortillas from specialty suppliers.
- 3 to 4 cups cooked, bite-size chicken pieces
- 2 to 3 cups torn corn tortillas
- 1 can condensed cream of onion soup
- 1 can Rotel tomatoes (mild, medium, or hot)
- 10-ounce jar cheese spread such as Cheeze-Whiz
Spray a large, nonstick skillet. Scatter chicken bits in the bottom and top with torn tortillas. Spoon by spoon, distribute soup, tomatoes, and cheese evenly over the top. Cover tightly and cook over low flame until everything is heated through.
I won’t wait until an emergency to make this dish. This one certainly fits the category of a Hasty Tasty Meal. Thank you, Janet Groene, for sharing.