11/7/12 Cook’s Corner
Betty Kaiser
As super storm Sandy pummeled the Atlantic Coast, leaving
lives, landscape and properties in ruin, it was a forcible reminder that none
of us is immune to disaster. The East Coast has its hurricanes, the Mid-west
its tornadoes and Calif. its earthquakes. Here in the Pacific Northwest we are
susceptible to everything from fires to flooding.
The first year we lived in Oregon, there was an earthquake.
Who knew? We thought we had left that behind. Since then, we have weathered
many storms of the wet variety. When the wind blows, the rain soaks the ground,
trees come down and the electricity goes out. Usually it’s just two or three
days but one year we went 8 days without electricity. To me it felt like an
eternity.
It was winter and snow was on the ground. But still, we were
fortunate. We had a roof over our heads and a wood-burning fireplace to keep us
warm. Frequently, the eerie silence was broken by the buzz of chain saws from
neighbors clearing roads or driveways. EPUD crews worked around the clock as we
all waited for the precious electricity to come back on.
I think about that experience every time I watch people in
storm ravaged areas struggling through Mother Nature’s wrath. And I wonder…how can
anyone possibly be prepared for such devastation? We can’t. But we can try.
Here in the PNW usually what we need to survive is food, water, shelter and
some common sense.
A recent news clip showed one woman going door to door in
her ravaged neighborhood just making sure that people had flashlights. Sadly,
some were burning candles but had no other source of light. Be sure you have
battery operated flashlights and lanterns.
The long gas lines in New Jersey reminded me to keep my gas
tank half full. And like a good Girl Scout, I always have a blanket in the
trunk along with flashlights, a bottle of water and some energy bars.
If our homes are intact, we have access to daily
necessities. But did you know that 2 gallons of water per person per day is the
recommended amount? That’s 8 gallons a day for four people to drink, cook, wash
dishes and take a sponge bath. That’s where your 55-gallon water heater tank
will come in handy as a water source.
If you’re a camper, you probably have a place where you store
camping gear: pots and pans, kitchen utensils, (a can opener!), silverware,
disposable paper plates and cups; foil; batteries, flashlights, sleeping bags
and a waterproof tarp. All of those supplies in one area will be especially
appreciated when night falls.
Cooking with limited supplies is not fun. But if you have a
charcoal barbecue, a propane camp stove, or even a fireplace, it’s doable.
But what will you eat? You won’t have fresh food or raw meat
to cook for more than a couple of days. Even with the frig door closed,
refrigerated foods deteriorate rapidly. Our freezer lasts about 3 days maximum.
So as soon as possible, fill an ice chest with ice and pack it with essential
perishables.
Now is a good time to check your stock of canned foods, dry mixes,
crackers and other staples that don’t require refrigeration. Canned tuna,
chicken and salmon are relatively inexpensive sources of protein. Canned soups,
milk, fruits, vegetables, a variety of bean products and a couple of jars of
spaghetti sauce will all help to tide you over until the power comes back on.
Breakfast can be protein bars and cereal with soy milk.
Lunch and snacks can come from shelf staples like juice boxes, soups, dried
fruits, snack bars, peanut butter and jelly. Dinner can be as simple as adding
a can of tuna or chicken to boxed pasta mixes. Heat up some green beans and you
have a meal. Hopefully, apples, bananas, potatoes and onions will be in the
pantry.
If the worst that happens to us this winter is that our
power goes out—I will call it good. With minimal effort we can heat water for
coffee, tea, cooking and prepare basic meals like the following:
Breakfast: oatmeal or cold cereal with bananas and milk
Lunch: Peanut Butter and Jelly Sandwiches with soup and an
apple for dessert; tuna sandwiches with potato chips.
Dinner: Hot dogs and baked beans; tuna and noodle casserole;
bean burritos with soup; spaghetti with sauce and canned fruit or veggies.
The following recipe makes a hearty meal out of mostly
canned foods. You will need either a Dutch oven with lid or a heavy skillet.
CAMPER’S STEW
1 large onion diced
2 (15 ounce) cans sliced potatoes
1 (15 ounce) can sliced carrots
1 (15 ounce) can green beans
1 (10 ounce) can cream of chicken soup
2 (12 ounce) cans boneless chicken
Salt and pepper to taste
Dash of Tabasco
Put the diced onion in the Dutch oven with all the canned
vegetables, including the liquid from the cans. Stir the vegetables to mix them
evenly. Add the cream of chicken soup to the vegetables and liquid. Stir until
blended. Add the cans of chicken. Add salt and pepper and other seasonings if
you have them. Cover the stew and place over an open fire, grill, or whatever
you have. Heat and stir occasionally, until hot. Serves 4-6, depending on
appetites.
Variations: Add kidney beans to the mix. Canned beef chunks
will also work. Substitute cream of mushroom soup.
Be safe everyone. Pray for those in need and count your
blessings. It could be worse. And don’t forget your pets. Keep them warm and
dry, their water bowls full, meals regular and their bedding fluffy.
Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s
Corner is dedicated to sharing a variety of recipes that are delicious, family
oriented and easy to prepare. Contact her at 942-1317 or email bchatty@bettykaiser.com
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