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Mountain House Can Sale - March 2015

The Emergency Preparedness
Tip o'da Week

Recipes for Rotating MRE Supplies

The material presented on this page is intended to start you thinking about what you can do today that might someday save your life. If nothing else, our "Tip o' da Week" might just make your life a bit easier when a disaster strikes. We do not present topics that cost a lot of money (like structure reinforcement.) These are "do it yourself" projects and are relatively inexpensive.

FireBox stove in use with fire powered pan charger - Hatsuden Nabe

Introducing the Hatsuden Nabe

The Fire-Powered USB Thermoelectric Generator and the Firebox Folding Stove


Tasty Recipes to Help You Rotate MRE Supplies
by Vicki Walters

About this week's submitter:

Vicki Walters is the author of the MRE Excellence Cookbook.

Vicki says, "Thought I'd send the recipe for the meal that appears on the cover of the cookbook. It makes quite a tasty and satisfying meal -- much more interesting than chewing on a Beefsteak pattie from the package don't you think?"

MRE's are already cooked and ready to eat, so why the recipe?

MRE's have a much shorter shelf life than that of our Freeze Dried, and/or Low Moisture (Dehydrated) storage foods, and therefore have to be rotated on a more frequent basis. Most of us who depend on the MRE rations to round out our food storage program, do not rotate our storage as often as we should. If ever!! Military MRE's are also very limited in menu choices, leading to "Appetite Fatigue". Just ask any Gulf War Veteran!

The purpose of this cookbook is to encourage more frequent inspection and rotation of MRE based food storage programs, provide a way to "Spread" the caloric content to more closely match that of our normal daily intake (non-stress), incorporate items from other types of food storage (dehydrated and freeze dried), and, at the same time, totally eliminate the problem of limited variety.

BEEF and SPAGHETTI 4 to 6 servings

Cook onion and garlic in a tablespoon of oil until soft. Stir in tomatoes (with juices) and seasonings. Heat to boiling, reduce heat and simmer uncovered for about 40 minutes, stirring frequently, until thickened. As sauce thickens, break up tomatoes with a fork.

Meanwhile, cook spaghetti according to package directions, and drain. Stir cubed beef into sauce, and simmer another 5 minutes, until beef is heated through. To serve, place spaghetti on serving plate, and pour sauce over. Sprinkle with cheese and parsley if desired.

Serve with garlic bread and salad.

--Vicki Walters

Go to Preparedness TIps to see more TOW's.

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