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Today's issue topic is at the suggestion of Pats in Arizona. She thought it would be helpful if we had some "disaster recipes". NO, not the ones you wish you hadn't prepared. Rather, some for when there is no electricity and/or fresh foods may be scarce. I have sent a few along, as well as some tips for proper food preparation, storage and handling during critical times. I hope this helps. This is one batch of recipes I hope you don??™t have occasion to use as intended. Maybe if for a camping or carefree weekend, then great. Thanks go to Luanne from Florida for the Crazy Corner.

Food for thought:

Don't worry about the world coming to an end today. It's already tomorrow in Australia.
Shared by Richard, Bradenton, FL

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Cooking without power: What's for dinner?
Heather McPherson, Orlando Sentinel Food Editor

With no power, a freezer full of thawing food and a pantry full of unappetizing cans and jars, that question can be harder to answer than ever.

Take a deep breath and try to remember that a kitchen without power is just a day at camp. OK, maybe up to a week at camp.

Experts say returning to normal activities after a disaster strikes can be comforting. Making an effort to serve real meals will keep spirits up during any difficult time.

With nerves and budgets strained, it's best to look at what you have on hand for menu ideas.

Here's a week of ideas from the Orlando Sentinel test kitchen:

Stir-fry. Use up any cooked and seasoned foods such as Carving Board brand chicken strips or any chicken or fish thawing in the freezer. In a heavy-bottomed pan, placed over a camp stove, heat a small amount of vegetable oil. (A cast-iron skillet works well on charcoal or propane grills.) Add any canned and drained vegetables (water chestnuts, sweet corn, tomatoes, peas, for example).

When heated, add chicken or fish. Coat lightly with bottled teriyaki sauce or prepare a sauce from a dry gravy mix dissolved with water. If water is at a premium, use fruit juice, sherry, wine or bourbon mixed with a little cornstarch or flour to create a sauce. Serve with bread and a salad from a packaged mix.

Omelets to order. If you stored your food properly, your eggs will be safe. In a subtropical climate, they will deteriorate fast if not refrigerated properly. This is a great way to use leftover fresh vegetables. With a fry pan over a camp stove or grill, cook beaten and seasoned eggs. Add cut-up veggies from the fresh bin (bell peppers, tomatoes, mushrooms, etc.) or from the cupboard (drained and blotted-dry) and strips of leftover cold cuts. Flip over once and serve with fruit cocktail.

Grilled pork chops. Use defrosting meat for this meal. Season with dried spices and grill or pan-fry on a camp stove outdoors. Serve with heated canned green beans and sliced apples. If cooking on a camp stove, baste pork with any fruit pie filling from the cupboard.

Soup and sandwiches. Heat the household's favorite brand of soup in a heavy-bottomed pan over a camp stove or grill. Make hearty sandwiches out of cold cuts and sliced bread slathered with mustard or any other safe condiment. Serve with halved oranges and bananas

Grill-top pizza. Place a prepared pizza crust (Boboli or other brand) on top of a grill rack. Top with canned pizza sauce, grated hard cheese (cheddar, Parmesan, asiago and the like) and pepperoni. Add a few fresh bell pepper strips, if available. Close grill lid and let cook over low heat until cheese melts and bubbles. The heat inside the dome will soften the bell pepper strips. Slice and serve with cantaloupe wedges. Treat the kids to shelf-stable pudding cups for dessert.

Can-do dinner. Search the cupboard for a heat-and-eat meal, such as stew, chili or an Asian-inspired combo such as those in the LaChoy product line. Bring to serving temperature in a heavy-bottomed pan placed on top of a camp stove or grill. Serve with drained Mandarin orange slices.

Soup to nuts. Prepare another selection from the canned-soup category. Serve with tuna-fish sandwiches made from canned fish and a small jar of properly chilled mayo. Bagel chips will offer crunch. Fresh fruit and packaged nuts are a good after-dinner treat.

More serving suggestions

Breakfast

Canned fruits. Individual cans or aseptic boxes of fruit juice.

Quick oatmeal or other hot cereal.

Grill fried, canned or cured ham slices.

Applesauce.

Canned corned beef hash.

Canned date nut bread.


Lunch or dinner

Tuna with dry dressing mix (such as Bumble Bee's Tuna Mix-Ins by Bumble Bee) on buns, crackers or sliced bread.

Canned soups. As you heat these products, dress them up with extra vegetables from the crisper bin, canned vegetables or instant rice. Serve topped with croutons.

Salad Nicoise made from canned tuna, canned potatoes and jars of marinated artichoke hearts.

Ramen noodles (add canned vegetables).

Vienna sausages heated in barbecue sauce or with canned baked beans.


Snacks

Salsa and chips.

Nuts and seeds.

Dried fruit.

Canned puddings.

Pasteurized processed cheeses such as Easy Cheese, Velveeta or Cheez Whiz on bread or crackers.


Kitchen reminders

Cook with reconstituted powdered milk or shelf-stable milk. The latter comes in single-serving boxes, so there should be little to no waste. The shelf-stable milk needs to be chilled after opening.

Don't open the door to the refrigerator or freezer unless it is absolutely necessary.

Food in a loaded freezer chest will remain frozen for one to two days if no outside air is allowed in.

Spoilage comes 10 to 12 hours after a power failure in the freezer section of a refrigerator.

Food stored in a closed refrigerator will remain cold and safe for at least 24 hours. Food starts to spoil when the temperature rises above 40 F. After that, you have two hours to either return food to cold conditions or cook it.

When the power comes on, refreeze food in the freezer that is hard in the middle, has ice crystals on the outside or is very cold to the touch.

Pitch all leftovers. Toss dairy products that smell or taste sour.


No-Bake Peanut Butter Treats

Combine 1/4 cup honey, 1/4 cup plain or crunchy peanut butter, 1/2 cup dry milk powder and 2 tablespoons raisins. Roll a heaping teaspoonful of the mixture into a ball. Set on a plate. If mixture is too dry to form balls, add 1 tablespoon peanut butter. Repeat until all mixture is used. Makes about 16 treats.


Cooking When the Power Goes Off after a Disaster
Virginia Cooperative Extension

After a storm has knocked out electricity or gas lines, cooking meals can be a problem and can be hazardous if a few basic rules are not followed.

Tips

Charcoal or gas grills are the most obvious alternative sources of heat for cooking. NEVER USE THEM INDOORS. In doing so you risk both asphyxiation from carbon monoxide and the chance of starting a fire that could destroy your home.

Likewise, camp stoves that use gasoline or solid fuel should always be used outdoors.

Small electrical appliances can be used to prepare meals if you have access to an electrical generator.

Wood can be used for cooking in many situations. You can cook in a fireplace if the chimney is sound.
Don't start a fire in a fireplace that has a broken chimney. Be sure the damper is open.

If you're cooking on a wood stove, make sure the stove pipe has not been damaged.

If you have to build a fire outside, build it away from buildings, never in a carport. Sparks can easily get into the ceiling and start a house fire.

Never use gasoline to get a wood or charcoal fire started.

Make sure any fire is well-contained. A metal drum or stones around the fire bed are good precautions. A charcoal grill is a good place in which to build a wood fire. Be sure to put out any fire when you are through with it.

When cooking is not possible, many canned foods can be eaten cold.


Safe Foods after a Disaster
Virginia Cooperative Extension

Storm-damaged foods may not be safe to eat. If you have a question about the safety of any item, dispose of it. Otherwise, keep the following points in mind:

Tips

Destroy the following foods if they have been covered by flood waters: fresh fruits and vegetables; foods in cardboard or paper cartons; foods in bags, such as rice and flour; foods, liquids or beverages in crown-capped bottles or containers with pull-tops, corks or screw caps. This includes canned foods in glass jars, whether you bought them or canned them yourself.

Destroy all foods that were covered by water which may have been contaminated with industrial waste. This includes those foods sealed in unopened cans.

Foods in sealed cans not fouled by industrial waste may be safe to eat if the cans don't have bulges or leaks, but you must first disinfect the cans before you open them.

To disinfect cans, remove labels and wash the containers with soap or detergent. Rinse in a chlorine bleach solution using two tablespoons of household laundry bleach to each gallon of water. Rinse containers in clean water, dry and relabel them. The cans can also be sterilized by covering with water and boiling for at least 10 minutes.

Frozen Foods

In the event of a power failure, frozen or refrigerated foods warmed to above 40 F for two to three hours may not be safe to eat.
Once-frozen foods which have thawed completely and warmed to temperatures above 40 F should be cooked or eaten immediately or discarded. After cooking, items can be refrozen.

Partially thawed frozen foods with ice crystals may be safely refrozen.

Breads can be refrozen as well as fruits and vegetables that are still at or below 40 degrees.

Discard all stuffed poultry.

Do not refreeze frozen dinners that have thawed.

Discard any meat that has a questionable odor or has reached 40 F for two hours.

Foods in a freezer without power may stay frozen from one to three days, depending on these conditions:

-The door must remain closed.
-The freezer must be mostly full.
-The temperature outside must be moderate.
-The freezer must be large and well-insulated.
-Dry ice can be placed in a freezer on boards or heavy paper on top of packages to keep temperatures below freezing. Allow 2.5 to three pounds of dry ice per cubic foot of space. More will be needed in an upright freezer, because dry ice should be placed on each shelf. Dry ice can cause burns, don't handle dry ice with bare hands.

Save liquids from canned vegetables to substitute for water in cooked dishes.

Juices from canned fruits can be used as salad dressing or as a beverage.

The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

NEW MAIL:

Re: Yesterday's Issue

The Georgia humor was just what I needed. I'd lived in (Georgia) for the last 12 years and just recently moved to Wisconsin. There are many days where I miss 100 degrees being 'a little warm,' particularly when it was 50 in the middle of the day in August. There is one thing though about Georgia that you forgot to mention. Central Air and ceiling fans are a way of life.

Melody C. - Clinton, WI


Melody,

I forget that A/C and ceiling fans are not standard in all homes, lol.

Glad you liked the issue. Made my day that you were kind enough to write and tell me!

Thanks for being here with me,
Maggie


Maggie,

I wonder of you would be interested in a doing a Theme of Disaster Recipes. Not of disaster results (although that is a thought) but rather of how to feed your family during hurricane season, tornado season, earthquake season, etc.

We have become subject to micro bursts and I can tell you that cooked hot dogs served cold or at room temperature (after the power has been out for a while) with canned room temp Pork n Beans tastes pretty okay.

Love you and your newsletter with all the work that you do for it. It is a light in the day. Also love all the a2zers with their suggestions, problems and triumphs.

Love,
Pats, AZ


Dearest Pats,

Thanks for the suggestion. Today's issue is your answer!

Love,
Maggie

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Next Monthly Theme...

Wild 'n Weird Recipes

I am a bit of a purist when it comes to what I eat. However, I firmly believe that recipes using wild or weird meats and/or ingredients probably are delicious...so long as I don't know they are there. Do you have a recipe that uses an unusual ingredient or combination of ingredients that you'd like to share? Our a2z family who gathers regularly in the QT discussion forum thought this would be fun. Here are some that I found while researching this theme topic:

Possum Pie
Chocolate Covered Hot Dogs
Fricas?© de Cabrito
Fried Frog Legs
Grasshopper (insects) Torte
Pistachio Tortellini
Alligator Etouffee
Calf Brains & Eggs
Sweet Potato and Peanut Butter Soup
Caribou Pepper Steak
Fricasseed Raccoon
Mu Shu Armadillo

OK, folks. How about yours?

Here is the recipe submission set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for October's theme issue is Friday, September 24th.

Theme recipes must have subject: "Wild 'n Weird Recipes" and will be posted on Sunday, October 3rd.
Please use this link: Wild 'n Weird Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Crazy Corner...

Maggie, a little humor for all the family of A2Z dealing with hurricanes.
Thought you might like this. :)
Luanne, FL

Things I Learned from Charley, Frances and Ivan

* Coffee and frozen pizzas can be made on a BBQ grill.
* No matter how many times you flick the switch, lights don't work without electricity.
* Kids can survive 4 days or longer without a video game controller in their hand.
* Cats are really irritating without power.
* He who has the biggest generator wins.
* Women can actually survive without doing their hair--you just wish they weren't around you.
* A new method of non-lethal torture - showers without hot water.
* There are a lot more stars in the sky than most people thought.
* TV is an addiction and the withdrawal symptoms are painful. One day at a time, brother.
* A 7 lb bag of ice will chill 6-12 oz Budweiser's to a drinkable temperature in 11 minutes, and still keep a 14-pound turkey frozen for 8 more hours.
* There are a lot of trees around here.
* Flood plan drawings on some mortgage documents were seriously wrong.
* Contrary to most Florida natives' beliefs, speed limit on roads without traffic lights does not increase.
* Aluminum siding, while aesthetically pleasing, is definitely not required.
* Just because you're over 21 doesn't mean you can stay out as late as you want. At least that's what the cops told me during a curfew stop.
* Crickets can increase their volume to overcome the sound of 14 generators.
* People will get into a line that has already formed without having any idea what the line is for.
* When required, a Chrysler 300M will float--doesn't steer well, but floats just the same.
* Some things do keep the mailman from his appointed rounds.
* Tele-marketers function no matter what the weather is doing.
* Cell phones work when land lines are down, but only as long as the battery remains charged.
* 27 of your neighbors are fed from a different transformer than you, and they are quick to point that out!
* Laundry hampers were not made to contain such a volume.
* If I had a store that sold only ice, chainsaws, gas, and generators...I'd be rich.
* The price of a bag of ice rises 200% after a hurricane.
* Your water front property can quickly become someone else's fishing hole.
* Tree service companies are under appreciated.
* I learned what happens when you make fun of another state's blackout.
* MATH 101: 30 days in month, minus 6 days without power equals 30% higher electric bill ?????
* Drywall is a compound word, take away the "dry" part and it's worthless

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Great Ideas:

??? With pasta, olive oil, a jar of roasted peppers and nicoise olives on the kitchen shelf and a hunk of Parmesan cheese (it can stay at room temperature), you'll be eating in style. Cook the pasta, then toss in the rest.

??? Open cans of three different kinds of beans and combine with bottled Italian dressing for a three-bean salad.

??? Cut up apples, spread with peanut butter and sprinkle with mini-chocolate chips for the kids.

??? Combine mashed canned white beans and jarred pesto and serve with crackers or pita bread.



SPAM?„? Spread Cheeseball
Prep Time: 3 hours
Servings: 12

25762/45910_SpamCheeseball.jpg mCheeseball.jpg" target="new">photo)

Ingredients
- 1 (8-ounce) package cream cheese softened
- 1 SPAM?® Spread (3-ounce) can
- 1/4 cup shredded Swiss cheese
- 1/4 cup shredded Cheddar cheese
- 1/2 teaspoon dry mustard
- 1/4 cup sliced green onions
- 3/4 cup chopped pecans toasted (toasting optional)

Directions
In medium bowl, with an electric mixer*, combine all ingredients except for the pecans. Roll cheese ball into toasted nuts and wrap in plastic wrap. Chill until firm; several hours or overnight. Serve with assorted crackers.

*I have prepared this using a fork in a bowl. Was great!


Hero SPAM?„? Sandwich
Prep Time: 2 hours
Servings: 6

Ingredients
- 1 loaf Italian bread
- 2 tablespoons Italian salad dressing
- 1 SPAM?® Classic (12-ounce) can thinly sliced
- 1 tomato thinly sliced
- 6 ounces sliced Provolone cheese
- 1/2 cup pepperocini pepper rings
- 1 small red onion thinly sliced
- 10 pitted ripe olives halved
- Lettuce leaves

Directions
Cut bread in half lengthwise; scoop out some of center. Drizzle dressing over cut sides of bread. Layer SPAM?®, tomato, cheese, pepperocini peppers, onion, olives, and lettuce over bottom of loaf. Cover with top half of bread; press down to make a compact sandwich. Wrap in foil. Chill 2 hours. Cut diagonally into 2-inch pieces and serve.

Nutrition
364 Calories
19 Grams Fat
20 Grams Protein
65 Milligrams Cholesterol
27 Grams Carbohydrates
1,135 Milligrams Sodium



No Bake Chicken Bacon Pizza

Servings: 12
Prep Time: 30 minutes

Ingredients
- 1/2 cup cream cheese (4-ounces), softened
- 1/2 cup sour cream
- 1 (10 to 14-ounce) Italian pizza shell
- 1/2 cup HORMEL?® Real Bacon Bits
- 1 can HORMEL?® Chunk Breast of Chicken (10-ounces) or 2 (5-ounce) cans, drained
- 1/3 cup chopped yellow bell pepper
- 1/3 cup chopped green bell pepper
- 1/3 cup sliced red onion
- 1/3 cup sliced mushrooms
- 1/3 cup cherry tomatoes, quartered

Directions
In bowl, combine cream cheese and sour cream until well combined. Spread sour cream mixture evenly over pizza shell. Top pizza with the bacon bits, chicken and vegetables. Cut pizza into wedges and serve. Serves 12.In bowl, combine cream cheese and sour cream until well combined. Spread sour cream mixture evenly over pizza shell. Top pizza with the bacon bits, chicken and vegetables. Cut pizza into wedges and serve. Serves 12.



Stuffed Chicken Salad Sandwiches

Servings: 4
Prep Time: 15 minutes

Ingredients
- 1 HORMEL?® Chunk Breast of Chicken (10-ounce) can
- 1/2 cup Mayonnaise
- 1/4 cup each chopped celery and onion
- 1/4 cup each dried cranberries and chopped nuts
- 8 small dinner rolls

Directions
Mix all ingredients except rolls. Slice tops off rolls; scoop out centers. Fill with chicken mixture, replace tops. Makes 4 servings.Mix all ingredients except rolls. Slice tops off rolls; scoop out centers. Fill with chicken mixture, replace tops. Makes 4 servings.



Parmesan Ranch Roll-Ups

Servings: 4
Prep Time: 15 minutes

photo)

Ingredients
- 4 (8 to 9 inch) flour tortillas
- 1/2 cup reduced fat ranch salad dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced red onion
- 2 cups iceberg lettuce (or any other variety)
- 1 HORMEL?® Chunk Chicken , Ham or Turkey (10-ounce) or 2 (5-ounce) cans drained and broken up

Directions
For each wrap, spread 2 tablespoons ranch dressing over entire surface of one tortilla. Sprinkle with 1 tablespoon cheese and 2 tablespoons red onion. Place 1/2 cup salad greens in center on top of onions. Place 1/4 of the meat (about 1/4 cup) on top of salad greens. Fold in two opposite sides of tortilla about 1 1/2 inches and roll up from the bottom.

Nutrition (per serving)
336 Calories
0 ug Vitamin B12
17 Grams Fat
19 Grams Protein
43 Milligrams Cholesterol
26 Grams Carbohydrates
1,233 Milligrams Sodium
186 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
2 Milligrams Zinc


Easy Chicken & Pineapple Salad
15 grams or less of Carbs per serving

Prep Time: 1 hour

Ingredients
- 1 (20-ounce) can DOLE?® pineapple chunks
- 2 HORMEL?® Chunk Breast of Chicken (5-ounce) cans
- 1 small red or green bell pepper cut into 1-inch chunks
- 1 cup sliced celery
- 1/4 cup sliced green onions
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (optional)
- DOLE?® romaine or butter lettuce leaves

Directions
Drain pineapple; reserve 1 tablespoon juice. Combine pineapple, chicken, bell pepper, celery, and green onions in large bowl; set aside. Stir together mayonnaise, garlic powder, reserved juice and salt, if desired. Pour over chicken salad; toss to evenly coat. Cover and chill at least 30 minutes to blend flavors. Line individual plates or shallow bowl with lettuce. Spoon chicken salad over lettuce.

Nutrition (per serving)
305 Calories
19 Grams Fat
23 Grams Protein
64 Milligrams Cholesterol
14 Grams Carbohydrates
180 Milligrams Sodium


Curried Chicken & Fruit Salad

Servings: 4
Prep Time: 30 minutes

Ingredients
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup PATAK'S?® Major Grey Mango Chutney chopped
- 1/2 teaspoon curry powder
- 1 HORMEL?® Chunk Breast of Chicken (5-ounce) can, drained
- 1 (15 1/4-ounce) can DOLE tropical fruit salad drained with juice reserved
- 1/2 cup diagonally sliced celery
- 4 cups DOLE shredded coleslaw
- 2 tablespoons raisins
- 2 tablespoons slivered almonds toasted

Directions
In small bowl, combine mayonnaise, chutney and curry powder. Add enough juice from the fruit salad to make the dressing of drizzling consistency. Place shredded coleslaw on platter. Top with chicken and fruit salad. Drizzle with dressing and sprinkle with raisins and almonds.

Nutrition (per serving)
320 Calories
0 ug Vitamin B12
15 Grams Fat
10 Grams Protein
25 Milligrams Cholesterol
40 Grams Carbohydrates
270 Milligrams Sodium
338 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
0 Milligrams Zinc


Turkey Tetrazzini Spread

Servings: 8
Prep Time: 1 hour

Ingredients
- 1 HORMEL?® Chunk Turkey (5-ounce) can drained and flaked
- 1 (8-ounce) package cream cheese softened
- 1 tablespoon sherry
- 2 teaspoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 cup chopped fresh mushrooms (about 1/4 pound)

Directions
Thoroughly blend turkey, cream cheese, sherry, horseradish, and Worcestershire. Gently stir in mushrooms. Spoon into serving bowl. Cover and refrigerate until serving time.


TUNA - Straight Out Of The Can Recipes

Lemon Pepper Tuna: Lemon juice and fresh ground pepper or sprinkle with lemon pepper seasoning
Balsamic Tuna: Balsamic vinegar and fresh ground pepper
Mustard Dill Tuna: Dill, 1 tbsp mustard, and chopped celery
Southwest Tuna: 1 tbsp non-fat mayo, ?? of a Anaheim green chile (chopped), black pepper to taste
Honey Mustard Tuna: 1-2 tbsp Honey Mustard
Tuna Stuffed Tomato: Mix 1 tbsp non-fat mayo, pepper and tuna and stuff inside a tomato. Top tomato with a slice of mozzarella cheese and bake in toaster oven until cheese melts.
Old El Paso Tuna: 1 heaping tbsp spoon Salsa or 1 tbsp chopped green chiles.
Tuna Italiano: 1 tbsp Italian dressing or olive oil vinaigrette, fresh ground pepper
Tuna Balsamico: 1 tbsp Balsamic vinegar, a few dashes oregano, ground pepper to taste
Tuna Piccata: 1 tsp capers, lemon juice, ?? tsp parsley, fresh ground pepper
All American Tuna: 1 tbsp fat-free mayo, 1 chopped pickle, ?? stalk chopped celery or onion
Texas Tuna: 1 tbsp BBQ sauce
No-Time Tuna: 1 Fork, 1 glass of water

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