Recipe of the Week:

Notutopia’s Long Term Storage Chicken Ragout 

Serves Four

The dry ingredients for this recipe (everything but the chicken meat and the water) can be multiplied and bulk mixed and then vacuum packed in quart size mason jars with an O2 absorber for long term storage.

1 c dried diced or sliced carrots
1/2 c dried sliced celery
1/2 c dried diced or sliced potato
1/4 c dried sliced mushrooms
1/4 c dried sliced olives
1/4 c dried chopped onion
2 T tomato powder
1 T dried parsley
1 c dried peas
3 cubes chicken bouillon
pinch of anise seed
ground pepper, to taste

2  8 oz. cans of boned chicken (or fresh equivalent)

Bring all ingredients in 7 cups of water, to a boil, and then reduce to a simmer and cook until tender for 15 minutes.
Add in the chicken, cook 5 more minutes.

Useful Recipe and Cooking Links:

Bill M. in New York recommended Utah’s Chef Stephanie Petersen’s web site, where she explains and shows how to use Honeyville and Augason freeze-dried / dehydrated ingredients to self-produce pre-mixed long-term (25 yrs) food storage meals in a jar.  Her  “52 Method” web page explains how to do it, and includes downloadable (PDF) shopping list needs, recipe cards, tutorials and features on-line videos showing how to make 12 + different long-term (multi-serving) food storage meal mixed and stored in wide-mouth quart mason jars with oxygen absorbers. She is always adding new recipes. All of this information is contained as you browse this web page. She has many other great recipes included on her web site.

Jen. K. suggested a web site with lot of great antique recipes:

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!