Originally Posted by
LittleFish
Not really a recipe but one prep I keep on hand is home-canned pre-browned ground chuck with onions in a bit of tomato sauce, by the pint. Recipe is in the Blue Book. I find it handy any day of the week and think it will be especially so after TEOTWAWKI. I used to only keep what I was sure to use up in a year but now that I know it can last longer, I try to maintain about twice that. Lots of dishes start quick and easy from that base including those that make good use of the rice, beans, and canned tomatoes most of us have on hand.
In anticipation of a solo survival adventure, I keep fairly well stocked on the chunkier soups, both Campbell's and Progresso. Cook up some rice, heat a can, and pour it on. I know, sodium and all that, but we're talking survival and this would be for only me. If family comes to live here during that time, we go to something else.