The Survival Food Handbook: Provisioning at the Supermarket for Your Boat, Camper, Vacation Cabin, and Home Emergencies
by Janet Groene
International Marine/Ragged Mountain Press, 2016 (154 pages)
There has been plenty of talk about the need to have an emergency pantry fully stocked in case of need. What happens if you have an emergency that takes your grocery money for a week, a job loss that affects you for months, an unstable market that creates shortages? In today's world we know that emergencies happen. So how do we prepare so we and our families have a little backup protection?
This book can be a guide. It doesn't have to cost an arm and a leg, and with some determination you can easily build up a small stockpile. Within these pages it outlines how you can plan, and stock for a long-term pantry, how to shop the grocery stores, and recipes on how to use those pantry items, how to handle food rotation, meal plans and more.
There are recipes for main dishes, desserts and everything in-between, including sauces. One in particular caught my interest, the recipe on page 108, Pineapple Sauce. The author states, "The natural sweetness of pineapple is enough for some tastes. For a sweeter sauce, add sugar and/or raisins. Spoon this sauce over canned ham, fried Spam or chicken croquettes.
Pineapple Sauce
Small can crushed pineapple
water
2 Tablespoons cornstarch
1 1/2 teaspoons dry mustard
1/4 cup sugar (optional)
1/4 cup raisins (optional)
2 Tablespoons soy sauce
Drain the pineapple into a measuring cup and add water to make 1 cup. Add this liquid to a cold saucepan and stir in cornstarch and dry mustard. Stir over low heat while adding pineapple, raisins, sugar and soy sauce. Heat, stirring, until sauce thickens. Makes about 2 cups.
Columnist, blogger and author of over 35 books, Janet Groene has written on travel and cooking for years. She and her husband lived full-time on the road for over 10 years, and she learned the skills she writes about during that time.
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