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Relying on the Red Cross
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Foraging Discovery: Apple Pectin
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12V RV interior lights as emergency lights
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Relying on the Red Cross
6
1
Foraging Discovery: Apple Pectin
1
4
12V RV interior lights as emergency lights
11
2
How to make stock and render fat
4
4
Burning Candles
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Livestock for prepping
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Foraging for cooking fuel and haybox bean soup
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Preliminary review of EcoZoom Versa rocket stove
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Illumination during a power outage
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BEEF STEW I have tweaked this recipe to the greatest satisfaction of my taste buds, and more importantly, my husband’s!  It is adapted from my old 1970s Better Homes and Gardens Cookbook and has always been my go-to recipe for making stew with fresh ingredients.  The seasonings are subtle and of course you can use whatever flavorings you prefer. Also, I used conventionally dehydrated vegetables. The one thing I can’t stress enough is…use home made stock if you possibly can.  I think grocery store beef stock/broth tastes awful.  But you can always try it. I couldn’t eat much of my first “experiment”, made with organic boxed broth.  Also feel free to halve the recipe.  This makes a good 4-6 servings. INGREDIENTS 1-2 Pints bottled beef chunks (2 pints is a lot, 1 is probably adequate) 1 Quart bottled beef stock 3 Ounces dehydrated potato slices 1/4 Cup dehydrated onions 1/2 Cup dehydrated carrots 1/2 Cup dehydrated peas 1/4 teaspoon Worchestershire Sauce powder 1 teaspoon garlic powder 1-2 bay leaves 1/2 Tablespoon salt 1/2 teaspoon paprika 1/4 teaspoon black pepper Dash of allspice 1 teaspoon beef bouillon (optional, if your stock isn’t rich enough) 1/2 cup white flour METHOD Rehydrate potatoes, onions, carrots and peas (include any other dehydrated veggies that you wish!). My favorite method of rehydrating is to put veggies in a quart Mason jar (this recipe requires two jars), fill the jars to the shoulder with simmering water.  Screw lid on tight.  Periodically invert jars so veggies on top are submerged.  Give the veggies a couple of hours to rehydrate. Put stock in pot.  Drain veggies, add to stock along with all other ingredients except flour,  Bring to boil, reduce heat and simmer about 15 minutes, until veggies are tender.  Make a slurry with flour and about 1/2 cup of water.  Shake vigorously in a tight jar.  Bring stew back to gentle boil, gently stir in flour/water (pour through sieve to strain out lumps if desired).  Bring back to gentle boil, and boil for about a minute. If you can get home made stock to make this recipe, I guarantee you will never eat Dinty Moore again! This recipe should be ideal for making up “kits”, where you package measured ingredients according to how you’re going to add them, and “stage” the mixes next to the bottled ingredients so there is virtually no preparation time involved in making it.


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