Pioneers were terrific survival role-models. Faced with an unfamiliar land, they were able to make do with their limited supplies and learn the basics of survival cooking on their own.
So when it comes to filling foods that last, who better to turn to than pioneers? Check out the following pioneer recipes that are perfect for SHTF: (h/t to SurvivalSullivan.com)
Native American fry bread
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/2 cups tepid water (around 105 degrees hot)
- 1 cup cooking oil
- Combine the flour, salt and baking powder in a medium-size bowl.
- Make a well in the center and add a cup of water. Draw in the flour from the sides.
- If the mixture is too dry, add the remaining water. The dough should be a bit sticky but not sloppy.
- Combine and smooth out the mix by kneading it with floured hands. Set aside for a few minutes.
- Heat the pan and fill it with oil about an inch through. The oil should be around 350 degrees hot.
- Cook one fry bread at a time for around 2 minutes, then turn it on its side.
- Remove the bread from the pan and place on a paper towel to drain the excess oil.
- Serve hot and add some toppings.
Here are the ingredients for this pinole recipe:
- 1 cup cornmeal
- 2 tablespoons brown cane sugar
- 1 teaspoon cinnamon powder
- 1/3 cup chia seeds
- 1/4 cup flaxseed
- 1/4 cup almonds
- Heat a cast-iron or stainless steel pan over moderate heat.
- Slowly pour the cornmeal and stir at intervals to make sure it cooks evenly and doesn’t stick on the bottom.
- Add the sugar, powdered cinnamon and chia seeds, then mix them through the warm cornmeal.
- Once nicely toasted, remove from heat.
- Allow the pinole to cool before storing it in an airtight container. (Related: Food storage tips and tricks for preppers.)
You’ll need the following ingredients for this cornbread recipe:
- 2 cups self-rising cornmeal
- 1/4 cup plus 2 tablespoons oil
- 2 eggs
- 2 cups milk
- Preheat an oven to 400 degrees.
- Pour 1/4 cup of oil in a cast-iron skillet and place into the oven.
- Combine cornmeal, eggs, 2 tablespoons of oil and 1 and a half cups of milk. Add the remaining milk if the mix is too dry.
- Remove the cast-iron skillet and oil from the oven.
- Pour the mixture into the hot oil. Leave at least an inch of space on top for the cornbread to rise.
- Place in the oven and bake for 25 to 30 minutes. The cornbread should be golden brown and set in the middle when it is done.
Pioneer cut dumplings
This delicious, easy-to-do pioneer dumpling recipe uses the following ingredients:
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 egg
- 1 cup milk
- Combine the flour and salt in a medium-sized bowl. Add the milk and egg, then mix until you form a dough.
- Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings.
- Cut into strips, squares or any shape you like. Let dry while you prepare broth or soup.
- Drop the dumplings into the boiling broth and cook until tender.
This quick and easy potato cake recipe requires the following ingredients:
- 6 medium potatoes, washed and peeled
- 2 teaspoons salt
- 1/2 cup milk
- 2 eggs
- 1 cup flour
- Grate the potatoes using a fine grater.
- Combine the potatoes with salt, milk, eggs and flour.
- Melt the shortening in a skillet, then drop the potato mixture by the spoonful into the hot shortening.
- Fry the cakes until they are golden on both sides. Serve.
Pioneers have left some amazing recipes that stood the test of time. Perfect these recipes now so you have filling survival foods for SHTF.