Survival Cookbook

By Anne Johnson Knutson

Do you have stored food for emergencies? Do you have recipes for tasty food from this stored food? These are recipes for stored- type foods and arent in any regular cookbooks that I know of. This may be what youre looking for or may some day need.

There is a Camping/Trail Section in this cookbook, but MANY of the recipes throughout the rest of the booklet would also work great for campfire cooking.

During about 25 years of jungle living in Bolivia, South America, my mother collected these recipes. Some recipes are hers, some shared from other jungle wives and mothers.

Where we lived, there were no grocery stores, no roads, no TVs, no electricity, no plumbing, no other people for about 1 hours flying time over a beautiful emerald carpet of Amazonian rainforest with an occasional brown river ribbon winding across the endless green below.

Every 3 to 5 months, a Cessna would bring supplies, like batteries, 100 lb. bag of flour, raisins, canned foods, shotgun shells, outboard motor parts & gasoline, and most importantly mail.

My first summer in the jungle, Mom baked bread in a tin oven over a campfire. The next year she had a wood burning stove my father made for her from the round cut-off ends of a barrel & tins cans, clayed around to make a fire box, and a chimney stack of 5 gallon gas cans wired together.

She still used the tin oven on the stove top for baking. Its not easy baking over a wood fire, trying to keep it burning evenly and consistently.

My wish for you is that this recipe collection from Elena Josephine Garland Johnson will be a help to you. She would like that. Shes the lady in the front cover picture.

• Language: English
• Publisher: AuthorHouse
• Release date: Oct 15, 2010
• ISBN: 9781452070681

Anne Johnson Knutson

Anne went with her parents, 2 brothers and sister to Bolivia, South America in 1959. They flew from Miami to Nassau where they took a British ship, the Reina Del Mar, to Antofagasta, Chile, with stops in Havana and Kingston, through the Panama Canal, then on down the South American coast. In Antofagasta, they boarded a train to go over the Andes Mountains to Cochabamba. While Anne's parents worked with an Indian tribe, the naked, bows and arrow kind, Anne and her siblings attended Tambo, an American boarding school in the Andes. During summer vacations, they flew to a pampa airstrip along a tributary of the Amazon River, where they lived in a real, 2-story, pioneer-type log cabin, mudded in with red river clay. Water was hauled from the river, and there were the traditional outhouses. The boys hunted and fished while the girls read, played games, helped their Mom, and even though they were without candy bars, they made a lot of fudge. The children all spent hours every morning and afternoon cooling off, swimming in the river, along with pirana, alligators, electric eels and sting rays. They just splatted the river with a canoe paddle before jumping in. The nearest other people were about 1 hours flight away. Anne's Mom cooked meals from what they grew, what her Dad and brothers hunted, and from canned and dry foods flown in by Cessna every 3 to 5 months. At school in the Andes, they occupied their time mostly with sports, mountain climbing, swimming, hiking and work detail, along with studies. After college in Tennessee, Anne returned to Tambo for four years, to teach high school English, speech and drama, and directed several high school plays, Pygmalion and Ben Hur. These recipes are from Anne's Mom's jungle collection.

Book preview

D E D I C A T I O N

Elena Josephine Garland Johnson

To my mother: she loved and cared about everyone,

A selfless trooper who put others’ needs before her own,

She never complained about the hardships, about anything.

She tried to accommodate the wishes, desires and preferences of her children and she loved playing table games, a great past time in the jungle evenings with only a Coleman lantern for light. We progressed from Dominoes to Clue to Rook.

She also liked to have fun and was known for helping with pranks, like placing a hot tea kettle on a chair-height metal barrel we used for seating and removing it just before the unsuspecting visitor arrived.

Or setting off a firecracker rocket inside Harold’s screen door so his log cabin filled with smoke and all the men (3) came running to empty out his cabin before he found out it was smoke and not a fire.

missing image file

On the back of this photo she wrote:

This year I have about 60 nearly ready – yummy!!

Table of Contents

D E D I C A T I O N

INTRODUCTION

Candy & Sweets

Cookies

Cake

Frostings & Icings

Pies & Pie Crusts

Fillings

Ice Cream & Sherbert

Puddings & Custard

Fruit Desserts

Sweet Sauces & Toppings

Breads

Biscuits

Muffins

Sweet Breads

Dumplings & Crackers

Noodles

Breakfast Foods

Pancakes

Syrups

Coffee Cakes

Main Dishes & Sides

Soup

Salads

Camping/Trail

Drinks

Condiments Etc

Sauces

Dips

Baking Mixes

Home-Made for

Home Cooking & Baking

Miscellaneous

Tips

About the Author

INTRODUCTION

Some of these baking recipes will have bake about… so many minutes. The reason is that my Mom and the ladies who developed and collected these recipes, cooked and baked over a wood fire. Many things affect the heat and intensity of fire including the type of wood, how dry the wood is, and then constantly having to add wood to the fire, so the heat wasn’t always consistent. With experience though, they got very good at it. When you find the perfect time for your stove or oven, pencil it in and let me know for the next edition.

If you are stocking up on food, this cookbook may help you to know some of the things that could be helpful to buy ahead, especially if you find a few family favorites. Some ingredients, like evaporated milk, condensed milk, powdered milk, canned tomato, canned fruits, etc, are used a lot. Imagine cooking and baking without being able to run to the grocery store for three months.

If you have any comments or questions, you may email me at [e-mail].

Candy & Sweets

BUTTERSCOTCH CANDY

1 cup sugar

¼ cup molasses

½ cup butter

1 Tbsp vinegar

2 Tbsp water

Boil together until a drop tests brittle in cold water. Pour into buttered pan and as it cools, mark in squares. When cold, break.

BUTTERSCOTCH CANDY (Camping)

Combine in a heavy saucepan and cook over medium heat, stirring until sugar is dissolved:

2 cups sugar

¼ cup butter

¼ cup water

1Tbsp vinegar

Cook to soft crack stage (280 degrees on candy thermometer), or until a small amount of the mixture separates into threads which are hard but not brittle when dropped in cold water. Pour into a buttered pan and when almost set, mark into squares. When cool, cut into squares.

CARAMELS (Camping)

1 cup sugar

¼ cup butter

½ can condensed milk

½ can evaporated milk

Put sugar in frying pan. Stir continually until it turns to a light brown liquid. Add butter and stir. Add milk slowly. May form hard balls but continue stirring until well cooked and forms hard ball when tested in cold water. Pour into buttered pan.

CRISPY CHEWS

Bring to the boiling point:

½ cup sugar

½ cup honey

Remove from heat.

Add ½ cup peanut butter and stir until blended.

Pour syrup over:

2 to 3 cups corn flakes or half this amount of toasted tortilla crumbs/pieces. Drop by spoonfuls on wax paper or slightly greased cookie sheets.

SHAGGY DOGS (Camping)

Melt 5 milk chocolate bars and add enough milk to make sauce. (one chocolate bar to about 1 Tbsp of milk)

Put shredded or flaked coconut in flat dish. Toast marshmallow over campfire or with fork over range, then dip in chocolate sauce and coconut. Eat directly from fork.

UNCOOKED FONDANT #1

Measure into bowl, 2/3 cup sweetened condensed milk (½ can )

Add gradually, 4½ cups sifted powdered sugar

Blend well, then add:

1 tsp vanilla

1 tsp almond extract

Knead until smooth and creamy. Cover tightly with a damp cloth and store in refrigerator for 24 hours, then mold as desired.

Walnut cream option: Shape fondant into balls ½" in diameter. Press ½ walnut on each side of each ball. ½ of the fondant makes 18 creams.

UNCOOKED FONDANT #2

1 egg white

1 Tbsp cold water

2 Tbsp light cream

1 tsp vanilla

5 cups sifted powdered sugar

Blend together egg white, water, cream and vanilla. Add sugar gradually. Knead until smooth. Cover with damp cloth and let stand at room temperature for 1 hour before using. Tint with coloring, add flavoring and shape as desired. Makes 1¼ lbs.

HOLIDAY CONFECTION

Mix in a bowl:

2 eggs, beaten

¾ cups sugar

1/8 tsp salt

¼ cup melted butter

1 cup chopped walnuts

1 pkg dates (10 oz), cut small

½ tsp vanilla

Pour into greased square cake pan and bake @ 350 degrees for about 25 minutes. Be careful not to bake it too long. Dig out with spoon to form balls. Roll in sugar. Store in cookie can.

UNCOOKED HOLIDAY CONFECTION

Put through grinder:

1 cup dates

1 cup nuts

½ cup coconut

Add and mix until blended:

2 tsp cream (evaporated milk)

3 tsp vanilla

Form into balls, roll in brown sugar, then in powdered sugar.

JUNGLE BABY RUTHS

1 cup sugar

½ cup brown sugar

1 cup finely chopped peanuts

½ can condensed milk

½ cup evaporated milk

Cook all ingredients, except the peanuts, stirring constantly, until firm ball forms in cold water. Let cool to lukewarm. Knead until smooth. Form into small bars and roll in peanuts (or add peanuts when kneading). Let cool. Make Quick & Smooth Fudge. Dip bars into fudge and allow to harden.

PEANUT BRITTLE

Melt 2 cups sugar, stirring constantly. Add ¼ tsp soda. Stir well and pour over 3 – 4 cups peanuts on a buttered cookie sheet.

QUICK PEANUT BRITTLE (Camping)

Melt 2 cups sugar in skillet, stirring constantly. When completely melted, pour in buttered plate on which peanuts have been sprinkled.

CHOCOLATE COVERED PEANUTS

1 cup brown sugar

1 cup white sugar

6 Tbsp cocoa

1 tsp vanilla

½ cup milk

2 Tbsp butter

3 to 4 cups toasted peanuts

Cook sugar, cocoa, and milk to firm ball stage. Remove from heat and immediately add vanilla and butter. Immediately add peanuts and pour out. Do not allow to cool, and do not stir more than necessary to mix in peanuts.

UNCOOKED PEANUT BUTTER CANDY

Mix until creamy:

½ cup peanut butter

1/3 cup honey

1/8 tsp salt

¼ tsp maple flavoring

Sift into creamed mixture and mix until like fudge:

¼ cup powdered sugar

¾ cup dry milk powder

If too thin, add more milk powder. Spread in a pan or form into rolls for