September is National Preparedness Month. I love to talk/think/do things about preparedness. Like I said before, I am not one of those nutty people who is preparing for the end of the world or the zombie apocalypse. I am someone who knows that being prepared is important so I really like National Preparedness Month. There is so much to talk about because there are so many ways to be prepared. Yesterday we talked more about long term food storage. Today we are going to talk about using some of this long term food storage in some food storage recipes.

Lots of times when people hear about having long term food storage, they get turned off easily. Long term food storage is generally viewed as being enough food storage for one year. This can be a scary amount of food storage to think about. It sounds hard to do, time consuming and expensive. It also sounds like a waste of food. Many people picture large amounts of food that you’ll never use. That’s the wrong way to look at it. If you have some good food storage recipes you can actually use some of your long term food storage.

It is actually a really good idea to use your long term food storage, whether you have good food storage recipes or not. If you find yourself in the position to start using your long term food storage on a regular basis, your body will be shocked if you’ve never tried the foods. It would be a bad thing to be trying new foods and food storage recipes which might make you sick while you are going through a difficult time.

Here are a couple of our favorite food storage recipes to help you get started using your long term food storage.

Bulgur Wheat and Dried Cranberries

Ingredients:

1 cup water

1/2 cup dry bulgur wheat

1 1/2 tablespoons chicken bouillon granules

1 teaspoon butter

1/4 cup dried cranberries

Directions:

1. Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter.
2. Cover pot, reduce heat to low, and simmer 15 minutes.
3. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

*Recipe works well with other dried fruits as well.

Wheat Blender Pancakes

Ingredients:

1 Cup Milk

1 Cup Wheat Kernels, whole & uncooked

2 Eggs

2 tsp Baking Powder

1 1/2 tsp Salt

2 Tbs. Oil

2 Tbs. Honey or Sugar

Directions:

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. Pour out batter onto a hot greased or Pam prepared griddle or large frying pan.
6. Cook. Flip pancakes when bubbles pop and create holes.