CFD Publications

NO-COOK RECIPES FOR EMERGENCIES

ANTIPASTO

Arrange all or some of the following on a serving platter:

Thin sliced salami
Black olives
Green olives
Canned whole mushrooms
Marinated artichoke hearts
Baby corn cobs
Pickled onions
Pickled beets
Canned chickpeas
Smoked oysters

Mix together equal parts red wine vinegar and olive oil.  Add salt, fresh ground pepper, and dried sweet basil, to taste.  Drizzle over the platter

DEVILED HAM STUFFED PEACHES

1 can (4-1/2 ounces) deviled ham
1/2 tablespoon Dijon mustard
1 can (29 ounces) peach halves, well drained

Mix together deviled ham and mustard.  Spoon the mixture into the cavity of each peach half.  Serve with soup or toast for lunch or supper.

(Above recipes are from Pantry Cooking: Unlocking Your Pantry’s Potential by Cheryl Driggs)

TUNA WHITE BEAN SALAD

2 cans (6 ounces each) Albacore tuna, drained
2 cans (15 ounces each) cannelini (white kidney) beans, rinsed and drained
1 jar (4 ounces) diced pimiento
1/3 cup small capers, rinsed and drained
Coarse salt
Fresh ground pepper
6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 teaspoon sweet basil

Place tuna in a large bowl.  Break tuna into bite-size pieces.  Add the beans, pimiento, and capers.  Add salt and pepper to taste.  In a small bowl, whisk together oil, vinegar, onion powder, and basil.  Pour over the tuna mixture and toss to coat.  Let sit at room temperature for at least 15 minutes to allow flavors to blend.  Serves 4.

(From Pantry Cooking II by Cheryl Driggs, unpublished work)

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 04/15/2008