Many of our customers have purchased our 4Patriots Survival Food 72-hour kit through the years.
Three days’ worth of emergency food is pretty much the bare minimum you should have stockpiled for a crisis.
There are countless examples of what could cause us to dip into these emergency food supplies. Such as extreme weather events, earthquakes, physical and cyber attacks on our vulnerable electrical grid, and many more.
But one of the great things about our survival food is that you don’t have to wait for an emergency to use it. You may want to take it with you next time you go camping, or just use it at home when no one feels like cooking.
The food in 4Patriots Survival Food kits can be prepared in less than 20 minutes and requires only boiling water. It’s contained in easy-to-store, space-age Mylar pouches, which keep out air, moisture and light.
The kits are tucked inside tough, stackable totes that are discreet and store anywhere, including the basement, attic, garage, cabin or even an RV. The food is great tasting and has a shelf life of up to 25 years. So, it’s not necessary to periodically rotate stockpiles.
4Patriots Survival Food kits are made with food grown, harvested and packaged in the United States, and all of the meals are made without any genetically-modified products, preservatives or fillers. Best of all, you don’t have to be limited to whats in your kit. Add fresh veggies, condiments or spices to your liking to create something “more” than just “survival food”.
Some folks like to eat our survival food as is, while others enjoy using it in recipes. Danielle from 4Patriots has created recipes for quite a few meals that include our survival food. Here are three meals you can make using items from our 72-hour kit:
Loaded Baked Potato Dip
This makes a ton of dip. If you are just making it for your family, rather than for a full gathering, you might want to halve the recipe. This is great with potato chips, but if you are feeling extravagant, it’s wonderful with waffle fries.
- 3/4 cup Food4Patriots Classic Potato Soup
- 2 cups water
- 16 ounces sour cream
- 8 ounces cream cheese, softened
- 8 pieces bacon, cooked crisp
- 3/4 cup shredded cheddar cheese
- 1-3 green onions
- Bring 2 cups of water to a boil in a medium saucepan. Add 3/4 cup Granny’s Homestyle Potato Soup, return to a boil and then simmer for 20 minutes. Allow the soup to cool completely (overnight is great).
- Mix cooled soup, sour cream and cream cheese together. You can use an electric mixer or mix by hand.
- Stir in 5 pieces of bacon, crumbled, and 1/2 cup cheese
- Place in serving bowl and garnish with additional 3 pieces of bacon, 1/4 cup cheese and sliced green onion.
- Cover and refrigerate until ready to serve.
Creamy Stuffed Mushrooms
- 4 large Portobello mushrooms, stemmed and de-gilled
- 2 Tbsp. oil
- ½ bag Food4Patriots Chicken a la King , prepared *
- 1 cup diced, cooked chicken (optional)
- ¾ cup diced fresh tomato
- 2 tablespoons fresh parsley, minced
- ½ cup regular shredded mozzarella
- Lightly oil the outside of each mushroom. Place, bottom up, on a cooking sheet. Roast in a 400 degree oven for 10 minutes.
- While mushrooms are cooking, warm Creamy Chicken Rice in microwave or stovetop. Stir in tomatoes, parsley and chicken.
- Divide the rice mix into four portions. Take one portion and scoop it onto a cooked mushroom. Top with two tablespoons cheese. Repeat with the other three mushrooms.
- Place mushrooms back into the oven and cook for 3-5 additional minutes, until cheese has melted.
* You can make the full pouch and then use leftovers on another day for this recipe, or simply estimate ½ pouch and make with 2 cups of water.
Maple Brown Sugar Oatmeal Cookies
- 1 cup butter or margarine
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ¼ cup milk
- ½ tsp baking powder
- ½ tsp baking soda
- 1 1/3 cup all purpose flour
- 1 packet Food4Patriots Cinnamon Sugar Oatmeal (remove oxygen absorber)
- ½ cup raisins, nuts or chocolate chips (optional)
- Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using).
- Drop by rounded tablespoonfuls about 2-inches apart on baking sheets.
- Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
Makes about 33-35 cookies.