NO-COOK RECIPES FOR EMERGENCIES
Arrange all or some of the following on a serving platter:
Thin sliced salami
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
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,
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(From Pantry Cooking II by Cheryl Driggs, unpublished work)
See Cooking Without Power for more no-cook recipes.
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