Eat well even when a hurricane knocks out power

A friend was lamenting not too long ago that she was bewildered about hurricane preparations. She specifically mentioned the column I ran last year about storing and preparing food in anticipation of a long power outage. She had clipped it out and filed it with other hurricane preparation stuff, but when the new tracking charts complete with hints recently came out, she tossed away last year'€™s file.

I promised I would run it again. She'€™s probably not the only one who needs a repeat, along with folks who are new to this area and need all the info they can get.

After all, all the hurricane information comes out new every year, so why not a food column on making life easier during a storm. In the meantime though, I have added a few more recipes.

But first, what supplies to stock? The key is to have emergency food that you will consume and replace during the year. There are the obvious staples like crackers, peanut butter, jelly, unsalted nuts, cold cereal and powdered milk.

But it is important to have stuff on hand to make substantial meals such as canned tuna, chicken, ham and vegetables and fruit, both fresh and canned. Dried herbs work well almost as well as fresh ones, as do dried onion flakes and garlic powder.

Choose your canned goods wisely. For instance, buy canned vegetables with no added salt (you can always add salt) and canned fruit packed in juice. That way you'€™ll have even more drinkable liquid. Another good reason for non-salted veggies is that when drinking water is at a premium, you don'€™t want all that salt to make you thirsty. It also makes sense to choose canned fish and meats with the least sodium per serving. (Be sure you have a manual can opener!)

Another good source of meat is summer sausage and dry salami which are not refrigerated in the market but are displayed on a shelf. Slice or dice some into a salad.

Carrots, radishes, onions and celery are a few of the many vegetables that are used raw and need no refrigeration. They may get a bit limp but will still be edible. To keep celery crisp, cut off about 1 inch at the bottom and stand in a small amount of water. Change the water every day. Likewise, cut fresh herbs will stay fresh longer if stood in a little water. If onions get mushy, keep peeling away the mush until you get to a firm layer.

Fresh citrus, bananas and apples will keep for about a week. Use up your eggs by hard boiling them at the last possible moment. Unpeeled, they will keep for three days. Condiments containing vinegar such as catsup, relish, pickles, mustard, olives or hot sauce can go many days without spoiling just sitting on a shelf.

About three days after Katrina our refrigerator became useless, so we used the freezer as a refrigerator for another day or two. We keep several large water bottles in the freezer during the entire hurricane season.

When the power goes out they help keep the temperature down and provide additional drinking water when thawed.

But, enough hints. I'€™m sure you'€™d like some recipes to use all that canned stuff you'€™re stashing. I hope you won'€™t need to use them this hurricane season, but just in case'€-.These recipes are for main-dish vegetable salads. Canned chicken, tuna or ham can be served on the side. Remove the meat from the can in chunks and place in a serving dish. Garnish with pickles.

Baked Bean Salad

1 can (21 ounces) baked beans

1 can (8 ounces) peeled tomatoes

1/2 cup stuffed green olives, sliced

2 tablespoons finely chopped onion

2 tablespoons balsamic vinegar

1 tablespoon Creole mustard

4 tablespoons olive oil

Salt and pepper to taste

Sliced hardboiled eggs for garnish

Drain beans and place in a large bowl. Drain tomatoes and cut into strips. Add to beans with olives and chopped onion.

Stir together vinegar, mustard, oil, salt, and pepper. Pour over vegetables. Fold together. Garnish with hardboiled egg slices. Makes 4 to 6 servings.

Asparagus and Chicken Salad

2 cans (15 ounces each) asparagus, drained

1 tablespoon sesame oil

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 can (13 ounces) chicken, drained, save broth

If asparagus spears are used, cut into 1 1/2-inch lengths, or use canned asparagus pieces.

Place into a bowl. Stir together the sesame oil, cider vinegar, soy sauce, and broth from chicken. Toss the asparagus pieces and chicken. Pour over oil and vinegar mixture and toss gently. Serves 4.

Marinated Carrot Salad

2 cans (14 ounces each) sliced carrots, with no salt added, drained

2 tablespoons chopped fresh onion, or 2 teaspoons dried onion flakes

1/2 cup sugar

1/2 cup salad oil

1/4 cup catsup

1/4 cup vinegar

Juice of 1/2 lemon or 1 tablespoon bottled juice

1/4 teaspoon salt (omit if regular canned carrots with salt are used)

1/4 teaspoon black pepper

Fresh or dried herbs for garnish

Place carrots and onions in a bowl. Make the dressing by placing the sugar, oil, catsup, vinegar, lemon juice, salt, and pepper in a jar with a tightly fitting lid. Shake to blend. Pour over carrots and onions. Stir gently. Garnish with fresh herbs, if available Serves 4. Good served with canned tuna or chicken.

Oriental Salad

1 can (14 ounces) small peas without added salt, drained (save the liquid)

1 can water chestnuts, drained, thinly sliced

2 cans (14 ounces each) bean sprouts, drained

2 tablespoons powdered milk powder

3 tablespoons liquid from the peas

1/2 teaspoon vinegar

1/2 teaspoon ground ginger

1 teaspoon curry powder or to taste

1/2 cup dry roasted unsalted peanuts

In bowl, mix peas, water chestnuts and bean sprouts. In separate bowl, blend together the milk powder, liquid from peas, vinegar, ginger and curry powder. Add to peas and toss until peas are well coated. Top with unsalted peanuts. Serves 4.

Two Bean Salad

1 can cut green beans (14 ounces) with no salt, drained, save the liquid

1 can red beans (14 ounces), drained

1/3 cup sliced radishes (if available)

1/3 cup sliced celery (if available)

3 tablespoons vinegar

2 tablespoons bean liquid

4 teaspoons sugar

1/8 teaspoon allspice

1/8 teaspoon salt (omit if regulatr canned beans are used)

1/2 teaspoon dill

1 tablespoon salad oil

3 tablespoons chopped onion or 3 teaspoons dried onion flakes

Toss together the green beans, red beans, radishes and celery. In another bowl combine remaining ingredients. Pour over vegetables in bowl. Let stand about one hour for flavors to blend. Excellent served with canned ham, or toss in diced dry salami or summer sausage. Serves 4 to 6.

Country Salad

A whole meal in a bowl!

3 cans (14 ounces each) sliced potatoes with no salt, drained

1 can (14 ounces) sliced carrots with no salt, drained

2 stalks celery, thinly sliced (if available)

3 tablespoon vinegar

1/4 cup salad oil

1 teaspoon sugar

1 teaspoon Creole mustard

1/4 teaspoon black pepper

1/2 teaspoon salt (omit if regular canned vegetables are used)

2 hard cooked eggs, sliced, if available

6 to 8 ounces canned ham, chicken or tuna

In large bowl, combine sliced potatoes, carrots, and celery. Toss in the meat or fish. In smaller bowl combine the vinegar, oil, sugar, mustard, salt, and pepper. Drizzle over the salad and toss lightly. Just before serving, add the eggs, if used. Serves 6.