Overview

The Good Eats series' books focus on food storage and pantry preparedness for tough times, whether due to personal challenges like job loss, budget constraints, food allergies, or more widespread concerns like mounting inflation, political instability, or food insecurity. Food Storage Made Fabulous teaches basic food storage principles and provides recipes for fabulous food your family will love. Good Eats at the TEOTWAWKI Café, Volume 1, Making the Most of Powdered Milk in Your Food Storage is the premier food-storage masterclass for working miracles in all things dairy-milk, yogurt, cream cheese, cream soups, and so much more-from the much-maligned dry milk powder. With Good Eats at the TEOTWAWKI Café, Volume 2, Condiments, Sauces, Seasonings, and Other Homemade Essentials Using Food Storage, you'll easily transform pantry staples into mayonnaise, salad dressings, ketchup, dips, syrups, and more. You'll dress up basic meals with these condiments in mere minutes. New to making condiments, sauces, and dressings? No problem! The 180+ recipes are the easiest and quickest of all recipes to master, working wonders to boost visual appeal and tempt the taste buds. They utilize ingredients you already have on hand or can easily acquire at the grocery store. There are simple recipes for creating lemonade from lemons, like making mayonnaise from freeze-dried eggs-or even no eggs at all using garbanzo beans! (True! And fabulous!) Savory and sweet, these recipes will enhance every breakfast, lunch, dinner, and dessert. Recipes include (but are not limited to!) essentials like: Condiments-ketchup, mayonnaise, Miracle Whip, pickle relish, prepared mustard, Dijon mustard, pickles, apple cider vinegar, malt vinegar, pineapple vinegar Sauces--Asian sauces like hoisin, pad thai, sriracha, and teriyaki; barbecue sauces; Italian sauces like alfredo, marinara, pesto, pizza, and spaghetti; Mexican sauces like chili, enchilada, salsa, Tabasco, Taco Bell, and Valentina's; white sauces like cheese, meat gravies, and herb sauces; tartar, tzatziki, Worcestershire Dips & Spreads-apple, bean, and cheese dips, hummus, Alouette/Boursin, dipping oils, guacamole, Nutella, and yogurt dips Salad Dressings-classics like ranch, Thousand Island, Italian, vinaigrette, and French, as well new favorites like poppy seed, Chinese chicken salad, avocado chile lime, and honey mustard Syrups-bacon (yum!), buttermilk (double yum!!), chocolate, blueberry, coconut, pineapple, strawberry, pancake, snow cone, and vanilla Jams & Jellies-Almost Raspberry Jam (you won't believe this), pepper jelly, and how to make these without added pectin Seasoning Blends-beef and chicken bouillon, taco, Italian, sausage, Slap Ya Mama, Old Bay, and many more, plus salt-free blends Extracts-almond, lemon, peppermint Helpful appendices include information on making pectin from apples or citrus, home pasteurization of eggs, how to make yogurt and cream cheese from powdered milk, and recipe scaling and substitutions. These recipes were tested by real people-family and friends-including the King and Queen of the Picky Eaters (and you thought your family members were fussy!) who share their reviews. Everyone loved the cheese dips; only those with less discriminating palates would eat the fry sauce. And that split pea guacamole? Well, I shared that one so you wouldn't make the same mistake. Whip up 3-4 of these recipes just once and you will have covered the cost of this book. Incorporate them into your life, and you'll save hundreds of dollars each year, not to mention the benefits of avoiding bioengineered foods and knowing that you are serving your family real food without undesirable additives and preservatives. Learn to do it now and you'll be able to do it when the grocery store shelves a

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