Do This With $100 NOW

With more bad news every day regarding the supply chain and the food supply, it is no longer a luxury to have extra food on hand. With more drastic food shortages already being forecast in the near term for 2022, consider spending $100 now to stock up on food.

How Much Food Can $100 Buy Right Now?

According to economists, the real rate of inflation is now 15%. That means for every $100 you have for groceries, it buys $85 worth. Most of this the public doesn’t see because for many years food has been packaged in ever-smaller sizes, while prices remain the same. This is why it is vital to spend at least $100 now on some food staples as the economy continues to erode the value of your money. Your money will buy more today than it will next week, and so on until further notice.

Taking my own advice, this is what I spent $100 on this week:

  1. One dozen 64 ounce canning jars. (I had to buy these online and pay for shipping since they were sold out everywhere in my area).
  2. 24 cans of diced tomatoes at a dollar store.
  3. Three 4 lb. Bags of pinto beans.
  4. One 20 lb bag of long grain white rice
  5. 10 cans whole kernel corn
  6. 10 cans sliced peaches

Here’s the breakdown on cost. I rounded up to the nearest dollar and included approximate sales tax as a separate category.

Jars (12 total), including shipping – $42.00
24 cans diced tomatoes – $24.00
Pinto beans (three 4-lb. bags) – $4.00
White rice (one 20-lb. bag) – $10.00
Canned corn (10 cans) – $7
Canned peaches (10 cans) – $10.00
Tax: $3.00
Total $100

I decided to buy more beans and rice, because when combined, beans and rice form a complete protein and have more fiber, making them superb in nutrition. Beans and rice are also cheap and give you the most bang for your buck. I chose pinto beans because they are the most versatile of beans, and can be prepared any number of ways. They also taste great by themselves. I combine plain beans with diced tomatoes and canned corn and slow cook them. By adding different vegetables and spices to them, you can make a complete nutritious meal in one pot.

Once I get the jars, I will clean them, sterilize them along with the lids, and dry can the beans and rice. I dry can without oxygen absorbers because I hand-pump the air out of the jars using a brake bleeding vacuum pump and a wide-mouth Food Saver accessory. I will have more than what I dry can, but I will use it up in the next few weeks of normal meals. The filled jars will be placed into storage and rotated or stand ready to help my neighbors should the need arise.

How many meals can I make with this food?

According to the USDA, 1 cup of dried beans equals 3 cups of cooked beans. So a filled 64 ounce jar contains 8 cups of beans and therefore represents 8 meals of beans for two people (1 ½ cups per person) per meal.

A 2-lb. Bag of dried beans = 5 cups
A 4-lb. Bag of dried beans = 10 cups
1 cup of beans uncooked = 3 cups, cooked.
So I purchased 30 meals of beans for 2 adults (1 ½ cups of cooked beans per person).

White rice
There are approximately 2 ½ cups to every pound of rice (long grain white). So the 20 pounds I purchased equals 50 cups.

1 cup of uncooked rice equals 3 cups when cooked. So the 20 pounds of rice I bought equals 60 cups of cooked rice which equals 30 meals for 2 people (1 ½ cups of cooked rice per person).

The 24 cans of diced tomatoes can be added to 24 of these meals, along with half a can of corn for 20 of these meals.

The remaining rice can be the foundation for additional meals of other canned soups and stews I have stored. Yet the beans and rice alone represent one month of meals of beans and rice for 2 people, plus an additional month of rice for other meals for two people.

Quick Reference Guide

A one quart canning jar holds 4 cups, and a 64 ounce canning jar holds 8 cups.

2-lb. bag of beans holds 5 cups.
4-lb. Bag of beans holds 10 cups
1 cup of uncooked beans = 3 cups of cooked beans (a large serving is 1 ½ cups per person).

A 1-lb. bag of rice (long grain white) holds 2.5 cups
A 10-lb. Bag of rice (long grain white) holds 25 cups
A 20-lb. Bag of rice (long grain white) holds 50 cups.

1 cup of uncooked rice (long grain white) = 3 cups of cooked rice (a large serving is 1 ½ cups per person).

As you can see, $100 can still buy a lot of food. Before prices go higher, I urge you to add to your food storage now.

About the Author: This is a guest post by PJ Graves. PJ is a retired award-winning radio broadcaster, news reporter and writer, whose reporting has been featured on national radio networks and whose articles have been on Survivalblog, Prepper Website, Rapture Ready and various online news magazines. In addition to writing,  PJ runs Golden Page Media*, a digital publishing business with free email newsletter featuring innovative ways to save money, side-gigs, prepping tips and little-known ways to change careers without going into debt or paying for training.  She enjoys home church, living in Amish Country, exploring historic sites, classic films, cooking, volunteering at a local food bank, and small town living.

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Tangibles Investing in an Uncertain Economy Part Two – Scratch Cooking Challenge

In the first article, “Tangibles Investing in an Uncertain Economy: How a 42-Year-Old Book Holds the Key to Beat Inflation,” I wrote about The Alpha Strategy, which is a system made famous by author John A. Pugsley in a book he wrote by the same title published in 1980. He advocated buying ahead and storing several years’ worth of items your household uses all the time, thus defeating the inevitable rising prices due to inflation and freeing up additional disposable income over the number of years’ worth of these items you store.

This article will look at scratch cooking as another way to save significant amounts of money on your grocery bill, allowing you to have more disposable income to purchase and store more household items implementing The Alpha Strategy or for other investments.

Why not learn to scratch cook, which is a valuable skill, using the tools you already have in your kitchen?  Preparedness experts agree that having skills is always more desirable than having things. You can purchase all kinds of equipment and tools, but they are essentially worthless if you don’t know how to use them. It also makes sense because of power outages, to learn to cook with ingredients rather than throwing a frozen entree into the microwave. In an emergency, you will be ready to prepare and cook meals over an open flame, if necessary.

What is Scratch Cooking and Why Should You Learn It?

Scratch cooking is how all of humanity prepared food in the days before just-in-time logistics, fast food, and overly-processed foods. It is the skill of making good things to eat from ingredients that are just one or two steps away from the natural state of the food. The steps in processing a foodstuff are to modify the plant or animal to make it edible. For example, flour is ground (or milled) wheat berries, which is one step away from the naturally grown wheat plant. Nutritionists point out that we eat healthier when we eat foods just one or two steps away from their natural state.  Overly processed foods contain ingredients to lengthen the shelf life of the food, but include unhealthy amounts of chemicals. In addition to extending shelf life, modern processed foods add extra calories from cheap filler ingredients along with harmful amounts of salt, and food dyes.

The cooking processes used in the factories that produce such “convenience” foods also destroy the foodstuff’s original nutritional value. For example, most modern breakfast cereals are made by stripping out the intrinsic nutrition of corn, wheat, rice, or oats and replacing it with a processed coating. The ingredients are turned into slush, reshaped into forms (stars, O’s, small squares, etc.), and baked.  In the final stage, “nutritional coatings” (sugars, flavors, and dyes, which are also processed) are then sprayed back onto the cereal before its packaged.  Unhealthy foods like this lead to suppressed immune systems, chronic ailments, and significant disease. By contrast, cooking with simple, nutrient-rich foods improve your overall health and give your body the nutrition it needs to function properly.

Savings Benefits of Scratch Cooking

You can also save lots of money by learning to cook from scratch. If you stop buying overly processed foods and begin to purchase the ingredients to cook healthy meals, you will discover these ingredients are much less expensive, and you can slash your grocery budget. My grocery budget was once $400+ a month, and by learning to cook from scratch using healthy ingredients, I now spend about $175 – $200 a month.

I started my scratch cooking journey by learning to bake bread at home. It’s an ideal way to learn the basics of cooking using ingredients. Bread is THE universal item on everyone’s grocery list, and as food prices rise due to inflation, learning to bake bread can save you significant money.

The Economics of a Loaf of Bread

The average loaf of regular sandwich bread is now $1.50 – $4.00 or more a loaf. I was used to purchasing an organic whole wheat bread that was $3.89 a loaf. Here’s what I discovered when I started to make bread:

Using a standard recipe, I purchased these ingredients:

  • One 5 Lb. bag All Purpose flour – $1.56
  • One 5 lb. Bag Whole Wheat flour – $2.74
  • One 4 lb. Bag granulated sugar – $2.08
  • Four 3-count packets Instant yeast – $3.08
  • 1 box (4 sticks) butter – $2.98
  • Total  – $12.44

How Many Loaves Can I Make?

A 5 lb. bag of All-Purpose flour contains between 3 and 4 cups per pound or a little over 17 cups per bag. When I bake bread, I always make two loaves and use 5 cups of flour, (½ All-Purpose flour and ½ Whole Wheat flour, which is a little more expensive that making a loaf of bread from All-Purpose or Bread Flour alone).  I can make at least six loaves of bread from every five lb. bag of flour.

If I divide the total cost outlay for ingredients of $12.44 by six loaves, that equals a cost per loaf of $2.07. Since I usually purchased bread that cost about $3.89 per loaf, I am saving $1.82 per loaf by learning to bake.

On average, my household consumes one loaf of bread per week. By saving $1.82 per loaf each week for the 52 weeks in a year, my total savings equal $94.64 a year on bread alone. This evaluation doesn’t include how often I can buy the ingredients on sale, or with coupons, or in bulk, dropping the cost per loaf even lower. I figure I’m actually saving about $100 a year on bread by making it myself.  Besides, my homemade bread is tastier, and my house smells fantastic on a baking day!

Once I started making bread, I was soon branching out to make dough for homemade pizza. Homemade pizza is far less expensive and tastes better than frozen, carry-out, or delivery pizza, and there’s no tip!  My household would consume pizza about once or twice a month, so I’m saving that cost by getting the fresher ingredients and making pizza myself.  My scratch cooking skills have expanded to include soups, stews, and casseroles – all made from the freshest ingredients I can find.  It certainly added up because now my grocery budget is just under half of what I used to spend, or $2400 saved in one year.   As you can see, this can be a huge savings for most people, since after rent and/or mortgage and car loan payments, the average grocery bill is the next largest cost outlay in most budgets. 

But Scratch Cooking Takes Too Much Time!

The biggest rap against scratch cooking is the perception that it takes way too much time to produce a meal.  Obviously it takes longer to put a savory vegetable soup together than boiling water for a quick cup of instant soup. It comes down to priorities.  If you are willing to do a little prep work, you will reap the rewards of better health and money saved.  It is possible to do your weekly meal planning with efficiency in mind.  Once you transition to preparing most of your meals from scratch, you can learn to save time by planning your weekly meals and prepping the ingredients ahead of time, and storing them for quick use when needed. Many YouTube videos show you how to do this. All it takes is a bit of organization and time management, and the results will improve your diet, significantly reduce your grocery bill, and not take up too much of your time.   

Overall, my scratch cooking experience has allowed me to finance my tangible investing and has helped me purchase all my long-term food storage. Once you have a repertoire of healthy meals you create from ingredients, you can learn food canning to stretch your savings further and have a store of these items on hand at today’s lower prices, instead of the costs that continue to creep higher during extreme inflation.

The Scratch Cooking Challenge

Given that experts believe we are entering a time of potential double-digit inflation, I urge you to learn scratch cooking, if you haven’t already. Start by baking bread!  By combining scratch cooking with tangibles investing (The Alpha Strategy), you have a 100% risk-free proven hedge against inflation.  I know of no faster way to improve your health and wealth than the savings and skills you will find by learning to cook from scratch.

Take the Scratch Cooking Challenge!  For a free copy of my Simple Sandwich Bread recipe, email PJ at

Author: This is a guest post by PJ Graves. PJ is a retired award-winning radio broadcaster, news reporter and writer, whose reporting has been featured on national radio networks and whose articles have been on Survivalblog, Prepper Website, Rapture Ready and various online news magazines. In addition to writing, PJ runs Golden Page, an email newsletter featuring innovative ways to save money, side-gigs, prepping tips and little-known ways to change careers without going into debt or paying for training.  She enjoys home church, living in Amish Country, exploring historic sites, classic films, cooking, volunteering at a local food bank, and small town living.

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Frugal Food, Soup and Eating Well

Food is so important to our well-being. As our world gets crazier it can effect many things, including the food we can afford to buy. One way that families can eat more frugally is to eat soups. A warm pot of soup, a little bread can go a long way to warm the body and soul. In fact, with the right soups, you might find yourself eating well. In hard times, good frugal food is important. And having some easy recipes in your back pocket makes it even better.

I try not to eat out for lunch. Not only does it put a dent in the pocket book, most of the times you are looking for something fast, which usually means unhealthy. Most of the time I take my lunch to work. I try to vary it up, but most of the time it is some sort of salad or a sandwich.

In an effort to get away from a sandwich and chips, I wanted something different, easy, but tasty. I started craving soups. Not girly soups (insert some pumpkin cream something or other soup here), but hearty soups.

Soups, Recipes, Oh My

The internet has tons of frugal an inexpensive recipes waiting to be found. This is true for soup recipes too.

I can’t remember how I stumbled upon this specific site, The Modern Proper, but I found a few soup recipes that looked hearty and easy to make. I bookmarked the site and picked the first of three soups I wanted to try. I put together my list and made a soup every Saturday for three weeks in a row. I took a bowl of soup every day for lunch and never got tired of eating the same soup Monday-Friday. I was the only one eating the soup, but my family all tried them and liked them.

One word before I share the soups I made. These soups are quick and easy to make. Although all have vegetables, some of the ingredients and flavors come from a can. These ingredients can all be made from scratch, which would save you more money. But I was looking for easy soups as well as frugal food that would save me money from eating out every day for lunch.

Green Chicken Enchilada Soup

The first soup I tried was the Green Chicken Enchilada Soup. I made this soup exactly from the recipe except for the beans. Instead of Great Northern White Beans, I used Pinto Beans. I’m used to Pinto Beans and felt it would go better with the Enchilada taste.

I will also say here that enchilada sauce is not all made the same. We use the Hatch brand. It is a little bit more expensive than say Old El Paso. But it is thicker and spicier, the way I like it.

One thing that I will change when I make this the next time, is leaving out the Zucchini. For some reason, I just didn’t like it in the soup.

enchilada soup
enchilada soup - Frugal Food

You can get the recipe for this soup here – Green Chicken Enchilada Soup.

Green Chicken Chili Soup

The second soup I tried was the Green Chicken Chili Soup. You can see the trend here… Part of being frugal was that I cooked a big package of chicken the week before and froze it to use in this recipe. I also saved the chicken broth, which was so much more flavorful than trying to use something out of a can.

Again, I pretty much stayed true to the recipe except for the beans. This recipe called for white beans. I traded that out for pinto again. The recipe called for salsa verde. I purchased an expensive jar at the store. And like I mentioned above with the enchilada sauce, each brand and type of salsa verde will give the soup a different taste. But, of course, if you have a garden, you can easily source all of the ingredients for salsa verde from your own backyard.

salsa verde soup

salsa verde soup - frugal food

I didn’t always snap a pic of the soup complete with all the fixings. Above, you can see cilantro, avocado, cheese and crunched up chips. If you want to see this recipe click here –> Green Chicken Chili Soup.

Taco Soup

The last soup I tried was the Taco Soup. I started to get a little braver and stray away from the recipe just a little bit here. I followed the recipe, but instead of frozen corn, I used corn in a can. I also through in a 14.5oz can of Fire Roasted Diced Tomatoes and more taco seasoning than the recipe called for. And like the other soups, I switched out the black beans for pinto beans.

I didn’t add any fixings to this one when I ate it. It was hearty enough to eat just like it was. I also didn’t get any other pics other than the one when I was stirring the pot. To get this recipe, click here –> Taco Soup.

taco soup - frugal food

Eating Well When Things Go Boom

I liked all three of these and I would recommend them all. I would also recommend to make them your own and change up the ingredients if you don’t like something or don’t have something readily on hand.

Soups are so versatile that you can do so much with them. I also like that you can make a whole meal with just one pot. That is something to think about if you are having to conserve fuel or want to minimize clean-up in an emergency situation.

If you are looking for more recipes, check out The Bug-In Recipe Cookbook, a FREE, crowd-sourced book of recipes from others in the Preparedness Community.

If you have a favorite soup recipe, share it with me in the comments. I’m just not into Pumpkin Spice Cream Something Something…if you know what I mean.


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What If You Are Forced to Build an Emergency Garden?

If we ever experience a collapse, those who are not prepared will be scrambling to come up with enough food. In fact, most will be scrambling to come up with enough food at some point! Some will turn to a life of crime. Others might try to build an emergency garden. But at that point, there might not be seeds at your local Home Depot or the ability to order from your favorite seed catalog.

What could people do or use to get something into the ground that could produce a crop. What follows is a guest post from Michael. He shared some insights into a “what-if” scenario. After reading his thoughts, what would you add? Be sure to leave some helpful tips in the comments.

An Emergency Garden Scenario

It’s spring 2022! Inflation and job loss have found you with extra family members living with you.  Your stored foods once thought good for a year or so spread out over more mouths, looks grim.  The grocery bill is going to be out of control soon as no employment for the unemployed guests seems available as food prices spiral out of control. You start see the emergency!

Your new guests brought little in the way of food assets but so far, they are listening to your leadership.  

It’s June 1st 2021, you’ve looked over your assets.  You have some potatoes with growing eyes available.  They are no name, white store bought potatoes.  You have a “Survival Garden in a Can” of unknown age, some Roma tomatoes, store bought garlic and some bok choy from the store.

Do You Have the Right Garden Plot?

Things you need to figure out NOW before you start. 

Do you have decent soil?  Roundup or Scotts Yard Lawns will kill your efforts shortly after you plant.  How can you tell it’s a good place to plant?  Dandelions!!  Dandelions were BROUGHT over from Europe by settlers as a Spring Tonic after eating from ever depleting root cellars all winter.  Roundup destroys them. That common weed will lead you to a good site.

What are your growing days?  It’s found by looking up your Last Frost in the Spring and the First Frost of Fall.  With extra effort, you can extend the season and should.

What is your rainfall pattern in your area?  Most places have dry months that fall in the middle of growing season.  What can you do to store up water for the dry days?  

How am I going to get rid of all those weeds where I want to plant my garden? 

Trust me, digging them up by hand is NOT the answer.  Happily, your guests brought with them a couple of large tarps plus the ones you had.  You can solar cook that weed plot into an emergency garden site.  Just chop down the large-tall stuff, check to see how many layers of tarp is needed to block sunshine and cover your soon to be emergency garden plot.

A Water Catchment Scenario

Potatoes and Their Friends

While you are waiting the two weeks to severely stunt or kill off those weeds you need to be planting potatoes.  Common white potatoes are generally a 3-4 month crop. Cut up the potatoes with eyes as so each eye has a good chunk of potato with it.  Let it dry a day to form a scab. Then plant about 3 inches deep with as much well-rotted leaves you can find as fertilizer.  They are more robust than weeds, but you do need to give them a head start and all season weed them while hilling them every week or so, so only about 20% of the foliage is showing.  You cannot eat the leaves, but hilling and keeping them damp, those green leaves become part of the tuber growing roots.  You will eat by the sweat of your brow here friends!  You want as many potatoes plats as you can secure from your food ration at the grocery store. 

Potatoes are not sexy, but they fill the belly and with the skin on, a fair bit of vitamin C to prevent scurvy. 

You also want to plant around, but not where you’re going to hill those plants to plant garlic cloves.  A garlic bulb should have several good-sized cloves per bulb.  Do not remove the “paper” of the cloves. Plant pointy end up also about 2-3 inches deep.  Garlic and potatoes do well together and garlic helps keep pests away from the potatoes.  Garlic, spring planted, will give you small cloves but some left to overwinter will give you the large cloves the next fall.  You can also get nice scapes for cooking in mid- spring unless you want more garlic “seeds.” But those seed pods will take two years to become garlic blubs.

Slimy Goop Tomatoes and Bok Choy?

Now the Roma tomatoes.  Cut a few open, scrape out the inner slimy bits with the seeds.  You get to eat the rest. Yay!  Place the seedy goop into a jar with water.  Let it sit near, but not in the sunshine.  The idea is, a few days of gentle fermenting and you can remove the seeds from the goopy mess and start the planting.  You look around and find you have a cardboard egg carton.  You carefully put the eggs in something else so you can mix up a 50-50 mix of the best soil you have plus well rotten leaf mold, make extra for future potting soil.  Place the egg carton on a sheet pan and fill each cell with soil.  Plant two-three seeds into each cell as one or two should sprout.  Water carefully as to keep the soil moist, but not wet.  Keep in a window with a bit of clear plastic over it as a mini-green house.  The container from the tomatoes will do here.

Find something that will allow drainage but hold soil for your Bok Choy.  You can eat most of the leaves but the base, if not slimy or moldy will grow roots.  Keep in damp, not wet potting soil and sunshine.  This year you might get some leaves to eat, but the plan is to get it to produce seed pods that will become dry and leathery when ripe for a fall and spring planting.

It’s Not Over Till You Pull the Last Vegetable!

You have to protect your emergency garden!  Most of your threats are from rodents, deer and such.  You set a night guard to snooze in a tent in the garden as just your normal noise keeps most pests away.

Research More Gardening Tips


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Hobo Cooking – Quick Soup On the Run

Sometimes you need to put something in your stomach, not because you are starving, but because you need to warm-up and feel satisfied. In those cases, you need a quick meal, maybe even soup. What if you could put together a quick soup that tasted good, cost you almost nothing and could even consider it for a bugout? Look no further than this hobo cooking soup recipe that you can easily make.

Easy Cooking Recipes

The idea for this soup recipe has been with me for a long while. I just never got around to actually testing it out. But it was something that I thought about often. How could someone, who had no money, homeless or possibly in the middle of a bug out, put something in their belly that would warm them up and help them to feel like they had eaten. My idea was based around the free ketchup packets you could get at fast food restaurant. (I didn’t realize others had already done this! “There is nothing new under the sun!”)

Download the FREE Bug-In Recipe Cookbook

So I sat on my idea thinking that I would get around to it one day, when low and behold I saw a video pop-up on social media. I don’t spend a lot of time on social media so I feel like this was Devine intervention. Ok, maybe not, but it is pretty cool. Plus, the video and recipe are probably a lot better than what I would have come up with.

One of My Favorite YouTube Channels

The recipe is from a YouTube personality that releases videos I have come to enjoy. She is not stuffy, has a great personality and does all kinds of cool videos like reviewing MRE’s from different countries. Her name is Emmy and she has 2.48 million subscribers on YouTube. One of the things I really like is the time she takes to describe the taste and texture of the food she cooks.

The video that I’m referring to is part of her Hard Times Playlist. Some of those videos/recipes include Grapefruit Peel Steak, Fry Bread and Navajo Tacos and Great Depression Era Mock Apple Pie. There are 30 vides in the playlist, so it might be something that those wanting to save money or cut costs check out.

Ketchup Soup – Hobo Cooking Recipe

The Hobo Cooking idea stuck in my mind. Although Emmy does refer to a Hobo Soup article, Emmy’s title to her soup is “KETCHUP Soup – How to Make a FREE Meal | HARD TIMES – recipes from times of scarcity.” These are the ingredients:

  • 8 Ketchup packet
  • 1 Sugar
  • 1 Cup of hot water
  • Creamer (optional)
  • Packet of crackers to bulk up the soup (optional)

Directions: Put the ketchup packets and sugar in a bowl or cup. Add a little hot water and stir. Then add the rest of the hot water to create the thickness of the soup you prefer. Add the creamer. Eat it hot with crackers.

In the video, Emmy mentions that the recipe is basically free accept the crackers. But there are many places that give out crackers too!

I wonder if this would make a good base to add in some potatoes or other vegetables that could bulk it up even more.

Hobo Cooking or Economic Crunch Cooking?

I thought it was interesting to see so many people leave comments about this recipe. Some mentioned their grandfather making this type of soup in restaurants and others mentioned eating this in college. One commenter said, “your gentleness and respectfulness makes me tear up. i grew up poor and seeing how so many others had the same experience makes me feel less alienated. the professional and kind nature of this video does not make me feel embarrassed.”

Ok. So here is the video. It is only 7 minutes long.

More from Emmy

If you want to see more from Emmy, check out her Hard Times Playlist or “Help! Is this a RUSSIAN or UKRAINIAN Ration? Taste Test – Meal Ready to Eat RUSSIA MRE.” Oh, and she might be a closet prepper, she has chickens and her own bees. 😉

What do you think about the recipe? Would you eat it? What would you add to it? Leave a comment.


p.s. Pic was a screen grab from Emmy’s video.

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FREE Download Bug-In Recipe Cookbook

The Preparedness Community is a great community! A while back, I put up a request for submitted recipes that would be published in a FREE downloadable cookbook. The purpose of this crowd-sourced project is to provide preppers and non-preppers a source of easy to make recipe ideas if bugging-in was necessary.

With most of the world in the midst of a pandemic, this is a good opportunity to share these recipes, 45 total. However, the goal is to continue adding to this recipe book and provide future editions for free as well!

Download Bug-In Recipes

  • FREE Bug-In Recipes – CLICK HERE – You do not need to create an account or sign-in to download!

The recipe cookbook is offered for FREE to anyone who would like to download it. Please feel free to share this link with anyone who might be interested!


bug-in recipes

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