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Recipes for Disaster

Power Outage Recipes

The following meals can be prepared to cook on gas or charcoal grills using shelf-stable foods. When using your kitchen pan or skillet, protect the handle from the heat by wrapping it with aluminum foil.​


Recipes from the American Red Cross

Corned Be​ef and Hash

  • 2 cups potatoes – cut into ¼ inch cubes
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 cups canned corned beef – drained, rinsed and cut into ¼ inch cubes
  • ½ teaspoon paprika
  • Salt and pepper as needed

In a large skillet, heat the olive oil over medium heat and add potatoes. Lightly season with salt and pepper and allow to cook, stirring continuously for 10-2- minutes or until the potatoes begin to soften on the outside.

Add the butter, onions and garlic to the pan and continue to cook over medium heat until the onions are translucent.

Add the corned beef, paprika and season again with salt and pepper. Turn heat up to high and caramelize the hash for 3-5 minutes or until browned and the corned beef and potatoes are cooked through.


  • Graham crackers
  • Large marshmallows
  • Hershey’s chocolate bars

Preheat grill to medium high heat. Must have top rack for heating buns, etc. that will accommodate a baking dish.

Line a baking dish with graham crackers, followed by a layer of chocolate, and top with marshmallows.

Bake on top shelf of grill for 5-10 minutes or until the marshmallows and chocolate melt. Allow to cool from one minute before serving.