Food to weather the storm by

Making meals without refrigerated food or electricity can pose challenges for even the most creative chef.

But with a little planning the task is possible — and the meals tasty.

The National Hurricane Center recommends storing seven gallons of water per person in your family — in the case of a seven-day wait for utility service to return — as well as canned food, packaged food and juice, a can opener, cooking tools, fuel, paper plates and disposable utensils.

If one adds disposable bowls one can eat like a king, thanks to the wide variety of non-perishable soups that are now on the market. Even vegetarians and those who like organic fare can find soups that will fit their needs.

For people who can’t live without coffee, purchase a jar of instant coffee and throw in some powdered milk to use as creamer. This dried milk now comes in low-fat and organic varieties, too.

And for those really going for something other than chips and candy bars, consider the following recipes to spark the creative hurricane gourmet lurking inside of you.

Cracker Bread Roll-Ups

INGREDIENTS:

• 1 (15 inch) round soft cracker bread

• 12-oz. can solid pack white tuna, drained

• 3/4 cup mayonnaise

• 1 jar roasted red peppers, drained and chopped

• 3 Tbsp. capers OR chopped green olives

• 1/2 cup grated Parmesan cheese

PREPARATION:

In small bowl combine tuna, mayonnaise, capers or olives, and Parmesan cheese and mix well. Spread over cracker bread. Roll up bread, enclosing filling. Trim ends, if desired, then cut roll into 1" pieces.

Tropical Fruit Salad

INGREDIENTS:

• 15 oz. can mandarin oranges, drained

• 8 oz. can pineapple tidbits, drained

• 11 oz. can pear halves, drained

• 1/2 cup coconut

PREPARATION:

Drain fruits, reserving some of the juices. Cut pears into smaller pieces. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve. 4-6 servings

Source: www.busycooks.about.com