ADHS' PrepareAthon! Day of Action

Arizona Department of Health Services employees cook from their emergency supplies kits for PrepareAthon on April 30, 2014.

 ADHS' PrepareAthon! Day of Action

 The Arizona Department of Health Services (ADHS) observed the first  PrepareAthon! Day of Action on April 30, 2014, with a canned good cooking  competition inspired and supported by the Emergency Kit Cook-Off.

 Prior to April 30, teams of ADHS employees worked together to devise recipes  featuring ingredients from an emergency supplies kit. The end results were  recipes with names like "Fishy Fiberific Cracker Snacks" and "Emergency Fiesta Nachos."

On the Day of Action, 10 teams served samples of their recipes to a small crowd of judges and curious coworkers. The recipes were judged on their creative use of emergency kit ingredients and, of course, taste.

First, second and third place prizes, including gift cards and prepacked "go kits," were awarded to three standout recipes, which are listed before.

All participating PrepareAThon! chefs went home with the official Emergency Kit Cook-Off apron.

Brenda Nichols, Lisa Ventrello, Mary Ellen Cunningham, Jessica Stewart and Sarah Henry -- 1st Place

Peach Salsa  (recipe adapted from "Dont Panic" Peach Salsa)

Peach salsa with cilantro and lime served with graham crackers

 

  Ingredients:

  * 2 fruit cups of diced peaches (drained)

  * Dried onion (to taste)

  * 1 tsp. dried cilantro

 * Lime juice (to taste)

 * Graham crackers

Directions:

 * Drain peaches

 * In a bowl, combine: peaches, dried onion, dried cilantro, and lime juice

 * Serve with graham crackers

 

 Mary Luc, Patricia Sauceda and Amber Asburry -- 2nd Place

 Emergency Fiesta Nachos

A good chef tastes his/her food before serving.

  Ingredients:

  * 1 can of drained black beans

  *  1 can of drained Ro-Tel diced tomatoes

  * 1 can of drained corn

  * 1 can of drained chicken breast

  * 1 jar of salsa con queso (or cheese)

  * 1 bag of tortilla chips

Directions:

 * Mix together black beans, diced tomatoes, corn, and chicken breast

 * Warm the mix over a campstove (optional)

 * Spread cheese on a chip

 * Scoop the mix onto the chips

 

Nancy Dorobiala, Diane Williams and Heather Glaser -- 3rd Place

Mexican Bean Soup

Ingredients:

 * 3 cans pinto beans rinsed and drained – dehydrated

 * 3 tsp. beef bouillon

 * 2 tsp. chick bouillon

 * 1 green pepper – dehydrated

 * 1 red pepper – dehydrated

 * 1/2 cup carrots – dehydrated

 * 1 sautéed onion (with 1 teaspoon minced garlic) – dehydrated

 * 2 potatoes chopped and cooked – dehydrated

 * 1 Tbsp. garlic powder

 * 1 Tbsp. dry oregano

 * 1/4 Tbsp. cayenne pepper

 * 1 Tbsp. parsley

 * 1 tsp. Mrs. Dash Table Blend

 * 1 tsp. black pepper & Lawry's Seasoning Salt

 * 1 Tbsp. flour

 * 2 Tbsp. corn starch

Directions:

 Boil 4 cups water and add all ingredients.

 Bring to boil and simmer for 20 minutes

 

For more Emergency Kit Cook-Off recipes, search the Emergency Kit Cookbook.