I found this cookbook at the library. Aside from containing some good general information on emergency food prep, it has a bunch of recipes, all of which can be prepared using only long-term food storage items. Some of them look a little... questionable. But I've tried some that were actually pretty good. Here's one of them, slightly altered to accommodate my personal tastes:
Penne Pasta with Artichokes
Ingredients:
-2 tsp. dried garlic
-3 tbsp. olive oil
-2 (14-ounce) cans artichoke hearts, with liquid [or you can use the marinated ones in the jar as the recipe suggests, but I thought they tasted too briny for this recipe]
-1 c. sun-dried tomatoes, packed in oil
-2 tbsp. pepper jardiniere [I left this out because I wasn't really sure what it is]
-1 tbsp. dried parsley
-1 tsp. spicy spaghetti or Italian seasoning
-2 tbsp. Italian bread crumbs
-salt & pepper
-10 c. water
-1 lb. mini penne pasta
-1 c. grated Parmesan cheese
In a medium pot over medium-high heat, saute garlic in oil for 1 minute. Add artichokes, tomatoes, jardiniere, parsley, Italian seasoning, bread crumbs, and salt and pepper to taste. Simmer 5 minutes.
In a large pot, bring salted water to a boil. Add pasta and cook al dente (until almost tender); drain. Toss pasta with sauce and top with Parmesan cheese. Makes 4-6 servings.
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