Week 19 - Soup - dry or canned

Week 19: SOUP Dry or canned soup, don't forget crackers.

I thought I would start with a soup base - here is an idea for a cream base soup.

Just by having this basic recipe for cream soup base your are able to make endless types of soups by adding one or two ingredients. Great for families who have picky eaters or just want a variety of soups to choose from. By adding either broccoli, cauliflower or jalapeno you will have a nice variety to serve to your friends and family.

 

Instructions

things you'll need:

• one stick of butter
• 1/2 cup all purpose flour
• 2 cups chicken stock
• 2 cups whole milk

1. • 1
     Melt the stick of butter in a large pot and add 1/2 cup flour slowly until thick and bubbly.
   • 2
     Slowly add 2 cups of chicken stock to butter/flour mixture until well mixed.
   • 3
     Warm the 2 cups of milk and slowly add to butter/flour/stock mixture and simmer until thick and creamy.
   • 4
     * To make jalapeno soup add 10 fresh jalapenos sliced and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make broccoli soup add 1 cup of chopped broccoli and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make cauliflower soup add 1 cup of chopped cauliflower and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * Let the soup stand for 10 minutes before serving.
     * If the soup is too thick add a little milk.
     * If the soup is too thin add some instant potatoes to thicken

If you go to the link below you will find great prices on soups ready to store for your food storage.  They are having a great sale right now so if you can take a moment and check it out!

http://beprepared.com/product.asp?pn=FS%20C140

Week 18- Flour 50lbs per person!

Week 18: FLOUR 50 lbs per person (put in freezer or it will get bugs) Be sure and rotate. Counts towards grain requirement.

How many times have you reached into your cupboard only to find that the flour you bought last month is crawling with weevils or smells rancid? Proper preparation and storage of flour will help prevent bug infestations and make your flour last for up to 7 months.

Here's How:

1. Put flour in strong, food grade plastic bag. If the flour bag is packaged in paper, put the whole bag inside a food grade plastic bag.
   
2. Remove excess air from bag.
   
3. Freeze flour for two days, 48 hours, to kill off weevils or insect eggs in the flour.
   
4. Store flour in a food grade plastic container with tight fitting lid. Keep in cool, dark place to prevent insects from getting at the flour and to prevent sunlight from spoiling the flour.

Tips:

1. Keeping flour in the refrigerator will prevent spoiling.
   
2. Keep your storage area clean to prevent insect infestation.
   
3. Multiple 5 pound bags of flour can be frozen individually and stored in a food grade plastic tub with tight-fitting lid.
   
   

   How to Grind Flour at Home

• Choose the grain you want to grind into flour. Pick wheat grains, quinoa or any other variety that you prefer.
• 2
  Place the seeds in a large colander. Rinse with running cold water to remove the powdery coating from the seeds that if not washed properly can impart a bitter taste in the flour. Use your hands to gently rub the seeds.
• 3
  Transfer the seeds to a wire mesh strainer to remove any extra water. Spread the seeds on paper towels to absorb the remaining moisture.
• 4
  Spread the seeds on baking sheets and let air dry completely. Place the sheets in a dry area with plenty of air circulation.

Grinding

• 1
  Use a mortar and pestle to manually grind dry grain seeds. This method is time consuming but is among the best ways to obtain the finest quality flour. Add a small amount of seeds to the mortar at a time and crush them with a pestle in a rhythmic motion. Press the seeds against the sides of the mortar to break the grain. Continue until the seeds are finely grounded into the consistency of flour.
• 2
  Choose a manual or electrical coffee mill to grind the flour easily. Put the grain in the mill and press the electric mill's start button or move the crank of the manual mill in a circular motion. Set the grinding level in the electrical appliance according to your preference.
• 3
  Try a manual seed grinder. Attach the grinder to your counter top with its fitted clamp. Place an empty bowl beneath the seed grinder and pour seeds into the open mouth of the appliance. Move the handle in a circular motion to grind the grain into fine quality flour.
• 4
  Work with an electric seed grinder. Add the grain to the compartment. Use the lid to control the movement of the blade and grind coarse or fine flour. To get a very fine flour, let the blade spin until the flour resembles a powder

Week 17!! Ready Dinners

Week 17: READY DINNERS Ravioli, Pasta, Oriental, Boxed, Canned, Frozen. Buy what your family will eat.

Puting together a supply of meals ready to eat, it seems overwhelming to me. I needed a plan. So I broke this project down into steps. Here's what I came up with:

1. Pick out 2 weeks of recipes. Use easy meals your family eats now.
2. Convert each meal to “non-perishable” foods. If you use fresh chicken, use canned. Fresh or frozen corn, use canned. 
3. Write each converted recipe on a 3 X 5 card. Run each card off 6 times.
4. Times each ingredient by 6 and write how much or how many you need on a shopping list. If you are able to do this you will have a 12 week supply of food.
5. Go shopping!!! Remember to take some help! You can do this in one big trip if you have the money, or gather the supplies over the next few months.

Recipes to help you with the exciting plan!

Beef Pot Pie

Canned Roast Beef

one 12oz can x 6 = 6 cans

Canned Mixed Vegetables

(Veg-All brand good) 15 oz can x 6 = 12 cans

Beef Gravy Mix

to directions with water) 1 pkg x 6 = 6 pkg

(make according -Frozen Pie Crust

(Pillsbury) unroll & place on top of pie;

cut slits. Can also use a bottom crust.

Cream of Vegetable

Soup

Frozen California Blend

Simmer frozen veggies 10 min in a little water.

two 16oz pkgs x 6 = 12 pkgs

Powdered Milk

(made up with water, 1 ½ c./qt = 9 c. pwdr)

Make a roué

Butter

2 qt x 6 = 12 qt.:1/2 cube x 6 = 3/4 lbs.

Flour, Salt and Pepper

Cheese

_Taco Soup_

Water

Bouillon

Miso

Beans(black, small red, pinto or 4 c. pre-cooked,

frozen and thawed beans)

Refried Beans

Diced Tomatoes,

Corn, Taco Seasoning, 2 T x 6 = 12 T

Chili Powder, 2 t x 6 = 4 T

Cilantro, ½ c. x 6 = 3 c.

_Green Bean Casserole_

Mix together & warm through:

Rice,

CofMushroom Soup

Season Salt

Rosemary Garlic Salt

Cheese, (or 1 c. cheese blend powder)

Stir in

Green Beans, frozen(or 1 can green beans, drained and rinsed)

Top with:

1c. uncooked or 3 c. cooked x6 = 6 c., 1can x6=6 cans, ½ t. x 6 = 1 T, 1 t. x 6 = 2 Tgrated 1 c. x 6 = 6 c., 1 c. x 6 = 6 c.Cheese, grated, 1 c. x6 = 6 c., 4 c. heat to boil, 1 ½ T x 6 = 9 T, 2 T (optional) x 6 = 12 T, 2 cans x 6 = 12 cans, 1 can x 6 = 6 cans1 can x 6 = 6 cans2 c. (fresh, frozen, canned) x 6 = 12 c.(sprinkle on top) 2 c. x 6 = 12 c.1 x 6 = 3 pkg2 c. x 6 = 12 cups

 

Week 15 & 16 Dry Milk and Sewing kits

Week 15: DRY MILK 40 oz. will make 5 gallons . Get what you family needs. 100 lbs per person per year. Stores well.

Powdered Milk is available in two common forms: Instant Non-Fat Dry Milk Powder and Regular Non-Fat Dry Milk Powder. Regular dry milk is sometimes referred to as “Non-Instant”. It doesn’t dissolve as readily as instant milk powder and is a bit more troublesome to locate. Dry whole milk powder is available too. It doesn’t last as long as non-fat dry milk because the fat in it can go rancid over time. When it is fresh however, it has a very pleasing flavor. Dry whole milk can be difficult to find. You can buy it in small tins in the ethnic section of a large grocery store. It costs a little more than instant non-fat dry milk, but it’s good to have on hand, for young children especially.

Once reconstituted, powdered milk tastes a lot better than it used to. If you haven’t tried it in the past few years, it’s worth another taste. When mixed correctly and chilled overnight, it has a pleasant, sweet flavor that tastes especially good with homemade cookies. Reconstituted milk doesn’t taste the same as fresh whole milk. If you are already used to skim milk though, you won’t notice much difference in the flavor of reconstituted milk. In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results. Many budget conscious women cook with powdered milk exclusively. This is smart use of resources because the results are so good.

Here are a couple recipes you for to try!

Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When ice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

Things to consider when buying dried milk:
1. It is best to buy dry milk fortified with vitamins A and D.

2. A claim of “No Preservatives” may be on the label to reassure customers, however,

added preservatives are not legal therefore no dried milk processed in the U.S. will

contain preservatives.

3. The label may say Grade A to indicate the quality of the milk used in the drying

process. Essentially all processing plants producing dried milk use Grade A milk

today.

4. “Extra Grade” on the label indicates that the processing plant has met certain criteria

and the milk is slightly lower in butterfat and moisture content, more soluble, contains

fewer bacteria, and contains fewer scorched particles.

5. The size of the container holding the dried milk should fit storage space considerations

and family need. Once a container is opened, the milk will not keep as long, therefore,

a very large container is not desirable for a household that consumes a small amount of

milk per week.

6. Type of package becomes important if the dried milk is to be stored for long periods of

time. The package should be water proof and impermeable to air. Plastic films are

good protection against oxygen over short periods of time, but not if the dried milk is

to be stored for more than a year.

7. Do not buy more dried milk than you would normally use in a reasonable time period.

8. Date the milk when you buy it.

Where can you buy dried milk?
Amazon.com
Costco
Sam's Club
Local geo store


Week 16: SEWING KIT Thread, pins, needles, buttons (cut off of old clothes) snaps, zippers, tape measure, scissors. Consider your family's needs.

Make a Mason Jar Sewing Kit!

1  Begin by taking apart the mason jar. Separate the lid's sealer and the screw on cap. On a piece of cardboard, trace the circumference of the sealer with a pencil. Add one inch to the diameter of the circle, and use a compass to draw a larger circle on a piece of cotton fabric.


2 Cut out both circles; the cardboard and the fabric. Stuff the quilt batting between the fabric and cardboard. Turn the screw cap upside down; apply hot glue to the inside edge of the rim. Press the assembled cushion into the lid until the cloth side protrudes in a smooth dome above the screw cap. The cardboard should be flush or even with the rim.

3 Put hot glue around the edge of the cardboard backing. Fold over excess fabric, and press down to adhere. Glue the top of the sealer to the fabric-covered cardboard for a neat finish. Allow this to dry completely before use.


4 Fill your mason jar sewing kit with spools of thread, needles, pins and pin cushions, or whatever you need to store.




Hand-Sewing Kit

• Clover Glass Head Patchwork Pins--100 pieces + case
• Pin box
• Safety Pins
• Thimble
• 8" x 10" Drawstring Muslin Bag
• Scissors
• tape measure
• buttons
• seam ripper
• thread
• needles

Remember to put things in your sewing kit that you use on a regular basis.  Plus homemade sewing kits make great gifts!

Have a great week.  Bro. Stimpson stopped me at church on Sunday.  If you are interested in purchasing wheat in bulk please give him a call.  He has found a great deal on wheat!  Thank you Bro. Stimpson!

Week 14 - Pasta!!

Week 14: PASTA 5 lbs. Get other kinds besides spaghetti. I have found that spaghetti does not store well. Counts towards grain total.

Why is American-made pasta the best you can buy?
American manufacturers have to follow strict ingredient and manufacturing standards that comply with stringent government regulations, so American-made pasta is the highest-quality pasta available. American-made pasta is enriched with iron, folic acid and other B-vitamins, making it one of the most healthful foods you can buy. American pasta plants are technologically advanced, with state-of-the-art equipment and highly skilled personnel.   Buy American!



How should I store pasta?

Uncooked Pasta
Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the "first-in, first-out" rule: Use up packages you've had the longest before opening new packages.
Cooked Pasta
Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.
Freezing Pasta
The best pasta shapes for freezing are those that are used in baked recipes, such as: lasagne, jumbo shells, ziti and manicotti. You'll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.

Pasta and Meatballs for Kids

 

This tastes just like the canned version, but with more control over ingredients you can be sure of what your child is eating. Make a doubled batch and freeze to have on-hand for lunch when the kids are home for the summer.
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6 servings
Cost Per Serving: 60 cents

Ingredients

1 pound ground beef or turkey 1 large egg 1 slice bread 1 teaspoon salt 2 Tablespoons milk 1 cup small pasta, uncooked 1 can (10 3/4 ounces) condensed tomato soup 1/4 cup water 1/4 cup grated Parmesan cheese

Directions

1. Set slice of bread in a medium bowl and pour milk over it to soften. Add ground meat, salt and egg and combine well.
2. Form meat mixture into small meatballs - about 1/2 teaspoon each. Drop into boiling water and cook for 5 minutes. Drain and set aside.
3. Cook pasta according to package directions and drain well. Set aside with meatballs.
4. Combine soup, water and Parmesan and heat through. Add pasta and meatballs and serve.

Taco Lasagna

INGREDIENTS:

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounce size) black beans, rinsed and drained
1 can (14-1/2 ounce size) Mexican diced tomatoes, undrained
6 flour tortillas (8 inch size)
1 can (16 ounce size) refried beans
3 cups shredded Mexican cheese blend

PREPARATION:

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Sim­ mer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese.

Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350F for 25-30 min­utes or until heated through and cheese is melted.

How much cooked pasta does one pound of dry pasta make?
It depends on which shape you're cooking, but you'll get a pretty close idea from this chart:

Type of pasta	Uncooked weight	=	Cooked amount
Small to medium pasta shapes (Elbow Macaroni, Medium Shells, Rotini, Twists, Spirals, Wagon Wheels, Bow Ties, Mostaccioli, Penne, Radiatore, Rigatoni)	8 oz. uncooked	=	4 cups cooked
Long pasta shapes (Spaghetti, Angel Hair, Linguine, Vermicelli, Fettuccine)	8 oz. uncooked or 1 1/2 inch diameter bunch	=	4 cups cooked
Egg Noodles	8 oz. uncooked	=	2 1/2 cups

Week 12 & 13

Week 12: RICE Secure 10, 15, 20 lbs. White stores best but is not as nutritious. I find brown gets bugs. Counts towards grain total.

Brown and white rices store very differently. Brown rice is only expected to store for 6 months under average conditions. This is because of the essential fatty acids in brown rice. These oils quickly go rancid as they oxidize. It will store much longer if refrigerated. White rice has the outer shell removed along with those fats. Because of this, white rice isn't nearly as good for you, but will store longer. Hermetically sealed in the absence of oxygen, plan on a storage life for white rice of 8-10 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures. Stored in the absence of oxygen, brown rice will last longer than if it was stored in air. Plan on 1 to 2 years. It is very important to store brown rice as cool as possible, for if you can get the temperature down another ten degrees, it will double the storage life again.

Brown Rice

Ingredients

• 1 1/2 cups uncooked long-grain white rice
• 1 (14 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1/4 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried basil leaves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
3. Bake covered for 1 hour, stirring once after 30 minutes.

This is way yummie - you can add cooked chicken that has been chopped.  Makes a great main dish.

Week 13: FIRST AID Gauze patches, swabs, cotton balls, first aid tape etc. Old fashioned Kotex is good for wounds. Sanitary napkins with adhesive do not store well.

1

Take the large or medium sized plastic container with the locking lid and remove the lid. This is going to be your first aid kit container.

2

Next, put a strip of tape on the small tupperware containers and take a marker and write on the tape which first aid items that are going to be in that certain container.

3

Next, take one of the small square tupperware containers and fill it up with band aids and place it inside of the first aid kit container.

4

Next, take another container and fill it up with bandages, gauze, gauze pads and tape and place it in the first aid kit container.

5

Next, take another small plastic container and fill it up with antibiotic ointment and antibiotic wipes and place it in the first aid kit container.

6

Next, fill another small container with OTC medicines such as advil, asprin and tylenol and place it inside of the first aid kit container.

7

Take another small container and put the heat wraps and cold packs inside of the container and place it inside of the first aid kit container.

8

Next, put any other first aid items that you can think of in more of the small containers and place them inside of the first aid kit container.

9

Lastly, make sure that all of the small first aid containers are neatly set into the bigger first aid container. Put the locking lid on the first aid container and store it where you want it. You now have a fully stocked homemade first aid kit

Have a great week and enjoy the sun!

A review with something new!

This week I thought I would review what we have done already this year!  Plus give you the next step!


Week 1:   Nuts
Week 2:   Cleaning Supplies
Week 3:   Medicine Chest
Week 4:   First Aid Supplies
Week 5:   Peanut Butter
Week 6:   Personnal Products
Week 7:   Solid Shortening
Week 8:   Juices
Week 9:   Personal Grooming
Week 10: Mixes Cakes


Week 11: SPICES AND HERBS Think of what you use most often. Salt (NOT Plain you need the iodized kind) pepper, cinnamon, bay leaves. Look for bargains.  I have noticed that many of the local stores are having specials on their spices.  They are wanting us to get ready for Springtime!  So what the sales ads, plus the in store offers.  

Check out this web site! 
http://www.wholespice.com/category.asp?catid=4  They have a lot of great spices, plus they will be packed nice and tight and sealed to last. 


Check out this web site before you purchase any of your spices or herbs.  They have several coupons you might want to use.
http://www.couponcodes4u.com/deals-specials/Curts+Spices/0

Just a short post this week.  I hope everyone has a great week! 

Week 10 of our step by step of building our food storage!

Hello!

I hope this email finds everyone having a great week!  It's testing week at school so super busy but as always fun! 

Week 10: MIXES Cakes, pancakes, muffins, Bisquick etc. Bisquick stores best in the freezer or it gets bugs. You need an annual total of 300 lbs of grain products per person.

I tend to watch for sells on muffin box mixes.  When my kids were little they loved the blueberry muffin box mix.  Sometimes you can find them for 3 boxes for a $1.00. You can find the box mixes on sale at Smith's or Walmart 10 boxes for $10.00.  I also use Bisquick for many of my cookies and baking needs.  I tend to purchase it at Costco, it's a larger box and I love the recipes on the back of the box!  Just remember to watch those expiration dates and to rotate them.

Here are a couple of recipes for pancakes. You should have several if not all of these items in your food storage or your basic food supply. 


Easy Pancakes

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil

Directions

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Chip Pancakes & Syrup

2 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1 1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

CINNAMON HONEY SYRUP:

1 cup honey

1/2 cup butter or margarine, cubed

1 teaspoon ground cinnamon

Directions

1. In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
2. Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

Bananas Pancakes

1 cup all-purpose flour

1 tablespoon white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil

2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Here are some fun homemade syrup's you might want to try.

Buttermilk syrup 

1 1/2 cups white sugar

3/4 cup buttermilk

1/2 cup butter

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

Directions

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Vanilla Honey Simple Syrup

2 teaspoons milk

2 teaspoons vanilla extract

1 tablespoon honey

2 teaspoons butter

Directions

1. Combine the milk and vanilla extract in a bowl.
2. Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.

And some Muffin receipes......


Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Bran Muffins
2 cups of bran.
1 ¼ cups of skimmed milk.
1 cup of raisins.
1 cup of flour.
½ cup of molasses.
¼ cup of cornmeal.
1 teaspoon of baking soda.
1 teaspoon of salt.2 medium eggs, beaten.
2 cups of sifted flour.
1 cup of milk.
½ cup of peanut butter.
¼ cup of sugar.
2 tablespoons of butter, melted.
3 teaspoons of baking powder.
1 teaspoon of salt.

Instructions:

Mix together all of the ingredients.

Pour into lightly greased muffin tins, about two-thirds full.

Bake 350°F (175°C) for 25 minutes.

Peanut Butter Muffins

Instructions:

Sift together the flour, sugar, baking power and salt. Add the peanut butter and mix throroughly. Combine the eggs and milk, then pour into the mixture. Add the butter and stir until mixture is moistened. Fill greased muffin pans about two-thirds full and bake at 400°F (200°C) for 25 minutes.

And cake recipes......

Banana Cake
• 1 cup White Sugar
• 1/2 cup Butter (unsalted)
• 11/2 cup All Purpose Flour
• 1 tsp. Vanilla Extract
• 4tbsp Buttermilk
• 1tsp Baking Soda
• 3 Mashed Bananas
• 1 cup Chopped Nuts (walnut)
• 1 pinch Salt
• 2 Eggs
Method
• Pre-heat oven at 350 degree Fahrenheit (175 degree Celsius).
• Grease and flour the cake pan.
• Mix flour, baking soda and salt together in a small bowl.
• Separate the egg and keep aside.
• Mix cream, butter and sugar together. Add egg yolks and vanilla extract, while beating well.
• Now mix in the mashed bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Mix only to combine all the ingredients. Do not mix too much.
• Stir in the nuts.
• Beat the egg whites until stiff.
• Mix the batter in the egg whites.
• Pour the batter into the pan.
• Bake at 350-degree Fahrenheit for around 30 minutes.
• Test the cake using a toothpick. If it comes out clean without sticking, it means cake is done
• Remove from oven and cool it.
Apple Cake - yummie!

1	cup Gold Medal® all-purpose flour
1/2	cup sugar
1	teaspoon baking powder
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1/4	cup canola or soybean oil
1	teaspoon vanilla
1	egg, beaten
2	cups coarsely chopped peeled apples (2 medium)

1.	Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
2.	In large bowl, mix flour, sugar, baking powder, salt, cinnamon and nutmeg until well blended. Stir in oil, vanilla and egg until flour mixture is moistened. Stir in apples. Batter will be very thick and chunky. Spread in pan.
3.	Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm.

Week 7 & Week 8

I am so very sorry about last week and not being able to send out an email.  My computer is still not working correctly.  I have added more memory, debugged it and it's still not it's normal fast self.  So I will keep trying to work on it. 

So let's get started! 

This is week - 8 of the new year.  I need to get you all caught on to week 8 so I am giving you week 7 and week 8! 

Week 7 - Solid Shortening - this is less expensive than oil.  You will need 12 lbs per person.  Be sure and rotate.  This will last several years.

Shelf-life, every manufacturer stamps its shortening with a use-by date. Crisco, the leading brand, says its shortening is good unopened for two years from the date of manufacture. Once opened, it suggests you use the remainder of the can within a year, and suggests you mark the can with the date you first use it, so you can keep track of the year. How you store the shortening has a lot of bearing on its shelf life. The manufacturer suggest a cool, dry place, away from sources of heat (stove, dishwasher, and refrigerator). In general, you do not keep vegetable shortening in the refrigerator, as it gets too hard and you will probably need to allow it to come to room temperature again before you use it.  "Fresh" and "good" are somewhat relative terms. If you store shortening near a source of heat or keep it past its use-by date, it will eventually begin to turn tan and may develop a slightly off odor or taste. But it will still be safe.

 


Week 8 - Juices - avoid watered products.  Be sure and get pure 100% juice. (Lemon, orange, pineapple, etc.)

The best storage containers to store your juice
I would recommend using glass containers to store your juice.  I generally use wide mouth mason jars, either 16 or 32 ounces.  You can also use 8 ounce mason jars, amber jars or bottles.  I also like to recycle glass bottles, and will reuse glass mineral water bottles to store juice.   I prefer to use "wide mouth" jars vs. bottles, since juices do tend to stain, and cleaning a bottle with a narrow opening can be difficult.   I would also recommend using a stainless steel lined thermos or stainless steel water bottle.     One of the things to remember when selecting a container to store your juice is to choose a container that is small enough for a "single serving".  A single serving is one that you will open, and drink all at once, and not seal it and save it for later.  You might need to store your juice in multiple containers and bring 3 containers with you to work for each "juice break".  The best container to store your juice is a glass container that holds as much as you can drink in a single serving.

The best way to store juice.

The best way to store juice is in an air-free environment.  Air is one of the primary factors that will cause degradation of the juice.   After you juice and have your juice is in its catch container, you will need to pour it into your storage container.  You can pre freeze (or chill) the storage container to help keep the juice cold.  When you fill your storage container, be sure to fill it to the brim, and maybe even overfill it a little before putting on the lid on the container. (You can add purified water if you do not have enough juice to completly fill the container)  This is to minimize the air that is contained inside the container along with the juice.  It is this air that causes some degradation of the juice.  Even better yet, if you have a way you can remove the air from the juice container.  Remember to keep your juice COLD.
 
Other hints and tips and to store   your juice longer.

• Juice an extra lemon into your juice for the citric acid that may help preserve the juice.
• Start out with the cold produce, to ensure your juice is cold.
• Use organic produce.  In general organic produce has more nutrition that non-organic produce.

Freezing Juice for longer storage
If you must store your juice for long-term storage, one way it can be done is how people have been preserving fresh-made apple cider for many years.. they freeze it..    Of course, this should only be used as a last option and is not reccomended. 

• Freeze Juice in Ice Cube Trays for longer storage. (the freezer causes more degredation than the fridge, so only do if necessary)
• Freeze larger volumes of juice is plastic "milk-type" jugs or plastic "water bottles".  Defront and consume the whole juice after its defrosted.

(Taken from an artile by John Kohler)

Here are a few juice ideas to try!  I haven't yet but they sound pretty good!  Enjoy!
 
Sunshine Cocktail

• 2 apples
• 4-6 strawberries

Carrot/Apple Juice

• 6 carrots
• 2 apples

AAA Juice

• 6 carrots
• 1 apple
• 2 stalks of celery
• ½ handful of wheatgrass
• ½ handful of parsley
• ½ beet

Passion Cocktail

• 4 strawberries
• 1 large chuck pineapple
• 1 bunch black grapes

Week 6 - of our block by block of building our food storage!

Week 6 - PEANUT BUTTER -  10 lbs per person it keeps and stores for more than a year!
There are several places to buy bulk peanut butter.  Amazon has Merckens Peanut Butter 25 lbs. for $75.15 and this is another one of those items I watch for sales on. 

Why is peanut butter good for you:
At least five major studies confirm that eating peanuts can lower risk for coronary heart disease. So it's no leap to think that peanut butter confers the same benefits. "Suffice it to say that eating peanut butter or peanuts has been associated with lower total cholesterol, lower ldl or 'bad' cholesterol, and lower triglycerides, all of which are associated with lower cardiovascular disease risk," says Richard Mattes, Ph.D., R.D., a professor of nutrition at Purdue University.




It my search on the internet of cool things to share with you to try to help you with your food storage.  I came across a way cool receipe for Crock Pot Oatmeat!  My family loves oatmeal and on these cold winter snowy mornings it's the best.  So I thought I would share this with you.  Not sure whom or where the receipe came from so I can't take the credit.  But I can say for sure that it's yummie!

Crock Pot Oatment  -

1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs(can put anything you want it here in place of the figs)
4 cups water
1/2 cups half and half

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.  





Since I am talking about a yummie breakfast of oatmeal.  I thought I might share so more breakfast menus.

Breakfast for a Month

Crock Pot Oatmeal - x4
French Toast - x4
Cinnamon Rolls and Sausage - x4
Omelettes - x2
Rice x2
Breakfast Tart - x4
Waffles or Pancakes - x4
8 boxes of cereal
Homemade McMuffins - x4

Supply list for these breakfasts -

3 lbs steel cut oats
5 lbs bacon
4 dozen eggs
8 boxes of cereal
4 english muffins
1 box of bisquick
raisins
syrup

I didn't put bread, flour, sugar, salt etc in my supply list because I have those things in my long term storage.  Several of these items can be made up ahead of time and stored for the month. 

Yay! I have my computer back!! Let's go with week 5 of our block by block food storage!

Oh my goodness I am soooo glad to have my computer back!  I have missed my blogging!! 

Let's get back on track now - here is step 5

Week 5 - PERSONAL PRODUCTS Soap, Deodorant, toilet paper at least one roll per week. Shampoo, lotion, hand soap, 15 per person etc.  

Wow, this is a fun week.  I have been trying to figure out how much deodorant I need per person. Not sure on this one.  But I will go for one stick of deodorant for every 3 months per person.  That means I will need 4 sticks for myself and 4 for my husband.  For a total of 8 for the year.  

Toilet paper is easy one roll per week per family member. That means a total of 104 rolls of toilet paper for the year.

Shampoo is pretty easy for my husband and I.  I like to buy the largest bottles I can find when it comes to shampoo  and creme rinse.  For us each bottle last about 5 months.  So I know that I will need 3 bottles of each for the year.  Thank goodness my husband doesn't have much hair!!  (That's a joke!) 


Lotion I also get the large bottles.  Which means that I will need at least 15 bottles for myself and for my husband.  So 30 bottles.




 Hand soap - I like the bottled hand soap not the bars.


 At Costco you can find 1 gallon containers of hand soap.  They also have hand santizer that would be great to add to our personal products.  I have seen it in the individual envelopes and in the pump bottle. Plus they have the round tub of santizer wipes for hands and counters. 

Toliet paper - there are many many places to get toliet paper.  I tend to watch for those wonderful coupons and sales and stock up when I find them.  Please remember that in times of emergencies you might have to use a porta potty or an outhouse or you might have to go outside.  So I try to purchase only white paper to help with the going green for the earth.

Just a short post this week.  I am so grateful to have my computer back and to be able to update my blog.
I hope everyone has a great week! 

Block by block, step by step we can all do this!

Hello

I still don't have my computer back, but I am babysitting two of my wonderful grandchildren and using my daughter's computer to work on my blog!  I miss my computer!! 

I need to give you 2 steps of our 52 week food storage outline.  Plus it's the 4th week in January! Can you believe that!  We are already into the 4th week of the new year!  Wow how time is moving fast!  I also want to let everyone know that I will be scheduling 2 nights for working in the canery over the next several months.  So please watch for a sign up sheet to come around.  Thank you

Week 3:  MEDICINE CHEST -Feminine Products, Pepto Bismal, Vicks, Cough Drops, Cough Syrup, Tylenol, Calamine Lotion, Kaopectate, Ipecac, Sunscreen Dispose of all outdated medications.  These items are so important.  I think what might help us to figure out exactly what we need is to write down anytime we use something of this nature.  Items for our children, and ourselves.  Give yourself 2 weeks and write down what you use.  That way when you are putting together your kit you will include all the items you need and can't do without. 

You might want to include these items in your kit.

Flashlight

Battery­powered or hand­crank radio (NOAA Weather Radio, if possible)

Extra batteries

Medications (7­day supply) and medical items

Multi­purpose tool

Copies of personal documents (medication list and pertinent medical information, proof of address, deed/lease to home, passports, birth certificates, insurance policies)

Cell phone with chargers

Family and emergency contact information

Extra cash

Emergency blanket

Map(s) of the area

Week 4: FIRST AID SUPPLIES Band-Aids, Antibiotic Ointment, Ace Bandages, Steri-strips, etc

I went to the Red Cross site and here are some of their ideas for first aid kits.

The Red Cross recommends that all first aid kits for a family of four include the following:

• 2 absorbent compress dressings (5 x 9 inches)
• 25 adhesive bandages (assorted sizes)
• 1 adhesive cloth tape (10 yards x 1 inch)
• 5 antibiotic ointment packets (approximately 1 gram)
• 5 antiseptic wipe packets
• 2 packets of aspirin (81 mg each)
• 1 blanket (space blanket)
• 1 breathing barrier (with one-way valve)
• 1 instant cold compress
• 2 pair of nonlatex gloves (size: large)
• 2 hydrocortisone ointment packets (approximately 1 gram each)
• Scissors
• 1 roller bandage (3 inches wide)
• 1 roller bandage (4 inches wide)
• 5 sterile gauze pads (3 x 3 inches)
• 5 sterile gauze pads (4 x 4 inches)
• Oral thermometer (non-mercury/nonglass)
• 2 triangular bandages
• Tweezers
• First aid instruction booklet

As always be sure and check all dates on your products to make sure they are in date.  Destroy the ones that our out date. 

We have some new information about our new Reno Family Home Storage Center.

New Directors and new contact numbers for appointments and questions. 

• New Directors are Bro. Ernie Wood and Sis. Jeannette Wood

New Appointment and Information numbers are

• Bro. Wood @ 775-450-2664
• Sis. Jeannette Wood @ 775-450-2663
• Direct line to cannery and answering machine is 775-856-2245

They also have some new products.

• Prepackaged White Wheat available by the individual cans or case of 6 cans.  This comes already packaged so you can pick it up without coming in for a canning session, just like the bulk products we have always carried for drop-in pick up during our hours of operation.
• Prepackaged White Flour available by the individual cans or case of 6 cans.  This comes already packaged so you can pick it up without coming in for a canning session, just like the bulk products we have always carried for drop-in pick up during our hours of operation. 
• Prepackaged Pancake Mix now available by the individual 4 lb bag or by the case of 4/4 lb bags.  Available for drop-in pick up during our hours of operation.
• Prepackaged Potato Pearls now available by the individual 28 oz pouch or by the case of 12 pouches. Available for drop-in pick up during our hours of operation.

There is no limit to the number of cases or cans of prepackaged product purchased per order.  These include:

            Pancake Mix            Hard Red Wheat       

            Potato Pearls           Hard White Wheat

            Pinto Beans             White Flour

            White Rice               Starter Kits

            Quick Oats

 

There is no limit to the number of bags or boxes of all the products sold at the cannery that are purchased  in bulk.

 

There is still a 36 can limit per order (6 of 6 different products) on the in-cannery canning products.

 

We will continue scheduling appointments on most Thursdays and Saturdays until we can compile some feedback on other possible combinations of times and as additional Service Missionaries and Volunteers become available.  If you have enough sign-ups for several sessions, or are wanting to do  Ward YW or YM sessions, please contact the directors for possible times outside our regular sessions.

 

 THEY ARE STILL LOOKING FOR MORE VOLUNTEERS to work with our called Service Missionaries.  If you can offer to volunteer on a regular basis, please contact Sister Wood @ 775-450-2663.  She is compiling a list to use as we look at our future scheduling.

 

Block by block - January Food Storage Month - Next step in our 52 week buying guide

So here we are in the 2nd week of January.  Doesn't feel like January to me! We need so more snow and cold weather around here.  Here is the next step for our "block". This will be our 52 week buying guide to our food storage!  Here's week 2 -

Week 2:  CLEANING SUPPLIES:  Detergent - plan on 156 per person. Bleacher 1 gallon per person and cleanser.  I know that's a ton of detergent - but that's what the smart people say you will need to clean your clothes! 

I thought I might show you all some books that are recommended for Food Storage.  They all seem pretty interesting and cover a wide range of food storage

• Emergency Food Storage and Survival Handbook by Peggy Layton (food storage and emergency preparedness)
• Cookin’ with Home Storage by Vicki Tate (cooking and using basic storage foods)
• Making the Best of Basics – Family Preparedness Handbook by James Talmage Stevens (food storage and prep)
• Crisis Preparedness Handbook: A Comprehensive Guide to Home Storage and Physical Survival
• How to Live on Wheat – The Complete Guide To Selecting, Storing, Preparing and Cooking Wheat and Other Grains

Have a great week! 

January the time for building blocks for our food storage.

With the beginning of the New Year I have been trying hard to come up with a plan for our food storage.  In my research I have decided that I would take each month and give it a theme.  January is building blocks for our food storage.  So for the rest of this month I will post things that I feel will help us to build block after block for all of our food storage.  I am hoping that with assigning each month a theme it will make me feel more organized and also assist you in your planning and preparation of your food storage!  I am going to try to give you a building block step for each week to help you thru the year with your storage so that it isn't so overwhelming. 

Week 1 -NUTS - drug stores have a ton of after Christmas sales, try to get 2lbs per person.  The roasted ones store the best.  Try to find the freeze baged ones! 

I am fast realizing that there is so much more to food storage than just storing food.  Discovering this I am so excited because I feel I am further ahead of the game than I thought I was!  Yay!  For this month I want to kind of lean towards the emergency side of food storage and bring it to the preparation for a disaster.  So that we can be ready to leave our homes at a moments notice and be prepared! 
We have been counseled to have a three day back pack ready to go at a moments notice.  So I want to enlarge on that a bit.  If we were told to leave our homes and have to go into the wilderness I want to be ready, not only for my husband and myself.  But I want to be sure my children and their families are also ready.  It is my hope and prayer that we will all be ready if the need arises. Part of my preparation is to have my items at the ready, be able to pick them up and go.  So I am organizing them and getting them in containers so that they are ready to go at a moments notice.

This is what I will start with:

Water - You can only live up to 5 days without it so we need to be sure and store it. At our house we drink a ton of water.  I try to always have on hand at least 12 extra bottles of water in the car and in our house.  Plus I have them at school so if they are needed we are ready.  Be sure and include treating tablets for your water just in case you need them.  It might be a good idea to storage water inside your home and outside your home.  Just in case, if you can't get back into your home, outside storage is a good plan to include.
Sprouting seeds and supplies - We need to have ready various seeds for vegtables and fruits, plus the materials needed to plant and care for them.  I realize that it will take many months/seasons for the seeds to take root.  In our supplies for the care of the seeds we could include containers so that if the seeds needed to be moved we would be able to take them with us.  Be sure you know how to grow these seeds and what climate they grow best in before you purchase them.  Be sure and have some radish seeds, they grow fast and are full of water!



Medical care needs/medications and first aid kit - I have at this time 2 months complete supply of medicine for my sweet husband.  He can not live with out some of the medicines he is on so this is very very important for me to have this on hand and ready.  I also have aspirn, and different cough drops, natural ways of healing.  Plus a book on home remedies to help with injuries and illness that are not planned.  I have tried several of the home remedies to make sure I know how to prepare them and that they will work.  We have an awesome first aid kit that we purchased.  Inside that kit it also has ways of natural healing which is so helpful.
Basic supplements/vitamins/minerals/herbal supplements - Supplements that could help to maintain an adequate diet while eating from your food storage. Items to will help support the body during stressful times.  There are many herbal non caffine teas that provide vitamins and supplements for your health and for healing.
Fuels/energy/camping equipment - Tent, bedding, cooking stove, propane.  This got me so excited because our family goes once a year in the summer on a hugh camping trip!  So we are all set with our camping items.  We also have an emergency radio and lights that work off of solar light or batteries.  Be sure and include eating utensils, napkins, plates items that you will need to support your family during this time.  Remember those matches and candles.  Put them in a water proof container.   
Personal/family and pet care items - Clothing, body care items, personal care items for special needs. Paper products needed for the family.  Baby needs, diapers, wet ones, etc..  Food care items and supplies for your pets.  Don't forget those laundry soaps and products that can be used to clean your clothes with out a washer and dry. Thin rope and clothes pins for hanging your clothes out to dry!  Sunscreen so important!  Make sure it's still in date and not expired.  Tooth paste, dental floss, think about what your family uses - that is what you need to store.  Be sure and include a sewing kit, you just never know when you will need a needle and thread.