This Month’s LDS Monthly Plan to Acquire Food Storage and 72-Hour Kit
in One Year (with Monthly Goals)
===========================================================================
"The revelation to produce and store food may be as essential to our
temporal welfare today as boarding the ark was to the people in the days
of Noah." Pres. Ezra Taft Bensen
Spiritual Goal---Share a Book of Mormon with a non-member
Provident Living Goal---Make a goal and plan to exercise regularly.
Storage Goal:
100 pounds variety of cereal grains-rice, oatmeal, cornmeal, etc. per
person
24 rolls paper towels per person
24 packages flavored gelatin per person
garden seeds
1 small bottle olive oil (for consecrating)
At least one month prescription ahead for all doctor prescribed medication.
72 hour kit:
battery powered radio
battery powered light
batteries
(From - http://www.nursehealer.com/FS10.htm )
Shelf Life & Date Codes for This Month's storage items:
======================================
Barley, pearled 12 Months
Barley, Whole 60 Months
Buckwheat (kasha) 6-12 Months
Corn cereal, dry Ready-to-eat 12 Months
Corn Meal 18 Months
Corn, Whole 60 Months
Granola 1-3 Months
Hominy & Hominy Grits 12 Months
Oats, groats 1-3 Months
Oats, rolled (oatmeal) 12 Months
Oats, Whole 60 Months
Popcorn, whole kernels 12-24 Months
Quinoa Cereal 1-3 Months
Quinoa, Whole 60 Months
Rice cereal, dry Ready-to-eat 12 Months
Rice, White 24 Months
Rice, wild 24-36 Months
Rice, brown 1-3 Months
Rice, Minute (Kraft Foods) 18mo.
Rye 60 Months
Triticale 60 Months
Wheat, shredded, dry Ready-to-eat 12 Months
Geletin 18 Months
Jello 24mo. Kraft Foods
Olive Oil 24 Months
( - More shelf life information with lots of NEW shelflife LINKS!
- http://www.nursehealer.com/ShelfLife.htm )
This Month’s Cooking with Food Storage Ideas:
===========================================
Ash Cake (Pioneer Recipe)
------------------------------------
4 c. corn meal
1 Tbs. lard (shortening)
2 tsp. salt
boiling water
Scald meal in water. Add the salt and shortening.
When mixture is cool, form into oblong cakes, adding more water if necessary.
Wrap the cakes in cabbage leaves, or place one cabbage leaf under cakes
and one over them, and cover them with hot ashes.
The Indians cooked Ash Bread by making a hold in the center
of the ashes of a hot fire, raked down to the hearth, then placing the
dough in the hole, let it crust and over with hot ashes and embers.
Bake to suit taste.
- from "Cookin' With Home Storage" by Peggy Layton and Vicki
Tate
http://www1.icserv.net/D100001/X100043/books.html
Cereal Pancakes
===========
1 c. freshly rolled oat groats cooked
1 c. milk
2 eggs
1 c. wheat flour
3 level tsp. baking powder
2 level tsp. salt
Combine the flour, salt and baking powder. Add the
eggs and cooked rolled oats. Beat well until smooth. Lightly
oil frying pan or griddle. Spoon in pancakes, when bubbles form and
break on pancakes, turn and brown other side.
- from "Cooking and Baking with Freshly Ground Grains" by Christine
Downs
Corn Chips
---------------
1 c. yellow cornmeal
2/3 c. flour
1 tsp. salt
1 tsp. baking powder
2 Tbs. dry milk solids
1/2 c. water
1/4 c. oil
1/2 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350 degrees F. Combine dry ingredients
in mixing bowl. In separate bowl, stir together liquids. Add
liquids to dry mixture and stir with fork. Knead a little until smooth.
Grease two cookie sheets (10 x 15 inches) and sprinkle each with cornmeal.
Divide dough in half. Roll out each half directly onto cookie sheet
with floured rolling pin, rolling dime-thin. Sprinkle lightly with
paprika, garlic, onion, or seasoned salt. Run rolling pin over once
more. Prick with fork. Cut in squares or triangles. Bake
10 minutes or until lightly browned. -- Makes 1/2 pound.
- from More-with-Less Cookbook
ISBN: 0836117867
http://barnesandnoble.bfast.com/booklink/click?sourceid=248896&bfpid=0836117867&bfmtype=BOOK
Corn Bread
----------------
1/4 c. vegetable shortening, oil, OR drippings
1 c. Yellow corn meal
1 c. all-purpose flour
1 to 2 Tbs. sugar (optional)
1 Tbs. baking powder
1/2 tsp. salt (optional)
1 c. milk
1 egg, beaten
Heat oven to 425 degrees F. Heat vegetable shortening
in 10-inch oven-proof skillet or 8 - or 9 - inch square baking pan
in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry
ingredients. Add milk and egg; mix until blended. Add melted
shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes
or until wooden pick inserted in center comes out clean. -- Yield: 9 to
10 servings.
- from Aunt Jemima Corn Meal package - Tested in my kitchen -
Very Good! *****
Cereal Recipe
--------------------
(This is a complete protein containing complex and simple carbohydrates
and fats.)
Equal parts of the following:
Amaranth
Barley
Corn
Oats
Quinoa (more protein) or Millet (more sweetness)
Rice
Wheat
Almonds (or any other nut)
Sesame Seeds
Sunflower Seeds
If you can grind the grains, this will reduce the cooking
time, if you are unable to do this just cook the cereal until the grains
are done (about a half hour to forty five minutes)
Boil water (approximately double the amount of grain),
stir in the grains (if you’re using ground meal whip with a wire whip or
egg beater to prevent lumps). If the grains are ground you can turn off
the heat and cover, the cereal will be ready to eat in 10 minutes. If you
are using whole grains you’ll need to cook them longer. Sweeten to taste.
Hint: A good way to cook whole grains and save energy
is to put boiling water and the grains in a thermos and leave overnight.
In the morning you’ll have a fully cooked cereal.
from - http://www.acfs.org/cereal.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Suggested Books:
=============================
"The New Book of Whole Grains: More than 200 Recipes Featuring Whole
Grains, Including Amaranth, Quinoa, Wheat, Spelt, Oats, Rye, Barley, and
Millet"
by Marlene Anne Bumgarner Johanna Roy (Illustrator)
ISBN: 0312156014
From The Publisher:
"Easy-to-make, delicious, and satisfying, whole grains are low in fat
and cholesterol but terrifically high in fiber -- and full of those 'magic'
antioxidants. They are also the foundations of a healthy diet. In The New
Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains
in an easy-to-use grain-by-grain format. She provides nutritional information,
tips on buying and storing for maximum freshness, and a brief historical
profile for each. Bumgarner offers more than 20 recipes to turn these nutritional
powerhouses into delicious appetizers, entrees, soups, muffins, cookies,
cakes, breads, and side dishes, many of which are vegetarian. Any home
cook eager to provide his or her family with healthy, delicious food, packed
with flavor and nutrients, will delight in this clear and engaging guide."
"Recipes from the Old Mill"
by Sarah E. Myers and Mary Beth Lind
ISBN: 1561481769
Synopsis - From the Backcover
Simple grains yield rich breads that range from the mystically light
to the substantially chewy. These breads offer incontestable food value
and flavor; they will satisfy and delight those sensitive to nutritional
concerns. The very act of bread baking itself provides a welcome diversion
from the computer screen or office -- and a gratifying result, no matter
one's other occupations! Two sisters, whose family has operated a mill
for two generations producing stone-ground flours, bring these recipes
from the family and neighbors in West Virginia. Here are more than 180
recipes for a multitude of breads, sweet rolls, international grain dishes,
and desserts. Each recipe is explained in thorough detail for a novice
as well as an experienced baker. So it is no surprise that we both graduated
from college with majors in Home Economics. Sarah continued with degrees
in Early Childhood Education and in Occupational Therapy. Mary Beth received
a master's in Foods and Nutrition and became a registered dietitian. This
cookbook, however, does not grow out of our formal education; instead it
rises out of our experience and our love of whole grains. Currently, Sarah
lives in Mount Joy, Pennsylvania, with her husband Herb and the youngest
of their three daughters. Sarah is an occupational therapist at Wernersville
State Hospital where she started a "Dough-it-yourself" bread-baking therapy
group. Mary Beth is a consultant dietitian in private practice. She lives
near the homeplace in West Virginia with her husband, Lester, who is the
miller at The Old Mill. Together they also direct Mountain Retreat, a small
Christian retreat center with a theme of "discovering the connection between
the spiritual and the organic sources of life."
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
The essence of voluntary simplicity is summarized in "Living More with
Less" by Doris Janzen Longacre:
1) Do Justice
2) Learn from the World Community
3) Cherish the Natural Order
4) Celebrate Responsibly
5) Nonconform Freely
- for details, see "What Is Simple Living?"
http://www.simpleliving.org/main/WhatSimpleLiv.html
Take the Champion Cheapskate Test.
Are you a savvy consumer? Take this quick 21 question Consumer Challenge
and find out:
1. ) Do you take advantage of FREEBIES: samples, giveaways, Internet
access, computers, web sites, e-mail, software, calendars, online trading
& pricing services, portals, frequent flyer miles, rebates, etc.?
2.) Are you leveraging your buying power with others and pooling your
money in co-ops?
3.) When is the last time you searched closets, attics, basements,
sheds, drawers and cabinets for hidden treasures and long forgotten essentials?
4.) Would you rather spend money (buy)? OR barter, swap & exchange
and use the 5 R's (Repair, Restore, Reuse, Reduce, Recycle)?
5.) Do you volunteer, test-taste, test drive, answer surveys, etc.?
6.) Are you careful about the personal information you reveal and to
who you reveal it?
7.) Do you examine and read everything carefully, first (especially
the fine print!)? Or are you a frequent victim that's scammed and slammed?
8.) How well do you know your Consumer Rights? really? (for more see
Watchdogs)
9.) Do you pay with credit card, cash, check, e-cash or debit card?
why?
10.) Buy, rent or lease? why?
11.) You learn refund and return policies before you act, don't you?
12.) Do you investigate companies, products and services before you
buy?
13.) Do you ask friends, family and associates for product and service
referrals and recommendations?
14.) Are you selling or donating (tax write-off) unwanted goods instead
of throwing them away? (for more see Surplus Selling)
15.) You trust advertising and salespeople, don't you?
16.) Do you get all claims, warranties and guarantees in writing?
17.) Do you shop in the right places (online, warehouses, buyers clubs,
discount stores, mail order, auctions, etc.)?
18.) Are you getting discounts, negotiating and comparison shopping?
(for more see Price Checkers)
19.) Do you know when to shop (sales, specials, seasons, etc.)?
20.) You know what sellers pay (dealer cost) and their typical mark
ups, don't you?
21.) If you feel you were wronged, ripped off or taken advantage of
do you complain LOUDLY (to the right sources)? (for more see Consumer Champions)
- from http://www.angelfire.com/biz/inforesearchlab/cheaptest.html
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
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Members can email to the entire list to join the discussion by sending
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To SUBSCRIBE, write to [email protected]
To UNSUBSCRIBE, write to [email protected]
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You can also view the archives of the FREE Monthly Email Food Storage
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--
Many blessings,
Mary Catherine ("Cathy") Miller
Cat =^;^=
"By small and simple things are great things brought to pass."
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