This Month’s LDS Monthly Plan to Acquire Food Storage and 72-Hour Kit
in One Year (with Monthly Goals)
===========================================================================
"There is no person who knows the real purpose for which this welfare
program is being instituted but hardly before sufficient preparation has
been made the real purpose will be revealed and when that time comes it
will challenge every resource of the church to meet it." Harold B.
Lee
Spiritual Goal---Have family scripture study together every day.
Provident Living Goal---Review your will if you have one. Make any needed changes. If you do not have a will, make arrangements to get one. EVERY Adult should have a will. Plan and carry out a FHE on the importance of preparedness.
Storage Goal:
10--#10 cans (35 pounds total) powdered milk per person
25 pounds canned or dried potatoes per person
50 quarts fruit or tomato juice per person
72 hour kit:
1 pound dried fruit or trail mix per person (can use fruit leather)
1 package soda crackers per person (4 per box)
1 package graham crackers per person (4 per box)
2 liters tomato or orange juice per person (Note: these items will
be
rotated every 6 months-see March)
(From - http://www.nursehealer.com/FS10.htm )
NOTE: If anyone has another itemized monthly plan to acquire a year's supply of food storage, please send it to me for next year's newsletters. I'm reviewing plans now.
Shelf Life & Date Codes for This Month's storage items:
======================================
Milk, non-instant, powdered - 24-48 months
Milk, aseptic packaging - Pkg. date
Non-dairy creamers - 24-36 months
Buttermilk powder - 24-36 months
Butter, dehydrated - 60-96 months
Cheese, dehydrated - 60-96 months
Tomatoes, canned - 36+ months
Tomatoes and Tomato Products:
No Salt Added Stewed - 1.5 years
Sloppy Joe Sauces - 2 years
Ketchup (glass & plastic) - 2 years
Chili, Seafood Cocktail - 2 years
Spaghetti Sauces - 2 years
Crushed, Flavored Diced - 2 years
Diced, Wedge, Stewed, Whole - 2.5 years
Tomato Sauce - 2 years
Tomato Paste - 2.5 years
- from Del Monte Foods http://www.delmonte.com/Answers/shelfLife.htm
( - More shelf life information with lots of NEW shelflife LINKS!
- http://www.nursehealer.com/ShelfLife.htm )
This Month’s Cooking with Food Storage Ideas:
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Multi-Grain Granola
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2 c. flaked oat berries
2 c. flaked wheat berries
1/2 c. rye berries
1/2 c. barley berries
1/2 c. powdered milk
1/2 c. sunflower oil
1/2 c. honey
1/2 c. sunflower seeds
1/4 c. sesame seeds
1 c. raisins
2 c. dried banana chips
Place your oat, wheat, rye and barley berries in the flaker
mill. On low heat mix together sunflower oil and honey. Stir
until blended and easy to pour. Add to the flaked grain berries,
powdered milk, oil and honey mixture. Mix well until all of the dry
ingredients are coated. Bake according to directions above, adding
sunflower and sesame seeds during the last 10 minutes. Remove from the
oven, add raisins and banana chips.
- from "Cooking and Baking with Freshly Ground Grains" by Christine
Downs
Blender Wheat Pancakes
---------------------------------
1 cup milk (1/3 cup non-fat dry milk and 1 cup water)
1 cup uncooked whole wheat
2 eggs
2 tablespoons oil
2 teaspoons baking powder
2 tablespoons honey or sugar
½ teaspoon salt
Put milk and wheat in blender. Blend on highest
speed for four or five minutes or until batter is smooth. Add and
blend on low, eggs, oil, baking powder, honey, and salt. Bake on
hot griddle.
Makes 6 to 8 pancakes
- LDS Cannery Cookbook
Potato Soup
-----------------
2 Tablespoons butter or margarine
1/3 cup chopped onion
1/3 cup chopped celery (optional)
4 cups milk
1 cup potato flakes
Salt and pepper to taste
Place butter in saucepan. Add onion and celery.
Cook until soft. Add milk. Use medium heat until milk is hot
but not boiling. Turn off heat and stir in potato flakes to desired
consistency. Season with salt and pepper to taste. Makes about
4 servings.
- from Food Club Authentic Mashed Potato Flakes
French Toast (with Dried Eggs)
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6 Tbs. dried whole egg
1 c. water
1/4 c. dry milk
1/4 tsp. salt
6 slices of bread
1/8 tsp. sugar (optional)
1/8 tsp. cinnamon (optional)
Beat the dry egg with the dry milk and water. Add
salt. Dip each slice of bread in egg mixture and fry. It's
good to add a bit of cinnamon and sugar to the egg mixture. Top the
french toast with syrup, jam, or fresh fruit. Stale bread makes the
best french toast.
- from "Cookin' With Dried Eggs" by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html
Homemade Beef Gravy Mix
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1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy
Combine milk powder, instant flour, bouillon granules,
thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter
or margarine until evenly distributed. Drizzle brown sauce for gravy over
mixture. Stir with wire whisk until blended. Spoon into a 3-cup container
with a tight-fitting lid. Label with date and contents; store in the refrigerator.
Use with 4-6 weeks.
Makes about 2 2/3 cups Homemade Beef Gravy Mix.
- from the Y2K Survival Food Email Discussion List
Pancakes
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1 1/2 cups biscuit mix or pancake flour
3/4 cup potato flakes
1/4 teaspoon salt
1 Tablespoon sugar
1 1/2 teaspoons soda
2 eggs
3 Tablespoons cooking oil
1 1/2 cups buttermilk
1/2 cup milk
Combine in mixing bowl biscuit mix or pancake flour, potato
flakes, salt, sugar, soda, eggs, and cooking oil. Add buttermilk
and milk. Blend thoroughly. Heat grill or fry pan to 375 degrees
F. Grease lightly. Pour batter onto grill or fry pan and brown
on both sides. Serve. Makes 12 medium pancakes.
- from Idaho Supreme Mashed Potato Flakes
Wheat Thins
------------------
2 c. whole wheat flour
2 Tbs. Wheat germ
1 tsp. Salt
1 tsp. Baking powder
2 Tbs. Brown sugar
2 Tbs. Dry milk solids
6 Tbs. Margarine
½ c. water
1 Tbs. Molasses
paprika, garlic, onion, OR seasoned salt
Preheat oven to 350 degrees. Combine dry ingredients
in mixing bowl. Cut in margarine with pastry blender. Combine separately
water and molasses and stir into dough. Knead a little until smooth.
Grease two cookie sheets and sprinkle each with cornmeal. Divide
dough in half. Roll out half of dough 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 min. or until lightly browned.
- from The “More-with-Less Cookbook” by Doris Janzen Longacre
ISBN 0836117867
Potato Patties (with Dried Eggs)
------------------------------------------
3 1/2 c. mashed potatoes
1/4 c. margarine
1 tsp. salt
1/4 tsp. pepper
5 Tbs. dried whole egg
5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper
at low speed until fluffy. Add dried whole egg and water together.
Add to potato mixture and beat at medium speed until well blended.
To make patties, use about 1/4 c. mixture for each and fry in lightly greased
pan over medium high heat until browned on both sides, about 2 to 3 minutes.
- from "Cookin' With Dried Eggs" by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html
Using Dry Milk in Any Recipe
----------------------------------------
Adding additional milk to the recipe will enhance the nutritive value
of the recipe. In any recipe calling for milk, simply add the dry
milk to other dry ingredients. Sift to blend, then add water for
the milk called for in the recipe. For use in meat loaf, hamburgers, etc.,
use ¼ to ½ cup per pound of meat. In mashed potatoes:
mash cooked potatoes, then add ¼ cup dry milk for each cup of potatoes,
Use either the water the potatoes were cooked in or fresh milk to
give the right consistency. Cooked cereals: add ¼ to ½
cup dry milk to each cup of cereal before cooking.
- from LDS Cannery Cookbook
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Suggested Books:
=============================
"Root Cellaring: Natural Cold Storage of Fruits and Vegetables" by
Mike and Nancy Bubel
ISBN: 0882667033
"Making the Best of Basics: Family Preparedness Handbook" by James Talmage
Stevens
ISBN: 1882723252
"Food Storage 101" by Peggy Layton
ISBN: 1893519007
"The Ultimate Food Storage Cookbook" by Arlene Mickelsen
ISBN: 0967509408
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
"Shelf-Life Secrets" Tips from Cheapskate Monthly has as searchable
list of tips to extend shelf life.
http://www.cheapskatemonthly.com/tiptionary/shelf-life_secrets.html
Examples:
Potato Savers - Place an apple (Granny Smith works best but don't know why) in with your 10 lbs of potatoes and they will not grow eyes. I didn't believe this until I tried it myself and it really does extend the life of your potatoes. And they won't taste like the apple either.
Don't Throw Away Old Stockings. Save a Potato Instead - Instead of throwing away torn or snagged panty hose and stockings, wash them out and then hang them up in the food pantry to hold potatoes. Believe it or not those potatoes will last for months without sprouting and they will also nice and firm. I can buy the jumbo bag of potatoes when they were on sale. It also makes a heck of a conversation piece when company opens the pantry door.
Maximizing Leftovers - December '99 Tip of the Month - In the past, I stored leftovers with good intentions, and ended up throwing them out when they went bad. Now, I keep a small magnetic wipe-off board on the front of my refrigerator. Each time I put a container of leftovers in the fridge, I write the date, contents, and about how many servings are left. This way, I can see at a glance if I have enough to throw together a quick meal, and can keep an eye on the date to make sure I use them before they go bad. Once eaten, the entry can be wiped off the board.
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
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--
Many blessings,
Mary Catherine ("Cathy") Miller
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