Quotation:
“The time will come that gold will hold no comparison in value to a
bushel of wheat.” (Brigham Young, in Journal of Discourses, vol. 1, p.
250, 1943 ed., p. 298.)
Spiritual Goal:
Attend regularly meetings of a spiritual nature related to Church,
family, community, and charity.
Provident Living Goal:
Learn how to plan and prepare nutritious, appetizing meals using the
resources available, and foods from home storage shelves.
Home Storage Goal:
Canned meat – 24 cans per person
Shortening – 5 lbs. per person
Cheese (May include powdered cheese) – 10 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Compass; whistle; games; important documents
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Cotton-tipped swabs – 10 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Canned meats (most) - (12 months unopened; 1 -2 months opened,
refrigerated)
Canned Meat:
Beef, canned (in chunks with natural juices) – 30 months
Chicken Breast, canned – 36 months
Chili, canned – indefinitely
Dried Beef, canned - indefinitely
Fish, canned – 18 months
Ham Chunks, canned - indefinitely
Spam, canned – indefinitely (Hormel 1-800-523-4635)
Tuna & Seafood, canned – 48 to 60 months (Starkist 1-800-252-1587)
Vienna Sausage, canned – 24 months (Libby's 1-888-884-7269)
Other canned meat or chicken – 36 months
Chili w/beans, Hormel - Indefinite 1-800-523-4635
Shortening, Crisco, Proctor & Gamble - Indefinite 1-800-543-7276
Cheese, dehydrated - 60-96 months
Proctor & Gamble Crisco &Butter flavor Crisco Code on both (800)
543-7276:
First number is year. Next three are Julian datebook
** Regular Crisco in can has indefinite shelf life. Should be used
within 12 months of opening
**Butter flavor has shelf life of 18 months, to be used within 6-12
months of opening.
What is the shelf life of the NEW StarKist Tuna in the Flavor Fresh
Pouch?
StarKist Tuna in the Flavor Fresh Pouch; has a minimum
shelf life of 18 months from the date of production under normal storage
conditions. For information about shelf life of StarKist canned tuna, please
refer to http://www.starkist.com/
- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Michael’s Deluxe Deviled Eggs
-----------------------------------------
6 hard-cooked eggs
1/2 cup sour cream
1/2 cup flaked canned salmon
1/8 teaspoon curry powder
2 teaspoons prepared mustard
2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
Salt, pepper
Paprika
Shell eggs, then cut in halves lengthwise and remove yolks.
Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon
juice, and Worcestershire and season to taste with salt and pepper. Pile
mixture into whites and garnish with Paprika. Makes 12 halves.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format (also online) http://www.camacdonald.com/lc/cookbookdownload.html
Farmhouse Chicken Pot Pie (Fresh or Dried Foods)
--------------------------------------------------------------------
2 c. canned chicken
1 Tbs. Chicken bouillon
2/3 c. flour
8 c. water
½ c. dehydrated carrots
½ c. dehydrated peas
¼ c. dehydrated onions
½ tsp. Pepper
Pie crust pastry
Line casserole dish with 2/3 pie pastry. Cut chicken into
small pieces. Combine chicken, bouillon, flour, carrots, peas, onions and
pepper in large saucepan. Add water. Cook over medium heat until forms
smooth thick gravy. Pour into piecrust lined casserole dish. Cover with
remaining piecrust pastry. Bake at 400 degrees for 35-45 minutes until
browned.
Variation: Instead of using piecrust, pour chicken combination into
casserole dish and top with biscuits.
"Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Elizabeth’s Tuna Dip
--------------------------------
1 six-ounce can of tuna
1 eight oz. brick of cream cheese, warmed to room temperature (or a
maybe even little warmer, so that it's really soft)
Mash the cream cheese and the tuna together, put into a nice bowl,
and serve with pork rinds, celery sticks, cauliflower, etc.
- from alt.support.diet.low-carb newsgroup recipes - Volume 1
Downloaded in Word 6.0 format (also online) http://www.camacdonald.com/lc/cookbookdownload.html
Deviled Ham Stuffed Peaches
====================
1 can (4-1/2 ounces) deviled ham
1/2 tablespoon Dijon mustard
1 can (29 ounces) peach halves, well drained
Mix together deviled ham and mustard. Spoon the
mixture into the cavity of each peach half. Serve with soup or toast
for lunch or supper.
- from "Pantry Cooking: Unlocking Your Pantry's Potential" by Cheryl
F. Driggs ISBN: 0965890929
Salt Creek Corned Beef Casserole
---------------------------------------------
1 c. chopped celery
1 chopped onion
3 c. cooked noodles
1 can corned beef
1 Tbs. Worcestershire sauce
2 c. corn
2 cans cream soup (any kind)
2 Tbs. Margarine
1 chopped green pepper
1 ½ c. water
Sauté onions, celery and green pepper in margarine
until tender. Mix remaining ingredients and fold all carefully into noodles.
Bake at 350 degrees until bubbly.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015
Simple Salmon Patties
-----------------------------
2 cans salmon
Breadcrumbs
Oatmeal
2-3 eggs
Onion salt
Mix well. Form patties and coat with flour. Add salt and
pepper to taste. Fry on griddle until browned.
"Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Dutch Oven Biscuits
----------------------------
2 c. Flour
1/2 tsp. Salt
3 tsp. Baking powder
4 Tbs. Solid shortening
1 c. Milk (diluted canned ok)
Blend flour, salt, baking powder and mash in shortening
with a fork until crumbly. Add milk and stir until the dough sags down
into trough left by spoon as it moves around the bowl. Turn dough out on
a floured surface; knead for 30 seconds, pat out gently until it is 1/2
inch thick. Cut with a round cutter or pinch off pieces of dough and form
by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright
coals for 5 or 10 minutes or until golden brown.
- from Just Recipes http://www.melborponsti.com/index.htm
Cheese Sauce
-------------------
1 ½ Tbs. Dry butter powder or margarine
½ c. powdered milk
1 ½ c. water
½ c. powdered cheddar cheese powder
1 ½ Tbs. Flour
¼ tsp. Salt
¼ tsp. Paprika
Mix all dry ingredients together except cheese powder.
Add water gradually, stirring until blended. Bring to a boil and cook,
stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until
smooth. Combine your favorite cooked vegetable with the sauce and pour
over rice or macaroni. This makes a good macaroni & cheese dinner.
- from “Cookin’ with Powdered Milk” by Peggy Layton ISBN: 1893519023
Patriarch Potatoes and Ham (Dried Foods)
--------------------------------------------------------
1 ½ c. dehydrated potatoes
2 c. milk
¼ c. margarine
¼ c. flour
½ c. dehydrated cheese
1 MRE (Meals Ready to Eat) ham slice or ½ c. ham TVP
Salt and pepper to taste
Reconstitute potatoes. Combine milk, flour, margarine,
salt and pepper. Simmer until thickened. Layer potatoes, ham and cheese.
Pour sauce over top. Make at 325 degrees for 40-45 minutes.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015
Macaroni & Cheese Casserole
-----------------------------------------
2/3 c. macaroni
2 c. boiling water
½ tsp. Salt
2 Tbs. Dried parsley
1 tsp. Dried onion
1 Tbs. Dried green pepper
¼ c. dried cheese
1/3 c. dry whole egg
3 Tbs. Dried milk
1 c. warm water
Cook the macaroni in the boiling salted water until tender.
Drain and combine the macaroni, green pepper, parsley and onion. Mix together
cheese, egg, milk, and warm water, blend well. Pour over the macaroni mixture.
Place in a greased pan, bake at 350 degrees F. for 50 minutes. This recipe
makes 2 servings.
- from "Cookin' with Dried Eggs" by Peggy D. Layton ISBN: 1893519031
Injun Corn Casserole (Dried Foods)
-----------------------------------------------
1 c. dehydrated sweet corn
¼ c. dehydrated onions
1 c. tomato powder
3 Tbs. Dehydrated green peppers
1 c. dry breadcrumbs
2 Tbs. Dehydrated cheese
1 Tbs. Shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole
dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs.
Bake at 375 degrees for 30-35 minutes.
"Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm
)
This Month's Spiritual Preparation Ideas:
===============================
Attend meetings regularly which serve to uplift, fellowship, enlighten,
strengthen, comfort, and testify of the truth to one another.
“Community and Communing: The Power of Testimony Meeting”; Special Issue:
The Sabbath By Margaret Hoopes
“A few years ago, a woman came from the Midwest to do
her Ph.D. work at Brigham Young University. Not a member of the Church,
she was nevertheless interested in the Mormon way of life and spent much
of her time observing Church members. Her most impressive experience, she
told me, was attending a devotional where one of the General Authorities
was speaking. ‘I’ve never been in a place where so many people believed
the same thing,’ she reported. ‘I could feel something in that fieldhouse
I’d never experienced before. I could feel the force of that belief.’ I
know another woman, however, an active member of the Church, for whom testimony
meetings were agony. They made her nervous and agitated; by the end of
each meeting she was depressed. We learned later that some elements in
her personal life explained why the concentration of spiritual power in
that meeting made her extremely uncomfortable.” . . . “In all of these
experiences, the central element was the power of testimony, a collective
spiritual power that is at the very core of any testimony meeting where
the Holy Ghost is present. That power comes, I believe, from the promise
of the Lord to his disciples: ‘Where two or three are gathered together
in my name, there am I in the midst of them.’ (Matt. 18:20.)” . . . “I
recently read a talk President Kimball gave to a group of missionaries
when he was a member of the Council of the Twelve. Speaking about the importance
of testimony bearing, he said: ‘Now this testimony bearing is not some
strange eccentric thing which only we do. This is a fundamental part of
the Church. … I remember bearing my testimony when I was just a child in
Primary and in Sunday School. It is basic. It is important. … We have critics
who say it is silly to have little children bear their testimonies and
that they cannot know it is true. Undoubtedly their knowledge is limited.
But they can have feelings, and testimonies are feelings, not merely the
accumulation of facts. Testimonies come from the heart. And so, they become
a basic thing. … We have testimonies all through the Church. When we get
a group of presidents of missions together, we bear our testimonies and
when members get together in little groups almost anywhere, they formally
or informally bear their testimonies.’
Margaret Hoopes, “Community and Communing: The Power of Testimony Meeting,”
Ensign, Jan. 1978, page 48
This Month’s Suggested Books:
=============================
"Pantry Cooking: Unlocking Your Pantry's Potential" by Cheryl F. Driggs
ISBN: 0965890929
"Pantry Cooking" contains more than 350 recipes using ONLY storable
foods. No fresh or frozen ingredients are required so that no matter what
your circumstances are you can pull together a delicious meal from what
is on hand. Recipes have been developed and tested over a 17-year period
on groups large and small with great success. "Pantry Cooking" also offers
an extensive chart of substitutions for the times you run short. For those
interested in long-term storage, there are shelf life charts and a plan
for determining needs based on a rotating menu plan.
Contents: Know Your Substitutions; Pantry Basics; Using
a Rotating Menu Plan to Determine a Nutritionally Balanced Supply of Food;
Shelf Life; Measuring Equivalents; Snacks, Appetizers, and Beverages; Breakfast;
Meats and Burgers; Casseroles, Skillet Dishes, and Saucepan Meals; Soups,
Chowders, and Stews; Salads and Salad Dressings; Side Dishes; Breads and
Sandwiches; Desserts; Cookies and Candy; The Extras; Index (by ingredients
and category)
http://www.simplyprepared.com/page0003.html
"Butter Busters: The Cookbook" by Pam Mycoskie ISBN: 0446670405
All the foods you love modified to Low-fat!
Books suggested in Food Storage Newsletter, past and present, are listed on the NurseHealer.com Food Storage webpage at http://www.nursehealer.com/Storage.htm Information about each book, ordering information, and resources are provided as available.
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
Plan and prepare nutritious, appetizing meals using the resources available,
and foods from home storage shelves. Study nutrition, food preparation,
and safe storage.
“Protein is essential for growth and development. It provides the body
with energy, and is needed for the manufacture of hormones, antibodies,
enzymes, and tissues. It also helps maintain the proper acid-alkali balance
in the body.”
To make a complete protein, combine BEANS with any one
of the following:
Brown Rice; Corn; Nuts; Seeds; OR Wheat.
OR To make a complete protein, combine BROWN RICE with
any one of the following:
Beans; Nuts; Seeds; OR Wheat.
- from "Prescription for Nutritional Healing: A Practical A-Z Reference
to Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements"
by James F. Balch and Phyllis A. Balch
ISBN: 0895297272
“Choosing the best food for the body is a science—a science of nutrition,
of food at work. We are aware that food works for the body in three major
ways:
1. It provides materials not only to build the body but also to repair
and maintain it.
2. It supplies regulators that enable the body to run smoothly and
to use other vital materials, such as oxygen and water.
3. It provides fuel for energy and warmth.”
“Six main categories of nutrients are supplied by the food we eat:
1. Water: to provide some minerals, but more importantly to act as
a medium in which chemical reactions take place and to act as the body’s
lubricant.
2. Proteins: for muscle and organ tissue growth and replacement and
to build organic substances, called enzymes, to step up chemical reactions
from the body.
3. Fats: for energy, as carriers for fat-soluble vitamins, and as sources
of essential fatty acids.
4. Minerals: to build and replace bones and teeth, for enzymatic reactions,
and to firm up tissues.
5. Carbohydrates: to give us body energy.
6. Vitamins: to regulate the vast number of reactions constantly going
on in the body.”
“Our bodies need a continuous supply of all nutrients, from vitamin
A to the mineral zinc, in both good supply and correct balance to promote
continued vitality and health. Necessary every single day are about three
quarts of water, to carry the food (fuel) to all cells in the body, to
act as a medium within which cellular reactions take place, and to remove
waste products from the body; approximately 2,500 calories of energy, mostly
from carbohydrates and fats; 65 grams of protein; 5 grams of minerals;
less than one gram of vitamins.”
“To make it easy to choose the variety of foods necessary for a balanced
diet, the essential foods are listed in four groups. Each group might be
assigned a representative color that will help you associate foods of similar
nutritive value. Remember to eat representative foods from each group daily.
Following are the food groups, with the color assigned to each:
RED for the meat group. This includes animal proteins—meat, poultry,
fish, eggs—which have high food value and are especially rich in iron and
B vitamins. We need two or more servings from this group every day.
GREEN for fruits and vegetables. These include vital sources of vitamins,
particularly A and C, plus some minerals. We need four or more servings
of fruits and vegetables each day.
BROWN for the cereals and breads, which supply carbohydrates, important
sources of body energy. This group, which includes whole-grain, enriched
cereals and bread, also furnishes B vitamins and iron. We should eat four
or more servings each day from this group.
YELLOW for milk and dairy products. These give one calcium, a most
important mineral, plus protein, riboflavin, vitamin A, and much more.
Adults need two or more glasses of milk, or its dairy equivalent, each
day to fulfill the calcium requirement; children need three or more. Part
or all of the milk may be fluid skim milk, buttermilk, evaporated milk,
or dry milk. Cheese and ice cream may replace part of the milk.”
“If we can keep the biosystem within the body regulated and operating
at full capacity with the proper intake of food, we are better prepared
to meet the changes in our world. Have fun eating, but be aware of what
you eat.”
(Suggestions from “Nutrition: A to Z” by Helen Thackeray Ensign, Feb.
1971, page 12)
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
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in HTML format, Microsoft Word (.doc) format, or Adobe Acrobat (.pdf) format.
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--
Many blessings,
Mary Catherine ("Cathy") Miller
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