This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year (with Monthly Goals)
===========================================================================
Quotation:
“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. Depending on where members live, those basics might include water, wheat or other grains, legumes, salt, honey or sugar, powdered milk, and cooking oil.” … “When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day.” … “Families who do not have the resources to acquire a year’s supply can begin their storage by obtaining supplies to last for a few months. Members should be prudent and not panic or go to extremes in this effort.” – The First Presidency of The Church of Jesus Christ of Latter-Day Saints in a letter to General Authorities; Area Authority Seventies; Stake, Mission, and District Presidents; Bishops and Branch Presidents January 20, 2002
Spiritual Goal:
Have daily family prayer (or twice or three times daily).
Provident Living Goal:
Prepare, practice, and maintain a Family Disaster Plan.
Home Storage Goal:
Herbs – 20 lbs.
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTES:
Herb container weights: 0.75 oz to 1 lb. bag
Cooking: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs
The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Lantern; flashlight; candles; alarm clock; radio
First Aid Kit Goal:
Adhesive bandages (Bandaids) – 10 per person
Shelf Life:
========
Herb, Garlic - 5-8 months (Keep in cool, dry, ventilated area.)
Herbs, ground - 6-36 months (in airtight container in dry place away from sunlight and heat)
Herbs, whole - 12-48 months (in airtight container in dry place away from sunlight and heat)
Herb Leaves, flowers, roots, and other herb parts - 12 months after harvesting (in cool placee)
Herbs, Frozen (in freezer bags) - 6 months
Herbs, Green, Leafy - 12-36 months
Herbs, Whole Seeds - 3-4 years
Herb or Spice Extracts - 4 years
Herbs, Seasoning Blends - 12-24 months
Herbal Essential oils - indefinitely
Herbal Extracts (Commercially prepared) - expiration date
Herbal Infusions - Make fresh daily.Store in refrigerator or cool place.
Herbal Decoctions - Consume within 48 hours.Store in refrigerator or cool place.
Herbal tablets or capsules (Commercially prepared) - expiration date
Herbal Tea (comfrey leaf or root) - 24 hours
Herbal Tinctures (Alcohol based) - 2-4 years
Herbal Tinctures (Vinegar based) - 12-24 months
Herbal Tinctures, syrups, and essential oils - Keep for several months or years.Store in dark glass bottles in a cool environment away
from sunlight.Store syrup in the refrigerator for up to 1 month.
Herbal Ointments, creams, and capsules - Keep for several months.Store in dark glass jars (or plastic containers.)
This Month’s Cooking with Food Storage Ideas:
===========================================
Millet Stew
(for Crockpot)
-----------------------------------
1 cup millet
4 cup water
2 onions -
cut in wedges
2 potatoes
- cut in large chunks 2 carrots -
cut in large slices 1 cup celery
- cut in large slices 1/2lb mushrooms
- chopped 2 bay leaves 1/2 tsp basil 1/2 tsp thyme Toast
millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.Add
all ingredients to crockpot and cook 4 hours at high or 8 hours at low.
(Yield: 6 Servings.) Source: McDougall
Cookbook - Volume 1 From International
Vegetarian Union http://www.ivu.org/recipes/main/millet-j.html Vegetable Barley Soup
------------------------------
1 1/2 quarts beef broth
1 can (48 oz.) V-8 juice
2 cups water
1 cup diced celery
1 cup diced peeled potato
1 cup sliced carrots
1 cup chopped onion
3/4 cup uncooked barley
4 garlic cloves, minced
2 tablespoons Italian seasoning
1 to 2 teaspoons lemon-pepper seasoning
2 teaspoons dried rosemary, crushed
1 teaspoon fennel seed
1 teaspoon dried mint
Parmesan cheese, optional
In a large
kettle or Dutch oven, combine all ingredients except the cheese; bring
to a boil. Reduce heat; cover and simmer for 3 hours. Top each serving
with cheese if desired. Yield: 12-14 servings (3 1/4 quarts)
From Linda’s Herb Recipes
http://www.geocities.com/Heartland/Ridge/3706/index-r.html
Homemade Beef Gravy Mix
===================
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.
Beef Gravy W/Homemade Beef Gravy Mix
=============================
1 cup cold water
1/2 cup beef gravy mix
Pour water
into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir
constantly over medium heat until gravy is smooth and slightly thickened.
This will take about 2-3 minutes. Makes about 1 cup.
Crockpot Bean Soup
------------------
3 cups any dried beans
1 med. Onion
1/4 tsp. garlic powder
1/4 c. dried soup blend
1/4 tsp. savory seasoning
2 stalks chopped celery
Sort and wash
the beans.Put them in a crockpot
or kettle and add water to fill the crockpot about 2/3 full.Add
remaining ingredients, turn the crockpot on high and let it simmer all
day.If you are cooking in a kettle,
simmer for about 3 to 4 hours. Check occasionally to see if more water
is needed.Do not salt beans until
they are soft.
From "Cookin with Home Storage" by Peggy Layton and
Vicki Tate
ISBN: 1893519015
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100001/X100043/books.html
Herb and Garlic Grilled Chicken
------------------------------------------
1 Tablespoon olive oil
2 cloves garlic, minced
1 Tablespoon each chopped Tarragon, Rosemary, Thyme,
Oregano, and Mint leaves(or 1 teaspoon
each, dried)
1/2 teaspoon freshly ground black pepper
2 whole chicken breasts, split and skinned if desired
Combine oil,
garlic, herbs and pepper in shallow dish or plastic bag. Add Chicken; turn
to coat. Cover and refrigerate at least 6 hours or overnight. Grill or
broil chicken 6-8 inches from heat source 5-6 minutes per side or until
chicken is tender, basting frequently with remaining herb mixture.
From Neff Family Farm Home Page
http://www.nefffamilyfarm.com/herbrec.htm
Cup of Split Pea Soup
=================
Grind or pulverize 3 tablespoons of dried split peas,
real fine. Set aside.
Dissolve 1 tsp chicken bouillon (or 1 cube) in 3/4
cup of hot water.
Add onion powder, cayenne pepper (my favorite) or
black pepper, another 1/4 c water (or half and half).
Heat to almost boiling and add powdered peas.Sprinkle
in real Hormel bacon bits, if desired.
From Food Storage Forum/Newsgroup
http://www.1source.com/~pollarda/foods/foodforum.html
Pizza with Dried Herb
----------------------------
1 tsp. Oregano
1/2 tsp. Thyme
300ml. / 1/2 pt. thick tomato sauce
175g / 6 oz. Mozzarella cheese
2 Tblsp. Parmesan cheese
2 Tblsp. Olive oil
(This will top 2 dough circles approximately 25cm.
/10 ins. across.)
Lay the circles
of dough on an oiled baking sheet and cover each one with 1/4 pt tomato
sauce spreading it evenly over each pizza base. Sprinkle the Parmesan cheese
on top, pour a trickle of olive oil [1Tbsp.each one]. Bake for 12 mins..
In 220 C 425 F /gas mark 7.
From Northampton Cambridge Herb Recipes
http://www.dailybread.co.uk/food/herbs.htm
Quick Pork Tenderloin Cutlets
---------------------------------------
1 pork tenderloin, about 1 1/2 pounds
1 teaspoon (freshly ground) black pepper
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 to 2 tablespoons olive oil or vegetable oil
1 cup white wine or chicken broth
Cut pork tenderloin
on a severe diagonal to make about 6 pieces. (If your pork is smaller than
1 1/2 pounds, you may want to make fewer pieces and reduce the salt, pepper,
etc., a little.) Mix the seasonings and sprinkle over the sliced pork.
Heat olive oil in a wide skillet over medium heat (you'll need less oil
with a non-stick skillet) and add the pork slices so that they aren't touching.
Cook about 5 to 6 minutes on each side and remove to a plate. Repeat with
remaining slices if necessary.
If you have
wine or chicken broth, pour that into the pan and, scraping the bottom
of the pan to loosen any stuck bits of meat on the bottom, boil it over
high heat for 5 or 10 minutes, until it has concentrated somewhat (it will
still be thin). Spoon juice over pork.
Serves 4 to 6.
Serve with sliced fresh tomatoes and oven-roasted
potatoes.
From Sarah’s Kitchen
http://www.courier-journal.com/sarah/1999/0804newpotatoes.html
Savory Grain and Bean Pot (with bulgar or cracked
wheat)
-----------------------------------------------------------------------------
Heat in large kettle:
2 Tbs. olive oil or other oil
Add and saute:
1 c. chopped onions
2 c. chopped vegetables (carrots, mushrooms, celery)
Add:
1 c. cooked soybeans
1 c. cooked tomatoes
2-3 peppercorns
pinch cayenne
1/4 tsp. each basil, tarragon, oregano, celery seed,
summer savory
pinch each thyme, rosemary, marjaram, sage
2 Tbs. soy sauce
1/2 c. brown rice
1/3 c. bulgar or cracked wheat
6-8 c. vegetable stock or broth
Bring soup
to a boil. Reduce heat and simmer 1-2 hours until grains are tender, or
pressure cook 10-15 minutes.
Option: Soup may be further enriched with 3 Tbs. soy
grits if available. Combine grits with a little liquid and add to soup
with grains. (Serves 8-10)
From "More-with-Less Cookbook: suggestions by Mennonites
on how to eat better and consume less of the world's limited food resources"
by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867
Wheat Chili
-------------
3 cups water
3 Tbs. beef broth
1 1/2 cup whole wheat
1 onion, chopped
1 cup tomato sauce
1 tsp. chili powder
1/2 Tbs. brown sugar
1 bay leaf
1/2 tsp. sweet basil
1/2 tsp. ground cumin
Place all ingredients
in crockpot and cook on high for 6-8 hours.
From http://www.lds.net
Fresh Herb Dip
---------------------
(This nearly fat-free dip is a wonderful change from
traditional high-fat varieties. If fresh herbs are unavailable, you can
substitute 1/4 teaspoon of dried herbs for 1 teaspoon of fresh.)
1/2 cup nonfat yogurt
1 cup low-fat cottage cheese
1 1/2 teaspoons lime juice
2 teaspoons onion, finely grated
1 teaspoon minced fresh dill
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1/4 teaspoon salt
Combine ingredients
in the container of an electric blender or food processor. Process until
smooth. Cover and chill.
Yield -- 12 servings (2 tablespoons each)
Per serving:
Calories 11
Protein 3 g
Carbohydrate 2 g
Fat 0 g
Sodium 124 mg
Diets -- Appropriate for the following diets: healthy
family, heart healthy, vegetarian, diabetes
Menu Idea -- Serve with raw vegetables or whole grain
crackers.
Sharon Howard, R.D., M.S, C.D.E. FADA
Date Published: March 22, 1999
From Koop’s Kafe
http://www.planet-pets.com/koops.htm
Garlicky
Quinoa Patties --------------------------------- 1 cup quinoa, washed 2 cups water 1/2 teaspoon sea salt 3 tablespoons pine nuts 1 teaspoon ume vinegar 6 garlic cloves, minced 1/2 teaspoon sea salt 1/3 cup pumpkin seeds, roasted,
ground, optional 2 cups corn, frozen 1 cup water 1 tablespoon ume vinegar At
least 4 hours before wanting to make the patties, cook the quinoa: Once
quinoa is washed, place in sauce pan with water and sea salt, bring to
a boil. Once boiling, turn to low, and simmer for 15 to 20 minutes. Refrigerate. At any time, prepare the
pine nuts: Toast
pine nuts on baking sheet in a 300 degree F (150 degree C) oven for about
15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure
they do not burn. This should not take more than an additional 15 minutes.
When done, splash with ume vinegar and toast again briefly to dry. To make the patties: Combine
the refrigerated cooked quinoa with the pine nuts, garlic, sea salt, ground
pumpkin seeds (if desired), and corn. Add water and ume vinegar
to the quinoa/corn mixture (this helps it bind together), and mix well.
If it seems a little dry or crumbly, add more water until it gets a little
mushy so that patties can be formed. Oil
a baking sheet if it is not non-stick. Shape mixture into patties (it should
make about 16 patties), and place on the baking sheet. Bake in a 350 degree F (175
degree C) oven (no need to preheat oven) for 45 minutes, or until they
are golden brown and have crispy edges. VARIATIONS: - For richer patties, use
more pine nuts and/or pumpkin seeds. - Use 2 ounces of ground
up corn chips in place of the sea salt when making the patties. This is
a good use of the left over broken up chips in the bottom of corn chip
bags. Note: this will add more fat to the dish. Makes 8 servings. -
From “A Taste of Vitality: Nutrient-Dense
Cooking” by
Mark Foy Complete Cookbook Available
in pdf format in file section of FSRecipes http://groups.yahoo.com/group/FSRecipes/files/ File Data: ATasteOfVitality.pdf A Taste of Vitality: Nutrient-Dense
Cooking (119 pages) 773 KB (NOTE: You need Adobe Acrobat
Reader to view pdf files. It is a FREE download from http://www.adobe.com/
) NOTE: ume vinegar -- umeboshi vinegar = umeboshi
plum vinegar = ume vinegar = ume plum vinegar = pickled plum vinegar =
plum vinegar Notes:This
is more salty than acidic.Substitutes:soy
sauce (darker) From Cook’s Thesaurus: Vinegars http://www.foodsubs.com/Vinegars.html Dutch Oven Lasagna ------------------------------ 1-1/2 lb. lean ground beef 23 oz spaghetti sauce 9 oz shredded mozzarella
cheese 3 eggs 2-1/4 c cottage or ricotta
cheese 1/4 cup grated Parmesan
cheese 13 lasagna noodles 1-1/2 tsp. oregano 3/4 c hot water Preheat
the Dutch oven.Brown the ground
beef.When done remove the beef to
a large mixing bowl.Add the spaghetti
sauce to the beef and mix well.Inanother
bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese
(reserve a few ounces for later), eggs, and oregano, and mix well. Place
the layers in the oven in the following order:Break
up four lasagna noodles into the bottom of the oven.Spread
about 1/3 of the meat mixture over the noodles.Spread
1/2 of the cheese mixture over the meat mixture.Break
up five noodles and place over the top of the preceding mixtures.Spread
1/2 of the remaining meat mixture over the noodles.Spread
the remaining cheese mixture over the meat mixture. Break up the remaining
noodles and place over the cheese mixture.Spread
the remaining meat mixture over the noodles.Pour
the hot water all around the edges of the oven.Place
the lid on the oven and bake one hour or until done.Check
frequently. Hints:This
recipe works well with charcoal (12 briquettes on bottom and 12 on top).Cooking
time can be reduced by pre-cooking and draining the lasagna noodles. From The Dutch Oven Cookbook U.S. Scouting Service Project
Clipart and File Library http://clipart.usscouts.org/scoutdoc.asp Cookbook available in .doc
and .pdf format from the files section of FSRecipes Email Group: http://groups.yahoo.com/group/FSRecipes/files/ File Info: ======= Filename: DOCookbk.doc Dutch Oven Cookbook U.S. Scouting Service http://clipart.usscouts.org/scoutdoc.asp 54 pages File Size: 137 KB Filename: DOCookbk.pdf Dutch Oven Cookbook U.S. Scouting Service http://clipart.usscouts.org/scoutdoc.asp 53 pages File Size: 101 KB
Poultry Seasoning
=============
3 Tbs. parsley flakes
3 Tbs. salt
3 Tbs. crushed minced onion
1 Tbs. crushed sage leaves OR 1 ½ tsp. sage
powder
1 tsp. Garlic powder
1/2 tsp. Finely crushed bay leaf OR ¼ tsp.
bay leaf powder
1/2 tsp. black pepper
Mix all ingredients
together until well mixed.Store
in an airtight container.Use in
Turkey stuffing and other recipes, omitting salt in other recipes.
More Herb & Spice Blends: http://www.nursehealer.com/Recipes3.htm
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:
===============================
Have daily family prayer.
“When God placed man on the earth, prayer became the
lifeline between mankind and God. Thus, in Adam's generation, men began
"to call upon the name of the Lord." Through all generations since that
time, prayer has filled a very important human need. Each of us has problems
that we cannot solve and weaknesses that we cannot conquer without reaching
out through prayer to a higher source of strength. That source is the God
of heaven to whom we pray in the name of Jesus Christ. As we pray we should
think of our Father in Heaven as possessing all knowledge, understanding,
love, and compassion.” – from “The Lifeline of Prayer” by President James
E. Faust, Second Counselor in the First Presidency, 172nd Annual
General Conference, April 2002
“We can pray whenever we feel the need to communicate
with our Heavenly Father, whether silently or vocally. Sometimes we need
to be alone where we can pour out our souls to him (see Matthew 6:6). In
addition, we can pray during our daily activities. We can pray while we
are in a Church meeting, in our house, walking down a path or street, working,
preparing a meal, or wherever we may be and whatever we may be doing. We
can pray any time of the day or night. We can pray when we are alone or
when we are with other people. We can keep our Heavenly Father in our thoughts
at all times (see Alma 34:27).” – from 31110, Gospel Principles, Unit Three:
Communication between God and Man, 8: Praying to Our Heavenly Father, pg
41
“When the Savior showed his disciples how to pray,
he included the plea, ‘Give us this day our daily bread’ (Matt. 6:11).
With this supplication, Jesus Christ taught us of our daily dependence
on our Heavenly Father for sustenance—for all the good things of the earth
which are “made for the benefit and the use of man, both to please the
eye and to gladden the heart; ‘Yea, for food and for raiment, for taste
and for smell, to strengthen the body and to enliven the soul’ (D&C
59:18-19). Like physical nourishment, spiritual food is a gift that comes
from God. The Lord explained: ‘My Father giveth you the true bread from
heaven. … ‘… I am the bread of life: he that cometh to me shall never hunger;
and he that believeth on me shall never thirst’ (John 6:32, 35). As we
commit to follow the Savior, we need to recognize that both our bodies
and our spirits are nourished, strengthened, and sustained by our Heavenly
Father’s bounty—and that both require our daily attention and care.” -
from The Visiting Teacher “Our Daily Bread,” Ensign, Apr. 1996, pg 43
“Every family should hold daily family prayer. The
whole family kneels together, and the head of the family offers the prayer
or asks a family member to offer it. Everyone should be given a regular
opportunity to lead the family in prayer. Small children can take their
turns with their parents helping them. Family prayers are excellent occasions
for teaching children how to pray and for teaching principles such as faith
in God, humility, and love.” – from “Family Guidebook,”, “Teaching
the Gospel in the Family” http://www.lds.org/library/display/0,4945,28-1-1-4,00.html
This Month’s Suggested Book:
=============================
“Practical Preparedness: A Family-Friendly Guide to
Food Storage and Emergency Preparedness” By Tina Monson
ISBN: 1886472580
Description:
Build Your
Basics for Two on $ 5 a week in One Year!
Practical Preparedness is for everyone that desires
to be “basically” prepared. Compiled in this book are the essential elements
of emergency preparedness and food storage in an overall beginner’s format.
The information in this book will give you the insight on how to start
focusing on important basics, staying within your budget and completing
your goals without becoming completely overwhelmed.
This Month’s Frugal Living Tips:
==============================
Prepare, practice, and maintain a Family Disaster
Plan and kit.
Use herbs for household and cosmetic uses.
Cream Deodorant
------------------------
1 Tablespoon petroleum jelly
1 Tablespoon baking soda
1 Tablespoon talcum powder
Combine all ingredients in double boiler, stirring
constantly until smooth. Let cool and put in nice jar with lid.
From Herbs and Cosmetics
http://www.geocities.com/Heartland/Ridge/3706/index4.html
Sachets
----------
Crushed or powdered herbs can be sown into cheesecloth
bags or sachets to be stored among clothes to guard against moths. You
may use the following recipe: 4 parts dried, crushed mint, 4 parts dried
, crushed rue, 2 parts dried, crushed southernwood, 2 parts dried, crushed
rosemary, and 1 part powdered cloves.
From Algy’s Recipe Exchange – Tips for Using Herbs
http://www.algy.com/herb/RECIPES/bev/13.html
Basil Insect Repellant
-----------------------------
Repel Insects: Rub the leaves on your skin or grow
in a container near a troubled area to repel insects such as mosquitoes.
You can also burn sprigs of it on the barbecue or fire to repel them. Place
fresh sprigs of it over bowls of food to prevent flies from landing.
From Basic Fact Sheet
http://www.creativehomemaking.com/articles/122701b.shtml
Herbal Beauty Oils
-------------------------
For herbal oils pour a warm almond or grapeseed oil
over dried herbs (when dry the herbs are less likely to have bacteria present).
Pour enough oil over the herbs for about an inch above them. Let stand
in a warm place for 2 days. Strain and pour into a sterile bottle and cork.
From The Herbal Sampler
http://www.burnslake.net/herbgardens/tips/
Ant Repellant
-------------------
Sprinkle red chili powder, cream of tartar powder,
salt or sage near ant infestations.
From Alternative Household Product Recipes
http://216.239.39.100/search?q=cache:eO6pEpMrCUEC:ladpw.org/epd/splash_counter/hhw_recipes.cfm
Soothing Herb Bath Bag
---------------------------------
2 tbsp. dried rosemary
1 tbsp. dried sweet basil
Wrap herbs
in a muslin or double cheesecloth bag.Drop
into water hotter than you intend to use in your bath.When
the water cools to a comfortable temperature, swirl vigorously from one
end of the tub to the other.Note:
An herb bag will last for at least two baths.
From Pakadeva’s Freebies
http://www.pakadevasfreebees.com/beauty9.html
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
Newsletter & Email List Information:
==================================
Back issues of
this Food Storage Newsletter are available for viewing, downloading, and
printing from the archives at http://www.nursehealer.com/Storage.htm in
HTML format, Microsoft Word (.doc) format, or Adobe Acrobat (.pdf) format.
NOTE: .pdf files require Adobe Acrobat Reader to view
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)
FREE Food Storage Newsletter Announce-Only Email List
(FreeFSN):
======================================================
The Free Food Storage Newsletter Email Discussion
List was formed on June 24, 1999.
This Email List is for those who ONLY want to receive
the FREE Monthly Email Food Storage Newsletter.List
members will ONLY receive the newsletter, and will NOT be able to post
messages to the list.By joining
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Members are NOT allowed to send email to the ENTIRE
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(The OLD list from LISTBOT.com closed August 2, 2001.)
LDS Food Storage Email Discussion List (LDSFS):
======================================
The LDS Food Storage Email Discussion List was formed
on January 29, 1999.
LDS Food Storage Email Discussion List is open to
the general public and members of the LDS Church for any discussion pertaining
to food storage.A FREE Monthly Food
Storage Newsletter is published to the list, with quotations and scriptures
as well as information on food storage, shelf life, resources, and plans
for acquiring food storage.
The LDSFS list provides the newsletter and discussion
of topics related to food storage (LDS and non-LDS may join this list.)
Members can email to the ENTIRE LIST by sending email
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======================================
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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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