This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
===========================================================================
Quotation:
“Too often we bask in our comfortable complacency and rationalize that
the ravages of war, economic disaster, famine, and earth quake cannot happen
here. Those who believe this are either not acquainted with the revelations
of the Lord, or they do not believe them. Those who smugly think these
calamities will not happen, that they will somehow be set aside because
of the righteousness of the Saints, are deceived and will rue the day they
harbored such a delusion.” (Ezra Taft Benson - October Conference, 1980
Ensign, Nov 1980:32-33
Spiritual Goal:
Pray continually, fervently, and humbly. Practice personal and family
daily prayer. Set aside time to learn about and improve your prayers.
Provident Living Goal:
Learn a new skill or obtain certification by taking a class, correspondence
course, lecture, or some other educational experience. This could be a
skill related to preparedness, spirituality, or education related to your
career or personal interests.
Home Storage Goal:
Pasta – 50 lbs. per person
Oil - 2 gallons per person
Tomatoes (canned, sauce, paste) – 10 cans per person
Water (1 to 2 gallons per person per day)
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
cooking stove
fuel
waterproof matches and/or lighter
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Triangular bandages – 4 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Pasta – 2 years in original container – Indefinitely in a food grade
container with an oxygen absorber or vacuum sealed in a food grade bag
to reduce the moisture content.
Pasta, American Beauty (Hershey) : oven ready – 12 months; egg noodle
– 24 months; regular – 36 months
1-800-468-1714 CODE: YMMDDxxx
Oil – Crisco or Puritan (Proctor & Gamble)– 24 months
CODE: YJJJxxx
Oil - Mazola Corn Oil, Canola Oil (Best Foods) – 18 months
Purchase by date = 18 months from pkg. Date 1-800-338-8831
Oil - Olive Oil (Pompeian) – 24 months
CODE: YMMDDx 410-276-6900
CODE DEFINITIONS:
Y=Year Packaged
MM or M= Month Packaged
(if only one M then 1-9 = Jan-Sep, A = Oct, B = Nov, C = Dec unless
otherwise noted)
DD=Day Packaged
JJJ=Julian Day Packaged (Jan 1 = 001, Dec 31 = 365 or 366)
X= letter or number not significant to product shelf life
Canola oil – 12 months
American Fare (K-mart) (800) 842-7886
CODE: First 3 digits are Julien date. Last number is year. If kept
longer, might be okay, but check for odor.Code 139C8
Pasta sauce, jar – Ragu – 24 months
Lipton (800) 328-7248
CODE: On first line the last four numbers are the julien day and last
number is year.
Pasta Sauce (Lipton 5 Brothers) – 24 months
Tomato Juice - 24 months Del Monte 1-800-543-3090
Tomato Sauce – 12 months
Vegetables & Tomato Juice (Del Monte) – 24 months
Catsup – 12 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:
===========================================
Italian Beans and Pasta
--------------------------------
Soak overnight or by quick method:
1 lb. Dried Great Northern or marrow beans
4 c. water
In large kettle, bring beans to boil, cover and simmer
1 hour, adding water if necessary. Cook and drain according to package
directions:
8 oz. Elbow macaroni
Brow in skillet:
¾ lb. Sausage, broken up
1 clove garlic, minced
1 onion, chopped
Drain off excess fat. Add macaroni and sausage mixture to bean kettle.
Add:
4 c. cooked tomatoes
¼ c. dark corn syrup
2 Tbs. Chopped parsley
2 tsp. Salt
2 tsp. Dried oregano
¼ tsp. Pepper
Bring to boil, cover and simmer about 15 minutes, adding tomato juice
if necessary for stew consistency. Serve in soup bowls with a green salad
and a whole wheat bread.
Serves 8
- from “The More-With-Less Cookbook” by Doris Janzen Longacre
ISBN 0-8361-1786-7
Beef Stew
-------------
1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
2 tbsp. vegetable oil
1 pound lean beef stew meat, cut into 1-inch chunks
3/4 cup chopped onion
9 cups hot water
3 tbsp. beef-flavor instant bouillon
1 large bay leaf
1 tsp. basil leaves
1/8 tsp. pepper
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 14.5-oz. can stewed tomatoes
In large saucepan or Dutch oven, heat oil. Coat beef with
flour. Add beef cubes and onion; cook until beef is browned. Add water,
bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer,
covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and
tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook
until pasta is tender, 10 to 15 minutes, stirring occasionally.
Serves 8 to 10
- http://ilovepasta.org/recipes/Beef_Stew.html
Chili Spaghetti
--------------------
8 ounces spaghetti
1 medium onion, finely chopped
2 Tbs. Butter
2 1-pound cans chili con carne with beans
Cook spaghetti as directed on package. Drain. Sauté
onion in butter until tender. Add chili and heat to serving temperature,
stirring occasionally. Serve spaghetti topped with chili mixture. Serves
4.
- from “What’s for Dinner Mrs. Skinner?” by Kay Skinner with
Peggy Ware
Pepperoni Pasta Ruffles
--------------------------------
2 red and/or green bell peppers, diced
1 tablespoon olive or vegetable oil
1 jar (26 ounces) Ragú Robusto! Pasta Sauce
1 package (3 1/2 ounces) sliced pepperoni, halved
8 ounces mozzarella cheese, diced
1 package (16 ounces) fusilli or rotini pasta, cooked and drained
In 12-inch skillet, heat oil over medium heat and cook
peppers 3 minutes or until tender. Stir in Ragú Robusto! Pasta Sauce
and simmer, stirring occasionlly, 10 minutes. Toss sauce, pepperoni and
cheese with hot pasta.
Serves 8.
- http://www.eat.com/cookbook/pasta/pepperoni-pasta-ruffles.html
Basic Spaghetti or Pizza Sauce
----------------------------------------
Sauté in heavy saucepan until tender:
2 Tbs. Oil
2 cloves garlic, minced
½ green pepper, chopped
1 onion, chopped
Add and sauté until brown:
¼ - ½ lb. Ground beef (optional)
Add:
2 c. tomato sauce
¾ c. tomato paste
1 tsp. Worcestershire sauce
1 c. stock, beef, broth, or bouillon
¼ tsp. Each oregano, basil, thyme, and cumin
salt and pepper to taste
Simmer over low heat for 1 hour. Use for spaghetti, lasagna, or pizza
sauce.
Options: Add 1 c. cooked lentils instead of meat. If available cheaply,
add sautéed fresh mushrooms to sauce just before serving.
Makes about 1 quart.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre
ISBN 0-8361-1786-7
Possum Stew
-----------------
2 cans tomato sauce
3 cans cooked tomatoes
1/2 thickly sliced warthog meat (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omelets)
Fry bacon in big gramma kettle, over mid. size fire, then
fry possum in the grease till golden brown. Take the meat out, then add
enough water to pot to fill 2/3 way and then boil noodles. Once cooked
add both things of tomatoes to kettle and meat and add enough salt and
pepper to old granny's taste. Cook all together for a bout 1 hour simmering
over low fire to sauté.
- http://www2.msstate.edu/~brb1/possum.html
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month's Spiritual Preparation Ideas:
===============================
An excellent article is found in The January, 1982 Ensign Magazine.
The article is called, “When Disaster Strikes: Latter-day Saints Talk about
Preparedness” by Marvin K. Gardner, Assistant Editor. It begins by telling
about several family disasters and goes on to tell how to cope temporally,
emotionally, and spiritually. The article is available online at http://library.lds.org/
in the Gospel Library - 1971-2000 Magazines/Ensign/1982/Ensign January
1982/When Disaster Strikes: Latter-day Saints Talk about Preparedness
This Month’s Suggested Books:
=============================
A free book available for download online that has excellent information
and ideas is the “Emergency Preparedness Manual” from Mormon.com, and Internet
Resource for Latter-Day Saints.
Topics include:
The Teachings:
1. Teachings of the Brethren
2. Emergency Preparedness Recommendations
3. Gospel Principles
4. The Plan
5. Floor Plan
Emergency Situations:
1. 72 Hour Kit
2. Food Storage
3. Water Supply
4. First Aid
5. Heating, Cooking & Lighting
6. Sanitation
7. Childbirth
8. Earthquake
9. Winter Storms
10. Flood
11. Structural Fire
12. Forest Fire
13. Damaging Winds
14. Chemical & Radiological Accidents
15. Communications
Emergency Links:
1. Links to other Emergency Preparedness Sites
Read the book online or download it free from http://www.mormon.com/epm/
The manual is approximately 85 pages long and has a table of contents
and an index. (HTML & PDF versions)
Available for a nominal fee from the Salt Lake Distribution Center of
the Church of Jesus Christ of Latter-Day Saints is an excellent booklet
called, “Essentials of Home Production and Storage.“ This booklet gives
suggestions on how to garden and produce items at home and how to store
a year's supply of food and other necessities. It also contains a
useful bibliography. Order the booklet from any LDS Food Storage Specialist
or through the Salt Lake Distribution Center.
Item # 32288 (140/case) $0.75 each
Item # 32288 002 Spanish $0.75 each
Salt Lake Distribution Center
1909 West 1700 South
Salt Lake City, UT 84104
Customer Service 1-800-537-5951
FAX 801-240-3685
Order Desk 1-800-537-5950
(Order Desk - Canada) 1-800-240-1126
(Order Desk - Outside US & Canada) 1-801-240-1126
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
Make your own triangular bandages from muslin or other cotton fabric.
A standard size for Triangular Bandages is 37" x 37" x 52". Triangular
Bandages are large triangular pieces of cloth that are used to secure bandages
in place, to make a sling, or to tie splints in place. Roll a triangular
bandage (cravat) up along it's longer side to use as a tie-down for splints.
Tie two cravats together to make it long enough to secure a sling to the
body.
(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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Members can email to the entire list to join the discussion by sending
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To UNSUBSCRIBE, write to [email protected]
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--
Many blessings,
Mary Catherine ("Cathy") Miller
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"By small and simple things are great things brought to pass."
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