This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
===========================================================================
Quotation:
“We continue to encourage members to store sufficient food, clothing,
and, where possible, fuel for at least one year. We have not laid down
an exact formula for what should be stored. However, we suggest that members
concentrate on essential foods that sustain life, such as grains, legumes,
cooking oil, powdered milk, salt, sugar or honey, and water. Most families
can achieve and maintain this basic level of preparedness. The decision
to do more than this rests with the individual. We encourage you to follow
this counsel with the assurance that a people prepared through obedience
to the commandments of God need not fear.” The First Presidency of The
Church of Jesus Christ of Latter-Day Saints (Ezra Taft Benson, Gordon B.
Hinckley, and Thomas S. Monson) June 24, 1988 in a letter to General Authorities
and the following Priesthood leaders in the United States and Canada: Area
Authorities (formerly Regional Reps.); Stake, Mission, and District Presidents;
Bishops and Branch Presidents.
Spiritual Goal:
Hold Family Home Evening every Monday night. Open and close each family
meeting with a prayer, read and discuss scriptures, and enjoy some recreational
activity or entertainment.
Provident Living Goal:
Learn a new method of food production, preservation, or preparation.
For example, learn gardening, home canning, sprouting, or how to make yogurt,
jerky, or dry fruits and vegetables. Sister Barbara W. Winder said that,
“provident living includes the prudent, frugal use of one’s resources,
making provision for the future as well as providing wisely for current
needs.”
Home Storage Goal:
Beans (dry) – 50 lbs. per person
Milk (dry) – 20 lbs. per person
Spices & herbs
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:
Canteen; can opener; sewing & repair kit
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
1-inch bandage roll – 1 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Beans, Adzuki, Blackeye, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months (in their original container); indefinitely
(resealed w/oxygen absorber)
Beans, can - 24-36 months
Beans, Garbanzo, Great Northern, Kidney, Mung, Pink, Pinto - 8-10 years
(at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red, Soy - 8-10 years (at 70 degrees F.)
Lentils – 24 months (indefinitely resealed in a food grade container
with an oxygen absorber or vacuum sealed in a food grade bag)
Milk Alternate, Morning Moo brand powdered - 5 years in original bag
(7 years in bucket) http://www.bluechipgroup.net/
Milk, aseptic packaging - Pkg. date
Milk, Powdered (Non-Instant) - 24-48 months (Instant Non-fat - 6-15
months)
Creamers, Non-dairy - 9-36 months
Buttermilk powder - 24-36 months
Spices & Herbs, whole - 12-24 months; (ground - 6 months); (frozen
- 6 months)
Herbal Infusions - Make fresh daily. Store in refrigerator or
cool place.
Herbal Decoctions - Consume within 48 hours. Store in refrigerator
or cool place.
Herbal Tinctures, syrups, and essential oils – 6-9 (Ointments, creams,
and capsules – 6-9 months)
- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Ruth’s Bean Spread
---------------------------
In a large pan, in ½ c. water, sauté a finely chopped
onion, a green pepper, 3 ribs celery, and about ½ c. coarsely shredded
carrots for about 10 minutes. Then add about 3 c. cooked beans (garbanzos,
navy beans, or any leftover beans), some crushed garlic, 1 Tbs. Curry powder
(maybe a pinch of hot pepper), and a slug of tamari. Also add about 1-1
½ c. water or vegetable-cooking water. Mix well. Then put the pan
into the oven and bake the spread until the liquid is absorbed (about 1
hour at 350 degrees F.) Cool. Then mash with a potato masher. Chill before
using. Good sandwich material.
- from "The Encyclopedia of Country Living: An Old Fashioned Recipe
Book" by Carla Emery ISBN: 0912365951
Indian Bean Bread
-------------------------
(Early Settlers)
4 c. corn meal
2 c. hot water
2 c. cooked beans ½ tsp.
Soda
Put cornmeal in a bowl. Mix in drained beans. Make a hole
in middle and add soda and water. Mix. Form into balls and drop into a
pot of boiling water. Cook about 45 minutes or till done.
- from "Cookin’ with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015 http://www.ut-biz.com/homestoragecookin/
Oil-Free Refried Beans
------------------------------
5 c. Pinto beans
3-4 Tbs. Green and red salsa
2 Tbs. Onion powder
1 tsp. Garlic powder
1 Tbs. Sea Salt
Soak the pinto beans for 12 hours, then sprout them in
a sprout bag for 2 days maximum. Cook the beans on a low flame, approximately
40 – 60 minutes or until soft. Scoop off any foam that builds up during
cooking. When soft, pour off half to 2/3 of the cooking water. Mash up
the softened beans with a mashing tool or a food processor. Add the salsa
sauce and spices. Traditionally, bean dips are used with corn chips, tostadas
and burritos. As an alternative, serve this dip on the side with cooked
quinoa (a grain) and salad.
- from "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz Michael
Parman (Illustrator) ISBN: 1878736868
Bean Chowder
--------------------
¾ c. dry beans
3 c. water
1 ½ tsp. Salt
¾ c. diced potatoes
½ c. chopped onions 1 ½
c. water mixed with 3/8 c. powdered milk
1 ½ tsp. Flour
1 Tbs. Margarine
¾ c. bottled tomatoes 1/3 c. green bell
pepper
Soak the beans overnight. Add salt and boil (add 1 cup
of water, if needed). Cover with a lid until almost done. About 1 hour.
Add potato and onion. Cook 30 minutes more. Mix flour and margarine and
stir into the beans. Add the tomatoes and green pepper. Cook over low heat
about 10 more minutes until thickened. Stir in the milk and serve. (Serves
6).
- from “Cookin’ with Powdered Milk” by Peggy Layton http://www.ut-biz.com/homestoragecookin/
Logan Bread
------------------
6 eggs
3 cups flour (any mixture of whole wheat and rye)
3/4 cup wheat germ
1/4 cup brown sugar
1/2 cup powdered milk
1 cup oil
1/2 cup honey
1/4 cup molasses
1/4 cup sorghum syrup or maple syrup (Any combination of
these four sweeteners totaling one cup works fine)
1/2 cup shelled walnuts or pecans
1 cup dried fruit (raisins, dates, apricots, peaches, etc.)
Beat all the ingredients together in a large bowl. Pat
down into two greased 9x5-inch loaf pans. Bake at 275 degrees for two hours,
or until a tester comes out clean. The bread will be very heavy, dense
and chewy; each loaf weighs 24 ounces. Logan bread tastes good on the trail,
is high in calories and is almost impervious to spoilage.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm
Milk Shake
---------------
¾ c. water
½ c. powdered milk
4 tsp. Flavored syrup (Chocolate, strawberry or your own favorite)
Blend until thick and frosty. Fresh fruit and sugar may
be substituted for syrup.
- from "Cookin’ with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015 http://www.ut-biz.com/homestoragecookin/
Emergency Sausage
---------------------------
1 lb. ground meat (You're choice!) 1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can,
let it stand in the cooler overnight to better let the spices blend into
the meat, or you can form patties and cook immediately. This by all means
is not a hard set recipe. For a more Southern taste, add some peppers (seeded
and finely diced) to the mix. For a more Northern taste, add some Mapleine
and brown sugar. For a Mediterranean flair add some Italian spices. Whatever
you're taste, have some fun with it and be creative! With extra lean meat,
adding some powdered dry milk will act as a binder. The beauty of this
recipe is that you can use any kind of ground meat. It doesn't have to
be pork.
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm
Whole Wheat Rolls
--------------------------
Dissolve:
2 pkg. Dry yeast in
¾ c. lukewarm water
Combine in large bowl:
3 c. warm water
1 c. dry milk powder
½ c. soft shortening, margarine, or oil
2 eggs
1/3 c. sugar
2 tsp. Salt
Yeast mixture (above)
Have ready:
6 c. white flour
4 c. whole-wheat flour
Add 5 c. flour and beat thoroughly by hand or with electric
mixer. Stir in an additional 3 c. flour. Turn dough onto floured board
and use 2 more c. flour to knead until smooth and elastic. Let rise in
greased bowl until doubled in bulk. Punch down and shape into dinner or
cinnamon rolls. Let rise and bake 20-25 minutes at 375 degrees.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN
0-8361-1786-7
Rodale’s Whole Pickling Spice
-----------------------------------------
2 Tbs. Bay leaves
1 Tbs. Cardamom seeds
1 Tbs. Dried ginger root
1 stick of cinnamon
1 ½ whole dried chili peppers (more can be used if you like
it hot)
2 Tbs. Mustard seeds
1 Tbs. Whole allspice
1 Tbs. Coriander
1 Tbs. Peppercorns
Crush bay leaves. If you have cardamom in the pod, pound
it with a mortar and pestle to extract seeds. Also pound dried ginger root
and break cinnamon stick into small pieces to distribute flavors. Dried
chilies can be broken or crushed into small pieces.
Combine bay leaves, cardamom seeds, ginger, cinnamon,
chili peppers, mustard seeds, allspice, coriander, and peppercorns. Blend,
and store in an airtight container. Use as directed in recipes. Yield:
4 ounces
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food
Center ISBN 0-671-69395-6
Crisp Lime Pickles
------------------------
3 ½ lbs. cucumbers, sliced ½ inch thick
1 c. pickling lime*
1 gallon water
6 c. white vinegar
3 c. honey
6 tsp. Rodale’s Whole Pickling Spice (Recipe above)
In a large enamel, stainless steel, or glass bowl, soak
cucumbers in lime and 1 gallon water overnight. Stir occasionally to disperse
lime. Wash cucumbers thoroughly in cold running water. Soak 4 hours in
ice water, then drain completely. In a medium-size enamel or stainless
steel saucepan bring vinegar and honey to a boil. Meanwhile, pack cucumbers
into hot, scalded pint jars, and place one teaspoon pickling spice in each
jar. Pour the hot vinegar mixture over cucumbers, leaving ½-inch
headspace. Seal and process in a boiling-water bath for 10 minutes.
Yield: 6 pints.
* Pickling lime is a fine white powder otherwise known as calcium hydroxide.
It’s used in commercial pickles to keep them crisp without salt.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food
Center ISBN 0-671-69395-6
Chili Seasoning Mix
---------------------------
1 ½ tsp. Flour
1 Tbs. Dried onion flakes
¾ tsp. Chili powder
¼ tsp. Dried red pepper (cayenne)
¼ tsp. Minced garlic
½ tsp. Seasoning salt
¼ tsp. Sugar
¼ tsp. Cumin
Combine all ingredients until mixed well. Store in airtight
container. This is equivalent to 1 pkg. of seasoning mix from the store.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015
Vegetable Seasoning Mix
----------------------------------
(This mix of your favorite dried summer herbs is good for seasoning
fresh vegetables, and when you sprinkle a little on pasta, it becomes a
special-occasion meal.)
9 Tbs. Dried parsley
4 Tbs. Dried chives
1 tsp. Dried sage
1 tsp. Dried oregano
1 tsp. Dried thyme
1 tsp. Dried basil
½ tsp. Celery seeds
1 tsp. Garlic powder
Combine all ingredients and store in an airtight container
away from heat and light. The garlic can sink to the bottom of the container,
so stir well before each use. Sprinkle on vegetables, buttered pasta, salads,
or soups as desired. Yield: ¾ cup
- from "The Big Book of Preserving the Harvest" by Carol W. Costenbader,
Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback)
ISBN: 0882668005 (hardback)
Rolled Tacos
-----------------
½ c. finely ground nuts
¼ c. flaxseed meal or chia meal
3–4 Tbs. Fresh tomato, juice and pulp (about 1 medium tomato)
1 chili pepper, finely chopped or ground, or dash of cayenne
1 tsp. Chopped onion (optional)
¼ tsp. Salt (optional) or 1 tsp kelp
1 c. alfalfa sprouts
6 tortillas
Mix all except sprouts together to make a rather stiff
paste. Measure a heaping tablespoon onto each tortilla, sprinkle with sprouts,
make into a roll and serve with or without a sauce. Makes 6 tortillas.
Serves 2 to 4.
- from "UNcook Book: Raw Food Adventures to a New Health High" by Elizabeth
& Dr. Elton Baker ISBN: 0937766054 OR 1579010091
Herbed Two-Potato Skewers
---------------------------------------
4 Boiling potatoes (about 1 pound)
2 small Sweet potatoes or yams (about 1 1/2 pound)
1/2 c. Olive oil
2 Tbs. Chopped fresh parsley
1 Tbs. Chopped fresh tarragon OR thyme (1 tsp. dried)
1/4 tsp. Red pepper flakes
1/2 tsp. Freshly ground pepper
1/2 tsp. Salt
Prepare a fire in the grill. Position an oiled grill
rack 4 inches above the fire. Steam all the potatoes on a rack over boiling
water until they are barely tender when pierced, 15-20 minutes. Remove
to a large bowl and cover with cold water. Let stand for about 2 minutes,
then drain and pat dry. Cut the potatoes into 1 1/2 inch chunks and thread
them onto skewers. In a small bowl whisk together the oil, parsley, tarragon,
red pepper flakes, pepper, and salt; set aside. Arrange the skewers on
the grill rack. Grill, turning frequently and brushing occasionally with
the oil-herb mixture until the potato skins are well browned, about 10
minutes. Yield: 6 servings
(Whole Foods Market http://www.wholefoods.com/wf.html)
- from Bearlovers.com http://www.bearlovers.com/healthy.htm
Guacamole Dip or Salad Dressing
---------------------------------------------
3 ripe avocados
3 Tbsp. lemon juice
1 small onion very fine chopped
1 tsp. garlic powder
2 Tbsp. Mayonnaise
Salt and pepper to taste
Dash of Tabasco sauce
Dash of Worcestershire sauce
Very finely chopped jalapenos peppers to taste
1 chopped ripe tomato
Placed peeled and cut avocados in a medium bowl and on
low speed blend with mixer. Add remaining ingredients, adding jalapenos
to suit your taste and blend until mixture is thoroughly blended together
but not soupy. Chill and serve on lettuce as salad or with chips
as dip. Place avocado pits in mixture while being stored in refrigerator
to keep mixture from turning dark.
- 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
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:
===============================
Make family time a priority by vowing to hold regular Family Home Evenings
every Monday night.
“Family Home Evening is a weekly observance
of (members of the Church of Jesus Christ of) Latter-day Saints for spiritual
training and social activity, usually held on Monday evenings. In 1915,
the First Presidency of the Church wrote: ‘We advise and urge the inauguration
of a ‘Home Evening' throughout the Church, at which time fathers and mothers
may gather their boys and girls about them in the home and teach them the
word of the Lord…. This ‘Home Evening' should be devoted to prayer, singing
hymns, songs, instrumental music, scripture-reading, family topics and
specific instruction on the principles of the Gospel, and on the ethical
problems of life, as well as the duties and obligation of children to parents,
the home, the Church, society, and the Nation’ (IE 18 [June 1915]:733).”
- from Mormons.org http://www.mormons.org/daily/fhe/index.htm
Family Home Evening Lessons are online at
http://www.mormons.org/daily/fhe/lessons/index.htm
The Palos Verdes Stake in California offers
Family Home Evening resources online. The following is a sample outline
for family home evening: Opening song (by the family); Opening prayer (by
a family member); Poem or scripture reading (by a family member); Lesson
(by a parent or an older child); Activity (led by a family member and played
by all of the family); Closing prayer (by a family member); Refreshments
“A family can hold home evenings in many other
ways. Any activity that brings the family together, strengthens their love
for each other, helps them draw closer to Heavenly Father, and encourages
them to live righteously can be a family home evening. Examples of activities
include reading the scriptures, discussing the gospel, sharing testimonies,
doing a service project, singing together, going on a picnic, playing a
family game, and enjoying the beauties of nature. All home evenings should
include prayer.”
- from Palos Verdes Stake http://pvldsorg.76.uslive.net/family_home_evening.htm
LDS.net has FHE lessons online http://test.lds.net/ldslife/families/fhe/fhe.html
LDS-Index has more Family Home Evening ideas at http://www.lds-index.org/fhe.htm
Southbury Ward has ideas online for Family Home Evening http://www.ldscn.com/jdj/fhe00.htm
Missionary Emporium provides ideas for Family Home Evening lessons
and activities with a new lesson idea every other week.
Missionary Emporium http://www.missionaryemporium.com/fhe.html
TheFamily.com has FHE resources and newsletter http://www.thefamily.com/famnite/index.html
See also Pratt's Family Home Evening Lessons & Links http://www.fastq.com/~jbpratt/lds/fhe.html
This Month’s Suggested Books:
=============================
“Family Home Evening Resource Book” - A standard resource for planning
family home evenings.
This book contains five sections: Lessons (including lessons for special
occasions and holidays); Making Home Evenings Successful; Lesson ideas;
Building a Strong Family; Family Activities
Available in English or Spanish from LDS bookstores or
Salt Lake Distribution Center; 1909 West 1700 South; Salt Lake City,
UT 84104 Order Desk 1-800-537-5950 (Order Desk - Canada 1-800-240-1126)
(Order Desk - Outside US & Canada 1-801-240-1126) Online Distribution
Center http://www.ldscatalog.com/
“Home-Spun Fun: Family Home Evenings: Gospel Basic: Lessons and Activities
for all Ages with Memorable Thought Treats” by Mary H. Ross and Jennette
Guymon-King ISBN: 1577341430
AND “Home-Spun Fun: Family Home Evenings 2” by Mary H. Ross ISBN:
1577344480
Once again, the authors of the popular Primary Partners series have
combined their talents to produce a much-needed book that includes specific
games and activities for a variety of age groups. Whether your family has
young children, grade school youngsters, teenagers, or a combination, you'll
find age-appropriate games and activities for each of them in virtually
every section. In this action-packed, fun-filled volume of fabulous lessons,
games, activities, and treats, you'll find something for everyone, no matter
what their age! Using the dozens of great lessons and activities in this
book, you'll be able to help your children learn and understand basic gospel
principles. And you can make each lesson as simple or elaborate as you
wish. This incredible teaching help is available in book or CD-ROM.
http://www.covenant-lds.com/
"UNcook Book: Raw Food Adventures to a New Health High" by Elizabeth
& Dr. Elton Baker
ISBN: 0937766054 OR 1579010091
From the back cover:
“An eating program that helps free you from illness, food pollution,
cooking drudgery and high food costs. A whole new concept in food preparation
… includes dozens of delectable recipes. Here’s a holistic way to stable
good health and longer life. Shows how to trade conventional food habits
for the back-to-nature diet of the future.”
Contents: Why An All-Raw Diet; How To Start Your Health-Improving
Diet; What Foods to Buy and Where to Buy them; How to Learn What Foods
and Substances are Good for You; How to Combine Foods for Good Digestion
and Moderate Eating; How and What to Eat and Drink; Dollar Savers, Penny
Stretchers and Other very Special Foods; How to Sprout and Grow Seeds and
Grains in Your Kitchen; More Notes on Wheat Grass and it’s Chlorophyll;
Foraging – Food for the Taking; Traveling and Eating Out; Brown-Bagging
for Lunch; Recipes for the Diet of the Future (Entrees; Breads and Pastry;
Nut and Seed Butters and Spreads; Vegetable Dishes; Raw Soups; Salads,
Salad Dressings and Marinates; Cheese and Yogurt; Sweets, Treats and Dried
Fruits; Drinks and Liquid Meals; Breakfast Cereals)
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:
==============================
Learn seed sprouting in your home to get more use from
your food storage and provide better nutrition for your family.
“It is impossible for a family to store vegetables to last a long period
of time, especially if there were no refrigeration. By sprouting seeds,
fresh vegetables are only 2-3 days away. Growing sprouts is like having
an indoor garden the year round. Compared to yard gardening, kitchen gardening
with sprouts is too easy. The seeds store well and basically all of them
sprout, they require little space and grow independent of the weather.
They are free of pesticides, require no fuel for preparation and there
is no waste in production. Sprouts are rich in vitamins, proteins and enzymes.
The produce can be harvested daily at a cost of less than 2 cents per serving.
Grains normally have only a small portion of the total nutrients the body
requires. Once they are sprouted, nutrients can increase up to 60 times
the food value. This makes sprouts a necessary item for the home storage
program. There is very little you can do wrong to sprouts.”
- from HomeMakingCottage.com http://www.homemakingcottage.com/sprouts.html
Know What Seeds are Sproutable:
“Most seeds can be sprouted and eaten but avoid sprouting any seeds
from plants that may have poisonous parts. Common seeds for sprouting include
alfalfa, fenugreek, lentils, peas, radish, and red clover. Mung beans have
been sprouted in Asia for thousands of years, but take more equipment and
time than other seeds. Other less common seeds include cabbage, broccoli,
garbanzos, mustard seed, and quinoa. Most grains can grow chlorophyll rich
grass crops in soil, and grains without hulls can be used as short sprouts.
Save garden seeds (radish is easy, just let them go to seed and harvest
when dry and ripe). Caragana seeds make delicious sprouts. Spread a blanket
or tarp by the bushes just before the pods pop open to catch the seeds.”
Gather your supplies: jar, 1 liter to
4-liter (1qt. to gallon) size, depending on your appetite for sprouts and
size of your family; bowl of the right size and weight to prop up the jar;
screen or netting and a rubber band, either nylon tulle from a fabric shop
or gray fiberglass screen from a hardware store, will work fine; Fresh
water; Seeds with good germination, preferably grown organically. Avoid
purchased garden seeds unless you know they aren't treated. Most natural
food stores have the common sprouting seeds; if in doubt, ask if it's organic.
If you know a farmer who grows the seeds you want without chemicals, buy
in bulk. Most seeds keep for a year or more in a cool dry place. (You can
also use a home sprouting device, such as the SproutMASTER tm. Follow the
directions that come with the device. )
Easy Sprouting Directions (for most small
seeds):
A. Soak Put 1 to 4 TBS. seed in a wide mouth jar. Cover with mesh and
secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water
and soak for 4 - 8 hrs.
B. Rinse Twice a day, refill jar with cool water, swirl, and drain.
Invert jar and prop at angle in sink or bowl.
C. Enjoy In three to six days, when sprouts are 3 to 5cm (1 to 2")
long, enjoy. Cover the jar with plastic and a rubber band, or transfer
to a covered container, and refrigerate to store.
Hints and Options for small seeds:
“You can grow alfalfa, red clover, radish, fenugreek, and other small
seeds up to 4 cm (1.5") long. A 250g bag of alfalfa seed can grow 45 cups
of sprouts, or even more. Lentils and peas are best small, with sprouts
.5 to 1cm (1/4 to 1/2") long. They get tougher with more growth. Miss a
rinsing? Just continue normally if the sprouts appear alive and show no
signs of mold. The sprouts should be fine. If you do see a spot of mold
or rot, remove it with a good margin of healthy sprouts and discard. Don't
mistake the fuzzy white root hairs of radish, canola, mustards, and other
crucifers for mold. Be sure to taste sprouts as you go along; use them
when you like them. To green up sprouts, leave them without a cover for
a few hours in bright light, but not direct sunlight. Sprouts grow best
between 18C and 25C (65F and 75F). Use luke-warm water for soaking and
rinsing in cool room temperatures, and cold water in hot room temperatures.
Drain the sprouts well before they go in the fridge. Rinse in the morning,
cover and refrigerate in the afternoon. Mung beans (for Chinese bean sprouts)
grow best in a drainable tray or basket. They like extra rinsing, and are
best grown in complete darkness to prevent bitterness.”
- from Sprouting Seeds from Mumm’s http://www.sprouting.com/homesprouting.htm
See also Sprouting & Health http://www.nursehealer.com/Sprouting.htm
Put together a small sewing kit for your 72-hour emergency
kit; but it’s a good idea to keep a larger sewing kit in a portable bag
or other container for home use. I have my sewing kit in a soft zippered
& pocketed fishing tackle box with plastic boxes of assorted sizes
inside to keep the odds and ends in; i.e. thread, needles, pins, measuring
tape, etc. Collect different thickness and color threads that will
come in handy at mending time. (Clear nylon thread is versatile.)
Safety pins have many uses, even the larger diaper pins, which can be used
for threading elastic through a skirt or pants top. A crochet hook
can be used to pull the snag back through a sweater. A small non-colored
beeswax candle can be used for waxing thread to keep it from snagging and
breaking. Save old zippers, buttons, hooks & eyes from old clothes
before discarding them or making useful items, quilts, or rags of them.
These are some suggested items for your sewing
& repair kit:
Thread (all kinds), String, Yarn, Pins, Safety Pins (assorted sizes),
Needles (sewing, upholstery, assortment), Elastic (various sizes), Seam
Binding, Bias Tape, Zippers, Buttons, Velcro, Hooks & Eyes, Snaps,
Grommets/Pliers (for tents & bags), Patches (iron-on & sew-on),
Wooden Darner, Sailor's Palm (for sails & tents), Pin Cushion, Thimbles,
Seam Ripper, Scissors (big & little), Awl, Needle Threaders, Magnifying
Glass, Hem Gauge, Marking Pencils, Tailor Chalk, Pencils, Tracing Wheel,
Tracing Paper, Measuring Tape, Crochet Hooks, Patterns, Instructions, Lace,
Ribbon, Scraps, Sewing Machine Oil, Tools, Bobbins, Fabric Softener Sheet,
Velcro closures or strips, Iron-on fusible web (for non-sewing closures)
See also Sewing Kit Ideas http://www.nursehealer.com/Sewing.htm
Make your own bandage rolls for your first aid kit. Buying
bandage rolls can be expensive if you are stocking up. Making your own
rolls can help reduce this cost. Bandages should be made from clean, dry
cotton or cotton-blend material.
Homemade cloth bandages: Strips of cloth
from clean cotton bed sheets and pillowcases are measured and cut and then
sewn together and wound into compact rolls. MCC (Mennonite Central
Committee) bandages can be made from used white, colored or printed sheets.
To make the bandages, tear off and discard the selvage. Tear material
into strips 3" to 4"/7 cm to 10 cm wide. Sew the ends of the strips
together by laying one strip on the other, making a flat seam. Roll
tightly until the bandage roll measures 3"/7.6 cm in diameter. Tack
the end of the roll with a few stitches to prevent unraveling. (from the
Mennonite Central Committee)
Pattern - Muslin Bandages: Bandages
may be made from soft, pliable, unglazed muslin. Unbleached muslin of medium
quality is as good as the more expensive bleached material. If bandages
are made by sewing together firm old muslin the seams should be flat. The
following table exhibits the length, breadth, and proportion in which bandages
should be prepared:
1st Length, 6 yds. - Breadth 4 in. - Prop. 2-10
2d Length, 6 yds. - Breadth 3 in. - Prop. 3-10
3d. Length, 6 yds. - Breadth 2 1/2 - Prop. 4-10
4th Length, 1 1/2 - Breadth 1 - Prop. 1-10
These should be evenly rolled, into compact
cylinders, the free end securely fastened with two pins, and upon it the
length distinctly marked. The rollers should then be made into packages
of convenient size, by turning the free end of one roller around the remainder.
(from the Flushing Journal, page 2 April 27, 1861) http://www.netwalk.com/~jpr/bandages.htm
Know uses for spices so that you can plan your home storage.
Allspice: It has a delicate flavor that resembles a blend of cloves,
cinnamon and nutmeg. Uses: pickles, meats, puddings, pies, and drinks.
Anise: The flavor of Anise is that of a sweet licorice taste. Uses:
fruits, cakes, rolls, pie fillings, stews, and soups.
Basil: Has a mild, leafy, lemon flavor. Uses: tomato dishes and soups,
also in squash and beans and sprinkled over meat.
Bay Leaves: Gives off a pungent, herbal flavor. Uses: vegetables, stews,
seafoods, and soups.
Caraway: Has a flavor of rye bread. Uses: breads, cheese spreads, cookies,
vegetables, roast pork.
Cardamom: Comes from the ginger family and has a bittersweet flavor.
Uses: fruit, pastries, cakes, custards, sweet potatoes, and pumpkin dishes.
Cayenne: Very hot. Uses: Mexican cookery, chili, beef, stews, cheese
soufflés, and green vegetables.
Celery Seed: Tastes a lot like bitter celery. Uses: dips, soups, slaw,
tomatoes, and salad dressings.
Chili Powder: Has a distinctive, hot, spicy flavor. Uses: seafood cocktails,
soups, beans, Mexican cooking, and cheese sauces.
Chives: Have a mild green onion flavor. Uses: Potatoes, sauces, dips,
and salads.
Cinnamon: Has a sweet, spicy flavor. Uses: cakes, cookies, puddings,
fruit pies, spiced beverages and pumpkin dishes.
Coriander: From the parsley family, more spicy. Uses: beans, salads,
eggs, cheese, pork, sausage, curry sauce, rice and pickles.
Cloves: Spicy, sweet, pungent flavor. Uses: ham, apples, pumpkin and
mince pies, baked beans, teas, spice cake, and puddings.
Cumin: Salty, balsam like flavor. Uses: cheese spreads, deviled eggs,
chicken, dressings, lamb, enchilada sauce, beans, breads and crackers.
Curry Powder: Exotic with heat. Uses: all Indian cooking, chicken,
eggs, rice, vegetables and fish.
Dill: Similar to caraway, but milder and sweeter, has a slight bitter
flavor. Uses: mostly in pickling, also in salads, soups, dips, and cheeses.
Fenugreek: Has a maple flavor, not as sweet. Uses: Indian dishes, candies,
cakes, cookies, and oriental cooking.
Garlic: From the onion family, it has a pungent flavor. Uses: dips,
soups, vegetables, potatoes, meats, sauces, and bread.
Ginger: Has a fragrant, hot, spicy, sweet flavor. Uses: cookies, cakes,
pies, puddings, applesauce, stews, fish and stuffing.
Horseradish: Taste like parsnip, quite hot. Uses: dips, spreads, seafoods,
pork, lamb, marinates, and cocktail sauces.
Mace: Similar to nutmeg. Uses: tomato juice, soups, fish, stews, pickling,
gingerbread, cakes, Welsh rarebit, chocolate dishes and fruit pies.
Marjoram: A delicate herbal flavor. Uses: soups, meats, eggs, sauces,
and fish.
Mint: Has a sweet leafy flavor. Uses: jelly, fruit salad, lamb, and
tea.
Mustard: A sharp, spicy flavor. Uses: salads, pickling, Chinese hot
sauce, cheese sauce, vegetables, molasses cookies, and fish.
Nutmeg: This has a sweet, exotic flavor. Uses: doughnuts, eggnog, custards,
spice cake, pumpkin, puddings, and sweet potatoes.
Oregano: A relative of Marjoram, quite a bit stronger. Uses: pizza,
spaghetti sauces, meat sauces, soups, vegetables and Italian specialties.
Paprika: A very mild taste, related to bell pepper. Uses: poultry,
goulash, vegetables, soups, stews, salad dressing, meats, and cream sauces.
Parsley: From the celery family, has a mild flavor. Uses: soups, salads,
meat stews, all vegetables, and potatoes.
Pepper: Has a spicy, enduring aftertaste. Uses: most all foods except
those with sweet flavors.
Peppermint: A strong minty flavor, quite soothing in tea. Uses: cream
cheese spreads, coleslaw, lamb, garnishes, teas, and ices.
Poppy Seeds: A seed that is crunchy and nutlike. Uses: breads, rolls,
cookies, salads and cakes.
Rosemary: Has a delicate, sweetish taste. Uses: lamb dishes, soups,
stews, beef, and fishes.
Saffron: Is a very strong, exotic spice, use sparingly. Uses: rice,
breads, fish stew, chicken soup, cakes, and fish sauces.
Sage: Has a strong flavor of camphoraceous and minty. Uses: meat and
poultry, stuffings, sausages, meat loaf, hamburgers, stews and salads.
Savory: It has a mild pleasant taste. Uses: scrambled eggs, poultry
stuffing, hamburgers, fish, tossed salad, and tomatoes.
Sesame Seeds: Has a crunchy, nutlike flavor. Uses: breads, rolls, cookies,
salad, fish, and asparagus.
Tarragon: This herb has a faint anise flavor. Uses: marinates for meats,
poultry, omelets, fish, soups, and most vegetables.
Thyme: Has a strong, distinctive flavor. Uses: poultry seasoning, croquettes,
fish, eggs, tomato dishes, and vegetables.
Turmeric: This comes from the ginger family and has a mild, ginger-pepper
flavor. Uses: pickles, salad dressings, rice, and seafoods.
- from "Cookin’ with Home Storage" by Peggy Layton and Vicki Tate
ISBN: 1893519015
For more info on Spices & Herbs in Cooking & Household Uses
see http://www.nursehealer.com/Spice.htm
For more Recipes for Herb and Spice mixes, see http://www.nursehealer.com/Recipes3.htm
To download LOTS of FREE healthy recipes, see Bearlovers.com http://www.bearlovers.com/healthy.htm
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
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