Quotation:
"How on the face of the earth could a man enjoy his religion, when
he had been told by the Lord how to prepare for a day of famine, when,
instead of doing so, he had fooled away that which would have sustained
him and his family." (Elder George A. Smith - Journal of Discourses,
vol. 12, p. 142.)
Spiritual Goal:
Perform some act of service to family members or others at least once
a week.
Provident Living Goal:
Set aside a specific amount of savings for emergencies, and set a goal
to add to your savings regularly.
Home Storage Goal:
Canned soup, stew, or chili – 50 cans per person
Jams, jellies, or preserves – 3 lbs. per person
Condiments
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:
Dishrag; dishwashing liquid; toilet tissue; pocketknife; fishing gear
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
1-inch adhesive tape 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:
======================================
Soup, canned – 3+ years
Soup, Bear Creek - 36 months (435) 654-2660
Soup, Campbell - 18-24 months 1-800-871-0988
Soup, Country Kitchen - 36 months
Soup Base, Tone - 10 years
Stew, Beef, Dinty Moore - 24-36 months 1-800-523-4635 (some sources
say indefinitely in original container)
Chili, canned – indefinitely
Chili w/beans and without, can - indefinitely (in original container)
Chili w/beans, Hormel - indefinite 1-800-523-4635
Chili, Seafood Cocktail - 24 months
Jellies, Jams – 12-18 months
Soup, can - Healthy Choice - 24 months 714-680-1431
CODE: 870T4 = 8 is year, 7 is month.
Soup, can, Progresso - 36 months (800) 200-9377
CODE: First letter is month, Next number is year, next
letter is mfg plant, next two numbers, day of month. L7N26 =
12/16/97
Stew, can, Hormel, Dinty Moore - 5-8 years (800) 523-4635
CODE: Second and third number is month, next two are day,
last number is year.
- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Beef Stew
-------------
(to can or freeze)
This classic beef stew may be canned or frozen,
but we prefer freezing, because there is a texture and flavor loss in the
canned version. In commercially canned foods like this, chemicals and salt
are added to help preserve the texture and flavor. To minimize these losses
in canning, follow the recipe, leaving out the vegetables and cooking the
stew for only 45 minutes. Then add the vegetables and cook for only about
3 minutes instead of the time recommended here. Let the vegetables do their
real cooking in the canner.
1 ½ lbs. lean beef stew meat, cut into 1-inch cubes
1 Tbs. Vegetable oil
4 c. beef stock
2 tsp. Lemon juice
1 clove garlic, minced
2 bay leaves
½ tsp. Freshly ground pepper
¼ tsp. Ground allspice
½ tsp. Paprika
1 sm. Onion, finely chopped
1 Tbs. Worcestershire sauce
10 pearl onions, peeled and left whole, OR 3 sm. Yellow onions, quartered
6 carrots, sliced into 1-inch pieces
4 medium-size potatoes, cut into 1-inch cubes
2 Tbs. Whole wheat flour
¼ c. milk
1 c. beef stock (optional)
2 c. frozen or fresh peas
Brown meat in oil slowly for about 15 minutes. Add beef
stock, lemon juice, garlic, bay leaves, pepper, allspice, paprika, chopped
onions, and Worcestershire sauce. Simmer for 1 ½ hours. Add pearl
or yellow onions, carrots, and potatoes and cook for 20 minutes. Whisk
flour and milk until well blended. Add flour mixture to the broth. Add
beef stock, if necessary. Stir until thick and then add peas. Cook until
heated through. Remove bay leaves. Can or freeze. To can, pack hot into
hot, scalded pint or quart jars, leaving 1-inch headspace. Adjust seals
and process in a pressure canner, 75 minutes for pints and 90 minutes for
quarts. Yield: 6 pints or 3 quarts
Variations: 1. Add 1 pint canned tomatoes with beef stock; 2. Add 1/3
c. tomato paste when you add flour mixture to broth.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food
Center ISBN 0-671-69395-6
Chili con Carne
--------------------
3 c. dried pinto beans, or dried red kidney beans, rinsed and picked
over
5 ½ c. water
5 tsp. Salt, divided
3 lbs. ground beef
3 med. Onions, chopped
1 lg. Green bell pepper; chopped (about 1 cup)
1 tsp. Black pepper
3 Tbs. Chili powder
2 qts. Crushed or whole tomatoes (15-18 medium tomatoes, about 5 lbs.)
Place beans in a 2-qt. Saucepan. Add cold water to a level
of 2-3 inches above the beans and soak 12-18 hours. Drain and discard water.
Combine beans with 5 ½ cups fresh water and 2 tsp. Salt. Bring to
a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown
beef, onions, and peppers in a skillet. Drain off fat and add 3 tsp. Salt,
pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes.
Adjust seasonings. Fill jars, leaving 1 inch headspace. Adjust lids. Process
in a pressure canner 75 minutes. If you’re using a dial gauge canner, process
at 11 lbs. pressure. If you’re using a weighted gauge canner, process at
10 lbs. pressure. Yield: 9 pints (18 1-cup servings)
- from "The Big Book of Preserving the Harvest" by Carol W. Costenbader,
Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback)
ISBN: 0882668005 (hardback)
Campbell’s Chicken & Stuffing Skillet
--------------------------------------------------
1 Tbsp. butter or margarine
4 boneless chicken breast halves
1 box (6 oz.) Pepperidge Farm One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) your favorite Campbell`s Cream Soup*
1/2 cup milk
1/2 cup shredded Cheddar cheese
HEAT butter in skillet. Add chicken and cook 12 to 15
min. or until done. Remove chicken. PREPARE stuffing in skillet according
to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and
milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Serves 4. Prep/Cook Time: 20 minutes
*Delicious with Campbell`s Cream of Celery, Cream of Chicken or Cream
of Mushroom Soup.
- from http://www.campbellkitchen.com/getrecipe.cfm?RID=1803
Old-Fashioned Peach Preserves
------------------------------------------
½ tsp. Ascorbic acid (crystals, powder, or crushed tablets)
3 ½ lbs. peaches, peeled, pitted, and chopped (about 7 large)
5 c. sugar
¼ c. lemon juice
¾ tsp. Almond extract
Prepare an acid bath by adding the ascorbic acid to 1
quart water. Dip the peaches in the acid bath and then drain well. Combine
fruit, sugar, and lemon juice in a heavy 6-8 quart saucepan, stirring over
medium heat to dissolve sugar. Boil slowly, stirring constantly, until
mixture thickens and fruit is translucent and reaches 220 degrees F. on
a cooking thermometer. Stir in almond extract. Remove from heat and skim
foam, if there is any, with a metal spoon. Ladle into sterile jars, allowing
¼ inch headspace. Cap and seal. Process 10 minutes in a boiling-water-bath
canner.
- from "The Big Book of Preserving the Harvest" by Carol W. Costenbader,
Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback)
ISBN: 0882668005 (hardback)
Rosemary Jelly
--------------------
6 sprigs rosemary (3 inches long)
1 1/4 cups boiling water
1/4 cup vinegar
3 cups sugar
Red food colouring (optional)
1/2 bottle liquid pectin
STEEP rosemary in boiling water for 15 minutes. Measure
1 cup into pan. ADD sugar & vinegar. Bring to boil. ADD pectin &
colouring - BOIL 1/2 minute. Pour into sterilized jars & seal. (Hint:
Also try marjoram or sage. using 3/4 cup of herb to 1 1/4 cups water)
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm
Apricot Jam
----------------
4 c. pitted apricots
5 c. sugar
½ can (6 oz) lemonade or 2 Tbs. Lemon juice
1 c. crushed pineapple
1 3-oz. Pkg. Lemon or orange Jello
Blend apricots and pineapple in blender or food processor.
Add sugar. Bring to boil in large saucepan and cook, stirring for 10 minutes.
Add Jello and lemonade; boil 2 minutes. Pour into hot sterilized jars.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Basic Honey Jelly
------------------------
1 c Honey
1/4 c Water
1/8 c Liquid fruit pectin
Heat honey and water to boiling, stirring constantly.
Add liquid fruit pectin and bring back to boil. Allow to cool in jelly
jars.
- from Just Recipes http://www.melborponsti.com/index.htm
Apple Jelly
---------------
(The simplest of jellies, because apples make their own pectin.)
5 lbs. apples
honey
Wash apples. Remove stems and dark spots and quarter apples,
but do not pare or core. Add just enough water to half cover apples and
cook in a stainless steel or enamel saucepan until the fruit is soft. Drain,
using a jelly bag. You’ll get more juice if you squeeze the bag, but it
will make a cloudy jelly. Measure 6 cups juice. Add ½ cup honey
for every cup juice. Boil until a good jelly test is obtained. Pour into
hot, sterilized half-pint jars, leaving ¼-inch headspace, and seal.
Process for 5 minutes in a boiling-water bath. Yield: 5 half-pints
Variations:
Apple Mint Jelly – Just before removing apple jelly from
the heat, add a few mint leaves that have been washed (about ¼ c.
mint leaves to 1 qt. Juice) and a bit of natural green food coloring. Stir,
remove the leaves, and process as above. This makes an attractive and delicious
jelly to serve with lamb.
Apple Cinnamon Jelly – Drop a stick of cinnamon in each
jar before processing.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food
Center ISBN 0-671-69395-6
Diabetic Strawberry Jam - sugarfree
-----------------------------------------------
4 c. Strawberries, halved
1/2 c. Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 Tbs. Lemon juice
1/4 tsp. Grated lemon rind
1 1/2 Tbs. Unflavored gelatin (1-1/2 envelops)
Place berries juices and lemon rind in saucepan. Mash
berries slightly to release juice. Heat to boiling. Sprinkle with unflavored
gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool
to room temperature before freezing. Because this is stored in the freezer,
you may use any airtight, leakproof freezer container for storage, even
plastic containers. Tastes better if allowed to sit for a week. Freezes
beautifully for up to 6 months.
- from Sugarfree Recipes http://www.our-daily-bread.com/recipes/recipe/0256.htm
Jelly Roll
------------
(The cornstarch gives it a fine, springy texture. Fill it with jelly
or jam, whipped cream, ice cream, or any other filling you wish.)
5 eggs, separated
1 tsp. Vanilla
½ tsp. Salt
½ c. (65 g) granulated sugar
1/3 c. (3/4 dL) cornstarch
1/3 c. (50 g) flour
Confectioners’ sugar
Jelly or jam
Preheat the oven to 375 degrees F. (190 degrees C). Grease
a 10 ½ x 15 1/2 –inch jelly-roll pan and cover it with wax paper.
Beat the egg yolks and add the vanilla; set aside. Beat the egg whites
until foamy, add the salt, and continue beating until the whites form soft
peaks. Slowly add the granulated sugar and beat until stiff but not dry.
Spoon the whites over the yolks and sprinkle the cornstarch and flour on
top. Fold gently until blended. Spread in the pan and bake for about 12
minutes, until a toothpick comes out clean. Meanwhile, liberally dust a
kitchen towel with confectioners’ sugar. Turn the jelly roll out onto the
towel, carefully remove the wax paper, and trim off any crisp edges. Roll
the cake up in the towel from the long side and let it rest for a minute,
unroll it and let it rest for a few minutes, the roll it up in the towel
again and let it cool completely. Unroll, spread all over with jelly or
jam right to the edges, roll up – this time WITHOUT the towel inside –
and sprinkle with confectioners’ sugar. (15-inch jelly roll)
Jelly Roll Fillings:
Whipped Cream Filling – Whip 1 ½ cups heavy cream, flavoring
it with sugar to taste and 2 teaspoons vanilla or 1 tablespoon instant
coffee. Spread on the jellyroll instead of the jelly or jam and roll up.
Ice Cream Filling – Omit the jelly or jam and spread the roll with
1 quart softened chocolate ice cream, or another flavor, if you wish. Roll
up and keep in the freezer until ready to serve.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Old Fashioned Jam Cake
---------------------------------
Cream together:
½ c. butter
1 ¼ c. sugar
3 egg yolks
Dissolve:
1 tsp. Soda in 1 c. buttermilk
Sift together:
2 ¼ c. flour
¼ tsp. Salt & ¼ tsp. Cloves
Add to first mixture: ½ tsp. Each cinnamon & allspice
Gently mix together and stir in 1 c. strawberry or blackberry jam.
Beat 3 egg whites stiff and fold in last. Pour into loaf pans and bake
at 375 degrees 35-40 minutes. Frost with butter cream icing.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Apricot Glaze (for any cake)
-------------------------------------
1 small jar apricot preserves
Melt the apricot preserves over low heat until liquid.
Strain and spread on the cake.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Jubilees (crisp, chewy cookies)
------------------------------------------
¼ lb. (115 g) butter
1 c. (200 g) sugar
2 eggs
1 tsp. Vanilla
1 ½ c. (215 g) flour
1 tsp. Baking powder
¼ tsp. Baking soda
½ tsp. Salt
Cornflakes, slightly crumbled
Jam or jelly
Preheat the oven to 350 degrees F. (180 degrees C) and
grease some cookie sheets. Cream the butter, then add the sugar gradually,
combining well. Add the eggs and vanilla and mix well. Mix together the
flour, baking powder, baking soda, and salt. Add to the first mixture and
combine thoroughly. Chill until firm enough to handle, then shape with
your fingers into 1-inch balls. Roll in cornflakes and place on the cookie
sheets, about 2 inches apart. Indent each in the center with your finger
and fill with a little jam or jelly. Bake for 15-20 minutes or until firm.
(Makes about 40 cookies)
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Jam or Marmalade Bars
-------------------------------
½ c. (1 dL) shortening
½ c. (100 g) sugar
½ tsp. Vanilla
½ tsp. Almond extract
1 egg
1 ½ c. (215 g) flour
1 tsp. Baking powder
½ tsp. Cinnamon
¼ tsp. Ground cloves
½ tsp. Salt
Raspberry jam or marmalade
Preheat the oven to 400 degrees F. (205 degrees C). Grease
an 8-inch square pan. Cream the shortening with the sugar, vanilla, and
almond extract. Stir in the egg and blend well. Mix together the flour,
baking powder, cinnamon, cloves, and salt, add to the first mixture, and
combine thoroughly. Spread half the dough in the pan. Cover with a layer
of jam or marmalade. Pat the remaining dough on top and bake for about
25 minutes. Cool, then cut into bars 1 x 4 inches. (Makes 16 bars)
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Jam Muffins
-----------------
Before baking corn meal and wheat muffins or muffins with rye in them,
place ½ teaspoon of jam, jelly or marmalade on top of each muffin.
- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
Mildred Ellen Orton ISBN: 0865474850
Tomato Catsup
--------------------
(for home canning)
1 bushel tomatoes
2 stalks celery cut
5 lg. Onions
2 green peppers
Boil until tender and strain.
Add:
6 c. sugar
1 ½ c. salt
1 level tsp. Cayenne pepper 6 c. vinegar
1 box pickling spice
Boil for 4-6 hours and bottle.
- from “A Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
(NOTE: 1 bushel = 4 pecks; 1 peck = 2 dry gallons = 8 dry qts.)
GRANDMA'S MUSTARD
-----------------------------------
3/4 cup dry mustard
3/4 cup distilled white vinegar
1/2 cup honey
2 egg yolks
In a small bowl, combine mustard and vinegar.
Cover and let stand at room temperature overnight. Mix all 4 ingredients
in a saucepan. Cook over low heat, stirring until thickened (about 7 minutes).
Cool. Mustard will keep in refrigerator for 2 weeks.
- from Granny’s Kitchen http://www.grannyskitchen.com/
Cole Slaw – from Debbie Cusick
------------------------------------------
I make cole slaw all the time - and in various ways, but this is probably
my most "standard" version:
2-3 cups shredded cabbage
2 tsp. olive oil or Udo's Choice Oil
2-3 tbsp. mayonnaise
Pepper and Morton's Lite salt to taste
1/2 package equal, Splenda or equivalent sweetener
Combine all ingredients and enjoy! I adore this.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose)
without carbohydrates. (To substitute Splenda in recipes, use an equal
amount as sugar called for in the recipe.) http://www.splenda.com/ For
tips in baking, see http://www.splenda.com/recipes/tips.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:
===============================
Plan to perform some act of service to family members or others at
least once a week. This could be a community service project or a personal
service of your fellowman. Accept no monetary gain for your service, and
perform the service humbly, prayerfully, and cheerfully.
Jesus said, “I am among you as he that serveth” (Luke 22:27). As true followers of Jesus, we also must serve others.
“The obligation we all have to serve in our communities is in reality
an opportunity given by our Heavenly Father. When we approach it in the
right spirit, with the right principles and goals in mind, we will bring
blessings into the lives of others and enrich our own lives as well.”
Some Things to Do:
• Approach service in your community with no thought of any particular
benefit or personal opportunity except to make your city or area better.
• Assess your own talents, abilities, interests, and time, then volunteer
to serve where you believe you can make a contribution.
• If you don’t know where to begin, investigate opportunities that
will allow you to fill a need. In most areas there will be an agency or
organization that maintains a list of service opportunities. Newspapers
and schools may also offer information about needs that can be filled.
Ask friends in other churches about the service projects they are involved
in.
• Give your support to an existing program where there is already an
organization in place to meet a need. Go to service clubs or the city government
and ask if there is some way you can help with a particular problem; if
they know of no existing program, you may want to consider starting one.
• When you enter into any community service activity, expect to meet
good people and make new friends—and you will. Expect to find people who
share at least some of your values—and you will.
• Focus on the beliefs or attitudes and practices you have in common
with others who serve in the community, not on differences. Whatever they
may feel or express about Latter-day Saint beliefs or practices, let them
see your desire is to make the community better.
• Let your works prove your commitment; let your consistent, dedicated
service speak for itself. Be patient if it takes time to build credibility,
to prove you’re not there simply to do missionary work.
• Reach beyond your friendships in the ward or branch when you socialize
and serve. Help dissipate untrue impressions that Latter-day Saints are
a closed society and do not enjoy friendships outside the Church.
• Remember, “be not weary in well-doing, for ye are laying the foundation
of a great work. And out of small things proceedeth that which is great”
(D&C 64:33). One kind word, one friendly handshake can go a long way
toward bringing about good.
• Learn to express disagreement with civility when principles require
you to express a different perspective; yet maintain your ability to work
with people on the basis of principles that you agree upon.
• If you are concerned about taking time away from your family, find
ways to involve them in service with you. They will be blessed by it just
as you are.
• Be a regular volunteer if possible. If it is not possible, be willing
to contribute whatever you can. Even a little bit will help.
• Support your spouse in community service. His or her contribution
can be greatly enhanced by your cooperation, and those who support are
serving too.
• Learn the pure joy of giving anonymous service. When you thoughtfully,
sensitively, and prayerfully consider your course, your actions can change
lives for generations, especially the lives of those who are embarrassed
or reluctant about seeking or receiving help.
- from “Tips for Serving Effectively,” Ensign, Feb. 1999, p.
28
Try some Random Acts of Kindness:
Bake cookies for someone; Give flowers to someone; Offer
to babysit for someone; Take someone to lunch; Offer to clean someone's
house; Read a story to a child; Clean up the pews at Church; Bake a loaf
of bread for someone; Help someone rake their yard; Give the Book of Mormon
to someone; Take treats to a school, scout or sport meeting; Send small
presents to someone who's bedridden; Offer to wash someone's windows; Write
a poem and give it to someone; Give out nice thoughts on pretty paper;
Call someone and really listen to them; Read a story to someone in a nursing
home; Take flower bulbs to a neighbor for Easter; Help a young mother with
her children; Offer to walk someone's dog or cat; Drive someone to school;
Visit someone just because
- from The Compassionate Woman http://www.mormons.org/rs/compassion/compassion.htm
This Month’s Suggested Books:
=============================
“Complete Guide to Home Canning and Preserving” by The U S Dept of Agriculture
ISBN: 0486409317
From the Publisher:
This practical, easy-to-follow guide--newly
revised and updated--offers food shoppers an attractive, high-quality alternative
to high-priced, overprocessed, and undernourishing foods. Virtually everything
you need to know about home canning is here: how to select, prepare, and
can fruits, vegetables, poultry, red meats, and seafoods; how to preserve
fruit spreads, fermented foods, and pickled vegetables; how to test jar
seals, identify and handle spoiled canned foods, prepare foods for special
diets, and much more.
Table of Contents:
Principles of Home Canning
Selecting, Preparing, and Canning Fruit and Fruit Products
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Selecting, Preparing, and Canning Vegetables and Vegetable Products
Preparing and Canning Poultry, Red Meats, and Seafoods
Preparing and Canning Fermented Foods and Pickled Vegetables
Preparing and Canning Jams and Jellies
"How to Develop a Low-Cost Family Food-Storage System" by Anita Evangelista
ISBN: 0966693205
From The Publisher: "If you're weary of spending a large percentage
of your income on your family's food needs, then you should follow this
amazing book's numerous tips on food-storage techniques. Slash your food
bill by over fifty percent, and increase your self-sufficiency at the same
time through alternative ways of obtaining, processing and storing foodstuffs.
Includes methods of freezing, canning, smoking, jerking, salting, pickling,
krauting, drying, brandying and many other food-preservation procedures."
(112 pages)
If you want to reduce your family's food expenses, increase
your self-sufficiency, and ready yourself in case of possible future food
shortages, then you should read this book. Includes: practical food storage
programs, low-cost sources for your foods, bulk-storage techniques, and
more.
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:
==============================
Set aside a specific amount of savings for emergencies, and set add
to your savings regularly. Everyone should have an emergency cash reserve.
The longer or deeper the economic downturn, the greater the need for ready
money in such cases as unemployment, reduced income, illness, or injury.
Many experts recommend having a fund equal to three to six times your monthly
net income or enough to handle typical cash requirements for one year.
Of course, if you have a year’s supply of basic food, clothing, fuel, and
other commodities, you’d need less cash. This emergency cash reserve is
not your savings for special events such as mission, college, marriage,
travel, etc.
(Some suggestions from “Questions about Coping Financially: Welfare
Services Suggests Some Answers,” Ensign, June 1980, page 12)
Silver in coin form is a good investment in times of chaos. Old
coins minted prior to 1965 were 90% silver and 10% copper. (Canadian coins
were 80% silver and 20% copper). These old dimes, quarters, fifty-cent
pieces and silver dollars are called “junk silver.”
“Because they’re ‘real money,’ gold and silver should
be a fundamental part of the self-reliant life-style.” - Michael S. Hyatt
Self-Reliant Living: Editorial: Financial Self-Reliance: Holding Gold and
Silver
Four Characteristics Of Money: It must be divisible; It must have high
value in relation to its volume and weight; There must be recognizability;
It must have transportability.
Gold and silver coins satisfy all these requirements.
- from http://darren.lib.utah.edu/why_gold_and_silver.htm
- More info http://www.nursehealer.com/Silver&Gold.doc
(More Frugal Living resources: http://www.nursehealer.com/Frugal.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 and print.
(FREE download http://www.adobe.com/products/acrobat/readermain.html
)
This FREE Monthly Email Food Storage Newsletter is made available by joining any ONE of THREE Email lists (below). If you are on one of these lists; but would prefer the benefits of another list, simply unsubscribe from the list you are on, and subscribe to the one you prefer. If you are on more than one of these email lists, some posts will be duplicated (such as the newsletter), resulting in you receiving the same email more than once.
FREE Food Storage Newsletter Announce-Only Email List - This list provides
ONLY the once-a-month newsletter without any discussion.
To SUBSCRIBE, write to [email protected]
To UNSUBSCRIBE, write to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE to any of these email lists
at http://www.nursehealer.com/Listbot.htm
You can view the archives online at http://www.listbot.com/archive/FREEFSN
LDS Food Storage Email Discussion List - This 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 to join the discussion by sending
email to [email protected]
To SUBSCRIBE, write to [email protected]
To UNSUBSCRIBE, write to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE to any of these email lists
at http://www.nursehealer.com/Listbot.htm
You can view the archives online at http://www.listbot.com/archive/ldsfs
NurseHealer Email Discussion List - This list provides the newsletter
and discussion on matters of preparedness, natural healing, nursing, longterm
care, and wellness.
Members can email to the entire list to join the discussion by sending
email to [email protected]
To SUBSCRIBE, write to [email protected]
To UNSUBSCRIBE, write to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE to any of these email lists
at http://www.nursehealer.com/Listbot.htm
You can view the archives online at http://www.listbot.com/archive/nursehealer
You can SUBSCRIBE and/or UNSUBSCRIBE to ANY of these email lists at
http://www.nursehealer.com/Listbot.htm
(The newsletter goes to all three groups; so you need to join only
one.)
You can also view the archives of the FREE Monthly Email Food Storage
Newsletter online at http://www.nursehealer.com/Storage.htm
--
Many blessings,
Mary Catherine ("Cathy") Miller
Cat =^;^=
"By small and simple things are great things brought to pass."
/\_/\ FAX 1-801-650-5185 (NOT Toll-Free)
( 0.0 )Voicemail/Fax 1-877-284-8158 (Toll-Free)
> ' < ICQ Pager http://wwp.icq.com/2839630
Cat http://www.nursehealer.com/Contact.htm
NEW Banner Link for NurseHealer.com http://www.nursehealer.com/Banner.htm