Quotation:
“We encourage families to have on hand this year's supply; and we say
it over and over and over and repeat over and over the scripture of the
Lord where he says, "Why call ye me, Lord, Lord, and do not the things
which I say?" (Luke 6:46.) How empty it is as they put their spirituality,
so-called, into action and call him by his important names, but fail to
do the things which he says. A man should not only be prepared to protect
himself physically, but he should also have on hand sufficient supplies
to sustain himself and his family in an emergency. For many years the leaders
of the Mormon Church have recommended, with instructions, that every family
have on hand at least a year's supply of basic food, clothing, fuel (where
possible), and provisions for shelter. This has been most helpful to families
suffering temporary reverses. It can and will be useful in many circumstances
in the days ahead. We also need to get out of financial bondage, to be
debt-free.” (God, Family, Country, p. 331.)
Spiritual Goal:
Study the scriptures prayerfully, intently, and regularly at least
once a week, and ponder them in your heart.
Provident Living Goal:
Learn a new survival skill that might be useful in an emergency situation.
Home Storage Goal:
Canned fruit (May also use some dehydrated fruit) – 100 lbs. per person
Salt – 10 lbs. per person
Baking powder – 2 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Tent; tarp; backpack
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Tweezers; safety pins; penlight
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Fruit, Canned – 12-24 months (in the original container at 70 degrees
F. in a dry basement)
Fruit, Dried – 6-8 months
Fruit, Dehydrated - 5 years (@ 70 degrees F. in airtight container)
Salt – 24 months (indefinitely resealed in a food grade container with
an oxygen absorber or vacuum sealed in a food grade bag)
Baking powder - (18 months unopened)
Applesauce, Motts - 12 months
Fruits and Pie fillings, Comstock - 18-26 months
Fruit, Canned Del Monte – 18-26 months
Fruits, Libby’s - 36+ months 1-888-884-7269
Peaches, Del Monte - 24-30 months 1-800-543-3090
Pear halves, Del Monte - 24-30 months 1-800-543-3090
Comstock Apples in can – 24-36 months (800) 270-2743 CODE: On second
line, first digit is plant, middle 3 are Julian day of year, next is year,
then space, and military time.
Mariani (Sold at B.J.’s club) Prunes – 12 months CODE: First number
is year, next three are Julian calendar.
Motts Apple Sauce - Glass Jar – 12 months (800) 426-4891 CODE: After
WA, first number is year, second two are month, next two are day.
- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Fruit Pudding Delight
-----------------------------
4 (20-oz.) cans chunk pineapple (drained, reserve 1 cup juice)
2 (11-oz.) cans mandarin orange sections, drained
2 c. maraschino cherries, drained
6 large bananas (cut into bite sized pieces)
1 c. Grape-Nuts cereal
1 large pkg. Instant vanilla pudding (regular [6-oz.] or sugar free
[2.1-oz.])
Drain pineapple, reserving 1 cup. Combine fruit and 1
cup Grape-Nuts in a large bowl; toss gently. Combine pudding with reserved
pineapple juice in a mixing bowl. Beat on high speed of electric mixer
one minute. Pour pudding over fruit and Grape-Nuts to coat well. Serve
in small dessert dishes. Yield: 16 servings
- from "Butter Busters: The Cookbook" by Pam Mycoskie
ISBN: 0446670405
Dutch Oven Peach Cobbler
-------------------------------------
Ignite 25-30 charcoal briquets in a firepan piled up and let burn until
they are barely covered with ash (about 20 minutes). In a zip loc bag #1
at home combine:
2 cups bisquick
2/3 cups sugar
Zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. Ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned
peaches off-season. Mix contents of bag #2 with 2 cups water in a dutch
oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place
peaches into the mixture and bring to a boil again. Mix bag #1 with enough
water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot
peaches in dutch oven. Cover with the lid. Place dutch oven on 5-6 hot
charcoal briquets and about 15 briquets on top of the lid. Don't peek,
and bake 20 minutes. Blow ash off lid before carefully lifting the lid
to check doneness. Enjoy! Barbara B. Sharpe
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm#peach
Fruit Frosty (Dried Foods)
-----------------------------------
1 c. dehydrated fruit (rehydrated in ½ c. water)
1 c. ice
1 c. unflavored yogurt
¾ c. milk
3 Tbs. Sugar
Blend fruit and water in blender for several minutes.
Add other ingredients and blend 30 seconds more.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Fruit Medley
-----------------
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate
if possible, not good at room temperature. Stir in bananas just before
serving. Yield: 12-14 servings
Found in "Taste of Home Cooking"
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm
Buckwheat Pancakes
----------------------------
1 c. freshly ground hard red wheat berries
4 level tsp. Baking powder
1 ¾ c. milk
1 egg
1 c. freshly ground buckwheat
1 level tsp. Salt
2 Tbs. Molasses
Combine the freshly ground whole wheat, buckwheat flour,
salt and baking powder. Add the egg and milk gradually while stirring.
Add molasses. Beat until smooth. Lightly oil frying pan or griddle. Spoon
in pancakes, when bubbles form and break on pancakes, turn and brown other
side.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Banana Bread (Dried food)
------------------------------------
2 c. flour
1 tsp. Soda
¼ c. water
½ c. oil
½ c. dehydrated egg mix
1 c. chopped nuts (optional)
1 c. crushed dried banana
¼ tsp. Salt
½ tsp. Vanilla
1 c. sugar
1/3 c. water
Mix egg mix in 1/3 c. water. Cream oil and sugar. Add
egg mixture and blend. Sift dry ingredients. Mix banana, water and vanilla.
Add to creamed mixture alternating with dry ingredients. Blend well. Pour
into greased bread pan. Bake at 350 degrees for 1 hour.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Buttermilk Rolls
---------------------
1 c. buttermilk, warmed
3 Tbs. Shortening
1 tsp. Brown sugar
¼ tsp. Soda
1 pkg. Yeast
2 ¼ c. wheat flour
1 tsp. Baking powder
1 ¼ tsp. Salt
Dissolve the yeast in the warm buttermilk then add the
melted shortening, brown sugar and soda and mix well. Sift the wheat flour,
measure, add baking powder and salt and sift into the liquid all at once.
Mix until the flour is all dampened then beat with a spoon for one minute.
Cover with a damp cloth, set in a warm place and let rise to about double
in bulk. Punch down, let rise once more and turn onto a board covered with
sifted wheat flour and knead until light and spongy (between 5 and 10 minutes).
Mold into any desired size or shape, cover with a damp cloth again and
let rise until light. Bake 15 to 20 minutes at 425 degrees.
- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
Mildred Ellen Orton ISBN: 0865474850
Wheat Thins
------------------
A thin batter:
1 c. wheat flour 1 c. water
½ tsp. Salt
Mix until free of lumps. Grease cookie sheets. Spread
½ c. batter on entire sheet (do several sheets). Season with celery,
onion, or garlic salt. Bake at 350 degrees 10 minutes. Remove and break
up to chip size pieces.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Corn Pone
--------------
2 cups cornmeal
3/4 tsp. salt (or less)
Boiling water
2 tbsp. butter or margarine, melted; or vegetable oil
Combine all ingredients to make a semi-stiff mush. Spread
1/4-inch thick in a well-greased heavy pan and bake at 375 degrees 20 to
25 minutes. (Corn pones used to be baked on a greased shovel over glowing
coals.)
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm
Sand Art Brownies
--------------------------
Layer these ingredients in a 1 Quart Jar:
1/2 cup plus 2 Tbsp Flour
1/2 tsp Salt
1/2 Cup Cocoa
1/2 Cup Flour
2/3 Cup Brown Sugar
2/3 Cup White Sugar
1/2 Cup Chocolate Chips
1/2 Cup Chopped Walnuts
1/2 Cup White Chips
Ingredients to add for baking:
1 tsp vanilla
1/2 Cup cooking oil
3 eggs
Preparation: Layer the ingredients in a one-quart jar
in the order given (or be creative). Seal and decorate jar. Provide recipe
and preparation instructions on a personalized card.
Baking Directions: Add vanilla, oil, and eggs to contents
of sand art jar. Pour into a 7 in. by 11 in. greased pan. Bake at 350 for
25 minutes.
(Photo Online http://www.cookingindex.com/public/Recipes/iaj.html )
- from http://www.cookingindex.com/public/Recipes/iaj/iaj01.asp
Spoon Bread
------------------
1 c. corn meal
1 ½ c. boiling water
1 ½ c. milk
2 eggs well beaten
½ tsp. Salt
½ tsp. Baking powder
Stir corn meal into boiling water. Remove from fire and
add the milk slowly, then eggs, salt and baking powder. Bake the mixture
in a deep buttered pan or casserole for a half hour or longer at 425 degrees.
Don’t be afraid to set this dish right on the table in the pan or casserole
in which it is cooked. Serve smoking hot by the tablespoonful from the
pan with a pat of butter tucked into its middle.
- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
Mildred Ellen Orton ISBN: 0865474850
Cereal Pancakes
----------------------
1 c. freshly rolled oat groats cooked
1 c. milk
2 eggs
1 c. wheat flour
3 level tsp. Baking powder
2 level tsp. Salt
Combine the flour, salt and baking powder. Add the eggs
and cooked rolled oats. Beat well until smooth. Lightly oil frying pan
or griddle. Spoon in pancakes, when bubbles form and break on pancakes,
turn and brown other side.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Baking Powder Biscuits
-------------------------------
2 c. wheat or rye flour
1 tsp. Salt
3 tsp. Baking powder
4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking
powder and sift again. Blend in shortening, then add enough milk to make
a moist dough. Turn onto a wheat floured board, pat or roll out to ½
inch thickness, cut out biscuits and bake at 475 degrees for about 15 minutes.
- from "Cooking With Wholegrains: The Basic Wholegrain Cookbook" by
Mildred Ellen Orton ISBN: 0865474850
Lemon Verbena Cookies
---------------------------------
1 1/2 cups flour
1 1/2 Tbs. dried
2 tsp. baking powder
crushed lemon verbena
1/4 tsp. Salt
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup butter, softened
MIX flour, lemon verbena, baking powder and salt and set
aside. BEAT butter until very creamy. ADD sugar, eggs and vanilla. Gradually
ADD flour mixture. DROP by teaspoon on ungreased cookie sheet. BAKE at
350 degrees F. for eight to ten minutes.
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm
Flaxseed Pancakes
-----------------------------
1/4 c. soy protein powder isolate
1/4 c. fresh ground flaxseed
1 Tbs. Splenda
1 tsp. baking powder
1 egg
2 Tbs. cream
2 Tbs. oil
A little water to thin
Mix and cook on hot buttered pan. You can add some cinnamon,
a few blueberries or some chopped nuts.
- 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
Simple Whole Wheat Waffles
----------------------------------------
1 c. freshly ground red or white hard wheat berries
2 eggs
1 c. milk
2 Tbs. Melted butter
¼ level tsp. Salt
2 level tsp. Baking powder
Combine the flour, salt and baking powder in a medium
size bowl. Beat in the eggs and milk until batter is smooth. Stir in the
melted butter. Mix well. Pour in hot, well-oiled waffle iron. Cook until
the waffle is brown.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Campfire Cornbread
---------------------------
1 cup cornmeal
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1 cup milk
1/4 cup vegetable oil
Mix dry ingredients. Stir in liquids. Spoon into a well-greased,
heated 10 or 12-inch skillet. Cover tightly. Cover over a low flame for
20 to 30 minutes, or until firm in the center. When pan baking over hot
coals place the pan on a low grill, on a three rock stand in the coals
or directly on coals. Place coals on top of the lid (like a dutch oven)
to distribute heat more evenly. Baked foods are more likely to burn on
the bottom than the top. To prevent burning, check the temperature of your
coals before placing a pan on them. Hold your hand about six inches above
the coals; it should be hot, but you should be able to keep your hand in
place for eight seconds.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.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:
===============================
Study the scriptures prayerfully, intently, and regularly. Pray always
before you begin to read the scriptures. Also, pray all the while you read.
As certain concepts of the gospel illuminate your soul or as you have questions,
don’t hesitate to call upon your Father in Heaven. Keep a paper and pencil
handy while you read. Often goals, exciting ideas, or original thoughts
will creep into your mind as you study. Ask questions as you read the scriptures.
Ask questions and then call upon the Lord in prayer. Write your question
on a card. Stop many times during the day and ponder the single thought
that you have searched out in depth. For instance, consider the truth ‘love
your neighbor as yourself.’ Repeat the scripture, question your every action,
and keep the thought with you on a small card.
(Suggestions from Aaronic Priesthood Manual 2 - Chapter 10 - Studying
the Scriptures)
This Month’s Suggested Books:
=============================
"Trail Food: Drying and Cooking Food for Backpacking and Paddling" by
Alan S. Kesselheim
ISBN: 0070344361
Synopsis: Healthy and nutritious food for backpackers, paddlers,
and adventurers. The outdoors person's complete guide to drying, preserving
and preparing lightweight foods. Over 50 field-tested recipes emphasize
fresh, healthful, and delicious dishes that can be prepared quickly and
easily.
Contents: Introduction; The Dry Life--Why Bother? What
It Takes to Start; Your Provisions and What to Do with Them; Organizing
for Your Pack; Drying Times; Cooking Tips and Recipes; The One-Week Backcountry
Menu; Two Easy Dehydrator Plans
"American Medical Association Family Health Cookbook: Good Food That’s
Good For You” by Melanie Barnard and
Brooke Dojny with Mindy Hermann, RD and C. Wayne Callaway, MD (Illustrations
by Patience Brewster) ISBN: 0671536672
An up-to-date, no-nonsense guide to healthful cooking for your family
– with hundreds of varied, appealing recipes (513 pages)
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:
==============================
Study survival skills that might be useful in an emergency situation;
such as how to build an emergency shelter, start a fire, build a snare,
make a solar oven, forage for wild edibles, make a backpack stove, build
a short-wave radio and antenna, tie survival knots, detoxify in case of
various poisons and contaminants, track man or beast, bandage wounds, find
sources of potable water, or purify water.
Learn how to choose, store, and use the best fruit of the season to
get the most from your fruit storage.
Apple (80 calories per medium apple; source of fiber) – Buy when firm;
crisp; without blemishes or soft spots (Peak Season: Autumn) – Store in
a cool place or refrigerate for up to 1 month without the apples touching
each other.
Apricot (40 calories per two medium apricots; source of vitamin A)
– Buy when golden to orange yellow; lush; plump; should yield slightly
to pressure (Peak Season: June-July) – Ripen in a paper bag, then refrigerate
up to 3 days.
Banana (105 calories per medium banana; source of vitamin C, fiber,
and potassium) – Buy when solid yellow; firm skins (Year round) – Ripen
at room temperature and eat raw within 2 days or puree overripe fruit and
use in baking or yogurt smoothies.
Blackberry (35 calories per ½ cup; source of fiber; rich in
vitamin C) – Buy when plump; firm; dry; deeply colored; no bruises (Peak
Season: June-September) – Purchase ripe and refrigerate in a shallow container
1 to 2 days or freeze on a baking sheet and store in plastic bags.
Blueberry (40 calories per ½ cup; source of vitamin C) – Buy
when plump; firm; deep blue with a silver hue (Peak Season: June-August)
– Purchase ripe and refrigerate in a shallow container up to 3 days.
Cantaloupe (30 calories per ½ cup; rich in vitamins A and C)
– Buy when heavy; well-netted skin; no stem; perfumed aroma (Peak Season:
July-September) – Ripen at room temperature until skin yields to pressure
and eat within 2 days or refrigerate up to 3 days.
Cherry (60 calories per ½ cup) – Buy when bright red, burgundy,
or white, depending on variety; firm; unblemished; fresh-looking stems
(Peak Season: June-July) – Refrigerate up to 4 days or pit and freeze in
a single layer and store in plastic bags.
Cranberry (25 calories per ½ cup; source of vitamin C) – Buy
when plump; firm; bright to deep red (Peak Season: October-December) –
Refrigerate or freeze in plastic bags.
Grape (55 calories per ½ cup; source of vitamin C) – Buy when
firm; plump; dry; well attached to stem; bright red, green, or purple (Peak
Season: August-November) – Store in refrigerator up to 5 days or freeze
in plastic bags for frozen snacks.
Grapefruit (40 calories per ½ grapefruit; rich in vitamin C)
– Buy when firm; heavy; no bruises or brown spots; white or pink flesh,
depending on variety (Peak Season: December-March) – Refrigerate up to
1 month.
Honeydew Melon (30 calories per ½ cup; rich in vitamin C) –
Buy when heavy; firm; greenish white to pale yellow; slightly soft at blossom
end; perfumed fragrance (Peak Season: August-September) – Ripen at room
temperature and store in refrigerator up to 5 days.
Kiwifruit (60 calories per medium kiwifruit; source of potassium; rich
in vitamin C) – Buy when fuzzy greenish brown skin; plump; yields to pressure;
perfumed fragrance (year round) – Ripen at room temperature and refrigerate
up to 4 days.
Lemon (15 calories per medium lemon; rich in vitamin C) – Buy when
firm and heavy; bright yellow (year round; Peak Season: winter) – Refrigerate
up to 2 weeks.
Lime (20 calories per medium lime; rich in vitamin C) – Buy when firm;
heavy; shiny deep green (year round) – Refrigerate up to 2 weeks.
Mango (135 calories per medium mango; source of fiber and potassium;
rich in vitamins A and C) – Buy when firm; heavy; yields to pressure; yellow-orange
skin with tinges of red or green (Peak Season: spring-summer) – Ripen at
room temperature and refrigerate up to 5 days.
Nectarine (65 calories per medium nectarine; source of vitamins A and
C and potassium) – Buy when plump; smooth golden skin with tinges of pink
or red; firm; yields to pressure (Peak Season: June-August) – Ripen in
a paper bag then refrigerate up to 5 days.
Orange (70 calories per medium orange; source of potassium; rich in
vitamin C and fiber) – Buy when firm; heavy; shiny orange skin; no bruises
or brown spots (year round; Peak Season: December-April) – Refrigerate
up to 1 month.
Papaya (25 calories per ½ cup; rich in vitamin C) – Buy when
smooth green-yellow skin; firm; yields to pressure (Peak Season: March-August)
– Ripen in a paper bag at room temperature then refrigerate up to 5 days.
Peach (35 calories per medium peach) – Buy when firm; plump; slightly
fuzzy golden or reddish-golden skin; no bruises (Peak Season: May-September)
– Ripen in paper bag at room temperature then refrigerate up to 5 days.
Pear (100 calories per medium pear; source of vitamin C and fiber)
– Buy when unblemished; pale green, golden, or red, depending on variety;
firm; yields to pressure (Peak Season: September-November) – Ripen in paper
bag at room temperature then refrigerate up to 4 days.
Pineapple (75 calories per ½ cup; rich in vitamin C) – Buy when
plump; firm; heavy; shiny tips and leaves (year round) – Purchase ripe
and refrigerate up to 5 days.
Plum (35 calories per medium plum; source of vitamin C) – Buy when
plump; firm; bright green, yellow, red, or purple; should yield to pressure
(Peak Season: July-September) – Purchase ripe and refrigerate up to 5 days.
Strawberry (20 calories per ½ cup; rich in vitamin C) – Buy
when firm; no blemishes; bright or deep red; fresh leaves (Peak Season:
March-July) – Refrigerate in a shallow container for 1 to 2 days.
Watermelon (25 calories per ½ cup; source of vitamin C) – Buy
when firm; shiny; heavy; red or yellow flesh, depending on variety (Peak
Season: June-September) – Buy ripe and refrigerate up to 3 days.
- from “American Medical Association Family Health Cookbook: Good Food
That’s Good For You” by Melanie Barnard and Brooke Dojny with Mindy Hermann,
RD and C. Wayne Callaway, MD (Illustrations by Patience Brewster)
Know substitutions for salt: Miso paste, Tamari or soy sauce, Cayenne
pepper, Yeast, Herbs (various), Umeboshi Plum, Kelp granules, Dulse flakes,
Seaweeds, Soy Bullion, Garlic granules, Onion powder, Scallions, Radish
sprouts (dried), Mustard, Oregano, Basil, Thyme
- from "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz Michael
Parman (Illustrator) ISBN: 1878736868
(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
)
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 this list, you will only receive one monthly email from the list,
which will be the monthly newsletter. No other messages will be sent.
The FreeFSN list provides ONLY the once-a-month newsletter without
any discussion.
Members are NOT allowed to send email to the ENTIRE LIST.
To SUBSCRIBE: send email to [email protected]
To UNSUBSCRIBE: send email to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm
FREE Food Storage Newsletter Announce-Only Email List (FreeFSN) Home
Page: http://groups.yahoo.com/group/FreeFSN
(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 to [email protected]
To SUBSCRIBE: send email to [email protected]
To UNSUBSCRIBE: send email to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm
LDS Food Storage Email Discussion List (LDSFS) Home Page:http://groups.yahoo.com/group/LDSFS
(The OLD list from LISTBOT.com closed August 2, 2001.)
NurseHealer Email Discussion List (NurseHealer):
======================================
The NurseHealer Email Discussion List was formed on December 31, 1998.
NurseHealer Email Discussion List is a discussion list open to the
general public as well as healers and healthcare professionals for discussion
of natural healing: body, mind, spirit, nursing, religion, philosophy,
and preparedness. The NurseHealer list provides the newsletter and discussion
on matters of preparedness, natural healing, nursing, longterm care, and
wellness.
Members can email to the ENTIRE LIST by sending email to [email protected]
To SUBSCRIBE: send email to [email protected]
To UNSUBSCRIBE: send email to [email protected]
OR You can SUBSCRIBE and/or UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm
NurseHealer Email Discussion List (NurseHealer) Home Page:http://groups.yahoo.com/group/NurseHealer
(The OLD list from LISTBOT.com closed August 2, 2001.)
A FAQ for all lists belonging to the domain NurseHealer.com is available.
-------------------------------------------------------------------------------------------------
(The FAQ is a list of all Frequently Asked Questions for email lists.)
To view the FAQ online, go to http://www.nursehealer.com/FAQ.htm
To view FAQ info and access web functions for lists, go to http://www.nursehealer.com/Listbot.htm
To have the FAQ sent to you, click on the link on the above page, or
go to http://www.responders.net/form.asp?member=listbot
--
Many blessings,
Mary Catherine ("Cathy") Miller
Cat =^;^=
"By small and simple things are great things brought to pass."
/\_/\ NurseHealer http://www.nursehealer.com/
( 0.0 )Voicemail/Fax 1-877-284-8158 (Toll-Free)
> ' < FAX 1-801-650-5185 (NOT Toll-Free)
Cat ICQ Pager http://www.icq.com/2839630
AntiVirus Note: I do NOT open email attachments.