Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/t/tangy-barbecue-sandwiches.html
Tangy Barbecue Sandwiches
Category: Crock Pot And Slow Cooker
Ingredients and Directions
3 cups celery — chopped
1 cup onion — chopped
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 boneless chuck roast (3 to 4 pounds) — trimmed
14 14-18 hamburger buns — split
In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve
http://www.freecookingrecipes.net/recipes/crock-pot-and-slow-cooker/s/sweet-sour-chicken.html
Sweet & Sour Chicken
Category: Crock Pot And Slow Cooker
Ingredients and Directions
1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked
Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8 to 10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.
http://groups.yahoo.com/group/FreeFSN/message/13
[urls not checked for todays use]
Food Storage Newsletter #0026 - FREE monthly Email newsletter -
February 2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“For over forty years, in a spirit of love, members of the Church have
been counseled to be thrifty and self-reliant; to avoid debt; pay
tithes and a generous fast offering; be industrious; and have
sufficient food, clothing, and fuel on hand to last at least one year.
Today there are compelling reasons to reemphasize this counsel.” Ezra
Taft Benson - October Conference, 1980
Spiritual Goal:
Fast with a purpose at least once a month. Fasting can help to bring
greater spirituality and reverence to our prayers and lives.
Provident Living Goal:
Set up an inventory system for your home storage. Use your inventory
system to help you to achieve your personal and family storage goals.
Home Storage Goal:
Oil - 4 gallons (or your choice of fats)
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES: 1 gallon of oil = 6 lbs. 1 can of shortening = 3 lbs. 1 cup
butter, margarine, or shortening = 7/8 cup oil in recipes
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Cooking & eating utensils
First Aid Kit Goal:
4 x 4 inch bandage pads - 10 per person
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Baking Powder Biscuits (wholegrain)
Rye Biscuits
NOTE: Biscuits may be frozen. To freeze, place uncooked biscuits on an
ungreased baking sheet; cover and freeze until firm. Transfer frozen
biscuits to plastic bags. To bake, place frozen biscuits on an
ungreased baking sheet; bake at 400° for 20-30 min.
From - Pat’s Recipes
http://basketsbypat.freeyellow.com/ryebiscuits.html
Rye Muffins
Roasted Wheat Berries (from Ethiopia)
Corn Bread
Corn Meal Gingerbread
Whole Wheat Noodles
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:
From the Bible Dictionary:
“Fasting, a voluntary abstinence from food, is a principle of the
gospel of Jesus Christ for developing spiritual strength.”
Matthew 6: 16-18 “Moreover when ye fast, be not, as the hypocrites, of
a sad countenance: for they disfigure their faces, that they may
appear unto men to fast. Verily I say unto you, They have their
reward. But thou, when thou fastest, anoint thine head, and wash thy
face; That thou appear not unto men to fast, but unto thy Father which
is in secret; and thy Father, which seeth in secret, shall reward thee
openly.”
Alma 17: 9-10 “And it came to pass that they journeyed many days in
the wilderness, and they fasted much and prayed much that the Lord
would grant unto them a portion of his Spirit to go with them, and
abide with them, that they might be an instrument in the hands of God
to bring, if it were possible, their brethren, the Lamanites, to the
knowledge of the truth, to the knowledge of the baseness of the
traditions of their fathers, which were not correct. And it came to
pass that the Lord did visit them with his Spirit, and said unto them:
Be comforted. And they were comforted.”
Doctrine & Covenants 88: 119-120 “Organize yourselves; prepare every
needful thing; and establish a house, even a house of prayer, a house
of fasting, a house of faith, a house of learning, a house of glory, a
house of order, a house of God; That your incomings may be in the name
of the Lord; that your outgoings may be in the name of the Lord; that
all your salutations may be in the name of the Lord, with uplifted
hands unto the Most High.”
This Month’s Suggested Book:
“Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred
Ellen Orton ISBN: 0865474850
How to cook breads, rolls, cakes, scones, crackers, muffins &
desserts, using only stoneground wholegrains. (71 pages)
Publisher: North Point Press, a Division of Farrar, Straus and Giroux,
19 Union Square West, New York, NY 10003
From the Publisher:
“’A cooking book devoted exclusively to cooking with wholegrain flour
is such an old idea it’s brand new. Up to 1850 there was no other kind
of cooking book.’ Cooking with Wholegrains is a return to the more
natural, healthier ways of cooking from America’s colonial days and
later on, before the advent of synthetically enriched foods. As an
introduction to Mildred Orton’s simple but hearty recipes for breads,
biscuits, cakes, casseroles, cookies, griddle cakes, and muffins,
Vrest Orton explains what wholegrains are and why they are superior to
today’s commercial flours, meals, and breakfast cereals. Now in its
nineteenth printing, Cooking with Wholegrains ranks as one of
America’s most important grain cookbooks; it both precedes the current
health craze and remains true to its present concerns.”
Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes
Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins,
Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings;
Luncheon & Supper Dishes; Desserts; Breakfast Cereals
This Month’s Frugal Living Tips:
A perpetual inventory makes it possible for you to see at a glance
what your home storage needs are and how much you have in stock. All
you need o keep a perpetual inventory is a food storage plan and a
list of what you have in stock. Your “ideal” amount is your goal for
each food item. As you use a food storage item (move it from storage
to pantry and open it), you subtract it from the list. As you purchase
more food storage, you add each item to your list in stock. This can
be done on a clipboard, note pad, notebook, etc.
EXAMPLE #1:
SAMPLE Food Storage Inventory:
Food Item: Wheat
Amount Need: 300 lbs. (7 buckets @ 45 lbs. each or 6 buckets @ 50
lbs. each)
On Hand: 7 buckets (45 lbs. each)
Date: Jan 2002
Subtract: 1 bucket
Balance on hand: 6 buckets
Date: Feb 2002
Subtract: 1 bucket
Balance on hand: 5 buckets
Date: March 2002
Add: 2 buckets
Balance on hand: 7 buckets
EXAMPLE #2:
SAMPLE Food Storage Perpetual Inventory:
DATE Wheat Milk Sugar Salt Rice
IDEAL 6 5 6 1 1
1-1-2002 3 0 1 1 1
2/2002 +2 0 +1 -1 + 0
Balance 5 0 2 0 1
3/2002 -1 0 -1 + 0 + 0
Balance 4 0 1 0 1
4/2002 +2 +2 +2 +1 + 0
Balance 6 2 3 1 1
5/2002 -1 + 0 +1 +1 + 0
Balance 5 2 4 2 1
HANDOUT: Inventory http://www.nursehealer.com/Inventory.pdf (pdf
file)(Section 9-3)
From Utah State University Extension publication Food Storage Cooking
School - “Use It Or Lose It”
[These newsletters are associated with the LDS Church and their goals to have member prepared, the urls may be out of date...To my knowledge, there is no better source of information....granny]
http://groups.yahoo.com/group/FreeFSN/message/16
Food Storage Newsletter #0028 - FREE monthly Email newsletter - April
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“More than ever before, we need to learn and apply the principles of
economic self-reliance. We do not know when the crisis involving
sickness or unemployment may affect our own circumstances. We do know
that the Lord has decreed global calamities for the future and has
warned and forewarned us to be prepared. For this reason the Brethren
have repeatedly stressed a “back to basics” program for temporal and
spiritual welfare.” - Ezra Taft Benson, “Prepare for the Days of
Tribulation,” Ensign, Nov. 1980, page 32
Spiritual Goal:
Study the Scriptures daily.
Provident Living Goal:
Find alternate uses for food storage items. (For example, plant seeds,
use milk in fertilizer, use herbs for potpourri, use oil for lamps,
etc.)
Home Storage Goal:
Dairy - 50 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Dry milk weights: 64 oz. box/50 lb. bag dry | #10 can=4.13 lbs. dry
milk
1 gal dry noninstant milk =5 lbs | 6.5 lbs noninstant=30 lbs | 1 gal
instant=3 lbs | 6.5 gal instant=20 lbs
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Dishrag; dishwashing liquid; toilet tissue; pocket knife; fishing gear
First Aid Kit Goal:
1-inch adhesive tape roll - 1 per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Crumb Muffins
Basic Muffins (with dried eggs)
Bread in a Bag
Peanut Butter Balls
Goodie Balls
Cornbread (with dried eggs)
Rich Hot Chocolate Mix - large quantity
Powdered Milk Candy (Polvoron)
Bread Pudding (Pioneer Recipe)
Peanut Butter Teddy Bears
Regular Powdered Milk:
“In your baking at home, substitute 1/8th the amount of regular
powdered milk for the liquid milk called for in your recipe. Add the
powdered milk to your other dry ingredients. Then increase your water
measurement to include the measurement of liquid milk called for and
add this water to your recipe when you add your other liquid
ingredients. For example, if your recipe calls for 2 cups of liquid
milk, (2 cups divided by 8) use 1/4 cup of regular powdered milk and
two cups of water.”
From Walton Relf-Reliance “Regular Powdered Milk”
http://waltonfeed.com/self/regmilk.html
Emergency Substitutions:
milk, whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water
milk, whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs.
non-instant dry milk powder) + 1 c. water
milk, whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
milk, skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs.
non-instant dry milk powder) + ¾ c. water
milk, sour 1 c. = 1 c. buttermilk
milk, sour 1 c. = 1 c. yogurt
http://www.nursehealer.com/Recipes6.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. Study the word of the Lord in the scriptures on a daily
basis-at least a chapter each day. Often our answer will be found in
the scriptures. At other times, this study will enlarge our vision and
humility to the point that prayer can bring our answer.” - Rex W.
Allred, “Spiritual Strength: A Planned Process,” New Era, Feb. 1977,
page 49
This Month’s Suggested Book:
About this book:
You’ve got your food storage. Now what do you do with it?
In How Do We Eat It? author Deborah Pedersen Vanderniet gives
creative, practical ideas for using your food storage grains. From
main casseroles to breads to soups to desserts, this cookbook offers
dozens of recipes that not only are nutritious but taste great. In
addition to giving you recipes, this book teaches you different
methods for cooking with such grains as wheat, oats, rice, and corn.
It also teaches you how to adjust recipes to your own taste. From
sloppy joes and tacos to chocolate chip cookies and apple crisp, your
family will love the recipes in How Do We Eat It?
Don’t just store your food storage-learn to use it. How Do We Eat It
Review from http://deseretbook.com/store/product?product_id=100015494
This Month’s Frugal Living Tips:
Update on Milk Storage —
Following are questions often asked about long-term storage of
powdered milk for a family’s supply of food:
o What kind of milk is best to store? Non-fat milk, either regular or
instant, stores well when packaged properly and kept at room
temperature or cooler. In the past, many felt that non-instant milk
would store better. There is actually no difference in shelf life
between instant and non-instant powdered milk.
o What are the best containers? Milk stored in airtight, low-oxygen
cans has been found to last longer and stay fresher tasting than milk
stored in boxes or plastic bags.
o How long can powdered milk be stored? Optimal storage life of
non-fat dry milk stored in cans at room temperature is two years
before noticeable stale flavors begin to develop. However, when stored
at cooler temperatures, it can be kept much longer. Rotation of
powdered milk can be accomplished through personal use or by giving it
to others who will use it promptly.
o How much powdered milk should be stored? Guidelines for quantities
of dry milk to store are found in the 1979 booklet published by the
Church called Essentials of Home Production and Storage. The booklet
recommends that members store an equivalent of 300 quarts of dry milk,
or approximately 75 pounds of dry milk per person per year.
However, since that time, as a result of a U.S. government study on
maintaining nutritional adequacy during periods of food shortage, a
second option has been recommended that suggests 64 quarts, or 16
pounds, per family member per year. Equivalent to approximately one
glass of milk a day, that amount will maintain minimum health
standards. Keep in mind, however, that the needs of children and
pregnant or nursing mothers will require more than the minimum amount
of stored milk. It is recommended that families who opt to store only
the minimum 16 pounds of milk per person should also increase storage
of grains from the recommended 300 pounds per person to 400 pounds per
person to compensate nutritionally for this change.
o How can it be determined if milk is past its prime shelf life? Milk
develops off-flavors as it ages. However, it still retains some
nutritional value, and unless spoilage has occurred from moisture,
insects, rodents, or contamination, it is still safe to use.
o What can be done with milk that is too old to drink? It is important
to think of milk in terms of optimal shelf life rather than waiting
until it is too old to use. Older nonfat dry milk can be used in
cooking as long as it has been protected from spoilage. If powdered
milk has spoiled, however, it can be used as fertilizer in the garden.
From “Update on Milk Storage,” Ensign, Mar. 1997, page 70
http://www.lds.org/ (Gospel Library)
Milk Bath Recipe
Home Face Makeup (for kids - just for fun)
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
Food Storage Newsletter #0029 - FREE monthly Email newsletter - May
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“Church members can begin their home storage by storing the basic
foods that would be required to keep them alive if they did not have
anything else to eat. Depending on where members live, those basics
might include water, wheat or other grains, legumes, salt, honey or
sugar, powdered milk, and cooking oil.” … “When members have stored
enough of these essentials to meet the needs of their family for one
year, they may decide to add other items that they are accustomed to
using day to day.” … “Families who do not have the resources to
acquire a year’s supply can begin their storage by obtaining supplies
to last for a few months. Members should be prudent and not panic or
go to extremes in this effort.” - The First Presidency of The Church
of Jesus Christ of Latter-Day Saints in a letter to General
Authorities; Area Authority Seventies; Stake, Mission, and District
Presidents; Bishops and Branch Presidents January 20, 2002
Spiritual Goal:
Have daily family prayer (or twice or three times daily).
Provident Living Goal:
Prepare, practice, and maintain a Family Disaster Plan.
Home Storage Goal:
Herbs - 20 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Herb container weights: 0.75 oz to 1 lb. bag
Cooking: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Lantern; flashlight; candles; alarm clock; radio
First Aid Kit Goal:
Adhesive bandages (Bandaids) - 10 per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Millet Stew (for Crockpot)
Vegetable Barley Soup
Homemade Beef Gravy Mix
Beef Gravy W/Homemade Beef Gravy Mix
Crockpot Bean Soup
From “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
http://www.ut-biz.com/homestoragecookin/
http://www1.icserv.net/D100001/X100043/books.html
Herb and Garlic Grilled Chicken
Cup of Split Pea Soup
Pizza with Dried Herb
Quick Pork Tenderloin Cutlets
Savory Grain and Bean Pot (with bulgar or cracked wheat)
Wheat Chili
Fresh Herb Dip
Garlicky Quinoa Patties
NOTE: ume vinegar —
umeboshi vinegar = umeboshi plum vinegar = ume vinegar = ume plum
vinegar = pickled plum vinegar = plum vinegar
Notes: This is more salty than acidic. Substitutes: soy sauce
(darker)
From Cook’s Thesaurus: Vinegars
http://www.foodsubs.com/Vinegars.html
Dutch Oven Lasagna
Cookbook available in .doc and .pdf format from the files section of
FSRecipes Email Group:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: DOCookbk.doc
Dutch Oven Cookbook
U.S. Scouting Service
http://clipart.usscouts.org/scoutdoc.asp
54 pages
File Size: 137 KB
Filename: DOCookbk.pdf
Dutch Oven Cookbook
U.S. Scouting Service
http://clipart.usscouts.org/scoutdoc.asp
53 pages
File Size: 101 KB
Poultry Seasoning
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:
“When God placed man on the earth, prayer became the lifeline between
mankind and God. Thus, in Adam’s generation, men began “to call upon
the name of the Lord.” Through all generations since that time, prayer
has filled a very important human need. Each of us has problems that
we cannot solve and weaknesses that we cannot conquer without reaching
out through prayer to a higher source of strength. That source is the
God of heaven to whom we pray in the name of Jesus Christ. As we pray
we should think of our Father in Heaven as possessing all knowledge,
understanding, love, and compassion.” - from “The Lifeline of Prayer”
by President James E. Faust, Second Counselor in the First Presidency,
172nd Annual General Conference, April 2002
“We can pray whenever we feel the need to communicate with our
Heavenly Father, whether silently or vocally. Sometimes we need to be
alone where we can pour out our souls to him (see Matthew 6:6). In
addition, we can pray during our daily activities. We can pray while
we are in a Church meeting, in our house, walking down a path or
street, working, preparing a meal, or wherever we may be and whatever
we may be doing. We can pray any time of the day or night. We can pray
when we are alone or when we are with other people. We can keep our
Heavenly Father in our thoughts at all times (see Alma 34:27).” - from
31110, Gospel Principles, Unit Three: Communication between God and
Man, 8: Praying to Our Heavenly Father, pg 41
“When the Savior showed his disciples how to pray, he included the
plea, ‘Give us this day our daily bread’ (Matt. 6:11). With this
supplication, Jesus Christ taught us of our daily dependence on our
Heavenly Father for sustenance-for all the good things of the earth
which are “made for the benefit and the use of man, both to please the
eye and to gladden the heart; ‘Yea, for food and for raiment, for
taste and for smell, to strengthen the body and to enliven the soul’
(D&C 59:18-19). Like physical nourishment, spiritual food is a gift
that comes from God. The Lord explained: ‘My Father giveth you the
true bread from heaven. … ‘… I am the bread of life: he that cometh to
me shall never hunger; and he that believeth on me shall never thirst’
(John 6:32, 35). As we commit to follow the Savior, we need to
recognize that both our bodies and our spirits are nourished,
strengthened, and sustained by our Heavenly Father’s bounty-and that
both require our daily attention and care.” - from The Visiting
Teacher “Our Daily Bread,” Ensign, Apr. 1996, pg 43
“Every family should hold daily family prayer. The whole family kneels
together, and the head of the family offers the prayer or asks a
family member to offer it. Everyone should be given a regular
opportunity to lead the family in prayer. Small children can take
their turns with their parents helping them. Family prayers are
excellent occasions for teaching children how to pray and for teaching
principles such as faith in God, humility, and love.” - from “Family
Guidebook,”, “ Teaching the Gospel in the Family”
http://www.lds.org/library/display/0,4945,28-1-1-4,00.html
This Month’s Suggested Book:
This Month’s Frugal Living Tips:
Use herbs for household and cosmetic uses.
Cream Deodorant
Sachets
Basil Insect Repellant
Herbal Beauty Oils
Ant Repellant
Soothing Herb Bath Bag
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
http://groups.yahoo.com/group/FreeFSN/message/18
Food Storage Newsletter #0030 - FREE monthly Email newsletter - June
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“Life is made up of small daily acts. Savings in food budgets come by
pennies, not only by dollars. Clothing budgets are cut by mending
stitch by stitch, seam by seam. Houses are kept in good repair nail by
nail. Provident homes come not by decree or by broad brushstroke.
Provident homes come from small acts performed well day after day.
When we see in our minds the great vision, then we discipline
ourselves by steady, small steps that make it happen.” (Barbara B.
Smith, former Relief Society general president - Ensign, Nov. 1980,
p. 86.)
Spiritual Goal:
Involve yourself in at least one service project a month.
Provident Living Goal:
Take at least one educational class or workshop a month.
Home Storage Goal:
Grain - 300 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Grain weights: 50 lb. bags | #10 can=5.8 lbs. wheat or 3.2 lbs. rolled
oats
1 gal wheat=7 lbs | 6.5 gal wheat=50 lbs | 1 gal oatmeal=3 lbs | 6.5
gal oatmeal=20 lbs
The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Compass; whistle; games; important documents
First Aid Kit Goal:
Cotton-tipped swabs - 10 per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Basic Wholegrain Muffins
Crumb Muffins
Baked Cereal
Herbed Whole-Oat Salad
Quinoa Croquettes
Hardtack (Unleavened Bread)
Unleavened Bread Sticks (Early Settlers)
Wheat and Almond Pilaf
Three-Grain Peanut Bread
Flaxseed Bread
Ground Wheat Breakfast Cereal
Wheat Sprout Meatballs
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:
“Over the years, many people, especially youth, have asked me, ‘Elder
Cuthbert, how can I become more spiritual?’ My reply has always been
the same: ‘You need to give more service.’ Service changes people. It
refines, purifies, gives a finer perspective, and brings out the best
in each one of us. It gets us looking outward instead of inward. It
prompts us to consider others’ needs ahead of our own. Righteous
service is the expression of true charity, such as the Savior showed.”
- Derek A. Cuthbert, “The Spirituality of Service,” Ensign, May 1990,
12
Mosiah 2: 17 “And behold, I tell you these things that ye may learn
wisdom; that ye may learn that when ye are in the service of your
fellow beings ye are only in the service of your God.”
“Service involves us in a process of growth. We learn how to be
effective servants step by step over time, even as the mortal Savior’s
youthful development was described as grace upon grace (see D&C
93:11-14).” - V. Dallas Merrell, “A Vision of Service,” Ensign, Dec.
1996, 10
“Service is an imperative for those who worship Jesus Christ. To
followers who were vying for prominent positions in his kingdom, the
Savior taught, ‘Whosoever will be chief among you, let him be your
servant.’ (Matt. 20:27.) On a later occasion, he spoke of ministering
to the needs of the hungry, the naked, the sick, and the imprisoned.
He concluded that teaching with these words: ‘Verily I say unto you,
Inasmuch as ye have done it unto one of the least of these my
brethren, ye have done it unto me. (Matt. 25:40.) In latter-day
revelation the Lord has commanded that we ‘succor the weak, lift up
the hands which hang down, and strengthen the feeble knees.’ (D&C
81:5.) In another section of the Doctrine and Covenants, he instructed
us to be ‘anxiously engaged in a good cause, and do many things of
[our] own free will, and bring to pass much righteousness.’ (D&C
58:27.) Holders of the Melchizedek Priesthood receive it upon a
covenant to use its powers in the service of others. Indeed, service
is a covenant obligation of all members of the Church of Jesus Christ.
Whether our service is to our fellowmen or to God, it is the same.
(See Mosiah 2:17.) If we love him, we should keep his commandments and
feed his sheep. (See John 21:16-17.)” - Dallin H. Oaks, “Why Do We
Serve?” Ensign, Nov. 1984, 12
This Month’s Suggested Book:
PANTRY COOKING contains more than 350 recipes using only storable
foods. No fresh or frozen ingredients are required so that no matter
what your circumstances are you can pull together a delicious meal
from what is on hand. Recipes have been developed and tested over a
17-year period on groups large and small with great success.
PANTRY COOKING also offers an extensive chart of substitutions for the
times you run short.
For those interested in long term storage, there are shelf life charts
and a plan for determining needs based on a rotating menu plan.
This Month’s Frugal Living Tips:
Educational pursuits don’t always have to be from traditional sources,
or even at traditional costs. Here is a list of a few places offering
free educational classes over the Internet.
Free-Ed,Bet - Free Education on the Internet
http://www.free-ed.net/
Yahoo Education
http://education.yahoo.com/
Genealogy Classes
http://www.genealogy.com/university.html
Rootsweb Free Genealogy Classes
http://www.rootsweb.com/~genclass/classes.htm
Virtual University
http://vu.org/
4Tests.com - Your Free Online Practice Exam Site
http://www.4tests.com/
Check with colleges and universities for low-cost distance education,
continuing education, and other courses offered.
Peterson’s - Colleges, Career Information, Test Prep and more
http://www.petersons.com/
Colleges Colleges - A Directory of Colleges and Universities in the
USA
http://www.collegescolleges.com/
Learn other useful skills for frugal living. Here are a some useful
sites.
USDA Complete Guide to Home Canning
http://foodsafety.ifas.ufl.edu/canhome.htm
Choosing a Grain Grinder
http://www.internet-grocer.com/grinders.htm
Expedient Processing of Grains and Soybeans (Build a Grinder)
http://www.mercyseat.net/processing.html
RepairClinic.com - Appliance Repair Tips & Help
http://www.repairclinic.com/0003.asp
British Berkefeld Water Filter Assembly (I have a home-made water
filter from food storage buckets that uses these filters.)
http://www.911water.com/bs_06_bb.html
Katadyn Drip Filter Instructions (Similar design and excellent filter)
http://www.katadyn.net/instructionstrk.html
How to Get Water from a Drilled Well When the Power is Off (and How to
Make a Hand Pump)
http://www.countrysidemag.com/issues/1_1999.htm#drilled well
FEMA’s Emergency Management Institute (EMI) Independent Study Program
(ISP)
http://training.fema.gov/EMIWeb/ishome.htm
Beth’s Preparedness Handouts
http://www.waltonfeed.com/self/handout/index.html
Emergency Shelter
http://www.bagelhole.org/article.php/Survival/85/
How to Make a Tent - step by step
http://65.102.22.82/tents/maketent.htm
Make Your Own Backpacking Equipment
http://www.backpacking.net/makegear-left.html
3 Steps to Family and Neighborhood Emergency Preparedness
http://www.pcncommunity.com/servlet/pcn_ProcServ/DBPAGE=cge&GID=000770
00000967565804514492&PG=00087000000968700617992949
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
http://groups.yahoo.com/group/FreeFSN/message/19
Food Storage Newsletter #0031 - FREE monthly Email newsletter - July
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
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, Volume 12,
page 142.
Spiritual Goal:
Daily recite the prayer, “Not my, but thine.” (See Luke 22: 42)
Provident Living Goal:
Learn new first aid skills.
Home Storage Goal:
Fruit - 30 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Canned fruit weights - #303 can=1 lb(2 c) | #10 can=6 lbs. 13 oz(13.5 c)
| 1 pt=1 lb | 1 qt=2 lbs
1 lb dried apples=4-5 c | 1 lb dried apricots=3 c | 1 lb dried bananas=4
1/2 c
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Camp shower; towel; washcloth; soap; metal mirror; survival manual
First Aid Kit Goal:
Alcohol preps - 10 per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Apricot Health Bars
Dried Apples
Peanut Butter and Fruit
Fruit Honey Candy
Apricot Pumpkin Muffins
Harvest Cake
Dried Fruit Balls
Lemon Pie Filling Fruit Salad
Apricot Whole Wheat Bread
No Bake Apricot Balls
Dried Fruit Pie
Dutch Apple Pie
Dried-Apple Tart with Crisp Crumble Topping
Apricot Nut Bread, Steamed
Oatmeal Dried Fruit Cookies
Dried Apple Pie
Dried Apricot Pie
See also:
Basics for Canning Fruit
http://ohioline.osu.edu/hyg-fact/5000/5343.html
Fruit Related Consumer Publications
http://www.ces.ncsu.edu/depts/foodsci/agentinfo/fruit/conspub.html
Canning Fruit Pie Fillings
http://www.uaex.edu/Other_Areas/publications/HTML/FSHED-89.asp
Selecting, Preparing and Canning Fruit and Fruit Products
http://www.ca.uky.edu/agc/pubs/fcs3/fcs3326/fcs3326.htm
Jams, Jellies, and Other Fruit Spreads
http://ohioline.osu.edu/hyg-fact/5000/5350.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
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
When troubling times come, it may be difficult to pray unto our Heavenly
Father a prayer of thankfulness; but, if we understand our eternal
purpose in life, at least partially, we can thank the Lord for the
opportunity to grow in knowledge, skill, enlightenment, understanding,
faith, courage, and strength through adversity. We can truly say unto
the Lord, “Father, if thou be willing, remove this cup from me:
nevertheless not my will, but thine, be done.” (Luke 22: 42)
“No one can criticize the Master’s instruction. His very actions gave
credence to His words. He demonstrated genuine love of God by living the
perfect life, by honoring the sacred mission that was His. Never was He
haughty. Never was He puffed up with pride. Never was He disloyal. Ever
was He humble. Ever was He sincere. Ever was He true. Though He was led
up of the Spirit into the wilderness to be tempted by that master of
deceit, even the devil; though He was physically weakened from fasting
40 days and 40 nights and was ‘an hungred’; yet when the evil one
proffered Jesus the most alluring and tempting proposals, He gave to us
a divine example of obedience by refusing to deviate from what He knew
was right. When faced with the agony of Gethsemane, where He endured
such pain that His sweat was as it were great drops of blood falling
down to the ground, He exemplified the obedient Son by saying, ‘Father,
if thou be willing, remove this cup from me: nevertheless not my will,
but thine, be done’ (Luke 22:42).” - President Thomas S. Monson, First
Counselor in the First Presidency, First Presidency Message “Strength
through Obedience,” Ensign, July 1996, 2
“No more poignant prayer was ever uttered than that given by the Savior
in the Garden of Gethsemane. He withdrew from His Apostles, knelt, and
prayed, ‘Father, if thou be willing, remove this cup from me:
nevertheless not my will, but thine, be done.’ (Luke 22:42) An important
element of all of our prayers might well be to follow the pattern of
that prayer in Gethsemane: ‘not my will, but thine, be done.’ By this,
then, we acknowledge our devotion and submission to the overriding
purposes of the Lord in our lives. As He said, ‘If ye abide in me, and
my words abide in you, ye shall ask what ye will, and it shall be done
unto you.’ (John 15:7) What a glorious day it will be for each of us
when we pray with confidence that ‘if we ask anything according to his
will, he heareth us.’ (1 John 5:14)” - President James E. Faust, Second
Counselor in the First Presidency, 172nd General Conference Sunday
Morning Session, “The Lifeline of Prayer,” Ensign, May 2002, 59
“Our greatest challenge as missionaries will be to lift people up, to
literally remove them from the ways of the world-a world that is being
rocked with immorality, weakened by unclean thoughts, eroded by
selfishness, and riddled with human pride. May virtue garnish our
thoughts unceasingly; then our confidence will be strong in His service.
(See D&C 121:45.) We first must take ourselves out of the world as much
as we can; then, standing on higher ground, we can reach out; we can
lift up; we can then teach the truth. It shouldn’t matter when the call
comes. It shouldn’t matter where we are asked to go. It may be within
the ward, it could be halfway around the world; but as the Savior said
during His most trying hour, ‘Father, … not my will, but thine, be
done.” (Luke 22:42.) I wonder if each of us could say that right here
tonight: “Not my will, but thine.’” - Elder Robert L. Simpson of the
First Quorum of the Seventy, “Not My Will, but Thine,” Ensign, May 1978,
36
This Month’s Suggested Book:
Table of Contents:
Part One
Chapter 1 - Why Store? - page 9
Chapter 2 - What If? - page 13
Part Two
Chapter 3 - Twelve-Step Program - page 22
Step 1 How To Afford and Maintain A Year’s Supply - page 23
Step 2 Building Your How-To Library - page 31
Step 3 What, Why, Where and How To Store - page 39
Step 4 Water - How Much To Store and How To Treat It - page 67
Step 5 Food - What Does YOUR Body Really Need? - page 77
Step 6 Food Preparation Equipment - What To Use and How - page 91
Step 7 The Switch to Whole Foods - Everyday Recipes - page 93
The Grains
The Beans
Traditional Methods for Cooking Beans
What To Eat When You’re Out Of Meat
Making and Using Tofu
Convenience Foods
Basic Breads and Pasta
Pie Crust
Milk From Grains
Canning without electricity
Step 8 Keeping Clean - Sanitation and Misc. Supplies - page137
Step 9 Energy - Lights, Keeping Warm or Cool - page 143
Step 10 Emergency Doctorin’ - Home Health Care - page 159
Step 11 Growing, Sprouting and Harvesting - page 169
Step 12 Emergency Plans and 72-Hour Kits - page 193
Part Three
Chapter 4 - Helping Others - page 207
Chapter 5 - Completing the Preparedness Picture - page 213
Appendix 1 - Cooking Measurements - page 221
Appendix 2 - Words of the Prophets - page 222
Appendix 3 - Food Storage Questions - page 225
Appendix 4 - Glossary - page 231
Appendix 5 - Grocery Shopping List - page 233
Index To Recipes - page 235
Some excerpts from the book are available online at:
http://waltonfeed.com/grain/passport/
This Month’s Frugal Living Tips:
Learn new first aid skills. Take a CPR class, learn how to make homemade
bandages, practice bandaging and splinting, participate in a first aid
course, or just study on your own to learn new first aid skills that
will help you and your family to be prepared for emergencies.
Handouts for a first aid class are available online at:
http://www.nursehealer.com/FirstAid.htm
Files in this zip file include:
BandageMaking.doc “Bandage Making Ideas” - 1 page (22 KB)
FirstAidKits.doc “First Aid Kit Checklists” - 2 pages (34 KB)
FirstAidPoster.pdf “First Aid in the Home” - 3 pages (284 KB)
FirstAidTips.pdf “First Aid Tips” - 2 pages (388 KB)
Guide.doc “First Aid Kit Suggestions” - 2 pages (30 KB)
Guide~1.htm “Humanitarian Project Guidelines” - 7 pages (14 KB)
pgFirstAidGuide.htm “American EHS First Aid Guide” - 4 pages (17 KB)
SchoolFirstAid.pdf “First Aid Guide for School Emergencies” - 71 pages
(359 KB)
Slings.doc “Slings” - 1 page (82 KB)
Triang~1.doc “Triangular Bandages” - 2 pages (47 KB)
WhatToDo.pdf “What to do in an Emergency” - 2 pages (95 KB)
WhenWeb.pdf “When Minutes Count” - 6 pages (60 KB)
How to Make Homemade Cloth Bandages:
Strips of cloth from clean cotton bed sheets and pillow cases 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 http://www.mcc.org/)
Making 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
securly 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 April 27, 1861 issue of the Flushing Journal, page 2
http://www.netwalk.com/~jpr/bandages.htm
How to Make a Triangular Bandage:
A Triangular Bandage is a cloth (muslin) bandage in the shape of an
equilateral triangle. Two triangle bandages can be made by cutting a
36-40 inch cloth square diagonally corner to corner. The triangle
bandage is an excellent first aid dressing for scalp wounds and can also
be used as a shoulder sling.
- From Virtual Naval Hospital: Standard First Aid Course - Chapter Five
- Soft Tissue Injuries
http://www.vnh.org/StandardFirstAid/chapter5.html
How to Fold a Cravat Bandage:
The triangular bandage can be folded to make a cravat bandage, which
is useful in controlling bleeding from wounds of the scalp or forehead.
To make a cravat bandage, bring the point of the triangular bandage to
the middle of the base and continue to fold until a 2-inch width is
obtained.
- From Virtual Naval Hospital: Standard First Aid Course - Chapter Five
- Soft Tissue Injuries
http://www.vnh.org/StandardFirstAid/chapter5.html
More First Aid and Safety links are at
http://www.nursehealer.com/Safety.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
http://groups.yahoo.com/group/FreeFSN/message/21
Food Storage Newsletter #0032 - FREE monthly Email newsletter - August
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“It is better to prepare and prevent than to repair and repent.” - Ezra
Taft Benson
Spiritual Goal:
Partake of the sacrament reverently every Sabbath.
Provident Living Goal:
Prepare at least three alternative cooking methods for your home in case
of emergency.
Home Storage Goal:
Vegetables - 30 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Canned vegetable weights: #303 can=1 lb.(2 c) | #10 can=6 lbs. 13
oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs
#10 can = 2.5 lbs. dried vegetables or 3.19 lbs. instant potatoes
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Shampoo; toiletries; sunblock; insect repellant
First Aid Kit Goal:
Antibiotic ointment - 1 tube per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Pioneer Soup
Tomato Sauce Mix
USE TO MAKE: (DOUBLE TOMATO SAUCE)
2 tablespoons olive oil
1 cup onions chopped
2 cloves garlic minced
1/2 cup Tomato Sauce Mix (recipe above)
1 can chopped tomatoes (16 ozs.)
Sauté onion and garlic in oil til soft, about 5-7 minutes, over
medium heat. Add sauce mix and tomatoes, simmer 15 minutes until thick.
Adjust seasonings (salt and pepper to taste). Makes 3 cups or 4
servings.
- From “Canadian Living Magazine” December, 1991
Sour Cream & Chives Mashed Potatoes
Palestine Stew
Instant Soup Cup
Potato Soup
Spaghetti Sauce for Canning
Quick Corn Chowder
Easy Dill Pickles
Sun-Dried Tomatoes
Cream of Celery Soup
Beef and Spaghetti (with MREs)
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
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
(See Mosiah 18: 8-10 Luke 22: 19-20; 3 Nephi 18: 5-11; 3 Nephi 20: 8;
D&C 20; D&C 27: 1-5.)
This Month’s Suggested Book:
Synopsis:
For generations, a root cellar was essential for keeping a supply of
fresh fruit and veggies to eat through the cold seasons; maintaining one
is a nearly lost skill that might just come in handy next year. This
comprehensive guide will tell you how to build a root cellar under a
variety of conditions; what foods keep best and for how long; and what
the optimal conditions are and how to maintain them.
>From the Publisher:
Root cellaring, as many people remember but only a few people still
practice, is a way of using the earth’s naturally cool, stable
temperature to store perishable fruits and vegetables. Root cellaring,
as Mike and Nancy Bubel explain here, is a no-cost, simple,
low-technology, energy-saving way to keep the harvest fresh all year
long. In Root Cellaring, the Bubels tell how to successfully use this
natural storage approach. It’s the first book devoted entirely to the
subject, and it covers the subject with a thoroughness that makes it the
only book you’ll ever need on root cellaring.
Root Cellaring will tell you:
* How to choose vegetable and fruit varieties that will store best
* Specific individual storage requirements for nearly 100 home garden
crops
* How to use root cellars in the country, in the city, and in any
environment
* How to build root cellars, indoors and out, big and small, plain and
fancy
* Case histories - reports on the root cellaring techniques and
experiences of many households all over North America
Root cellaring need not be strictly a country concept. Though it’s
often thought of as an adjunct to a large garden, a root cellar can in
fact considerably stretch the resources of a small garden, making it
easy to grow late succession crops for storage instead of many rows for
canning and freezing. Best of all, root cellars can easily fit anywhere.
Not everyone can live in the country, but everyone can benefit from
natural cold storage.
This Month’s Frugal Living Tips:
fireplace
charcoal grill (a folding grill is nice for travel)
fondue pot/chafing dish
votive candles (yes, you can cook with them)
sterno cooking stove
butane/propane/Coleman fuel/gasoline camp stove
kerosene heater
dutch oven (you can cook over coals or in the ground)
campfire
solar oven
hobo stove
aluminum foil (to make a solar oven or cook in coals, etc.)
Snap-On-Stove® (Uses a product called ALCO-BRITE® gelled ethanol fuel)
Folding Personal Stove Trioxan Lightweight Pocket Sized Stove
heat canned foods in the can, after removing the label
If the Electricity Goes Off:
FIRST, use perishable food and foods from the refrigerator.
THEN, use the foods from the freezer. To minimize the number of times
you open the freezer door, post a list of freezer contents on it. In a
well-filled, well-insulated freezer, foods will usually still have ice
crystals in their centers (meaning foods are safe to eat) for at least
three days.
FINALLY, begin to use non-perishable foods and staples.
Hobo Stove: This is reportedly a very efficient and inexpensive option.
Puncture three holes in the bottom edge of a one-gallon paint can, then
turn the can over and puncture three identical holes in the top edge.
Make one of the holes in the bottom large enough so you can stick a
match through and light the fuel. Air will be drawn in through the
bottom holes and exhausted through the top. If you want to keep your
pans from getting full of soot, cook with the can lid on. You can burn
sticks, Canned Heat, or trash. Operate outside only.
Preparing Food During a Power Failure:
During a power failure, cooking and eating habits must change to fit the
situation. You may have no heat, no refrigeration and limited water. In
addition, health risks from contaminated or spoiled food may increase.
Conserve Fuel:
Consider the amount of cooking time needed for particular foods. If
you have limited heat for cooking, choose foods which cook quickly.
Prepare one-dish meals or serve no-cook foods. Commercially-canned foods
can be eaten straight from the can. Do not use home-canned vegetables
unless you have the means to boil them for 20 minutes before eating.
- From “Preparing Food During a Power Failure” University of Illinois
Extension Disaster Resources
http://spectre.ag.uiuc.edu/~disaster/facts/powerout.html
Spaghetti Cooked with Votive Candles
Cooking with Votive Candles: Use 2” high candles, commonly called
15-hour votive candles. Place in disposable aluminum foil pan. (Use 6
candles with mini-loaf pans, 12 candles with 8” pie pans, or 19 candles
with 8.75” pie pans.) Turn the rims of the pie pan upward to keep the
melted wax from spilling out. Group the candles close together.
Concrete blocks can be used for a cooking platform. Place the pan of
candles on the concrete blocks. Place two bricks for supports, one to
the left of the candles, the other to the right. A camping grill can be
placed on top of the bricks. The pot or skillet is placed on top of the
grill.
- From “How To Start Your Emergency Preparations Even If You Only Have a
Dollar To Spare” CMC Publications, P.O., Box 1049, Gardiner, MT 59030
Cooking Kit Ideas:
http://www.nursehealer.com/CookKit.htm
Emergency Preparedness Presentation Handouts & Books to Download:
http://www.nursehealer.com/EPrepPres.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
http://groups.yahoo.com/group/FreeFSN/message/23
Food Storage Newsletter #0033 - FREE monthly Email newsletter -
September 2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“For the moment we live in a day of peace and prosperity, but it shall
not ever be thus. Great trials lie ahead...and we must prepare
ourselves temporally and spiritually.” — Bruce R. McConkie
Spiritual Goal:
Ponder the Scriptures regularly.
Provident Living Goal:
Produce your own food storage. Produce at least one new food storage
item.
Home Storage Goal:
Legumes - 75 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Legume weights: 1 lb. to 50 lb. bags | #10 can = 5.25 lbs. dried beans
1 gal beans=7 lbs | 2 gal=15 lbs | 4 gal=30 lbs | 6.5 gal=50 lbs | 13
gal=100 lbs
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Sleeping bag; bedding; pen; paper
First Aid Kit Goal:
Bandage scissors - 1 per person
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Black Bean Patties
Great Northern Burritos
Chili Beans (Crock Pot)
Navy Bean Bundt Cake
German Bean Soup
Grandma Raven’s Pinto Bean Pie
A Dozen Eggs for Twenty Cents
Soy Meat
Baked Beans (White Beans)
Chocolate Chip Oatmeal Cookies (Made with white beans)
White Bean Gravy
Meatless Lentil Chili
Blackeye Pea Soup
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
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Ponder the Scriptures regularly. To ponder the Scriptures is to feast
upon the words of Christ. Take time daily or weekly after prayerfully
reading Scripture to ponder and reflect upon it prayerfully. Apply what
you have read to your life and seek a deeper understanding of what you
read. Consider a greater truth as you contemplate what you have read.
Seek enlightenment, inspiration, and revelation. Listen for the still
small voice to testify to you of the truthfulness of what you read and
to reveal to you a higher understanding.
“To ponder is to meditate, to think, to feast, and to treasure. It is
more than a mental method, it is a spiritual striving to obtain and to
understand truth. We should follow the process taught by the Savior to
the Nephites as he taught them sacred principles. He then instructed
them to ‘Go ye unto your homes, and ponder upon the things which I have
said, and ask of the Father, in my name, that ye may understand, and
prepare your minds for the morrow.’ (3 Ne. 17:3.) We should ponder the
meanings of the things we learn from our search of the scriptures. The
Apostle Paul instructed the Philippian Saints to ‘think on these
things.’ (Philip. 4:8.) To think involves forming mental images in the
mind and focusing intently upon that which has been discovered. Nephi
counseled to ‘feast upon the words of Christ; for behold, the words of
Christ will tell you all things what ye should do.’ (2 Ne. 32:3.) To
feast is to consume, to digest, to absorb. As we ponder, we should
follow the counsel of the Savior when he said, ‘Treasure up in your
minds continually the words of life.’ (D&C 84:85). This implies that we
should repeat in our minds the principles we have learned and draw upon
them in each of our decisions.” - L. Lionel Kendrick, “Search the
Scriptures,” Ensign, May 1993, page 13
“Pondering, which means to weigh mentally, to deliberate, to meditate,
can achieve the opening of the spiritual eyes of one’s understanding.
Also, the Spirit of the Lord may rest upon the ponderer” . . . “To
soundly plant good seeds in your heart requires prolonged, intense,
unremitting pondering. It is a deep, ongoing, regenerating process which
refines the soul.” - Joseph B. Wirthlin, “Pondering Strengthens the
Spiritual Life,” Ensign, May 1982, page 23
“Prayerful scripture study is also the key to personal revelation. Nephi
taught that the Holy Ghost speaks ‘the words of Christ’ and that if we
would ‘feast’ on the words of Christ we will be told all things that we
should do. (See 2 Ne. 31:18-21; 2 Ne. 32:1-5.) In other words, the Holy
Ghost will give us guidance; whether we accept that guidance depends on
our faith and obedience to the light already given. The verb ‘feast’ is
most instructive. It implies savoring, believing, loving, pondering,
meditating, relishing, all of which bespeak a spirit of faith and
obedience.” - Stephen R. Covey, “Likening the Scriptures Unto
Ourselves,” Ensign, Sept. 1974, page 77
“Behold, I would exhort you that when ye shall read these things, if it
be wisdom in God that ye should read them, that ye would remember how
merciful the Lord hath been unto the children of men, from the creation
of Adam even down until the time that ye shall receive these things, and
ponder it in your hearts. And when ye shall receive these things, I
would exhort you that ye would ask God, the Eternal Father, in the name
of Christ, if these things are not true; and if ye shall ask with a
sincere heart, with real intent, having faith in Christ, he will
manifest the truth of it unto you, by the power of the Holy Ghost. And
by the power of the Holy Ghost ye may know the truth of all things.” -
Moroni 10: 3-5
This Month’s Suggested Book:
“How to Develop a Low-Cost Family Food-Storage System” by Anita
Evangelista ISBN: 0966693205
“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.” - http://www.safetycentral.com/noname1.html
>From the Publisher:
“This is probably the most important section in the while catalog. With
the times a’changin’ as they are, we all need to better prepared for the
uncertain changes ahead. The books in this section will give you a head
start. 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.”
“This book is a direct appeal to common sense and is a must for the
family expecting hard times ahead or those who just want to cut their
food expenses by over 50%! One day you might encounter a snow storm, a
trucker strike, or a short period of unemployment that could disrupt
your ability to come by food easily. Having provisions on hand is
nothing more than a prudent buffer against that eventual rainy day that
comes to all of us. Ms. Evangelista tells us how to accomplish this
simple, but generally overlooked form of personal insurance with a
straightforward, no nonsense delivery. She explains how to determine
your storage needs, how to find sources of low-cost bulk foods, and how
to choose among preservation methods. After following her advice,
should you find yourself house-bound by an icy road, or being threatened
by an impending hurricane, you won’t look at an empty kitchen and curse
yourself for being so short sighted. Take that old Boy Scout motto to
heart, and ‘Be prepared.’” -
http://www.backwoodshome.com/store/files/ss5.html
This Month’s Frugal Living Tips:
Produce your own food storage. Grow herbs or vegetables. Plant a garden
or fruit tree. Raise farm animals. Learn home canning and dehydrating.
Even if you live in a small apartment, you can grow one pot of herbs.
Set your goal to produce at least one new food storage item than normal.
Container Gardening:
Even the smallest patio or porch can boast a crop of vegetables or a
garden of flowers in containers. Planter boxes, wooden barrels, hanging
baskets and large flowerpots are just some of the containers that can be
used. The container gardener is limited only by his imagination.
Consider the following guidelines when choosing your container.
* Avoid containers with narrow openings.
* Cheap plastic pots may deteriorate in UV sunlight and terracotta pots
dry out rapidly. Glazed ceramic pots are excellent choices but require
several drainage holes.
* Wooden containers are susceptible to rot. Redwood and cedar are
relatively rot resistant and can be used without staining or painting.
Avoid wood treated with creosote, penta or other toxic compounds since
the vapors can damage the plants. One advantage of wooden containers is
that they can be built to sizes and shapes that suit the location.
* Use containers between 15 and 120 quarts capacity. Small pots
restrict the root area and dry out very quickly. The size and number of
plants to be grown will determine the size of the container used. Deep
rooted vegetables require deep pots.
* Make sure your pot has adequate drainage. Holes should be 1/2 inch
across. Line the base of the pot with newspaper to prevent soil loss.
* In hot climates use light-colored containers to lessen heat
absorption and discourage uneven root growth.
* Set containers on bricks or blocks to allow free drainage.
* Line hanging baskets with sphagnum moss for water retention. Keep
baskets away from afternoon sun.
* If you choose clay pots, remember that clay is porous and water is
lost from the sides of the container. Plants in clay pots should be
monitored closely for loss of moisture.
- From “Guide to Container Gardening”
http://www.gardenguides.com/TipsandTechniques/container.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
http://groups.yahoo.com/group/FSRecipes/message/895
Whole Wheat Noodles
Whole Wheat Noodles
2 c. freshly ground wheat berries
6 eggs
1 tsp. salt
1 tsp. vegetable oil
boiling broth or water
In a large bowl place the eggs and beat thoroughly. Add salt, oil
and freshly ground flour. Mix well. Place flour mixture on a
floured board. Place wax paper over flour mixture. Roll out dough
to 1/8” thickness. With pastry cutter or sharp knife cut dough into
long strips. Place strips in boiling broth or water for 5 to 7
minutes or until done.
- from “Cooking and Baking with Freshly Ground Grains” by Christine
Downs
http://www.womenbrands.com/recipes/bake-bread-recipe.htm
How to Bake: Bread on the Grill
By Dennis R Weaver |
One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it’s easy—like baking your favorite recipe in the oven.
We can think of all kinds of reasons to use the grill. You can enjoy fresh baked bread while camping, or at the cabin, or at the next family reunion. Sometimes, it’s just nice to get out of the kitchen, enjoy the spring air, and bake outside. (Watch the neighbors turn their noses upwind when the smell of fresh baked bread wafts over the fence.) And in the summertime, you don’t have to heat up the kitchen to bake. Finally, if there is ever an extended emergency when the power is off, you may have the only fresh bread in town.
You can bake nearly anything with a covered grill. (If your grill doesn’t have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood.
We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such.
For this demonstration, we used Old-Fashioned White Bread mixes though any mix or recipe will do. We mixed according to package directions. After it had risen, we formed one batch into oval country loaves, one into hamburger buns, and another into dinner rolls.
The trick to grilling bread perfectly is controlling temperature and time. If your grill comes equipped with a thermometer, you’ve got it made (though outside temperatures and winds may impact how well your grill retains heat). If you have a thermometer, just heat to the temperature designated on the package or in the recipe. If not, guess. After a few loaves you’ll have it perfect and we bet that the first batch off the grill will be just fine.
Rolls and buns will probably bake in 15 to 20 minutes and loaves will take 20 to 30 minutes depending on size and temperature. An occasional peek to see how your bread is doing as it nears completion is okay.
We made twelve giant-sized hamburger buns, just the ticket for that quarter-pounder. Form the buns as you would dinner rolls then press them flat several times until they look like those in the picture to the left. (The dusting that you can see on the pan is cornmeal.) Cover and let rise.
Just before baking, we washed the buns with an egg white wash (one egg white plus one tablespoon of water). We then sprinkled them with sesame seeds. On our grill, we baked them with the heat turned about two-thirds open for about 18 minutes.
For the dinner rolls, we used a 8 1/2 x 15-inch pan and made 20 rolls scaled at 2.5 ounces each.
We made two country style loaves from one mix. If you look closely you’ll see that we forgot to slash the tops to release the steam and consequently ended up with a split on the side of the loaf. Don’t do as we did—score two or three quarter-inch deep slashes on the top of the loaf just as you begin baking.
Here are a few more hints to help you along the way:
• Bake the bread before the burgers. The bread can cool while you cook the rest of the food. Burning grease in the bottom of the grill makes the temperature harder to control and the soot can stain the bread.
• If you are letting your bread rise outside where the temperature may be less than indoors or where breezes may swirl around the bread, consider using a large food-grade plastic bag as a greenhouse. Simply slip the bread dough—pan and all—inside the bag, inflate it slightly, and close it. If the day is cool, set the bag and the bread in a sunny warm place to capture a little solar energy.
• Grills tend to not circulate the hot air as well as ovens. To keep the bottom of the bread from burning, place one pan beneath the other and a wire rack between the pans to create space for insulation.
• If your bread is baking faster on one side than the other, turn the pan 180 degrees part way through the baking time.
• The tendency is to burn the bottom of the bread. Place the bread as far away from the flames as you can even if it means elevating the bread.
We hope that you have fun baking bread outside this summer. We do know that you will be the envy of the neighborhood, campground, or RV park.
Article Source : www.womenbrands.com
© 2004 The Prepared Pantry
http://groups.yahoo.com/group/FSRecipes/message/891
Simple Candies with Powdered Milk:
Basic Candy
Stir and knead enough dry milk into the honey to make a very firm
ball. To color, add 1/4 t. of red, yellow, blue, or green. Flavor
with one of the following: 3 drops of peppermint oil, 1/2 t.
raspberry, strawberry or orange flavoring.
Peanut Butter Fudge
Mix well. If desired, add 1 c. carob or chocolate chips and/or 1 c.
toasted coconut. Press into pan and cut into squares, or roll into
balls.
NOTE: These recipes were featured in “Food Storage Newsletter #0007 -
FREE monthly Email newsletter - July, 2000”
FREE Food Storage Newsletter: http://groups.yahoo.com/group/FreeFSN/
Newsletter Archive: http://www.geocities.com/nursehealer
Peanut Butter Balls
Combine ingredients, roll into balls and store in fridge. Optional
ingredients: raisins, nuts, coconut, wheat germ, sunflower seeds, and
brown sugar for rolling.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433
Basic Muffins (with dried eggs)
Sift together the dried egg mix, flour, baking powder, salt and
sugar. In a separate bowl, combine the shortening, water and dry
milk. Add to dry ingredients, stirring only enough to moisten. Fill
greased muffin pans two-thirds full with the mixture. Bake at 375
degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins.
Variations: blueberries, chopped nuts, bananas, carrots, apple dices,
raisins, or granola.
- from “Cookin’ With Dried Eggs” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
http://groups.yahoo.com/group/FSRecipes/message/889
Thank you for your support. Here is information for substituting dry
milk in recipes. You can also substitute reconstituted canned
condensed milk.
Substituting Powdered Milk in Recipes
Sweetened Condensed Milk
Preparation Steps:
1) Combine milk and sugar in mixing bowl.
2) Pour hot water into blender.
3) While blending on medium speed, add the milk and sugar mixture,
and blend until smooth.
4) Use as substitute for canned sweetened condensed milk in recipes.
5) NOTE: A rotary beater may be used in place of blender.
Tips: If sweetened condensed milk is replacing shortening in a
recipe, add 4 Tbs. butter to the hot water.
Sweetened Condensed Milk #2
Mix dry (powdered) milk and warm water. When mixed, add sugar.
Evaporated Milk
Mix dry (powdered) milk and warm water.
Skillet Potato Dinner (Fresh or Dried Foods)
http://groups.yahoo.com/group/FSRecipes/message/905
Hello group members,
I have been researching recipes for making and using Everlasting
Yeast (not sourdough starter). I have found many great links and
recipes I would like to share, BUT I do have a question. I have
found some recipes use 2 C. of flour for the starter while others
use only 2 T. This is not a typo since it is different on many
sites. Does anyone know for sure or has anyone has success makinga
nd using Everlasting Yaest? I also woudld like some recipes for
using everlasting yeast with quanitities.
Everlasting yeast
http://www.recipezaar.com/88713
_____________________
4 cups warm potato water
1 teaspoons salt
2 cups white flour or wheat flour
1 1/2 teaspoons dry yeast
2 tablespoons sugar
1. Mix all ingedients together in a bowl (do not use metal bowl or
utensils).
2. Place mixture in a warm place to raise (about 12 hours)until
ready to mix for baking.
3. Leave a small amount of mixture (approximately 1/3 cup) for a
start for next time.
4. Between uses, keep in a covered jar in the fridge until a few
hours before ready to use again.
5. To the 1/3 cup starter, add all the orginal
ingredients except the yeast. Let stand again for 12 hours then
store in refrigerator until needed.
6. By keeping the everlasting yeast start and remaking some each
time, yeast can be kept on hand indefinitely if you use it every 3
to 4 weeks.
EVERLASTING YEAST BREAD
Recipe makes four loaves of bread, or a large batch of dinner rolls
depending on the size you make them.
2 cups milk
1/3 cup shortening
1 pint Everlasting Yeast
1 1/2 tablespoons salt
12 to 14 cups flour
Scald milk and add shortening. Let cool to lukewarm, then add the
Everlasting Yeast and 4 cups of the flour. Beat for one to two
minutes, then cover and let rise for half an hour. Stir in the salt,
then work in about 7 cups of the flour. Put the remaining three cups
flour on a clean work surface and dump on the bread dough, which
will probably still be a bit sticky. Work in as much of the flour as
necessary for a nice elastic dough. You may need more flour, you may
need less, depending on humidity and other factors. Cover and let
rise until doubled in bulk. Work down and knead again, using more of
the flour if necessary. Divide into four loaves and put into greased
bread pans. Let rise again until doubled. Preheat oven to 400
degrees before putting bread in, then bake for one hour. Dinner
rolls will probably require only half an hour or so of baking time.
***********************************
EVERLASTING YEAST
Thanks to Beth from Colorado I now have the
recipe for Everlasting Yeast made 100 years or
so ago.
Use glass container
1 qt. potato water or 1 qt. water + 1 T. potato flakes
1/2 cake yeast
2 T. sugar
2 T. flour
1 tsp. salt
Mix well and let stand covered with net at room temperatre
for 12 hours. Leave about 1/3 cup in bottle.
Use the rest when you make bread, don/t need extra liquid with
this yeast. To the 1/3 cup starter, add all the orginal
ingredients except the yeast. Let stand again
for 12 hours then store in refrigerator until needed.
This can be kept going indefinitely, if you use it every
3 to 4 weeks.
***********************************************************
EVERLASTING YEAST (in glass)
Printed from COOKS.COM
http://www.cooks.com/rec/doc/0,1830,157181-249196,00.html
1 qt. potato water or 1 qt. water plus 1 tbsp. potato flakes
1/2 cake yeast
2 tbsp. sugar
2 tbsp. flour
1 tsp. salt
Mix well and let stand covered with net at room temperature for 12
hours.
Leave about 1/3 cup in bottle. Use the rest when you make bread,
don’t need extra liquid with this yeast.
To the 1/3 cup starter, add all the original ingredients except the
yeast. Let stand again for 12 hours then store in refrigerator until
needed.
This can be kept going indefinitely, if you use it every 3 to 4
weeks.
****************************************
Homemade Everlasting Yeast
http://recipecircus.com/recipes/recipelady/SEASONING/Homemade_Everlas
ting_Yeast.html
Source of Recipe
grandma
List of Ingredients
1 quart warm potato water
1/2 cake yeast or 1/2 tablespoon dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons flour
Recipe
Stir in all ingredients and put in a warm place to raise until ready
to mix for baking. Leave small amount of Everlasting Yeast for the
next time you make bread. Keep in cool place and add to the
Everlasting Yeast all of the above ingredients except the yeast. Do
this each time and you will never run out of yeast. Now add the
Everlasting Yeast that you took out and make the bread the way you
always do.
****************************************
Everlasting Yeast Starter
http://fooddownunder.com/cgi-bin/recipe.cgi?r=98264
Ingredients :
1 qt warm water
1/2 x yeast cake or 1/2 Tbsp dry yeast
1 tsp salt
2 tbl sugar
2 cup white or wheat flour
Method :
Mix all ingredients, then put in a warm place to rise until ready to
mix before baking. Take out a small amount to use for starter
instead of the yeast cake or dry yeast, then add flour to the rest
as needed to make the bread. Keep the starter yeast covered in the
refrigerator until you need it, then let it warm to room temperature
for a couple of hours before using. Add the same ingredients,
(except for yeast) to make bread the next time. This can last
forever if taken care of, and it’s different than sourdough in that
it uses cultivated yeast instead of wild yeast.
Everlasting Yeast
I always use 2 cups of flour for mine. The recipe that I use is listed, but I do
not use potato water. I use water from my pasta. I also will use water from
steaming veges if I want to get a different flavor.
Marsha
http://groups.yahoo.com/group/FSRecipes/message/906
Pioneer’s Hoe Cake
2 cups corn meal
1 tsp. Salt
About 2 1/2 cups boiling water
Mix together the corn meal and salt and then pour over it the boiling
water and mix thoroughly to form thick batter. Now grease a griddle
with bacon fat and spread out batter into cakes about half-inch thick
or a little less. Grease griddle between fryings, or put daub of
butter atop each cake before turning. Cook until golden brown and
serve hot with butte and Vermont maple syrup or honey.
The name “Johnny Cake” is a corruption of “Journey Cake” for this
simple corn meal dish was probably first used by the pioneers when on
journeys to frontiers, wars or hunts. Served with fresh country
butter, piping hot off the griddle (one person has to stand and fry
while the rest eat, and of course you have to eat near the stove),
you can’t beat this simple concoction for the full-bodied flavor of
the stone ground corn meal. If you want to be literal and cook the
daubs of batter on a hoe or shovel over a campfire, you will have Hoe
Cake.
- From “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton ISBN: 0865474850
http://groups.yahoo.com/group/FSRecipes/message/778
SOURDOUGH
Despite any suggested mystique about sourdough, it is but a
leavening agent and leavening can be found in the Bible in the Old
Testament. As part of the celebration of the Feast of the Pass-over,
unleavened bread was to be used; therefore, some sort of leavening
was normally used in their daily breads.
STARTERS: “Starter” (or “sponge”) is the name of the leavening
product developed when combining flour, liquid and some source of
yeast spores. (Sometimes, sugar is added to the starter to feed the
yeast.) This product also adds flavor to the end product. This
flavor adds some degree of “sourness” or “tanginess” and provides us
with “sourdough”. However a starter is obtained, it should be kept
in crockery, glass or plastic containers. Metal seems to have an
adverse chemical reaction to the life of starters.
The easiest way to get into sourdough is to obtain a “start” from
someone already into sourdough cooking. Most “starts” are about ½
cup in quantity. To reconstitute this ½ cup, add 2 cups of warm tap
water and two cups flour, mix well, cover and let stand in a warm
place (out of drafts) overnight. This provides about 1 quart of
starter. Store in the refrigerator in a sealed container. Take out
the amount of starter called for in a recipe and return remainder to
the refrigerator. When about ½ cup remains or two - three weeks have
passed, plan to reconstitute as suggested. You now have another
supply.
The next easiest way to establish a “start” is to add a package or
one tablespoon of yeast to 2 cups of warm tap water and mix in 2
cups of flour. Cover and let stand in warm, draft free place for
about 24 hours. Stir down once or twice.
TO “SET A SPONGE” (OR STARTER) FOR A RECIPE:
About 12 hours before planning to mix recipe, mix in a bowl ½ cup
starter, 2 cups flour, 2 cups liquid (water, milk or water drained
from cooked potatoes). Cover bowl with cheesecloth and put it in a
warm draft-free place. Just before mixing the recipe, take 1 cup of
batter to replenish starter in your crock. Use the balance in your
recipe.
SOME VARIATIONS OF STARTERS
a- In place of warm tap water use the water in which potatoes
have been cooked.
b- Use milk for the liquid. This starter does not keep as long
as one with water. If you really want a “tang” of a “sour” starter,
use part buttermilk or sour milk.
c- Rather than white flour use whole wheat, rye, unbleached or
combinations of flours. Some people keep both a white flour and one
with whole wheat going at the same time.
If you want to really do it the “old fashioned” way, mix 2 cups
water with 2 cups flour and let stand uncovered, out of a draft, for
several days until it bubbles good. This method collects the yeast
spores from the air, so it can take several days.
Many recipes tend to use sourdough more as a flavoring agent than
for its leavening properties.
SOURDOUGH STARTER #2
2 Cups water 2 Cups flour
1 scant Tbsp. yeast (1 pkg.)
Mix well and let stand in warm place out of draft for about 24
hours. Stir down once in a while. It will store in refrigerator for
several days. The more you use it, the better it becomes.
SOURDOUGH STARTER #3
2 Cup warm water 2 Cup flour
1 pkg. dry yeast 1 Tbsp. sugar
Put warm water into crock. Sprinkle yeast over water and stir with
wooden spoon until dissolved. Add flour and sugar. Mix until smooth.
Cover and set aside 36 to 45 hours. Stir each time you are in the
kitchen. Use 1 ½ C of the starter in bread recipe.
To store remainder, beat 2 cups flour and 2 cups warm water into
remaining starter batter. Let stand in warm place at least 5 hours.
Cover and store in refrigerator. Allow water needed in bread to warm
to room temperature before using. Never add anything to starter but
the flour and water needed to keep it going. Do not use metal spoons
or containers.
SOURDOUGH BREAD
Set sponge and let stand overnight or for six to eight hours.
4 Cups sifted flour (or more) 2 Tbsp. sugar
1 tsp. salt 1/4 tsp. baking soda (added later)
2 Tbsp. fat
Sift dry ingredients (using about 3 cups flour) into a bowl, making
a well in the center. Add fat to the sponge and mix well. Pour
mixture into the well of flour mixture. Mix well and add enough
flour to make a soft dough for kneading.
Knead on floured board or cloth for 10 - 15 minutes. Place in a
greased bowl. Cover and let raise in a warm place without drafts.
This can take 2 to 4 hours, or until doubled in bulk. Dissolve the
baking soda in a tablespoon of warm water and add to the dough.
Knead it in thoroughly. Shape dough into loaves and place in greased
bread pans and set aside to raise. When doubled in bulk, bake at
375’ F. for 50 - 60 minutes or until well-browned and has a hollow
sound when tapped on the bottom.
SOURDOUGH BREAD
1 pkg. dry yeast 1 ½ Cups sourdough
starter
2 Tbsp. sugar 3 ½ - 4 Cups flour
2 tsp. salt 1 egg, used as egg wash
1 Cup warm water
Mix starter, yeast and warm water. Let stand until yeast is
dissolved. Add remaining ingredients, except egg. Punch down. Form
into loaves. Cover and let raise until doubled. Beat egg and brush
over unbaked loaves. Bake in 400’ F. oven for 30-35 minutes.
SOURDOUGH BISCUITS
½ Cup starter 1 Tbsp. sugar
2 ½ Cups flour ½ tsp. baking soda
3/4 tsp. salt
Mix starter (recipe on this page), using milk as the liquid and 1
cup of flour from this recipe for a total of 3 cups of flour, and
let set overnight or all day. Combine salt, sugar, baking powder,
soda and ½ cup flour. Mix this with the sponge. Turn out mixture on
a board with remaining 1 cup of flour. Mix with hands and knead.
Roll out to about 1 inch thick. Cut out and dip in oil or fat and
set in ungreased 9x13-inch pan with sides barely touching. Let raise
½ hour. Bake at 375’ F. Makes 12 - 16 biscuits.
CAKE FLOUR
Printed from COOKS.COM
2 tbsp. cornstarch
1/2 tsp. baking powder
Fill rest of cup with all purpose flour and sift 12 times.
Then use as your recipe directs.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.