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[This is no longer published, or they have not sent a copy in years]

Seven Ears of Corn Editor: jewell@saw.net

“if ye are prepared, ye shall not fear”

How Old Is Too Old

Storage temperature is the most important variable in determining how old is too old. Sugar should be fine. Lentils should be fine as well as the other beans unless they have been exposed to a lot of heat. Heat makes beans hard and also breaks down the plastic bags. If the plastic bags seem to be weak, they could be emptied into PETE bottles and dry pack them or can them in the #10 cans or mylar bags. If the TVP and bulgur are bad you will be able to smell the rancidity or staleness. The wheat is probably okay unless exposed to too much heat. Overheating will keep the wheat from sprouting and seems to cause some breakdown in the proteins which affect the ability to make good bread. There haven’t been any actual studies on that though. It could be cooked whole and used that way.

Potato Pearl Soup

4 tablespoons butter or margarine 1 and 1/2 tablespoons instant chopped onion (dry)

1 and 1/2 teaspoons salt 1/2 teaspoon celery salt

1/8 teaspoon pepper 4 and 1/2 cups milk

2 and 1/2 cups chicken broth 1 and 1/3 cups instant potato pearls

Heat butter or margarine, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chick broth. (Soup should be consistency of heavy cream? Garnish each serving with paprika and parsley 6 servings (1 cup each)

Make Your Own Cream Of Whatever Soup Mix.

2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon

2 tbsp dried onion flakes 1 tsp basil leaves 1 tsp thyme leaves

1/2 tsp pepper

Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. Heat and stir until it thickens. Use as you would the canned product. Makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli.

Storing Hard Cheeses Without Refrigeration

Hard cheeses (such as cheddar, mozzarella, jack) can be stored without refrigeration. (Remember that cheese making began as a way to preserve dairy products long before there was refrigeration.) It only works with hard cheeses, soft and processed cheeses must be refrigerated.

Dip the cheese into a salt-water solution (salty enough that an egg floats), and place it on a rack to dry. On the next day, thoroughly rub the cheese with salt. Do this again on the 3rd day. By this time, a rind should be developing on the cheese. Melt wax in a double boiler (a pan inside another pan with water in the outer pan) and dip the cheese in it, and set it aside to cool on a rack. When the first layer is dry, add a second layer. Wrap it in cheesecloth and continue to apply layers of wax until it is smooth and shiny and entirely encased in several layers of wax. If you don’t have cheesecloth, add a couple extra layers of wax. If mold develops, just cut off the mold and eat the rest.

Dandelion Jelly

I thought, what with our area seeming to be into spring already, that you might like to do something with those pesky dandelions that crowd into your lawn.

1 qt. dandelion flowers 1 qt. Water 1 box Sure-Jell

4 1/2 c. sugar 1 t. lemon juice

Cook the flowers and water for 3 mins. Strain and save juice. Follow directions on Sure-Jell box using dandelion water. Bring to a boil, then add sugar and lemon juice. Process as you would jelly. Yeilds approx. 5 half-pints.

Baked Spaghetti

1 cup chopped onion 1 cup chopped green pepper

1 Tbsp oleo (margarine) 1 Can tomatoes (28 oz) (chopped)

1 can (4oz) mushroom (drained) 1 Can sliced ripe olives, drained

2 teasp dried oregano 12 oz cooked spaghetti (drained)

2 Cups shredded cheddar cheese 1 can cream of mushroom soup

1/4 Cup water 1/4 Cup grated Parmesan cheese

In a large skillet, sauté onion and green pepper in butter til tender. Add tomatoes, Juice and all, mushrooms, olives and oregano. Simmer, uncovered for 10 min. Place half of spaghetti in a greased 13-in X 9-in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 Cup cheddar cheese. Repeat layers. Mix the soup & water until smooth. Pour over the casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30-35 min or until heated through. Any leftovers freeze well.

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Lord, Thank You

Lord, thank you for this sink of dirty dishes; we have plenty of Food to eat.

Thank you for this pile of dirty, stinky laundry; we have plenty of nice clothes to wear.

And I would like to thank you, Lord, for those unmade beds; they were so warm and comfortable last night. I know that many have no bed.

My thanks to you, Lord, for this bathroom, complete with all the splattered mess, soggy, grimy towels and dirty lavatory; they are so convenient.

Thank you for this finger-smudged refrigerator that needs defrosting so badly; it has served us faithfully for many years. It is full of cold drinks and enough leftovers for two or three meals.

Thank you, Lord, for this oven that absolutely must be cleaned today; it has baked so many things over the years.

The whole family is grateful for that tall grass that needs mowing, the lawn that needs raking; we all enjoy the yard.

Thank you, Lord, even for that slamming screen door. My kids are healthy and able to run and play.

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“Economic Forecast: It is unlikely there’ll be a reduction in the wages of sin.”

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Store what you eat,

and eat what you store.

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A good site for Prep ideas http://byubroadcasting.org/LivingEssentials/emergency/

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