she said it would be a long, long, long time. Usually, they either don’t know or say in a couple of weeks. She was a bit for specific about not waiting around for it and yet vague about why. I thought it was weird but it didn’t make sense until I read about imports being shut off. If that was what she meant....<<<
It does appear that she was attempting to tell you something.
It does not surprise me at all, as the papers have reported how many guns and bullets have sold and it is wise to stop them, they have not managed to outlaw the guns, so stop the source of bullets.
As few of them have ever been in the Military, they will miss the fact that many reload.
Or as my husband always said, “get guns that will accept the international size bullets, there will be plenty on the battlefield.”.
Authorities Apprehend 2 Students After Finding Gun
FOX 24 Macon Thu, 05 Mar 2009 12:28 PM PST
WOODSTOCK, Ga. (AP) - Authorities say two Woodstock High School students are in custody after a gun was found at the school.
CNN - Police: Teen Hid Gun In School Ceiling
WSB-TV 2 Atlanta Thu, 05 Mar 2009 12:15 PM PST
Investigators Arrested Three High School Students In Suburban Atlanta On Thursday After Police Said They Were Warned That One Of The Students Planned To “Do Harm” At The School With A Weapon, Police Said. Â
Police: Teen hid gun in school ceiling, planned ‘harm’
CNN Thu, 05 Mar 2009 11:33 AM PST
Authorities arrested two high school students in suburban Atlanta on Thursday after they were warned that one of the students planned to “do harm” at the school with a weapon, police said.
Omaha police seek person who shot BB gun at bus
Lincoln Journal Star Thu, 05 Mar 2009 11:20 AM PST
OMAHA â Omaha police are looking for the person who shot out a school bus window with a BB gun, slightly injuring one student. Police say the shooting happened Wednesday afternoon outside King Science Center.
Police: Student With Gun Arrested At Messalonskee Middle School
WMTW Auburn Thu, 05 Mar 2009 11:02 AM PST
A student at Messalonskee Middle School in Oakland was arrested Thursday morning after he was found with a loaded gun.
Gun Found At Woodstock HS, 3 Students In Custody
WXIA-TV Atlanta Thu, 05 Mar 2009 10:46 AM PST
A lockdown at two Cherokee County schools ended Thursday morning after authorities took three Woodstock High School students into custody and located at a gun at the school.
Messalonskee Student Arrested For Bringing Gun To School
WCSH 6 Portland Thu, 05 Mar 2009 10:20 AM PST
OAKLAND (NEWS CENTER) — Oakland police arrested a student at Messalonskee Middle School Thursday morning on charges that he brought a gun to school.Â
2 students charged after gun found at Woodstock High
Atlanta Journal-Constitution Thu, 05 Mar 2009 06:16 AM PST
Two Woodstock High School students were charged Thursday after police got a tip that led to the discovery of an unloaded handgun in a restroom at the Cherokee County school, along with two assault rifles at one of the students’ homes. A third student was questioned by police and released.
Teens Arrested; Gun Found In School Restroom
WSB-TV 2 Atlanta Thu, 05 Mar 2009 06:13 AM PST
Two teens were taken into custody after a gun was found at Woodstock H.S. Police say they also found marijuana growing in one teen’s bedroom.
Police Blotter: BB gun confiscated at Elgin school
The Courier News Thu, 05 Mar 2009 02:25 AM PST
Elgin School District U46 spokesman Tony Sanders reported Wednesday afternoon that a student brought a BB gun on Feb. 12 into Century Oaks Elementary School in Elgin. The district sent a note home to parents on the day of the incident saying that the BB gun was confiscated by staff and the situation was resolved.
See more news stories that match my keyword
http://search.news.yahoo.com/search/news/?fr=yalerts-keyword&c=&p=gun+at+school&ei=utf-8
Student disciplined for threats at Everett school
EVERETT — A student at James Monroe Elementary School has been disciplined after reportedly making threatening comments on Monday. There had been a rumor that the student brought a gun to school, but that was not the case, school officials said.
Everett Herald - 13 minutes ago
#
DISD: Gun Brought To School By Second Grader
A shocking discovery was made at a local elementary after a gun was brought to school by a second grader.
CBS 11 Dallas - Fort Worth - Mar 05 8:55 PM
and there are more.....
[OBL, always wanted to poison the drugs...granny]
Health Dept. Warns Of Contaminated Cocaine
Drug Tainted With Levamisole, Veterinary Medication
POSTED: 4:48 pm MST March 5, 2009
UPDATED: 5:28 pm MST March 5, 2009
DENVER — The Denver Health Department is warning Coloradans of contaminated cocaine, tainted with a dangerous toxin that suppresses the immune system and can immediately lead to death.
The toxin is Levamisole, a veterinary medication used to treat worm infestations in cattle, pigs and sheep, the health department said.
Levamisole contamination of cocaine has been reported in other states. In mid-January, the New Mexico Department of Health reported 11 cases of levamisole poisoning in cocaine users, including at least one death.
continues, with more info.
[smile, you were on camera]
Police Seek Person Of Interest In Greeley Ambush Shooting
Mystery Man Shown Buying Ammo At Wal-Mart
POSTED: 1:24 pm MST March 5, 2009
GREELEY, Colo. — Police have arrested two suspects and released a photograph of a person of interest in the killing of a northern Colorado man.
Forty-four-year-old Jeffrey Watson Sr. of Greeley was killed Feb. 19 when 25 rounds from an assault rifle were fired into his pickup as he sat in it in front of his house.
Sgt. Keith Olson said police hope someone can identify a man who bought ammunition Feb. 15 from a Fort Collins Wal-Mart. A surveillance camera captured the purchase.
continued.
http://lii.org
Heads up, most of North America: daylight-saving time begins on the second Sunday in March. You’ll be springing forward at 2:00 a.m. this Sunday the 8th.
And time to replace the smoke detector batteries.
Arts and Humanities
Thank you for using Librarians’ Internet Index.
Librarians’ Internet Index
Websites You Can Trust!
http://lii.org/
Primary financial support for LII (Librarians’ Internet Index) from the U.S. Institute of Museum and Library Services under the provisions of the Library Services and Technology Act, administered in California by the State Librarian. LII is also supported by the IPL Consortium, and hosted by The iSchool at Drexel, College of Information Science and Technology. Other sources include California Digital Library.
[ Copyright Notice ]
Use of the annotations from this list must be accompanied by:
Copyright 2009 by Librarians’ Internet Index.
We encourage you to cite our records, to forward all or part of New This Week to colleagues and other discussion or announcement lists, to include citations to our resources in your pathfinders and training materials, and to otherwise leverage this publicly-funded resource.
http://groups.yahoo.com/group/FreeFSN/message/62
Food Storage Newsletter February 2007
Food storage simply is setting aside those items that will be used at
a future time (tomorrow, next week, next month, or later than that.)
The canned goods in the pantry, the meat in the freezer, and the box
of crackers in the shelves are all part of the food storage because
they will be used at a future time. Avoid the temptation to think of
food storage as some huge amount of surplus to be obtained and
stocked away for emergencies. By all means, set aside emergency
supplies; but food storage is perishable goods to be used and
restocked. You should be using your food storage now, today! If
you’re not, what good is your food storage doing?
Food storage is a spiritual principle. Avoid the temptation to think
of food storage only as a set of supplies for our physical needs. At
the very basic principle, it is spiritual. We pray a blessing over
our food before we eat. We thank our Heavenly Father for the food and
ask that He bless it to our nourishment. We ask a blessing on the
hands that have prepared the food. We follow His guidance through the
Holy Spirit in gathering, storing, and preparing our food. The Lord’s
Prayer in Matthew 6:11 says, “Give us this day our daily bread.” This
is the most basic example of how to pray, and it includes a prayer
for the food we are to have each day. Food storage is a spiritual
principle because following the guidance of the Spirit in preparing
our food storage ensures that we will have nourishing healthy food to
feed our bodies and our souls. We are more than the physical makeup
of our human bodies. We are spiritual beings, too. Nutritious food
choices help us to function at optimum capacity physically, mentally,
and, ultimately spiritually if we so desire. Having an adequate
supply of food storage frees us from the daily worries of what to eat
today so that we can simply prepare a nutritious meal from what is on
hand, thankfully, peacefully, harmoniously, and continue our daily
lives without interruption for a frantic food run. Setting aside food
storage is our demonstration of faith in God by acting on His wise
counsel through the guidance of the Spirit to obtain and store
properly those things we will need tomorrow.
The decision of what to store may seem perplexing at first. Avoid the
tendency to think of food storage a one huge unit lumped together.
Instead, think of food storage as a way of life. It is something that
we make a part of our daily lives. The concept of food storage is
being mindful of those things that we will need regularly as we
grocery shop, browse the sale circulars, plan gatherings, and stop by
store for another item. By keeping food storage in our minds, we can
easily pick up a can of peanuts or tomato sauce that we find at a
good price while we’re running in for a gallon of milk. Being mindful
of food storage can lead us to discover a fantastic bargain on canned
goods or dry goods that me might otherwise be so busy we wouldn’t
notice. By adopting the concept of food storage as part of our daily
lives and prayers, the confusion about what to store dissipates.
There’s no need for confusion. We use our food storage daily; so we
know to store what we use, and we know to add those things to our
storage that will complement what we eat. We know to store those
things that will bring nutrition and variety to our meals and snacks.
Being mindful of food storage leads us to make better choices for our
nutrition.
Here is one possible list of items for food storage with a buying
guide for a year so that one could simply follow the list, and obtain
an adequate supply of food storage. Substitute items you’ll eat for
those you won’t, and add the spices, condiments, and complementary
items you need. This is also available as a Microsoft Excel
Spreadsheet in the files section of FreeFSN at
http://groups.yahoo.com/group/FreeFSN/. The file is called
FoodStorageBuyingGuide2007.xls. The spreadsheet has a plan for
obtaining a one-month supply or a six-month supply of food storage in
a year. In other words, you don’t have to buy all your supplies for 6
months at once. You can buy them a little at a time. In a year’s
time, setting aside these supplies and replenishing them as you use
them, you’ll end up with enough food storage set aside to last you 6
months ahead. What a blessing! If you start in the middle of year,
just begin at whatever month it is, and continue. It’s an ongoing
process.
Food Storage Buying Guide 2007 (6 months supply for one adult)
TOTALS
GRAINS:
Rolled oats - 20 lbs
Pasta (spaghetti/macaroni) - 15 lbs
Wholegrain (wheat, rice, pearled barley) - 112 lbs
Flour/cornmeal - 23 lbs
LEGUMES:
Beans, peas, lentils - 52 lbs
Dry soup mix - 2.5 lbs
FRUITS/VEGETABLES:
Fruits (canned, dried, frozen) - 120 cans
Vegetables (canned, dried, frozen) - 120 cans
MILK:
Nonfat dry milk powder - 7 lbs
Evaporated milk (12-oz can) - 6 cans
FATS:
Cooking oil - 2.5 qts
Shortening - 1 qt
Mayonnaise/salad dressing - 1 qt
Peanut Butter - 0.5 qt
SUGARS:
Sugar (granulated/brown) - 23 lbs
Honey, corn syrup, molasses - 2.5 lbs
Jams, jellies, preserves - 2.5 lbs
Gelatin (flavored) - 0.5 lbs
MISC:
Salt - 5 lbs
Baking soda, powder, yeast - 1 lb
Water - 84 gallons
Monthly Buying Guide for above:
January:
Pasta - 5
Wholegrain - 30
Fruits - 24
Sugar - 5
Water - 7
February:
Flour - 5
Beans - 10
Vegetables - 24
Oil - 2.5
Water - 7
March:
Oats - 7
Fruits - 24
Jams - 1
Water - 7
April:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water - 7
May:
Pasta - 5
Dry Milk - 7
Gelatin - 0.5
Baking Soda, etc - 1
Water - 7
June:
Flour - 5
Beans - 12
Fruits - 24
Mayo - 1
Honey - 2.5
Water - 7
July:
Oats - 6
Wholegrain - 30
Vegetables - 24
Sugar - 6
Water - 7
August:
Flour - 4
Beans - 10
Canned Milk - 6
Peanut Butter - 0.5
Jam - 1
Water - 7
September:
Pasta - 5
Fruits - 24
Salt - 5
Water - 7
October:
Wholegrain - 25
Flour - 5
Beans - 10
Vegetables - 24
Sugar - 6
Water - 7
November:
Oats - 7
Fruits - 24
Water - 7
December:
Soup Mix - 2.5
Vegetables - 24
Water - 7
Most food items should be stored at or below room temperature in
airtight containers or in the original packaging. Manufacturers and
food distribution representatives often supply information about the
shelf life of food items. Shelf life provides an expiration date for
food, giving you a “best if used by” guide. Some items are still
edible after this time; but have lost nutritional value. Others
simply spoil and are inedible after their shelf life. For best
results, rotate your food storage by using the items first that were
stored first, adding new items behind the older ones for later use.
This is the first in first out method of rotation. You may want to
use a permanent marker to date canned and boxed goods so you know how
long they’ve been stored.
Here is shelf life information for the items in the February buying
guide.
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years in Mylar
pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years in
Mylar pouch)
Flour, whole wheat graham - 2 weeks
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Vegetables, canned - 24-48 months (unopened)
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry
basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Olive - 24 months
Water should be rotated frequently and stored away from sunlight to
prevent mold growth. Water stored for longterm storage must be
treated. A good water filter may be desired for using stored water.
Related files in the FreeFSN files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (20 pages) (DOC
file for MS Word)
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
In the “Prepare” section of NurseHealer.com, you’ll find two lessons
on food storage you won’t want to miss. They are, “Food Storage
Basics” and “Using Your Food Storage.” The January Podcast on “Holy
Spirit: Learning to Listen” may inspire you to heed the promptings of
the Spirit in preparing your food storage. You’ll also want to catch
the February podcast, “Prepared: Body & Soul” (The physical &
spiritual aspects of preparedness & food storage). You can subscribe
to the podcast or listen online from the “Podcast” page of
NurseHealer.com.
http://groups.yahoo.com/group/FreeFSN/message/64
Food Storage Newsletter April 2007 Message List
Reply | Forward Message #64 of 64 < Prev | Next >
The secret to good food storage is simply rotation. If you are
rotating out your food storage (using what you’ve been storing for
awhile regularly and replacing it with fresher food storage,) then
you are a food storage superstar! If you’re not, it’s time to
evaluate what isn’t working for you.
If your food storage is suffering from a rotation bog-down, ask
yourself these questions:
1. Am I storing food I like to eat?
2. Am I storing food I can prepare regularly?
3. Is my food storage readily accessible?
4. Do I appreciate my food storage?
You’d be surprised what you can learn from answering these simple
questions.
If you’re not storing food that you like to eat, then why do you have
it in your food storage? Who are you saving it for? Give it away or
find a use for it, and store something you like. Storing food you’ll
never use is just taking up space with expensive garbage.
Storing food that you simply can’t prepare on a regular basis is
inefficient use of food storage. If you’re storing whole grains,
you’ll need at least one grain grinder and possibly a sprouter. These
items are pretty easy to come by. You may want an electric wheat
grinder to grind up a quick amount of wheat for wholegrain baking.
You might also want a hand-crank grinder in case the electricity is
out. If you’re storing corn, you’ll want a corn grinder as well. If
you want to add sprouts to your salad or make essene bread with them,
you’ll need a seed sprouter. You can buy these inexpensively or even
make your own with a jar and netting. Always use caution when
sprouting to prevent food poisoning. Some foods just aren’t stored in
a useable form. If you’re not going to grind or sprout whole grains,
then store flour. Just store it sealed properly in a food grade
container. Dehydrated vegetables may be unappealing to you. If so,
store canned and frozen veggies. Butter or tomato powder may be out
of the question. If you just can’t stomach powdered goods, find a
suitable alternative.
Storing food in inaccessible areas or unusable storage containers can
seriously hamper the use of our food storage. If you have a large
pantry or basement full of storage; but out of reach, bring smaller
amounts of your stored goods into the kitchen cupboard for ease of
use. A 50-lb bucket of wheat is an awesome food storage item; but you
won’t be lugging that back and forth to the kitchen every time you
want to bake unless you’re really into working out. When you open
that large container, scoop some into a 1-gallon bucket or jar for
use in your kitchen. Just refill the smaller container as you need
to. Keeping smaller canisters accessible will ensure that you will
use your storage.
We may get lazy about using our food storage simply because we do not
appreciate it. Try to avoid buying ANY food item for a week. No
water, milk, soft drinks, bread, or sweets. Buy NOTHING for ONE WEEK.
By the second or third day you’ll be tempted to run to the store; but
DON’T! Nearing the end of the week, you will have a new-found
appreciation for your food storage. You’ll also know what you need to
be storing. It’s all that stuff you REALLY wanted to run to the store
for. Yeah, you can’t have pancakes without syrup or dry cereal
without milk. You need tomato sauce for that pasta and butter for
your toast and eggs. This is one simple exercise to help gain an
appreciation of food storage. An even better exercise is to put
together sacks of groceries from your food storage for a needy
family. Fill grocery bags with enough food to feed a family of four
for a week. Be sure to include a variety of items for good
nutritional value, and complementary items so the family can prepare
their meals strictly from the goods you have gathered for them. Think
of possible meal plans and food combinations as you fill your bags.
When you’re done, give this cherished food storage to a needy family.
If you don’t know who to give it to, ask your church leaders or take
it to a local food bank or other charity. Nothing has made me
appreciate my food storage more than sharing it with someone in need.
It fills my soul with peace and joy to know what great good can come
from my humble food storage.
As we gain an appreciation of our food storage, we will treat it with
proper respect and show our gratitude in our prayers and in our daily
lives. We will be mindful of items we’re in need of as we’re shopping
for grocery sales and browsing through kitchen gadgets. We will think
of how our storage can be a blessing to others as well as ourselves
while we plan family gatherings, make meal plans, and prepare for pot
luck socials and picnics. We will kneel in humility as we thank our
Heavenly Father for the abundant blessing of simply having “enough”
and a little more for ourselves and for those in need. That’s what
food storage is all about.
April Buying Guide:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water 7
Here is shelf life information for the items in the April buying
guide:
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months (in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, can - 24-36 months
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years)
Flour, White enriched - 12 months
Flour, White - 5 years (in Mylar pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years)
Flour, whole wheat graham - 2 weeks
Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Barley, pearled - 12 months
Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Buckwheat (kasha) - 6-12 months
Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum-sealed in a food grade
bag)
Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen)
Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed
without oxygen)
Grain, Kamut® (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Lentils - 24 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Millet (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Oat Groats (a soft grain) - 8 years (at room temperature
sealed without oxygen)
Grain, Oats - 2-5 years (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature
sealed without oxygen)
Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Rice - 24-48 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Rice, brown - 1-6 months
Grain, Rice, white - 24-48 months
Grain, Rice, white - 4 years (in Mylar pouch)
Grain, Rice, wild - 24-36 months
Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature
sealed without oxygen)
Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen - possibly indefinitely)
Shortenings, solid - 8 months
Shortening, Crisco - indefinitely (in original container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)
Sugar, Brown - 4-18 months
Sugar, Confectioners - 18-48 months
Sugar, Granulated - 24-48 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Sweetener, Artificial - 24 months
Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or
cellar) - 6 months
Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist
pit/cellar) - 6 months
Vegetables, canned - 24-48 months (unopened)
Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit
or cellar) - 6 months
Vegetables, Carrots, dehydrated - 10 years (in Mylar pouch)
Vegetables, Dark green, fresh (flexible package @ 38 - 40° F.
refrigerator) - 7 days
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F.
refrigerator) - 1-2 weeks
Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated
area.)
Vegetables, Onions, dehydrated - 8 years (in Mylar pouch)
Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6
months
Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, fresh - 4 weeks (Keep dry and away from sun.
Keep about 50 degrees for longer storage.)
Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod.
moist pit/cellar) - 6 months
Vegetables, Potato, frozen original package @ 0° F. freezer) - 8
months
Vegetables, Potatoes, sweet - 2 weeks (Don’t refrigerate sweet
potatoes.)
Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F.
dry) - 6 months
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in
original container)
Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Squash, acorn, butter-nut, pumpkin, spaghetti - 6 months
Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F.
refrigerator) - 2 weeks
Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry
basement) - 4 - 6 weeks
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Related files in the FreeFSN Yahoo Group files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (for MS Word) 20
pages
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
(3) FoodStorageBuyingGuide2007.xls - 2007 Spreadsheet - Suggested
items for food storage with monthly buying guides. (for MS Excel) 1
page
Recipe Ideas using this month’s food storage items:
Classic Veg-All Chicken Pot Pie
Basic Sprout Bread (Essene Bread)
Original Nestlé Toll House Chocolate Chip Cookies
Whole Wheat Buns
In the “Prepare” section of NurseHealer.com, you’ll find lessons on
food storage you won’t want to miss. See “Food Storage Basics”
and “Using Your Food Storage.”
Related Links:
FreeFSN Group (Join to receive newsletter
http://groups.yahoo.com/group/FreeFSN/
NurseHealer
http://www.nursehealer.com/
Books and Articles by Mary C Miller (newsletters also available)
http://www.lulu.com/nursehealer
Please keep in mind that these newsletters are from 2002 and the urls may be out of date.
granny
http://groups.yahoo.com/group/FreeFSN/message/15
Food Storage Newsletter #0027 March 2002 Message List
Reply | Forward Message #15 of 64 < Prev | Next >
Food Storage Newsletter #0027 - FREE monthly Email newsletter - March
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation: “There is more salvation and security in wheat than in all
the political schemes of the world.” - Ezra Taft Benson (Journal of
Discourses 2: 207)
Spiritual Goal: Testify of the Gospel in your life to at least one
person this month.
Provident Living Goal: Design a monthly budget, and stick to it this
month.
Home Storage Goal:
Pasta - 50 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES: Pasta is available in 1 lb. bags and 50 lb. boxes. A #10 can of
pasta = 3.38 lbs. A #10 can of spaghetti = 4.5 lbs. 1 cup dry pasta =
2 ½ cups cooked elbow macaroni, shells, rotini, cavatelli or wheels or
2 cups spaghetti.
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:
Canteen; can opener; sewing & repair kit
First Aid Kit Goal:
1-inch bandage roll - 1 per person
Shelf Life & Date Codes for This Month’s storage items:
This Month’s Cooking with Food Storage Ideas:
Tuna Macaroni Salad
Sun Dried Tomato Primavera Pasta
Dutch Oven Lasagna
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the
beef to a large mixing bowl. Add the spaghetti sauce to the beef and
mix well. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later),
eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four
lasagna noodles into the bottom of the oven. Spread about 1/3 of the
meat mixture over the noodles. Spread 1/2 of the cheese mixture over
the meat mixture. Break up five noodles and place over the top of the
preceding mixtures. Spread 1/2 of the remaining meat mixture over the
noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture.
Spread the remaining meat mixture over the noodles. Pour the hot
water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom
and 12 on top). Cooking time can be reduced by pre-cooking and
draining the lasagna noodles.
From The Dutch Oven Cookbook
U.S. Scouting Service Project Clipart and File Library
http://clipart.usscouts.org/scoutdoc.asp
Cookbook available in .doc and .pdf format from the files section of
FSRecipes Yahoo Group to group members:
http://groups.yahoo.com/group/FSRecipes/files/
File Info:
Filename: DOCookbk.doc (doc file)
Dutch Oven Cookbook
U.S. Scouting Service
http://clipart.usscouts.org/scoutdoc.asp
54 pages
File Size: 137 KB
Filename: DOCookbk.pdf (pdf file)
Dutch Oven Cookbook
U.S. Scouting Service
http://clipart.usscouts.org/scoutdoc.asp
53 pages
File Size: 101 KB
Baked Elbows with Zucchini, Tomato, and Parmesan
2 cups Our Best Elbows
2 tablespoons butter
* cup chopped onion
8 ounces small zucchini, sliced
1 cup cubed fresh ripe tomatoes
* cup chopped Italian flat-leaf parsley
1 garlic clove, crushed
1 container (15 ounces) whole milk ricotta cheese
* cup milk
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
Cook the macaroni in plenty of boiling salted water until just
slightly undercooked, about 5 minutes; drain. Meanwhile, melt butter
in a wide skillet; add onion; saute 5 minutes. Add zucchini; saute 5
minutes more. Stir in tomatoes, parsley, and garlic; simmer uncovered
5 minutes. Site in ricotta, milk, Roman cheese, and 1 tablespoon of
the Parmesan cheese. Bake in a preheated 350F oven until top is
lightly browned, about 20 minutes.
From http://www.obpasta.com/frindex.htm
Trading Post Pasta Skillet Dinner (Dried Foods)
Spaghetti Bravissimo
Meatballs (with TVP) for Spaghetti
From Fatfree.com
http://www.fatfree.com/recipes/meat-analogues/meatballs
* TVP (Textured Vegetable Protein is a meat substitute made from soy
beans which is high in protein and low in fat. See also:
http://www.nursehealer.com/Recipes4.htm
Spaghetti Sauce for Canning
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:
Psalm 19:7 “The law of the Lord is perfect, converting the soul; the
testimony of the Lord is sure, making wise the simple.”
Your testimony is strengthened as you share it, and you strengthen
those you share it with as well. President Boyd K. Packer said it
simply, “A testimony is to be found in the bearing of it!” (”The
Candle of the Lord,” Ensign, Jan. 1983, page 54).
Luke 22: 31-32 “Satan hath desired to have you, that he may sift you
as wheat; But I have prayed for thee, that thy faith fail not: and
when thou art converted, strengthen thy brethren.”
“The time will come when no man nor woman will be able to endure on
borrowed light. Each will have to be guided by the light within
himself. If you do not have it, how can you stand?” (Orson F. Whitney,
Life of Heber C. Kimball, 3d. ed. Salt Lake City: Bookcraft, 1945,
pages 449-450.) “What is meant by ‘the light within himself?’ That is
a testimony, the true foundation that should determine true behavior.”
- Charles Didier, “Testimony,” Ensign, Nov. 1991, page 62.
“A strong testimony has sustained prophets throughout the ages and
fortified them to act with courage and determination in times of
difficulty. A powerful testimony can do the same for you. As you
fortify your own personal testimony, you will have power to make
correct choices so that you can stand unwaveringly against the
pressures of an increasingly vicious world. Your personal security and
happiness depend upon the strength of your testimony, for it will
guide your actions in times of trial or uncertainty. Honestly evaluate
your personal life. How strong is your own testimony? Is it truly a
sustaining power in your life, or is it more a hope that what you have
learned is true? Is it more than a vague belief that worthwhile
concepts and pattern of life seem to be reasonable and logical? Such
mental assent will not help when you face the serious challenges that
will inevitably come to you. Does your testimony guide you to correct
decisions? To do so, fundamental truths must become part of the very
fiber of your character. They must be an essential part of your being
more treasured than life itself. If an honest assessment of your own
testimony confirms that it is not as strong as it should be, how can
it be strengthened? Your testimony will be fortified as you exercise
faith in Jesus Christ, in His teachings, and in His limitless power to
accomplish what He has promised.” - Richard G. Scott, “The Power of a
Strong Testimony,” Ensign, Nov. 2001, page 87.
We are continuously converted as we discover new gospel principles and
receive personal revelation for your lives.
“A testimony is a priceless gift from God. But even though a person
may receive a witness through the Holy Ghost, there is no guarantee
that this testimony will remain steadfast unless the person exerts
constant effort to keep that testimony alive. Testimonies gained may
be lost through carelessness, indifference, and/or neglect.: - Henry
D. Taylor, “Man Cannot Endure on Borrowed Light,” Ensign, June 1971,
page 108.
Testimonies need to be nourished and fed. President Lee wisely
counseled: “If we are not reading the scriptures daily, our
testimonies are growing thinner, our spirituality isn’t increasing in
depth.” (Seminar for Regional Representatives of the Twelve, December
12, 1970.)
“Testimony is as elusive as a moonbeam; it’s as fragile as an orchid;
you have to recapture it every morning of your life.” - from
“Teachings of Presidents of the Church: Harold B. Lee,” Chapter 5,
page 43.
This Month’s Suggested Book:
“High energy, lowfat meals in 15 minutes or less! Everyday
ingredients”
From the cover:
Are you a busy person who needs to get meals on the table quickly?
With this cookbook you will get:
A HEALTHFUL STORAGE PANTRY. Learn what foods to store and how much to
store for one adult for one month using recipes in this book!
MEALS IN A FLASH. Every meal takes 15 minutes or less to prepare.
LOWFAT MEAL. All meals are low in fat.
HIGH ENERGY MEALS. If you need more energy, these meals are for you.
They are packed with high energy ingredients.
WEIGHT LOSS. If you need to lose weight, this cookbook can be your
best tool for permanent weight loss.
COMMON EVERYDAY INGREDIENTS. Tired of recipes using ingredients you
have never heard of? You’re familiar with these!
NO ADDITIVES OR PRESERVATIVES. These meals are nutrient dense, using
power-packed veggies and whole grains.
ENZYMES. Enzymes are vital to good health. Learn where to get them.
SPROUTING. Sprouting is simple and fun. Learn how, and include
nutritious sprouts in your food plan.
FAT GRAMS, CALORIES, ETC. LISTED. All recipes include nutritional
information.
This Month’s Frugal Living Tips:
President N. Eldon Tanner’s “five principles of economic constancy
are:
Pay an honest tithing.
Live on less than you earn.
Learn to distinguish between needs and wants.
Develop and live within a budget.
Be honest in all your financial affairs.
- From “Marriage and Family Relations Instructor’s Manual, A”:
Strengthening Marriages, Lesson 8: Managing Family Finances, Purpose,
page 35.
A good free resource is, “One for the Money: Guide to Family Finance”
by Elder Marvin J. Ashton. This pamphlet has step-by-step practical
suggestions on sound financial management. Pamphlet # 33293000 is
available from the Salt Lake Distribution Center. Members of the
Church of Jesus Christ of Latter-Day Saints may order online from
http://www.ldscatalog.com/ . Nonmembers should contact the nearest
church office to order.
“As proper money management and living within one’s means are
essential in today’s world if we are to live abundantly and happily,
may I make some recommendations for improved personal and family
financial management. The following 12 points will help each of us
achieve this goal, I believe.”
“1 Pay an honest tithing.” . . . “If our tithing and fast offerings
are the first obligations met following the receipt of each paycheck,
our commitment to this important gospel principle will be strengthened
and the likelihood of financial mismanagement will be reduced.” . . .
“2 Learn to manage money before it manages you.” . . . “Financial
peace of mind is not determined by how much we make but is dependent
upon how much we spend.,” . .
“3 Learn self-discipline and self-restraint in money matters. Learning
how to discipline oneself and exercise constraint where money is
concerned can be more important than courses in accounting.” . . .
“4 Use a budget. Every family must have a predetermined understanding
of how much money will be available each month and the amount to be
spent in each category of the family budget. Checkbooks facilitate
family cash management and record keeping. Carefully record each check
when written, and balance the checkbook with the monthly bank
statement.” . . . “With the exception of buying a home, paying for
education, or making other vital investments, avoid debt and the
resulting finance charges.” . . .
“5 Teach family members early the importance of working and earning.
‘In the sweat of thy face shalt thou eat bread’ (Genesis 3: 19) is not
outdated counsel. It is basic to personal welfare. One of the greatest
favors parents can do for their children is to teach them to work.” .
. .
“6 Teach children to make money decisions in keeping with their
capacities to comprehend. Based upon appropriate teaching and
individual experience, children should be responsible for the
financial decisions affecting their own money and suffer the
consequences of unwise spending.” . . .
“7 Teach each family member to contribute to the total family welfare.
As children mature, they should understand the family financial
position, budget, and investment goals and their individual
responsibility within the family.” . . .
“8 Make education a continuing process. Complete as much formal,
full-time education as possible, including trade schools and
apprentice programs. This is money well invested. Based on potential
lifetime earnings, the hours spent in furthering your education will
be very valuable indeed.” . . .
“9 Work toward home ownership. Home ownership qualifies as an
investment, not consumption. Buy the type of home your income will
support. Improve the home and beautify the landscape throughout the
period you occupy the premises so if you do sell it, you can use the
accumulated equity and potential capital gain to acquire a home more
suitable to family needs.”
“10 Appropriately involve yourself in an insurance program. It is most
important to have sufficient medical, automobile, and homeowner’s
insurance and an adequate life insurance program. Costs associated
with illness, accident, and death may be so large that uninsured
families can be financially burdened for many years.”
“11 Understand the influence of external forces on family finances and
investments. Inflation continues to offset a major portion of average
wage increases. A larger paycheck may not mean more purchasing power
and should not be an excuse for extravagant purchases or additional
debt. Beyond the emergency liquid savings, families should plan for
and utilize a wise investment program preparing for financial
security, possible disability, and retirement.” . . .
“12 Appropriately involve yourself in a food storage and emergency
preparedness program. Accumulate your basic food storage and emergency
supplies in a systematic and orderly way. Avoid going into debt for
these purposes. Beware of unwise food storage promotional schemes.
Planting and harvesting a garden annually is helpful to the family in
many ways, including the food budget. Eat nutritious foods and
exercise appropriately to improve health, thus avoiding many medical
costs.”
- Marvin J. Ashton, “Guide to Family Finance,” Liahona, April 2000,
page 42.
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm
)
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
Achieving Spiritual Goals
Why? —
“A person with a high spiritual motive to succeed may be characterized
by a love of righteousness, a positive force attracting him toward
exaltation. He seeks to attain a spiritual standard of excellence. He
strives to achieve spiritual goals because he loves the Lord and his
commandments. A person with a high spiritual motive to avoid failure
may also have a desire to live the commandments. However, he is
motivated more by a negative force repelling him away from the
punishments of hell than he is by the positive attraction of the
rewards of heaven. If he lives the Lord’s commandments, it is because
he feels he ought to rather than because he really wants to.”
- Kenneth L. Higbee, “Achieving Spiritual Goals
Why?” Ensign, Nov.
1971, pages 18-19
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
)
http://groups.yahoo.com/group/FreeFSN/message/17
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/FSRecipes/message/10
Rice Bread (with sprouted rice)
http://groups.yahoo.com/group/FSRecipes/message/9
Peanut Butter Bread
http://groups.yahoo.com/group/FSRecipes/message/7
Whole Wheat Noodles
http://groups.yahoo.com/group/FSRecipes/message/6
Roasted Wheat Berries (from Ethiopia)
http://groups.yahoo.com/group/FSRecipes/message/4
Honey Mints
http://groups.yahoo.com/group/FSRecipes/message/3
Economy Pancake Syrup
http://groups.yahoo.com/group/FSRecipes/message/2
Cracked Wheat Patties
—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=
“By small and simple things are great things brought to pass.”
http://groups.yahoo.com/group/FSRecipes/message/19
Seven Grain Bread
- From “Stocking Up: The Third Edition of the Classic Preserving Guide”
by Carol Hupping, with The Staff of the Rodale Food Center
ISBN: 0671693956
http://groups.yahoo.com/group/FSRecipes/message/18
Sprout Bread
Grinding the Sprouts Into Dough:
Grind the sprouts just as you would with regular wheat. You can use a
Food Processor, Champion Juice, Wheatgrass Juicer, or Meat Grinder.
First, make sure your sprouts have not been rinsed for the last 3-6
hours. Wet sprouts will run through the grinder too quickly and will not
be properly ground. Excess moisture also adversely affects the bread’s
ability to hold its shape and stay together. Your dough will feel soft
and soggy. On the other hand, if your sprouts are too dry, they will be
too difficult to grind. With practice, you will learn the proper
moisture level for the best bread. The consistency of the dough should
be that of a smooth paste. Every grain should be fractionated into
paste. If the dough is coarse or chunky it will contain little pieces of
unfractionated wheat berries that give the unpleasant taste of little
rocks in the finished bread. Also, coarsely ground dough does not
provide as much gluten and the dough will not hold together as well.
Making The Loaves:
Kneading is not mandatory for making sprout bread. If you are in a rush,
just form a loaf and plop it onto the cookie sheet. However, there are
advantages to kneading, and with sprout dough, it is simple to do. Take
the dough and fold it into itself repeatedly. This actions spreads the
gluten that holds the bread together increasing the elasticity of the
dough. The more you knead, the more cohesive your dough will be and the
more it will rise. But don’t expect too much. This bread has no yeast.
The rising comes only from the enzymes present in the sprouts. While
kneading, clean and wet your hands several times. If your hands get too
sticky, it is hard to form a smooth looking loaf. As an alternative to
water, you may use a good quality sesame oil. Form a ball of dough about
3 inches in diameter and plop it onto a baking tray. Pad it down to a
height of about 1 1/2 inches and a diameter of 4-5 inches. you should
get 2-4 patties from 2 cups of wheat.
Baking Your Bread:
Flat pans or cookie sheets are best since sprout bread needs to get
heat from all sides. Black steel is the recommended metal and can be
found in good houseware or kitchen stores. Avoid using non-stick coated
trays since many coatings can be scraped off and eventually consumed.
Stoneware is ideal for baking, although hard to find. Avoid using
aluminum pans. This soft metal can break down under certain conditions
and the risk of aluminum contamination is serious.
The easiest and healthiest method to keep the bread from sticking to
the pan is to use seeds such as sesame, poppy or flax. Spread your
favorite seed evenly on the pan. Cornmeal or corn flour is an
alternative to the seeds. These foods, though not ingredients, add
texture and flavor to the bottom of the bread and, unlike oil, stand up
well under high temperatures. As you know, oils can break down under
heat and create compounds that are nearly impossible for the body to
digest. However, if you prefer, use a couple of tablespoons of unrefined
sesame oil, corn oil or peanut oil. These oils hold up well under the
low temperatures used for cooking sprout bread. A teaspoon of liquid
lecithin mixed in with the oil improves its non-stick abilities. Sprout
bread can be very sticky when it is cooking; but nothing sticks to
liquid lecithin.
Pre-heat your oven to 250 degrees F. and put in your tray. The breads
should be done in 2 1/2 to 3 1/2 hours, depending on their size. This
low temperature, long-term cooking is the least destructive way to bake.
Sprout breads cook slowly, from the outside in, because of its density
and high moisture content.
Storing Your Sprout Bread:
Basic sprout bread can last for 2 weeks in the refrigerator and may
be frozen for even longer storage.
- From “Sproutman’s Kitchen Garden Cookbook: Sprout Breads, Cookies,
Soups, Salads & 250 Other Low Fat, Dairy-Free, Vegetarian Recipes” by
Steve Meyerowitz
ISBN: 1878736868
Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/
Food Storage Recipe Archive
http://groups.yahoo.com/group/FSRecipes/messages
NurseHealer.com Recipes for Food Storage and Basic Cooking
http://www.nursehealer.com/Recipes.htm
http://groups.yahoo.com/group/FSRecipes/message/17
Quinoa Pudding
NOTE: Remember to rinse off the bitter-tasting saponin coating that
protects the Quinoa seeds from birds and insects before cooking unless
your Quinoa comes from a company that removes this coating.
To wash and rinse the seed: Set quinoa in a bowl of cold water and
wash it by rubbing it between your hands. Drain and repeat the process
until the water is clear.
Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the
botanical fruit of an herb plant. It is treated as a grain in cooking.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm
in diameter. When cooked, the germ coils into a small “tail” that lends
a pleasant crunch. The Mother Grain of the Incas has been grown in the
Andes of South America for centuries. Quinoa is a small seed about the
size of millet. It is very high in protein and is closer to the United
Nation’s FAO ideal balance for amino acids than any other common cereal
grain. Quinoa is high in essential amino acids: lysine, methionine, and
cystine, which are particularly important for vegetarian diets and in
correcting deficiencies in legume diets. Quinoa is high in calcium,
phosphorus, iron, vitamin E and some of the B vitamins. Colorado-grown
Quinoa has a rich, delicate, nutty taste and can be substituted for
nearly any grain in almost any recipe. Quinoa is quick and easy to
prepare and expands about three times when cooked.
More about Quinoa - http://www.nursehealer.com/Quinoa.htm
More Quinoa Recipes - http://www.nursehealer.com/Recipes17.htm
Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/
http://groups.yahoo.com/group/FSRecipes/message/16
Mock Apple Pie (aka Soda Cracker Pie)
My family LOVES this! It really tastes like apple pie, but is softer to
cut.
Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/
Food Storage Recipe Archive
http://groups.yahoo.com/group/FSRecipes/messages
http://groups.yahoo.com/group/FSRecipes/message/15
Soda Crackers
http://groups.yahoo.com/group/FSRecipes/message/14
Crockpot Bean Soup
- From “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
http://www.ut-biz.com/homestoragecookin/
http://groups.yahoo.com/group/FSRecipes/message/13
Biscuit Mix (Homemade)
Biscuits (Using Biscuit Mix above):
3 c. biscuit mix
2/3 c. water
Preheat oven to 425 F. Stir most of the water with the mix. Add
more water to make a soft dough that is not too sticky to knead. Knead
dough 15 times on a lightly floured surface. Pat or roll dough into a
square about 7 x 7 inches. Cut into 16 pieces and place on ungreased
baking sheet. Bake until lightly browned, about 12 minutes.
- From http://recipes.alastra.com/dry-mixes/biscuit-mix01.html
Arielles Recipe Archives have LOADS of great food storage recipes
online http://recipes.alastra.com/
http://groups.yahoo.com/group/FSRecipes/message/12
Spaghetti Bravissimo
http://groups.yahoo.com/group/FSRecipes/message/11
Baking Powder Biscuits (wholegrain)
—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=
“By small and simple things are great things brought to pass.”
http://groups.yahoo.com/group/FSRecipes/message/35
Basic Wheat Berries & Kamut
http://groups.yahoo.com/group/FSRecipes/message/34
Brown Irish Soda Bread (with Spelt)
From - Grain Foods, Inc.
http://www.aranfoods.com/BrownIrish.html
Spelt is an ancient grain that is packed with complex carbohydrates,
high in protein and easy to digest. Spelt, (Triticum spelta) is not
wheat (Triticum sativum), and is among the original, natural grains
known to man. Spelt is better tolerated by the human body than any other
grain. High in carbohydrates, Spelt contains more crude fiber and more
protein than wheat including all eight essential amino acids, that are
needed in the daily diet to ensure proper cell maintenance. The fiber in
Spelt helps to lower cholesterol and plays a role in helping blood to
clot. Spelt is also high in B vitamins and is a good source of energy.
Not to be confused with oats or wheat, spelt is a member of the same
grain family but is an entirely different species. It is one of the
original seven grains mentioned in the Bible. This 9000 year old grain
originated in the Fertile Crescent and over the centuries found its way
throughout Europe where it remained a very popular grain for hundreds of
years. Many people with wheat allergies have found spelt flour useful in
making breads and other baked goods that dont cause allergic reactions.
In fact, Saint Hildegard of Bingena twelfth-century mysticcured every
imaginable ailment with spelt.
More about Spelt:
http://www.purityfoods.com/SpeltFAQ.html
http://www.pacificbakery.com/spelt.htm
http://healthefoods.com/what%20is%20spelt.htm
http://www.celtic-seasalt.com/spelt.html
http://www.rainbowfoods.net/arch-spelt.html
http://www.ohseed.org/Spelt.htm
http://groups.yahoo.com/group/FSRecipes/message/32
Popped Amaranth
From - Cooking Unusual Grains
http://homepages.paradise.net.nz/rwgully/action/recipes4.htm
“Amaranth, which has a pronounced earthy sweetness, is not a true grain,
which is a nutritional plus: Unlike wheat or barley, amaranth is not
deficient in the essential amino acid lysine. These tiny seeds of a
weedlike plant are also a very rich source of iron, and supply copper
and magnesium. And amaranth is well supplied with dietary fiber.”
From http://www.wholehealthmd.com/refshelf/foods_view/0,1523,69,00.html
Nutrition Chart
Amaranth/1/4 cup raw
More about Amaranth:
http://www.chetday.com/amaranth.html
http://agronomy.ucdavis.edu/gepts/pb143/crop/amaranth/amaranth.htm
http://www.encyclopedia.com/articles/00405.html
http://www.garudaint.com/omag.htm
http://www.eap.mcgill.ca/CPAT_1.htm
http://www.bartleby.com/65/am/amaranth.html
http://groups.yahoo.com/group/FSRecipes/message/31
Buckwheat Molasses Bread (for bread machine)
From “The Ultimate Bread Machine Cookbook” by Lacalamita
Yield: 1 loaf
Origin = From - MasterCook.com
http://mastercook.sierrahome.com/library/searchfromfront/1,2459,,00.html
More about Buckwheat:
http://www.vegparadise.com/highestperch2.html
http://groups.yahoo.com/group/FSRecipes/message/30
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
http://groups.yahoo.com/group/FSRecipes/message/29
Barley Casserole
From - Now You’re Cooking!
http://www.donogh.com/cooking/sidedish/barley.shtml
More about Barley & Whole Grains:
http://www.healthy.net/asp/templates/Article.asp?PageType=Article&Id=1
742
http://groups.yahoo.com/group/FSRecipes/message/25
Flax Seed Bread (for bread machine)
http://groups.yahoo.com/group/FSRecipes/message/23
Healthy Hoppin’ John
Nutrient Analysis Per Serving:
Calories: 317
Total Fat: 4 g
Carbohydrate: 59 g
Sat Fat: 1 g
Fiber: 4 g
Mono Fat: 2 g
Protein: 12 g
Cholesterol: 6 mg
Sodium: 308 mg
Carb Choices: 4
Exchanges: 4 starch
- From Diabetes: DiabetesWell - Nutrition - Cook Well - Healthy Recipe
Index
http://www.diabeteswell.com/education/nutrition/cooking/recipes.asp
-
http://groups.yahoo.com/group/FSRecipes/message/48
Buckwheat Groats - Baked
http://groups.yahoo.com/group/FSRecipes/message/47
Spelt Bread
http://groups.yahoo.com/group/FSRecipes/message/46
This is a war time recipe from a wonderful book which
is published in association with The Imperial War
Museum.
CHEESE BEANS
Cooking Time: 2 hours Quantity: 4 helpings
Ingredients
½ lb dried beans (soaked ½ teaspoon made mustard
overnight) pinch salt and pepper
2oz grated cheese 1 2 tblspns parsley and
2 tspns worcester sauce mint, chopped together
Method
Cook the beans, without salt, in the water in which
they have soaked. When the beans are tender, strain
and keep two tablespoons full of bean water. Add all
the other ingredients, except the herbs, to this bean
water and cook until the cheese is melted. Toss the
beans in the cheese sauce, put in a hot dish and
sprinkle with the chopped parsley and mint. Serve
with a green vegetable and potatoes.
To make into a Bean Roll, cook and mash the beans, add
the other ingredients as above. Shape into a roll and
serve with salad and a little mayonnaise. Can be used
as a sandwich filling.
Recipe from: Well Eat Again, by Marguerite Patten
O.B.E.
Published by Hamlyn
(http://www.hamlyn.co.uk)
ISBN No: 0-600-60256-7
From: Iris Radford in England
Blessed Be.
http://groups.yahoo.com/group/FSRecipes/message/45
Stuffed Tomato Salad with Garbanzo Beans
http://groups.yahoo.com/group/FSRecipes/message/44
Bean and Rice Casserole
http://groups.yahoo.com/group/FSRecipes/message/43
Quick Barbeque Sandwiches (with TVP)
http://groups.yahoo.com/group/FSRecipes/message/42
Very Easy French Toast
http://groups.yahoo.com/group/FSRecipes/message/41
Rice Pudding
SPECIAL NOTE:
I’m not vegetarian; but I do agree that we should at least use meat
sparingly for health reasons. I’m not opening a subject for debate. I
just wanted to let you know about Meatout 2001 coming up next Tuesday,
March 20, 2001. It is a day we are asked to eat meatless meals to raise
awareness of the benefits of eliminating meat from our diets. Dietary
wellness and nutritional healing have been heavy on my mind lately, and
this article struck close to my heart. (The article is below.)
I’ll be posting a few meatless recipes in honor of Meatout 2001.
http://groups.yahoo.com/group/FSRecipes/message/40
Honey Roasted Nuts
http://groups.yahoo.com/group/FSRecipes/message/39
Cream-of-Whatever Soup Mix
http://groups.yahoo.com/group/FSRecipes/message/38
Millet Cereal
More about Millet:
http://www.vegparadise.com/highestperch29.html
http://groups.yahoo.com/group/FSRecipes/messages/31?l=1
Zucchini Bread & Zucchini Milk
To make zucchini milk, chop zucchini up into small pieces, peel, but
don’t remove seeds. Put in blender a bit at a time to liquefy.
Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk,
dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix
well. Stir in remaining ingredients. Spoon the mixture into 3 well oiled
loaf tins and bake one hour or until done. Cool in pan 20 minutes before
turning onto a rack. Yield: 6 Servings.
From http://recipes.alastra.com/breads-quick/zucchini15.html
and http://www.melborponsti.com/veggie/zucchini/zucc0099.htm
Almond Milk
Banana Shake
Chocolate Shake
Berry-Raisin Milk
From http://www.sunfood.net/nutmilks.html
Basic Method For Making Nut Milks
You may also
From http://www.sunfood.net/nutmilk-prep.html
Wheat Milk Shake
Rye Muffins
The Mormon-Veg email group had a post about allergy to wheat. Below is
my post, which may contain links you can use.
I can relate to problems with allergies. I have weird allergies like
newspaper ink and housedust that have LDS and non-members both looking
at me strangely when I shriek because someone hands me a newspaper or
leave the room if someone sweeps with a broom (or sometimes even a
vacuum cleaner). Here are some wheat-free recipes that you might enjoy.
Wheat-free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html
Contents: Pancakes (Oatmeal Pancakes, Rice Potato Pancakes, Gram Flour
Pancakes, Ukrainian Bliny, Millet and Carrot Patties); Muffins (Rye
Muffins, Oat Muffins, Carob Buckwheat Muffins); Breads and Scones (Grain
Free Boston Brown Bread, Buckwheat Waffles, Buttermilk Scones, Pratie
Oaten, Potato Cakes, Buckwheat Cakes); Cakes (Chocolate Hazelnut Cake,
Engadiner Nutcake, Peanutty Cookies, Oatmeal Patty Cakes, Buckwheat
Breakfast Cake, Polenta chocolate cake); Fudges (Charoseth, Fruit
Butter, Fudgies)
Online Resources for People With Food Allergies & Intolerances
http://www.skyisland.com/OnlineResources/
Cookbook online has: Wheat-free, Milk-free, Egg-free, & Elimination Diet
Recipes in categories for breads, meals & snacks, cakes & desserts, and
cookies with their allergen free status in columns. Site also has
forums, resources, etc.
The LDSCN Weekly Recipe Archive: Wheat Free Recipes For Gluten
Intolerant People Or Those With Allergies
http://waltonfeed.com/grain/ldscn/49.html
Wheat Free Indulgence - Nutritions Village - Natural Land
http://www.naturalland.com/nv/al/wfi3.htm
NOTE: This site also tells how to convert recipes to Wheat-Free!
Healthwell Wheat-Free Recipes
http://www.healthwell.com/healthnotes/Recipe/Recipes_Wheat_Free.cfm
Wheat-Free Recipes
http://www.wheat-free.co.uk/recipes.htm
The Wheat-Free Zone
http://www.froghouse.org/~lara/recipes/wf/
Food, Fun, and Facts Wheat-Free Recipes
http://www.foodfunandfacts.com/wheatfree.htm
Puritan Wheat-Free Recipes
http://www.puritan.com/healthnotes/Recipe/Recipes_Wheat_Free.htm
[Links are from 2001]
Rice Milk
NOTE: I got to this recipe and others from the site
http://www.notmilk.com/ This site will make you think seriously about
milk.
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
1 can chopped tomatoes (16 ozs.)
Saute 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
Instant Oatmeal Packets
Bean Bread
A
LITTLE GUN HISTORY
In
1929, the
Soviet
Union established
gun control. From 1929 to 1953, about 20 million dissidents, unable
to defend themselves, were rounded up and
exterminated.
In
1911, Turkey established
gun control. From 1915 to 1917, 1.5 million Armenians, unable
to defend themselves, were rounded up and
exterminated.
Germany established
gun control in 1938 and from 1939 to 1945, a total of 13 million
Jews and others who were unable to defend themselves were rounded up
and
exterminated.
China established
gun control in 1935. From 1948 to 1952, 20 million political
dissidents, unable to defend themselves, were rounded up and
exterminated
Guatemala established
gun control in 1964. From 1964 to 1981, 100,000 Mayan Indians,
unable to defend themselves, were rounded up and
exterminated.
—— -——————
Uganda established
gun control in 1970. From 1971 to 1979, 300,000 Christians, unable
to defend themselves, were rounded up and
exterminated.
Cambodia established
gun control in 1956. From 1975 to 1977, one million educated people,
unable to defend themselves, were rounded up and
exterminated.
Defenseless
people rounded up and exterminated in the 20th Century because of
gun control: 56
million.
It
has now been 12 months since gun owners in
Australia were
forced by new law to surrender 640,381 personal firearms to be
destroyed by their own Government, a program costing
Australia taxpayers
more than $500 million dollars. The first year results are now
in:
List
of 7 items:
Australia-wide,
homicides are up 3.2
percent.
Australia-wide, assaults are up
8.6 percent.
Australia-wide, armed robberies are
up 44 percent (yes, 44 percent)!
In the
state of Victoria alone,
homicides with firearms are now up 300 percent. Note that while the
law-abiding citizens turned them in, the criminals did not, and
criminals still possess their guns!
While
figures over the previous 25 years showed a steady decrease in armed
robbery with firearms, this has changed drastically upward in the
past 12 months, since criminals now are guaranteed that their prey
is unarmed.
There has also been a dramatic
increase in break-ins and assaults of the ELDERLY. Australian
politicians are at a loss to explain how public safety has
decreased, after such monumental effort, and expense was expended in
successfully ridding Australian society of guns. The Australian
experience and the other historical facts above prove
it.
You won’t see this data on the
US evening
news, or hear politicians disseminating this
information.
Guns in the hands of honest
citizens save lives and property and, yes, gun-control laws
adversely affect only the law-abiding
citizens.
Take
note my fellow Americans, before it’s too
late!
The
next time someone talks in favor of gun control, please remind them
of this history lesson.
With guns, we are
‘citizens’. Without them, we are
‘subjects’.
During WWII the Japanese
decided not to invade America because
they knew most Americans were ARMED!
If you
value your freedom, please spread this anti-gun control message to
all of your friends.
The
purpose of fighting is to win. There is no possible victory in
defense. The sword is more important than the shield, and skill is
more important than either. The final weapon is the brain. All else
is supplemental.
SWITZERLAND ISSUES EVERY
HOUSEHOLD A GUN! SWITZERLAND ‘S
GOVERNMENT TRAINS
EVERY ADULT
THEY ISSUE A RIFLE. SWITZERLAND HAS
THE LOWEST
GUN RELATED CRIME RATE OF ANY CIVILIZED COUNTRY IN THE
WORLD!!!
IT’S
A NO BRAINER! DON’T LET OUR GOVERNMENT WASTE MILLIONS OF OUR
TAX DOLLARS IN AN EFFORT TO MAKE ALL LAW ABIDING CITIZENS AN
EASY TARGET.
Basil, Rosemary and Parmesan French Bread
2 1/4tsp/1 pkg dry yeast
2 tsp sugar
9 ozs/2 1/4 cups bread flour
1 tsp chopped fresh or dried rosemary
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1 cup water
1 tsp olive oil
3 Tbs grated Parmesan
1 tsp chopped fresh or dried rosemary
1/4 tsp garlic powder
Follow manufacturer’s instructions for placing flour and next 8 ingredients into bread pan; select dough cycle, and start bread machine. Remove dough from machine before baking cycle. Preheat oven to 350°F. Turn dough out onto lightly floured board; rub with oil. Shape into a 12” long loaf and place on baking sheet. Combine cheese, rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350°F for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.