Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

Crockpot Greek Stew
Posted by: “Chupa

Crockpot Greek Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 15%) Vegan

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups cubed butternut squash
2 cups chopped carrots
2 onions — chopped
1 cup chopped zucchini
28 ounces diced tomatoes — (2 cans) undrained
15 ounces garbanzo beans — (1 can) rinsed and drained
14 ounces vegetable broth — (1 can)
2 cloves garlic — minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon pepper
4 cups hot cooked couscous
1/2 cup tofu feta cheese — (optional)

Combine all ingredients except for couscous and tofu feta in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with feta.

Serves 4.

Source:
“fatfreevegan.com”
S(Formatted by Chupa Babi):
“Jan 2010”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 809 Calories; 13g Fat (14.4% calories from fat); 36g Protein; 143g Carbohydrate; 29g Dietary Fiber; 18mg Cholesterol; 1212mg Sodium. Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0 0 0 0 2809 3272 0

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2. Pizza Pasta Casserole Recipe
Posted by: “Beth

Pizza Pasta Casserole Recipe

Pepperoni provides the zip in this pizza-flavored casserole that kids of all ages will enjoy. “Serve it with a tossed salad and garlic toast, and you’ll have a winner every time,” assures Nancy Scarlett of Graham, North Carolina.

* 16-20 Servings
* Prep: 20 min. + freezing
* Bake: 25 min.
Ingredients
* 2 pounds ground beef
* 1 large onion, chopped
* 2 jars (28 ounces each) spaghetti sauce
* 1 package (16 ounces) spiral pasta, cooked and drained
* 4 cups (16 ounces) shredded part-skim mozzarella cheese
* 8 ounces sliced pepperoni
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
* Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
* Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
* To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
Nutrition Facts: 1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

Pizza Pasta Casserole published in Quick Cooking May/June 1999, p34

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3. Lasagna Casserole Recipe
Posted by: “Beth

Lasagna Casserole Recipe

When I was growing up, this was my favorite meal. We had it every year for my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti to save time. Replace the ground beef with sausage for extra spiciness.-Deb Morrison,

* 6-8 Servings
* Prep: 15 min.
* Bake: 1 hour
Ingredients
* 1 pound ground beef
* 1/4 cup chopped onion
* 1/2 teaspoon salt
* 1/2 teaspoon pepper, divided
* 1 pound medium pasta shells, cooked and drained
* 4 cups (24 ounces) shredded part-skim mozzarella cheese, divided
* 3 cups (24 ounces) 4% cottage cheese
* 2 eggs, lightly beaten
* 1/3 cup grated Parmesan cheese
* 2 tablespoons dried parsley flakes
* 1 jar (26 ounces) meatless spaghetti sauce
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
* In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
* Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 15 minutes or until the cheese is melted and bubbly. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 667 calories, 30 g fat (14 g saturated fat), 157 mg cholesterol, 1,209 mg sodium, 56 g carbohydrate, 4 g fiber, 44 g protein.

Lasagna Casserole published in Quick Cooking November/December 1998, p7

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4. Taco Casserole Recipe
Posted by: “Beth

Taco Casserole Recipe

My preschooler doesn´t eat ground beef unless it´s taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
This recipe is:
Contest Winning

* 7 Servings
* Prep: 15 min.
* Bake: 30 min.
Ingredients
* 3 cups uncooked bow tie pasta
* 1 pound ground beef
* 1/4 cup chopped onion
* 2 cups (8 ounces) shredded cheddar cheese
* 1 jar (16 ounces) salsa
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 envelope taco seasoning
* 2 cups nacho tortilla chips, crushed
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.
* Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.

Taco Casserole published in Quick Cooking January/February 2006, p33

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5. Spaghetti Casserole Recipe
Posted by: “Beth

Spaghetti Casserole Recipe

From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.

* 12 Servings
* Prep: 20 min.
* Bake: 55 min.
Ingredients
* 1 package (16 ounces) angel hair pasta
* 1-1/2 pounds ground beef
* 1 jar (26 ounces) spaghetti sauce
* 2 cans (8 ounces each) tomato sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup (8 ounces) sour cream
* 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
* Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
* Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
* To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Spaghetti Casserole published in Simple & Delicious September/October 2007, p41

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6. Save A Penny Casserole Recipe
Posted by: “Beth

Save A Penny Casserole Recipe

At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it’s very economical. It serves well for church suppers and potlucks, and it’s a real time-saver on washdays!

* 4-6 Servings
* Prep: 10 min. Bake: 30 min.
Ingredients
* 1 pound ground beef
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
* 1 can (15 ounces) mixed vegetables, drained
* 1 cup (4 ounces) shredded cheddar cheese, optional
Directions
* In a large skillet, cook beef until no longer pink; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-in. x 7-in. baking dish.
* Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Save A Penny Casserole published in Reminisce May/June 1994, p53

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7. Mostaccioli Casserole Recipe
Posted by: “Beth

Mostaccioli Casserole Recipe

This tasty beef casserole is very simple to make and has wonderful old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper.-Barbara Leeds, Northville, Michigan

* 4 Servings
* Prep: 15 min.
* Bake: 30 min.
Ingredients
* 2 cups uncooked mostaccioli
* 1 pound ground beef
* 2 tablespoons chopped onion
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 cup shredded Colby cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt.
* Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 423 calories, 13 g fat (6 g saturated fat), 62 mg cholesterol, 1,124 mg sodium, 46 g carbohydrate, 3 g fiber, 30 g protein.

Mostaccioli Casserole published in Reminisce May/June 2006, p 48

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8. Italian Pasta Casserole Recipe
Posted by: “Beth
Italian Pasta Casserole Recipe

All the traditional flavors abound in this dish reminiscent of lasagna. “This is a zippy and hearty recipe that our family and guests really like.”-Denise Rasmussen, Salina, Kansas
This recipe is:
Healthy

* 6 Servings
* Prep: 30 min.
* Bake: 20 min.
Ingredients
* 2 cups uncooked spiral pasta
* 1/2 pound lean ground beef (90% lean)
* 1/2 pound Italian turkey sausage links, casings removed
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 2 cans (14-1/2 ounces each) diced tomatoes, undrained
* 1/3 cup tomato paste
* 3/4 teaspoon Italian seasoning
* 1/2 teaspoon chili powder
* 1/4 teaspoon dried oregano
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon dried thyme
* 1/8 teaspoon pepper
* 2 ounces sliced turkey pepperoni
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
* Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion and garlic. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
* Drain pasta; stir in meat mixture and pepperoni. Transfer half of pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of cheese; repeat layers.
* Cover and bake at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.
Nutrition Facts: 1 cup equals 335 calories, 11 g fat (4 g saturated fat), 64 mg cholesterol, 752 mg sodium, 33 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Italian Pasta Casserole published in Healthy Cooking October/November 2008, p46

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9. Company Casserole Recipe
Posted by: “Beth
Company Casserole Recipe

I first tried this casserole at a family dinner years ago. It’s a great dish because it goes into the oven before guests arrive. Just before serving, make rice or noodles and toss a salad. —Barbara Treiuthick,

This recipe is:
Quick

* 8 Servings
* Prep: 25 min.
* Bake: 2 hours
Ingredients
* 3 medium carrots, cut into 1-inch pieces
* 2 celery ribs, chopped
* 1 medium onion, sliced and separated into rings
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 cup beef broth
* 1 can (8 ounces) sliced water chestnuts, drained
* 1 can (4 ounces) mushroom stems and pieces, drained
* 3 tablespoons quick-cooking tapioca
* 1 tablespoon sugar
* 1 teaspoon salt
* 2 pounds lean ground beef
* Hot cooked rice or noodles
Directions
* In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
* Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles. Yield: 8 servings.
In addition to being served as a dessert, quick-cooking tapioca is also often used as a thickener. Store uncooked tapioca in a cool dry place for up to 2 years.
Nutrition Facts: 1 serving (1 each) equals 243 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 612 mg sodium, 16 g carbohydrate, 3 g fiber, 23 g protein.

Company Casserole published in Taste of Home Ground Beef Cookbook , p173

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10. Sloppy Joe Pasta Recipe
Posted by: “Beth

Sloppy Joe Pasta Recipe

Since I found this recipe a few years ago, it’s become a regular part of my menu plans. My husband and our four kids love this quick-to-fix dish.-Lynne Leih, Idyllwild, California

* 4-6 Servings
* Prep: 20 min.
* Bake: 30 min.
Ingredients
* 1 pound ground beef
* 1 envelope sloppy joe mix
* 1 cup water
* 1 can (8 ounces) tomato sauce
* 1 can (6 ounces) tomato paste
* 1 package (7 ounces) small shell pasta, cooked and drained
* 1 cup (8 ounces) 4% cottage cheese
* 1/2 cup shredded cheddar cheese
Directions
* In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the sloppy joe mix, water, tomato sauce and paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Remove from the heat; stir in pasta.
* Spoon half into a greased 2-1/2-qt. baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese.
* Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 291 calories, 11 g fat (6 g saturated fat), 55 mg cholesterol, 904 mg sodium, 24 g carbohydrate, 2 g fiber, 23 g protein.

Sloppy Joe Pasta published in Casserole Cookbook , p44

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11. Stovetop Hamburger Casserole Recipe
Posted by: “Beth Layman” b_layman_32@yahoo.com b_layman_32
Date: Sat Jan 9, 2010 3:30 pm ((PST))

Stovetop Hamburger Casserole Recipe

This is quick comfort food at its best. It’s hearty and mildly seasoned, so it’s great for a fast supper that everyone in the family will enjoy.-Edith Landinger, Longview, Texas
This recipe is:
Quick

* 6 Servings
* Prep/Total TIme: 25 min.
Ingredients
* 1 package (7 ounces) small pasta shells
* 1-1/2 pounds ground beef
* 1 large onion, chopped
* 3 medium carrots, chopped
* 1 celery rib, chopped
* 3 garlic cloves, minced
* 3 cups cubed cooked red potatoes
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 2 cans (8 ounces each) tomato sauce
* 1-1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.
* Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 508 calories, 17 g fat (9 g saturated fat), 76 mg cholesterol, 1,172 mg sodium, 53 g carbohydrate, 5 g fiber, 32 g protein.

Stovetop Hamburger Casserole published in Casserole Cookbook , p127

To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

Here’s my recipe:

Breadmaker Pizza

* 1 cup water
* 3 cups all-purpose flour
* 1 tsp. salt
* 2 Tbs. olive oil
* 1 Tbs. sugar
* 2 tsp. yeast

After the dough has risen in the machine, grease a 14” pizza pan or baking
pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on
grated mozzarella (and Cheddar if you like), add toppings, and bake at 450
for 15 - 20 minutes.

Ellen

My friend shared this recipe with me, it has been our favorite ever since.
1 can salmon
1 sleeve of saltine crackers, crushed
1 egg
salt and pepper if so desired

Mix up well, form patties, fry in pan, serve!
Easy enough and my kids love it,
I hope that helps,
stephanie

Gee this is not a “recipe” to speak of but how I do it.

Open the can and dump the whole thing into a big bowl.
Using your hands mush it all up with the water and all and mush the bones
too.. they are soft and have calcium. You will never notice them in the
patties cause they do mush up well.

Next take bread tear it up and add to the salmon mix. Usually 4 to 5
slices. Add one or two eggs, minced onion and minced celery. I use a
teaspoon of yellow mustard too. Mix well .. pat out into patties. Gently
put into about 1/2 inch of fairly hot oil in a large frying pan. Fry on med.
high to med. heat, till they are browned and then turn over,.. same thing
fry until golden brown to brown. Take out.. drain on paper towel and
serve.

Keep you temp low but frying well. You dont want the oil to get into the
patties but you want the patties to cook all the way to the center. This
will make 4 huge patties or any number of smaller ones. Thinner patties
means the celery and onion will get down better.

kat oh

Here’s how I make mine.

l can of salmon
l egg
about l cup of herb flavoring stuffing mix, crushed

Mix well & fry in pan.

Viv

Gosh, everyone else’s salmon patty recipe looks so good I’ll have to try
them out first. :) But here’s what I’ve been doing...

1 can salmon
1 cup riced or leftover mashed potatoes, more or less, or instant potatoes
mixed with liquid from the can.
1 egg
chopped parsley
minced onion
dried bread crumbs
salt and pepper

I do the same as Kat, pinching the bones or just leaving them as is -
they’re full of calcium and I don’t mind them. I mix everything except the
bread crumbs in a bowl, including enough liquid from the can to get the
right consistency to form them into patties or croquettes. Then I sprinkle
bread crumbs on a plate and press the patties onto the crumbs so they’re
well “stuck”. Try Japanese Panko bread crumbs for a real treat, but any will
do.

I pan fry mine in a little oil, much like Kat described.

- Les

Here’s my cinnamon roll recipe:

http://www.cheapcooking.com/blog/2009/12/bread-machine-cinnamon-rolls.html

Ellen

Hi Ladies,
Check on this recipe...It is loved by many besides me.

http://www.momswebpage.com/bread.html
This is my web page with some great recipes from some of the best cooks in my church.
Marilyn

Orange Marmalade Cream Cheese Spread

8 oz. cream cheese, at room temperature
1/3 C. orange marmalade

Whip cream cheese with electric mixer until light and easily spreadable.

Add marmalade and continue beating only until well distributed.

Keep refrigerated.

Additional Notes:
1. Neufchatel cheese may be substituted for the cream cheese.
2. Jam or preserves of any flavor can be substituted for the marmalade.

Misty

The original recipe for this bread comes from the Better Homes and Gardens Best Bread Machine Recipes. I received the book for Christmas 2007 and have been using this for our everyday bread since then. I’ve made a few minor alterations to accomodate our taste and my bread machine. Those are noted at the end of the recipe.

Whole Wheat Bread
1 1/2 lb. (2 lb.)

1 C. (1 1/3 C.) milk
3 T. (1/4 C.) water
4 t. (2 T.) honey or sugar
1 T. (4 t.) margarine or butter
1 1/2 C. (2 C.) whole wheat flour
1 1/2 C. (2 C.) bread flour
3/4 t. (1 t.) salt
1 t. (1 1/4 t.) active dry or bread machine yeast

Select the loaf size. Add the ingredients according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle.

My Notes:
1. I make the 1 1/2 lb. size loaf.
2. I use skim milk.
3. I increase the water to 1/4 C.
4. I use honey rather than the sugar.
5. I increase the yeast to 1 1/4 t. I use instant dry yeast that I buy in bulk at Sam’s Club and store in my freezer.
6. Since this is our everyday bread, I make up a number of kits (of the dry ingredients) to make it quicker and easier (no mess) to start a loaf. I use the 3-cup size Glad containers and make up 6-8 at a time. They are stored in one of the freezers or one of the extra refrigerators (to avoid the possibility of flour weevils).
7. I use the dough cycle. When it finishes, I knead the dough a few times, shape it into a loaf, place it in a loaf pan, cover it, and let it rise (about 1 hour if it is in a warm place) until it forms a nice dome shape above the pan. Then it is baked for 30-35 minutes in a preheated 350 degree oven.
8. Once it is baked I allow it to cool completely before I slice it on my Oster Designer Deli-Cut electric slicer (another Christmas wish from many, many years ago).
9. I store it in plain Hy-Vee bread bags. I tried Debbie Meyer bread bags a couple years ago and was disappointed in their performance and their price.

Misty

I started out with a recipe from Robin Snider’s website, made some changes, and then converted it to a bread machine recipe. I can’t give you a link to her site because she lost her server last fall and has not yet found another one that meets her needs.

Bread Machine Pizza Dough

Large recipe (makes 2 large pizzas)
1 1/3 C. warm water (100 degrees)
1/3 C. oil
4 C. all-purpose flour
1/2 t. salt
1 T. + 1 t. sugar
1 T. + 1 t. yeast

Small recipe (Makes 1 large pizza)
2/3 C. warm water (100 degrees)
2 T. + 2 t. oil
2 C. all-purpose flour
1/4 t. salt
2 t. sugar
2 t. yeast

Add ingredients in whatever order is required by your bread machine. Use dough cycle.

You can oil your pans if you like; I prefer to sprinkle mine liberally with cornmeal. I form the dough into a flat disk and let it rest for about 10 minutes. Then I press out the crust, top as desired, and bake at 425 degrees for 15-20 minutes. (long enough to melt the cheese and brown the crust).

The dough freezes beautifully.

Misty

To visit your group on the web, go to:
http://groups.yahoo.com/group/cheapcooking/

http://web.archive.org/web/20060425035353/www.geocities.com/nursehealer/NL0013.htm

Food Storage Newsletter #0013 - FREE monthly Email newsletter - January, 2001:

This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year (with Monthly Goals)

Quotation:
“Too often we bask in our comfortable complacency and rationalize that the ravages of war, economic disaster, famine, and earth quake cannot happen here. Those who believe this are either not acquainted with the revelations of the Lord, or they do not believe them. Those who smugly think these calamities will not happen, that they will somehow be set aside because of the righteousness of the Saints, are deceived and will rue the day they harbored such a delusion.” (Ezra Taft Benson - October Conference, 1980 Ensign, Nov 1980:32-33

Spiritual Goal:
Pray continually, fervently, and humbly. Practice personal and family daily prayer. Set aside time to learn about and improve your prayers.

Provident Living Goal:
Learn a new skill or obtain certification by taking a class, correspondence course, lecture, or some other educational experience. This could be a skill related to preparedness, spirituality, or education related to your career or personal interests.

Home Storage Goal:
Pasta – 50 lbs. per person
Oil - 2 gallons per person
Tomatoes (canned, sauce, paste) – 10 cans per person
Water (1 to 2 gallons per person per day)
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
cooking stove
fuel
waterproof matches and/or lighter
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
Triangular bandages – 4 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Pasta – 2 years in original container – Indefinitely in a food grade container with an oxygen absorber or vacuum sealed in a food grade bag to reduce the moisture content.

Pasta, American Beauty (Hershey) : oven ready – 12 months; egg noodle – 24 months; regular – 36 months
1-800-468-1714 CODE: YMMDDxxx

Oil – Crisco or Puritan (Proctor & Gamble)– 24 months
CODE: YJJJxxx

Oil - Mazola Corn Oil, Canola Oil (Best Foods) – 18 months
Purchase by date = 18 months from pkg. Date 1-800-338-8831

Oil - Olive Oil (Pompeian) – 24 months
CODE: YMMDDx 410-276-6900

CODE DEFINITIONS:
Y=Year Packaged
MM or M= Month Packaged
(if only one M then 1-9 = Jan-Sep, A = Oct, B = Nov, C = Dec unless otherwise noted)
DD=Day Packaged
JJJ=Julian Day Packaged (Jan 1 = 001, Dec 31 = 365 or 366)
X= letter or number not significant to product shelf life

Canola oil – 12 months
American Fare (K-mart) (800) 842-7886
CODE: First 3 digits are Julien date. Last number is year. If kept longer, might be okay, but check for odor.Code 139C8

Pasta sauce, jar – Ragu – 24 months
Lipton (800) 328-7248
CODE: On first line the last four numbers are the julien day and last number is year.

Pasta Sauce (Lipton 5 Brothers) – 24 months
Tomato Juice - 24 months Del Monte 1-800-543-3090
Tomato Sauce – 12 months
Vegetables & Tomato Juice (Del Monte) – 24 months
Catsup – 12 months

( - More shelf life information with lots of NEW shelflife LINKS!
- http://www.nursehealer.com/ShelfLife.htm )

This Month’s Cooking with Food Storage Ideas:

Italian Beans and Pasta

Soak overnight or by quick method:
1 lb. Dried Great Northern or marrow beans
4 c. water
In large kettle, bring beans to boil, cover and simmer 1 hour, adding water if necessary. Cook and drain according to package directions:
8 oz. Elbow macaroni
Brow in skillet:
¾ lb. Sausage, broken up
1 clove garlic, minced
1 onion, chopped
Drain off excess fat. Add macaroni and sausage mixture to bean kettle.
Add:
4 c. cooked tomatoes
¼ c. dark corn syrup
2 Tbs. Chopped parsley
2 tsp. Salt
2 tsp. Dried oregano
¼ tsp. Pepper
Bring to boil, cover and simmer about 15 minutes, adding tomato juice if necessary for stew consistency. Serve in soup bowls with a green salad and a whole wheat bread.
Serves 8
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Beef Stew

1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
2 tbsp. vegetable oil
1 pound lean beef stew meat, cut into 1-inch chunks
3/4 cup chopped onion
9 cups hot water
3 tbsp. beef-flavor instant bouillon
1 large bay leaf
1 tsp. basil leaves
1/8 tsp. pepper
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 14.5-oz. can stewed tomatoes
In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.
Serves 8 to 10
- http://ilovepasta.org/recipes/Beef_Stew.html

Chili Spaghetti

8 ounces spaghetti
1 medium onion, finely chopped
2 Tbs. Butter
2 1-pound cans chili con carne with beans
Cook spaghetti as directed on package. Drain. Sauté onion in butter until tender. Add chili and heat to serving temperature, stirring occasionally. Serve spaghetti topped with chili mixture. Serves 4.
- from “What’s for Dinner Mrs. Skinner?” by Kay Skinner with Peggy Ware

Pepperoni Pasta Ruffles

2 red and/or green bell peppers, diced
1 tablespoon olive or vegetable oil
1 jar (26 ounces) Ragú Robusto! Pasta Sauce
1 package (3 1/2 ounces) sliced pepperoni, halved
8 ounces mozzarella cheese, diced
1 package (16 ounces) fusilli or rotini pasta, cooked and drained
In 12-inch skillet, heat oil over medium heat and cook peppers 3 minutes or until tender. Stir in Ragú Robusto! Pasta Sauce and simmer, stirring occasionlly, 10 minutes. Toss sauce, pepperoni and cheese with hot pasta.
Serves 8.
- http://www.eat.com/cookbook/pasta/pepperoni-pasta-ruffles.html

Basic Spaghetti or Pizza Sauce

Sauté in heavy saucepan until tender:
2 Tbs. Oil
2 cloves garlic, minced
½ green pepper, chopped
1 onion, chopped
Add and sauté until brown:
¼ - ½ lb. Ground beef (optional)
Add:
2 c. tomato sauce
¾ c. tomato paste
1 tsp. Worcestershire sauce
1 c. stock, beef, broth, or bouillon
¼ tsp. Each oregano, basil, thyme, and cumin
salt and pepper to taste
Simmer over low heat for 1 hour. Use for spaghetti, lasagna, or pizza sauce.
Options: Add 1 c. cooked lentils instead of meat. If available cheaply, add sautéed fresh mushrooms to sauce just before serving.
Makes about 1 quart.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Possum Stew

2 cans tomato sauce
3 cans cooked tomatoes
1/2 thickly sliced warthog meat (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omelets)
Fry bacon in big gramma kettle, over mid. size fire, then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny’s taste. Cook all together for a bout 1 hour simmering over low fire to sauté.
- http://www2.msstate.edu/~brb1/possum.html

(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )

This Month’s Spiritual Preparation Ideas:

An excellent article is found in The January, 1982 Ensign Magazine. The article is called, “When Disaster Strikes: Latter-day Saints Talk about Preparedness” by Marvin K. Gardner, Assistant Editor. It begins by telling about several family disasters and goes on to tell how to cope temporally, emotionally, and spiritually. The article is available online at http://library.lds.org/ in the Gospel Library - 1971-2000 Magazines/Ensign/1982/Ensign January 1982/When Disaster Strikes: Latter-day Saints Talk about Preparedness

This Month’s Suggested Books:

A free book available for download online that has excellent information and ideas is the “Emergency Preparedness Manual” from Mormon.com, and Internet Resource for Latter-Day Saints.
Topics include:
The Teachings:
1. Teachings of the Brethren
2. Emergency Preparedness Recommendations
3. Gospel Principles
4. The Plan
5. Floor Plan
Emergency Situations:
1. 72 Hour Kit
2. Food Storage
3. Water Supply
4. First Aid
5. Heating, Cooking & Lighting
6. Sanitation
7. Childbirth
8. Earthquake
9. Winter Storms
10. Flood
11. Structural Fire
12. Forest Fire
13. Damaging Winds
14. Chemical & Radiological Accidents
15. Communications
Emergency Links:
1. Links to other Emergency Preparedness Sites
Read the book online or download it free from http://www.mormon.com/epm/
The manual is approximately 85 pages long and has a table of contents and an index. (HTML & PDF versions)

Available for a nominal fee from the Salt Lake Distribution Center of the Church of Jesus Christ of Latter-Day Saints is an excellent booklet called, “Essentials of Home Production and Storage.“ This booklet gives suggestions on how to garden and produce items at home and how to store a year’s supply of food and other necessities. It also contains a useful bibliography. Order the booklet from any LDS Food Storage Specialist or through the Salt Lake Distribution Center.
Item # 32288 (140/case) $0.75 each
Item # 32288 002 Spanish $0.75 each
Salt Lake Distribution Center
1909 West 1700 South
Salt Lake City, UT 84104
Customer Service 1-800-537-5951
FAX 801-240-3685
Order Desk 1-800-537-5950
(Order Desk - Canada) 1-800-240-1126
(Order Desk - Outside US & Canada) 1-801-240-1126

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Make your own triangular bandages from muslin or other cotton fabric. A standard size for Triangular Bandages is 37” x 37” x 52”. Triangular Bandages are large triangular pieces of cloth that are used to secure bandages in place, to make a sling, or to tie splints in place. Roll a triangular bandage (cravat) up along it’s longer side to use as a tie-down for splints. Tie two cravats together to make it long enough to secure a sling to the body.

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

Food Storage Newsletter online at http://www.nursehealer.com/Storage.htm

—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=
“By small and simple things are great things brought to pass.”
/\_/\
( 0.0 )
> ‘ <
Cat http://www.nursehealer.com/

[2001 publication date, so links will likely be dead ...granny]

http://web.archive.org/web/20060425035609/www.geocities.com/nursehealer/NL0015.htm

[This quote is from a prior newsletter that is no longer on the internet, altho the summary is....granny]

Quotation:
“...when we really get into hard times, where food is scarce or there is none at all, and so with clothing and shelter, money may be no good for there may be nothing to buy, and you cannot eat money, you cannot get enough of it together to burn to keep you warm, and you cannot wear it.” (President J. Reuben Clark, Jr. - Church News, November 21, 1953, p.4.)

Food Storage Newsletter #0015 - FREE monthly Email newsletter - March 2001:

This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year (with Monthly Goals)

Quotation:
“We continue to encourage members to store sufficient food, clothing, and, where possible, fuel for at least one year. We have not laid down an exact formula for what should be stored. However, we suggest that members concentrate on essential foods that sustain life, such as grains, legumes, cooking oil, powdered milk, salt, sugar or honey, and water. Most families can achieve and maintain this basic level of preparedness. The decision to do more than this rests with the individual. We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandments of God need not fear.” The First Presidency of The Church of Jesus Christ of Latter-Day Saints (Ezra Taft Benson, Gordon B. Hinckley, and Thomas S. Monson) June 24, 1988 in a letter to General Authorities and the following Priesthood leaders in the United States and Canada: Area Authorities (formerly Regional Reps.); Stake, Mission, and District Presidents; Bishops and Branch Presidents.

Spiritual Goal:
Hold Family Home Evening every Monday night. Open and close each family meeting with a prayer, read and discuss scriptures, and enjoy some recreational activity or entertainment.

Provident Living Goal:
Learn a new method of food production, preservation, or preparation. For example, learn gardening, home canning, sprouting, or how to make yogurt, jerky, or dry fruits and vegetables. Sister Barbara W. Winder said that, “provident living includes the prudent, frugal use of one’s resources, making provision for the future as well as providing wisely for current needs.”

Home Storage Goal:
Beans (dry) – 50 lbs. per person
Milk (dry) – 20 lbs. per person
Spices & herbs
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Canteen; can opener; sewing & repair kit
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
1-inch bandage roll – 1 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Beans, Adzuki, Blackeye, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months (in their original container); indefinitely (resealed w/oxygen absorber)
Beans, can - 24-36 months
Beans, Garbanzo, Great Northern, Kidney, Mung, Pink, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red, Soy - 8-10 years (at 70 degrees F.)
Lentils – 24 months (indefinitely resealed in a food grade container with an oxygen absorber or vacuum sealed in a food grade bag)
Milk Alternate, Morning Moo brand powdered - 5 years in original bag (7 years in bucket) http://www.bluechipgroup.net/
Milk, aseptic packaging - Pkg. date
Milk, Powdered (Non-Instant) - 24-48 months (Instant Non-fat - 6-15 months)
Creamers, Non-dairy - 9-36 months
Buttermilk powder - 24-36 months
Spices & Herbs, whole - 12-24 months; (ground - 6 months); (frozen - 6 months)
Herbal Infusions - Make fresh daily. Store in refrigerator or cool place.
Herbal Decoctions - Consume within 48 hours. Store in refrigerator or cool place.
Herbal Tinctures, syrups, and essential oils – 6-9 (Ointments, creams, and capsules – 6-9 months)

- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Ruth’s Bean Spread

In a large pan, in ½ c. water, sauté a finely chopped onion, a green pepper, 3 ribs celery, and about ½ c. coarsely shredded carrots for about 10 minutes. Then add about 3 c. cooked beans (garbanzos, navy beans, or any leftover beans), some crushed garlic, 1 Tbs. Curry powder (maybe a pinch of hot pepper), and a slug of tamari. Also add about 1-1 ½ c. water or vegetable-cooking water. Mix well. Then put the pan into the oven and bake the spread until the liquid is absorbed (about 1 hour at 350 degrees F.) Cool. Then mash with a potato masher. Chill before using. Good sandwich material.
- from “The Encyclopedia of Country Living: An Old Fashioned Recipe Book” by Carla Emery ISBN: 0912365951

Indian Bean Bread

(Early Settlers)
4 c. corn meal 2 c. hot water
2 c. cooked beans ½ tsp. Soda
Put cornmeal in a bowl. Mix in drained beans. Make a hole in middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook about 45 minutes or till done.
- from “Cookin’ with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015 http://www.ut-biz.com/homestoragecookin/

Oil-Free Refried Beans

5 c. Pinto beans 3-4 Tbs. Green and red salsa
2 Tbs. Onion powder 1 tsp. Garlic powder
1 Tbs. Sea Salt
Soak the pinto beans for 12 hours, then sprout them in a sprout bag for 2 days maximum. Cook the beans on a low flame, approximately 40 – 60 minutes or until soft. Scoop off any foam that builds up during cooking. When soft, pour off half to 2/3 of the cooking water. Mash up the softened beans with a mashing tool or a food processor. Add the salsa sauce and spices. Traditionally, bean dips are used with corn chips, tostadas and burritos. As an alternative, serve this dip on the side with cooked quinoa (a grain) and salad.
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz Michael Parman (Illustrator) ISBN: 1878736868

Bean Chowder

¾ c. dry beans 3 c. water
1 ½ tsp. Salt ¾ c. diced potatoes
½ c. chopped onions 1 ½ c. water mixed with 3/8 c. powdered milk
1 ½ tsp. Flour 1 Tbs. Margarine
¾ c. bottled tomatoes 1/3 c. green bell pepper
Soak the beans overnight. Add salt and boil (add 1 cup of water, if needed). Cover with a lid until almost done. About 1 hour. Add potato and onion. Cook 30 minutes more. Mix flour and margarine and stir into the beans. Add the tomatoes and green pepper. Cook over low heat about 10 more minutes until thickened. Stir in the milk and serve. (Serves 6).
- from “Cookin’ with Powdered Milk” by Peggy Layton http://www.ut-biz.com/homestoragecookin/

Logan Bread

6 eggs 3 cups flour (any mixture of whole wheat and rye)
3/4 cup wheat germ 1/4 cup brown sugar
1/2 cup powdered milk 1 cup oil
1/2 cup honey 1/4 cup molasses
1/4 cup sorghum syrup or maple syrup (Any combination of these four sweeteners totaling one cup works fine)
1/2 cup shelled walnuts or pecans 1 cup dried fruit (raisins, dates, apricots, peaches, etc.)
Beat all the ingredients together in a large bowl. Pat down into two greased 9x5-inch loaf pans. Bake at 275 degrees for two hours, or until a tester comes out clean. The bread will be very heavy, dense and chewy; each loaf weighs 24 ounces. Logan bread tastes good on the trail, is high in calories and is almost impervious to spoilage.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Milk Shake

¾ c. water ½ c. powdered milk
4 tsp. Flavored syrup (Chocolate, strawberry or your own favorite)
Blend until thick and frosty. Fresh fruit and sugar may be substituted for syrup.
- from “Cookin’ with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015 http://www.ut-biz.com/homestoragecookin/

Emergency Sausage

1 lb. ground meat (You’re choice!) 1 tsp. salt
1 tsp. pepper 1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately. This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Mapleine and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you’re taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn’t have to be pork.
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm

Whole Wheat Rolls

Dissolve:
2 pkg. Dry yeast in ¾ c. lukewarm water
Combine in large bowl:
3 c. warm water 1 c. dry milk powder
½ c. soft shortening, margarine, or oil 2 eggs
1/3 c. sugar 2 tsp. Salt
Yeast mixture (above)
Have ready:
6 c. white flour 4 c. whole-wheat flour
Add 5 c. flour and beat thoroughly by hand or with electric mixer. Stir in an additional 3 c. flour. Turn dough onto floured board and use 2 more c. flour to knead until smooth and elastic. Let rise in greased bowl until doubled in bulk. Punch down and shape into dinner or cinnamon rolls. Let rise and bake 20-25 minutes at 375 degrees.
- from “The More-With-Less Cookbook” by Doris Janzen Longacre ISBN 0-8361-1786-7

Rodale’s Whole Pickling Spice

2 Tbs. Bay leaves 1 Tbs. Cardamom seeds
1 Tbs. Dried ginger root 1 stick of cinnamon
1 ½ whole dried chili peppers (more can be used if you like it hot)
2 Tbs. Mustard seeds 1 Tbs. Whole allspice
1 Tbs. Coriander 1 Tbs. Peppercorns
Crush bay leaves. If you have cardamom in the pod, pound it with a mortar and pestle to extract seeds. Also pound dried ginger root and break cinnamon stick into small pieces to distribute flavors. Dried chilies can be broken or crushed into small pieces.
Combine bay leaves, cardamom seeds, ginger, cinnamon, chili peppers, mustard seeds, allspice, coriander, and peppercorns. Blend, and store in an airtight container. Use as directed in recipes. Yield: 4 ounces
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Crisp Lime Pickles

3 ½ lbs. cucumbers, sliced ½ inch thick 1 c. pickling lime*
1 gallon water 6 c. white vinegar
3 c. honey 6 tsp. Rodale’s Whole Pickling Spice (Recipe above)
In a large enamel, stainless steel, or glass bowl, soak cucumbers in lime and 1 gallon water overnight. Stir occasionally to disperse lime. Wash cucumbers thoroughly in cold running water. Soak 4 hours in ice water, then drain completely. In a medium-size enamel or stainless steel saucepan bring vinegar and honey to a boil. Meanwhile, pack cucumbers into hot, scalded pint jars, and place one teaspoon pickling spice in each jar. Pour the hot vinegar mixture over cucumbers, leaving ½-inch headspace. Seal and process in a boiling-water bath for 10 minutes.
Yield: 6 pints.
* Pickling lime is a fine white powder otherwise known as calcium hydroxide. It’s used in commercial pickles to keep them crisp without salt.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Chili Seasoning Mix

1 ½ tsp. Flour 1 Tbs. Dried onion flakes
¾ tsp. Chili powder ¼ tsp. Dried red pepper (cayenne)
¼ tsp. Minced garlic ½ tsp. Seasoning salt
¼ tsp. Sugar ¼ tsp. Cumin
Combine all ingredients until mixed well. Store in airtight container. This is equivalent to 1 pkg. of seasoning mix from the store.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Vegetable Seasoning Mix

(This mix of your favorite dried summer herbs is good for seasoning fresh vegetables, and when you sprinkle a little on pasta, it becomes a special-occasion meal.)
9 Tbs. Dried parsley 4 Tbs. Dried chives
1 tsp. Dried sage 1 tsp. Dried oregano
1 tsp. Dried thyme 1 tsp. Dried basil
½ tsp. Celery seeds 1 tsp. Garlic powder
Combine all ingredients and store in an airtight container away from heat and light. The garlic can sink to the bottom of the container, so stir well before each use. Sprinkle on vegetables, buttered pasta, salads, or soups as desired. Yield: ¾ cup
- from “The Big Book of Preserving the Harvest” by Carol W. Costenbader, Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback) ISBN: 0882668005 (hardback)

Rolled Tacos

½ c. finely ground nuts ¼ c. flaxseed meal or chia meal
3–4 Tbs. Fresh tomato, juice and pulp (about 1 medium tomato)
1 chili pepper, finely chopped or ground, or dash of cayenne
1 tsp. Chopped onion (optional) ¼ tsp. Salt (optional) or 1 tsp kelp
1 c. alfalfa sprouts 6 tortillas
Mix all except sprouts together to make a rather stiff paste. Measure a heaping tablespoon onto each tortilla, sprinkle with sprouts, make into a roll and serve with or without a sauce. Makes 6 tortillas. Serves 2 to 4.
- from “UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091

Herbed Two-Potato Skewers

4 Boiling potatoes (about 1 pound) 2 small Sweet potatoes or yams (about 1 1/2 pound)
1/2 c. Olive oil 2 Tbs. Chopped fresh parsley
1 Tbs. Chopped fresh tarragon OR thyme (1 tsp. dried)
1/4 tsp. Red pepper flakes 1/2 tsp. Freshly ground pepper
1/2 tsp. Salt
Prepare a fire in the grill. Position an oiled grill rack 4 inches above the fire. Steam all the potatoes on a rack over boiling water until they are barely tender when pierced, 15-20 minutes. Remove to a large bowl and cover with cold water. Let stand for about 2 minutes, then drain and pat dry. Cut the potatoes into 1 1/2 inch chunks and thread them onto skewers. In a small bowl whisk together the oil, parsley, tarragon, red pepper flakes, pepper, and salt; set aside. Arrange the skewers on the grill rack. Grill, turning frequently and brushing occasionally with the oil-herb mixture until the potato skins are well browned, about 10 minutes. Yield: 6 servings
(Whole Foods Market http://www.wholefoods.com/wf.html)
- from Bearlovers.com http://www.bearlovers.com/healthy.htm

Guacamole Dip or Salad Dressing

3 ripe avocados 3 Tbsp. lemon juice
1 small onion very fine chopped 1 tsp. garlic powder
2 Tbsp. Mayonnaise Salt and pepper to taste
Dash of Tabasco sauce Dash of Worcestershire sauce
Very finely chopped jalapenos peppers to taste
1 chopped ripe tomato
Placed peeled and cut avocados in a medium bowl and on low speed blend with mixer. Add remaining ingredients, adding jalapenos to suit your taste and blend until mixture is thoroughly blended together but not soupy. Chill and serve on lettuce as salad or with chips as dip. Place avocado pits in mixture while being stored in refrigerator to keep mixture from turning dark.
- from alt.support.diet.low-carb newsgroup recipes - Volume 1
Downloaded in Word 6.0 format (also online) http://www.camacdonald.com/lc/cookbookdownload.html

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )

This Month’s Spiritual Preparation Ideas:

Make family time a priority by vowing to hold regular Family Home Evenings every Monday night.
“Family Home Evening is a weekly observance of (members of the Church of Jesus Christ of) Latter-day Saints for spiritual training and social activity, usually held on Monday evenings. In 1915, the First Presidency of the Church wrote: ‘We advise and urge the inauguration of a ‘Home Evening’ throughout the Church, at which time fathers and mothers may gather their boys and girls about them in the home and teach them the word of the Lord…. This ‘Home Evening’ should be devoted to prayer, singing hymns, songs, instrumental music, scripture-reading, family topics and specific instruction on the principles of the Gospel, and on the ethical problems of life, as well as the duties and obligation of children to parents, the home, the Church, society, and the Nation’ (IE 18 [June 1915]:733).”
- from Mormons.org http://www.mormons.org/daily/fhe/index.htm
Family Home Evening Lessons are online at http://www.mormons.org/daily/fhe/lessons/index.htm
The Palos Verdes Stake in California offers Family Home Evening resources online. The following is a sample outline for family home evening: Opening song (by the family); Opening prayer (by a family member); Poem or scripture reading (by a family member); Lesson (by a parent or an older child); Activity (led by a family member and played by all of the family); Closing prayer (by a family member); Refreshments
“A family can hold home evenings in many other ways. Any activity that brings the family together, strengthens their love for each other, helps them draw closer to Heavenly Father, and encourages them to live righteously can be a family home evening. Examples of activities include reading the scriptures, discussing the gospel, sharing testimonies, doing a service project, singing together, going on a picnic, playing a family game, and enjoying the beauties of nature. All home evenings should include prayer.”
- from Palos Verdes Stake http://pvldsorg.76.uslive.net/family_home_evening.htm
LDS.net has FHE lessons online http://test.lds.net/ldslife/families/fhe/fhe.html
LDS-Index has more Family Home Evening ideas at http://www.lds-index.org/fhe.htm
Southbury Ward has ideas online for Family Home Evening http://www.ldscn.com/jdj/fhe00.htm
Missionary Emporium provides ideas for Family Home Evening lessons and activities with a new lesson idea every other week.
Missionary Emporium http://www.missionaryemporium.com/fhe.html
TheFamily.com has FHE resources and newsletter http://www.thefamily.com/famnite/index.html
See also Pratt’s Family Home Evening Lessons & Links http://www.fastq.com/~jbpratt/lds/fhe.html

This Month’s Suggested Books:

“Family Home Evening Resource Book” - A standard resource for planning family home evenings.
This book contains five sections: Lessons (including lessons for special occasions and holidays); Making Home Evenings Successful; Lesson ideas; Building a Strong Family; Family Activities
Available in English or Spanish from LDS bookstores or
Salt Lake Distribution Center; 1909 West 1700 South; Salt Lake City, UT 84104 Order Desk 1-800-537-5950 (Order Desk - Canada 1-800-240-1126) (Order Desk - Outside US & Canada 1-801-240-1126) Online Distribution Center http://www.ldscatalog.com/

“Home-Spun Fun: Family Home Evenings: Gospel Basic: Lessons and Activities for all Ages with Memorable Thought Treats” by Mary H. Ross and Jennette Guymon-King ISBN: 1577341430
AND “Home-Spun Fun: Family Home Evenings 2” by Mary H. Ross ISBN: 1577344480
Once again, the authors of the popular Primary Partners series have combined their talents to produce a much-needed book that includes specific games and activities for a variety of age groups. Whether your family has young children, grade school youngsters, teenagers, or a combination, you’ll find age-appropriate games and activities for each of them in virtually every section. In this action-packed, fun-filled volume of fabulous lessons, games, activities, and treats, you’ll find something for everyone, no matter what their age! Using the dozens of great lessons and activities in this book, you’ll be able to help your children learn and understand basic gospel principles. And you can make each lesson as simple or elaborate as you wish. This incredible teaching help is available in book or CD-ROM.
http://www.covenant-lds.com/

“UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker
ISBN: 0937766054 OR 1579010091
From the back cover:
“An eating program that helps free you from illness, food pollution, cooking drudgery and high food costs. A whole new concept in food preparation … includes dozens of delectable recipes. Here’s a holistic way to stable good health and longer life. Shows how to trade conventional food habits for the back-to-nature diet of the future.”
Contents: Why An All-Raw Diet; How To Start Your Health-Improving Diet; What Foods to Buy and Where to Buy them; How to Learn What Foods and Substances are Good for You; How to Combine Foods for Good Digestion and Moderate Eating; How and What to Eat and Drink; Dollar Savers, Penny Stretchers and Other very Special Foods; How to Sprout and Grow Seeds and Grains in Your Kitchen; More Notes on Wheat Grass and it’s Chlorophyll; Foraging – Food for the Taking; Traveling and Eating Out; Brown-Bagging for Lunch; Recipes for the Diet of the Future (Entrees; Breads and Pastry; Nut and Seed Butters and Spreads; Vegetable Dishes; Raw Soups; Salads, Salad Dressings and Marinates; Cheese and Yogurt; Sweets, Treats and Dried Fruits; Drinks and Liquid Meals; Breakfast Cereals)

Books suggested in Food Storage Newsletter, past and present, are listed on the NurseHealer.com Food Storage webpage at http://www.nursehealer.com/Storage.htm Information about each book, ordering information, and resources are provided as available.

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Learn seed sprouting in your home to get more use from your food storage and provide better nutrition for your family.
“It is impossible for a family to store vegetables to last a long period of time, especially if there were no refrigeration. By sprouting seeds, fresh vegetables are only 2-3 days away. Growing sprouts is like having an indoor garden the year round. Compared to yard gardening, kitchen gardening with sprouts is too easy. The seeds store well and basically all of them sprout, they require little space and grow independent of the weather. They are free of pesticides, require no fuel for preparation and there is no waste in production. Sprouts are rich in vitamins, proteins and enzymes. The produce can be harvested daily at a cost of less than 2 cents per serving. Grains normally have only a small portion of the total nutrients the body requires. Once they are sprouted, nutrients can increase up to 60 times the food value. This makes sprouts a necessary item for the home storage program. There is very little you can do wrong to sprouts.”
- from HomeMakingCottage.com http://www.homemakingcottage.com/sprouts.html
Know What Seeds are Sproutable:
“Most seeds can be sprouted and eaten but avoid sprouting any seeds from plants that may have poisonous parts. Common seeds for sprouting include alfalfa, fenugreek, lentils, peas, radish, and red clover. Mung beans have been sprouted in Asia for thousands of years, but take more equipment and time than other seeds. Other less common seeds include cabbage, broccoli, garbanzos, mustard seed, and quinoa. Most grains can grow chlorophyll rich grass crops in soil, and grains without hulls can be used as short sprouts. Save garden seeds (radish is easy, just let them go to seed and harvest when dry and ripe). Caragana seeds make delicious sprouts. Spread a blanket or tarp by the bushes just before the pods pop open to catch the seeds.”
Gather your supplies: jar, 1 liter to 4-liter (1qt. to gallon) size, depending on your appetite for sprouts and size of your family; bowl of the right size and weight to prop up the jar; screen or netting and a rubber band, either nylon tulle from a fabric shop or gray fiberglass screen from a hardware store, will work fine; Fresh water; Seeds with good germination, preferably grown organically. Avoid purchased garden seeds unless you know they aren’t treated. Most natural food stores have the common sprouting seeds; if in doubt, ask if it’s organic. If you know a farmer who grows the seeds you want without chemicals, buy in bulk. Most seeds keep for a year or more in a cool dry place. (You can also use a home sprouting device, such as the SproutMASTER tm. Follow the directions that come with the device. )
Easy Sprouting Directions (for most small seeds):
A. Soak Put 1 to 4 TBS. seed in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 4 - 8 hrs.
B. Rinse Twice a day, refill jar with cool water, swirl, and drain. Invert jar and prop at angle in sink or bowl.
C. Enjoy In three to six days, when sprouts are 3 to 5cm (1 to 2”) long, enjoy. Cover the jar with plastic and a rubber band, or transfer to a covered container, and refrigerate to store.
Hints and Options for small seeds:
“You can grow alfalfa, red clover, radish, fenugreek, and other small seeds up to 4 cm (1.5”) long. A 250g bag of alfalfa seed can grow 45 cups of sprouts, or even more. Lentils and peas are best small, with sprouts .5 to 1cm (1/4 to 1/2”) long. They get tougher with more growth. Miss a rinsing? Just continue normally if the sprouts appear alive and show no signs of mold. The sprouts should be fine. If you do see a spot of mold or rot, remove it with a good margin of healthy sprouts and discard. Don’t mistake the fuzzy white root hairs of radish, canola, mustards, and other crucifers for mold. Be sure to taste sprouts as you go along; use them when you like them. To green up sprouts, leave them without a cover for a few hours in bright light, but not direct sunlight. Sprouts grow best between 18C and 25C (65F and 75F). Use luke-warm water for soaking and rinsing in cool room temperatures, and cold water in hot room temperatures. Drain the sprouts well before they go in the fridge. Rinse in the morning, cover and refrigerate in the afternoon. Mung beans (for Chinese bean sprouts) grow best in a drainable tray or basket. They like extra rinsing, and are best grown in complete darkness to prevent bitterness.”
- from Sprouting Seeds from Mumm’s http://www.sprouting.com/homesprouting.htm
See also Sprouting & Health http://www.nursehealer.com/Sprouting.htm

Put together a small sewing kit for your 72-hour emergency kit; but it’s a good idea to keep a larger sewing kit in a portable bag or other container for home use. I have my sewing kit in a soft zippered & pocketed fishing tackle box with plastic boxes of assorted sizes inside to keep the odds and ends in; i.e. thread, needles, pins, measuring tape, etc. Collect different thickness and color threads that will come in handy at mending time. (Clear nylon thread is versatile.) Safety pins have many uses, even the larger diaper pins, which can be used for threading elastic through a skirt or pants top. A crochet hook can be used to pull the snag back through a sweater. A small non-colored beeswax candle can be used for waxing thread to keep it from snagging and breaking. Save old zippers, buttons, hooks & eyes from old clothes before discarding them or making useful items, quilts, or rags of them.
These are some suggested items for your sewing & repair kit:
Thread (all kinds), String, Yarn, Pins, Safety Pins (assorted sizes), Needles (sewing, upholstery, assortment), Elastic (various sizes), Seam Binding, Bias Tape, Zippers, Buttons, Velcro, Hooks & Eyes, Snaps, Grommets/Pliers (for tents & bags), Patches (iron-on & sew-on), Wooden Darner, Sailor’s Palm (for sails & tents), Pin Cushion, Thimbles, Seam Ripper, Scissors (big & little), Awl, Needle Threaders, Magnifying Glass, Hem Gauge, Marking Pencils, Tailor Chalk, Pencils, Tracing Wheel, Tracing Paper, Measuring Tape, Crochet Hooks, Patterns, Instructions, Lace, Ribbon, Scraps, Sewing Machine Oil, Tools, Bobbins, Fabric Softener Sheet, Velcro closures or strips, Iron-on fusible web (for non-sewing closures) See also Sewing Kit Ideas http://www.nursehealer.com/Sewing.htm

Make your own bandage rolls for your first aid kit. Buying bandage rolls can be expensive if you are stocking up. Making your own rolls can help reduce this cost. Bandages should be made from clean, dry cotton or cotton-blend material.
Homemade cloth bandages: Strips of cloth from clean cotton bed sheets and pillowcases are measured and cut and then sewn together and wound into compact rolls. MCC (Mennonite Central Committee) bandages can be made from used white, colored or printed sheets. To make the bandages, tear off and discard the selvage. Tear material into strips 3” to 4”/7 cm to 10 cm wide. Sew the ends of the strips together by laying one strip on the other, making a flat seam. Roll tightly until the bandage roll measures 3”/7.6 cm in diameter. Tack the end of the roll with a few stitches to prevent unraveling. (from the Mennonite Central Committee)
Pattern - Muslin Bandages: Bandages may be made from soft, pliable, unglazed muslin. Unbleached muslin of medium quality is as good as the more expensive bleached material. If bandages are made by sewing together firm old muslin the seams should be flat. The following table exhibits the length, breadth, and proportion in which bandages should be prepared:
1st Length, 6 yds. - Breadth 4 in. - Prop. 2-10
2d Length, 6 yds. - Breadth 3 in. - Prop. 3-10
3d. Length, 6 yds. - Breadth 2 1/2 - Prop. 4-10
4th Length, 1 1/2 - Breadth 1 - Prop. 1-10
These should be evenly rolled, into compact cylinders, the free end securely fastened with two pins, and upon it the length distinctly marked. The rollers should then be made into packages of convenient size, by turning the free end of one roller around the remainder. (from the Flushing Journal, page 2 April 27, 1861) http://www.netwalk.com/~jpr/bandages.htm

Know uses for spices so that you can plan your home storage.
Allspice: It has a delicate flavor that resembles a blend of cloves, cinnamon and nutmeg. Uses: pickles, meats, puddings, pies, and drinks.
Anise: The flavor of Anise is that of a sweet licorice taste. Uses: fruits, cakes, rolls, pie fillings, stews, and soups.
Basil: Has a mild, leafy, lemon flavor. Uses: tomato dishes and soups, also in squash and beans and sprinkled over meat.
Bay Leaves: Gives off a pungent, herbal flavor. Uses: vegetables, stews, seafoods, and soups.
Caraway: Has a flavor of rye bread. Uses: breads, cheese spreads, cookies, vegetables, roast pork.
Cardamom: Comes from the ginger family and has a bittersweet flavor. Uses: fruit, pastries, cakes, custards, sweet potatoes, and pumpkin dishes.
Cayenne: Very hot. Uses: Mexican cookery, chili, beef, stews, cheese soufflés, and green vegetables.
Celery Seed: Tastes a lot like bitter celery. Uses: dips, soups, slaw, tomatoes, and salad dressings.
Chili Powder: Has a distinctive, hot, spicy flavor. Uses: seafood cocktails, soups, beans, Mexican cooking, and cheese sauces.
Chives: Have a mild green onion flavor. Uses: Potatoes, sauces, dips, and salads.
Cinnamon: Has a sweet, spicy flavor. Uses: cakes, cookies, puddings, fruit pies, spiced beverages and pumpkin dishes.
Coriander: From the parsley family, more spicy. Uses: beans, salads, eggs, cheese, pork, sausage, curry sauce, rice and pickles.
Cloves: Spicy, sweet, pungent flavor. Uses: ham, apples, pumpkin and mince pies, baked beans, teas, spice cake, and puddings.
Cumin: Salty, balsam like flavor. Uses: cheese spreads, deviled eggs, chicken, dressings, lamb, enchilada sauce, beans, breads and crackers.
Curry Powder: Exotic with heat. Uses: all Indian cooking, chicken, eggs, rice, vegetables and fish.
Dill: Similar to caraway, but milder and sweeter, has a slight bitter flavor. Uses: mostly in pickling, also in salads, soups, dips, and cheeses.
Fenugreek: Has a maple flavor, not as sweet. Uses: Indian dishes, candies, cakes, cookies, and oriental cooking.
Garlic: From the onion family, it has a pungent flavor. Uses: dips, soups, vegetables, potatoes, meats, sauces, and bread.
Ginger: Has a fragrant, hot, spicy, sweet flavor. Uses: cookies, cakes, pies, puddings, applesauce, stews, fish and stuffing.
Horseradish: Taste like parsnip, quite hot. Uses: dips, spreads, seafoods, pork, lamb, marinates, and cocktail sauces.
Mace: Similar to nutmeg. Uses: tomato juice, soups, fish, stews, pickling, gingerbread, cakes, Welsh rarebit, chocolate dishes and fruit pies.
Marjoram: A delicate herbal flavor. Uses: soups, meats, eggs, sauces, and fish.
Mint: Has a sweet leafy flavor. Uses: jelly, fruit salad, lamb, and tea.
Mustard: A sharp, spicy flavor. Uses: salads, pickling, Chinese hot sauce, cheese sauce, vegetables, molasses cookies, and fish.
Nutmeg: This has a sweet, exotic flavor. Uses: doughnuts, eggnog, custards, spice cake, pumpkin, puddings, and sweet potatoes.
Oregano: A relative of Marjoram, quite a bit stronger. Uses: pizza, spaghetti sauces, meat sauces, soups, vegetables and Italian specialties.
Paprika: A very mild taste, related to bell pepper. Uses: poultry, goulash, vegetables, soups, stews, salad dressing, meats, and cream sauces.
Parsley: From the celery family, has a mild flavor. Uses: soups, salads, meat stews, all vegetables, and potatoes.
Pepper: Has a spicy, enduring aftertaste. Uses: most all foods except those with sweet flavors.
Peppermint: A strong minty flavor, quite soothing in tea. Uses: cream cheese spreads, coleslaw, lamb, garnishes, teas, and ices.
Poppy Seeds: A seed that is crunchy and nutlike. Uses: breads, rolls, cookies, salads and cakes.
Rosemary: Has a delicate, sweetish taste. Uses: lamb dishes, soups, stews, beef, and fishes.
Saffron: Is a very strong, exotic spice, use sparingly. Uses: rice, breads, fish stew, chicken soup, cakes, and fish sauces.
Sage: Has a strong flavor of camphoraceous and minty. Uses: meat and poultry, stuffings, sausages, meat loaf, hamburgers, stews and salads.
Savory: It has a mild pleasant taste. Uses: scrambled eggs, poultry stuffing, hamburgers, fish, tossed salad, and tomatoes.
Sesame Seeds: Has a crunchy, nutlike flavor. Uses: breads, rolls, cookies, salad, fish, and asparagus.
Tarragon: This herb has a faint anise flavor. Uses: marinates for meats, poultry, omelets, fish, soups, and most vegetables.
Thyme: Has a strong, distinctive flavor. Uses: poultry seasoning, croquettes, fish, eggs, tomato dishes, and vegetables.
Turmeric: This comes from the ginger family and has a mild, ginger-pepper flavor. Uses: pickles, salad dressings, rice, and seafoods.
- from “Cookin’ with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

For more info on Spices & Herbs in Cooking & Household Uses see http://www.nursehealer.com/Spice.htm
For more Recipes for Herb and Spice mixes, see http://www.nursehealer.com/Recipes3.htm
To download LOTS of FREE healthy recipes, see Bearlovers.com http://www.bearlovers.com/healthy.htm

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

http://web.archive.org/web/20060425035651/www.geocities.com/nursehealer/NL0016.htm

Food Storage Newsletter #0016 - FREE monthly Email newsletter - April 2001:

Quotation:
“How on the face of the earth could a man enjoy his religion, when he had been told by the Lord how to prepare for a day of famine, when, instead of doing so, he had fooled away that which would have sustained him and his family.” (Elder George A. Smith - Journal of Discourses, vol. 12, p. 142.)

Spiritual Goal:
Perform some act of service to family members or others at least once a week.

Provident Living Goal:
Set aside a specific amount of savings for emergencies, and set a goal to add to your savings regularly.

Home Storage Goal:
Canned soup, stew, or chili – 50 cans per person
Jams, jellies, or preserves – 3 lbs. per person
Condiments
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Dishrag; dishwashing liquid; toilet tissue; pocketknife; fishing gear
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
1-inch adhesive tape roll – 1 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Soup, canned – 3+ years
Soup, Bear Creek - 36 months (435) 654-2660
Soup, Campbell - 18-24 months 1-800-871-0988
Soup, Country Kitchen - 36 months
Soup Base, Tone - 10 years
Stew, Beef, Dinty Moore - 24-36 months 1-800-523-4635 (some sources say indefinitely in original container)
Chili, canned – indefinitely
Chili w/beans and without, can - indefinitely (in original container)
Chili w/beans, Hormel - indefinite 1-800-523-4635
Chili, Seafood Cocktail - 24 months
Jellies, Jams – 12-18 months
Soup, can - Healthy Choice - 24 months 714-680-1431
CODE: 870T4 = 8 is year, 7 is month.
Soup, can, Progresso - 36 months (800) 200-9377
CODE: First letter is month, Next number is year, next letter is mfg plant, next two numbers, day of month. L7N26 =
12/16/97
Stew, can, Hormel, Dinty Moore - 5-8 years (800) 523-4635
CODE: Second and third number is month, next two are day, last number is year.

- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Beef Stew

(to can or freeze)
This classic beef stew may be canned or frozen, but we prefer freezing, because there is a texture and flavor loss in the canned version. In commercially canned foods like this, chemicals and salt are added to help preserve the texture and flavor. To minimize these losses in canning, follow the recipe, leaving out the vegetables and cooking the stew for only 45 minutes. Then add the vegetables and cook for only about 3 minutes instead of the time recommended here. Let the vegetables do their real cooking in the canner.
1 ½ lbs. lean beef stew meat, cut into 1-inch cubes 1 Tbs. Vegetable oil
4 c. beef stock 2 tsp. Lemon juice
1 clove garlic, minced 2 bay leaves
½ tsp. Freshly ground pepper ¼ tsp. Ground allspice
½ tsp. Paprika 1 sm. Onion, finely chopped
1 Tbs. Worcestershire sauce 10 pearl onions, peeled and left whole, OR 3 sm. Yellow onions, quartered
6 carrots, sliced into 1-inch pieces 4 medium-size potatoes, cut into 1-inch cubes
2 Tbs. Whole wheat flour ¼ c. milk
1 c. beef stock (optional) 2 c. frozen or fresh peas
Brown meat in oil slowly for about 15 minutes. Add beef stock, lemon juice, garlic, bay leaves, pepper, allspice, paprika, chopped onions, and Worcestershire sauce. Simmer for 1 ½ hours. Add pearl or yellow onions, carrots, and potatoes and cook for 20 minutes. Whisk flour and milk until well blended. Add flour mixture to the broth. Add beef stock, if necessary. Stir until thick and then add peas. Cook until heated through. Remove bay leaves. Can or freeze. To can, pack hot into hot, scalded pint or quart jars, leaving 1-inch headspace. Adjust seals and process in a pressure canner, 75 minutes for pints and 90 minutes for quarts. Yield: 6 pints or 3 quarts
Variations: 1. Add 1 pint canned tomatoes with beef stock; 2. Add 1/3 c. tomato paste when you add flour mixture to broth.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Chili con Carne

3 c. dried pinto beans, or dried red kidney beans, rinsed and picked over
5 ½ c. water 5 tsp. Salt, divided
3 lbs. ground beef 3 med. Onions, chopped
1 lg. Green bell pepper; chopped (about 1 cup)
1 tsp. Black pepper 3 Tbs. Chili powder
2 qts. Crushed or whole tomatoes (15-18 medium tomatoes, about 5 lbs.)
Place beans in a 2-qt. Saucepan. Add cold water to a level of 2-3 inches above the beans and soak 12-18 hours. Drain and discard water. Combine beans with 5 ½ cups fresh water and 2 tsp. Salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown beef, onions, and peppers in a skillet. Drain off fat and add 3 tsp. Salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Adjust seasonings. Fill jars, leaving 1 inch headspace. Adjust lids. Process in a pressure canner 75 minutes. If you’re using a dial gauge canner, process at 11 lbs. pressure. If you’re using a weighted gauge canner, process at 10 lbs. pressure. Yield: 9 pints (18 1-cup servings)
- from “The Big Book of Preserving the Harvest” by Carol W. Costenbader, Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback) ISBN: 0882668005 (hardback)

Campbell’s Chicken & Stuffing Skillet

1 Tbsp. butter or margarine
4 boneless chicken breast halves
1 box (6 oz.) Pepperidge Farm One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) your favorite Campbell`s Cream Soup*
1/2 cup milk
1/2 cup shredded Cheddar cheese
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken. PREPARE stuffing in skillet according to pkg. directions except let stand 2 min. TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through. Serves 4. Prep/Cook Time: 20 minutes
*Delicious with Campbell`s Cream of Celery, Cream of Chicken or Cream of Mushroom Soup.
- from http://www.campbellkitchen.com/getrecipe.cfm?RID=1803

Old-Fashioned Peach Preserves

½ tsp. Ascorbic acid (crystals, powder, or crushed tablets)
3 ½ lbs. peaches, peeled, pitted, and chopped (about 7 large)
5 c. sugar
¼ c. lemon juice
¾ tsp. Almond extract
Prepare an acid bath by adding the ascorbic acid to 1 quart water. Dip the peaches in the acid bath and then drain well. Combine fruit, sugar, and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly, until mixture thickens and fruit is translucent and reaches 220 degrees F. on a cooking thermometer. Stir in almond extract. Remove from heat and skim foam, if there is any, with a metal spoon. Ladle into sterile jars, allowing ¼ inch headspace. Cap and seal. Process 10 minutes in a boiling-water-bath canner.
- from “The Big Book of Preserving the Harvest” by Carol W. Costenbader, Pamela Lappies (Editor), Julia Rubel (Editor) ISBN: 0882669788 (paperback) ISBN: 0882668005 (hardback)

Rosemary Jelly

6 sprigs rosemary (3 inches long) 1 1/4 cups boiling water
1/4 cup vinegar 3 cups sugar
Red food colouring (optional) 1/2 bottle liquid pectin
STEEP rosemary in boiling water for 15 minutes. Measure 1 cup into pan. ADD sugar & vinegar. Bring to boil. ADD pectin & colouring - BOIL 1/2 minute. Pour into sterilized jars & seal. (Hint: Also try marjoram or sage. using 3/4 cup of herb to 1 1/4 cups water)
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm

Apricot Jam

4 c. pitted apricots 5 c. sugar
½ can (6 oz) lemonade or 2 Tbs. Lemon juice
1 c. crushed pineapple 1 3-oz. Pkg. Lemon or orange Jello
Blend apricots and pineapple in blender or food processor. Add sugar. Bring to boil in large saucepan and cook, stirring for 10 minutes. Add Jello and lemonade; boil 2 minutes. Pour into hot sterilized jars.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Basic Honey Jelly

1 c Honey 1/4 c Water
1/8 c Liquid fruit pectin
Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars.
- from Just Recipes http://www.melborponsti.com/index.htm

Apple Jelly

(The simplest of jellies, because apples make their own pectin.)
5 lbs. apples honey
Wash apples. Remove stems and dark spots and quarter apples, but do not pare or core. Add just enough water to half cover apples and cook in a stainless steel or enamel saucepan until the fruit is soft. Drain, using a jelly bag. You’ll get more juice if you squeeze the bag, but it will make a cloudy jelly. Measure 6 cups juice. Add ½ cup honey for every cup juice. Boil until a good jelly test is obtained. Pour into hot, sterilized half-pint jars, leaving ¼-inch headspace, and seal. Process for 5 minutes in a boiling-water bath. Yield: 5 half-pints
Variations:
Apple Mint Jelly – Just before removing apple jelly from the heat, add a few mint leaves that have been washed (about ¼ c. mint leaves to 1 qt. Juice) and a bit of natural green food coloring. Stir, remove the leaves, and process as above. This makes an attractive and delicious jelly to serve with lamb.
Apple Cinnamon Jelly – Drop a stick of cinnamon in each jar before processing.
-from “Stocking Up” by Carol Hupping and the Staff of the Rodale Food Center ISBN 0-671-69395-6

Diabetic Strawberry Jam - sugarfree

4 c. Strawberries, halved
1/2 c. Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 Tbs. Lemon juice
1/4 tsp. Grated lemon rind
1 1/2 Tbs. Unflavored gelatin (1-1/2 envelops)
Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
- from Sugarfree Recipes http://www.our-daily-bread.com/recipes/recipe/0256.htm

Jelly Roll

(The cornstarch gives it a fine, springy texture. Fill it with jelly or jam, whipped cream, ice cream, or any other filling you wish.)
5 eggs, separated 1 tsp. Vanilla
½ tsp. Salt ½ c. (65 g) granulated sugar
1/3 c. (3/4 dL) cornstarch 1/3 c. (50 g) flour
Confectioners’ sugar Jelly or jam
Preheat the oven to 375 degrees F. (190 degrees C). Grease a 10 ½ x 15 1/2 –inch jelly-roll pan and cover it with wax paper. Beat the egg yolks and add the vanilla; set aside. Beat the egg whites until foamy, add the salt, and continue beating until the whites form soft peaks. Slowly add the granulated sugar and beat until stiff but not dry. Spoon the whites over the yolks and sprinkle the cornstarch and flour on top. Fold gently until blended. Spread in the pan and bake for about 12 minutes, until a toothpick comes out clean. Meanwhile, liberally dust a kitchen towel with confectioners’ sugar. Turn the jelly roll out onto the towel, carefully remove the wax paper, and trim off any crisp edges. Roll the cake up in the towel from the long side and let it rest for a minute, unroll it and let it rest for a few minutes, the roll it up in the towel again and let it cool completely. Unroll, spread all over with jelly or jam right to the edges, roll up – this time WITHOUT the towel inside – and sprinkle with confectioners’ sugar. (15-inch jelly roll)
Jelly Roll Fillings:
Whipped Cream Filling – Whip 1 ½ cups heavy cream, flavoring it with sugar to taste and 2 teaspoons vanilla or 1 tablespoon instant coffee. Spread on the jellyroll instead of the jelly or jam and roll up.
Ice Cream Filling – Omit the jelly or jam and spread the roll with 1 quart softened chocolate ice cream, or another flavor, if you wish. Roll up and keep in the freezer until ready to serve.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Old Fashioned Jam Cake

Cream together:
½ c. butter 1 ¼ c. sugar
3 egg yolks
Dissolve:
1 tsp. Soda in 1 c. buttermilk
Sift together:
2 ¼ c. flour ¼ tsp. Salt & ¼ tsp. Cloves
Add to first mixture: ½ tsp. Each cinnamon & allspice
Gently mix together and stir in 1 c. strawberry or blackberry jam.
Beat 3 egg whites stiff and fold in last. Pour into loaf pans and bake at 375 degrees 35-40 minutes. Frost with butter cream icing.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Apricot Glaze (for any cake)

1 small jar apricot preserves
Melt the apricot preserves over low heat until liquid. Strain and spread on the cake.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jubilees (crisp, chewy cookies)

¼ lb. (115 g) butter 1 c. (200 g) sugar
2 eggs 1 tsp. Vanilla
1 ½ c. (215 g) flour 1 tsp. Baking powder
¼ tsp. Baking soda ½ tsp. Salt
Cornflakes, slightly crumbled Jam or jelly
Preheat the oven to 350 degrees F. (180 degrees C) and grease some cookie sheets. Cream the butter, then add the sugar gradually, combining well. Add the eggs and vanilla and mix well. Mix together the flour, baking powder, baking soda, and salt. Add to the first mixture and combine thoroughly. Chill until firm enough to handle, then shape with your fingers into 1-inch balls. Roll in cornflakes and place on the cookie sheets, about 2 inches apart. Indent each in the center with your finger and fill with a little jam or jelly. Bake for 15-20 minutes or until firm.
(Makes about 40 cookies)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jam or Marmalade Bars

½ c. (1 dL) shortening ½ c. (100 g) sugar
½ tsp. Vanilla ½ tsp. Almond extract
1 egg 1 ½ c. (215 g) flour
1 tsp. Baking powder ½ tsp. Cinnamon
¼ tsp. Ground cloves ½ tsp. Salt
Raspberry jam or marmalade
Preheat the oven to 400 degrees F. (205 degrees C). Grease an 8-inch square pan. Cream the shortening with the sugar, vanilla, and almond extract. Stir in the egg and blend well. Mix together the flour, baking powder, cinnamon, cloves, and salt, add to the first mixture, and combine thoroughly. Spread half the dough in the pan. Cover with a layer of jam or marmalade. Pat the remaining dough on top and bake for about 25 minutes. Cool, then cut into bars 1 x 4 inches. (Makes 16 bars)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Jam Muffins

Before baking corn meal and wheat muffins or muffins with rye in them, place ½ teaspoon of jam, jelly or marmalade on top of each muffin.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Tomato Catsup

(for home canning)
1 bushel tomatoes 2 stalks celery cut
5 lg. Onions 2 green peppers
Boil until tender and strain.
Add:
6 c. sugar 1 ½ c. salt
1 level tsp. Cayenne pepper 6 c. vinegar
1 box pickling spice
Boil for 4-6 hours and bottle.
- from “A Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232
(NOTE: 1 bushel = 4 pecks; 1 peck = 2 dry gallons = 8 dry qts.)

GRANDMA’S MUSTARD

3/4 cup dry mustard 3/4 cup distilled white vinegar
1/2 cup honey 2 egg yolks
In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature overnight. Mix all 4 ingredients in a saucepan. Cook over low heat, stirring until thickened (about 7 minutes). Cool. Mustard will keep in refrigerator for 2 weeks.
- from Granny’s Kitchen http://www.grannyskitchen.com/

Cole Slaw – from Debbie Cusick

I make cole slaw all the time - and in various ways, but this is probably my most “standard” version:
2-3 cups shredded cabbage
2 tsp. olive oil or Udo’s Choice Oil
2-3 tbsp. mayonnaise
Pepper and Morton’s Lite salt to taste
1/2 package equal, Splenda or equivalent sweetener
Combine all ingredients and enjoy! I adore this.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose) without carbohydrates. (To substitute Splenda in recipes, use an equal amount as sugar called for in the recipe.) http://www.splenda.com/ For tips in baking, see http://www.splenda.com/recipes/tips.html

This Month’s Spiritual Preparation Ideas:

Plan to perform some act of service to family members or others at least once a week. This could be a community service project or a personal service of your fellowman. Accept no monetary gain for your service, and perform the service humbly, prayerfully, and cheerfully.

Jesus said, “I am among you as he that serveth” (Luke 22:27). As true followers of Jesus, we also must serve others.

“The obligation we all have to serve in our communities is in reality an opportunity given by our Heavenly Father. When we approach it in the right spirit, with the right principles and goals in mind, we will bring blessings into the lives of others and enrich our own lives as well.”
Some Things to Do:
• Approach service in your community with no thought of any particular benefit or personal opportunity except to make your city or area better.
• Assess your own talents, abilities, interests, and time, then volunteer to serve where you believe you can make a contribution.
• If you don’t know where to begin, investigate opportunities that will allow you to fill a need. In most areas there will be an agency or organization that maintains a list of service opportunities. Newspapers and schools may also offer information about needs that can be filled. Ask friends in other churches about the service projects they are involved in.
• Give your support to an existing program where there is already an organization in place to meet a need. Go to service clubs or the city government and ask if there is some way you can help with a particular problem; if they know of no existing program, you may want to consider starting one.
• When you enter into any community service activity, expect to meet good people and make new friends—and you will. Expect to find people who share at least some of your values—and you will.
• Focus on the beliefs or attitudes and practices you have in common with others who serve in the community, not on differences. Whatever they may feel or express about Latter-day Saint beliefs or practices, let them see your desire is to make the community better.
• Let your works prove your commitment; let your consistent, dedicated service speak for itself. Be patient if it takes time to build credibility, to prove you’re not there simply to do missionary work.
• Reach beyond your friendships in the ward or branch when you socialize and serve. Help dissipate untrue impressions that Latter-day Saints are a closed society and do not enjoy friendships outside the Church.
• Remember, “be not weary in well-doing, for ye are laying the foundation of a great work. And out of small things proceedeth that which is great” (D&C 64:33). One kind word, one friendly handshake can go a long way toward bringing about good.
• Learn to express disagreement with civility when principles require you to express a different perspective; yet maintain your ability to work with people on the basis of principles that you agree upon.
• If you are concerned about taking time away from your family, find ways to involve them in service with you. They will be blessed by it just as you are.
• Be a regular volunteer if possible. If it is not possible, be willing to contribute whatever you can. Even a little bit will help.
• Support your spouse in community service. His or her contribution can be greatly enhanced by your cooperation, and those who support are serving too.
• Learn the pure joy of giving anonymous service. When you thoughtfully, sensitively, and prayerfully consider your course, your actions can change lives for generations, especially the lives of those who are embarrassed or reluctant about seeking or receiving help.
- from “Tips for Serving Effectively,” Ensign, Feb. 1999, p. 28

Try some Random Acts of Kindness:
Bake cookies for someone; Give flowers to someone; Offer to babysit for someone; Take someone to lunch; Offer to clean someone’s house; Read a story to a child; Clean up the pews at Church; Bake a loaf of bread for someone; Help someone rake their yard; Give the Book of Mormon to someone; Take treats to a school, scout or sport meeting; Send small presents to someone who’s bedridden; Offer to wash someone’s windows; Write a poem and give it to someone; Give out nice thoughts on pretty paper; Call someone and really listen to them; Read a story to someone in a nursing home; Take flower bulbs to a neighbor for Easter; Help a young mother with her children; Offer to walk someone’s dog or cat; Drive someone to school; Visit someone just because
- from The Compassionate Woman http://www.mormons.org/rs/compassion/compassion.htm

This Month’s Suggested Books:

“Complete Guide to Home Canning and Preserving” by The U S Dept of Agriculture ISBN: 0486409317
From the Publisher:
This practical, easy-to-follow guide—newly revised and updated—offers food shoppers an attractive, high-quality alternative to high-priced, overprocessed, and undernourishing foods. Virtually everything you need to know about home canning is here: how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to test jar seals, identify and handle spoiled canned foods, prepare foods for special diets, and much more.
Table of Contents:
Principles of Home Canning
Selecting, Preparing, and Canning Fruit and Fruit Products
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Selecting, Preparing, and Canning Vegetables and Vegetable Products
Preparing and Canning Poultry, Red Meats, and Seafoods
Preparing and Canning Fermented Foods and Pickled Vegetables
Preparing and Canning Jams and Jellies

“How to Develop a Low-Cost Family Food-Storage System” by Anita Evangelista ISBN: 0966693205
From The Publisher: “If you’re weary of spending a large percentage of your income on your family’s food needs, then you should follow this amazing book’s numerous tips on food-storage techniques. Slash your food bill by over fifty percent, and increase your self-sufficiency at the same time through alternative ways of obtaining, processing and storing foodstuffs. Includes methods of freezing, canning, smoking, jerking, salting, pickling, krauting, drying, brandying and many other food-preservation procedures.” (112 pages)
If you want to reduce your family’s food expenses, increase your self-sufficiency, and ready yourself in case of possible future food shortages, then you should read this book. Includes: practical food storage programs, low-cost sources for your foods, bulk-storage techniques, and more.

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Set aside a specific amount of savings for emergencies, and set add to your savings regularly. Everyone should have an emergency cash reserve. The longer or deeper the economic downturn, the greater the need for ready money in such cases as unemployment, reduced income, illness, or injury. Many experts recommend having a fund equal to three to six times your monthly net income or enough to handle typical cash requirements for one year. Of course, if you have a year’s supply of basic food, clothing, fuel, and other commodities, you’d need less cash. This emergency cash reserve is not your savings for special events such as mission, college, marriage, travel, etc.
(Some suggestions from “Questions about Coping Financially: Welfare Services Suggests Some Answers,” Ensign, June 1980, page 12)

Silver in coin form is a good investment in times of chaos. Old coins minted prior to 1965 were 90% silver and 10% copper. (Canadian coins were 80% silver and 20% copper). These old dimes, quarters, fifty-cent pieces and silver dollars are called “junk silver.”
“Because they’re ‘real money,’ gold and silver should be a fundamental part of the self-reliant life-style.” - Michael S. Hyatt Self-Reliant Living: Editorial: Financial Self-Reliance: Holding Gold and Silver

Four Characteristics Of Money: It must be divisible; It must have high value in relation to its volume and weight; There must be recognizability; It must have transportability.
Gold and silver coins satisfy all these requirements.
- from http://darren.lib.utah.edu/why_gold_and_silver.htm

- More info http://www.nursehealer.com/Silver&Gold.doc

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

http://web.archive.org/web/20050113093927/www.geocities.com/nursehealer/NL0018.htm

Food Storage Newsletter #0018 - FREE monthly Email newsletter - June 2001:

Quotation:
“The time will come that gold will hold no comparison in value to a bushel of wheat.” (Brigham Young, in Journal of Discourses, vol. 1, p. 250, 1943 ed., p. 298.)

Spiritual Goal:
Attend regularly meetings of a spiritual nature related to Church, family, community, and charity.

Provident Living Goal:
Learn how to plan and prepare nutritious, appetizing meals using the resources available, and foods from home storage shelves.

Home Storage Goal:
Canned meat – 24 cans per person
Shortening – 5 lbs. per person
Cheese (May include powdered cheese) – 10 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Compass; whistle; games; important documents
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
Cotton-tipped swabs – 10 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Canned meats (most) - (12 months unopened; 1 -2 months opened, refrigerated)
Canned Meat:
Beef, canned (in chunks with natural juices) – 30 months
Chicken Breast, canned – 36 months
Chili, canned – indefinitely
Dried Beef, canned - indefinitely
Fish, canned – 18 months
Ham Chunks, canned - indefinitely
Spam, canned – indefinitely (Hormel 1-800-523-4635)
Tuna & Seafood, canned – 48 to 60 months (Starkist 1-800-252-1587)
Vienna Sausage, canned – 24 months (Libby’s 1-888-884-7269)
Other canned meat or chicken – 36 months
Chili w/beans, Hormel - Indefinite 1-800-523-4635
Shortening, Crisco, Proctor & Gamble - Indefinite 1-800-543-7276
Cheese, dehydrated - 60-96 months

Proctor & Gamble Crisco &Butter flavor Crisco Code on both (800) 543-7276:
First number is year. Next three are Julian datebook
** Regular Crisco in can has indefinite shelf life. Should be used within 12 months of opening
**Butter flavor has shelf life of 18 months, to be used within 6-12 months of opening.

What is the shelf life of the NEW StarKist Tuna in the Flavor Fresh Pouch?
StarKist Tuna in the Flavor Fresh Pouch; has a minimum shelf life of 18 months from the date of production under normal storage conditions. For information about shelf life of StarKist canned tuna, please refer to http://www.starkist.com/

- More SHELFLIFE information with lots of resources: http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Michael’s Deluxe Deviled Eggs

6 hard-cooked eggs 1/2 cup sour cream
1/2 cup flaked canned salmon 1/8 teaspoon curry powder
2 teaspoons prepared mustard 2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce Salt, pepper
Paprika
Shell eggs, then cut in halves lengthwise and remove yolks. Mash yolks and mix with sour cream, salmon, curry powder, mustard, lemon juice, and Worcestershire and season to taste with salt and pepper. Pile mixture into whites and garnish with Paprika. Makes 12 halves.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format (also online) http://www.camacdonald.com/lc/cookbookdownload.html

Farmhouse Chicken Pot Pie (Fresh or Dried Foods)

2 c. canned chicken 1 Tbs. Chicken bouillon
2/3 c. flour 8 c. water
½ c. dehydrated carrots ½ c. dehydrated peas
¼ c. dehydrated onions ½ tsp. Pepper
Pie crust pastry
Line casserole dish with 2/3 pie pastry. Cut chicken into small pieces. Combine chicken, bouillon, flour, carrots, peas, onions and pepper in large saucepan. Add water. Cook over medium heat until forms smooth thick gravy. Pour into piecrust lined casserole dish. Cover with remaining piecrust pastry. Bake at 400 degrees for 35-45 minutes until browned.
Variation: Instead of using piecrust, pour chicken combination into casserole dish and top with biscuits.
“Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Elizabeth’s Tuna Dip

1 six-ounce can of tuna
1 eight oz. brick of cream cheese, warmed to room temperature (or a maybe even little warmer, so that it’s really soft)
Mash the cream cheese and the tuna together, put into a nice bowl, and serve with pork rinds, celery sticks, cauliflower, etc.
- from alt.support.diet.low-carb newsgroup recipes - Volume 1
Downloaded in Word 6.0 format (also online) http://www.camacdonald.com/lc/cookbookdownload.html

Deviled Ham Stuffed Peaches

1 can (4-1/2 ounces) deviled ham
1/2 tablespoon Dijon mustard
1 can (29 ounces) peach halves, well drained
Mix together deviled ham and mustard. Spoon the mixture into the cavity of each peach half. Serve with soup or toast for lunch or supper.
- from “Pantry Cooking: Unlocking Your Pantry’s Potential” by Cheryl F. Driggs ISBN: 0965890929

Salt Creek Corned Beef Casserole

1 c. chopped celery 1 chopped onion
3 c. cooked noodles 1 can corned beef
1 Tbs. Worcestershire sauce 2 c. corn
2 cans cream soup (any kind) 2 Tbs. Margarine
1 chopped green pepper 1 ½ c. water
Sauté onions, celery and green pepper in margarine until tender. Mix remaining ingredients and fold all carefully into noodles. Bake at 350 degrees until bubbly.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Simple Salmon Patties

2 cans salmon Breadcrumbs
Oatmeal 2-3 eggs
Onion salt
Mix well. Form patties and coat with flour. Add salt and pepper to taste. Fry on griddle until browned.
“Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Dutch Oven Biscuits

2 c. Flour 1/2 tsp. Salt
3 tsp. Baking powder 4 Tbs. Solid shortening
1 c. Milk (diluted canned ok)
Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface; knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.
- from Just Recipes http://www.melborponsti.com/index.htm

Cheese Sauce

1 ½ Tbs. Dry butter powder or margarine ½ c. powdered milk
1 ½ c. water ½ c. powdered cheddar cheese powder
1 ½ Tbs. Flour ¼ tsp. Salt
¼ tsp. Paprika
Mix all dry ingredients together except cheese powder. Add water gradually, stirring until blended. Bring to a boil and cook, stirring constantly, 1 to 2 minutes. Add powdered cheese and stir until smooth. Combine your favorite cooked vegetable with the sauce and pour over rice or macaroni. This makes a good macaroni & cheese dinner.
- from “Cookin’ with Powdered Milk” by Peggy Layton ISBN: 1893519023

Patriarch Potatoes and Ham (Dried Foods)

1 ½ c. dehydrated potatoes 2 c. milk
¼ c. margarine ¼ c. flour
½ c. dehydrated cheese 1 MRE (Meals Ready to Eat) ham slice or ½ c. ham TVP
Salt and pepper to taste
Reconstitute potatoes. Combine milk, flour, margarine, salt and pepper. Simmer until thickened. Layer potatoes, ham and cheese. Pour sauce over top. Make at 325 degrees for 40-45 minutes.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Macaroni & Cheese Casserole

2/3 c. macaroni 2 c. boiling water
½ tsp. Salt 2 Tbs. Dried parsley
1 tsp. Dried onion 1 Tbs. Dried green pepper
¼ c. dried cheese 1/3 c. dry whole egg
3 Tbs. Dried milk 1 c. warm water
Cook the macaroni in the boiling salted water until tender. Drain and combine the macaroni, green pepper, parsley and onion. Mix together cheese, egg, milk, and warm water, blend well. Pour over the macaroni mixture. Place in a greased pan, bake at 350 degrees F. for 50 minutes. This recipe makes 2 servings.
- from “Cookin’ with Dried Eggs” by Peggy D. Layton ISBN: 1893519031

Injun Corn Casserole (Dried Foods)

1 c. dehydrated sweet corn ¼ c. dehydrated onions
1 c. tomato powder 3 Tbs. Dehydrated green peppers
1 c. dry breadcrumbs 2 Tbs. Dehydrated cheese
1 Tbs. Shortening or margarine
Reconstitute vegetables. Add seasonings. Place in casserole dish. Dot with margarine or shortening. Sprinkle with cheese and crumbs. Bake at 375 degrees for 30-35 minutes.
“Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

This Month’s Spiritual Preparation Ideas:

Attend meetings regularly which serve to uplift, fellowship, enlighten, strengthen, comfort, and testify of the truth to one another.

“Community and Communing: The Power of Testimony Meeting”; Special Issue: The Sabbath By Margaret Hoopes
“A few years ago, a woman came from the Midwest to do her Ph.D. work at Brigham Young University. Not a member of the Church, she was nevertheless interested in the Mormon way of life and spent much of her time observing Church members. Her most impressive experience, she told me, was attending a devotional where one of the General Authorities was speaking. ‘I’ve never been in a place where so many people believed the same thing,’ she reported. ‘I could feel something in that fieldhouse I’d never experienced before. I could feel the force of that belief.’ I know another woman, however, an active member of the Church, for whom testimony meetings were agony. They made her nervous and agitated; by the end of each meeting she was depressed. We learned later that some elements in her personal life explained why the concentration of spiritual power in that meeting made her extremely uncomfortable.” . . . “In all of these experiences, the central element was the power of testimony, a collective spiritual power that is at the very core of any testimony meeting where the Holy Ghost is present. That power comes, I believe, from the promise of the Lord to his disciples: ‘Where two or three are gathered together in my name, there am I in the midst of them.’ (Matt. 18:20.)” . . . “I recently read a talk President Kimball gave to a group of missionaries when he was a member of the Council of the Twelve. Speaking about the importance of testimony bearing, he said: ‘Now this testimony bearing is not some strange eccentric thing which only we do. This is a fundamental part of the Church. … I remember bearing my testimony when I was just a child in Primary and in Sunday School. It is basic. It is important. … We have critics who say it is silly to have little children bear their testimonies and that they cannot know it is true. Undoubtedly their knowledge is limited. But they can have feelings, and testimonies are feelings, not merely the accumulation of facts. Testimonies come from the heart. And so, they become a basic thing. … We have testimonies all through the Church. When we get a group of presidents of missions together, we bear our testimonies and when members get together in little groups almost anywhere, they formally or informally bear their testimonies.’
Margaret Hoopes, “Community and Communing: The Power of Testimony Meeting,” Ensign, Jan. 1978, page 48

This Month’s Suggested Books:

“Pantry Cooking: Unlocking Your Pantry’s Potential” by Cheryl F. Driggs ISBN: 0965890929
“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.
Contents: Know Your Substitutions; Pantry Basics; Using a Rotating Menu Plan to Determine a Nutritionally Balanced Supply of Food; Shelf Life; Measuring Equivalents; Snacks, Appetizers, and Beverages; Breakfast; Meats and Burgers; Casseroles, Skillet Dishes, and Saucepan Meals; Soups, Chowders, and Stews; Salads and Salad Dressings; Side Dishes; Breads and Sandwiches; Desserts; Cookies and Candy; The Extras; Index (by ingredients and category)
http://www.simplyprepared.com/page0003.html

“Butter Busters: The Cookbook” by Pam Mycoskie ISBN: 0446670405
All the foods you love modified to Low-fat!

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Plan and prepare nutritious, appetizing meals using the resources available, and foods from home storage shelves. Study nutrition, food preparation, and safe storage.

“Protein is essential for growth and development. It provides the body with energy, and is needed for the manufacture of hormones, antibodies, enzymes, and tissues. It also helps maintain the proper acid-alkali balance in the body.”
To make a complete protein, combine BEANS with any one of the following:
Brown Rice; Corn; Nuts; Seeds; OR Wheat.
OR To make a complete protein, combine BROWN RICE with any one of the following:
Beans; Nuts; Seeds; OR Wheat.
- from “Prescription for Nutritional Healing: A Practical A-Z Reference to Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements” by James F. Balch and Phyllis A. Balch
ISBN: 0895297272

“Choosing the best food for the body is a science—a science of nutrition, of food at work. We are aware that food works for the body in three major ways:
1. It provides materials not only to build the body but also to repair and maintain it.
2. It supplies regulators that enable the body to run smoothly and to use other vital materials, such as oxygen and water.
3. It provides fuel for energy and warmth.”
“Six main categories of nutrients are supplied by the food we eat:
1. Water: to provide some minerals, but more importantly to act as a medium in which chemical reactions take place and to act as the body’s lubricant.
2. Proteins: for muscle and organ tissue growth and replacement and to build organic substances, called enzymes, to step up chemical reactions from the body.
3. Fats: for energy, as carriers for fat-soluble vitamins, and as sources of essential fatty acids.
4. Minerals: to build and replace bones and teeth, for enzymatic reactions, and to firm up tissues.
5. Carbohydrates: to give us body energy.
6. Vitamins: to regulate the vast number of reactions constantly going on in the body.”
“Our bodies need a continuous supply of all nutrients, from vitamin A to the mineral zinc, in both good supply and correct balance to promote continued vitality and health. Necessary every single day are about three quarts of water, to carry the food (fuel) to all cells in the body, to act as a medium within which cellular reactions take place, and to remove waste products from the body; approximately 2,500 calories of energy, mostly from carbohydrates and fats; 65 grams of protein; 5 grams of minerals; less than one gram of vitamins.”
“To make it easy to choose the variety of foods necessary for a balanced diet, the essential foods are listed in four groups. Each group might be assigned a representative color that will help you associate foods of similar nutritive value. Remember to eat representative foods from each group daily. Following are the food groups, with the color assigned to each:
RED for the meat group. This includes animal proteins—meat, poultry, fish, eggs—which have high food value and are especially rich in iron and B vitamins. We need two or more servings from this group every day.
GREEN for fruits and vegetables. These include vital sources of vitamins, particularly A and C, plus some minerals. We need four or more servings of fruits and vegetables each day.
BROWN for the cereals and breads, which supply carbohydrates, important sources of body energy. This group, which includes whole-grain, enriched cereals and bread, also furnishes B vitamins and iron. We should eat four or more servings each day from this group.
YELLOW for milk and dairy products. These give one calcium, a most important mineral, plus protein, riboflavin, vitamin A, and much more. Adults need two or more glasses of milk, or its dairy equivalent, each day to fulfill the calcium requirement; children need three or more. Part or all of the milk may be fluid skim milk, buttermilk, evaporated milk, or dry milk. Cheese and ice cream may replace part of the milk.”
“If we can keep the biosystem within the body regulated and operating at full capacity with the proper intake of food, we are better prepared to meet the changes in our world. Have fun eating, but be aware of what you eat.”
(Suggestions from “Nutrition: A to Z” by Helen Thackeray Ensign, Feb. 1971, page 12)

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

http://web.archive.org/web/20050818024707/www.geocities.com/nursehealer/NL0019.htm

Food Storage Newsletter #0019 - FREE monthly Email newsletter - July 2001:

Quotation:
“Maintain a year’s supply. The Lord has urged that his people save for the rainy days, prepare for the difficult times, and put away for emergencies, a year’s supply or more of bare necessities so that when comes the flood, the earthquake, the famine, the hurricane, the storms of life, our families can be sustained through the dark days. How many of us have complied with this? We strive with the Lord, finding many excuses: We do not have room for storage. The food spoils. We do not have the funds to do it. We do not like these common foods. It is not needed — there will always be someone to help in trouble. The government will come to the rescue. And some intend to obey but procrastinate.” The Teachings of Spencer W. Kimball, p.375

Spiritual Goal:
Share the Gospel, or some part of it, with someone at least once a week.

Provident Living Goal:
Learn a new method of natural healing or first aid.

Home Storage Goal:
Corn (dry) – 100 lbs. per person (or cornmeal if you don’t have a corn grinder)
Juice (fruit or vegetable) – 50 quarts per person
Soup Mix (Dry) – 5 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Camp shower; towel; washcloth; soap; metal mirror; survival manual
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
Alcohol preps – 10 per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Corn, Whole - 60 Months (indefinitely resealed in a food grade container with an oxygen absorber or vacuum sealed in a
food grade bag)
Corn Meal - 18 Months
Corn cereal, dry Ready-to-eat - 12 Months
Fruit juices (canned) keep 18 to 36 months in a cool, dry place.
Vegetable & Tomato Juice - 24 months Del Monte 1-800-543-3090
Orange Juice - 24 months Bluebird 1-800-237-7805
Bouillon - 24 months Keep dry and covered.
Soup Mix - 12 months
Most Powdered Sauces, Gravies and Soup mixes (12 months)
Bluebird Orange Juice – canned – 24 months (800) 237-7805 CODE: Write words “Chainstore”. Under each letter, put a number starting with 1 and ending with a 0 under the “E”. This deciphers the code. If Code reads ECCHO = 1/12/98.
Campbell V-8 Juice – 18 months (800) 871-0988 CODE: Stamped with expiration date.
Capri Sun - Juice in pouches – 18 months (800) 227-7478 CODE: First digit is the year (8 = 1998). Next three digits is the day on Julian calendar
Dole canned juice – 24 – 36 months (800) 232-5942
Motts Apple juice – 12 months (800) 426-4891 CODE: After WA, first number is year, second two are month, next two are day.
Nat’l Fruit Product Co. Whitehouse Apple juice – 24 months (800) 551-5167 CODE: First letter is plant, Next # is year, Next letter is product; Next 2 are day, then shift.
Nestle Juicy Juice – 14 months for most (strawberry – 8 months) (800) 637-8532 CODE: First number is the year; next three are Julian calendar day
Nestle Libby Nectar juice in a can - Apricot - 24 months; Peach - 24 months; Pear - 24 months; Strawberry - 6 months; Papaya - 12 months (800) 637-8532 CODE: First number is the year; next three are Julian calendar day Will send info
- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Old Fashion Corn Bread

(“This recipe is very special to me as it has been passed down from my Grandmother. Every Sunday dinner we would have this delicious corn bread piping hot with fresh whipped butter. For those on a low fat diet, this special bread is delicious plain. The dried large corn kernels require two passes through the machine.” – Christine Downs)
2 eggs 2 c. freshly ground corn
2 c. milk (approximate) ¾ c. ground wheat berries
2 level Tbs. Sugar 4 level tsp. Baking powder
Grind corn kernels according to directions. Beat the eggs well, add the milk and sugar, mix well the flour and baking powder with corn meal to form a soft batter. You may need to add additional cornmeal from the recipe to get the right mixture. Bake in shallow, well-greased pan in a moderate oven (approximately 350 degrees) about half an hour. The exact quantity of corn meal cannot be given. I have found that with adding a little extra at a time you can find the right mixture.
NOTE: For dietary reasons or for a different taste, leave out sugar. Left over corn bread made without sugar is wonderful as a stuffing for turkey, chicken or pork chops.
- from “Cooking and Baking With Freshly Ground Grains” by Christine Downs

Corn Meal and Wheat Griddlecakes

1/3 c. corn meal 2/3 c. wheat meal
1 tsp. Cream of tartar ½ tsp. Soda
¾ tsp. Salt 3 Tbs. Brown sugar
3 Tbs. Shortening 1 egg
¾ c. milk
Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Cook on moderately hot greased griddle. If the griddle is too hot the cakes will burn and not cook through properly. Serve with maple syrup or honey or applesauce.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Classic Fried Catfish

¾ cup yellow cornmeal ¼ cup all-purpose flour
2 teaspoons salt 1 teaspoon cayenne pepper
¼ teaspoon garlic powder 4 U.S. farm-raised catfish fillets
Vegetable oil
For garnish: Sliced tomato and parsley sprigs
1. Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess
2. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 °F. Add catfish in single layer, and fry until golden brown, about 5 - 6 minutes, depending on size. Remove and drain on paper towels.
- from http://www.catfishinstitute.com/html/recipes/family/r11.shtml
The Catfish Institute has LOTS of recipes online http://www.catfishinstitute.com/

Corn Chips (Dried Foods)

½ c. dehydrated corn 1 ½ c. boiling water
½ c dehydrated cheese
Simmer corn and water for 25-30 minutes. When water is absorbed, pour corn in blender and puree. Add cheese and puree some more. Spread in thin layer on buttered cookie sheet. Sprinkle lightly with seasoning salt of your choice. Bake at 250 degrees until partially dried. Score with knife, so will fall into chips when dry. Continue baking until dry but not brown. It will dry more when cool. Lift off pan and cool.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Camp Chili

1 c. Lentils 3 Tbs. Tomato soup powder
2 Tbs. Masa or Corn flour 1 Tbs. Chili Powder
1 Tbs. Onion Flakes 1 Tbs. Cumin
1 tsp. Oregano 1 tsp. Salt
1 Clove Garlic 4 c. Water
Combine all the ingredients and simmer 30 - 45 Min.
- from Just Recipes http://www.melborponsti.com/index.htm

Corn Bread

2 cups of sprouted corn, ground
¼ c. golden (brown can be used) flaxseed meal
½ c. finely chopped nuts or 12-hour sunflower seed sprouts
1 Tbs. Oil or melted butter (for taste we prefer the butter)
1 tsp. Kelp
¼ tsp. Salt (optional)
Mix all together and knead, adding a little water if too dry for binding. Set aside for 1 to 2 hours. Roll in wax paper and refrigerate. Slice thin for serving. It may be warmed to 100 degrees and served on preheated plates.
- from “UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091

Entrenching Tool Cake

4 GI canteen cups white cornmeal
Boiling water
1 GI mess kit spoon (1 tablespoon) bacon drippings
1 GI mess kit spoon salt
Scald cornmeal with enough boiling water to make a stiff batter, then add bacon drippings and salt. Shape into pones, leaving the imprint of four fingers across top. Place batter on the cleaned, greased blade of an entrenching tool and set up next to fire to bake.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Corn Meal Muffins

2 eggs, separated 1 c. buttermilk
3 Tbs. Shortening ½ c. buckwheat or wheat flour or rye
1 c. corn meal ½ tsp. Soda
1 tsp. Baking powder 1 tsp. Salt
Beat the egg yolks with a spoon. Add buttermilk and shortening and stir again. Sift the buckwheat, wheat or rye, measure, add corn meal, soda, baking powder and salt and sift into the liquid. Stir as little as possible to dampen the flour. Fold in beaten egg whites and pour into a warm iron muffin or cornstick pan. Bake at 425 degrees about 20 minutes.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Sweet Corn Chowder (Dried Foods)

1 ¼ c. dried sweet corn 4 c. water
2 tsp dehydrated onions 2 Tbs. Oil
2/3 c. powdered milk 2 Tbs. Bacon bits
1 tsp. Salt 1/8 tsp. Pepper
2 Tbs. Flour
Soak the corn and onion in water overnight. Add milk, salt, pepper, oil and bacon. Bring to a boil, reduce heat and simmer 30 minutes. Stir in the flour. Cook on low heat until it thickens, and the corn is tender, about another 15 minutes.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Salt-rising Bread

1 c. milk 1 Tbs. Brown sugar
7 Tbs. Corn meal 1 tsp. Salt
Scald the milk and add the sugar, corn meal and salt. Put in a covered jar and place in a dish of water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape.
Then add:
2 c. sifted wheat flour 2 c. lukewarm water
2 Tbs. Brown sugar 3 Tbs. Melted shortening
Beat this mixture thoroughly, place in a dish of warm water again and let rise until light and full of bubbles. Then add about 4 ½ cups of sifted wheat flour, or enough to make a stiff dough. Knead for ten or fifteen minutes, then mold into loaves. Place in greased pans and let rise again until light. Bake 15 minutes at 425 degrees, then lower the temperature to 375 degrees and bake about 30 minutes longer.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Corn Meal Mush

“The simplest and earliest use of corn meal was to make that famous dish called Corn Meal Mush, or Hasty Pudding. You put some water into an iron kettle, got it boiling briskly and then stirred in corn meal with a dash of salt until it was thick. Then you cooked it, stirring all the while. This was used by all good old New England families as a breakfast cereal or a supper dish, with milk and maple syrup poured over it. If there was any left over, after it had cooled it was slicked and fried on a hot griddle and served doused with butter and Vermont maple syrup.”
Today there are three ways to cook Corn Meal Mush:
1 c. corn meal 1 tsp. Salt
3 c. boiling water
Method No. 1: Sprinkle the corn meal slowly into the boiling salted water, stirring constantly with a spoon or wire whisk. Simmer for ½ hour, stirring almost constantly to prevent burning. Serve hot, as a breakfast cereal or supper dish, with a pat of butter tucked in, and covered with rich milk. Maple syrup, maple sugar or honey may be added. If a softer mush is desired, use more water when cooking.
Method No. 2: Put the corn meal, salt and hot water (it doesn’t need to boil) in the upper part of a double boiler. Stir together. Set over boiling water in the lower part of the double boiler and cook vigorously for ½ to 1 hour. Turn off heat and let stand overnight. In the morning re-heat and serve as in Method No. 1. For a softer mush, add more water to the recipe.
Method No. 3: Cook the corn meal in salted boiling water over low heat, stirring constantly, until the mush is thick. Place in double boiler and cook at least 30 minutes. It may be cooked this way in the evening and re-heated in the morning as in Method No. 2.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850

Raisin Pudding

1 c, drained, 48-hour sprouted wheat, buckwheat or rice 1 c. pineapple or apple juice
1 tsp. Slippery elm powder ¼ c. carob powder
½ c. raisins Pinch salt
Blend wheat and juice to medium cream, stir in carob and slippery elm powder until smooth, then add raisins. Chill for several hours or overnight. Serve in custard cups with a large raisin on top. Serves 4 to 6.
- from “UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091

Onion-Flavored Rice Mix

4 c. Uncooked Long Grain Rice 1 Tbs. Parsley Flakes
2 pkg. Onion Soup Mix (1 1/4 oz) 1 tsp. Salt
1. Combine ingredients in a large bowl; stir until well blended.
2. Put 1-1/3 cups of mix into 3 1-pint airtight containers and label. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 cups of mix (12 servings)
ONION-FLAVORED RICE:
Combine 1-1/3 cups rice Mix, 2 cups cold water, and 1 Tb butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Add meat as desired. Makes 4 to 6 servings
- from The Virtual Campsite Cookbook http://www.isd.net/stobin/Cooking/recipes.html

Beef Stew in a Crock

1 pound stew meat 1/2 cup flour
1 cup ginger ale 1 pkg. brown gravy mix
1 pkg. onion soup mix**
Combine meat with flour to coat. Put all ingredients into slow-cooker and cook on low for 3 to 4 hours until meat is tender. Great served over rice. (Pick a soup mix that has the least amount of sodium.)
- from Practical Kitchen http://www.practicalkitchen.com/index.shtml

This Month’s Spiritual Preparation Ideas:

Look for opportunities to share the Gospel, or some part of it, with someone at least once a week.
There are many ways we can share the gospel. Following are some suggestions: 1. We can show friends and others the joy we experience from living the truths of the gospel. In this way we will be a light to the world (see Matthew 5:16); 2. We can overcome our natural shyness by being friendly to others and doing kind things for them. We can help them see that we are sincerely interested in them and are not seeking personal gain; 3. We can explain the gospel to nonmember friends and others; 4. We can invite friends who are interested in learning more about the gospel into our homes to be taught by the missionaries. If our nonmember friends live too far away, we can request that missionaries in their areas visit them; 5. We can teach our children the importance of sharing the gospel, and we can prepare them spiritually and financially to go on missions; 6. We can pay our tithing and contribute to the missionary fund. These donations are used for furthering missionary work.
7. We can help support financially missionaries whose families are unable to support them; 8. We can do family history research and temple work to help our ancestors receive the full blessings of the gospel; 9. We can invite nonmembers to activities such as family home evenings and Church socials, conferences, and meetings. - From Gospel Principles - MISSIONARY WORK - Chapter 33

This Month’s Suggested Books:

“Cooking With Wholegrains: The Basic Wholegrain Cookbook” by Mildred Ellen Orton ISBN: 0865474850
How to cook breads, rolls, cakes, scones, crackers, muffins & desserts, using only stoneground wholegrains.
(From the founders of the Vermont Country Store)
From the back cover:
“A cooking book devoted exclusively to cooking with wholegrain flour is such an old idea it’s brand new. Up to 1850 there was no other kind of cooking book.” …“Cooking with Wholegrains is a return to the more natural, healthier ways of cooking from America’s colonial days and later on before the advent of synthetically enriched foods. As an introduction to Mildred Orton’s simple but hearty recipes for breads, biscuits, cakes, casseroles, cookies, griddle cakes, and muffins, Vrest Orton explains what wholegrains are and why they are superior to today’s commercial flours, meals, and breakfast cereals.”
Contents: The Mystery of the Mill; Bread & Rolls; Special Recipes Using Muffin Meal; Quick Breads, Steamed Breads & Doughnuts; Muffins, Popovers, Crackers; Biscuits, Griddlecakes, Scones & Dumplings; Luncheon & Supper Dishes; Desserts; Breakfast Cereals

“Prescription for Nutritional Healing: A Practical A-Z Reference to Drug-Free Remedies Using Vitamins, Minerals, Herbs and Food Supplements” by James F. Balch and Phyllis A. Balch ISBN: 0895297272
* NOTE: This is my very FAVORITE natural healing book. I check this book before looking anywhere else.
Synopsis: Written by a husband-and-wife team of health care professionals, this groundbreaking resource—totally updated with all new material—offers an encyclopedic reference and provides natural healing programs for more than 250 ailments and disorders. New to this edition is information on herbal and other supplemental treatments, including the use of melatonin, yohimbe, chromium picolinate, cat’s claw, maitake mushrooms, saw palmetto, kava kava, and kombucha. Glossary. Charts & tables.
From The Publisher: Here is the expanded second edition of America’s bestselling guide to nutritional, herbal, and complementary therapies. The new edition incorporates the most important up-to-date findings in the field of nutrition - from chromium picolinate to melatonin to shark cartilage. It also provides the latest research on herbal medicine - examining cat’s claw, saw palmetto, yohimbe, kombucha, and much more. Written by a medical doctor and a certified nutritionist, this newly revised book provides all the information needed for the average person to design his or her own nutritional program for better health. The book is divided into three parts. Part One explains and lists the various types of nutrients, food supplements, and herbs found in health food stores and drugstores; Part Two describes common disorders, from acne to cancer to yeast infection, and names the supplements that can be used to combat the conditions; and Part Three is a guide to traditional remedies and therapies that can be used in conjunction with a nutritional program. In addition, there are helpful self-diagnostic tests and insets throughout the book. Included are the latest research and theories on the treatment of aging, Alzheimer’s disease, chronic fatigue, endometriosis, fibromyalgia, HIV and AIDS, infertility, inflammatory bowel disorders, osteoporosis, and a host of other critical subjects. Written in an easy-to-understand style, this new edition will fast become an indispensable health resource for you and your family.

“Green Pharmacy” by James A. Duke ISBN: 0312966482
Synopsis: Written by the world’s foremost authority, this is the ultimate compendium of natural remedies—from anise for asthma to violet for varicose veins, and everything in between.
From The Publisher: With A-to-Z entries that include over 120 health conditions, James Duke’s The Green Pharmacy is an authoritative, readable guide to the world of herbal healing. From traditional folk remedies to groundbreaking laboratory studies, Dr. Duke provides up-to-date information and age-old folk wisdom about nature’s most potent plants. You’ll find scores of natural remedies that can replace or enhance costly pharmaceuticals, including: Relief for aches and pains ranging from arthritis, angina and back pain to menstrual cramps and sciatica. Remedies for gastrointestinal problems from constipation and flatulence to inflammatory bowel disease and ulcers. Herbs that can reduce your risk of cancer, heart attack, high blood pressure and osteoporosis. Cures for infections ranging from colds and flu to sore throat and yeast infections. Herbal drinks that reduce fever. And much more. The Green Pharmacy includes easy “how-to” instructions for preparing herbal compresses, teas and infusions. Plus, Dr. Duke provides an easy rating system to quickly identify the most effective herbal remedies for each condition.

“Natural First Aid: An A-Z Guide Using Herbs and Common Household Remedies” by Brigitte Mars ISBN: 1580171478
Synopsis: An A-to-Z guide to using herbs to treat everything from ant bites to wounds. Create a natural first aid kit.
From the Publisher: Arranged in an A to Z format by condition, “Natural First Aid” offers quick suggestions for what to do immediately, when to seek professional help, what to do while waiting for help to arrive, and how to speed recovery with natural remedies. Readers will also find simple instructions for topical home remedies to make ahead of time to treat conditions such as burns and rashes as well as a list of recommended items to stock in first aid kits for the home, for traveling, and for the wilderness. A section on surviving nature’s challenges also describes what to do during and after natural disasters such as earthquakes, floods, and tornadoes, and provides sound advice for wilderness survival, including foraging for food, finding and purifying water, and making a fire. (144 pages)
Contents include: First-Aid Techniques Everyone Should Know: A Step-by-Step Illustrated Guide; An A-Z Guide to Ailments and Injuries; Surviving Nature’s Challenges: Tips and Techniques for Emergencies; Stocking a First-Aid Kit; How to Make and Use Herbal Medicines

For the FREE booklet, “Natural Healing with Herbs – Workshop” see http://www.nursehealer.com/Herb.htm Download and print the booklet in HTML, .doc, OR .pdf format.

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Look for new methods of natural healing or first aid to learn. Natural healing methods might include herbal healing, aromatherapy, massage therapy, nutritional healing, homeopathy, or yoga. You might learn to make your own first aid supplies such as bandages, ointment, poultices, and other remedies and treatments. “Provident living—enjoying the present while providing for the future—is the opposite of crisis management. The goal is for each person and family to build a foundation of preparedness in the following six areas: literacy and education, career development, financial and resource management, home production and storage, social-emotional and spiritual strength, and physical health.” - From “Welfare: A Personal and Family Concern” – “Catching the Vision of Self-Reliance” 156th General Conference, Ensign, May 1986, page 89

Plan and organize your natural medicine chest from these suggestions from “Building a natural medicine chest. The essentials”: Food - Fresh garlic, onions, parsley, ginger, Crystalline ginger; Hydrotherapy supplies - Cotton socks, wool socks, basins; Herbal cough elixirs; Herbal teas for cough, constipation; Homeopathic Remedies - Aconite, Arsenicum, Cantharis, Gelsemium, Hypericum, Nux, Vomica, Pulsatilla; Nutritional Supplements - Vitamin A, Beta carotene, Zinc and Vitamiin C; Salves - Aloe vera gel, Tea tree ointment, Arnica ointment, Calendula ointment
- from http://www.naturopathyonline.com/nfa/default.htm

Natural First Aid info is at http://www.nursehealer.com/Guide.htm

Know the Reasons Why Good Food Is The Best Medicine.
Apples - Lower blood cholesterol and pressure; Appetite suppressant; Juice kills infectious viruses; Prevent constipation; Natural toothbrush; Treats diarrhea
Apricots - Control blood pressure; Build mineral levels up in postmenopausal women; Lower risk of cancer, especially lung cancer
Asparagus - Help prevent cancer; Lower blood cholesterol; Kidney stimulant; Reduce risk of cardiovascular disease
Banana - Alleviate PMS; Lower blood pressure and cholesterol; Prevent and heal ulcers
Barley - Improve bowel function; Relieve constipation
Beans - Contain chemicals that prevent cancer; Control insulin and blood sugar; Lower blood pressure; Regulate functions of the colon; Prevent and cure constipation; Prevent hemorrhoids and other bowel ailments
Blueberry - Cure diarrhea; Kill infectious viruses; Help weight control; Block damage to blood vessels
- from Reader’s Digest, Global Communications Group.
http://quarles.unbc.ca/cpsc150/projects/gagnon_a/webpage2.htm

Read “Olive Leaf Extract: A New/Old Healing Bonanza for Mankind” by James R. Privitera, M.D. FREE online http://oliveleafextract.com/aboutoe.html Contents include: The Olive Leaf in History and Medicine; Olive Leaf Firepower; Clinical Perspective; More Energy; Chronic Fatigue; The “Die-Off Effect” and How to Deal with it; Potential Against Serious Infectious Diseases; All You Ever Wanted to Know About the Olive Tree; AIDS; Herpes; Flu and Colds; Bacterial Infections; Diabetes; Rheumatoid Arthritis; Multiple Symptoms; Fungus and Yeast Infections; Skin Conditions; Tropical Illnesses; Dosages; References; Books; Product Page; Disclaimer; Links

More on Nutritional Healing is at http://www.nursehealer.com/Health.htm

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

http://web.archive.org/web/20050711074335/www.geocities.com/nursehealer/NL0020.htm

Food Storage Newsletter #0020 - FREE monthly Email newsletter - August 2001:

Quotation:
“Let us avoid debt as we would avoid a plague...Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead...Let every head of household aim to own his own home, free from mortgage. Let us again clothe ourselves with these proved and sterling virtues—honesty, truthfulness, chastity, sobriety, temperance, industry, and thrift; let us discard all covetousness and greed.” (President J. Reuben Clark, Jr. - April 1937 General Conference - Welfare conference address, October 1, 1966).

Spiritual Goal:
Each day this month put on the “whole armour of God.”

Provident Living Goal:
Learn and use a method of home repair and maintenance you’ve never tried before.

Home Storage Goal:
Canned vegetables (May also use some dehydrated vegetables)– 100 lbs. per person
Gelatin (flavored) – 1 lb. per person
Fruit drink (powdered) – 6 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Shampoo; toiletries; sunblock; insect repellant
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
Antibiotic ointment – 1 tube per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Corn, canned – 24–36 months
Corn, Green Giant – 36 months
Corn (whole & creamed), Del Monte – 24 months 1-800-543-3090
Green Beans, Del Monte - 24-30 months 1-800-543-3090
Tomatoes, canned – 36 months+ unopened (2 - 3 days opened, refrigerated)
Vegetables, Bush Beans Brand – 28 months
Vegetables, canned - 24-48 months unopened
Vegetables, dehydrated flakes - 6 months
Vegetables, dried - 12 months
Vegetables, Green Giant – 24 months
Vegetables, Libby’s – 36 months + 1-888-884-7269
Vegetables, Pillsbury – 24 months 1-800-328-6787
Vegetables, Progresso – 24 months
Jello Kraft Foods – 24 months
Gelatin & Gelatin Mixes- 18 months
Fruit juices, Dehydrated - 12 months
Kool Aid - 18-24 Months Kraft Foods 1-800-543-5335
Drink Mix: Country Time Lemonade; Crystal Light; Tang – 24 Months

Vegetables, Del Monte – 24 months (800) 543-3090 CODE: First number is year, next is Julian calendar day
Vegetables, Green Giant – peas – 36 months (mushrooms – 48 months) (800) 998-9996 CODE: First letter is year, next is month, then year
Vegetables, Libby – 24 months (Kraut – 18 months) (315) 926-3225 call collect CODE: 2nd dig is year, first letter is month, third dig is plant. Next 2 numbers is day of month
Tang (”sweetened Tang” only) – 24 months (800) 431-1002 CODE: 8315K = 8 is year, 315 is Julian year of 365 days, so was pkg. in Nov “98.

- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Green or Wax Beans

Use young, tender beans, if possible. Older beans require 15 minutes more processing time. Beans are particularly susceptible to spoilage, so be sure jars are sterilized and check that caps have not bulged before opening. (Allow ¾ pound for each pint jar)
Wash beans thoroughly and trim the ends. Leave whole or cut into 1 to 2-inch lengths. Drop into boiling water and boil for 3 minutes. Pack into hot, clean jars, add ½ teaspoon salt for each pint, and cover with the boiling water, leaving 1-inch headspace. Close the jars and process at 10 pounds pressure in a steam-pressure canner, allowing 20 minutes for pint jars and 25 minutes for quarts.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Summer Squash

(Allow 2-4 pounds for each quart jar)
Wash squash thoroughly, but do not peel it. Cut into ¼-inch slices and boil for 3 minutes. Pack into clean, hot jars, add ½ teaspoon salt for each pint, and cover with the boiling water, leaving 1-inch headspace. Close the jars and process at 10 pounds pressure in a steam-pressure canner, allowing 30 minutes for pint jars and 40 minutes for quarts.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

College Student Stew

1/2 pound Stew meat 1 can Carrots, drained
2 small Potatoes, quartered 4 Cubes beef bouillon
1 tablespoon Italian herbs 2 cups water
Put all ingredients in the crockpot. Add water and turn on crock pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and cold water, if desired. Taste and adjust seasonings. Serve with biscuits.
- from Crockpot Recipes and Resources http://southernfood.tqn.com/food/southernfood/library/crock/blcpidx.htm

Chicken Pot Pie

3 to 4 cups cooked chopped chicken 1 (16-ounce) can mixed vegetables, drained
1 can cream of chicken soup 1 cup chicken broth
1 cup self-rising flour (if using ordinary flour, add 1 tsp. baking powder and 1/2 tsp. salt)
1 tsp. baking powder 1 cup milk
1/2 stick (1/4 cup) margarine, melted
Place chicken in a large casserole dish and add vegetables, soup and broth. Mix together, in a separate bowl, the next 4 ingredients for the topping. Pour the topping mixture over the chicken. Bake at 425 degrees for about 45 minutes or until the crust is golden brown.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

Basic Fruit Gelatin

Combine in saucepan:
1 c. fruit juice, drained from canned fruit 1 envelope unflavored gelatin
Stir to begin dissolving gelatin. Then heat almost to boiling point until liquid is clear. Remove from heat and add:
1 c. cold fruit juice or water 1 Tbs. Lemon juice
1 Tbs. Frozen orange juice concentrate
Chill until set.
Options:
When partially set, fold in fresh or drained canned fruits as desired.
If using fresh unsweetened fruits and tart juice, add 2-4 Tbs. Sugar to hot gelatin mixture.
When partially set, fold in 1 c. shipped cream or cottage cheese.
Replace second cup fruit juice with 1 c. chilled yogurt.
Omit lemon juice and/or orange concentrate if using strong-flavored fruit juices.
(Serves 4-6)
- from “More-with-Less Cookbook” byDoris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Home-made Jello – from Alice Faber

(For anyone with a sensitivity to aspartamane)
1 envelope unflavored gelatin.
1/2 envelope unsweetened Kool-Aid, in the flavor of your choice
3/8 cup + 1 tsp Splenda
1 cup boiling water
1 cup cold water
Prepare as you’d expect (dissolve gelatin, Splenda, Kool Aid in boiling water; stir in cold water; divide into 4 little dishes; chill overnight).
The flavor isn’t quite as intense as that of packaged Jello. I have a feeling though that a whole packet of Kool-Aid would be too much.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose) without carbohydrates. (To substitute Splenda in recipes, use an equal amount as sugar called for in the recipe.) http://www.splenda.com/ For tips in baking, see http://www.splenda.com/recipes/tips.html

Jello Popcorn

1 c. light corn syrup 1 (3-oz.) pkg. Jello
½ c. sugar 9 c. popped corn
Bring syrup and sugar to a boil. Remove and add Jello. Stir until dissolved. Coat popcorn and form into balls.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Mock Raspberry Jam

8 c. zucchini (peeled and seeded) (put in blender)
1 c. lemon juice
Cook for 15 minutes at full boil. Do not drain.
Add:
2 (6-oz.) pkg. Raspberry Jello
6 c. sugar
1 pkg. Pectin
Cook 10 minutes at rolling boil. Pour into sterilized bottles and seal.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Rice Cream

1 envelope gelatin 3 c. (3/4 L) milk
3 Tbs. Rice 1 ½ Tbs. Sugar
1/8 tsp. Salt 1 c. (1/4 L) heavy cream
1 tsp. Vanilla
Soak the gelatin in 3 tablespoons cold water. Put 2 cups of the milk in a heavy-bottomed saucepan, add the rice, and cook, stirring often to prevent scorching, until the rice is tender, about 20 minutes. Add the gelatin and stir to dissolve, then add the remaining cup of milk, sugar, and salt. Let cool. Whip the cream until soft peaks from, add the vanilla, and fold into the rice mixture. Cover and chill. Serves 8 to 10. (Good with a little maple syrup on top.)
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Quick Strawberry Jam

Mix well and let stand 4 hour or overnight:
2-3 c. mashed strawberries (depending on desired thickness)
3 c. sugar
Bring to a hard boil. Reduce heat to medium. Boil 10 minutes.
Add:
1 (3-oz.) pkg. Strawberry gelatin
Mix until well dissolved and bring to boiling point again. Remove from heat and let set a few minutes. Stir again. Put in jars and keep in refrigerator or freezer.
Options:
Strawberries with pineapple gelatin.
Raspberries with raspberry gelatin.
Grapes with grape gelatin.
Peaches with peach, lemon, or pineapple gelatin.
5 c. rhubarb, chopped, with raspberry or strawberry gelatin.
(Makes about 4 cups)
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Orange Fruit Salad

1 lg. Can peaches, 1 lg. Can pears, 1 lg. Can pineapple – Drain the juice off and dice fruit. Sprinkle with one (3-oz.) package of orange Jello (do not dissolve in water). Let set for 3 hours or overnight. Add 1 (8-oz.) carton cool whip and 1 (8-oz.) carton of sour cream.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Lime Frost

Prepare as directed on package:
1 pkg. Lime gelatin
Chill until nearly firm. Combine in blender:
Lime gelatin
1 pt. Slightly softened vanilla ice cream
1 Tbs. Lime juice
Blend until mixture begins to hold shape. Pour into 6 sherbet glasses and chill. Serve with whipped topping and a lime slice for garnish.
Options:
Use other flavors of gelatin.
Prepare gelatin with 1 envelope unflavored gelatin, ½ c. frozen orange juice concentrate, and 1 ½ c. water. Dissolve according to package directions.
(Serves 6)
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Punch for the Bunch

Dissolve:
1 (3-oz.) pkg. Cherry Jello 1 c. boiling water
Add:
1 (6-oz.) can frozen lemonade 1 (6-oz.) can orange juice OR large can pineapple juice
Mix altogether with above:
3 c. cold water 1 qt. Cranberry juice
1 bottle gingerale
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

This Month’s Spiritual Preparation Ideas:

Remember to put on the “whole armour of God” each day. Study the scripture below and pray for wisdom and enlightenment regarding this scripture. Ephesians 6: 10-18 “Finally, my brethren, be strong in the Lord, and in the power of his might. Put on the whole armour of God, that ye may be able to stand against the wiles of the devil. For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places. Wherefore take unto you the whole armour of God, that ye may be able to withstand in the evil day, and having done all, to stand. Stand therefore, having your loins girt about with truth, and having on the breastplate of righteousness; And your feet shod with the preparation of the gospel of peace; Above all, taking the shield of faith, wherewith ye shall be able to quench all the fiery darts of the wicked. And take the helmet of salvation, and the sword of the Spirit, which is the word of God: Praying always with all prayer and supplication in the Spirit, and watching thereunto with all perseverance and supplication for all saints”

This Month’s Suggested Books:

“New Complete Do-It-Yourself Manual” by Reader’s Digest Association, Inc. ISBN: 0895773783
Description: An updated edition of the indispensable handbook to home building and home repair that has sold over 7 million copies. Includes over 4,000 illustrations and photographs (3,000 in full color). (528 pages)

“Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow” Susan McClure (Editor) Rodale Food Center ISBN: 0875969798
From the Publisher: “Preserving Summer’s Bounty’ is filled with hundreds of delicious, healthy recipes that are also quick and easy to prepare. From salads to desserts, these healthful, money-saving recipes will satisfy even the most finicky tastes. 100 illustrations.”

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Study new methods of home repair and maintenance. Learn to fix a leaky faucet, repair a screen door, restore furniture, paint walls and ceilings, make draperies, build a work bench or bookshelf, stabilize loose or damaged plaster, fix sticking drawers, replace damaged countertops, mend a fence, make chair or table legs more sturdy, patch a leaky roof, weatherize your home with insulation, patch nail holes in walls, glue loose table legs, improve the flow through the garbage disposal, reweave fabric on lawn furniture, or repair bicycles.
“Life is made up of small daily acts,” said Sister Barbara B. Smith, former Relief Society general president. “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.” (Ensign, Nov. 1980, p. 86.)

Get lots of home repair tips at http://www.factsfacts.com/MyHomeRepair/

Caring for your chiminea. What is a chiminea? Originating in Mexico in the 17th century, the original chimineas were used to bake bread. As with the originals, modern chimineas are handmade from raw, wet clay, giving each chiminea its own personality. What can be burned in a chiminea? The chiminea is primarily a wood-burning stove. Hard woods burn best and produce the least amount of sparks. Some chiminea users who cook in their chimineas burn charcoal. Don’t ever use any lighting fluid, alcohol or gasoline in a chiminea! There is a possible explosive danger in using any sort of accelerant in a closed stove. This makes the lighting of the coal a challenge! One safe way is to first burn some hard wood to form wood coals, which in turn are hot enough to light the charcoal. You could also use self-lighting charcoal. Chimineas are for outdoor use only! Be alert to drought and flash-fire conditions in your area! If you want your chiminea to last... treat her with respect! There are rules you must follow to make your chiminea experience a wonderful one. The goal is really simple... do everything humanly possible to keep your chiminea from cracking! Though hard, clay is also fragile. Aside from the obvious... don’t beat it with a hammer or drop it... improper burning and lack of maintenance can also cause breakage.
(1) Chimineas are easily breakable and difficult to lift. What an evil combination for your back and wallet! Avoid lifting and carrying your chiminea as much as possible by using a hand truck or cart to move it when necessary. Never ever lift a chiminea by the stack! If you have a strong back and a moderately-sized, liftable-by-mortal-man chiminea, placing one hand in the firebox and the other around the stack as low as possible is probably the best method.
(2) Seal the outside of your chiminea before first use! It is absolutely mandatory to apply a sealer to the outside of your chiminea. The manufacturer recommended finishes are Future acrylic floor finish or a wood sealer, such as Thompson’s Water Seal. The sealer keeps moisture from seeping into the clay. Remember that your chiminea is painted, not glazed like ceramic tile, and the paint offers very little protection from moisture. In fact, the sealer will protect and extend the life of the paint finish. The chiminea should be resealed at least once a month during periods of use. If you use the acrylic floor finish, the easiest way to apply it is to use a trigger-type spray bottle. You can rinse the spray mechanism with hot water and it can be reused many times.
(3) Give your chiminea a safe home! There is always the chance that your chiminea may break while hosting a fire. Always place it on the metal stand that came with it, and never place it on an unprotected deck or other flammable surface. Don’t place your chiminea under low hanging branches or under any flammable structure. Sparks can escape the top of the stack and you don’t want to burn your house (or your neighborhood) down!
(4) Purchase a protective cover and use it! Sealing is not enough in very wet weather so using a waterproof cover is a must. Always cover your cool chiminea if you expect rain. This is because any moisture it absorbs may turn to steam and cause cracks in the clay when heated.
(5) Prepare for rain emergencies! If it starts to rain while using your chiminea, put a large piece of sheet metal over the top of the chiminea and holding it in place with a heavy stone. With the lack of draft, the fire will initially begin to flame out of the firebox, but will quickly die down to a smolder for lack of oxygen.
(6) Put sand in the bottom of the chiminea before starting a fire. Hot wood coals can cause the clay to crack. Protect the bottom of the chiminea by covering it with at least three inches of sand. You can also use a small metal wood rack to raise the wood if you chiminea is large enough, but it is unnecessary.
(7) You can install a simple spark arrestor on your smokestack. If you burn certain types of wood you may find a large number of hot sparks shooting up the stack of your chiminea. If this scares you... it should... get a piece of chicken wire or small-holed fencing and bend it so it sits either over the top of the stack or drops slightly inside. Hot sparks will extinguish upon contact with the metal and decrease the likelihood of your causing an unintentional fire.
(8) The first fires are the most important! The inside of a chiminea is virgin clay... highly absorbent and unprotected. Since virtually any sealer would burn off quickly (or even catch fire), the inside of the chiminea can be sealed “naturally” by the soot, ashes and creosote produced by wood burning. This both protects the clay but also seals hairline cracks. So your first burns must be small and controlled... no more than some kindling and one very small log or a few pieces of hardwood. Let the fire burn out and let the chiminea cool completely before starting another fire. Anywhere from four to eight small fires should be completed before the clay is adequately sealed.
(9) A chiminea is not a blast furnace or an incinerator. A good rule of thumb is to not allow the flames from the fire to reach beyond the top of the stack.
FINALLY.... Don’t ever use water to kill a fire... the temperature shock and steam could break the clay!! If it is absolutely necessary to stop the fire quickly, use sand or a dry chemical fire extinguisher... never a CO2 extinguisher!
- from http://www.naturalhandyman.com/

http://web.archive.org/web/20060425041738/www.geocities.com/nursehealer/NL0024.htm

Food Storage Newsletter #0024 - FREE monthly Email newsletter - December 2001:

Quotation:
“...If we are to be saved in an ark, as Noah and his family were, it will be because we build it… My faith does not lead me to think the Lord will provide us with roast pigs, bread already buttered, etc., He will give us the ability to raise the grain, to obtain the fruits of the earth, to make habitations, to procure a few boards to make a box, and when harvest comes, giving us the grain, it is for us to preserve it—to save the wheat until we have one, two, five or seven years’ provisions on hand, until there is enough of the staff of life saved by the people to bread themselves and those who will come here seeking for safety.” (Marion G. Romney (Quoting Brigham Young) - April Conference, 1976)

Spiritual Goal:
Study the true meaning of Christmas.

Provident Living Goal:
Learn a new skill of thriftiness.

Home Storage Goal:
Peanut butter (May also include some peanut butter powder) – 10 lbs. per person
Mayonnaise (or salad dressing) – 3 quarts per person
Mixes (cake, muffin, cornbread, etc.) – 30 packets or boxes per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm

72 Hour Kit Goal:
Clothing; rain gear; rope or twine
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm

First Aid Kit Goal:
Syrup of Ipecac; activated charcoal
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm

Shelf Life & Date Codes for This Month’s storage items:

Peanuts – 24 to 36 months
Peanut Butter – 6 to 24 months
Mayonnaise – 3-4 months
Pancake Mix - 6-9 months
Pie Crust Mix - 8 months
Most Biscuit, cake, muffin, brownie mixes, pancake mixes - 9 months
Most cake mixes - 12 months
Angel Food Cake Mix - 9 months
Peanut Butter (Jif) – 24 months Proctor & Gamble 1-800-543-7276
Baking Mixes, Jiffy– 12-24 months (734) 475-1361 L8234 = 8 is year, 234 is Julian year.
Baking Mixes, Krusteaz - 18-24 months (800) 457-7744 AB8543 = 8 is year, 543 are month and day.
Cake Mix, Pillsbury– 18 months
Peanut Butter, Skippy– 24 months CODE: First digit is month, next two the day, letter is mfg plant, and last number is year.

- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm

This Month’s Cooking with Food Storage Ideas:

Peanut Butter Bread

2 c. (280 g) white flour 1/3 c. (64 g) sugar
2 tsp. Baking powder ¼ tsp salt
¾ c. (1 ¾ dL) peanut butter 1 c. (1/4 L) milk
1 egg, well beaten
Preheat the oven to 350 degrees F. (180 degrees C). Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Kashi GoLEAN Peanut Butter Energy Bars

3 cups Kashi GoLEAN® cereal slightly crushed 1/2 cup unbleached flour
1/2 cup soy milk 1/2 cup peanut butter (unsalted)
1/4 cup peanuts, coarsely chopped 1/3 cup honey
(salt if desired)
Crush or slightly process cereal in processor or blender. Set aside. Melt peanut butter in microwave 30-60 sec. Add honey and soy milk, stir well. Whisk in flour. Stir in cereal. Press into 8x8 in pan with spatula or wax paper. Sprinkle peanuts on top and lightly press into bars. Cool. Cut into 12 energy bars. Makes 12 bars.
- from Kashi.com http://www.kashi.com/

Peanut Butter Cookies

1 c. softened butter 1 c. peanut butter
1 ¼ c. honey 2 eggs
1 tsp. Vanilla 4 c. whole-wheat flour
½ tsp. Salt 2 tsp. Soda
Blend butter until smooth. Add peanut butter and blend again. Add honey and blend again. Add eggs 1 at a time and beat until mixed. Add vanilla. Add dry ingredients and mix well. Roll into balls and put on ungreased cookie sheet. Use a fork dipped in cold water and flatten with a criss cross of the fork. Bake at 350 degrees for 10 minutes on the top rack of the oven. Remove immediately. Cool and enjoy.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Peanut Butter Cookies

1 c. raw peanut butter 2 c. sprouted oats, barley or wheat, ground twice
¼ c. carob powder, preferably raw 1 to 2 tsp. Kelp
1 c. of dates, pitted and ground or 1 c. dried pears, ground
Rice bran
Mix all together except carob powder and knead. If not stiff enough, add rice bran. Roll out on oiled cookie sheet dusted with carob. Cut into rectangles 1 ½ x 2 inches and allow to dry a few hours, then store in the refrigerator.
- from “UNcook Book: Raw Food Adventures to a New Health High” by Elizabeth & Dr. Elton Baker ISBN: 0937766054 OR 1579010091

Peanut Butter Milk Shake (Dried Foods)

3 c. water ½ c. powdered milk
½ c. powdered peanut butter powder 1/3 c. sugar
crushed banana chips (optional)
Blend all ingredients together using the blender.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Peanut-Butter Popcorn

Pop enough corn to make 2 quarts.
Cook to a rolling boil:
½ c. sugar ½ c. light corn syrup or honey
Remove from heat and add:
½ c. chunky peanut butter ½ tsp. Vanilla
Pour over popcorn, stirring to coat.
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Whole Wheat Candy

1 c. butter 1 ½ c. whole wheat flour
nuts, coconut, sesame seeds 1 c. honey
1 c. peanut butter
Melt butter, honey, and peanut butter. Add flour. Cook and stir a few minutes. If you don’t like raw wheat, add nuts, coconut, or sesame seeds.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Home-made Peanut Butter – by Debbie Cusick

1 12-oz jar dry roast unsalted peanuts (note, on this diet obviously we don’t worry about the dry roast, but salted peanuts are too salty for me, and I have never been able to find unsalted peanuts that were *not* dry-roasted)
2-3 tbsp. peanut oil
Optional:
Dash of salt, dash of Splenda.
Put peanuts in the food processor with the steel blade and let ‘er rip. After a few seconds they should start to look mealy. Put in the salt and Splenda, if desired. Then pour in the oil and continue to process for 10-20 more seconds. That’s it.
I have also seen a brand at the A&P supermarket called Crazy Richard’s.
- from alt.support.diet.low-carb newsgroup recipes - Volume 1
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose) without carbohydrates. (To substitute Splenda in recipes, use an equal amount as sugar called for in the recipe.) http://www.splenda.com/ For tips in baking, see http://www.splenda.com/recipes/tips.html

Peanut Butter Oatmeal Log Roll

2 c. rolled oats 2 c. powdered milk
1 c. raisins 1 c. peanut butter
1 c. corn syrup
Combine rolled oats and peanut butter. Mix well. Add remaining ingredients. Using hands, mix well, separate into 4 parts. Roll into the shape of a log. Slice into ½: pieces.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Salad Dressing with Mayonnaise Base

- Thousand Island -
Combine:
1 c. mayonnaise ¼ c. chili sauce or ketchup
2 hard-cooked eggs, chopped 2 Tbs. Each finely chopped green pepper and onion
2 Tbs. Pickle relish (optional) 1 tsp. Paprika
½ tsp. Salt
- Green Goddess -
Combine:
½ c. mayonnaise ¼ c. sour cream or yogurt
2 Tbs. Lemon juice or vinegar 2 Tbs. Snipped chives
2 Tbs. Snipped parsley ¼ tsp. Salt
Freshly ground pepper
- Blue Cheese -
Combine:
1 c. mayonnaise ¼ c. crumbled blue cheese
2 Tbs. Milk dash cayenne pepper
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Handmade Basic Mayonnaise

Have your eggs at room temperature. Always add the oil drop by drop when first incorporating it with the egg and seasonings. After emulsion has begun, the oil may be added in a slow thin stream. Be patient! If you follow these rules, you should have no trouble.
1 egg yolk ½ tsp. Dijon mustard or dry mustard
½ tsp. Salt Pinch of cayenne pepper
1 Tbs. Vinegar ¾ c. (1 ¾ dL) olive oil or salad oil
Put the yolk, mustard, salt, cayenne pepper, and vinegar in a clean bowl, put the bowl on a towel so it will remain stationary, and whisk until blended. Beat in the oil, drop by drop. As the sauce thickens, increase the flow of oil, but be slow and patient. If is should separate, follow the suggestions for restoring “broken” mayonnaise (below). The sauce, when finished, should be very thick. Taste critically and adjust the seasoning, adding a little more vinegar or salt, if necessary.
Cream Mayonnaise – Fold into the finished mayonnaise ½ c. heavy cream, whipped. Serve with fruit salads, cold fish.
Mustard Mayonnaise – Blend 2 additional tablespoons Dijon mustard thoroughly into the finished mayonnaise.
Green Mayonnaise – Cover 10 sprigs watercress, 10 leaves spinach, and 4 sprigs parsley with boiling water. Let stand for 3 minutes. Drain, put in cold water, and drain again. Chop into a puree. Add to the finished mayonnaise and mix well.
Applesauce Mayonnaise – Add 1 cup unsweetened applesauce and 1 tablespoon prepared horseradish to the finished mayonnaise and mix well. Serve with cold ham or pork.
Russian Dressing – Add to the finished mayonnaise 1 cup chili sauce, 2 tablespoons minced celery, 2 tablespoons minced pimiento, 2 tablespoons minced green pepper, and add more salt to taste. Blend well.
RESTORING “BROKEN” MAYONNAISE: To correct a curdled or “broken” hollandaise or mayonnaise sauce, whisk in a teaspoon or two of boiling water, a drop at a time. If this doesn’t work, put an egg yolk in a bowl and add the “broken” sauce very slowly, beating with a whisk. Be patient and take lots of time, eventually you will have a smooth sauce.
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Tartar Sauce

¾ c. (1 ¾ dL) mayonnaise, preferably homemade 2 tsp. Minced scallion
1 tsp. Capers 1 tsp. Minced sweet pickle
1 tsp. Minced parsley 1 Tbs. Vinegar
Combine all ingredients in a bowl. Stir until well blended. Serve with fish. Makes 1 cup
- from “Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889

Cucumber Salad

Place in a bowl:
1 large cucumber, thinly sliced 1-2 Tbs. Finely cut fresh dill (use feathery leaves, not seeds)
Combine in a small bowl:
2 Tbs. Mayonnaise or sour cream 1 Tbs. Vinegar
2 Tbs. Oil 1 tsp. Salt
Dash pepper
Mix and pour over cucumber slices. Chill and serve. Serves 4
- from “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Rosemary Biscuits

1 (3-oz.) package cream cheese, softened 1 3/4 cups of biscuit mix
1/2 cup milk 2 tsp. chopped fresh or dried rosemary
CUT cream cheese into biscuit mix with a pastry fork until crumbly, add milk and rosemary, stirring just until the dry ingredients are moistened. TURN biscuit dough onto a lightly floured surface, and knead 3 or 4 times. PAT or ROLL dough to ¾ inch thickness; cut diagonally with a knife into one inch diamonds. BAKE at 400 degrees for 10 minutes, or, until lightly browned. YIELD: 2 dozen biscuits.
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm

French Banana Cake with Mix

1 pkg. White cake mix 2/3 c. water
1 tsp. Soda 2/3 c. chopped walnuts
2 eggs 1 Tbs. Vinegar
1 ¼ mashed bananas
Combine water, vinegar and soda. Blend cake mix and eggs until moistened. Add mashed bananas and blend. Beat 2 minutes on medium speed. Pour into two 9” pans or one 9 ½ x 13” pan and bake at 350 degrees for 25-30 minutes.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Chicken Broccoli Bake

3 c. (12 oz.) shredded Cheddar cheese 1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk 3 eggs
3/4 c. Bisquick 3/4 tsp. salt
1/4 tsp. pepper
Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until smooth for 15 seconds in a blender on high, or 1 minute with hand beater. Pour into pie plate. Bake at 400 degrees until knife inserted in center comes out clean (about 30 to 35 minutes). Top with remaining cheese and bake until cheese melts. Cool 5 minutes.
- from Nancy’s Kitchen http://www.nancyskitchen.com/

Dutch Oven Cobbler

1 box white or yellow cake mix 1 stick of butter
2 cups water 2 containers cinnamon apple pie filling
Line dutch oven with foil. Empty pie filling into dutch oven. Empty cake mix on top of pie mix into dutch oven and spread evenly. Add 2 cups water and butter. DO NOT MIX. Place dutch oven on 10 coals. Place 8 coals on lid of dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry filling with chocolate cake makes a great combination! Yummie!
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm

Biscuit Mix 01

10 c. flour 1 2/3 instant nonfat dry milk
1/3 c. baking powder 2 1/2 tsp. salt
1 2/3 c. shortening
Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained. Store tightly covered, in refrigerator. Use within 3 months.
Biscuits (Using Biscuit Mix 01):
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
Arielle’s Recipe Archives have LOADS of great food storage recipes online http://recipes.alastra.com/

Dumplings

2 c Bisquick baking mix 2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.
- from Just Recipes http://www.melborponsti.com/index.htm

Easy Orange Cake

Use Betty Crocker white cake mix. Use 2/3 c. orange juice and 1/3 c. milk in liquid requirements. Add grated orange rind from oranges before juice is extracted. Put in mixer and beat on fairly high speed for about 10 minutes. Bake and ice with orange icing. Powdered sugar, orange juice, rind, butter and/or cream make the icing. Sprinkle with coconut for variety.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie Fairbanks ISBN: 1880328232

Jiffy Muffin Mix Mini-Loaves

1 package Jiffy Muffin Mix (corn muffin, blueberry, apple-cinnamon, etc.)
In addition to the ingredients listed in package recipe (e.g. corn muffins call for 1 egg and 1/3 cup milk), also use:
1/3 cup wheat germ, bran or uncooked multigrain cereal
1 tbsp. brown sugar or molasses
1/4 tsp. salt
1/3 cup raisins or chopped dried fruit (or 1/4 cup each dried fruit & chopped nuts)
1/2 tsp. baking powder
1 tbsp. melted butter or vegetable oil
1 tbsp. milk
For corn muffin mix, preheat oven to 400 degrees (or temperature called for by other type muffin mix). Mix dry ingredients together. Beat remaining ingredients together in a separate bowl, then blend with dry mix. For maximum rise, let batter rest 3 or 4 minutes and then pour into two greased 3x5-1/2 inch mini-loaf pans (which will fit in a 10-inch dutch oven, by the way; set the pans on top of home-canning jar rings or pebbles placed in the bottom of the oven to let hot air circulate under the pans). Bake 15 to 20 minutes or until brown.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

This Month’s Spiritual Preparation Ideas:

Ponder the true meaning of Christmas. Plan to put Christ in the center of the Christmas season. Plan your Christmas gifts so they will help you to honor the Savior and feel the true spirit of Christmas. Remind your family that our gifts should reflect the same spirit of love and concern as did those of the Wise Men who presented the first gifts to the baby Jesus. Gifts will contribute to the spirit of Christmas only when they pass these three tests:
1. Is the gift given in the spirit of love?
2. Is it a reasonable choice and not too expensive or time consuming for the giver?
3. Will it be ready before Christmas so that it will not take last minute preparation that should be spent on more important activities?
Read the scriptures about the Lord’s birth. Suggest a “Scriptural Twelve Days of Christmas.” Beginning twelve days before Christmas, have a daily scripture reading using one of the following scriptures: Luke 1:26-38; 3 Nephi 1:4-9; Luke 1:39-45; 2 Nephi 9:19-22; Matthew 1:18-25; 3 Nephi 1:12-21; Matthew 2:1-12; Helaman 14:2-6; Luke 2:1-7; Isaiah 9:6-7; Luke 2:8-20; Isaiah 7:14
(Suggestions from Family Home Evening Resource Book, FAMILY HOME EVENING LESSONS - Lesson 37 - “Come Let Us Adore Him”)

This Month’s Suggested Books:

“True Meaning of Christmas” by Gordon B. Hinckley ISBN: 0884948625

“Christ Centered Christmas” by Sharon Velluto and Suzanne Meredith ISBN: 0966763300
24 Short devotionals to help the family escape the commercialism of the season, and focus on the true meaning of Christmas. (276 pages)
For many the Christmas season has become more a time for stress and commercialism than for peace and good will. A Christ Centered Christmas was created to fill the need of rediscovering the genuine Christmas values. This book provides inspirational ideas and ready-to-use materials for quiet, personal time for any family. Whether you have 3 or 30 minutes, children and adults will enjoy playing, singing, and learning about the true meaning of Christmas.
http://www.velluto.com/ccc/

“Frugal Luxuries by the Seasons: Celebrate Holidays with Elegance and Simplicity - on Any Income” by Tracey McBride ISBN: 055337995X
From the Publisher: All year-round, create lush beauty and quiet graces for home and family (without breaking your budget). Tracey McBride’s first book, Frugal Luxuries, elevated frugal but elegant living to an art form. Now in this companion volume she shares all new ways to embellish cherished holidays and the timeless rhythms of the seasons. Here she shows how to use joined efforts, loving hands, and exciting ideas to create gracious touches and sumptuous celebrations, delicious meals and wonderful seasonal treats. Learn how you can enrich your home with timeless pleasures and lighten the spirits of those you hold most dear—without exhausting your bank account.
Enjoy:
Emblems of spring: aromatic Irish linen sachets, warm scones drenched in jam and butter...and mysterious bunny tracks you can make to delight your children
Enchanted summers: floral wreaths as party favors, an Italian feast with homemade pasta...and bountiful gifts from the garden
Autumnal offerings: scented cinnamon pinecones as fire starters, fresh challah for Rosh Hashana...and a house warmed with fall bouquets and cozy paisley throws
Winter wonders: mood-enhancing music, illuminating with lights, inside and out...and a Christmas gift pantry—begun in January—to create stress-free giving
Plus an abundance of seasonal blessings, imaginative uses for yard-sale treasures, an appreciation of things old and marvelous...and creation of a life of beauty and simplicity. (288 pages)

(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )

This Month’s Frugal Living Tips:

Become skilled at thrifty skills. Learn to recycle, reduce, and reuse items you normally just discard. Here are a few thrifty ideas. Revive faded solid-color clothing, curtains, etc. by dyeing them. Use old newspapers and telephone book pages to clean windows, for packaging material, or coloring books for toddlers. Put soap bits in a quart jar with water and make your own liquid soap. (You can place them in a small amount of boiling water, bring to a boil and remove from stove; then after it is dissolved and cooled pour it into liquid soap dispensers.) Sew a bag from a washcloth, leaving one side open and stuff the soap silvers into it for a washing mitt. You can put the old soap slivers in a mug; then when the mug fills up use a shaving brush with the mug to make a foamy solution to shave your legs. Make kitchen towels or table runners out of soiled tablecloths. Use the tabs off aluminum cans to hang pictures by tacking them to the back of the frame. Reuse the baking soda from the refrigerator for washing greasy hands, unclogging drains, etc. For all your holiday recipes buy your butter ahead of time when prices are low and freeze it. Mash and freeze ripe bananas, in one-cup portions, for use later in baking. When starting your garden seedlings indoors, plant the seeds in egg shell halves; then simply crack the shells around the roots of your plants & transplant them outdoors-the shell is a natural fertilizer. Cut your family members’ hair yourself. To clean and fluff goose down pillows, put them through the washer (drum style washer rather than agitator style – many Laundromats have them.), then dry them with a couple of tennis balls and a pair of clean tennis shoes to bump against them and fluff them up. Make your own clothing patterns from old newspapers, butcher paper, or inexpensive material such as muslin. Use Styrofoam packaging “peanuts” at the bottom of planting containers instead of rocks or gravel for water drainage. Save plastic mesh bags to hold small items you want to run through the dishwasher. Make potholders out of old ironing board covers. When your child’s pullover sweater becomes to tight to wear, turn it into a cardigan by cutting it straight down the front and binding the front edges with an attractive trim.
“Practice thrift and frugality. There is a wise old saying: ‘Eat it up, wear it out, make it do, or do without.’ Thrift is a practice of not wasting anything. Some people are able to get by because of the absence of expense. They have their shoes resoled, they patch, they mend, they sew, and they save money. They avoid installment buying, and make purchases only after saving enough to pay cash, thus avoiding interest charges. Frugality means to practice careful economy. The old couplet ‘Waste not, want not’ still has much merit.” (Elder James E. Faust, Of the Quorum of the Twelve Apostles - “Responsibility for Welfare Rests with Me and My Family” Ensign May 1986, page 20)

Get a FREE box of Kashi 7-grain cereal. Participate in the Kashi Good Friends Recipe Board. Simply email or send in your favorite recipe, along with your name and address. Each month they will choose a favorite and post them for all of the Good Friends. Monthly winners receive a Kashi Care Pack. All entrants receive a coupon for a free box of Kashi cereal (limit one per household / per month). Send your recipe along with your name and address to: Kashi Company, “My Recipe”, P.O. Box 8557, La Jolla, CA 92038-8557
Or email it to: kashico@kashi.com?subject=Submit_My_Recipe!
Details are at http://www.kashi.com/kasfrienrece.html
For more info on Kashi Good Friends Cereal, see http://www.kashi.com/togoodfriends.html

Learn to make your own jerky for meat storage.
Here is one suggestion:
“We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe 1/4 “ thick will make chewy jerky. By the way, cut all the fat off the meat as you’re stripping. Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won’t get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper and seasoned salt, or spices that you like the taste of. Set the oven to WARM, and leave in the oven overnight, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.”
Jerky Recipe

1/2 cup dark soy sauce 2 Tbs. Worcestershire sauce
1 tsp monosodium glutamate (optional) 1/2 tsp onion powder
1/2 tsp garlic powder 1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder
3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices 1/8 inch thick
Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven).
Store jerky in plastic bags or in tightly covered containers in cool, dry area.
AllJerky.com Jerky Recipes WWWBoard http://www.alljerky.com/wwwboard/messages/18.html

(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )

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