Weekly Roundup - Living On Nothing Edition [Survival Today

If you are attempting to make me hungry, it worked.

Instead of posting, I will find something good to eat.

LOL

http://web.archive.org/web/20060425033554/www.geocities.com/nursehealer/NL0029.htm

Food Storage Newsletter #0029 - FREE monthly Email newsletter - May 2002:

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

Quotation:

“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. Depending on where members live, those basics might include water, wheat or other grains, legumes, salt, honey or sugar, powdered milk, and cooking oil.” … “When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day.” … “Families who do not have the resources to acquire a year’s supply can begin their storage by obtaining supplies to last for a few months. Members should be prudent and not panic or go to extremes in this effort.” – The First Presidency of The Church of Jesus Christ of Latter-Day Saints in a letter to General Authorities; Area Authority Seventies; Stake, Mission, and District Presidents; Bishops and Branch Presidents January 20, 2002

Spiritual Goal:

Have daily family prayer (or twice or three times daily).

Provident Living Goal:

Prepare, practice, and maintain a Family Disaster Plan.

Home Storage Goal:

Herbs – 20 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Herb container weights: 0.75 oz to 1 lb. bag

Cooking: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Lantern; flashlight; candles; alarm clock; radio

First Aid Kit Goal:

Adhesive bandages (Bandaids) – 10 per person

Shelf Life:

Herb, Garlic - 5-8 months (Keep in cool, dry, ventilated area.)

Herbs, ground - 6-36 months (in airtight container in dry place away from sunlight and heat)

Herbs, whole - 12-48 months (in airtight container in dry place away from sunlight and heat)

Herb Leaves, flowers, roots, and other herb parts - 12 months after harvesting (in cool placee)

Herbs, Frozen (in freezer bags) - 6 months

Herbs, Green, Leafy - 12-36 months

Herbs, Whole Seeds - 3-4 years

Herb or Spice Extracts - 4 years

Herbs, Seasoning Blends - 12-24 months

Herbal Essential oils - indefinitely

Herbal Extracts (Commercially prepared) - expiration date

Herbal Infusions - Make fresh daily.Store in refrigerator or cool place.

Herbal Decoctions - Consume within 48 hours.Store in refrigerator or cool place.

Herbal tablets or capsules (Commercially prepared) - expiration date

Herbal Tea (comfrey leaf or root) - 24 hours

Herbal Tinctures (Alcohol based) - 2-4 years

Herbal Tinctures (Vinegar based) - 12-24 months

Herbal Tinctures, syrups, and essential oils - Keep for several months or years.Store in dark glass bottles in a cool environment away

from sunlight.Store syrup in the refrigerator for up to 1 month.

Herbal Ointments, creams, and capsules - Keep for several months.Store in dark glass jars (or plastic containers.)

This Month’s Cooking with Food Storage Ideas:

Millet Stew (for Crockpot)

1 cup millet

4 cup water

2 onions - cut in wedges

2 potatoes - cut in large chunks

2 carrots - cut in large slices

1 cup celery - cut in large slices

1/2lb mushrooms - chopped

2 bay leaves

1/2 tsp basil

1/2 tsp thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low. (Yield: 6 Servings.)

Source: McDougall Cookbook - Volume 1

From International Vegetarian Union

http://www.ivu.org/recipes/main/millet-j.html

Vegetable Barley Soup

1 1/2 quarts beef broth

1 can (48 oz.) V-8 juice

2 cups water

1 cup diced celery

1 cup diced peeled potato

1 cup sliced carrots

1 cup chopped onion

3/4 cup uncooked barley

4 garlic cloves, minced

2 tablespoons Italian seasoning

1 to 2 teaspoons lemon-pepper seasoning

2 teaspoons dried rosemary, crushed

1 teaspoon fennel seed

1 teaspoon dried mint

Parmesan cheese, optional

In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce heat; cover and simmer for 3 hours. Top each serving with cheese if desired. Yield: 12-14 servings (3 1/4 quarts)

From Linda’s Herb Recipes

http://www.geocities.com/Heartland/Ridge/3706/index-r.html

Homemade Beef Gravy Mix

1 1/3 cups instant nonfat milk powder

3/4 cup instant flour

3 tablespoons instant beef bouillon granules

1/8 teaspoon ground thyme

1/4 teaspoon onion powder

1/8 teaspoon ground sage

1/2 cup butter or margarine

3 teaspoons brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks. — Makes about 2 2/3 cups Homemade Beef Gravy Mix.

Beef Gravy W/Homemade Beef Gravy Mix

1 cup cold water

1/2 cup beef gravy mix

Pour water into a small saucepan. Use a whisk to stir beef gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened. This will take about 2-3 minutes. Makes about 1 cup.

Crockpot Bean Soup

3 cups any dried beans

1 med. Onion

1/4 tsp. garlic powder

1/4 c. dried soup blend

1/4 tsp. savory seasoning

2 stalks chopped celery

Sort and wash the beans.Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full.Add remaining ingredients, turn the crockpot on high and let it simmer all day.If you are cooking in a kettle, simmer for about 3 to 4 hours. Check occasionally to see if more water is needed.Do not salt beans until they are soft.

From “Cookin with Home Storage” by Peggy Layton and Vicki Tate

ISBN: 1893519015

http://www.ut-biz.com/homestoragecookin/

http://www1.icserv.net/D100001/X100043/books.html

Herb and Garlic Grilled Chicken

1 Tablespoon olive oil

2 cloves garlic, minced

1 Tablespoon each chopped Tarragon, Rosemary, Thyme, Oregano, and Mint leaves(or 1 teaspoon each, dried)

1/2 teaspoon freshly ground black pepper

2 whole chicken breasts, split and skinned if desired

Combine oil, garlic, herbs and pepper in shallow dish or plastic bag. Add Chicken; turn to coat. Cover and refrigerate at least 6 hours or overnight. Grill or broil chicken 6-8 inches from heat source 5-6 minutes per side or until chicken is tender, basting frequently with remaining herb mixture.

From Neff Family Farm Home Page

http://www.nefffamilyfarm.com/herbrec.htm

Cup of Split Pea Soup

Grind or pulverize 3 tablespoons of dried split peas, real fine. Set aside.

Dissolve 1 tsp chicken bouillon (or 1 cube) in 3/4 cup of hot water.

Add onion powder, cayenne pepper (my favorite) or black pepper, another 1/4 c water (or half and half).

Heat to almost boiling and add powdered peas.Sprinkle in real Hormel bacon bits, if desired.

From Food Storage Forum/Newsgroup

http://www.1source.com/~pollarda/foods/foodforum.html

Pizza with Dried Herb

1 tsp. Oregano

1/2 tsp. Thyme

300ml. / 1/2 pt. thick tomato sauce

175g / 6 oz. Mozzarella cheese

2 Tblsp. Parmesan cheese

2 Tblsp. Olive oil

(This will top 2 dough circles approximately 25cm. /10 ins. across.)

Lay the circles of dough on an oiled baking sheet and cover each one with 1/4 pt tomato sauce spreading it evenly over each pizza base. Sprinkle the Parmesan cheese on top, pour a trickle of olive oil [1Tbsp.each one]. Bake for 12 mins.. In 220 C 425 F /gas mark 7.

From Northampton Cambridge Herb Recipes

http://www.dailybread.co.uk/food/herbs.htm

Quick Pork Tenderloin Cutlets

1 pork tenderloin, about 1 1/2 pounds

1 teaspoon (freshly ground) black pepper

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried oregano

1 to 2 tablespoons olive oil or vegetable oil

1 cup white wine or chicken broth

Cut pork tenderloin on a severe diagonal to make about 6 pieces. (If your pork is smaller than 1 1/2 pounds, you may want to make fewer pieces and reduce the salt, pepper, etc., a little.) Mix the seasonings and sprinkle over the sliced pork. Heat olive oil in a wide skillet over medium heat (you’ll need less oil with a non-stick skillet) and add the pork slices so that they aren’t touching. Cook about 5 to 6 minutes on each side and remove to a plate. Repeat with remaining slices if necessary.

If you have wine or chicken broth, pour that into the pan and, scraping the bottom of the pan to loosen any stuck bits of meat on the bottom, boil it over high heat for 5 or 10 minutes, until it has concentrated somewhat (it will still be thin). Spoon juice over pork.

Serves 4 to 6.

Serve with sliced fresh tomatoes and oven-roasted potatoes.

From Sarah’s Kitchen

http://www.courier-journal.com/sarah/1999/0804newpotatoes.html

Savory Grain and Bean Pot (with bulgar or cracked wheat)

Heat in large kettle:

2 Tbs. olive oil or other oil

Add and saute:

1 c. chopped onions

2 c. chopped vegetables (carrots, mushrooms, celery)

Add:

1 c. cooked soybeans

1 c. cooked tomatoes

2-3 peppercorns

pinch cayenne

1/4 tsp. each basil, tarragon, oregano, celery seed, summer savory

pinch each thyme, rosemary, marjaram, sage

2 Tbs. soy sauce

1/2 c. brown rice

1/3 c. bulgar or cracked wheat

6-8 c. vegetable stock or broth

Bring soup to a boil. Reduce heat and simmer 1-2 hours until grains are tender, or pressure cook 10-15 minutes.

Option: Soup may be further enriched with 3 Tbs. soy grits if available. Combine grits with a little liquid and add to soup with grains. (Serves 8-10)

From “More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources” by Doris Janzen Longacre; Designed by Mary E. Showalter ISBN: 0836117867

Wheat Chili

3 cups water

3 Tbs. beef broth

1 1/2 cup whole wheat

1 onion, chopped

1 cup tomato sauce

1 tsp. chili powder

1/2 Tbs. brown sugar

1 bay leaf

1/2 tsp. sweet basil

1/2 tsp. ground cumin

Place all ingredients in crockpot and cook on high for 6-8 hours.

From http://www.lds.net

Fresh Herb Dip

(This nearly fat-free dip is a wonderful change from traditional high-fat varieties. If fresh herbs are unavailable, you can substitute 1/4 teaspoon of dried herbs for 1 teaspoon of fresh.)

1/2 cup nonfat yogurt

1 cup low-fat cottage cheese

1 1/2 teaspoons lime juice

2 teaspoons onion, finely grated

1 teaspoon minced fresh dill

1 teaspoon minced fresh thyme

1 teaspoon minced fresh oregano

1 teaspoon minced fresh basil

1/4 teaspoon salt

Combine ingredients in the container of an electric blender or food processor. Process until smooth. Cover and chill.

Yield — 12 servings (2 tablespoons each)

Per serving:

Calories 11

Protein 3 g

Carbohydrate 2 g

Fat 0 g

Sodium 124 mg

Diets — Appropriate for the following diets: healthy family, heart healthy, vegetarian, diabetes

Menu Idea — Serve with raw vegetables or whole grain crackers.

Sharon Howard, R.D., M.S, C.D.E. FADA

Date Published: March 22, 1999

From Koop’s Kafe

http://www.planet-pets.com/koops.htm

Garlicky Quinoa Patties

1 cup quinoa, washed

2 cups water

1/2 teaspoon sea salt

3 tablespoons pine nuts

1 teaspoon ume vinegar

6 garlic cloves, minced

1/2 teaspoon sea salt

1/3 cup pumpkin seeds, roasted, ground, optional

2 cups corn, frozen

1 cup water

1 tablespoon ume vinegar

At least 4 hours before wanting to make the patties, cook the quinoa:

Once quinoa is washed, place in sauce pan with water and sea salt, bring to a boil. Once boiling, turn to low, and simmer for 15 to 20 minutes. Refrigerate.

At any time, prepare the pine nuts:

Toast pine nuts on baking sheet in a 300 degree F (150 degree C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. This should not take more than an additional 15 minutes. When done, splash with ume vinegar and toast again briefly to dry.

To make the patties:

Combine the refrigerated cooked quinoa with the pine nuts, garlic, sea salt, ground pumpkin seeds (if desired), and corn.

Add water and ume vinegar to the quinoa/corn mixture (this helps it bind together), and mix well. If it seems a little dry or crumbly, add more water until it gets a little mushy so that patties can be formed.

Oil a baking sheet if it is not non-stick. Shape mixture into patties (it should make about 16 patties), and place on the baking sheet.

Bake in a 350 degree F (175 degree C) oven (no need to preheat oven) for 45 minutes, or until they are golden brown and have crispy edges.

VARIATIONS:

- For richer patties, use more pine nuts and/or pumpkin seeds.

- Use 2 ounces of ground up corn chips in place of the sea salt when making the patties. This is a good use of the left over broken up chips in the bottom of corn chip bags. Note: this will add more fat to the dish.

Makes 8 servings.

- From “A Taste of Vitality: Nutrient-Dense Cooking” by Mark Foy

Complete Cookbook Available in pdf format in file section of FSRecipes

http://groups.yahoo.com/group/FSRecipes/files/

File Data:

ATasteOfVitality.pdf

A Taste of Vitality: Nutrient-Dense Cooking (119 pages) 773 KB

(NOTE: You need Adobe Acrobat Reader to view pdf files. It is a FREE download from http://www.adobe.com/ )

NOTE: ume vinegar —

umeboshi vinegar = umeboshi plum vinegar = ume vinegar = ume plum vinegar = pickled plum vinegar = plum vinegar

Notes:This is more salty than acidic.Substitutes:soy sauce (darker)

From Cook’s Thesaurus: Vinegars

http://www.foodsubs.com/Vinegars.html

Dutch Oven Lasagna

1-1/2 lb. lean ground beef

23 oz spaghetti sauce

9 oz shredded mozzarella cheese

3 eggs

2-1/4 c cottage or ricotta cheese

1/4 cup grated Parmesan cheese

13 lasagna noodles

1-1/2 tsp. oregano

3/4 c hot water

Preheat the Dutch oven.Brown the ground beef.When done remove the beef to a large mixing bowl.Add the spaghetti sauce to the beef and mix well.Inanother bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order:Break up four lasagna noodles into the bottom of the oven.Spread about 1/3 of the meat mixture over the noodles.Spread 1/2 of the cheese mixture over the meat mixture.Break up five noodles and place over the top of the preceding mixtures.Spread 1/2 of the remaining meat mixture over the noodles.Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture.Spread the remaining meat mixture over the noodles.Pour the hot water all around the edges of the oven.Place the lid on the oven and bake one hour or until done.Check frequently.

Hints:This recipe works well with charcoal (12 briquettes on bottom and 12 on top).Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

From The Dutch Oven Cookbook

U.S. Scouting Service Project Clipart and File Library

http://clipart.usscouts.org/scoutdoc.asp

Cookbook available in .doc and .pdf format from the files section of FSRecipes Email Group:

http://groups.yahoo.com/group/FSRecipes/files/

File Info:

Filename: DOCookbk.doc

Dutch Oven Cookbook

U.S. Scouting Service

http://clipart.usscouts.org/scoutdoc.asp

54 pages

File Size: 137 KB

Filename: DOCookbk.pdf

Dutch Oven Cookbook

U.S. Scouting Service

http://clipart.usscouts.org/scoutdoc.asp

53 pages

File Size: 101 KB

Poultry Seasoning

3 Tbs. parsley flakes

3 Tbs. salt

3 Tbs. crushed minced onion

1 Tbs. crushed sage leaves OR 1 ½ tsp. sage powder

1 tsp. Garlic powder

1/2 tsp. Finely crushed bay leaf OR ¼ tsp. bay leaf powder

1/2 tsp. black pepper

Mix all ingredients together until well mixed.Store in an airtight container.Use in Turkey stuffing and other recipes, omitting salt in other recipes.

More Herb & Spice Blends: http://www.nursehealer.com/Recipes3.htm

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm

Recipes from all previous Food Storage Newsletters are now online at http://www.nursehealer.com/Recipes14.htm

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

This Month’s Spiritual Preparation Ideas:

Have daily family prayer.

“When God placed man on the earth, prayer became the lifeline between mankind and God. Thus, in Adam’s generation, men began “to call upon the name of the Lord.” Through all generations since that time, prayer has filled a very important human need. Each of us has problems that we cannot solve and weaknesses that we cannot conquer without reaching out through prayer to a higher source of strength. That source is the God of heaven to whom we pray in the name of Jesus Christ. As we pray we should think of our Father in Heaven as possessing all knowledge, understanding, love, and compassion.” – from “The Lifeline of Prayer” by President James E. Faust, Second Counselor in the First Presidency, 172nd Annual General Conference, April 2002

“We can pray whenever we feel the need to communicate with our Heavenly Father, whether silently or vocally. Sometimes we need to be alone where we can pour out our souls to him (see Matthew 6:6). In addition, we can pray during our daily activities. We can pray while we are in a Church meeting, in our house, walking down a path or street, working, preparing a meal, or wherever we may be and whatever we may be doing. We can pray any time of the day or night. We can pray when we are alone or when we are with other people. We can keep our Heavenly Father in our thoughts at all times (see Alma 34:27).” – from 31110, Gospel Principles, Unit Three: Communication between God and Man, 8: Praying to Our Heavenly Father, pg 41

“When the Savior showed his disciples how to pray, he included the plea, ‘Give us this day our daily bread’ (Matt. 6:11). With this supplication, Jesus Christ taught us of our daily dependence on our Heavenly Father for sustenance—for all the good things of the earth which are “made for the benefit and the use of man, both to please the eye and to gladden the heart; ‘Yea, for food and for raiment, for taste and for smell, to strengthen the body and to enliven the soul’ (D&C 59:18-19). Like physical nourishment, spiritual food is a gift that comes from God. The Lord explained: ‘My Father giveth you the true bread from heaven. … ‘… I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst’ (John 6:32, 35). As we commit to follow the Savior, we need to recognize that both our bodies and our spirits are nourished, strengthened, and sustained by our Heavenly Father’s bounty—and that both require our daily attention and care.” - from The Visiting Teacher “Our Daily Bread,” Ensign, Apr. 1996, pg 43

“Every family should hold daily family prayer. The whole family kneels together, and the head of the family offers the prayer or asks a family member to offer it. Everyone should be given a regular opportunity to lead the family in prayer. Small children can take their turns with their parents helping them. Family prayers are excellent occasions for teaching children how to pray and for teaching principles such as faith in God, humility, and love.” – from “Family Guidebook,”, “Teaching the Gospel in the Family” http://www.lds.org/library/display/0,4945,28-1-1-4,00.html

This Month’s Suggested Book:

“Practical Preparedness: A Family-Friendly Guide to Food Storage and Emergency Preparedness” By Tina Monson

ISBN: 1886472580

Description:

Build Your Basics for Two on $ 5 a week in One Year!

Practical Preparedness is for everyone that desires to be “basically” prepared. Compiled in this book are the essential elements of emergency preparedness and food storage in an overall beginner’s format. The information in this book will give you the insight on how to start focusing on important basics, staying within your budget and completing your goals without becoming completely overwhelmed.

This Month’s Frugal Living Tips:

Prepare, practice, and maintain a Family Disaster Plan and kit.

Use herbs for household and cosmetic uses.

Cream Deodorant

1 Tablespoon petroleum jelly

1 Tablespoon baking soda

1 Tablespoon talcum powder

Combine all ingredients in double boiler, stirring constantly until smooth. Let cool and put in nice jar with lid.

From Herbs and Cosmetics

http://www.geocities.com/Heartland/Ridge/3706/index4.html

Sachets

Crushed or powdered herbs can be sown into cheesecloth bags or sachets to be stored among clothes to guard against moths. You may use the following recipe: 4 parts dried, crushed mint, 4 parts dried , crushed rue, 2 parts dried, crushed southernwood, 2 parts dried, crushed rosemary, and 1 part powdered cloves.

From Algy’s Recipe Exchange – Tips for Using Herbs

http://www.algy.com/herb/RECIPES/bev/13.html

Basil Insect Repellant

Repel Insects: Rub the leaves on your skin or grow in a container near a troubled area to repel insects such as mosquitoes. You can also burn sprigs of it on the barbecue or fire to repel them. Place fresh sprigs of it over bowls of food to prevent flies from landing.

From Basic Fact Sheet

http://www.creativehomemaking.com/articles/122701b.shtml

Herbal Beauty Oils

For herbal oils pour a warm almond or grapeseed oil over dried herbs (when dry the herbs are less likely to have bacteria present). Pour enough oil over the herbs for about an inch above them. Let stand in a warm place for 2 days. Strain and pour into a sterile bottle and cork.

From The Herbal Sampler

http://www.burnslake.net/herbgardens/tips/

Ant Repellant

Sprinkle red chili powder, cream of tartar powder, salt or sage near ant infestations.

From Alternative Household Product Recipes

http://216.239.39.100/search?q=cache:eO6pEpMrCUEC:ladpw.org/epd/splash_counter/hhw_recipes.cfm

Soothing Herb Bath Bag

2 tbsp. dried rosemary

1 tbsp. dried sweet basil

Wrap herbs in a muslin or double cheesecloth bag.Drop into water hotter than you intend to use in your bath.When the water cools to a comfortable temperature, swirl vigorously from one end of the tub to the other.Note: An herb bag will last for at least two baths.

From Pakadeva’s Freebies

http://www.pakadevasfreebees.com/beauty9.html

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

http://web.archive.org/web/20050728141423/www.geocities.com/nursehealer/NL0030.htm

Food Storage Newsletter #0030 - FREE monthly Email newsletter - June 2002:

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

Quotation:

“Life is made up of small daily acts. Savings in food budgets come by pennies, not only by dollars. Clothing budgets are cut by mending stitch by stitch, seam by seam. Houses are kept in good repair nail by nail. Provident homes come not by decree or by broad brushstroke. Provident homes come from small acts performed well day after day. When we see in our minds the great vision, then we discipline ourselves by steady, small steps that make it happen.” (Barbara B. Smith, former Relief Society general president- Ensign, Nov. 1980, p. 86.)

Spiritual Goal:

Involve yourself in at least one service project a month.

Provident Living Goal:

Take at least one educational class or workshop a month.

Home Storage Goal:

Grain – 300 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Grain weights: 50 lb. bags | #10 can=5.8 lbs. wheat or 3.2 lbs. rolled oats

1 gal wheat=7 lbs | 6.5 gal wheat=50 lbs | 1 gal oatmeal=3 lbs | 6.5 gal oatmeal=20 lbs

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Compass; whistle; games; important documents

First Aid Kit Goal:

Cotton-tipped swabs – 10 per person

Shelf Life:

Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)

Grain, Barley, pearled - 12 months

Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Buckwheat (kasha) - 6-12 months

Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum-sealed in a food grade bag)

Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Kamut® (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Lentils - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Grain, Millet (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Oat Groats (a soft grain) - 8 years (at room temperature sealed without oxygen)

Grain, Oats - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature sealed without oxygen)

Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)

Grain, Rice - 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Grain, Rice, brown – 1-6 months

Grain, Rice, white – 24-48 months

Grain, Rice, white - 4 years (in mylar pouch)

Grain, Rice, wild – 24-36 months

Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)

Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature sealed without oxygen)

Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen - possibly indefinitely)

Granola - 1-3 months

This Month’s Cooking with Food Storage Ideas:

Basic Wholegrain Muffins

2 c whole wheat flour

1 t baking soda

1/4 c brown sugar or honey

1 t ground cinnamon (optional)

1/8 t ground cloves (optional)

1/2 t salt

1/2 c raisins

1 egg, beaten

1 c buttermilk, yogurt, or sour milk

3 T oil or melted butter

Mix all dry ingredients thoroughly, including raisins.Make a well in the center and add egg, milk and oil.Mix only until dry ingredients are moist.Fill greased muffin pans half full and bake at 375 d.for about 15 minutes.Good hot or cold.Makes 12 to 16 muffins.

Variations:

Omit raisins.Add 1 cup blueberries or chopped fruit.

Add nuts or seeds, if desired.

Omit 1 cup or more whole wheat flour and replace it with rye, soy or triticale flour, rolled oats or oat flour, wheat germ, or bran.

Omit baking soda and buttermilk.Add 2 teaspoons baking powder and 1 cup milk.

- From Arielle’s Recipe Archive http://recipes.alastra.com/breads-muffins/wholegrain.html

Crumb Muffins

1 large egg, slightly beaten

1 c. milk

1/4 c. melted margarine

1 c. dry bread crumbs

1 c. flour

1 Tbs. sugar

1/2 tsp. salt

1 Tbs. baking powder

Preheat oven to 375 degrees F.Combine in mixing bowl: egg, milk, margarine, and bread crumbs.Stir and set aside.Sift together: flour, sugar, salt, and baking powder.Fold dry ingredients into liquids.Stir just until all is moistened.Fill greased muffin tins 2/3 full.Bake 25 minutes at 375 degrees F. — Makes 12 muffins.

- From “More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources” by Doris Janzen Longacre; Designed by Mary E. ShowalterISBN: 0836117867

Baked Cereal

1/2 cup whole wheat

1/2 cup pearl barley

1/2 cup oat groats

1/2 cup millet

3/4 teaspoon salt

4-1/2 cups water

Combine all ingredients in a 2-quart casserole.Cover with a glass lid or aluminum foil.Bake overnight at 150o to 200o.Serve with honey and milk.Refrigerate unused portion in an airtight container.

- From “Pantry Cooking: Unlocking Your Pantry’s Potential” byCheryl F. Driggs

ISBN: 0965890929

http://www.simplyprepared.com/

Herbed Whole-Oat Salad

1 cup whole oats

1/2 cup minced onion

1 large shallot if desired, minced

1 1/8 teaspoons ground allspice

1 teaspoon salt

2 tablespoons fresh lemon juice, or to taste

2 tablespoons olive oil (preferably extra-virgin), or to taste

1/2cup finely chopped fresh mint leaves

1 cucumber, peeled if desired, seeded, and chopped

1 cup vine-ripened cherry tomatoes, quartered

In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and fry, 5 to 10 minutes (check water level in kettle occasionally, adding water if necessary).While oats are cooking, in large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss salad gently. Bring salad to room temperature before serving.

Yield: 4 to 6 servings

- From Food Network http://www.foodtv.com/foodtv/recipe/0,6255,11941,00.html

Quinoa Croquettes

1 cup quinoa, washed

2 cups water

1 teaspoon sea salt

1/8 teaspoon cayenne

1 Tablespoon flax seeds, ground, optional

2 cups corn, frozen

1 cup black beans, cooked

6 garlic cloves, minced

Be sure to wash quinoa well. Place quinoa in sauce pan with water, sea salt, and cayenne. Cover and bring to a boil. Once boiling, simmer for 15 to 20 minutes. When finished cooking, stir in garlic, ground flax seed, corn and cooked black beans. Mixture could be refrigerated at this point (for up to 4 days), and the croquettes could be made later. Oil a baking sheet if it is not nonstick. Let quinoa mixture cool just enough so the mixture can be handled without burning your hands (this should happen quickly since the frozen corn will lower the temperature.) Using your hands, take about 2 tablespoons of mixture, shape it into a log shaped piece, and place it on the baking sheet. Repeat using all mixture. You should end up with about 28 small logs/croquettes. Bake in a 350 degree F (175 degree C) oven (no need to preheat oven) for 45 minutes, or until they are golden brown and have crispy edges.

Makes 14 servings. (1 Serving = 2 croquettes)

Variations:

For richer croquettes, add ground pumpkin seeds.

Add finely chopped-seasoned tempeh instead of black beans.

Make larger croquettes, and serve as an entrée.

-From “A Taste of Vitality: Nutrient-Dense Cooking”

http://www.vitalita.com/

File also available in pdf format in Files section of FSRecipes Group http://groups.yahoo.com/group/FSRecipes/

File info: ATasteOfVitality.pdf A Taste of Vitality: Nutrient-Dense Cooking 119 pages 773 KB

Hardtack (Unleavened Bread)

1 c. water

4 Tbs. vegetable oil

2 Tbs. honey OR brown sugar

1 tsp. salt

1 c. yellow corn meal

2/3 c. whole wheat flour

Mix together water, oil, honey, and salt.Add corn meal & flour.Stir well and bake 1 hour and 15 minutes at 350 degrees F.This may be sliced before it becomes hard and is stored.

- From “Make a Treat with Wheat” by Hazel Richards ISBN: 0967077605

Unleavened Bread Sticks (Early Settlers)

4 c. wheat flour

1 Tbs. salt

1/2 c. oil

1 c. milk

3 Tbs. brown sugar OR honey

Mix together flour, salt, oil.Add milk and sugar or honey.Knead a little and roll into sticks the size of your finger.Bake on cookie sheet at 375 degrees F. about 20 minutes.

- From “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

ISBN: 1893519015

http://www.ut-biz.com/homestoragecookin/

(B&A http://www.baproducts.com/foodbook.htm )

(Some of these recipes online http://waltonfeed.com/grain/cookin/)

Wheat and Almond Pilaf

1 Tablespoon Oil

1 1/2 cup slightly cooked or presoaked wheat kernels

2 medium carrots, coarsely grated

1/4 cup slivered almonds

2 green onions, chopped

1 ¾ cups broth, boullion or water

Heat oil in a non-stick skillet. Saute wheat, carrots, almonds and onions 3 minutes. Stir in liquid. Cover and simmer 10 to 12 minutes. Keep covered and allow to stand 5 minutes before serving. Pilaf will have a nutty flavor and chewy texture.

Serves 4.

- From “Grains of truth about Wheat Kernels” by Wheat Foods Council

Also available in pdf format from the LDSFS Group Files Section http://groups.yahoo.com/group/LDSFS/

File Info: WheatKernels.pdf - Grains of truth about Wheat Kernels (Wheat Foods Council) 2 pages 11 KB

Three-Grain Peanut Bread

1 c. white flour

1/2 c. quick cooking oats

1/2 c. yellow cornmeal

1/2 c. dry milk powder

1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

2/3 c. cream-style peanut butter

1 egg

1 1/2 c. milk

Preheat oven to 325 degrees F.Combine in mixing bowl flour, oats, cornmeal, milk powder, sugar, baking powder, and salt.Cut in peanut butter.Blend and pour in egg and milk.Mix well.Turn into greased and floured 9 x 5 - inch loaf pan.Spread batter evenly.Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean.Cool 10 minutes and remove from pan. — Makes 1 loaf.

- From “More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources” by Doris Janzen Longacre; Designed by Mary E. ShowalterISBN: 0836117867

Flaxseed Bread

1 3/4 to 2 cups all-purpose flour

1 1/4 cups whole wheat flour

1 envelope FLEISCHMANNíS RapidRise Yeast

1 teaspoon salt

1/2 cup milk

1/4 cup water

3 tablespoons honey

1 tablespoon butter or margarine

1 large egg

1/4 cup flaxseeds

1 tablespoon butter or margarine, melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 12x8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Yield: 1 loaf.

Bake at 350 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

- From Breaking Bread http://www.breaking-bread.com/archive.htm

Ground Wheat Breakfast Cereal

Bring to a boil:

3 c. water

Combine separately and add:

1 c. cold water

1 c. ground wheat

2 tsp. Salt

Stir constantly while thickening to prevent lumps. Reduce heat and cook 15-20 minutes. Serve with milk and sugar, honey or molasses.

Serves 6.

- From “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by Mary E. Showalter

ISBN: 0836117867

Wheat Sprout Meatballs

2 c. wheat sprouts

1 medium onion

1 tsp. salt

2 Tbs. oil

2 eggs, beaten

2 c. bread crumbs

Grind bread crumbs.Put sprouts and onion through food grinder, using fine disc.Add salt, oil, and beaten eggs.Shape into balls and brown in oil in frying pan until brown and heated through.

- From “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate

ISBN: 1893519015

http://www.ut-biz.com/homestoragecookin/

(B&A http://www.baproducts.com/foodbook.htm )

(Some of these recipes online http://waltonfeed.com/grain/cookin/)

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:

Involve yourself in at least one service project a month. Your service project can be a personal service to a friend or neighbor, a community service, a group project, or a church-sponsored event that serves others.

“Over the years, many people, especially youth, have asked me, ‘Elder Cuthbert, how can I become more spiritual?’ My reply has always been the same: ‘You need to give more service.’ Service changes people. It refines, purifies, gives a finer perspective, and brings out the best in each one of us. It gets us looking outward instead of inward. It prompts us to consider others’ needs ahead of our own. Righteous service is the expression of true charity, such as the Savior showed.” - Derek A. Cuthbert, “The Spirituality of Service,” Ensign, May 1990, 12

Mosiah 2: 17 “And behold, I tell you these things that ye may learn wisdom; that ye may learn that when ye are in the service of your fellow beings ye are only in the service of your God.”

“Service involves us in a process of growth. We learn how to be effective servants step by step over time, even as the mortal Savior’s youthful development was described as grace upon grace (see D&C 93:11-14).” - V. Dallas Merrell, “A Vision of Service,” Ensign, Dec. 1996, 10

“Service is an imperative for those who worship Jesus Christ. To followers who were vying for prominent positions in his kingdom, the Savior taught, ‘Whosoever will be chief among you, let him be your servant.’ (Matt. 20:27.) On a later occasion, he spoke of ministering to the needs of the hungry, the naked, the sick, and the imprisoned. He concluded that teaching with these words: ‘Verily I say unto you, Inasmuch as ye have done it unto one of the least of these my brethren, ye have done it unto me. (Matt. 25:40.) In latter-day revelation the Lord has commanded that we ‘succor the weak, lift up the hands which hang down, and strengthen the feeble knees.’ (D&C 81:5.) In another section of the Doctrine and Covenants, he instructed us to be ‘anxiously engaged in a good cause, and do many things of [our] own free will, and bring to pass much righteousness.’ (D&C 58:27.) Holders of the Melchizedek Priesthood receive it upon a covenant to use its powers in the service of others. Indeed, service is a covenant obligation of all members of the Church of Jesus Christ. Whether our service is to our fellowmen or to God, it is the same. (See Mosiah 2:17.) If we love him, we should keep his commandments and feed his sheep. (See John 21:16-17.)” - Dallin H. Oaks, “Why Do We Serve?” Ensign, Nov. 1984, 12

This Month’s Suggested Book:

“Pantry Cooking: Unlocking Your Pantry’s Potential” byCheryl F. Driggs

ISBN: 0965890929

http://www.simplyprepared.com/

PANTRY COOKING contains more than 350recipes using only storable foods.No fresh or frozen ingredients are required so that no matter what your circumstances are you can pull together a delicious meal from what is on hand.Recipes have been developed and tested over a 17-year period on groups large and small with great success.

PANTRY COOKING also offers an extensive chart of substitutions for the times you run short.

For those interested in long term storage, there are shelf life charts and a plan for determining needs based on a rotating menu plan.

This Month’s Frugal Living Tips:

Take at least one educational class or workshop a month.

Educational pursuits don’t always have to be from traditional sources, or even at traditional costs. Here is a list of a few places offering free educational classes over the Internet.

Free-Ed,Bet – Free Education on the Internet

http://www.free-ed.net/

Yahoo Education

http://education.yahoo.com/

Genealogy Classes

http://www.genealogy.com/university.html

Rootsweb Free Genealogy Classes

http://www.rootsweb.com/~genclass/classes.htm

Virtual University

http://vu.org/

4Tests.com – Your Free Online Practice Exam Site

http://www.4tests.com/

Check with colleges and universities for low-cost distance education, continuing education, and other courses offered.

Peterson’s – Colleges, Career Information, Test Prep and more

http://www.petersons.com/

Colleges Colleges – A Directory of Colleges and Universities in the USA

http://www.collegescolleges.com/

Learn other useful skills for frugal living. Here are a some useful sites.

USDA Complete Guide to Home Canning

http://foodsafety.ifas.ufl.edu/canhome.htm

Choosing a Grain Grinder

http://www.internet-grocer.com/grinders.htm

Expedient Processing of Grains and Soybeans (Build a Grinder)

http://www.mercyseat.net/processing.html

RepairClinic.com – Appliance Repair Tips & Help

http://www.repairclinic.com/0003.asp

British Berkefeld Water Filter Assembly (I have a home-made water filter from food storage buckets that uses these filters.)

http://www.911water.com/bs_06_bb.html

Katadyn Drip Filter Instructions (Similar design and excellent filter)

http://www.katadyn.net/instructionstrk.html

How to Get Water from a Drilled Well When the Power is Off (and How to Make a Hand Pump)

http://www.countrysidemag.com/issues/1_1999.htm#drilled well

FEMA’s Emergency Management Institute (EMI) Independent Study Program (ISP)

http://training.fema.gov/EMIWeb/ishome.htm

Beth’s Preparedness Handouts

http://www.waltonfeed.com/self/handout/index.html

Emergency Shelter

http://www.bagelhole.org/article.php/Survival/85/

How to Make a Tent – step by step

http://65.102.22.82/tents/maketent.htm

Make Your Own Backpacking Equipment

http://www.backpacking.net/makegear-left.html

3 Steps to Family and Neighborhood Emergency Preparedness

http://www.pcncommunity.com/servlet/pcn_ProcServ/DBPAGE=cge&GID=00077000000967565804514492&PG=00087000000968700617992949

http://web.archive.org/web/20050224095902/www.geocities.com/nursehealer/NL0031.htm

Food Storage Newsletter #0031 - FREE monthly Email newsletter - July 2002:

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

Quotation:

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

Spiritual Goal:

Daily recite the prayer, “Not my, but thine.” (See Luke 22: 42)

Provident Living Goal:

Learn new first aid skills.

Home Storage Goal:

Fruit – 30 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Canned fruit weights - #303 can=1 lb(2 c) | #10 can=6 lbs. 13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs

1 lb dried apples=4-5 c | 1 lb dried apricots=3 c | 1 lb dried bananas=4 1/2 c

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Camp shower; towel; washcloth; soap; metal mirror; survival manual

First Aid Kit Goal:

Alcohol preps – 10 per person

Shelf Life:

Fruit, Apples (can), Comstock - 24-36 months 1-800-270-2743

Fruit, Apples, fresh (separated in boxes @ 32° F. mod. moist cellar) - 6 months

Fruit, Apple Chips, dried - 8+ years (in #10 can with oxygen absorber)

Fruit, Apple Slices, Dried - 24 months [8 years (in mylar pouch)]

Fruit, Applesauce, Motts - 12 months

Fruit, Bananas - 2-3 days (until ripened, then refrigerate)

Fruit, Banana, Dried Chips - 8 months

Fruit, Bananas, fresh (ventilated container @ 60 - 70° F. basement) - 1 week

Fruit, Berries, fresh (ventilated container @ 38 - 40° F. refrigerator) - 1-2 weeks

Fruit, Canned - 12-24 months (in the original container at 70 degrees F. in a dry basement)

Fruit, Canned fruits (original container @ 70° F. dry basement) - 2 years

Fruit, can, Del Monte - 18-26 months

Fruit, can, Comstock - 18-26 months

Fruit, can, Libby’s - 36 months+ 1-888-884-7269

Fruit, Citrus fruit, fresh ventilated container @ 32°F. mode. moist cellar) - 8 weeks

Fruit Cocktail, Canned - 24 months

Fruit, Cherries, Bottled - 24 months

Fruit, Coconut, shredded, canned or packaged - 12 months

Fruits, dried - 6-12 months (Keep cool, in airtight container; if possible)

Fruit, Dehydrated - 6-8 months

Fruit, Dehydrated - 5 years (Hermetically sealed in the absence of oxygen at a stable temperature of 70 degrees F. - They should keep proportionately longer if stored at cooler temperatures.)

Fruit, Dehydrated fruits (air/moisture proof @ 70° F. dry basement) - 8 months

Fruit, Frozen fruits (original container @ 0° F. freezer) - 12 months

Fruit, Jams & Jellies (original container @ 70° F. dry basement) - 18 months

Fruit, Peach, canned - 24 months

Fruit, Peaches, Del Monte - 24-30 months 1-800-543-3090

Fruit, Pear, canned - 24 months

Fruit, Pear halves, Del Monte - 24-30 months 1-800-543-3090

Fruit, Pears, fresh (ventilated container @ 32° F. mod. moist cellar) - 4 months

Fruit, Pie Fillings, Comstock - 18-26 months

Fruit, Pineapple, canned - 24 months

This Month’s Cooking with Food Storage Ideas:

Apricot Health Bars

3/4 cup butter or margarine, softened

1/4 cup packed brown sugar

1 egg, slightly beaten

1 teaspoon vanilla extract

1 1/2 cups quick or old-fashioned oats, uncooked

1/2 cup all-purpose flour

1/4 cup wheat germ

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup diced, dried apricots

1/2 cup chopped walnuts

1/2 cup shredded coconut

Preheat oven to 350ƒ F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen.

- From Zoria Farms http://zoria.com/

Dried Apples

Dried apples are an excellent snack right out of the can.

To reconstitute them use equal parts of dried apples to boiling water. For example:

2 cups dried apples 2 cups boiling water

Let this set at least 5 minutes.

- From “New Ideas for Cooking with Basic Food Storage”, pamphlet from The Church of Jesus Christ of Latter-Day Saints Bishop’s Storehouse (cannery cookbook)

Peanut Butter and Fruit

1 cup creamy peanut butter

2 tablespoons honey

1/4 cup chopped dried apricots

1/4 cup chopped golden raisins

Hot toast or warm muffins

Blend together peanut butter and honey; stir in dried fruit. Store mixture in a tightly covered container at room temperature. To serve, spread on toast or muffins. Makes 1-1/2 cups spread.

- From “Pantry Cooking: Unlocking Your Pantry’s Potential” by Cheryl F. Driggs

ISBN: 0965890929

http://www.simplyprepared.com/

Fruit Honey Candy

1/4 c. dried prunes

1/4 c. dried apricots

1/4 c. dried figs

1/2 c. chopped nuts (or coconut)

1/2 c. dates

1/2 c. raisins

1/3 c. honey

Let clean dried prunes and apricots stand in boiling water for 5 minutes. Run all the fruit through a food chopper. Add honey. With buttered hands, shape into balls. Roll in chopped nuts or coconut. Nuts may be added or other dried fruits, like peaches or pears substituted.

- From “The Wonderful World of Honey” by Joe Parkhill ISBN: 0936744014

Apricot Pumpkin Muffins

2 cups buttermilk baking mix

1/2 cup chopped California dried apricots

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup canned pumpkin

1 egg

In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400ƒ F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins.

- From Zoria Farms http://zoria.com/

Harvest Cake

2 3/4 C. Dried Apples (soak in warm water for about an hour)

2 C. Sugar

3 C. Flour (can use white or whole wheat or combination)

1 C. Oil

1 C. Chopped Nuts (optional)

2 tsp. Soda

2 tsp. Vanilla

2 Eggs

Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour.

Mix and bake in greased & floured tube pan for 1 hour in 350 degrees oven.

- From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Dried Fruit Balls

1/2 c. dried peaches

1/3 c. dried apricots

2 Tbs. graham cracker crumbs

1/2 c. whole, pitted dates

1/3 c. golden raisins

In a food processor bowl with metal blade, combine all ingredients except graham cracker crumbs; process until finely chopped. Shape mixture into 1-inch balls; roll in graham cracker crumbs. Store in airtight container in refrigerator.

- From “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate ISBN: 1893519015

Lemon Pie Filling Fruit Salad

1 can lemon pie filling

8 ounces Cool Whip®

1 can fruit cocktail

1 can pineapple chunks in water

1 can mandarin oranges

optional 1/2 package marshmallows — miniature colored

Drain the fruit Fold together the Cool Whip and pie filling. Add fruit and marshmallows. Chill and serve.

- From http://www.cookingindex.com/public/Recipes/sal/sal05.asp

Apricot Whole Wheat Bread

3 cups whole wheat flour

3 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/4 cups milk

1 cup honey

1 egg, slightly beaten

2 tablespoons salad oil

1 cup chopped dried California apricots

1 cup chopped walnuts

In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 9¾ x 13¾ loaf pan. Bake in 350ƒ oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)

- From Zoria Farms http://zoria.com/

No Bake Apricot Balls

1 and 1/2 cup dried apricot halves, chopped

2 cups coconut flakes

2/3 cup sweetened condensed milk or yogurt

Powdered sugar

In bowl, stir together apricots and coconut. Stir in milk. Use hands to shape into balls. Roll in powdered sugar. Let stand until firm or refrigerate (or put in a jar and put the jar outside in the cold winter) to quicken process. Note that powdered milk that has been re-hydrated or yogurt may be substituted for condensed milk.

- From Y2K for Women Recipes http://www.y2kwomen.com/recommended/recipes.html

Dried Fruit Pie

1 1/2 lb. sweet pastry

2 cups pitted prunes

2 cups dried apricots

1 cup golden raisins

1/2 cup dried apples

3/4 cup sugar

1/2 cup almonds or walnuts, chopped coarsely

4 oz. butter, melted

1 egg

sugar

apricot glaze

Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11” pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes. Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter. Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw-toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425 degree oven for 30 minutes. Reduce the heat to 375 degrees and bake the pie for 20-30 minutes more, or until the pastry is browned. Remove from the oven and brush the fruit with melted apricot glaze.

Serves 8.

- From Tante Marie http://www.tantemarie.com/

Dutch Apple Pie

One pie crust

Filling:

2 cups dried apples firmly packed

2 cups boiling water.

Pour over apples and let set for at least 5 minutes.

Mix together:

1 cup sugar

2 tbsp. flour

1/2 tsp. cinnamon

Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 tbsp. butter

Topping:

1 cup packed brown sugar

1/2 cup flour

1/4 cup butter

Cut in till crumbly. Sprinkle over the apple mixture and place in 350< oven for 55 minutes.

- From “New Ideas for Cooking with Basic Food Storage”, pamphlet from The Church of Jesus Christ of Latter-Day Saints Bishop’s Storehouse (cannery cookbook)

Dried-Apple Tart with Crisp Crumble Topping

12 ounces dried apples

1/4 cup packed light brown sugar

4 cups water

2 cups apple cider

1 tablespoon fresh lemon juice

4 (3-inch) cinnamon sticks

6 tablespoons cold, unsalted butter, cut into

1/4-inch pieces

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 recipe pastry dough of your choice, rolled out and fit into an 11-inch tart pan with a removable fluted rim

Whipped cream or vanilla ice cream as garnish

In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered. Preheat oven to 375 degrees F.

In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on a rack. Serve tart with whipped cream or ice cream. Serves 8.

From GMA Food Correspondent Sara Moulton. Adapted from a Gourmet Magazine recipe.

- From WCHS TV http://www.wchstv.com/gmarecipes/xgivdiredappletart.html

Apricot Nut Bread, Steamed

1 1/2 cups dried apricots

2 cups flour

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup sugar

1 1/2 cups milk

2 eggs, slightly beaten

2 tbs grated orange peel

2 tbs olive oil

1 cup whole wheat flour

2 cups chopped walnuts

Place the apricots on a chopping block and chop finely. Mix flour, baking powder, baking soda, salt, and sugar together in large pot. Combine milk, eggs, orange peel, and oil in a medium pot. Add to flour mixture and add whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with foil. Place into large clean pot, add 3 cups water, cover with lid and steam for 2-3 hours.

- From AAOOB Storable Foods http://www.aaoobfoods.com/

Oatmeal Dried Fruit Cookies

1-1/4 cups butter or margarine, softened

1-1/4 cups brown sugar

1 egg

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups quick cooking oats

1 cup dried cranberries, or other dried fruit

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Make 3 dozen. (36 servings)

- From Cookie Recipe http://www.cookierecipe.com/

Dried Apple Pie

2/3 to 3/4 lb quality dried apples

22 to 24 oz quality dry cider (see notes)

about 1 tsp ground cinnamon

about 1/2 tsp fresh-grated nutmeg

Vermont maple syrup (preferably Grade C), to taste.

1 pie crust, with extra for latticing

Preheat your oven (the impoverished student ALWAYS preheats the oven!) to a good pie-baking temperature. I think I usually use 350. Bake the pie shell until it’s about done. (This is a slightly unusual pie, as you’ll see, and it isn’t going to be in the oven long enough for the crust to cook later, so cook it now.) While the crust is cooking, put the apples into a coverable saucepan with the dry cider. Cook them, uncovered, a few minutes, until they begin to fluff up. If you want to fancify this up, you can add some dried cherries (I’d use sour ones, but it’s up to you), dried cranberries, or even raisins. It doesn’t need them, mind you, but I don’t think they’d hurt it. Add the cinnamon and nutmeg and maple syrup. Stir, cover, and cook 5 or 10 more minutes, until the liquid is just about completely absorbed. Watch the heat, or stir frequently to prevent it from burning. If the liquid fails to disappear, drain the apples before you pour them into the pie shell. You may also be able to reduce the liquid and pour it over the apples in the shell. I encourage you, when you’ve poured about half the apples into the crust, to place a liberal and pleasant number of fresh pecans atop them before you finish the pour. This provides a delicate and refreshing (etc.). Basically, if you want it a little bit richer, add pecans or maybe walnuts. Make a lattice over the top with the extra crust; bake until the lattice is done.

- From Bazilian Recipes http://www.bazilians.org/recipes/recipe.dried.apple.pie.html

Dried Apricot Pie

Dried apricot pie filling:

2 1/2 cups dried apricots

Water

1 cup sugar

1 tablespoon cinnamon

2 1/2 tablespoons Minute tapioca

Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.

Pie Crust:

2 cups All Purpose Flour

2/3 cups Crisco

1/8 teaspoon salt

1/4 cup ice water with 1 tablespoon vinegar

Cut Crisco into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into a ball. DO NOT HANDLE TOO MUCH. Roll 1/2 of dough into thin pie crust shell. Place shell into ungreased 9” pie pan. Fill shell with Dried Apricot Pie Filling. Roll last 1/2 of dough into top crust and cover filling. Crimp edges of top and bottom dough with fingers to close. Dab 1 tablespoon of milk on top of crust and sprinkle with about 1 teaspoon sugar. Bake at 400 F for 40-45 minutes or until the crust is golden brown. Yields one 9” apricot pie.

- From Zoria Farms http://zoria.com/

See also:

Basics for Canning Fruit

http://ohioline.osu.edu/hyg-fact/5000/5343.html

Fruit Related Consumer Publications

http://www.ces.ncsu.edu/depts/foodsci/agentinfo/fruit/conspub.html

Canning Fruit Pie Fillings

http://www.uaex.edu/Other_Areas/publications/HTML/FSHED-89.asp

Selecting, Preparing and Canning Fruit and Fruit Products

http://www.ca.uky.edu/agc/pubs/fcs3/fcs3326/fcs3326.htm

Jams, Jellies, and Other Fruit Spreads

http://ohioline.osu.edu/hyg-fact/5000/5350.html

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm

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

This Month’s Spiritual Preparation Ideas:

Daily recite the prayer, “Not my, but thine.” (“Saying, Father, if thou be willing, remove this cup from me: nevertheless not my will, but thine, be done.” - Luke 22: 42)

When troubling times come, it may be difficult to pray unto our Heavenly Father a prayer of thankfulness; but, if we understand our eternal purpose in life, at least partially, we can thank the Lord for the opportunity to grow in knowledge, skill, enlightenment, understanding, faith, courage, and strength through adversity. We can truly say unto the Lord, “Father, if thou be willing, remove this cup from me: nevertheless not my will, but thine, be done.” (Luke 22: 42)

“No one can criticize the Master’s instruction. His very actions gave credence to His words. He demonstrated genuine love of God by living the perfect life, by honoring the sacred mission that was His. Never was He haughty. Never was He puffed up with pride. Never was He disloyal. Ever was He humble. Ever was He sincere. Ever was He true. Though He was led up of the Spirit into the wilderness to be tempted by that master of deceit, even the devil; though He was physically weakened from fasting 40 days and 40 nights and was ‘an hungred’; yet when the evil one proffered Jesus the most alluring and tempting proposals, He gave to us a divine example of obedience by refusing to deviate from what He knew was right. When faced with the agony of Gethsemane, where He endured such pain that His sweat was as it were great drops of blood falling down to the ground, He exemplified the obedient Son by saying, ‘Father, if thou be willing, remove this cup from me: nevertheless not my will, but thine, be done’ (Luke 22:42).” - President Thomas S. Monson, First Counselor in the First Presidency, First Presidency Message “Strength through Obedience,” Ensign, July 1996, 2

“No more poignant prayer was ever uttered than that given by the Savior in the Garden of Gethsemane. He withdrew from His Apostles, knelt, and prayed, ‘Father, if thou be willing, remove this cup from me: nevertheless not my will, but thine, be done.’ (Luke 22:42) An important element of all of our prayers might well be to follow the pattern of that prayer in Gethsemane: ‘not my will, but thine, be done.’ By this, then, we acknowledge our devotion and submission to the overriding purposes of the Lord in our lives. As He said, ‘If ye abide in me, and my words abide in you, ye shall ask what ye will, and it shall be done unto you.’ (John 15:7) What a glorious day it will be for each of us when we pray with confidence that ‘if we ask anything according to his will, he heareth us.’ (1 John 5:14)” - President James E. Faust, Second Counselor in the First Presidency, 172nd General Conference Sunday Morning Session, “The Lifeline of Prayer,” Ensign, May 2002, 59

“Our greatest challenge as missionaries will be to lift people up, to literally remove them from the ways of the world—a world that is being rocked with immorality, weakened by unclean thoughts, eroded by selfishness, and riddled with human pride. May virtue garnish our thoughts unceasingly; then our confidence will be strong in His service. (See D&C 121:45.) We first must take ourselves out of the world as much as we can; then, standing on higher ground, we can reach out; we can lift up; we can then teach the truth. It shouldn’t matter when the call comes. It shouldn’t matter where we are asked to go. It may be within the ward, it could be halfway around the world; but as the Savior said during His most trying hour, ‘Father, … not my will, but thine, be done.” (Luke 22:42.) I wonder if each of us could say that right here tonight: “Not my will, but thine.’” – Elder Robert L. Simpson of the First Quorum of the Seventy, “Not My Will, but Thine,” Ensign, May 1978, 36

This Month’s Suggested Book:

“The NEW Passport To Survival. 12 Steps to Self-Sufficient Living” by Rita Bingham, James Talmage Stevens, Esther Dickey, Clair C. Bingham

ISBN: 1882314247

Table of Contents:

Part One

Chapter 1 - Why Store? - page 9

Chapter 2 - What If? - page 13

Part Two

Chapter 3 - Twelve-Step Program - page 22

Step 1 How To Afford and Maintain A Year’s Supply - page 23

Step 2 Building Your How-To Library - page 31

Step 3 What, Why, Where and How To Store - page 39

Step 4 Water - How Much To Store and How To Treat It - page 67

Step 5 Food - What Does YOUR Body Really Need? - page 77

Step 6 Food Preparation Equipment - What To Use and How - page 91

Step 7 The Switch to Whole Foods - Everyday Recipes - page 93

The Grains

The Beans

Traditional Methods for Cooking Beans

What To Eat When You’re Out Of Meat

Making and Using Tofu

Convenience Foods

Basic Breads and Pasta

Pie Crust

Milk From Grains

Canning without electricity

Step 8 Keeping Clean - Sanitation and Misc. Supplies - page137

Step 9 Energy - Lights, Keeping Warm or Cool - page 143

Step 10 Emergency Doctorin’ - Home Health Care - page 159

Step 11 Growing, Sprouting and Harvesting - page 169

Step 12 Emergency Plans and 72-Hour Kits - page 193

Part Three

Chapter 4 - Helping Others - page 207

Chapter 5 - Completing the Preparedness Picture - page 213

Appendix 1 - Cooking Measurements - page 221

Appendix 2 - Words of the Prophets - page 222

Appendix 3 - Food Storage Questions - page 225

Appendix 4 - Glossary - page 231

Appendix 5 - Grocery Shopping List - page 233

Index To Recipes - page 235

Some excerpts from the book are available online at:

http://waltonfeed.com/grain/passport/

This Month’s Frugal Living Tips:

Learn new first aid skills. Take a CPR class, learn how to make homemade bandages, practice bandaging and splinting, participate in a first aid course, or just study on your own to learn new first aid skills that will help you and your family to be prepared for emergencies.

Handouts for a first aid class are available online at:

http://www.nursehealer.com/FirstAid.htm

Files in this zip file include:

BandageMaking.doc “Bandage Making Ideas” - 1 page (22 KB)

FirstAidKits.doc “First Aid Kit Checklists” - 2 pages (34 KB)

FirstAidPoster.pdf “First Aid in the Home” - 3 pages (284 KB)

FirstAidTips.pdf “First Aid Tips” - 2 pages (388 KB)

Guide.doc “First Aid Kit Suggestions” - 2 pages (30 KB)

Guide~1.htm “Humanitarian Project Guidelines” - 7 pages (14 KB)

pgFirstAidGuide.htm “American EHS First Aid Guide” - 4 pages (17 KB)

SchoolFirstAid.pdf “First Aid Guide for School Emergencies” - 71 pages (359 KB)

Slings.doc “Slings” - 1 page (82 KB)

Triang~1.doc “Triangular Bandages” - 2 pages (47 KB)

WhatToDo.pdf “What to do in an Emergency” - 2 pages (95 KB)

WhenWeb.pdf “When Minutes Count” - 6 pages (60 KB)

How to Make Homemade Cloth Bandages:

Strips of cloth from clean cotton bed sheets and pillow cases are measured and cut and then sewn together and wound into compact rolls. MCC (Mennonite Central Committee) bandages can be made from used white, colored or printed sheets. To make the bandages, tear off and discard the selvage. Tear material into strips 3” to 4”/7 cm to 10 cm wide. Sew the ends of the strips together by laying one strip on the other, making a flat seam. Roll tightly until the bandage roll measures 3”/7.6 cm in diameter. Tack the end of the roll with a few stitches to prevent unraveling. (From the Mennonite Central Committee http://www.mcc.org/)

Making Muslin Bandages:

Bandages may be made from soft, pliable, unglazed muslin. Unbleached muslin of medium quality is as good as the more expensive bleached material. If bandages are made by sewing together firm old muslin the seams should be flat. The following table exhibits the length, breadth, and proportion in which bandages should be prepared:

1st Length, 6 yds. - Breadth 4 in. - Prop. 2-10

2d Length, 6 yds. - Breadth 3 in. - Prop. 3-10

3d. Length, 6 yds. - Breadth 2 1/2 - Prop. 4-10

4th Length, 1 1/2 - Breadth 1 - Prop. 1-10

These should be evenly rolled, into compact cylinders, the free end securly fastened with two pins, and upon it the length distinctly marked. The rollers should then be made into packages of convenient size, by turning the free end of one roller around the remainder.

- From the April 27, 1861 issue of the Flushing Journal, page 2

http://www.netwalk.com/~jpr/bandages.htm

How to Make a Triangular Bandage:

A Triangular Bandage is a cloth (muslin) bandage in the shape of an equilateral triangle. Two triangle bandages can be made by cutting a 36-40 inch cloth square diagonally corner to corner. The triangle bandage is an excellent first aid dressing for scalp wounds and can also be used as a shoulder sling.

- From Virtual Naval Hospital: Standard First Aid Course – Chapter Five – Soft Tissue Injuries

http://www.vnh.org/StandardFirstAid/chapter5.html

How to Fold a Cravat Bandage:

The triangular bandage can be folded to make a cravat bandage, which is useful in controlling bleeding from wounds of the scalp or forehead. To make a cravat bandage, bring the point of the triangular bandage to the middle of the base and continue to fold until a 2-inch width is obtained.

- From Virtual Naval Hospital: Standard First Aid Course – Chapter Five – Soft Tissue Injuries

http://www.vnh.org/StandardFirstAid/chapter5.html

More First Aid and Safety links are at http://www.nursehealer.com/Safety.htm

http://web.archive.org/web/20050525074729/www.geocities.com/nursehealer/NL0032.htm

Food Storage Newsletter #0032 - FREE monthly Email newsletter - August 2002:

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

Quotation:

“It is better to prepare and prevent than to repair and repent.” – Ezra Taft Benson

Spiritual Goal:

Partake of the sacrament reverently every Sabbath.

Provident Living Goal:

Prepare at least three alternative cooking methods for your home in case of emergency.

Home Storage Goal:

Vegetables – 30 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Canned vegetable weights: #303 can=1 lb.(2 c) | #10 can=6 lbs. 13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs

#10 can = 2.5 lbs. dried vegetables or 3.19 lbs. instant potatoes

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Shampoo; toiletries; sunblock; insect repellant

First Aid Kit Goal:

Antibiotic ointment – 1 tube per person

Shelf Life:

Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or cellar) - 6 months

Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist pit/cellar) - 6 months

Vegetables, canned - 24-48 months (unopened)

Vegetables, Canned veggies original container @ 70° F. dry basement) - 2 years

Vegetables, can, Bush Beans Brand - 26 months

Vegetables, can, Del Monte - 24 months

Vegetables, can, Green Giant - 24 months

Vegetables, can, Progresso - 24 months

Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit or cellar) - 6 months

Vegetables, Carrots, dehydrated - 10 years (in mylar pouch)

Vegetables, Corn, canned – 24–36 months

Vegetables, Corn, can, Green Giant - 36 months

Vegetables, Corn, can (whole & creamed), Del Monte - 24 months 1-800-543-3090

Vegetables, Dark green, fresh (flexible package @ 38 - 40° F. refrigerator) - 7 days

Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry basement) - 8 months

Vegetables, Dehydrated - 8-12 (at room temperature sealed without oxygen)

Vegetables, dehydrated flakes - 6 months

Vegetables, Green Beans, Del Monte - 24-30 months 1-800-543-3090

Vegetables, Hominy - 12 months

Vegetables, Libby’s - 36 months+ 1-888-884-7269

Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F. refrigerator) - 1-2 weeks

Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated area.)

Vegetables, Onions, dehydrated - 8 years (in mylar pouch)

Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6 months

Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Vegetables, Peas, dry - 8+ years (in #10 can with oxygen absorber)

Vegetables, Pillsbury - 24 months 1-800-328-6787

Vegetables, Potato, canned (original container 70° F. dry basement) - 30 months

Vegetables, Potato, dehydrated (original package @ 70° F. dry basement) -30 months

Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen absorber)

Vegetables, Potatoes, fresh – 4 weeks (Keep dry and away from sun. Keep about 50 degrees for longer storage.)

Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod. moist pit/cellar) - 6 months

Vegetables, Potato, frozen )original package @ 0° F. freezer) - 8 months

Vegetables, Potatoes, sweet – 2 weeks (Don’t refrigerate sweet potatoes.)

Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F. dry) - 6 months

Vegetables, Potatoes, Instant – 6-12 months

Vegetables, Potatoes, Instant - 3 years (in mylar pouch)

Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in original container)

Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months

Vegetables, Squash, pumpkin - 6 months

Vegetables, Squash, acorn - 6 months

Vegetables, Squash, spaghetti - 6 months

Vegetables, Squash, butter-nut - 6 months

Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months

Vegetables, Tomatoes, canned – 30-36+ months (unopened) (2-3 days opened, refrigerated)

Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months

Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months

Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months

Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F. refrigerator) - 2 weeks

Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry basement) - 4 - 6 weeks

Vegetables, Tomatoes, Libby’s - 36 months+ 1-888-884-7269

Vegetables, Tomato Paste - 30 months

Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen absorber)

Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened, refrigerated)

This Month’s Cooking with Food Storage Ideas:

Pioneer Soup

2 quarts Water

2 Shank Bones

1-1/4 C. Dry Soup Mix

1 tsp. Salt

2 Carrots, sliced (can use dehydrated ones)

2 Celery Stalks, chopped

1 (15 oz) Can Tomato Sauce

Measure water in large kettle. Add shank bones, soup mix and salt. Bring mixture to a boil. Reduce heat so soup will simmer for 1 1/2 hours. Remove bones and meat. Add carrots, celery, cabbage, and tomato sauce. Simmer 20 minutes more. Trim meat, chop and add to soup.

- From Pittsburgh North Stake http://www.andrew.cmu.edu/~jinhee/stake/srecipe.html

Tomato Sauce Mix

1 cup dried tomatoes

2 Tablespoons dried parsley

2 Tablespoon dried basil

2 teaspoons dried marjoram

1 teaspoon hot pepper flakes

Sliver tomatoes with scissors an add to remaining ingredients. Makes 1 cup

USE TO MAKE: (DOUBLE TOMATO SAUCE)

2 tablespoons olive oil

1 cup onions chopped

2 cloves garlic minced

1/2 cup Tomato Sauce Mix (recipe above)

1 can chopped tomatoes (16 ozs.)

Sauté onion and garlic in oil til soft, about 5-7 minutes, over medium heat. Add sauce mix and tomatoes, simmer 15 minutes until thick. Adjust seasonings (salt and pepper to taste). Makes 3 cups or 4 servings.

- From “Canadian Living Magazine” December, 1991

Sour Cream & Chives Mashed Potatoes

28 oz. Potato Pearls® Extra Rich

1/4 cup Buttermilk powder

1 Tbs. Salt

1 tsp. Onion powder

1/2 tsp. Garlic powder

1/4 tsp. Cayenne pepper

1 gal. Water, boiling

2 cups Sour cream

1/2 cup Chives, fresh, chopped, or 1/2 amount dry chives

Combine Potato Pearls® Extra Rich, with next 5 ingredients. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Serving Idea: Serve with grilled sausage and sautéed apples. Add remaining ingredients; mix until well blended. Keep warm until serving. Will hold on steamtable, covered, for 2 to 3 hours. Yield: 48 servings.

- From Basic American Foods http://www.baf.com/

Palestine Stew

1 cup lentils

1 cup whole wheat (berries)

1 large can tomatoes, chopped (or 1 3/4 cups tomato powder and 3 1/2 cups water)

1 lb. hamburger, browned and drained (Hamburger TVP will work here as well.)

1 large onion, chopped (or 1/4 cup dehydrated onions)

2 Tbs. brown sugar

2 Tbs. of Chile powder to taste

Cook lentils & wheat until tender, about an hour. In separate pan brown hamburger and chopped onion — mix everything together, season to taste, then let simmer 1/2 hour.

Recipe by Marian Butler – “This dish tastes as good as any chili I’ve eaten.”

- From Walton Feed http://waltonfeed.com/grain/y-rec/palestin.html

Instant Soup Cup

1 tablespoon powder from dried vegetables (such as peas)

1/4 cup dried milk

3/4 cup boiling water

1. Pulverize dried vegetables into powder in a blender or food processor at the highest speed.

2. Mix powder with dried milk. Place in cup and add boiling water. Stir.

For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

- From “How to Use Dried Foods” - University of Missouri Columbia – University Extension publication

File available to LDSFS and FREEFSNgroup members in the files section.

http://groups.yahoo.com/group/LDSFS

http://groups.yahoo.com/group/FreeFSN

DriedFoods.pdf How to Use Dried Foods (Univ of Missouri Columbia) 4 pages (85 KB)

Potato Soup

2 Tablespoons butter or margarine

1/3 cup chopped onion

1/3 cup chopped celery (optional)

4 cups milk

1 cup potato flakes

Salt and pepper to taste

Place butter in saucepan. Add onion and celery. Cook until soft. Add milk. Use medium heat until milk is hot but not boiling. Turn off heat and stir in potato flakes to desired consistency. Season with salt and pepper to taste. Makes about 4 servings.

- From Food Club Authentic Mashed Potato Flakes

Spaghetti Sauce for Canning

Cut all in pieces:

3/4 bu. tomatoes, unpeeled

3 large sweet potatoes, peeled

2 bunches celery

3 sweet red peppers

1 hot pepper

8 medium onions

3 cloves garlic

Cook together in large kettles for 2 1/2 hours. Put through a food mill.

Add:

1 1/2 c. sugar

2 Tbs. salt

1 c. oil

Heat again to boiling. Pour into jars and seal. Process in boiling water bath 3/4 hour.

(Makes 12 qts.)

- From “More-with-Less Cookbook: suggestions by Mennonites on how to eat better and consume less of the world’s limited food resources” by Doris Janzen Longacre ISBN: 0836117867

Quick Corn Chowder

1 can cream of potato soup

1 can milk

1 can corn (drain juice)

1 tsp minced onion

Crumbled bacon (optional)

Stir in all ingredients and heat slowly so that the milk doesn’t boil. 4 servings.

* From TheFamily.com http://www.thefamily.com/recipes/foodstorage/quickchowder.html

Easy Dill Pickles

4 dozen Pickling cucumbers (3”)

1 Bunch fresh dill

1 qt. Apple cider vinegar

8 c. Water

1 c. Pickling salt

12-16 Garlic cloves, peeled (quantity according to taste)

Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 sprigs of dill per jar. Bring the cider vinegar, water, salt and garlic cloves to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 pints.

- From Grandma’s Cookbook http://www.texascooking.com/cookbook.htm

Sun-Dried Tomatoes

Preparing the Tomatoes:

Select firm, red and ripe paste (plum) tomatoes if you have them. Other tomatoes will work, but the meatier ones dry faster. Cut each tomato in half and squeeze out excess moisture, scoop out seeds and remove stem. Place on screens cut side up. Salt lightly (if desired.)

Drying the Tomatoes:

To Sun dry (preferred) Place outside (in the sun. Cover with cheesecloth if insects are present. Allow a few days bringing them in at night.

With a dehydrator Set on low (120 degrees F) allowing 12 to 24 hours.

Oven Drying Place on foil lined baking sheet in 200 degree F pre-heated oven. Allow 6-8 hours.

The tomatoes should dry until shriveled and leathery with the moisture almost gone. We don’t want them dry and brittle.

Storage:

The best way to store them is in glass jars with tight lids (canning jars work great). When ready to use, fill the jar with half boiling water and half vinegar for a few minutes. Drain. Add herbs (rosemary, thyme, basil) and garlic to your taste. Cover with olive oil. They need to marinate in the refrigerator for at least 24 hours and will keep indefinitely. Allow the tomatoes to come to room temperature before using them.

- From Grandma’s Pantry http://www.grandmaspantry.com/dried.html

Cream of Celery Soup

2 Tbs. Salad oil

2 Tbs. Flour

2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine

3 1/4 cups water

1/2 tsp. Salt

3/4 cup powdered milk

1 cup dehydrated celery

1 Tbs. Minced onion

Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4

From “Cookin’ with Powdered Milk” by Peggy Layton http://www.ut-biz.com/homestoragecookin/

Beef and Spaghetti (with MREs)

2 MRE Beefsteak patties, cubed

2 (16 oz.) cans whole tomatoes

1 small onion, chopped

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. sugar

1/4 tsp. dried basil

8 ounces uncooked spaghetti

Cook onion and garlic in a tablespoon of oil until soft. Stir in tomatoes (with juices) and seasonings. Heat to boiling, reduce heat and simmer uncovered for about 40 minutes, stirring frequently, until thickened. As sauce thickens, break up tomatoes with a fork.

Meanwhile, cook spaghetti according to package directions, and drain. Stir cubed beef into sauce, and simmer another 5 minutes, until beef is heated through. To serve, place spaghetti on serving plate, and pour sauce over. Sprinkle with cheese and parsley if desired.

Serve with garlic bread and salad.

Yield: 4 to 6 servings

From “MRExcellence Cookbook—Your Guide to Making Ordinary Military MRE’s Extraordinary”, by Vicki Waters (Western Reserve Foods, 1997)

- From TheEpicenter.com http://theepicenter.com/tow12207.html

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm

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

This Month’s Spiritual Preparation Ideas:

Partake of the sacrament reverently, humbly showing gratitude for the Savior’s life, example, sacrifice, and love. Remember that the Savior willingly accepted his mission to bring about the atonement for our sins so that we could have the opportunity to live with our Heavenly Father for eternity. As the sacrament is partaken of by other members, humbly bow your head in reverence as you pray, read scriptures, and ponder the true meaning of the emblems representing the body and blood of the Savior.

(See Mosiah 18: 8-10 Luke 22: 19-20; 3 Nephi 18: 5-11; 3 Nephi 20: 8; D&C 20; D&C 27: 1-5.)

This Month’s Suggested Book:

“Root Cellaring: Natural Cold Storage of Fruits and Vegetables” by Mike and Nancy Bubel, Pam Art (Editor) ISBN: 0882667033

Synopsis:

For generations, a root cellar was essential for keeping a supply of fresh fruit and veggies to eat through the cold seasons; maintaining one is a nearly lost skill that might just come in handy next year. This comprehensive guide will tell you how to build a root cellar under a variety of conditions; what foods keep best and for how long; and what the optimal conditions are and how to maintain them.

From the Publisher:

Root cellaring, as many people remember but only a few people still practice, is a way of using the earth’s naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest fresh all year long. In Root Cellaring, the Bubels tell how to successfully use this natural storage approach. It’s the first book devoted entirely to the subject, and it covers the subject with a thoroughness that makes it the only book you’ll ever need on root cellaring.

Root Cellaring will tell you:

* How to choose vegetable and fruit varieties that will store best

* Specific individual storage requirements for nearly 100 home garden crops

* How to use root cellars in the country, in the city, and in any environment

* How to build root cellars, indoors and out, big and small, plain and fancy

* Case histories — reports on the root cellaring techniques and experiences of many households all over North America

Root cellaring need not be strictly a country concept. Though it’s often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.

This Month’s Frugal Living Tips:

It is wise to have several alternative cooking options in order to be prepared for various circumstances. Some options are so simple that you probably don’t even realize you have them. Here are a few alternative cooking ideas:

fireplace

charcoal grill (a folding grill is nice for travel)

fondue pot/chafing dish

votive candles (yes, you can cook with them)

sterno cooking stove

butane/propane/Coleman fuel/gasoline camp stove

kerosene heater

dutch oven (you can cook over coals or in the ground)

campfire

solar oven

hobo stove

aluminum foil (to make a solar oven or cook in coals, etc.)

Snap-On-Stove® (Uses a product called ALCO-BRITE® gelled ethanol fuel)

Folding Personal Stove Trioxan Lightweight Pocket Sized Stove

heat canned foods in the can, after removing the label

If the Electricity Goes Off:

FIRST, use perishable food and foods from the refrigerator.

THEN, use the foods from the freezer. To minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least three days.

FINALLY, begin to use non-perishable foods and staples.

Hobo Stove: This is reportedly a very efficient and inexpensive option. Puncture three holes in the bottom edge of a one-gallon paint can, then turn the can over and puncture three identical holes in the top edge. Make one of the holes in the bottom large enough so you can stick a match through and light the fuel. Air will be drawn in through the bottom holes and exhausted through the top. If you want to keep your pans from getting full of soot, cook with the can lid on. You can burn sticks, Canned Heat, or trash. Operate outside only.

Preparing Food During a Power Failure:

During a power failure, cooking and eating habits must change to fit the situation. You may have no heat, no refrigeration and limited water. In addition, health risks from contaminated or spoiled food may increase.

Conserve Fuel:

Consider the amount of cooking time needed for particular foods. If you have limited heat for cooking, choose foods which cook quickly. Prepare one-dish meals or serve no-cook foods. Commercially-canned foods can be eaten straight from the can. Do not use home-canned vegetables unless you have the means to boil them for 20 minutes before eating.

- From “Preparing Food During a Power Failure” University of Illinois Extension Disaster Resources http://spectre.ag.uiuc.edu/~disaster/facts/powerout.html

Spaghetti Cooked with Votive Candles

12 oz spaghetti

10 cups (80 ounces) water

Combine ingredients in a covered stainless steel pot. Use 12 votive candles as described below. Cooking Time: 1 hour, 18 minutes. (NOTE: The spaghetti cooks; but the water doesn’t boil.) Season with sauce or butter.

Cooking with Votive Candles: Use 2” high candles, commonly called 15-hour votive candles. Place in disposable aluminum foil pan. (Use 6 candles with mini-loaf pans, 12 candles with 8” pie pans, or 19 candles with 8.75” pie pans.) Turn the rims of the pie pan upward to keep the melted wax from spilling out. Group the candles close together. Concrete blocks can be used for a cooking platform. Place the pan of candles on the concrete blocks. Place two bricks for supports, one to the left of the candles, the other to the right. A camping grill can be placed on top of the bricks. The pot or skillet is placed on top of the grill.

- From “How To Start Your Emergency Preparations Even If You Only Have a Dollar To Spare” CMC Publications, P.O., Box 1049, Gardiner, MT 59030

Cooking Kit Ideas:

http://www.nursehealer.com/CookKit.htm

Emergency Preparedness Presentation Handouts & Books to Download:

http://www.nursehealer.com/EPrepPres.htm

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

Newsletter & Email List Information:

Back issues of this Food Storage Newsletter are available for viewing, downloading, and printing from the archives at http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word (.doc) format, or Adobe Acrobat (.pdf) format.

Newsletters may be reproduced and distributed freely for noncommercial purposes; but fall under copyright law to prevent commercial exploitation.

http://web.archive.org/web/20050110084815/www.geocities.com/nursehealer/NL0035.htm

Food Storage Newsletter #0035 - FREE monthly Email newsletter - November 2002:

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

Quotation: “I believe one of the greatest sins that we, the children of our Heavenly Father, are guilty of is the sin of ingratitude.” … “God help us to be grateful for our blessings, never to be guilty of the sin of ingratitude, and to instill this same gratitude into the lives of our children. The Lord has said, ‘And he who receiveth all things with thankfulness shall be made glorious; and the things of this earth shall be added unto him, even an hundred fold, yea, more’” (D&C 78:19). - Lloyd P. George, “Gratitudee,” Ensign, May 1994, page 27

Spiritual Goal: Express gratitude daily in prayer and to those people around you.

Provident Living Goal:

Learn or improve knowledge of a food preservation method, such as dehydrating.

Home Storage Goal:

Meat – 30 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Canned meat weights: 5 to 50 oz cans | 16 oz=1 lb

Meat for storage: Jerky & Dried Meats | Canned tuna, salmon, chicken, turkey, beef, ham, chili, etc.

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Shovel; tools; gloves

First Aid Kit Goal:

Latex gloves – 2 pair per person

Shelf Life:

Meat, Beef, canned (original package @ 70° F. cool basement) - 30 months

Meat, Beef, canned (in chunks with natural juices) – 30 months

Meat, Beef, Dried, canned - indefinitely

Meat, Beef, dried (can @ 70° F. cool basement) - 18 months

Meat, Beef, fresh (original package @ 38 - 40° F. refrigerator) - 10-14 days

Meat, Beef, frozen (air & moisture proof @ 0° F. freezer) - 10 months

Meat, Beef, Roast, can - indefinitely (in original container)

Meat, canned (most) - 12-36 months unopened (1-2 months opened, refrigerated)

Meat, canned, Tyson - 36 months

Meat, Chicken, canned - 12-36 months

Meat, Chicken Breast, canned – 36 months

Meat, Chicken Breast (can), Tyson - 36 months

Meat, Chicken, canned, Tyson - 36 months

Meat, Chili, canned – indefinitely

Meat, Chili w/beans and without, can - indefinitely (in original container)

Meat, Chili w/beans, Hormel - indefinite 1-800-523-4635

Meat, Chili, Seafood Cocktail - 24 months

Meat, Fish or shellfish, canned – 12-18 months

Meat, Ham, canned (shelf stable, unopened) - 24 months

Meat, Ham, Country style (unsliced) - 12 months

Meat, Ham Chunks, canned - indefinitely

Meat, Ham, Deviled, can - indefinitely in original container

Meat, Lamb, fresh (original package @ 38 - 40° F. refrigerator) - 7-10 days

Meat, Lamb, frozen (air & moisture proof @ 0° F. freezer) - 8 months

Meat, Pork, cured (vacuum package @ 38 - 40° F. refrigerator) - 4 weeks

Meat, Pork, fresh (original package @ 38 - 40° F. refrigerator) - 4 days

Meat, Pork, frozen (air & moisture proof @ 0° F. freezer) - 4-6 months

Meat, Pork, sausage (original package @ 38 - 40° F. refrigerator) - 4 days

Meat, Poultry, fresh (original package @ 38 - 40° F. refrigerator) - 5 days

Meat, Poultry, frozen (air & moisture proof @ 0° F. freezer) - 8 months

Meat, Seafood, canned – 48-60 months

Meat, Spam, canned - indefinitely (in original container)

Meat, Spam, Hormel - Indefinite 1-800-523-4635

Meat substitutes (air & moisture proof @ 0° F. freezer) - 4 months

Meat, Tuna, canned – 48-60 months

Meat, Tuna, Starkist - 4-6 years 1-800-252-1587

Meat Turkey, can - 12 months

Meat, Turkey and Gravy canned dinners - indefinitely in original container

Meat, Veal, fresh (original package @ 38 - 40° F. refrigerator) - 6 days

Meat, Veal, frozen (air & moisture proof @ 0° F. freezer) - 8 months

Meat, Vienna Sausage, canned – 24 months

Meat, Vienna Sausage, Libby’s - 24 months 1-888-884-7269

This Month’s Cooking with Food Storage Ideas:

Beef Jerky

2 tsp onion powder

1 tsp salt

3 lb roast

1/2 cup Worcestershire sauce

2 tsp pepper

1/2 cup soy sauce

2 tsp garlic powder.

Trim all fat from roast and slice very thin. Combine all ingredients except meat, mix well. Add meat and let marinate overnight in the refrigerator (cover tightly). Arrange strips of marinated meat over oven rack, directly on the rack (line the bottom of the oven with foil to catch drips). Bake at 200 degrees with the oven door slightly open for six to eight hours. Store in tightly covered container. Variation: add pepper and/or chili powder for hot jerky.

- From Better Times Cookbook http://www.justpeace.org/better.htm

Canned Meat Patties

2 C Prepared Mashed Potatoes

Rehydrate to equal 1/2 C minced onion (or 1 Tbsp. dry)

1 1lb. canned Ham, 2 cans Corned Beef, or Spam (YAY!)

Mix to equal 1 egg

Salt & Pepper to taste

Oil for frying

Grind meat, (meat grinder, potato masher or 2 forks) and add onion, potatoes, egg, and seasoning. Shape into 12 patties, and fry in hot oil.

- From The Y2K Recipe Collection http://members.tripod.com/~Cooking2k/index-2.html

Chicken and Dumplings

1 envelope chicken noodle soup mix (NOT single serving size)

1 6-1/2 oz can boned chicken

Buttermilk biscuit mix

Mix soup mix with about half the normal water, add boned chicken and bring to a boil. Mix biscuit mix and drop by spoonfuls on the chicken mix. Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes). Serves two or three. I have made a double recipe and served six by adding a small can of mixed vegetables.

Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, OK

- From The Dutch Oven Cookbook http://www.macscouter.com/Cooking/DOCookbk.doc

Chicken Millet Casserole

1 Tablespoon oil

2/3 cup millet

3 Tablespoons dried onion

1/8 teaspoon dried minced garlic

1 can (14 1/2 ounces) chicken broth

1 can (12 1/2 ounces) chicken, drained and chopped

1 can (8 ounces) whole water chestnuts, drained and chopped

Heat oil in a medium skillet. Lightly brown millet in the oil. Stir together all ingredients in a 2 quart casserole. Cover and bake at 350 degrees for 45 minutes or until millet is tender. Serves 6.

- From “Pantry Cooking: Unlocking Your Pantry’s Potential” by Cheryl F. Driggs ISBN: 0965890929

Simply Prepared http://www.simplyprepared.com/

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.

Cornbread Broccoli Pie

8 1/2-oz pkg cornbread mix

12-oz can SPAM, cubed 1/2”

1 1/2 cup shredded cheddar cheese

10-oz pkg frozen broccoli spears, thawed and drained

Heat oven to 400. Prepare cornbread according to package directions. Stir in SPAM. Spread into greased 9” pie plate. Bake for 15 to 20 minutes or until cornbread is almost done. Arrange broccoli spears on top of cornbread; sprinkle with cheese. Return to oven; continue baking for 5 to 10 minutes or until cheese is melted and cornbread is completely baked. Yield: 6 servings.

- From The Spam Page http://www.pitt.edu/~blair1/spam.html

Corned Beef-Rice Casserole

1 can Hormel corned beef

2 cups Rice

1 can corn

1 beef bouillon cube (optional)

1/2 tsp. Onion Powder

Dash of Lea and Perrins Worcestershire Sauce (optional)

Boil rice (follow package direction, except omit adding extra fat or salt) along with Corned beef. Add seasonings. When almost done, add corn and continue to cook.

Kids may enjoy this with ketchup on top.

- From Y2K Kitchen http://www.y2kkitchen.com/html/cornedbeefrice.html submitted by Marissa from Canada

Deluxe Camp Chili with Jerky

6 ounces Jerky

3 tablespoons Oil

1 teaspoon Whole cumin seed

4 tablespoons Chili powder

1 teaspoon Onion flakes

1 teaspoon Oregano

1/2 teaspoon Cumin (powdered)

1/4 teaspoon Garlic powder

Water as needed

Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir. Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is preferred, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.

- From http://soar.Berkeley.EDU/recipes/chili/deluxe-camp-jerky1.rec

Frito Pie

Individual bags of Fritos, one for each person

Wolf Brand chili without beans

Cheddar and Monterey Jack cheeses, grated and mixed together

Onions, finely grated

Fresh tomatoes, finely chopped

Picante sauce

Assorted olives, chopped

Avocado, cubed

Set out a big pot of chili surrounded by decorative bowls of condiments. Split open bags of Fritos down one side. Open. This is your “bowl.” Top Fritos with chili and condiments of your choice. Eat with a spoon.

- From Texas Online http://www.texas-on-line.com/graphic/entres.htm

Jerky Stew

4 cups water

1 cup dried tomato pieces (about 20 slices)

1 cup beef jerky pieces (in 1/2-inch chunks)

1 cup dried peeled potato slices

1 tablespoon dried bell pepper pieces

1 tablespoon dried onion pieces

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried garlic

salt and pepper to taste

1 fresh carrot, sliced (optional)

1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate.

Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.

Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.

- From “Mary Bell’s Complete Dehydrator Cookbook” by Mary Bell ISBN: 0688130240

Meat Jerky

Below is a recipe for homemade jerky. It requires the use of a food dehydrator or experience using the oven and countertops in drying foods.

4 lbs. beef, fish, or turkey

1/2 cup liquid smoke

3 cups soy sauce

1/2 lb. brown sugar

Mix together the above ingredients in a non-reactive bowl and let stand for 10 minutes. Wash and pat meat dry. Slice or grind as desired.

Place meat in bowl with marinade and cover with a tight lid. Let stand about 12-15 minutes, shaking bowl or turning meat every few minutes to insure even coverage. Drain marinated meat in sieve or colander. Place meat on dehydrator trays. Normal drying time with an electric dehydrator is 24 to 48 hours.

Here are some hints for a good result:

It is very important, especially when working with poultry to cut meat 1/8 of an inch thick or less, and that the marinade has time to penetrate the meat completely before drying.

Grind or cut meat to the size for recipes before dehydrating. The soft meat is far easier to work with than the crisp dehydrated product.

Trim off all fat before slicing

Always store jerky in an air tight container

- From Concord Magazine June/July 1999 - More Y2K Food Storage: Protein in Your Pantry

http://www.concordma.com/magazine/junjuly99/protein.html

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 occasionally, 10 minutes. Toss sauce, pepperoni and cheese with hot pasta.

Serves 8.

- From http://www.eat.com/cookbook/pasta/pepperoni-pasta-ruffles.html

Quick Tuna (or Chicken) on Rice

2 Cans Cream of Chicken Soup

1 Can water (or milk)

1 tsp. curry powder

Salt & Pepper to taste

2 Cans Tuna (drained)

2 C Rice

Prepare rice according to package directions. With a wire whisk, heat soup, water, and seasoning. Add meat. Serve over hot cooked rice.

Variation-add 1 C cooked peas, serve over toast, biscuits, or mashed potatoes.

- From The Y2K Recipe Collection http://members.tripod.com/~Cooking2k/index-2.html

Venison Jerky

2-5 lbs. trimmed venison

1 tbsp. salt

1/2 cup soy sauce

1/4 tsp. black pepper

1/2 cup Worcestershire sauce

1/2 tsp. red pepper

2 tbsp. Morton quick salt

1 tsp. white pepper

1 tbsp. kitchen bouquet seasoning

2 tsp. seasoning salt

2 tsp. accent seasoning

1 tsp. garlic powder

1 tsp. meat tenderizer

1 tsp. onion powder

1/2 cup BBQ sauce

1/2 cup liquid smoke

* Optional 1/2 cup orange juice

* 1/2 cup brown sugar

** Tabasco sauce to taste

Cut venison into strips. Mix all ingredients, place in a covered container add meat. Refrigerate for 24 hours. Drain. Put meat on dehydrator racks and dry for 8 – 12 hours. If no dehydrator available place toothpick thorough end and hang on oven rack at 150-175 degrees for 6-8 hours, keeping close eye on meat. For easy clean up add foil to bottom of oven. Store in zip lock bags.

- From Some of My Favorite Recipes http://home.att.net/~gsbergeron/

White Chili

1 Tbsp. Oil (preferably olive oil)

Rehydrate to equal 2 C chopped onion

1 Tbsp. (dry) minced garlic

2 Cans (6oz.) chicken-drained & flaked

2 Cans chicken broth (3 1/2-4 C)

6 C cooked white beans (your choice)

1 or 2 Cans (4oz) diced green chili’s

2 Tbsp. Cumin

1 tsp. Oregano

1 tsp. Chili powder

Cayenne pepper-Tabasco- Salt & Pepper to taste

Sauté onion in oil until soft. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer for an hour. Serve with sopapillas and honey

- From The Y2K Recipe Collection http://members.tripod.com/~Cooking2k/index-2.html

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm

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

This Month’s Spiritual Preparation Ideas:

Express gratitude daily in prayer and to those people around you. As you stop to ponder on what you have to be grateful for, you will take notice of blessings that you have taken for granted and overlooked. As you express your gratitude to our Heavenly Father and to those around you, the world will smile upon you. It changes your whole countenance as you adopt an attitude of thankfulness.

Look for things to be thankful for in those adversities that have befallen you. Search for something to be grateful for in that person who tries your patience.

The Presidents of the Church on Thankfulness:

http://www.xmission.com/~dkenison/lds/gtp/arc/thanks.html

James E. Talmage on Gratitude:

http://www.lds.npl.com/link/?940023998

Gratitude Word Search Puzzle:

http://www.shire.net/mormon/hiddenword/gratitude.html

Answers: http://www.shire.net/mormon/hiddenword/gratitude-a.html

Teaching Gratitude (a series of seven lessons):

http://www.homeandholidays.com/loveathome/FamilyNight.html#grat

This Month’s Suggested Book:

“Just Jerky: The Complete Guide to Making It” by Mary Bell; Annie Beckmann (Editor); Dale Mann (Illustrator)

ISBN: 0965357201

Jerky is low in fat & calories & high in protein. Here’s the do-it-yourself guide to making your own jerky in an oven, smoker or food dehydrator. Learn the basics as well as easy gourmet recipes - http://www.trailstuff.com/food/..%5Citem%5CHTU302.html

From the back cover of Just Jerky:

“Jerky is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers and those on the go.”

“Here’s the do-it-yourself guide to making your own jerky in an oven, smoker or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein. You’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, Chicken Tandoori, Mole, Cajun and Honeyed Salmon Jerky. You’ll discover the subtleties of cooking with jerky to make everything from slaw, hash and backpacker goulash to cake and ice cream.”

“Finally, you don’t have to pay a fortune for jerky at the convenience store.”

- http://www.drystore.com/book-just-jerky.shtml.htm

This Month’s Frugal Living Tips:

Learn or improve knowledge of a food preservation method, such as dehydrating.

Making Jerky Instructions:

http://www.fabulousfoods.com/recipes/misc/jerky.html

http://www.cookshack.com/bbq_fun/jerky/jerky_instructions.htm

http://www.alliedkenco.com/data/Data_hi_mtn_jerky.htm

http://www.alljerky.com/wwwboard/jerky_recipes_2000.html

http://www.bagelhole.org/article.php/Food/130/

http://home.aol.com/keninga/jerky.htm

Food Safety of Jerky:

http://www.fsis.usda.gov/OA/pubs/jerky.htm

http://web.archive.org/web/20060425034701/www.geocities.com/nursehealer/NL0036.htm

Food Storage Newsletter #0036 - FREE monthly Email newsletter - December 2002:

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

Quotation:

“Say I, Wake-up, ye Saints of Zion, while it is called today, lest trouble and sorrow come upon you, as a thief in the night. Suppose it is not coming, will it hurt you to lay up the products of the earth for seven years? Will it hurt you, if you have your house in order? I want the world to know that we are ready for anything that comes along. If it is good, we are ready for that; and if it is evil, we are ready to stand against it.” -Heber C. Kimball

Spiritual Goal:

Ponder the life of Christ this month.

Provident Living Goal:

Learn to make your own items instead of paying for ready-made items, such as mixes for baking and cooking.

Home Storage Goal:

Baking Items – 10 lbs.

Water (1 to 2 gallons per person per day) – 30 gallons per person

NOTES:

Baking items: corn starch, baking powder, baking soda, vinegar, etc.

Gather your other baking needs on sale during the holiday season.

The 2002 Food Storage Buying Plan used in these newsletters is available online in HTML, doc, pdf and xls formats at:

http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:

Clothing; rain gear; rope or twine

First Aid Kit Goal:

Syrup of Ipecac; activated charcoal

Shelf Life:

Baking Powder - 18 months (unopened)

Baking Soda - 18-24 months

Butter, dehydrated - 5-8 years

Cocoa - 5 years (in Mylar pouch)

Corn Starch, Argo - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Vanilla Extract (opened) - 12-18 months

Vanilla Extract (unopened) - 24 months

Vinegar (opened) - 12 months

Vinegar (unopened) - 24 months (some sources say indefinitely in original container)

Yeast - 24 months (or expiration date on package)

Yeast, Fleischman’s (800) 777-4959 Date is stamped. If you use it past the stamped date, you must first “PROOF” it. Proof it by bringing ¼ cup of water to the temperature in the instructions on the back. Stir in 1 tsp. of sugar and one packet of yeast. After five minutes it should begin to bubble. At the end of 10 minutes, it should have a rounded crown of foam on it. If this happens, yeast is active. (Be sure to deduct ¼ cup of liquid from your recipe)

This Month’s Cooking with Food Storage Ideas:

Basic Muffins (with dried eggs)

2 1/2 Tbs. dried whole egg

4 1/2 Tbs. baking powder

3/4 tsp. salt

3 Tbs. sugar

1/4 c. melted shortening

1 2/3 c. water

3/4 c. dried milk

1 3/4 c. flour

Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl, combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. — Makes 12 large or 14 medium muffins.

Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola.

From - “Cookin’ With Dried Eggs” by Peggy Layton

http://www.ut-biz.com/homestoragecookin/

Cornbread (with dried eggs)

3/4 C Cornmeal

1 Tbs. Dried Eggs, Equiv. 2 Eggs

3/4 C Flour

4 Tsp. Baking Powder

1/4 C Sugar

3/4 Tsp. Salt

2 T Dry Milk

1/4 C Shortening

Combine dry ingredients and store in a sealed container until ready to use. Grease a frying pan and shake a little flour in it. Add 3/4 c. water and shortening to the dry mix and stir until just moistened. Cook in the covered pan in coals for 20 minutes or until done. (425 degrees. F.)

From AAOOB Storable Foods

http://www.aaoobfoods.com/

Golden Angel Food Cake

8 egg yolks

1 c. cold water

2 c. sugar

2 c. whole wheat flour

1/4 c. cornstarch ½ tsp salt

1 TBS honey

1 ½ tsp vanilla

8 egg whites

1 tsp cream of tartar

Put egg yolks in mixer bowl and beat until light colored. Add cold water and beat for 2 minutes. Add sugar and blend.

Combine whole wheat flour, cornstarch, and salt and sift. (If you don’t sift, the wheat bran will add a little crunch.) Add to egg yolk mixture. Beat for 3-4 minutes. Add vanilla and honey and mix. Beat egg whites with cream of tartar until very stiff. Fold into egg yolk mixture gently. Be sure whites and yolk mixture are evenly mixed. Bake in angel food cake pan (ungreased) for 1 hr 15 minutes at 325 degrees. Touch test top. Done when your fingers leave no indentation. May need a little more time. Invert to cool. Barley flour may be substituted for cornstarch.

(From “The Magic of Wheat Cookery” by Lorraine Dilworth Tyler)

From Homemaking Cottage:

http://www.homemakingcottage.com/self/fsrecipes.htm

Oatmeal Muffins

4 cups quick oats

5 eggs

2 1/2 cups shortening , melted and cooled

6 cups flour

2 1/2 teaspoons salt

1 1/2 quart buttermilk

3 cups brown sugar

5 teaspoons baking powder

2 1/2 teaspoons soda

Soak oats in buttermilk. Add eggs and brown sugar and mix liightly. Blend in shortening . Stir dry ingredients together and add to oats mixture. Blend only enough to moisten dry ingredients., Fill oiled muffin pans 2/3 full. Bake 15-20 minutes at 400 degrees.

(Makes 5 dozen.)

From Walton Feed:

http://waltonfeed.com/grain/ldscn/1.html

Biscuit Mix

9 c Flour, sifted - cake & pastry preferred

1/3 c Baking powder

1 c Milk; powdered

2 tb Milk; powdered

4 ts Salt

1 3/4 c Shortening; vegetable

Sift all dry ingredients. Cut shortening into flour till mixture resembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups

Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix.

From “Pure and Simple” by Marion Burrows

Three-Grain Peanut Bread

1 c. white flour

1/2 c. quick cooking oats

1/2 c. yellow cornmeal

1/2 c. dry milk powder

1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

2/3 c. cream-style peanut butter

1 egg

1 1/2 c. milk

Preheat oven to 325 degrees F. Combine in mixing bowl flour, oats, cornmeal, milk powder, sugar, baking powder, and salt. Cut in peanut butter. Blend and pour in egg and milk. Mix well. Turn into greased and floured 9 x 5 - inch loaf pan. Spread batter evenly. Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean. Cool 10 minutes and remove from pan. (Makes 1 loaf.)

From “More-with-Less Cookbook” by Doris Janzen Longacre ISBN: 0836117867

Pancake Mix

8 cups white or whole wheat flour

3/4 cups shortening powder

3/4 cups powdered milk

3/4 cups brown or white sugar or 1/3 cups fructose

2/3 cups dehydrated whole eggs

1/3 cups baking powder

1 scant Tablespoon salt

Family Favorite Pancakes

1 scant cup Pancake Mix

1 cup water

Stir together. Let stand a minute and cook on a hot oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.

(Storing Mixes — Store in covered container in cool dark place for optimal shelf life, preferably 40-68 degrees. If you want a longer shelf life for your mixes, put your flour in the freezer for two days before making mixes.)

From Pioneer Thinking:

http://www.pioneerthinking.com/mixes.html

Cheese Sauce Mix

4 1/2 cups dehydrated cheese sauce

2 2/3 cups powdered milk

2 2/3 cups dehydrated butter powder or margarine powder

2 2/3 cups flour

2 teaspoons onion powder

If you want to try a smaller mix first to see how you like it try a Mini-Mix instead:

Cheese Sauce Mini-Mix:

1/3 cups dehydrated cheese powder

3 Tablespoons powdered milk

3 Tablespoons dehydrated butter powder or margarine powder

3 Tablespoons flour

1/8 teaspoons onion powder

Cheese Sauce:

Combine:

1 cup hot tap water

1/2 cup Cheese Sauce Mix (above)

Bring to a boil stirring with a wire whisk — it only takes a minute! For a touch of color add a few parsley flakes (optional).

Mix-A-Meal Cookbook, p. 46.

From Creative Homemaking:

http://www.creativehomemaking.com/articles/030201b.shtml

White Sauce Mix

4 cups dry milk

4 cups dehydrated butter, sifted

4 cups flour

8 tablespoons chicken bouillon

2 tablespoons salt

Mix ingredients together and store in covered container. Label and date; use within 6 months.

This can be used as a soup base in any cream soup recipe, such as corn chowder or clam chowder. Also can be used over fettuccine.

To use:

For a thin white sauce: Mix 1 cup of warm water to 1/3 cup mix.

For a thick sauce: Mix 1 cup warm water with 3/4 cup mix.

Credits: “Food Storage In A Nutshell”

From Home Cooking:

http://homecooking.tqn.com/library/archive/blsauce16.htm

Halftime Spoon Rolls

Dissolve 2 tsp. dry yeast in 1/2 cup warm water, and set aside. Combine 1/3 cup shortening, 1/4 cup of sugar or honey, 1 tsp. salt with 1/4 cup hot milk (reconstituted dry or fresh). Cool to lukewarm by adding 1/2 cup cold water. Add 1 egg (or equivalent reconstituted dry) and softened yeast. Mix in 3 1/2 cups sifted flour. Cover in same bowl, letting rise in a warm place till doubled. Stir dough with greased spoon. With an ice cream scoop (works easiest) dip sticky batter into greased muffin tins, filling half full. Let rise and bake at 375 degrees until golden brown. Remove from oven and brush margarine on top to soften nicely. I promise raves from this one. And you can modify it easily. With the addition of just a little more flour (about 1/2 cup), the dough will be firm enough to handle lightly, which makes forming hamburger buns on a greased cookie sheet easy, or forming into caramel rolls, cinnamon rolls, or coffee cake.

From Backwoods Home Magazine:

http://www.backwoodshome.com/articles/clay55a.html

Chocolate Snack Cake

1 2/3 cups all purpose flour

1 cup packed brown sugar

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup oil

1 teaspoon vinegar

1/2 teaspoon vanilla

Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.

Applesauce Cake: Omit cocoa and vanilla. Stir 1 1/2 teaspoons ground allspice into the flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.

Double Chocolate: Sprinkle 1/2 cup semi-sweet chocolate chips over the batter in pan.

Maple Nut: Omit cocoa and vanilla. Stir 1/2 cup chopped pecans into the flour mixture and 1/2 teaspoon maple extract in with the water.

From Mormon Chic:

http://www.mormonchic.com/recipe/recipebox/pages/foodstorage.html

Baked Custard

2/3 c. dry milk solids

2 c. water

1/4 c. sugar OR honey

2 eggs, slightly beaten

few grains salt

1 tsp. Vanilla

Preheat oven to 325 degrees. Mix together milk solids, sugar, and salt. (If using honey, add honey after dry milk and water are combined.) Add water slowly and stir until smooth. Mix in eggs and vanilla. Pour into 4 custard cups. Sprinkle with nutmeg. Set in flat pan containing 1 inch hot water. Bake 50 minutes or until knife inserted near edge of custard comes out clean. (Serves 4)

From “More-with-Less Cookbook” by Doris Janzen Longacre ISBN: 0836117867

NOTE: If recipes do not load properly into your email, you can download the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm

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

This Month’s Spiritual Preparation Ideas:

Ponder the life of Christ. Pray and read scriptures related to the life of the Savior. Express your gratitude to our Heavenly Father for the example and love of our Savior. Look at your own life to see if you are following the Savior’s example. Pray for guidance and seek the Spirit.

Here are a few resources to help you as you ponder the Savior’s life.

About Jesus Christ

http://www.mormon.org/learn/0,8672,802-1,00.html

First Presidency Message: A Testimony of the Son of God

http://www.lds.org/library/display/0,4945,2043-1-2053-1,00.html

The Living Christ

http://www.lds.org/library/display/0,4945,163-1-10-1,FF.html

http://www.nursehealer.com/LDS.htm#Christ

Scriptures

http://scriptures.lds.org/

http://www.nursehealer.com/LDS.htm#Scriptures

This Month’s Suggested Book:

“How to Develop a Low-Cost Family Food-Storage System” by Anita Evangelista

ISBN: 0966693205

Paperback, 112pp.

From the Author - This book is designed to help you make the important food choices that will affect you and your family in the event of difficult cirumstances. . . . even folks on the tightest budget with the smallest storage areas can “put aside” SOMETHING. Just a little planning and some prudent action can help prevent putting yourself in danger’s way, or can help keep you comfortable during the inevitable downturns of life.

From the Publisher - This is probably the most important sectioon in the whole catalog. With the times a’changin’ as they are, we all need to better prepared for the uncertain changes ahead. The books in this section will give you a head start.

If you’re weary of spending a large percentage of your income on your family’s food needs, then you should follow this amazing book’s numerous tips on food-storage techniques. Slash your food bill by over fifty percent, and increase your self-sufficiency at the same time through alternative ways of obtaining, processing and storing foodstuffs. Includes methods of freezing, canning, smoking, jerking, salting, pickling, krauting, drying, brandying and many other food-preservation procedures.

Review:

http://www.backwoodshome.com/store/files/ss5.html

This Month’s Frugal Living Tips:

Make your own cooking and baking mixes instead of paying higher prices for store-bought ready mixes.

Online resources for make your own mix recipes:

http://www.kitchenmixes.com/

http://members.tripod.com/~Tweezle/makemix.html

http://busycooks.about.com/cs/mixmagic/index.htm

http://allrecipes.com/directory/571.asp

http://www.melborponsti.com/mastermx/index.shtml

http://frugalliving.about.com/library/recipes/blrecipes.htm

bump

http://cooking2k.tripod.com/y2krecipes4.html

Noodle/Rice Pilaf
1 C broken up spagetti
4 Tbsp.”butter”
2 Cans (3 1/2 C) beef or chicken broth
2/3 C water
1 C raw long grain rice
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Brown noodles in butter (or butter crisco), stirring often. Add remaining ingredients. Bring to a boil, reduce heat. Cover and simmer 20 - 25 minutes or until liquid is absorbed. Variation-add rehydrated mushrooms, celery, peas and carrots, or ground beef

White Chili
1 Tbsp. Oil (preferably olive oil)
Rehydrate to equal 2 C chopped onion
1 Tbsp. (dry) minced garlic
2 Cans (6oz.) chicken-drained & flaked
2 Cans chicken broth (3 1/2-4 C)
6 C cooked white beans (your choice)
1 or 2 Cans (4oz) diced green chili’s
2 Tbsp. Cumin
1 tsp. Oregano
1 tsp. Chili powder
Cayenne pepper-Tabasco- Salt & Pepper to taste
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saute onion in oil untill soft. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer for an hour. Serve with sopapillas and honey

Quick Tuna (or Chicken) on Rice
2 Cans Cream of Chicken Soup
1 Can water (or milk)
1 tsp. curry powder
Salt & Pepper to taste
2 Cans Tuna (drained)
2 C Rice
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Prepare rice according to package directions. With a wire whisk, heat soup, water, and seasoning. Add meat. Serve over hot cooked rice. Variation-add 1 C cooked peas, serve over toast, buscuits, or mashed potatos.

Canned Meat Patties

2 C Prepared Mashed Potatos
Rehydrate to equal 1/2 C minced onion (or 1 Tbsp. dry)
1 1lb. canned Ham, 2 cans Corned Beef, or Spam (YAY!)
Mix to equal 1 egg
Salt & Pepper to taste
Oil for frying
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grind meat, (meat grinder, potato masher or 2 forks) and add onion, potatos, egg, and seasoning. Shape into 12 patties, and fry in hot oil.

Spoonbread
1 C cornmeal
1 tsp. salt
3 Tbsp. butter(butter crisco)
1 C milk
Mix to equal 4 eggs
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Grease square baking dish. In a sauce pan combine corneal and salt. Add 2 cups boiling water, stir well. Cook over medium heat, stirring constantly, 1 to 2 minutes or untill thick. Remove from heat, add butter, stirring untill melted. Add milk to eggs, add eggs to cornmeal, and stir till batter is smooth. Bake in a hot oven - 425* 25 minutes- or untill a knife inserted comes out clean

Ham with Pineapple Glaze
1 1lb. canned ham
1 8oz. can pineapple slices(or larger if you like)
1 Tbsp. dijon mustard
1/3-1/2 C packed brown sugar
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Pour juice from pineapple, mustard, and brown sugar into skillet. Stir constantly untill bubbly. Slice ham down the middle- from side to side. Add to skillet, and cook on each side about 4 minutes each. Remove ham, and add pineapple slices to pan, heat on both sides. Place pineapple on ham slices, and top with glaze. Serve this with broccoli rice on the side, and buscuits.

Really Good Green Beans
1 29oz can green Beans
2 Tbsp. Soy Sauce
1 Tbsp. Sesame Seeds - toasted
_ _ _ _ _ _ _ _ _ _ _ _ _
To toast seeds, put them in a skillet, and cook over med. heat- stirring frequently untill Brown. Set aside. Warm green beans through(with liquid) when they are hot, drain well. Mix in soy sauce and sesame seeds. Return to heat for just a minute, and serve

Stewed Chicken

1 large (juice can size) boneless chicken
1 can cream of Celery soup
1 bag (99¢ size) Sour Cream and onion potato chips- crushed_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Mix everything together, and simmer untill disired consistancy. This is usually made in a crock pot- Serve on buns, on mashed potatos or rice

Bread on The Grill
2 C all purpose flour
1/2 tsp. salt
1/2 tsp. white sugar
1 pkg. dry yeast
3/4 C. warm water
1 TB. Olive oil
Cooking spray
2 TB. Cornmeal (for dusting)
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Dissolve yeast in water. In separate bowl, place flour, salt, sugar, and oil. Make a well in the center, and add yeast mixture. Mis thoroughly, untill the consistency of an elastic ball. Allow to rise 1 1/2 hours. Four surface, and roll out 1/2 of dough, into a 10” round. Rub with cornmeal and top with your favorite toppings (if desired) Spray grill rack well, and frill about 5 minutes on each side. NOTE: I have not tried this recipe yet- it just sounded so good!!

Chicken Can Can
1 - 12 oz. can evaporated milk
1 can cream of celery soup
1 can cream of chicken soup
1 can chicken noodle soup
1/4 C flour
1 can (10 oz) chunk chicken
1 - 5 oz. can chow mein noodles
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
In a large skillet, combine first 5 ingredients. Bring to a boil, cook and stir 2 minutes, or until thick. Add chicken, and heat through. Serve over chow mein noodles.
Variation- onit chow mein noodles- serve over rice, noodles, potatos, or biscuits

http://www.grandmaspantry.com/dried.html

GRANDMA’S RECIPES

Dehydrated Fruits & Vegetables

# Sun-dried Tomatoes
Preparing the Tomatoes:
Select firm, red and ripe paste (plum) tomatoes if you
have them. Other tomatoes will work, but the meatier
ones dry faster. Cut each tomato in half and squeeze
out excess moisture, scoop out seeds and remove stem.
Place on screens cut side up. Salt lightly (if desired.)

Drying the Tomatoes:
To Sun dry (preferred) Place outside (in the sun. Cover
with cheese cloth if insects are present. Allow a few
days bringing them in at night.

With a dehydrator Set on low (120 degrees F) allowing
12 to 24 hours.

Oven Drying Place on foil lined baking sheet in 200
degree F pre-heated oven. Allow 6-8 hours.

The tomatoes should dry until shriveled and
leathery with the moisture almost gone. We don’t want
them dry and brittle.

Storage:
The best way to store them is in glass jars with tight
lids (canning jars work great). When ready to use,fill
the jar with half boiling water and half vinegar for a
few minutes. Drain. Add herbs (rosemary, thyme, basil)
and garlic to your taste. Cover with olive oil. They
need to marinate in the refrigerator for at least 24
hours and will keep indefinitely. Allow the tomatoes to
come to room temeprature before using them.

# Banana Chips
Slice the bananas. Make sure the slices are thin.
Older bananas seem to work better than just-ripe ones.

Place the slices on the rack.
Thermostat: 145-150 degrees F
Drying Time: 8 1/2-9 hours

The slices should be ready when they’re leathery to
hard, depending on which you like.

One cup of sliced bananas will give you roughly half a
cup of dried.

http://www.grandmaspantry.com/quickbread.html

GRANDMA’S RECIPES

BREADS (QUICK)

# Grandma’s Best Biscuits

1 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. soda
1/3 c. cooking oil
3/4 c. buttermilk (or 3/4 c. milk with 1 tsp. vinegar mixed in)

Blend all ingredients together. Stir with a fork for 1 min.
Don’t over mix or they will become tough.
Place dough on counter and press to about 1/2-3/4” thick.
Cut with biscuit cutter (or just use a glass.)
Place biscuits on a lightly oiled cookie sheet or place them closly
together in a 9” pie or cake pan. Bake at 450 degrees for 12 minutes.
Makes about 1 doz. biscuits.

# Onion Shortbread

2 T. Butter or Margarine
2 1/2 c. Onions
1/2 c. sour cream
2 eggs
Biscuit dough (scratch or mix)
Salt & Pepper to taste

Melt butter in frying pan. Add onions and cook until clear.
Add salt and pepper. Roll out biscuit dough to 1/2 inch thick.
Place in greased baking pan. Spread onion over top of biscuits.
Mix sour cream and eggs and pour over ingredients.
Bake at 400 degrees for 12 to 15 minutes.

# Sour Dough Bread

Initial Starter:

3/4 cups sugar
3 teaspoons instant potato flakes
1 cup warm water

Feeder Solution:

3/4 cup sugar
3 teaspoons instant potato flakes
1 cup warm water

Bread Dough:

1/3 cup sugar
1/2 cup oil
1 teaspoon salt
1 cup starter
1 1/4 cups warm water
6 cups bread flour

Mix initial starter ingredients.
Place in refrigerator 3 to 5 days.
Feed with the feeder solution.
Mix feeder solution well and add to starter.
Let stand out of refrigerator all day or night
(8 to 10 hours). Take out 1 cup to make bread
and return rest to refrigerator. Keep refrigerated
3 to 5 days, take out and feed again.
(If not making bread after feeding starter twice,
throw away 1 cup or give 1 cup to a friend to avoid
depleting starter). To make bread, mix in large bowl
sugar, oil, salt, starter, water, and flour.
Makes a stiff batter.
Grease large pan with oil.
Put dough in and turn over so oil will be on top.
Cover lightly with plastic wrap and let stand
all day or night. Do not refrigerate.
(May sit in oven with light on).
After dough has set out about 12 hours,
punch down and knead a little. Divide into 3
parts and knead each part 8 to 10 times on
floured board. Put into 3 buttered loaf
pans and pat some oil on top.
Cover with plastic wrap.
Let rise 7 1/2 hours in oven with light
on or until dough reaches top of pan wall.
Bake 25 minutes in 350 degree oven.
Remove and brush with butter.
Cool completely and wrap in foil.
Refrigerate or freeze. Makes 3 loaves.
NOTE: May use 3 cups whole wheat flour and
3 cups bread flour or 1 cup whole wheat
flour and 5 cups bread flour.
This recipe is from Mrs. J. Bennett Johnston,
Washington, D.C., found in the cookbook
“From The Sugar Bowl.”

# Sour Dough Cornbread

1 c Sourdough starter
1 1/2 c Yellow corn meal
1 1/2 c Evaporated milk
2 ea. Eggs beaten
2 tb Sugar
1/4 c Melted butter (warm)
1/2 ts Salt
3/4 ts Soda

Thoroughly mix the starter, cornmeal, evap. milk, eggs, and
sugar in a large bowl. Stir in melted butter, salt, and soda.
Turn into a 10 inch greased pan (iron skillet works real well)
and bake at 450f for 30 mins.

# Friendship Bread Starter

Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.

# Whole Kernel Corn Bread

2 lg. Ears yellow corn; cleaned
1 1/4 c Yellow cornmeal, preferably stone ground
3/4 c All-purpose flour
2 tsp Sugar
1 1/4 ts Salt
1 tbsp Baking powder
1/8 ts Cayenne pepper
2 Eggs; lightly beaten
1/4 c Unsalted butter; melted

Preheat an oven to 425F degrees. Position a rack in the middle
of the oven. Butter an 8-9: square baking pan that is 1 1/2
inches deep. Fill a large saucepan three-quarters full with
water and bring to a boil. Add the corn and cook for 5
minutes. Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a
cutting surface, cut the kernels from the cobs. You should
have 1 1/2-2 cups of kernels. Set aside. In a bowl stir
together the cornmeal, flour, sugar, salt, baking powder and
cayenne pepper. Stir in the eggs and milk, then the corn
kernels and butter. Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes. Remove from the oven and let
cool slightly on a rack for 2-3 minutes. Cut into squares and
serve warm. Serves 8-10.

# Banana Nut Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c mashed ripe bananas
1/2 cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well.
Sift together dry ingredients; add to creamed mixture
alternately with banana blending well after each addition.
Stir in nuts. Pour into well greased 9x5x3 inch loaf pan. Bake
at 350’ 45-50 minutes or till done. Remove from pan; cool on
rack. Wrap and store overnight

# Oatmeal Muffins

1 c. oats
1 c. milk
1 tsp. vinegar
1/3 c. oil
1/2 c. brown sugar
1 egg
1 c. flour 1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
Soak the oats in milk for 1 hr. Mix ingredients
together and bake at 400 degrees for about 20 min.

# Pancakes

1 cup flour
1/3 cup dry milk
1 1/4 cup water
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3 tablespoons oil
Heat up lightly greased skillet. Pour in about 1/4 cup
of batter for each pancake. Brown on both sides.

# Syrup
1 cup sugar
1/2 cup water

Bring to boil. Boil for 1 min. Remove from heat.
Add 1/4 tsp. maple flavoring.

# Corn Bread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon salt
1/3 cup oil
1 egg
1 cup milk
Mix all ingredients together in a bowl. Pour into a
greased 8” baking dish. Bake at 400 degrees for 25 min.

# Orange Bread

1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice.
Mix together. Pour into greased loaf pan.
Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.

# Bran Muffins
1 1/4 cup flour 3 teaspoons baking powder
1/2 teaspoon salt 1/2 cup sugar 1 1/4 cup milk
1 1/2 cup Raisin Bran Cereal 1 egg 1/3 c. oil
Stir all ingredients together in a bowl. Pour into 12
muffin cups and bake at 400 degrees for 25 minutes.

# Potato Biscuits

1 cup mashed potatoes 2 tablespoons oil 1/2 teaspoon
baking soda 1 c. milk 1 tablespoon vinegar 1 tablespoon
sugar 2 cups flour 2 teaspoons baking powder
Mix ingredients together and press down mixture to 3/4
inches high. Bake at 400 degrees for 15-17 minutes. Cut
into biscuit squares.

# Hush Puppies

1 1/2 c. cornmeal
1 1/2 c. water
2 tsp. salt
1 tbs. sugar
3 1/2 tsp. baking powder
1 c. flour
2 eggs
1 tbs. oil
1/3 c. milk
Cook corn meal and water until stiff(about 7 min)
Stirring constantly. Take off stove and add milk and
oil and eggs, Add dry ingredients and stir. Drop into
hot oil and fry for about 7 min. Drain. Makes about 1
doz. hush puppies.

# Mexican Corn Bread
1 c. corn meal
1 can creamed corn
3/4 c. milk
1/2 tsp. soda
1 tsp. salt
1/3 c. oil
2 eggs
1 small can green chiles
Mix together. Pour into casserole dish. Bake 400 degrees 45 min-1 hr.
Remove from over and top with 1 c. grated cheddar cheese.

# Basic Batter for Muffins

1 3/4 c. flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
1/2 c. oil
Mix together ingredients. You can gently stir in
berries, dates, raisins, nuts, apples. Fill greased
muffin cups 2/3 full. Bake 400 degrees for 15-20 min.

http://www.grandmaspantry.com/sourdough.html

GRANDMA’S RECIPES

BREADS-YEAST & SOUR DOUGH

Initial Starter:

3/4 cups sugar
3 teaspoons instant potato flakes
1 cup warm water

Feeder Solution:

3/4 cup sugar
3 teaspoons instant potato flakes
1 cup warm water

Bread Dough:

1/3 cup sugar
1/2 cup oil
1 teaspoon salt
1 cup starter
1 1/4 cups warm water
6 cups bread flour

Mix initial starter ingredients.
Place in refrigerator 3 to 5 days.
Feed with the feeder solution.
Mix feeder solution well and add to starter.
Let stand out of refrigerator all day or night
(8 to 10 hours). Take out 1 cup to make bread
and return rest to refrigerator. Keep refrigerated
3 to 5 days, take out and feed again.
(If not making bread after feeding starter twice,
throw away 1 cup or give 1 cup to a friend to avoid
depleting starter). To make bread, mix in large bowl
sugar, oil, salt, starter, water, and flour.
Makes a stiff batter.
Grease large pan with oil.
Put dough in and turn over so oil will be on top.
Cover lightly with plastic wrap and let stand
all day or night. Do not refrigerate.
(May sit in oven with light on).
After dough has set out about 12 hours,
punch down and knead a little. Divide into 3
parts and knead each part 8 to 10 times on
floured board. Put into 3 buttered loaf
pans and pat some oil on top.
Cover with plastic wrap.
Let rise 7 1/2 hours in oven with light
on or until dough reaches top of pan wall.
Bake 25 minutes in 350 degree oven.
Remove and brush with butter.
Cool completely and wrap in foil.
Refrigerate or freeze. Makes 3 loaves.
NOTE: May use 3 cups whole wheat flour and
3 cups bread flour or 1 cup whole wheat
flour and 5 cups bread flour.
This recipe is from Mrs. J. Bennett Johnston,
Washington, D.C., found in the cookbook
“From The Sugar Bowl.”

# EASY SOUR DOUGH STARTER

1 package dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 tablespoon sugar or honey

Dissolve yeast in 1/2 cup water. Stir in remaining water,
flour and sugar. Beat until smooth. Cover with cheesecloth.
Let stand at room temperature for 5 to 10 days or till bubbly;
stir 2 or 3 times a day. To store, transfer to a jar and cover
with cheesecloth; refrigerate. To use, bring to room
temperature. To replenish after using (1 cup), stir 3/4 cup
flour, 3/4 cup water and 1 teaspoon sugar or honey into
remaining amount. cover; let stand at room temperature at
least 1 day or till bubbly. Refrigerate for later use. If
starter isn’t used within 10 days, stir teaspoon sugar or
honey. Repeat every 10 days until used.

# SOURDOUGH CORN BREAD

1 c Sourdough starter
1 1/2 c Yellow corn meal
1 1/2 c Evaporated milk
2 ea. Eggs beaten
2 tb Sugar
1/4 c Melted butter (warm)
1/2 ts Salt
3/4 ts Soda

Thoroughly mix the starter, cornmeal, evap. milk, eggs, and
sugar in a large bowl. Stir in melted butter, salt, and soda.
Turn into a 10 inch greased pan (iron skillet works real well)
and bake at 450f for 30 mins.

# Friendship Bread Starter

Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.

# Grandma’s Wheat Bread

1 Tablespoons Salt
1 package Yeast
3 c. warm Water
7 1/2 c. whole wheat flour

In mixing bowl, dissolve the yeast in warm water.
Add 1 cup of the flour and the salt;
beat well. Add the remaining flour, 1/2 cup at a time.
Turn dough out onto a lightly floured surface and knead
until smooth and elastic, about 10 minutes. Oil a large bowl,
place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
Grease 2 large bread pans. Deflate the dough and turn it out onto
a lightly floured surface. Divide the dough into two equal
pieces and form into loaves. Place the loaves into the pans.
Cover with a damp cloth and let rise until doubled in volume,
about 1 hr. Preheat oven to 375 degrees.
Bake for 45 minutes, or until the top of the loaf sounds
hollow when tapped.

# 60 Minute Rolls

1 cup milk
1 cup water
1/4 cup margarine
4-5 cups all purpose flour
3 T sugar
1 tsp salt
2 pkgs. yeast

Combine milk, water and butter in a saucepan. Heat over low
heat until liquid is very warm to the touch, about
120 degrees.
In mixer bowl, place 3 cups of the flour, along with
the remaining dry ingredients. Mix on low speed until
well blended. Gradually add the warm milk mixture. Mix
until well blended.
Gradually begin adding the remaining 1 to 2 cups of flour,
until the dough is firm. Knead dough a few times.
Place in a large greased bowl and allow to rise in a warm place
for 20 minutes. Divide into rolls or loaves.
Place bread in a warm place and
rise for another 30 minutes. Bake in a 425
degree oven for 10-12 minutes or until golden brown.
Brush with butter.

http://www.grandmaspantry.com/cakes.html

GRANDMA’S RECIPES

# Cake-Basic White

1/2 c. oil
2 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
4 egg whites
Mix ingredients, except egg whites. Beat egg whites
until stiff. Fold in egg whites gently. Pour batter
into lightly greased and floured cake pans (1 oblong or 2
9 inch round pans)
Bake at 350 degrees for 35-40 min.

# Blackberry Cake

2 c. sugar
1 c. butter or margarine
1/2 c. sour milk (can use 1/2 c. milk+ 1 tsp. vinegar)
4 eggs
2 tsp. cinnamon
1 tsp. cloves
2 tsp. nutmeg
1 tsp. baking powder
2 tsp. soda
1/2 c. blackberries + juice
4 c. flour

Mix all ingredients together except the blackberries.
Gently fold in blackberries. Pour into a 13x9” cake pan.
Bake 350 degrees 45-60 min.

# Pumpkin Cake

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4.c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts
powdered sugar

Mix ingredients together (excent walnuts and powdered sugar.
Spread in well greased 15x10x1” cookie sheet and top with 1 c. walnuts.
Bake 375 degrees for 15 min. (don’t overbake!)
Sprinkle top of cake with powdered sugar and place paper towel
over HOT cake, turn pan over and beat bottom of pan to loosen
cake from sides and bottom of pan. Starting from one end,
roll cake and paper towel together, set aside and let cool.
Unroll once cooled and fill with creamed cheese filling that follows:

Creamed cheese filling

1 c. powdered sugar
1 cube butter or marg.
2-3 oz. packages creamed cheese
1/2 tsp. vanilla (if desired)

Combine ingr. and beat until smooth. Spread over cooled cake
and roll up and chill.

# Carrot Cake

2 c. oil
3 c. brown sugar
4 egg yolks
3 c. flour
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
Mix ingredients together. Beat 4 egg whites. Fold into mixed ingredients
Add 3 c. grated carrots and 2 c. crushed nuts, and 1 c. crushed pineapple.
(juice and all). 1/2 c. raisins can be added if desired.
Place mixture in lightly greased 10x15x2” pan and bake at
350 degrees for 1 hr.

# Fudge Cake

2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
1 1/2 c. sugar
2 eggs
1 c. milk
1 c. vinegar
1/3 c. hot water
1/2 c. cocoa powder
Mix all ingredients together and pour into greased and
floured cake pans. Bake at 350 degrees for 35-45 min.

# Poor Man’s Cake

1 c. raisins
1 c. sugar
1/2 c. oil
2 c. water
4 tbs. cinnamon
4 tbs. cocoa powder
Bring all ingredients to a boil and remove from heat to cool. Add:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
Mix well. Pour into a greased and floured loaf pan.
Bake at 350 degrees for about 45 min.

# Basic Yellow Cake

2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. oil
1 c. milk
2 eggs
Mix all ingredients together and pour into lightly
greased and floured cake pan
(oblong 13x9 or 2 round 8” or 9”.)
Bake at 350 degrees for 40 min.

# Butter Icing

1/3 c. butter or margarine
3 c. powdered sugar
2 tbs. milk
1/2 tsp. vanilla(if desired)
Mix well and frost cake or cookies.

# Chocolate Butter Icing

Make recipe for Butter Icing and add 2 tbs. cocoa
powder. Mix well and spread over cooled cake.

# Maple Butter Icing

Make recipe for butter Icing and omit the milk and vanilla.
Add 1/2 c. maple syrup.

# Great Grandma’s Shortcake

dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Grease 9x9” cake pan. Spread into pan. Bake at 375
degrees for 15 min.

# One Egg Cake

2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
1/3 c. oil
1 c. milk
1 egg
Mix ingredients well. Pour into 8” square cake pan and
bake at 350 degrees for 30 min.

# Jam Cake

1 c. butter or margarine
1 1/2 c. jam or jelly (any flavor)
1 1/2 c. sugar
3 c. flour
1 c. milk
1 tbs. vinegar
1 tsp. soda
1/4 tsp. salt
2 tsp. cinnamon
3 eggs
Mix all ingredients together and pour into 13x9”
greased cake pan. Bake at 350 degrees for about 1 hr.

# Depression Cake

1/2 c. margarine or butter
2 c. sugar
1 c. sour cream
3 c. flour
2 eggs
1/2 tsp. soda
Pour cake into layer pans (8” or 9”) and top with jam
or jelly. Bake at 350 degrees for 30 min.

http://www.grandmaspantry.com/cookies.html

GRANDMA’S RECIPES

COOKIES & DESSERTS

# Pumpkin Cinnamon Cookies

1 3/4 cup flour 1/2 teaspoon salt 2 teaspoons cinnamon
1 cup raisins 1 cup mashed pumpkin or squash (you can
use canned)
1 teaspoon baking soda 1/2 cup oil 1 cup sugar 1 egg
Mix ingredients together and drop by teaspoons full on
a lightly greased baking sheet. Bake at 375 degrees for
20 minutes.

# Hermit Cookies

6 tbs. oil
1 c. brown sugar
1 1/2 c. flour
1 egg
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 c. nuts and raisins
Mix well. Drop by teaspoon full onto a lightly greased
cookie sheet. Bake at 375 degrees for 12-15 min.

# SCOTTISH SHORT BREAD

1 lb butter (no substitutes), softened
1 c Packed brown sugar
4 c All-purpose flour (maybe an extra 1/2 cup if needed)

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4
cups flour; mix well. Sprinkle a board with some of the
remaining four. Knead for 5 minutes, adding enough remaining
flour to make a soft, non-sticky dough. Roll to 1/2”
thickness. Cut into 3”x1” strips. Place 1” apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for
20-25 minutes or until cookies are lightly browned. Yield
about 4 dozen.

# Brownie Mix

1 cup margerine or butter
3/4 cup unsweetened cocoa
1/4 cup oil or shortening
2 cups sugar
2 tsp. vanilla
4 eggs
1 1/3 cups self-rising flour
1 cup chopped nuts, if desired

Heat oven to 350 degrees F (180 degrees C).
Grease and lightly flour bottom of 8 or 9-inch
square pan. In large saucepan (or bowl if
using microwave) melt margarine over low
heat. Add cocoa and oil once margarine is
melted, stirring until completely blended.
Remove from heat; cool slightly. Blend sugar
and vanilla. Beat in eggs, one at a time. Lightly
spoon flour into measuring cup; level off. Stir
in flour and remaining ingredients. Spread in
greased and floured pan. Bake at 350 degrees F
for 20 to 25 minutes, or until set in center. Cool
completely. Cut into bars. 24 bars.

# Old Fashioned Cocoa Cookies

4 tbs. cocoa
1/2 c. margarine
1 c. sugar
1 egg
3/4 c. milk
1 tbs. vinegar
1 3/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
Mix together and drop by teaspoon full onto a lightly
greased baking sheet. Bake at 400 degrees.

# Oatmeal Cookies

1 c. raisins
1 c. water
3/4 stick margarine
2 eggs
1 1/2 c. sugar
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 cups oats
2 1/2 c. flour
Simmer raisins in water. Drain 1/2 c. raisin liquid
into measuring cup. (If you don’t have enough liquid,
add water to make 1/2 c.) Mix all ingr. except raisins.
Fold in raisins. Drop by teaspoons full onto a lightly
greased baking sheet. Bake at 400 degrees for 10 min.

# Icebox Cookies

1/2 c. margarine
1 c. brown sugar
1 egg
1 3/4 c. flour
1/2 tsp. soda
1/4 tsp. salt
Mix ingr. together. Form dough into roll(2”across)and
wrap in waxed paper, or foil and chill until mixture is
firm. Slice cookies 1/8” thick and place on an
ungreased baking sheet. Bake at 400 degrees for 9 min.

# Peanut Butter Cookies

1/2 c. margarine
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1/2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
1 1/3 c. flour
Mix all ingredients together. Drop by teaspoon full
onto a lightly greased baking sheet. Bake at 375
degrees for about 12 min.
# Molasses Cookies

3/4 c. margarine
1 c. brown sugar
1 egg
1 1/2 tsp. soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 c. molasses
2 1/4 c. flour
Mix ingr. together and drop dough by tablespoon onto a
greased baking sheet. Bake at 375 degrees for 12 min.

DESSERTS & CANDY

# Banana Cobbler

1 c. flour
1 c. sugar
1 c. milk
1 stick melted butter or marg.(or 1/2 c.tub margarine)
1 tbs. baking powder
3 medium sliced bananas

Pour melted butter into an 8 inch baking dish.
Mix all ingredients except bananas in a bowl.
Pour mixture over melted butter or marg.
Slice bananas and drop into batter.
Bake 45 min. at 350 degrees until top is brown.
Sprinkle with cinnamon and sugar (if desired).

Note: You can make this cobbler with
any kind of fruit that you like.
Just substitute 2 cups of fresh or canned
fruit with the juice for the bananas.

# FIG PUDDING

1/2 pound figs, 1/4 pound bread crumbs, two and 1/2
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs; and mix with butter; add the other
ingredients. Put in a buttered baking dish, sprinkle with bread
crumbs, cover, and steam for three hours.

# BIRDS NEST PUDDING

Pare six apples; remove the core by cutting from the
end into the center, leave the apple whole;
place them in a deep pie dish, placing close together,
with the opening pointing up. Make a thin batter of, one quart milk,
three eggs, and enough flour for a thin batter. Pour into
the dish around the apples and into the center of apples.
Bake at 375 degrees,until apples are tender.
Serve with butter and sugar.

# FRUIT PUDDING
One egg, 6 tablespoonfuls sugar, 8 tablespoons
flour, 1 1/2 tablespoonful baking powder, milk to make batter
thin. Put fruit in baking dish; pour the
batter over it, sprinkle with cinnamon and sugar.
Bake in a 350 degree oven until brown on top.

# RICE PUDDING

1 cup of rice, put into 2 c. milk; add 1 tsp. salt; and 1/2 c. of raisins,
Bake 1-2 hours, or until brown on top, in a 350 degree oven,
stir while in the oven, repeating this until done. Add more milk if
pudding becomes dry.

# INDIAN PUDDING

1/2 cup milk 1 tsp. vinegar, two eggs (beaten stiff),
one teaspoonful soda, one cup raisins, two tablespoonfuls molasses,
corn meal for a stiff batter; mix, and steam two hours.
Serve with sauce below:

SAUCE (for Indian Pudding)
Mix in a saucepan,1 cup sugar, 1/2 cup butter
1 tsp. water, yolk of one egg; heat to scalding;
add the white of egg, and a pinch of salt;
flavor with fresh lemon.

# Old Fashioned Sponge Candy

1 cup sugar
1 tablespoon white vinegar
1 cup dark corn syrup
1 tablespoon baking soda
Line bottom and sides a 9-inch square baking pan with
lightly buttered aluminum foil. Set aside.
Combine sugar, corn syrup and vinegar in a large,
heavy cooking pot. Cook over medium heat, stirring
constantly, until sugar dissolves. Continue cooking
to 300*F (150*C) on a candy thermometer.
(A small amount of syrup will separate into brittle
threads when dropped into cold water.)
Remove from heat and stir in baking soda, mixing well.
Mixture will foam up. Quickly pour into prepared pan.
Allow to set at room temperature until firm. Invert pan
and peel off foil. Break into pieces.
Store tightly covered at room temperature.
Makes about 1/2 pound candy.

# Old Fashioned Hard Candy

2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners’ sugar

In a heavy 2 quart saucepan, combine the sugar,
water and corn syrup. Cook, stirring constantly until
the sugar is dissolved and cook without stirring,
lowering the heat and cooking more slowly during the last
few minutes, to the hard crack stage (300 degrees F),
If sugar crystals form on sides of pan, wipe them
off with a damp brush. Remove from heat, add oil flavoring
and enough food coloring to color; stir only to mix. Pour into
2 buttered 9 inch pans. Set one pan of candy over a sauce
pan containing hot water. As soon as the other pan of candy is
cooled to handle, cut it with scissors into 1-inch strips. Then
cut the strips into pieces, working fast. Drop the pieces onto a
buttered baking sheet. Toss in a small amount of powdered
sugar to keep from sticking together.

http://www.grandmaspantry.com/fruitvegetables.html

GRANDMA’S RECIPES

Fruits & Vegetables

# Batter Coated Fruits & Vegetables
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg beaten
1 c. milk

Mix ingredients together. Wash & dry
fruits and vegetables,
and dust with flour. Dip into batter.
Drain on rack or waxed paper.
Heat 1 quart of oil to 375 degrees
and fry until brown. Drain.

Use Any Fruits and Vegetables that you like.
Here are some suggestions:
Bananas (cut in 1 inch chunks)
Onion Rings
Zucchini
Eggplant
Cauliflower
Mushrooms
Broccoli

# Green Bean Casserole

1 can French style green beans (no juice)
1 can mushroom soup
1/4 c. water
1/2 cup cheddar cheese, grated
1/2 can French Fried Onions
Mix green beans,soup and cheese.

Pour into a greased casserole dish.
Top with French fried onions.
Bake at 350 degrees for 30 to 40 minutes.

# BOILED CABBAGE

Cut a large head of cabbage into quarters,
and wash in cold water; pour boiling water over it,
and cover about five minutes; drain, and add 1 onion,
(if desired) pepper, and ham or brisket of beef and water
to cover; boil until tender.

# SCALLOPED CABBAGE

Crush soda crackers. Cut cabbage (thin stips).
Put in a layer of crackers into pan, then a layer of cabbage.
Alternate with salt, pepper, and butter, until the pan is filled;
cover with milk. Bake 375 degrees for thirty min.

# POTATOES AU GRATIN

1 Tbs. butter, and three Tbs. of flour;
Mix together on stove, and add 2 c. milk.
Thinly slice potatoes; put in a baking dish;
Pour mixture over, and add 1 c.
grated cheddar cheese to cover it;
bake at 375 degrees for 30 min.

http://www.grandmaspantry.com/maindish.html

GRANDMA’S RECIPES

MAIN DISH

# Crawfish Pie

Pie dough enough for 4 individual pies (or 2 large)
1/2 C crawfish tails; crawfish fat and water to make 2 cups
3 Tbsp. cooking oil
1 medium onion, chopped fine
2 Tbsp. butter
1/4 C. chopped celery
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 C tomato sauce mixed with 1/3 cup water
Pinch nutmeg
1 Tbsp. green onion
4 Tbsp. cornstarch
1 Tbsp. parsley

Cook onion, celery, and garlic in cooking oil,
stirring until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish fat,
cook over medium heat and when it boils, slowly add
cornstarch and water stirring until sauce thickens, season
with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add
crawfish tails, butter, cook 2 to 3 minutes.Combine sauce,
crawfish, green onion and parsley. Cook, then pour into 4
pastry lined pie plates, equally divided. Wet edges of
under crust, cover with uppercrust. Press edges together,
prick with a fork. Bake in a 450 degree preheated oven 5 min.
reduce heat to 400 degrees and bake about 15 minutes longer.

# Easy Shepherd’s Pie
1 lb. ground beef
1 medium onion, chopped
1 can (10 oz.) cream of mushroom soup or tomato soup
1 can whole kernel corn, drained
2 c. mashed potatoes
1 cup grated cheese (optional)

Brown ground beef and onion and drain. Add cream of
mushroom soup. In baking dish layer ground beef, corn and
mashed potatoes. Bake at 350 degrees for 20 minutes. 4 servings.

# Salmon Patties

1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1 teaspoon Seasoning Salt
salt and pepper to taste
Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg
and add salt, pepper, Old Bay, bread crumbs and salmon.
Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and
press flat with a spatula.Cook until golden brown on each side,
about 3 to 5 minutes.

# Spicy Kielbasa

1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa

Chop the onion and sauté in a small amount of
olive or vegetable oil until browned. Combine the
sugar and mustard and place in the crockpot. Cut
the kielbasa into one inch thick slices and add to
the crockpot. Stir to coat.Cover and cook on low
heat 2-1/2 to 3 hours, stirring occasionally.
Serves 6.

# Chicken Pot Pie
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked

Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.

Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk

Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.

# Tuna Casserole

8 oz. egg noodles
1 10-oz. pkg. Frozen peas
1 8-oz. can cream of mushroom soup
1 cup milk
1 12-1/2-oz. can tuna, drained
1/2 cup plain or seasoned bread crumbs tossed
with 3 Tbsp. melted butter
(OR 1/2 cup crushed Ritz crackers
tossed with 3 Tbsp. melted butter)

Heat the oven to 375 degrees with the rack in the
center position. Grease 1 medium to large
baking dish, or two smaller dishes. Cook the noodles
according to the directions on the package, but shorten
the cooking time by 2 minutes. Drain the noodles and
combine with the peas,soup and milk. Mix tuna with a
fork to break it up and add it to the noodles. Mix
and spoon into pan. Sprinkle the crumbs over
the top and bake for 35 minutes or until hot.

# Old Fashioned Spicy Baked Beans

1 1/2 pounds ground chuck
1 cup chili sauce
2 large cans pork and beans or baked beans
1 large sweet onion
1/2-1 cup brown sugar

Brown ground beef and drain well. Dice onions and
cook in a little oil until they are soft. Add all the
ingredients together into a casserole dish. Bake at
350 degrees for 1 hour.

# GRANDMA’S SOUTHERN FRIED CHICKEN

1 Whole Chicken (cut up)
1/2 c. milk
1/2 c. water
1 1/2 tsp. Salt
1/8 tsp. Pepper
1 c. Flour
1 tsp. Paprika

Mix milk and water. Dip pieces in mixture.
Place dry ingredients into a plastic or paper bag.
Put dipped chicken pieces into bag and shake.
Fry on both sides until brown.
Simmer in covered pan on low heat for about 35 min.
(or until chicken is no longer pink inside).
Remove lid and turn up heat to continue browning,
and to make chicken crispy.

# OLD WEST CHICKEN & DUMPLINGS

Boil whole chicken in water until tender.
Remove chicken from bones. Put chicken
in pan and add 4 cups of the broth.
Bring to a boil. Make dumplings.

DUMPLINGS

1 1/2 c. flour
3 tsp. Baking Powder
3/4 tsp. Salt
1 tbs. Oil
3/4 c. Milk

Mix ingredients together.
Drop by teaspoon-full into boiling liquid.
Cover pan and cook for 15 min.

# HASH

1 chopped onion
1 chopped green pepper
2 tbs. Margarine
1 lb. Ground Beef
2 c. canned tomatoes
2 tsp. Chili Powder
1/8 tsp. Pepper
1/2 tsp. salt
1/2 c. uncooked rice

Melt margarine in pan. Add onion and green pepper.
Fry on medium heat until onions are translucent (clear).
Add ground beef (cooked and drained).
Add tomatoes, chili powder, pepper, rice and salt.
Pour mixture into a lightly greased baking dish.
Bake at 350 degrees for 50 min.

# BEAN BURGER

2 pounds of hamburger
1 small onion-chopped
2 cans pork n beans
Brown sugar
Catsup
Mustard

Brown hamburger and onion until done. Drain off fat.
Mix pork & beans. Add remaining ingredients to taste.
Heat through.

# Basic Masa Dough for Tamales

Ingredients:
1 8 oz. pack corn husks
3 lbs. fresh masa
1 lb. vegetable shortening or lard
2 cups meat stock
1 tbsp. salt
1 tsp. baking powder

Directions:
Soak corn husks in warm water.
In a mixer bowl, beat shortening or lard
until light and fluffy. Add salt and
baking powder and mix. While beating continuously,
add a little masa at a time, then add stock
a little at a time.
Drain the softened husks and separate.
Spread about 1/2 cup dough onto each husk.
Place about 1/4 cup filling in the center
and roll the tamale shut, then fold up the
bottom where the husk tapers down.
Wrap the tamales in foil or tie them
shut with strings at both ends.
Place tamales standing up into a steamer
and steam for 1 hour.
Make sure the steamer never goes dry
or the tamales will burn. Check immediately
after steaming to make sure they are done.
If it is done, it will hold its shape and
will not stick to the husk.
Makes 24 tamales.

# Red Chili Tamales

Ingredients:

Shredded Beef or Chicken and broth

Ingredients:
5 lbs. lean meat
2 medium onions, quartered
2 carrots, halved
1 stalk celery, halved
Water

Chili Mixture

Ingredients
3/4 cup mild chili powder
1 1/2 Tbsp. hot chili powder
3/4 cup lard
1/3 Tbsp. black pepper
4 cups canned red chili sauce
3 lbs. beef, shredded
1/3 Tbsp. garlic powder
4 cups black olives, coarsely chopped
1 1/3 cups flour
1/3 Tbsp. salt
1/3 Tbsp. oregano

Masa Mixture:
3 cups masa
3/4 cups lard, melted
1/4 cup baking powder
1/2 Tbsp. salt

Tamale Ingredients
1 lb. (approx. 1 doz.) corn husks
12 12”x12” sheets waxed paper

Directions:

Shredded Meat & Broth Instructions

Combine all ingredients in a large pot
and add water to 2 inches above meat.
Boil until meat is tender.
Strain water and save for broth.
When meat is cool, shred by hand.

Chili Mixture:

Mix broth with both chili powders
and add rest of ingredients. Simmer for
1 hour and let cool. Makes enough filling
for several dozen tamales. You can freeze them.

Masa Mixture:
When ready to make tamales, combine masa,
lard, baking powder and salt. Beat with an
electric mixer. If mixture is too thick,
add chili sauce or broth to moisten.

Tamale Directions:
Select large corn husks or combine two
smaller husks. Spread 3 or 4 Tbsp. of masa mix
across husk, leaving about 1 1/2 inches of pointed
bottom exposed. Fold 1 1/2 to 2 inches of one
side of the husk toward the center and roll
tamale from that side to the other. Some of the
husk will roll into the masa. Fold the husk end up
against the outside of the tamale. Wrap in waxed paper.
Steam prepared tamales (in waxed paper) for 45 minutes.
You can freeze and reheat using same method.

Makes 1 dozen.

# Green Corn Tamales

Ingredients For tamale:
5 lbs. masa
2 27 oz. cans cream corn
3/4 gallon lard
12 oz. water
12 tbsp. salt
Corn husks
Cheese for topping

Filling:
5 lbs. long green chiles
5 tomatoes
1 yellow onion (diced)
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic

Directions:
For Tamales: In a mixing bowl, combine all
ingredients except corn husks and cheese until
incorporated.

Filling:
Roast and peel chilies. Roast tomatoes in a skillet;
let cool then peel off skin. In skillet,
add chilies, onion, tomatoes, salt, pepper and garlic.
Remove from heat and let cool. In a mixing bowl,
hand-crush your cooled chile mixture. Select
your corn husk and spread 4 tbsp. of the masa
mixture across top of husk. Place chile mixture
over masa and top with a little bit of cheese. Fold over
and pull up bottom. Steam in wax paper for 50 minutes.

# BOILED DINNER

3-5 lb. Corned Beef or Ham
6 carrots (cut up)
6 Onions (cut up)
5 Medium Potatoes (cut up)
1 Head Cabbage (cut in sections)

Put meat in saucepan. Cover meat and carrots with water.
Cover and simmer for 2 hours. Add onions and potatoes.
Cook for 30 min.Add cabbage and cook for 15 min.

# PASTA

4 eggs
3 cups flour

For Colored Pasta
Green-add spinach
Red-add tomato paste
Yellow-mix saffron into eggs
Orange-purred carrots

Mix eggs. Put flour on a board.
Make a well in the middle of
the flour. Mix eggs into flour.
Turn on to a board and
knead for 6 minutes. Let dough rest.
Cut dough in half.
Cover second half with plastic wrap .
Flatten dough and dust with flour. Feed dough
through pasta machine. Widest setting first.
When dough is smooth, use smaller setting.
Fold over each time you put in pasta machine.
Cover with plastic until ready to use.
Cut out the noodles.
Using blades of a pasta machine,
cut dough into 1/4 inch
wide strips, feed one end of a
sheet of dough through blades,
holding other end straight up
from machine. Arrange strips accross
lightly flowered cookie sheets.
Let the strips dry for about 1 hr.

Makes 4 servings

Making Bowties- Make a
rectangle and scrunch in the center.

Ravioli- Make a long rectangle.
Add drops of filling on
half of the dough. Fold over dough.
Cut and seal.

Raviollini- Use a cookie cutter to make a round,
scalloped edge. Fold over.
Tortelloni- Cut pasta into squares
with a pastry cutter.
Put in filling. Fold on the diagonal
and press closed. Press corners together.

# CHICKEN PASTA PLEASER

4 boneless chicken breast
(cut into stripes or bite size chucks)
1 can condensed chicken broth
1 10 oz bag small shell pasta
5 large ripe tomatoes, diced
1 lb broccoli, diced
5 cloves of garlic, minced
oregano and basil to taste
2 cups half & half
Parmesan cheese to taste
olive oil

In separate pan cook pasta until done and drain water. Steam
broccoli until tender. Cut chicken into stripes or bite size
pieces and brown in olive oil in large skillet. Add oregano &
basil, chicken broth and tomatoes, sauté for a few minutes.
Add in half & half, stir. Add cooked broccoli and pasta. Stir.

# PORK CHOP RICE CASSEROLE

6 Pork Chops
1 c. uncooked rice
2 cups bouillon or water
Garlic, Salt, Pepper to taste

Place pork chops in casserole dish.
Sprinkle with salt and pepper.
Sprinkle rice around pork chops.
Pour bouillon or water over it all.
Cover and bake at 400 degrees for 1 hour.

# SLOP

2 pounds hamburger
1 small onion
4 cups cooked rice
3 Eggs
Whorchester sauce

Brown hamburger and onion until done. Drain off fat. Take
cooked rice and brown in butter until somewhat dried. Combine
with hamburger. Push ingredients to edges of pan and make a
open pit in the middle. Add eggs and scramble them,
when they are done, mix all ingredients together.
Add Whorchester sauce, salt and pepper to taste.
Continue to cook until hot.

# MEAT LOAF

Three pounds of ground beef,three eggs, beaten with
three tablespoons of milk, one cup of
crushed crackers, 1/2 teaspoon of black pepper, 1 tablespoon
salt, mix, form into a loaf.
Add catchup to top of meatloaf. Bake 350 degrees 2 1/2 hours.

# TOMATO MACARONI

Break macaroni in pieces three inches long and boil until tender.
Butter a baking dish, and place a layer of sliced tomatoes on
the bottom (or canned tomatoes);
add a layer of the macaroni, and season with salt,
pepper, and butter; add another layer of tomato,
and alternate layers. Place a layer of cracker crumbs on top,
with butter. Bake about thirty minutes, or until browned on top.

http://www.grandmaspantry.com/mixes.html

GRANDMA’S RECIPES

MIXES

# Bis-Quick-Mix

Use this homemade mix in any recipe calling for Bisquick
or other commercial baking mixes.
8 cups flour
1 1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder,
and salt in a very large bowl.
Cut in shortening until it resembles coarse
cornmeal. Store in tightly
closed covered container in a cool place.

# Bran Muffin Mix

2 c. Bran Buds (cold cereal)
2 c. boiling water
2 1/2 c. sugar
1 c. oil
4 eggs
5 c. flour
5 tsp. soda
1/2 tsp salt
4 c. All Bran
1 pound raisins
1 quart buttermilk

Combine boiling water and Bran Buds. Set aside.
Mix together the sugar and oil and eggs.
Add dry ingredients to the buttermilk & egg mixture.
Add All Bran, cooled Bran Buds, and raisins.
Mix well and store in a covered glass or plastic
1 gallon container.
Bake in muffin tins for 20 mintes in a 400 degree oven.

Can be stored in refrigerator for several months.
Use as needed for hot muffins.

# Cornmeal Mix

Keep this mix on hand for quick and easy cornbread,
corn muffins and more.

4 cups unbleached all-purpose flour
1 tablespoon salt
3/4 cup sugar
1/4 cup baking Powder
1 cup vegetable shortening
4 1/2 cups cornmeal

In a large bowl, combine flour, salt, sugar and baking powder.
Stir to blend well. With a pastry blender, cut in shortening
until evenly distributed. Add cornmeal and mix well.
Put in a large airtight container.

Label as Mix and store in a cool, dry, place.
Use within 12 weeks.
Yield: about 10 1/2 cups Homemade Cornmeal Mix.

# Corn Muffins

2 1/2 cups Cornmeal Mix
1 egg
1 1/4 cups milk

Preheat oven to 425 degrees. Butter a muffin pan.
Put cornmeal mix in a medium bowl.
Combine egg and milk in a small bowl.
Add all at once to cornmeal mix. Blend.
Fill prepared muffin pans 2/3 full.
Bake 15 to 20 minutes, until golden brown.

Yield: 12 muffins

# Pancake Mix

1 cup flour
1/3 cup dry milk
1/2 teaspoon salt
1 1/2 teaspoon baking powder
Mix above ingredients together, and store
in a zippered bag until ready to use.
When ready to use, add in mixing bowl:
1 1/4 cup water
3 tablespoons oil
Heat up lightly greased skillet. Pour in about 1/4 cup
of batter for each pancake. Brown on both sides.

# Cocoa Mix

1/4 c.cocoa powder
1 c. sugar
7 c. dry milk
Mix ingredients together in a quart jar. Put 4 tbsp.
hot cocoa mix in a cup and pour in boiling water.
Stir and cool slightly.

# Roll Mix

This basic mix can be used in all sorts
of rolls and breads.

20 cups (5 pounds) unbleached flour or all-purpose flour
1 1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl.
Stir together to distribute evenly.
Put in a large airtight container.
Label with date and contents.
Store in a cool, dry place. Use within 6-8 months.

Yield: about 22 cups Homemade Hot Roll Mix.

# Pan Rolls

1 tablespoon active dry yeast
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5 to 6 cups Hot Roll Mix

In a large bowl, dissolve yeast in lukewarm water.
Blend in eggs and oil or margarine.
Add 5 cups Hot Roll Mix. Blend well.
Add additional Hot Roll Mix to make a soft,
but not too sticky dough. Knead about 5
minutes until dough is smooth.
Lightly butter bowl. Put dough in bowl
and turn to butter top. Cover dough with
a damp towel and let rise in a warm place
until doubled in bulk, about 1 hour.

Grease a 13” x 9” baking pan or two 9-inch,
round pans. Punch down dough.
Divide dough into 24 to 30 balls of equal size.
Place balls in prepared pans.
Cover and let rise again until doubled in bulk,
about 30 - 40 minutes.

Preheat oven to 375 degrees.
Bake 20 to 25 minutes, until golden brown.

Yield: 24 - 30 rolls.

# Homemade Cake Mix

8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups solid shortening
(that does not require refrigeration)

In a large bowl stir together the flour,
sugar, baking powder, and salt.
With pastry blender, cut in shortening
until mixture resembles very fine crumbs.

Divide mix into 5 equal portions
(about 19 oz. or 3-1/2 cups each).
Place in airtight containers; label.
Store in a cool, dry place up to 6 weeks.

Yield: 17-1/2 cups (5 portions) mix.

# Yellow Cake:

1/5 recipe Basic Cake Mix
3/4 cups milk
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.
Grease and lightly flour two 8 x 1-1/2
inch round cake pans.
Set aside. In mixer bowl, combine the
Basic Cake Mix and the milk.
Beat at low speed of electric mixer till moistened.
Beat 1 minute at medium speed.
Add eggs and vanilla.
Beat 2 minutes at medium speed.
Spread batter evenly in prepared pans.

Bake for about 20 minutes or till wooden pick
inserted near center comes out clean. Cool in pans on
wire rack for 10 minutes.

Remove from pans; cool thoroughly on wire rack.
Frost as desired.

Yield: 12 servings.

# Buttermilk Pancake Mix

2 cups buttermilk powder
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

Sift the ingredients together well.
Store in a container with a tight-fitting lid.
Use within 6 months.

Yield: 10 cups of mix.

# Buttermilk Pancakes:

1 egg, beaten
2 tablespoons vegetable oil
1 cup water, or more as needed.
1 1/2 cups Buttermilk Pancake Mix

In a medium bowl, combine egg, oil, and 1 cup water.
With a wire whisk, stir in Pancake Mix until blended.
Let stand 5 minutes.
Stir in additional water for a thinner batter.

Lightly oil and preheat griddle.
Pour about 1/3 cup batter onto hot griddle
for each pancake. Cook until edge is dry
and bubbles form. Turn with a wide spatula.
Cook 35 to 45 seconds longer until browned
on both sides. Repeat with remaining batter.

Yield: about 10 four-inch pancakes.

# Brownie Mix

6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 oz unsweetened cocoa
2 cups vegetable shortening

Mix dry ingredients well, cut in shortening
until evenly distributed. Put in airtight container,
store in cool dry place. Use within 10-12 weeks.

Yield: about 17 cups Homemade Brownie Mix.

# Brownies

2 eggs beaten
1 teaspoon vanilla
2 1/2 cups Brownie Mix
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease an 8 inch square pan.
Mix all ingredients together well.
Spread in prepared pan. Bake 30-35 minutes.

Yield: 9 brownies.

# Pie Crust Mix

12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening

Combine flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until
evenly distributed. Mixture will resemble cornmeal in
texture. Put in a large airtight container and label
as Flaky Pie Crust Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Yield: about 16 cups mix, enough for 6
double pie crusts or 12 single pie crusts.

Yield: about 10 cups

# Flaky Pie Crust:

2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tablespoon white vinegar

Crumble Flaky Pie Crust Mix, if frozen.
Put mix in a medium bowl. In a small bowl,
combine ice water, egg and vinegar.
Sprinkle one spoonful of the water mixture
at a time over the flaky pie crust mix and
toss with a fork until dough barely clings
together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly
floured wax paper. Place dough in 9-inch pie
plate without stretching. Flute edges.

If filling recipe calls for a baked pie crust,
preheat oven to 425 degrees.
Bake 10 to 15 minutes, until very lightly browned.
Cool. Fill and bake according to directions for filling.

http://www.grandmaspantry.com/animalrecipes.html

GRANDMA’S RECIPES

PETS

# DOG BISCUITS

3 1/2 cups flour
2 cups whole wheat flour
1 cups rye flour
1 cup cornmeal
2 cups cracked wheat
4 tsp. salt
1/2 cup dry milk
1 egg
1 pk dry yeast (1 Tbs.)
1 pt chicken stock

Ingredients not generally available may be found at health
food stores. Dissolve yeast in 1/4 c warm water. Add chicken
stock and pour into dry ingredients. Knead for 3 minutes,
working into a stiff dough. Roll dough into a 1/4 in. thick
sheet and cut with cookie cutters (cutters shaped like dog
biscuits are available). Bake in 300 degree oven for 45
minutes, then turn oven off and leave biscuits in oven
overnight. In the morning the
biscuits will be bone hard.

# Kitty Treats

1 1/2 cups rolled oats
1/4 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup tuna oil, chicken broth or beef bouillon

Preheat oven to 350 degrees F. Mix all ingredients
into a dough. Dust hands with flour and form small,
1/2-inch thick, round biscuits. Set on greased cookie sheet.
Bake 30 minutes or until biscuits are slightly browned.
Cool before serving.

http://www.grandmaspantry.com/pies.html

GRANDMA’S RECIPES

PIES

# Apple Shoofly Pie

CRUMB MIXTURE
1/4 c Unsalted butter — cut up
1 c Flour
1/3 c Brown sugar — packed
1 t Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/4 ts Salt
FILLING
1/3 c Molasses
1/3 c Water — boiling
1/2 ts Baking soda
2 lg Red Delicious apples — peeled
-cored/coarsely chopped
1 9” deepdish pie shell unbake

1. To prepare crumb mixture: Process butter, flour, brown sugar,
cinnamon, ginger, cloves, and salt in a food processor until mixture
resembles coarse meal.

2. To make filling: Dissolve molasses in boiling water in a large
bowl. Stir in baking soda. Add about 2/3 of the crumb mixture and all
of the chopped apples, and mix until crumbs are moistened. Spoon into
pie shell. Sprinkle remaining crumb mixture on top.

3. Bake in a preheated 375-degree oven until filling is set, about 40
minutes.

Source: Chicago Sun Times, November 6, 1996

# Apple Pan Dowdy
Yield: 8 servings

1/2 c Brown Sugar
1/4 c Chopped Walnuts
1/4 c Raisins
3 c Apples, sliced
1/4 c Butter, softened
2/3 c Sugar
1 x Egg, beaten
4 ts Baking Powder
1/2 ts Salt
1 c Milk
2 1/4 c Flour

Preheat oven 350 deg F.
In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and
raisins. Layer in apples and remaining brown sugar. Cream butter, add
sugar gradually, then add beaten egg.
Sift flour, baking powder and salt. Combine creamed mix, dry ingredients
and milk alternately till smooth. Pour batter over apples.
Bake 35-40 minutes. Turn over on plate with apple side up. Serve with
topping (whipped cream, etc.)

# Pie Crust Mix

12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening

Combine flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until
evenly distributed. Mixture will resemble cornmeal in
texture. Put in a large airtight container and label
as Flaky Pie Crust Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Yield: about 16 cups mix, enough for 6
double pie crusts or 12 single pie crusts.

Yield: about 10 cups

# Flaky Pie Crust:

2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tablespoon white vinegar

Crumble Flaky Pie Crust Mix, if frozen.
Put mix in a medium bowl. In a small bowl,
combine ice water, egg and vinegar.
Sprinkle one spoonful of the water mixture
at a time over the flaky pie crust mix and
toss with a fork until dough barely clings
together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly
floured wax paper. Place dough in 9-inch pie
plate without stretching. Flute edges.

If filling recipe calls for a baked pie crust,
preheat oven to 425 degrees.
Bake 10 to 15 minutes, until very lightly browned.
Cool. Fill and bake according to directions for filling.

# Tarts

Make Flaky Pie Crust Recipe above.
Cut dough in circles to fit into a muffin pan.
Bake as directed.Cool.
Fill with your favorite pie filling.

http://www.grandmaspantry.com/salad.html

GRANDMA’S RECIPES

SOUP & SALAD

# OLD-FASHIONED ONION SOUP

3 pounds onions, sliced
1/2 cup butter, melted
7 slices French bread
4 1/2 cups chicken broth

Place sliced onions and butter into slow cooker
and mix until onions are thoroughly coated.
Stir in bread and chicken broth. Cover and cook
on low for 10 to 15 hours or on high 4 to 5 hours,
stirring occasionally. Stir well during last hour & serve.

# SPINACH SALAD

Wash and tear 4 c. spinach into mixing bowl.Add:
4 boiled eggs
1 small red onion

Mix together and serve with Italian or Caesars dressing.

# COLD PEA SALAD

1 bag frozen peas (thawed) or 1 can green peas
6 hard boiled eggs (chopped)
1 onion (chopped)
1 stalk celery (chopped)
1/4 lb. cheddar cheese (diced)

Mix together with mayonnaise or salad dressing
and season to taste.

# Seven Layer Salad

1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion-green and some white section, thinly sliced
1 10-ounce package frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream or low fat yogurt
1-1/2 tablespoons sugar
1-3/4 cups cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled

Place lettuce in bottom of large bowl or 13x9x2 pan.
In layers, add celery, peppers, onion, peas and eggs.
Mix together mayonnaise, sour cream and sugar.
Spread on top. Top with cheese and bacon. Refrigerate.

# COLD SLAW

1 head finely sliced cabbage. Add 1/2 c. mayonnaise,
1 small onion, sliced fine. Mix with 1 T. vinegar;
pinch salt & pepper 1 tsp. mustard, and 2 T. sugar. Stir.

# HOT GERMAN POTATO SALAD

After frying 6 slices of bacon, put 2 tablespoons
of the drippings into a large skillet.
Mix 1/3 cup of vinegar, 3/4 cup water, 2 tablespoons flour,
two tablespoons of sugar; add to drippings and bring to a boil.
Slice 6 boiled & peeled potatoes into bowl; season with
pepper and salt, and one chopped onion,stalk celery & crumbled bacon.
Pour mixture over potatoes. Mix well.

# Ranch Tuna Macaroni Salad

2 cans (6 ounces) tuna
4 (12 ounce) cups macaroni, dry
2 cups bottled ranch dressing
1/2 cup diced red onions
1 cup diced celery
1/2 teaspoon pepper
4 hard boiled eggs, chopped roughly

Cook the macaroni according to pkg. directions.
Add remaining ingredients and mix thoroughly.

# Potluck Pasta Salad

1 pkg (12 oz) corkscrew pasta
1 can (20 oz) pineapple chunks in juice
1 cup vegetable oil
1/2 cup white vinegar
1 tbsp. mustard
1 tbsp. worcestershire sauce
1 clove garlic, pressed
salt and pepper to taste
3 cups cauliflower flowerets, broken up
1 red bell pepper, seeded, chunked
1 cup whole toasted almonds
1 cup cubed grilled leftover turkey or chicken breast

Cook noodles according to package directions. Drain pineapple;
reserve 3 tablespoons juice for dressing. For dressing, combine
reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic,
salt and pepper in jar; shake well. Combine noodles and cauliflower
in large bowl. Pour dressing over salad; toss to coat. Cover and
marinate in refrigerator overnight. Add the red pepper, almonds and
turkey or chicken; toss to coat.

Dressings

# MAYONNAISE

6 egg yolks, one cup cider vinegar, one cup
sugar, one tablespoon mustard, 1/4 pound of butter,
one teaspoon salt, one pint water, two tablespoons corn starch.
Mix the water and vinegar in pan, and bring to a boil.
Beat in the rest of the ingredients; stir in quickly to
prevent burning. Put into a sealed jar and refrigerate.

# Old-Fashioned French Dressing

1/2 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup chili sauce
2 tablespoons sugar
1 teaspoon Worcestershire sauce
1/2 small onion, minced
1/4 teaspoon paprika
salt to taste

Combine all ingredients in a medium sized mixing bowl
and beat well to blend.
Let the dressing stand for at least an hour to blend the flavors.
Makes About 1-1/2 cups

# Ranch Dressing Mix

2 tbs Salt
2 tsp Dry parsley
1 tsp Garlic powder
1 tsp Black pepper
1/2 tsp Onion powder
Dressing:
1 tsp. Mix (above)
1 c. Buttermilk 1 c. Mayonnaise
Stir together - store in airtight container.
Stir before using. Stir together - store in covered
container in refrigerator. Make several hours before use.