Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://www.simplyprepared.com/no%20cook%20recipes.htm
NO-COOK RECIPES FOR EMERGENCIES
ANTIPASTO
Arrange all or some of the following on a serving platter:
Thin sliced salami
Black olives
Green olives
Canned whole mushrooms
Marinated artichoke hearts
Baby corn cobs
Pickled onions
Pickled beets
Canned chickpeas
Smoked oysters
Mix together equal parts red wine vinegar and olive oil. Add salt, fresh ground pepper, and dried sweet basil, to taste. Drizzle over the platter
DEVILED HAM STUFFED PEACHES
1 can (4-1/2 ounces) deviled ham
1/2 tablespoon Dijon mustard
1 can (29 ounces) peach halves, well drained
Mix together deviled ham and mustard. Spoon the mixture into the cavity of each peach half. Serve with soup or toast for lunch or supper.
(Above recipes are from Pantry Cooking: Unlocking Your Pantry’s Potential by Cheryl Driggs)
TUNA WHITE BEAN SALAD
2 cans (6 ounces each) Albacore tuna, drained
2 cans (15 ounces each) cannelini (white kidney) beans, rinsed and drained
1 jar (4 ounces) diced pimiento
1/3 cup small capers, rinsed and drained
Coarse salt
Fresh ground pepper
6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 teaspoon sweet basil
Place tuna in a large bowl. Break tuna into bite-size pieces. Add the beans, pimiento, and capers. Add salt and pepper to taste. In a small bowl, whisk together oil, vinegar, onion powder, and basil. Pour over the tuna mixture and toss to coat. Let sit at room temperature for at least 15 minutes to allow flavors to blend. Serves 4.
(From Pantry Cooking II by Cheryl Driggs, unpublished work)
http://www.simplyprepared.com/emergency%20preparedness%20information.htm
EMERGENCY PREPAREDNESS
INFORMATION RESOURCES
AMERICAN RED CROSS - www.redcross.org – downloadable materials include “Preparing for Disaster,” “Helping Children Cope with Disaster,” “Preparing for Disaster for People with Disabilities and other Special Needs” and “Food and Water in an Emergency.”
CENTERS FOR DISEASE CONTROL AND PREVENTION Public Health Emergency Preparedness and Response – www.bt.cdc.gov/planning/index.asp
CITY OFFICE OF EMERGENCY MANAGEMENT
EMERGENCY ESSENTIALS – www.beprepared.com
ESSENTIALS OF HOME PRODUCTION AND STORAGE. The Church of Jesus Christ of Latter-day Saints www.ldscatalog.com
FAMILY HOME EVENING RESOURCE BOOK. The Church of Jesus Christ of Latter-day Saints www.ldscatalog.com
FEDERAL EMERGENCY MANAGEMENT AGENCY (FEMA) – www.fema.gov
HOW TO ASSEMBLE A 72-HOUR EMERGENCY KIT. Barry Crockett
NATIONAL WEATHER SERVICE NOAA Weather Radio – http://weather.gov/nwr/
NEIGHBORHOOD PREPAREDNESS – 3 Steps to Family and Neighborhood Emergency Preparedness - www.3steps.org
PROVIDENT LIVING The Church of Jesus Christ of Latter-day Saints
www.providentliving.org - internal links to Food Storage and Emergency Preparedness
READY.GOV From The U.S. Department of Homeland Security
www.ready.gov - Make a kit, make a plan, be informed
SIMPLY PREPARED: A Guide to Emergency Preparedness and Food Storage. Cheryl Driggs. CFD Publications - www.simplyprepared.com
U.S. Department of Homeland Security – www.dhs.gov/dhspublic/index.jsp
THE WEATHER CHANNEL – Customer service 800-364-4314; Education services 404-801-2503 www.weather.com - internal links to home preparedness and education
Check local bookstores and libraries for additional titles.
Insurance companies, utility companies, grocery stores, home improvement centers, and drugstores offer free information concerning different aspects of emergency preparedness.
http://www.simplyprepared.com/disease_prevention_and_treatment_of_symptoms.htm
NOTE: Some may wonder why I chose to include this information. If we are ever required to go into quarantine or isolation due to a pandemic, it will be important to have this information. Doctors and nurses will be in high demand and may not be able to help you, not that they won’t want to, but that they will be forced to treat more seriously ill patients instead. They also may be limited by having vast numbers of patients to be treated. This information is connected with the chart “Supplies and Medications for Isolation or Quarantine due to Respiratory or Gastrointestinal Diseases” and the recipes for the rehydration drinks.
DISEASE PREVENTION AND TREATMENT OF SYMPTOMS
To limit the spread of germs and prevent infection:
bullet
Eat a well balanced diet.
bullet
Drink plenty of fluids.
bullet
Get plenty of sleep.
bullet
Exercise.
bullet
Clean hands frequently with soap and water or alcohol-based hand sanitizer.
bullet
Cough and sneeze into tissues or your elbow.
bullet
Dispose of used tissues promptly and then clean your hands.
bullet
Stay away from those who are sick.
bullet
Do not shake hands.
bullet
Keep your hands away from your eyes, nose and mouth to avoid infecting yourself.
bullet
Wear a surgical mask around others, if desired.
bullet
Stay at least 3 feet away from others outside your home.
To limit the spread of germs and prevent infection when a household member is sick:
bullet
Keep the sick household member home from work and/or school.
bullet
Follow the previous prevention habits in addition to the following tips.
bullet
Avoid sharing anything including pens, towels, sheets, food, and eating utensils.
bullet
Disinfect door knobs, switches, handles, telephones, toys and other surfaces commonly touched with disinfectant wipes, cleaners, or bleach solution.
bullet
Disinfecting bleach solution for hard non-porous surfaces: 3/4 cup bleach in one gallon of water. Allow 5 minute contact time. Rinse food contact surfaces such as kitchen counters and tables with potable water. Make a new solution each day.
bullet
Wear disposable gloves when in contact with or cleaning up body fluids.
To treat fever:
bullet Loosen or remove clothing.
bullet Sponge or bathe the person in cool water.
bullet Give acetaminophen in the correct amount.
bullet Give liquids often.
To treat a sore throat:
bullet Gargle with warm salt water once each hour. Dissolve 1 teaspoon salt in 1 cup warm water.
bullet Drink hot drinks or soups. Be cautious not to make it hot enough to burn.
bullet Slowly suck on throat lozenges or hard candy.
To treat a dry cough:
bullet Drink a mixture of honey and hot water or lemon juice. Do not give to infants less than 1 year old.
bullet For nighttime coughs use buckwheat honey. Use 1/2 teaspoon for children ages 2 to 5, 1 teaspoon for ages 6 to 11 and 2 teaspoons for age 12 and older.
bullet Slowly suck on cough drops or hard candy.
bullet Drink plenty of water.
bullet Use a cough suppressant only if the cough is preventing sleep.
Watch for signs of dehydration anytime there is an illness that causes high fever, vomiting or diarrhea and begin treatment immediately. Signs of dehydration:
bullet Severe thirst
bullet Dry mouth and sticky saliva
bullet Doughy skin
bullet Sunken eyes
bullet Dizziness or lightheadedness
bullet No tears
bullet Irritability
bullet Tiredness or weakness
bullet Dark yellow urine
bullet Convulsions or seizures
bullet Little or no urine for 8 hours
bullet Rapid loss of weight
To treat dehydration, stop fluid loss and gradually replace lost fluids.
bullet Do not eat any solid foods for several hours after vomiting or diarrhea begins. Take small, very frequent sips of water or a rehydration drink during the first 24 hours.
bullet When vomiting or diarrhea is controlled, drink water, broth or rehydration drinks in small amounts until the stomach can handle more. Drinking too much too soon can cause vomiting to recur.
bullet For infants and children younger than 4 years old, begin giving small amounts of a children’s rehydration drink as soon as vomiting or diarrhea begins.
bullet Feed small children slowly, preferably with a teaspoon. Children under age two should have 1/4 to 1/2 cup each feeding. Feed after each episode of diarrhea. Older children should be fed 1/2 to 1 cup each feeding.
bullet If children will not drink the rehydration drink because it is too salty, either add a small amount of sugar free flavored gelatin or reduce the salt so that the solution is no saltier than tears.
bullet Rehydration drinks will help the body recover faster than plain water. Sugar is vital for the absorption of the mineral salts but too much sugar can actually contribute to diarrhea. Sodium and potassium are necessary for electrolyte balance in the body but too much salt can cause convulsions in extreme cases. Baking soda (a bicarbonate) will aid in restoring the pH balance in the body. Be sure to make homemade solutions with exactness.
bullet Adults and large children should drink at least 3 quarts of rehydration drink a day until they are well.
bullet When the patient is able to eat, begin with the foods listed in the linked chart. Avoid spicy, fatty, high fiber, or very sweet foods for 3 days after vomiting and/or diarrhea end.
REFERENCES:
PandemicFlu.gov http://www.pandemicflu.gov
Benson Institute http://benson.byu.edu
MayoClinic.com http://www.mayoclinic.com
Kaiser Permanente http://www.permanente.net
Oregon Institute of Science and Medicine http://www.oism.org
Rehydration Project http://rehydrate.org
American Red Cross http://www.redcross.org
For some specific references for caring for an individual with the flu, refer to:
Influenza Pandemic Preparation and Response - A Citizen’s Guide and
Home Care for Pandemic Flu
http://www.simplyprepared.com/dry-packing_in_pete_bottles.htm
Dry-Packing in PETE bottles
PETE bottles are clear plastic bottles made of polyethylene terephthalate. They can be identified by “PET” or “PETE” with a “1” in a recycle triangle on or at the bottom of the bottle. PETE bottles provide a good oxygen barrier and can be used with oxygen absorbing packets to dry-pack food that is dry (less than 10% moisture) and low fat. Using only PETE bottles that have previously been used for liquids ensures having the correct lid for dry-packing food. Lids will have a soft or rubbery substance on the underside and will be airtight. Use PETE bottles to dry-pack foods that are small enough to comfortably pour through the mouth of the bottle such as rice, small beans, wheat and other grains. Use 48 ounce, 64 ounce (half gallon), 96 ounce, or 128 ounce (1 gallon) bottles.
1. Wash and completely dry bottles. If bottles retain an odor from the previous contents (i.e. strong juices), fill the bottles with water, add about 1/4 cup baking soda, shake, and let soak for 24 hours or more.
2. Fill thoroughly dried bottles with food, shaking periodically to help the food settle and compact.
3. Remove oxygen absorbers from their bag/jar – one for each PETE bottle – and reseal the bag/jar.
4. Put one oxygen absorber in each bottle of food, poking it down into the food. Absorbers can also be put into the bottle during filling, if preferred.
5. Wipe the bottle rim with a clean, dry cloth or paper towel to make sure no food or food dust is on the rim.
6. Screw on lid. Tape down the lid if there is a chance that someone could accidentally open the bottle during storage.
7. Label and date bottles.
8. Store in a fairly cool and dark place.
9. Protect the filled bottles from rodents.
PETE bottles are a good container to transfer foods from an open #10 can. Transfer the food from the can to the bottle, transfer the oxygen absorber from the can to the PETE bottle, wipe the rim of the mouth, and screw on the lid. The contents can be easily seen on the shelf and food remains protected from insects, humidity, and air between uses.
Do not dry pack sugar. Sugar will harden when packed with oxygen absorbers, but can be dry canned without the absorbers.
Foods that can be dry packed in PETE bottles include white rice, wheat and other whole grains, oatmeal, dry beans, powdered milk, white flour, small pasta without egg, freeze dried foods, dehydrated foods that are crisp enough to snap, TVP, cheese powder, and unsweetened ready-to-eat cereals.
http://www.simplyprepared.com/supplies_and_medications.htm
Supplies and Medications for
Isolation or Quarantine due to
Respiratory or Gastrointestinal Diseases
Supplies and Equipment
Over the Counter Pharmaceuticals
Soap
Dish soap
Hand sanitizers*
Disinfectant wipes (1-2 year shelf life)
Disinfectant cleaners*
Chlorine bleach (6 month shelf life)
Facial tissues
Antiviral facial tissues (1+ year shelf life)
Toilet paper
Disposable diapers
Garbage bags
Surgical face masks
Disposable gloves
Paper towels
Paper plates
Paper cups
Plastic silverware
Drinking straws
Sippy cups or sports bottles
Bed tray
Medical thermometer
Acetaminophen*
Ibuprofen*
Anti-diarrheal medication*
Decongestant*
Cough medicines*
Vitamins*
Rehydration drinks
Non-pharmaceutical medications+
Echinacea* (immune strengthening)
Licorice spice tea (cough, congestion)
Chamomile tea (nausea, headache, stress)
Peppermint tea (nausea, cough)
Blackberry tea (diarrhea)
Cinnamon tea (diarrhea, vomiting)
Ginger (nausea, vomiting)
Buckwheat honey (cough)
Colloidal silver solution* (anti-microbial)
Ingredients for homemade
rehydration drinks
Foods to aid in recovery from diarrhea
Salt
Sugar
Lite salt (NaCl + KCl)
Salt substitute (KCl)
Baking soda
Powdered drink mix
Rice baby cereal
Sugar free flavored gelatin
Clean water
Rice - cooked or the cooking water#
Rice cereal
Carrots - cooked or as soup
Applesauce
Banana
Potato
Bread
Saltine crackers
• *These items have a recommended shelf life and should be used and rotated by the shelf life date on the packaging.
• #Cook regular rice with double the amount of water. After 20 minutes, drain off the water and use as a drink. Continue to cook rice until dry as desired.
• +These non-pharmaceuticals do not work for everyone and should be used according to documented references. Learn how and when to use these.
[This has jumbled the charts, so go to the link...granny]
http://www.simplyprepared.com/sprouting.htm
SPROUTING
Sprouting can be done without any specially purchased equipment. All that is needed is a wide mouth quart jar; a piece of nylon tulle, cheesecloth, or nylon stocking; and a canning jar ring or a rubber band.
Grains, beans, and seeds can all be sprouted. They can be used in soups, stews, casseroles, salads, sandwiches, bread, pancakes, omelets, granola, and as snacks. They can be stirred into yogurt, cooked cereal, and sandwich fillings or used anywhere that lettuce is used. Sprouted grains, beans, and seeds (all referred to, hereafter, as seeds) all cook faster than the unsprouted seed.
To sprout:
1. Sort and discard broken or damaged seeds.
2. Put seeds in a wide mouth quart jar. Secure nylon tulle, cheesecloth or a piece of nylon stocking over the top with a canning jar ring or a rubber band.
3. Run lukewarm water into the covered jar to rinse the seeds. Drain.
4. Add 3 times as much lukewarm water as seeds to the jar and let soak according to the sprouting chart.
5. Drain, rinse and drain. Invert jar at an angle in a bowl or dish so that any remaining water can drain out and to keep seeds from sitting in water. Place in a dark or shaded area.
6. Rinse and drain 2 to 3 times a day until sprouts reach desired length.
7. Rinse with cold water, drain, and allow sprouts to dry about 8 hours before refrigerating. Store in a plastic bag or sealed container. The sprouting jar may be used with a regular lid. Sprouts will keep about 1 week.
Sprouting tips:
• Keep sprouts moist but well drained. Rinse more often if they start to dry out.
• Use lukewarm water for soaking and rinsing when room temperatures are cool (65o-75o F); use cool water when room temperatures are above 75o F.
• The warmer the temperatures the faster the sprouts will grow.
• Taste sprouts as they grow to determine the preferred sprout length, flavor, and tenderness.
• Sprouts may be “greened” by placing the jar in indirect sunlight for a few hours the last day of sprouting.
• Hulls may be removed by putting the sprouts in a bowl of water and stirring them around to loosen the hulls.
• Sprouted grains do not store as well in the refrigerator as sprouted beans and seeds because they continue to grow. Sprout only what you need.
• Sprouts can be chopped as well as used whole.
• Sprouts can be frozen for 2 to 3 months.
Additional sprouting information:
www.sproutpeople.com Sproutpeople
www.isga-sprouts.org International Sprout Growers Association
www.sprouting.com mumm’s Sprouting Seeds
www.sproutman.com Sproutman Publications
http://www.simplyprepared.com/sprouting_chart.htm
Chart for times and best uses of sprouts...
http://www.simplyprepared.com/storage%20containers.htm
STORAGE CONTAINERS
Dry goods may be stored in several types of storage containers:
PLASTIC
1. Plastic should be food grade plastic. Buckets should be HDPE. Bottles should be PETE or PET.
2. Opaque containers are preferable to translucent or transparent containers.
3. The containers must be air tight. Buckets should have a rubber gasket in the lid. PETE bottles should have a soft rubbery surface in the lid, not paper.
4. Containers should not be in direct contact with the floor and should be stored away from sun light.
5. Used containers may be utilized for storage if they previously stored food, no odor persists from the previous contents, and if lids still seal air tight (gaskets should be intact).
6. Plastic containers should not be stored in areas with gasoline, paint thinner, paint rags, etc., as fumes from these may penetrate the containers and contaminate the food.
7. Plastic should be used with caution in areas infested with large rodents that might chew through the containers.
METAL
1. The lids and containers should be air tight. Side seams should have a continuous weld. Cans with “paint lip” lids are best. Containers, or lids that are not air tight should be taped with duct tape to make them air tight.
2. Containers should be stored so that air circulates under them.
3. In high humidity areas, the cans should be painted with a rust inhibiting paint.
4. Large metal garbage cans and drums are generally too large to be convenient storage containers.
OTHER
1. Plastic bags are not effective for long term storage of dry goods. Also, they are not necessary as liners in other storage containers. Colored bags may “bleed” chemicals into the food.
2. Cardboard boxes and barrels or paper bags are not effective for long term storage because they are not air or moisture tight nor pest resistant.
3. Glass jars can be used if stored away from light, lids are tight, and jars can be kept from breaking.
4. Mylar bags are effective if an oxygen absorber is used or if they are vacuum packed. Bags should be 7 ml thick to avoid puncturing from minor abrasion and to protect from rodents.
CONTAINER SIZE CHART
[Interesting chart, shows # of pounds each size container will hold...]
Pandemic Lessons
From the Scriptures
http://www.simplyprepared.com/pandemic_lessons_from_the_scriptures.htm
http://www.simplyprepared.com/what_can_i_do_now.htm
PANDEMIC INFLUENZA: WHAT CAN I DO NOW?
U.S. Department of Health and Human Services Secretary Michael Leavitt has said “What happens before [a pandemic] is far more productive [than what happens after one starts] and individual preparations on a household basis are key. It’s not just state and local governments – every tribe, business and family needs to talk through a pandemic plan.”
We know a flu pandemic will eventually come and we have an idea what some of the problems will be. What can we learn from the pandemic of 1918-19 that can help us prepare?
Lessons from the 1918-1919 flu pandemic
• Plan and prepare ahead.
• Have food stored in your home.
• Have medical supplies in your home.
• Have savings.
• Have alternate fuel supplies.
• Have multiple communications methods.
• Prepare for self-medication.
o Know nursing skills
o Know strict hygiene methods
• Social distancing makes a difference. Cities that implemented social distancing had a much lower incidence of infection spread than cities that did not. This limited frequency of and closeness of contact between individuals in a public setting.
• Prepare to have religious services at home.
• Prepare to have children home from school.
• Volunteer your help; don’t be afraid to help. Terror was created in 1918 when officials and the press did not report the truth of what was happening. “The public could trust nothing and so they knew nothing…this terror prevented one woman from caring for her sister, prevented volunteers from bringing food to families too ill to feed themselves and who then starved to death, prevented trained nurses from responding to the most urgent calls for their services. The fear, not the disease, threatened to break the society apart.”1
• Survivors who had the flu are immune. Survivors are invaluable volunteers in subsequent waves of the flu because they are immune.
• Lead out, if necessary. If you see a need, lead out.
What can I do NOW?
• Store 3 months of food for each person in your household. This should get you through two waves of flu.
• Store medications for pain, fever, diarrhea, vomiting, and respiratory infections as well as medical supplies and learn how to use them.
• Keep extra prescription medications stored.
• Store at least 2 weeks (14 gallons) of water for each person in case water is disrupted.
• Store fuel for alternate cooking, heating and light sources in case utilities are disrupted.
• Have more than one way to communicate with others outside your household.
• Prepare to have children home from school for an extended period
• Prepare to work from home.
• Have some cash at home and savings in the bank in case you are unable to work.
• Have life insurance in case the worst happens.
• Find out if there is a pandemic plan for your community.
• Help your family, friends, and neighbors to get prepared.
• Get involved in community volunteer groups such as CERT (Community Emergency Response Teams)
Help limit the spread of influenza
• You can help limit the spread of influenza by practicing some self-protection methods. You should begin when the flu first strikes the United States because it can spread cross-country rapidly. Also practice these methods when going anywhere that infection can enter the country, such as international airports.
• Avoid shaking hands. Viruses can be unknowingly transferred from infected individuals or from surfaces they have previously touched.
• Wear a surgical mask/respirator. The flu virus is often transmitted through the air. A tight-fitting surgical mask that is resistance to fluids provides adequate protection. It should be worn at all times when you are in contact with individuals outside of your home. The masks can be hung to dry and reused unless they have been contaminated with body fluids or blood.
• Clean hands often. The flu virus can live up to two days on surfaces. You can spread the virus by touching those surfaces and then your mouth or eyes or other people before washing. Anti-bacterial soap or alcohol based hand cleaners are most effective.
• Cough or sneeze into a tissue or your elbow. Infected droplets can be projected 1 yard in front of you and you are contagious 48 to 72 hours before symptoms appear.
• Avoid touching your eyes, nose and mouth to lessen the chance of infecting yourself.
• Limit contact with those outside your home especially inside buildings. Consider everyone outside your own home as potentially infected. Distance yourselves from others by not going into public places such as school, church, cultural events, sporting events, social activities and possibly even work. It is recommended that you stay more than 3 feet away from anyone else when you are around others. You may even decide to reverse-quarantine or go into self-isolation by staying in your home and not going out at all when the flu is active in your community.
1The Great Influenza: The Story of the Deadliest Pandemic in History by John M. Barry, page 462.
Email to request a Pandemic Preparedness Worksheet
Additional Pandemic Preparedness information can be found on providentliving.org
http://www.simplyprepared.com/i_prepare_you_against_these_things.htm
PANDEMIC INFLUENZA
“I PREPARE YOU AGAINST THESE THINGS”
In chapter 2 of Ether in The Book of Mormon, the brother of Jared builds barges as the Lord commands. They were tight “like unto a dish” and presented two problems – not enough air and no light. The Lord instructs him on how to solve the problem of the air but asks him what he would like Him to do about light. He also reminds him that he won’t be able to put windows in the barges because they would be “dashed in pieces” as they cross the “great water.” He tells the brother of Jared that there WILL be mountain waves, wind, rain and floods and that they won’t be able to complete their journey unless the Lord prepares them to withstand the terrible troubles ahead. He said “I prepare you against these things” so that you can make the journey. (Ether 2:25)
In Joseph Smith – Matthew in The Pearl of Great Price, the Savior tells us for our benefit that there will be pestilences in the last days. “Behold I speak for mine elect’s sake; for nation shall rise against nation, and kingdom against kingdom; there shall be famines, and pestilences, and earthquakes, in divers places.”(JS-Matthew 1:29)
One of the ways He prepares us against these things is through the instruction He gives through his prophets. In April 2007, the pamphlet Prepare Every Needful Thing: Family Home Storage was released under the direction of The First Presidency of The Church of Jesus Christ of Latter-day Saints. It repeats the encouragement to have home storage and begins with a 3-month supply. The Message from The First Presidency in the pamphlet says:
“Our Heavenly Father…has lovingly commanded us to ‘prepare every needful thing’…so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others….
…We encourage you to store as much as circumstances allow.”
The instruction concerning a 3-month supply is to
“Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.”
We have also been counseled to store water for times it may not otherwise be available and establish a financial reserve that is to be used for emergencies only. The pamphlet also includes instruction concerning a longer term food supply.
The counsel and instruction are there. If we heed it and take action, we will be prepared for whatever comes and whenever it comes. And when we are asked to reverse quarantine or go into self-isolation, we won’t fear because we will be able to take care of ourselves and possibly help our neighbors.
For more information on pandemic flu visit:
www.pandemicflu.gov
www.cdc.gov
www.who.int
www.fluwikie.com
Your state and/or county public health department website
http://www.simplyprepared.com/non-fat_dry_milk.htm
NON-FAT DRY MILK
INSTANT MILK - 1-1/3 cups powder/ quart water
NON-INSTANT MILK - 2/3 cups powder/ quart water
50 pounds of non-fat dry milk yields 60 or more gallons of fluid milk. There will be twice as much instant powder as non-instant powder in volume.
TO MIX NON-INSTANT: Combine 4 cups water with 2/3 cup dry milk and beat with beater or blender until smooth. Refrigerate. Makes 1 quart.
Alternate method: Pour 2 cups lukewarm water into a quart jar. Add 2/3 cups dry milk; cap the jar and shake until mixed. Add water to make one quart and stir. Refrigerate immediately.
IN COOKING: Nonfat dry milk can be used as a substitute for whole milk in most recipes. Add dry milk powder to the dry ingredients and add the same amount of water as liquid milk called for in the recipe. The nonfat dry milk may also be reconstituted first and used as one would use fresh milk.
A teaspoon of vanilla added to a gallon of reconstituted milk will often convince finicky drinkers to drink powdered milk.
When using powdered milk to make yogurt, make the milk with twice as much powder.
Non-instant or regular non-fat dry milk should be less than 4% moisture. For the longest storage, moisture should be no greater than 2.8%. It should be low heat spray process and enriched, if possible.
Powdered milk should be stored airtight, dark, dry and cool. It is quite heat sensitive. Heat causes a chemical reaction between the milk protein and milk sugar. The milk starts to turn light brown, change in flavor and the protein quality is reduced. Dry milk should be used within two to three years even when stored under favorable conditions.
6 cans (12 oz. each) of evaporated milk are equivalent to 1 pound of dry milk.
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
Cost comparison Spring 2006:
Name brand whole milk
Name brand skim milk
Store brand whole milk
Store brand skim milk
Name brand evaporated milk (reconst.)
Store brand evaporated milk (reconst.)
Name brand instant powdered
Store brand instant powdered
Non-instant powdered
Aseptic drink boxes
$ 4.17/gallon
4.10/gallon
3.48/gallon
3.15/gallon
4.32/gallon
3.09/gallon
2.72/gallon
1.86/gallon
1.13/gallon
5.56/gallon
[Another messed up chart of milk prices, go to link to see the real one....granny]
http://www.simplyprepared.com/honey_and_sugar.htm
HONEY AND SUGAR
To substitute honey for sugar in recipes, reduce the liquid by 1/4 cup for each cup of honey used. In baked goods, also add 1/2 tsp. baking soda for each cup of honey used and bake approximately 25 degrees lower.
Honey that can crystallize stores better than honey that cannot since the high sugar concentration prevents fermentation and the growth of microorganisms. For honey to crystallize, the water content must be below 18%. Look for Grade A Pure honey.
If you buy honey in large containers such as five-gallon buckets, pour it into smaller containers to store. It will be easier to liquefy the honey after it crystallizes if it is in smaller containers. Glass jars are preferable to cans since the acid in the honey sometimes interacts with metal in the can and causes a black discoloration.
To liquefy honey, place the open container in a pan of warm water and heat (do not boil) until the honey is completely liquefied. Heating to high temperatures can cause undesirable flavor changes. Leaving any crystals in the honey will cause it to recrystallize faster. Allow to cool before replacing the lid.
HONEY [left]
[another chart gone wrong]
SUGAR [on right]
81% sugar (fructose and glucose) 99.5% sucrose (fructose bonded to glucose)
About 17-20% water About 1% water
65 calories per tablespoon 45 calories per tablespoon
21 grams per tablespoon 12 grams per tablespoon
Nutritionally insignificant amounts of protein, calcium, phosphorus, iron, potassium, thiamine, riboflavin, niacin, and vitamin C Nutritionally insignificant amounts of iron and potassium
Will darken and flavor will become stronger after time May start browning but has no taste change
Will eventually crystallize Remains free from lumps if stored dry
Loses flavor and aroma with sustained air exposure
Acid content increases with time
Cost is about 4 to 6 times more than sugar Cost is much less than honey
Index:
http://www.simplyprepared.com/preparedness_archives.htm
http://www.simplyprepared.com/grains.htm
GRAINS
GRAINS should have 10% or less moisture to store well.
WHEAT, sometimes called “wheat berries,” should be #1 grade (not less than 60 lbs. per bushel) hard winter wheat or hard spring wheat of 12-16% protein. It should be cleaned for human consumption (usually triple cleaned) and free from foreign particles or materials.
Testing “old” WHEAT (try both before considering discarding the wheat)
1. Sprout 100 kernels of wheat. If 50 or more sprout, the wheat is still good.
2. Grind the wheat into flour and make bread. If the bread rises and bakes well, the wheat is still good.
1 cup whole grain wheat = 1-2/3 cups whole wheat flour
BREAD FLOUR is flour with a higher percentage of protein than all-purpose flour. Therefore, bread can be made with less flour and still produce a good structure when it is baked. It is flour from hard wheat, whereas, all-purpose flour is a mixture of hard and soft wheats.
HARD WHEAT - high-gluten wheat generally used as bread flour.
SOFT WHEAT - low-gluten wheat used for pastry flour.
DURUM WHEAT - very hard spring wheat used for pasta and couscous.
WHITE WHEAT - usually refers to hard white spring wheat. It is lighter in color and flavor than hard red wheats and bakes into a lighter textured product.
BULGUR - whole wheat that has been steamed, dried, and then cracked.
“GLUTEN making is a novel process of extracting the major proteins from wheat flour by washing away the starch granules after the dough is developed. Unfortunately the wheat germ, which is higher in nutrition, is also washed away, as are most of the water soluble B vitamins and the small percentage of water soluble protein in the wheat. As the wheat kernel protein is not a high quality protein to begin with, the loss of the wheat germ protein and the water soluble protein is significant.
Though somewhat wasteful of nutrients, time, and food, using gluten is not a harmful practice unless people get the wrong idea of using it as a meat substitute. It has approximately one-half the quality of meat protein in sustaining growing children.”
—Dr. Hal Johnson, Brigham Young University
LONG GRAIN RICE - The most popular rice in the United States. It is usually enriched with powdered niacin, thiamin, and iron. Do not rinse before using.
CONVERTED RICE - White rice that has been soaked, steamed, and dried before the hull is removed. It retains slightly more nutrients than regular white rice. It is not precooked and may require more cooking time and more liquid than standard white rice.
INSTANT RICE - Rice that has been completely cooked and dried. It rehydrates when soaked in boiling water.
BROWN RICE - Rice that retains the grain’s bran, but not its hull. Nutritionally, brown rice is similar to enriched white varieties, except that it contains slightly more trace minerals and a bit more fat. It also has up to three times more fiber—about 2 grams per half-cup serving.
WILD RICE - not actually a rice, but the seed of an aquatic grass.
PEARL BARLEY - has the outer hull, most of the bran, and some of the germ removed.
HULLED BARLEY (Scotch or Pot barley) - less processed than pearl barley. Requires a longer cooking time.
HULLESS BARLEY - cultivated so that the hull comes off more easily and does not require polishing or “pearling.”
DENT CORN - a variety of corn used for cornmeal, animal feed and hominy.
INDIAN CORN - ancient varieties of corn usually in colors other than yellow.
POPCORN - the only corn variety that will pop because of its hard outer covering and low moisture content. Can also be ground into cornmeal.
OAT GROATS - whole grain oats.
STEEL-CUT OATS (Irish or Scotch oats) - oat groats that have been cut into 2 or 3 pieces with a steel blade.
ROLLED OATS (Old-fashioned oats) - oat groats that have been steamed and rolled flat.
QUICK OATS - steel cut oats that have been steamed and rolled flat. They are thinner and cook faster than rolled oats.
OAT FLAKES - similar to rolled oats but thicker.
AMARANTH - the tiny seed of a broadleaf plant native to Central America. It is high in protein and fiber and contains Vitamin C.
BUCKWHEAT - the triangular seed of a leafy plant. Roasted buckwheat is called kasha.
JOB’S TEARS - an ancient grain highly regarded in the Far East. It looks like a large pearl barley or a small white bean.
KAMUT - an ancient variety of wheat sometimes called Egyptian wheat.
MILLET - a round yellow seed used throughout the world since ancient times. In the U.S., it is most commonly used as birdseed.
QUINOA (KEEN-wah) - a small flat round seed native to the Andes Mountains and used anciently by Aztec and Mayan Indians. It is one of the few grains that is a complete protein.
RYE - similar to wheat but contains less gluten. It is darker in color and stronger in flavor than wheat.
SPELT - similar to wheat and thought to be an ancestor of modern day hybrid wheats. High in gluten, it may be used like wheat in baking. People with wheat allergies are often able to eat spelt.
TEFF - the tiniest grain. It is a highly nutritious ancient grain still commonly used in Ethiopia.
TRITICALE - a cross between wheat and rye. It has less gluten than wheat but more than rye.
http://www.simplyprepared.com/water%20storage.htm
WATER STORAGE
Although it is difficult and impractical to store water in large quantities, experts recommend that a two-week emergency water supply be kept. Store at least fourteen gallons per person — seven for drinking and seven for other uses. Store even more if there is a baby to care for.
When choosing a water storage container, remember that water weighs 8 pounds per gallon. Store water in thoroughly washed, clean containers, preferably of heavy plastic (not lightweight plastic that milk and water come in) with tight fitting caps. Plastic containers have the advantage of being shatterproof and lighter in weight than glass jugs or bottles. One to five-gallon containers of rigid plastic are best for water storage. Glass jugs or bottles with screw tops are fine, but are heavier and break more easily. Metal containers tend to impart an unpleasant taste to the water after long storage. Bleach bottles are not appropriate for storing water for drinking or cooking, but are good for storing water for other uses. Water beds can be used for water storage for non-drinking purposes, but an algicide that is food-approved must be used.
Check containers every few months for leaks. At the same time check the water for cloudiness or undesirable appearance or taste. If undesirable appearances or tastes have developed, the water should be discarded.
When stored in clean containers, away from sunlight, and when free from bacteria at the time of storage, water will remain safe. Most disease organisms tend to die during long storage. Generally, the longer the water is stored, the safer it will become bacteriologically.
If the purity of water is in question, purify it with any of the following methods:
FILTRATION – Use ceramic, glass fiber, or compressed paper filters to filter particulate matter, bacteria and protozoa. Use carbon filters to reduce chemicals, poor taste, odors and pollutants. Water purifiers are necessary to remove or kill viruses.
CHEMICAL - All water purification chemicals should be rotated to ensure their activity. 1) Halazone tablets may be used according to package directions. 2) Iodine may be used in small amounts. Add three drops of 2% tincture of iodine to each quart of clear water, six drops for cloudy water. Stir thoroughly. 3) Household bleach that contains hypochlorite as its only active ingredient will purify water also. For clear water, add 2 drops per quart, 8 drops per gallon, or 1/2 teaspoon per 5 gallons. For cloudy water, add 4 drops per quart, 16 drops per gallon, or 1 teaspoon per 5 gallons. Stir and allow to stand 30 minutes. The water should have a chlorine odor. If it doesn’t, add another dose and let stand 15 minutes. The smell of chlorine in the water is a sign of safety, so it is important NOT to use scented chlorine bleach. Bleach begins to lose its purifying strength after 6 months of storage, so be sure to rotate stored bleach.
BOILING - Boil water for 3-5 minutes. A higher elevation requires longer boiling to compensate for a lower boiling temperature. Add 1 minute for every 1,000 feet above sea level.
Index:
http://www.simplyprepared.com/cooking_without_power.htm
BLACK BEAN AND CHILIE BURGERS
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) niblets corn, drained
1 can (4 ounces) chopped green chilies
1 cup cooked rice
1/2 cup cornmeal
1 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons oil
Salt
In a large bowl, mash the black beans. Add corn, chilies, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large or 6 medium burgers. Salt burgers and cook in hot oil over medium heat until a brown crust forms; turn and cook on the other side. Serve plain, on a bun, or with salsa or chili sauce.
WHEAT SAUSAGE
1 cup cooked whole wheat, ground
1/2 teaspoon dried marjoram leaves
1/2 teaspoon rubbed sage
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon brown sugar
Dash cayenne pepper
1/8 teaspoon liquid smoke
1 teaspoon beef bouillon granules
1 teaspoon Worcestershire sauce
Combine all ingredients. Form into 4 patties. Cook over medium heat in 1 tablespoon vegetable oil. Fry until crisp; turn and cook second side until crisp.
SLOW COOKED WHEAT
3 cups whole wheat, rinsed and drained
1 teaspoon salt
9 cups water
Pour wheat into a slow cooker. Add salt and water. Cook on low heat 8 hours or overnight. Drain well. Store in the refrigerator in a non-metal container with a tight-fitting lid. Use within 3 weeks. Serve as cereal or use in other recipes. Makes about 9 cups.
WHEAT HAMBURGER HASH
2 cups cooked whole wheat, ground
2 tablespoons dried onion
2 teaspoons beef bouillon granules
1/4 teaspoon garlic powder
2 tablespoons oil, divided
2 tablespoons low sodium soy sauce
2 cans (14-1/2 ounces each) whole new potatoes, drained, shredded
Combine wheat, onion, bouillon, and garlic powder. Heat 1 tablespoon oil in a medium to large skillet. Brown wheat mixture in oil on medium high heat breaking it into small pieces while it cooks. When browned and lightly crisp stir in soy sauce. Add 1 tablespoon of oil and shredded potatoes. Cook and stir until potatoes brown.
PANTRY FIDEO
2 tablespoons oil
1 bag (7 ounces) short cut vermicelli
1 can (14 ounces) chicken broth
1 can (14-1/2 ounces) petite cut diced tomatoes
1 tablespoon dried onion
1/4 teaspoon cumin seeds
1/4 teaspoon dried minced garlic
Heat oil in a large skillet over medium high heat. Add vermicelli and brown, stirring constantly. Add remaining ingredients. Bring to a boil. Reduce heat; cover. Simmer 5 minutes or until pasta is cooked. Serves 6 to 8.
http://www.simplyprepared.com/candy.htm
CRANBERRY WALNUT CLUSTERS
12 ounces dark chocolate candy bar or 2 cups good quality semi-sweet chocolate chips
1 cup dried cranberries
1 cup walnut pieces
Slowly melt chocolate in the microwave or in the top of a double boiler but do not heat the chocolate any longer than necessary to melt. Stir in cranberries and walnuts. Drop by spoonfuls onto a waxed paper lined tray. Cool completely at room temperature. Candy sets up best below 70o. Do not refrigerate. Store at room temperature. Yields about 30 clusters.
Note: 12 ounces of candy making/dipping bar may be used instead of chocolate candy or chips.
VARIATION: Use Berry Medley (dried blueberries, cherries, cranberries, golden raisins) instead of dried cranberries.
APRICOT ALMOND CLUSTERS
12 ounces white almond bark or 2 cups white baking chips
3/4 cup chopped dried apricots
3/4 cup slivered almonds
Melt almond bark in the microwave or in the top of a double boiler. Stir in apricots and almonds. Drop by spoonfuls onto waxed paper. Let stand until cool and set. Yield: about 20 pieces.
BERRY CHOCOLATES
1/4 cup prepared instant mashed potatoes made without butter or margarine
1 package (3 ounces) berry flavored gelatin (raspberry, strawberry, etc.)
2-1/4 cups powdered sugar
10 ounces dark chocolate candy bar or 1-2/3 cups chocolate chips
5 teaspoons shortening
(10 ounces of dipping chocolate or almond bark may be used instead of chocolate and shortening)
Prepared frosting
In a medium sized bowl, mix potatoes and gelatin completely. Gradually add powdered sugar. Knead dough until smooth. Roll into a 1-inch diameter log. Cut into 3/8-inch slices. Let slices dry at least 24 hours, loosely covered, turning each piece several times during the drying process. When outside is dry and firm, melt chocolate and shortening together in a microwave or double boiler until smooth. Coat each piece of candy with melted chocolate and allow to cool. When cool and firm, each piece may be decorated with frosting rosettes or other designs. Makes about 60 pieces.
TRAIL MIX CLUSTERS
12 ounces dark chocolate candy bar or 2 cups good quality semi-sweet chocolate chips
1/2 cup unsalted sunflower seeds
1/2 cup lightly salted peanuts
3/4 cup raisins
Slowly melt chocolate in the microwave or in the top of a double boiler but do not heat the chocolate any longer than necessary to melt. Stir in sunflower seeds, peanuts, and raisins. Drop by spoonfuls onto a waxed paper lined tray. Cool completely at room temperature. Candy sets up best below 70o. Do not refrigerate. Store at room temperature. Yields about 30 clusters.
Note: 12 ounces of candy making/dipping bar may be used instead of chocolate candy or chips.
http://www.simplyprepared.com/desserts.htm
SWEET TART FRUIT
2 cups dried apricots
1 cup dried tart cherries
3 cups white grape juice
1/2 teaspoon almond extract
1/2 cup toasted slivered almonds
Combine fruit and juice in a large saucepan. Bring to a boil; cover. Reduce heat and simmer 20 minutes until fruit is plumped. Stir in almond extract and almonds. Serve at any temperature. Serve for breakfast, as a side dish or as a dessert. Serves 6 to 8.
PUMPKIN PECAN BUTTERSCOTCH PUDDING
1 package (4-serving size) instant butterscotch pudding
1 can (12 ounces) evaporated milk
1 can (15 ounces) pumpkin
1 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons brown sugar
Combine pudding mix and milk according to package directions in a large bowl; refrigerate for 5 minutes. Add pumpkin and cinnamon; mix until smooth. Spoon into dessert dishes. Chill until set. Combine pecans and brown sugar; top pudding with 1 tablespoon of the mixture before serving. Serves 6.
MOLASSES WALNUT CAKE
1 can (10-3/4 ounces) condensed tomato soup
1/2 cup water
1/4 cup oil
1/2 cup molasses
1/2 cup sugar
2 cups flour
2 teaspoons allspice
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 cup coarsely chopped walnuts
Powdered sugar
Combine all ingredients except walnuts and powdered sugar. Blend until smooth. Stir in nuts. Spread batter in a greased 9x13 baking pan. Bake at 350o for 20 to 25 minutes or until tests done with a toothpick. Sprinkle with powdered sugar before serving.
APPLE STREUSEL PIZZA
1/2 recipe of pizza dough
1 can (16 ounces) sliced apples
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup vegetable oil
Roll pizza dough out on a pizza pan. Drain and chop the apples. Spread them on the dough. Mix together flour, sugars, and cinnamon. Stir in oil. Crumble over the apples. Bake 12 minutes at 425o.
BLACK FOREST PARFAIT
1 can (21 ounces) cherry pie filling
1 package (4 serving size) instant chocolate fudge pudding
17 chocolate wafers, divided and crushed
4 parfait glasses
Prepare pudding according to package directions. In each parfait glass layer ingredients as follows: pie filling, pudding, crumbs from 4 cookies, pie filling, pudding. Crush remaining cookie; sprinkle crumbs on top of each of the 4 parfaits. Serves 4.
CRANBERRY CREME
1 cup cranberry juice cocktail
1 package (3 ounces) cranberry flavored gelatin
1 can (16 ounces) jellied cranberry sauce
1 package whipped topping mix
1/2 cup milk
Heat cranberry juice cocktail to boiling in a small saucepan. Remove from heat; stir in gelatin until dissolved, about 2 minutes. In a medium bowl, beat cranberry sauce with an electric mixer for 1 minute or until smooth. Stir the gelatin mixture into the beaten cranberry sauce until well mixed. Chill until mixture begins to thicken and set around the edges, 1 to 2 hours. Prepare whipped topping mix according to package directions with 1/2 cup milk but no vanilla. Gently mix topping into cranberry mixture until smooth. Spoon into serving dishes. Chill until firm. Serves 8.
STRAWBERRY KIWI TAPIOCA PUDDING
2 cups strawberry kiwi nectar
1/3 cup sugar
3 tablespoons quick cooking tapioca
1 package (4 serving size) white chocolate instant pudding
2 cups milk
Red food coloring
Mix nectar, sugar, and tapioca in a medium saucepan. Let stand 5 minutes. Cook on medium heat until mixture comes to a full boil, stirring constantly. Remove from heat. Cool 20 minutes. While tapioca mixture cools, prepare instant pudding with the milk according to package directions. Allow to sit at room temperature until tapioca mixture is ready. Stir tapioca into the chocolate pudding. Add food coloring one drop at a time until desired color is reached. Pour into bowls or parfait glasses. Chill thoroughly. Pudding will thicken as it cools. Serves 5 to 8.
m’Lady, you have a mean streak! Have you no pity on a dieting man?
http://www.simplyprepared.com/salads.htm
CRANBERRY-ORANGE SALAD
1 package (3 ounces) orange flavored gelatin
1-1/2 cups boiling water
1 cup whole berry cranberry sauce
1 can (11 ounces) Mandarin oranges, drained
Dissolve gelatin in water. Chill until thickened (45 minutes to 1 hour). Break up cranberry sauce by stirring and stir the sauce into the gelatin. Fold in oranges. Chill until firm. May be set in a gelatin mold. Serves 6 to 8.
Variation: Use cranberry flavored gelatin and orange juice instead of orange flavored gelatin and water.
CHERRY ORZO SALAD
8 ounces orzo or melon seed pasta (1 rounded cup), cooked, drained
and rinsed with cool water
1 cup dried cherries
2 tablespoons dried onion
1/3 cup sliced almonds, toasted
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon ground coriander
1/2 teaspoon salt
About 1 hour before serving, combine cooked and cooled pasta, cherries, onion, and almonds. In a small bowl, whisk together oil, vinegar, coriander and salt. Pour over the pasta mixture and mix gently to coat. Serve at room temperature. Serves 6.
WHEATBERRY PINEAPPLE CHICKEN SALAD
1 can (15-1/4 ounces) crushed pineapple, drained lightly
1/2 cup mayonnaise
1/2 teaspoon salt
1 can (10 to12-1/2 ounces) chicken, drained and flaked
1/2 cup slivered almonds
1 cup cooked whole wheat
Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving. Serves 4.
SEVEN GRAIN SALAD WITH FRUIT AND NUTS
1 recipe of Seven Grain Cereal prepared with 2 cups water
3/4 cup dried cranberries
3/4 cup chopped dried apricots
1/2 cup chopped walnuts
2 tablespoons parsley flakes
3 tablespoons balsamic vinegar
6 tablespoons olive oil
Stir together cereal, fruit, nuts, and parsley. In a small bowl, whisk together vinegar and oil. Pour vinaigrette over the cereal mixture; mix thoroughly. Chill before serving. Serves 6.
http://www.simplyprepared.com/snacks.htm
SPICY GARLIC MUSHROOMS
About 20 ounces (drained weight) whole canned or bottled mushrooms, drained
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon sweet basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1 tablespoon diced pimiento
Combine all ingredients in a large zippered bag. Toss to coat mushrooms. Marinate in the refrigerator for at least 1 hour. Preheat a skillet over high heat. Add the contents of the bag and heat, stirring, over high heat until mushrooms are heated through. Serves 4 to 6 as a side dish, more as an appetizer.
TROPICAL FRUIT SALSA
1 can (15-1/4 ounces) crushed pineapple in pineapple juice, well drained
1 can (11 ounces) Mandarin oranges, drained and chopped
1 can (15 ounces) mangoes, drained and chopped
1 can (4 ounces) sliced jalapenos, drained and chopped (about 6 tablespoons chopped)
2 tablespoons dried onion
Combine all ingredients and chill several hours. Serve with wheat crackers or tortilla chips or as a topping for chicken, tuna, or bean patties. Makes about 3-1/2 cups.
CHOCOLATE DIPPED APRICOTS
12 ounces dried apricots
5 ounces chocolate almond bark or dipping chocolate
Melt almond bark according to package directions. Dip apricots half-way into the chocolate. Lay on wax paper to cool. Store in an airtight container.
NORTHERN TRAIL MIX
2 cups dried cranberries and/or dried cherries
3/4 cup white chocolate chips
1/2 cup walnut pieces
1/2 cup flaked coconut
1/4 cup slivered almonds
Mix ingredients. Store in an airtight container.
RASPBERRY PEACH SMOOTHIE
1 can (16-1/2 ounces) raspberries in heavy syrup, undrained
1 can (15 ounces) sliced peaches in light syrup, drained, reserve liquid
1 can (8 ounces) table cream
6 ice cubes
Combine raspberries with syrup, peaches and cream in a blender. Blend until smooth. Add ice cubes and blend, adding reserved liquid, if necessary, to achieve desired consistency. Serves 3 to 4.
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