Posted on 12/14/2012 4:37:48 AM PST by Kartographer
1. The Food Storage Mentality
2. Food Rotation
3. Production
4. Inventory Evaluation
5. Experience!
6. Food Storage Conditions and Containers
7. Food Nutrition
8. Not Enough Water
9. Appetite Fatigue
10. Comfort Food
11. Paying Too Much for Food
12. Making Food from Scratch
13. Prepare to Share Your Food
14. Throwing Food Out Too Soon
15. Rely on Your Own Research
16. Failure to Remember the Tools
17. Fall Into the Pigeon Hole
18: Failure to PLAN to Conserve Physical Energy
19: Special Diet Considerations
20: Protect the Investment
(Excerpt) Read more at prudence-not-paranoia.com ...
Please consider this our Weekly Preppers’Thread to post progress, good buys, DIY ...
To start things off I picked up this neat little 12V Rechargeable flashlight at Home Depot for $4.95 120 minutes on a full charge. Bright 12 lumens LED bulb.
Menard’s has a solar panel to recharge that flashlight.They also have a 500 watt wind turbine for under 500 bucks.
BJs has 2 fire extinguishers for $24.99. I found a Brothers LS2250PRW manual sewing machine with treadle (10 lbs.)on Amazon for $99. Amazon also has manual washing machines (plunger type) for $22.95. Also, TigerDirect.com has 2-way radio for $19.99.
Any comments on these items? Christmas is almost here and I expect one (or all) of these under the tree.
Wonder what the wife will think if I buy her the sewing machine.
Good website.
That woman is superwoman!
BJs has 2 fire extinguishers for $24.99.
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Fire Extinguishers are free ,, just visit any abandoned commercial building.
Cherokee bread served hot with honey or syrup
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey or syrup.
We have ‘Super Women’ of our own!
Checkout our own ChocChipCookie: http://thesurvivalmom.com/
Also there’s our own Marcella who writes a survival blog and great source of prepper information as well.
Easy Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.
Fry in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.
Funnel Cake
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.
Skillet Cobbler
Biscuit mix (if don’t have biscuit mix such as Bisquick, use any recipe to make up as much biscuit dough as you want and add as much sugar as you want)
Sugar
Canned pie filling
Oil or Crisco
Cream if available
Prepare biscuit mix per directions on box. Add enough sugar to sweeten as desired. Fry spoonfuls of dough in skillet. Heat pie filling in pot. Serve over warm, fried biscuits and drizzle cream on top, if have.
Quick Rice and Raisin Pudding
1 cup uncooked instant rice
1 cup milk or water
1/4 cup raisins
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon or nutmeg
Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring constantly. Remove from heat. Cover and let stand 5 minutes.
This is from Quaker Oats Company:
3-Minute No-Bake Cookies
2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter (or butter flavor Crisco)
1/2 cup low-fat milk
1/3 cup baking cocoa
3 cups Quaker® Oats (quick or old fashioned, uncooked)
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in oats. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. If using old fashioned oats, cool mixture in saucepan 5 minutes before dropping onto waxed paper.
Toppings for any canned fruit pie filling
Heat pie filling. Distribute to dishes. Toppings:
Crushed or larger pieces graham crackers
Any granola cereal (I’d use mainly oats based) or crushed up granola bars
Crumbled gingersnaps from box
If have none of the above toppings, here’s a crisp topping to make. Double recipe for more:
Crisp Topping
3 Tbl. Butter or butter flavor Crisco
½ cup nut pieces
1/3 cup rolled oats
¼ cup brown sugar
Melt butter in a medium nonstick sauté pan over medium high heat. Stir in the nuts, oats and sugar. Cook while stirring constantly for 3-4 minutes. Pour the mixture onto a sheet of parchment paper. Spread evenly to create a single layer and set aside to cool.
What did I tell you! ;-)
I store cans and cans of different fruit pie filling. Not only does one get fruit, it tastes wonderful and sweet. There is also canned fruit pie filling without sugar.
Another food I store is boxed instant chocolate pudding. Add powdered milk and stir and you have chocolate pudding. There are also other flavors. Store brands are cheaper than Jello brands. Just make sure it’s “instant” and not the cooking type.
No, it isn't. There is the cost of canning and storing it. Fine, you had canning jars on the shelf but those had to be bought at some point and you have to clean them and replace those broken. Then there are the lids. Your storage area had to be built. You have to maintain the temperature. You have to pay taxes on on a larger house and out buildings you've built to put your preps. While the costs might spread out over the years, the meat is not 88 cents. You might consider your time free but it isn't. I'm all on board with home canning but don't tell me it doesn't add to the cost. And forget that optimal temperature of 70. She obviously hasn't lived through Texas summers with over 100 days of over 100 degrees and 100 days of not a drop of rain. I don't care how many dehumidifiers she has going. Ok, so this week's preps. Picked up a few clearance foods from the store. And ya know, it doesn't matter that I got the sweet and tangy flavor of bbq rather than the original flavor because if you're hungry, you'll eat it. This kitchen doesn't put up with the author's picky 4 or 44 year olds. Also, the freeze came through so the garden had to be picked clean. Dried beans went into the pantry. Greens, peppers and tomatoes went into the freezer. The hot peppers will be strung and dried. No, I didn't home can the tomatoes because they were mainly little cheeries so wasn't about to waste my time peeling them. Just sliced 'em in half and into freezer bags for soups later. Of course, seeds saved for next season which begins Christmas when tomatoes and peppers need to be started inside. I'm excited to try the new heirloom varieties I got a few days ago.
Here are easy breads to make on top of stove (whatever emergency stove you are using). I went back to our American Indians for some of these. Hoe cakes were made by our pioneers actually using a hoe to hold over the fire.
Hoe-Cakes plain or as breakfast with syrup
2 cups corn meal
1 teaspoon salt
2 cups boiling water
oil/shortening for frying
In a large bowl combine the corn meal and salt. Pour the boiling water over the cornmeal and stir until combined. The cornmeal will swell up, absorbing the water, making a very thick mash. Heat 4-5 tablespoons of oil or shortening in a large skillet over medium high heat.
As soon as the mush is cool enough to handle, scoop up a little of the cornmeal mush (about 1/4-cup) and shape it into a patty. Place patty into the hot fat. Continue until the pan is full. When the underside is crispy brown, turn them and cook the other side.
When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch. This recipe makes about 12 hoe cakes. Serve Hoe Cakes as a bread with a meal, or by themselves for breakfast with syrup.
Corn Tortillas
3/4 cup cornmeal
1-1/4 cups white flour
1 teaspoon salt
2 tablespoons vegetable shortening or oil
1 cup boiling water
Waxed paper
In a bowl, combine the cornmeal, flour and salt. Stir it up while the water is coming to a boil. Place the shortening in the bowl with the cornmeal and flour. Pour the boiling water over everything and stir it up with a fork. Stir and stir because it will lump up quite a bit before it turns into dough. Allow the mixture to cool.
Divide the dough into 10 lumps about the size of golf balls. Use tortilla press or roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side. This recipe makes 10 corn tortillas.
Flour Tortillas
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons to 1 tablespoon shortening
1 cup or less lukewarm water
Combine flour, salt and baking powder. Cut shortening in with fingers. Add lukewarm water gradually and mix evenly with fingers until dough is soft and pliable (not sticky or tough). Let rest for 5 minutes.
Pinch off 8 to 12 balls of dough. Use tortilla press, or pat flat, then roll on unfloured board. Roll from center out, concentrating on the thickest edge and flipping the tortilla about 1/4 turn with each roll and keeping hold of one edge or side, holding it firmly and slightly off the board. Roll and stretch until thin.
Heat a skillet or griddle as hot as possible. Fry tortilla quickly, flipping once. The faster you fry them, and the hotter, the softer and more tender tortilla. Place fried tortillas on towel. Cover and repeat until all are done. Let tortillas cool slightly, then place all of the tortillas in a plastic bag. Makes 8 to 12.
Indian Pumpkin Fry Bread
2 cps. all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 can pumpkin for making pie (not solid can of pumpkin)
¾ cup brown sugar
Oil/shortening for frying
Mix all ingredients together. Cut dough into 6 parts. Roll thin and fry in hot oil until golden. Note: if you use a solid can of pumpkin, mix in enough egg substitute for 1 egg (or use regular egg if you have it), ¼ tsp. cinnamon, ¼ tsp. nutmeg or allspice, ¼ tsp. vanilla.
Creek Indian Bread – to make buttermilk, add 1 tablespoon vinegar to 1 cup milk (regular or instant or powdered)
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour, salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.
Hot Water Cornbread
The cornbread is shaped into little cakes and fried. They are served with maple syrup over them.
Serves six:
Prep time 5 min, cook time less than 10,
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon white sugar
1-1 1/2 teaspoon shortening
1/4 cup and 2 tablespoons boiling water
In medium bowl, combine cornmeal, salt, and sugar.
Add boiling water and shortening; stir until shortening melts.
Pour oil to a depth of 1/2 inch in a large skillet and heat to 375 degrees.
Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or hone
Indian Pumpkin Fry Bread
2 cps. all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 can pumpkin for making pie (not solid can of pumpkin)
¾ cup brown sugar
Oil/shortening for frying
Mix all ingredients together. Cut dough into 6 parts. Roll thin and fry in hot oil until golden. Note: if you use a solid can of pumpkin, mix in enough egg substitute for 1 egg (or use regular egg if you have it), ¼ tsp. cinnamon, ¼ tsp. nutmeg or allspice, ¼ tsp. vanilla.
Creek Indian Bread – to make buttermilk, add 1 tablespoon vinegar to 1 cup milk (regular or instant or powdered)
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour, salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.
Hot Water Cornbread
The cornbread is shaped into little cakes and fried. They are served with maple syrup over them.
Serves six:
Prep time 5 min, cook time less than 10,
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon white sugar
1-1 1/2 teaspoon shortening
1/4 cup and 2 tablespoons boiling water
In medium bowl, combine cornmeal, salt, and sugar.
Add boiling water and shortening; stir until shortening melts.
Pour oil to a depth of 1/2 inch in a large skillet and heat to 375 degrees. Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
Nice recipes.
I just realized I wasn’t storing enough sugar. I rather overlooked that we’d get sick of grains and beans and would miss something sweet.
Where is your blog, Marcella?
Similar to your fry bread is:
Flour tortillas.
4 C any type flour or combination of flours
1/2 t salt
1/3 C shortening
1 C water
1 t baking powder optional
Combine. Divide into 12 balls. Rolls balls out to 6 inches. Fry in dry skillet (no oil). Flipping when browned. Takes just seconds so be watchful.
Instead of the usual burritos or tacos, use the made tortillas for dessert aka bunuelos. Cut into quarters. Fry in just a touch of oil until crisp. Again, takes seconds so be watchful. Remove from skillet and sprinkle with sugar and cinnamon.
Another dessert use of tortillas is to put fruit inside and roll them up. Use whatever seasonings you wish. Brush with butter and place on grill to warm. This is similar to:
Crepes
3 eggs
1/2 C milk
1/2 C water
3 T butter, melted
1 C flour
pinch salt
1 T sugar
The drawback to crepes is they require more ingredients.
Combine and let rest for 30 minutes. Heat 6” skillet that has been lightly coated with butter. Pour in 1/4 C batter. When lightly browned, flip. Takes seconds so be watchful. Remove from heat and fill with fruit.
Sopapillas
4 C flour
4 T shortening
2 t baking powder
1 1/2 C warm water
1 t salt
This one takes a lot of oil which might not be available during crunch times.
Combine. Cover and let rest a half hour. Roll out to 1/4” and cut into whatever 3” shape you wish. Heat enough oil in skillet to cover the pieces. Fry until golden and puffed. Dust with cinnamon and sugar or serve with honey stirred into butter.
Hoe Cakes
2 C boiling water
2 C corn meal
1 t salt
1/4 C veg oil
Heat the oil in a skillet. Combine the remaining ingredients to form a paste. Scoop small handfuls of dough and form patties (about 12). Fry in the oil. Serve with syrup, jelly or honey.
What is great about most fry breads is their versitility. They can go from main dish to dessert to a pocket snack (not crepes). They can be filled with meats or veggies or fruit depending on what you have on hand. They can go from the stove top to the oven to the grill.
A quick stir fry uses little time and energy in an emergency. Here’s a wrap recipe I use for mu shu pork:
Mandarin Pancakes (an Asian wrap like a burrito)
2 1/4 C flour
1 C boiling water
sesame oil (use any oil in a shtf)
Combine flour and water to a nice dough. Let sit for 10 minutes. Divide into 12 balls. Roll ball out to 6” and with a pastry brush or the back of a spoon, lightly coat with sesame oil. Fry each in a dry skillet (no oil) until lightly browned and flip. Do it assembly line style - roll out, coat with oil, fry, while frying roll another out, flip prior one, sesame oil, take first out second in... Again, mere seconds to cook so be watchful.
Fill with whatever Asian meat or veggies.
If you don’t make the dough tight and you have an oven, you will have biscuits.
Pour honey on them. That’s a Sunday treat for my kids.
The sugar free chocolate one is made from cornstarch, cocoa, modified cornstarch and salt plus a bit of sweetener. That box is going to last for years. My husband had diabetes, so I didn't have trouble with rotating it. He ate it a lot.
I have the sugar one also and it has the same ingredients except it has skim milk, sugar and hydrogenated vegetable oil. According to the info. I got, the bit of vegetable oil helps preserve the skim milk.
So the answer is, I didn't note the date I bought them and I'm not concerned they would go bad. It's so easy to fix, eat them now for a sweet treat and buy more to replace those. If you need to control sugar intake, use the sugar free.
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