Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://groups.yahoo.com/group/FreeFSN/message/16

Food Storage Newsletter #0028 - FREE monthly Email newsletter - April
2002:

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

Quotation:
“More than ever before, we need to learn and apply the principles of
economic self-reliance. We do not know when the crisis involving
sickness or unemployment may affect our own circumstances. We do know
that the Lord has decreed global calamities for the future and has
warned and forewarned us to be prepared. For this reason the Brethren
have repeatedly stressed a “back to basics” program for temporal and
spiritual welfare.” - Ezra Taft Benson, “Prepare for the Days of
Tribulation,” Ensign, Nov. 1980, page 32

Spiritual Goal:
Study the Scriptures daily.

Provident Living Goal:
Find alternate uses for food storage items. (For example, plant seeds,
use milk in fertilizer, use herbs for potpourri, use oil for lamps,
etc.)

Home Storage Goal:
Dairy - 50 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Dry milk weights: 64 oz. box/50 lb. bag dry | #10 can=4.13 lbs. dry
milk
1 gal dry noninstant milk =5 lbs | 6.5 lbs noninstant=30 lbs | 1 gal
instant=3 lbs | 6.5 gal instant=20 lbs

The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:
Dishrag; dishwashing liquid; toilet tissue; pocket knife; fishing gear

First Aid Kit Goal:
1-inch adhesive tape roll - 1 per person

Shelf Life:

Milk Alternate, Morning Moo brand powdered - 5 years in original bag
(7 years in bucket) http://www.bluechipgroup.net/
Milk, aseptic packaging - Pkg. date
Milk, Canned, Condensed - 12 months
Milk, Canned, Sweetened Condensed - 24-36 months
Milk, Canned, Evaporated - 12-36 months (Invert can every 2 months.)
Milk, Evaporated, Publix - 18-24 months
Milk, Powdered (Instant Non-fat) - 6-15 months
Milk, Powdered (Nonfat dry) - 3 years (in Mylar pouch)
Milk, Powdered (Non-Instant) - 24-48 months
Buttermilk Powder - 24-36 months
Cream, Half and Half, Light and Heavy (refrigerated) - 7-10 days
(frozen 2 months)
Cream, ultra pasteurized (unopened/refrigerated) - 21-30 days
Cream, Sour (refrigerated) - 2 weeks
Cream, Sour, Dips, commercial (refrigerated) - 2 weeks
Creamer, non-dairy, Creamora - 24 months
Creamer, Non-Dairy - 9-36 months
Cheese, Brick (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Brick (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Cheddar (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Cheddar (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Cottage cheese (original container @ 38 - 40° F. refrigerator)
- 10-15 days
Cheese, Cream cheese (original container @ 38 - 40° F. refrigerator) -
21 days
Cheese, Cream, Neufchatel (refrigerated) - 4 weeks
Cheese, dehydrated - 5-8 years
Cheese, Dry cheeses (original container @ 60 - 70° F. basement) - 3
months
Cheese, Edam (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Edam (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, Gouda (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Gouda (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)
Cheese, natural (vacuum package @ 38 - 40° F. refrigerator) - 6 months
Cheese, Parmesan, grated - 12 months
Cheese, Parmesan, Romano (opened/refrigerated) - 2-4 months
Cheese, Parmesan, Romano (unopened) - 10 months
Cheese, processed (vacuum package @ 38 - 40° F. refrigerator) - 8
months
Cheese, Powdered - 36 months
Cheese, Processed Cheese Products (refrigerated) - 3-4 weeks (frozen 4
months)
Cheese, Ricotta (refrigerated) - 5 days
Cheese spreads/dips (original container @ 38 - 40° F. refrigerator) -
21 days
Cheese, Swiss (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Swiss (Hard and wax coated) (unopened/refrigerated) - 3-6
months (frozen 6 months)

This Month’s Cooking with Food Storage Ideas:

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 by Doris Janzen Longacre, Mary E.
Showalter (Introduction) ISBN: 0836117867

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

Bread in a Bag

2 cups white bread flour
1 cup whole wheat flour
3 tablespoons powdered milk
3 tablespoons sugar
1 teaspoon salt
1 package Rapid Rise yeast
3 tablespoons vegetable oil
1 cup hot water (125 to 130 degrees F)
Extra flour to use during the kneading process
Combine white flour, whole wheat flour, yeast, sugar, salt and
powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze
upper part of bag to force out the air. Shake and work bag with
fingers to blend ingredients. Add hot water and oil to dry
ingredients. Reseal bag. Mix by working bag with fingers, until the
dough is completely mixed and pulls away from the bag. On floured
surface, knead dough 5 minutes, or until smooth and elastic. Put dough
back into bag and let it rest 10 minutes. If working in teams, divide
dough in half and shape. Let rise until double in bulk. Bake at 350
for 20 to 30 minutes or until golden brown. Remove from pan and cool
on wire rack or dish towels.
Courtesy of Laurie Lautt, Montana State University Extension agent in
Big Horn County
(See also Tips from an experienced “bread-in-a-bagger”)
http://www.montana.edu/wwwpb/yuth/recipe.html

Peanut Butter Balls

1/2 c. peanut butter
3 !/2 T. dry powdered milk
A bit of honey
Combine ingredients, roll into balls and store in fridge. Optional
ingredients: raisins, nuts, coconut, wheat germ, sunflower seeds, and
brown sugar for rolling.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433

Goodie Balls

Combine:
1/2 c. peanut butter 1 c.
peanut or soy nuts
1/2 c. honey 1/2
c. Sunflower seeds
1/2 c. cocoa or carob powder 1 c. toasted
wheat germ
Roll into balls and roll in coconut. Refrigerate.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433

Cornbread (with dried eggs)

2 c. cornmeal
1/2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 c. dry buttermilk
1 3/4 c. water
1/3 c. dry whole egg
2 Tbs. oil
Sift together dry ingredients. Combine water, dry buttermilk, dry
egg egg, and oil, blend well. Add to dry ingredients, stirring just
enough to moisten. Pour into a greased 8 x 8 - inch pan. Bake at 425
degrees F. for 30 minutes.
From “Cookin’ With Dried Eggs” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
(B&A http://www.baproducts.com/foodbook.htm )

Rich Hot Chocolate Mix - large quantity

Make this in the early fall and you will have hot chocolate to last
you until spring thaw. Cheap, too. Or, put it in tins and give it
away for Christmas presents. Everyone loves it. This makes a lot.
1 13 oz. jug malted milk
1 22 oz. container coffee creamer
1 4 lb. box powdered milk
1 32 oz. bag powdered sugar
2 28 oz. containers chocolate milk mix
2 1 lb. bags mini-marshmallows
Warning: This is a messy job.
Place all ingredients in a large plastic trash bag. (No, I’m not
kidding.) Firmly hold onto top of bag, and turn bag upside down and
around until ingredients are mixed. Pour into every container you can
find because this makes a ton of mix. When preparing cocoa, mix one
part mix with two to three parts water.
http://www.activemeasures.com/recipes/CHOCOLAT.HTM

Powdered Milk Candy (Polvoron)

3 cups sifted flour
1 cup sifted powdered milk
3/4 cup sifted sugar
1/2 cup pound melted butter
1 teaspoon lemon or vanilla extract
Toast flour in a heavy skillet or saucepan over moderate heat until
light brown, stirring constantly. Remove from heat and cool. Add
powdered milk, sugar, melted butter, lemon or vanilla extract. Form
little cakes the diameter of a silver dollar but about a quarter-inch
high. Wrap individually in wax paper.
http://www.recipehound.com/Recipes/1990.html

Bread Pudding (Pioneer Recipe)

Pudding:
2 eggs OR (2 1/2 Tbs. dry egg and 2 1/2 Tbs. water)
1/2 c. bread crumbs, soft
1 1/4 c. water mixed with 3/8 c. powdered milk
1/4 tsp. cinnamon and nutmeg
dash of salt
1 Tbs. honey
1 Tbs. sugar
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
1/4 c. flour mixed with 1/4 c. water
salt, vanilla, cinnamon
Beat eggs. Combine with other ingredients. Put in a pudding dish
or custard cups. Set in a larger pan of hot water. Bake slowly at
300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and
dissolve by heating to boiling. Thicken it with a flour paste made
from (1/4 c. flour and 1/4 c. water). Add salt, vanilla, cinnamon,
and 1 Tbs. butter to taste. Pour over pudding.
From “Cookin’ With Powdered Milk” by Peggy Layton
http://www.ut-biz.com/homestoragecookin/
(B&A http://www.baproducts.com/foodbook.htm )

Peanut Butter Teddy Bears

1 c Smooth peanut butter
1/4 c Honey
1/2 c Instant nonfat powdered milk
Toothpick
Green food coloring
In small mixing bowl, combine peanut butter, honey, and powdered
milk. (If mixture is too sticky, add more powdered milk.) Break off
marble-sized piece of mixture and roll into a ball for bear’s head.
Roll another ball about twice that size for his body and attach to
head. Roll out 6 tiny balls and pinch flat. Attach to head for ears
and body for arms and legs. Dip blunt end of toothpick into food
coloring and paint on eyes, nose, mouth, and coat buttons. Place bear
on wax paper-lined foil tray or pie pan until set. You should be able
to make 7 or 8 bears from one batch.
From Just Kids Recipes: http://www.melborponsti.com/kids/index.shtml
http://www.melborponsti.com/kids/cookie/cook0003.shtml

Regular Powdered Milk:
“In your baking at home, substitute 1/8th the amount of regular
powdered milk for the liquid milk called for in your recipe. Add the
powdered milk to your other dry ingredients. Then increase your water
measurement to include the measurement of liquid milk called for and
add this water to your recipe when you add your other liquid
ingredients. For example, if your recipe calls for 2 cups of liquid
milk, (2 cups divided by 8) use 1/4 cup of regular powdered milk and
two cups of water.”
From Walton Relf-Reliance “Regular Powdered Milk”
http://waltonfeed.com/self/regmilk.html

Emergency Substitutions:
milk, whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water
milk, whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs.
non-instant dry milk powder) + 1 c. water
milk, whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter
milk, skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs.
non-instant dry milk powder) + ¾ c. water
milk, sour 1 c. = 1 c. buttermilk
milk, sour 1 c. = 1 c. yogurt
http://www.nursehealer.com/Recipes6.htm

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

This Month’s Spiritual Preparation Ideas:

Study the Scriptures daily.

“Study. Study the word of the Lord in the scriptures on a daily
basis-at least a chapter each day. Often our answer will be found in
the scriptures. At other times, this study will enlarge our vision and
humility to the point that prayer can bring our answer.” - Rex W.
Allred, “Spiritual Strength: A Planned Process,” New Era, Feb. 1977,
page 49

Achieving Spiritual Goals … Why? —
“A person with a high spiritual motive to succeed may be characterized
by a love of righteousness, a positive force attracting him toward
exaltation. He seeks to attain a spiritual standard of excellence. He
strives to achieve spiritual goals because he loves the Lord and his
commandments. A person with a high spiritual motive to avoid failure
may also have a desire to live the commandments. However, he is
motivated more by a negative force repelling him away from the
punishments of hell than he is by the positive attraction of the
rewards of heaven. If he lives the Lord’s commandments, it is because
he feels he ought to rather than because he really wants to.”
- Kenneth L. Higbee, “Achieving Spiritual Goals … Why?” Ensign, Nov.
1971, pages 18-19

This Month’s Suggested Book:

“How Do We Eat It? “by Deborah P. Vanderneit
ISBN: 0877479054

About this book:
You’ve got your food storage. Now what do you do with it?

In How Do We Eat It? author Deborah Pedersen Vanderniet gives
creative, practical ideas for using your food storage grains. From
main casseroles to breads to soups to desserts, this cookbook offers
dozens of recipes that not only are nutritious but taste great. In
addition to giving you recipes, this book teaches you different
methods for cooking with such grains as wheat, oats, rice, and corn.
It also teaches you how to adjust recipes to your own taste. From
sloppy joes and tacos to chocolate chip cookies and apple crisp, your
family will love the recipes in How Do We Eat It?

Don’t just store your food storage-learn to use it. How Do We Eat It

Review from http://deseretbook.com/store/product?product_id=100015494

This Month’s Frugal Living Tips:

Find safe alternate uses for your dry milk that has been stored too
long to use as a beverage or baking item.

Update on Milk Storage —

Following are questions often asked about long-term storage of
powdered milk for a family’s supply of food:

o What kind of milk is best to store? Non-fat milk, either regular or
instant, stores well when packaged properly and kept at room
temperature or cooler. In the past, many felt that non-instant milk
would store better. There is actually no difference in shelf life
between instant and non-instant powdered milk.

o What are the best containers? Milk stored in airtight, low-oxygen
cans has been found to last longer and stay fresher tasting than milk
stored in boxes or plastic bags.

o How long can powdered milk be stored? Optimal storage life of
non-fat dry milk stored in cans at room temperature is two years
before noticeable stale flavors begin to develop. However, when stored
at cooler temperatures, it can be kept much longer. Rotation of
powdered milk can be accomplished through personal use or by giving it
to others who will use it promptly.

o How much powdered milk should be stored? Guidelines for quantities
of dry milk to store are found in the 1979 booklet published by the
Church called Essentials of Home Production and Storage. The booklet
recommends that members store an equivalent of 300 quarts of dry milk,
or approximately 75 pounds of dry milk per person per year.

However, since that time, as a result of a U.S. government study on
maintaining nutritional adequacy during periods of food shortage, a
second option has been recommended that suggests 64 quarts, or 16
pounds, per family member per year. Equivalent to approximately one
glass of milk a day, that amount will maintain minimum health
standards. Keep in mind, however, that the needs of children and
pregnant or nursing mothers will require more than the minimum amount
of stored milk. It is recommended that families who opt to store only
the minimum 16 pounds of milk per person should also increase storage
of grains from the recommended 300 pounds per person to 400 pounds per
person to compensate nutritionally for this change.

o How can it be determined if milk is past its prime shelf life? Milk
develops off-flavors as it ages. However, it still retains some
nutritional value, and unless spoilage has occurred from moisture,
insects, rodents, or contamination, it is still safe to use.

o What can be done with milk that is too old to drink? It is important
to think of milk in terms of optimal shelf life rather than waiting
until it is too old to use. Older nonfat dry milk can be used in
cooking as long as it has been protected from spoilage. If powdered
milk has spoiled, however, it can be used as fertilizer in the garden.

From “Update on Milk Storage,” Ensign, Mar. 1997, page 70
http://www.lds.org/ (Gospel Library)

Milk Bath Recipe

Cleopatra, Queen Of The Nile was known for her charm and beauty
secrets. She would have approved of our version of the milk bath.
Leaves your skin gently scented and feeling like silk.
3 cups powdered milk
1/4 cup oatmeal
1/4 cup dried orris root (has a soft violet scent)
1/3 cup almond meal
1 capsule vitamin E (break open into dry ingredients)
1/3 cup cornstarch
Makes enough for a few baths. Combine ingredients make sure its
completely mixed. Store in a container. When you are ready to add it
to your bath, scoop the desired amount of the mixture and tie securely
in a muslin bag or even a facecloth will do. Tie to the faucet
allowing the warm water to run over the bag.
* To make almond meal: Using a blender, grind up blanched or slivered
almonds to a powdered consistency.
From Pioneer Thinking
http://www.pioneerthinking.com/milk.html

Home Face Makeup (for kids - just for fun)

Nonfat powdered milk
Water
Food coloring
This is an edible paint that is easy to make. Mix powdered milk and
water to a thick consistency. Paint on your face with your fingers or
a makeup sponge. Add food coloring if desired.
From Kids Craft Recipe Factory
http://members.aol.com/sail2957/special.html

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

http://groups.yahoo.com/group/FreeFSN/message/17

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

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

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

Spiritual Goal:
Have daily family prayer (or twice or three times daily).

Provident Living Goal:
Prepare, practice, and maintain a Family Disaster Plan.

Home Storage Goal:
Herbs - 20 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Herb container weights: 0.75 oz to 1 lb. bag
Cooking: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs

The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:
Lantern; flashlight; candles; alarm clock; radio

First Aid Kit Goal:
Adhesive bandages (Bandaids) - 10 per person

Shelf Life:

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 place)
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. In another bowl, add the cottage or ricotta cheese,
Parmesan cheese, mozzarella cheese (reserve a few ounces for later),
eggs, and oregano, and mix well.
Place the layers in the oven in the following order: Break up four
lasagna noodles into the bottom of the oven. Spread about 1/3 of the
meat mixture over the noodles. Spread 1/2 of the cheese mixture over
the meat mixture. Break up five noodles and place over the top of the
preceding mixtures. Spread 1/2 of the remaining meat mixture over the
noodles. Spread the remaining cheese mixture over the meat mixture.
Break up the remaining noodles and place over the cheese mixture.
Spread the remaining meat mixture over the noodles. Pour the hot
water all around the edges of the oven. Place the lid on the oven and
bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on
bottom and 12 on top). Cooking time can be reduced by pre-cooking and
draining the lasagna noodles.
From The Dutch Oven Cookbook
U.S. Scouting Service Project Clipart and File Library
http://clipart.usscouts.org/scoutdoc.asp

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

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://groups.yahoo.com/group/FreeFSN/message/18

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

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

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

Spiritual Goal:
Involve yourself in at least one service project a month.

Provident Living Goal:
Take at least one educational class or workshop a month.

Home Storage Goal:
Grain - 300 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Grain weights: 50 lb. bags | #10 can=5.8 lbs. wheat or 3.2 lbs. rolled
oats
1 gal wheat=7 lbs | 6.5 gal wheat=50 lbs | 1 gal oatmeal=3 lbs | 6.5
gal oatmeal=20 lbs

The 2002 Food Storage Buying Plan used in these newsletters is
available online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm

72-Hour Kit Goal:
Compass; whistle; games; important documents

First Aid Kit Goal:
Cotton-tipped swabs - 10 per person

Shelf Life:

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. Showalter ISBN: 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” by Cheryl
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. Showalter ISBN: 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/)

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” by Cheryl F.
Driggs
ISBN: 0965890929
http://www.simplyprepared.com/

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

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

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

This Month’s Frugal Living Tips:

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=000770
00000967565804514492&PG=00087000000968700617992949

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

http://groups.yahoo.com/group/FSRecipes/message/10

Rice Bread (with sprouted rice)

2 c. sprouted rice, ground
1/2 c. filberts, chopped
1 Tbs. Dill seed
1 tsp. Salt (optional)
Rice or soy flour, if necessary, to make a stiff, adhesive dough
Fine grind rice. Mix all and knead, adding flour only if necessary
for a stiff, binding dough. Form into a loaf, place in oiled dish or wax
paper, set aside a few hours or overnight. Refrigerate, slice and warm,
serving on warm plates.
- From “The UNcook Book: Raw Food Adventures to a New Health High” by
Elizabeth & Dr. Elton Baker
ISBN: 0937766054 OR 1579010091

http://groups.yahoo.com/group/FSRecipes/message/9

Peanut Butter Bread

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

http://groups.yahoo.com/group/FSRecipes/message/7

Whole Wheat Noodles

2 c. freshly ground wheat berries
6 eggs
1 tsp. salt
1 tsp. vegetable oil
boiling broth or water
In a large bowl, place the eggs and beat thoroughly. Add salt, oil
and freshly ground flour. Mix well. Place flour mixture on a floured
board. Place wax paper over flour mixture. Roll out dough to 1/8”
thickness. With pastry cutter or sharp knife cut dough into long
strips. Place strips in boiling broth or water for 5 - 7 minutes or
until done.
- From “Cooking and Baking with Freshly Ground Grains” by Christine
Downs
http://www.urbanhomemaker.com/items/books/healthyeating/cookingbakinggrains.htm
http://www.nutritionlifestyles.com/dbook.htm
http://www.sportssolutionsinc.com/y2k-cookbooks.html

http://groups.yahoo.com/group/FSRecipes/message/6

Roasted Wheat Berries (from Ethiopia)

Heat a small amount of oil in skillet. Add wheat berries (whole wheat)
and pop like popcorn. They don’t actually pop, but will puff up. Serve
hot with salt.
- From The “More-with-Less Cookbook” by Doris Janzen Longacre
ISBN 0836117867

http://groups.yahoo.com/group/FSRecipes/message/4

Honey Mints

1 cup warm honey
4 drops peppermint oil
2-3/4 cups dried milk
Green coloring
Mix and knead until all milk is absorbed. Pull like taffy, stretch,
cut.
- From Silverdale, Washington Stake
http://home.sprintmail.com/~munchkins/

http://groups.yahoo.com/group/FSRecipes/message/3

Economy Pancake Syrup

Combine in saucepan:
1 c. brown sugar, lightly pakced
3 c. water
5 tsp. cornstarch
Cook until slightly thickened.
Add:
1 tsp. maple flavoring
Store in refrigerator.
- From “More-with-Less Cookbook” by Doris Janzen Longacre ISBN
0-8361-1786-7

http://groups.yahoo.com/group/FSRecipes/message/2

Cracked Wheat Patties

2 c. cooked cracked wheat
2 Tbs. dry milk powder
1/2 c. chopped onion
1 Tbs. dried parsley
2 tsp. chicken or vegetable bouillon
Cracked wheat: Place 1 c. finely cracked wheat (sifted to remove all
flour) in 1 3/4 c. warm water. Cook over high heat until mixture comes
to a full rolling boil. Cover pan, remove from heat and let sit 15
minutes. Wheat should have absorbed all the water and be tender, dry and
fluffy. Makes 2 cups.
Mix all ingredients. Drop by tablespoon onto oiled frying pan. Brown
on both sides. Delicious hot or cold. These can be made into
hamburger-size patties and served on a bun or topped with cheese. The
patties freeze well and reheat well. Try the toaster! Serves 4.
(submitted by Rita Bingham)
- From TheFamily.com http://www.thefamily.com/

—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=
“By small and simple things are great things brought to pass.”

http://groups.yahoo.com/group/FSRecipes/message/19

Seven Grain Bread

Seven Grain Flour:
6 cups whole wheat flour
1/4 cup cornmeal
1/4 cup rye flour
1/4 cup buckwheat flour
1/4 cup soy flour
1/4 cup oat flour
1/4 cup barley flour
1 Tablespoon dry yeast
2 cups warm water
1/3 cup molasses
3 Tablespoons vegetable oil
1/2 teaspoon salt
Combine the seven flours in a large bowl. In a large bowl, soften
yeast in warm water. When it is dissolved, add the molasses, oil, salt,
and enough Seven Grain Flour to make a stiff dough. Turn out onto a
floured board and knead. If necessary, add plain whole wheat flour if
you use all the Seven Grain Flour and the dough is still sticky. Form
into a ball, place in an oiled bowl, turn once to oil top, and cover
with a cloth. Let rise until double in bulk, about 1 hour. Punch down,
divide into 2 loaves, and place in greased 8 1/2 x 4 1/2 - inch loaf
pans. Cover and allow to rise only until the dough just reaches the top
of the pans. Do not allow to rise too long (more than 1 hour) in a warm
place or the bread will fall. Preheat oven to 375 degrees F. Bake for 40
minutes. - Yield: 2 loaves.

- From “Stocking Up: The Third Edition of the Classic Preserving Guide”
by Carol Hupping, with The Staff of the Rodale Food Center
ISBN: 0671693956

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Sprout Bread

2 cups Hard Wheat Berries
Sprout your wheat by soaking the hard wheat berries in a jar for
12-15 hours, then sprout them for 2 days (48 hours). Grind the sprouts
into a paste. Form a 2-3 inch round loaf and bake in an oven at 250
degrees F. for approximately 3 hours. Yield: 2 to 4 loaves

Grinding the Sprouts Into Dough:
Grind the sprouts just as you would with regular wheat. You can use a
Food Processor, Champion Juice, Wheatgrass Juicer, or Meat Grinder.
First, make sure your sprouts have not been rinsed for the last 3-6
hours. Wet sprouts will run through the grinder too quickly and will not
be properly ground. Excess moisture also adversely affects the bread’s
ability to hold its shape and stay together. Your dough will feel soft
and soggy. On the other hand, if your sprouts are too dry, they will be
too difficult to grind. With practice, you will learn the proper
moisture level for the best bread. The consistency of the dough should
be that of a smooth paste. Every grain should be fractionated into
paste. If the dough is coarse or chunky it will contain little pieces of
unfractionated wheat berries that give the unpleasant taste of little
rocks in the finished bread. Also, coarsely ground dough does not
provide as much gluten and the dough will not hold together as well.

Making The Loaves:
Kneading is not mandatory for making sprout bread. If you are in a rush,
just form a loaf and plop it onto the cookie sheet. However, there are
advantages to kneading, and with sprout dough, it is simple to do. Take
the dough and fold it into itself repeatedly. This actions spreads the
gluten that holds the bread together increasing the elasticity of the
dough. The more you knead, the more cohesive your dough will be and the
more it will rise. But don’t expect too much. This bread has no yeast.
The rising comes only from the enzymes present in the sprouts. While
kneading, clean and wet your hands several times. If your hands get too
sticky, it is hard to form a smooth looking loaf. As an alternative to
water, you may use a good quality sesame oil. Form a ball of dough about
3 inches in diameter and plop it onto a baking tray. Pad it down to a
height of about 1 1/2 inches and a diameter of 4-5 inches. you should
get 2-4 patties from 2 cups of wheat.

Baking Your Bread:
Flat pans or cookie sheets are best since sprout bread needs to get
heat from all sides. Black steel is the recommended metal and can be
found in good houseware or kitchen stores. Avoid using non-stick coated
trays since many coatings can be scraped off and eventually consumed.
Stoneware is ideal for baking, although hard to find. Avoid using
aluminum pans. This soft metal can break down under certain conditions
and the risk of aluminum contamination is serious.
The easiest and healthiest method to keep the bread from sticking to
the pan is to use seeds such as sesame, poppy or flax. Spread your
favorite seed evenly on the pan. Cornmeal or corn flour is an
alternative to the seeds. These foods, though not ingredients, add
texture and flavor to the bottom of the bread and, unlike oil, stand up
well under high temperatures. As you know, oils can break down under
heat and create compounds that are nearly impossible for the body to
digest. However, if you prefer, use a couple of tablespoons of unrefined
sesame oil, corn oil or peanut oil. These oils hold up well under the
low temperatures used for cooking sprout bread. A teaspoon of liquid
lecithin mixed in with the oil improves its non-stick abilities. Sprout
bread can be very sticky when it is cooking; but nothing sticks to
liquid lecithin.
Pre-heat your oven to 250 degrees F. and put in your tray. The breads
should be done in 2 1/2 to 3 1/2 hours, depending on their size. This
low temperature, long-term cooking is the least destructive way to bake.
Sprout breads cook slowly, from the outside in, because of its density
and high moisture content.

Storing Your Sprout Bread:
Basic sprout bread can last for 2 weeks in the refrigerator and may
be frozen for even longer storage.

- From “Sproutman’s Kitchen Garden Cookbook: Sprout Breads, Cookies,
Soups, Salads & 250 Other Low Fat, Dairy-Free, Vegetarian Recipes” by
Steve Meyerowitz
ISBN: 1878736868

Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/

Food Storage Recipe Archive
http://groups.yahoo.com/group/FSRecipes/messages

NurseHealer.com Recipes for Food Storage and Basic Cooking
http://www.nursehealer.com/Recipes.htm

http://groups.yahoo.com/group/FSRecipes/message/17

Quinoa Pudding

1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
Place quinoa in a sieve and rinse thoroughly. Allow to drain, then
place quinoa in a medium saucepan with water. Bring to a boil over high
heat. Cover pan with lid, lower heat, and allow to simmer until all
water is absorbed and quinoa is tender, about 15 minutes. Mix in apple
juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to
simmer for 15 minutes longer. Stir in vanilla extract. Serve warm. Makes
2 servings.
(This is a simple, delicious vegan recipe full of plump raisins, and
sweetened with apple juice. Serve with berries, sliced bananas and maple
syrup.)
- From AllRecipes.com
http://vegetarianrecipe.com/az/qinpdding.asp

NOTE: Remember to rinse off the bitter-tasting saponin coating that
protects the Quinoa seeds from birds and insects before cooking unless
your Quinoa comes from a company that removes this coating.
To wash and rinse the seed: Set quinoa in a bowl of cold water and
wash it by rubbing it between your hands. Drain and repeat the process
until the water is clear.

Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the
botanical fruit of an herb plant. It is treated as a grain in cooking.
The grains are small yellow flattened spheres, approximately 1.5 to 2 mm
in diameter. When cooked, the germ coils into a small “tail” that lends
a pleasant crunch. The Mother Grain of the Incas has been grown in the
Andes of South America for centuries. Quinoa is a small seed about the
size of millet. It is very high in protein and is closer to the United
Nation’s FAO ideal balance for amino acids than any other common cereal
grain. Quinoa is high in essential amino acids: lysine, methionine, and
cystine, which are particularly important for vegetarian diets and in
correcting deficiencies in legume diets. Quinoa is high in calcium,
phosphorus, iron, vitamin E and some of the B vitamins. Colorado-grown
Quinoa has a rich, delicate, nutty taste and can be substituted for
nearly any grain in almost any recipe. Quinoa is quick and easy to
prepare and expands about three times when cooked.

More about Quinoa - http://www.nursehealer.com/Quinoa.htm
More Quinoa Recipes - http://www.nursehealer.com/Recipes17.htm

Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/

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Mock Apple Pie (aka Soda Cracker Pie)

1 1/4 c. sugar
1 1/2 c. water
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. cream of tartar
3 tsp. vinegar
Lump butter
16 soda crackers (ordinary saltines)
Unbaked 2-crust pie shell
Bring sugar, water, cinnamon, nutmeg, cream of tartar, vinegar and
butter to a boil. Add soda crackers which have been broken into halves
or quarters. Pour into pie shell. Place top crust on and bake for 30
minutes at 400 degrees F. May be eaten plain or served with whipped
cream or ice cream. Makes 1 pie (2-crust)
- From al old magazine my mother had that has been lost, and name
unknown.

My family LOVES this! It really tastes like apple pie, but is softer to
cut.

Food Storage Recipes Group
http://groups.yahoo.com/group/FSRecipes/

Food Storage Recipe Archive
http://groups.yahoo.com/group/FSRecipes/messages

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Soda Crackers

2 c. flour
1 tsp. salt
1/2 tsp. soda
2 Tbs. margarine
2/3 c. sour milk or buttermilk
Preheat oven to 375 degrees. Combine in bowl flour, salt, and soda.
Cut in margarine. Stir in sour milk or buttermilk. Round
dough into a ball and knead a few strokes. Divide dough into several
pieces and roll out very thin on a floured board. Lay
sheets of dough on ungreased flat baking pans. Sprinkle with salt and
prick with fork. Cut into 1 1/2” squares with sharp knife
or pizza cutter. Bake 10-12 minutes, or until lightly browned. Makes
about 1/2 lb.
Option: Add 1 c. shredded cheese for cheese crackers.
- From “More-with-Less Cookbook” by Doris Janzen Longacre; Designed by
Mary E. Showalter
ISBN: 0836117867

http://groups.yahoo.com/group/FSRecipes/message/14

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://groups.yahoo.com/group/FSRecipes/message/13

Biscuit Mix (Homemade)

10 c. flour
1 2/3 instant nonfat dry milk
1/3 c. baking powder
2 1/2 tsp. salt
1 2/3 c. shortening
Mix dry ingredients thoroughly in a large container. Cut in
shortening until fine crumbs are obtained. Store tightly covered, in
refrigerator. Use within 3 months.

Biscuits (Using Biscuit Mix above):
3 c. biscuit mix
2/3 c. water
Preheat oven to 425 F. Stir most of the water with the mix. Add
more water to make a soft dough that is not too sticky to knead. Knead
dough 15 times on a lightly floured surface. Pat or roll dough into a
square about 7 x 7 inches. Cut into 16 pieces and place on ungreased
baking sheet. Bake until lightly browned, about 12 minutes.

- From http://recipes.alastra.com/dry-mixes/biscuit-mix01.html
Arielle’s Recipe Archives have LOADS of great food storage recipes
online http://recipes.alastra.com/

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Spaghetti Bravissimo

1 envelope Onion Soup Mix
1 pkg. (8 oz.) spaghetti
1 1/2 qts. boiling water
1 lb. ground beef
1 can (8 oz.) tomato sauce
1 can (7 oz.) tomato paste
1 Tbs. Parsley Flakes
1 tsp. Oregano
1/2 tsp. sweet basil
In large saucepan, combine onion soup mix and spaghetti with water;
cook 20 minutes or until spaghetti is tender. Do not drain. In large
skillet, brown meat; stir in tomato sauce and pasta, parsley, oregano,
and basil. Add to spaghetti and heat through. Yield: 4 servings.
- From Lipton Onion Soup Mix package

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Baking Powder Biscuits (wholegrain)

2 c. wheat or rye flour
1 tsp. Salt
3 tsp. Baking powder
4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking powder and sift
again. Blend in shortening, then add enough milk to make a moist dough.
Turn onto a wheat floured board, pat or roll out to ½ inch thickness,
cut out biscuits and bake at 475 degrees for about 15 minutes.
- From “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton
ISBN: 0865474850

—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=
“By small and simple things are great things brought to pass.”

http://groups.yahoo.com/group/FSRecipes/message/35

Basic Wheat Berries & Kamut

3 c. Wheat or Kamut Berries
10 1/2 c. vegetable broth
1 fresh bay leaf
1 tsp. dry thyme
1/2 tsp. white pepper, freshly ground
1 tsp. sea salt
Sort through berries and remove any damaged grains or foreign
material. Rinse well. In a heavy stockpot, toast berries until dry and
golden over medium to low heat. It is important to stir often. Add
remaining ingredients. Bring to a boil. Reduce to a simmer. Cook until
tender but not bursting or mushy. Appx. 1hr.
From - Grain Recipes - VeggieChef
http://veggiechef.net/recipes/grains.htm

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Brown Irish Soda Bread (with Spelt)

1 3/4 cups all-purpose spelt flour
1/4 cup whole spelt flour
1/4 cup flax meal
1/4 cup margarine
1 egg
3 tablespoons blackstrap molasses
3/4 cup milk — goat, cow, soy or rice
1 teaspoon soda
In a large bowl, mix flours, flax meal and margarine together until
mixture resembles coarse meal. In a small bowl whisk egg, molasses, milk
and baking soda together. Add liquid to flour mixture, stirring until
dough is all moistened. Turn dough into greased 8 inch loaf pan and pat
down evenly. Bake bread at 375°F for 30 minutes.

From - Grain Foods, Inc.
http://www.aranfoods.com/BrownIrish.html

Spelt is an ancient grain that is packed with complex carbohydrates,
high in protein and easy to digest. Spelt, (Triticum spelta) is not
wheat (Triticum sativum), and is among the original, natural grains
known to man. Spelt is better tolerated by the human body than any other
grain. High in carbohydrates, Spelt contains more crude fiber and more
protein than wheat including all eight essential amino acids, that are
needed in the daily diet to ensure proper cell maintenance. The fiber in
Spelt helps to lower cholesterol and plays a role in helping blood to
clot. Spelt is also high in B vitamins and is a good source of energy.
Not to be confused with oats or wheat, spelt is a member of the same
grain family but is an entirely different species. It is one of the
original seven grains mentioned in the Bible. This 9000 year old grain
originated in the Fertile Crescent and over the centuries found its way
throughout Europe where it remained a very popular grain for hundreds of
years. Many people with wheat allergies have found spelt flour useful in
making breads and other baked goods that don’t cause allergic reactions.
In fact, Saint Hildegard of Bingen—a twelfth-century mystic—cured every
imaginable ailment with spelt.

More about Spelt:
http://www.purityfoods.com/SpeltFAQ.html
http://www.pacificbakery.com/spelt.htm
http://healthefoods.com/what%20is%20spelt.htm
http://www.celtic-seasalt.com/spelt.html
http://www.rainbowfoods.net/arch-spelt.html
http://www.ohseed.org/Spelt.htm

http://groups.yahoo.com/group/FSRecipes/message/32

Popped Amaranth

Amaranth ** : (6 Tbs makes just under 1 cup)
Simmer 1 cup in 3 cups of water for 20 mins, or until water is
absorbed
Optional - toast in a non-stick frypan till most of the grains have
popped first. This gives a more interesting flavour, but be careful not
to burn it.

From - Cooking Unusual Grains
http://homepages.paradise.net.nz/rwgully/action/recipes4.htm

“Amaranth, which has a pronounced earthy sweetness, is not a true grain,
which is a nutritional plus: Unlike wheat or barley, amaranth is not
deficient in the essential amino acid lysine. These tiny seeds of a
weedlike plant are also a very rich source of iron, and supply copper
and magnesium. And amaranth is well supplied with dietary fiber.”
From http://www.wholehealthmd.com/refshelf/foods_view/0,1523,69,00.html

Nutrition Chart
Amaranth/1/4 cup raw

Calories 182
Total fat (g) 3.1
Saturated fat (g) 0.8
Monounsaturated fat (g) 0.7
Polyunsaturated fat (g) 1.4
Dietary fiber (g) 7.4
Protein (g) 7
Carbohydrate (g) 32
Cholesterol (mg) 0
Sodium (mg) 10
Copper (mg) 0.4
Iron (mg) 3.7
Magnesium (mg) 130
From http://www.wholehealthmd.com/refshelf/foods_view/0,1523,69,00.html

More about Amaranth:
http://www.chetday.com/amaranth.html
http://agronomy.ucdavis.edu/gepts/pb143/crop/amaranth/amaranth.htm
http://www.encyclopedia.com/articles/00405.html
http://www.garudaint.com/omag.htm
http://www.eap.mcgill.ca/CPAT_1.htm
http://www.bartleby.com/65/am/amaranth.html

http://groups.yahoo.com/group/FSRecipes/message/31

Buckwheat Molasses Bread (for bread machine)

2 1/4 teaspoons yeast
3 cups bread flour
3/4 cup light buckwheat flour
1 teaspoon salt
4 Tablespoons powdered milk
1 Tablespoon butter or margarine
3/4 cup water, plus 2 Tbs.
1 large egg
2 Tablespoons molasses
Instructions = Place all ingredients in machine and push start. Do not
use with timer.

From “The Ultimate Bread Machine Cookbook” by Lacalamita
Yield: 1 loaf
Origin = From - MasterCook.com
http://mastercook.sierrahome.com/library/searchfromfront/1,2459,,00.html

More about Buckwheat:
http://www.vegparadise.com/highestperch2.html

http://groups.yahoo.com/group/FSRecipes/message/30

Rye Biscuits

1 1/2 c. all purpose flour
1 1/2 c. rye flour
2 Tbs. baking powder
1/2 tsp. salt
1 tsp. caraway seeds
3/4 c. shortening
1 c. plus 2 tbs. milk
Combine the first 5 ingredients, and mix well; cut in shortening with
a pastry blender until mixture resembles coarse meal. Add milk, stirring
until dry ingredients are moistened. Turn dough out onto a lightly
floured surface; knead lightly 8-10 times. Roll dough to 1/2” thickness;
cut with a 2” biscuit cutter. Place biscuits on an ungreased baking
sheet. Bake at 450° for 10-12 min. Yield: about 15 biscuits.

NOTE: Biscuits may be frozen. To freeze, place uncooked biscuits on an
ungreased baking sheet; cover and freeze until firm. Transfer frozen
biscuits to plastic bags. To bake, place frozen biscuits on an ungreased
baking sheet; bake at 400° for 20-30 min.

From - Pat’s Recipes
http://basketsbypat.freeyellow.com/ryebiscuits.html

http://groups.yahoo.com/group/FSRecipes/message/29

Barley Casserole

1 medium onion, chopped
1 cup pearl barley
1/2 cup pine nuts
1/4 cup butter
1/2 cup chopped fresh parsley
4 green onions, thinly sliced
Salt and pepper
3 cups beef or vegetable broth
Combine onion, barley, pine nuts and butter in a frying pan. Cook
and stir until onions are soft. Stir in parsley, green onions and salt
and pepper. Transfer to a 2 quart baking dish. Add broth. Bake,
uncovered, at 350 degrees F. for about 1 hour and 15 minutes, until
the barley is tender and broth is absorbed.

From - Now You’re Cooking!
http://www.donogh.com/cooking/sidedish/barley.shtml

More about Barley & Whole Grains:
http://www.healthy.net/asp/templates/Article.asp?PageType=Article&Id=1
742

http://groups.yahoo.com/group/FSRecipes/message/25

Flax Seed Bread (for bread machine)

1 1/3 cups water
2 Tablespoons butter or margarine
3 Tablespoons honey
1 1/2 cups white bread flour
1 1/3 cups whole wheat bread flour
1/2 cup flax seed [use whole seeds]
1 1/2 teaspoons salt
1 teaspoon yeast
Add ingredients to machine according to manufacturers directions.
Select Basic White cycle. Makes one 1 1/2 pound loaf.
From - CooksRecipes.com
http://www.cooksrecipes.com/bread/flax-seed-bread-machine-recipe.html

http://groups.yahoo.com/group/FSRecipes/message/23

Healthy Hoppin’ John

1 1/4 cup of black-eyed peas
1/2 tsp. salt
5 1/2 cups water
1 Tbsp. olive oil
1 large chopped onion
1 large bell pepper
3 cloves minced garlic
2/3 cup lean ham, diced
1 cup long grain rice, uncooked
1 tsp. cumin
1/4 tsp. Tobasco or other hot sauce
1 tsp. dried thyme
1. Rinse the black-eyed peas and add to water with 1/2 tsp. salt.
Bring to a boil. Cover, reduce heat and simmer for 35 minutes.
2. Sauté onion, garlic, and bell pepper in olive oil. Add to
black-eyed peas.
3. Stir in rice, cumin, thyme and hot sauce. Cover and simmer for 15
min.
4. Stir in ham and cook for an additional 10 min or until rice is
tender.
Yield: Makes 8 servings
Serving Size: approximately 1 cup each

Nutrient Analysis Per Serving:
Calories: 317
Total Fat: 4 g
Carbohydrate: 59 g
Sat Fat: 1 g
Fiber: 4 g
Mono Fat: 2 g
Protein: 12 g
Cholesterol: 6 mg
Sodium: 308 mg
Carb Choices: 4
Exchanges: 4 starch

- From Diabetes: DiabetesWell - Nutrition - Cook Well - Healthy Recipe
Index
http://www.diabeteswell.com/education/nutrition/cooking/recipes.asp

http://groups.yahoo.com/group/FSRecipes/message/48

Buckwheat Groats - Baked

2 cups buckwheat groats
1 Tablespoon margarine or butter
1 quart boiling water
1 teaspoon salt
Boil 1 quart of water and preheat oven to 425 degrees F. Place groats
in wire sieve and shake to remove the fine “dust.” In frying pan, heat
butter and add groats. Over high heat, mixing constantly, heat groats
until hot and each kernel is browned. Place groats in covered 1 1/2
quart oven casserole. Immediately add salt and boiling water. Water
should cover groats, plus one inch. Cover and place in hot oven. After
30 minutes reduce heat to 325oF and remove cover. Bake an additional 30
minutes. Remove from oven and cover. To serve as kasha, place half cup
of baked groats in a bowl and add hot milk. To serve as an
accompaniment, saute baked groats in butter and onion slowly to allow
flavor to meld.
From GRAIN-RECIPE Email List
http://www.onelist.com/community/GRAIN-RECIPE

http://groups.yahoo.com/group/FSRecipes/message/47

Spelt Bread

3 1/2 cups spelt flour (we grind spelt berries in our VitaMix)
2 Tbs. baking soda (non-aluminum if possible)
1/2 tsp. Vitamin C crystals
1 tsp. salt (sea salt)
1/2 cup applesauce (organic)
1 1/4 cups water (good water)
Mix dry ingredients together in medium mixing bowl. Mix wet
ingredients together in another bowl. Combine, stir and pour into
sprayed (Pam) bread pan. Bake at 350 degrees for 40 minutes or until
done. Keep in fridge.
From http://www.vegsource.com/recipe/

http://groups.yahoo.com/group/FSRecipes/message/46

This is a war time recipe from a wonderful book which
is published in association with The Imperial War
Museum.
CHEESE BEANS

Cooking Time: 2 hours Quantity: 4 helpings

Ingredients

½ lb dried beans (soaked ½ teaspoon made mustard
overnight) pinch salt and pepper
2oz grated cheese 1 – 2 tblspns parsley and
2 tspns worcester sauce mint, chopped together

Method

Cook the beans, without salt, in the water in which
they have soaked. When the beans are tender, strain
and keep two tablespoons full of bean water. Add all
the other ingredients, except the herbs, to this bean
water and cook until the cheese is melted. Toss the
beans in the cheese sauce, put in a hot dish and
sprinkle with the chopped parsley and mint. Serve
with a green vegetable and potatoes.

To make into a Bean Roll, cook and mash the beans, add
the other ingredients as above. Shape into a roll and
serve with salad and a little mayonnaise. Can be used
as a sandwich filling.

Recipe from: We’ll Eat Again, by Marguerite Patten
O.B.E.
Published by Hamlyn
(http://www.hamlyn.co.uk)
ISBN No: 0-600-60256-7

From: Iris Radford in England
Blessed Be.

http://groups.yahoo.com/group/FSRecipes/message/45

Stuffed Tomato Salad with Garbanzo Beans

5 large ripe tomatoes
1 can garbanzo beans (or 1 cup precooked chickpeas or garbanzo beans)
1 stalk celery, chopped (optional)
salt and pepper to taste
Scoop out tomatoes, saving pulp for a sauce. Fill tomatoes with beans
and celery. Season with salt and pepper. Garnish with sauce and lettuce
or sprouts. Recipe from Meatless Meals for Working People, by Debra
Wasserman and Charles Stahler. (Serves 5)
From http://www.pcrm.org/health/Recipes/recipeoftheweek.html

http://groups.yahoo.com/group/FSRecipes/message/44

Bean and Rice Casserole

2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or
equivalent dried, cooked
1 can (15-16 oz) black beans, drained and rinsed or equivalent dried,
cooked
1 can (15-19 oz) garbanzo beans, drained and rinsed or equivalent dried,
cooked
1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water
Preheat oven to 375. In a 5-qt dutch oven over medium high heat,
“saute” onion in liquid of your choice (balsamic vinegar gets my vote)
‘til tender, stirring occasionally. Add rice, cook while stirring until
parched and opaque. Add beans, tomatoes, chiles and 3 1/2 cups of water
to rice and onion in dutch oven and bring mixture to boil. Cover tightly
place in oven, baking until rice is tender and liquid is absorbed
(around 1 hour for brown rice) Add peas and corn, adjust seasonings, and
return to oven until heated through.
* Notes: If using no-salt-added tomatoes, reserve the drained liquid and
add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce
to make it a bit spicy.
From http://www.vegsource.com/recipe/

http://groups.yahoo.com/group/FSRecipes/message/43

Quick Barbeque Sandwiches (with TVP)

1 cup TVP
1/2 cup water
1 medium onion, chopped fine
1 or 2 cloves garlic, minced
water or other liquid for sauteing
your favorite barbeque sauce
Mix the TVP with the 1/2 cup water and set aside for 5 minutes.
Saute onion in about 1 Tbs. liquid until almost cleear. Then add garlic
and cook for another minute. Add the reconstituted TVP. Add the
barbeque sauce until the mixture is the right consistency for
sandwiches. Heat thoroughly and serve. It’s so easy!
From http://www.vegsource.com/recipe/

http://groups.yahoo.com/group/FSRecipes/message/42

Very Easy French Toast

8 slices whole grain bread
soy milk (why not use low-fat?)
2-4 Tbsp maple syrup
1 tsp ground cinnamon
pinch of salt
Cut bread diagonally into triangles. Arrange on cookie sheet.
Combine all other ingredients with hand blender or whisk. Pour over
bread and allow to stand 5 to 30 minutes; bread will absorb liquid. The
orginal recipe called for brushing a nonstick skillet with oil at this
point, but I am sure you could do without this. Just up the heat and
watch the bread closely until it browns and gets slightly crusty. Turn
once.
From http://www.vegsource.com/recipe/

http://groups.yahoo.com/group/FSRecipes/message/41

Rice Pudding

2 cups cooked brown rice
3/4 cups soy milk
3/4 cups water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon
Combine and bake covered for 45 mins or till set. It came out a
little too cinnamony for me but I’m not a huge fan of that flavor.
From http://www.vegsource.com/recipe/

SPECIAL NOTE:
I’m not vegetarian; but I do agree that we should at least use meat
sparingly for health reasons. I’m not opening a subject for debate. I
just wanted to let you know about Meatout 2001 coming up next Tuesday,
March 20, 2001. It is a day we are asked to eat meatless meals to raise
awareness of the benefits of eliminating meat from our diets. Dietary
wellness and nutritional healing have been heavy on my mind lately, and
this article struck close to my heart. (The article is below.)

I’ll be posting a few meatless recipes in honor of Meatout 2001.

http://groups.yahoo.com/group/FSRecipes/message/40

Honey Roasted Nuts

6 cups peanuts or any combination of pecans, almonds, cashews
1/2 cup Sue Bee Honey
1/3 cup margarine
1 tsp cinnamon
1 tsp salt (if using unsalted nuts)
Melt together honey and margarine. Pour over nuts and mix. Spread
mixture on a cookie sheet and sprinkle with seasonings. Bake at 350
degrees for 15 to 20 minutes stirring several times until golden. Spread
mixture onto waxed paper and cool completely. Break nuts apart and store
in airtight container. Makes about 12 1/4 cup servings.
From Sue Bee Honey http://www.suebee.com/recipes.html

http://groups.yahoo.com/group/FSRecipes/message/39

Cream-of-Whatever Soup Mix

(Makes equivalent of 9 cans)
2 c Powdered nonfat milk
3/4 c Cornstarch
1/4 c Instant chicken bouillon
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Pepper
NOTE: To use in place of canned cream soups in casseroles or as a
base for your own soups. Much lower in fat and salt than the canned
versions. The trick is to have it made up ready to use! Combine all
ingredients, mixing well. Store in an airtight container until ready to
use.
To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix
with 1 1/4 cups of cold water in a saucepan. Cook and stir until
thickened. You can then add your own chopped mushrooms, chicken, or
“whatever”! Add to casseroles as you would the canned product. Makes
equivalent of 9 cans of soup.
Source: The New American Diet, c1986
From Family First http://members.aol.com/_ht_a/bmvalen/kitchen.html

http://groups.yahoo.com/group/FSRecipes/message/38

Millet Cereal

1 cup hulled millet
3 cups water
1/2 tsp. honey
1/2 cup powdered skim milk
Rinse millet in warm water and drain. Place in a pan of water mixed
with powdered skim milk and heat mixture to boiling point. Then simmer
for ten minutes, stirring occasionally to prevent sticking and burning.
Remove from heat and let stand for a half hour or more. Serve with milk,
oil, or butter.
From - LDSCN Recipes
http://www.ldscn.com/pioneer-cooking/millet.shtml#MILLET CEREAL

More about Millet:
http://www.vegparadise.com/highestperch29.html

http://groups.yahoo.com/group/FSRecipes/messages/31?l=1

Zucchini Bread & Zucchini Milk

1 c honey
1 c maple syrup
3/4 c oil
3 c zucchini milk (See recipe below)
1 c chopped walnuts
1 c chopped dates
1 ts sea salt
1 ts cinnamon
1 ts ground cloves
4 ts baking soda
2 c unbleached white flour
2 to 2-1/2 cups whole wheat flour
1/2 c wheat germ

To make zucchini milk, chop zucchini up into small pieces, peel, but
don’t remove seeds. Put in blender a bit at a time to liquefy.
Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk,
dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix
well. Stir in remaining ingredients. Spoon the mixture into 3 well oiled
loaf tins and bake one hour or until done. Cool in pan 20 minutes before
turning onto a rack. Yield: 6 Servings.

From http://recipes.alastra.com/breads-quick/zucchini15.html
and http://www.melborponsti.com/veggie/zucchini/zucc0099.htm

Almond Milk

1 Part Almonds, soaked over night
3-4 Parts purified or distilled water
1T honey or maple syrup
Blend. Filter. (See “Basic Method For Making Nut Milks” below.)

Banana Shake

2 cups of almond milk
1 frozen banana
2T honey or maple syrup
Blend. Serve.

Chocolate Shake

2 cups of almond milk
1 frozen banana
4 heaping tablespoon of carob powder
2-4T of honey or maple syrup
Blend. Serve.

Berry-Raisin Milk

2 cups of almond milk
1/2 cup of frozen berries
1 cup of soaked raisins
Put about 1/2 cup of raisin in a bowl and cover with water. Soak more
if you think you can use them later. Let them soak in water for 4-12
hours. Drain water (you can drink raisin soak water too), and place one
cup of soaked raisins in the blender, along with the rest of the
ingredients. Blend at high speed. Serve.

From http://www.sunfood.net/nutmilks.html

Basic Method For Making Nut Milks

Soak one cup of either almonds, sunflower seeds, or sesame seeds
overnight.
In the morning, dispose of the soaking water, and rinse the nuts or
seeds.
Pour the nuts into your blender.
Add three to four times more water.
The less water you use, the thicker (creamier) your nut milk will be.
Make sure that the water you use is of good quality — purified or
distilled. Add one of the following: 2-4 Tbs. honey, 2-4 Tbs. maple
syrup, 6 pitted dates.
Blend at high speed. If you use a Vita-Mix, you will need to blend only
for 30 to 60 seconds. If you use a regular blender, you may have to
blend for a few minutes.
Pour the milk through a strainer into a container for refrigeration.

You may also

Add 2-4 Tbs. of carob powder to turn into a chocolate shake.
Blend with one frozen banana to turn it into a milk shake.
Blend with other frozen fruits.
Blend with fresh fruits.
Combine everything previously mentioned.
Experiment with whatever you fancy.
The recipe may be doubled or tripled, according to your needs.

From http://www.sunfood.net/nutmilk-prep.html

Wheat Milk Shake

Sprout soft white wheat.
Blend with water.
Strain to remove pulp.
Blend liquid with bananas and honey.
Serve.
From Living and Raw Foods
http://www.living-foods.com/recipes/wheatmilkshake.html

Rye Muffins

1 cup unsifted rye flour
2 tsp baking powder
2 Tsp sugar
1/4 tsp salt
1/2 cup water
2 Tsp oil
Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry
ingredients into a bowl. Add cold water and mix until smooth. Stir in
the margarine. Pour into muffin cups that have been greased. Bake for 25
minutes. Makes 6 to 8 muffins.
From Wheat-Free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html

The Mormon-Veg email group had a post about allergy to wheat. Below is
my post, which may contain links you can use.

I can relate to problems with allergies. I have weird allergies like
newspaper ink and housedust that have LDS and non-members both looking
at me strangely when I shriek because someone hands me a newspaper or
leave the room if someone sweeps with a broom (or sometimes even a
vacuum cleaner). Here are some wheat-free recipes that you might enjoy.

Wheat-free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html
Contents: Pancakes (Oatmeal Pancakes, Rice Potato Pancakes, Gram Flour
Pancakes, Ukrainian Bliny, Millet and Carrot Patties); Muffins (Rye
Muffins, Oat Muffins, Carob Buckwheat Muffins); Breads and Scones (Grain
Free Boston Brown Bread, Buckwheat Waffles, Buttermilk Scones, Pratie
Oaten, Potato Cakes, Buckwheat Cakes); Cakes (Chocolate Hazelnut Cake,
Engadiner Nutcake, Peanutty Cookies, Oatmeal Patty Cakes, Buckwheat
Breakfast Cake, Polenta chocolate cake); Fudges (Charoseth, Fruit
Butter, Fudgies)

Online Resources for People With Food Allergies & Intolerances
http://www.skyisland.com/OnlineResources/
Cookbook online has: Wheat-free, Milk-free, Egg-free, & Elimination Diet
Recipes in categories for breads, meals & snacks, cakes & desserts, and
cookies with their allergen free status in columns. Site also has
forums, resources, etc.

The LDSCN Weekly Recipe Archive: Wheat Free Recipes For Gluten
Intolerant People Or Those With Allergies
http://waltonfeed.com/grain/ldscn/49.html

Wheat Free Indulgence - Nutritions Village - Natural Land
http://www.naturalland.com/nv/al/wfi3.htm
NOTE: This site also tells how to convert recipes to Wheat-Free!

Healthwell Wheat-Free Recipes
http://www.healthwell.com/healthnotes/Recipe/Recipes_Wheat_Free.cfm

Wheat-Free Recipes
http://www.wheat-free.co.uk/recipes.htm

The Wheat-Free Zone
http://www.froghouse.org/~lara/recipes/wf/

Food, Fun, and Facts Wheat-Free Recipes
http://www.foodfunandfacts.com/wheatfree.htm

Puritan Wheat-Free Recipes
http://www.puritan.com/healthnotes/Recipe/Recipes_Wheat_Free.htm

[Links are from 2001]

Rice Milk

4 cups hot/warm water
1 tsp vanilla
Place all ingredients in a blender until smooth. Let the milk set for
about 30 minutes, then without shaking pour the milk into another
container ( i use an old honey jar) leaving most of the sediment in the
first container. This makes about 4 - 4 1/2 cups.
Notes: When I have used cold water and the rice was taken out of the
refrigerator, it just doesn’t come out that well. I don’t know why but
its best to use warm water and warm rice (you can nuke it if its
leftovers but freshly made is best) I have even let it set longer than
30 minutes (overnight) without it making a difference.
From http://www.vegweb.com/food/drink/rice-milk.shtml

NOTE: I got to this recipe and others from the site
http://www.notmilk.com/ This site will make you think seriously about
milk.

Tomato Sauce Mix

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
1 can chopped tomatoes (16 ozs.)
Saute onion and garlic in oil til soft, about 5-7 minutes, over
medium heat. Add sauce mix and tomatoes, simmer 15 minutes until thick.
Adjust seasonings (salt and pepper to taste). Makes 3 cups or 4
servings.
From “Canadian Living Magazine” December, 1991

Instant Oatmeal Packets

Blend in blender 1/2 C regular oats until powdery.
Into each of 10 zip-lock sandwich bags combine:
1/4 c. regular oats
2 Tbs. powdered oats
1/4 tsp. salt
To use: empty packet into bowl and add 1/2 C boiling water and stir
until thick. Makes 10 servings or packets.
Variations: to each packet add:
Apple-Cinnamon: 1 T sugar, 1/4 t. cinnamon, 2 T. chopped dried apples
Cinnamon-Spice: 1 T. sugar, 1/4 t. cinnamon, 1/8 t. nutmeg
Raisins & Brown Sugar: 1 T. packed brown sugar, 1 T. raisins
Wheat Germ: 2 T. any kind wheat germ
- From Camp Cooking with Food Storage
http://www.beprepared.com/Articles/Campcooking.html

Bean Bread

(Traditional Cherokee Recipe)
Dry beans
Corn meal*
Boil dry beans in plain water until tender. Pour boiling beans and
some of the soup into the corn meal and stir until mixed. Have a pot of
plain water on the fire boiling. If you want bean dumplings, just make
mixture out into balls and cook in the pot of plain water uncovered
until done. Eat these dumplings plain, with butter, meat grease (a
favorite), wild game, hot or cold, as suits one’s fancy. If you want
broadswords you should mold the dumplings flat in the hand and wrap in
corn blades, cured corn fodder, or hickory, oak, or cucumber tree
leaves. Tie with a stout reed unless able to tie the wrappings. Drop
this into the boiling water, cover, and boil until done. Do not put any
salt in Bean Bread or it crumbles.
* NOTE: It is very hard to approximate this recipe without actually
following the instructions for Corn meal, and grinding the corn
yourself. This is due to the lack of moisture content in today’s
manufactured corn meal.
- From Native Way - The Grandmother’s Cookbook
http://www.wisdomkeepers.org/nativeway/

>>>I think I want to move there.<<<

Well - 'Come on Down' Y'all would fit right in...

>>>I think I was born way, way too late<<<

Same here... Places like the New Ross Farm in Nova Scotia just suits me to a 'T'. Everything like in the 1800's - Now if I could just figure out this danged time machine...

>>>Obama has only got started on ruining the economy! <<<

In only 50 days of Øbama we have seen a loss of $10 Trillion in stock market equity. Million, Billion, Trillion - don't seem to really sink in till you put it on a personal level.

Business week reports:

>>>All told, more than $10 trillion of stock market wealth has vanished, and with it the confidence that springs from financial security. <<<

So, with 320 million Americans, that is $31,250.00 for every man, woman and child in this country! Poof - gone...

No wonder that so many retired people who thought they were well prepared financially with investments in IRA's and 401k's for old age are trying to go to work.

Scary part is that I don't think it is anywhere near over, but just beginning.

>>>I thought about you today at Winco<<<

LOL, I saw that and thought - WOW they are looking at wind generators... Winco was for years a major producer of wind generators (but now they produce gas/diesel/lp/natural gas generators of all sizes)

http://www.wincogen.com/index.php?option=com_content&task=view&id=12&Itemid=29

(snip) >>>In 1927, John and Gerhard Albers from Cherokee, Iowa developed a wind generator called “The Wincharger” to recharge a six-volt storage battery which was used to power radios. Back then the radio was as important to the people as the internet and the television is important to us today. The Albers brothers were soon building Winchargers for their neighbors and friends.<<<

Then I remembered you talking about the bulk food Winco store... LOL

Well, did you get a supply of bay leaves - a couple of pounds of yeast?

OK, Now to the pressure canners.....

There are 3 main ones on the market today - Mirro, Presto and All American .

http://www.fcs.uga.edu/pubs/current/FDNS-E-37-3.html

(snip) >>>Pressure canners for use in the home were extensively redesigned beginning in the 1970's. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse. Today�s pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. <<<

http://www.pressurecooker-outlet.com/americancans.htm

http://www.pressurecooker-outlet.com/mirropressurecanners.htm

http://www.pressurecooker-outlet.com/prestopressurecanner.htm

You will notice that they are not selling the Mirro because it does not hold what the manufacturer says it will -

I bought the All American 921. No, not the cheapest - but I like the fact that it does not rely on rubber gaskets but has a tapered metal to metal seal. Note: price went up $10 in the last year.

All American canners are NOT the light weight thin walled canners. They are solid cast aluminum. I do not recommend using one on a glass top stove.

With the old 1940's one I was using before, I almost hated to use it. So finicky to get a good even pressure cook. With the new one, it is so much better and easier that I don't hesitate to jump right in and can anything that comes along... With the 19 pint capacity, I feel like I am accomplishing something and it is much easier when I have 100 pounds of peas to can - it is not a drudgery that the old one was...

I did make a modification to it though - I added a split key ring to the handle and a short piece of light weight chain and a cotter pin - with that, the pressure weight stays attached to the lid and I don't have to hunt for it. No, it did not change the pressure setting enough to see on the pressure gauge.

CB you can ask the simplest questions that call for the longest answers... LOL

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