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/)
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Involve yourself in at least one service project a month. Your service
project can be a personal service to a friend or neighbor, a community
service, a group project, or a church-sponsored event that serves
others.
“Over the years, many people, especially youth, have asked me, ‘Elder
Cuthbert, how can I become more spiritual?’ My reply has always been
the same: ‘You need to give more service.’ Service changes people. It
refines, purifies, gives a finer perspective, and brings out the best
in each one of us. It gets us looking outward instead of inward. It
prompts us to consider others’ needs ahead of our own. Righteous
service is the expression of true charity, such as the Savior showed.”
- Derek A. Cuthbert, “The Spirituality of Service,” Ensign, May 1990,
12
Mosiah 2: 17 “And behold, I tell you these things that ye may learn
wisdom; that ye may learn that when ye are in the service of your
fellow beings ye are only in the service of your God.”
“Service involves us in a process of growth. We learn how to be
effective servants step by step over time, even as the mortal Savior’s
youthful development was described as grace upon grace (see D&C
93:11-14).” - V. Dallas Merrell, “A Vision of Service,” Ensign, Dec.
1996, 10
“Service is an imperative for those who worship Jesus Christ. To
followers who were vying for prominent positions in his kingdom, the
Savior taught, ‘Whosoever will be chief among you, let him be your
servant.’ (Matt. 20:27.) On a later occasion, he spoke of ministering
to the needs of the hungry, the naked, the sick, and the imprisoned.
He concluded that teaching with these words: ‘Verily I say unto you,
Inasmuch as ye have done it unto one of the least of these my
brethren, ye have done it unto me. (Matt. 25:40.) In latter-day
revelation the Lord has commanded that we ‘succor the weak, lift up
the hands which hang down, and strengthen the feeble knees.’ (D&C
81:5.) In another section of the Doctrine and Covenants, he instructed
us to be ‘anxiously engaged in a good cause, and do many things of
[our] own free will, and bring to pass much righteousness.’ (D&C
58:27.) Holders of the Melchizedek Priesthood receive it upon a
covenant to use its powers in the service of others. Indeed, service
is a covenant obligation of all members of the Church of Jesus Christ.
Whether our service is to our fellowmen or to God, it is the same.
(See Mosiah 2:17.) If we love him, we should keep his commandments and
feed his sheep. (See John 21:16-17.)” - Dallin H. Oaks, “Why Do We
Serve?” Ensign, Nov. 1984, 12
This Month’s Suggested Book:
“Pantry Cooking: Unlocking Your Pantry’s Potential” 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