Are You an Overspender?
ANSWER “YES’ OR “NO” TO THE FOLLOWING QUESTIONS TO FIND OUT:
Are you still paying for purchases made a
year ago? (Exclude payments on your home
and car.)
Do you race to get your paycheck to the bank
before the checks you have written get there?
Are your credit cards usually at their maximum
credit limit?
Do you use credit instead of cash,
even when the purchase is small
and you have the money?
Are you often broke by payday?
Do friends or family tease you about having
“champagne” taste on a “beer” budget?
Do you shop for recreation?
Is your checking account frequently overdrawn?
Do you notice mood swings when shopping –
down before you go, up while shopping, down
again after getting your bill?
When you receive statements from creditors at
tax time, are you surprised at how much you’ve
paid in interest?
If you answered yes more often than no, you may be a
chronic overspender.
The FIRST STEP in getting your finances under
control is recognizing the problem.
The SECOND STEP is deciding if now is the
time you want to make a change.
The THIRD STEP is to take a realistic look at
your financial picture, decide where the trouble
spots are, and begin doing something. NOW!
Maybe you need to get rid of your credit cards,
or limit shopping trips with the person who
always encourages you to buy things.
Maybe you need a cooling-off period before
purchasing new tools, or clothes, or computer
items.
By trying to understand the situations that entice you
to overspend and making a plan to handle those
situations differently, you can make an important
difference in your financial future.
AUTHOR:
Ann Henderson, M.S., CFCS, Utah State University
Extension Educator, Box Elder County
This might be a good time to resolve to set
aside some money each month for those
unexpected expenses or for a trip or....
Thursday, December 17, 2009
Sunday, November 8, 2009
3 day/3 month/12 month Food Storage
Food and Water Storage
Prepare for adversity by storing an emergency supply of food and water.
Earthquakes, fires, severe storms, and power outages are just some of the potential emergencies we may encounter. Imagine that you have no electricity, no gas, no water and no telephone service. What would happen if you are told to evacuate your home in the next ten minutes? Imagine that all the businesses are closed and you are without any kind of emergency services. What will you do until help arrives?
The 3 day emergency food and water supply is meant to be a quickly accessed, portable source of food and water that can sustain you and your family for several days. It should be stored in one or two containers for quick portability. The foods chosen should be ready-to-eat without the need for cooking.
The 3 week/ 3 month emergency food and water supply are meant for a disaster where food and water delivery may be interrupted. Hurricane Katrina was a perfect example where the normal delivery of food was interrupted. Build a small supply of food that is part of your normal, daily diet by purchasing a few extra items each week. Expand on this until you reach your goal. Not all of these foods will be ready-to-eat and plans must be made to store the necessary means to prepare them.
Long term food supply is stored for one to many years. This type of food storage emphasizes a mixture of canned goods that can be safely stored for several years and low moisture foods that can be safely stored for long periods (10-30 years). These foods must be stored along with equipment to prepare them. A typical long term food supply for a family of four could weigh as much as 1500-2000 lbs. That’s almost a “ton” of food!
Prepare for adversity by storing an emergency supply of food and water.
Earthquakes, fires, severe storms, and power outages are just some of the potential emergencies we may encounter. Imagine that you have no electricity, no gas, no water and no telephone service. What would happen if you are told to evacuate your home in the next ten minutes? Imagine that all the businesses are closed and you are without any kind of emergency services. What will you do until help arrives?
The 3 day emergency food and water supply is meant to be a quickly accessed, portable source of food and water that can sustain you and your family for several days. It should be stored in one or two containers for quick portability. The foods chosen should be ready-to-eat without the need for cooking.
The 3 week/ 3 month emergency food and water supply are meant for a disaster where food and water delivery may be interrupted. Hurricane Katrina was a perfect example where the normal delivery of food was interrupted. Build a small supply of food that is part of your normal, daily diet by purchasing a few extra items each week. Expand on this until you reach your goal. Not all of these foods will be ready-to-eat and plans must be made to store the necessary means to prepare them.
Long term food supply is stored for one to many years. This type of food storage emphasizes a mixture of canned goods that can be safely stored for several years and low moisture foods that can be safely stored for long periods (10-30 years). These foods must be stored along with equipment to prepare them. A typical long term food supply for a family of four could weigh as much as 1500-2000 lbs. That’s almost a “ton” of food!
Kitchen Tips and Helps
To grease your pans, and save money at the same time, simply save your butter wrappers in a baggie, and then use them to grease your pans when you’re ready!
A good way to use up the last drops of honey in the container is to add a cup of boiling water to the jar. Then add your favorite tea bag, let it steep, and treat yourself to a relaxing tea break!
Freeze clusters of grapes to float in punches. They keep the punch cold and add a lovely garnish as well.
To keep cheese longer in the refrigerator, moisten a paper towel with a bit of cider vinegar and wrap it around your cheese; then place the wrapped cheese in a plastic bag and seal. The acid in the vinegar will keep mold away. If the paper towel dries out, moisten it with a bit of water-vinegar solution.
Ricotta and cottage cheeses will store longer in the refrigerator once they’ve been opened if you turn the reclosed container upside down, thereby forcing some of the air out of the container. You can get the same results by taking the cheese out of its original container and storing it in a smaller glass jar.
If you find that the difference in price between large and small eggs is 8 cents or less per dozen, the larger eggs are the better buy.
You don't have to throw away the cracked raw eggs you find in the carton; use them, but only for egg dishes that are thoroughly cooked, such as hard-cooked eggs, or in baked goods.
You can tell whether eggs are fresh or not by placing them in a deep pan of water. Any floaters should be thrown away. If you've cooked some eggs, and are not sure if they're done, simply take one out and spin it. If it spins quickly, it's done, if it spins slowly and then stops; it's raw or needs more time.
When you need to store raw eggs without the help of a refrigerator, such as during a camping trip, coat the eggs with shortening. It will help to preserve them longer by sealing out air.
An egg poacher or fried egg mold can be made by removing the top and bottom of a clean tuna can.
Get more volume from beaten eggs by letting them stand at room temperature for about an hour before you beat them.
If you have the patience, a slow but easy way to separate eggs is to beat them one at a time into a small funnel over a cup. The white will pass through into the cup, and the yolk will be left behind in the funnel.
Here are some great tips on fruit I thought you'd enjoy....
Extra bananas? You can freeze them either peeled or unpeeled, cut into chunks, or mashed, depending on what you plan to do with them.
Here's a great use for ripe bananas: Slice the fruit, place the slices on a baking sheet, and freeze them until firm. Roll each slice in honey and then in your favorite topping, such as chopped nuts, coconut, or crushed rice puffs. Return them to the freezer and when frozen solid, put them into plastic bags and seal. These make wonderful frozen candy snacks.
Pureed bananas can be used in breads and cakes. Overripe bananas--too ripe to eat raw-are particularly good because they're so sweet.
Grapes
Frozen grapes make a fine natural snack; just lay them out on a baking sheet in the freezer so that they freeze separately, and then bag them for snacking later.
Lemons and Limes
You will get almost twice the amount of juice out of a lemon or lime if you drop it into hot water for a few minutes before you squeeze it. Heating the fruit breaks down the inner membranes so that they release more juice. Or instead of heating the fruit, try rolling it on a hard surface to break down those membranes.
If you want just a few drops of lemon juice, poke a hole in one end of the fruit with a toothpick. Squeeze the desired amount from the hole, replace the toothpick, and store the lemon in a plastic bag in the refrigerator for future use.
Grating
Grate your citrus rind over wax paper or foil to make pouring it into a measuring cup or mixing bowl easy.
Use a pastry brush to remove the citrus rind that is stuck in the holes of the grater.
Pineapple
They may be messy and prickly, but pineapple trimmings can make great pineapple juice. Pineapple processing plants use this trick all the time. Put it the trimmings and even the core into a blender with just enough water for processing and grind them up; then strain the juice through a very fine sieve or cheesecloth-line strainer and serve it up chilled. Fresh pineapple juice will ferment quickly, so drink it immediately.
Every pineapple top is a houseplant ready to happen. Twist it off with a circular motion so that you leave no fruit on the stem, and then remove 10-15 of the small, bottom leaves from the stem. You'll see little brown or skittish roots already tin place to grow. Put the stem in water about 1 inch deep, and leave it ion a warm windowsill for a couple of weeks, after which time you should have roots. Then you can plant it in a pot or in your garden if you live in a warm, frost-free part of the country. Being a bromeliad, the pineapple appreciates water poured into its crown as well as on its roots.
To keep pineapple fresh longer, cut slices from the bottom as you need them, leaving the green top growth intact. Wrap the unused portion, with the top growth attached, in plastic wrap.
Watermelon
Got a surplus of watermelon? Scoop the pulp from the rind, removing the seeds as you go. Then run it through a food mill or blender, or mash it with a potato masher. Freeze the smooth pulp in ice cube trays, and you've got wonderful natural fruit pops.
Fruit Miscellany
Don't discard the rind of lemons, grapefruit, or oranges. It makes excellent flavorings for
Cakes, frostings, and such. Wash it well and grate, being careful not to include the bitter white part under the rind. Put it in a tightly covered glass jar, and store in the refrigerator.
Leftover apple, orange, or lemon rind can be put into your tea as it's steeping to add a wonderful flavor and aroma--just like the fancy gourmet tea blends.
For a quick dessert, an unsweetened can of fruit can be opened and frozen. When ready to serve, put the frozen fruit in a blender or food processor and spoon it into stemmed glasses. Top it with chopped nuts. You can make another easy, light dessert by freezing fresh fruit, like kiwi fruit or melon, and then shaving it into small chilled bowls
To freeze peaches and other fruits without sugar, use orange juice instead of the traditional sugar syrup. Slice the fruit into thawed orange juice concentrate, making sure the slices are thoroughly coated to keep them from darkening. Two large cans of concentrate will easily do for a crate of peaches.
A coating of lemon, orange, or pineapple juice will keep cut fruits from browning.
There's really no need to rehydrated dried fruit before you add it to a recipe, because even the hardest dried raisins or prunes will become soft and moist when cooked in recipes that contain plenty of liquid, like custards, puddings, stuffings, and moist tea breads.
There are several fresh fruits that, when included in a gelatin dessert of salad, will prevent the gelatin from firming up. They are pineapple, figs, papaya, and kiwi fruit. Save them for other uses.
Small berries, such as huckleberries, can be cleaned by gently rolling them back and forth with you hand across a dry terrycloth towel placed on the counter. They will come clean and as a bonus, they will have lost their little stems, which are so tedious to remove by hand.
To keep your homemade ice cream from crystallizing, add one envelope of gelatin for every 1 1/2 quarts of liquid in the recipe. Just heat some of the liquid and dissolve the gelatin in it; then add to the other ingredients.
You can have "sour cream": on your baked potatoes without the extra calories by using cottage cheese instead. Run it through a blender or food processor to smooth it out, and flavor it with chives. Plain yogurt is a good sour cream substitute, as well and it comes smooth right from the container!
To keep apple skins from cracking while they bake, pare a 1-inch band around each apple's center.
An avocado will ripen faster if placed in a plastic bag with a piece of banana peel.
To keep refrigerated avocado dip or half a sliced avocado from turning dark quickly, place the avocado pit in the center and wrap to form an airtight seal.
If you bring home a big bunch of bananas that you now you'll be separating and using singly, separate them right away by cutting off the "knob" that joins them all together. Make sure that you cut them so that a 1-inch tip is left on each. This tip will dry up and seal itself in a day or two. Then when you are ready to use the bananas, you won't have to bother breaking off one at a time, which can often result in splitting the top skin of several and exposing the open parts to bacteria!
So go bananas over all these tips and tricks, and join me again soon for some more ideas in the kitchen!
Grind up puffed rice and use it instead of sugar to sprinkle on cookies or pastries or try a light sprinkling of ground almonds.
If you have no wire racks on which to cool cookies, or not enough of them when making large batches, cool cookies on cotton dish towels or on a large cotton tablecloth folded in half.
A piece of bread or apple in the cookie jar keeps soft cookies from hardening.
For a flaky pie crust, use sour cream or yogurt for the liquid.
To add flavor to apple pie, sprinkle a cup of coconut over the apples before covering them with the top crust.
When measuring oil and honey for a recipe, measure the oil first so that it coats the spoon or cup, making the honey that's measured next slide out easily. When you're baking with oil and eggs, crack your eggs in a measuring cup first and then pour them into your mixing bowl. The eggs will coat the measuring cup so that when you measure the oil it will slide out easily, leaving no oil behind in the cup.
Dust buttered pans with cocoa powder instead of flour to keep dark cakes brown and beautiful.
Parchment paper can be used to line baking pans so that you don't need to oil or butter the pans. This saves calories and also saves cleanup.
To make a whole wheat bread rise higher and feel lighter, add 1 tbsp. of lemon juice to the dough as you're mixing it. This will add lightness but will not influence the taste.
To make sweetener-free bread, omit all honey and sugar from the recipe and add 1 tsp. of malt for every tablespoon of yeast called for. The malt provides the food that enables the yeast to grow.
Keep a plastic bag nearby when you're kneading bread or making pastry or pasta. When when the phone rings or you have to reach for a clean bowl, you can slip the bag over your messy hand and not spread the flour around the kitchen.
Lightly oil the dough hook on your Bosch before kneading your bread. The oil will keep the dough from "climbing" and will make cleaning up easier.
There's no need to go out and buy a fancy baking tile to produce a crisp bottom on your pizza or French bread. An unglazed terra-cotta tile purchased from flooring or tile store can just as easily substitute.
To keep pie shells from becoming soggy; sprinkle the bottom of a raw pie shell with instant tapioca before adding the filling. This will keep the crust from going soggy and help the filling to be thicker also.
A good way to use up the last drops of honey in the container is to add a cup of boiling water to the jar. Then add your favorite tea bag, let it steep, and treat yourself to a relaxing tea break!
Freeze clusters of grapes to float in punches. They keep the punch cold and add a lovely garnish as well.
To keep cheese longer in the refrigerator, moisten a paper towel with a bit of cider vinegar and wrap it around your cheese; then place the wrapped cheese in a plastic bag and seal. The acid in the vinegar will keep mold away. If the paper towel dries out, moisten it with a bit of water-vinegar solution.
Ricotta and cottage cheeses will store longer in the refrigerator once they’ve been opened if you turn the reclosed container upside down, thereby forcing some of the air out of the container. You can get the same results by taking the cheese out of its original container and storing it in a smaller glass jar.
If you find that the difference in price between large and small eggs is 8 cents or less per dozen, the larger eggs are the better buy.
You don't have to throw away the cracked raw eggs you find in the carton; use them, but only for egg dishes that are thoroughly cooked, such as hard-cooked eggs, or in baked goods.
You can tell whether eggs are fresh or not by placing them in a deep pan of water. Any floaters should be thrown away. If you've cooked some eggs, and are not sure if they're done, simply take one out and spin it. If it spins quickly, it's done, if it spins slowly and then stops; it's raw or needs more time.
When you need to store raw eggs without the help of a refrigerator, such as during a camping trip, coat the eggs with shortening. It will help to preserve them longer by sealing out air.
An egg poacher or fried egg mold can be made by removing the top and bottom of a clean tuna can.
Get more volume from beaten eggs by letting them stand at room temperature for about an hour before you beat them.
If you have the patience, a slow but easy way to separate eggs is to beat them one at a time into a small funnel over a cup. The white will pass through into the cup, and the yolk will be left behind in the funnel.
Here are some great tips on fruit I thought you'd enjoy....
Extra bananas? You can freeze them either peeled or unpeeled, cut into chunks, or mashed, depending on what you plan to do with them.
Here's a great use for ripe bananas: Slice the fruit, place the slices on a baking sheet, and freeze them until firm. Roll each slice in honey and then in your favorite topping, such as chopped nuts, coconut, or crushed rice puffs. Return them to the freezer and when frozen solid, put them into plastic bags and seal. These make wonderful frozen candy snacks.
Pureed bananas can be used in breads and cakes. Overripe bananas--too ripe to eat raw-are particularly good because they're so sweet.
Grapes
Frozen grapes make a fine natural snack; just lay them out on a baking sheet in the freezer so that they freeze separately, and then bag them for snacking later.
Lemons and Limes
You will get almost twice the amount of juice out of a lemon or lime if you drop it into hot water for a few minutes before you squeeze it. Heating the fruit breaks down the inner membranes so that they release more juice. Or instead of heating the fruit, try rolling it on a hard surface to break down those membranes.
If you want just a few drops of lemon juice, poke a hole in one end of the fruit with a toothpick. Squeeze the desired amount from the hole, replace the toothpick, and store the lemon in a plastic bag in the refrigerator for future use.
Grating
Grate your citrus rind over wax paper or foil to make pouring it into a measuring cup or mixing bowl easy.
Use a pastry brush to remove the citrus rind that is stuck in the holes of the grater.
Pineapple
They may be messy and prickly, but pineapple trimmings can make great pineapple juice. Pineapple processing plants use this trick all the time. Put it the trimmings and even the core into a blender with just enough water for processing and grind them up; then strain the juice through a very fine sieve or cheesecloth-line strainer and serve it up chilled. Fresh pineapple juice will ferment quickly, so drink it immediately.
Every pineapple top is a houseplant ready to happen. Twist it off with a circular motion so that you leave no fruit on the stem, and then remove 10-15 of the small, bottom leaves from the stem. You'll see little brown or skittish roots already tin place to grow. Put the stem in water about 1 inch deep, and leave it ion a warm windowsill for a couple of weeks, after which time you should have roots. Then you can plant it in a pot or in your garden if you live in a warm, frost-free part of the country. Being a bromeliad, the pineapple appreciates water poured into its crown as well as on its roots.
To keep pineapple fresh longer, cut slices from the bottom as you need them, leaving the green top growth intact. Wrap the unused portion, with the top growth attached, in plastic wrap.
Watermelon
Got a surplus of watermelon? Scoop the pulp from the rind, removing the seeds as you go. Then run it through a food mill or blender, or mash it with a potato masher. Freeze the smooth pulp in ice cube trays, and you've got wonderful natural fruit pops.
Fruit Miscellany
Don't discard the rind of lemons, grapefruit, or oranges. It makes excellent flavorings for
Cakes, frostings, and such. Wash it well and grate, being careful not to include the bitter white part under the rind. Put it in a tightly covered glass jar, and store in the refrigerator.
Leftover apple, orange, or lemon rind can be put into your tea as it's steeping to add a wonderful flavor and aroma--just like the fancy gourmet tea blends.
For a quick dessert, an unsweetened can of fruit can be opened and frozen. When ready to serve, put the frozen fruit in a blender or food processor and spoon it into stemmed glasses. Top it with chopped nuts. You can make another easy, light dessert by freezing fresh fruit, like kiwi fruit or melon, and then shaving it into small chilled bowls
To freeze peaches and other fruits without sugar, use orange juice instead of the traditional sugar syrup. Slice the fruit into thawed orange juice concentrate, making sure the slices are thoroughly coated to keep them from darkening. Two large cans of concentrate will easily do for a crate of peaches.
A coating of lemon, orange, or pineapple juice will keep cut fruits from browning.
There's really no need to rehydrated dried fruit before you add it to a recipe, because even the hardest dried raisins or prunes will become soft and moist when cooked in recipes that contain plenty of liquid, like custards, puddings, stuffings, and moist tea breads.
There are several fresh fruits that, when included in a gelatin dessert of salad, will prevent the gelatin from firming up. They are pineapple, figs, papaya, and kiwi fruit. Save them for other uses.
Small berries, such as huckleberries, can be cleaned by gently rolling them back and forth with you hand across a dry terrycloth towel placed on the counter. They will come clean and as a bonus, they will have lost their little stems, which are so tedious to remove by hand.
To keep your homemade ice cream from crystallizing, add one envelope of gelatin for every 1 1/2 quarts of liquid in the recipe. Just heat some of the liquid and dissolve the gelatin in it; then add to the other ingredients.
You can have "sour cream": on your baked potatoes without the extra calories by using cottage cheese instead. Run it through a blender or food processor to smooth it out, and flavor it with chives. Plain yogurt is a good sour cream substitute, as well and it comes smooth right from the container!
To keep apple skins from cracking while they bake, pare a 1-inch band around each apple's center.
An avocado will ripen faster if placed in a plastic bag with a piece of banana peel.
To keep refrigerated avocado dip or half a sliced avocado from turning dark quickly, place the avocado pit in the center and wrap to form an airtight seal.
If you bring home a big bunch of bananas that you now you'll be separating and using singly, separate them right away by cutting off the "knob" that joins them all together. Make sure that you cut them so that a 1-inch tip is left on each. This tip will dry up and seal itself in a day or two. Then when you are ready to use the bananas, you won't have to bother breaking off one at a time, which can often result in splitting the top skin of several and exposing the open parts to bacteria!
So go bananas over all these tips and tricks, and join me again soon for some more ideas in the kitchen!
Grind up puffed rice and use it instead of sugar to sprinkle on cookies or pastries or try a light sprinkling of ground almonds.
If you have no wire racks on which to cool cookies, or not enough of them when making large batches, cool cookies on cotton dish towels or on a large cotton tablecloth folded in half.
A piece of bread or apple in the cookie jar keeps soft cookies from hardening.
For a flaky pie crust, use sour cream or yogurt for the liquid.
To add flavor to apple pie, sprinkle a cup of coconut over the apples before covering them with the top crust.
When measuring oil and honey for a recipe, measure the oil first so that it coats the spoon or cup, making the honey that's measured next slide out easily. When you're baking with oil and eggs, crack your eggs in a measuring cup first and then pour them into your mixing bowl. The eggs will coat the measuring cup so that when you measure the oil it will slide out easily, leaving no oil behind in the cup.
Dust buttered pans with cocoa powder instead of flour to keep dark cakes brown and beautiful.
Parchment paper can be used to line baking pans so that you don't need to oil or butter the pans. This saves calories and also saves cleanup.
To make a whole wheat bread rise higher and feel lighter, add 1 tbsp. of lemon juice to the dough as you're mixing it. This will add lightness but will not influence the taste.
To make sweetener-free bread, omit all honey and sugar from the recipe and add 1 tsp. of malt for every tablespoon of yeast called for. The malt provides the food that enables the yeast to grow.
Keep a plastic bag nearby when you're kneading bread or making pastry or pasta. When when the phone rings or you have to reach for a clean bowl, you can slip the bag over your messy hand and not spread the flour around the kitchen.
Lightly oil the dough hook on your Bosch before kneading your bread. The oil will keep the dough from "climbing" and will make cleaning up easier.
There's no need to go out and buy a fancy baking tile to produce a crisp bottom on your pizza or French bread. An unglazed terra-cotta tile purchased from flooring or tile store can just as easily substitute.
To keep pie shells from becoming soggy; sprinkle the bottom of a raw pie shell with instant tapioca before adding the filling. This will keep the crust from going soggy and help the filling to be thicker also.
FREEZER RICE
Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through.
PERFECT WHITE RICE
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
Rice
RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
Wednesday, November 4, 2009
Lesson on Holiday Debt Management
The spending is fun and well intended. The debt can be dreadful. With the holidays upon us, it's the perfect time to consider fiscal fitness.
We need to learn from past experiences and have to ask ourselves What factors caused me to overspend?
Maybe you were involved in too many projects; maybe you ended up going out to dinner, andthat made you overspend.
Getting started late and having projects fail. Getting too tired to finish things. Getting sick or family members getting sick and not finishing things.
Set Spending Limits
Make a budget and then stick to it. If you can only afford to spend $100 in gifts this year, then find a way to make that money count. "Develop a spending limit for each person on the list," says Steve Blankenship, a Certified Financial Planner™ professional and principal of Heritage Financial Planning. "Stick to your limit! No matter how much your grandson would love the latest and greatest Xbox game, keep in mind that you will have to climb as high financially as the hole you dig for yourself."
What is the point of gift-giving? Is it to reciprocate the dollar amount of a gift that was given to us, or one that we think might be given to us in the future? No! The point is to acknowledge that other person's positive influence on your life. "Thank you" and "I love you" are phrases that don't come with dollar amounts attached to them, so don't allow yourself to be caught up in spending more on holiday gifts than you can afford.
I would like to think that people who care about me wouldn't want me to buy them something I really can't afford.
I've come to realize that I'd much rather get a gift I can USE! So I've adopted that philosophy also.
I like to bottle food. Everyone I know eats. It works for me.
Make a Family Rule – Many of us talk ourselves into spending extra cash when we locate the perfect gift. So to avoid overindulging, agree to spending limits with your family and friends. For example, no gifts over $10, $20 or $50. When families stick to the rule, everyone saves and no one feels bad or embarrassed that they didn’t spend more.
Homemade Décor Feels Like Home – There’s no need to go overboard on decorations. Making your own can be both economical and environmentally friendly. A little paint, glitter and a few pine cones are a fast and festive way to spruce up your holiday décor. And don’t forget about last year’s decorations. If they’re in good shape, don’t purchase new versions just because it’s a new season.
Stick to Cash
"If you really want to take control of your spending this year, forget credit cards altogether," says Blankenship. "Studies have shown that consumers spend significantly more when they use credit cards than if they had used cash. That is because cash if finite; it is easier to see your wallet’s cash supply is dwindling than it is to see credit card bills mounting."
Make a List
Know what and who you're buying for before you hit the stores. While it's not ideal to be preset on something (you may stumble on a great deal for something unrelated), do have an idea in mind. Does your sister love writing? Plan on a diary or a fine pen. Has your best friend taken up painting? Get her a new set of brushes or an easel. A well-thought gift will be much more appreciated than an expensive trinket they can't use. Keep track of what gifts have been already purchased to avoid duplicates.
Develop Your Own Gift Guidelines
There are lots of ways to temper the "gimmes" our kids can be so prone to during the holidays. Consider setting a specific dollar amount for each child, and sticking to it. Or decide that you'll limit the number of gifts to three items per child. Remember, there are always going to be people who will spend more on their kids, but attempting to "keep up with the Jones'" comes with a heavy price. Teach your children early that thoughtful gifts don't have to cost a lot of money, and what's most important is appreciating all that we've been given already.
What are some of the ways you have found to temper the gimmies with your kids?
Tally the Extras
It's not only the big gifts that put a dent on your budget. You also need to account for all the little things. "Make like Santa and list all your holiday expenses," recommends Freedom Financial Network, LLC, a credit counseling and debt-consolidation service. "Include small gifts to teachers, babysitters, newspaper carriers, etc., which can add up quickly. Don’t forget extras you may have, such as cards, food and beverages for entertaining, and holiday clothing purchases." Small $20 gifts can add up into the hundreds if you're not careful. You may have to consider dropping people from your list if you truly can't afford to buy something for everybody. Another option is to shop at discount stores for little knick-knacks that will count as a gesture rather than a gift (a scented candle, a box of chocolates, a wall calendar).
Get Crafty
While not everybody in your list will appreciate a batch of homemade cookies, some definitively will. You don't have to be especially talented to make homemade presents –Think a Death by Chocolate, a gift certificate for babysitting for a friend that desperately needs some me-time. If you do have a talent, put it to good use –Can you hand-craft soap? Do you know how to make your own potpourri? Do you have a secret recipe for chocolate chip cookies that everybody loves? Think outside of the box.
Don't shop for yourself.
Avoid the "one for you, one for me" shopping mindset. You'll end up spending double what you would had you shopped only for the loved ones in your life.
Ignore "big" sales. More often than not, they're not really sales at all. Those "Buy 2, Get 1 Half Off" deals only trick you into buying more than you would otherwise.
Remember, stick to your list.
Communicate with Younger Kids – The holidays are about much more than gifts. Remind younger children about the true meaning of the season and make it clear why expensive gifts aren’t needed, especially in the current economic climate. It’s also the perfect time to start new family traditions that don’t center on exchanging gifts.
Know when to Stop
According to Freedom Financial Network, LLC, it's important to know how to quit --"When you hit your budget limits, stop. If you need hard-core support to keep yourself in check, leave credit cards at home and put each person’s budget in an envelope, in cash. When it’s gone, it’s gone – and you’re done." Do your children really need 10 gifts each? Do you need six new glass ornaments? Establish your priorities well in advance.
Next question we should ask is; What holiday activities and events could have been scaled down without a negative effect?
Maybe the year before you had your whole family over for dinner, you prepared a very elaborate dinner, and it was expensive. Scale down; think of alternatives and allow yourself to be flexible.
Next year have a dinner at your house, because it’s something you enjoy, but maybe you can reconsider the meals and have smaller treats instead of a big dinner.
We should plan the holidays before they come up and include the whole family in planning. Talk about the expectations in your family.
What situations or events caused me to depend on my credit cards for holiday relief?
Things that make you use a credit card are the last minute things, things you haven’t planned on. Hence when you plan your holiday’s activities and expenditures you need to plan financially accordingly.
Holiday Parties on a Budget –
Being the host doesn’t mean the entire party should be on your dime. Throw a potluck and ask guests to bring their own beverages. These types of invitations are perfectly acceptable and can save a lot of cash. Or, just keep things small and intimate with your family and closest friends—your guests will appreciate just being together. Good conversation and laughter is free.
Be on the Lookout for Scams
Another way to hold on to your money this Holiday season is by protecting yourself from scammers that take advantage of unsuspecting consumers. “This is typically the time of the year when many new and returning consumers begin to shop online for the upcoming holidays,” says Andrew H. Te, CEO of PowWeb, Inc., a Los Angeles global hosting company serving small and medium businesses. “Common sense should prevail when it comes to scams that arrive in the inbox of your email system. Don’t open email that looks suspicious, just delete it. "What else can you do to protect yourself when shopping online?
Know who you're dealing with – Check out the company or buy only from well-established businesses, read their refund and return policy carefully, and only order on a secure server.
Keep a record of your transactions, including receipts and any pertinent printout.
Other scams to watch out for are those related to organizations asking for donations –If you're giving your hard-earned money away, make sure it's really going to a worthy cause. The Better Business Bureau (BBB) offers a series of tips on its website on how to avoid scams this holiday season, including the importance of asking for written information to review before making a donation.
Look For Free Gifts
If you truly have no money to spend, there are many things you can give that can't be bought at the local stores --Take somebody to a free church or university concert, offer to baby-sit for a busy mom or cook for an elderly family member, or make a memory book with an inexpensive photo album. Remember, thoughtful gifts are worth a fortune.
Take Advantage of After Christmas Sales
f there are some people who you don't plan on visiting until after the Holidays, wait to get them a gift –No reason to pass on the incredible sales that start on December 26th. While you're there, stock up on goodies you can use throughout the year, including wrapping paper, discount toys, and winter wear.
Push Your Focus Away From Spending
"While gifts are wonderful to give and receive, we have allowed them to become the focus instead of simply another part of the celebration," says Heidi Wanken, founder of Shopping Holiday, a group that encourages people to take a holiday from shopping. Recover the spirit of the season by focusing on helping others (volunteer at a shelter, a hospital, or a soup kitchen), valuing the little things (the batch of cookies your elderly aunt took an hour to bake), or starting a holiday tradition with your family.
Plan your holidays 12 months in advance. The day after the holiday is over there are lots of sales on holiday items. You can go next day after Christmas, Valentine’s Day, Halloween, and 4 of July and buy items 75% off. That’s a great time to get your holiday themed decorations,napkins, paper plates, cards etc. Planning well in advance will also allow you to save on gifts.
We can avoid debt by saving money for celebrations throughout the year.
Let’s say you figured out that for Christmas next year you’ll need to buy gifts, decorations, food etc. you’ll need $2000 to do so. Then you need to divide $2000 by 12 months, it equals $167.
Heavenly Father wants us to be happy. He wants us to be provident.
If we were buying Heavenly Father a gift, would we use a credit card?
Make it a great year, by not going into debt for this Christmas. He will be proud of you and everyone around you will be too.
We need to learn from past experiences and have to ask ourselves What factors caused me to overspend?
Maybe you were involved in too many projects; maybe you ended up going out to dinner, andthat made you overspend.
Getting started late and having projects fail. Getting too tired to finish things. Getting sick or family members getting sick and not finishing things.
Set Spending Limits
Make a budget and then stick to it. If you can only afford to spend $100 in gifts this year, then find a way to make that money count. "Develop a spending limit for each person on the list," says Steve Blankenship, a Certified Financial Planner™ professional and principal of Heritage Financial Planning. "Stick to your limit! No matter how much your grandson would love the latest and greatest Xbox game, keep in mind that you will have to climb as high financially as the hole you dig for yourself."
What is the point of gift-giving? Is it to reciprocate the dollar amount of a gift that was given to us, or one that we think might be given to us in the future? No! The point is to acknowledge that other person's positive influence on your life. "Thank you" and "I love you" are phrases that don't come with dollar amounts attached to them, so don't allow yourself to be caught up in spending more on holiday gifts than you can afford.
I would like to think that people who care about me wouldn't want me to buy them something I really can't afford.
I've come to realize that I'd much rather get a gift I can USE! So I've adopted that philosophy also.
I like to bottle food. Everyone I know eats. It works for me.
Make a Family Rule – Many of us talk ourselves into spending extra cash when we locate the perfect gift. So to avoid overindulging, agree to spending limits with your family and friends. For example, no gifts over $10, $20 or $50. When families stick to the rule, everyone saves and no one feels bad or embarrassed that they didn’t spend more.
Homemade Décor Feels Like Home – There’s no need to go overboard on decorations. Making your own can be both economical and environmentally friendly. A little paint, glitter and a few pine cones are a fast and festive way to spruce up your holiday décor. And don’t forget about last year’s decorations. If they’re in good shape, don’t purchase new versions just because it’s a new season.
Stick to Cash
"If you really want to take control of your spending this year, forget credit cards altogether," says Blankenship. "Studies have shown that consumers spend significantly more when they use credit cards than if they had used cash. That is because cash if finite; it is easier to see your wallet’s cash supply is dwindling than it is to see credit card bills mounting."
Make a List
Know what and who you're buying for before you hit the stores. While it's not ideal to be preset on something (you may stumble on a great deal for something unrelated), do have an idea in mind. Does your sister love writing? Plan on a diary or a fine pen. Has your best friend taken up painting? Get her a new set of brushes or an easel. A well-thought gift will be much more appreciated than an expensive trinket they can't use. Keep track of what gifts have been already purchased to avoid duplicates.
Develop Your Own Gift Guidelines
There are lots of ways to temper the "gimmes" our kids can be so prone to during the holidays. Consider setting a specific dollar amount for each child, and sticking to it. Or decide that you'll limit the number of gifts to three items per child. Remember, there are always going to be people who will spend more on their kids, but attempting to "keep up with the Jones'" comes with a heavy price. Teach your children early that thoughtful gifts don't have to cost a lot of money, and what's most important is appreciating all that we've been given already.
What are some of the ways you have found to temper the gimmies with your kids?
Tally the Extras
It's not only the big gifts that put a dent on your budget. You also need to account for all the little things. "Make like Santa and list all your holiday expenses," recommends Freedom Financial Network, LLC, a credit counseling and debt-consolidation service. "Include small gifts to teachers, babysitters, newspaper carriers, etc., which can add up quickly. Don’t forget extras you may have, such as cards, food and beverages for entertaining, and holiday clothing purchases." Small $20 gifts can add up into the hundreds if you're not careful. You may have to consider dropping people from your list if you truly can't afford to buy something for everybody. Another option is to shop at discount stores for little knick-knacks that will count as a gesture rather than a gift (a scented candle, a box of chocolates, a wall calendar).
Get Crafty
While not everybody in your list will appreciate a batch of homemade cookies, some definitively will. You don't have to be especially talented to make homemade presents –Think a Death by Chocolate, a gift certificate for babysitting for a friend that desperately needs some me-time. If you do have a talent, put it to good use –Can you hand-craft soap? Do you know how to make your own potpourri? Do you have a secret recipe for chocolate chip cookies that everybody loves? Think outside of the box.
Don't shop for yourself.
Avoid the "one for you, one for me" shopping mindset. You'll end up spending double what you would had you shopped only for the loved ones in your life.
Ignore "big" sales. More often than not, they're not really sales at all. Those "Buy 2, Get 1 Half Off" deals only trick you into buying more than you would otherwise.
Remember, stick to your list.
Communicate with Younger Kids – The holidays are about much more than gifts. Remind younger children about the true meaning of the season and make it clear why expensive gifts aren’t needed, especially in the current economic climate. It’s also the perfect time to start new family traditions that don’t center on exchanging gifts.
Know when to Stop
According to Freedom Financial Network, LLC, it's important to know how to quit --"When you hit your budget limits, stop. If you need hard-core support to keep yourself in check, leave credit cards at home and put each person’s budget in an envelope, in cash. When it’s gone, it’s gone – and you’re done." Do your children really need 10 gifts each? Do you need six new glass ornaments? Establish your priorities well in advance.
Next question we should ask is; What holiday activities and events could have been scaled down without a negative effect?
Maybe the year before you had your whole family over for dinner, you prepared a very elaborate dinner, and it was expensive. Scale down; think of alternatives and allow yourself to be flexible.
Next year have a dinner at your house, because it’s something you enjoy, but maybe you can reconsider the meals and have smaller treats instead of a big dinner.
We should plan the holidays before they come up and include the whole family in planning. Talk about the expectations in your family.
What situations or events caused me to depend on my credit cards for holiday relief?
Things that make you use a credit card are the last minute things, things you haven’t planned on. Hence when you plan your holiday’s activities and expenditures you need to plan financially accordingly.
Holiday Parties on a Budget –
Being the host doesn’t mean the entire party should be on your dime. Throw a potluck and ask guests to bring their own beverages. These types of invitations are perfectly acceptable and can save a lot of cash. Or, just keep things small and intimate with your family and closest friends—your guests will appreciate just being together. Good conversation and laughter is free.
Be on the Lookout for Scams
Another way to hold on to your money this Holiday season is by protecting yourself from scammers that take advantage of unsuspecting consumers. “This is typically the time of the year when many new and returning consumers begin to shop online for the upcoming holidays,” says Andrew H. Te, CEO of PowWeb, Inc., a Los Angeles global hosting company serving small and medium businesses. “Common sense should prevail when it comes to scams that arrive in the inbox of your email system. Don’t open email that looks suspicious, just delete it. "What else can you do to protect yourself when shopping online?
Know who you're dealing with – Check out the company or buy only from well-established businesses, read their refund and return policy carefully, and only order on a secure server.
Keep a record of your transactions, including receipts and any pertinent printout.
Other scams to watch out for are those related to organizations asking for donations –If you're giving your hard-earned money away, make sure it's really going to a worthy cause. The Better Business Bureau (BBB) offers a series of tips on its website on how to avoid scams this holiday season, including the importance of asking for written information to review before making a donation.
Look For Free Gifts
If you truly have no money to spend, there are many things you can give that can't be bought at the local stores --Take somebody to a free church or university concert, offer to baby-sit for a busy mom or cook for an elderly family member, or make a memory book with an inexpensive photo album. Remember, thoughtful gifts are worth a fortune.
Take Advantage of After Christmas Sales
f there are some people who you don't plan on visiting until after the Holidays, wait to get them a gift –No reason to pass on the incredible sales that start on December 26th. While you're there, stock up on goodies you can use throughout the year, including wrapping paper, discount toys, and winter wear.
Push Your Focus Away From Spending
"While gifts are wonderful to give and receive, we have allowed them to become the focus instead of simply another part of the celebration," says Heidi Wanken, founder of Shopping Holiday, a group that encourages people to take a holiday from shopping. Recover the spirit of the season by focusing on helping others (volunteer at a shelter, a hospital, or a soup kitchen), valuing the little things (the batch of cookies your elderly aunt took an hour to bake), or starting a holiday tradition with your family.
Plan your holidays 12 months in advance. The day after the holiday is over there are lots of sales on holiday items. You can go next day after Christmas, Valentine’s Day, Halloween, and 4 of July and buy items 75% off. That’s a great time to get your holiday themed decorations,napkins, paper plates, cards etc. Planning well in advance will also allow you to save on gifts.
We can avoid debt by saving money for celebrations throughout the year.
Let’s say you figured out that for Christmas next year you’ll need to buy gifts, decorations, food etc. you’ll need $2000 to do so. Then you need to divide $2000 by 12 months, it equals $167.
Heavenly Father wants us to be happy. He wants us to be provident.
If we were buying Heavenly Father a gift, would we use a credit card?
Make it a great year, by not going into debt for this Christmas. He will be proud of you and everyone around you will be too.
New Favorite Food Storage Recipe
Cranberry Chicken in a Bag
serves 4
In the bag:
2 (10 oz.) cans of chicken
1 (12 oz.) can of cranberry sauce
2 cups potato pearls (in container) or 1 package stuffing mix
Seasoning Packet:
2 Tablespoons dehydrated onion
½1/2 cup packed brown sugar
½1/2 teaspoon dried orange peel
From the pantry:
1 cup ketchup
4 cups water (for potatoes)
To the table:
In a medium saucepan, combine the cranberry sauce, seasoning packet and ketchup.
Heat and stir until sugar is dissolved, and mixture is nice and hot.
Drain the chicken, and cut or shred into bite size pieces.
Stir chicken into sauce and heat through.
Mix potatoes in 4 cups boiling water OR make stuffing mix according to package directions.
Serve over mashed potatoes or stuffing.
Recipe from Dinner? It's in the Bag!
serves 4
In the bag:
2 (10 oz.) cans of chicken
1 (12 oz.) can of cranberry sauce
2 cups potato pearls (in container) or 1 package stuffing mix
Seasoning Packet:
2 Tablespoons dehydrated onion
½1/2 cup packed brown sugar
½1/2 teaspoon dried orange peel
From the pantry:
1 cup ketchup
4 cups water (for potatoes)
To the table:
In a medium saucepan, combine the cranberry sauce, seasoning packet and ketchup.
Heat and stir until sugar is dissolved, and mixture is nice and hot.
Drain the chicken, and cut or shred into bite size pieces.
Stir chicken into sauce and heat through.
Mix potatoes in 4 cups boiling water OR make stuffing mix according to package directions.
Serve over mashed potatoes or stuffing.
Recipe from Dinner? It's in the Bag!
Monday, November 2, 2009
A Few Ways To Use Those Green Tomatoes!
Elizabeth's Green Tomato Chow-Chow
This is like a sweet pickle relish
Makes 6 pints
9 pounds diced or grated green tomatoes
6 pounds finely diced onions
1 cup salt
4 cups water
4 cups white vinegar
1 cup water (original recipe calls for 2 cups, but I found it made it too thin.)
½ cup pickling spices
2 ½ lbs brown sugar
2 ½ lbs white sugar
½ cup cornstarch
2 teaspoons dry mustard
1 teaspoon turmeric
1 red pepper, chopped finely
Soak the tomatoes and onions in the first amount of water and the salt over night.
Drain well in the morning
Put the spice in a cloth bag, tie shut with sting. Crush with a rolling pin.
Put the green tomatoes and onions in a pot with the vinegar and second amount of water, putting in the bag of spice. Stir gently.
Bring to a boil, then simmer for half and hour.
Add the sugars and simmer another half an hour.
Stir together the cornstarch, dry mustard and turmeric.
Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
Add the chopped pepper.
Simmer for 1-3 hours until thick, will not be very thick yet. It will thicken slightly as it cooks in the hot water bath canner.
Be careful to not let it scorch. Because of the sugar content, it will scorch easily.
If you like a crunchy relish, simmer for 1 hour. If you like a soft relish simmer 2-3 hours.
Spoon into prepared jars and seal according to manufacturers directions.
Here in Utah, hot water bath for 25 minutes. Using a steamer is not safe with this recipe.
Recipe from recipezaar.com #99941
Raspberry (Green Tomato) Jam
2 cups green tomatoes, ground or grated
2 cups sugar
1 (3 oz) package raspberry Jello-O gelatin (or strawberry, etc.)
Grind or grate tomatoes.
Mix tomatoes and sugar.
Bring to a boil.
Boil 15 minutes.
Remove from heat.
Add jello and stir well.
Seal in jars or freeze.
Enjoy!
I'd freeze this as I am not sure how long to water bath for safety.
This is from recipezaar.com #89430
This is like a sweet pickle relish
Makes 6 pints
9 pounds diced or grated green tomatoes
6 pounds finely diced onions
1 cup salt
4 cups water
4 cups white vinegar
1 cup water (original recipe calls for 2 cups, but I found it made it too thin.)
½ cup pickling spices
2 ½ lbs brown sugar
2 ½ lbs white sugar
½ cup cornstarch
2 teaspoons dry mustard
1 teaspoon turmeric
1 red pepper, chopped finely
Soak the tomatoes and onions in the first amount of water and the salt over night.
Drain well in the morning
Put the spice in a cloth bag, tie shut with sting. Crush with a rolling pin.
Put the green tomatoes and onions in a pot with the vinegar and second amount of water, putting in the bag of spice. Stir gently.
Bring to a boil, then simmer for half and hour.
Add the sugars and simmer another half an hour.
Stir together the cornstarch, dry mustard and turmeric.
Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
Add the chopped pepper.
Simmer for 1-3 hours until thick, will not be very thick yet. It will thicken slightly as it cooks in the hot water bath canner.
Be careful to not let it scorch. Because of the sugar content, it will scorch easily.
If you like a crunchy relish, simmer for 1 hour. If you like a soft relish simmer 2-3 hours.
Spoon into prepared jars and seal according to manufacturers directions.
Here in Utah, hot water bath for 25 minutes. Using a steamer is not safe with this recipe.
Recipe from recipezaar.com #99941
Raspberry (Green Tomato) Jam
2 cups green tomatoes, ground or grated
2 cups sugar
1 (3 oz) package raspberry Jello-O gelatin (or strawberry, etc.)
Grind or grate tomatoes.
Mix tomatoes and sugar.
Bring to a boil.
Boil 15 minutes.
Remove from heat.
Add jello and stir well.
Seal in jars or freeze.
Enjoy!
I'd freeze this as I am not sure how long to water bath for safety.
This is from recipezaar.com #89430
Thursday, October 15, 2009
Rotating Can Rack, homemade
This looks like a lot of fun. These ladies were on Studio 5 this week and they displayed one of these. I am going to make one soon.
http://foodstoragemadeeasy.net/2009/02/16/build-your-own-can-rotating-rack/
Cut and paste this web address to the place where you type web addresses. Someday I'll learn how to make it a click and go thing.
http://foodstoragemadeeasy.net/2009/02/16/build-your-own-can-rotating-rack/
Cut and paste this web address to the place where you type web addresses. Someday I'll learn how to make it a click and go thing.
Wednesday, October 14, 2009
Wow price on chicken thighs!
Macey's Grocery Store has chicken thighs on sale for 50 cents a pound. This is a bulk buy. 20 pound boxes; 4 bags of 5 pounds. They are frozen.
They also have some really good prices on cereal, cream cheese, bags of shredded cheese and hot chocolate.
They also have some really good prices on cereal, cream cheese, bags of shredded cheese and hot chocolate.
Monday, October 12, 2009
OATMEAL CAKE
1-1/2 Cups boiling water
1 Cup white sugar
1 Cup rolled oats
1 tsp soda
2 T powdered margarine
1 tsp. nutmeg
2 T egg powder
1 tsp. cinnamon
1-1/2 Cups cake flour
1 tsp. vanilla
1 Cup brown sugar
½ tsp salt
4 T water
Pour boiling water over oats and margarine. Let stand until margarine is melted. Mix together rest of ingredients and bake in greased 9x13 plan @ 350 degrees for 30 minutes.
Frosting:
6 T powdered margarine
1 tsp. vanilla
1 Cup sugar
1 cup coconut
½ cup canned milk
1 cup chopped walnuts
6 T water
Heat margarine, sugar and milk until sugar dissolves. Add vanilla, coconut, and walnuts. When cake is baked, pour frosting on top and broil on the 4th rack down for 4 minutes or until bubbly and golden on top. Enjoy!
1 Cup white sugar
1 Cup rolled oats
1 tsp soda
2 T powdered margarine
1 tsp. nutmeg
2 T egg powder
1 tsp. cinnamon
1-1/2 Cups cake flour
1 tsp. vanilla
1 Cup brown sugar
½ tsp salt
4 T water
Pour boiling water over oats and margarine. Let stand until margarine is melted. Mix together rest of ingredients and bake in greased 9x13 plan @ 350 degrees for 30 minutes.
Frosting:
6 T powdered margarine
1 tsp. vanilla
1 Cup sugar
1 cup coconut
½ cup canned milk
1 cup chopped walnuts
6 T water
Heat margarine, sugar and milk until sugar dissolves. Add vanilla, coconut, and walnuts. When cake is baked, pour frosting on top and broil on the 4th rack down for 4 minutes or until bubbly and golden on top. Enjoy!
Sunday, October 11, 2009
Measurement Conversions and Equivalency
Measures
Dash=less than 1/8 teaspoon
3 teaspoons=1 Tablespoon
16 Tablespoons=1cup
1 cup=1/2 pint2 cups=1 pint
2 pints (4 cups)=1 quart
4 quarts (liquid)=1 gallon
4 Tablespoons=1/4 cup
5 1/3 Tablespoons=1/3 cup
8 Tablespoons=1/2 cup
10 2/3 Tablespoons=2/3 cup
12 Tablespoons=3/4 cup
14 Tablespoons=7/8 cup
Contents of Cans
Size Approximate Weight Contents
8 oz. 8 oz. 1 cup
Picnic 10 ½ to 12 oz. 1 ¼ cups
No. 300 14 to 16 oz 1 ¾ cups
No. 1 tall 1 lb. 2 cups
No. 303 16 to 17 oz. 2 cups
No. 2 1 lb. 4 oz. or 1 pt. 2fl.oz. 2 ½ cups
No. 2 ½ 1 lb. 13 oz. 3 ½ cups
No. 3 3 lbs. 3 oz. or 1 at. 14 fl.oz. 5 ¾ cups
No. 10 6 ½ to 7.5 oz 12-13 cups
Misc.
BEANS ................... 1 #=2 ½ c dry = 6 c cooked 12 c in a #10 can
BUTTER (canned) .. 12 oz can=24 Tb or 3 sticks of butter
SHORTENING 227 Tb=6# can 17 Tb =1 c 2 1/4 c=1#
1 cup shortening + 6 teaspoons water=1 cup butter
CARROTS.......... 12 c in a #10 can=2 ½ #. ½ c dry=1 c hydrated carrot
CHEESE (canned) ... 8 oz per can
FLOUR................... 19 c=5# 12 c in a #10 can
MACARONI............ 12 c in a #10 can 4 c = 1 # 2 c dry=5 c cooked
MEATS.................... 1 pint bottle holds 1# of meat 1 qt bottle holds 2#
NOODLES................ .4 c=8 oz 2 c dry=2 c cooked
REGULAR OATS.... 12 13 c in a #10 can 1 c=4 oz
ONION........ ½ onion=2 – 3 Tb dry. 16 Tb dry=1 c. 12 c=#10 can=192 Tb
RICE...................... 12 c in a #10 can 2 1/3 c=1# 1 c raw=3 c cooked
SALT..................... 1 ½ Tb=1 oz 1 container=26 oz = 39 Tb=117 tsp
SPAGHETTI........... 4 5 # in a #10 can 8 oz=4 c cooked
SPICES..................... 1 c=4 oz=16 Tb 64 Tb=approx. 1#
SUGAR (white)....... 12 c in a # 10 can. 2 c=1#. 1#= 32 Tb = 96 tsp
SUGAR (brown)...... 1 1/3 c=1# package
WHEAT................... # 10 can=5.8 # =12 c=18 c flour when ground
1 c wheat = 1 ½ c flour, 1#=2 ¼ c wheat=3.37 c flour
Dash=less than 1/8 teaspoon
3 teaspoons=1 Tablespoon
16 Tablespoons=1cup
1 cup=1/2 pint2 cups=1 pint
2 pints (4 cups)=1 quart
4 quarts (liquid)=1 gallon
4 Tablespoons=1/4 cup
5 1/3 Tablespoons=1/3 cup
8 Tablespoons=1/2 cup
10 2/3 Tablespoons=2/3 cup
12 Tablespoons=3/4 cup
14 Tablespoons=7/8 cup
Contents of Cans
Size Approximate Weight Contents
8 oz. 8 oz. 1 cup
Picnic 10 ½ to 12 oz. 1 ¼ cups
No. 300 14 to 16 oz 1 ¾ cups
No. 1 tall 1 lb. 2 cups
No. 303 16 to 17 oz. 2 cups
No. 2 1 lb. 4 oz. or 1 pt. 2fl.oz. 2 ½ cups
No. 2 ½ 1 lb. 13 oz. 3 ½ cups
No. 3 3 lbs. 3 oz. or 1 at. 14 fl.oz. 5 ¾ cups
No. 10 6 ½ to 7.5 oz 12-13 cups
Misc.
BEANS ................... 1 #=2 ½ c dry = 6 c cooked 12 c in a #10 can
BUTTER (canned) .. 12 oz can=24 Tb or 3 sticks of butter
SHORTENING 227 Tb=6# can 17 Tb =1 c 2 1/4 c=1#
1 cup shortening + 6 teaspoons water=1 cup butter
CARROTS.......... 12 c in a #10 can=2 ½ #. ½ c dry=1 c hydrated carrot
CHEESE (canned) ... 8 oz per can
FLOUR................... 19 c=5# 12 c in a #10 can
MACARONI............ 12 c in a #10 can 4 c = 1 # 2 c dry=5 c cooked
MEATS.................... 1 pint bottle holds 1# of meat 1 qt bottle holds 2#
NOODLES................ .4 c=8 oz 2 c dry=2 c cooked
REGULAR OATS.... 12 13 c in a #10 can 1 c=4 oz
ONION........ ½ onion=2 – 3 Tb dry. 16 Tb dry=1 c. 12 c=#10 can=192 Tb
RICE...................... 12 c in a #10 can 2 1/3 c=1# 1 c raw=3 c cooked
SALT..................... 1 ½ Tb=1 oz 1 container=26 oz = 39 Tb=117 tsp
SPAGHETTI........... 4 5 # in a #10 can 8 oz=4 c cooked
SPICES..................... 1 c=4 oz=16 Tb 64 Tb=approx. 1#
SUGAR (white)....... 12 c in a # 10 can. 2 c=1#. 1#= 32 Tb = 96 tsp
SUGAR (brown)...... 1 1/3 c=1# package
WHEAT................... # 10 can=5.8 # =12 c=18 c flour when ground
1 c wheat = 1 ½ c flour, 1#=2 ¼ c wheat=3.37 c flour
10 x 10 Recipes
Look in the July section of this blog. Pantry Stable Recipes are found there.
Use these recipes for building your food storage. Choose 10 recipes your family enjoys. Convert them to being made with only pantry stable ingredients. Then, buy enough ingredients to make each recipe 10 times. This will give you 100 meals. Do this same thing with breakfast and lunch.
Use these recipes for building your food storage. Choose 10 recipes your family enjoys. Convert them to being made with only pantry stable ingredients. Then, buy enough ingredients to make each recipe 10 times. This will give you 100 meals. Do this same thing with breakfast and lunch.
Dry Soup Mix Beef and Vegetable Soup
1-2 (15 oz.) cans ground beef
dehydrated carrots to equal about 3 medium carrots
1 tsp. Worcestershire sauce
1 Tbs. sugar
1 1/2 quarts water
3/4 cup dry soup mix
dehydrated hash brown potatoes--to equal 2 cups diced potatoes
2 Tbs. minced parsley
1/8 tsp. garlic powder
1 can diced tomatoes (or your own bottled tomatoes)
2 tsp. salt
pepper to taste
Mix dry soup mix, water, spices (Worcestershire, sugar, parsley, garlic powder, salt, pepper), and canned tomatoes and SIMMER 1 1/2-2 hours or you may place in a crock pot and SIMMER several hours. Rehydrate carrots and hash brown potatoes according to directions and add to soup about 1/2 hour before finish time.
dehydrated carrots to equal about 3 medium carrots
1 tsp. Worcestershire sauce
1 Tbs. sugar
1 1/2 quarts water
3/4 cup dry soup mix
dehydrated hash brown potatoes--to equal 2 cups diced potatoes
2 Tbs. minced parsley
1/8 tsp. garlic powder
1 can diced tomatoes (or your own bottled tomatoes)
2 tsp. salt
pepper to taste
Mix dry soup mix, water, spices (Worcestershire, sugar, parsley, garlic powder, salt, pepper), and canned tomatoes and SIMMER 1 1/2-2 hours or you may place in a crock pot and SIMMER several hours. Rehydrate carrots and hash brown potatoes according to directions and add to soup about 1/2 hour before finish time.
Internet Coupon Sites
Astealofadeal.blogspot.com
Lowbuylehi.com
Dealfindingmomma.blogspot.com
Krazycouponlady.com
Valpak.com
Utahcityguide.com
Techbargins.com
Lowbuylehi.com
Dealfindingmomma.blogspot.com
Krazycouponlady.com
Valpak.com
Utahcityguide.com
Techbargins.com
Yummy Wole Wheat Pancakes; by Honor Mohr
1 cup whole wheat flour
1 cup white flour
3 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
2 Tablespoons oil
2 cups milk
Options that are delicious!
1 cup applesauce-add 2 teaspoons cinnamon-leave out oil
1 large ripe banana mashed
1 cup pumpkin-add 1/4 cup milk and 2 teaspoons cinnamon
1 cup white flour
3 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
2 Tablespoons oil
2 cups milk
Options that are delicious!
1 cup applesauce-add 2 teaspoons cinnamon-leave out oil
1 large ripe banana mashed
1 cup pumpkin-add 1/4 cup milk and 2 teaspoons cinnamon
Cheese Waxing by PreparednessPro.com
Supplies:
Red or Black cheese wax
Boar's Hair brush
Baskets, buckets (no lids) or cheesecloth-for storage
Hard cheese (cut into 1 pound increments)
Double Boiler
Resting Rack
Cool and dry storage area
Melt your wax in a bowl over a pan of boiling water, 200 degrees is ideal.
Dip your room cheese partially into the wax, hold it there for about 5 seconds. Than pull the cheese out of the wax and hover the cheese over the wax for 90 seconds.
Then rotate the cheese and wax a new area.
Apply 3-4 coats in this manner. Then apply on thin coat with the brush to ensure all cracks and crevices are filled.
When wax is completly cool, label the cheese and store in a cool, dry place. (I like to hang mine in cheese cloth from the ceiling of my basement.)
Rotate the position of the cheese about once a month in order to avoid cracking.
Red or Black cheese wax
Boar's Hair brush
Baskets, buckets (no lids) or cheesecloth-for storage
Hard cheese (cut into 1 pound increments)
Double Boiler
Resting Rack
Cool and dry storage area
Melt your wax in a bowl over a pan of boiling water, 200 degrees is ideal.
Dip your room cheese partially into the wax, hold it there for about 5 seconds. Than pull the cheese out of the wax and hover the cheese over the wax for 90 seconds.
Then rotate the cheese and wax a new area.
Apply 3-4 coats in this manner. Then apply on thin coat with the brush to ensure all cracks and crevices are filled.
When wax is completly cool, label the cheese and store in a cool, dry place. (I like to hang mine in cheese cloth from the ceiling of my basement.)
Rotate the position of the cheese about once a month in order to avoid cracking.
Taco Bake
2 cans taco meat (from the cannery) or enough taco TVP to equal 4 cups
2/3 cup dried onions
3/4 cup water
1 15 oz can tomato sauce
1 8 ounce package shell macaroni, cooked and drained
1 4 ounce can chopped green chilies
1 can whole kernel corn, drained
1 can olives, chopped
1 1/2 cans Campbell's Cheddar Cheese Soup
Heat taco meat, onion and tomato sauce in a saucepan until mixture comes to a boil.
Simmer for 20 minutes.
Stir in macaroni, chilies, corn and olives.
Gently stir in 1/2 of cheese soup.
Pour mixture into a 1 1/2 quart baking dish. Pour remaining cheese over the top and bake at 350 degrees for 30 minutes until heated through.
Of course if you have fresh foods, you can always use fresh onion and cheese.
2/3 cup dried onions
3/4 cup water
1 15 oz can tomato sauce
1 8 ounce package shell macaroni, cooked and drained
1 4 ounce can chopped green chilies
1 can whole kernel corn, drained
1 can olives, chopped
1 1/2 cans Campbell's Cheddar Cheese Soup
Heat taco meat, onion and tomato sauce in a saucepan until mixture comes to a boil.
Simmer for 20 minutes.
Stir in macaroni, chilies, corn and olives.
Gently stir in 1/2 of cheese soup.
Pour mixture into a 1 1/2 quart baking dish. Pour remaining cheese over the top and bake at 350 degrees for 30 minutes until heated through.
Of course if you have fresh foods, you can always use fresh onion and cheese.
Thursday, October 8, 2009
Prepardness Fair
The Hillcrest 2nd, 3rd and 6th wards are joining together to present a Preparedness Fair. It will be in the Hillcrest Chapel, 1120 North 150 West starting at 6:30 p.m. There will be classes and displays. There will be food to taste and lots of things to learn.
Friday, August 28, 2009
Lindon Cannery News
I received this email from the Lindon Cannery;
Dear Subscribers:
We have begun getting phone calls concerning Family Canning for Fall 2009.
We are currently doing our 2009 peach welfare assignments. These assignments come through your stake leaders to the wards. Peaches are not done for family canning. It is only by supporting your stake in filling their assignment—if they have one, that you might have an opportunity to purchase peaches from the Cannery.
There won’t be a 2009 Fall Family Canning schedule since they are closing down the Wet Pack side of the Welfare Services Center, after the peaches are finished, to update our electrical system and add some new equipment to the processing floor. This will be a good thing once it is done. So…we sacrifice our fall family canning for a better spring schedule in 2010 and beyond.
We don’t know what we will be canning or exactly when it will happen, especially with the remodel. Remember the welfare assignments take precedence. Welfare canning is why the Wet Pack Cannery is here.
We still don’t know if we will be able to can any meat. As soon as we know anything, we will let you know through an email.
We will try to send out an email a few days before we actually publish the next Family Canning Registration Form so no one is caught off guard. We have over 6,000 people on our distribution list, so once you receive your registration, don’t hesitate sending it in.
If you have any questions, please call the Cannery at 801-785-0998.
See you next spring!
Dear Subscribers:
We have begun getting phone calls concerning Family Canning for Fall 2009.
We are currently doing our 2009 peach welfare assignments. These assignments come through your stake leaders to the wards. Peaches are not done for family canning. It is only by supporting your stake in filling their assignment—if they have one, that you might have an opportunity to purchase peaches from the Cannery.
There won’t be a 2009 Fall Family Canning schedule since they are closing down the Wet Pack side of the Welfare Services Center, after the peaches are finished, to update our electrical system and add some new equipment to the processing floor. This will be a good thing once it is done. So…we sacrifice our fall family canning for a better spring schedule in 2010 and beyond.
We don’t know what we will be canning or exactly when it will happen, especially with the remodel. Remember the welfare assignments take precedence. Welfare canning is why the Wet Pack Cannery is here.
We still don’t know if we will be able to can any meat. As soon as we know anything, we will let you know through an email.
We will try to send out an email a few days before we actually publish the next Family Canning Registration Form so no one is caught off guard. We have over 6,000 people on our distribution list, so once you receive your registration, don’t hesitate sending it in.
If you have any questions, please call the Cannery at 801-785-0998.
See you next spring!
Friday, July 10, 2009
My Favorite Whole Wheat Bread Recipe
Yummy, Easy Whole Wheat Bread
3 ½ cups hot tap water
3 Tablespoons instant yeast (I like SAF)
1 (12) ounce can evaporated milk
2/3 cup oil
2/3 cup honey
1 Tablespoon lemon juice
1 cup white flour
3 Tablespoons vital wheat gluten
12 cups whole wheat flour (about 8 cups white wheat ground)
1 ½ Tablespoons salt
Grind wheat.
Using a Bosch or other heavy duty mixer, combine ingredients in order given, mixing well after half the flour, then add other half of flour and salt.
Add a little extra white flour as needed if the dough is too sticky.
Knead in mixer for 6-8 minutes.
Pour a little oil onto clean counter top and spread with your hand.
Remove dough from the mixer and place on oiled counter.
Form it into a long log, then divide into 5 loaves.
Oil pans lightly.
Form each loaf into a log shape and place in pan, leaving the top round and smooth.
Cover with plastic wrap first then clean towels.
Let rise in a warm place until almost desired bread size (about 1 hour).
Bake in preheated 350 oven for 25-30 minutes (or convection oven 325 for 25 minutes).
Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.
Let cool about 20 minutes, then remove from pans and let cool completely before slicing.
Recipe from Kelly Robb
3 ½ cups hot tap water
3 Tablespoons instant yeast (I like SAF)
1 (12) ounce can evaporated milk
2/3 cup oil
2/3 cup honey
1 Tablespoon lemon juice
1 cup white flour
3 Tablespoons vital wheat gluten
12 cups whole wheat flour (about 8 cups white wheat ground)
1 ½ Tablespoons salt
Grind wheat.
Using a Bosch or other heavy duty mixer, combine ingredients in order given, mixing well after half the flour, then add other half of flour and salt.
Add a little extra white flour as needed if the dough is too sticky.
Knead in mixer for 6-8 minutes.
Pour a little oil onto clean counter top and spread with your hand.
Remove dough from the mixer and place on oiled counter.
Form it into a long log, then divide into 5 loaves.
Oil pans lightly.
Form each loaf into a log shape and place in pan, leaving the top round and smooth.
Cover with plastic wrap first then clean towels.
Let rise in a warm place until almost desired bread size (about 1 hour).
Bake in preheated 350 oven for 25-30 minutes (or convection oven 325 for 25 minutes).
Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.
Let cool about 20 minutes, then remove from pans and let cool completely before slicing.
Recipe from Kelly Robb
Total Pantry Stable Recipes (food storage)
Pork and Bean Casserole
2 cans beef chunks
4 teaspoons sugar
2 teaspoons taco seasoning mix
1 teaspoon molasses (optional)
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
2 16 oz cans pork and beans
1 10 3/4 ounce can tomato soup
2 cups crushed potato chips or cracker crumbs
Mix all ingredients, except chips, in a 9 X 13 casserole dish; top with potato chips. Bake at 350 degrees, 30 minutes. Serves 6.
Hash Brown Burger Pie
2 cans of beef chunks
2 teaspoon powdered onion
2 cans of tomato soup
2/3 cup catsup
2 cups dried hash brown potatoes
Place the dried hash browns in a large bowl. Cover with water. Allow to soak for 1/2 hour. Drain off any excess water.
Stir together meat, soup, catsup, spices, and reconstituted hash browns.
Put in a 9 x 13 baking dish. Bake in 350 degree oven for 25 minutes.
Serves 6
Dried hash browns are available at Macey's in cans and large bags. They also work really well in any recipe calling for shredded potatoes.
BLACK BEANS AND RICE
1 cup rice, uncooked
¼ cup water
1 ½ cups tomato juice
1 can black beans, rinsed and drained
1 16 oz jar salsa
¼ teaspoon cumin
1 can corn, drained
½ teaspoon salt
¼ teaspoon oregano
1 cup grated cheese-optional
Combine all ingredients, except the cheese.
Pour into 2 quart casserole dish with cover.
Top with grated cheese.
Cover and bake at 375° for about an hour.
Make sure rice is tender before removing from oven.
This recipe is from the Wooden Spoon Cooking School at Welfare Square Missionaries
Chicken Cacciatore
2 cans of chicken
1 ¾ cups boiling water and 1 cup rice
1 can cream of mushroom soup
1 can tomato soup
1 can water
Boil water, add rice. Boil again. Leave on low heat 20 minutes.
Put rice in a baking dish.
Place chicken on top.
Boil the soups and the can of water.
Pour over the chicken and rice.
Bake at 350 degrees for ½ hour.
CHILI MACARONI
½ cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
½ teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese-optional
In large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.
TUNA SWIRLS
Dough:
1 1/3 cup flour
2 teaspoon baking powder
½ cup milk
½ teaspoon salt
¼ cup salad oil
Sift dry ingredients together in a bowl.
Pour oil and milk into measuring cup together.
Pour all at once into flour.
Stir with a fork until mixture cleans sides of the bowl.
Filling:
7 oz can of tuna
1 teaspoon finely chopped onion
1 teaspoon lemon juice
½ cup celery
¼ cup mayonnaise
¼ teaspoon salt
Roll out dough into an oblong ¼ inch thick, between sheets of waxed paper.
Place filling on top.
Roll it up. Place sealed edge on a baking sheet.
Bake 15-20 minutes in a 350 ْ oven. Slice and serve with mushroom sauce.
Mushroom Sauce:
1 can of cream of mushroom soup, ½ can of milk, Optional ½ cup cheese- Mozzarella, Monterey jack or cheddar and
½ can of milk
RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine-canned butter is available at Macey's
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter-canned butter is available at Macey's
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese-fresh is best but canned is good also
Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup White Sauce Mix-recipe follows
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
PEACHY PORK AND BEANS
3 (15 oz) cans pork and beans
8 oz peach jam
¼ cup catsup
water if needed
Add all the ingredients together and heat, adding water to desired consistency.
POLENTA
3 ½ cups water
1 ½ teaspoon chicken bouillon
1 cup cornmeal
Combine cornmeal with ½ cup water. Bring 3 cups water to boil with bouillon. Add cornmeal and stir until lumps dissolve and mixture comes to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Serve mounded like mashed potatoes.
Serves 5-6
Harvard Beets
What you need:
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste
What you do:
1. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Quick Beef and Rice
1 pound ground beef, turkey or chicken or 2 cans of one type of meat
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of mushroom soup
Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.
Shepard’s Pie
Brown one pound of ground beef and add the following to taste:
Salt
Pepper
Minced onion
Garlic powder
Dried parsley
Worcestershire sauce
Add 2 8 ounce cans of tomato sauce and one can drained green beans (optional can of corn drained)
Spread in a casserole dish.
Spread hot mashed potatoes on top.
Sprinkle with shredded cheese and cook at 350 degrees until cheese is melted.
To make this a total pantry stable recipe: use 2 cans of drained beef chunks, instant mashed potatoes or potato pearls made up and skip the cheddar cheese.
Bean Salad
2 cans green beans
1 cup wax beans
1 cup kidney beans
1 cup garbanzo beans
Drain the water from all cans
1 small red onion
Mix together:
½ cup cooking oil
¾ cup sugar
1 teaspoon salt
1 teaspoon pepper
2/3 cup vinegar
Mix with beans and chill overnight at least.
Chinese Chicken Fruit Salad
1 medium can of pineapple tidbits- drain and reserve 2 Tablespoons of the juice
1 11 ounce can of mandarin oranges- drained
1 8 ounce can of water chestnuts- drained
2 ½ ounces of slivered almonds- toasted
1 cup chopped celery-optional
1 cup seedless grapes- cut in half or quarters depending on size-can be made without
4 cups cooked and cubed chicken- or 2 cans of chicken drained
Gently mix all of the above together in a serving bowl.
Mix in a separate bowl:
1 cup Miracle Whip- not mayonnaise
1 Tablespoon soy sauce
2 Tablespoons pineapple juice- reserved from the can of pineapple tidbits
Pour over the rest.
Chill and serve over crunchy Chinese Chow Mein Noodles.
Sweet and Sour Chicken
Sauce
Part 1 Over medium heat bring Part 1 ingredients to a boil.
2/3 cup white vinegar
2 cups water
1 ¼ sugar
¼ teaspoon salt
¼ teaspoons white pepper
1/8 teaspoon Tabasco
Part 2 Mix in a bowl, then add to part 1
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon Whorcestershire sauce
Remove from heat then add:
Part 3
6 Tablespoons ketchup
1 teaspoon ginger paste or fresh, minced ginger
2 Tablespoons olive oil
Mix part 2 in a bowl then add to part 1
Cook until bubbly and thick.
Remove from the stove and add part 3 ingredients
Add 2 cans of chicken-liquid drained
Cook on low until chicken in hot
Serve over hot rice
WHITE BEAN AND BOW TIE SALAD
12 ounce cooked and drained bow tie or other medium pasta
1 ¾ cups soaked and cooked dry white beans or 1 (15 oz) can white beans, drained
1 (2 oz) can sliced olives, drained
2/3 cup bottled Italian salad dressing
1 teaspoon dried basil
¼ teaspoon garlic powder
2 Tablespoons Parmesan cheese
Stir together pasta, beans and olives in a bowl. Combine rest of ingredients except Parmesan cheese; pour over salad.
Serve sprinkled with Parmesan cheese.
Serves 4
Recipe from Food Storage In A Nutshell
2 cans beef chunks
4 teaspoons sugar
2 teaspoons taco seasoning mix
1 teaspoon molasses (optional)
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
2 16 oz cans pork and beans
1 10 3/4 ounce can tomato soup
2 cups crushed potato chips or cracker crumbs
Mix all ingredients, except chips, in a 9 X 13 casserole dish; top with potato chips. Bake at 350 degrees, 30 minutes. Serves 6.
Hash Brown Burger Pie
2 cans of beef chunks
2 teaspoon powdered onion
2 cans of tomato soup
2/3 cup catsup
2 cups dried hash brown potatoes
Place the dried hash browns in a large bowl. Cover with water. Allow to soak for 1/2 hour. Drain off any excess water.
Stir together meat, soup, catsup, spices, and reconstituted hash browns.
Put in a 9 x 13 baking dish. Bake in 350 degree oven for 25 minutes.
Serves 6
Dried hash browns are available at Macey's in cans and large bags. They also work really well in any recipe calling for shredded potatoes.
BLACK BEANS AND RICE
1 cup rice, uncooked
¼ cup water
1 ½ cups tomato juice
1 can black beans, rinsed and drained
1 16 oz jar salsa
¼ teaspoon cumin
1 can corn, drained
½ teaspoon salt
¼ teaspoon oregano
1 cup grated cheese-optional
Combine all ingredients, except the cheese.
Pour into 2 quart casserole dish with cover.
Top with grated cheese.
Cover and bake at 375° for about an hour.
Make sure rice is tender before removing from oven.
This recipe is from the Wooden Spoon Cooking School at Welfare Square Missionaries
Chicken Cacciatore
2 cans of chicken
1 ¾ cups boiling water and 1 cup rice
1 can cream of mushroom soup
1 can tomato soup
1 can water
Boil water, add rice. Boil again. Leave on low heat 20 minutes.
Put rice in a baking dish.
Place chicken on top.
Boil the soups and the can of water.
Pour over the chicken and rice.
Bake at 350 degrees for ½ hour.
CHILI MACARONI
½ cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
½ teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese-optional
In large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.
TUNA SWIRLS
Dough:
1 1/3 cup flour
2 teaspoon baking powder
½ cup milk
½ teaspoon salt
¼ cup salad oil
Sift dry ingredients together in a bowl.
Pour oil and milk into measuring cup together.
Pour all at once into flour.
Stir with a fork until mixture cleans sides of the bowl.
Filling:
7 oz can of tuna
1 teaspoon finely chopped onion
1 teaspoon lemon juice
½ cup celery
¼ cup mayonnaise
¼ teaspoon salt
Roll out dough into an oblong ¼ inch thick, between sheets of waxed paper.
Place filling on top.
Roll it up. Place sealed edge on a baking sheet.
Bake 15-20 minutes in a 350 ْ oven. Slice and serve with mushroom sauce.
Mushroom Sauce:
1 can of cream of mushroom soup, ½ can of milk, Optional ½ cup cheese- Mozzarella, Monterey jack or cheddar and
½ can of milk
RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine-canned butter is available at Macey's
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter-canned butter is available at Macey's
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese-fresh is best but canned is good also
Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup White Sauce Mix-recipe follows
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
PEACHY PORK AND BEANS
3 (15 oz) cans pork and beans
8 oz peach jam
¼ cup catsup
water if needed
Add all the ingredients together and heat, adding water to desired consistency.
POLENTA
3 ½ cups water
1 ½ teaspoon chicken bouillon
1 cup cornmeal
Combine cornmeal with ½ cup water. Bring 3 cups water to boil with bouillon. Add cornmeal and stir until lumps dissolve and mixture comes to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Serve mounded like mashed potatoes.
Serves 5-6
Harvard Beets
What you need:
1 (16 ounce) can beets
1/2 cup white vinegar
3/4 cup white sugar
1 tablespoon cornstarch
salt to taste
What you do:
1. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Quick Beef and Rice
1 pound ground beef, turkey or chicken or 2 cans of one type of meat
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of mushroom soup
Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.
Shepard’s Pie
Brown one pound of ground beef and add the following to taste:
Salt
Pepper
Minced onion
Garlic powder
Dried parsley
Worcestershire sauce
Add 2 8 ounce cans of tomato sauce and one can drained green beans (optional can of corn drained)
Spread in a casserole dish.
Spread hot mashed potatoes on top.
Sprinkle with shredded cheese and cook at 350 degrees until cheese is melted.
To make this a total pantry stable recipe: use 2 cans of drained beef chunks, instant mashed potatoes or potato pearls made up and skip the cheddar cheese.
Bean Salad
2 cans green beans
1 cup wax beans
1 cup kidney beans
1 cup garbanzo beans
Drain the water from all cans
1 small red onion
Mix together:
½ cup cooking oil
¾ cup sugar
1 teaspoon salt
1 teaspoon pepper
2/3 cup vinegar
Mix with beans and chill overnight at least.
Chinese Chicken Fruit Salad
1 medium can of pineapple tidbits- drain and reserve 2 Tablespoons of the juice
1 11 ounce can of mandarin oranges- drained
1 8 ounce can of water chestnuts- drained
2 ½ ounces of slivered almonds- toasted
1 cup chopped celery-optional
1 cup seedless grapes- cut in half or quarters depending on size-can be made without
4 cups cooked and cubed chicken- or 2 cans of chicken drained
Gently mix all of the above together in a serving bowl.
Mix in a separate bowl:
1 cup Miracle Whip- not mayonnaise
1 Tablespoon soy sauce
2 Tablespoons pineapple juice- reserved from the can of pineapple tidbits
Pour over the rest.
Chill and serve over crunchy Chinese Chow Mein Noodles.
Sweet and Sour Chicken
Sauce
Part 1 Over medium heat bring Part 1 ingredients to a boil.
2/3 cup white vinegar
2 cups water
1 ¼ sugar
¼ teaspoon salt
¼ teaspoons white pepper
1/8 teaspoon Tabasco
Part 2 Mix in a bowl, then add to part 1
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon Whorcestershire sauce
Remove from heat then add:
Part 3
6 Tablespoons ketchup
1 teaspoon ginger paste or fresh, minced ginger
2 Tablespoons olive oil
Mix part 2 in a bowl then add to part 1
Cook until bubbly and thick.
Remove from the stove and add part 3 ingredients
Add 2 cans of chicken-liquid drained
Cook on low until chicken in hot
Serve over hot rice
WHITE BEAN AND BOW TIE SALAD
12 ounce cooked and drained bow tie or other medium pasta
1 ¾ cups soaked and cooked dry white beans or 1 (15 oz) can white beans, drained
1 (2 oz) can sliced olives, drained
2/3 cup bottled Italian salad dressing
1 teaspoon dried basil
¼ teaspoon garlic powder
2 Tablespoons Parmesan cheese
Stir together pasta, beans and olives in a bowl. Combine rest of ingredients except Parmesan cheese; pour over salad.
Serve sprinkled with Parmesan cheese.
Serves 4
Recipe from Food Storage In A Nutshell
A Way to Begin Food Storage
The very most important thing any of us can do about food storage is TO BEGIN. A good way to begin is to plan 5 meals your family likes which can be prepared with stored items. Then make sure you have the items on hand to make those 5 meals 15 - 20 times. Then choose 5 more meals and stock up for those also. Try some meals made from straight food storage; cans, dried... Make sure your family likes them before stocking up.
OATMEAL 101
Oatmeal cooking tips and equivalents
• Rolled oats (old-fashioned oatmeal) and quick-cooking oatmeal are generally interchangable in most recipes.
• Instant oatmeal may not be used interhangably with rolled oats (old-fashioned oatmeal) or quick-cooking oatmeal. Since it has already been cooked and dried, it can turn your baked goods into a gummy mess.
• Oatmeal is commonly used in such foods as meatloaf (as an extender), breads, muffins, cookies, granola, muesli, stuffing, and pilaf, but it is most widely consumed as a hot cooked cereal (porridge).
• Oat flour may also be used as a thickener in soups and stews.
• Since its gluten content is very low, oat flour needs to be combined with all-purpose flour when used in leavened breads or the bread will not rise properly.
• To make homemade oat flour, simply place rolled oats in your food processor and process to a flour consistency. Sift out any large particles.
• Complimentary spices for oatmeal include cinnamon, nutmeg, mace, and ginger.
• Oat flour may be substituted for up to 1/3 of the required whole wheat flour in baked goods.
• 1 pound old-fashioned rolled oats = 5 to 5-3/4 cups
• 1 cup rolled oats = 1-3/4 cups cooked
• 1 cup raw rolled oats = 3 ounces
What's the difference between instant, rolled, Old Fashioned, and thick rolled oats? How far apart the rollers are set. The thinner the rolling, the quicker the oats cook because of the greater surface area of the grain. That's why my favorite way to cook oats is not to boil the grain itself, but to boil the water, add it to the oats and cover them, letting them set for 3-5 minutes. 1 part boiling water to 1 part rolled oats is a good ratio to start with. Add more or less water to suit your tastes.
Oatmeal cooking tips and equivalents
• Rolled oats (old-fashioned oatmeal) and quick-cooking oatmeal are generally interchangable in most recipes.
• Instant oatmeal may not be used interhangably with rolled oats (old-fashioned oatmeal) or quick-cooking oatmeal. Since it has already been cooked and dried, it can turn your baked goods into a gummy mess.
• Oatmeal is commonly used in such foods as meatloaf (as an extender), breads, muffins, cookies, granola, muesli, stuffing, and pilaf, but it is most widely consumed as a hot cooked cereal (porridge).
• Oat flour may also be used as a thickener in soups and stews.
• Since its gluten content is very low, oat flour needs to be combined with all-purpose flour when used in leavened breads or the bread will not rise properly.
• To make homemade oat flour, simply place rolled oats in your food processor and process to a flour consistency. Sift out any large particles.
• Complimentary spices for oatmeal include cinnamon, nutmeg, mace, and ginger.
• Oat flour may be substituted for up to 1/3 of the required whole wheat flour in baked goods.
• 1 pound old-fashioned rolled oats = 5 to 5-3/4 cups
• 1 cup rolled oats = 1-3/4 cups cooked
• 1 cup raw rolled oats = 3 ounces
What's the difference between instant, rolled, Old Fashioned, and thick rolled oats? How far apart the rollers are set. The thinner the rolling, the quicker the oats cook because of the greater surface area of the grain. That's why my favorite way to cook oats is not to boil the grain itself, but to boil the water, add it to the oats and cover them, letting them set for 3-5 minutes. 1 part boiling water to 1 part rolled oats is a good ratio to start with. Add more or less water to suit your tastes.
Recipes using Oatmeal
PEANUT BUTTER GRANOLA
Mix & heat in 4-cup glass jug for 4 minutes on HIGH the following:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt
1 c water
Stir to finish combining
Mix in large bowl:
12 c rolled oats
1 t cinnamon
Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets. Bake at 325 degrees for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes. Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.
Thanks to Marie Ricks for this recipe.
DRY MIX FOR WAFFLES
4 cups Quick Oats
2 cups whole wheat flour
2 cups white flour
1 cup powdered milk
2 Tablespoons cinnamon
2 teaspoons salt
3 Tablespoons baking powder
½ teaspoon cream of tarter
To Make Waffles
Beat 2 eggs
Add 1/3 cup vegetable oil
Add 2 cups of the Dry Mix (above)
1 cup water
Mix well
Makes 8 waffles
Syrup
Bring 1 cup of water to a boil
Add 2 cups sugar
Bring back to boil
Take off stove and add ½ -3/4 Tablespoons Maple flavoring.
B-B-Q MEATBALLS AND RICE
Meatballs:
1 ½ pound hamburger
¼ cup evaporated milk
1 cup oatmeal
¼ teaspoon pepper
¼ teaspoon garlic powder
1 egg
½ cup chopped onion
1 teaspoon salt
1 teaspoon chili powder
Mix all together and form into 1 inch balls. Place in 9x13 pan.
Sauce:
2 cups ketchup
2 cans 8 ounce tomato sauce
1 ½ cup brown sugar
3 teaspoon liquid smoke
Mix together and pour over meatballs.
Cover pan with foil.
Cook for 45 minutes in a 350 degree oven.
Take off foil and cook 15 minutes longer.
Serve with rice.
Thanks Robin Cordner for this yummy recipe!
CHOCOLATE CHIP OATMEAL COOKIES
2 cups shortening
2 cups brown sugar
4 eggs
2 cups white sugar
4 teaspoons vanilla
4 Tablespoon water
3 ½ cups flour
2 teaspoons soda
6 cups oatmeal
2 teaspoons salt
12 ounce chocolate chips
2 cups chopped nuts (optional)
2 cups raisins (optional)
Cream shortening and sugars together.
Add eggs, vanilla and water.
Add the rest of the ingredients.
Bake at 375 degrees for 5-10 minutes.
This recipe makes a lot of cookies. It’s great to bake half and
freeze the other half.
Soft Granola
3 cups regular oats
1 cup coconut
1 cup pecans
1 cup flour
Combine all these dry ingredients.
In a separate saucepan heat to boiling;
1 ½ cups brown sugar
1 cup butter
1/3 cup honey
Pour over dry ingredients and pat into a greased 9” X 13” pan.
Bake at 350° for 20 minutes.
Cut while warm with a pizza cutter for bars or dump out and crumble for granola.
Optional add-ins; dried blueberries, apricots, sesame seeds, millet, pumpkin seeds, wheat germ, nuts.
BAKED OATMEAL
3 cups quick rolled oats
2 teaspoons baking powder
1 teaspoon salt
½ cup melted butter
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup milk*
2 eggs, beaten**
*can use reconstituted milk
*can use equivalent powdered eggs and water
Mix all ingredients together and pour into a 9X9 greased pan.
Bake at 350°for 35-45 minutes.
Serve warm with milk or applesauce. For variety, swirl in jam, peanut butter or flavored syrup.
Chopped fruit or nuts add a nice texture.
Crunchy Granola
1 ½ cups brown sugar
½ cup water
4 teaspoons vanilla extract
½ teaspoon salt
8 cups rolled oats
¾ cup pecans, coarsely chopped
¾ cup almonds, coarsely chopped
½ cup sunflower seeds, unsalted
½ cup shredded coconut
dried fruits, if desired (tropical fruit is good, raisins, blueberries, cranberries, cherries are all great.)
Heat oven to 275 degrees.
Combine brown sugar and water in a 4 cup microwave proof cup.
Microwave on high 5 minutes, or until the sugar is completely dissolved.
Remove from microwave and stir in vanilla and salt.
In a large mixing bowl, mix oats and nuts.
Add the brown sugar mixture.
Mix thoroughly.
Spread onto 2 cookie sheets and bake for a total of 45 minutes or until golden brown.
After 25 minutes, stir and put back in the oven for the rest of the time.
When granola has cooked completely, add dried fruits.
Mix & heat in 4-cup glass jug for 4 minutes on HIGH the following:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt
1 c water
Stir to finish combining
Mix in large bowl:
12 c rolled oats
1 t cinnamon
Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets. Bake at 325 degrees for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes. Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.
Thanks to Marie Ricks for this recipe.
DRY MIX FOR WAFFLES
4 cups Quick Oats
2 cups whole wheat flour
2 cups white flour
1 cup powdered milk
2 Tablespoons cinnamon
2 teaspoons salt
3 Tablespoons baking powder
½ teaspoon cream of tarter
To Make Waffles
Beat 2 eggs
Add 1/3 cup vegetable oil
Add 2 cups of the Dry Mix (above)
1 cup water
Mix well
Makes 8 waffles
Syrup
Bring 1 cup of water to a boil
Add 2 cups sugar
Bring back to boil
Take off stove and add ½ -3/4 Tablespoons Maple flavoring.
B-B-Q MEATBALLS AND RICE
Meatballs:
1 ½ pound hamburger
¼ cup evaporated milk
1 cup oatmeal
¼ teaspoon pepper
¼ teaspoon garlic powder
1 egg
½ cup chopped onion
1 teaspoon salt
1 teaspoon chili powder
Mix all together and form into 1 inch balls. Place in 9x13 pan.
Sauce:
2 cups ketchup
2 cans 8 ounce tomato sauce
1 ½ cup brown sugar
3 teaspoon liquid smoke
Mix together and pour over meatballs.
Cover pan with foil.
Cook for 45 minutes in a 350 degree oven.
Take off foil and cook 15 minutes longer.
Serve with rice.
Thanks Robin Cordner for this yummy recipe!
CHOCOLATE CHIP OATMEAL COOKIES
2 cups shortening
2 cups brown sugar
4 eggs
2 cups white sugar
4 teaspoons vanilla
4 Tablespoon water
3 ½ cups flour
2 teaspoons soda
6 cups oatmeal
2 teaspoons salt
12 ounce chocolate chips
2 cups chopped nuts (optional)
2 cups raisins (optional)
Cream shortening and sugars together.
Add eggs, vanilla and water.
Add the rest of the ingredients.
Bake at 375 degrees for 5-10 minutes.
This recipe makes a lot of cookies. It’s great to bake half and
freeze the other half.
Soft Granola
3 cups regular oats
1 cup coconut
1 cup pecans
1 cup flour
Combine all these dry ingredients.
In a separate saucepan heat to boiling;
1 ½ cups brown sugar
1 cup butter
1/3 cup honey
Pour over dry ingredients and pat into a greased 9” X 13” pan.
Bake at 350° for 20 minutes.
Cut while warm with a pizza cutter for bars or dump out and crumble for granola.
Optional add-ins; dried blueberries, apricots, sesame seeds, millet, pumpkin seeds, wheat germ, nuts.
BAKED OATMEAL
3 cups quick rolled oats
2 teaspoons baking powder
1 teaspoon salt
½ cup melted butter
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup milk*
2 eggs, beaten**
*can use reconstituted milk
*can use equivalent powdered eggs and water
Mix all ingredients together and pour into a 9X9 greased pan.
Bake at 350°for 35-45 minutes.
Serve warm with milk or applesauce. For variety, swirl in jam, peanut butter or flavored syrup.
Chopped fruit or nuts add a nice texture.
Crunchy Granola
1 ½ cups brown sugar
½ cup water
4 teaspoons vanilla extract
½ teaspoon salt
8 cups rolled oats
¾ cup pecans, coarsely chopped
¾ cup almonds, coarsely chopped
½ cup sunflower seeds, unsalted
½ cup shredded coconut
dried fruits, if desired (tropical fruit is good, raisins, blueberries, cranberries, cherries are all great.)
Heat oven to 275 degrees.
Combine brown sugar and water in a 4 cup microwave proof cup.
Microwave on high 5 minutes, or until the sugar is completely dissolved.
Remove from microwave and stir in vanilla and salt.
In a large mixing bowl, mix oats and nuts.
Add the brown sugar mixture.
Mix thoroughly.
Spread onto 2 cookie sheets and bake for a total of 45 minutes or until golden brown.
After 25 minutes, stir and put back in the oven for the rest of the time.
When granola has cooked completely, add dried fruits.
Thursday, July 2, 2009
Zucchini Chips
A great thing to do with all of that zucchini from the garden- Cut into thin slices, put toppings on it like lemon pepper, salt and vinegar, bbq sauce seasoning, powdered cheese, powdered ranch, any popcorn seasoning etc. dehydrate it, and you have the new healthy potato chip! Give it a try. My family loves them!
Car Emergency Kits
(one for every car you own/drive)
* Box to hold everything
* Water (at least 1 bottle/seat belt in the car, preferably more during the summer or if you live in a hot climate)
* High-energy snacks
* Flashlight
* Batteries (store outside flashlight for longer shelf life)
* Wet wipes
* Toilet paper roll (store easily by rolling off the roll onto your hand and place in a ziplock bag)
* Basic first aid kit
* Blanket/towels
* Change of clothes for children (or yourself if you want)
* Diapers (if you have children)
* Umbrella
* Scriptures (or a classic book for reading)
* Jumper cables
* Hand sanitizer
* Pen & Paper
* Pocket knife
* $5-$20 cash (and change)
* Box to hold everything
* Water (at least 1 bottle/seat belt in the car, preferably more during the summer or if you live in a hot climate)
* High-energy snacks
* Flashlight
* Batteries (store outside flashlight for longer shelf life)
* Wet wipes
* Toilet paper roll (store easily by rolling off the roll onto your hand and place in a ziplock bag)
* Basic first aid kit
* Blanket/towels
* Change of clothes for children (or yourself if you want)
* Diapers (if you have children)
* Umbrella
* Scriptures (or a classic book for reading)
* Jumper cables
* Hand sanitizer
* Pen & Paper
* Pocket knife
* $5-$20 cash (and change)
Pandemic/Illness Preparedness
Summer is a great time to get ready for winter illnesses. Try to get as many of these things as possible now while supplies are plentiful.
Week #1
2 buckets
1 box of contractor type garbage bags (To make your own porta-potty in case you lose utilities)
Kitty litter - 1 bag per/person. This can be used for absorbing all bodily fluids.
Extra garbage bags for soiled/contaminated clothing, towels or regular garbage disposal
Pet food/prescriptions, water - don’t forget them!
Week #2
Oral Re-Hydration formula
Buy it or make your own:
* 1⁄4 teas salt
* 1⁄4 teas Lite salt
* 1⁄4 teas baking soda
* 2 1⁄2 teas sugar
* Combine these ingredients w/ 1 liter of sterile water. Suggest making up several of these and save it in small baggies. Store in your kit. Taste before relying on this recipe - make it palatable for your family.
Thermometer and alcohol to clean it
Prescriptions, pain/fever reducers, vitamins
First Aid kit - make sure hand sanitizer is included
Week #3
Water - drinking water and separate water to mix with bleach and other detergents to clean with.
1 gallon of liquid bleach and disinfectant cleaners
Liquid cleaners (soap, dish soap) - if utilities go out these will be easier than powdered cleaners
2 boxes of N95 masks for each adult in the household - make sure it fits firmly against the face.
As long as hospitals keep these in stock, you should too.
Week #4
Latex gloves
Anti-bacterial gloves (some people are allergic to latex)
Several boxes of borax
Anti-bacterial wipes for cleaning up after a patient
A bell or whistle for the patient to get our attention
List of Health Care Providers in your area, including clinics and hospitals who you can call at home to get advice or directions if needed
Week #5
Toilet paper (suggest 100 rolls per/person) you will use more than normal when people are sick
Paper towels (suggest 20 rolls per/person)
Week #6
Shampoo, conditioner, soap, toothpaste, toothbrushes, deodorant, feminine hygiene products,lotion, etc. (The things you don’t want to really run out of. Suggest 3 months supply of each of these.)
Week #7
A 100 ft. roll of clear 4 mil plastic (avail at Lowes or Home Depot)
10 rolls of duct tape
These items can be used to temporarily replace windows in the case of an earthquake, or also seal off a room from the pandemic.)
Week #8
Paper plates, cups, plastic cutlery, will cut down on the possibility of spreading germs and save you time to get back to care-giving.
Cash - should the power fail, ATM machines and credit cards will not work. Have a stash of small denomination bills on hand for emergencies when you are forced to leave your home.
Week #9
Alternative to Electricity Items:
For light - flashlights, glow sticks, lanterns, emergency candles, batteries
For heat - firewood, non-electric heaters (propane or kerosene - follow the manufacturer’s instructions for safety very carefully. We don’t want to burn the house down.)
For cooking - portable propane cook stove, barbeque grill, fuel, and non-electric can opener
For laundry - large tub, rope for a clothesline or a clothesline, and clothespins
For communications - battery/solar/crank radio and/or TV to keep up with the news or health warnings
Week #10
Entertainment. Just think about three months at home with no place to go. Talk about cabin fever! Consider purchasing DVDs that you know your children or spouse would like to have. Keep them put away until they are needed or until the next major gift giving occasion. Then replace the old with new titles. You can also establish a stash of age appropriate books, magazines, puzzles and games. Reading a few classic books as a family would also be a great way to pass the time.
Stock up on craft supplies and even a new hobby to start with the kids. Cooking can be lots of fun together so make sure your three month supply includes ingredients to make some fun snacks and meals. A sense of humor is key to survival, so be sure to choose entertainment that is funny and/or uplifting.
And finally….
Gas up. As soon as you hear the flu has come to your region, fill all your cars with gas. Not only
1. will supplies be hard to come by, but if the power fails, so do the pumps.
2. Cash: Should the power fail ATM machines and credit cards will not work. Have a stash of small denomination bills on hand for emergencies when you are forced to leave your home.
From Wendy Dewitt
Other things I would add:
5 hospital gowns
5 hospital caps
5 pairs of hospital shoe covers
These will help keep the illness contained when a caregiver is coming and leaving the sick area.
Week #1
2 buckets
1 box of contractor type garbage bags (To make your own porta-potty in case you lose utilities)
Kitty litter - 1 bag per/person. This can be used for absorbing all bodily fluids.
Extra garbage bags for soiled/contaminated clothing, towels or regular garbage disposal
Pet food/prescriptions, water - don’t forget them!
Week #2
Oral Re-Hydration formula
Buy it or make your own:
* 1⁄4 teas salt
* 1⁄4 teas Lite salt
* 1⁄4 teas baking soda
* 2 1⁄2 teas sugar
* Combine these ingredients w/ 1 liter of sterile water. Suggest making up several of these and save it in small baggies. Store in your kit. Taste before relying on this recipe - make it palatable for your family.
Thermometer and alcohol to clean it
Prescriptions, pain/fever reducers, vitamins
First Aid kit - make sure hand sanitizer is included
Week #3
Water - drinking water and separate water to mix with bleach and other detergents to clean with.
1 gallon of liquid bleach and disinfectant cleaners
Liquid cleaners (soap, dish soap) - if utilities go out these will be easier than powdered cleaners
2 boxes of N95 masks for each adult in the household - make sure it fits firmly against the face.
As long as hospitals keep these in stock, you should too.
Week #4
Latex gloves
Anti-bacterial gloves (some people are allergic to latex)
Several boxes of borax
Anti-bacterial wipes for cleaning up after a patient
A bell or whistle for the patient to get our attention
List of Health Care Providers in your area, including clinics and hospitals who you can call at home to get advice or directions if needed
Week #5
Toilet paper (suggest 100 rolls per/person) you will use more than normal when people are sick
Paper towels (suggest 20 rolls per/person)
Week #6
Shampoo, conditioner, soap, toothpaste, toothbrushes, deodorant, feminine hygiene products,lotion, etc. (The things you don’t want to really run out of. Suggest 3 months supply of each of these.)
Week #7
A 100 ft. roll of clear 4 mil plastic (avail at Lowes or Home Depot)
10 rolls of duct tape
These items can be used to temporarily replace windows in the case of an earthquake, or also seal off a room from the pandemic.)
Week #8
Paper plates, cups, plastic cutlery, will cut down on the possibility of spreading germs and save you time to get back to care-giving.
Cash - should the power fail, ATM machines and credit cards will not work. Have a stash of small denomination bills on hand for emergencies when you are forced to leave your home.
Week #9
Alternative to Electricity Items:
For light - flashlights, glow sticks, lanterns, emergency candles, batteries
For heat - firewood, non-electric heaters (propane or kerosene - follow the manufacturer’s instructions for safety very carefully. We don’t want to burn the house down.)
For cooking - portable propane cook stove, barbeque grill, fuel, and non-electric can opener
For laundry - large tub, rope for a clothesline or a clothesline, and clothespins
For communications - battery/solar/crank radio and/or TV to keep up with the news or health warnings
Week #10
Entertainment. Just think about three months at home with no place to go. Talk about cabin fever! Consider purchasing DVDs that you know your children or spouse would like to have. Keep them put away until they are needed or until the next major gift giving occasion. Then replace the old with new titles. You can also establish a stash of age appropriate books, magazines, puzzles and games. Reading a few classic books as a family would also be a great way to pass the time.
Stock up on craft supplies and even a new hobby to start with the kids. Cooking can be lots of fun together so make sure your three month supply includes ingredients to make some fun snacks and meals. A sense of humor is key to survival, so be sure to choose entertainment that is funny and/or uplifting.
And finally….
Gas up. As soon as you hear the flu has come to your region, fill all your cars with gas. Not only
1. will supplies be hard to come by, but if the power fails, so do the pumps.
2. Cash: Should the power fail ATM machines and credit cards will not work. Have a stash of small denomination bills on hand for emergencies when you are forced to leave your home.
From Wendy Dewitt
Other things I would add:
5 hospital gowns
5 hospital caps
5 pairs of hospital shoe covers
These will help keep the illness contained when a caregiver is coming and leaving the sick area.
Tuesday, June 23, 2009
Rice and Pasta
RICE A RONI
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
PERFECT WHITE RICE
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
ALTON BROWN’S BAKED BROWN RICE
1 ½ cups long grain brown rice
2 ½ cups water
1 Tablespoon unsalted butter
1 teaspoon salt
Preheat oven to 375° F.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in a 8” casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but its best freshly made.
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
FREEZER RICE
Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through
CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese.
Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12
QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
ITALIAN PASTA SALAD
4 cups cooked and cooled any shape pasta
bottled Italian Salad Dressing
Any kind of chopped veggies
Combine pasta and vegetables, pour dressing over and toss. Chill, stir and serve. Variation mix ½ cup mayo with Italian Salad dressing.
BAKED SPAGHETTI
1 cup chopped onion*
1 cup chopped green pepper*
1 Tablespoon butter
1 28 oz can tomatoes with liquid
12 oz. spaghetti cooked and drained
¼ cup water
1 4 oz can sliced or chopped mushrooms with juice
1 2 ¼ can drained olives
2 teaspoons dried oregano
1 lb. ground beef-browned
1 cup cream of mushroom cup
1 cup grated cheddar cheese
¼ cup grated Parmesan cheese.
Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 X 9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. Serves 8-12
*May use dehydrated
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
½ cup uncooked spaghetti, broken into
1 inch pieces
¾ cup uncooked white rice
14 ½ ounces broth-any flavor
2 Tablespoons butter or margarine
Salt and pepper to taste
In medium skillet sauté broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated with the butter and spaghetti browns a little more.
Carefully pour in broth.
Simmer until liquid is absorbed.
PERFECT WHITE RICE
1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon butter (optional)
In a sauce pan with a good fitting lid bring water, salt and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low.
You will know that the temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork.
Serve!
ALTON BROWN’S BAKED BROWN RICE
1 ½ cups long grain brown rice
2 ½ cups water
1 Tablespoon unsalted butter
1 teaspoon salt
Preheat oven to 375° F.
Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
Place the rice in a 8” casserole dish. Pour the boiling water mixture over the rice and stir.
Cover with foil and bake on the middle rack for 1 hour.
Fluff with fork and serve.
This rice also refrigerates and reheats fairly well, but its best freshly made.
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves 4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
FREEZER RICE
Cook a large quantity of rice.
Divide into storage containers.
Freeze. Will store in freezer for up to 6 months.
To reheat; place in cup sized portions in a saucepan. Add 2 Tablespoons liquid (water, broth…) for each cup of rice. Cover and heat about 5 minutes or till the rice is heated through
CHICKEN TETRAZZINI (or turkey)
Make White Sauce:
½ cup butter
½ cup flour
1 cup whipping cream or canned milk
2 cups chicken broth
½ teaspoon pepper
Then add:
4 cups cubed, cooked turkey or chicken
14 oz. spaghetti, broken, cooked, strained
1 can sliced mushrooms
Pour into baking dish.
Top with ½ cup grated Parmesan Cheese.
Bake at 350 for 30 minutes.
(This is a good recipe to make ahead of time and refrigerate. Allow a little extra time to heat through)
Serves 8-12
QUICK WHITE SAUCE MIX
2 cups instant dry milk
2 cups powdered butter, sifted
4 cups flour
4 teaspoons chicken bouillon
2 teaspoons salt
Mix and store in covered container label and date. Use within 6 months.
Thin Sauce: Whisk 1/3 cup mix into 1 cup water. Continue stirring over medium high heat until boiling. Let simmer 1 minute.
Medium Sauce: 1 cup water with ½ cup mix.
Thick Sauce: 1 cup water with ¾ cup mix.
*This recipe from FOOD STORAGE IN A NUTSHELL.
ITALIAN PASTA SALAD
4 cups cooked and cooled any shape pasta
bottled Italian Salad Dressing
Any kind of chopped veggies
Combine pasta and vegetables, pour dressing over and toss. Chill, stir and serve. Variation mix ½ cup mayo with Italian Salad dressing.
BAKED SPAGHETTI
1 cup chopped onion*
1 cup chopped green pepper*
1 Tablespoon butter
1 28 oz can tomatoes with liquid
12 oz. spaghetti cooked and drained
¼ cup water
1 4 oz can sliced or chopped mushrooms with juice
1 2 ¼ can drained olives
2 teaspoons dried oregano
1 lb. ground beef-browned
1 cup cream of mushroom cup
1 cup grated cheddar cheese
¼ cup grated Parmesan cheese.
Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano. Add beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 X 9 pan. Top with half of the vegetable mix. Sprinkle with 1 cup cheddar cheese. Repeat layer. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-35 minutes. Serves 8-12
*May use dehydrated
FETTUCCINE CARBONARA
Cooked Fettuccine noodles
2 ½ cups water
1 cup Super Quick White Sauce Mix
½ cup Parmesan cheese
½ (2 oz) jar bacon pieces
Combine water, white sauce mix, and cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Serves4-6
*This recipe from FOOD STORAGE IN A NUTSHELL.
Powdered Milk-Yogurt
Using powdered milk to make yogurt is a great way to rotate your powdered milk. Don't be intimidated by the idea of making your own yogurt. It is easy, Following are several recipes and methods for making yogurt. When you make yogurt from fresh milk, it must be scalded. But, when you use all powdered milk this is not necessary.
Yogurt
2 ½ cups non-instant powdered milk (or 4 1/3 cups instant)
3 cups warm (not hot) water
4 Tablespoons previously prepared yogurt or 4 Tablespoons commercial yogurt. Make sure it states, “with live cultures”. Dannon unflavored yogurt is a good brand.
4 cups tepid water
Pour into pint bottles or cups and set into a pan filled with warm water (100°-120°). The water should come up to the top of the yogurt. Set the pan into an electric fry pan and set the control at 110°. Check the consistency at the end of 3 hours. It may take longer, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate.
For flavored yogurt stir ½ cup of sweetened fresh or frozen fruit into each cup of yogurt. You can also use preserves or jam.
From There's A Cow in the Kitchen
Yogurt in a thermos bottle
1 quart lukewarm water
2 cups dry milk powder
2 Tablespoons plain yogurt or dry yogurt starter.
Mix all ingredients together. Pour into a thermos bottle and let stand overnight.
If you prefer a stiffer yogurt consistency similar to certain store brands, a little unflavored gelatin can be added before the incubation starts.
One of my favorite web sites is simplylivingsmart.com There are instructional videos on how to use food storage commodities. The following is an address for the making yogurt lesson:
http://www.simplylivingsmart.com/videos-topics/article/video-articles/food-storage/34-powdered-dairy/95-yogurt.html
Lime Flavored Yogurt
1 quart plain yogurt
2 Tablespoons honey
2 !2 Tablespoons lime juice
1/2-3/4 cup sugar to taste
Vanilla Yogurt
1 cup yogurt
1 tsp. vanilla extract
2-3 tsp. sugar
Other flavors
Use 1 teaspoon any flavor gelatin to 1 cup yogurt for other flavors.
Mix 1 Tablespoon jam or jelly to each cup of yogurt.
“Sour Cream”
Pour homemade yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream. This will take several hours. It will drain much faster at room temperature. The whey (drained off liquid) can be saved to use as the liquid in homemade breads. Store in a covered container in the refrigerator. May be frozen.
“Cream Cheese”
Use the same process as for “sour cream” but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process. When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator. For longer storage wrap in recipe-sized portions and store in the freezer. The flavor will be milder if used immediately and will become stronger as the product becomes older.
Mock Mozzarella
4 cups warm water
1 ¾ cup white vinegar
2/3 cup vegetable oil
Blend all ingredients, pour into hot, Pam-sprayed saucepan and heat to 115 degrees to form curds. Rinse in warm water, drain and salt to taste. Place in cheesecloth bag and hang to drain or squeeze out excess liquid. Cool and grate or crumble. Use as you would commercial mozzarella. For a firmer texture, use only ¼ to 1/3 cup oil.
Note: This has the texture and melt ability of commercial cheese, but not the flavor. You could mix ½ grated Mock Mozzarella with ½ cup commercial Mozzarella for an authentic flavor.
From Bee Prepared
Bakers Cheese
¼ rennet tablet (Junket)
3 cups non-instant (5 1/3 cups instant) dry milk
½ cup buttermilk
2 quarts warm water
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (5-10 hours). Pour into cheesecloth covered strainer, close the cheese cloth and squeeze out as much whey (water) as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound) Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.
From Bee Prepared
Yogurt
2 ½ cups non-instant powdered milk (or 4 1/3 cups instant)
3 cups warm (not hot) water
4 Tablespoons previously prepared yogurt or 4 Tablespoons commercial yogurt. Make sure it states, “with live cultures”. Dannon unflavored yogurt is a good brand.
4 cups tepid water
Pour into pint bottles or cups and set into a pan filled with warm water (100°-120°). The water should come up to the top of the yogurt. Set the pan into an electric fry pan and set the control at 110°. Check the consistency at the end of 3 hours. It may take longer, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate.
For flavored yogurt stir ½ cup of sweetened fresh or frozen fruit into each cup of yogurt. You can also use preserves or jam.
From There's A Cow in the Kitchen
Yogurt in a thermos bottle
1 quart lukewarm water
2 cups dry milk powder
2 Tablespoons plain yogurt or dry yogurt starter.
Mix all ingredients together. Pour into a thermos bottle and let stand overnight.
If you prefer a stiffer yogurt consistency similar to certain store brands, a little unflavored gelatin can be added before the incubation starts.
One of my favorite web sites is simplylivingsmart.com There are instructional videos on how to use food storage commodities. The following is an address for the making yogurt lesson:
http://www.simplylivingsmart.com/videos-topics/article/video-articles/food-storage/34-powdered-dairy/95-yogurt.html
Lime Flavored Yogurt
1 quart plain yogurt
2 Tablespoons honey
2 !2 Tablespoons lime juice
1/2-3/4 cup sugar to taste
Vanilla Yogurt
1 cup yogurt
1 tsp. vanilla extract
2-3 tsp. sugar
Other flavors
Use 1 teaspoon any flavor gelatin to 1 cup yogurt for other flavors.
Mix 1 Tablespoon jam or jelly to each cup of yogurt.
“Sour Cream”
Pour homemade yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream. This will take several hours. It will drain much faster at room temperature. The whey (drained off liquid) can be saved to use as the liquid in homemade breads. Store in a covered container in the refrigerator. May be frozen.
“Cream Cheese”
Use the same process as for “sour cream” but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process. When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator. For longer storage wrap in recipe-sized portions and store in the freezer. The flavor will be milder if used immediately and will become stronger as the product becomes older.
Mock Mozzarella
4 cups warm water
1 ¾ cup white vinegar
2/3 cup vegetable oil
Blend all ingredients, pour into hot, Pam-sprayed saucepan and heat to 115 degrees to form curds. Rinse in warm water, drain and salt to taste. Place in cheesecloth bag and hang to drain or squeeze out excess liquid. Cool and grate or crumble. Use as you would commercial mozzarella. For a firmer texture, use only ¼ to 1/3 cup oil.
Note: This has the texture and melt ability of commercial cheese, but not the flavor. You could mix ½ grated Mock Mozzarella with ½ cup commercial Mozzarella for an authentic flavor.
From Bee Prepared
Bakers Cheese
¼ rennet tablet (Junket)
3 cups non-instant (5 1/3 cups instant) dry milk
½ cup buttermilk
2 quarts warm water
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (5-10 hours). Pour into cheesecloth covered strainer, close the cheese cloth and squeeze out as much whey (water) as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound) Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.
From Bee Prepared
Sunday, June 21, 2009
Powdered Milk 1
Powdered Milk
Of all the food storage items recommended for a 3 month supply, powdered milk is one of the most expensive. Powdered milk has a shelf life of 2-5 years, depending on storage conditions. Because it will go bad relatively quickly, compared to beans, rice and wheat, it is very important to rotate (use and replace) the powdered milk in your food storage. I hope this paper will give you some ideas on how to use powdered milk on an everyday basis.
It is also a good idea to get your family used to the idea and taste of powdered milk. So if and when it is your only option for milk, it won't seem so foreign to them. It is fun to have a taste test of several different brands of milk to find the one your family prefers.
There are 2 types of powdered milk; non-instant and instant. Instant mixes quickly in water, while non-instant is slightly more time consuming to mix. Non-instant powdered milk is heavier than instant also. Instant has gone through an additional process which makes it lighter. Some like the taste of instant better, but most prefer non-instant for cooking. It is usually less expensive and takes less to mix into milk. Non-instant is the type of milk the Dry Pack Cannery sells. There is an additional type of powdered drink, a brand name is Morning Moo. It is a whey based product. A lot of people prefer its taste. Morning Moo is not recommended for cooking, especially for yogurt (it will not set up). Morning Moo also contains vegetable oil, corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate among other things. These are ingredients not found in powdered milk. Powdered milk contains; milk.
Here are some ideas to use powdered milk on an everyday basis.
1-Have a pitcher of reconstituted milk in the fridge. When milk is called for in a recipe, use this milk.
2- Mix a jug of milk half way with 2% store milk and the other half with reconstituted powdered milk. Just don't let your kids see you do it! I did this for 2 weeks before my kids caught on; only because they saw me mixing it and it was still foamy. Then they still drank it. No if we only have “powdered milk” milk, my family will use it on cereal.
3- Always allow reconstituted milk to “defoam.” before serving and always serve it cold. A drop of vanilla and 1 teaspoon of sugar in reconstituted milk adds a delicious taste.
4- Use your powdered milk to make yogurt, cream cheese and soft cheeses.
5- Use your powdered milk to make your own sweetened condensed milk and evaporated milk; instructions on reverse.
6- Use your powdered milk to make pantry mixes; white sauce mix, muffin mix, cookie mix, condensed soup mix, cheese sauce mix and cake mixes are just a few of the great pantry mixes which are made using powdered milk and other powdered dairy products.
Reconstituting Powdered Milk
1 cup of milk; 1 cup water, 3 Tablespoons non-instant (1/3 cup instant) powdered milk
3/4 cup of milk; 3/4 cup water, 2 1/4 Tablespoons non-instant (4 Tablespoons + 1 teaspoon instant)powdered milk
2/3 cup of milk; 2/3 cup water, 2 Tablespoons non-instant (4 Tablespoons instant) powdered milk
1/2 cup; 1/2 cup water, 1 1/2 Tablespoons non-instant (3 Tablespoons + 1 Teaspoon instant) powdered milk
1/3 cup; 1/3 cup water, 1 Tablespoon non-instant (2 Tablespoons + 1 teaspoon instant) powdered milk.
1/4 cup; 1/4 cup water, 3/4 Tablespoon non-instant (1 1/2 Tablespoons instant) powdered milk.
*For non-instant use warm water, follow the directions above.
*Stir the milk frequently while cooling. Stir it again before serving.
*Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
2 PANTRY MIXES WHICH USE POWDERED MILK
WHITE SAUCE MIX
4 cups powdered milk
4 cups flour
4 cups dehydrated butter
2 teaspoons salt
4 teaspoons Shirley J. chicken bouillon
TO MAKE MEDIUM WHITE SAUCE
Combine in a sauce pan using a wire whisk and bring to a boil:
1/2 cup White Sauce Mix
1 cup hot tap water
Salt and pepper as desired
Stir constantly over medium heat until thick. This cooks up fast, so watch
closely or it will scorch.
THIN WHITE SAUCE:
1 cup water 1/3 c. mix
THICK WHITE SAUCE:
1 cup water 3/4 cup mix
CONDENSED SOUP MIX
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tablespoons dried minced onion flakes
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder (if using Shirley J. use 1/2 the amount called for in all recipes)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme (optional)
Combine and place in an airtight container. Store in the refrigerator or freezer.
When using the mix, combine 1/3 cup of the mix with 1 & 1/4 cups of water in a saucepan. Cook and stir until thickened. Use this instead of canned condensed cream soup. For cream of mushroom use a few diced canned mushrooms and use the water from the can of mushrooms plus fresh water to equal the 1 & 1/4 cups of water.
Sweetened Condensed Milk
1/2 cup HOT water, 1 cup non-instant powdered milk, 1 cup sugar, 1 Tablespoon butter
Blend VERY WELL in blender. Store in the refrigerator or it may be frozen.
Equivalent to a 14 oz can
Evaporated Milk
1 1/2 cups water, 1/2 cup + 1 Tablespoons non-instant powdered milk
Mix well.
Equivalent to a 12 oz can
Buttermilk
Add a Tablespoon of lemon juice or white vinegar for every cup of milk and let stand for 5-10 minutes.
Of all the food storage items recommended for a 3 month supply, powdered milk is one of the most expensive. Powdered milk has a shelf life of 2-5 years, depending on storage conditions. Because it will go bad relatively quickly, compared to beans, rice and wheat, it is very important to rotate (use and replace) the powdered milk in your food storage. I hope this paper will give you some ideas on how to use powdered milk on an everyday basis.
It is also a good idea to get your family used to the idea and taste of powdered milk. So if and when it is your only option for milk, it won't seem so foreign to them. It is fun to have a taste test of several different brands of milk to find the one your family prefers.
There are 2 types of powdered milk; non-instant and instant. Instant mixes quickly in water, while non-instant is slightly more time consuming to mix. Non-instant powdered milk is heavier than instant also. Instant has gone through an additional process which makes it lighter. Some like the taste of instant better, but most prefer non-instant for cooking. It is usually less expensive and takes less to mix into milk. Non-instant is the type of milk the Dry Pack Cannery sells. There is an additional type of powdered drink, a brand name is Morning Moo. It is a whey based product. A lot of people prefer its taste. Morning Moo is not recommended for cooking, especially for yogurt (it will not set up). Morning Moo also contains vegetable oil, corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate among other things. These are ingredients not found in powdered milk. Powdered milk contains; milk.
Here are some ideas to use powdered milk on an everyday basis.
1-Have a pitcher of reconstituted milk in the fridge. When milk is called for in a recipe, use this milk.
2- Mix a jug of milk half way with 2% store milk and the other half with reconstituted powdered milk. Just don't let your kids see you do it! I did this for 2 weeks before my kids caught on; only because they saw me mixing it and it was still foamy. Then they still drank it. No if we only have “powdered milk” milk, my family will use it on cereal.
3- Always allow reconstituted milk to “defoam.” before serving and always serve it cold. A drop of vanilla and 1 teaspoon of sugar in reconstituted milk adds a delicious taste.
4- Use your powdered milk to make yogurt, cream cheese and soft cheeses.
5- Use your powdered milk to make your own sweetened condensed milk and evaporated milk; instructions on reverse.
6- Use your powdered milk to make pantry mixes; white sauce mix, muffin mix, cookie mix, condensed soup mix, cheese sauce mix and cake mixes are just a few of the great pantry mixes which are made using powdered milk and other powdered dairy products.
Reconstituting Powdered Milk
1 cup of milk; 1 cup water, 3 Tablespoons non-instant (1/3 cup instant) powdered milk
3/4 cup of milk; 3/4 cup water, 2 1/4 Tablespoons non-instant (4 Tablespoons + 1 teaspoon instant)powdered milk
2/3 cup of milk; 2/3 cup water, 2 Tablespoons non-instant (4 Tablespoons instant) powdered milk
1/2 cup; 1/2 cup water, 1 1/2 Tablespoons non-instant (3 Tablespoons + 1 Teaspoon instant) powdered milk
1/3 cup; 1/3 cup water, 1 Tablespoon non-instant (2 Tablespoons + 1 teaspoon instant) powdered milk.
1/4 cup; 1/4 cup water, 3/4 Tablespoon non-instant (1 1/2 Tablespoons instant) powdered milk.
*For non-instant use warm water, follow the directions above.
*Stir the milk frequently while cooling. Stir it again before serving.
*Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
2 PANTRY MIXES WHICH USE POWDERED MILK
WHITE SAUCE MIX
4 cups powdered milk
4 cups flour
4 cups dehydrated butter
2 teaspoons salt
4 teaspoons Shirley J. chicken bouillon
TO MAKE MEDIUM WHITE SAUCE
Combine in a sauce pan using a wire whisk and bring to a boil:
1/2 cup White Sauce Mix
1 cup hot tap water
Salt and pepper as desired
Stir constantly over medium heat until thick. This cooks up fast, so watch
closely or it will scorch.
THIN WHITE SAUCE:
1 cup water 1/3 c. mix
THICK WHITE SAUCE:
1 cup water 3/4 cup mix
CONDENSED SOUP MIX
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tablespoons dried minced onion flakes
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder (if using Shirley J. use 1/2 the amount called for in all recipes)
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme (optional)
Combine and place in an airtight container. Store in the refrigerator or freezer.
When using the mix, combine 1/3 cup of the mix with 1 & 1/4 cups of water in a saucepan. Cook and stir until thickened. Use this instead of canned condensed cream soup. For cream of mushroom use a few diced canned mushrooms and use the water from the can of mushrooms plus fresh water to equal the 1 & 1/4 cups of water.
Sweetened Condensed Milk
1/2 cup HOT water, 1 cup non-instant powdered milk, 1 cup sugar, 1 Tablespoon butter
Blend VERY WELL in blender. Store in the refrigerator or it may be frozen.
Equivalent to a 14 oz can
Evaporated Milk
1 1/2 cups water, 1/2 cup + 1 Tablespoons non-instant powdered milk
Mix well.
Equivalent to a 12 oz can
Buttermilk
Add a Tablespoon of lemon juice or white vinegar for every cup of milk and let stand for 5-10 minutes.
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