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.
Thursday, October 15, 2009
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.
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