Blueberry Whole Wheat Pancakes

Blueberry Whole Wheat Pancakes

1 1/4 cups Whole Wheat Flour
2 tsp Baking Powder
1 Egg
1 Cup Milk (plus more if needed)
1/2 tsp Salt
1 Tbsp Sugar
1/2 Cup Freeze Dried Blueberries

Reconstitute and drain blueberries. Sift together four and baking powder, set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

Preheat a heavy-bottom skillet over medium heat and spray with a cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake.

Cook until bubbly, about 1 1/2 minutes. Turn and continue cooking until golden brown.

Winter Storm Survivial

http://www.thereadystore.com/blog/1067/winter-storm-survival/?utm_source=rne_ep101_20091228&utm_medium=email&utm_campaign=EP101&utm_content=click

This link will take you to The Ready Store website and a list of ways to make sure you will survive in a winter storm if their is an emergency. It is a great way to get some ideas of things that you may want to get to help your family get prepared in the case of an emergency. I know we live in a desert, but we have terrible snow storms and really cold winters. Make sure you will be safe and prepared in an emergency!

Powdered Milk Recipe

During the holiday season I decided to test out a few new ways to use my powdered milk. The one that I was most excited about was the sweetened condensed milk. I needed some for some cookies I was making and this recipe worked wonderful!

1/2 cup hot water
1 c. non-instant dry powdered milk (the kind from the cannery works great!)
1 c. sugar
1 T. butter

Combine all ingredients and then put them in a blender. Mix really well. Use immediately or store in refrigerator or freezer. Enjoy!

Challenge!

I am challenging everyone to take an inventory of their food storage and figure out what you need to get your years supply. If you need a food storage inventory calculator/spreadsheet, let me know and I will send one your way!

Dry Pack Cannery

Our ward has the opportunity to go to the cannery on January 9th and 16th @ 10:00 am. If you would like to go, let me know! I will be going for sure on the 9th, so if you would like me to pick you up, let me know. You can print out an order form at www.providentliving.org or you can get one in the Relief Society binder at church. We will be going again in March, so if you can't make it in January, plan to go in March.

January Specials

Blueberries and hand warmers!

I am going to place an order on January 19th. I need everyone's orders and money by January 18th. The first thing is for Freeze-Dried Whole Blueberries. Here is what the website says about them:
Blueberries are in season anytime with Provident Pantry! If you are looking for a way to make your food storage taste even better, you'll love these blueberries! Farm picked and promptly freeze dried, these blueberries are great to add to your muffins, pancakes, granola, cheesecakes, and more. Value $41.95. Each #10 can makes 24 1/2-cup servings.
I am getting them for $24 a can if we can purchase 6 or more.

The second item is for reusable handwarmers! Here is what the website says about them:
Have warm hands during those cold winter months time and time again with these reusable hand warmers. Easy to use, just flex metal disc and knead to intensify the heat. Directions for use and restoring for reuse printed on back of warmer. Great to store in your emergency kit (above 32°F) or use during your favorite cold weather outdoor activities. Heat lasts up to two hours per use.
I am getting them for $2 if we can get 30 or more.

Let me know if you would like anything!

November Specials

I am planning on ordering a few items for your food storage in November! It has been a few month since we did this and I thought we should get going on it again.

The first thing is EvriDay® Dehydrated Hashbrown Potatoes in a 6 lb Bag

Versatile, hearty and seasoned just right
Great for breakfast, in casseroles, as a side dish, and served any other way you like them
Heat sealed in a metalized, zip-top bag
Each 6-pound bag makes approximately 144 1/4-cup servings of delicious seasoned hash browns.

We have to order atleast 6 of them to get them for $12 each.

The second thing is for anyone who needs help jumpstarting their 72 hour kits.
This kit includes a three-day supply of meals-ready-to-eat along with a handy daypack and some basic emergency essentials. The kit is great when you're working to provide a supply of food and basic for every member of your family or group.

Contents:
9 Main Entrees, 3 Side Dishes, 9 Accessory Packs, 9 Water Pouches, 3 Bread/Crackers, 2 Peanut Butter Packets, 2 Jam Packets, 1 Cheese Packet, 1 Medium Daypack, 1 Poncho, 1 Pocket First-Aid Kit, 1 Emergency Bag, 3 Body Warmers, 1 5-in-1 Whistle, 15 Strike-Anywhere Matches, 1 Charger Flashlight.

We have to order atleast 6 of them to get them for $50 each.

I need to have everyones order and money to me by November 18th. Let me know if you are interested!

Food Storage Analyzer

I recently tried the food storage analyzer that you can get from Emergency Essentials. It is free to try. It was a pretty good way to keep track of your food storage items and see what it would cost if you want to purchase everything else you need from Emergency Essentials. Check it out!

Challenge! - Take inventory

I just wanted to challenge everyone to take inventory of their food storage before the end of November. You can go to http://lds.about.com/library/bl/faq/blcalculator.htm if you need a calculator to figure out what you might need. I also have a spreadsheet that you can put on your computer that makes things even more in depth. Let me know if you would like it.

Dry Pack Cannery

Once again we have the opportunity to go to the Dry Pack. Our ward can go either on November 7th at 10am or November 14 at 10am. If you are interested in going, let me know what day you can go. They are both Saturdays. I will also be sending around sign up sheets at church.

I went to a meeting last night and they gave us numbers on how many orders were filled in our ward since February 1st. Our ward was the best on in the region! We are doing great, but there is always room for improvement. We still only filled 25 orders. I know that some of those were the same people coming back each time. I challenge all of you to take an inventory of what you have and figure out what you need. You don't need to purchase everything at once. Just a little at time as your finances allow. If you would like me to pick you up, let me know. It's always fun going with a friend!

Great photographer!

I have a really good friend named Kristen who has started a wonderful photography job. She is so amazing! We are getting our family pictures done with her the first weekend in November. I am so excited! Check out her website! She is also doing a giveaway right now where you can win a free photo shoot. Enjoy!
http://www.kristindimondphotography.blogspot.com/

Dry Pack

We have the opportunity to go to the Dry Pack on September 8th at 7 pm or September 12th at noon. If you are interested in going, let me know. I have to turn in the list of who is going by August 23rd. Hope to see you there!

Where have I been?!!

I feel like I am neglecting everyone! Sorry I've been away for awhile. I found out that I was expecting my fourth little one and I have been pretty sick. I am starting to feel a little bit beter, so I will try to be back on here more often.

Freeze-dried Strawberries

Okay, I just ordered the strawberries for everyone! We got them for $13.30! Yay for us! I will be ordering the burnfree next week. If anyone else wants them, let me know. It is $3 each. It is sooo wonderful!

July Specials!

For July I found two deals for us. One is for freeze-dried strawberries in a #10 can. We can get them for $16 each if we purchase 12 or more. Next is BurnFree. If you haven't tried it, it is wonderful stuff! It is great to have in your first aid kits. We can get it for $3 a bottle if we buy 24 or more. This is a 4 oz bottle. Let me know if you are interested in anything! I will need all orders placed and money to me by July 21st. Let me know if you have any questions.

Powdered Eggs Are Here!

Just wanted everyone who ordered powdered dry eggs to know that they are here! Feel free to come by and pick them up. I also ended up getting them cheaper for $13.16, so let me know if you want me to refund you or to apply your refund to your next month order. Thanks everyone!

Organize a 3-month food supply

Powdered Eggs

How many cans of powdered eggs should you have in your years supply?

Think of how many eggs your family eats in a week, then multiply that number by 52. That is how many eggs your family will eat in one year. A can of eggs has the equivalent of 216 medium eggs or 150 large eggs. Take the number of eggs your family will eat in a year and divide it by the number of either medium or large eggs, depending on which size you buy. This is how many cans you need for a years supply.


one medium egg = 1 T. dry powdered egg + 2 T. water
one large egg = 1 1/2 T. dry powdered egg + 3 T. water
one extra large egg = 2 T. dry powdered egg + 1/4 c. water

I recently used powdered eggs in my chocolate chip cookies. They turned out really good! Not a single cookie was left! I plan to try them making scrambled eggs to get a test with them plain. I will let you know my findings.

Enjoy!

New Dry Pack Dates!

Anybody interested in going to the Dry Pack Cannery? We have the opportunity to go July 1st (Wed.) @ 7:00pm, July 7th (Tue.) @ 7:00pm and July 11th (Sat.) @ 10:00am. Let me know if you want to go! I have to know by June 21st.

Ambu® Res-cue CPR Mask Kit

I found these on sale for $22.25. If I order 5 of them I can get free shipping. Does anyone else want to order one with me? I was remembering the CPR class we had for enrichment about a year ago and thought this would be great to have. Let me know! I think the sale ends this week.

Ambu® Res-cue CPR Mask Kit

The Ambu Res-Cue Mask is designed to provide protected recue breathing for any patient (any age group) and may also be used with a resuscitator. The Ambu Res-Cue Mask helps protect rescuers in an emergency situation. Prevents direct contact with patient's mouth, nose and face and helps overcome hesitation to start resuscitation. Transparent dome allows rescuer to visually check for patient's lip color and vomitus. Measures 13.5 x 11 x 4.5 cm. made of 100% latex free material. Made of durable plastics for easy cleaning and long product life.

● Made of durable plastics for easy cleaning and long product life.
● Transparent dome allows rescuer to perform easy visually check.
● Protect rescuers in an emergency situation.
● Helps overcome hesitation to start resuscitation.
● Recommended by health care professionals.
● Trusted quality from First Aid Only - in business for 20 years!

Kit includes:
(1) CPR mouth barrier w/transparent dome
(2) Exam quality vinyl gloves, 1 pair
(2) Alcohol prep pads
(1) Instructions

Sun Oven

Here is a video I found that shows how to use the Sun Oven.

HELP!

Okay, I am teaching a class on food storage organization next week for our Enrichment night. I need some ideas. What kind of help do you all need with your food storage? What do you think I should teach? Any ideas or thought would be so helpful. Thanks in advance!

May Items are here!

If you ordered any of the great stuff I got this month, it is all here! You can come and pick it up at any time. Also, let me know if you would like to receive an email whenever I post something new on the blog. Thanks!

Solar Ovens

I am wondering if anyone else is interested in Solar Ovens. I watched a special on them on BYUTV and I am hooked! Just the idea that I won't have to store extra fuel to cook seems like heaven to me. I was thinking I might try to find a company that will give us a group discount. So far they are ranging from $200-$280, but I'm sure I could get it cheaper if we buy lots. Anyone else interested? The brand I am looking at is called a Sun Oven. I am trying to figure out how to make a DVD from my recording on my DVR so that I can share all of this information with all of you! Let me know your thoughts!

Item for June!

So far I only have one item for us for June. I may add another item or two depending on what I can find. Anyway, for this month we are doing powdered eggs. The price for the eggs depends on how many we buy. The prices ranges from $14.75 to $17.00. To get the $14.75 price I need to purchase atleast 60 of them. Let me know how many you are interested in!

Powdered Whole Eggs are produced though a special process designed to provide a free flowing powder that has been pasteurized for your safety. Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. These reconstituted eggs may then be used as a direct substitute for fresh eggs. One 2.25 pound can of Powdered Whole Eggs is equivalent to about 81 to 90 Large Fresh Whole Eggs. Whole egg powder is non-perishable and requires no refrigeration and is ideal for camping, travel, and long-term food storage. This product may be stored for up to 12 months opened, and 5 to 10 years in airtight sealed cans.

Asparagus Casserole

Here is a recipe for all of you who purchased the freeze-dried asparagus pieces this month. Enjoy!

Asparagus Casserole

1 Tbsp Chopped FD Onion*‡
1/4 Cup FD Green Bell Peppers*‡
3 Tbsp Butter
2 Tbsp Flour‡
1 Cup Deh Fat-Free Milk*‡
1 1/2 Tsp Salt‡
1/4 Tsp Pepper‡
3 Cup Cooked FD Asparagus*‡
3 Sliced Hard-Cooked Eggs
1 Cup FD Shredded Cheddar Cheese*‡
1/2 Cup Buttered Bread Crumbs

*Reconstitute before using
FD: Freeze-Dried
Deh: Dehydrated

1. Saute onion and bell pepper in butter until soft.
2. Blend in flour and gradually stir in milk.
3. Add salt and pepper; Continue to cook, stirring until thickened.
4. In a greased baking dish, alternate layers of asparagus with the hardcooked eggs.
5. Pour sauce over all.
6. Top with mozzarella cheese and buttered bread crumbs.
7. Bake at 350°F for 35 minutes.

Peanut Butter Cake

Another great recipe from everydayfoodstorage.net. Enjoy!

Peanut Butter Cake
Serves: 20-24
Unique and delicious cake for a crowd!

Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder


Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk

Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract


Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.

In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)

Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.

Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.

Wheat Thins

I got this recipe from www.everydayfoodstorage.net. I hope you enjoy it! I can't wait to try it out. I love the freezer option, that is awesome.

Karen S. sent this recipe to me it is so easy and SO delicious….not to mention CHEAP to make. Normal Wheat Thins in the store can run almost $3.00 a box but with this recipe, you’ll be saving money in no time! Here is what Karen had to say about the recipe and how to make them.

“I really wanted to make crackers from scratch! So I bought a box of Wheat Thins and read the ingredients, and then did a google search to see if I could find a copycat recipe with similar ingredients. I found one on Bob’s Red Mill web page that sounded good, so I tweaked it a little and gave it a try. They turned out really good! So here is that recipe and instructions.”

In a medium bowl, whisk together:

3/4 cup whole wheat flour (whole white wheat flour is my personal preference)
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional

*although buttermilk powder is a somewhat unusual ingredient, it can be found in most grocery stores in the baking isle. I use it all the time in place of fresh buttermilk in recipes. It’s quite handy and has a long shelf life. If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water later.


“Now here’s the really cool thing you can do with this. You can mix up a whole bunch of batches of these crackers up to this point and bag them up in Ziplocs and put them in the freezer where they will sit just waiting for your next cracker emergency. I like to keep several cracker mixes in my freezer, labeled with the ingredients I need to add.” *Note from Crystal…I love it! She’s a woman after my own heart, making mixes to save time and make less of a mess and it makes the process so DO-ABLE!*

And those ingredients are:

1/2 cup water
3 T. oil or melted butter

Add these to the ingredients in your bowl (either freshly mixed, or dumped out of the bag from your freezer) This is olive oil I’m using here, but use whatever you have.

Stir together to make a soft dough. It will be very soft and sticky.

“Don’t over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.

After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner, which is what I usually do, but for these pictures I showed just a plain old baking pan because not everyone has silicone liners. If you do have one, by all means, use it. If you do, you don’t need to grease it at all.”

“Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”

“If your pans are kind of warped like mine, you may not get too far rolling with a rolling pin, but this is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your warped pan to bake! But if you have just a pan to work with, smooth it out the best you can with your hands.”

“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”

“We’re almost there! Now just the finishing touches. I use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard because I don’t want you to scratch your pan or damage your silpat because then you’ll be mad at me. Just lightly score so that you can break the crackers apart easily after they’re baked.”

“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt (table salt, sea salt, kosher salt, whatever you have), and you can sprinkle it with some extra seeds or whatever floats your boat. I used some extra sesame seeds here. You can get creative here with garlic salt, onion salt, etc.”

“There they are, all beautiful and ready for the oven. See how my edges aren’t straight, and some of the dough has oozed over the side of the pan? Doesn’t matter. People will eat them anyway. If you want to get really picky you can trim the edges with your pizza cutter, but why?”

“Oh, and don’t tell your 6-year-old daughter that pricking with a fork is not necessary. She thinks it’s an important job!” *Note from Crystal-YEAH, get you kids involved! They’ll love making their own crackers!*

“Now Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they’ll most likely crisp up as they sit. If they don’t, you can always stick them back in the oven to crisp for a few minutes.”

“See, I couldn’t even get the picture taken before there were two crackers swiped from the bottom corner! The kids had these taken care of in no time. I was lucky to have some to take a picture of after they were broken apart into individual crackers. Here’s a really blurry picture for you!”


“Now go make some crackers!”

Items for May!

Okay, here are the deals I found for us for May. We are ordering N95 Particulate Repirator Masks, Freeze-dried Asparagus pieces and Freeze-dried Monterey Jack Cheese. Let me know if you have questions or would like to order anything. I need your money by May 21st. Thanks!

Provident Pantry® Freeze Dried Asparagus Pieces - $12

Soups, gourmet sauces, and many more recipes are possible with freeze-dried asparagus. A good source of folic acid, potassium, and other vitamins and nutrients. Each #10 can makes approximately 24 1/2-cup servings.


Provident Pantry® Freeze Dried Monterey Jack Cheese - $25
The freeze-drying process retains more of the food's original shape, color, flavor, and nutrition than other methods of drying. These foods rehydrate quickly and generally weigh less than standard dehydrated foods. Most of the freeze-dried foods we sell do not contain additives or preservatives. The wholesome goodness is captured and these fruits, vegetables, and meats can still be eaten years later for full enjoyment.


N95 Particulate Respirator Mask (box of 20) - $13.85
This N-95 respirator mask is designed for infection control practices in the health care industry. When worm properly, the mask will help minimize contamination by microorganisms exhaled by others, and the mask will also reduce the potential for exposure to blood and bodily fluids. The mask meets NIOSH and U.S. Department of Health and Human Services standards. Latex free. Great to have on hand for emergencies or for projects around the home. For single use only.

Graham Crackers

Graham Crackers
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

Preparing for a Pandemic Flu

I found this article on The Ready Store website. I thought it might be of great use to all of us. If you are interested in tracking the swine flue outbreaks, go to www.cdc.gov.

Preparing for a Pandemic Flu


As you know, cases of the Swine Flu have begun to appear, first in Mexico, then the U.S. and now around the world. Back in 2006 we had the Bird Flu scare and without extreme measures being taken in Asia we would have had a worldwide flu pandemic. A pandemic is defined as an “epidemic over a large area” typically involving multiple countries if not the world. In the case of the Swine Flu, it is occurring around the world due to the ease of worldwide travel. As we have been told, this could easily turn into a pandemic flu that impacts the world as a whole.

I recommend that you regularly go to the www.CDC.gov website (Centers for Disease Control and Prevention) to review their updates on the Swine Flu. I am not a doctor or scientist who studies viruses, but they have experts that do. You will get your best, most accurate information there. Getting your information only from the news media might induce unnecessary fear or complacency. Right now, it is especially critical that you get your info from reliable sources.

One of the biggest challenges with a pandemic flu situation is the possibility of a quarantine being imposed. Typically a quarantine is imposed within a limited area like a home, neighborhood or city (like with Mexico City). During quarantine you will need to be prepared to remain indoors with your family for a period of days or multiple weeks. That means you will be relying in part on your Shelter in Place supplies to help you get through that time. With that in mind here are some items I would make sure you have on hand:

Respirator Masks – Have at least a good N95 mask, not just a simple dust mask. A mask will prevent germs carried in the air to enter your body. Keep in mind a mask is only as good as the seal it creates around your nose and mouth. I recommend that you change your N95 mask daily. N95 is a rating provided by NIOSH (National Institute of Occupational Safety and Health) which is a division of the CDC, and it means that 95% of all particulates that are .2 microns or larger will not penetrate the mask. An N100 rating means the respirator will prevent 100% off all particulates that are .2 microns or larger from passing through the respirator. One major issue to consider with any mask or respirator is that over a period of a few days you will have build on the outside of the mask that can slough off onto your clothes. So change your masks regularly.

Here is a great article explaining the difference between an N95 respirator and a basic surgical mask: "Respirators for Public Health Emergencies"

TWO WEEK FOOD SUPPLY – Have at least 2 weeks worth of food in your pantry or stored food. You may not be able to get to the store or the store may not get replenished as workers are unable to get restock. So make sure you have plenty of food.

STORE CLEAN WATER – Just in case the water supply gets contaminated, make sure you also have a 2 week supply of stored water on hand. 1 gallon of water per person per day.

FIRST-AID, HYGIENE AND MEDICAL SUPPLIES – Because hospitals and medical facilities get overwhelmed in a pandemic, you will be caring for your own more than likely. Make sure you have adequate first-aid, hygiene and medical supplies like latex or non-latex gloves, medicines, hand sanitizer, soaps and if possible antiviral medication like Tami-flu.

I don’t mean to overstate the urgency, but I think the worst kind of disaster, aside from a radioactive disaster, would be a viral pandemic. It is worse than an earthquake, hurricane, tornado or any other type of natural disaster. So, make sure you are getting prepared as best you can.

Blender Wheat Pancakes

I love the idea that Toni gave me to post recipes for mixes we buy at the store. Here is one I found for pancakes. I love that you don't have to grind up your wheat before making it!

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked

2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.

Contest Winner

First I want to thank you all so much for your wonderful ideas! I love know what you want me to put on here. I hope you are enjoying the recipes. They aren't all tried and true, so let me know if you try them and like them!

As for our winner, I put everyone's name in a paper, put them in a bowl and had my hubby draw the winner. I hope you think it was fair! Anyway, the winner is The Tracy Family, better known as Jenny! Congrats! I hope you all keep telling me what you like me to post on here. It helps me out lots! Thanks again.

April items are here!

Just wanted to let you all know that if you ordered anything this time around (granola, lightsticks or a book) it's all here! I also still have lots of stuff from last month. Come by and get it if you get a chance tomorrow!

Lemon Pepper Chicken Saute

Lemon Pepper Chicken Saute

4 chicken breasts (You could use the FD chicken chunks!)
2 T. butter
1 c. baby carrots, quartered length wise (maybe use dehydrated carrots?)
1/3 c. sliced green onions
1 c. chicken broth (I made mine from bouillon…so much cheaper)
1/2 c. MAGIC MIX
2 t. lemon pepper
1/4 c. sour cream or cream cheese
1 t. parsley flakes

In large skillet, melt butter over medium heat. Saute chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.

Add carrots and onions to skillet. Saute 2 minutes. Pour in chicken broth, lemon pepper, MAGIC MIX (remember you can add MAGIC MIX directly to a hot liquid with OUT it clumping!) Stir with wire whisk until thickened. Simmer 2 minutes. Add sour cream/cream cheese and parsley. Simmer 2 minutes. Spoon over chicken and serve over rice.

Magic Mix Pudding

Magic Mix Pudding- Makes 4 1/2 C. Servings
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic Mix White Sauce

Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

Magic Mix Recipe

The secret behind making MAGIC MIX: (Makes 5 Cups of Magic Mix)

Step 1: You will need some sort of good mixer. Make sure you use beaters when making the mix. If you don’t have a good mixer, start calling around…get together with a friend and make some…it is SOOOO worth it!

Step 2:

Ingredients:
2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl.

Step 3: Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over)


Step 4: Keep mix tightly covered in the refrigerator. (note: keep your #10 cans for just such a purpose! They are 50 cents and work great for storing home made mixes)

Magic Fudge Sauce

This sauce works just like the magic shell sauce you get at the store!
Enjoy!

Magic Fudge Sauce
1 Cup (6 ounces) Semisweet Chocolate Chips
1/4 Cup Butter, cubed
3 Tbs. Evaporated Milk (1 Tbs. Dry Powdered Milk + 3 Tbs. Water)

Vanilla Ice Cream
1/2 Cup Sliced Almonds (opt.)

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice Cream (Sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 Cup.

Flour Tortillas

Flour Tortillas
2 c. flour
½ t. salt
1 heaping ¼ t. baking powder
¼ c. oil
2/3 c. hot water

Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes. Uncover and form until balls of dough just larger than a golf ball. Cover with damp cloth and allow to rest for 15 minutes – 1 hour. Flatten and roll out. Cook on hot skillet flipping when bubbles form.

No Bake Cookies!

These are great because you don't need anything from your refrigerator to make them, plus you don't have to bake them! Enjoy!

Oatmeal Cocoa Macaroons
aka No Bake Cookies
recipe courtesy of Allrecipes.com

1/2 cup milk (1/2 cup water, about 3 T powdered milk)
2 cups white sugar
3/4 cup shortening
1/2 cup flaked coconut
3 cups oats
1/3 - 1/2 cup unsweetened cocoa powder (use the lesser amount if you like more of a milk chocolate taste)
1/2 cup Peanut Butter (optional, but recommended!)

Make milk from powdered milk and water. Combine coconut, oats, and cocoa powder in a mixing bowl. Line sheet pans or counter tops with wax paper. Heat shortening, milk, sugar, and peanut butter in a saucepan until it boils. Let it boil for ONE minute. Remove from heat and add to dry ingredients. Mix well and drop by spoonfuls onto wax paper. Let cool. Stick in fridge to speed the cooling process. Eat up!

Broccoli Chicken Roll-up

Broccoli Chicken Roll-Up

2 Cup Cubed Freeze Dried Chicken*
2 Cup Freeze Dried Broccoli*
1/2 Cup Freeze Dried Onion*
1/2 Cup Freeze Dried Green Pepper*
1 1/2 Cup Freeze Dried Shredded Cheddar Cheese*
1/2 Cup Mayonnaise
2 Tablespoon Dijon-Style Prepared Mustard
Salt and Pepper to Taste
1 Tablespoon Minced Garlic
1 (8 oz) Package Refrigerated Crescent Rolls
*Reconstitute before using.
Follow directions on #10 can to reconstitute.

1. Preheat oven to 400°F.

2. In large bowl, combine chicken, broccoli, onions, green peppers, cheese, mayonnaise, mustard, salt, pepper, and garlic.

3. Cover a cookie sheet with aluminum foil. Place glass upside down in center of cookie sheet. Roll out crescent rolls around base of glass, with pointy ends away from glass; when you're finished the arrangement will look like the sun.

4. Spoon some of the chicken mixture into thick part of crescent roll. Fold pointy end of roll over the top of chicken mixture and tuck in the middle.

5. Remove glass from cookie sheet.

6. Bake in preheated oven for 25-30 minutes or until rolls are golden brown.

Enchiladas

Enchiladas
1 Cup Taco TVP*‡
1 Cup Small Red Beans*‡
1 (16 oz) Can Enchilada Sauce
1 Can Diced Chilies
2-3 Cup FD Shredded Cheddar Cheese*‡
1 Pkg. (10) Flour Tortillas
Sour Cream to taste
Add Any FD Meat*‡: Ground Beef, Pulled Chicken, Pulled Turkey, etc. (great time to use the FD chicken chunks we all purchased several months ago!)
*Reconstitute before using
FD: Freeze-Dried
Deh: Dehydrated
1. Spread thin coat of enchilada sauce on bottom of 9”x13” baking dish.
2. Fill each tortilla with taco TVP, beans, enchilada sauce, green chilies, cheese, and meat if desired; Roll up.
3. Cover with remaining enchilada sauce and cheese.
4. Bake at 375°F for 30-35 minutes.
5. Top with sour cream and enjoy!

Sprouts

Sprouts

Sprouts remain more tender if they are grown in the dark. Cover the container with a towel. On the day you choose to eat them, remove the towel and let the light bring the chlorophyll up in the sprouts for 3-4 hours, then use them.

Containers: There are many different types of sprouters. Commercial sprouters (bought at health food stores), pyrex dish with cheese cloth cover, and quart jars. The easiest and most inexpensive is the jar. Put up to ¼ cup seeds in the jar and cover well with warm water. Let the seeds soak overnight and fasten a piece of nylon (stocking nylon works well) with an elastic band over the top. Pour off water. Use this water on your plants since there is nutrition in the water. Rinse the seeds thoroughly and lay the bottle on its side. Wrap it in a towel. Rinse the seeds three times daily. Pour excess water off seeds. A good time to do this is when you eat so that you will remember! Sprout them about 3 days or the length you like.

Sprouts are filling so they are great for those who are on a diet. The great nutrition in sprouts helps satisfy cravings. Sprouts that you will not be using immediately should be put in an air-tight container in the fridge.

When adding sprouts to casseroles, add them last or when they can just be heated so you don’t destroy the nutrition.

Put alfalfa, cress, or mustard sprouts on a sandwich instead of the lettuce. Mustard sprouts are excellent on roast beef sandwiches. Wheat sprouts (1/4” to ½”) are good in sandwich spreads ( tuna, etc.) and good in salads too.

Several seeds that are good for sprouting are alfalfa, chia, cress, mustard, radish, mung, rye, lentil, kidney beans and wheat. Don’t use treated seeds or they won’t sprout!

Wheat Taco Meat

Wheat Taco Meat

Bring 2 cups water and 1 cup wheat to a boil. Turn down heat and let it simmer until all the water has been absorbed. This can take anywhere from 1 to 2 hours. Don’t let it burn! Then put the wheat into a blender with some oil and taco seasoning. Put in enough oil to make it not dry. It’s ready to eat! You can also put it through a meat grinder instead of a blender if you choose.

Apple Brown Betty

Apple Brown Betty

Pour 2 cups boiling water over 4 cups dried apples. Let stand 5 minutes.

Topping: Mix the following ingredients well.

1/2 cup flour 1/4 cup oats
1/2 tsp. cinnamon 1/4 cup brown sugar firmly packed

Then cut in 1/4 cup butter. Place the apples and liquid remaining in a greased 9X9 inch pan. Sprinkle topping over the apples. Bake at 350 degrees for 55 minutes.

Toasted Oat Crumbles (Granola)

Toasted Oat Crumbles (Granola)
2 Cups Oats
2 Tbsp Sugar
1 Tbsp Dry Milk
1/4 tsp. Salt
1 Tbsp Oil
1/4 cup Water

Mix dry ingredients. Stir water and oil together. Drizzle over the dry ingredients. Toss to mix. Spread on greased cookie sheet in small crumbles. Bake in a 350 degree oven for 10-15 minutes or until oats are lightly browned.

Peach Granola Cobbler

Peach Granola Cobbler
4 Cup FD Peach Slices*‡
1/3 Cup White Flour‡
1/2 Cup Brown Sugar‡
1/2 Cup Margarine (Melted)
2 Cup Cinnamon Almond Granola‡
*Reconstitute before using.
FD: Freeze Dried
Deh: Dehydrated
1. Place peaches in a square baking dish.
2. Combine other ingredients. Mix well. Sprinkle mixture over fruit and bake at 350 F for 25-30 minutes.
3. Serve warm or cold with ice cream or Provident Pantry Dehydrated Fat-Free Milk

How to store your food

There are several ways to store your food. First, however, you need to decide where to store it. The cooler the place, the longer your food will stay fresh. The ideal place will stay between 32 and 70 degrees and will stay dry. Also, keep it off the floor! The area should have less than 15% humidity, and should be well ventilated to prevent condensation of moisture. A 9' X 12' room should provide enough space for a family of six to store an 18 month supply of food. Remember to check your area regularly to watch for insect or rodent infestation and water damage. Dispose of any food that has gone bad.

Okay, now for what to store your food in. There are several different options. For dry food here is what you can do:

4 1/4 gallon bucket will hold approx. 30 lbs
5 gallon bucket will hold approx. 40 lbs
6 gallon bucket will hold approx. 50 lbs
Dry Pack #10 cans
1 gallon Mylar bags (need a sealer)

The approximate weight depends on the food density!

There are several ways to control infestation and keep your food fresh.

Dry Ice - Place a few inches of grain in the bottom of your bucket. Then place 3-4 oz of dry ice on top of the grain. Fill the remainder of your bucket with grain leaving approximately 1/2 inch for head space. Place the lid on top of the bucket (without sealing) for approximately 20-30 minutes. (This process can take up to 1 hour. Feel the bottom of your container. If it is still cold, the ice is not yet evaporated.) When the dry ice has completely evaporated, seal your lid on tightly. If container bulges after sealing, slightly loosen the lid to release the pressure. Then re-seal. Items that can be used with the dry ice: Grains, flours, beans, lentils, split peas, oats, oatmeal, pasta, dry milk, dry soup, mixes, cornmeal, and popcorn.

Oxygen Absorption Packet- Place inside container and seal.

Freeze - Keep food at 0 degrees F for four days. Then place in container and seal.

Clean Water!

I got this information on having clean water during an emergency from The Ready Store website. They have lots of great information! I have a link to this article in the title of this post. Enjoy!



Clean water is something that I have addressed in different ways on this blog. The reason I keep going back to it, is because having access to clean water in an emergency is so critical and almost always overlooked until it is too late. Here are a few obvious points to understand about water, but that I want to make very clear:

Without water you die very quickly – Depending on your health and age, you will live for 5-7 days without clean water. You can live much longer without food.
Water is heavy and takes up a lot of space – A gallon of water weighs about 8.3 pounds. Water is not easy to transport because it is so heavy. That means your emergency water plan should account for that.
Keep these items in mind when you are doing your planning. For example, you may want to put a gallon of water per day in your 72 hour kit. But, that will weigh about 25 lbs. Are you strong enough to carry that water around? Are your children strong enough? Will it even fit? So make sure you plan.

The recommended amount of water from a variety of sources like the American Red Cross is 1 gallon of water per person per day. That is water for drinking, cleaning, cooking and sanitation. It is not for just drinking. You and I don’t drink a gallon of water on a normal day. But to be safe and to take of other needs, 1 gallon of water is the recommendation. If you start doing the math on how much storage space that would require for you and your family for 1 year, you will start to understand my recommendations below.

Here is my approach to water and what I recommend. In an emergency, you need to have a 3 ways of getting to clean water:
1. Store water – Every Shelter in Place supply should have water storage. A small word of caution: don’t try to go cheap on your water storage. Buy a food grade water storage container like a 55, 30 or 5 gallon container and use that. Don’t fill up your old juice bottles or worse your old milk jugs. The barrels and water containers are not to terribly expensive and when the time comes that you need the water, you will be glad you stored water you can actually use. Also, have a variety of sizes of storage containers. Don’t just have a 55 gallon barrel that you never move and never clean out or worse fill up. Use smaller, easier to transport containers like a 5 gallon stackable. Remember, water is heavy!

Also, you won’t rotate your water as much as you think you will, so make sure you use some sort of water stabilizer that allows the water to be stored safely for 5 years without rotating. We have a Water Preserver that works well. But, if you do have the water stored but you are not sure if it is safe or you come across water in an emergency and you don’t know if it is safe, that leads me to my 2nd point.

2. Have a portable water filter – These portable water filters are extremely handy and will allow you to clean suspect water that you come into contact with and make it drinkable. These portable micro filters are will remove bacteria and protozoa from the water, but won’t kill viruses. If you have a stream, lake, pond, river or well by your house, you will be able to clean the water from those sources uses these filters. Each filter will clean up to 500 gallons of water. That is nearly ten 55 gallon drums worth of water. An impossible amount of water for most people to store. I really like or MSR MiniWorks water filter and the Katadyn Combi. They are also great for backpacking and camping can have that dual purpose.

3. Have water purification tablets – These are very handy to have around and a small bottle will chemically treat up to 25 quarts of water. They work fairly quickly (typically in less than a half an hour) and will kill bacteria, protozoa and viruses.

Remember that if you don’t have any of these three things, you can still clean water by boiling it. As a matter of fact, boiling is most effective way to clean water except it won’t take out the floaties like a filter will. The problem with boiling water to drink is it uses a lot of fuel that you may not want to use for that purpose. Also, don’t forget to have portable water pouches in your emergency supplies. They have a 5 year shelf life and are very handy to have around.

How to fill your water barrels

You will need a special wrench to open the white screw caps. It is called a bung wrench/opener. As for what to put them on, you can put them on anything as long as you don't leave them directly on a cement floor. We just have ours on a few pieces of leftover wood we had. I know of several other people who put them on pallets. Anything is fine. As for filling the barrel, you need to make sure your hose is very clean. A drinking water only hose is the safest, but you can clean your garden hose to make it work too. If you want those instructions, let me know! If you fill a clean barrel with clean water you shouldn't have to refill it for a very long time and it won't have to be treated unless it gets contaminated somehow. I hope this helps! If you want to borrow my hose, let me know!

Contest!

I have a can of Apple Slices from the Dry Pack that I want to give to someone! Just leave comment to this post telling me what information you would like to me put on my blog and I will put you in a drawing to win the apple slices! I will have the drawing on Saturday, April 25 at 5:00 pm. So get your comments to me before then!

April Items!

I was so excited to hear that the granola is now back on sale for April! For those of you who have not tried it yet, it is amazingly delicious! Here are the details on the granola and the other items we are doing:

Low-Fat Granola Cinnamon Almond - $8.00

Though still a morning favorite with freeze dried fruits, granola is used as a tasty late-night snack, topping on a cobbler, or tasty trail mix. Nothing beats the crunch of granola sprinkled on top of your favorite dessert or snack. For emergency preparedness granola is a useful storage food for a quick energy boost right out of the can.

Kids and adults love the taste
No preparation needed
Stress relief snack
24 1/2-cup servings per #10 can (Approximately .80 gallons)
Contains carbohydrated, fiber, and protein
Contains vitamin A and C, and calcium
Contains rolled oats, rolled wheat rice, and almonds
Great for everyday use

Yellow 6" Lightstick - 12 Hour - $.75

Stock up for holidays and emergencies. Also consider adding a lightstick to your vehicle breakdown kit in place of a road flare. Lightsticks are also valuable in your 72-hour kits and on your camping, boating and recreational activities. Simply bend, snap and shake for a light that lasts approximately 12 hours. Pefect for checking gas leaks.


Emergency Essentials' Tips for Preparedness Book - $10.00

Earthquakes, tornadoes and hurricanes, fire or flood, severe weather, loss of employment, personal injury, sustained power outages: such disasters are usually unforeseen and can disrupt our lives as well as threaten our safety. In this helpful book, preparedness experts Rita Bingham, Barry Crockett, Peggy Layton, LeArta Moulton, J. Allen South, and Vicki Tate, along with the knowledgeable staff at Emergency Essentials teach principles and share information that will minimize suffering and help individuals and families to survive emergencies. Learn how to prepare your family on subjects covering: *water storage and replenishment, *food storage, *warmth, shelter, clothing, *light, tools, communication, *first aid and sanitation. Being prepared is the key to confidence and peace of mind. [132 pages.]


Let me know if you would like to order anything! I need to have everyone's order and money by April 20th. Let me know if you have any questions!

March Items are Here!

I just wanted everyone to know that if you ordered anything this time around, it's here!

New dates to go to the Dry Pack Cannery!

If you are interested in going to the cannery, our ward has some new times coming up. They are on May 5th at 7:00 pm or on May 9th at 12:00 noon. Let me know if you are interested in going!

Granola!!!!

I am so excited to tell everyone this! The granola that I got for everyone several months ago is now back on sale! It will be the item I order for everyone next month. It will be $8 a can. Yeah!!!! Just let me know if you would like some!

March Items

I just wanted to remind everyone that I need to know if you want to order any freeze dried mozzerella cheese, fettucine noodles or an emergency gas wrench by Monday, March 23rd. I also need your money for them by Monday as well. Let me know if you have any questions!

How to store water

First of all, if you have stored your water away from sunlight, in a clean, bacteria free container, your water will remail pure indefinitely. So, if possible, store it safely from the beginning and you have no problems!

If you do need to purify your water, there are a few different ways to do it.

Bleach- Most bleach products contain soap. The bleach will purify the water, but the soap in it can make you very sick! Buy only bleach with no additives. Use 16 drops of bleach per gallon of water. Stir and let stand for 30 minutes. If the water doesn't have a slight bleach odor, repeat steps and let stand for an additional 15 minutes.

Boiling- This takes at aleast 10 minutes. It is very simple and effective, but it uses a lot of fuel.

Iodine- This cannot be used for more than 3-4 days or it will cause thyroid problems in women.

Purifiers- These are great, but they are very expensive.

Chlorine- This is the way the cities do it. It is effective and very cheap. Chlorine and a test kit are available at pool stores. 55 gallon drums are the best way for cleaning water over night. Properly treated water will retain a slight clorine smell. To remove the chlorine taste, cover and let stand for 24 hours. Chlorine is a gas and will evaporate. (Remember to measure and test the chlorine before you allow it to evaporate. If there is no measurable chlorine you may still be susceptible to bacteria.)

Aerobic Oxygen- Destroys harmful bacteria, is non-toxic, is safe to use and stores 5 to 10 years. Check your local nutrition center.

Remember to purchase a siphon pump for your 55 gallon water drums!

An easy alternative: Alum - sprinkle alum into your container of water stirring constantly. This will purify water and give it nearly all the freshness of spring water! Use 1 tsp. Alum for 4 gal. of water.

LDS Wet Pack Cannery

Hi everyone again! I just thought I would let you know what I found out about the Wet Pack Cannery. I called them last week to see if I could get a schedule from them. They told that they aren't letting anyone come and buy anything there. The are really low for the welfare. So, until about the end of the year you can't get anything from them. Even if you go and volunteer there, you still can't buy anything. They do, however, really need lots of volunteers. Everything done there is going to the welfare. So please volunteer there if you can. Our ward has a few openings for volunteers this month. Please call LonaMae if you can help out. Let me know if you have any questions.

Getting your food storage organized

I have been trying to find ways to get my food storage a bit more organized lately. you might have noticed a few posts I have made on making your own can rotation systems. I wish we had wood working equipment so I can build one of the wood ones! I am wondering if any of you have ideas or pictures of your food storage that you would like to share with all of us. We all need ideas!

How to Build a Rotating Canned Food Shelf - wikiHow

How to Build a Rotating Canned Food Shelf - wikiHow

I found this website and thought it was wonderful if you have the equipment to build these shelves. The would definately help keep your food storage area very organized!!

Canning Butter and Chicken

Toni and I talked a bit yesterday about canning things that we don't usually can. Great if power goes out to your freezer/refrigerator! If anyone else wants to take a look at this website we found here it is!

http://storageskills.blogspot.com/

Making your own can rotation system

http://mormonfoodstorage.blogspot.com/2008/09/pantry-paragon-or-how-to-make-your-own.html

I found this blog where she shows you how to make your own rotation system for your cans! It's awesome! I can hardly wait to try it out. Let me know what you think!!

Reconstitution

Apple Slices:
1 cup dry apples to 1/2 cup water yields 2 cups fresh apples.

Beans: 3 cups hot water and 2 tsp baking soda per 1 cup beans. Soak overnight; drain, rinse, and cool.

Carrots: Use 1 cup carrots to 1 cup ice water. Let stand 20 minutes.

Fruit Drink Mix: Add 1 cup drink mix to enough cold water to make 2 quarts. Blend well.

Hot Cocoa: Use 1/4 cup mix per 3/4 cup of hot water. Blend smooth.

Potato Pearls: Add 2 cups hot water (+180 degrees) to 1 cup potato pearls. Stir briefly, cover and allow to stand 5-10 minutes.

Chocolate Pudding: Add 1 1/2 cups mix to 2 2/3 cups water. Blend. Chill 15 minutes. Serves 4.

Vanilla Pudding: Add 1 cup mix to 2 cups water or milk. Blend. Chill 15 minutes. Serves 4.

Oats-Rolled: 2 cups water to 1 cup oats and 1/4 tsp salt. Bring water to a boil. Add oats and stir. Cook 2 minutes.

Rice, White: Use 2 cups water and 1 tsp salt per cup of rice. Cook, covered, about 15-20 minutes.

TVP: 1 cup TVP, 1/4 cup Tamari or soy sauce, and 3/4 cup water. Heat water to boiling, turn heat to medium and add TVP. Cook until water is absorbed. This can be used in any recipe that calls for ground browned beef (lasagna, chili, etc.)

Soup Mix: Soak overnight. Add 1 cup soup mix to 3 quarts water or meat broth. Add vegetables, meat or bouillon as desired. Simmer for 45 minutes. Season to taste.

Cheese powder: Using wire whip, mix 1/4 cup cheese powder to 1/2 cup milk or water. Do not add to hot liquid as it will lump.

Powdered whole eggs: Varies 1 Tbsp egg powder to 1 1/2 Tbsp water. Make a paste with a little water, then blend smooth, adding remaining water. 1 egg.

Dehydrated fruits: 1/3 cup fruit to 1 cup water. Let stand several hours. Equal to 1 cup fruit.

Margarine powder: Mix 1 cup powder to 1/4 cup water equals 1 cup margarine. One half cup powder, 1 Tbsp water and 1 Tbsp oil equal 1 cup margarine and mixes easily.

Powdered milk: General rule equals 2 cups powdered milk to 1 gallon water. Mix with wire whip or in blender. Refrigerate overnight.

Dehydrated vegetables: 1/3 cup vegetables to 1 cup water. Let stand several hours. Add a little pinch of sugar to improve flavor. In soups or stews, do not reconstitute before using.

Case Lot Sales

I just want to let everyone know that starting March 4th, and for the next month or so, many of the grocery stores will be have case lot sales. Great way to get started or add to your food storage. If you don't already have a water barrel or two, I encourage you to get one on sale this next month and get it filled! I have a drinking water only hose if you need to borrow it. You can't survive without water no matter how much food you have stored. It is essential!

Welcome!

Welcome to my new blog! I tried to make some changes to my old one and by doing that it got so messed up that I couldn't fix it. I did get to save some of my posts, without the comments, but I lost all of you in the process! Thank you for rejoining and welcome to anyone who is new! I would love to hear from all of you and especially would love to know what you need the most help with in your food storage needs.

USU Extension: Essential Life Documents

http://studio5.ksl.com/?nid=56&sid=5627532

Get your life documents in order! Go to this website and it will give you link to print out documents for you to fill out. Put your documents in a binder to keep them easily accessible and organized. Thank you April for letting me know about this! Here is what April told me about them:

I saw this idea on Studio 5 today and thought it might be useful for a lot of people. It showed a binder with all of your personal/financial information in it that could be easily accessible or put in a fireproof safe or at another location. It would be very good to have in case of an emergency or if something happened to you or your spouse because anyone could get it and know exactly what you have as far as investments, insurance, obligations, documents, ID numbers, accounts etc. They said that USU extension office also offers these all put together in a binder for 15.00 or you could just print the downloads and use your own binder and dividers.

Keeping Updated!

If you would like me to let you know when I post new stuff on here, let me know. I will make sure an email goes to you!

Granola

I can get granola for $21.35 for a case of 12 one pound bags. If you are interested, let me know! I need to know and have your money to me by April 5th.

Food Storage Specialist

I just thought I would let you all know that I now have a new calling. I got released on Sunday and now I am the Food Storage Specialist for the ward. I am so excited to now be able to spend lots of time on my hobby! Please let me know what I can do to help you out. If you need help with inventory, storing, knowing where to start or anything else, let me know! I would love to spend time with anyone. I will also be doing sign-up sheets at church again for the wonderful items I order each month. If you know of anyone who could benefit from any of this, let me know! I would love to invite more people to my blog.

Specials for March!

Here are the items we can get great prices on for the month of March! I need to get your order and money to me by March 20th. Let me know if you have any questions!

First, do you know where your gas shut off valve is located? You need to know where it is located in an emergency. Also, do you know how to shut it off? Do you have a gas shut off wrench? I found a deal on these wrenches for $5! It lists the instructions right on the wrench. If you want me to come over to your home and show you how to use it, let me know.

I am also getting Fettucini Noodles in #10 cans. They are normally $11.95 and we can get them for $7!

One more item! Freeze-dried Mozzarella Cheese!! These come in a #10 can and normally set for $44.95, we are get them for $25! As with any freeze-dried item they reconstitute wonderfully! This cheese even melts!

Cannery Date Change

I just wanted to let everyone know that the cannery date is changed! It is no longer next week (February 25th), it is now March 14th, Saturday, at 2:00 pm. They will be painting next week so they had to reschedule us. Let me know if you have concerns. Also, make sure you contact me and let me know if you can make the March 14th cannery night.

Food Storage Worksheet

http://www.simplylivingsmart.com/calculators-spreadsheets/article/11-calculators/36-food-storage-spreadsheet.html

This web address will take you to page on the simply living smart website. The spreadsheet that it lets you download from this page is awesome! You just put in your families information and then what you currently have in your food storage in the appropriate tabs and it calculates what you need! It also has room for you to put down how much you use and purchase. I loved it! Let me know if you use this and what you think!

Food Storage Caculator

Here is a link to site where you can put in your information and it will tell you what you need to store to get your year supply of basic food storage. Let me know if you have any questions!

http://standeyo.com/News_Files/Food/bl.calculator.html

Get your water barrels filled!

I just wanted to challenge everyone to get your water barrels filled if you haven't already. Lets all try to get this taken care of by the end of March. If you need to borrow my drink water only hose to fill it, let me know!