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!