CALCULATOR FOR AMOUNTS
A guide for helping you decide how much you need for a year's supply.......http://lds.about.com/library/bl/faq/blcalculator.htm Like the Ten Virgins we need oil, and it has a short shelf life. How much do you need?
How to Begin Three-Month Supply of Pantry Meals
Now is a great time to work on your three-month supply of pantry food. Choose foods and recipes that you and your family like to eat. Get started. If you are a beginner on a limited budget start with an extra two-week supply. Pick 2 delicious pantry recipes. For example, if you choose Pinto Bean Wraps (recipe below in the blog) purchase:
rice (at least 7 cups)
cumin (spice)
7 cans (8 oz) tomato sauce
7 cans (4 oz) can diced green chiles
minced garlic
7 cans (15 oz) pinto beans
7 jars of salsa
Then pick a second recipe, such as Fiesta (recipe below) and purchase enough to make 7 recipes:
14 cans of chili
rice (at least 7 cups)
7 cans (15 1/4 oz) can corn
7 cans (15 oz.) can diced or crushed tomatoes
salt
dehydrated onion
oregano (spice)
chili powder (spice)
cumin (you've already purchaesd above so maybe you have enough)
cheese--optional
(Check date on a block of cheese. Cheese keeps a few weeks in the refrigerator. It can be successfully frozen for months but will not hold together when unthawed. Bottled or processed sharp cheese spread stores quite a long time -- or you can eat Fiesta without cheese.)
If you have chosen two meals and purchased incredients x 7 you will now have an extra two weeks supply of dinners. The next week pick 2 more recipes and buy it times 7. In a few weeks you will have a three-month supply of dinners. You may want to add to it a canned vegetable and a canned fruit, such as a can of peaches or pears. You may want to add a dessert, such as chocolate pudding. If so, purchase these times 7 also. You can choose any increment you would like--I have actually chosen ten as my magic number so I have at least ten cans of everything I need to make my particular pantry recipes.
For breakfast and lunch you can do the same thing--plan what you like to fix for breakfast and buy it in bulk. Oatmeal is on sale at QFC, so buy a few boxes. Powdered milk, sugar, and fruit would be good additions. Perhaps, your second choice for breakfast could be pancakes. Do you have the ingredients for 7 days of home-made pancakes. (Do you want to learn about egg substitutes or powdered eggs? They are available.)
For lunch it's the same principle--peanut butter, canned soup, tuna fish, etc., depending on what you or your family like to eat. Buy 7 jars of peanut butter and 7 cans of your favorite soup. If you buy tuna, you will need to also buy salad dressing or whatever you mix with your tuna. Buy some crackers if you like but they will have a shorter shelf life. You will probably want the ingredients for and know to make biscuits, muffins or whole wheat bread when you are ready. This can always be a staple for lunch for hungry people.
Now carefully store these in your pantry, cupboard, or under your bed--wherever you can find space--and rotate them.
In our family we choose to have a pantry meal at least once every two weeks. Then I rotate the items and replace them. Like squirrels and so many other little animals that gather and prepare for the winter--you will be better prepared for winter.
rice (at least 7 cups)
cumin (spice)
7 cans (8 oz) tomato sauce
7 cans (4 oz) can diced green chiles
minced garlic
7 cans (15 oz) pinto beans
7 jars of salsa
Then pick a second recipe, such as Fiesta (recipe below) and purchase enough to make 7 recipes:
14 cans of chili
rice (at least 7 cups)
7 cans (15 1/4 oz) can corn
7 cans (15 oz.) can diced or crushed tomatoes
salt
dehydrated onion
oregano (spice)
chili powder (spice)
cumin (you've already purchaesd above so maybe you have enough)
cheese--optional
(Check date on a block of cheese. Cheese keeps a few weeks in the refrigerator. It can be successfully frozen for months but will not hold together when unthawed. Bottled or processed sharp cheese spread stores quite a long time -- or you can eat Fiesta without cheese.)
If you have chosen two meals and purchased incredients x 7 you will now have an extra two weeks supply of dinners. The next week pick 2 more recipes and buy it times 7. In a few weeks you will have a three-month supply of dinners. You may want to add to it a canned vegetable and a canned fruit, such as a can of peaches or pears. You may want to add a dessert, such as chocolate pudding. If so, purchase these times 7 also. You can choose any increment you would like--I have actually chosen ten as my magic number so I have at least ten cans of everything I need to make my particular pantry recipes.
For breakfast and lunch you can do the same thing--plan what you like to fix for breakfast and buy it in bulk. Oatmeal is on sale at QFC, so buy a few boxes. Powdered milk, sugar, and fruit would be good additions. Perhaps, your second choice for breakfast could be pancakes. Do you have the ingredients for 7 days of home-made pancakes. (Do you want to learn about egg substitutes or powdered eggs? They are available.)
For lunch it's the same principle--peanut butter, canned soup, tuna fish, etc., depending on what you or your family like to eat. Buy 7 jars of peanut butter and 7 cans of your favorite soup. If you buy tuna, you will need to also buy salad dressing or whatever you mix with your tuna. Buy some crackers if you like but they will have a shorter shelf life. You will probably want the ingredients for and know to make biscuits, muffins or whole wheat bread when you are ready. This can always be a staple for lunch for hungry people.
Now carefully store these in your pantry, cupboard, or under your bed--wherever you can find space--and rotate them.
In our family we choose to have a pantry meal at least once every two weeks. Then I rotate the items and replace them. Like squirrels and so many other little animals that gather and prepare for the winter--you will be better prepared for winter.
Pasta Carbonara -- Kristen Dayley
12 oz. egg noodles (cooked al dente)
Fry ¼ lb bacon (or use pre-cooked bacon pieces)
1/3 stick margarine or butter
2 cups thawed peas or 1 can peas
1 1/3 c. evaporated milk (can also use fresh dairy)
Combine milk, cream or half and half with ½ c. parmesan cheese (fresh or canned) plus
dash of pepper. HEAT all ingredients together, except noodles; and then combine in warm bowl.
Fry ¼ lb bacon (or use pre-cooked bacon pieces)
1/3 stick margarine or butter
2 cups thawed peas or 1 can peas
1 1/3 c. evaporated milk (can also use fresh dairy)
Combine milk, cream or half and half with ½ c. parmesan cheese (fresh or canned) plus
dash of pepper. HEAT all ingredients together, except noodles; and then combine in warm bowl.
TACO SOUP
1 onion, diced (or 2-4 T. dried, minced onion)1 can pinto beans
1 can black beans (could use also a can of kidney beans)
1 16 oz. can tomato sauce
1 can corn
1 cup salsa
1-15 oz. can stewed, chopped tomatoes
3 T. taco seasoning or 1 pkg. taco seasoning (taco seasoning)-- to taste
1 lb. lean ground beef, or use 1 can of chicken or beef (or make meatless)
May need to add at least 1 can water or 1 cup tomato juice
Preheat pan to sear ground beef and as you cook add fresh onions, if using them. Drain and rinse well the beans. Add ingredients in the order given including the canned meat if using it. Let it simmer for about 20 minutes until the spices flavor it. You may also make this in a crock pot. Garnish with shredded cheese, green onions, crushed tortilla chips, chives, . . .
Easy Chicken A La King
1 can cream of chicken soup2 T. dried, minced onions
1 (6 oz.) can Albacore tuna (or canned chicken)
2/3 c. milk or canned milk
½ of a 10 oz. package of frozen peas or canned peas
Toast, English muffins or biscuits
In a saucepan stir soup and milk until smooth. Heat until bubbly. Add chicken and peas. Turn off heat and cover. Let stand 3 minutes. Serve over toast, English muffins or biscuits. Serves 6 (If you don't have cream of chicken soup make a white sauce with butter, salt and milk and then add tuna, dried onions, and peas.)
FIESTA -- IT'S A PARTY
2 cans chili 
¼ t. dried oregano
1 cup rice
1 t. chili powder
1 (15 ¼ oz) can corn
½ t. ground cumin
1 can diced or crushed tomatoes
1/2 t. salt
2 t. dehydrated onion, minced
Additional ingredients, if available:
1 cup grated cheese, Fritos, crackers . . .
Cook rice in 2 cups of water. Drain corn and tomatoes. Heat together the corn, tomatoes, and chili. Stir in warm, cooked rice. Add seasonings. Serve with cheese, Fritos, crackers, etc. Spoon Fritos or crackers into bowls, add chili mixture, and sprinkle with cheese.
¼ t. dried oregano
1 cup rice
1 t. chili powder
1 (15 ¼ oz) can corn
½ t. ground cumin
1 can diced or crushed tomatoes
1/2 t. salt
2 t. dehydrated onion, minced
Additional ingredients, if available:
1 cup grated cheese, Fritos, crackers . . .
Cook rice in 2 cups of water. Drain corn and tomatoes. Heat together the corn, tomatoes, and chili. Stir in warm, cooked rice. Add seasonings. Serve with cheese, Fritos, crackers, etc. Spoon Fritos or crackers into bowls, add chili mixture, and sprinkle with cheese.
Pinto Bean Wraps
Pinto Bean Wraps – Leslie Probert Campus Ed 2007 Handout #26
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
More Earthquake Preparedness Training
http://www.meridianmagazine.com/emergency/080903quake.html
An Earthquake Strikes from Meridian Magazine
An Earthquake Strikes from Meridian Magazine
Earthquake Preparedness 101
Earthquake(PDF File)
Prepare a Home Earthquake Plan
Choose a safe place in every room--under a sturdy table or desk or against an inside wall where nothing can fall on you.
Practice DROP, COVER, AND HOLD ON at least twice a year. Drop under a sturdy desk or table, hold on, and protect your eyes by pressing your face against your arm. If there's no table or desk nearby, sit on the floor against an interior wall away from windows, bookcases, or tall furniture that could fall on you. Teach children to DROP, COVER, AND HOLD ON!
Choose an out-of-town family contact.
Consult a professional to find out additional ways you can protect your home, such as bolting the house to its foundation and other structural mitigation techniques.
Take a first aid class from your local Red Cross chapter. Keep your training current.
Get training in how to use a fire extinguisher from your local fire department.
Inform babysitters and caregivers of your plan.
Eliminate Hazards, Including--
Bolting bookcases, china cabinets, and other tall furniture to wall studs.
Installing strong latches on cupboards.
Strapping the water heater to wall studs.
Prepare a Disaster Supplies Kit For Home and Car, Including--
First aid kit and essential medications.
Canned food and can opener.
At least three gallons of water per person.
Protective clothing, rainwear, and bedding or sleeping bags.
Battery-powered radio, flashlight, and extra batteries.
Special items for infant, elderly, or disabled family members.
Written instructions for how to turn off gas, electricity, and water if authorities advise you to do so. (Remember, you'll need a professional to turn natural gas service back on.)
Keeping essentials, such as a flashlight and sturdy shoes, by your bedside.
Know What to Do When the Shaking Begins
DROP, COVER, AND HOLD ON! Move only a few steps to a nearby safe place. Stay indoors until the shaking stops and you're sure it's safe to exit. Stay away from windows. In a high-rise building, expect the fire alarms and sprinklers to go off during a quake.
If you are in bed, hold on and stay there, protecting your head with a pillow.
If you are outdoors, find a clear spot away from buildings, trees, and power lines. Drop to the ground.
If you are in a car, slow down and drive to a clear place (as described above). Stay in the car until the shaking stops.
Identify What to Do After the Shaking Stops
Check yourself for injuries. Protect yourself from further danger by putting on long pants, a long-sleeved shirt, sturdy shoes, and work gloves.
Check others for injuries. Give first aid for serious injuries.
Look for and extinguish small fires. Eliminate fire hazards. Turn off the gas if you smell gas or think it's leaking. (Remember, only a professional should turn it back on.)
Listen to the radio for instructions.
Expect aftershocks. Each time you feel one, DROP, COVER, AND HOLD ON!
Inspect your home for damage. Get everyone out if your home is unsafe.
Use the telephone only to report life-threatening emergencies.
Your Local Red Cross Chapter Can Provide Additional Materials in English and Spanish:
"Are You Ready for a Fire?" (ARC 4456)
"Your Family Disaster Plan" (ARC 4466)
"Your Family Disaster Supplies Kit" (ARC 4463)
Materials for Children:
"Be Ready 1-2-3" involves puppets who give important safety information to children ages 3-8 about residential fire safety, winter storms, and earthquakes.
"Disaster Preparedness Coloring Book" (PDF File) (ARC 2200, English, or ARC 2200S, Spanish (PDF File)) for children ages 3-10.
"Adventures of the Disaster Dudes" (ARC 5024) video and Presenter's Guide for use by an adult with children in grades 4-6.
"After the Quake" Coloring Book (ARC 2201, English, or ARC 2201S, Spanish)
Prepare a Home Earthquake Plan
Choose a safe place in every room--under a sturdy table or desk or against an inside wall where nothing can fall on you.
Practice DROP, COVER, AND HOLD ON at least twice a year. Drop under a sturdy desk or table, hold on, and protect your eyes by pressing your face against your arm. If there's no table or desk nearby, sit on the floor against an interior wall away from windows, bookcases, or tall furniture that could fall on you. Teach children to DROP, COVER, AND HOLD ON!
Choose an out-of-town family contact.
Consult a professional to find out additional ways you can protect your home, such as bolting the house to its foundation and other structural mitigation techniques.
Take a first aid class from your local Red Cross chapter. Keep your training current.
Get training in how to use a fire extinguisher from your local fire department.
Inform babysitters and caregivers of your plan.
Eliminate Hazards, Including--
Bolting bookcases, china cabinets, and other tall furniture to wall studs.
Installing strong latches on cupboards.
Strapping the water heater to wall studs.
Prepare a Disaster Supplies Kit For Home and Car, Including--
First aid kit and essential medications.
Canned food and can opener.
At least three gallons of water per person.
Protective clothing, rainwear, and bedding or sleeping bags.
Battery-powered radio, flashlight, and extra batteries.
Special items for infant, elderly, or disabled family members.
Written instructions for how to turn off gas, electricity, and water if authorities advise you to do so. (Remember, you'll need a professional to turn natural gas service back on.)
Keeping essentials, such as a flashlight and sturdy shoes, by your bedside.
Know What to Do When the Shaking Begins
DROP, COVER, AND HOLD ON! Move only a few steps to a nearby safe place. Stay indoors until the shaking stops and you're sure it's safe to exit. Stay away from windows. In a high-rise building, expect the fire alarms and sprinklers to go off during a quake.
If you are in bed, hold on and stay there, protecting your head with a pillow.
If you are outdoors, find a clear spot away from buildings, trees, and power lines. Drop to the ground.
If you are in a car, slow down and drive to a clear place (as described above). Stay in the car until the shaking stops.
Identify What to Do After the Shaking Stops
Check yourself for injuries. Protect yourself from further danger by putting on long pants, a long-sleeved shirt, sturdy shoes, and work gloves.
Check others for injuries. Give first aid for serious injuries.
Look for and extinguish small fires. Eliminate fire hazards. Turn off the gas if you smell gas or think it's leaking. (Remember, only a professional should turn it back on.)
Listen to the radio for instructions.
Expect aftershocks. Each time you feel one, DROP, COVER, AND HOLD ON!
Inspect your home for damage. Get everyone out if your home is unsafe.
Use the telephone only to report life-threatening emergencies.
Your Local Red Cross Chapter Can Provide Additional Materials in English and Spanish:
"Are You Ready for a Fire?" (ARC 4456)
"Your Family Disaster Plan" (ARC 4466)
"Your Family Disaster Supplies Kit" (ARC 4463)
Materials for Children:
"Be Ready 1-2-3" involves puppets who give important safety information to children ages 3-8 about residential fire safety, winter storms, and earthquakes.
"Disaster Preparedness Coloring Book" (PDF File) (ARC 2200, English, or ARC 2200S, Spanish (PDF File)) for children ages 3-10.
"Adventures of the Disaster Dudes" (ARC 5024) video and Presenter's Guide for use by an adult with children in grades 4-6.
"After the Quake" Coloring Book (ARC 2201, English, or ARC 2201S, Spanish)
What if the power goes out????
Top Safety Tips for a Blackout
1. Only use a flashlight for emergency lighting. Never use candles!
2. Turn off electrical equipment you were using when the power went out.
3. Avoid opening the refrigerator and freezer.
4. Do not run a generator inside a home or garage.
5. If you use a generator, connect the equipment you want to power directly to the outlets on the generator. Do not connect a generator to a home's electrical system unless this has been previously done by an electrician.
6. Listen to local radio and television for updated information. -- The Emergency Radio Station is 710 (KIRO) for our area. Make sure you have a battery-powered radio.
1. Only use a flashlight for emergency lighting. Never use candles!
2. Turn off electrical equipment you were using when the power went out.
3. Avoid opening the refrigerator and freezer.
4. Do not run a generator inside a home or garage.
5. If you use a generator, connect the equipment you want to power directly to the outlets on the generator. Do not connect a generator to a home's electrical system unless this has been previously done by an electrician.
6. Listen to local radio and television for updated information. -- The Emergency Radio Station is 710 (KIRO) for our area. Make sure you have a battery-powered radio.
Crockpot Turkey Cassoulet
Cook Time: 9 hours,Ingredients:
1-1/2 cups dried great northern beans
1 lb. turkey breast tenderloin (or canned turkey)
2 onions, chopped or 1/2 c. dried onions
14 oz. can ready to serve chicken broth
1-1/2 cups water
14 oz. can diced tomatoes, undrained
Diced green chiles (4 oz.)
1/8 tsp. white pepper
1/4 - 1/2 tsp. salt
1/2 - 1 t. cumin
1/2 tsp. dried thyme leaves
1/2 tsp. dried thyme leaves
1/2 t. garlic powder
cilantro (to taste)
Preparation: Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1" pieces (or use a can of turkey chunks) and place in crockpot along with onions, chicken broth water and spices of your choice. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. 6 servings Serve in a tortilla with cheese, etc., or just eat from a bowl.--Adapted from Crockpot Turkey Cassoulet by Linda Larsen
Preparation: Place beans in a medium bowl and cover with water. Cover and let stand overnight to soak. Drain beans and discard soaking water. Place beans in 3-4 quart crockpot. Cut turkey into 1" pieces (or use a can of turkey chunks) and place in crockpot along with onions, chicken broth water and spices of your choice. Cover and cook on low for 8-10 hours. Then stir in tomatoes and pepper. Cover again and cook on low for 30 minutes until hot. 6 servings Serve in a tortilla with cheese, etc., or just eat from a bowl.--Adapted from Crockpot Turkey Cassoulet by Linda Larsen
Sticky Chicken (from your pantry)
Ingredients:
You can use pre-cooked strips of chicken or you can cut chicken breasts in strips and cook or you can use canned chicken
1 1/2 pounds skinless, boneless chicken breasts
1 cup apricot or plum jam
1 cup spicy French dressing
1 envelope dry onion soup mix
1/8 teaspoon cayenne pepper
Directions
Cut chicken into strips; saute in a non-stick frying pan until lightly browned. Combine the rest of the ingredients and mix well; pour over the chicken. Bring to a boil. Turn heat down and simmer 15-20 minutes. Serve over steamed rice. Serves 8.
You can use pre-cooked strips of chicken or you can cut chicken breasts in strips and cook or you can use canned chicken
1 1/2 pounds skinless, boneless chicken breasts
1 cup apricot or plum jam
1 cup spicy French dressing
1 envelope dry onion soup mix
1/8 teaspoon cayenne pepper
Directions
Cut chicken into strips; saute in a non-stick frying pan until lightly browned. Combine the rest of the ingredients and mix well; pour over the chicken. Bring to a boil. Turn heat down and simmer 15-20 minutes. Serve over steamed rice. Serves 8.
ITEMS TO GATHER IN THE MONTH OF OCTOBER
1. Light Sources: Light bulbs, flashlights, batteries, glow sticks, matches, battery lanterns, etc., (place flashlights in readily available places)2. Salt, yeast, baking powder, baking soda, & spices
3. Water (14 gallons per person), rotate and refill*
4. Paper items: toilet paper, tissues, paper goods, diapers, hygiene items including tooth paste, medicines, soap, etc.
5. Continue to build up your three-month supply of pantry food that you eat.
*Certain plastic bottles are okay to store food products and water. Located on the bottom of the bottle is a triangular symbol. The letters “PETE” are imprinted underneath the triangle and these are suggested for storing water. Many juice containers and soda bottles have the "PETE" symbol. HDPE symbol under the triangle is not recommended; therefore plastic milk bottles are not recommended. Check out the info on the link regarding which plastics are safe for food storage: http://extension.usu.edu/htm/news/articleID=3575http://www.ci.issaquah.wa.us/Page.asp?NavID=1357 (Storing Water from City of Issaquah)
Long-Term Storage
Properly packaged, low-moisture foods, such as those listed below, stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to recent scientific studies--30 years or more. . . . Though not studied, sugar, salt, baking soda (essential for soaking beans) and Vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years. While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
New "Life Sustaining"
Shelf-LifeEstimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Sugar 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30 (not potato pearls)
Powdered milk 20
Carrots 20
New "Life Sustaining"
Shelf-LifeEstimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Sugar 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30 (not potato pearls)
Powdered milk 20
Carrots 20
S'MORE GRANOLA BARS
Spray a 10" x 15" glass pan with cooking spray. Melt 4 Tbsp. butter in a large bowl in the microwave (abt 30 seconds). Add 8 cups (1 lb.) mini marshmallows and microwave in 1 1/2 minute increments, stirring in between. Microwave until marshmallows are melted and mostly translucent. In a large bowl mix:
3 c. rice krispies (or other cold cereal)
4 c. rolled oats
1 c. chopped nuts
1 c. craisins, raisins, or golden raisins
1/2 c. ground flax seed or wheat germ
Pour the translucent marshmallow mixture into the dry ingredients and stir. When it is almost combined add:
1 c. mini chocolate chips (optional)
1 c. very tiny dehydrated marshmallow (like those that come in cocoa packets--available at Cash & Carry) --optional
Stir until everything is well combined. Dump into the prepared 10" x 15" pan. Spray your hands with cooking spray and press the mixture into the pan. Let cool and cut into bars or squares. These can be put in little snack-sized Ziploc baggies and stored in the freezer for life.
3 c. rice krispies (or other cold cereal)
4 c. rolled oats
1 c. chopped nuts
1 c. craisins, raisins, or golden raisins
1/2 c. ground flax seed or wheat germ
Pour the translucent marshmallow mixture into the dry ingredients and stir. When it is almost combined add:
1 c. mini chocolate chips (optional)
1 c. very tiny dehydrated marshmallow (like those that come in cocoa packets--available at Cash & Carry) --optional
Stir until everything is well combined. Dump into the prepared 10" x 15" pan. Spray your hands with cooking spray and press the mixture into the pan. Let cool and cut into bars or squares. These can be put in little snack-sized Ziploc baggies and stored in the freezer for life.
Please place a Dry-Pack Canning Order by December 31 for February 2009
Dry-Pack Canning Schedule
Bellevue Stake 2009
February 3 and 7
April 14 and 18
June 16 and 20
August 25 and 29
November 3 and 7
Thurday afternoons and Saturday mornings are the tentative days for organized/scheduled Bellevue Stake canning sessions during these weeks.
To access the order form click on http://ldsprovidentliving.com
1. Select Family Home Storage (from menu on left side of page)
2. Select Home Storage Center Order form (from right side of page)
3. Click on Home Storage Order Form -- United States
4. The form will now be displayed
5. Fill out name, ward, stake, phone, and date of desired canning session
6. (Also keep in mind that pourches are not vermin proof.)
7. After form is filled out print a copy for your records
8. Click save
9. The PDF file can be "renamed" and stored on your desktop or in a designated folder
10. Send a copy of the form by email to our ward canning coordinator: terriethomas@comcast.net or the Stake Canning Coordinator:
mori.day@comcast.net
11. Form must be received by the stake canning coordinators at least one-month prior to the scheduled canning session.
12. Persons without computers or email connections may request assistance form their ward canning coordinators or from the stake canning coordinators.
Bellevue Stake 2009
February 3 and 7
April 14 and 18
June 16 and 20
August 25 and 29
November 3 and 7
Thurday afternoons and Saturday mornings are the tentative days for organized/scheduled Bellevue Stake canning sessions during these weeks.
To access the order form click on http://ldsprovidentliving.com
1. Select Family Home Storage (from menu on left side of page)
2. Select Home Storage Center Order form (from right side of page)
3. Click on Home Storage Order Form -- United States
4. The form will now be displayed
5. Fill out name, ward, stake, phone, and date of desired canning session
6. (Also keep in mind that pourches are not vermin proof.)
7. After form is filled out print a copy for your records
8. Click save
9. The PDF file can be "renamed" and stored on your desktop or in a designated folder
10. Send a copy of the form by email to our ward canning coordinator: terriethomas@comcast.net or the Stake Canning Coordinator:
mori.day@comcast.net
11. Form must be received by the stake canning coordinators at least one-month prior to the scheduled canning session.
12. Persons without computers or email connections may request assistance form their ward canning coordinators or from the stake canning coordinators.
Chicken and Dumplings -- Pantry Cooking, Quick and Easy Recipes, Laura Robins, Gibbs Smith, Publisher, 2007, 68
2 onions or 1 c. dried onions
2 cups fresh, diced carrots or 1 cup dried carrots
2 cups diced celery or 1 c. dried celery
3 cups water -- if using dehydrated vegetables above
1/4 c. olive oil
1 c. whole wheat flour
10 cups water
14 cubes chicken bouillon
2 bay leaves
1 t. black pepper
1 t. dried thyme or fresh thyme from the garden
1 t. dried sage or fresh
2 T. lemon juice (optional)
2 cans (15 oz. each) chicken chunks, with liquid
2 t. dried parsley or fresh
Whole Wheat Dumplings (recipe follows)
Rehydrate dried onions, carrots and celery in 3 cups water for 15 minutes if using dehydrated. Otherwise, dice the onions, carrots and celery. Put olive oil in a large pot on high heat, add vegetables and saute for 2 minutes. Add the flour and stir well, coating the vegetables. Stir in 10 cups water. Add the bouillon, spices and lemon juice, if uisng. Bring to a boil and stir until thickened. Add chicken, being careful not to shred the chicken. Drop dumplings onto the boiling stew. Reduce heat and cook, uncovered, 10 minutes. Cover and cook 10 minutes more. Sprinkle parsley over top and serve. Makes 4-6 servings.
Whole Wheat Dumplings
2 c. whole wheat flour
2 T. baking powder
1/3 c. dry milk
1 t. salt
3 T. butter-flavored shortening, melted or olive oil
1 c. warm water
Mix flour, baking powder, dry milk and salt together in a bowl. Add olive oil or melted shortening and water. Stir until a soft dough forms. Drop by spoonfuls onto the boiling stew. REduce heat and cook, uncoverd, 10 minmutes. Cover and cook 10 minutes more.
2 cups fresh, diced carrots or 1 cup dried carrots
2 cups diced celery or 1 c. dried celery
3 cups water -- if using dehydrated vegetables above
1/4 c. olive oil
1 c. whole wheat flour
10 cups water
14 cubes chicken bouillon
2 bay leaves
1 t. black pepper
1 t. dried thyme or fresh thyme from the garden
1 t. dried sage or fresh
2 T. lemon juice (optional)
2 cans (15 oz. each) chicken chunks, with liquid
2 t. dried parsley or fresh
Whole Wheat Dumplings (recipe follows)
Rehydrate dried onions, carrots and celery in 3 cups water for 15 minutes if using dehydrated. Otherwise, dice the onions, carrots and celery. Put olive oil in a large pot on high heat, add vegetables and saute for 2 minutes. Add the flour and stir well, coating the vegetables. Stir in 10 cups water. Add the bouillon, spices and lemon juice, if uisng. Bring to a boil and stir until thickened. Add chicken, being careful not to shred the chicken. Drop dumplings onto the boiling stew. Reduce heat and cook, uncovered, 10 minutes. Cover and cook 10 minutes more. Sprinkle parsley over top and serve. Makes 4-6 servings.
Whole Wheat Dumplings
2 c. whole wheat flour
2 T. baking powder
1/3 c. dry milk
1 t. salt
3 T. butter-flavored shortening, melted or olive oil
1 c. warm water
Mix flour, baking powder, dry milk and salt together in a bowl. Add olive oil or melted shortening and water. Stir until a soft dough forms. Drop by spoonfuls onto the boiling stew. REduce heat and cook, uncoverd, 10 minmutes. Cover and cook 10 minutes more.
Black Beans and Rice
1 c. rice, uncooked1/4 c. water
1 1/2 c. tomato juice or V-8 juice
1 can black beans, rinsed and drained
1-16 oz. jar salsa
1/4 t. cumin
1 can corn, drained
1/2 t. salt
1/4 t. oregano
1 c. grated cheese
Combine all ingredients except the cheese. Pour into 2 quart casserole dish. Top with grated cheese. Cover and bake at 375 degrees for about an hour. Make sure rice is tender before removing from oven. Yummy as a casserole or can be placed in a tortilla.
Taco Soup
1 pound lean ground beef or 1 can Kirkland Roast Been (12 oz) or 1 can chicken chunks or go meatless
1 onion diced (or 3 T. dried, minced onion)
1 can pinto beans (15 oz.)
1 can black benas (15 oz.)
1 can tomato sauce (15 oz.) or 1 or 2 cans V-8 juice (11.5 oz.)
1 can corn, drained (15.25 oz)
1 cup salsa
1-15 oz. can stewed, chopped tomatoes
Taco seasoning mix to taste
Add water if needed
Preheat pan to sear ground beef as you cook and chop it with the diced onions. Drain and rinse beans. (This helps take off the gas.) Add ingredients in the order given and simmer for about 15-20 minutes. Garnish with shredded cheese and crushed tortilla chips, if available)
1 onion diced (or 3 T. dried, minced onion)
1 can pinto beans (15 oz.)
1 can black benas (15 oz.)
1 can tomato sauce (15 oz.) or 1 or 2 cans V-8 juice (11.5 oz.)
1 can corn, drained (15.25 oz)
1 cup salsa
1-15 oz. can stewed, chopped tomatoes
Taco seasoning mix to taste
Add water if needed
Preheat pan to sear ground beef as you cook and chop it with the diced onions. Drain and rinse beans. (This helps take off the gas.) Add ingredients in the order given and simmer for about 15-20 minutes. Garnish with shredded cheese and crushed tortilla chips, if available)
THINK: STORE MEALS (rather than just storing food)
One thing that is particularly helpful whether you are just starting out or you are experienced with food storage is--think meal planning. What does it take to put together one of your favorite meals? What does your family like to eat from the pantry? It might be helpful to think of meals that could simplified, if necessary, and eaten off the shelf without electricity. We know fresh is healthy and delicious; but what yummy recipes could be easily and quickly prepared, even if you didn't have fresh onions, garlic, and tomatoes. Choose a meal, identify the ingredients, purchase 8 to 12 of each, and put them on your shelf. Rotate regularly. Perhaps you could plan to eat pantry meals once or twice a week to keep things rotated. There are a number of pantry recipes on this blog, but don't forget the casserole or spaghetti sauce that is your family's favorite.
Example of pantry storage for recipe: Black Beans and Rice (recipe on the blog) x 10
10 cups rice
10 (11.5 oz.) cans tomato juice or V-8 juice
10 (15 oz.) cans of black beans
10 jars of 16 oz. salsa
10 (15.25 oz.) cans of corn
10 (15 oz.) cans diced tomatoes
Cumin
Oregano
Cheese or tortillas would be fresh and added if available
When you combine grains and legumes you get a complete protein. In this recipe black beans are paired with rice and corn for a complete protein.
Example of pantry storage for recipe: Black Beans and Rice (recipe on the blog) x 10
10 cups rice
10 (11.5 oz.) cans tomato juice or V-8 juice
10 (15 oz.) cans of black beans
10 jars of 16 oz. salsa
10 (15.25 oz.) cans of corn
10 (15 oz.) cans diced tomatoes
Cumin
Oregano
Cheese or tortillas would be fresh and added if available
When you combine grains and legumes you get a complete protein. In this recipe black beans are paired with rice and corn for a complete protein.
SAUTEED APPLE-PUMPKIN OVEN PANCAKE
Be sure to serve this light, baked pancake from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash" as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes. October 1, 2008
http://www.deseretnews.com/article/1,5143,700262802,00.html
SAUTEED APPLE-PUMPKIN OVEN PANCAKE
Start to finish: 40 minutes (15 minutes active) Servings: 6 to 8
4 large eggs
2/3 cup canned pumpkin
2/3 cup whole milk or canned milk
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 teaspoons cinnamon, divided
4 tablespoons packed light brown sugar, divided
3 tablespoons butter, divided
4 large apples, peeled, cored and cut into 3/8-inch slices
Powdered sugar, for dusting
Heat the oven to 425 F.
Place a large cast-iron skillet or a 10- or 11-inch round souffle or casserole dish in the oven to heat.
In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and 1/2 teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.
Remove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.
Spoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20 to 25 minutes. Dust with powdered sugar and serve immediately.
(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008) Deseret News
http://www.deseretnews.com/article/1,5143,700262802,00.html
SAUTEED APPLE-PUMPKIN OVEN PANCAKE
Start to finish: 40 minutes (15 minutes active) Servings: 6 to 8
4 large eggs
2/3 cup canned pumpkin
2/3 cup whole milk or canned milk
2/3 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 teaspoons cinnamon, divided
4 tablespoons packed light brown sugar, divided
3 tablespoons butter, divided
4 large apples, peeled, cored and cut into 3/8-inch slices
Powdered sugar, for dusting
Heat the oven to 425 F.
Place a large cast-iron skillet or a 10- or 11-inch round souffle or casserole dish in the oven to heat.
In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and 1/2 teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.
Remove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.
Spoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20 to 25 minutes. Dust with powdered sugar and serve immediately.
(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008) Deseret News
Food Storage Quotes
Thomas S. Monson, Ensign, September 1986, 4
"Many more peple could ride out the storm-tossed waves in their economic lives if they had their year's supply of food and clothing and were debt-free. Today we find that many have follows this counsel in reverse: they have at least a year's supply of debt and are food-free."
L. Tom Perry, Ensign, November 1995, 36
"As long as I can remember, we have been taught to prepare for the future and to obtain a year's supply of necessities.... I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness.... Create a plan if you don't already have one, or update your present plan...."
Visit www.providentliving.org for more information about home storage
"Many more peple could ride out the storm-tossed waves in their economic lives if they had their year's supply of food and clothing and were debt-free. Today we find that many have follows this counsel in reverse: they have at least a year's supply of debt and are food-free."
L. Tom Perry, Ensign, November 1995, 36
"As long as I can remember, we have been taught to prepare for the future and to obtain a year's supply of necessities.... I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness.... Create a plan if you don't already have one, or update your present plan...."
Visit www.providentliving.org for more information about home storage
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