Preparedness Newsletter
April 2009
“We will see the day when we will live on what we produce....”
-Pres. Marion G. Romney
Spiritual Goal: Attend the temple one more session than you normally do this month.
Provident Living Goal: If you normally do not grow a garden, plan to grow at least one vegetable this year. If you already have a garden, either grow a vegetable you haven't tried before OR try a new method or technique this year.
Basic Storage Goal: Garden Seeds – enough for one years planting
Seeds for sprouting – alfalfa, mung, radish, lentils, peas, etc.
Dried potatoes
72-Hour Kit: Granola Bars
Hot Chocolate Mix
Jerky
Hard candy
Expanded Storage: Olive oil for consecrating
Thought:
Everyone starts as a beginner gardener at one point in their life. Some people start as children and are taught how to garden by their parents or grandparents, while others start much later in life. At whatever age you begin gardening, it is always best to start with vegetables that are easy to grow. This will allow you to feel immediate success and begin to truly love the enjoyment of gardening.
Home Gardening
Gardening is a wonderful antidote for psychological stress....a source of solitude....a respite from everyday problems. And with all that digging and hoeing, it gives a pretty good workout. You might even discover that gardening is good for the spirit.
Every yard has space for a garden. Take some of the lawn area. Use part of the flower garden, or have a cooperative garden where vegetables and flowers are grown together. Vegetables can also be used to border the flowerbeds. Some vegetables can grow in pots or planters on a patio.
Plan: Plan your garden to fit the space you have available. Find out which vegetables grow best in your area and plant the kinds your family prefers. Locate your garden in a spot that will have a least 6 hours of direct sunlight each day. Generally the soil you have in your yard will grow a good garden.
Plan the good neighbor plant policy. Dill planted among tomatoes will keep tomato worms away. Garlic cuts down the appeal of the garden to destructive insects in general. Lemon balm, sweet basil and mint attract bees for better pollination of crops, nasturtiums will keep the cucumber and Mexican bean beetles away. Thyme keeps cabbage worms from broccoli and geraniums discourage Japanese beetles. If planted next to each other, the following will produce bigger, healthier yields: beans with tomatoes, corn, potatoes, or cucumbers; carrots with radishes or peas; corn with beans, sunflowers, squash or pumpkins; lettuce with carrots, cucumbers, beets, beans, peas or tomatoes; onions with potatoes or carrots; peas with corn beans, potatoes, tomatoes, radishes, carrots, cucumbers, lettuce, or spinach; pumpkins with corn, beans, sunflowers or peas; radishes with peas, lettuce, beans, carrots or onions; spinach with peas, onions or peppers; tomatoes with dill, marigolds, spinach or lettuce.
Prepare: Spade or have your garden spot tilled when the soil is not too wet. To determine if the soil is dry enough, squeeze a handful into a tight ball and break it apart with the fingers. If the ball crumbles it is safe to spade. Rake area to level and break up clods.
Use Good Seeds and Plants:
Beets – Detroit Dark
Red Early Wonder
Pumpkin-Big Moon
Jack O Lantern
Wee-Bee-Little
Jack-B-Little
Carrots-Danvers
Nantes
Imperator
Radish- Cherry Bell
French Breakfast
Hailstone
Cucumber-Boston Pickling
Straight Eight
Marketmore 76
Squash -Banana
Hubbard
Spaghetti
Buttercup
Sweet Meat
Crookneck
Black Beauty Zucchini
Onion - Walla Walla
Sweet Spanish
Tokyo Bunching
Lettuce-Butter Crunch
Red Sails
Summertime
Barcarolle (Romaine)
Tomato -Early Temptation
Oregon Spring
Red Cherry
Roma
Classification by resistance to frost
Hardy – Plant as soon as ground can be worked about 6 to 8 weeks before last killing frost*.
Broccoli, cabbage, garlic, lettuce, onion(seeds or sets), parsley, peas, radishes, spinach
Half Hardy – Plant 2 to 4 weeks before last killing frost*.
Potatoes, beets, carrots, onion (transplants)
Tender – Do not plant before last killing frost*,
Snap beans, sweet corn, tomatoes
plant about 10 days later.
Very Tender – Plant when soil and weather are
warm, 2 to 3 weeks after last killing frost*.
Cucumber, lima beans, eggplant, peppers,pumpkins, squash
The average date of the last killing frost in Spring is: *May 23rd
The average date of the first frost in Fall is: September 18th
Number of frost-free growing days: 118
Zone: 5
Starting Seeds Indoors
Sow 6 to 8 weeks before plants are to be set out. Fill small pots with a good starting soil. A good starting soil is 1/3 each of peat, sand or vermiculite and garden soil, sterilized in 180-degree oven for 45 minutes. Moisten the starting soil well about two hours before planting. Drop 3 seeds in each pot. Cover with newspaper, plastic or glass, leaving a small opening on a corner and keep in a warm place (70 – 80 degrees). Water with a fine spray when soil becomes dry to the touch. When seedlings appear, remove cover and place them in a cooler room. When they get their second pair of leaves, clip off all but the largest plant in each pot. When 2 inches tall, transplant the healthy plants into individual pots.
Wait until all danger of frost is over. Give your plants gradual exposure to conditions they will encounter outdoors by placing them outside a few hours each day for a week. Give them a good drink before removing them from containers. Dig a hole so the plant will be slightly deeper than it was in the container. Water the plant in the hole with a cupful of root starter solution. Cover with soil pressed down firmly but gently to avoid air pockets. Protect from cold or extreme heat by covering with hot-caps or milk jugs with the bottoms and lids removed.
Planting – Make a trench with a corner of a hoe. Rows running north and south will minimize shading. Follow the directions on the seed packet. Firm the soil down well. Water. Thin when the plants are 2 or 3 inches high.
Cultivate – Keep the garden as free of weeds as possible. This may be done by hoeing or weeding. Mulch can be used. Mulching helps keep more moisture in the soil and builds up the soil as it decays.
Mulching – Wait until the plants are well above ground before mulching. If the mulch is started too early, it will act as a layer of insulation, keeping the ground around the plants cooler than it should be for good growing. Natural or organic fertilizer may be added to the mulch. The best mulch is organic. Straw, hay or grass clippings are fine. Leaves must be chopped up.
Watering – Most gardens require a moisture supply equal to about an inch of rain a week during the growing season. It is much better to give the garden a good soaking about once a week than to water it sparingly more often. Light sprinklings at frequent interval do little good.
The Art of Watering Your Garden
Instead of putting your garden on a watering schedule, it is better to monitor your garden daily to determine watering needs in the growing cycle. You will need to consider your soil, the kinds of plants growing and the weather. Sandy soil holds much less water than clay soil. Larger plants need more water than small plants. And hot and windy weather dries out the soil.
Germinating seeds and seedlings need to be kept moist without being washed away. Developing plants need to be watered deeply, but less often, to encourage deep root growth. Water to a depth of at least six inches and then let the top inch or two dry out before watering again. Over-watering can drown plants and leach away nutrients. Garden plants that have been watered properly and have developed deep roots only need to be watered every 5 to 7 days in hot weather. When planning your water delivery system, remember in sandy soil the water soaks straight down and in clay soil the water spreads horizontally.
Gardening Tips:
Avoid walking in the garden when the foliage and soil are wet.
Examine garden often to keep ahead of potential problems.
Garden Seed Storage
To store seeds properly, the goal is to place the seed into a set of conditions that are the polar opposite of what is required to germinate the seed. For proper germination, seeds require moisture and warmth. Some seeds also require light and humidity. To store seeds, a cool, dry place with little to no humidity is best. For good results, take your packets of seeds and wrap them in a brown paper bag, date the bag and put them in the freezer.
Collecting and Storing Future Seeds from Your Vegetable Garden
Collect seeds only from plants that have come from non-hybrid seeds. Be selective and only collect vegetable seeds from the most vigorous plants in your garden. Do not simply collect from the first ripened vegetables. Selecting seeds from the healthiest vegetables in your garden will help ensure you get healthy and high yield producing seeds.
Saving Seeds from Tomatoes, Squash and other vegetables
Saving fleshy vegetables seeds, such as tomatoes and squash is easy. Wait until these vegetables are fully ripened and then scoop out their seeds, along with the gel surrounding them. Place the seeds and gel mixture in a glass jar along with some water. Twice a day stir or swirl the mixture until it ferments and the seeds sink to the bottom. This usually occurs within five days. Afterwards, pour off the liquid, thoroughly rinse the seeds and spread them out on paper towels to dry in a well ventilated place.
Collecting Bean Seeds, Pea Seeds, Corn Seeds
To save beans and peas, wait until the pods are ripe. When beans and peas are fully ripened they turn dry and crackly on the vine and the seeds rattle inside. This may take up to an additional month after you would normally harvest the peas or beans to eat. After you have collected the pods from the plants, spread them out to dry in a well ventilated area. Let them dry at least two weeks before shelling.
Like beans and peas, corn should also remain on the stalk to dry until the kernels dent. Other similar types of seeds should be gathered when they are completely formed, hard, and filled with “meat”.
Collecting Pepper Seeds
Saving pepper seeds is the easiest type of seed to collect and store of all vegetable seeds. Allow some of your healthiest peppers to stay on the vine until they become fully ripened and begin to wrinkle. Remove the seeds from the peppers and spread them out to dry in a well ventilated place.
After your seeds have completely dried, you can easily store them in Ziploc bags. Label the seeds with name and date. Keep the seeds in a cool, dry place until you are ready to plant them.
Raised Bed Gardening
Gardening in raised beds means that you grow your plants above the level of the ground. This is done by building a structure and filling it with soil. Wood, concrete blocks, bricks and other materials can be used to build a raised bed.
The advantages of a raised bed garden are: you can customize the soil mixture; soil drainage is improved; you can produce larger quantities of vegetables in the same amount of space; controlling weeds is easier; crop rotation is easy; watering is easy; and you can grow crops closer together which helps shade the soil and prevent evaporation.
Customize your raised bed gardens to fit your needs. Two medium length beds with a space between them are better than one long bed. They will be easier to walk around and you can work from both sides. Calculate how wide you want them by sitting at a table and reaching out your arms for a comfortable working distance for you. Your raised bed can be 8 or 9 inches deep unless you plan on growing deep root vegetables. And you can design your beds so you can work standing or sitting from a chair.
For more tips on raised bed gardening see www.raisedbedgardeningtips.com.
Container Gardening
Many kinds of vegetables can be grown in containers. Attention must be given to choosing the container, using a good soil mix, planting and spacing requirements, fertilizing, watering, variety selection, and providing five hours or more of full sun.
There are many types of containers that can be used. It is best not to use dark colored containers because they will absorb more heat and dry out faster. Drainage is the most important consideration in choosing the container. Your container should have adequate holes in the bottom for proper drainage. Drainage can be reduced when a container is set on a solid surface. Raising the container one or two inches off the floor by setting it on wooden blocks will solve this problem. The size of the container will be determined by the vegetable to be grown in it. Shallow rooted crops such as radishes, lettuce, peppers and herbs need a container that is at least six inches in diameter and eight inches deep.
Use a “soilless” planting mix for soil. Plant more seeds than needed, then thin the plants after the foliage of the seedlings are touching. Now you can start using fertilizer, since soilless mixes have very little nutrients. Plants need food to thrive.
Watering is the most important part of container gardening. Some vegetables need watering every day depending on their size and the weather. The best way to water is with a watering can or a spray attachment on a garden hose. The goal is to keep the soil moist but not wet. To figure out if your plants need water, stick your finger down into the soil about an inch. If the soil feels dry, add water. If you are not sure, wait and check later. Be sure the water is cool first. At the height of summer, you many need to water everyday and sometimes twice a day.
Most vegetables need at least six full hours of direct sunlight everyday. Most vegetables don't like cold soil. So don't put them outside until you know it is warm enough. The soil needs to be at least 60 degrees.
Compost Tea
For those gardeners who use it, compost tea is liquid gold.
Why use compost tea? 1. You are recycling. 2. Save money. You don't have to buy fertilizers. 3. You will know the quality and safety of your food.
To make compost tea: Fill a container (5 gallon bucket) with a variety of compost material (1 ½ gallons of fresh compost). Fill the container with water (4 ½ gallons warm water). Cover the bucket. Stir mixture everyday. After a week, it is ready to use. Drain off the liquid tea. Use a strainer to keep the larger particles out of the tea. Pure compost tea is too strong for your plants so you will need to dilute it. Use 10 parts water with 1 part tea. The leftover solid materials can be spread on the garden or onto a compost pile. Pour the solution into a watering can or misting bottle. If you are going to use the tea in a sprayer, strain the tea through cheesecloth. (You could also place the compost in cloth and steep it in the water for a week.)
What to compost: The more types of materials that you put into your compost mix, the wider the range of essential plant micro nutrients will be in your compost tea. You need four parts “green” materials and one part “brown” material. The brown materials provide the carbon. They are dead weeds, dead flowers, dead leaves, black and white newspaper, sawdust, crushed shells, straw or hay, wood ashes, and wood shavings. The green materials provide the nitrogen. They are coffee grounds, egg shells, grass clippings, kitchen fruit scraps, kitchen vegetable scraps, manures (not pet or human), and green weeds. You can also add brown cardboard and hair trimmings. Things to avoid are weeds with lots of seeds, bones, dairy products, dead animals, fish, meats, and treated wood.
Manure Tea
You can make manure tea using the same method above. Just substitute 1 ½ gallons well-cured manure for the compost and use the solution the same way. Chicken manure is stronger and will need to be diluted more.
Seed Starter Tonic
Whether you start your seeds indoors or out, give them a tonic.
1 cup white vinegar
1 Tbsp baby shampoo or liquid dish soap
2 cups warm water
Mix all ingredients together in a bowl, and let your seeds soak in the mixture overnight before planting.
Dampening-Off Prevention Tonic
Young seedlings are at risk for damping-off, a disease that causes their lower stems to rot. There is no cure, but you can prevent it by using sterile seed-starting soil and this tonic.
4 tsp chamomile tea
1 tsp liquid dish soap
Mix ingredients together in 1 quart boiling water. Let steep for at least an hour, strain, then cool. Mist the seedlings as soon as they appear.
Seedling Strengthener
2 cups manure
½ cup instant tea granules
5 gallons warm water
Put the manure and tea in an old nylon and let it steep in 5 gallons water for several days. Dilute the mixture with four parts warm water to one part mixture before using.
Homemade Fertilizer
4 parts seed meal
½ part ordinary agricultural powdered lime
½ part gypsum
½ part dolomitic lime
For best results add:
1 part bone meal or 1 part kelp meal
Apply this mixture at 4 to 6 quarts every fifty feet in a 12 to 18 inch row. Apply before planting. Work the fertilizer into the soil with a hoe. For tomatoes, sprinkle an additional small amount around the plant every few weeks.
Wednesday, April 8, 2009
2009 March - water
Preparedness Newsletter
March 2009
“In times of need, having water to drink can be the difference between life and death – or at least between peace and anxiety.” -“Family Home Storage: A New Message”, Ensign, Mar 2009
Spiritual Goal: Have family prayer twice a day.
Provident Living Goal: Learn a new skill or read a book pertaining to your career.
Basic Storage Goal: Two-week supply of drinking water – 14 gallons per person.
Vegetable and Fruit juices
72-Hour Kit: Dried fruit or trail mix,Crackers, Juice
Always have the fuel tanks on all your vehicles at least half full.
Expanded Storage Item: Water storage containers
Dish soap
Hand soap
Tip:
If your stored water has sat for a long time, it goes “flat”. To improve its flavor aerate it by pouring it back and forth between containers or beating it with a mixer or blender.
Water
Health department and public water safety officials use many safeguards to protect the sanitary quality of your daily drinking water. However, this protection may break down during emergencies caused by natural disasters.
During times of serious emergency, the normal water supply to your home may be cut off or become so polluted that it is undrinkable. A supply of stored water could be your most precious survival item! You and your family may be on your own to provide a safe and adequate water supply. Generally, under serious disaster conditions, no water can be presumed safe – all drinking and cooking water should be purified. Make sure you know where the water shut-off valve is to your home so you can prevent contaminated water from coming in.
Required Amounts of Drinking Water Per Person
A minimum of two quarts and up to one gallon of water is needed per day, depending on the size of the person, the amount of exertion, weather, and perspiration loss. A minimum of seven gallons pure water per person would be needed for a two-week survival supply. Children, ill people and nursing mothers will need even more. With careful rationing, fourteen gallons per person would be sufficient for drinking, food preparation, and brushing teeth. An additional ½ to 1 gallon per day per person is recommended for bathing, hygiene, and washing dishes. Water would also need to be stored for pets.
There are several other sources of water in an emergency: water drained from the hot water tank (usually 30 to 60 gallons of usable water), water drained from the house pipes, clear water from the toilet flush-tank if kept constantly clean (not the bowl), melted ice cubes, canned fruits and vegetable juices, and liquid from other canned goods. To use water from the hot water tank, turn off the incoming water valve, turn off gas or electricity to the tank and open the drain at the bottom of the tank. Next, turn on a hot water faucet and collect the water from the tap at the bottom of the tank. Do not turn on the gas or electricity while the tank is empty. To use the water in the house pipes, let air into the plumbing by turning on the faucet at the highest level in the house. Then obtain water from the faucet at the lowest level.
March 2009
“In times of need, having water to drink can be the difference between life and death – or at least between peace and anxiety.” -“Family Home Storage: A New Message”, Ensign, Mar 2009
Spiritual Goal: Have family prayer twice a day.
Provident Living Goal: Learn a new skill or read a book pertaining to your career.
Basic Storage Goal: Two-week supply of drinking water – 14 gallons per person.
Vegetable and Fruit juices
72-Hour Kit: Dried fruit or trail mix,Crackers, Juice
Always have the fuel tanks on all your vehicles at least half full.
Expanded Storage Item: Water storage containers
Dish soap
Hand soap
Tip:
If your stored water has sat for a long time, it goes “flat”. To improve its flavor aerate it by pouring it back and forth between containers or beating it with a mixer or blender.
Water
Health department and public water safety officials use many safeguards to protect the sanitary quality of your daily drinking water. However, this protection may break down during emergencies caused by natural disasters.
During times of serious emergency, the normal water supply to your home may be cut off or become so polluted that it is undrinkable. A supply of stored water could be your most precious survival item! You and your family may be on your own to provide a safe and adequate water supply. Generally, under serious disaster conditions, no water can be presumed safe – all drinking and cooking water should be purified. Make sure you know where the water shut-off valve is to your home so you can prevent contaminated water from coming in.
Required Amounts of Drinking Water Per Person
A minimum of two quarts and up to one gallon of water is needed per day, depending on the size of the person, the amount of exertion, weather, and perspiration loss. A minimum of seven gallons pure water per person would be needed for a two-week survival supply. Children, ill people and nursing mothers will need even more. With careful rationing, fourteen gallons per person would be sufficient for drinking, food preparation, and brushing teeth. An additional ½ to 1 gallon per day per person is recommended for bathing, hygiene, and washing dishes. Water would also need to be stored for pets.
There are several other sources of water in an emergency: water drained from the hot water tank (usually 30 to 60 gallons of usable water), water drained from the house pipes, clear water from the toilet flush-tank if kept constantly clean (not the bowl), melted ice cubes, canned fruits and vegetable juices, and liquid from other canned goods. To use water from the hot water tank, turn off the incoming water valve, turn off gas or electricity to the tank and open the drain at the bottom of the tank. Next, turn on a hot water faucet and collect the water from the tap at the bottom of the tank. Do not turn on the gas or electricity while the tank is empty. To use the water in the house pipes, let air into the plumbing by turning on the faucet at the highest level in the house. Then obtain water from the faucet at the lowest level.
2009 February - grains
Preparedness Letter
February 2009
“All grain is ordained for the use of man and of beasts, to be the staff of life...”
D & C 89:14
Spiritual Goal: Schedule time each day to read with your family from the Book of Mormon.
Provident Living Goal: Have a Family Home Evening on home fires. Plan an escape route and practice it.
Basic Storage Goal: Spices, condiments and flavorings ( beef and chicken bouillon, onions, garlic,lemon pepper and green peppers. Baking cocoa, soy sauce, tomato sauce, canned tomatoes, ketchup and mustard. Pepper, chili powder, cinnamon, oregano, basil,etc. Maple and vanilla flavorings).
10 cans evaporated milk per person
2 pounds baking powder
5 pounds baking soda
Dried fruits
72-Hour Kit: Soap, toothbrush/toothpaste, shaving supplies, infant needs, feminine needs.
Expanded Storage Item: Comfort Foods (pudding, cake mixes, brownie mixes, candy, crackers, olives, chocolate chips, pickles, etc.)
Thought:“All grain is good for the food of man …”(D & C 89:16) the Lord states....Dry, whole, hard grains, when stored properly, can last indefinitely, and their nutritional value can be enhanced through sprouting, if desired. It would be well if every family have on hand grain for at least a year. And may I remind you that it generally takes several times as much land to produce a given amount of food when grains are fed to livestock and we consume the meat.” -Ezra Taft Benson, “Prepare Ye,” Ensign, Jan 1974
Grains“Our unique contribution is the mixing of whole grains. Many experts tell you how to prepare each grain separately. Each grain has unique health benefits. We mix the grains before preparing the foods. This way we eat every grain at every meal.” -grainmix.com
Mixing grains promotes the health of the entire body. The grains compliment each other. Whole wheat by itself is not a complete food. By mixing whole grains together a synergistic effect is created and a nearly complete food is made. We then have “All Grain is...”, one flour. Grains, as a group are the closest things to nutritionally complete food for human beings, containing amino acids, carbohydrates, fiber, minerals, vitamins, and fat.
Basic Grain Mix Flour
One to Five parts wheat
One part brown rice
One part oat groats
One part hulled millet
One part whole rye
One part corn
One part hulled barley
After grinding into flour, store in freezer. Use 1/3 grain mix flour and 2/3 gluten flour in any recipe. (For example, if the recipe calls for 3 cups flour, put in 1 cup grain mix flour and 2 cups gluten flour.)
Information on Grains
Wheat: Wheat is the major American grain. The name wheat berries is someone's idea of a marketing gimic and it looks like it is stuck. The grains are not berries at all, but kernels. Depending on when the grains are planted, the wheat is labeled either winter or spring wheat. Both are harvested during the summer. Spring wheat is about 20% higher in protein than winter wheat. There are hard wheats and soft wheats. Hard wheat is used for making bread and soft wheat is used for making whole-wheat pastry flour. Wheat kernels are also grouped by the color of the bran layer, which varies from reddish to pale tan to white. Any type of wheat can be used in recipes calling for wheat berries. Wheat flour is the foundation of good bread-making. It is an excellent source of Vitamin E, the B vitamins and others. It contains the highest amount of gluten of any grain. This becomes the elastic part of the dough and holds the yeast bubbles within the bread causing the bread to rise. The gluten in wheat is the only gluten that can be removed from the rest of the grain. (See Making Wheat Gluten Meat Substitute) When making bread, white flour can be used with whole wheat: 1/3 white flour to 2/3 whole wheat is a good combination. Whole wheat flour may be replaced, in part, with other types of flour. Rye, corn, millet, barley, rice and oats may all be used. They can replace up to 1/3 of the whole wheat content.
Oats: Oat Groats are whole oats. They are a slender, tan grain with a distinct crease down the middle. The inedible outer hulls must be removed. They are steamed and roasted to prevent rancidity. Rolled oats are flakes made from whole groats that are put through a roller to flatten the kernel. Quick oats are small thin flakes made from steel-cut oats that are rolled thinner than old-fashioned oats. Oat flour is finely ground whole groats.
Rye: Rye is a native grain of Russia and Northern Europe. Immigrants introduced this grain to America. It contains less gluten than wheat. It is excellent as a supplementary grain to wheat. Two parts rye to five parts wheat makes an excellent light bread. Add rye to recipes calling for corn or oatmeal as part of the flour.
Barley: Barley goes with about anything with is mild, faintly sweet taste. It is a thirsty and generous grain, absorbing whatever cooking liquid you give it and expanding to three times its original volume. It is one of the most loved grains. The hull is inedible and once the hull is removed it is called “hulled barley.” It is tan colored. “Pearl barley” has the germ and most or all of the bran removed and is smaller, and less nutritious than hulled barley. Barley foams as it cooks, you can subdue it with a little oil. It is sticky. If you prefer separated grains, pour boiling water over the grains to rinse off surface starch. It is impossible to overcook barley so it can be cooked with foods that have a longer cooking time. Barley makes an excellent addition to soups and casseroles. Barley may be ground and added to bread (1 part barley to 5 parts wheat). It can also be used in making cake flour with whole wheat.
Brown rice: Brown Rice has undergone a minimum of processing as only the hull and a small part of the bran have been removed. Brown rice flour can be used in bread dough to replace whole wheat flour and give extra softness to the bread. It can be used in combination with soy, rye, buckwheat, or oat flour. Rice flour does not have enough gluten to produce a successful rise but it can be used alone in non-yeasted nut breads and flat breads.
Millet: A native grain of Africa, millet may be used whole or ground in puddings, soup, bread, and casseroles. It is a very, tiny, round grain that looks like a mustard seed. Its effect and flavor on bread is similar to corn. Millet is crunchy and has a nutty yet mild flavor one to five ratio of millet to flour. Too much millet in bread causes the bread to become very dense and the top crust peels off. In right amounts it adds a crunchiness to bread This grain is very digestible and is often used by people on wheat-free diets.
Corn: This is a native grain of America. Corn may be dried at home. Corn in the garden that has become a little old may be cut from the cob and dried in cloth sacks. Hang them on the clothesline and jostle the kernels each day so they dry completely. Store in a closed container. Corn is usually ground as a meal. For the Grain Mix Flour above, you can use pop corn.
How to Substitute Whole Wheat flour or Grain Mix flour in any Recipe:
Wheat flour and Grain Mix flour is heavier than white flour and needs more leavening. In yeast breads, use more yeast or let it raise longer. In baking powder leavened products, increase baking powder by one teaspoon for each 3 cups of flour used. Recipes using baking soda need not be adjusted.
In baked products using eggs, separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.
How to measure flour:
Stir flour before measuring to add air. Do not pack down.
There are 3 1/3 cups of flour per pound and approximately 17 cups per 5-pound bag.
When grinding grains, 9 cups of whole grains = 12 cups of flour.
How to make cake flour:
Take 1 cup all-purpose flour, and remove 1 Tblsp flour and replace with 1 Tblsp cornstarch. Mix well together and sift. It is now ready for baking.
Bread Machine Grain Mix Bread
1 cup warm water(110 degrees) 2 cups bread flour
2 Tblsp oil 1 cup Grain Mix flour (on first page)
2 Tblsp honey 1 ½ tsp yeast
1 tsp salt
Mix in bread machine on dough cycle. Remove dough and put in bread pans. Let rise 45 minutes. Bake in oven 375 degrees for 25 minutes.
Banana Grain Muffins
1 1/3 cup flour 1 cup mayonnaise (must be regular)
2/3 cup Grain Flour mix (on first page) ¾ cup sugar
1 tsp baking soda 1 cup mashed ripe bananas (2 to 3 bananas)
½ tsp salt (kids like a handful of chocolate chips thrown in)
In bowl, combine flours, soda, and salt. In another bowl, combine mayo, sugar, and bananas. Stir in dry ingredients. Fill greased muffin cups (12). Bake 350 degrees for 15 minutes. Cool 5 minutes. Makes 12.
Cooking Instructions for Whole Grains
To cook: (
1) measure grains
(2) rinse in sieve (
3) toast in cook pot (
4) add water
5) cook
(6) season with 1 or 2 tsp herbs or spices
(7) let stand
(8) serve hot or cold.
Salt toughens grains. Add only at the end of cooking or before heating to serve. Use ½ tsp salt to 1 cup raw grain.
Toast rinsed grains either in the oven at 150 degrees or more efficiently in a cook pot over low heat. Stir until aroma rises and grains appear dry and separate.
Cooking times are after bringing to a boil. 1 cup raw grains = about 4 servings
Standing allows grains to swell, absorb water and open to fullness.
Season: coriander and curry may be added at the toasting stage; all other seasoning should be done after cooking and before “letting stand”.
To cook Cracked Grains: Measure cracked grains, add slightly less water than indicated below, soak 1 to 2 hours, cook 10 to 15 minutes, add herbs or spices, let stand ½ to 1 hour.(Or to save time, toast dry, add hot water to cook, let stand.)
Whole Wheat: Preparation: Soaking needed; 2 ½ parts Water – 1 part Grain; Cook time: 30-40 minutes. Season: anise, caraway, marjoram, rosemary, sage, thyme, allspice, coriander, mustard. Let stand: 6-8 hours.
Oats: Preparation: soaking preferred; 2 to 4 parts Water -1 part Grain; Cook time: 50 minutes. Season: caraway, chervil, fennel seed, oregano, savory, thyme, coriander, nutmeg. Let stand: 1–3 hours.
Rye: Preparation: sort on a light-colored surface and discard any ergot (a black fungus that looks like a grain) or submerse in water to float and remove ergot, pre-soak overnight; 2 ½ parts Water – 1 part Grain; Cook time: 30-40 minutes. Season: bay leave, caraway, marjoram, rosemary, tarragon, thyme, allspice, mustard. Let stand 6-8 hours.
Barley: Preparation: soaking preferred; 2 parts Water - 1 part Grain; Cook time: 45 minutes. Season: bay leaf, mint, sage, thyme, allspice, coriander, mace. Let stand: 6-8 hours.
Brown Rice: Preparation: rinse, soaking preferred; 2 parts Water - 1 part Grain; Cook time: 50 minutes.
Millet: Preparation: roasting preferred; 3 parts Water - 1 part Grain; Cook time: 25 minutes. Season: basil, bay leaf, chervil, lovage, allspice, coriander, ginger. Let stand: 12 minutes.
Cooking Whole Grains in a Pressure Cooker
With a pressure cooker, you can prepare whole grains quickly. Pressure-cooked grains may be more tender and digestible then grains cooked by the stove-top method. Check the user's guide that came with your pressure cooker for specifics of your model. Here is a list of the long-cooking grains that perform well under pressure. All the timings are for unsoaked whole grains and assume that when the cooking time is up, you will quick-release the pressure.
Barley, hulled – 18 minutes Oat groats – 30 minutes
Brown rice – 15 minutes Rye – 25 minutes Wheat – 35 minutes
The best way to cook grains in the pressure cooker is in a lot of water (like pasta). You must add 1 Tblsp oil per cup of dry grain (2 Tblsp when cooking barley and oats). The oil is necessary to subdue the foam that rises as grains cook under pressure; it will be drained off with the water after cooking is done. Do not fill the cooker more than halfway. You can cook a maximum of 1 ½ cups of dry grain in a 4-quart cooker and 3 cups of dry grain in a 6-quart cooker. (See chart on next page.)
Cups Grain - Cups water - Tablespoons oil - Teaspoons salt
1.......................4.....................1.....................½
1½....................5½..................1½...................¾
2.......................7.....................2......................1
3.......................8.....................2......................1
Place the grains and water in the cooker. Add the oil and salt. Lock the lid in place, turn the heat to high, and bring the cooker up to high pressure. Reduce the heat just enough to maintain the pressure at high and cook for the time indicated above. Turn off the heat. Quick-release the pressure by setting the cooker in the sink and running cold water over the lid. Remove the lid and check the grains for doneness by cutting a few in half; they should be one color throughout. If the grains require more cooking, simmer them uncovered until done. Drain.
You can refrigerate cooked grains for up to 5 days. To freshen them, place the grains in a pot with about ¼ inch of water, cover, and steam over medium-low heat. They can also be frozen for a least 3 months. Before freezing, cool completely. Store in 2- or 3-cup quantities in labeled zip-top bags. These can be used for quick meals or added directly to simmering soups.
Feed More People
By learning to use grains, we can feed more people. It takes between 12 and 20 pounds of grain and a huge amount of water to make one pound of meat. If a man can be satisfied eating one quarter pound of hamburger and the other foods that go with it, then 1 pound of meat will feed 4 people. That is 3 to 5 pounds of grain per person per meal. It takes one pound of grain or two cups to make grain into hot cereal to feed eight people breakfast. Therefore, grain will feed 24 to 40 people verses meat feeding one person. Some ways to add grains to meals is to extend the meal by adding grains to soups, casseroles, cereal, bread, pancakes and hamburger.
Meat Substitute or Meat Extender
Cooked wheat, cracked or whole, can be fried with hamburger and used in sloppy joes, spaghetti, pizza, or in casseroles.
Meat Loaf
1 ½ lbs ground beef 1 egg
½ lb sausage ¾ cup milk
1 cup cracked wheat 1 tsp salt
½ stalk celery ¼ tsp pepper
1 tsp Worcestershire sauce ½ onion
Thoroughly combine ingredients. Form into a loaf. Bake in loaf pan for 1 hour at 350 degrees. Pour a can of tomato soup over the top, 10 minutes before removing from the oven for added flavor.
Serves 8.
Chili
2 Tblsp oil 1 Tblsp chili powder
2 onions, chopped 1 tsp cumin
1 cup celery, chopped Salt to taste
1 green pepper, chopped 1 lb ground meat, browned and drained (opt)
1 can tomato sauce 6 cups cooked cracked wheat
1 quart jar canned tomatoes
Saute onion, celery, and green pepper in oil. Add tomatoes and tomato sauce and seasonings. Add meat if desired. Cook for 20 minutes. Add cracked wheat and cook 30 minutes longer, stirring.
Meatless Meat
1 ½ cup whole mixed grains (wheat, corn, oats, rye, barley, rice, millet and buckwheat)
3 cups water ¼ tsp coriander
¼ cup soy sauce 1 tsp bullion
1 tsp granulated garlic ¼ cup onion
¼ tsp cumin 1/8 tsp cayenne
¼ tsp basil 2 Tblsp olive oil
Mix the water and the spices in a large frying pan. The grains should be cracked and quite coarse. Mix them in with the water and spices. Turn on heat at medium high. While stirring, bring to a boil. Turn down heat and cook 5 to 10 minutes more. Form into balls and freeze. Use instead of hamburger or to extend hamburger.
Meatless Sausage
½ cup mixed grains (see above list) 1 tsp beef flavor base
1 cup water 1 tsp Worcestershire sauce
1 tsp sage 1 tsp molasses
2 dashes onion salt dash cayenne pepper
2 dashes garlic salt 8 drops liquid smoke
Make the same as the Meatless Meat recipe above.
Wheat Gluten Meat Substitute
Making wheat gluten meat substitute:
Wheat contains a protein called gluten. The gluten can be easily extracted and used as a high protein meat substitute. This doesn't taste like meat but it will take on whatever flavor you cook it with. Gluten is an incomplete protein so it should be supplemented with another protein such as eggs, milk, nuts, soy, cheese, or meat. Extracting gluten from wheat flour does require more work and preparation than using cooked whole wheat or whole wheat flour.
Combine about 10 cups of fresh flour with just enough water to make a stiff dough, about 3 to 4 cups. Knead this dough very thoroughly, for at least 15 minutes. Then knead and wash the dough ball gently in about 3 quarts of cold water. Pour off the creamy solution and repeat with fresh water. When the soft dough has become firm, the starch has been removed. The liquid residue from the washing process contains the bran, germ, starch, and most of the B vitamins from the wheat. You can use this as a soup stock. You will have about 2 ½ cups gluten.
To make gluten steaks, knead 2 Tblsp beef flavored soup base into raw gluten. Stretch into pieces and drop into simmering beef flavor base. Simmer 1 hour. Remove and dry in 250 degree oven for 1 to 1 ½ hours, turning. Store in freezer.
Ground gluten can be made by baking ½ “ thick raw gluten in a pan, 15 minutes at 350 degrees. Then grind it in a meat grinder. For chicken flavored gluten, knead in 2 Tblsp chicken flavoring, 1 ½ tsp poultry seasoning and ½ tsp onion salt. For sausage or pork flavored gluten, add in 2 Tblsp powdered sausage or pork flavoring or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning.
(Note: One tsp beef or chicken base is equal to one bouillon cube)
Gluten meat substitute is also called “Wheat Meat” and “Seitan” (Say-tahn). There are commercially prepared products and mixes available. Check Arrowhead Mills, Knox Mountain Products, Ivy Foods products and Wheat of Meat products.
February 2009
“All grain is ordained for the use of man and of beasts, to be the staff of life...”
D & C 89:14
Spiritual Goal: Schedule time each day to read with your family from the Book of Mormon.
Provident Living Goal: Have a Family Home Evening on home fires. Plan an escape route and practice it.
Basic Storage Goal: Spices, condiments and flavorings ( beef and chicken bouillon, onions, garlic,lemon pepper and green peppers. Baking cocoa, soy sauce, tomato sauce, canned tomatoes, ketchup and mustard. Pepper, chili powder, cinnamon, oregano, basil,etc. Maple and vanilla flavorings).
10 cans evaporated milk per person
2 pounds baking powder
5 pounds baking soda
Dried fruits
72-Hour Kit: Soap, toothbrush/toothpaste, shaving supplies, infant needs, feminine needs.
Expanded Storage Item: Comfort Foods (pudding, cake mixes, brownie mixes, candy, crackers, olives, chocolate chips, pickles, etc.)
Thought:“All grain is good for the food of man …”(D & C 89:16) the Lord states....Dry, whole, hard grains, when stored properly, can last indefinitely, and their nutritional value can be enhanced through sprouting, if desired. It would be well if every family have on hand grain for at least a year. And may I remind you that it generally takes several times as much land to produce a given amount of food when grains are fed to livestock and we consume the meat.” -Ezra Taft Benson, “Prepare Ye,” Ensign, Jan 1974
Grains“Our unique contribution is the mixing of whole grains. Many experts tell you how to prepare each grain separately. Each grain has unique health benefits. We mix the grains before preparing the foods. This way we eat every grain at every meal.” -grainmix.com
Mixing grains promotes the health of the entire body. The grains compliment each other. Whole wheat by itself is not a complete food. By mixing whole grains together a synergistic effect is created and a nearly complete food is made. We then have “All Grain is...”, one flour. Grains, as a group are the closest things to nutritionally complete food for human beings, containing amino acids, carbohydrates, fiber, minerals, vitamins, and fat.
Basic Grain Mix Flour
One to Five parts wheat
One part brown rice
One part oat groats
One part hulled millet
One part whole rye
One part corn
One part hulled barley
After grinding into flour, store in freezer. Use 1/3 grain mix flour and 2/3 gluten flour in any recipe. (For example, if the recipe calls for 3 cups flour, put in 1 cup grain mix flour and 2 cups gluten flour.)
Information on Grains
Wheat: Wheat is the major American grain. The name wheat berries is someone's idea of a marketing gimic and it looks like it is stuck. The grains are not berries at all, but kernels. Depending on when the grains are planted, the wheat is labeled either winter or spring wheat. Both are harvested during the summer. Spring wheat is about 20% higher in protein than winter wheat. There are hard wheats and soft wheats. Hard wheat is used for making bread and soft wheat is used for making whole-wheat pastry flour. Wheat kernels are also grouped by the color of the bran layer, which varies from reddish to pale tan to white. Any type of wheat can be used in recipes calling for wheat berries. Wheat flour is the foundation of good bread-making. It is an excellent source of Vitamin E, the B vitamins and others. It contains the highest amount of gluten of any grain. This becomes the elastic part of the dough and holds the yeast bubbles within the bread causing the bread to rise. The gluten in wheat is the only gluten that can be removed from the rest of the grain. (See Making Wheat Gluten Meat Substitute) When making bread, white flour can be used with whole wheat: 1/3 white flour to 2/3 whole wheat is a good combination. Whole wheat flour may be replaced, in part, with other types of flour. Rye, corn, millet, barley, rice and oats may all be used. They can replace up to 1/3 of the whole wheat content.
Oats: Oat Groats are whole oats. They are a slender, tan grain with a distinct crease down the middle. The inedible outer hulls must be removed. They are steamed and roasted to prevent rancidity. Rolled oats are flakes made from whole groats that are put through a roller to flatten the kernel. Quick oats are small thin flakes made from steel-cut oats that are rolled thinner than old-fashioned oats. Oat flour is finely ground whole groats.
Rye: Rye is a native grain of Russia and Northern Europe. Immigrants introduced this grain to America. It contains less gluten than wheat. It is excellent as a supplementary grain to wheat. Two parts rye to five parts wheat makes an excellent light bread. Add rye to recipes calling for corn or oatmeal as part of the flour.
Barley: Barley goes with about anything with is mild, faintly sweet taste. It is a thirsty and generous grain, absorbing whatever cooking liquid you give it and expanding to three times its original volume. It is one of the most loved grains. The hull is inedible and once the hull is removed it is called “hulled barley.” It is tan colored. “Pearl barley” has the germ and most or all of the bran removed and is smaller, and less nutritious than hulled barley. Barley foams as it cooks, you can subdue it with a little oil. It is sticky. If you prefer separated grains, pour boiling water over the grains to rinse off surface starch. It is impossible to overcook barley so it can be cooked with foods that have a longer cooking time. Barley makes an excellent addition to soups and casseroles. Barley may be ground and added to bread (1 part barley to 5 parts wheat). It can also be used in making cake flour with whole wheat.
Brown rice: Brown Rice has undergone a minimum of processing as only the hull and a small part of the bran have been removed. Brown rice flour can be used in bread dough to replace whole wheat flour and give extra softness to the bread. It can be used in combination with soy, rye, buckwheat, or oat flour. Rice flour does not have enough gluten to produce a successful rise but it can be used alone in non-yeasted nut breads and flat breads.
Millet: A native grain of Africa, millet may be used whole or ground in puddings, soup, bread, and casseroles. It is a very, tiny, round grain that looks like a mustard seed. Its effect and flavor on bread is similar to corn. Millet is crunchy and has a nutty yet mild flavor one to five ratio of millet to flour. Too much millet in bread causes the bread to become very dense and the top crust peels off. In right amounts it adds a crunchiness to bread This grain is very digestible and is often used by people on wheat-free diets.
Corn: This is a native grain of America. Corn may be dried at home. Corn in the garden that has become a little old may be cut from the cob and dried in cloth sacks. Hang them on the clothesline and jostle the kernels each day so they dry completely. Store in a closed container. Corn is usually ground as a meal. For the Grain Mix Flour above, you can use pop corn.
How to Substitute Whole Wheat flour or Grain Mix flour in any Recipe:
Wheat flour and Grain Mix flour is heavier than white flour and needs more leavening. In yeast breads, use more yeast or let it raise longer. In baking powder leavened products, increase baking powder by one teaspoon for each 3 cups of flour used. Recipes using baking soda need not be adjusted.
In baked products using eggs, separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.
How to measure flour:
Stir flour before measuring to add air. Do not pack down.
There are 3 1/3 cups of flour per pound and approximately 17 cups per 5-pound bag.
When grinding grains, 9 cups of whole grains = 12 cups of flour.
How to make cake flour:
Take 1 cup all-purpose flour, and remove 1 Tblsp flour and replace with 1 Tblsp cornstarch. Mix well together and sift. It is now ready for baking.
Bread Machine Grain Mix Bread
1 cup warm water(110 degrees) 2 cups bread flour
2 Tblsp oil 1 cup Grain Mix flour (on first page)
2 Tblsp honey 1 ½ tsp yeast
1 tsp salt
Mix in bread machine on dough cycle. Remove dough and put in bread pans. Let rise 45 minutes. Bake in oven 375 degrees for 25 minutes.
Banana Grain Muffins
1 1/3 cup flour 1 cup mayonnaise (must be regular)
2/3 cup Grain Flour mix (on first page) ¾ cup sugar
1 tsp baking soda 1 cup mashed ripe bananas (2 to 3 bananas)
½ tsp salt (kids like a handful of chocolate chips thrown in)
In bowl, combine flours, soda, and salt. In another bowl, combine mayo, sugar, and bananas. Stir in dry ingredients. Fill greased muffin cups (12). Bake 350 degrees for 15 minutes. Cool 5 minutes. Makes 12.
Cooking Instructions for Whole Grains
To cook: (
1) measure grains
(2) rinse in sieve (
3) toast in cook pot (
4) add water
5) cook
(6) season with 1 or 2 tsp herbs or spices
(7) let stand
(8) serve hot or cold.
Salt toughens grains. Add only at the end of cooking or before heating to serve. Use ½ tsp salt to 1 cup raw grain.
Toast rinsed grains either in the oven at 150 degrees or more efficiently in a cook pot over low heat. Stir until aroma rises and grains appear dry and separate.
Cooking times are after bringing to a boil. 1 cup raw grains = about 4 servings
Standing allows grains to swell, absorb water and open to fullness.
Season: coriander and curry may be added at the toasting stage; all other seasoning should be done after cooking and before “letting stand”.
To cook Cracked Grains: Measure cracked grains, add slightly less water than indicated below, soak 1 to 2 hours, cook 10 to 15 minutes, add herbs or spices, let stand ½ to 1 hour.(Or to save time, toast dry, add hot water to cook, let stand.)
Whole Wheat: Preparation: Soaking needed; 2 ½ parts Water – 1 part Grain; Cook time: 30-40 minutes. Season: anise, caraway, marjoram, rosemary, sage, thyme, allspice, coriander, mustard. Let stand: 6-8 hours.
Oats: Preparation: soaking preferred; 2 to 4 parts Water -1 part Grain; Cook time: 50 minutes. Season: caraway, chervil, fennel seed, oregano, savory, thyme, coriander, nutmeg. Let stand: 1–3 hours.
Rye: Preparation: sort on a light-colored surface and discard any ergot (a black fungus that looks like a grain) or submerse in water to float and remove ergot, pre-soak overnight; 2 ½ parts Water – 1 part Grain; Cook time: 30-40 minutes. Season: bay leave, caraway, marjoram, rosemary, tarragon, thyme, allspice, mustard. Let stand 6-8 hours.
Barley: Preparation: soaking preferred; 2 parts Water - 1 part Grain; Cook time: 45 minutes. Season: bay leaf, mint, sage, thyme, allspice, coriander, mace. Let stand: 6-8 hours.
Brown Rice: Preparation: rinse, soaking preferred; 2 parts Water - 1 part Grain; Cook time: 50 minutes.
Millet: Preparation: roasting preferred; 3 parts Water - 1 part Grain; Cook time: 25 minutes. Season: basil, bay leaf, chervil, lovage, allspice, coriander, ginger. Let stand: 12 minutes.
Cooking Whole Grains in a Pressure Cooker
With a pressure cooker, you can prepare whole grains quickly. Pressure-cooked grains may be more tender and digestible then grains cooked by the stove-top method. Check the user's guide that came with your pressure cooker for specifics of your model. Here is a list of the long-cooking grains that perform well under pressure. All the timings are for unsoaked whole grains and assume that when the cooking time is up, you will quick-release the pressure.
Barley, hulled – 18 minutes Oat groats – 30 minutes
Brown rice – 15 minutes Rye – 25 minutes Wheat – 35 minutes
The best way to cook grains in the pressure cooker is in a lot of water (like pasta). You must add 1 Tblsp oil per cup of dry grain (2 Tblsp when cooking barley and oats). The oil is necessary to subdue the foam that rises as grains cook under pressure; it will be drained off with the water after cooking is done. Do not fill the cooker more than halfway. You can cook a maximum of 1 ½ cups of dry grain in a 4-quart cooker and 3 cups of dry grain in a 6-quart cooker. (See chart on next page.)
Cups Grain - Cups water - Tablespoons oil - Teaspoons salt
1.......................4.....................1.....................½
1½....................5½..................1½...................¾
2.......................7.....................2......................1
3.......................8.....................2......................1
Place the grains and water in the cooker. Add the oil and salt. Lock the lid in place, turn the heat to high, and bring the cooker up to high pressure. Reduce the heat just enough to maintain the pressure at high and cook for the time indicated above. Turn off the heat. Quick-release the pressure by setting the cooker in the sink and running cold water over the lid. Remove the lid and check the grains for doneness by cutting a few in half; they should be one color throughout. If the grains require more cooking, simmer them uncovered until done. Drain.
You can refrigerate cooked grains for up to 5 days. To freshen them, place the grains in a pot with about ¼ inch of water, cover, and steam over medium-low heat. They can also be frozen for a least 3 months. Before freezing, cool completely. Store in 2- or 3-cup quantities in labeled zip-top bags. These can be used for quick meals or added directly to simmering soups.
Feed More People
By learning to use grains, we can feed more people. It takes between 12 and 20 pounds of grain and a huge amount of water to make one pound of meat. If a man can be satisfied eating one quarter pound of hamburger and the other foods that go with it, then 1 pound of meat will feed 4 people. That is 3 to 5 pounds of grain per person per meal. It takes one pound of grain or two cups to make grain into hot cereal to feed eight people breakfast. Therefore, grain will feed 24 to 40 people verses meat feeding one person. Some ways to add grains to meals is to extend the meal by adding grains to soups, casseroles, cereal, bread, pancakes and hamburger.
Meat Substitute or Meat Extender
Cooked wheat, cracked or whole, can be fried with hamburger and used in sloppy joes, spaghetti, pizza, or in casseroles.
Meat Loaf
1 ½ lbs ground beef 1 egg
½ lb sausage ¾ cup milk
1 cup cracked wheat 1 tsp salt
½ stalk celery ¼ tsp pepper
1 tsp Worcestershire sauce ½ onion
Thoroughly combine ingredients. Form into a loaf. Bake in loaf pan for 1 hour at 350 degrees. Pour a can of tomato soup over the top, 10 minutes before removing from the oven for added flavor.
Serves 8.
Chili
2 Tblsp oil 1 Tblsp chili powder
2 onions, chopped 1 tsp cumin
1 cup celery, chopped Salt to taste
1 green pepper, chopped 1 lb ground meat, browned and drained (opt)
1 can tomato sauce 6 cups cooked cracked wheat
1 quart jar canned tomatoes
Saute onion, celery, and green pepper in oil. Add tomatoes and tomato sauce and seasonings. Add meat if desired. Cook for 20 minutes. Add cracked wheat and cook 30 minutes longer, stirring.
Meatless Meat
1 ½ cup whole mixed grains (wheat, corn, oats, rye, barley, rice, millet and buckwheat)
3 cups water ¼ tsp coriander
¼ cup soy sauce 1 tsp bullion
1 tsp granulated garlic ¼ cup onion
¼ tsp cumin 1/8 tsp cayenne
¼ tsp basil 2 Tblsp olive oil
Mix the water and the spices in a large frying pan. The grains should be cracked and quite coarse. Mix them in with the water and spices. Turn on heat at medium high. While stirring, bring to a boil. Turn down heat and cook 5 to 10 minutes more. Form into balls and freeze. Use instead of hamburger or to extend hamburger.
Meatless Sausage
½ cup mixed grains (see above list) 1 tsp beef flavor base
1 cup water 1 tsp Worcestershire sauce
1 tsp sage 1 tsp molasses
2 dashes onion salt dash cayenne pepper
2 dashes garlic salt 8 drops liquid smoke
Make the same as the Meatless Meat recipe above.
Wheat Gluten Meat Substitute
Making wheat gluten meat substitute:
Wheat contains a protein called gluten. The gluten can be easily extracted and used as a high protein meat substitute. This doesn't taste like meat but it will take on whatever flavor you cook it with. Gluten is an incomplete protein so it should be supplemented with another protein such as eggs, milk, nuts, soy, cheese, or meat. Extracting gluten from wheat flour does require more work and preparation than using cooked whole wheat or whole wheat flour.
Combine about 10 cups of fresh flour with just enough water to make a stiff dough, about 3 to 4 cups. Knead this dough very thoroughly, for at least 15 minutes. Then knead and wash the dough ball gently in about 3 quarts of cold water. Pour off the creamy solution and repeat with fresh water. When the soft dough has become firm, the starch has been removed. The liquid residue from the washing process contains the bran, germ, starch, and most of the B vitamins from the wheat. You can use this as a soup stock. You will have about 2 ½ cups gluten.
To make gluten steaks, knead 2 Tblsp beef flavored soup base into raw gluten. Stretch into pieces and drop into simmering beef flavor base. Simmer 1 hour. Remove and dry in 250 degree oven for 1 to 1 ½ hours, turning. Store in freezer.
Ground gluten can be made by baking ½ “ thick raw gluten in a pan, 15 minutes at 350 degrees. Then grind it in a meat grinder. For chicken flavored gluten, knead in 2 Tblsp chicken flavoring, 1 ½ tsp poultry seasoning and ½ tsp onion salt. For sausage or pork flavored gluten, add in 2 Tblsp powdered sausage or pork flavoring or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning.
(Note: One tsp beef or chicken base is equal to one bouillon cube)
Gluten meat substitute is also called “Wheat Meat” and “Seitan” (Say-tahn). There are commercially prepared products and mixes available. Check Arrowhead Mills, Knox Mountain Products, Ivy Foods products and Wheat of Meat products.
2009 January - Household recipes
Preparedness Newsletter
January 2009
“...it is true that a great many kinds of illnesses, primarily communicable diseases, can be effectively controlled through cleanliness and sanitation.”
Spiritual Goal: Hold Family Home Evening every Monday for the month.
Provident Living Goal: Review your retirement goals.
Basic Storage Goal: 1 #10 can Juice Mix with Vitamin C per person
50 cans of soup, stew or chili per person
72-Hour Kit: Container for holding the 72-hour kit. Find a place in your home to store it.
Expanded Storage Item: Sanitation Supplies – laundry and cleaning supplies, emergency toilet supplies or chemical toilet.
Thought:
“...Once, I went with my missionary companion to visit a family we had taught and baptized just a few weeks previously. The parents took us down into their basement to show us a room. It had been the bedroom of one of their two daughters. But she had now moved in with her sister. The bedroom she vacated was filled with everything the family would need in an emergency. We had not taught them anything about emergency preparedness. When we asked why they had done something so difficult so quickly, the reply was that they had read in a Church magazine that the Lord would like families to be prepared to take care of themselves and others. They said, “Isn’t that what Latter-day Saints do?” -President Henry B. Eyring, Ensign March 2008
Preparedness Tip:
Check your smoke detectors and replace batteries.
“Adequate sanitation saves more lives than antibiotics. Dying to go to the loo? What if there wasn't one? Contaminated water, inadequate sanitation and poor hygiene cause over 80% of all disease in developing countries. One gram of feces can contain 10 million viruses, one million bacteria, 1000 parasite cysts, and 100 parasite eggs.” - pooproductions.org
Emergency Sanitation
Suggested laundry and cleaning storage items are:
Lysol disinfectant Toothpaste and tooth brushes
Laundry detergent Liquid chlorine bleach
Dish Soap Bar Soap
Shampoo and Conditioner Deodorant
Feminine supplies Shaving supplies
Vinegar Salt
Ways to use Vinegar
Marinate tough meat in vinegar overnight to tenderize.
Make a thirst-quenching drink: cold water with a little vinegar.
Remove berry stains from hands with vinegar.
Make Homemade Sour Cream: blend together 1 cup cottage cheese, ¼ cup milk, and 1 tsp vinegar.
Add a tsp of vinegar to cooking water for fluffier rice.
Add vinegar to water when canning for cleaner bottles.
Add to poultry water to increase egg production and produce tender meat.
Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in the fridge.
Add 1 tsp vinegar to your pastry recipe for an exceptional crust.
Paint adheres better to galvanized metal that has been wiped with vinegar.
Add to pets drinking water to eliminate odor and encourage shiny fur.
Remove skunk odor from pets by rubbing fur with vinegar.
Make fleas flee: Soap kills fleas, after lathering up your pet, rinse, then rub apple cider vinegar through the fur to repel fleas, and add a tsp of vinegar to the pet's drinking water.
Make Hair Rinse: 1 ounce vinegar in 1 quart water.
Add vinegar to laundry rinse water, it removes all soap and prevents yellowing.
Fabric Softener: Fill washing machine with water, add ¼ cup baking soda, then the clothing. During the final rinse, add ½ cup vinegar in the softener dispenser.
Disinfect your washer and remove build-up: Fill washer with water, add 2 cups vinegar. Soak for 1 hour, restart and run through cycle. Repeat process with 2 cups bleach.
Clean jars with vinegar and water to remove odor.
Boil water and vinegar in pots to remove stains.
To remove lime coating on kettles, add vinegar to water and let stand overnight..
Rub diluted vinegar on tired, sore or swollen feet.
Apply diluted vinegar to chapped, cracked skin for quick healing.
To clear up respiratory congestion, inhale a vapor mist from pot containing water and several spoonfuls of vinegar.
For skin burns, apply ice-cold vinegar right away for fast relief.
Keep illness away with a vinegar drink: 4 parts grape juice, 2 parts apple juice, and 1 part apple cider vinegar.
Make a Brass and Copper Polish: heat ½ cup vinegar; stir in 2 Tblsp salt; dip ½ lemon into mixture and rub it over the object.
Make a Window and Glass Cleaner: ½ cup vinegar in 2/3 gallon water.
Make an All-purpose Cleaner: ½ cup borax, 1 Tblsp ammonia, ¼ cup vinegar, 1 gallon water.
Make a Disinfectant Cleaner: combine 2 tsp borax, ½ tsp washing soda, 2 Tblsp lemon juice, 4 Tblsp vinegar in spray bottle, slowly add 3 cups very hot water, shake to dissolve.
Clean your shower head: Pour ¼ cup baking soda and 1 cup vinegar into plastic bag over sink. When foaming stops, place bag over shower head, let soak 1 hour.
Clean your toilet: Flush toilet, sprinkle 1 cup borax, drizzle ½ cup vinegar over borax, let set 3 to 4 hours before scrubbing with toilet brush.
Clean fireplace bricks with undiluted vinegar.
Open clogged drains and clean them: Pack drain with ½ cup baking soda, pour in 1 cup vinegar. Keep drain covered 10 minutes, then flush with 1 teapot boiling water.
Clean hardened paintbrushes: simmer in vinegar and soapy water.
Make a Paint/Tile Mold and Mildew Remover: ¼ cup bleach, 1 Tblsp borax, 1 ½ cups water. Combine ingredients in a spray bottle and shake well. Let set 10 to 20 min. then wipe off.
Ways to use Salt
Sprinkle salt on your shelves to keep ants away.
Soak fish in salt water before de-scaling – the scales will come off easier.
Dip freshly picked herbs or vegetables in salted water to quickly remove dirt and bugs.
To prevent fruit from discoloration after peeling, put in mildly salted water.
Add salt to green salads to prevent wilting.
Gelatin sets quicker when a dash of salt is added.
Rub salt on your pancake griddle and your flapjacks won't stick.
Add a pinch of salt to whipping cream to make it whip quicker.
Milk stays fresh longer when a little salt is added.
Rinse a sore eye with a little salt water.
Get rid of sores in your mouth by putting salt on them.
Electrolyte Drink for Diarrhea: 1 cup apple juice, 2 cups water, ½ to 1 tsp salt, juice from a lemon or lime. Drink throughout the day for hydration and balance of electrolytes.
Dry salt sprinkled on your tooth brush makes a good tooth polisher.
Use equal parts salt and soda for brushing teeth.
Mildly salted water makes an effective mouthwash or a sore throat gargle.
Old-fashioned Gargle Solution: 2 heaping Tblsp brown sugar, ½ tsp salt, ¼ tsp baking soda, in 1 quart warm water. Gargle with up to ½ cup of this as often as needed.
Use salt for killing weeds in your lawn or for killing grass between the sidewalk.
Make Whitewash: combine 1 cup salt, 2 cups hydrated lime with 1 gallon water or milk (adjust for thickness), cool before painting.
Clean your iron by rubbing a damp cloth with some salt on the ironing surface.
Use salt in the final rinse to prevent clothes from freezing when hanging them on the line.
Add salt to the wash cycle to hold fabric colors.
Soak stained handkerchiefs in salt before washing.
Freshen sponges by soaking them in salt water.
Clean greasy pans with a paper towel and salt.
Make a Scouring Powder: 1 cup baking soda, 1 cup borax, 1 cup salt. Store tightly covered.
Shine your Silver: Fill sink with 1 quart hot water, 1 Tblsp baking soda, 1 Tblsp salt. Place tin foil in the bottom, place tarnished silver on foil for 10 seconds. Remove and dry.
Make a Brass and Copper Polish: ¼ cup flour, ¼ cup salt, ¼ cup vinegar, ¼ cup hot water, 1 tsp lemon juice mixed to make a paste. Use a soft cloth.
Remove rust: Squeeze a lime over rust then cover with ¼ cup salt. Let set 3 to 4 hours. Use a nylon scrubber to scrub mixture.
Homemade Automatic Dishwasher Detergent
2 cups borax
2 cups washing soda
Combine borax and washing soda in a 32-ounce plastic container with cover and seal tightly for storage. For each load of dishes, put 2 Tblsp of the mixture in the dishwasher soap dispenser.
Rinsing Agent for Your Dishwasher
Stop the dishwasher during its rinse cycle and add 1 to 1 ½ cups white vinegar. Or pour the vinegar into the rinse compartment beforehand (be careful not to overfill).
Sanitation and Hygiene In An Emergency from Homeland Security
The lack of sanitation facilities following major disaster can quickly create secondary problems unless basic guidelines are followed. If the water lines are damaged or if damage is suspected, do not flush
the toilet. Avoid digging holes in the ground and using these. Untreated raw sewage can pollute fresh ground water supplies. It also attracts flies and promotes the spread of diseases.
Store a large supply of heavy-duty plastic bags, twist ties, disinfectant, and toilet paper.
A good disinfectant that is easy to use is a solution of 1 part liquid bleach to 10 parts water. Dry bleach is caustic and not safe for this type of use.
If the toilet is NOT able to be flushed, it can still be used. This is less stressful for most people than using some other container. Remove all the bowl water. Line it with a heavy-duty plastic bag. When finished, add a small amount of deodorant or disinfectant, securely tie the bag, and dispose of it in a large trash can with a tight fitting lid. This large trash can should also be lined with a sturdy trash bag. Eventually, the city will provide a means to dispose of these bags.
Portable camp toilets, small trash cans or sturdy buckets lined with heavy-duty plastic bags can also be used. Those with tight fitting lids are best.
Tips for Staying Clean in an Emergency Situation As much as possible, continue regular hygiene habits such as brushing your teeth, washing your face, combing your hair and even washing your body with a wet washcloth. This will help prevent the spread of disease and irritation as well as help relieve stress.
Keep your fingers out of your mouth. Avoid handling food with your hands.
Purify your drinking water. Use chlorine bleach, purification tablets (check bottle for expiration dates), or by boiling for 10 minutes.
Sterilize your eating utensils by heat. You can also rinse dishes in purified water that has additional chlorine bleach added to it. (Use 2 1/2 teaspoons bleach per gallon of purified water.)
Keep your clothing as clean and dry as possible, especially under-clothing and socks.
If, during an emergency situation, you develop vomiting or diarrhea, rest and stop eating solid foods until the symptoms ease up. Take fluids, particularly water, in small amounts at frequent intervals. As soon as can be tolerated, resume eating semi-solid foods. Normal salt intake should be maintained.
Keep Basic Hygiene Supplies Handy - These basic supplies should be kept in your Safe Room, 72-Hour Pack and Car.
Cornstarch Fingernail clippers and files Sanitary napkins
Toilet paper Moistened Towelettes or Baby Wipes
A few bath towels Small hand-held mirror Liquid all-purpose soap Vaseline Petroleum Jelly
Liquid Chlorine Bleach Ammonia (disinfecting aid)
Emergency Sewage Disposal
Water flush toilets cannot be used when water service is interrupted. The water remaining in the fixture is not sufficient to flush the wastes down the sewer. Clogging may result and your living conditions then become just that much more uncomfortable. Even if water is available, local authorities may ask you not to use flush toilets, wash basins, and other fixtures connected with soil pipes. The
sewer mains may be broken or clogged, which would make it impossible to carry off such waste; or water may be needed for fire fighting or other emergencies. It is necessary for every family to know emergency methods of waste disposal in case such conditions arise.
Temporary Toilet Provisions
Right after an emergency, or during one, you will probably not have the time and tools to prepare a complex emergency sanitation system. If there is a delay of several days in restoring sewage service to your neighborhood, you may find that disposal is a big problem. Your first task is to make some temporary toilet provision for your family, especially the children. Almost any covered metal or plastic container will do. You can use a covered pail, a 5-gallon bucket, or a small kitchen garbage container with a foot operated cover for an emergency toilet. Anything that has a cover and will hold the contents until you can dispose of them will serve for sanitary purposes at first.
Emergency Sewage Storage
Keep on the premises at least one extra 10-gallon garbage can or other waterproof container with a tight fitting cover. This should be lined with paper and/or a plastic bag. And the lid should be fastened to the can to prevent its loss. Such a can may be used for the emergency storage of body wastes until the public sewage system can be put back into action, or until other arrangements can be made. Empty your emergency toilet into this storage can as often as necessary. A small amount of household disinfectant should be added after each use. If you live in an apartment, you may not have a large garbage can or room to keep one. In that case, two smaller covered pails or other containers will do just as well.
Controlling Odors and Insects
Insecticides and deodorants should be used when necessary to control odors and insects breeding in containers that cannot be emptied immediately. At least 2 pints of household bleach solution should be kept on hand for disinfecting purposes.
Other Supplies
Keep on hand an extra supply of toilet tissue, plus a supply of sanitary napkins. If there is illness in the house that requires rubber sheeting or other special sanitary equipment, make sure that adequate supplies are available. At least a week’s accumulation of daily newspapers will come in handy for insulating bedding from floors, and lining clothes against cold, as well as for the sanitary uses already mentioned.
Babies
If you have a baby in your home, you may find diaper laundering a problem under emergency conditions. It is best to keep an ample supply of disposable diapers on hand for emergency use. Or, any moisture resistant material can be cut and folded to diaper size and lined with absorbent material.
Other Possibilities:
Some people have chemical toilets and some own campers which have toilets that would work.
But the portable toilet chemicals are certainly not cheap. So people have investigated making their own from simple ingredients found in the grocery store. Here is a home remedy found to work in portable toilets:
Homemade Port-a-Potty Chemical
1 bottle of Pine sol
1 bottle of Household Ammonia
1 cup Borax
1 quart water
Mix borax with water then add the Pine sol and Ammonia.
This method is for the camper toilet: add a mixture of ¼ cup washing soda, ¼ cup borax and a little water to the holding tank.
Homemade Liquid Laundry Detergent # 1
3 Pints Water
1/3 bar Fels Naphtha Soap, grated
1/2 Cup Washing Soda
1/2 Cup Borax
2 Gallon Bucket
1 Quart Hot Water
Hot Water
Mix Fels Naphtha soap in a saucepan with 3 pints of water, and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add 1 quart hot water to 2 gallon bucket. Add soap mixture, and mix well. Fill bucket with hot water, and mix well. Set aside for 24 hours, or until mixture thickens. Use 1/2 cup of mixture per load.
Homemade Liquid Laundry Detergent #2
1 Cup Grated Fels Naphtha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
2 Tblsp Glycerin
2 gallons Water
Mix soap, washing soda, and borax together. Add glycerin and water.
Use 1/2 - 3/4 cup per load. Best when used with cold or warm water.
Homemade Liquid Laundry Detergent #3
Water
1 Bar Fels Naphtha Soap, Grated
5 Gallon Bucket
1 Cup Washing Soda
4 1/2 Gallons Water
Place grated soap in a small saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water, and add soap. Stir to combine. Add 1 cup washing soda and mix well. As it cools it will thicken. May be used immediately. Use 1-2 cups per load.
Powdered Laundry Detergent
1 Cup Grated Fels Naphtha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
For light load, use 1 tablespoon.
For heavy or heavily soiled load, use 2 tablespoons.
TIPS
• Liquid detergent can also be used as a pretreater for stains.
• Ivory Soap, Deodorant Soap, and Beauty Bars can be substituted for the Fels Naphtha Soap.
• Essential Oils can be added to soap for fragrance.
January 2009
“...it is true that a great many kinds of illnesses, primarily communicable diseases, can be effectively controlled through cleanliness and sanitation.”
Spiritual Goal: Hold Family Home Evening every Monday for the month.
Provident Living Goal: Review your retirement goals.
Basic Storage Goal: 1 #10 can Juice Mix with Vitamin C per person
50 cans of soup, stew or chili per person
72-Hour Kit: Container for holding the 72-hour kit. Find a place in your home to store it.
Expanded Storage Item: Sanitation Supplies – laundry and cleaning supplies, emergency toilet supplies or chemical toilet.
Thought:
“...Once, I went with my missionary companion to visit a family we had taught and baptized just a few weeks previously. The parents took us down into their basement to show us a room. It had been the bedroom of one of their two daughters. But she had now moved in with her sister. The bedroom she vacated was filled with everything the family would need in an emergency. We had not taught them anything about emergency preparedness. When we asked why they had done something so difficult so quickly, the reply was that they had read in a Church magazine that the Lord would like families to be prepared to take care of themselves and others. They said, “Isn’t that what Latter-day Saints do?” -President Henry B. Eyring, Ensign March 2008
Preparedness Tip:
Check your smoke detectors and replace batteries.
“Adequate sanitation saves more lives than antibiotics. Dying to go to the loo? What if there wasn't one? Contaminated water, inadequate sanitation and poor hygiene cause over 80% of all disease in developing countries. One gram of feces can contain 10 million viruses, one million bacteria, 1000 parasite cysts, and 100 parasite eggs.” - pooproductions.org
Emergency Sanitation
Suggested laundry and cleaning storage items are:
Lysol disinfectant Toothpaste and tooth brushes
Laundry detergent Liquid chlorine bleach
Dish Soap Bar Soap
Shampoo and Conditioner Deodorant
Feminine supplies Shaving supplies
Vinegar Salt
Ways to use Vinegar
Marinate tough meat in vinegar overnight to tenderize.
Make a thirst-quenching drink: cold water with a little vinegar.
Remove berry stains from hands with vinegar.
Make Homemade Sour Cream: blend together 1 cup cottage cheese, ¼ cup milk, and 1 tsp vinegar.
Add a tsp of vinegar to cooking water for fluffier rice.
Add vinegar to water when canning for cleaner bottles.
Add to poultry water to increase egg production and produce tender meat.
Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in the fridge.
Add 1 tsp vinegar to your pastry recipe for an exceptional crust.
Paint adheres better to galvanized metal that has been wiped with vinegar.
Add to pets drinking water to eliminate odor and encourage shiny fur.
Remove skunk odor from pets by rubbing fur with vinegar.
Make fleas flee: Soap kills fleas, after lathering up your pet, rinse, then rub apple cider vinegar through the fur to repel fleas, and add a tsp of vinegar to the pet's drinking water.
Make Hair Rinse: 1 ounce vinegar in 1 quart water.
Add vinegar to laundry rinse water, it removes all soap and prevents yellowing.
Fabric Softener: Fill washing machine with water, add ¼ cup baking soda, then the clothing. During the final rinse, add ½ cup vinegar in the softener dispenser.
Disinfect your washer and remove build-up: Fill washer with water, add 2 cups vinegar. Soak for 1 hour, restart and run through cycle. Repeat process with 2 cups bleach.
Clean jars with vinegar and water to remove odor.
Boil water and vinegar in pots to remove stains.
To remove lime coating on kettles, add vinegar to water and let stand overnight..
Rub diluted vinegar on tired, sore or swollen feet.
Apply diluted vinegar to chapped, cracked skin for quick healing.
To clear up respiratory congestion, inhale a vapor mist from pot containing water and several spoonfuls of vinegar.
For skin burns, apply ice-cold vinegar right away for fast relief.
Keep illness away with a vinegar drink: 4 parts grape juice, 2 parts apple juice, and 1 part apple cider vinegar.
Make a Brass and Copper Polish: heat ½ cup vinegar; stir in 2 Tblsp salt; dip ½ lemon into mixture and rub it over the object.
Make a Window and Glass Cleaner: ½ cup vinegar in 2/3 gallon water.
Make an All-purpose Cleaner: ½ cup borax, 1 Tblsp ammonia, ¼ cup vinegar, 1 gallon water.
Make a Disinfectant Cleaner: combine 2 tsp borax, ½ tsp washing soda, 2 Tblsp lemon juice, 4 Tblsp vinegar in spray bottle, slowly add 3 cups very hot water, shake to dissolve.
Clean your shower head: Pour ¼ cup baking soda and 1 cup vinegar into plastic bag over sink. When foaming stops, place bag over shower head, let soak 1 hour.
Clean your toilet: Flush toilet, sprinkle 1 cup borax, drizzle ½ cup vinegar over borax, let set 3 to 4 hours before scrubbing with toilet brush.
Clean fireplace bricks with undiluted vinegar.
Open clogged drains and clean them: Pack drain with ½ cup baking soda, pour in 1 cup vinegar. Keep drain covered 10 minutes, then flush with 1 teapot boiling water.
Clean hardened paintbrushes: simmer in vinegar and soapy water.
Make a Paint/Tile Mold and Mildew Remover: ¼ cup bleach, 1 Tblsp borax, 1 ½ cups water. Combine ingredients in a spray bottle and shake well. Let set 10 to 20 min. then wipe off.
Ways to use Salt
Sprinkle salt on your shelves to keep ants away.
Soak fish in salt water before de-scaling – the scales will come off easier.
Dip freshly picked herbs or vegetables in salted water to quickly remove dirt and bugs.
To prevent fruit from discoloration after peeling, put in mildly salted water.
Add salt to green salads to prevent wilting.
Gelatin sets quicker when a dash of salt is added.
Rub salt on your pancake griddle and your flapjacks won't stick.
Add a pinch of salt to whipping cream to make it whip quicker.
Milk stays fresh longer when a little salt is added.
Rinse a sore eye with a little salt water.
Get rid of sores in your mouth by putting salt on them.
Electrolyte Drink for Diarrhea: 1 cup apple juice, 2 cups water, ½ to 1 tsp salt, juice from a lemon or lime. Drink throughout the day for hydration and balance of electrolytes.
Dry salt sprinkled on your tooth brush makes a good tooth polisher.
Use equal parts salt and soda for brushing teeth.
Mildly salted water makes an effective mouthwash or a sore throat gargle.
Old-fashioned Gargle Solution: 2 heaping Tblsp brown sugar, ½ tsp salt, ¼ tsp baking soda, in 1 quart warm water. Gargle with up to ½ cup of this as often as needed.
Use salt for killing weeds in your lawn or for killing grass between the sidewalk.
Make Whitewash: combine 1 cup salt, 2 cups hydrated lime with 1 gallon water or milk (adjust for thickness), cool before painting.
Clean your iron by rubbing a damp cloth with some salt on the ironing surface.
Use salt in the final rinse to prevent clothes from freezing when hanging them on the line.
Add salt to the wash cycle to hold fabric colors.
Soak stained handkerchiefs in salt before washing.
Freshen sponges by soaking them in salt water.
Clean greasy pans with a paper towel and salt.
Make a Scouring Powder: 1 cup baking soda, 1 cup borax, 1 cup salt. Store tightly covered.
Shine your Silver: Fill sink with 1 quart hot water, 1 Tblsp baking soda, 1 Tblsp salt. Place tin foil in the bottom, place tarnished silver on foil for 10 seconds. Remove and dry.
Make a Brass and Copper Polish: ¼ cup flour, ¼ cup salt, ¼ cup vinegar, ¼ cup hot water, 1 tsp lemon juice mixed to make a paste. Use a soft cloth.
Remove rust: Squeeze a lime over rust then cover with ¼ cup salt. Let set 3 to 4 hours. Use a nylon scrubber to scrub mixture.
Homemade Automatic Dishwasher Detergent
2 cups borax
2 cups washing soda
Combine borax and washing soda in a 32-ounce plastic container with cover and seal tightly for storage. For each load of dishes, put 2 Tblsp of the mixture in the dishwasher soap dispenser.
Rinsing Agent for Your Dishwasher
Stop the dishwasher during its rinse cycle and add 1 to 1 ½ cups white vinegar. Or pour the vinegar into the rinse compartment beforehand (be careful not to overfill).
Sanitation and Hygiene In An Emergency from Homeland Security
The lack of sanitation facilities following major disaster can quickly create secondary problems unless basic guidelines are followed. If the water lines are damaged or if damage is suspected, do not flush
the toilet. Avoid digging holes in the ground and using these. Untreated raw sewage can pollute fresh ground water supplies. It also attracts flies and promotes the spread of diseases.
Store a large supply of heavy-duty plastic bags, twist ties, disinfectant, and toilet paper.
A good disinfectant that is easy to use is a solution of 1 part liquid bleach to 10 parts water. Dry bleach is caustic and not safe for this type of use.
If the toilet is NOT able to be flushed, it can still be used. This is less stressful for most people than using some other container. Remove all the bowl water. Line it with a heavy-duty plastic bag. When finished, add a small amount of deodorant or disinfectant, securely tie the bag, and dispose of it in a large trash can with a tight fitting lid. This large trash can should also be lined with a sturdy trash bag. Eventually, the city will provide a means to dispose of these bags.
Portable camp toilets, small trash cans or sturdy buckets lined with heavy-duty plastic bags can also be used. Those with tight fitting lids are best.
Tips for Staying Clean in an Emergency Situation As much as possible, continue regular hygiene habits such as brushing your teeth, washing your face, combing your hair and even washing your body with a wet washcloth. This will help prevent the spread of disease and irritation as well as help relieve stress.
Keep your fingers out of your mouth. Avoid handling food with your hands.
Purify your drinking water. Use chlorine bleach, purification tablets (check bottle for expiration dates), or by boiling for 10 minutes.
Sterilize your eating utensils by heat. You can also rinse dishes in purified water that has additional chlorine bleach added to it. (Use 2 1/2 teaspoons bleach per gallon of purified water.)
Keep your clothing as clean and dry as possible, especially under-clothing and socks.
If, during an emergency situation, you develop vomiting or diarrhea, rest and stop eating solid foods until the symptoms ease up. Take fluids, particularly water, in small amounts at frequent intervals. As soon as can be tolerated, resume eating semi-solid foods. Normal salt intake should be maintained.
Keep Basic Hygiene Supplies Handy - These basic supplies should be kept in your Safe Room, 72-Hour Pack and Car.
Cornstarch Fingernail clippers and files Sanitary napkins
Toilet paper Moistened Towelettes or Baby Wipes
A few bath towels Small hand-held mirror Liquid all-purpose soap Vaseline Petroleum Jelly
Liquid Chlorine Bleach Ammonia (disinfecting aid)
Emergency Sewage Disposal
Water flush toilets cannot be used when water service is interrupted. The water remaining in the fixture is not sufficient to flush the wastes down the sewer. Clogging may result and your living conditions then become just that much more uncomfortable. Even if water is available, local authorities may ask you not to use flush toilets, wash basins, and other fixtures connected with soil pipes. The
sewer mains may be broken or clogged, which would make it impossible to carry off such waste; or water may be needed for fire fighting or other emergencies. It is necessary for every family to know emergency methods of waste disposal in case such conditions arise.
Temporary Toilet Provisions
Right after an emergency, or during one, you will probably not have the time and tools to prepare a complex emergency sanitation system. If there is a delay of several days in restoring sewage service to your neighborhood, you may find that disposal is a big problem. Your first task is to make some temporary toilet provision for your family, especially the children. Almost any covered metal or plastic container will do. You can use a covered pail, a 5-gallon bucket, or a small kitchen garbage container with a foot operated cover for an emergency toilet. Anything that has a cover and will hold the contents until you can dispose of them will serve for sanitary purposes at first.
Emergency Sewage Storage
Keep on the premises at least one extra 10-gallon garbage can or other waterproof container with a tight fitting cover. This should be lined with paper and/or a plastic bag. And the lid should be fastened to the can to prevent its loss. Such a can may be used for the emergency storage of body wastes until the public sewage system can be put back into action, or until other arrangements can be made. Empty your emergency toilet into this storage can as often as necessary. A small amount of household disinfectant should be added after each use. If you live in an apartment, you may not have a large garbage can or room to keep one. In that case, two smaller covered pails or other containers will do just as well.
Controlling Odors and Insects
Insecticides and deodorants should be used when necessary to control odors and insects breeding in containers that cannot be emptied immediately. At least 2 pints of household bleach solution should be kept on hand for disinfecting purposes.
Other Supplies
Keep on hand an extra supply of toilet tissue, plus a supply of sanitary napkins. If there is illness in the house that requires rubber sheeting or other special sanitary equipment, make sure that adequate supplies are available. At least a week’s accumulation of daily newspapers will come in handy for insulating bedding from floors, and lining clothes against cold, as well as for the sanitary uses already mentioned.
Babies
If you have a baby in your home, you may find diaper laundering a problem under emergency conditions. It is best to keep an ample supply of disposable diapers on hand for emergency use. Or, any moisture resistant material can be cut and folded to diaper size and lined with absorbent material.
Other Possibilities:
Some people have chemical toilets and some own campers which have toilets that would work.
But the portable toilet chemicals are certainly not cheap. So people have investigated making their own from simple ingredients found in the grocery store. Here is a home remedy found to work in portable toilets:
Homemade Port-a-Potty Chemical
1 bottle of Pine sol
1 bottle of Household Ammonia
1 cup Borax
1 quart water
Mix borax with water then add the Pine sol and Ammonia.
This method is for the camper toilet: add a mixture of ¼ cup washing soda, ¼ cup borax and a little water to the holding tank.
Homemade Liquid Laundry Detergent # 1
3 Pints Water
1/3 bar Fels Naphtha Soap, grated
1/2 Cup Washing Soda
1/2 Cup Borax
2 Gallon Bucket
1 Quart Hot Water
Hot Water
Mix Fels Naphtha soap in a saucepan with 3 pints of water, and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add 1 quart hot water to 2 gallon bucket. Add soap mixture, and mix well. Fill bucket with hot water, and mix well. Set aside for 24 hours, or until mixture thickens. Use 1/2 cup of mixture per load.
Homemade Liquid Laundry Detergent #2
1 Cup Grated Fels Naphtha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
2 Tblsp Glycerin
2 gallons Water
Mix soap, washing soda, and borax together. Add glycerin and water.
Use 1/2 - 3/4 cup per load. Best when used with cold or warm water.
Homemade Liquid Laundry Detergent #3
Water
1 Bar Fels Naphtha Soap, Grated
5 Gallon Bucket
1 Cup Washing Soda
4 1/2 Gallons Water
Place grated soap in a small saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water, and add soap. Stir to combine. Add 1 cup washing soda and mix well. As it cools it will thicken. May be used immediately. Use 1-2 cups per load.
Powdered Laundry Detergent
1 Cup Grated Fels Naphtha Soap
1/2 Cup Washing Soda
1/2 Cup Borax
For light load, use 1 tablespoon.
For heavy or heavily soiled load, use 2 tablespoons.
TIPS
• Liquid detergent can also be used as a pretreater for stains.
• Ivory Soap, Deodorant Soap, and Beauty Bars can be substituted for the Fels Naphtha Soap.
• Essential Oils can be added to soap for fragrance.
2008 December - 1st Aid
Preparedness Newsletter
December 2008
“Right now, this very moment, is part of our eternal progression toward returning with our families to the presence of our Father in Heaven...”
“This is the day of our mortal probation. We might compare our eternal journey to a race of three laps around the track. We have completed the first lap successfully and have made wonderful progress. We have started on the second lap. Can you imagine a world-class runner stopping along the track at this point to pick flowers or chase a rabbit that crossed his path? Yet this is what we are doing when we occupy our time with worldly pursuits that do not move us closer to the third lap toward eternal life, the greatest of all the gifts of God.”
Joseph B. Wirthlin, General Conference, April 1998
Spiritual Goal: Decide as a family how you can better remember and celebrate the true meaning of Christmas.
Provident Living Goal: Review your insurance coverage – (life, household, vehicle) Do you have enough?
Basic Storage Goal: 100 cans vegetables per person
5 pounds raisins or other dried fruit per person
5 pounds dried vegetables per person
72-Hour Kit: Battery powered radio
Battery powered flashlights
Batteries
Expanded Storage Items: First Aid Kit
Thought:
“For the righteous the gospel provides a warning before a calamity, a program for the crisis, a refuge for each disaster. The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year's supply of survival food.”
Elder Ezra Taft Benson “Prepare Ye”, Ensign, January 1974
Christmas Gift Ideas
Do you need some fast Christmas ideas? Here are some ideas to help your friends and families be prepared:
For stocking stuffers:
warm hats flashlight and batteries gloves or mittens
swiss army tool/knife travel games for backpacks emergency blankets
socks match kits (waterproof) tweezers and clippers
flint and steel for fires basic first aid kit small sewing kit
soap and holder sample size shampoo compass
mirror or reflector rain poncho whistle
headlamp
Other gift ideas:
1.Food storage gift certificates
2.Foam clothing, warm coat, wool socks, and cotton socks to wear next to the skin
3.Matches and odorless/smokeless candles
4.A practical oil lamp. Don't forget the lamp oil!
5.Hiking boots
6.Sleeping bags and pads
7.Kerosene heater or gas grill or propane lantern
8.Wood stove, Coleman stove, or indoor butane stove
9.An inexpensive wool blanket, then sew fabric around it to keep it from being too scratchy
10.A case of dry-pack food, canned garden seeds, canned butter, or canned cheese
11.Fill a backpack with emergency gear
12.A cookbook on how to use food storage or “Back to Basics” book
13.Water storage containers or water filter
14.Folding camp shovel, ax, survival saw or hatchet
15.Bread mixer, grain mill, or wheat grinder
16.Solar oven kit or food dehydrator
17.Sprout mix or powdered honey
18.Pressure cooker
19.First Aid Kit
20.Weather band radio
First Aid
“All members of the church should be trained in basic first aid skills.”
You are likely to encounter an emergency needing first aid attention several times during your life. You can learn what you need to know to handle emergency situations by attending first aid training and reading books on first aid.
Basic First Aid Kit
This first aid kit is different than the one in a 72-Hour Kit. This is much more comprehensive and not as portable. The kit and a first aid book should be stored together in an easy to reach location. The contents should fit the needs of your family. Creating your own individualized first aid kit with the things your family needs may be better than buying a pre-assembled kit. Label everything properly. Keep a list of everything that needs to stay in the kit and replace items when needed.
Here are some items you may want to consider including in your first aid kit:
Consecrated oil Vaseline, lip ointment
Prescription drugs Iodine
Antibiotic ointment Hydrogen Peroxide
Aspirin Table salt
Tylenol, Ibuprofen Baking soda
Ipecac Rubbing alcohol
Diarrhea medication Sunscreen, insect repellent
Laxative Water purification tablets
Eye drops Soap
Nasal spray Gatorade or Pedialyte
Burn ointment Epsom Salt
Benadryl Chlorine bleach
Cough Medicine, throat lozenges Hand sanitizer
Dressings:
Adhesive tape, roll 2” wide Cotton Swabs
Bandage, sterile roll 2” wide Cotton balls
Bandage, sterile roll 4” wide Ace bandages
Bandages, large triangular Gauze pads (4x4)
Band aids, assorted sizes Butterfly bandages
Medical tape
Other necessary supplies:
Tweezers Sanitary napkins
Small flashlight Tissues
Plastic spoons, plastic knives or popsicle sticks
Scissors Matches
Pocket knife Clean sheets
Needles and thread Medicine dropper
Emergency blankets Splints
Safety pins Rubber gloves, sterile gloves
Paper and pencil Cold pack
Thermometer Plastic sheeting
Dental floss Paper cups, 3 ounce
Razor blades Wash cloths, towels
Books on first aid:
Standard First Aid and Personal Safety, American National Red Cross
Boy Scout Handbook
Boy Scout First Aid Merit Badge Handbook
In the event of a pandemic flu or an outbreak of bird flu or a bioterrorism incident, be prepared to care for sick family members at home. The emergency plan for these situations includes sending one family member to a central location to get the medication needed for the entire family and any information needed to care for family members at home.
Pandemic flu and bird flu are not the same thing. Pandemic flu is a global outbreak of human disease. Bird flu refers to a large group of different influenza viruses that primarily affect birds. Occasionally, these bird viruses can infect other species, including pigs and humans, but the vast majority of bird flu viruses do not infect people.
Pandemic Flu Planning Checklist for Families
At Home:
Store water, food, and other essentials. Prepare to get by for at least a week on what you have at home.
Store medical and health supplies.
Make household emergency plans.
Prepare for possible changes in health care. There may not be enough medical supplies, health care providers, and hospital beds for all persons who are ill.
Decide difficult decisions about who receives medical care and how much. Talk about the possibilities.
In a severe pandemic, you may be advised to stay away from others and from public places.
Think about how you would care for people in your family who have disabilities.
Decide who will take care of children if schools are closed.
At Work:
Prepare to stay at home.
Know policies related to absences, time off, and telecommuting.
Encourage planning. Have a plan for making sure essential work can get done if large numbers of employees are absent for many months.
Explore other ways to get your work done. Find ways to reduce personal contact, such as emails or phone conferences. Plan to work from home whenever possible.
In Your Community:
Know your neighbors. Talk with with family, friends, and neighbors to make sure everyone is prepared. Be ready to help neighbors who are elderly or have special needs.
Know school policies about illness and being absent. Be prepared for school closures.
Volunteer with community groups. Assist with planning for emergency response to disasters.
Prevent the spread of illness in your home:
Physically separate patients from other people as much as possible.
Designate one person as the main caregiver for the ill person.
Watch for symptoms in other household members.
Wear surgical masks – both patient and caregiver – they must be worn at all times when in contact.
Wash hands with soap and water or hand sanitizer after contact with a patient or an object in the area.
Don't touch your eyes, nose, or mouth without first washing your hands for 20 seconds. Wash hands before and after using the bathroom.
Wash soiled dishes and utensils used by a flu patient in a dishwasher or with warm water and soap.
Soiled linen and laundry used by a patient can be washed in a washing machine with warm or cold water and detergent. Wash hands with soap and water after handling soiled laundry.
Place tissues used by the ill patient in a bag and throw away with other household waste.
Clean counters and other areas in the home regularly using everyday cleaning products.
Stay home if you are sick.
Cover your mouth and nose when coughing and sneezing; use tissues or the crook of your elbow.
Use tissues to contain mucous and watery discharge from the mouth and nose.
Know the symptoms of influenza, which may include:
Sudden onset of illness Fever higher than 100.4 F
Chills Cough
Headache Sore throat
Stuffy nose Muscle aches
Feeling of weakness/exhaustion Diarrhea, vomiting, abdominal pain
Note: A vaccination will not be available at the beginning of a pandemic. Once a pandemic virus is identified, it could take six months or more to develop and produce large quantities of vaccine.
Biological Incidents:
Anthrax: skin, intestinal, or inhalation infection that is caused by bacteria. Symptoms begin within 7 days. Symptoms: Skin – blisters with black center. Intestinal - nausea, loss of appetite, like stomach flu. Inhalation – flu-like symptoms that progress to severe breathing problems. Not contagious. Antibiotics should be started as soon as possible.
Botulism: Muscle-paralyzing disease caused by exposure to a bacterial toxin. Could be released in air, water, or food. Symptoms: Blurred/double vision, slurred speech, drooping eyelids. Can lead to paralysis. Not contagious. Antitoxin/supportive care/ventilator.
Pneumonic Plague: Lung infection caused by bacteria. Could be released into the air. Symptoms begin within 1 to 3 days. Symptoms: Rapidly developing pneumonia with fever, cough, chills. Contagious through coughing. Antibiotics must be started within 24 hours of symptoms. Isolation for infected persons.
Smallpox: Severe illness with rash caused by a virus. Officially eradicated in 1980 but has resurfaced as a potential terrorist agent. Symptoms begin within 7 to 17 days. Symptoms: high fever and aches followed by a severe rash. Contagious. Vaccines should generally be given within 3 days of exposure to prevent infection or lessen illness. Isolation for infected persons.
Tularemia: Disease caused by bacteria, which could be released in air, food, or water. Symptoms generally begin within 3 to 5 days. Symptoms: Sudden fever, chills, coughing, aches. Not contagious. Use antibiotics.
Viral Hemorrhagic Fevers: Diseases contracted from viruses such as Ebola. Could be transmitted via bodily fluids of infected animals or humans. Symptoms: Fever, vomiting, diarrhea, heavy bleeding. Contagious. Isolation for infected persons. Need supportive care.
Chemical Incidents:
Blister Agents (mustard gas, lewisite): Group of agents that cause blistering or burns on the skin or lungs. Could be transmitted by inhalation, or contact with skin or eyes. Symptoms: Skin and eye burning, coughing, severe respiratory irritation. Leave the affected area. Immediately remove clothing, place in a plastic bag, and shower or wash. Seek medical care if exposed. For mustard gas, treat for burns. For Lewisite, need antidote.
Blood Agents (cyanide, arsine): Group of agents depriving cells and tissues of oxygen. Could be released in air, water, or food. Symptoms: Rapid breathing, nausea, convulsions, loss of consciousness. Leave the affected area. Immediately remove clothing, place in a plastic bag, and shower or wash. Seek medical care if exposed. For cyanide, need antidote. For Arsine, supportive care, blood transfusions and intravenous fluids may be needed.
Choking Agents (chlorine, phosgene): Group of agents attacking the respiratory system. Most likely to be released in air. Symptoms: Coughing, burning eyes or throat, blurred vision, nausea, fluid in lungs, difficulty breathing. Monitor for delayed symptoms. Oxygen as needed.
Nerve Agents (sarin, soman, tabun, VX): Group of agents that affect the nervous system. Released in air, water, or food. Symptoms: Seizures, drooling, eye irritation, sweating or twitching, blurred vision, muscle weakness. Need antidote, oxygen as needed.
Radiological Incidents:
Radiation Dispersal Device (dirty bomb): Dirty bomb – explosive device laced with radioactive materials. Radioactive materials may also be spread as aerosol or liquid. Symptoms: Traumatic injuries caused by the explosion. Radiation sickness not likely with dirty bomb, but shrapnel could be highly radioactive. Seek shelter or stay indoors. Immediately seek medical car for blast injuries. Cover nose and mouth with mask or cloth. If exposed, remove clothing, place in a plastic bag, and shower or wash.
Nuclear Device: Powerful bomb involving splitting of atoms. Comes in various sizes and types, producing various levels of destruction. Symptoms: Severe thermal burns, lung and ear drum damage, blindness or retinal burns, injuries from flying objects. Radiation sickness may follow. Do not look toward the explosion. Seek shelter behind any shield or in a basement. Lie on the ground and cover your head. There is a wide range of medical response depending on severity of exposure.
This information is from the Southeastern District Health Dept and Idaho State University
12th Ward Preparedness Specialist: Denise Durocher 785-0590
9th Ward Preparedness Specialists: Jeri VanOrden and Linda Adams
In the event families will be caring for sick ones at home, there are things you can make to help comfort them. Here are a few ideas:
Homemade Heating Pad or Cold Pack
Cut cloth to measure 10 x 20 inches. Fold longwise and sew two sides, leaving one side open. Turn right side out. Using a funnel, fill with: 20 ounces rice, one packet of tea (peppermint or chamomile), then 10 ounces rice, another packet of tea, and another 10 ounces rice. Fold the raw edges and sew the opening. Microwave for 1 minute to use as a heating pad or place in the freezer to use as a cold pack.
Variation: whole cloves and cinnamon sticks added to the rice.
Cold and Flu Chicken Noodle Soup
1 Chicken 1 tsp dried mint
Water 1 tsp dried basil
1 ½ tsp salt 2 Bay leaves
¼ tsp pepper 1 onion, chopped
1 tsp dried thyme 5 carrots, sliced
1 to 3 Tblsp minced garlic 3 celery stalks, cut up
1 tsp dried parsley 4 chicken bouillon cubes
1 tsp lemon pepper Egg Noodles (recipe below)
Heat all ingredients except noodles to boiling in 4-quart pot; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes. 8 servings.
Egg Noodles:
3 eggs
1 Tblsp oil
2 cups flour
Mix eggs and oil together with fork. Add flour till not sticky. Knead 5 to 10 minutes. Cover and let rest 30 minutes. Roll and cut. Let cut noodles dry some before putting in hot soup.
Short-cut version:
Substitute 3 (14.5 oz) cans Chicken Noodle Soup (from the wet pack cannery) and 21/2 cans water (for the chicken,carrots, celery, bouillon, and noodles). Use half the salt (3/4 tsp). Then add the herbs.
One Can Version:
Use 1 (14.5 oz) can Chicken Noodle Soup (from the wet pack cannery) and ¾ can of water. Add ¼ tsp salt, dash pepper, ¼ tsp of the herbs listed above with 1 tsp dried onions and 1 tsp garlic.
December 2008
“Right now, this very moment, is part of our eternal progression toward returning with our families to the presence of our Father in Heaven...”
“This is the day of our mortal probation. We might compare our eternal journey to a race of three laps around the track. We have completed the first lap successfully and have made wonderful progress. We have started on the second lap. Can you imagine a world-class runner stopping along the track at this point to pick flowers or chase a rabbit that crossed his path? Yet this is what we are doing when we occupy our time with worldly pursuits that do not move us closer to the third lap toward eternal life, the greatest of all the gifts of God.”
Joseph B. Wirthlin, General Conference, April 1998
Spiritual Goal: Decide as a family how you can better remember and celebrate the true meaning of Christmas.
Provident Living Goal: Review your insurance coverage – (life, household, vehicle) Do you have enough?
Basic Storage Goal: 100 cans vegetables per person
5 pounds raisins or other dried fruit per person
5 pounds dried vegetables per person
72-Hour Kit: Battery powered radio
Battery powered flashlights
Batteries
Expanded Storage Items: First Aid Kit
Thought:
“For the righteous the gospel provides a warning before a calamity, a program for the crisis, a refuge for each disaster. The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year's supply of survival food.”
Elder Ezra Taft Benson “Prepare Ye”, Ensign, January 1974
Christmas Gift Ideas
Do you need some fast Christmas ideas? Here are some ideas to help your friends and families be prepared:
For stocking stuffers:
warm hats flashlight and batteries gloves or mittens
swiss army tool/knife travel games for backpacks emergency blankets
socks match kits (waterproof) tweezers and clippers
flint and steel for fires basic first aid kit small sewing kit
soap and holder sample size shampoo compass
mirror or reflector rain poncho whistle
headlamp
Other gift ideas:
1.Food storage gift certificates
2.Foam clothing, warm coat, wool socks, and cotton socks to wear next to the skin
3.Matches and odorless/smokeless candles
4.A practical oil lamp. Don't forget the lamp oil!
5.Hiking boots
6.Sleeping bags and pads
7.Kerosene heater or gas grill or propane lantern
8.Wood stove, Coleman stove, or indoor butane stove
9.An inexpensive wool blanket, then sew fabric around it to keep it from being too scratchy
10.A case of dry-pack food, canned garden seeds, canned butter, or canned cheese
11.Fill a backpack with emergency gear
12.A cookbook on how to use food storage or “Back to Basics” book
13.Water storage containers or water filter
14.Folding camp shovel, ax, survival saw or hatchet
15.Bread mixer, grain mill, or wheat grinder
16.Solar oven kit or food dehydrator
17.Sprout mix or powdered honey
18.Pressure cooker
19.First Aid Kit
20.Weather band radio
First Aid
“All members of the church should be trained in basic first aid skills.”
You are likely to encounter an emergency needing first aid attention several times during your life. You can learn what you need to know to handle emergency situations by attending first aid training and reading books on first aid.
Basic First Aid Kit
This first aid kit is different than the one in a 72-Hour Kit. This is much more comprehensive and not as portable. The kit and a first aid book should be stored together in an easy to reach location. The contents should fit the needs of your family. Creating your own individualized first aid kit with the things your family needs may be better than buying a pre-assembled kit. Label everything properly. Keep a list of everything that needs to stay in the kit and replace items when needed.
Here are some items you may want to consider including in your first aid kit:
Consecrated oil Vaseline, lip ointment
Prescription drugs Iodine
Antibiotic ointment Hydrogen Peroxide
Aspirin Table salt
Tylenol, Ibuprofen Baking soda
Ipecac Rubbing alcohol
Diarrhea medication Sunscreen, insect repellent
Laxative Water purification tablets
Eye drops Soap
Nasal spray Gatorade or Pedialyte
Burn ointment Epsom Salt
Benadryl Chlorine bleach
Cough Medicine, throat lozenges Hand sanitizer
Dressings:
Adhesive tape, roll 2” wide Cotton Swabs
Bandage, sterile roll 2” wide Cotton balls
Bandage, sterile roll 4” wide Ace bandages
Bandages, large triangular Gauze pads (4x4)
Band aids, assorted sizes Butterfly bandages
Medical tape
Other necessary supplies:
Tweezers Sanitary napkins
Small flashlight Tissues
Plastic spoons, plastic knives or popsicle sticks
Scissors Matches
Pocket knife Clean sheets
Needles and thread Medicine dropper
Emergency blankets Splints
Safety pins Rubber gloves, sterile gloves
Paper and pencil Cold pack
Thermometer Plastic sheeting
Dental floss Paper cups, 3 ounce
Razor blades Wash cloths, towels
Books on first aid:
Standard First Aid and Personal Safety, American National Red Cross
Boy Scout Handbook
Boy Scout First Aid Merit Badge Handbook
In the event of a pandemic flu or an outbreak of bird flu or a bioterrorism incident, be prepared to care for sick family members at home. The emergency plan for these situations includes sending one family member to a central location to get the medication needed for the entire family and any information needed to care for family members at home.
Pandemic flu and bird flu are not the same thing. Pandemic flu is a global outbreak of human disease. Bird flu refers to a large group of different influenza viruses that primarily affect birds. Occasionally, these bird viruses can infect other species, including pigs and humans, but the vast majority of bird flu viruses do not infect people.
Pandemic Flu Planning Checklist for Families
At Home:
Store water, food, and other essentials. Prepare to get by for at least a week on what you have at home.
Store medical and health supplies.
Make household emergency plans.
Prepare for possible changes in health care. There may not be enough medical supplies, health care providers, and hospital beds for all persons who are ill.
Decide difficult decisions about who receives medical care and how much. Talk about the possibilities.
In a severe pandemic, you may be advised to stay away from others and from public places.
Think about how you would care for people in your family who have disabilities.
Decide who will take care of children if schools are closed.
At Work:
Prepare to stay at home.
Know policies related to absences, time off, and telecommuting.
Encourage planning. Have a plan for making sure essential work can get done if large numbers of employees are absent for many months.
Explore other ways to get your work done. Find ways to reduce personal contact, such as emails or phone conferences. Plan to work from home whenever possible.
In Your Community:
Know your neighbors. Talk with with family, friends, and neighbors to make sure everyone is prepared. Be ready to help neighbors who are elderly or have special needs.
Know school policies about illness and being absent. Be prepared for school closures.
Volunteer with community groups. Assist with planning for emergency response to disasters.
Prevent the spread of illness in your home:
Physically separate patients from other people as much as possible.
Designate one person as the main caregiver for the ill person.
Watch for symptoms in other household members.
Wear surgical masks – both patient and caregiver – they must be worn at all times when in contact.
Wash hands with soap and water or hand sanitizer after contact with a patient or an object in the area.
Don't touch your eyes, nose, or mouth without first washing your hands for 20 seconds. Wash hands before and after using the bathroom.
Wash soiled dishes and utensils used by a flu patient in a dishwasher or with warm water and soap.
Soiled linen and laundry used by a patient can be washed in a washing machine with warm or cold water and detergent. Wash hands with soap and water after handling soiled laundry.
Place tissues used by the ill patient in a bag and throw away with other household waste.
Clean counters and other areas in the home regularly using everyday cleaning products.
Stay home if you are sick.
Cover your mouth and nose when coughing and sneezing; use tissues or the crook of your elbow.
Use tissues to contain mucous and watery discharge from the mouth and nose.
Know the symptoms of influenza, which may include:
Sudden onset of illness Fever higher than 100.4 F
Chills Cough
Headache Sore throat
Stuffy nose Muscle aches
Feeling of weakness/exhaustion Diarrhea, vomiting, abdominal pain
Note: A vaccination will not be available at the beginning of a pandemic. Once a pandemic virus is identified, it could take six months or more to develop and produce large quantities of vaccine.
Biological Incidents:
Anthrax: skin, intestinal, or inhalation infection that is caused by bacteria. Symptoms begin within 7 days. Symptoms: Skin – blisters with black center. Intestinal - nausea, loss of appetite, like stomach flu. Inhalation – flu-like symptoms that progress to severe breathing problems. Not contagious. Antibiotics should be started as soon as possible.
Botulism: Muscle-paralyzing disease caused by exposure to a bacterial toxin. Could be released in air, water, or food. Symptoms: Blurred/double vision, slurred speech, drooping eyelids. Can lead to paralysis. Not contagious. Antitoxin/supportive care/ventilator.
Pneumonic Plague: Lung infection caused by bacteria. Could be released into the air. Symptoms begin within 1 to 3 days. Symptoms: Rapidly developing pneumonia with fever, cough, chills. Contagious through coughing. Antibiotics must be started within 24 hours of symptoms. Isolation for infected persons.
Smallpox: Severe illness with rash caused by a virus. Officially eradicated in 1980 but has resurfaced as a potential terrorist agent. Symptoms begin within 7 to 17 days. Symptoms: high fever and aches followed by a severe rash. Contagious. Vaccines should generally be given within 3 days of exposure to prevent infection or lessen illness. Isolation for infected persons.
Tularemia: Disease caused by bacteria, which could be released in air, food, or water. Symptoms generally begin within 3 to 5 days. Symptoms: Sudden fever, chills, coughing, aches. Not contagious. Use antibiotics.
Viral Hemorrhagic Fevers: Diseases contracted from viruses such as Ebola. Could be transmitted via bodily fluids of infected animals or humans. Symptoms: Fever, vomiting, diarrhea, heavy bleeding. Contagious. Isolation for infected persons. Need supportive care.
Chemical Incidents:
Blister Agents (mustard gas, lewisite): Group of agents that cause blistering or burns on the skin or lungs. Could be transmitted by inhalation, or contact with skin or eyes. Symptoms: Skin and eye burning, coughing, severe respiratory irritation. Leave the affected area. Immediately remove clothing, place in a plastic bag, and shower or wash. Seek medical care if exposed. For mustard gas, treat for burns. For Lewisite, need antidote.
Blood Agents (cyanide, arsine): Group of agents depriving cells and tissues of oxygen. Could be released in air, water, or food. Symptoms: Rapid breathing, nausea, convulsions, loss of consciousness. Leave the affected area. Immediately remove clothing, place in a plastic bag, and shower or wash. Seek medical care if exposed. For cyanide, need antidote. For Arsine, supportive care, blood transfusions and intravenous fluids may be needed.
Choking Agents (chlorine, phosgene): Group of agents attacking the respiratory system. Most likely to be released in air. Symptoms: Coughing, burning eyes or throat, blurred vision, nausea, fluid in lungs, difficulty breathing. Monitor for delayed symptoms. Oxygen as needed.
Nerve Agents (sarin, soman, tabun, VX): Group of agents that affect the nervous system. Released in air, water, or food. Symptoms: Seizures, drooling, eye irritation, sweating or twitching, blurred vision, muscle weakness. Need antidote, oxygen as needed.
Radiological Incidents:
Radiation Dispersal Device (dirty bomb): Dirty bomb – explosive device laced with radioactive materials. Radioactive materials may also be spread as aerosol or liquid. Symptoms: Traumatic injuries caused by the explosion. Radiation sickness not likely with dirty bomb, but shrapnel could be highly radioactive. Seek shelter or stay indoors. Immediately seek medical car for blast injuries. Cover nose and mouth with mask or cloth. If exposed, remove clothing, place in a plastic bag, and shower or wash.
Nuclear Device: Powerful bomb involving splitting of atoms. Comes in various sizes and types, producing various levels of destruction. Symptoms: Severe thermal burns, lung and ear drum damage, blindness or retinal burns, injuries from flying objects. Radiation sickness may follow. Do not look toward the explosion. Seek shelter behind any shield or in a basement. Lie on the ground and cover your head. There is a wide range of medical response depending on severity of exposure.
This information is from the Southeastern District Health Dept and Idaho State University
12th Ward Preparedness Specialist: Denise Durocher 785-0590
9th Ward Preparedness Specialists: Jeri VanOrden and Linda Adams
In the event families will be caring for sick ones at home, there are things you can make to help comfort them. Here are a few ideas:
Homemade Heating Pad or Cold Pack
Cut cloth to measure 10 x 20 inches. Fold longwise and sew two sides, leaving one side open. Turn right side out. Using a funnel, fill with: 20 ounces rice, one packet of tea (peppermint or chamomile), then 10 ounces rice, another packet of tea, and another 10 ounces rice. Fold the raw edges and sew the opening. Microwave for 1 minute to use as a heating pad or place in the freezer to use as a cold pack.
Variation: whole cloves and cinnamon sticks added to the rice.
Cold and Flu Chicken Noodle Soup
1 Chicken 1 tsp dried mint
Water 1 tsp dried basil
1 ½ tsp salt 2 Bay leaves
¼ tsp pepper 1 onion, chopped
1 tsp dried thyme 5 carrots, sliced
1 to 3 Tblsp minced garlic 3 celery stalks, cut up
1 tsp dried parsley 4 chicken bouillon cubes
1 tsp lemon pepper Egg Noodles (recipe below)
Heat all ingredients except noodles to boiling in 4-quart pot; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Remove chicken from broth; cool slightly. Remove chicken from bones and skin. Cut chicken into 1-inch pieces. Add chicken and noodles to broth; heat until hot, about 5 minutes. 8 servings.
Egg Noodles:
3 eggs
1 Tblsp oil
2 cups flour
Mix eggs and oil together with fork. Add flour till not sticky. Knead 5 to 10 minutes. Cover and let rest 30 minutes. Roll and cut. Let cut noodles dry some before putting in hot soup.
Short-cut version:
Substitute 3 (14.5 oz) cans Chicken Noodle Soup (from the wet pack cannery) and 21/2 cans water (for the chicken,carrots, celery, bouillon, and noodles). Use half the salt (3/4 tsp). Then add the herbs.
One Can Version:
Use 1 (14.5 oz) can Chicken Noodle Soup (from the wet pack cannery) and ¾ can of water. Add ¼ tsp salt, dash pepper, ¼ tsp of the herbs listed above with 1 tsp dried onions and 1 tsp garlic.
2008 November -mixes and powdered milk
Preparedness Newsletter
November 2008
“Use it up, wear it out, make it do, or do without.” We need to learn to be more thrifty. It is our responsibility and duty to take care of our families and those around us. We can be in a position to help others if we have the resources.
Spiritual Goal: Have personal prayers and scripture study every day.
Provident Living Goal: Reduce your family's garbage by recycling more.
Basic Storage Goal: 35 pounds powdered milk per person
100 pounds variety of cereal grains – oatmeal, cornmeal, millet, etc per person
72-Hour Kit: 1 can tuna fish per person or other favorite meat
1 can pork and beans or other favorite warm meal in a can
2 instant soup packets per person
Expanded Storage Item: Aluminum foil, plastic wrap, storage baggies, garbage bags
Tarps
Thought:
“Sooner or later there comes a time when its performance that counts. Not promises, not possibilities, not potentialities, but performances. Sooner or later there comes a time when sitting and watching
is not enough, when doing something for ourselves and doing something for others is essential. It is good to sit and listen, it is good to sit and watch, it is good to sit and learn, but the law of perfection is the law of participation, of practice, of performance.”
Richard L. Evans
Helpful Hint:
This hint is for water storage containers that are made of plastic.
Storing water in an enclosed building where gasoline or other chemicals are kept is not a good idea. Especially if either (water or chemicals) are in plastic, as it “breathes” the water will end up tasting like the chemicals. No matter what either is stored in, if there is even a slight air exchange through lids, etc. the water will likely become tainted. If the barrels are not black, cover them with a dark tarp or paint them black; even a small amount of sunlight making its way through can cause algae growth, even with Clorox in the water.
Oatmeal
Store enough oatmeal (with a variety of other grains – corn, rice, millet, pasta, etc.) for a one-year supply. About 25 pounds with the combination of above grains is recommended for the average adult. This amount may vary from family to family and is an example only. Each family will need to decide their need for a full year's supply.
Like most grains, store oatmeal in a cool, dry place and in airtight containers, off the floor and away from sun light.
To extend the storage life of oatmeal and protect against bugs, freeze treat (use for all items except those which can be heat treated).
1.Place bag in the freezer for 3 to 4 days.
2.Place in airtight storage container.
Do not store any food storage items directly on concrete floors. Wooden slats or pallets may be used to allow proper air circulation.
Recipes Using Oatmeal
Apple Oatmeal
Bring 1 cup water, ¼ cup apple juice, and 1 diced apple to a boil. Stir in 2/3 cup rolled oats and ¼ tsp cinnamon. Return to a boil, reduce heat, and simmer until thick. Serve with milk.
Granola
7 cups oatmeal or rolled oats 1 cup chopped nuts
1 cup whole wheat flour 1 cup coconut
½ cup canola oil 1 Tbsp ground sunflower seeds
1 cup honey, melted 1 Tbsp ground flax seeds
2 tsp vanilla 2 cups raisins or chopped dates
2 tsp maple extract
Mix dry ingredients, then add honey, oil, vanilla, and maple extract. Mix well and spread out on baking sheets. Bake 2 hours at 170 degrees, stirring every half hour. Add raisins or dates after baking.
Makes about 1 gallon.
Note: You may substitute apple juice concentrate for the oil.
Kooger's Wolf Creek Granola
¼ cup canola oil 2 cups regular oatmeal
1 cup maple syrup 1 cup wheat germ
¼ cup honey ½ cup flaked coconut
½ tsp vanilla extract ½ cup chopped pecans
1 Tbsp cinnamon ½ cup sunflower seeds
3 Tbsp fresh orange peel ½ cup slivered almonds
2 Tbsp lemon juice ½ cup dried cranberries
In a covered saucepan, heat oil, maple syrup, and honey until boiling. Reduce heat to very low, barely rolling boil. Add vanilla, cinnamon, and orange peel. Simmer 15 minutes, then remove from heat and stir in lemon juice. In a bowl, mix oatmeal, wheat germ, coconut, pecans, sunflower seeds, almonds, and dried cranberries. Pour in the syrup mix and stir well. After preheating the oven, spread the mixture onto two greased cookie sheets and bake at 275 degrees for 30 minutes. Stir every 10 minutes or so, checking often to ensure that the granola doesn't burn. Store in airtight container.
Note: For a crunchier granola, add a little less honey and maple syrup and bake at 335 degrees. For a chewier granola, add a little more honey and/or maple syrup and bake at 320 degrees.
Powdered Milk
Powdered milk was developed out of necessity. For years man has been trying to find ways to preserve milk, because it will not keep in its natural state. The dehydration process was developed to preserve the nutritional value for longer periods of time. Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed. Reconstituted powdered milk can be used in any recipe that calls for dairy products such as: whole milk, evaporated milk, sweetened condensed milk, sour milk, buttermilk, yogurt, or scalded milk.
Storage: Store in a cool, dry place, below 70 degrees
Keep away from sunlight
Keep in an airtight jar, can, or container. Milk powder will absorb moisture.
Close container right after use.
Refrigerate after fluid milk is mixed. Keep covered.
Non-fat powdered milk will store about 5 years if kept dry at 40 degrees. If the temperature gets up to 70 degrees, it will keep for about 2 ½ years. It is important to rotate powdered milk.
How much should you store?
Approximate amount of milk consumed per person per year: 1 adult who drinks 2 glasses per day = 45 gallons fresh milk = 1 #10 can per month or 12 #10 cans per year (2 cases). Store additional milk for baking (1 case per person per year).
There are two types of powdered milk.
1.Instant nonfat powdered milk – made by a process which results in larger particles than regular dry milk. It is easy to mix with a spoon or blender because it dissolves in water more easily.
2.Non-instant or regular powdered milk – more difficult to mix than instant. Mix with hot water. Blend in blender.
For lactose intolerant people, Morning Moo is a great source of powdered milk. Morning Moo is made from Grade Sweet Dairy Whey, a by-product of the cheese making process. The lactose level of Morning Moo is much less than regular milk (approx. 9%).
To replace milk for drinking:
1.If milk has been stored a long time and the flavor is not so good, after reconstituting, pour back and forth in two pitchers incorporating more air into the milk, or whip it in a blender.
2.Add a small drop of vanilla to the milk.
3.The best way to rotate stored powdered milk is to mix it half and half with whole milk.
To replace milk in cooking and baking:
1.In baked goods non-fat powdered milk produces better browning.
2.Powdered milk can be mixed with dry ingredients for cakes and breads, stirred into flour for gravy and sauces or mixed with cornstarch and sugar for puddings. Then add water for the required amount of liquid.
3.In meat dishes, it adds tenderness and flavor by absorbing and holding meat juices. For use in meat loaves or hamburgers use ¼ cup powdered milk for each pound of meat and mix well.
4.In mashed potatoes, add ¼ cup powdered milk for each cup of potatoes – use potato water to get the right consistency.
5.Add ¼ cup powdered milk to each cup of cooked cereal and water before cooking.
Powdered Milk Recipes
Whole Milk: 1 cup water, 1/3 cup powdered milk
Evaporated Milk: 1 cup water, 2/3 cup powdered milk
Buttermilk or Sour Milk: 1 cup water, 1/3 cup powdered milk, 1 Tbsp vinegar or lemon juice
Sweetened Condensed Milk
1 cup hot water 2 cups sugar
¼ cup butter 4 cups powdered milk
Blend in blender very well. Can be stored in refrigerator or frozen.
Hot Chocolate Mix
1 ½ cups sugar 2/3 cup cocoa
1 cup creamer Dash salt
1 cup powdered milk 20 ounce can Milk Chocolate Hot Cocoa with
Marshmallows
opt: crushed candy canes (for mint flavor)
I use a sifter to mix the first five ingredients together. Then mix with the Hot Cocoa Mix. Adding crushed candy canes makes it mint flavor but you can get flavored creamer for other flavors. This extends the purchased Hot Chocolate and you still get the little marshmallows.
To mix: 3 Tbsp mix with ¾ cup hot water (6 oz). Note: most mugs are 8 oz or 12 oz.
Homemade Chicken Gravy Mix
1 1/3 cup powdered milk ¼ tsp thyme
¾ cup flour 1/8 tsp pepper
3 Tbsp instant chicken bouillon granules ½ cup butter or margarine
¼ tsp ground sage
Use 1 Tbsp for each 1 cup liquid.
Homemade Bisquick Mix
9 cups flour 1 Tbsp salt
1 tsp baking soda 2 ¼ cups shortening
1 Tbsp baking powder 2 tsp cream of tartar
1 ½ cups powdered milk
In a large bowl, combine all dry ingredients and mix well. With a pastry blender or two knives, cut in shortening until evenly distributed. Makes about 13 cups. Put in large, airtight container and store in cool, dry place. Use within 3 months. Use in any Bisquick recipe.
Biscuits: 2 cups Bisquick Mix, 1/3 cup water. Bake 350 degrees, 8 to 10 minutes.
Pizza: 2 cups Bisquick Mix, 1/3 cup water. Mix until blended with a fork. Knead 10 times. Roll into circle, brush with olive oil, add pizza sauce and desired toppings. Bake 375 degrees, 12 to 15 minutes.
Cinnamon Roll: 2 cups Bisquick Mix, 1/3 cup water. Mix until blended with a fork. Knead 10 times. Roll to 1/4”thickness. Spread butter on dough. Sprinkle cinnamon-sugar on dough. Roll up from narrowest side and cut in 1” rolls. Place on foiled baking pan. Bake 375 degrees for 12 minutes. Frost.
Frosting: 2/3 cup powdered sugar, ¼ tsp vanilla. 1 to 2 tsp milk.
Dumplings: 2 cups Bisquick Mix, 1/3 cup water. Spoon dough onto boiling stew. Cover tightly; reduce heat and simmer 12 to 15 minutes.
Pancakes: 1 ½ cups Bisquick Mix, 1 Tbsp sugar, 1 egg, ¾ cup water. Stir until blended. Pour on hot griddle.
Basic Soup or Sauce Mix
2 cups powdered milk ¾ cup cornstarch
¼ cup instant chicken bouillon 2 Tbsp dried onion flakes
2 tsp Italian seasoning
Combine all ingredients in a plastic bag, mixing well. Store in closed plastic bag or airtight container until ready to use. It does NOT have to be refrigerated.
To substitute for 1 can of cream soup: Combine 1/3 cup dry mix with 1 ¼ cup cold water. Cook and stir until thickened. Add additional ingredients. The thickened mixture can be added to casseroles as you would a can of soup.
Mushroom Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 4 oz can mushrooms
Tomato Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 2 cups tomato sauce
Potato Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup cooked potato cubes
Broccoli Cheese Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1/3 cup broccoli, 1 cup grated cheese
Cheese Sauce: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup grated cheese
Homemade Milk Gravy: 2 Tbsp fat, ½ cup Soup or Sauce Mix, 2 cups liquid
Alfredo Sauce: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, ½ cup Parmesan cheese, ½ cup sour cream, ¼ tsp pepper. Serve over cooked noodles. Makes 1 ½ cups sauce.
Pizza Sauce: 1/3 cup Soup or Sauce Mix, ¼ cup cold water, 1 cup tomato sauce, ½ tsp sugar, 1/8 tsp garlic powder. Opt: 1 tsp Pizza seasoning or ½ tsp oregano. Makes sauce for 1 pizza.
Macaroni and Cheese: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup grated cheese, 2 to 3 cups cooked macaroni, 1 Tbsp margarine. If desired bake at 350 degrees, 15 minutes. Makes 4 – 6 servings.
Scalloped Potatoes: 4 potatoes, ½ cup Soup or Sauce Mix, 1 ¾ cup water, 1 cup sour cream stirred into sauce (opt), ½ cup cheese (opt). Thinly slice potatoes, layer half in 2-qt pan. Pour ½ of the sauce over potatoes and ½ of the cheese. Layer potatoes, sauce, and cheese again. Cover and bake 350 degrees, 20 minutes. Uncover and continue baking for additional 55 minutes. Makes 8 servings.
Note: Soup or Sauce Mix can be used in Skillet meals such as Hamburger Stroganoff, Tuna Noodle Skillet, and Cheeseburger Skillet. It also can be used in making Chicken Pot Pie, Creamed Peas and Potatoes, and Chicken Enchiladas.
Onion Soup Mix
2 cups powdered milk ¾ cup cornstarch
¼ cup beef bouillon granules 2 Tbsp dried onion flakes
1 tsp dried basil 2 tsp onion powder
Mix and store in airtight container in refrigerator.
To prepare: Mix 1/3 cup dry Onion Soup Mix with 1 ½ cups water. Cook and stir until thickened.
Automobile Emergency Kit
Winter weather is here. To be prepared, here are some suggested items to keep in your car. The smaller things could be stored in a bucket with a tight lid (which would also serve as a potty in case of emergency).
Blankets or sleeping bags Fire extinguisher
First aid kit Fire starter material
Jumper cables Tow chain or strap
Shovel Flares
Flash light and batteries Hatchet
Kitty litter or sand Tire chains (opt)
Windshield scraper Toilet paper
Candle in a container Stocking hats
Mittens Extra socks
Poncho Wet Ones Wipes
Cash Pocket Knife
Trail mix or Granola Bars Matches in waterproof container
Bottled water Metal cup and spoons
Jerky Crackers or cookies
Chocolate candy bars Hot chocolate packets
Compass Road maps
Five Ideas for Food Storage Christmas Gifts
1.Pick a category and buy items out of that category. The category could be “Vegetables” and you would give cans of peas, corn, and green beans. Or the category could be “Fruit” and you would give cans of peaches, pears, and fruit cocktail. Other categories could be “Meat” or “Flour”.
2.Come up with a few “Food Storage Meals”. These meals could be Taco Soup, Chili, Spaghetti, or Lasagna. You would give the ingredients needed for the meals. Make sure you include the recipe.
3.Give the gift of comfort foods. These could also be foods they like to eat when they are sick such as soda, jello, or chicken noodle soup. You could also consider snack foods.
4.Give a year's supply of desserts. You could give the ingredients and recipes for 12 desserts.
5.Give the gift of food storage containers. This could be water barrels, plastic food buckets, or the shelving system to storage the food on.
Emergency kits also make great Christmas gifts.
With a little imagination Food Storage Christmas Gifts could be just as exciting to receive as traditional Christmas gifts and possibly needed more.
November 2008
“Use it up, wear it out, make it do, or do without.” We need to learn to be more thrifty. It is our responsibility and duty to take care of our families and those around us. We can be in a position to help others if we have the resources.
Spiritual Goal: Have personal prayers and scripture study every day.
Provident Living Goal: Reduce your family's garbage by recycling more.
Basic Storage Goal: 35 pounds powdered milk per person
100 pounds variety of cereal grains – oatmeal, cornmeal, millet, etc per person
72-Hour Kit: 1 can tuna fish per person or other favorite meat
1 can pork and beans or other favorite warm meal in a can
2 instant soup packets per person
Expanded Storage Item: Aluminum foil, plastic wrap, storage baggies, garbage bags
Tarps
Thought:
“Sooner or later there comes a time when its performance that counts. Not promises, not possibilities, not potentialities, but performances. Sooner or later there comes a time when sitting and watching
is not enough, when doing something for ourselves and doing something for others is essential. It is good to sit and listen, it is good to sit and watch, it is good to sit and learn, but the law of perfection is the law of participation, of practice, of performance.”
Richard L. Evans
Helpful Hint:
This hint is for water storage containers that are made of plastic.
Storing water in an enclosed building where gasoline or other chemicals are kept is not a good idea. Especially if either (water or chemicals) are in plastic, as it “breathes” the water will end up tasting like the chemicals. No matter what either is stored in, if there is even a slight air exchange through lids, etc. the water will likely become tainted. If the barrels are not black, cover them with a dark tarp or paint them black; even a small amount of sunlight making its way through can cause algae growth, even with Clorox in the water.
Oatmeal
Store enough oatmeal (with a variety of other grains – corn, rice, millet, pasta, etc.) for a one-year supply. About 25 pounds with the combination of above grains is recommended for the average adult. This amount may vary from family to family and is an example only. Each family will need to decide their need for a full year's supply.
Like most grains, store oatmeal in a cool, dry place and in airtight containers, off the floor and away from sun light.
To extend the storage life of oatmeal and protect against bugs, freeze treat (use for all items except those which can be heat treated).
1.Place bag in the freezer for 3 to 4 days.
2.Place in airtight storage container.
Do not store any food storage items directly on concrete floors. Wooden slats or pallets may be used to allow proper air circulation.
Recipes Using Oatmeal
Apple Oatmeal
Bring 1 cup water, ¼ cup apple juice, and 1 diced apple to a boil. Stir in 2/3 cup rolled oats and ¼ tsp cinnamon. Return to a boil, reduce heat, and simmer until thick. Serve with milk.
Granola
7 cups oatmeal or rolled oats 1 cup chopped nuts
1 cup whole wheat flour 1 cup coconut
½ cup canola oil 1 Tbsp ground sunflower seeds
1 cup honey, melted 1 Tbsp ground flax seeds
2 tsp vanilla 2 cups raisins or chopped dates
2 tsp maple extract
Mix dry ingredients, then add honey, oil, vanilla, and maple extract. Mix well and spread out on baking sheets. Bake 2 hours at 170 degrees, stirring every half hour. Add raisins or dates after baking.
Makes about 1 gallon.
Note: You may substitute apple juice concentrate for the oil.
Kooger's Wolf Creek Granola
¼ cup canola oil 2 cups regular oatmeal
1 cup maple syrup 1 cup wheat germ
¼ cup honey ½ cup flaked coconut
½ tsp vanilla extract ½ cup chopped pecans
1 Tbsp cinnamon ½ cup sunflower seeds
3 Tbsp fresh orange peel ½ cup slivered almonds
2 Tbsp lemon juice ½ cup dried cranberries
In a covered saucepan, heat oil, maple syrup, and honey until boiling. Reduce heat to very low, barely rolling boil. Add vanilla, cinnamon, and orange peel. Simmer 15 minutes, then remove from heat and stir in lemon juice. In a bowl, mix oatmeal, wheat germ, coconut, pecans, sunflower seeds, almonds, and dried cranberries. Pour in the syrup mix and stir well. After preheating the oven, spread the mixture onto two greased cookie sheets and bake at 275 degrees for 30 minutes. Stir every 10 minutes or so, checking often to ensure that the granola doesn't burn. Store in airtight container.
Note: For a crunchier granola, add a little less honey and maple syrup and bake at 335 degrees. For a chewier granola, add a little more honey and/or maple syrup and bake at 320 degrees.
Powdered Milk
Powdered milk was developed out of necessity. For years man has been trying to find ways to preserve milk, because it will not keep in its natural state. The dehydration process was developed to preserve the nutritional value for longer periods of time. Powdered milk is made from fresh pasteurized fluid milk with the cream and water removed. Reconstituted powdered milk can be used in any recipe that calls for dairy products such as: whole milk, evaporated milk, sweetened condensed milk, sour milk, buttermilk, yogurt, or scalded milk.
Storage: Store in a cool, dry place, below 70 degrees
Keep away from sunlight
Keep in an airtight jar, can, or container. Milk powder will absorb moisture.
Close container right after use.
Refrigerate after fluid milk is mixed. Keep covered.
Non-fat powdered milk will store about 5 years if kept dry at 40 degrees. If the temperature gets up to 70 degrees, it will keep for about 2 ½ years. It is important to rotate powdered milk.
How much should you store?
Approximate amount of milk consumed per person per year: 1 adult who drinks 2 glasses per day = 45 gallons fresh milk = 1 #10 can per month or 12 #10 cans per year (2 cases). Store additional milk for baking (1 case per person per year).
There are two types of powdered milk.
1.Instant nonfat powdered milk – made by a process which results in larger particles than regular dry milk. It is easy to mix with a spoon or blender because it dissolves in water more easily.
2.Non-instant or regular powdered milk – more difficult to mix than instant. Mix with hot water. Blend in blender.
For lactose intolerant people, Morning Moo is a great source of powdered milk. Morning Moo is made from Grade Sweet Dairy Whey, a by-product of the cheese making process. The lactose level of Morning Moo is much less than regular milk (approx. 9%).
To replace milk for drinking:
1.If milk has been stored a long time and the flavor is not so good, after reconstituting, pour back and forth in two pitchers incorporating more air into the milk, or whip it in a blender.
2.Add a small drop of vanilla to the milk.
3.The best way to rotate stored powdered milk is to mix it half and half with whole milk.
To replace milk in cooking and baking:
1.In baked goods non-fat powdered milk produces better browning.
2.Powdered milk can be mixed with dry ingredients for cakes and breads, stirred into flour for gravy and sauces or mixed with cornstarch and sugar for puddings. Then add water for the required amount of liquid.
3.In meat dishes, it adds tenderness and flavor by absorbing and holding meat juices. For use in meat loaves or hamburgers use ¼ cup powdered milk for each pound of meat and mix well.
4.In mashed potatoes, add ¼ cup powdered milk for each cup of potatoes – use potato water to get the right consistency.
5.Add ¼ cup powdered milk to each cup of cooked cereal and water before cooking.
Powdered Milk Recipes
Whole Milk: 1 cup water, 1/3 cup powdered milk
Evaporated Milk: 1 cup water, 2/3 cup powdered milk
Buttermilk or Sour Milk: 1 cup water, 1/3 cup powdered milk, 1 Tbsp vinegar or lemon juice
Sweetened Condensed Milk
1 cup hot water 2 cups sugar
¼ cup butter 4 cups powdered milk
Blend in blender very well. Can be stored in refrigerator or frozen.
Hot Chocolate Mix
1 ½ cups sugar 2/3 cup cocoa
1 cup creamer Dash salt
1 cup powdered milk 20 ounce can Milk Chocolate Hot Cocoa with
Marshmallows
opt: crushed candy canes (for mint flavor)
I use a sifter to mix the first five ingredients together. Then mix with the Hot Cocoa Mix. Adding crushed candy canes makes it mint flavor but you can get flavored creamer for other flavors. This extends the purchased Hot Chocolate and you still get the little marshmallows.
To mix: 3 Tbsp mix with ¾ cup hot water (6 oz). Note: most mugs are 8 oz or 12 oz.
Homemade Chicken Gravy Mix
1 1/3 cup powdered milk ¼ tsp thyme
¾ cup flour 1/8 tsp pepper
3 Tbsp instant chicken bouillon granules ½ cup butter or margarine
¼ tsp ground sage
Use 1 Tbsp for each 1 cup liquid.
Homemade Bisquick Mix
9 cups flour 1 Tbsp salt
1 tsp baking soda 2 ¼ cups shortening
1 Tbsp baking powder 2 tsp cream of tartar
1 ½ cups powdered milk
In a large bowl, combine all dry ingredients and mix well. With a pastry blender or two knives, cut in shortening until evenly distributed. Makes about 13 cups. Put in large, airtight container and store in cool, dry place. Use within 3 months. Use in any Bisquick recipe.
Biscuits: 2 cups Bisquick Mix, 1/3 cup water. Bake 350 degrees, 8 to 10 minutes.
Pizza: 2 cups Bisquick Mix, 1/3 cup water. Mix until blended with a fork. Knead 10 times. Roll into circle, brush with olive oil, add pizza sauce and desired toppings. Bake 375 degrees, 12 to 15 minutes.
Cinnamon Roll: 2 cups Bisquick Mix, 1/3 cup water. Mix until blended with a fork. Knead 10 times. Roll to 1/4”thickness. Spread butter on dough. Sprinkle cinnamon-sugar on dough. Roll up from narrowest side and cut in 1” rolls. Place on foiled baking pan. Bake 375 degrees for 12 minutes. Frost.
Frosting: 2/3 cup powdered sugar, ¼ tsp vanilla. 1 to 2 tsp milk.
Dumplings: 2 cups Bisquick Mix, 1/3 cup water. Spoon dough onto boiling stew. Cover tightly; reduce heat and simmer 12 to 15 minutes.
Pancakes: 1 ½ cups Bisquick Mix, 1 Tbsp sugar, 1 egg, ¾ cup water. Stir until blended. Pour on hot griddle.
Basic Soup or Sauce Mix
2 cups powdered milk ¾ cup cornstarch
¼ cup instant chicken bouillon 2 Tbsp dried onion flakes
2 tsp Italian seasoning
Combine all ingredients in a plastic bag, mixing well. Store in closed plastic bag or airtight container until ready to use. It does NOT have to be refrigerated.
To substitute for 1 can of cream soup: Combine 1/3 cup dry mix with 1 ¼ cup cold water. Cook and stir until thickened. Add additional ingredients. The thickened mixture can be added to casseroles as you would a can of soup.
Mushroom Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 4 oz can mushrooms
Tomato Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 2 cups tomato sauce
Potato Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup cooked potato cubes
Broccoli Cheese Soup: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1/3 cup broccoli, 1 cup grated cheese
Cheese Sauce: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup grated cheese
Homemade Milk Gravy: 2 Tbsp fat, ½ cup Soup or Sauce Mix, 2 cups liquid
Alfredo Sauce: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, ½ cup Parmesan cheese, ½ cup sour cream, ¼ tsp pepper. Serve over cooked noodles. Makes 1 ½ cups sauce.
Pizza Sauce: 1/3 cup Soup or Sauce Mix, ¼ cup cold water, 1 cup tomato sauce, ½ tsp sugar, 1/8 tsp garlic powder. Opt: 1 tsp Pizza seasoning or ½ tsp oregano. Makes sauce for 1 pizza.
Macaroni and Cheese: 1/3 cup Soup or Sauce Mix, 1 ¼ cup cold water, 1 cup grated cheese, 2 to 3 cups cooked macaroni, 1 Tbsp margarine. If desired bake at 350 degrees, 15 minutes. Makes 4 – 6 servings.
Scalloped Potatoes: 4 potatoes, ½ cup Soup or Sauce Mix, 1 ¾ cup water, 1 cup sour cream stirred into sauce (opt), ½ cup cheese (opt). Thinly slice potatoes, layer half in 2-qt pan. Pour ½ of the sauce over potatoes and ½ of the cheese. Layer potatoes, sauce, and cheese again. Cover and bake 350 degrees, 20 minutes. Uncover and continue baking for additional 55 minutes. Makes 8 servings.
Note: Soup or Sauce Mix can be used in Skillet meals such as Hamburger Stroganoff, Tuna Noodle Skillet, and Cheeseburger Skillet. It also can be used in making Chicken Pot Pie, Creamed Peas and Potatoes, and Chicken Enchiladas.
Onion Soup Mix
2 cups powdered milk ¾ cup cornstarch
¼ cup beef bouillon granules 2 Tbsp dried onion flakes
1 tsp dried basil 2 tsp onion powder
Mix and store in airtight container in refrigerator.
To prepare: Mix 1/3 cup dry Onion Soup Mix with 1 ½ cups water. Cook and stir until thickened.
Automobile Emergency Kit
Winter weather is here. To be prepared, here are some suggested items to keep in your car. The smaller things could be stored in a bucket with a tight lid (which would also serve as a potty in case of emergency).
Blankets or sleeping bags Fire extinguisher
First aid kit Fire starter material
Jumper cables Tow chain or strap
Shovel Flares
Flash light and batteries Hatchet
Kitty litter or sand Tire chains (opt)
Windshield scraper Toilet paper
Candle in a container Stocking hats
Mittens Extra socks
Poncho Wet Ones Wipes
Cash Pocket Knife
Trail mix or Granola Bars Matches in waterproof container
Bottled water Metal cup and spoons
Jerky Crackers or cookies
Chocolate candy bars Hot chocolate packets
Compass Road maps
Five Ideas for Food Storage Christmas Gifts
1.Pick a category and buy items out of that category. The category could be “Vegetables” and you would give cans of peas, corn, and green beans. Or the category could be “Fruit” and you would give cans of peaches, pears, and fruit cocktail. Other categories could be “Meat” or “Flour”.
2.Come up with a few “Food Storage Meals”. These meals could be Taco Soup, Chili, Spaghetti, or Lasagna. You would give the ingredients needed for the meals. Make sure you include the recipe.
3.Give the gift of comfort foods. These could also be foods they like to eat when they are sick such as soda, jello, or chicken noodle soup. You could also consider snack foods.
4.Give a year's supply of desserts. You could give the ingredients and recipes for 12 desserts.
5.Give the gift of food storage containers. This could be water barrels, plastic food buckets, or the shelving system to storage the food on.
Emergency kits also make great Christmas gifts.
With a little imagination Food Storage Christmas Gifts could be just as exciting to receive as traditional Christmas gifts and possibly needed more.
2008 October -beans
Preparedness Newsletter
October 2008
“...when we really get into hard times, where food is scarce or there is none at all, and so with clothing and shelter, money may be no good for there may be nothing to buy, and you cannot eat money, you cannot get enough of it together to burn to keep you warm, and you cannot wear it.”
Pres. J. Reuben Clark, Jr.
Spiritual Goal: Attend or listen to one more session of General Conference than you normally do.
Provident Living Goal: Make a goal to read 30 minutes everyday to your children or grandchildren.
Basic Storage Goal: 50 pounds Legumes (dried beans) Pinto, Navy, Red, Lentils, Split Peas per person
5 pounds peanut butter per person
72-Hour Kit: 4 granola bars per person
2 packages hot chocolate mix per person
2 sticks beef jerky per person
Expanded Storage Item: Light bulbs
One months prescription ahead for doctor prescribed medications
Thought:
Important Notice!
The maker of all human beings is recalling all units manufactured, regardless of make or year, due to serious defect in the primary and central components of the heart. This is due to a malfunction in the original prototype units code named Adam and Eve, resulting in the reproduction of the same defect in all subsequent units. This defect has been technically termed “Sub-sequential Internal Non-morality”, or more commonly known as SIN, as it is primarily symptomized by loss of moral judgment.
Some other symptoms:
Loss of direction Amnesia of origin
Lack of peace and joy Selfish or violent behavior
Depression or confusion in the Fearful
mental component Incorrect use of maternal components
Idolatry
The manufacturer, who is neither liable or at fault for this defect, is providing factory authorized repair and service, free of charge to correct this defect. The number to call for the recall station in your area is: P-R-A-Y-E-R. Once connected, please upload your burden of sin by pressing: R-E-P-E-N-T-A-N-C-E. Next download J-E-S-U-S C-H-R-I-S-T into the heart. No matter how big or small the defect is, our Lord will replace the defect with:
Love Joy
Peace Longsuffering
Gentleness Goodness
Faith Meekness
Willingness to do the right, also known as CTR
Please see the operating manual, The Scriptures, for further details on the use of these fixes. Warning: Continuing to operate the human unit without correction voids the manufacturer's warranty, exposing owner to dangers and problems too numerous to list and will result in the human unit being permanently impounded.
Beans
Beans are a good source of protein and fiber. There are a variety of beans to choose from:
Anasazi Bean Kidney Bean White or Navy Bean
Lima Bean Lentils Red Bean
Garbanzo Bean Mung Bean Soy Bean
Greaat Northern Bean Pinto Bean Split Pea
Pinto Bean: pink speckled with brown, popular with Mexican cookery. First choice for refried beans, good in casseroles and soups.
Great Northern: large white, have a delicate flavor and tender texture. Excellent in baked beans, soups and stews.
Kidney Bean: oval, light or dark red, firm texture, meaty flavor, holds shape well. Versatile ingredient for salads, soup, chili and casseroles.
Lima Bean: large and small (butter beans). Aristocrat of beans with buttery, nut-like flavor. Widely used for main dishes and combined with ham and bacon.
Navy Bean: smallest white bean, most abundant, seen often in casseroles, baked, and pork'n beans.
Red Bean: bright red color, adds a lift to salads. Known as Mexican “chili” bean Requires shorter cooking time.
Soybean: small, pea-shaped, firm, in a variety of colors, most complete protein of all legumes.
Garbanzo bean: known as chickpeas. Irregular shape, firm texture and nut-like flavor. Tasty in salads.
Beans are one of the first crops cultivated by man. Along with peas, lentils, and peanuts, beans are classified as legumes. Dry beans are regarded as an important staple particularly in countries where fresh vegetables are not available during the winter season.
Beans are one of the best food bargains. As a nutritional value, beans are hard to beat. Most are a source of calcium, vitamins A and C, thiamine, potassium and iron. Incomplete protein by themselves, legumes when combined with grains such as wheat, rice or corn provide complete protein; served with meat, cheese or eggs, legumes enhance the protein value of those foods.
Cooking times for dried beans vary widely, even from package to package. Soaking and cooking ahead, before mixing with other recipe ingredients, helps to get the right tenderness and can minimize final cooking time.
Soaking cuts cooking time by half and saves nutrients that prolonged cooking can destroy. DO NOT add salt to soaking water. It toughens skins and prevents water absorption.
Beans soften and get tender in an alkaline environment. Acid slows down cooking, so add tomatoes or vinegar when beans are nearly done. The calcium in molasses has the same effect. Always keep beans covered with liquid when cooking.
Cooked beans can be refrigerated, in a covered container, for up to five days. Leftover beans can be kept in the freezer for at least a year. This allows you to cook a large recipe, and then freeze in individual containers for quick meals on busy days.
Uncooked beans should be stored in airtight bags or jars, in a cool, dry place, not in the refrigerator. Old dry beans are still good, although they may need to cook longer. Nutrient value is not lost with age. They can also be ground into bean flour.
Overnight soaking: Beans soaked overnight retain their shape better, have more uniform texture and require less cooking time. This method is preferred for beans used in salads. For each 1 pound dried beans, use 6 cups water. Wash beans, add to water, and soak overnight. Drain and rinse beans; discard water.
Quick soaking: For each 1-pound dried beans, bring 8 cups water to boiling. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover and soak 1 hour. Drain and rinse beans; discard water.
To cook soaked beans: For each 1-pound dried beans, dissolve 2 teaspoons salt in 6 cups hot water, bring to boiling. Add soaked beans; boil gently, uncovered, adding water if needed to keep beans covered, until tender – 25 minutes to 2 hours. Drain. Yeild: 6 to 7 cups.
Sprout beans: Wash and sort beans. Drain and put into cooking pot. Allow two days to sprout, rinsing each day, then cook by desired method.
Helpful Hints:
Always simmer beans slowly. Cooking too fast causes skins to break.
Adding a tablespoon of oil will cut down foam.
Cooked bean mixtures thicken while cooling but flavors continue to blend.
The slower you cook beans and the more you rinse them, the easier they are to digest. Don't cook beans in the soaking water. Add 1 peeled apple or potato. Discard when beans are cooked.
Bean Math
One 15-ounce can of beans = one and two-thirds cups cooked beans, drained
One pound dry beans = six cups cooked beans, drained
One pound dry beans = two cups dry beans
One cup dry beans = three cups cooked beans, drained
Recipes
Bean Soup Seasoning Mix
This seasoning mix can be made ahead and stored with your beans and used to make bean soup. You can use a mixture of many different beans.
4 cups dried onions
½ cup paprika
¼ cup salt
3 Tblsp mustard powder
1 Tblsp granulated garlic
½ cup chicken bouillon granules
½ cup beef bouillon granules
½ cup dry parsley
Mix and store in bags (¼ cup per bag) or a bottle. This has a limited shelf life.
To use: makes 6 (½-cup) servings
1 ½ cups beans or mix of beans
¼ cup seasoning mix (above)
5 cups water
1 Tblsp oil
1 (15 oz) can tomato sauce or (14 oz) can tomatoes
any ham or bacon pieces (cook bacon)
Plan on using the pressure cooker to cook this, it would be faster.
Confetti Bean Soup
Bean Mix and Seaoning Mix
1 ½ cups dried pinto beans
1 ½ cups white navy beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
½ cup dried minced onion
1 Tblsp paprika
2 tsp salt
1 tsp mustard powder
½ tsp granulated garlic
1 Tblsp chicken bouillon powder
3 cubes beef bouillon
1 Tblsp dried parsley
¼ cup bacon bits
¼ cup mixed vegetable flakes
4 quarts water
¼ cup vegetable oil (optional)
4 (14 oz) can tomatoes
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, bouillons, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
To make one batch (6 bowls) of soup, start 2 ½ hours before. Rinse 1 ½ cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 Tblsp oil, and ¼ cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to boil, reduce heat and cover. Simmer for 2 to 2 ½ hours until beans are tender.
Red Beans and Rice
1 cup onion, chopped
1 green pepper, chopped
2 to 3 large garlic cloves, minced
2 Tblsp butter
2 cups cooked red beans
½ pound cooked smoked sausage, sliced
1 bay leaf
4 cups hot cooked rice
In large skillet, cook and stir onions, green pepper and garlic in butter until vegetables are crisp-tender. Stir in beans, sausage and bay leaf. Serve bean mixture over rice. Makes 4 to 6 servings.
October 2008
“...when we really get into hard times, where food is scarce or there is none at all, and so with clothing and shelter, money may be no good for there may be nothing to buy, and you cannot eat money, you cannot get enough of it together to burn to keep you warm, and you cannot wear it.”
Pres. J. Reuben Clark, Jr.
Spiritual Goal: Attend or listen to one more session of General Conference than you normally do.
Provident Living Goal: Make a goal to read 30 minutes everyday to your children or grandchildren.
Basic Storage Goal: 50 pounds Legumes (dried beans) Pinto, Navy, Red, Lentils, Split Peas per person
5 pounds peanut butter per person
72-Hour Kit: 4 granola bars per person
2 packages hot chocolate mix per person
2 sticks beef jerky per person
Expanded Storage Item: Light bulbs
One months prescription ahead for doctor prescribed medications
Thought:
Important Notice!
The maker of all human beings is recalling all units manufactured, regardless of make or year, due to serious defect in the primary and central components of the heart. This is due to a malfunction in the original prototype units code named Adam and Eve, resulting in the reproduction of the same defect in all subsequent units. This defect has been technically termed “Sub-sequential Internal Non-morality”, or more commonly known as SIN, as it is primarily symptomized by loss of moral judgment.
Some other symptoms:
Loss of direction Amnesia of origin
Lack of peace and joy Selfish or violent behavior
Depression or confusion in the Fearful
mental component Incorrect use of maternal components
Idolatry
The manufacturer, who is neither liable or at fault for this defect, is providing factory authorized repair and service, free of charge to correct this defect. The number to call for the recall station in your area is: P-R-A-Y-E-R. Once connected, please upload your burden of sin by pressing: R-E-P-E-N-T-A-N-C-E. Next download J-E-S-U-S C-H-R-I-S-T into the heart. No matter how big or small the defect is, our Lord will replace the defect with:
Love Joy
Peace Longsuffering
Gentleness Goodness
Faith Meekness
Willingness to do the right, also known as CTR
Please see the operating manual, The Scriptures, for further details on the use of these fixes. Warning: Continuing to operate the human unit without correction voids the manufacturer's warranty, exposing owner to dangers and problems too numerous to list and will result in the human unit being permanently impounded.
Beans
Beans are a good source of protein and fiber. There are a variety of beans to choose from:
Anasazi Bean Kidney Bean White or Navy Bean
Lima Bean Lentils Red Bean
Garbanzo Bean Mung Bean Soy Bean
Greaat Northern Bean Pinto Bean Split Pea
Pinto Bean: pink speckled with brown, popular with Mexican cookery. First choice for refried beans, good in casseroles and soups.
Great Northern: large white, have a delicate flavor and tender texture. Excellent in baked beans, soups and stews.
Kidney Bean: oval, light or dark red, firm texture, meaty flavor, holds shape well. Versatile ingredient for salads, soup, chili and casseroles.
Lima Bean: large and small (butter beans). Aristocrat of beans with buttery, nut-like flavor. Widely used for main dishes and combined with ham and bacon.
Navy Bean: smallest white bean, most abundant, seen often in casseroles, baked, and pork'n beans.
Red Bean: bright red color, adds a lift to salads. Known as Mexican “chili” bean Requires shorter cooking time.
Soybean: small, pea-shaped, firm, in a variety of colors, most complete protein of all legumes.
Garbanzo bean: known as chickpeas. Irregular shape, firm texture and nut-like flavor. Tasty in salads.
Beans are one of the first crops cultivated by man. Along with peas, lentils, and peanuts, beans are classified as legumes. Dry beans are regarded as an important staple particularly in countries where fresh vegetables are not available during the winter season.
Beans are one of the best food bargains. As a nutritional value, beans are hard to beat. Most are a source of calcium, vitamins A and C, thiamine, potassium and iron. Incomplete protein by themselves, legumes when combined with grains such as wheat, rice or corn provide complete protein; served with meat, cheese or eggs, legumes enhance the protein value of those foods.
Cooking times for dried beans vary widely, even from package to package. Soaking and cooking ahead, before mixing with other recipe ingredients, helps to get the right tenderness and can minimize final cooking time.
Soaking cuts cooking time by half and saves nutrients that prolonged cooking can destroy. DO NOT add salt to soaking water. It toughens skins and prevents water absorption.
Beans soften and get tender in an alkaline environment. Acid slows down cooking, so add tomatoes or vinegar when beans are nearly done. The calcium in molasses has the same effect. Always keep beans covered with liquid when cooking.
Cooked beans can be refrigerated, in a covered container, for up to five days. Leftover beans can be kept in the freezer for at least a year. This allows you to cook a large recipe, and then freeze in individual containers for quick meals on busy days.
Uncooked beans should be stored in airtight bags or jars, in a cool, dry place, not in the refrigerator. Old dry beans are still good, although they may need to cook longer. Nutrient value is not lost with age. They can also be ground into bean flour.
Overnight soaking: Beans soaked overnight retain their shape better, have more uniform texture and require less cooking time. This method is preferred for beans used in salads. For each 1 pound dried beans, use 6 cups water. Wash beans, add to water, and soak overnight. Drain and rinse beans; discard water.
Quick soaking: For each 1-pound dried beans, bring 8 cups water to boiling. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover and soak 1 hour. Drain and rinse beans; discard water.
To cook soaked beans: For each 1-pound dried beans, dissolve 2 teaspoons salt in 6 cups hot water, bring to boiling. Add soaked beans; boil gently, uncovered, adding water if needed to keep beans covered, until tender – 25 minutes to 2 hours. Drain. Yeild: 6 to 7 cups.
Sprout beans: Wash and sort beans. Drain and put into cooking pot. Allow two days to sprout, rinsing each day, then cook by desired method.
Helpful Hints:
Always simmer beans slowly. Cooking too fast causes skins to break.
Adding a tablespoon of oil will cut down foam.
Cooked bean mixtures thicken while cooling but flavors continue to blend.
The slower you cook beans and the more you rinse them, the easier they are to digest. Don't cook beans in the soaking water. Add 1 peeled apple or potato. Discard when beans are cooked.
Bean Math
One 15-ounce can of beans = one and two-thirds cups cooked beans, drained
One pound dry beans = six cups cooked beans, drained
One pound dry beans = two cups dry beans
One cup dry beans = three cups cooked beans, drained
Recipes
Bean Soup Seasoning Mix
This seasoning mix can be made ahead and stored with your beans and used to make bean soup. You can use a mixture of many different beans.
4 cups dried onions
½ cup paprika
¼ cup salt
3 Tblsp mustard powder
1 Tblsp granulated garlic
½ cup chicken bouillon granules
½ cup beef bouillon granules
½ cup dry parsley
Mix and store in bags (¼ cup per bag) or a bottle. This has a limited shelf life.
To use: makes 6 (½-cup) servings
1 ½ cups beans or mix of beans
¼ cup seasoning mix (above)
5 cups water
1 Tblsp oil
1 (15 oz) can tomato sauce or (14 oz) can tomatoes
any ham or bacon pieces (cook bacon)
Plan on using the pressure cooker to cook this, it would be faster.
Confetti Bean Soup
Bean Mix and Seaoning Mix
1 ½ cups dried pinto beans
1 ½ cups white navy beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
½ cup dried minced onion
1 Tblsp paprika
2 tsp salt
1 tsp mustard powder
½ tsp granulated garlic
1 Tblsp chicken bouillon powder
3 cubes beef bouillon
1 Tblsp dried parsley
¼ cup bacon bits
¼ cup mixed vegetable flakes
4 quarts water
¼ cup vegetable oil (optional)
4 (14 oz) can tomatoes
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, bouillons, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
To make one batch (6 bowls) of soup, start 2 ½ hours before. Rinse 1 ½ cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 Tblsp oil, and ¼ cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to boil, reduce heat and cover. Simmer for 2 to 2 ½ hours until beans are tender.
Red Beans and Rice
1 cup onion, chopped
1 green pepper, chopped
2 to 3 large garlic cloves, minced
2 Tblsp butter
2 cups cooked red beans
½ pound cooked smoked sausage, sliced
1 bay leaf
4 cups hot cooked rice
In large skillet, cook and stir onions, green pepper and garlic in butter until vegetables are crisp-tender. Stir in beans, sausage and bay leaf. Serve bean mixture over rice. Makes 4 to 6 servings.
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