Quotation:
"Let us avoid debt as we would avoid a plague...Let every head of every
household see to it that he has on hand enough food and clothing, and,
where possible, fuel also, for at least a year ahead...Let every head of
household aim to own his own home, free from mortgage. Let us again clothe
ourselves with these proved and sterling virtues--honesty, truthfulness,
chastity, sobriety, temperance, industry, and thrift; let us discard all
covetousness and greed." (President J. Reuben Clark, Jr. - April
1937 General Conference - Welfare conference address, October 1, 1966).
Spiritual Goal:
Each day this month put on the “whole armour of God.”
Provident Living Goal:
Learn and use a method of home repair and maintenance you’ve never
tried before.
Home Storage Goal:
Canned vegetables (May also use some dehydrated vegetables)– 100 lbs.
per person
Gelatin (flavored) – 1 lb. per person
Fruit drink (powdered) – 6 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Shampoo; toiletries; sunblock; insect repellant
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Antibiotic ointment – 1 tube per person
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Corn, canned – 24–36 months
Corn, Green Giant – 36 months
Corn (whole & creamed), Del Monte – 24 months 1-800-543-3090
Green Beans, Del Monte - 24-30 months 1-800-543-3090
Tomatoes, canned – 36 months+ unopened (2 - 3 days opened, refrigerated)
Vegetables, Bush Beans Brand – 28 months
Vegetables, canned - 24-48 months unopened
Vegetables, dehydrated flakes - 6 months
Vegetables, dried - 12 months
Vegetables, Green Giant – 24 months
Vegetables, Libby's – 36 months + 1-888-884-7269
Vegetables, Pillsbury – 24 months 1-800-328-6787
Vegetables, Progresso – 24 months
Jello Kraft Foods – 24 months
Gelatin & Gelatin Mixes- 18 months
Fruit juices, Dehydrated - 12 months
Kool Aid - 18-24 Months Kraft Foods 1-800-543-5335
Drink Mix: Country Time Lemonade; Crystal Light; Tang – 24 Months
Vegetables, Del Monte – 24 months (800) 543-3090 CODE: First number
is year, next is Julian calendar day
Vegetables, Green Giant – peas – 36 months (mushrooms – 48 months)
(800) 998-9996 CODE: First letter is year, next is month, then year
Vegetables, Libby – 24 months (Kraut – 18 months) (315) 926-3225 call
collect CODE: 2nd dig is year, first letter is month, third dig is plant.
Next 2 numbers is day of month
Tang ("sweetened Tang" only) – 24 months (800) 431-1002 CODE: 8315K
= 8 is year, 315 is Julian year of 365 days, so was pkg. in Nov "98.
- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Green or Wax Beans
---------------------------
Use young, tender beans, if possible. Older beans require 15 minutes
more processing time. Beans are particularly susceptible to spoilage, so
be sure jars are sterilized and check that caps have not bulged before
opening. (Allow ¾ pound for each pint jar)
Wash beans thoroughly and trim the ends. Leave whole or
cut into 1 to 2-inch lengths. Drop into boiling water and boil for 3 minutes.
Pack into hot, clean jars, add ½ teaspoon salt for each pint, and
cover with the boiling water, leaving 1-inch headspace. Close the jars
and process at 10 pounds pressure in a steam-pressure canner, allowing
20 minutes for pint jars and 25 minutes for quarts.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Summer Squash
----------------------
(Allow 2-4 pounds for each quart jar)
Wash squash thoroughly, but do not peel it. Cut into ¼-inch
slices and boil for 3 minutes. Pack into clean, hot jars, add ½
teaspoon salt for each pint, and cover with the boiling water, leaving
1-inch headspace. Close the jars and process at 10 pounds pressure in a
steam-pressure canner, allowing 30 minutes for pint jars and 40 minutes
for quarts.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
College Student Stew
-----------------------------
1/2 pound Stew meat
1 can Carrots, drained
2 small Potatoes, quartered
4 Cubes beef bouillon
1 tablespoon Italian herbs
2 cups water
Put all ingredients in the crockpot. Add water and turn
on crock pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and
cold water, if desired. Taste and adjust seasonings. Serve with biscuits.
- from Crockpot Recipes and Resources http://southernfood.tqn.com/food/southernfood/library/crock/blcpidx.htm
Chicken Pot Pie
---------------------
3 to 4 cups cooked chopped chicken
1 (16-ounce) can mixed vegetables, drained
1 can cream of chicken soup
1 cup chicken broth
1 cup self-rising flour (if using ordinary flour, add 1 tsp. baking
powder and 1/2 tsp. salt)
1 tsp. baking powder
1 cup milk
1/2 stick (1/4 cup) margarine, melted
Place chicken in a large casserole dish and add vegetables,
soup and broth. Mix together, in a separate bowl, the next 4 ingredients
for the topping. Pour the topping mixture over the chicken. Bake at 425
degrees for about 45 minutes or until the crust is golden brown.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm
Basic Fruit Gelatin
-------------------------
Combine in saucepan:
1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
Stir to begin dissolving gelatin. Then heat almost to
boiling point until liquid is clear. Remove from heat and add:
1 c. cold fruit juice or water
1 Tbs. Lemon juice
1 Tbs. Frozen orange juice concentrate
Chill until set.
Options:
When partially set, fold in fresh or drained canned fruits as desired.
If using fresh unsweetened fruits and tart juice, add 2-4 Tbs. Sugar
to hot gelatin mixture.
When partially set, fold in 1 c. shipped cream or cottage cheese.
Replace second cup fruit juice with 1 c. chilled yogurt.
Omit lemon juice and/or orange concentrate if using strong-flavored
fruit juices.
(Serves 4-6)
- from "More-with-Less Cookbook" byDoris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Home-made Jello – from Alice Faber
-------------------------------------------------
(For anyone with a sensitivity to aspartamane)
1 envelope unflavored gelatin.
1/2 envelope unsweetened Kool-Aid, in the flavor of your choice
3/8 cup + 1 tsp Splenda
1 cup boiling water
1 cup cold water
Prepare as you'd expect (dissolve gelatin, Splenda, Kool Aid in boiling
water; stir in cold water; divide into 4 little dishes; chill overnight).
The flavor isn't quite as intense as that of packaged Jello. I have
a feeling though that a whole packet of Kool-Aid would be too much.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose)
without carbohydrates. (To substitute Splenda in recipes, use an equal
amount as sugar called for in the recipe.) http://www.splenda.com/ For
tips in baking, see http://www.splenda.com/recipes/tips.html
Jello Popcorn
------------------
1 c. light corn syrup
1 (3-oz.) pkg. Jello
½ c. sugar
9 c. popped corn
Bring syrup and sugar to a boil. Remove and add Jello.
Stir until dissolved. Coat popcorn and form into balls.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Mock Raspberry Jam
-----------------------------
8 c. zucchini (peeled and seeded) (put in blender)
1 c. lemon juice
Cook for 15 minutes at full boil. Do not drain.
Add:
2 (6-oz.) pkg. Raspberry Jello
6 c. sugar
1 pkg. Pectin
Cook 10 minutes at rolling boil. Pour into sterilized
bottles and seal.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Rice Cream
---------------
1 envelope gelatin
3 c. (3/4 L) milk
3 Tbs. Rice
1 ½ Tbs. Sugar
1/8 tsp. Salt
1 c. (1/4 L) heavy cream
1 tsp. Vanilla
Soak the gelatin in 3 tablespoons cold water. Put 2 cups
of the milk in a heavy-bottomed saucepan, add the rice, and cook, stirring
often to prevent scorching, until the rice is tender, about 20 minutes.
Add the gelatin and stir to dissolve, then add the remaining cup of milk,
sugar, and salt. Let cool. Whip the cream until soft peaks from, add the
vanilla, and fold into the rice mixture. Cover and chill. Serves 8 to 10.
(Good with a little maple syrup on top.)
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Quick Strawberry Jam
------------------------------
Mix well and let stand 4 hour or overnight:
2-3 c. mashed strawberries (depending on desired thickness)
3 c. sugar
Bring to a hard boil. Reduce heat to medium. Boil 10 minutes.
Add:
1 (3-oz.) pkg. Strawberry gelatin
Mix until well dissolved and bring to boiling point again.
Remove from heat and let set a few minutes. Stir again. Put in jars and
keep in refrigerator or freezer.
Options:
Strawberries with pineapple gelatin.
Raspberries with raspberry gelatin.
Grapes with grape gelatin.
Peaches with peach, lemon, or pineapple gelatin.
5 c. rhubarb, chopped, with raspberry or strawberry gelatin.
(Makes about 4 cups)
- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Orange Fruit Salad
--------------------------
1 lg. Can peaches, 1 lg. Can pears, 1 lg. Can pineapple – Drain the
juice off and dice fruit. Sprinkle with one (3-oz.) package of orange Jello
(do not dissolve in water). Let set for 3 hours or overnight. Add 1 (8-oz.)
carton cool whip and 1 (8-oz.) carton of sour cream.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Lime Frost
--------------
Prepare as directed on package:
1 pkg. Lime gelatin
Chill until nearly firm. Combine in blender:
Lime gelatin
1 pt. Slightly softened vanilla ice cream
1 Tbs. Lime juice
Blend until mixture begins to hold shape. Pour into 6
sherbet glasses and chill. Serve with whipped topping and a lime slice
for garnish.
Options:
Use other flavors of gelatin.
Prepare gelatin with 1 envelope unflavored gelatin, ½ c. frozen
orange juice concentrate, and 1 ½ c. water. Dissolve according to
package directions.
(Serves 6)
- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Punch for the Bunch
----------------------------
Dissolve:
1 (3-oz.) pkg. Cherry Jello
1 c. boiling water
Add:
1 (6-oz.) can frozen lemonade 1
(6-oz.) can orange juice OR large can pineapple juice
Mix altogether with above:
3 c. cold water
1 qt. Cranberry juice
1 bottle gingerale
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm
)
This Month's Spiritual Preparation Ideas:
===============================
Remember to put on the “whole armour of God” each day. Study the scripture
below and pray for wisdom and enlightenment regarding this scripture. Ephesians
6: 10-18 “Finally, my brethren, be strong in the Lord, and in the
power of his might. Put on the whole armour of God, that ye may be able
to stand against the wiles of the devil. For we wrestle not against flesh
and blood, but against principalities, against powers, against the rulers
of the darkness of this world, against spiritual wickedness in high places.
Wherefore take unto you the whole armour of God, that ye may be able to
withstand in the evil day, and having done all, to stand. Stand therefore,
having your loins girt about with truth, and having on the breastplate
of righteousness; And your feet shod with the preparation of the gospel
of peace; Above all, taking the shield of faith, wherewith ye shall be
able to quench all the fiery darts of the wicked. And take the helmet of
salvation, and the sword of the Spirit, which is the word of God: Praying
always with all prayer and supplication in the Spirit, and watching thereunto
with all perseverance and supplication for all saints”
This Month’s Suggested Books:
=============================
"New Complete Do-It-Yourself Manual" by Reader's Digest Association,
Inc. ISBN: 0895773783
Description: An updated edition of the indispensable handbook
to home building and home repair that has sold over 7 million copies. Includes
over 4,000 illustrations and photographs (3,000 in full color). (528 pages)
"Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning,
Preserving, and Drying What You Grow" Susan McClure (Editor) Rodale
Food Center ISBN: 0875969798
From the Publisher: “Preserving Summer's Bounty' is filled with
hundreds of delicious, healthy recipes that are also quick and easy to
prepare. From salads to desserts, these healthful, money-saving recipes
will satisfy even the most finicky tastes. 100 illustrations."
Books suggested in Food Storage Newsletter, past and present, are listed on the NurseHealer.com Food Storage webpage at http://www.nursehealer.com/Storage.htm Information about each book, ordering information, and resources are provided as available.
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
Study new methods of home repair and maintenance. Learn to fix a leaky
faucet, repair a screen door, restore furniture, paint walls and ceilings,
make draperies, build a work bench or bookshelf, stabilize loose or damaged
plaster, fix sticking drawers, replace damaged countertops, mend a fence,
make chair or table legs more sturdy, patch a leaky roof, weatherize your
home with insulation, patch nail holes in walls, glue loose table legs,
improve the flow through the garbage disposal, reweave fabric on lawn furniture,
or repair bicycles.
“Life is made up of small daily acts,” said Sister Barbara B. Smith,
former Relief Society general president. “Savings in food budgets come
by pennies, not only by dollars. Clothing budgets are cut by mending, stitch
by stitch, seam by seam. Houses are kept in good repair nail by nail. Provident
homes come not by decree or by broad brushstroke. Provident homes come
from small acts performed well day after day. When we see in our minds
the great vision, then we discipline ourselves by steady, small steps that
make it happen.” (Ensign, Nov. 1980, p. 86.)
Get lots of home repair tips at http://www.factsfacts.com/MyHomeRepair/
Caring for your chiminea. What is a chiminea? Originating in Mexico
in the 17th century, the original chimineas were used to bake bread.
As with the originals, modern chimineas are handmade from raw, wet clay,
giving each chiminea its own personality. What can be burned in a chiminea?
The chiminea is primarily a wood-burning stove. Hard woods burn best
and produce the least amount of sparks. Some chiminea users who cook
in their chimineas burn charcoal. Don't ever use any lighting fluid,
alcohol or gasoline in a chiminea! There is a possible explosive
danger in using any sort of accelerant in a closed stove. This makes the
lighting of the coal a challenge! One safe way is to first burn some hard
wood to form wood coals, which in turn are hot enough to light the charcoal.
You could also use self-lighting charcoal. Chimineas are for outdoor use
only! Be alert to drought and flash-fire conditions in your area! If you
want your chiminea to last... treat her with respect! There are rules you
must follow to make your chiminea experience a wonderful one. The
goal is really simple... do everything humanly possible to keep your chiminea
from cracking! Though hard, clay is also fragile. Aside from
the obvious... don't beat it with a hammer or drop it... improper burning
and lack of maintenance can also cause breakage.
(1) Chimineas are easily breakable and difficult to lift.
What an evil combination for your back and wallet! Avoid lifting and carrying
your chiminea as much as possible by using a hand truck or cart to move
it when necessary. Never ever lift a chiminea by the stack! If you
have a strong back and a moderately-sized, liftable-by-mortal-man chiminea,
placing one hand in the firebox and the other around the stack as low as
possible is probably the best method.
(2) Seal the outside of your chiminea before first use! It is
absolutely mandatory to apply a sealer to the outside of your chiminea.
The manufacturer recommended finishes are Future acrylic floor finish or
a wood sealer, such as Thompson's Water Seal. The sealer keeps moisture
from seeping into the clay. Remember that your chiminea is painted,
not glazed like ceramic tile, and the paint offers very little protection
from moisture. In fact, the sealer will protect and extend the life
of the paint finish. The chiminea should be resealed at least once
a month during periods of use. If you use the acrylic floor finish, the
easiest way to apply it is to use a trigger-type spray bottle. You
can rinse the spray mechanism with hot water and it can be reused many
times.
(3) Give your chiminea a safe home! There is always the chance that
your chiminea may break while hosting a fire. Always place it on the metal
stand that came with it, and never place it on an unprotected deck or other
flammable surface. Don't place your chiminea under low hanging branches
or under any flammable structure. Sparks can escape the top of the
stack and you don't want to burn your house (or your neighborhood) down!
(4) Purchase a protective cover and use it! Sealing is not enough in
very wet weather so using a waterproof cover is a must. Always cover your
cool chiminea if you expect rain. This is because any moisture it
absorbs may turn to steam and cause cracks in the clay when heated.
(5) Prepare for rain emergencies! If it starts to rain while using
your chiminea, put a large piece of sheet metal over the top of the chiminea
and holding it in place with a heavy stone. With the lack of draft, the
fire will initially begin to flame out of the firebox, but will quickly
die down to a smolder for lack of oxygen.
(6) Put sand in the bottom of the chiminea before starting a fire.
Hot wood coals can cause the clay to crack. Protect the bottom of
the chiminea by covering it with at least three inches of sand. You can
also use a small metal wood rack to raise the wood if you chiminea is large
enough, but it is unnecessary.
(7) You can install a simple spark arrestor on your smokestack. If
you burn certain types of wood you may find a large number of hot sparks
shooting up the stack of your chiminea. If this scares you... it
should... get a piece of chicken wire or small-holed fencing and bend it
so it sits either over the top of the stack or drops slightly inside.
Hot sparks will extinguish upon contact with the metal and decrease the
likelihood of your causing an unintentional fire.
(8) The first fires are the most important! The inside of a chiminea
is virgin clay... highly absorbent and unprotected. Since virtually any
sealer would burn off quickly (or even catch fire), the inside of the chiminea
can be sealed "naturally" by the soot, ashes and creosote produced by wood
burning. This both protects the clay but also seals hairline cracks.
So your first burns must be small and controlled... no more than some kindling
and one very small log or a few pieces of hardwood. Let the fire
burn out and let the chiminea cool completely before starting another fire.
Anywhere from four to eight small fires should be completed before the
clay is adequately sealed.
(9) A chiminea is not a blast furnace or an incinerator. A good rule
of thumb is to not allow the flames from the fire to reach beyond the top
of the stack.
FINALLY.... Don't ever use water to kill a fire... the temperature
shock and steam could break the clay!! If it is absolutely necessary
to stop the fire quickly, use sand or a dry chemical fire extinguisher...
never a CO2 extinguisher!
- from http://www.naturalhandyman.com/
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
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A FREE Monthly Food Storage Newsletter is published to the list, with quotations
and scriptures as well as information on food storage, shelf life, resources,
and plans for acquiring food storage.
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--
Many blessings,
Mary Catherine ("Cathy") Miller
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"By small and simple things are great things brought to pass."
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