Quotation:
"...If we are to be saved in an ark, as Noah and his family were, it
will be because we build it… My faith does not lead me to think the Lord
will provide us with roast pigs, bread already buttered, etc., He will
give us the ability to raise the grain, to obtain the fruits of the earth,
to make habitations, to procure a few boards to make a box, and when harvest
comes, giving us the grain, it is for us to preserve it--to save the wheat
until we have one, two, five or seven years' provisions on hand, until
there is enough of the staff of life saved by the people to bread themselves
and those who will come here seeking for safety." (Marion G. Romney (Quoting
Brigham Young) - April Conference, 1976)
Spiritual Goal:
Study the true meaning of Christmas.
Provident Living Goal:
Learn a new skill of thriftiness.
Home Storage Goal:
Peanut butter (May also include some peanut butter powder) – 10 lbs.
per person
Mayonnaise (or salad dressing) – 3 quarts per person
Mixes (cake, muffin, cornbread, etc.) – 30 packets or boxes 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:
Clothing; rain gear; rope or twine
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Syrup of Ipecac; activated charcoal
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month's storage items:
======================================
Peanuts – 24 to 36 months
Peanut Butter – 6 to 24 months
Mayonnaise – 3-4 months
Pancake Mix - 6-9 months
Pie Crust Mix - 8 months
Most Biscuit, cake, muffin, brownie mixes, pancake mixes - 9 months
Most cake mixes - 12 months
Angel Food Cake Mix - 9 months
Peanut Butter (Jif) – 24 months Proctor & Gamble 1-800-543-7276
Baking Mixes, Jiffy– 12-24 months (734) 475-1361 L8234 = 8 is
year, 234 is Julian year.
Baking Mixes, Krusteaz - 18-24 months (800) 457-7744 AB8543 = 8 is
year, 543 are month and day.
Cake Mix, Pillsbury– 18 months
Peanut Butter, Skippy– 24 months CODE: First digit is month, next two
the day, letter is mfg plant, and last number is year.
- More SHELFLIFE information with lots of resources http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
===========================================
Peanut Butter Bread
---------------------------
2 c. (280 g) white flour
1/3 c. (64 g) sugar
2 tsp. Baking powder
¼ tsp salt
¾ c. (1 ¾ dL) peanut butter
1 c. (1/4 L) milk
1 egg, well beaten
Preheat the oven to 350 degrees F. (180 degrees C). Grease
a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl.
Add the peanut butter, milk, and egg, and mix until well blended. Spoon
into the pan and bake for about 50 minutes. Remove from the pan and cool
on a rack. Makes 1 loaf.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Kashi GoLEAN Peanut Butter Energy Bars
---------------------------------------------------------
3 cups Kashi GoLEAN® cereal slightly crushed
1/2 cup unbleached flour
1/2 cup soy milk
1/2 cup peanut butter (unsalted)
1/4 cup peanuts, coarsely chopped
1/3 cup honey
(salt if desired)
Crush or slightly process cereal in processor or blender.
Set aside. Melt peanut butter in microwave 30-60 sec. Add honey and soy
milk, stir well. Whisk in flour. Stir in cereal. Press into 8x8 in pan
with spatula or wax paper. Sprinkle peanuts on top and lightly press into
bars. Cool. Cut into 12 energy bars. Makes 12 bars.
- from Kashi.com http://www.kashi.com/
Peanut Butter Cookies
------------------------------
1 c. softened butter
1 c. peanut butter
1 ¼ c. honey
2 eggs
1 tsp. Vanilla
4 c. whole-wheat flour
½ tsp. Salt
2 tsp. Soda
Blend butter until smooth. Add peanut butter and blend
again. Add honey and blend again. Add eggs 1 at a time and beat until mixed.
Add vanilla. Add dry ingredients and mix well. Roll into balls and put
on ungreased cookie sheet. Use a fork dipped in cold water and flatten
with a criss cross of the fork. Bake at 350 degrees for 10 minutes on the
top rack of the oven. Remove immediately. Cool and enjoy.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Peanut Butter Cookies
------------------------------
1 c. raw peanut butter
2 c. sprouted oats, barley or wheat, ground twice
¼ c. carob powder, preferably raw
1 to 2 tsp. Kelp
1 c. of dates, pitted and ground or 1 c. dried pears, ground
Rice bran
Mix all together except carob powder and knead. If not
stiff enough, add rice bran. Roll out on oiled cookie sheet dusted with
carob. Cut into rectangles 1 ½ x 2 inches and allow to dry a few
hours, then store in the refrigerator.
- from "UNcook Book: Raw Food Adventures to a New Health High" by Elizabeth
& Dr. Elton Baker ISBN: 0937766054 OR 1579010091
Peanut Butter Milk Shake (Dried Foods)
------------------------------------------------------
3 c. water
½ c. powdered milk
½ c. powdered peanut butter powder
1/3 c. sugar
crushed banana chips (optional)
Blend all ingredients together using the blender.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Peanut-Butter Popcorn
-------------------------------
Pop enough corn to make 2 quarts.
Cook to a rolling boil:
½ c. sugar
½ c. light corn syrup or honey
Remove from heat and add:
½ c. chunky peanut butter
½ tsp. Vanilla
Pour over popcorn, stirring to coat.
- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Whole Wheat Candy
----------------------------
1 c. butter
1 ½ c. whole wheat flour
nuts, coconut, sesame seeds
1 c. honey
1 c. peanut butter
Melt butter, honey, and peanut butter. Add flour. Cook
and stir a few minutes. If you don’t like raw wheat, add nuts, coconut,
or sesame seeds.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Home-made Peanut Butter – by Debbie Cusick
--------------------------------------------------------------
1 12-oz jar dry roast unsalted peanuts (note, on this diet obviously
we don't worry about the dry roast, but salted peanuts are too salty for
me, and I have never been able to find unsalted peanuts that were *not*
dry-roasted)
2-3 tbsp. peanut oil
Optional:
Dash of salt, dash of Splenda.
Put peanuts in the food processor with the steel blade and let 'er
rip. After a few seconds they should start to look mealy. Put in the salt
and Splenda, if desired. Then pour in the oil and continue to process for
10-20 more seconds. That's it.
I have also seen a brand at the A&P supermarket called Crazy Richard's.
- from alt.support.diet.low-carb newsgroup recipes - Volume 1
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
Peanut Butter Oatmeal Log Roll
------------------------------------------
2 c. rolled oats
2 c. powdered milk
1 c. raisins
1 c. peanut butter
1 c. corn syrup
Combine rolled oats and peanut butter. Mix well. Add remaining
ingredients. Using hands, mix well, separate into 4 parts. Roll into the
shape of a log. Slice into ½: pieces.
- from "Cookin with Home Storage" by Peggy Layton and Vicki Tate ISBN:
1893519015
Salad Dressing with Mayonnaise Base
----------------------------------------------------
- Thousand Island -
Combine:
1 c. mayonnaise
¼ c. chili sauce or ketchup
2 hard-cooked eggs, chopped
2 Tbs. Each finely chopped green pepper and onion
2 Tbs. Pickle relish (optional)
1 tsp. Paprika
½ tsp. Salt
- Green Goddess -
Combine:
½ c. mayonnaise
¼ c. sour cream or yogurt
2 Tbs. Lemon juice or vinegar
2 Tbs. Snipped chives
2 Tbs. Snipped parsley
¼ tsp. Salt
Freshly ground pepper
- Blue Cheese -
Combine:
1 c. mayonnaise
¼ c. crumbled blue cheese
2 Tbs. Milk
dash cayenne pepper
- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Handmade Basic Mayonnaise
----------------------------------------
Have your eggs at room temperature. Always add the oil
drop by drop when first incorporating it with the egg and seasonings. After
emulsion has begun, the oil may be added in a slow thin stream. Be patient!
If you follow these rules, you should have no trouble.
1 egg yolk
½ tsp. Dijon mustard or dry mustard
½ tsp. Salt
Pinch of cayenne pepper
1 Tbs. Vinegar ¾ c.
(1 ¾ dL) olive oil or salad oil
Put the yolk, mustard, salt, cayenne pepper, and vinegar
in a clean bowl, put the bowl on a towel so it will remain stationary,
and whisk until blended. Beat in the oil, drop by drop. As the sauce thickens,
increase the flow of oil, but be slow and patient. If is should separate,
follow the suggestions for restoring “broken” mayonnaise (below). The sauce,
when finished, should be very thick. Taste critically and adjust the seasoning,
adding a little more vinegar or salt, if necessary.
Cream Mayonnaise – Fold into the finished mayonnaise ½
c. heavy cream, whipped. Serve with fruit salads, cold fish.
Mustard Mayonnaise – Blend 2 additional tablespoons Dijon
mustard thoroughly into the finished mayonnaise.
Green Mayonnaise – Cover 10 sprigs watercress, 10 leaves
spinach, and 4 sprigs parsley with boiling water. Let stand for 3 minutes.
Drain, put in cold water, and drain again. Chop into a puree. Add to the
finished mayonnaise and mix well.
Applesauce Mayonnaise – Add 1 cup unsweetened applesauce
and 1 tablespoon prepared horseradish to the finished mayonnaise and mix
well. Serve with cold ham or pork.
Russian Dressing – Add to the finished mayonnaise 1 cup chili sauce,
2 tablespoons minced celery, 2 tablespoons minced pimiento, 2 tablespoons
minced green pepper, and add more salt to taste. Blend well.
RESTORING “BROKEN” MAYONNAISE: To correct a curdled or
“broken” hollandaise or mayonnaise sauce, whisk in a teaspoon or two of
boiling water, a drop at a time. If this doesn’t work, put an egg yolk
in a bowl and add the “broken” sauce very slowly, beating with a whisk.
Be patient and take lots of time, eventually you will have a smooth sauce.
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Tartar Sauce
-----------------
¾ c. (1 ¾ dL) mayonnaise, preferably homemade
2 tsp. Minced scallion
1 tsp. Capers
1 tsp. Minced sweet pickle
1 tsp. Minced parsley
1 Tbs. Vinegar
Combine all ingredients in a bowl. Stir until well blended.
Serve with fish. Makes 1 cup
- from "Fannie Farmer Cookbook” by Marion Cunningham ISBN: 0553234889
Cucumber Salad
----------------------
Place in a bowl:
1 large cucumber, thinly sliced
1-2 Tbs. Finely cut fresh dill (use feathery leaves, not seeds)
Combine in a small bowl:
2 Tbs. Mayonnaise or sour cream
1 Tbs. Vinegar
2 Tbs. Oil
1 tsp. Salt
Dash pepper
Mix and pour over cucumber slices. Chill and serve. Serves
4
- from "More-with-Less Cookbook" by Doris Janzen Longacre; Designed
by Mary E. Showalter ISBN: 0836117867
Rosemary Biscuits
------------------------
1 (3-oz.) package cream cheese, softened
1 3/4 cups of biscuit mix
1/2 cup milk
2 tsp. chopped fresh or dried rosemary
CUT cream cheese into biscuit mix with a pastry fork until
crumbly, add milk and rosemary, stirring just until the dry ingredients
are moistened. TURN biscuit dough onto a lightly floured surface, and knead
3 or 4 times. PAT or ROLL dough to ¾ inch thickness; cut diagonally
with a knife into one inch diamonds. BAKE at 400 degrees for 10 minutes,
or, until lightly browned. YIELD: 2 dozen biscuits.
- from Forget-me-Not Herbs and Wildflowers http://home.achilles.net/forgetmenot/recipes.htm
French Banana Cake with Mix
----------------------------------------
1 pkg. White cake mix
2/3 c. water
1 tsp. Soda
2/3 c. chopped walnuts
2 eggs
1 Tbs. Vinegar
1 ¼ mashed bananas
Combine water, vinegar and soda. Blend cake mix and eggs
until moistened. Add mashed bananas and blend. Beat 2 minutes on medium
speed. Pour into two 9” pans or one 9 ½ x 13” pan and bake at 350
degrees for 25-30 minutes.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Chicken Broccoli Bake
------------------------------
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper
Mix 2 cups cheese, chicken, onions, and broccoli in greased
10 x 1 1/2 inch pie plate. Beat remaining ingredients except cheese until
smooth for 15 seconds in a blender on high, or 1 minute with hand beater.
Pour into pie plate. Bake at 400 degrees until knife inserted in center
comes out clean (about 30 to 35 minutes). Top with remaining cheese and
bake until cheese melts. Cool 5 minutes.
- from Nancy’s Kitchen http://www.nancyskitchen.com/
Dutch Oven Cobbler
----------------------------
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnamon apple pie filling
Line dutch oven with foil. Empty pie filling into dutch
oven. Empty cake mix on top of pie mix into dutch oven and spread evenly.
Add 2 cups water and butter. DO NOT MIX. Place dutch oven on 10 coals.
Place 8 coals on lid of dutch oven. Cook about 1 hour. Any type of pie
filling can be used. Cherry filling with chocolate cake makes a great combination!
Yummie!
- from Adventure Sports Online’s Camping Recipes http://www.adventuresports.com/asap/camping/recipe.htm
Biscuit Mix 01
------------------
10 c. flour
1 2/3 instant nonfat dry milk
1/3 c. baking powder
2 1/2 tsp. salt
1 2/3 c. shortening
Mix dry ingredients thoroughly in a large container.
Cut in shortening until fine crumbs are obtained. Store tightly covered,
in refrigerator. Use within 3 months.
Biscuits (Using Biscuit Mix 01):
3 c. biscuit mix
2/3 c. water
Preheat oven to 425 F. Stir most of the water with
the mix. Add more water to make a soft dough that is not too sticky
to knead. Knead dough 15 times on a lightly floured surface. Pat
or roll dough into a square about 7 x 7 inches. Cut into 16 pieces
and place on ungreased baking sheet. Bake until lightly browned,
about 12 minutes.
- from http://recipes.alastra.com/dry-mixes/biscuit-mix01.html
Arielle’s Recipe Archives have LOADS of great food storage recipes
online http://recipes.alastra.com/
Dumplings
---------------
2 c Bisquick baking mix
2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until
soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over
low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.
- from Just Recipes http://www.melborponsti.com/index.htm
Easy Orange Cake
-------------------------
Use Betty Crocker white cake mix. Use 2/3 c. orange juice and 1/3 c.
milk in liquid requirements. Add grated orange rind from oranges before
juice is extracted. Put in mixer and beat on fairly high speed for about
10 minutes. Bake and ice with orange icing. Powdered sugar, orange juice,
rind, butter and/or cream make the icing. Sprinkle with coconut for variety.
- from “Century of Mormon Cookery” by Hermine B. Horman and Connie
Fairbanks ISBN: 1880328232
Jiffy Muffin Mix Mini-Loaves
----------------------------------------
1 package Jiffy Muffin Mix (corn muffin, blueberry, apple-cinnamon,
etc.)
In addition to the ingredients listed in package recipe (e.g. corn
muffins call for 1 egg and 1/3 cup milk), also use:
1/3 cup wheat germ, bran or uncooked multigrain cereal
1 tbsp. brown sugar or molasses
1/4 tsp. salt
1/3 cup raisins or chopped dried fruit (or 1/4 cup each dried fruit
& chopped nuts)
1/2 tsp. baking powder
1 tbsp. melted butter or vegetable oil
1 tbsp. milk
For corn muffin mix, preheat oven to 400 degrees (or temperature
called for by other type muffin mix). Mix dry ingredients together. Beat
remaining ingredients together in a separate bowl, then blend with dry
mix. For maximum rise, let batter rest 3 or 4 minutes and then pour into
two greased 3x5-1/2 inch mini-loaf pans (which will fit in a 10-inch dutch
oven, by the way; set the pans on top of home-canning jar rings or pebbles
placed in the bottom of the oven to let hot air circulate under the pans).
Bake 15 to 20 minutes or until brown.
- from Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm
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:
===============================
Ponder the true meaning of Christmas. Plan to put Christ in the center
of the Christmas season. Plan your Christmas gifts so they will help you
to honor the Savior and feel the true spirit of Christmas. Remind your
family that our gifts should reflect the same spirit of love and concern
as did those of the Wise Men who presented the first gifts to the baby
Jesus. Gifts will contribute to the spirit of Christmas only when they
pass these three tests:
1. Is the gift given in the spirit of love?
2. Is it a reasonable choice and not too expensive or time consuming
for the giver?
3. Will it be ready before Christmas so that it will not take last
minute preparation that should be spent on more important activities?
Read the scriptures about the Lord’s birth. Suggest a “Scriptural Twelve
Days of Christmas.” Beginning twelve days before Christmas, have a daily
scripture reading using one of the following scriptures: Luke 1:26-38;
3 Nephi 1:4-9; Luke 1:39-45; 2 Nephi 9:19-22; Matthew 1:18-25; 3 Nephi
1:12-21; Matthew 2:1-12; Helaman 14:2-6; Luke 2:1-7; Isaiah 9:6-7; Luke
2:8-20; Isaiah 7:14
(Suggestions from Family Home Evening Resource Book, FAMILY HOME EVENING
LESSONS - Lesson 37 - “Come Let Us Adore Him”)
This Month’s Suggested Books:
=============================
“True Meaning of Christmas” by Gordon B. Hinckley ISBN: 0884948625
"Christ Centered Christmas" by Sharon Velluto and Suzanne Meredith ISBN:
0966763300
24 Short devotionals to help the family escape the commercialism of
the season, and focus on the true meaning of Christmas. (276 pages)
For many the Christmas season has become more a time for stress and
commercialism than for peace and good will. A Christ Centered Christmas
was created to fill the need of rediscovering the genuine Christmas values.
This book provides inspirational ideas and ready-to-use materials for quiet,
personal time for any family. Whether you have 3 or 30 minutes, children
and adults will enjoy playing, singing, and learning about the true meaning
of Christmas.
http://www.velluto.com/ccc/
"Frugal Luxuries by the Seasons: Celebrate Holidays with Elegance and
Simplicity - on Any Income" by Tracey McBride ISBN: 055337995X
From the Publisher: All year-round, create lush beauty and quiet
graces for home and family (without breaking your budget). Tracey McBride's
first book, Frugal Luxuries, elevated frugal but elegant living to an art
form. Now in this companion volume she shares all new ways to embellish
cherished holidays and the timeless rhythms of the seasons. Here she shows
how to use joined efforts, loving hands, and exciting ideas to create gracious
touches and sumptuous celebrations, delicious meals and wonderful seasonal
treats. Learn how you can enrich your home with timeless pleasures and
lighten the spirits of those you hold most dear--without exhausting your
bank account.
Enjoy:
Emblems of spring: aromatic Irish linen sachets, warm scones drenched
in jam and butter...and mysterious bunny tracks you can make to delight
your children
Enchanted summers: floral wreaths as party favors, an Italian feast
with homemade pasta...and bountiful gifts from the garden
Autumnal offerings: scented cinnamon pinecones as fire starters, fresh
challah for Rosh Hashana...and a house warmed with fall bouquets and cozy
paisley throws
Winter wonders: mood-enhancing music, illuminating with lights, inside
and out...and a Christmas gift pantry--begun in January--to create stress-free
giving
Plus an abundance of seasonal blessings, imaginative uses for yard-sale
treasures, an appreciation of things old and marvelous...and creation of
a life of beauty and simplicity. (288 pages)
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:
==============================
Become skilled at thrifty skills. Learn to recycle, reduce, and reuse
items you normally just discard. Here are a few thrifty ideas. Revive faded
solid-color clothing, curtains, etc. by dyeing them. Use old newspapers
and telephone book pages to clean windows, for packaging material, or coloring
books for toddlers. Put soap bits in a quart jar with water and make your
own liquid soap. (You can place them in a small amount of boiling water,
bring to a boil and remove from stove; then after it is dissolved and cooled
pour it into liquid soap dispensers.) Sew a bag from a washcloth, leaving
one side open and stuff the soap silvers into it for a washing mitt. You
can put the old soap slivers in a mug; then when the mug fills up use a
shaving brush with the mug to make a foamy solution to shave your legs.
Make kitchen towels or table runners out of soiled tablecloths. Use
the tabs off aluminum cans to hang pictures by tacking them to the back
of the frame. Reuse the baking soda from the refrigerator for washing greasy
hands, unclogging drains, etc. For all your holiday recipes buy your butter
ahead of time when prices are low and freeze it. Mash and freeze
ripe bananas, in one-cup portions, for use later in baking. When starting
your garden seedlings indoors, plant the seeds in egg shell halves; then
simply crack the shells around the roots of your plants & transplant
them outdoors-the shell is a natural fertilizer. Cut your family members’
hair yourself. To clean and fluff goose down pillows, put them through
the washer (drum style washer rather than agitator style – many Laundromats
have them.), then dry them with a couple of tennis balls and a pair of
clean tennis shoes to bump against them and fluff them up. Make your own
clothing patterns from old newspapers, butcher paper, or inexpensive material
such as muslin. Use Styrofoam packaging “peanuts” at the bottom of planting
containers instead of rocks or gravel for water drainage. Save plastic
mesh bags to hold small items you want to run through the dishwasher. Make
potholders out of old ironing board covers. When your child's pullover
sweater becomes to tight to wear, turn it into a cardigan by cutting it
straight down the front and binding the front edges with an attractive
trim.
“Practice thrift and frugality. There is a wise old saying: ‘Eat it
up, wear it out, make it do, or do without.’ Thrift is a practice of not
wasting anything. Some people are able to get by because of the absence
of expense. They have their shoes resoled, they patch, they mend, they
sew, and they save money. They avoid installment buying, and make purchases
only after saving enough to pay cash, thus avoiding interest charges. Frugality
means to practice careful economy. The old couplet ‘Waste not, want not’
still has much merit.” (Elder James E. Faust, Of the Quorum of the Twelve
Apostles - “Responsibility for Welfare Rests with Me and My Family” Ensign
May 1986, page 20)
Get a FREE box of Kashi 7-grain cereal. Participate in the Kashi Good
Friends Recipe Board. Simply email or send in your favorite recipe, along
with your name and address. Each month they will choose a favorite and
post them for all of the Good Friends. Monthly winners receive a Kashi
Care Pack. All entrants receive a coupon for a free box of Kashi cereal
(limit one per household / per month). Send your recipe along with
your name and address to: Kashi Company, "My Recipe", P.O. Box 8557,
La Jolla, CA 92038-8557
Or email it to: kashico@kashi.com?subject=Submit_My_Recipe!
Details are at http://www.kashi.com/kasfrienrece.html
For more info on Kashi Good Friends Cereal, see http://www.kashi.com/togoodfriends.html
Learn to make your own jerky for meat storage.
Here is one suggestion:
“We cut the meat into thin strips, the thinner the strips the crunchier
the jerky comes out, maybe 1/4 " thick will make chewy jerky. By the way,
cut all the fat off the meat as you're stripping. Lay out the strips on
a cookie sheet lined with foil, turned up at the edges so juice won't get
over everything. Lay out in rows and a single layer. Sprinkle liberally
with black coarse ground pepper and seasoned salt, or spices that you like
the taste of. Set the oven to WARM, and leave in the oven overnight, or
8-10 hrs. This causes very slow drying. Store in a plastic container, jar,
or can after well cooled. Too much moisture left in the meat will cause
mold, and putting it away while warm will cause sweating inside the container.”
Jerky Recipe
-----------------
1/2 cup dark soy sauce
2 Tbs. Worcestershire sauce
1 tsp monosodium glutamate (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder
3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely
of fat and cut across grain into slices 1/8 inch thick
Blend all ingredients except meat in small bowl. Dip each
piece of meat into marinade, coating well. Place in shallow dish. Pour
remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (preferably
110 F). Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with additional toweling.
Flatten meat with rolling pin. Discard towels and set meat directly on
oven racks. Let dry 8 to 12 hours (depending on temperature of oven).
Store jerky in plastic bags or in tightly covered containers in cool,
dry area.
AllJerky.com Jerky Recipes WWWBoard http://www.alljerky.com/wwwboard/messages/18.html
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
Back issues of this Food Storage Newsletter are available for viewing,
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in HTML format, Microsoft Word (.doc) format, or Adobe Acrobat (.pdf) format.
NOTE: .pdf files require Adobe Acrobat Reader to view and print.
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FREE Food Storage Newsletter Announce-Only Email List (FreeFSN) Home
Page: http://groups.yahoo.com/group/FreeFSN
(The OLD list from LISTBOT.com closed August 2, 2001.)
LDS Food Storage Email Discussion List (LDSFS):
======================================
The LDS Food Storage Email Discussion List was formed on January 29,
1999.
LDS Food Storage Email Discussion List is open to the general public
and members of the LDS Church for any discussion pertaining to food storage.
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.
The LDSFS list provides the newsletter and discussion of topics related
to food storage (LDS and non-LDS may join this list.)
Members can email to the ENTIRE LIST by sending email to LDSFS@yahoogroups.com
To SUBSCRIBE: send email to LDSFS-subscribe@yahoogroups.com
To UNSUBSCRIBE: send email to LDSFS-unsubscribe@yahoogroups.com
OR You can SUBSCRIBE and/or UNSUBSCRIBE at http://www.nursehealer.com/Listbot.htm
LDS Food Storage Email Discussion List (LDSFS) Home Page:http://groups.yahoo.com/group/LDSFS
(The OLD list from LISTBOT.com closed August 2, 2001.)
NurseHealer Email Discussion List (NurseHealer):
======================================
The NurseHealer Email Discussion List was formed on December 31, 1998.
NurseHealer Email Discussion List is a discussion list open to the
general public as well as healers and healthcare professionals for discussion
of natural healing: body, mind, spirit, nursing, religion, philosophy,
and preparedness. The NurseHealer list provides the newsletter and discussion
on matters of preparedness, natural healing, nursing, longterm care, and
wellness.
Members can email to the ENTIRE LIST by sending email to NurseHealer@yahoogroups.com
To SUBSCRIBE: send email to NurseHealer-subscribe@yahoogroups.com
To UNSUBSCRIBE: send email to NurseHealer-unsubscribe@yahoogroups.com
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NurseHealer Email Discussion List (NurseHealer) Home Page:http://groups.yahoo.com/group/NurseHealer
(The OLD list from LISTBOT.com closed August 2, 2001.)
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--
Many blessings,
Mary Catherine ("Cathy") Miller
Cat =^;^=
"By small and simple things are great things brought to pass."
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