Brandy from The Prudent Homemaker is guest posting today at Saving and Giving. Her article is called "Where are the Gaps in Your Stockpile".
Tuesday, September 15, 2009
Where are the Gaps in Your Stockpile
Brandy from The Prudent Homemaker is guest posting today at Saving and Giving. Her article is called "Where are the Gaps in Your Stockpile".
Thursday, September 10, 2009
Back to Basis - SRS Meeting September 3, 2009
We are so excited to start a new year in Self-Reliant Sisters! This year we will be going Back to Basics. We will be following the idea of
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
Buy it:
This means you must start. Our first goal is for every family to have their 2 weeks of water storage. Your next goal should be to start your food storage. Start gradually with a 3 months supply of the things you eat every day and then work on your longer term storage. The First Presidency has said, ““We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”
Store it:
There are many places to store food storage even when space is tight. It may take some ingenuity but it can be done. Here are a few suggestions:
* Under beds: One sister replaced her bed frame with number 10 tin cans. She said the bed frame was easier to collapse and store somewhere else.
* In a closet: Build and extra shelving if possible or extend shelving that is already there. Place water/ food storage under your coats in your coat closets.
* Decorative ledges: If you have high vaulted ceiling with decorative ledges that is another source of storage.
* Food Storage Furniture: Make end tables out of food storage and cover with a decorative cloth.
*Garages or Decks: Caution make sure you don’t put you heat sensitive material out there. We do live in a hot desert.
Remember to label your food storage with content and dates. It will save time in the future and make it easier to find and use.
Use it:
We want everyone to know how to use their food storage. Each month we will have recipes and ideas on how to use your food storage. We will also learn how to build up a usable supply of food storage items.
3 Months & Long Term
Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.
Newsletter
The entire newsletter can be downloaded here. Click on the links to view our posts on the Cannery, Water, Green Living & Recipes!
“Buy it, Store it, Use it”
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
Buy it:
This means you must start. Our first goal is for every family to have their 2 weeks of water storage. Your next goal should be to start your food storage. Start gradually with a 3 months supply of the things you eat every day and then work on your longer term storage. The First Presidency has said, ““We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”
—The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007, 1
Store it:
There are many places to store food storage even when space is tight. It may take some ingenuity but it can be done. Here are a few suggestions:
* Under beds: One sister replaced her bed frame with number 10 tin cans. She said the bed frame was easier to collapse and store somewhere else.
* In a closet: Build and extra shelving if possible or extend shelving that is already there. Place water/ food storage under your coats in your coat closets.
* Decorative ledges: If you have high vaulted ceiling with decorative ledges that is another source of storage.
* Food Storage Furniture: Make end tables out of food storage and cover with a decorative cloth.
*Garages or Decks: Caution make sure you don’t put you heat sensitive material out there. We do live in a hot desert.
Remember to label your food storage with content and dates. It will save time in the future and make it easier to find and use.
Use it:
We want everyone to know how to use their food storage. Each month we will have recipes and ideas on how to use your food storage. We will also learn how to build up a usable supply of food storage items.
3 Months & Long Term
Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.
Newsletter
The entire newsletter can be downloaded here. Click on the links to view our posts on the Cannery, Water, Green Living & Recipes!
Water - Our #1 Priority
1. What is the #1 emergency storage item? Water
- According to Scientific American we lose water not only by sweating and urination, but also by way of stress and exhaling (air is water saturated when it leaves the lungs).
- That fact combined with hot weather conditions means that one could dehydrate or overheat within a very short period of time.
- Taking sips is not recommended either, as that does not get water to your brain and vital organs quickly enough – taking a good drink when you need it is recommended.
- Usually, we obtain some of our daily intake of water from food, but with most long-term storage foods in dehydrated form, that is not possible.
- Adults need to drink at least 2 quarts of water each day. Children, nursing mothers, and ill people may need more.
- Additional water is needed for cooking, pets, hygiene and auto maintenance – for a total of one gallon per adult per day.
- The Church recommends storing a two-week supply as a minimum – for an adult, that’s 14 gallons (53 L).
- On the chart are a few storage options to consider – think about the size of the space you have in your home to store these items – water should be stored in carefully cleaned, non-corrosive, break resistant, air-tight containers in a cool, dark place.
- Since many containers are clear, and light can permeate them, you may want to cover them or store them in dark plastic bags. DO NOT store in direct sunlight.
- Food grade containers labeled PET, PETE and HDPE (High Density PolyEthylene) plastic coded with the recycle symbol and a “2” inside are recommended.
- NEVER use a container that has held toxic substances or non-food items. Soft drink bottles work well, but milk & fruit juice containers are undesirable due to difficulty in cleaning.
- Prepackaged water bottles are somewhat permeable to hydrocarbon vapors, so keep away from stored gasoline, kerosene, pesticides or similar substances.
- Clearly label “drinking water” along with the date.
- If not using commercially bottled water, replace water every six months. Check pull date on containers when you purchase them to be sure they haven’t been sitting on the store shelf for a year already.
- First clean containers and lids with hot, soapy water and rinse.
- Then sanitize them by rinsing them with a solution of 1 tablespoon of chlorine bleach (no scents or additives) per gallon of water. Leave wet for 2 minutes, then rinse thoroughly with water.
- There are many ways to treat water, although none is perfect. Often the best solution is a combination of methods.
- If the water has been treated with chlorine by a water utility, you do not need to add anything before storing it.
- Before treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.
- Boiling is the safest method of treating water – bring to a rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking or storing.
- If the water is not chlorinated and is clear, add eight drops or about ¼ teaspoon of household bleach (without additives like scents, thickeners – with 5.25 percent sodium hypochlorite) per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
- If the water is not chlorinated and is cloudy, add 16 drops of chlorine bleach per gallon.
- Do you know the location of your incoming water valve? You’ll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.
- You can use the water in your hot-water tank – be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty. See a professional when you are ready to have it turned back on.
- You can use the water in your pipes – let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
- In the even of contamination, water from either sources would need to be purified – which is why ready, potable water is so important.
- Swimming pool water is not suitable for drinking.
Green Living - Recycling
Did you know that only about 2% of Clark County residents recycle? It is unfortunate that many people do not recycle, not because they don't want to, but because they don't understand how to get started. We are lucky in our city to have a recycling option that is both convenient and free--curbside! Here is how! Republic Services is a garbage company that picks up curbside recycling every other week. All that is required is to call their number (702-735-5151) and request the bins. (If this is something you are interested in doing, you may want to call right away. It can take from 6 to 8 weeks for the bins to arrive, though they sometimes come much faster.) Unfortunately, the bins are usually dropped off in front of the house with no notification, knock on the door, or instructions. To find out which zone you are in, call the above number. When the recording begins, press 3 to speak with an associate about curbside recycling. Give the person your address and he/she will tell you your zone. Then, visit www.republicservicesvegas.com, click on Services, Recycling Services, and then the link for the 2009 schedule.
Recycling is simple. Follow these four basic guidelines:
Thank you Anjalique for presenting and preparing this!
Recycling is simple. Follow these four basic guidelines:
- Red Basket: Aluminum cans, tin cans and plastic bottles. Empty all cans and plastic bottles. Aluminum cans can be crushed and tin cans should be rinsed out. Remove all lids from all plastic soda bottles and milk jugs. Make sure your plastics are recyclable by looking for the recycling symbols that have a 1 or 2 inside the triangle.
- White Basket: Newspapers, telephone books, and magazines. Please remove all strings and rubber bands.
- Blue Basket: Glass bottles. Please rinse bottles. Remove caps. Do not break glass. IMPORTANT: Keep all glass jars and bottles separate from other recyclables. DO NOT include mirrors, plate glass, chinaware or ceramics.
- Corrugated Cardboard: Flatten cardboard boxes and place them next to the recycling baskets
Thank you Anjalique for presenting and preparing this!
Recipes with Cannery Items!
The cannery is a great resource to buy your long term food storage. A current price list can be found at www.providentliving.com.
Recipes can also be downloaded in a pdf format. Main Dishes & Appetizers, Desserts & Wheat Berries.
Carla's Sloppy Wheat Joes
1 lb cooked ground beef
2 cups cooked wheat berries (see last recipe)
1 can manwich
Mix together and serve on buns. Add cheese if desired
Rachelle's Shephards Pie
2 (12.5 oz) cans roast beef, drained
1 (14 oz) can or jar of beef gravy
1 (14 oz) can of green beans, drained
1 (14 oz) can of corn, drained
Mashed potatoes prepared from Cannery flakes or pearls
1-2 cups shredded cheese of your choice
Line a 9x13 pan with canned roast beef and gravy. Pour green beans, then corn over meat layer. Gently spread mashed potatoes over vegetables and top with cheese. Cover and bake at 375 till heated throughout and cheese is melted, uncover, bake an additional 5-10 min.
Tonya's Cannery Rice
Basic Recipe
1 cup rice
½ cup dehydrated carrots
1 Knorr vegetable mix
3 ½ cups water
Salt and Pepper to taste
Add rice, carrots, veggie mix, and water to a large frying pan with lid and bring to a boil, uncovered over med-hi heat. Cover and reduce heat, allow rice to simmer for 20 minutes or until rice and carrots are tender. Salt and pepper to taste.
Variations:
You can add just about anything you want to this dish to make it your own or to use up some of those leftovers. Extra add -ins may be fresh, canned, dried, or frozen. Try broccoli, peas, corn, tomatoes, canned beans, diced green chilies, peppers, garlic, onions, shredded cabbage, parsley, or cilantro. You can also substitute broth for the water, or substitute garlic or onion salt for regular table slat. Rice may be added to cooked ground beef or TVP (textured vegetable protein). Can also be used a filler for stuffed peppers, or rolled up with beans and cheese in a tortilla.
Holly's Corn & Bean Salsa
1 cup cooked wheat berries (see last recipe)
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced
Mix together and serve with tortilla chips.
Becca's Choc-Oat Chip Cookies
1 3/4 cups all-purpose flour (I use whole wheat flour instead.)
1 tsp baking soda
½ tsp salt (optional)
1 ¼ cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
½ cup granulated sugar
2 large eggs
2 TBSP milk
2 tsp vanilla extract
2 ½ cups quick or old-fashioned oats (quick oats from cannery)
2 cups (12 oz pkg) Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Chocolate No-Bake Cookies
Wax paper
3 cups oats
½ cup peanut butter
2 cups sugar
4 TBSP Cocoa powder
¼ cup butter
½ cup milk
1 tsp vanilla
Lay out wax paper on cookie sheets or counter. Measure oats and peanut butter, set aside for later. In a 2 quart sauce pan combine sugar, cocoa, butter and milk. Bring to a fast boil over medium heat, checking and stirring often. Allow to fast boil for forty seconds, use a timer – this step is important! Remove from heat and immediately add vanilla, oats, and peanut butter. Mix well. Drop by spoonfuls onto wax paper, allow to cool.
Tips:
DO NOT double recipe
A medium cookie scoop is recommended for dropping cookies on to wax paper
Laura's Lemon Bars
Crust
2 cups wheat flour
1 cup margarine
½ cup powdered sugar
Goosh together and press into a 9x13 pan. Bake at 350 until light brown
Filling
4 eggs
1/3 cup lemon juice
2 cups sugar
¼ cup flour
½ tsp baking powder
Mix together eggs, lemon juice & sugar. Then add four and baking powder. Pour mixture on top of golden crust. Bake at 350 for 25 minutes. Sprinkle with powdered sugar. Cool and cut into squares.
Kathy's Finnish Apple Cake
½ cup soft butter
1 cup sugar
2 large eggs
2 cups wheat flour
1 ½ tsp baking powder
dash of salt
1 cup light sour cream
3 apples; peeled, cored, and sliced about 1/4 inch (or you can use Cannery apples)
3 TBSP sugar mixed with 1 1/2 tsp cinnamon
Preheat oven to 350 degrees. Cream butter and sugar together until fluffy. Add eggs one at a time. Add one cup of flour, baking powder and salt. Add cream. Add one more cup of lfour. Mix until batter is velvety. Spoon batter into well-greased 11x13 baking pan. (I use a glass pan and grease it with butter, then I cover the butter with a layer of flour. Be sure to shake off the excess flour). Insert apple slices close together in two rows so rounded edge stands upright in the batter. Sprinkle the top of the cake evenly with the cinnamon-sugar mixtures and bake at 350 degrees for 40-50 minutes.
Basic Cooked Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.
Recipes can also be downloaded in a pdf format. Main Dishes & Appetizers, Desserts & Wheat Berries.
Carla's Sloppy Wheat Joes
1 lb cooked ground beef
2 cups cooked wheat berries (see last recipe)
1 can manwich
Mix together and serve on buns. Add cheese if desired
Rachelle's Shephards Pie
2 (12.5 oz) cans roast beef, drained
1 (14 oz) can or jar of beef gravy
1 (14 oz) can of green beans, drained
1 (14 oz) can of corn, drained
Mashed potatoes prepared from Cannery flakes or pearls
1-2 cups shredded cheese of your choice
Line a 9x13 pan with canned roast beef and gravy. Pour green beans, then corn over meat layer. Gently spread mashed potatoes over vegetables and top with cheese. Cover and bake at 375 till heated throughout and cheese is melted, uncover, bake an additional 5-10 min.
Tonya's Cannery Rice
Basic Recipe
1 cup rice
½ cup dehydrated carrots
1 Knorr vegetable mix
3 ½ cups water
Salt and Pepper to taste
Add rice, carrots, veggie mix, and water to a large frying pan with lid and bring to a boil, uncovered over med-hi heat. Cover and reduce heat, allow rice to simmer for 20 minutes or until rice and carrots are tender. Salt and pepper to taste.
Variations:
You can add just about anything you want to this dish to make it your own or to use up some of those leftovers. Extra add -ins may be fresh, canned, dried, or frozen. Try broccoli, peas, corn, tomatoes, canned beans, diced green chilies, peppers, garlic, onions, shredded cabbage, parsley, or cilantro. You can also substitute broth for the water, or substitute garlic or onion salt for regular table slat. Rice may be added to cooked ground beef or TVP (textured vegetable protein). Can also be used a filler for stuffed peppers, or rolled up with beans and cheese in a tortilla.
Holly's Corn & Bean Salsa
1 cup cooked wheat berries (see last recipe)
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced
Mix together and serve with tortilla chips.
Becca's Choc-Oat Chip Cookies
1 3/4 cups all-purpose flour (I use whole wheat flour instead.)
1 tsp baking soda
½ tsp salt (optional)
1 ¼ cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
½ cup granulated sugar
2 large eggs
2 TBSP milk
2 tsp vanilla extract
2 ½ cups quick or old-fashioned oats (quick oats from cannery)
2 cups (12 oz pkg) Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Chocolate No-Bake Cookies
Wax paper
3 cups oats
½ cup peanut butter
2 cups sugar
4 TBSP Cocoa powder
¼ cup butter
½ cup milk
1 tsp vanilla
Lay out wax paper on cookie sheets or counter. Measure oats and peanut butter, set aside for later. In a 2 quart sauce pan combine sugar, cocoa, butter and milk. Bring to a fast boil over medium heat, checking and stirring often. Allow to fast boil for forty seconds, use a timer – this step is important! Remove from heat and immediately add vanilla, oats, and peanut butter. Mix well. Drop by spoonfuls onto wax paper, allow to cool.
Tips:
DO NOT double recipe
A medium cookie scoop is recommended for dropping cookies on to wax paper
Laura's Lemon Bars
Crust
2 cups wheat flour
1 cup margarine
½ cup powdered sugar
Goosh together and press into a 9x13 pan. Bake at 350 until light brown
Filling
4 eggs
1/3 cup lemon juice
2 cups sugar
¼ cup flour
½ tsp baking powder
Mix together eggs, lemon juice & sugar. Then add four and baking powder. Pour mixture on top of golden crust. Bake at 350 for 25 minutes. Sprinkle with powdered sugar. Cool and cut into squares.
Kathy's Finnish Apple Cake
½ cup soft butter
1 cup sugar
2 large eggs
2 cups wheat flour
1 ½ tsp baking powder
dash of salt
1 cup light sour cream
3 apples; peeled, cored, and sliced about 1/4 inch (or you can use Cannery apples)
3 TBSP sugar mixed with 1 1/2 tsp cinnamon
Preheat oven to 350 degrees. Cream butter and sugar together until fluffy. Add eggs one at a time. Add one cup of flour, baking powder and salt. Add cream. Add one more cup of lfour. Mix until batter is velvety. Spoon batter into well-greased 11x13 baking pan. (I use a glass pan and grease it with butter, then I cover the butter with a layer of flour. Be sure to shake off the excess flour). Insert apple slices close together in two rows so rounded edge stands upright in the batter. Sprinkle the top of the cake evenly with the cinnamon-sugar mixtures and bake at 350 degrees for 40-50 minutes.
Basic Cooked Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.
Tuesday, September 1, 2009
September Self-Reliant Challenge
Here is the Self-Reliant Challenge for September.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.
- 72-Hour Kit Challenge: Find or buy a container for your 72-hour kit. (Backpacks are on sale this month)
- H2O Challenge: Purchase one case or gallon of water for your storage
- Document Challenge: Photocopy your family’s birth certificates. Laminate them or place them in a zip-loc bag.
- Prepare & Share Challenge: Once during the next Eight months, take a recipe from the basket. Prepare and share it in our monthly class.
Each meeting we will also be passing out monthly challenges prepared by Rachelle. We would love for everyone to become “Self-Reliant Certified” by completing all the monthly challenges. Our last meeting will be dedicated to those who have completed some or all of the challenges. Prizes will be awarded to those who have completed all the challenges.