Saturday, February 28, 2009

Cooking Beans

Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.

Overnight soaking:
For each 1 lb. dried beans, dissolve 2 teaspoons salt in 6 cups of cold water. Wash beans, add to salted water, and soak overnight.

Quick soaking:
For each 1 lb. dried beans, bring 8 cups of water to boil. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover, and soak 1 hour.

To cook soaked beans:
For each 1 lb. dried beans, dissolve 2 teaspoons salt in 6 cups hot water, and bring to a boil. Add soaked beans and boil gently, uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.

To cook old hard beans:
Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 1/2 cups of hot tap water and 2 teaspoons of baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, adding more water if necessary.

Adding a tablespoon of oil will cut down on foam as beans cook. Rapid boiling and frequent stirring causes the skins of the beans to break, so simmer slowly and don't stir unless necessary. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.

WHITE BEANS REPLACE FAT
IN MOST BAKING


Method 1: Cover beans with water and cook until very soft. Mash until they are the consistency of shortening (use blender). Substitute in recipes cup for cup. Example: If recipe calls for 1 cup of margarine, use 1 cup of mashed beans. Liquid may be added to adjust the consistency. Mashed beans do not keep long in the fridge, so freeze them.

Method 2: Grind beans in your wheat grinder. Store in air-tight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.

DIRECTIONS FOR REFRIED BEANS

Add 1 cup dried refried beans to 3/4 cup boiled water, stir briefly, and cover. Allow to sit for 10 minutes. More water may be added for a thinner consistency. Makes about 2 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 11)

Refried Beans

In a large heavy skillet saute:
1 small onion, diced
2 tablespoons vegetables shortening

Add:
5-6 cups soft cooked pinto beans, drained (save some liquid)
1 1/2 cups bean liquid or milk
1 1/2 to 2 teaspoons salt
2 tablespoons sugar (optional)
1 clove garlic (1/8 teaspoon garlic powder)
1/2 teaspoon cumin (optional)

Using a potato masher, mash beans well. (or put beans, liquid, and spices in blender and process until smooth. Then add to skillet.) Cook over medium heat 10-15 minutes, until flavors are blended and beans are desired consistency. Scrape bottom of skillet often.

USES FOR REFRIED BEANS
Tostadas:
In a small skillet fry corn tortillas, one at a time, in about 1/2 cup hot oil for 20-40 seconds on each side or until crisp and golden. Drain on paper towels. Spread with hot refried beans and top with shredded lettuce, grated cheese, chopped tomatoes, hot sauce or salsa, sour cream, or whatever you like.

Burritos:
Have flour tortillas warm and refried beans hot with grated cheese standing by (chopped tomatoes and shredded lettuce, optional). Spoon about 1/3 cup beans onto each tortilla near one edge. Top with cheese, lettuce, and tomatoes. Fold edge nearest filling up and over filling just till mixture is covered. Fold in two sides envelope fashion. Then roll up. Serve immediately or keep warm in microwave. Serve with hot sauce or salsa.

Bean Dip:
Combine 1 cup reconstituted refried beans (or homemade) with enough of your favorite hot sauce or minced jalapenos to taste good.

Testing comment: My family really liked them. We used them over chips with cheese, like nachos. I liked them because they were so easy to reconstitute. I was surprised.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 12)

Boston Baked Beans (Traditional)

Wash 2 lbs. navy beans. Soak overnight covered with water. Drain, put in saucepan, cover with water, and simmer 1 1/2 to 2 hours. To tell if the beans are ready, put a few on a spoon and blow on them. If the skins burst, combine beans with the following ingredients. If they don't burst, cook them longer.

3 tablespoons brown sugar
1/2 cup molasses
1 teaspoon dry mustard
5-6 strips bacon, cut up (uncooked is fine, or you can cook it if you really want)

Put everything in a bean pot or other ceramic casserole dish with lid. Bake at 275 degrees F. for 6-8 hours, adding water if needed to keep beans barely covered.

Testing comment: Beans didn't get soft with soaking. I had to boil them. But the flavor was good and we liked the recipe.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 13)

Cowboy Beans

Soak 2 cups rinsed and cleaned pinto or navy (small white) beans overnight in 6 cups water. Use the soaking water for cooking.

Add:
2 medium onions, sliced
1 bay leaf
2 cloves garlic, chopped
1/2 lb. ham or 4 ham hocks

Cover and simmer 1 1/2 hours, then add:
2 cups tomatoes
2 teaspoons chili powder
1 teaspoon dry mustard
1/2 cup chopped peppers, either red or green
2 tablespoons brown sugar

Simmer 2 more hours. Season with salt, pepper, and Accent to taste.

Testing comment: We liked it. It was a little like baked beans, because of the sweetness, but a little like chili.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 13)

Easy Bean Dip

1 can refried beans or 2 cups reconstituted dried refried beans
1 cup grated cheese
1/2 cup salsa (add more salsa to taste)

Mix together; heat in microwave to melt cheese 1-2 minutes on HIGH. Serve with tortilla chips or your choice of chips. Refrigerate remainder in covered container.

Testing comment: You can tell that it's dehydrated beans because it has a little aftertaste. But, not bad. Mix with cheese for better taste.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 14)

Taco Dip

1 can refried beans or 2 cups reconstituted refried beans
3 avocados
3 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Pace Picante Sauce
1 small can diced green chilies (optional)
1 cup sour cream
1/2 cup mayonnaise (or Miracle Whip)
1/2 to 1 package taco seasoning
1/4 cup chopped green onion
1 small can chopped olives
tomatoes, chopped
grated cheese (optional)

Spread beans in cake pan. Mash avocados and add lemon juice, salt, pepper, and Picante sauce. Spread over beans. Mix sour cream, mayonnaise, and taco seasoning to taste. Spread over avocados and beans. Sprinkle onions, olives, tomatoes, green chilies, and top with cheese.

Testing comment: Was really surprised to see that the beans looked just like they were fresh from the can. They tasted great too! I will definitely add them to my food storage. This recipe was delicious. I would have put the cheese after the sour cream layer because I like the colors of the vegetables. Also, it gives the guests a chance to only choose the vegetables that they like.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 14)

Pinto Bean Casserole

1 can (15 oz.) pinto beans (use juice) or 2 cups cooked pinto beans
1 lb. hamburger
1 package corn tortillas
1 cup grated cheese
1 can (15 oz.) Golden Grain Italian Style marinara sauce

Butter tortillas and layer and cover bottom of oblong cake pan. Brown the hamburger and drain. Put beans over tortillas, then layer sauce, hamburger, and grated cheese. Cook at 350 degrees F. for 1/2 hour.

Testing comment: I was given refried beans with this recipe. I would use regular cooked beans instead of refried. I did have to buy the sauce special. I would do it again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 15)

Chili

1 lb. chili beans (about 2 1/4 cups)
2 lbs. hamburger
1 large onion, cut up
3-4 ribs of celery
1 can (46 oz.) tomato juice
3-4 tablespoons chili powder (or to taste--start with 2)
1/2 teaspoon cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot (it should cover the beans) and add the tomato juice to it. Brown hamburger. Add hamburger, onion, celery, chili powder, and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

Testing comment: My family disliked this chili. It was not that quick to make and kind of runny and not thick. It wasn't bad tasting but took too much effort to make.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 15)

Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (or use reconstituted refried beans)
1 cup lukewarm water
1 tablespoon honey
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
2 cups whole wheat flour
3/4 to 1 1/2 cups all-purpose flour

Bean Puree: Put cooked beans and some bean liquid in blender. Blend on medium speed until smooth; stop occasionally to scrape down sides and stir beans up from the bottom. Bean puree should be smooth in consistency. Use immediately or refrigerate up to 2-3 days. It will thicken as it cools. Freeze in an airtight container to store up to 6 weeks.

In large bowl, combine water and honey, stirring to mix completely. Dissolve yeast in honey/water mixture. Let stand until foamy. Stir in bean puree, vegetable oil, and salt. Add whole wheat flour and mix well. Stir in all purpose flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let raise until doubled in bulk, about 45 minutes. Shape into loaf and place in 5x9-inch pan, or on baking sheet. Let raise until nearly doubled. Bake in preheated 350 degree F. oven until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.

Testing comment: I liked the taste. It had a nice texture. You can't tell or taste any beans. It took a long time to make though. We liked it.

**********
Be careful how you live--
You may be the only bible some
People are going to read
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 16)

Navajo Taco for One

Makes 3 tacos. Increase amounts per persons to be served.

1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup water
3/4 teaspoon baking powder
2 tablespoons shortening
1 serving refried beans (1 cup reconstituted)

Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.

Hot sauce for Navajo tacos:
1/2 cup tomato sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 teaspoon dried onion
1/8 teaspoon cilantro
1/2 teaspoon salt

Mix and serve over Navajo tacos.

Testing comment: Our family really liked these.

**********
Sometimes when I consider what tremendous consequences
Come from little things...I am tempted to think...
There are no little things.
Bruce Barton
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 17)

Quick and Easy Bean Pot

2 slices bacon
1/3 cup chopped onion or reconstituted dry onion to equal the 1/3 cup
1 (15 oz.) can pork and beans in tomato sauce
2 tablespoons chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard

Preheat oven to 300 degrees F. In a medium skillet, fry bacon until crisp. Remove bacon to drain on paper towels, leaving drippings in skillet. Saute onion in bacon drippings until tender but not browned. In a 1-quart casserole with cover, combine sauteed onions, and beans. Stir in chili sauce, brown sugar, Worcestershire sauce, and mustard. Crumble bacon over beans. Cover and bake 45 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)

Refried Beans from Dried, for One

Makes 1 1/2 cups -- increase amounts per persons to be served

1/2 cup dry pinto beans, soaked overnight
1 teaspoon dry onion
2 cups water
1/2 teaspoon salt
1/4 cup shortening

Cook beans and salt in water until tender. Mash drained beans and onion into hot shortening and mix well.

Testing comment: I liked just the dried refried beans, not adding the extra fat.

**********
What lies behind us and what lies
Before us are tiny matters
Compared to what lies within us.
Oliver Wendell Holmes
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)

Refried Beans and Bacon

2 cups dried refried beans
1 1/2 cups boiling water
1/2 lb. bacon
shredded cheese
salt to taste

Brown bacon in skillet. Drain and reserve drippings. Crumble bacon. Reconstitute dried refried beans in boiling water. Stir briefly and cover. Let sit 10 minutes. Add half of bacon and 3 tablespoons drippings to beans; stir. Fry the bean mix in remaining bacon drippings. Add salt to taste. To serve, sprinkle remaining bacon and shredded cheese on top of beans.

Testing comment: The flavor was good, but it seems so high fat that I would probably only make it in an emergency and I usually wouldn't have bacon in an emergency.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)

Overnight Bean Soup

1 lb. dry small white beans
6 cups water
2 cups boiling water
2 carrots diced
3 stalks celery diced
2 teaspoons chicken bouillon granules
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 envelope dry onion soup mix
crumbled bacon (optional)

Rinse beans. Add beans to 6 cups water in a sauce pan. Bring to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Put beans and soaking water in slow cooker. Add 2 cups boiling water, carrots, celery, bouillon, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours. Stir in parsley and soup mix. Cover and cook on high 10 to 15 minutes.

Testing comment: The flavor was great. I used chopped ham instead of bacon.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)

Taco Plate

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Testing comment: This recipe is great for a large group.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)

Zippy Pinto Bean Dip

1 cup mashed pinto beans
1 cup ketchup
1/2 cup finely cut sweet pickles
1 teaspoon finely cut onions (optional)
1 tablespoon sugar
1/4 teaspoon savory salt
1/4 teaspoon garlic salt
1/4 teaspoon celery salt

Combine and serve with chips or fish.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)

BBQ Beans with Ham

Wash about 3 cups navy or pinto beans. Put in a big Dutch oven with 2 ham hocks or some leftover ham; cover with water. Cook all day or about 6 hours, then remove ham from bones and return meat to beans.

Add:
2 cups catsup
2 1/2 cups brown sugar
3 tablespoons mustard
2 cloves of garlic or 1 1/2 teaspoons garlic powder (optional)
2 large onions, chopped
salt (optional)
Cook a couple more hours, adding water if needed.

Testing comment: Very flavorful, but too sweet. I used 2 cups brown sugar. Next time would use 1 1/2 cups. Also used just 2 tablespoons mustard and added 3 stalks celery chopped. Probably would cook it again. We enjoyed it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 21)

Boston Baked Beans (Crock Pot)

Sort and rinse 1 lb. dry navy (white) beans. Pour 6 cups boiling water over beans, cover, and soak 1 hour. Then cook on high for 2-3 hours.

Add:
1/2 heaping teaspoon garlic powder
1 teaspoon dry mustard
dash pepper
2 tablespoons molasses
6 tablespoons brown sugar
1 onion, chopped, or 1/3 cup dry onions
2 strips low salt bacon, cut up
Stir and cook on low 10-12 hours. May be left in pot at low setting longer than that.

Testing comment: The Boston baked beans were good. I think I would have put a little more flavor in it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 21)

White Bean Chili

3 cans (15 oz.) white beans with ham or 6 cups cooked white beans and liquid (about 1 lb. dry)
1/4 cup celery, chopped
1 can (15 oz.) diced Italian flavored tomatoes
1 garlic clove, minced
2 tablespoons brown sugar
salt, pepper, and chili powder to taste
1/4 cup diced onion or reconstituted dry (1 to 1 1/2 tablespoons)

Combine all of the ingredients and heat through.

Testing comment: I soaked the beans overnight which saved a lot of time in the cooking time. We liked the taste of the chili and the brown sugar added a bit of sweetness to the chili. I added a pound of hamburger to this recipe. Our family enjoyed this chili. We will have this recipe again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)

Sweet and Sour Baked Beans

2 cans (15 oz.) white beans with ham or 4 cups cooked white beans
1 can (8 oz.) pineapple chunks packed in juice
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons vinegar
1/4 cup sugar
2 drops Tabasco sauce
1/2 medium green pepper, cut into strips, 1/4 inch x 1 inch

Drain beans, reserving liquid. Preheat oven to 275 degrees F. Drain pineapple, reserving juice. Add reserved bean liquid to juice to make 3/4 cup. Stir cornstarch into juice mixture. In a small saucepan, combine juice mixture, soy sauce, vinegar, sugar, and Tabasco sauce. Stir constantly over medium heat until sauce boils. Remove from heat. Combine beans, green peppers strips, and drained pineapple in a casserole with cover. Pour sauce over. Stir gently. Cover. Bake one hour. Serves 4

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)

Pioneer Stew

1 1/4 cups (1/2 pound) dried pinto or kidney beans
3 cups cold water
1 teaspoon salt
1/2 to 1 lb. ground beef
1/2 cup chopped onion
1/2 cup finely diced green pepper
1 can (16 oz.) whole kernel corn,undrained
1 can (16 oz.) tomatoes, undrained
1/2 teaspoon chili powder
3/4 teaspoon salt
1/2 cup shredded sharp American cheese

In large saucepan place washed and drained beans, cold water, and salt. Bring to a boil, cover, and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes. Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese. Serves 8

Testing comment: I used a whole pound of lean ground beef (it called for 1/2 to 1 lb.) It made a large batch. I shared with my neighbor. We both thought it a little blah, but by adding more salt and pepper plus catsup, it became more palatable. I would make it again in the winter.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 23)

California Bean Soup

2 cups white beans (rinsed); 2 1/2 quarts water (10 cups)
1 quart tomatoes
1/4 cup dried onion or 1/2 cup chopped onion
1/4 cup dried diced carrots or 1/2 to 1 cup chopped carrots
1/2 cup dried celery or 1 cup chopped celery
1 or 2 ham hocks or 5-7 tablespoons ham soup base or bouillon

Soak beans in water overnight or boil 5 minutes and soak 1 hour. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.

Testing comment: My family liked this recipe. I discarded the soaking water and used fresh water to cook the beans, so I just used 8 cups. I used the dried vegetables and just put everything into a crock pot, so it was very easy.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 23)

Pinto Bean Fudge

1 cup cooked, soft pinto beans (drained and mashed)
1/4 cup milk
6 oz. unsweetened chocolate
2 lbs. powdered sugar
1 tablespoon vanilla
6 tablespoons butter or margarine
nuts (optional)

In large bowl stir beans and milk together, adding enough milk so mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well-blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours.

Testing comment: This was just a little different. It was good, but need to make sure skins of beans are well-mashed or put in blender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 24)

Really Good Pinto Bean Pie

1/2 cup granulated sugar
2 eggs, beaten
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
1 cup brown sugar, packed
1 stick (1/2 cup) butter, softened
whipped cream, whipped topping, or scoop of ice cream

Beat until creamy the granulated sugar, brown sugar, eggs, and butter. Add pinto beans, blend well. Pour into unbaked pie shell and bake at 375 degrees F. for 20 minutes. Reduce heat to 350 degrees F. and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or scoop of ice cream.

***********
Never hyphenate the word headache,
unless it's a splitting one.
***********

Taco Soup

1 1/2 lbs. hamburger
1 onion, chopped
1 can (15 oz.) whole tomatoes
1 can (15 oz.) corn
1 can (15 oz. kidney beans
1 package taco seasoning
1 can (16 oz.) tomato juice
1/4 teaspoon salt or to taste
1/2 teaspoon Camp Chef gourmet pepper blend (or black pepper)
1 can (8 oz.) tomato sauce

Garnish: slightly crushed tortilla chips, grated cheddar cheese, sour cream, or salsa

Brown hamburger and onion in stock pot or 12-inch Dutch oven over medium heat. Drain fat; add the rest of the ingredients except the garnish items. Simmer on low heat for 35 to 40 minutes. Put tortilla chips into bottom of serving bowl and spoon on hot soup. Top with cheese and other garnish. Serve immediately.

Testing comment: This soup was easy because it didn't have too many ingredients in it. I like kidney beans better than pinto beans. The soup tasted okay but did not have much flavor. A few drops of Tabasco in each bowl made it better.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 25)

Favorite Chili

1/2 lb. dry pinto or kidney beans soaked overnight and drained or 2 cans (16 oz.) red kidney beans, drained
2 cans (14.5 oz.) tomatoes
2 lbs. ground beef, browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon pepper
salt to taste

Put all ingredients in crock pot in order listed. Stir once. (You may need to add some water if you use dry beans.) Cover and cook on low 10-12 hours (high 5-6 hours).

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 25)

Refried Bean Soup

Saute in 1 teaspoon olive oil:
1/2 cup chopped onions
2 whole clove garlic, minced
1/3 cup celery, chopped

Prepare 4 cups instant refried beans according to package directions.
Add:
1 can (10 oz.) tomato soup
4 cups water
1 cup canned tomatoes
Combine with sauteed vegetables

Bring to a boil and boil for five minutes. Serve with grated cheese, Doritos, or tortilla chips, and sliced fresh avocados.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 26)

Navy Bean Soup for One

Make 2 cups. Increase amounts per person to be served.
1/3 cup white beans
1 teaspoon dried onion
1/8 teaspoon pepper
2 cups water
2 teaspoons ham soup base
1 teaspoon salt
2 oz. (1/4 cup) ham

Soak beans overnight. Rinse, then cook beans with other ingredients. Simmer until tender.

Testing comment: Very easy and quick. It was rather bland, and I prefer a little more spicy soup. It calls for ham soup base and I could not find any even after checking three stores, so I used a chicken bouillon with spices instead.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 26)

Beans and Ham Stew

2 cups dried lima beans
water for soaking beans
4 slices bacon, diced
1 lb. ham shank cut into 3 or 4 pieces
1 cup onions, chopped, or equivalent dehydrated dry
3 bay leaves
1 teaspoon salt
3 1/2 cups cooking water

Sort and soak lima beans. Drain and discard soaking water. Put soaked lima beans in a 4-quart pot. Add cooking water and set aside. In a medium skillet, fry bacon until almost crisp. Add onions and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil, reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add diced ham to beans. Remove and discard bay leaves. To serve, reheat stew, uncovered, over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 27)

Tangy Pinto Bean Sandwich Spread

1 cup pinto beans
1 small onion, minced
1 dill pickle, minced
2 tablespoons mustard
2 tablespoons catsup
salt and pepper to taste

Mash beans with fork, and add onion and pickles. Add mustard, catsup, salt and pepper. Mix well.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 27)

Three Bean Stew

1 package (8 oz.) dry navy beans
1/2 cup dry baby lima beans
1/2 cup dry red kidney beans
1 tablespoon salad oil
1 medium green pepper, cut up
1 medium onion, diced
1 garlic clove, minced
1 1/2 tablespoons packed brown sugar
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
6 cups water
1 can (15 oz.) tomatoes
1 can (6 oz.) tomato paste
1 lb. smoked polish sausage cut into 1 1/2 inch pieces, cooked and drained if desired

Use quick soaking method to prepare beans; drain water. In heavy pan or Dutch oven heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.

**********
To win without risk is to triumph
without glory.
Pierre Corneille
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 28)

Chili

Brown:
1 lb. ground beef
2 medium onions, chopped
1 cup chopped green peppers

Add and simmer:
1 can (28 oz.) tomatoes
1 can (8 oz.) tomato sauce
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika

Simmer on stove for 45 minutes. Turn off heat and add 1 can (15 oz.) kidney beans.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 29)

Hot Refried Bean Dip

1 1/3 cup dried refried beans
1 cup boiling water
1 cup grated cheddar cheese
1/2 cup sliced green onions
1/2 teaspoon garlic salt
1 tablespoon dry taco seasoning mix
4 tablespoons bottled taco sauce
1/2 lb. cooked hamburger (optional)
tortilla chips

Reconstitute dried refried beans by stirring them into boiling water. Cover and let sit for 10 minutes. Combine all ingredients (except chips) in a slow cooker. Cover and cook on high for 30 minutes. Reduce heat to low and cook 30 minutes or until ready to serve, up to several hours. (Or, if you are in a hurry, cook in microwave, stirring frequently, until heated through.) Serve with tortilla chips.

Testing comment: Great recipe. Fast and easy and the family loved it. We added a little extra water because it was so thick. You can add extra taco sauce instead if you want it spicier.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 29)

Greek Lentil Soup

1 cup dried lentils
1 cup cold water
3/4 cup dried carrots
1 cup beef broth
2 cups crushed or diced tomatoes
1/4 cup chopped celery
1/2 teaspoon oregano
1 bay leaf
1/2 teaspoon dried minced garlic
1 tablespoon dried parsley
1/8 teaspoon black pepper
1 tablespoon vinegar or lemon juice
1/2 cup chopped onion

Wash lentils and drain. Combine lentils with all ingredients except lemon juice in a crockpot. Cook on high 4 hours or until lentils reach desired doneness. Remove bay leaf and add lemon juice and serve. Makes 4 main dishes or 6 to 8 side dishes.

Testing comment: I thought it was yummy. My kids didn't like it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 30)

Squash Soup

Wash and soak 2 cups navy beans overnight in 6 cups of cold water.

To prepare soup, rinse beans and cover with 6 cups of cold water in a large pot. Add a thinly sliced onion. Cover and simmer beans for an hour. Using a large piece of banana squash, cut it into about two inch squares and pare the rind off. Put these pieces of squash in the pot and simmer for another half hour or until squash is well cooked and can be mashed against the side of pan so that the soup is like a puree. Be careful not to mash the beans. Add a little hot water to soup if it is too thick. Add the amount of dried carrots that you want in it. Cover and simmer another half hour or until carrots are tender. Add seasonings to taste: chicken soup base, garlic powder, salt and pepper. I added a can of canned ham broken up into small pieces. Other vegetables could be added as desired.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 30)

Great White Chili

1 can (15.5 oz.) white northern beans, drained
3 cups Monterey jack cheese, grated
2 lbs. boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 cans (4 oz.) chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
6 cups chicken stock

Stew chicken breasts in water, covered. (Add onion, carrots, celery, bay leaf, fresh cilantro, salt and pepper to provide good stock.) Cover and cook until tender. Drain. Shred or cut chicken into pieces. Strain and reserve broth.

Heat oil in large pot. Saute onions and garlic. Stir in chilies, cumin, oregano, and pepper. Cook 2 minutes. Add beans and 6 cups chicken stock. Bring to a boil. Add chicken pieces. Reduce heat and simmer 1 hour. Add cheese gradually, allowing it to melt. Season with salt and pepper to taste. Put chili in bowls. Place 1 tablespoon sour cream in middle and add 2 tablespoons salsa, placed on each side of sour cream.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 31)

Taco Soup

2 cans pinto beans or 3 cups cooked pinto beans
2 cans (1 quart) stewed tomatoes
1 can corn
1 package taco seasoning
1 lb. hamburger (cooked thoroughly)

Simmer 40 minutes. Put grated cheese and taco chips on top.

Testing comment: It tasted good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 31)

Refried Beans and Cheese

2 cups cooked pinto beans
1/2 cup shredded cheese (use Monterey jack or cheddar cheese)
1/4 cup lard or shortening
1/4 cup dairy sour cream (optional)

Drain beans, reserving liquid. In a large skillet, heat shortening until melted and very hot. Add cooked beans, mashing with a potato masher as they cook. Continue cooking and stirring until all shortening is absorbed. Stir in reserved liquid, a small amount at a time for desired consistency. Add cheese. Cook and stir until cheese melts. Serve with sour cream, if desired. Note: you may use dry pack dehydrated refried beans, hydrated according to package instructions, then add extra water if more is needed for proper consistency.

Testing comment: This recipe would be much easier with the dried refried beans, I would use those instead of these beans.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 32)

Chocolate Chip Cookies

(Made with white beans)

1/2 cup cooked white beans
1 cup brown sugar
4 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs and vanilla. In separate bowl sift together flour, baking soda, baking powder, and salt. Add flour mixture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350 degrees F. Drop by tablespoon onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen.

**********
Sorrow looks back.

Worry looks around.
Faith looks up.
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 32)

Basic Food Storage Quantities

BASIC FOOD STORAGE
1 PERSON - 1 YEAR

Wheat/grain (400 lbs.)
Wheat, Rice, Oats, Flour, Spaghetti, Macaroni

Oil--Rotate annually (2 1/2 gallons)
Vegetable Oil, Shortening, Peanut Butter, Mayonnaise, Salad Dressing (mayonnaise type)
NOTE: 4 gallons = 24 lbs. Oil
The following measurements may help:
1 quart Mayo = 1 1/2 lbs. Oil
1 quart Salad Dressing = 1 lb. Oil
1 lb. Peanut Butter = 1/2 lb. Oil
Beans/legumes (60 lbs.)
Beans (dry, lima, soy), Peas (split), Lentils, Dry Soup Mix

Powdered Milk (16 lbs.)
Milk, Nonfat Dry, Evaporated (6 cans = 1 lb.)

Sugar (60 lbs.)
Sugar (granulated, brown, powdered), Molasses, Honey, James, Preserves, Jellies, Corn Syrup, Fruit Drink (powdered), Flavored Gelatin

Salt (8 lbs.)
(Store in original container)

Water (14 gallons)
1 gallon per day for 2 weeks supply, minimum
(Drinking amount only -- more for cooking, washing)

Warmer conditions in desert climates may reduce the shelf life of canned food.
Rotation within 2 years is recommended -- even though some products may last much longer.

Rotation can be accomplished by personal use or by sharing with others.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003)

Friday, February 27, 2009

Basic Food Storage Cookbook

A couple months ago I purchased a great find entitled
"BASIC FOOD STORAGE COOKBOOK -
Recipes, Ideas, Tips, & Information,
South Jordan Utah River Stake, 2003"
at a thrift store. (THANK YOU to the unknown people who were involved in compiling it!!!)



That was a happy day for me because it has so many recipes using food products in #10 cans available at the Home Storage Center. I figured there are probably others who are storing these food products and wondering, "Now what do I do with all these cans of food?"

On March 2, 2009, I was given permission from the South Jordan Utah River Stake President to share the "Basic Food Storage Cookbook" on this blog. (THANK YOU Pres. Sohm!!!)

This is a work in progress...once the information has been entered onto this blog, I will link it to this Table of Contents. Check back often to find updates.



BASIC FOOD STORAGE COOKBOOK
Recipes, Ideas, Tips, & Information
South Jordan Utah River Stake
2003

TABLE OF CONTENTS
Recipes in this cookbook are based on the food products available at the Home Storage Center.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003)

Thursday, February 26, 2009

Pandemic Preparedness

I've been preparing for an Enrichment class tonight on Pandemic Preparedness. I've been asked, "What is a Pandemic?" Here is a pretty good definition:

"A pandemic is a global disease outbreak. A flu pandemic occurs when a new influenza virus emerges for which people have little or no immunity, and for which there is no vaccine. The disease spreads easily person-to-person, causes serious illness, and can sweep across the country and around the world in very short time.

It is difficult to predict when the next influenza pandemic will occur or how severe it will be. Wherever and whenever a pandemic starts, everyone around the world is at risk. Countries might, through measures such as border closures and travel restrictions, delay arrival of the virus, but cannot stop it." (http://www.pandemicflu.gov/general/index.html)

So...a Pandemic is a global disease outbreak and may be delayed, but not stopped. What can individuals do to prepare?
"Knowing the facts is the best preparation. Identify sources you can count on for reliable information. If a pandemic occurs, having accurate and reliable information will be critical." (www.pandemicflu.gov/plan/tab3.html)
Here are some sources I have learned about recently:
I would encourage you to learn what you can and take some action NOW to prepare yourself and your loved ones. Share your knowledge with others. YOU can make a difference.

Seasonings/Spices

"Seasonings and spices are especially important when it comes to basic food storage.

Beef, chicken, or ham bouillon granules are excellent secondary storage items. Wheat and rice, either brown or white, cooked in bouillon take on wonderful new flavors, as does barley. In fact, bouillon is an excellent base for many soups, sauces, and casseroles.

Soy sauce, with its Oriental flavor, is another excellent seasoning. Fried wheat or rice with fresh vegetables and sprouts is enhanced with soy sauce. It also adds good flavor to a stir-fry or even to some stews or chicken or fish dishes.

Legumes (peas, beans, soybeans, lentils) respond well to seasoning salts and spice blends like chili powder, curry powder, poultry seasoning and celery, garlic, and onion salts.

It will be important to keep some "sweet" spices on hand, such as cinnamon, nutmeg, cloves, ginger, and allspice. Simple rice pudding, for example, is dependent on such spices for its unique flavor. The simplest cookies and cake are enhanced with their use.

Cocoa or sweet cocoa mix is a good supplementary item to store along with the basic nonfat dry milk. Punch powder is a welcome flavor in lean times. Nor should we forget vanilla, almond, lemon, or maple extract for making pancake syrup.

A year's supply of flavorings your family enjoys could make the difference between stark or satisfying eating."
(Source: Lehi North Stake Relief Society Cookbook, pg. 220-221)

Ideas for Cutting Sugar in Baked Goods

"Cut the sugar by 1/2 the amount called for. Replace the sugar with potato flakes (potato pearls canned at the cannery will not work). If you do this with cookies, they will not brown as well. In chocolate chip cookies, use all of the brown sugar called for in the recipe, but replace the granulated sugar. Works well with oatmeal cookies, applesauce cookies, and brownies."
(Source: Lehi North Stake Relief Society Cookbook, pg. 221)

Chicken With Stuffing Bake

4 cups cooked, cubed chicken
1 can cream of chicken soup1 cup sour cream
1/2 cup chicken broth
1 cup cheese, grated
1-2 boxes stuffing mix
1/2 to 1 cup dried carrots

Spread chicken in bottom of lightly greased 9x13-inch pan. Reconstitute dried carrots by placing in bowl and adding 1-2 cups of water. Let sit for 20 minutes and drain off excess water. Mix cream of chicken soup, sour cream, cheese, and broth and spread over chicken. Prepare stuffing mix, adding carrots to the stuffing mix. Spoon stuffing and carrots on top of layered chicken mixture in pan. Cover with foil. Bake at 325 degrees F. for 45 minutes, removing foil for last few minutes to brown. Serves 10.

Alternate method: Line pan with 6 boneless, skinless chicken breasts. Layer remaining ingredients as described above. Bake 350 degrees F. for 1 1/2 hours or until chicken is thoroughly cooked.

Testing comment: We really enjoyed this recipe.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 125)

Carrot Frosting

4 cups powdered sugar
1/4 cup butter or margarine, softened
1/2 cup reconstituted carrots (cook in water until soft)
milk
dash of salt

In a medium bowl mash carrots, then add 4 cups powdered sugar and 1/4 cup margarine or butter, and salt. Add enough milk to make frosting spreadable. Good on sugar cookies.

Testing comment: I cooked the carrots until soft. My family really liked this frosting. It tasted good, but the carrots were hard to mash and so they were really prominent looking.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 125)

Curried Carrot Bisque

1 cup dehydrated carrots (or 3 cups fresh)
3 cups water
1/4 cup butter or margarine
2 cloves garlic, minced or pressed
2 tablespoons dried chopped onions
1 teaspoon ground coriander
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
3 tablespoons flour
2 cups water
2 tablespoons chicken bouillon
1 cup nonfat powdered milk
5 cups water
salt to taste

Soak dehydrated carrots in 3 cups water for 2 hours. Set aside. In a 5 to 6 quart pan, melt butter over medium heat. Add garlic, onions, coriander, curry powder, ginger, and allspice. Saute for 3 minutes, stirring consistently. Stir in flour and mix until vegetables are coated. Gradually stir in 2 cups water. Add soaked carrots with liquid and chicken bouillon. Bring to a boil and simmer for 1 hour or until carrots are very tender. Meanwhile, reconstitute milk in the 5 cups of water. Remove carrot mixture from heat and whirl small portions at a time in a food processor or blender until smooth. Return to stove, add milk, and heat until steaming (do not boil). Serves 8 to 10.

Testing comment: The soup base was good. I would make it again but I would leave out the coriander, curry, ginger, and allspice. I would add a little pepper or sage, or maybe some other spices our family likes. It was also quite thin soup. I would probably double the flour and use 6 tablespoons.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 123)

Chicken Soup

2 teaspoons chicken soup base
3 cups chicken stock
1 cup dried carrots (2 cups fresh carrots, diced)
1 rib celery
1 can cream of celery soup
1/2 cup peas
2 tablespoons dried onion (3/4 cup chopped fresh onion)
2 cans cream of chicken soup
1/2 cup milk
2 cups chicken, cooked and diced
6 potatoes diced

Simmer until vegetables are tender.

Testing comment: Add more milk for desired consistency. Also can add cheese powder for a cheesy flavor.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 122)

Vegetable Chowder

3 cups potatoes, cubed
1 onion, diced
1 stalk broccoli, chopped
1/2 cup dried carrots, rehydrated for 20 minutes in 1/2 cup water
3 stalks celery, chopped
1-2 tablespoons chicken bouillon
1 cup cheddar cheese, grated
1/2 teaspoon pepper
3/4 cup margarine
3/4 cup flour
1 quart milk

Put vegetables, water, and bouillon in large kettle and simmer until potatoes are tender. Make white sauce by melting margarine in large bowl in microwave. Stir in flour with a wire whip. Cook mixture until it bubbles; stir and cook 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add white sauce to vegetables. Simmer for 10 minutes. Add cheese, salt, and pepper. Stir to melt cheese.

Testing comment: We thought this recipe was very good. I have already passed it on to others.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 122)

Carrot Cake

3 cups flour
2 cups sugar
2 teaspoons soda
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 cups vegetable oil
4 large eggs
3 cups grated carrots (or 1 1/2 cups dried carrots, rehydrated)
1 cup nuts
1 cup raisins

Mix ingredients in order given. Bake in large dripper pan for 30 minutes at 350 degrees F. then 30 minutes at 300 F. degrees. Ice when cool.

Icing:
1 lb. powdered sugar
8 oz. package cream cheese
1 square butter (1/2 cup)
1 teaspoon vanilla
pinch of salt

Mix well and spread on carrot cake.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 109)

Got Carrots?


Not sure what to do with all those #10 cans of dried carrots you have on the shelf? I was grateful to find some recipes from a "Basic Food Storage Cookbook" put together by the South Jordan Utah River Stake, 2003. I need to begin rotating mine (as you can well see by the date on the can.)

Here are the basic instructions for dehydrated carrots:
To rehydrate, use one measure carrots to an equal measure of ice water. Allow to sit for 20 minutes.

Wednesday, February 25, 2009

Family Food Storage and Emergency Preparedness

I came across some helpful information entitled "Family Food Storage and Emergency Preparedness" by Debi D. Koontz. Thought it was worth sharing! The following is her introduction.

"I have a strong belief in the importance of family preparedness. In my home we live on our food storage whenever life throws us an unexpected difficulty. We do not think of our storage as only being there in case of some drastic emergency like an earthquake or civic unrest. Using your food storage in your daily life is the only way to be successful in having a complete and efficient supply on hand for whatever you and your family may be called upon to bear.

I would be the first to admit that I am, by no means, an expert in this area, but I do have an interest, which has prompted me to research this topic, and I can share ideas and experiences that I have had. I hope this information will be of some use to someone somewhere, and that perhaps it may help families prepare in time.

This booklet is in two parts. The first part are some notes, ideas and hints on all aspects of starting, organizing and using your food storage. It is beyond the scope of this work to be complete in all areas on this topic, but is simply a starting place with basic information.

The second part is a detailed list of most of the items that should be considered for your storage. I did not simply list each item, but described reasons, uses, advantages or disadvantages about each item. Many item descriptions include information on how best to store them. Please read through the list and the descriptions and decide which are most important to you and your family. If you are just beginning, it may be wise to prioritize what items you intend to store. The list is divided into three sections: Food; Health & Grooming; and Household & Emergency supplies. Many medical and emergency uses are given for various food items, however, if it’s food then it will be listed in the food section, regardless of it’s other uses (medical, emergency, etc.) Each part of the list is listed in alphabetical order. This booklet covers everything from mild to extreme circumstances.

When you read through the list you may be tempted to think, Oh, I want so much! I’ll never do it! Well, take heart. Don’t let fear or doubt overwhelm you. Any storage is better than no storage and even the best storage had to start with a single item. Just begin and then build it as you can. You can do it!

Should anyone reading this wish to contact me please feel free to contact me via e-mail at debidawn@earthlink.net . I would love to hear from you. If you wish to pass the information in this booklet along, that’s fine, but please keep it complete and intact, with my name attached (for copyright and possible future publication purposes). I appreciate this. So, now, read on and enjoy. I sincerely hope this is of use to you and your loved ones.
(Source: "Family Food Storage and Emergency Preparedness", by Debi D. Koontz)

Tuesday, February 24, 2009

New! Job Search Tips on ProvidentLiving.org

Look what's new at www.providentliving.org:

"Job Search Tips, highlighting the most effective techniques for finding a job, are now available to help you succeed in finding employment."

(Source: www.providentliving.org)

WINNER WINNER!!!

*CONGRATULATIONS*
Deb Stein!!!

Deb is the winner of the Shelf Reliance "Cansolidator Pantry" Giveaway. Please email me at: preparednessnibblesandbits@gmail.com with your address and Shelf Reliance will ship your prize to you.


Anonymous (13) deb stein said...

These are great! I have stacks and stacks of soup cans that need a good home. Thanks for the contest!

February 19, 2009 5:07 PM


THANK YOU
Shelf Reliance
and each of you who took the time to enter
(I wish I could give each of you one!!!)

Monday, February 23, 2009

Real Life -- Living It

Because we can learn so much from each other, I am going to do a "Real Life -- Living It" post weekly. Melissa was kind enough to do a guest post and get us started. (Thanks for sharing Melissa! You are INSPIRING!)

"My husband and I were married nearly 10 months ago and are expecting our first baby in October but we are both still in college which means that we are in a small apartment with limited space. Despite our possible excuse of putting off emergency preparedness until we are in a house, get paid more, etc we are doing little things now to try to be ready for the unexpected.

There are a few things that we've been able to focus on that have given me more peace of mind. Each week we go through the ads that we receive in the mail and look for any good deals, not a new idea, but it really works. We try to buy cereal for a dollar and stock up on things when they are a good deal. Trying to buy things that are both healthy and a good price means trips to more stores, but it's worth it to us. We found that a few stores in Provo have great deals on produce like Sunflower Market and Buy Low. We go to Smith's because we like their weekly deals and then to Sam's Club for items that are cheaper to buy in bulk.

We recently bought a gently used manual wheat grinder off of amazon and wheat from Sam's Club. I learned how to make bread which took a lot of time but was delicious and now I know that we could actually use our wheat for something. I plan to continue to make it and want to get some ingredients for my food storage that I wouldn't have access to during an emergency like eggs.

We can also do small things like have a small emergency car kit. We put things like extra blankets, water and snacks into it for if we ever need it.

Our solution to the limited space problem is to fill up our pantry with food and then get creative. We have a simple metal frame that our mattress is placed on but we found that there is just enough room for #10 cans. I have also starting putting some things in a short box from Sam's club so that I can actually pull out the items to look at them rather than having to plop on the ground. We also have our big barrel of wheat under our sports equipment in the coat closet. For Christmas we were able to get some stuff for Emergency Preparedness like a small water purifier.

Other things that I've been doing are to learn different ways to help during an emergency. I honestly believe that knowledge is power. I'm taking a first aid class at BYU and loving it because I'm sure I'll have all sorts of bumps and bruises to fix as my family grows.

I know that we will be blessed for our efforts to follow the prophets and it's just so nice to think that if the unexpected does happen to us, then we're more ready."

--Melissa S.

Last Day to Enter Giveaway

Today is the last day to enter the Shelf Reliance "Cansolidator Pantry" Giveaway. If you haven't entered yet, just leave a comment on Thursday's post. The Giveaway ends tonight at midnight, MST. Good luck!

Thursday, February 19, 2009

Shelf Reliance Cansolidator Pantry GIVEAWAY!!!


The kind people at Shelf Reliance asked me if I would like to do a review of their "Cansolidator Pantry". Of course I said, "Yes!" It arrived today and I eagerly opened the box and began assembling the contents. Coolio!!!

It is very well made -- nice, sturdy parts. The instructions are very clear and easy to understand.

Everything snapped together within minutes (because I was taking pictures, too.) And I'll tell ya, it was pretty fun to roll those cans into place!
What a great idea and very FUNctional! :) THANKS Shelf Reliance!!!

* GIVEAWAY *

This just became more FUN because the generous people at Shelf Reliance have offered to sponsor a giveaway. They will ship a "Cansolidator Pantry" to the lucky winner!

If you'd like a chance to win a "Cansolidator Pantry", please leave a comment on this post answering the following question:

What would YOU like to store in a "Cansolidator Pantry?"

This contest ends midnight MST, Monday, February 23, 2009. (One entry per person, please.) I'll use Random.org to determine a winner and post the information sometime the following day.

On your mark...get set...go!

Basic Insurance Plan

I Dare You To Eat It is a fun website where Liesa Card says "Using your food storage doesn't have to be scary." I've enjoyed reading what she has to say.

On one of the posts entitled "Basic Insurance Plan" she writes, "I want to be an optimist and I want to be smart. With so much uncertainty in our world today, it just makes sense to have some insurance coverage that provides food." She shares what she learned on the "Provident Living" website where you can purchase a "quick and easy year supply."

Here's the link to the online LDS catalog for Home Storage where five different kits are available for purchase.

Use of Automobiles During Winter Storm

"Your automobile can be your best friend--or worst enemy--during winter storms, depending on your preparations. Get your car "winterized" before the storm season begins. Everything on the checklist shown below should be taken care of before winter storms strike your area:

Ignition system
Defroster
Snow Tires
Heater
Wiper blades
Brakes
Cooling system
Tight exhaust system
Lubrication
Battery
Lights
Chains
Antifreeze
Fuel system
Winter-grade oil

1. Winter Storm Car Kit. Be equipped for the worst. Carry a winter storm car kit, especially if cross country travel is anticipated. The kit should contain blankets or sleeping bags, matches and candles, an empty 3-pound can with plastic cover, extra clothing, high-calorie nonperishable food, compass and road maps, knife, first aid kit, shovel, sack of sand, flashlight or signal light, windshield scraper, booster cables, two chains, fire extinguisher, and an axe.

2. Winter travel by automobile is serious business. Keep these points in mind, especially for severe storms:
a. If the storm exceeds or even tests your limitations, seek available refuge immediately.
b. Plan your travel and select primary and alternate routes.
c. Check latest weather information by phone or on your radio.
d. Try to travel with others along.
e. Travel in convoy with another vehicle, if possible.
f. Always fill the gasoline tank before entering open country, even for a short distance.
g. Drive carefully and defensively.

3. If you are trapped in a vehicle by a blizzard, avoid overexertion and exposure. Exertion from attempting to push your car, shoveling heavy drifts, or performing other difficult chores during the strong winds, blinding snow, and bitter cold of a blizzard may cause a heart attack--even for persons in apparently good physical condition. Stay in your vehicle. Do not attempt to walk out of a blizzard. Disorientation comes quickly in blowing and drifting snow. Being lost in open country during a blizzard is almost certain death. You are more likely to be sheltered in your car.

Don't panic. Keep fresh air in your car. Freezing wet snow and wind-driven snow can completely seal the passenger compartment. Beware of the "gentle killers"--carbon monoxide and oxygen starvation. Run the motor and heater sparingly, and only with a rear window open for ventilation.

Exercise by clapping hands and moving arms and legs vigorously from time to time, and do not stay in one position for long. Turn on the dome light at night to make the vehicle visible to work crews. Keep watch. Do not permit all occupants of the car to sleep at once."

(Source: "Emergency Preparedness Manual" http://d.scribd.com/docs/yqj5ft58j6r8g9llsbb.pdf, pgs. 63, 64)

Wednesday, February 18, 2009

Corner Water Storage Containers



Discovered a new product today at Honeyville Grain. Check out these new 30-gallon Corner Water Storage Containers. Are they cool or what?!

They are taller and skinnier than the standard blue water storage containers and take less floor space to store. These would fit nicely in the corner of a closet or the corner of any room.

Each one has a place near the bottom of the container where you can attach a hose and easily drain the water. They also have a place to attach a spigot about two feet up from the base so you can easily fill a smaller container. At the top of the container is an opening with a lid where you fill the container with water. I believe they come in there different colors: natural, granite, and ?

I tried looking for them on their website, but was unable to find them. The product may be too new to be showing up as of yet. You can try calling them at (888)810-3212 for more information.

Tuesday, February 17, 2009

Food Storage Recipe Contest

Just found out about a Food Storage Recipe Contest that the people at Shelf Reliance are having. Take a look at the fun prizes you could win. All you need to do is send them a great-tasting, nutritional recipe using food storage to be entered for a chance to win. Check out the details below.

At Shelf Reliance we're fanatical about food storage! And why shouldn't we be? We developed THRIVE, the best-tasting food storage the market has to offer. Because we know how fun and rewarding using food storage can be, we want to get you involved! Despite what some people may think, food storage does not have to be stowed away in dark corners. Really!

For all of you food storage lovers out there who understand the value of rotating your food storage and using it in daily menu planning, we have a recipe contest just for you! We are looking for great tasting nutritional recipes that incorporate food storage.

In exchange for your recipe, you will be entered to win one of the following three prizes!

Prizes:

1st Place = One (1) Harvest Food Rotation System ($459 value)

2nd Place = THRIVE Fruits and Veggies Essential Package ($283 value)

3rd Place = Three (3) Cansolidator Pantry systems ($135 value)

T Enter:

1) You may submit your recipe through email to contest@shelfreliance.com

2) You can mail in your entry to: Shelf Reliance Contests, 810 N. 2800 W., Lindon, UT, 84042

___________________________________________________________________________

R Rules:

1) All recipes must be submitted by Feb. 28, 2009 by 6:00 PM MST

2) Multiple entries are allowed, but each entry must be submitted separately

3) All entries must include the recipe name, number of servings the recipe yields, clearly understandable ingredients and ingredient measurements, step-by-step preparation instructions, and cooking directions.

4) You must include your name, phone number, complete address, and e-mail address with each entry.

Judging:

All entries will be judged by a qualified panel of judges to select (1) grand prize winner, (1) second place winner, and (1) third place winner. Recipes will be judged on taste, creativity, and practicality.

For all official rules and details, visithttp://www.shelfreliance.com/pages/contests

Preparing College Students

For those of you who are college students or if you have loved ones away at college, you may be interested in checking out these sites:

The Pantry Panel has a blog post entitled "Food Storage for College Students" at:
http://mormonfoodstorage.blogspot.com/2008/10/food-storage-for-college-students.html

Prepared LDS Family has a post entitled "College Food Storage" at:
http://preparedldsfamily.blogspot.com/2008/10/college-food-storage.html
where she has prepared a "College Food Storage" spreadsheet at:
http://spreadsheets.google.com/ccc?key=po2cukCUXR8pCt8hpUclUTQ

The Idea Door has a "College Student Emergency Kit" list at:
http://www.theideadoor.com/Preparedness/COLLEGE%20STUDENT%20EMERGENCY%20KIT.pdf

Meridian Magazine has an article "Keeping Our Kids Safe While Away at College," written by Carolyn Nicolaysen:
http://www.meridianmagazine.com/emergency/080806college.html

Monday, February 16, 2009

Six Reasons to Keep Food Storage

If you needed another reason to store food, there's an article entitled "Six Reasons to Keep Food Storage" by Afton Nelson that you may enjoy reading. She gives the following reasons and goes into greater detail about each one:
1. A Well-Stocked Pantry
2. Take Advantage of Sales
3. Take Advantage of Short-Term Supplies
4. Prepare for Financial Hardship
5. Prepare for Natural Disaster
6. Alleviate Fear and Concern
(Source: "Six Reasons to Keep Food Storage," by Afton Nelson, Associated Content)