boarding the ark in 2005 - womensconference.byu.edu

Boarding the Ark in 2005 Building Self-Reliance One Step at a Time

The purpose of this sharing station is to show how acquiring food storage and becoming self-reliant does not have to be so overwhelming. It can easily be accomplished one step at a time. But how do we do this? By focusing on a different aspect of food storage and preparedness each month. The goal for self-reliance can be achieved one step at a time. Each month a different aspect of food storage and preparedness is emphasized. Thus, Boarding the Ark in 2005 is to encourage us to be self-reliant spiritually and temporally, to be prepared, and to be obedient to the prophet’s counsel to have a year’s supply of needed items on hand. After you have determined what you do have in your food storage, you can know what is missing and be ready to fill in the gaps during the year, and maybe even expand your options and resources!

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved.

MILK MONTHMarch

Per person/year–Powdered milk-60 lbs.–Evaporated milk–Cheese powder–Hot chocolate

Auxiliary Items:–72-hour kits–Natural disaster prep–Water heaters secured–Locate utility shut offs

HONEY/SUGARMONTH

June

Per person/year–Sugar-100 lbs. (honey,brown sugar, corn syrup,molasses, jello, jams, jellies,chocolate chips)–Pectin–Canning lids–Canning supplies

Auxiliary Items:–First aid kits for home andcar

PROTEINS MONTHSeptember

–Canned meats–Powdered eggs–Protein powder–Peanut butter

Auxiliary Items:–Alternate heat source–Alternate cooking sources(propane heater, propanestove, firewood, Dutch oven,solar oven, buddy burners)

STRESS RELIEF ITEMSMONTHDecember

–Projects to do if confined athome–Games–Books–Coloring books/ crayons–Puzzles–Sewing projects–Stress or comfort foods–Pencil/paper


LEAVENING/OILS/SALT/SEASONINGS

MONTHFebruary

Per person/year–Yeast-2-3 lbs.–Baking powder-1 lb.–Baking soda-1 lb.–Cooking oil-12 qts.–Mayonnaise–Salt-10 lbs.–Seasonings: beef, chicken,ham bouillon, favorite spices,vanilla, chili powder, cocoa,etc.

Auxiliary Items:–Family preparedness plan

PAPER PRODUCTS/MISCELLANEOUS

MONTHMay

–Paper plates, cups, napkins,plastic wear–Paper towels–Toilet paper–Kleenex–Trash bags–Ziploc storage bags–Diapers, baby supplies

Auxiliary Items:–Porta-potty–Plant garden

FRUIT MONTHAugust

Per person/year50-75 quarts–Canned applesauce,peaches, apricots, pears, etc.–Dried fruit (raisins, pears,peaches, craisins, apples, etc.)

Auxiliary Items:–Fire prevention–Escape ladder–Fire extinguisher–Smoke alarm(s)

VITAMINS/SUPPLEMENTS/

MEDICATIONS MONTHNovember

–Multi-vitamin supplement–Vitamin C–Replenish family andpersonal medications andstore an extra supply, ifpossible

Auxiliary Items:–Extra bedding–Extra winter clothing–Fabric to make neededclothing


WATER FIRSTJanuary

Per person (for 2 weeks)–14 gallons of waterminimum

Auxiliary Items:–Water filters–Food Storage Inventory

GRAINS/LEGUMES/PASTA MONTH

April

Per person/year–400 lbs. total grains (wheat,rice, oatmeal, cereal, corn,barley, rye, millet, cornmeal,crackers, etc.)–Grinders–Bread mixers–60 lbs. legumes (pinto,kidney, split peas, lentils,etc.)

Auxiliary Items–Garden seeds–Sproutingseeds

VEGETABLE MONTHJuly

Per person/year–30 to 50 quarts cannedvegetables (tomatoes, salsa,beans, corn, spaghetti sauce,etc.)

Auxiliary Items:–Alternate sources of light –Flashlights –Oil lamps –Propane lanterns –Batteries –Matches–Light bulbs

SOAP MONTHOctober

–Hand soap/sanitizer–Dish soap–Laundry detergent–Shampoo–Cleaning products

Auxiliary Items–Hygiene supplies–Toothbrush/toothpaste–Feminine supplies


Sample 1 Month Food Storage MenuWeek 1 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast

Lunch

Dinner

Week 2 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast

Lunch

Dinner


Lunch

Dinner


Lunch

Dinner

WW=Whole WheatCopyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved.

BREADS/CEREALS

WHOLE WHEAT BREADSue Crosby

6 cups warm water 2 Tbsp yeast1/2cup oil 1./2 cup honey2 Tbsp salt a cup gluten flour2 Tbsp dough enhancer or 2 Tbsp lemon juice16 cups whole wheat flour (approx)Preheat oven to 400°.In bread mixer: Blend first seven ingredients in bread mixer with about9 cups of the flour. With mixer on, continue to add more flour untildough pulls away from the sides of the bowl. Beat on medium to highspeed 5-10 minutes until gluten is formed and dough becomes elastic. Mold and place in bread pans. Let rise until about an inch above thepan. Put bread in preheated oven and lower the temperature to 350°. Bake for 30-40 minutes. Makes 5 loavesMixing by hand: Mix first seven ingredients and a few cups of flouruntil smooth. Continue to add flour until a soft dough is formed. Knead until smooth and elastic. Mold and place in bread pans. Continue as above.Variations: Orange Bread: Blend an orange in the blender (peel and all) and add todough.Raisin, Date or Nut Bread: Add 2 cups raisins or dates or 1 cup nuts orsunflower seeds. May also add 1 Tbsp cinnamon.Cranberry: Add 1 cup dried cranberries and 1 cup nutsOther Grains: May add cooked cracked wheat, oatmeal, 7-grain cereal,etc. OR add whole grains with wheat while you are grinding it (1/4 to½ cup each of millet, rye, barley, rice, oat groats, spelt, etc.)For Rolls or Buns: Shape as desired. Allow to rise for 30-45 minutesbefore baking. Bake at 350° for 20-25 minutes.For Breadsticks: Roll dough on cookie sheet, top with desiredtoppings, and cut desired lengths/widths with pizza cutter. Allow to risefor about 15 minutes before baking. Bake 375° for 15-20 minutes. Possible toppings could include Parmesan cheese, poppy seeds, sesameseeds, butter, garlic, salt, etc.For Pita Bread: Roll dough about 1/4 inch thick making a 4-6" circle. Bake on middle rack at 475° for 3-5 minutes on a baking stone orcookie sheet turned upside-down.

WHOLE WHEAT TORTILLAS4 cups whole wheat flour1-1/2 Tbsp baking powder1-1/2 tsp salt1/2 cup shortening or oil1/2 cup warm waterMix half of flour with water. Let sit 15 minutes. Then add rest ofingredients. Roll into a thin (c inch thick) circle. Bake on hot skillet. Turn when bubbles appear. Wrap in dishtowel until served. May freeze left over dough balls or left over tortillas.Note: May use white flour or ½ white, ½ wheat.

CORN TORTILLAS2 cups Masa Harina 1/2 tsp salt1 cup warm waterMix all ingredients together in food processor until dough forms a ball. Divide into 12-15 equal pieces and let rest, covered for 30 minutes. Roll flat or press with tortilla press between 2 pieces of waxed paper. Bake on hot griddle 1-1½ minutes on each side.

CINNAMON APPLE ROLLSFamily Recipes*

3 cups flour 2 Tbsp sugar4 tsp baking powder 1 tsp salt1 cup milk 1/2 cup oil2 cups chopped apples 1/2 cup brown sugar1 tsp cinnamon 1 cup brown sugar1/2 cup oil 1/2 cup chopped nutsCombine apples, ½ cup brown sugar and cinnamon and set aside. Combine flour, 2 T sugar, baking powder and salt. Add milk and 1/2cup oil; stir just enough to hold dough together. Place on lightlyfloured surface and knead. Roll to 1/2-inch thick rectangle. Coverdough with apple mixture. Roll up jelly-roll fashion. Cut into 1 inchthick pieces. Combine 1 cup brown sugar ½ cup oil and nuts in bottomof 9x13 pan. Place rolls in pan. Bake at 425° for 15-20 minutes, untildesired brownness. Immediately turn upside down onto larger platter orcookie sheet. Serve warm. Makes about 8 rolls

PUMPKIN BREAD1/2 cup sugar 1/2 cup oil1/2 cup pumpkin puree 2 eggs1 cup white flour 1/2 cup whole wheat flour1 tsp baking powder 1 tsp baking soda1 tsp cinnamon 1/2 tsp salt1/2 cup raisins or chocolate chipsIn large bowl stir together sugar, oil, pumpkin and eggs. In mediumbowl, stir together flours, baking powder, baking soda, cinnamon andsalt. Fold this into pumpkin mixture, stirring the 2 mixtures just tomoisten dry ingredients. Stir in raisins or chocolate chips. Pour batterin 9-inch loaf pan. Bake at 350° for about 1 hour.

RAW BRAN MUFFINSSue Crosby

1 cup hot water 2 eggs2-1/2 tsp baking soda 3-1/2 cups whole wheat flour1/2 tsp salt 2 cups raw bran1/2 cup oil 2 cups buttermilk1/2 tsp salt 1 Tbsp grated orange peel1 tsp lemon or orange flavoring (opt)1 cup honey1 cup raisins (opt)Mix water, baking soda and salt. Set aside to cool. In separate bowl,cream oil, salt, honey and eggs. Add bran, flour and buttermilk andmix well. Add water-soda mixture. Bake at 350° for 20 minutes.


WHOLE WHEAT MUFFINSSue Crosby

2 eggs, beaten 2 cups whole wheat flour1 cup milk 1/2 tsp. salt3 Tbsp. honey 3 tsp. baking powder1 Tbsp. oilCombine eggs, milk, honey and oil. Sift remaining ingredients and stironly until flour is absorbed. Bake at 375°-400° for 20-30 minutes.Variations:Blueberry–add ¾ cup blueberriesNut–add ½ cup chopped nutsDate Nut–add ½ cup dates and ½ cup nuts

GRANOLASue Crosby

6 cups rolled oats 1 cup wheat germ1 cup coconut 1/4 cup sesame seeds1/2 cup sunflower seeds1 cup almonds/other nuts1/2 cup vegetable or olive oil1 cup honey1 Tbsp vanilla1 tsp almond extract1 cup raisins or other dried fruitMix oats, wheat germ, coconut, seeds, nuts and oil. Spread on bakingsheet and bake at 300° for 15 minutes. Stir occasionally. Mix thehoney and the flavorings and pour over the top of grains. Stir slightlyand put back in the oven for another 5-10 minutes. Add dried fruit. Let cool. Store in tightly sealed container.

Very delicious and nutritious. Makes a good snack. Good topping foryogurt or dish of fruit or an after-school snack.

COTTAGE CHEESE BLENDER PANCAKESAna Lisa Hale

2 cups whole wheat (whole kernels)2 cups milkBlend in blender until smooth (3-5 min.)Add: 1-1/2 cups cottage cheese1/2 cup sr cream or yogurt2 eggs 4 Tbsp honey1 tsp salt 1 tsp baking powder1 tsp baking soda 1 Tbsp olive oilBlend until everything is mixed. Bake ongriddle (325°). Yummy!

WHOLE WHEAT WAFFLESFamily Recipes*

Makes 8 waffles2 cups whole wheat flour

4 tsp baking powder2 Tbsp honey or sugar 1/2 tsp salt1 -1/2 cups milk 6 Tbsp oil2 eggsMix dry ingredients together. Stir in remaining ingredients. For lighterwaffles, separate eggs and beat egg whites and carefully fold in. Bake onwaffle iron until done.

SUNDOWNER CORNBREADSue Crosby

1/2 cup cornmeal 1/2 tsp salt1 cup flour 1 cup yogurt1/2 cup sugar 1/2 cup milk2 tsp baking powder 1 egg, beaten1/2 tsp baking soda 2 Tbsp butter, melted

Mix all ingredients just enough to blend. Pour into greased 9x9 panand bake at 425° for 20 min. Cut in squares and serve with hot butter.

WHEAT THINSFamily Recipes*

1-1/2¾ cups whole wheat floura cup oil1/2 tsp salt1 cup water1-1/2 cups flourMix dry ingredients. Add oil, salt and water. Knead as little as possibleto make smooth dough. Roll dough very thin. Score with knife todesired size. Prick each cracker a few times with a fork. Sprinkle doughlightly with salt or onion salt. Bake at 350° until light brown and crisp,about 30-35 minutes.

MAIN DISHES

SHEPHERD’S PIE1 lb hamburger5 med potatoes, cooked1 med onion, chopped1/2 cup warm milk1 can green beans, drained1 egg, beaten1 15 oz tomatoes or tomato soup1 tsp salt2 sliced carrots, cookedc tsp pepperGrated cheeseBrown hamburger, drain. Add onions. Simmer just long enough towilt onion well. Add drained beans, carrots, and tomatoes or soup. Pour into greased 9x13 casserole dish.Mash potatoes and add milk, egg, salt and pepper. Spoon into moundsover top of hamburger mixture. Top with grated cheese. Bake at 350°for 30 minutes.


TAMALE PIEFamily Recipes*

1 lb hamburger1 cup chopped green pepper1 chopped onion1 clove garlic, minced1 16 oz can tomatoes1 6 oz can tomato paste1 12 oz can corn, drained1 can sliced olives, drained1 Tbsp sugar 1 tsp salt and dash of pepper2-3 tsp chili powder1-1/2 cups sharp cheese, grated1-1/2 cups cold milk1/2 cup yellow corn meal1/2 tsp salt1 Tbsp butterBrown hamburger, onions, peppers and garlic together. Drain fat. Addtomatoes, tomato paste, corn, olives, sugar, salt, chili powder andpepper. Simmer 20 minutes until thick. Add cheese and stir untilmelted. Pour in 9x13 baking dish.Make corn meal topping by heating milk in double boiler; add salt andslowly stir in corn meal. Cook and stir until thick (about 20 min), addbutter and spread over top of meat mixture. Bake at 375° for 40minutes.

HAM, CHICKEN, AND TOMATO RISOTTOAna Lisa Hale

1 onion, chopped2 cloves garlic, minced2 Tbsp butter1/2 cup uncooked rice1 cup ham, diced1 cup chicken, diced1 can tomato soup2 cups chicken broth4 Tbsp Parmesan cheese1/2 cup Mozzarella cheese, gratedSaute onion and garlic in butter. Add rice and stir constantly for about3-5 minutes. Add ham and chicken. When heated through, addtomato soup and broth. Bring to gentle boil. Put in 9x13 casseroledish. Cover tightly. Bake at 325° for 25 minutes (45-50 minutes ifusing brown rice). When done, season to taste and stir in cheeses.

CRACKED WHEAT CASSEROLEFamily Recipes*

Makes 6 servings1 lb ground beef1/2 cup onion, chopped1 small clove garlic

1-1/2½ cups water1/2 cup uncooked whole wheat2 Tbsp parsley1 tsp beef bouillon1/2 tsp salt1/2 tsp pepper1/2 cup Parmesan cheese1 cup chopped tomato (fresh or canned)Brown ground beef with onion and garlic. Drain. Combine with rest ofingredients, except cheese and tomato. Bake in tightly covered 1 ½quart casserole dish at 350° for 45 minutes or until the cracked wheat istender and water has been absorbed. Stir in cheese and tomato, letstand a minute. Serve.

MEXICAN RICE Maria Fawcett

2 c long-cooking rice or brown rice3 Tbsp oil1 cup tomato sauce1 slice onion, chopped3 cloves garlic, minced2 tsp salt4 cups chicken or beef brothFry rice to a golden brown, being careful not to burn. Add onions,garlic, salt and sauce. Saute one minute. Pour in broth. Set heat tolow and simmer for about 20 minutes (45 for brown rice).

SOUPS

SPLIT PEA AND HAM SOUP WITH POTATOES1 lb split peas1 lb ham, diced3 med carrots, diced4 med potatoes, diced1 medium onion, chopped1/2 tsp sage1/2 tsp thyme3 Tbsp honey2 tsp salt1/2 Tsp pepper2 cloves grlic, mincedThrow everything together in crock pot. Cover with 2 qts water. Cook on high 2-3 hours or low 5-6 hours. On stove, put in pot andboil about 1 hour, or until peas are tender.

CREAM OF SPLIT PEA SOUPFamily Recipes*

2 cups split peas4-1/2 cups boiling water1/2 cup celery, diced1/2 cup carrots, diced1 onion, chopped2 tsp salt2-1/2 cups milk (or b cup powdered milk and 2-1/2 cups water)Season to taste (can add chunks of ham, bacon, etc.)Wash and sort split peas. In large saucepan combine water, split peas,vegetables and salt. Simmer until peas are soft, about 45 minutes,stirring occasionally. Put through sieve or blender. Add powdered


milk and seasonings, chunks of meat, then reheat and serve.

WHEAT CHILI4 cups water1 tsp garlic powder2 cups whole wheat kernels1 clove garlic, minced1 lb ground beef28 oz can stewed tomatoes1 large onion, chopped2 cups tomato sauce1/2 green pepper, diced1 small can chopped olives1 tsp chili powder (can add more to taste)Bring water to a boil, add wheat. Cover. Boil until tender 30-45minutes (or longer). Brown meat, onion and green pepper. Draingrease. Drain excess water from wheat and combine with meat mixtureand remaining ingredients. Simmer for at least 30 minutes beforeserving to blend flavors. Top with cheese and sour cream.Note: This recipe also great without any meat. Just saute the onionand green pepper in a little butter or olive oil.

CHICKEN NOODLE SOUPDeena Holee, Printed in The Daily Herald, August 31, 2004

5 (15 oz cans) chicken brotha cup dehydrated onionsa cup dehydrated carrots1/2 cup dehydrated celery1-2 tsp poultry seasoning1 cup noodles2 (7 oz) foil pkgs chicken chunksPour broth into large pan. Add vegetables and noodles. Cook onmedium high heat until noodles are tender. Add poultry seasoning andsalt and pepper to taste. Add chicken last.

PASTAAna Lisa Hale

2 a cups flour 3 eggs1 Tbsp olive oil 1 tsp salt1 Tbsp waterMake well in flour. Add eggs, oil, salt and water. Mix together andknead for about 10 minutes. Dough should be stiff, but not too stiff...alittle stiffer than bread dough. Add more water, 1 tsp at a time, ifdough gets too stiff. Let rest covered for 15-20 minutes. Roll to desired

thickness on lightly floured board and let rest for a few minutes. Cutinto desired shape. Boil in lots of water for 2-4 minutes.Note: You can use a mixer instead of kneading by hand. You can usesemolina flour, white flour, or wheat flour. You may need to adjust thewater depending on which flour you choose to use.Pasta is fun to experiment with!Variations: Add 2 Tbsp tomato paste instead of the oil and water. A little bit ofbasil also makes it great!Add 2-3 Tbsp chopped fresh cilantro and 1 Tbsp lime juice for a hint ofMexican.Add about 1/4 cup chopped, well-drained spinach.Add 2 Tbsp lemon juice and fresh ground pepper.You may need to adjust the flour a bit on the variations.

SQUASH SOUPAna Lisa Hale

a cup finely chopped onion2-2-1/2 cups chicken broth3 Tbsp butter3 cloves garlic, minced1/2 cup water1 cup milk or cream4 cups raw cubed winter squash1½ Tbsp fresh ginger or 1 tsp dried In large saucepan, saute the onion and garlic in butter over mediumheat until softened. Add broth, squash and water. Bring to boil. Cook15-20 minutes or until squash is tender. Add ginger. Puree in blenderin batches or blend with hand blender until smooth. Add milk. Heatuntil warm.Note: 2 Tbsp lime juice makes a fun variation.To serve, drizzle hot sauce over the top and add a dollop of sour creamor plain yogurt or drizzle with milk or cream.

TACO SOUPSue Crosby

1/2 lb ground beef or ½ cup TVP32 oz stewed tomatoes1/2 onion, chopped32 oz canned kidney beans3 cups water16 oz tomato sauce1 pkg taco seasoning mixcheese and sour creamCook beef and onion until brown. (If using TVP, add it with thewater.) Add remaining ingredients. Simmer ½ hour or more. Topwith cheese and sour cream.


TACO SOUPAna Lisa Hale

1/2 lb ground beef1 onion, chopped15 oz can white beans32 oz can tomatoes15 oz can kidney beans15 oz can pinto beans15 oz can cornHandful mixed vegetables1 pkg taco seasoning mix2 cups waterCheese and sour creamBrown ground beef and onions. Drain. Add rest of ingredients. Simmer 30 minutes. Serve with cheese and sour cream.

LENTIL SOUPFamily Recipes*

2 cups lentils 1-1/2½ qts water6 bouillon cubes 1 large can stewed tomatoes1 bay leaf 3 carrots, cut in chunks1 onion, chopped Salt and pepper to taste1 lb cooked hamburger or hamPut all ingredients, except hamburger, in a 4-qt kettle. Bring to boiland let cook until tender (about 45 minutes). Add cooked hamburgeror ham and heat through.

LOVELY LENTILSAna Lisa Hale

2 cups dried lentils Water1 tsp salt 1 Tbsp olive oil1 stalk celery, chopped 3 cloves garlic, minced1 tsp rosemary 1 carrot, choppedRinse lentils well. Put in large pot. Cover with water plus a little. Addother ingredients and bring to boil. Reduce heat and simmer for about45 minutes, or until lentils are tender. Check occasionally to make surethere is enough water.

DESSERTS

WHOLE WHEAT CHOCOLATE CHIP COOKIESMakes 3 ½ dozb cup shortening 1/2 tsp salt1/2 cup White sugar 1 tsp baking soda1/2 cup brown sugar 2-1/2 cups whole wheat flour2 eggs 6 oz chocolate chips

2 Tbsp very hot water 1 cup walnuts, chopped1 tsp vanillaCream shortening, sugars, eggs, hot water and vanilla. Add salt, sodaand whole wheat flour. Add chocolate chips and nuts and blend again. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for12-15 minutes.

PUMPKIN COOKIESLaurel Francis

2 cups flour 3 tsp baking powder1/2 tsp baking soda 1/2 tsp salt1/2 tsp cinnamon 1/2 tsp ginger1/2 tsp ginger 1/2 lb margarine1 cup dark brown sugar 1/2 cup sugar1 egg 1 a cups pumpkin1 cup oats b cup nutsMix all together and bake at 350° for 10-12 minutes.

WHEAT SPROUTS CANDY1 cup sprouted wheat 1 cup coconut1 cup nuts 1 cup raisins or datesGrind all in meat mincer. Mix well and shape into tiny balls. Roll incoconut or powdered sugar. Keep in refrigerator.

OLD-FASHIONED OATMEAL COOKIESSue Crosby

1 cup brown sugar 2 tsp baking powder1/2 cup honey 1/2 tsp salt1 cup butter 2-1/2 cups oats2 eggs 1 cup coconut1 tsp vanilla 1 cup nuts (opt)2 cups whole wheat flour1 cup raisins1 tsp baking soda1 cup dried dates (opt)Cream sugar, honey, butter, eggs and vanilla. Sift dry ingredients andmix in. Blend in remaining ingredients. Drop by teaspoonfuls onbaking sheet and bake at 350° for 10-12 minutes.


WHOLE WHEAT BREAD PUDDINGFamily Recipes*

a cup sugar1/2 cup powdered milkc tsp salt3 cups milk2 eggs1 tsp vanilla4-5 cups broken wheat bread crumbsMix sugar, powdered milk and salt and set aside. Beat together 2-1/2cups milk, eggs and vanilla until smooth. Add the sugar mixture andthen add rest of milk, stirring well. Add bread crumbs. Mix well andpour into greased baking dish. Sprinkle top with nutmeg or cinnamonand sugar. Bake at 325° for 45 minutes or until knife stuck in middlecomes out clean. Serve with sauce or whip cream.

APPLE CRISP WITH DRIED APPLESSuzanne Schmitt, Printed in The Daily Herald, August 31, 2004

1 b cup dried apples 2-1/2½ cups water2 Tbsp cornstarch b cup sugar1/2tsp salt 2 tsp lemon juice1/2 tsp cinnamon 1/2 tsp nutmeg1/2 tsp clovesMix all ingredients dry, then add water and mix well. Bring to a rollingboil, stirring occasionally. (You can do this in a microwave.) Put in9x13 inch pan that has been sprayed with oil. Mix and put on top of pie filling mixture:1/2 cup flour 1/2 cup butter, cut in1/2 tsp salt 1/2 cup rolled oats2 Tbsp brown sugar Walnuts or pecans (opt)Bake at 375° for 25 minutes or until hot and bubbly.

WHOLE WHEAT BROWNIESShari Featherstone

Printed in The Daily Herald, August 31, 20041/2 cup butter6 Tbsp cocoa powder2 Tbsp oil 2 eggs1 cup sugar 1 tsp vanilla1/2 cup whole wheat flour1/2 cup nutsGrease 8x8 inch baking pan, set aside. In medium saucepan, meltbutter, cocoa and oil over low heat. Remove from heat; stir in eggs,sugar and vanilla. Using a wooden spoon beat lightly just untilcombined. Stir flour and nuts. Spread in baking pan. Bake at 350° for30 minutes. Cool on wire rack.

RICE PUDDINGFamily Recipes*

3 eggs 2 Tbsp honey6 Tbsp sugar 1/2 tsp nutmeg1 tsp cinnamon 1/2 tsp vanilla1 cup milk (a cup nonfat dry milk to 1/2 cup water)1-1/2 cups cooked rice1/2 cup raisins

Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk, riceand raisins. Place in 2-quartcasserole dish. Bake at 325° for45 minutes. Stir after 25minutes.

Note: You can substitutepowdered eggs. 1 Tbsp powderto 2 Tbsp water should equal 1egg.

CREPESAna Lisa Hale

3 eggs (or 3 Tbsp egg powder and 8 Tbsp water)1/2 tsp salt 1 a cups milk3 Tbsp butter, melted 1 cup white flour2 Tbsp sugar (for dessert crepes)Beat eggs until well-blended. Beat in milk and butter. Add salt andflour. Beat until well blended. Cover and refrigerate overnight or atleast 1 hour. (Overnight is best.)Preheat 6 inch skillet. Spray with non-stick spray or use a little butterin bottom of pan. Spoon about 1/2 cup batter in center of pan and tiltpan quickly so batter covers bottom of pan. When crepe is set turnover for about 30 seconds. Remove from pan. Stir batter slightly justbefore pouring each crepe.Crepes freeze well if you put a layer of waxed paper between each oneand wrap tightly.Note: I tried this with whole wheat flour and it was a little hard to turnand required a good (non-scratched) non-stick pan or a little morebutter on the pan. They turned out a little more ‘crumbly’ than crepesshould be, but they tasted great.

NAVY BEAN BUNDT CAKEFamily Recipes*

1 b cups cooked navy beans1 cup butter softened 1 cup sugarb cup brown sugar 2 eggs1 Tbsp vanilla 1-1/2 tsp baking powder2 cups flour 1-1/2 tsp nutmeg1 tsp baking soda a evaporated milk2 tsp cinnamon 1 a cups flaked coconuta cup water


1/2 cup pecans or walnuts chopped

Puree beans in blender or mash with fork. Set aside. In large bowlcombine butter, sugars and vanilla. Beat until creamy. At high speed,add eggs. Stir in beans. In medium bowl combine flour, bakingpowder, baking soda, nutmeg and cinnamon. Stir ½ of dry ingredientsuntil blended. Add rest of dry ingredients. Blend. Add nuts andcoconut; blend. Pour into greased bundt pan. Bake at 350° for 50-55minutes or pour into 9x13 greased pan and bake for 25-30 minutes.

MISCELLANEOUS

SOY NUTSSoak soy beans in water overnight: 1 part soybeans to 2 parts water. Drain and pat dry with towel. Heat oil in pan over medium to medium-high heat. Fry soy nuts until golden brown. Let drain on paper towels. Season with salt or other desired seasonings. Store in an airtightcontainer.From Paula Chandler, Mountain Grove, MO. Printed in The DailyHerald, August 31, 2004.

*Family Recipes, Available at Home Storage Center, 940 W.

Center, Lindon, UT 84042. May also be available at other LDS

dry pack canneries.


Sample 1 Month Food Storage MenuWeek 1 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast Oatmeal Pumpkin bread* Rice pudding* 9-grain cereal Granola* 6-way rolled cereal Blender pancakes*

Milk Milk Raisins Honey Milk Brown sugar Maple syrupRaisins Juice Milk Milk Juice Milk Milk

Lunch Tuna sandwich Macaroni & cheese Potato slices w/white Peanut butter Mashed potatoes Split pea soup w/ Chicken noodle soup*Dried apples Applesauce sauce & ham & honey sandwich Canned beef & gravy ham and potatoes* Crackers

Soy nuts* Peas Dried peaches Canned peaches WW rolls*Dinner Beef Stroganoff Chicken fajitas Spaghetti w/sauce Chili Chicken ala king Pita* sandwiches Taco soup*

Brown Rice WW tortillas* Green beans Cornbread* Rice Canned meat filling WW rolls*Canned tomatoes WW rolls* Apple crisp* Choco chip cookies* Apple slicesOatmeal cookies*

Week 2 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast Scrambled Eggs Apple-cinnamon Granola* Crepes* WW muffins* Breakfast casserole WW Scones

Toast Milk Canned peaches Hot cocoa w/ham and potatoes HoneyMilk Juice Dream whip Juice Milk

Lunch Chili Tomato soup Sloppy Joes Chicken & dumplings Ham chunk BBQ beef sandwich Chicken mushroomCornbread* Toast WW buns* Applesauce sandwiches Apricot leather casserole w/rice

Dried pears Apple slices Dried bananasDinner Canned meat Pasta* w/alfredo sauce Potato soup Cracked wheat Shephard's Pie* Minestrone soup Potatos augratin w/salsa Mixed vegetables WW rolls* casserole* Canned apricots Parmesan herb w/ham chunks

WW tortillas* WW Bread pudding* Pumpkin cookies* Corn Sprouts candy* bread CarrotsCanned pears Oatmeal cookies*

Week 3 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast Bran muffins* Blender pancakes* Whole cooked wheat Oatmeal Scrambled eggs 9-grain cereal WW Waffles* Milk Fruit or syrup Milk Milk Toast Milk Strawberry jam

Milk Juice Dream whipLunch Spaghetti w/ Biscuits & gravy Mashed potatoes Tuna sandwich Mexican Rice* Chicken pot pie w/ Cheesy-broccoli

tomato sauce Apple slices Canned meat & gravy Juice Beef chunks soupGreen beans Canned peaches Trail Mix Canned peaches Crackers

Dinner Beef Enchaladas Lentil soup* Hawaiian Haystacks Ham, chicken Turkey stuffing Wheat chili* Sloppy JoesCorn tortillas* Wheat Thins* Rice tomato risotto* casserole w/potatoes Corn muffins Canned fruit Navy bean cake* Canned corn Green beans Apple slices

WW brownies* Week 4 Sunday Monday Tuesday Wednesday Thursday Friday SaturdayBreakfast Granola* WW Biscuits Cream of Wheat Blueberry muffins 6-way rolled cereal French Toast Cinnamon apple rolls*

Milk Jelly Craisins Milk Brown sugar Blueberry syrup MilkCanned apricots Milk Milk Milk

Lunch Navajo Tacos Squash soup* Peanut butter & jam Potato soup Burritos w/refried Quiche w/mushroomsSalsa Green beans Wheat Thins* sandwiches Apple slices beans & salsa Green beans

Dried apricots Dried bananasDinner Vegetable Crepes* Chicken enchaladas Turkey Tetrazzini Tamale pie* BBQ beef sandwich Ham fried rice

lasagna Chicken filling Mixed vegetables Green beans Applesauce WW buns* Mand oranges &WW breadsticks Corn Sprouts candy* Pumpkin cookies* Crepes* w/fruit WW brownies* pineapple salad

Apple crisp** Indicates recipe included WW=Whole Wheat


BUILDING SELF-RELIANCE ONE STEP AT A TIMESOME PRACTICAL SUGGESTIONS ON HOW TO BEGIN

C Make a preparedness plan that meets the needs of your family. Planning is critical. Make a written inventory of all the foods you have on hand. Update regularly. Track shelflife of foods and expiration dates.

C Label and date food items. Rotate and replace regularly.

C Don’t panic or go into debt to obtain a year’s supply. Evaluate existingbudget. To obtain needed funds, consider eliminating convenience foods andbegin using more basic foods, i.e., bake your own bread, eat cooked cerealinstead of cold cereal, drink water instead of pop, eat out less often, make a listand shop the ads

C Buy what you usually buy, but buy more of it each time you shop. Acquire at least a3-6 month supply. Buy main ingredients for 12 of the same menu. For example, 12 cansspaghetti sauce, 12 packages of spaghetti, 12 cans green beans supply one favorite meal permonth for one year. Do this regularly using one of the 30 menus you have prepared. (Seesample 30-day menu and recipes for ideas.)

C Compile a 30-day menu and make a grocery list from it.

C Integrate basic food storage items into your main meal recipes. For example,substitute powdered milk for fresh milk in bread, pudding, and other recipes; substitutepowdered eggs for fresh eggs in cookie and cake recipes, and you can also substitute wholewheat flour for white flour in many recipes. There are also many resources and recipe booksavailable to give you ideas on how to use food storage.

C Use a variety of ways to preserve and store foods: such as, dry packaging,water-bath canning, freezing, drying, pressure canning, vacuum packing, etc. Forexample, if the electricity goes out and you can’t save your frozen fruit, you stillhave canned fruit.

C Store what you eat, and eat what you store.

C Make your food storage a checking account, not a retirement account.

OBEDIENCE BRINGS GREAT BLESSINGS.

WITH THE LORD’S HELP, NOTHING IS

IMPOSSIBLE


HOW LONG WILL THE BASICS LAST?LDS Welfare Services

These are only approximate times(For best results, store at 70 degrees or cooler, indry location, away from sunlight. Store on shelvesor raised platforms rather than directly in contactwith concrete floors or walls)

Wheat, 20+ yearsBeans, 6-8 yearsNonfat dry milk, 2-3 yearsSugar, 20+ yearsCooking oil, rotate within a yearSalt, stores indefinitely if kept dryWater, replace every 6 monthsSeeds, 1 yearPasta, 8 yearsWhite Rice, 4 yearsBrown rice, 1-2 yearsRolled oats, 5 yearsWhite flour, 5 years Potato pearls, 3 yearsSoup mix, 5 yearsApple slices, 8 years

There are a few things that are not appropriate for dry-pack canningbecause of moisture or oil content. The shelf life can be extended bystoring in the freezer. These include:Barley GranolaCereal, milled-grain Nuts, roasted or rawCornmeal Rice, brownFlour, whole wheat Yeast

Some things should be stored in their original containers and nothome dry-pack canned. These things include:Baking powder Baking sodaBouillon Sugar, brownMixes w/leavening or oil (i.e. pancakes, biscuits, etc.)

CHECK OUT THESE RESOURCES!

www.providentliving.org<New Ideas for Cooking with Basic FoodStorage, June 1998. (No longer available atLDS dry pack canning facilities.)<Family Recipes, Available at Home StorageCenter, 940 W. Center, Lindon, UT 84042. Mayalso be available at other LDS dry pack


http://www.providentliving.org

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boarding the ark in 2005 - womensconference.byu.edu

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