Rice Dishes from Food Storage!

Make Your Own Rice-a-Roni


Rice-A-Roni (Chicken Flavor)

1/2 cup raw angel hair pasta broken into 1/2 inch long pieces
3/4 cup uncooked long-grain white rice
3 cup water
2 tablespoons butter or margarine or oil
1/8 tsp seasoning salt
1/8 tsp white pepper
1/8 tsp onion powered
1/8 tsp garlic powder
4 tsp instant chicken bouillon

In medium skillet sauté broken pasta pieces and rice in butter, stirring constantly, until the pasta is golden brown. Carefully pour in water, spices and bouillon. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes or until rice is tender.

Rice Blends


Dilly Lemon Rice Blend

4 cups long grain rice
5 tsp. lemon peel, dried, and grated
4 tsp. dill
2 tsp. chives
2 tsp. salt
8 tsp. instant chicken bouillon

Spanish Kick Rice Blend

4 cups uncooked long grain rice
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. salt

To cook, combine 1 cup Rice blend with 2 cups and 1 TBSP butter. Cook as you would cook plain rice.

Put These in a Jar!

A lot of other preparedness sites sell you some of the following items packed for long-term storage ... and some can be packed yourself so inexpensively. Many of them will store "forever" if you pack them in jars. (I saved you money today! yes!)

I invested in a Seal-A-Meal machine last summer. It has already paid for itself in less than a year. It has an attachment to seal a regular mason jar lid--to dry pack your home dried or gathered items. I like putting my home grown spices into bags and seal them up. Love it!

Start stocking up on Ball or Mason jars with lids and bands. Into these put:

Plain Salt
Iodized Salt
Pepper
Sugar
Brown Sugar
Baking Powder
Baking Soda
Cornstarch
Herbs and Spices that you like and use
Powdered Mustard
Yeast
Multi-Vitamins

Try to get the following in glass containers from now on:
Honey
Corn Syrup
Maple Syrup
Vanilla Extract
Other Flavored Extracts that you like
White Vinegar
Apple Cider Vinegar
Mustard
Ketchup (or Catsup)
Salad Dressings
Pickles
Olives
BBQ Sauce
Soy Sauce
Sweet and Sour Sauce
Any Hot Sauces you like and use
Fish Sauce, if you like and use it

Remember, only store what you eat!

Homemade Yogurt

HOMEMADE YOGURT


Yogurt making is so easy! Yes,quality yogurt may be made at home. You can save money when you make it yourself.

Use any kind of yogurt containing live active cultures as a starter. Try your favorite brand! Trial and error find the best to suit your individual tastes.

Make sure all utensils are clean for a healthy growth of yogurt cultures.

Homemade Yogurt Recipe:

1 quart milk
1/4 to 1/2 cup non-fat dry milk powder
1/2 cup plain unflavored yogurt
2 tablespoons cream (optional)

In a med. saucepan, combine all ingredients except yogurt. Two tablespoons of cream (or more) may be added to the basic recipe for a richer, creamier dessert yogurt or frozen yogurts. For everyday yogurt or yogurt used in baking, the extra richness is not needed.

Heat milk, uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles will form around the edges of the pan; the milk should reach a temperature between 185-190°F.

Remove any milk that forms a skin on the surface.

Remove pan from heat to cool for about 20 minutes, or until the milk reaches a temp of between 100-110°F. Stir in 1/2 cup of active live culture yogurt or yogurt starter.

Transfer the yogurt mixture to a good quality thermos or a yogurt maker and maintain the temperature of about 100°F for 4-10 hours. A longer fermentation periods will make tart yogurt. Leave the yogurt undisturbed or it will not thicken, and keep it free from drafts as well.

Refrigerate until ready to use. Flavor as desired, adding crushed, dried or fresh fruit or fruit cocktail, sunflower or pumpkin seeds, Grape-Nuts, blueberries, strawberries, raspberries, etc.

Use homemade yogurt for baking in any recipe calling for buttermilk, sour cream or yogurt; it adds nutrients to quick breads, muffins, pancakes and yeast breads.

Another useful purpose for homemade yogurt is yogurt cheese! Just drain fresh yogurt in several layers of cheesecloth and hang in a cool place; this can be used in many recipes as a substitute for cream cheese.

Save half a cup of the unflavored yogurt as a starter for making the next batch.

This yogurt is an economical way to produce quality yogurt for diet plans which include daily consumption. The yogurt starter can be maintained indefinitely if you make yogurt often. Use each batch of reserved starter within 5 days or start again with fresh starter.

Cooking With Food Storage....

Cooking with Your Food Storage



One of the biggest difficulties with basic food storage, is that today’s food is so flavorful that if it came to having to just use our basic storage, our families (especially our children) wouldn't eat it. It’s a good idea to have experience with these foods before they become the only thing to keep us alive.

In “The Essentials of Home Storage” p. 7, it says, “Regular use of whole grains are vital in building a digestive tolerance for roughage.” This means if you are eating store bought wheat or white bread, and all of the sudden have to start making whole wheat, you're going to experience digestive difficulties. That's an understatement!


One thing I like to keep in mind as well, is to keep on hand the tools needed to cook well, with or without electricity. Hand can openers, grinders, knives (instead of just food processors). They even make hand cranked blenders!

Do some exploring, there are a lot of interesting gadgets out there! (But don’t break your bank.)


Basic Food Storage

(Everyday uses)


Grains: (300 lbs/adult)

Wheat-use ground as flour, cracked for cereal, as a meat extender.

Include rice, corn, oats, or other cereal grains that will keep for 30 + years


Nonfat dry milk: (75 lbs./adult)

Mix with dry ingredients in all recipes calling for milk. 1/3 c. for every 1 c. water.


Sugar (60 lbs/adult)


Salt: (5 lbs/adult)


Fat or oil: (20 lbs/adult) I generally keep 1/3 vegetable oil, 1/3 olive oil, 1/3 shortening. Shortening lasts the longest


Dried legumes (60 lbs/adult) Provides a kind of protein, though not considered a complete protein unless combined with come kinds of grains. There is a wide variety of legumes. They include: beans (soy, pinto, white, kidney, lima red, navy, pink, and black-eyed) split peas, lentils, and raw peanuts. Use them in refried beans, chili, soups or as meat extender. Before using legumes, be sure to “sort” and wash them. Most contain rocks and little chunks of dirt that will leave a bad taste and break your teeth if you aren’t careful.


*There is a calculator at Provident Living.org to help figure amount out for families with children of different ages.

Using the food from the Cannery


Apple slices: Eat as they are for snacks, with lots of water. Or reconstitute and use cup for cup in recipes


Beans: soups, chili, baked beans, meat replacement, salads, and even cakes.


Carrots: remember with these a little goes a long way. Add to soups, casseroles, or crunchies on salads


Nonfat dry milk: Add to dry ingredients when making something from scratch. Some make up the milk then mix half and half with store bought milk.


Oats: cereal, cookies, flour, casseroles, cakes,


Onions: These also go a long way. If you need to get an idea of how far, reconstitute some and then use them.


Rice: cereal, casseroles, side dishes, soups, desserts


Spaghetti: chicken noodle soup, casseroles, fried rice


Wheat: cracked for cereal, whole for meat extender, and casseroles or ground for flour to use in baked goods including graham crackers and wheat thins




Places to find Recipes: Vital to collect and try now


www.providentliving.org


“Essentials of Home Production & Storage”, booklet offered through church Distribution (lds.org under ‘Order Church Materials’)


Deseret Recipes, book also offered from church distribution


A good vegetarian cookbook. I use Vegetarian Times Complete Cookbook


“All Is Safely Gathered In” pamphlet from Provident Living-11 recipes


“The Encyclopedia of Country Living” by Carla emery, Sasquatch Books. She was a complete do-it-yourselfer, who has taken the time to write it all down-do you know how to use squirrel? ;-)


Past Ensign magazines (from the 70’s) and old RS manuals


“The Freezer Cooking Manual”, Nanci Slagle, Tara Wohlenhaus, 30 Day Gourmet Press. www.30daygourmet.com


La Leche League Whole Foods Cookbook


Ward cookbooks



Processes to learn, try or at least observe:


Sorting and Soaking beans

Grinding Wheat (grains)

How to follow a recipe

How to use spices and herbs

How to use fresh veggies from the garden

Canning

Pickling

Drying (dehydrating)

Making mixes from scratch

Introduce less expensive produce: parsnips, rutabagas, etc.

Learn to make something without a definite recipe

Combine your leftovers to “reshape” a meal



Basic spices and herbs to keep on hand:


Salt

Pepper

Garlic (powder, minced, whatever)

Onions

Chili powder

Oregano

Basil

Bay leaves

Taco seasoning or cumin

Parsley

Cooking with Powdered Milk

I found this in my e-mail today. I hope helps with ideas for using the powdered milk, found in your food storage. The key to finding a good quality milk has always been, by word of mouth. Ask your friends which ones they prefer. Ask for a small sample or a small glass to try. The one I've found is no longer available. It was however, a low heat treated milk and had amazing flavor. So, if you do have a good one to suggest, please leave the brand and where to get it in the comment line. Thank you!

Recipes with Powdered Milk


Morning Moo'd

½ cup water
¾ cup non instant powdered milk
2 cups ice cubes
1/3 cup nesquik
half or whole banana
2 TBSP peanut butter

In a blender combine the ingredients until smooth. Makes approximately 2 servings

Potato Soup

2 TBSP oil
2 TBSP flour
¾ cup powdered milk
2 TBSP butter or margarine powder
3 ¼ cups water
½ tsp salt
1 ¼ cups diced cooked potatoes
1 TBSP minced onion

Add flour to the oil and blend. Add the butter or margarine powder. Stir in all remaining ingredients and cook on low heat until thickened. Season with salt and pepper. Serves 4

Note: To rehydrate dried potatoes, add enough water to cover. Let stand until all the water is absorbed. Then you can us as you would fresh vegetables


Potato Soup Mix
by Heart for Home

1 ¾ cups instant mashed potatoes
1 ½ cups dry milk
2 TBSP instant chicken bullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp ground white pepper
¼ tsp dried thyme
1/8 tsp turmeric
1 ½ tsp seasoning salt

Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store.

Instructions to attach to jar:

To serve:
Place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Cooking with Oats!

Recipes with Oats


Don't forget to check out the Quaker Oats website for more oats recipes!

Instant Oatmeal Packets

Blend ½ cup oats until powdery. Into each of 10 zippered sandwich/snack size bags combine:

¼ cup quick or instant oats
2 TBSP powdered oats
pinch of salt

To use: Empty packet into bowl, add 2/3 cup water and microwave for 1 ½ minutes or add ½ cup boiling water and stir until thick.

Variations - to each packet add:

Apple Cinnamon: 1 TBSP sugar, ¼ tsp cinnamon, 2 TBSP chopped, dried apples
Raisins and brown sugar: 1 TBSP packed brown sugar, 1 TBSP raisins
Wheat germ: 2 TBSP any kind of wheat germ
Blueberries & Cream: 1 TBSP non-dairy creamer and 18 dried blueberries. (do not use powdered milk, it tends to go bad too quickly)

Oat ‘n Berry Bars (just like Great Harvest’s Mazurkas)
by Tonya Leavitt

1 cup butter
2 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cup flour
1 tsp baking soda
½ tsp salt
3 cups quick oats
fresh or frozen berries (I like Costco’s frozen berries called Nature’s Three Berries: raspberries, blueberries, marionberries)

Cream butter and brown sugar. Mix in eggs and vanilla. Sift together flour, baking soda and salt, mix into butter mixture. Add oats, mix again, just until combined. In a 10x16 cookie sheet with lip, press down 2/3 of dough to form bottom crust. Top with a few handfuls of berries, do not completely cover dough. Drop remaining dough randomly over berries. Bake at 350 for 20-25 minutes.

Granola Bars (these were the ones sampled on Thursday night)
by Alton Brown

8 oz old-fashioned rolled oats, approximately 2 cups
1 1/2 oz raw sunflower seeds, approximately 1/2 cup
3 oz sliced almonds, approximately 1 cup
1 1/2 oz wheat germ, approximately 1/2 cup
6 oz honey, approximately 1/2 cup
1 3/4 oz dark brown sugar, approximately 1/4 cup packed
1 oz unsalted butter, plus extra for pan
2 tsp vanilla extract
1/2 tsp salt
6 1/2 oz chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Apple Betty
by Becky Gamett

apples
2 TBSP lemon juice mixed with ¼ cup water
½ tsp cinnamon & ½ cup sugar mixed together
1 cube butter
½ cup sugar
¼ tsp salt
¼ cup of oatmeal
½ cup of oat flour (pulse oatmeal in blender to make oat flour)

Slice enough apples to fill a greased square pyrex baking dish & pour lemon juice & water mixture over apples. Sprinkle cinnamon & sugar mixture over the apples.

Mix butter, sugar, salt, oatmeal & oat four together until it is a crumbly consistency. Place on top of apples, covering all the apples. If you make a 9x13 baking dish full of apples, double the crust recipe. Bake uncovered at 350 degrees for 45 minutes. Top with vanilla ice cream, caramel sauce, roasted chopped pecans, and a dollop of whipping cream.

Apple Crisp

Filling

1 2/3 cups dry apple slices
2/3 cup sugar
2 Tbsp cornstarch
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
2 ½ cups water
2 tsp lemon juice

Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally.

Topping

¼ cup flour
¼ cup butter
¼ tsp salt
¼ cup rolled oats
2 TBSP sugar

Mix together thoroughly and spread over pie filling. Bake in a 8x8 pan at 375 for 25 minutes.

Fruit Crisp Topping
by Melissa Lords

Make a large batch and store it in a cool place. Then it’s extra fast to make a fruit crisp anytime! This recipe is for one 9 X 13 pan. Double, triple, etc. however you like. My mom stores hers in an ice cream bucket in the basement storage room; I store mine in a freezer bag in the freezer. This is a low fat recipe.

3 TBSP melted margarine
2/3 cup brown sugar
1 cup flour(try making ½ whole wheat)
1 cup quick oats

Stir all ingredients together until well mixed. Store in a cool place in closed container.

To make a fruit crisp, put one quart bottled fruit filling in bottom of 9X 13 pan, or slice fresh fruit and throw in pan until about 2/3 full(allow room for crisp topping), or reconstitute dehydrated fruit. Top with crisp topping. Bake 375 degrees about 40 min.

Suggestions: peach, apple, strawberry-rhubarb, cherry-apple, blueberry, etc.

Suze’s Buttermilk Oatmeal Scones
from Melissa Lords

These are healthy and wholesome! During college, I often packed these as part of a nutritious lunch or snack.

2 2/3 cup flour
1/3 cup sugar
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp cinnamon
¼-½ tsp salt
5 TBSP butter or margarine, softened
2 2/3 cups regular(old fashioned) oats
¾ cup golden raisins(or regular raisins- that’s what I use)
¾ cup walnuts(opt), toasted
1 ½ cups buttermilk (add 1 TBSP lemon juice or vinegar to regular milk and let stand for 5-10 minutes until curdles)
1 egg

Mix flour, sugar, baking powder, baking soda, cinnamon, and salt together. Cut in butter until crumbly. Stir in oats, fruit, and nuts. In separate bowl, whisk egg and buttermilk together. Pour the egg and buttermilk mixture into dry mixture, reserving ¼ cup. Plop 12 blobs onto a cookie sheet. Then dab/spread remaining buttermilk/egg mixture on top of scones. Bake 20 minutes at 400 degrees and then 10-15 more minutes at 375 degrees.

Garbanzo-Oat Waffles
by Melissa Lords

These have an amazingly good texture for having no eggs. If you use lentils and grind them instead of garbanzo bean flour, everything in this recipe is from food storage! See notes below for grinding legumes.

2 cups oats(regular or quick oats)
1 cup Garbanzo Bean Flour*
2 ½ cups water
2 TBSP vegetable oil
1-2 TBSP honey
¼ tsp salt
1 tsp baking powder

Grind oats in blender to make flour. Add other ingredients and blend. Let sit for a few minutes, then blend again for a couple seconds. Pour into heated, oiled waffle iron. (use pan spray or spray oil). You may replace the water with one egg.

*I’ve found garbanzo bean flour at Whole Foods. The garbanzo flour makes a nice creamy waffle, with egg-like consistency. I also make the waffles with home-ground lentil flour. The lentils can be ground in a blender! This is much cheaper than buying the garbanzo flour. It’s the way I most often make the waffles; they’re not as creamy as the garbanzo ones, but are good and wholesome. Yellow split peas, red lentils, and green lentils all can be used for the recipe and ground in the blender; each has a slightly different flavor, but each are mild. My favorite of them is the regular brown(?) lentils. The ones that are most commonly sold.

NOTE: I have changed the waffle recipe for when I make it with lentils. It turns out nicer if I use only ½ cup lentil flour and then use the 2 cups oats.

ONE MORE NOTE: If you have a wheat grinder, check to see if it grinds legumes, and if it can grind garbanzo beans, white beans, lentils… You can grind your own flour of all sorts at home! This recipe does work with white beans, I’ve tried it. I do prefer the lentils or the garbanzo beans though. The white beans are a little bitter; I add a drop of molasses to help with that.

These waffles offer a combination of protein and complex carbohydrates. They’re very good with maple syrup. I personally find fruit purees delicious and satisfying, and have not been using maple syrup. Try applesauce, peach puree with coconut, strawberries, and blueberries on top; pear sauce, or prune spread. I like prune spread mixed with a strawberry sauce that I keep in my freezer. The sauce is simply blended strawberries, slightly sweetened and thickened with fruit gel.

Homemade Baby Wipes

Posted: 06 Feb 2010 03:23 PM PST
Trent Tribe has a great picture tutorial for these wipes.

Homemade baby wipes
From “The Duggars: 20 and Counting”

Our friends Gil and Kelly Bates, now the parents of 16 children, shared this recipe with us years ago.

Ingredients

One roll of Bounty paper towels
One-gallon ice-cream bucket, clean and empty
Two cups water
Two tablespoons baby oil
One tablespoon rubbing alcohol
One tablespoon baby bath (optional)

Cut a whole roll of Bounty paper towels into thirds. (We've found that Bounty is the only brand that works. Use an electric knife for best results.)

Place one of the halved rolls vertically into an empty and thoroughly cleaned one-gallon ice cream bucket. In a large measuring pitcher, mix two cups water, two tablespoons baby oil, and one tablespoon rubbing alcohol. (Some families also like to add a tablespoon of baby bath.)

Pour the liquid over the halved roll of paper towels in the ice cream bucket, and soak for 30 minutes. Remove the cardboard center. Feed the top corner of the paper towels through an X-shaped slit you've cut in the lid of the ice-cream bucket so you can pull out and tear off one "wipe" at a time.

Ivory Soap To the Rescue!!!!

I'm always trying to find simple,cheep, organic ways to get rid of pests and rodents in my garden. In my Back Home Magazine I found an interesting article by Kathryn Mitschelen. In it she posted this recipe for getting rid of bugs in your garden. I hope you'll try it this summer...

You Will Need...One spray bottle that has never held chemicals. Water and liquid Ivory Soap.

Pour in two tablespoons of Ivory soap into the bottle. Fill it up with water. Simple! Now, spray the infested plants on top and from underneath. You will need to reapply after a heavy rainfall or overhead watering. The soap eats the exoskeleton of the bug if you spray them directly! Yes!

If you are having a problem with rodents eating your hard work to the nub, grate some pieces with a cheese grater or shred the soap with a knife or fork. Put the shreds around the base of the plant. The soap for either treatments will not effect the Ph of the soil or hurt the plants.

I hope you'll try this out this summer! Happy Gardening Everyone!