OLD Cookin' With Food Storage and Being Prepared

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2010-01-11T20:35:00.000-08:00

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3 Month Supply of Food

2010-01-11T15:15:00.000-08:00

STORE a THREE MONTH supply of food to compliment your year supply of food

In my year supply of food storage I keep basic food that will keep my family alive. (wheat, rice, beans, flour, oats, sugar, and pasta--all items you can buy from the cannery)

Now if I added spaghetti sauce to my pasta I would have a real meal that my entire family would enjoy.

HOW TO START A 3 MONTH SUPPLY OF FOOD:

1. Think about food your family normally buys and eats.

2. Buy a few extra items each week to build a 1 week supply of food.

3. Gradually buy more until you have enough food for 3 months.

4. Rotate this food regularly.

TIP: On the canned goods I buy I write the date I bought them on the top of the cans. This way there isn't any guess work.

To look at a detailed 3 month supply list, go back to the home page and click on "3 Month Supply List"

7 Layer Dip

2010-01-07T20:37:00.000-08:00

2 c. bean flakes
2 c. boiling water
1 c. guacamole
1/3 c. mayonnaise
1 (8 oz.) container sour cream
1 (1 oz.) package taco seasoning mix
2 c. shredded cheddar cheese
1 tomato, chopped
¼ c. chopped green onions, optional
¼ c.sliced black olives, drained

1. Add bean flakes to boiling water to reconstitute.
2. Combine mayonnaise, sour cream and taco seasoning in a small bowl.
3. In a large serving dish layer in order:
beans,, guacamole, sour cream mixture, cheese, tomato, onions, olives

Refried Beans (Dehydrated) Information

2010-01-07T20:33:00.000-08:00

Shelf Life: 5+ years

How Much You Need for a Year Supply:

Store however much you think your family will eat in a year.

How to Cook:

1 c. boiling water

1 c. dehydrated refried beans

Add dehydrated refried beans to boiling water and stir. Cover and let sit for 10 minutes.

Pasta Information

2010-01-07T20:06:00.001-08:00

Macaroni and Spaghetti

Shelf Life: 30 yeasr

How Much Pasta (macaroni and spaghetti combined) You Need for a Year Supply:

1 adult (7+ years)--6 #10 cans (25 lbs.)
1 child (0-6 years)--3 #10 cans (12 lbs.)

Oats Information

2010-01-07T20:01:00.000-08:00

Shelf Life: 30 years

How Much You Need for a Year Supply:

1 adult (7+ years)--10 #10 cans (25 lbs.)
1 child (0-6 years)--5 #10 cans (12 lbs.)

How to Cook:
1 part oats to 2 parts boiling water
Ex: Add 1 c. of oats to 2 c. of boiling water.
You can cook oats on the stove top or in the microwave.

Quick and Easy Pizza Crust

2010-01-07T11:19:00.000-08:00

MAKES 1 LARGE PIZZA CRUST
1 (.25 ounce) package active dry yeast

1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour (1/2 white flour, 1/2 wheat flour)
2 tablespoons olive oil
1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

EASY PIZZA SAUCE

1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 Tbsp. ground oregano
1 ½ tsp. dried minced garlic
1 tsp. ground paprika

In a medium bow, mix sauce, paste until smooth. Stir in rest of ingredients.

Wheat Rolls

2010-01-07T09:59:00.001-08:00

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour

1/4 cup butter, melted

DIRECTIONS:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Cinnamon Rolls

2010-01-06T21:19:00.000-08:00

INGREDIENTS:
2 pks. dry yeast
1/2 c. warm water
1 Tbsp. sugar

2c. scalding milk
1/2 c. shortening

7 c. flour (You can use 1/2 white flour, 1/2 wheat flour)
1 c. sugar
1 c. mashed potatoes (make by adding 1 c. potato flakes to 1 c. boiling water.)
2 eggs, beaten
2 tsp. salt

DIRECTIONS:
1. In a separate bowl mix yeast, water, and sugar for 10 minutes.
2. In a kitchenaid/boshe mixer pour milk over shortening and let stand until lukewarm.
3. Stir 4 c. of the flour, sugar, potatoes, eggs, and years mixture into the milk mixture. Then add salt.
4. Slowly add the rest of the flour into the kitchenaid/boshe mixer until the dough pulls away from the bowl. cover and let rise until doubled in size.
5. Punch and roll out into a rectangle onto floured surface.
6. Melt some butter and spread to cover your rectangle. Cover heavily with a cinnamon and sugar mixture.
7. Roll up and cut. Put on greased cookie sheet. Let double in size again.
8. Bake @ 375 for 20 min.
9. When cooled, frost with canned frosting or make the frosting recipe below:

Frosting for Cinnamon Rolls
1 (8 oz.) pkg. cream cheese, softened
¼ c. butter, softened
1 ½ - 2 c. powdered sugar
1 tsp. vanilla

1. In a medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla. Then gradually stir in powdered sugar. Start with 1 cup. Then keep adding until it is nice and thick. Spread on cinnamon rolls.

Puree Vegetables and Add them to Your Meals

2010-01-06T21:10:00.000-08:00

VEGETABLES CAN BE ADDED TO MEAL TO MAKE THEM MORE HEALTHY and your family will NEVER KNOW

YOU NEED TO FIRST Cook, Puree, Freeze, and Thaw
1. COOK the vegetables
2. PUREE the vegetables
Then:
3. FREEZE the vegetables in ice cube trays. Put into ziplock bags.
4. THAW vegetables and add to main dishes.

BUTTERNUT SQUASH
COOK: roast in oven at 400 degrees for 45-50 minutes.
PUREE: blend flesh for 2 min. in blender or food processor
CARROTS
COOK: cut into 3” chunks. Steam for 10-12 minutes.
PUREE: blend for 2 minutes in blender or food processor
SWEET POTATOES
COOK: Don’t peel. Cut into quarters. You can
either roast in oven at 400 degrees for 50-60 min.
or steam 40-45 min.
PUREE: scoop flesh and puree/blend in blender or
food processor
CAULIFLOWER
COOK: cut florets and steam them for 8-10 minutes.
PUREE: blend 2 minutes with a little water
SPINACH
COOK: you can either steam 30-40 seconds or cook in skillet
with 1 T. water for 90 seconds
PUREE: blend 2 minutes in blender or food processor
BROCCOLI FLORETS
COOK: cut florets and steam them for 6-7 minutes.
PUREE: blend for 2 minutes in blender or food processor

TRY THESE VEGETABLES IN YOUR OWN RECIPES:
French Toast: (for 4 pieces) add 1 cube sweet potatoes, carrots, or butternut squash.
Eggs: (for 4 eggs) add 6 cubes cauliflower and ¼ c. sour cream
Banana Bread: 6 cubes cauliflower
Pancakes:: 6 cubes sweet potatoes
Spaghetti Sauce: 3 cubes carrots
Turkey Burgers: 3 cubes sweet potatoes, cauliflower or carrots
Meatloaf: 6 cubes of carrots
Pita Pizza: 6 cubes spinach (put under the sauce)
Mac N Cheese: 6 cubes squash or cauliflower
Spaghetti Pie: 6 cubes broccoli and 3 cubes carrots in the sauce
Quesadillas: Mix cheese and 6 cubes squash.
Potato Soup: 6 cubes cauliflower and 12 cubes squash or carrots
Grilled Cheese: Mix cheese plus 6 cubes sweet potatoes or squash
Sloppy Joes: 6 cubes sweet potatoes and 6 cubes squash
Taco Meat: 6 cubes sweet potatoes, carrots or squash
Chili: 6 cubes carrots in sauce
Brownies: 6 cubes carrots and 6 cubes spinach

Substitute Bean Puree for Butter or Oil

2010-01-06T21:08:00.000-08:00

Want to Make Recipes that are Low Fat?

Mashed Cooked Bean Puree can be a Substitute for Butter, Margarine, and Oil:

Substitute cooked beans in any recipe that calls for butter, margarine or oil.

Use the same amount of cooked beans as the type of fat called for.

Ex: If your recipe calls for 1 c. of butter, you can substitute 1 c. of cooked beans instead.

Try substituting beans for oil in your cake recipes.

Try substituting beans for butter in your cookie recipes.

TIPS:

1. Add navy beans to baked good that are light in color (like a yellow cake).

Add pinto or black beans to baked good that are dark in color (like chocolate cake or fudge)

2. In a recipe, if you are using powdered eggs and substituting beans for a fat, DO NOT add water to your powdered eggs. Just add the amount of powdered eggs that the recipe calls for. The liquid in the beans will rehydrate the powdered eggs.

Conversion Chart for Fruits and Vegetables

2010-01-06T14:28:00.000-08:00

APPLES

1 fresh apple = 1 c. fresh apple slices

1 fresh apple = 1/2 c. dried apple slices

CARROTS

1 fresh medium carrot = 1/2 c. fresh chopped carrots

1 fresh medium carrot = 1/4 c. dried carrots

ONIONS

1 fresh medium onion = 1/2 c. fresh chopped onion

1 fresh medium onion = 1/4 c. dried onion

CELERY

1 fresh stalk celery = 1/4 c. fresh chopped celery

1 fresh stalk celery = 2 Tbsp. dried celery

Bean Conversions

2010-01-06T13:57:00.001-08:00

Dry Beans To Cooked Beans To Canned Beans

Canned Beans to Cooked Beans

14 -16 oz can = 1.5 cups cooked beans

19 oz can = 2.25 cups cooked beans

28 oz can = 3 - 3.25 cups cooked beans

Dry Bean Yields After Cooking

1 pound dry beans = 6 cups cooked beans, drained

1 pound dry beans = 2 cups dry beans

1 cup dry beans (most kinds) = 2.5 cups cooked beans

Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans

Lentils: 1 cup dried lentils = 3 cups cooked

How to Crack Wheat and Information

2010-01-06T13:07:00.000-08:00

Crack your wheat by placing your wheat (1/4 c. at a time) in blender and "pulse."

You can also crack your wheat in a coffee grinder.

Eat as a cereal, add to ground meat as a meat extender, or substitute cracked wheat in place of rice.

Cracked Wheat Cereal

2010-01-06T13:03:00.000-08:00

1 c. wheat

2 c. water

1/2 tsp. salt

Crack your wheat by placing your wheat (1/4 c. at a time) in blender and "pulse."

You can also crack your wheat in a coffee grinder.

Stove Top Method

In a saucepan bring cracked wheat, water, and 1/2 tsp. salt to boil. Cook on low heat for 10-20 minutes or until tender.

Microwave Method

In a microwave safe bowl add cracked wheat, water, and 1/2 tsp. salt. Cook in microwave for 5 3-5 minutes.

Cracked Wheat Meat Extender

2010-01-06T12:57:00.000-08:00

What? I Can Extend My Meat?

Add 1/2 c. COOKED cracked wheat to every 1 lb. of cooked ground hamburger.

For example if you are cooking hamburger for spaghetti sauce:

Brown 1 lb. of ground hamburger. Drain fat. Stir in 1/2 c. cooked cracked wheat.

You can use this in any recipe that calls for ground meat.

Wheat Berry Information

2010-01-06T12:51:00.001-08:00

What is a Wheat Berry?

The terms wheat berry, wheat grain, and wheat kernel are all the wheat grain you get when you buy wheat.

I can cook the grain of wheat without grinding it?

Yes you can!

You can cook the wheat and eat it like oatmeal with sugar & milk or put in salads and casseroles.

How do I cook the Wheat?

You can either cook it on the stove or in a slow cooker.

Stove Top Method

1 c. wheat

2 c. boiling water

1/2 tsp. salt

Pick over wheat for foreign bits, then rinse. Place ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 1 hour or more tender. Drain and cool.

Makes 2-4 servings

Slow Cooker Method

1 c. wheat

2 c. boiling water

1/2 tsp. salt

Pick over wheat for foreign bits, then rinse. Place ingredients in slow cooker for 6-8 hours or overnight on low.

Makes 2-4 servings

Can I Store Cooked Wheat?

Yes you can!

Store in an airtight container in the fridge for up to 2 weeks.

To freeze, spread cooked wheat in a thin layer on a cookie sheet and freeze overnight. Then divide the wheat into small freezer bags and place them in the freezer so you can thaw out the only the amount of wheat you need.

Wheat Berry Cereal

2010-01-06T12:48:00.000-08:00

Slow Cooker Method

1 c. wheat

2 1/2 c. water

1/2 tsp. salt

Pick over wheat for any foreign bits, then rinse. Place ingredients in slow cooker. Cook 6-8 hours or overnight on low. Eat in the morning with a little sugar and milk, just like oatmeal.

Makes 6-8 servings.

Cooked wheat may be stored in an airtight container in the fridge for up to 2 weeks.

Fiesta Wheat and Bean Salad

2010-01-06T12:45:00.000-08:00

This recipe is from the book "I Dare You to Eat It"

1 orange or red pepper, diced

1 green pepper, diced

1 small red onion, diced

1 bunch fresh cilantro, leaves chopped

1 small jalapeno pepper, cored and diced

juice of 1 lime

3 c. cooked wheat berries

1 can corn, drained (16 oz.)

1 can black beans, drained (15 oz.)

2 tsp. chili powder

2 tsp. ground cumin

1/4 c. cider vinegar

1 T. sugar

1/2 c. vegetable oil

1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Wheat Bread Tips

2010-01-05T15:05:00.000-08:00

1. Add 1/2 c. potato flakes to your bread for a softer chewy texture.

Potato flakes deposit sticky starch into the bubbles that form in baking bread, keeping the air from escaping.

2. Add 1-2 Tbsp. of vital wheat gluten to help your bread rise and improves the texture.

3. Add 1-2 Tbsp. of dough enhancer to improve texture, taste, and crust of the bread.

4. Freshly ground wheat flour loses half of it's nutritional value 24 hours after you grind it.

So make sure to use your freshly ground wheat flour within 24 hours.

5. Forming Loaves:

Roll out the dough into a 8x12" rectangle, pushing the dough down so all of the air bubbles disappear. Roll up like you are rolling a cinnamon roll. Pinch edges.

6. Don't add too much flour. Add flour until the dough is a little sticky to the finger. Adding too much flour will make your bread dry and crack.

Wheat Information

2010-01-05T14:56:00.001-08:00

Shelf Life: 30+ years

How Much You Need for a Year Supply:
You need 300 lbs. of wheat, white rice, white flour, corn, oats, rice, pasta, and other grains

I have 150 lbs. of wheat per person.

You can either get #10 cans or 45 lb. buckets of wheat
1 adult (7+ years)--(150 lbs.)
You can either get: (26) #10 cans
or (3) 45 lb. buckets
1 child (0-6 years)--(75 lbs.)
You can either get: (13) #10 cans
or (1.5) 45 lb. buckets

What can I make with wheat?

1. Cooked Wheat Berries

(eat with sugar and milk, like oatmeal or put in salads)

2. Cracked Wheat

(make cracked wheat cereal, or extend your hamburger)

3. Freshly Ground Wheat Flour

(substitute wheat flour in any recipe that calls for flour--bread, rolls, cookies)

TIP: Freshly ground wheat flour loses half of it's nutritional value 24 hours after you grind it.

So make sure to use your freshly ground wheat flour within 24 hours.

TIP: When you put 1 c. of wheat into your wheat grinder, you get about 1 1/2 c. of wheat flour

Recipes:

For recipes go back to the home page and click on the labels that begin with "Wheat Recipes".

What is wheat grain, wheat berry and wheat kernel?

They are all the same thing.--The entire wheat grain that you get when you buy wheat.

White Sauce

2010-01-05T14:38:00.000-08:00

Recipe:

2/3 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

1 c. water

In a saucepan combine Magic Mix and water. Whisk rapidly over medium heat until mixture starts to bubble and thicken.

Makes 1 cup.

Gravy

2010-01-05T14:34:00.000-08:00

Recipe:

2/3 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

1 c. meat drippings and water or broth

In a saucepan combine Magic Mix with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste.

Condensed Cream of Tomato Soup

2010-01-05T14:28:00.000-08:00

Recipe:

1 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

1 (15 oz.) can diced tomatoes

1 tsp. dried parsley flakes (optional)

dash salt

dash pepper

Combine Magic Mix and diced tomatoes. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of salt and pepper. Blend in blender until smooth. Serve immediately or use in any recipe that calls for canned cream of tomato soup.

Condensed Cream of Celery Soup

2010-01-05T14:26:00.000-08:00

Recipe:

1 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

3/4 c. water from cooking celery

1 c. chopped celery, cooked and drained

pinch celery seed

1 tsp. dried parsley flakes (optional)

Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt, and parsley. Use in any recipe calling for canned cream of celery soup.

Condensed Cream of Broccoli Soup

2010-01-05T14:24:00.000-08:00

Recipe:

1 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

3/4 c. water from cooking broccoli

1 c. chopped broccoli, cooked and drained

1/2 tsp. onion powder

dash garlic salt

Combine Magic Mix and water from cooking broccoli. STir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt.

Use in any recipe that calls for canned cream of broccoli soup

Condensed Cream of Mushroom Soup

2010-01-05T14:21:00.000-08:00

Recipe:

1 c. Magic Mix

(Magic Mix is made by combining 2 1/3 c. dry powdered milk, 1 c. flour, 1 c. butter with electric mixer, to look like cornmeal)

1 can (4.5 oz.) mushroom pieces and stems, undrained

1/4 c. water

dash onion salt

dash pepper

Combine Magic Mix, mushrooms, and liquid, and water. Sir constantly over medium-high heat until mixture thickens. Add onion, salt, and pepper.

Use in any recipe that calls for canned cream of chicken soup

Condensed Cream of Chicken Soup

2010-01-05T14:18:00.000-08:00

Recipe:

1 c. Magic Mix

(Magic Mix is 2 1/3 c. powdered milk, 1 c. flour, 1 c. butter mixed with an electric mixer to look like cornmeal)

3/4 c. chicken broth

1 tsp. dried parsley flakes (optional)

dash onion salt

Combine Magic Mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt.

Use in any recipe that calls for canned cream of chicken soup.

Magic Mix

2010-01-05T14:13:00.000-08:00

You can use "Magic Mix" to make gravy and condensed soups.

How to use Magic Mix:

Make the Magic Mix recipe. Then add the Magic Mix to other ingredients to make gravy and condensed soups.

Magic Mix Recipe:

2 1/3 c. dry powdered milk

1 c. flour or 1/2 c. cornstarch

1 c. (2 sticks) butter, at room temperature

Combine all ingredients in a bowl and mix with an electric mixer until it looks like cornmeal. Keep mix tightly covered in the fridge for up to 8 months.

Makes 5 cups.

Recipes Using Magic Mix:

To find recipes for gravy and condensed soups using Magic Mix, go back to the home page and click on the label "Powered Milk Recipes-Condensed Soup Recipes"

Evaporated Milk

2010-01-05T14:02:00.000-08:00

Makes: 1 1/2 c. (the equivalent of 12 oz. can)

1 1/2 c. water

1/2 c. + 1 Tbsp. dry non-instant powdered milk or 2 Tbsp. dry instant powdered milk

Combine ingredients and mix well before using in a your recipe.

Use in any recipe that calls for evaporated milk.

Sweetened Condensed Milk

2010-01-05T13:47:00.000-08:00

1/2 c. hot water

1 c. non-instant dry powdered milk or 2 c. instant dry powdered milk

1 c. sugar

1 Tbsp. butter

Combine ingredients and mix thoroughly in blender. Use immediately or store in fridge or freezer.

Use in any recipe that calls for sweetened condensed milk

Powdered Milk Information

2010-01-05T13:35:00.000-08:00

Shelf Life: 20 years (non-instant from cannery)

How Much You Need for a Year Supply:

1 person needs a minimum of 16 lbs. (4 cans for a year)

(this is only 5-6 oz. of milk a day)

If you use and drink a lot of milk, you should store more.

Conversion:

To Make the following Amount of Milk mix the following:

1 gallon milk: 1 gallon water + 3 c. Non-Instant or 6 c. Instant Powdered Milk

1 c. milk: 1 c. water + 3 Tbsp. Non-Instant or 6 Tbsp. Instant Powdered Milk

3/4 c. milk: 3/4 c. water + 2 1/4 Tbsp. Non-Instant or 4 1/2 Instant Powdered Milk

2/3 c. milk: 2/3 c. water + 2 Tbsp. Non-Instant or 4 Tbsp. Instant Powdered Milk

1/2 c. milk: 1/2 c. water + 1 1/2 Tbsp. Non-Instant or 3 Tbsp. Instant Powdered Milk

1/3 c. milk: 1/3 c. water + 1 Tbsp. Non-Instant or 2 Tbsp. Instant Powdered Milk

1/4 c. milk: 1/4 c. water + 3/4 Tbsp. Non-Instant or 1 1/2 Tbsp. Instant Powdered Milk

What is the difference between Instant and Non-Instant Powdered Milk?
They are both made from nonfat milk and have the same nutritional value.

They don't DISSOLVE the same.
Instant dissolves in cold water by stirring it with a spoon a few times.
Non-Instant dissolves only in warm water and needs to be stirred a lot. It also needs to be chilled before using.

What is the difference between powdered milk and a milk alternative?

Powdered milk contains nonfat dry milk, vitamin A palmitate, and vitamin D3.

A Milk alternative's main ingredient is whey, a byproduct of cheese. Vitamins and minerals are added to make the drink more nutritious.

A milk alternative costs less than fresh milk, but it lacks many of the health benefits.

What Brand of Powdered Milk Should I Buy?

I use Country Cream for drinking and LDS cannery milk for cooking and baking.

Country Cream is my favorite brand. The milk tastes just like milk from the grocery store.

It is more expensive than the powdered milk from the cannery.

I cook and bake with the powdered milk from the cannery because it is cheaper.

How to Use Powdered Milk:

You can make milk, evaporated milk and sweetened condensed milk from powdered milk.

To find evaporated milk and sweetened condensed milk recipes go back to the home page and click on the label "Powdered Milk Recipes".

Apple Slices Information

2010-01-05T13:18:00.000-08:00

Shelf Life: 30 yrs.

How Much You Need for a Year Supply:
Store however much you think your family will eat in a year.

Conversion:
1 apple is equal to:
1 c. freshly sliced apples or 1/2 c. dried apples

Rehydrating Apple Slices:

Combine equal parts of apples and boiling water. Let stand for at least 5 minutes.

Example: 1 c. apple slices + 1 c. boiling water

How to use dehydrated apple slices:

Eat them as a snack or use them in recipes calling for apples.

Shepherd's Pie

2010-01-05T13:09:00.000-08:00

6 c. potato flakes

6 c. boiling water

1 lb. hamburger, browned

1/8 c. onion flakes (or 1/2 onion, finely chopped)

1 can tomato soup

1 can green beans

3 c. shredded cheddar cheese

1. Make mashed potatoes by adding potato flakes to boiling water. Set aside.

2. Brown hamburger and add onion in skillet. Add soup and green beans. When warm put in the bottom of a 9x13 pan.

3. Dollop mashed potatoes on sides and middle of meat mixture and spread evenly so the entire meat mixture is covered.

4. Sprinkle with cheese.

5. Bake at 350 for 20 minutes until cheese is melted and bubbly.

Potato Flakes Information

2010-01-05T13:05:00.000-08:00

Shelf Life: 30 years

How Much You Need for a Year Supply:
Store however much you think your family will eat in a year.

Hydrating potato flakes:

Add an equal part potato flakes to an equal part of boiling water.

Using potato flakes:

Add potato flakes to water to make mashed potatoes or add 1/2 c. of mashed potatoes in a bread recipe to make is more chewy.

Mashed Potatoes

2010-01-05T13:03:00.000-08:00

Makes 9 servings

3 c. boiling water

3 c. potato flakes

1 tsp. salt

1/4 c. butter

1 c. milk

Combine boiling water, salt, butter, and milk in saucepan. Add potato flakes and stir until dissolved.

Spaghetti Sauce

2010-01-05T12:54:00.000-08:00

2 Tbsp. olive oil

1/4 c. dried onion flakes (or 1 c. fresh onion, chopped)

2 small green bell peppers, chopped

1/2 c. dried carrots (or 1 c. fresh carrots)

2 large cloves garlic, minced & finely chopped

2 cans (14.5 oz.) diced tomatoes, undrained

3-4 (8 oz.) cans tomato sauce

1 tsp. oregano

2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

Heat oil in sauce pan over medium heat. Cook onion, pepper, garlic in oil for 2 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 45 minutes. You can refrigerate sauce up to 2 weeks or freeze up to 1 year.

Carrot Cake

2010-01-05T12:35:00.000-08:00

Cake Ingredients:

4 eggs (or 4 Tbsp. powdered eggs + 8 Tbsp. water)
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 c. dried carrots--pulse the dried carrots in the blender before hydrating
(or 3 cups grated carrots)
1 cup chopped pecans
Frosting Ingredients:
2 (8 oz) pkgs. cream cheese, softened

1/2 c. butter, softened

3-4 c. powdered sugar

2 tsp. vanilla

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pulse carrots in blender to make them smaller. Rehydrate carrots in 6 c. water. Set carrots aside.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting Directions:

1. In medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.

2. Put frosting in ziplock bag. Cut one pointy end of bag and pipe thick stripes down cake.

Dehydrated Carrots Information

2010-01-05T12:30:00.001-08:00

Shelf Life: 25 years

How Much You Need for a Year Supply:

Store however much you think your family will eat in a year.

Conversion:

1 medium carrot is equal to:

1/2 c. freshly sliced carrots or 1/4 c. dried carrots

Rehydrating Dehydrated Carrots:

Combine one part carrots with two parts cool water.

Let stand 20 minutes. Drain.

*DO NOT rehydrate carrots if adding to a soup or sauce. Just add them as is.

How to use dehydrated carrots:

Add carrots to soup, tomato-based sauce or meat loaf to make your meal more nutritional.

You can "pulse" the carrots in the blender to make them smaller to add to these meals and sauce.

Homemade Onion Soup Mix

2010-01-05T12:27:00.001-08:00

4 tsp. beef boullion granules

8 tsp. dried onion flakes

1 tsp. onion powder

1/4 tsp. garlic salt

1/4 tsp. ground pepper

Combine ingredients. Use this onion soup mix like you would in any recipe calling for onion soup mix. You can also store this homemade soup mix in ziplock bags to use later.

Dehydrated Onions Information

2010-01-05T12:22:00.000-08:00

Shelf Life: 30 years

How Much You Need for a Year Supply:

Store however much you think your family will eat in a year

Conversion:

1 medium onion is equal to:

1/2 c. freshly chopped onion or 1/4 c. dried onion

Rehydrating Dried Onion Flakes:

Combine 1 part onion flakes with two parts boiling water.

Let stand 5 min. or until hydrated. Drain off excess water before adding to recipe.

*If you are using onion flakes in soup or sauce you DO NOT need to rehydrate them.

Slow Cooker Pot Roast

2009-12-15T12:23:00.000-08:00

Ingredients

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3/4 c. dehydrated carrots (or 3 carrots, chopped)
1/4 c. dehydrated onions (or 1 onion, chopped)
3 potatoes, peeled and cubed
2 Tbsp. dehydrated celery (or 1 stalk celery, chopped)

Directions

Hydrate dehydrated vegetables by pouring boiling water over them. Set aside. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
Cover and cook on low setting for 8 to 10 hours.

Slow Cooker Beef Stew

2009-12-15T12:21:00.000-08:00

Ingredients

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
3/4 c. dehydrated carrots (or 3 carrots, peeled and diced)
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

Directions

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Turkey Pot Pie

2009-12-15T12:11:00.000-08:00

Ingredients

(10 inch) double pie crust
4 tablespoons butter, divided
1/8 c dehydrated onions (or 1 small onion)
4 Tbsp. dehydrated celery (or 2 stalks celery, chopped)
1/2 c. dehydrated carrots (or 2 carrots, peeled and chopped)
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Hydrate dehydrated vegetables pouring boiling water over vegetables. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Apple Bars

2009-12-15T12:08:00.000-08:00

Ingredients

1/2 c. boiling water

1/2 c. dehydrated apples (or 1 apple, cored and sliced)
1/2 cup melted butter
1 cup white sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8x8 inch baking pan.
Pour boiling water over dried apples. Let stand at least 5 minutes. Set aside. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Caramel Apple Pork Chops

2009-12-15T12:05:00.000-08:00

Ingredients

1 c. boiling water

1 c. dried apples (or 2 apples cored and sliced)
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
3 tablespoons pecans (optional)

Directions

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Pour boiling water over dried apples. Let stand at least 5 minutes. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Autumn Spice Ham Steak

2009-12-15T11:59:00.000-08:00

Ingredients

1 c. boiling water

1 c. dried apples (or 2 apples cored and sliced)

1 1/2 tablespoons butter
1 (2 pound) ham steak
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon

Directions

Pour boiling water over dried apples. Let stand at least 5 minutes. Set aside. Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.
Sprinkle with cinnamon, and serve immediately.

Apple Pie

2009-12-15T11:45:00.000-08:00

Ingredients

9 inch double pie crust

4 c. boiling water
4 c. dried apples (or 8apples cored and sliced)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar

Directions

Preheat oven to 425 degrees F (220 degrees C). Pour boiling water over dried apples. Let stand at least 5 minutes. Set aside. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Apple Strudel Muffins

2009-12-08T08:22:00.001-08:00

MUFFIN BATTER INGREDIENTS:

1/2 c. boiling water

1/2 c. dried apple slices (or 1 apple cored and diced)

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. butter

1 c. sugar

2 eggs

1 1/3 tsp. vanilla

MUFFIN TOPPING INGREDIENTS:

1/3 c. packed brown sugar

1 Tbsp. flour

1/8 tsp. cinnamon

1 Tbsp. butter

DIRECTIONS:

1. Preheat oven to 375. Grease a 12 cup muffin pan.

(Make Muffin Batter):

2. Pour boiling water over dried apples. Let stand at least 5 minutes. Set aside.

3. In a medium bowl, mix flour, baking powder, baking soda, and alt.

4. In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

(Make Muffin Topping):

5. In a small bowl mix brown sugar flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle on top of mixture in muffin pan.

6. Bake 20 minutes in the preheated oven or until a toothpick inserted in the center of the muffin comes out clean. Allow to sit 5 min. before removing muffins from pan. Cool on a wire rack.

Apple Oatmeal

2009-12-07T14:07:00.001-08:00

1 c. oats

2 c. water

1/2 c. dehydrated apples, chopped (or 1 apple cored and diced)

Directions:

Stir oats and dehydrated apples into rapidly boiling water. Reduce heat to medium, and boil for 5 minutes, stirring constantly. Cover, and let stand until desired consistency. Add cinnamon, white sugar, and/or brown sugar, if desired.

Chicken Noodle Soup

2009-12-07T13:36:00.000-08:00

SOUP INGREDIENTS:
1 T. butter
1/4 c. dried onion flakes
(or ½ c. chopped onion, cooked in 1 T. butter)
4 T. dried celery
(or ½ c. chopped celery, cooked in 1 T. butter)
1 c. dried carrots, rehydrated with 1c cool water for 20 minutes (or 1/2 c. sliced carrots)
5 (14.5 oz. ) cans chicken broth
½ lb. chopped cooked chicken
½ tsp. dried basil
½ tsp. dried oregano
salt and pepper to taste
1 ½ c egg noodles or homemade noodles*
Stir together broth, carrots, chicken, noodles, basil, oregano, salt and pepper in a large pot. If using dried onion and celery place directly into pot. If using fresh onion and celery cook in butter until tender, about 5 min. and then add to pot. Bring to a boil. Reduce heat and simmer 20 minutes
HOMEMADE NOODLES:
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking.

Apple Crisp

2009-12-07T13:31:00.000-08:00

INGREDIENTS:

3 c. boiling water
3 c. dried apple slices (or 6 apples, cored and sliced)
2 c. flour
2 c. sugar
2 tsp. baking powder
2 ½ tsp. salt
2 eggs
1/3 c. butter, melted
DIRECTIONS:
1. Pour boiling water over dried apples. Let stand at least 5 minutes. Place apples on bottom of a greased 9x13 pan.
2. In a bowl add flour, sugar, baking powder, and salt. Pastry blend in 2 eggs. Sprinkle this mixture on the top of the apples.
3. Drizzle butter over top.
4. Bake at 350 for 30-35 minutes

Emily's 72 Hour Kit--(Example)

2009-10-16T13:20:00.000-07:00

72 Hour Kits are EXTREMELY IMPORTANT to have for each member of your family. Hazards we are most vulnerable to in Clark County include earthquakes, flooding, wildfire, extreme heat and communicable disease.

For more information on Las Vegas Disasters, view "Emergency Preparedness-Natural Disasters" and "Emergency Preparedness-Man-Made Disasters"

This is what I have in my 72 Hour Kit:

BACKPACK

All of my backpacks are "wheeled rolling backpacks"

FOOD

3600 calorie bar*

*(The "Mainstay Bar" pictured below is from www.beprepared.com)

Comfort foods like:

beef jerky, granola bars, candy, crackers, fruit leather

WATER

3 gallons of water (Water pouches are from www.beprepared.com)

water bottle*

*A water filtration bottle is good to have with water purification tablets

SHELTER

emergency sleeping bag

emergency blanket

emergency tent

CLOTHING

rain poncho

socks

shoes

hat

1 change of clothes*

FUEL, HEAT, LIGHTING

wind & waterproof matches

flashlight

batteries for flashlight

lightsticks

hand crank flashlight & radio

headlight

PERSONAL CARE KIT

deoderant

soap

shampoo

washcloth

comb

toothpaste

toothbrush

hand sanitizer

chapstick

sunscreen

bug spray

kleenex

feminine products

FIRST AID

first aid kit

masks

MISCELLANEOUS SURVIVAL ITEMS

toilet paper

duct tape

trash bags

rope

knife

heavy duty scissors

whistle with compass

camp ax

camp shovel

work gloves

corded phone*

*Corded phone-Phone lines have their own power source. Every home has a telephone interface box which is usually mounted on an outside wall where the phone lines runs into your house. You can plug your corded phone into this box (even if it's not your own home) and have a working phone line. **This is for EMERGENCIES ONLY!!

MONEY

Keep very small bills (like 1's) in a ziplock bag

PERSONAL DOCUMENTS

I took all of my family documents and scanned them. Then I shrunk them so that all of our social security cards are on one page, all of our birth certificates are on one page, etc.

birth certificates

social security cards

immunization records

health information

insurance information (life, car, house, health)

marriage certificate

credit card information

will

emergency plan with:

*two meeting places (one meeting place if you can go close to home and another meeting place if you can't get near your home)

contact names and phone numbers of 2 people your entire family can call when there is an *emergency to "check in"

MEDICINE & VITAMINS

cold

pain

children's

prescription medication for 3 days

vitamins

ENTERTAINMENT

notebook, pen, pencil

scriptures

for children:

card games or coloring books

attach a luggage tag to your child's backpack with their picture inside the tag

DO YOU HAVE A BABY?--IN THE BABY PACK

diapers

wipes

bottle

formula

pacifier

LARGE ITEMS TO KEEP NEXT TO YOUR 72 HOUR KIT

sleeping bags

family tent

Emergencies-Natural Disasters

2009-10-15T15:16:00.000-07:00

In any type of emergency you need to make sure your family has a plan.

MAKE A PLAN:

1. Your family should have an out of town contact that everyone in the family calls.

2. Your family should also have an alternate out of town contact that everyone in the family calls.

*Make sure each member of the family has coins or a prepaid phone card.

3. You should have a specific meeting place all of your family members will go to.

To make a family emergency plan tailored to your family, click on the following link:

http://ready.adcouncil.org/beprepared/fep/index.jsp

NATURAL DISASTERS INFORMATION:

Hazards we are most vulnerable to in Clark County include earthquakes, flooding, wildfire, extreme heat and communicable disease.

EARTHQUAKES

**Several faults criss-cross the Las Vegas Valley. Sooner or later, a major quake will cause major disruption in Las Vegas.

BEFORE EARTHQUAKES:

1. Secure tops of heavy furniture to the wall. Be sure to anchor to the stud.

DURING EARTHQUAKES:

1. Duck, cover and hold under a table, away from windows, hanging objects and tall furniture.

FLOODS

DURING FLOOD

1. If instructed, turn off utilities at the main switches or valves. Disconnect electrical appliances. (Do not touch if you are wet or standing in water.)

2. Do not wade through moving water or allow children to play in flood waters.

*6” of moving water can sweep a person off his feet.

3. Do not drive into flooded areas. 1’ of moving water can move cars off the road.

4. If floodwaters rise around your car, abandon the car and move to higher ground, if you can do it safely.

5. Stay away from power lines.

AFTER FLOOD

1. Avoid floodwater as it may be contaminated

2. Be aware of areas where floodwater have receded. Roads may have weakened and could collapse under the weight of a car.

FIRES/WILDFIRES

DURING FIRE

1. Use water or a fire extinguisher to put out small fires.

2. Never use water on an electrical fire.

3. Smother oil and grease fires in kitchen with baking soda or salt.

4. If escaping through a closed door, use the back of your hand to feel the top of the door, the knob, and the crack between the door and frame. Never use your palm or finters to test for heat since burning those areas could impair your ability to escape.

5. If exiting through smoke, crawl low under smoke.

6. Close doors behind you as you escape to delay the spread of the fire.

7. In a wildfire evacuate immediately when asked by firefighters and law enforcement.

Emergencies-Man-Made Disasters

2009-10-15T14:33:00.000-07:00

In any type of emergency you need to make sure your family has a plan.

MAKE A PLAN:

1. Your family should have an out of town contact that everyone in the family calls.

2. Your family should also have an alternate out of town contact that everyone in the family calls.

*Make sure each member of the family has coins or a prepaid phone card.

3. You should have a specific meeting place all of your family members will go to.

To make a family emergency plan tailored to your family, click on the following link:

http://ready.adcouncil.org/beprepared/fep/index.jsp

******************************************************

TYPES OF EMERGENCIES:

Man-made disasters and Natural Disasters

MAN-MADE DISASTERS INFORMATION:

You need to assess if it is better evacuate or stay at home for these disasters.

If you are going to evacuate

NUCLEAR AND RADIATION

*Nuclear Definition-A nuclear blast is an explosion with intense light and heat, a damaging pressure wave and widespread radioactive material that can contaminate the air, water, and ground surfaces for miles

*Radiation Definition-"Dirty bombs" or radiological dispersal devices combine explosives with radioactive materials. These devices are not nuclear weapons and would not create a nuclear explosion. Radiation spread in this manner is likely to be quickly dispersed into the air and reduced to relatively low concentrations.

DURING NUCLEAR & RADIATION:

1. Close windows and doors.

2. Turn off air/heat/other ventilation systems

3. Watch Tv, listen to the radio or check internet for official news

AFTER NUCLEAR & RADIATION:

1. Remove clothes and place in a plastic bag and seal. Change clothes.

CHEMICAL AGENTS

*Chemical Agents definition-poisonous vapors, aerosols, liquids, or solids that have toxic effects on people, animals, and plants.

DURING CHEMICAL AGENTS--

SHELTER IN PLACE:

1. Listen to radio for instructions from authorities to remain inside or evacuate.

2. Turn off air/heat/ventilation

3. Go into a room and seal windows, doors, and vents with plastic sheeting 2-4 mil. thick and duct tape.

AFTER CHEMICAL AGENTS:

1. Remove clothes and put in plastic bag. Change clothes.

2. Remove glasses or contacts

3. Flush eyes with lots of water.

4. Wash face & hair with soap and water and then thoroughly rinse with water.

5. Wash other contaminated body areas. Blot with a cloth soaked in soap and water and rinse with clear water.

Information found at http://www.cchd.org

Summer Spaghetti Salad

2009-10-07T10:08:00.000-07:00

INGREDIENTS:

1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped

DIRECTIONS:

Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

Chicken Tetrazzini

2009-10-07T10:05:00.000-07:00

Serves 8

INGREDIENTS:

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed (you could use canned chicken)
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese

DIRECTIONS:

Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.

Baked Spaghetti

2009-10-07T10:01:00.000-07:00

Serves 8

INGREDIENTS:

12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Tuna Macaroni Salad

2009-09-29T17:17:00.000-07:00

Serves 6

INGREDIENTS:

1 (12 ounce) package macaroni
3 tomatoes - peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna
1 1/2 cups light mayonnaise
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
1 pinch ground black pepper

DIRECTIONS:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, tomatoes, celery and tuna.
Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Macaroni Salad

2009-09-29T17:14:00.000-07:00

Serves 10
INGREDIENTS:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Macaroni and Cheese

2009-09-29T17:12:00.000-07:00

Serves 6

INGREDIENTS:

1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese, cubed
8 ounces processed cheese food (eg. Velveeta), cubed
1/4 cup seasoned dry bread crumbs

DIRECTIONS:

Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Powdered Eggs Information

2009-07-18T08:54:00.000-07:00

Shelf Life: for best taste 5-7 years of more (unopened)

Once opened the shelf life is 1 year.

The DO NOT need to be refrigerated.

How Much You Need for a Year Supply:
Multiply how many eggs your family eats in 1 week by 52.
A can of eggs is the equivalent to 216 medium eggs
(or about 18 dozen medium eggs)
A can of eggs is the equivalent to 150 large eggs
(or about 12 1/2 dozen large eggs)

Conversion:

1 medium egg: 1 Tbsp. powdered egg + 2 Tbsp. water

1 extra large egg: 2 Tbsp. powdered egg + 1/4 c. water

When baking you do not need to rehydrate the eggs before adding to your mix, simply add the needed egg powder and needed water to your mix and proceed as your recipe outlines!

How Many Eggs are in a #10 Can?

216 medium eggs (or about 18 dozen medium eggs)

150 large eggs (or 12 1/2 dozen large eggs)

Where to Buy:

www.bluechipgroup.net

www.beprepared.com

www.honeyvillegrain.com

How Powdered Eggs are Made:

The eggs are washed and opened. The liquid egg is filtered and chilled, which destroys bacteria. Next the egg product is dried.

Banana Oat Muffins

2009-07-12T22:05:00.000-07:00

Servings: 12 muffins

1 1/2 c. flour

1 c. oats

1/2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3/4 c. milk

1/3 c. vegetable oil

1/2 tsp. vanilla

1 c. mashed bananas

Directions:

1. Combine flour, oats, sugar, baking powder, soda, and salt.

2. In a large bowl, beat egg lightly. Stir in milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.

3. Bake at 400 degrees for 18-20 minutes.

Meatloaf

2009-07-12T21:49:00.000-07:00

1 1/2 lbs. ground hamburger

3/4 c. oatmeal

1/2 onion, chopped and cooked

1 1/2 tsp. salt

1/8 tsp. pepper

1 egg, beaten

1 can tomato soup

Directions:

1. Mix all of the ingredients in a bowl. Place in a loaf pan or a 9" square pan.

2. Bake at 350 for 45-55 minutes.

3. Spread ketchup over entire meatloaf.

Granola

2009-07-12T21:38:00.000-07:00

10 c. oats

3 c. coconut

1 (8 oz) bag slivered almonds

4 cubes butter

2/3 c. molasses or honey

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. brown sugar

Directions:

1. Mix oats, coconut, and almonds in a bowl.

2. In a separate bowl melt butter, molasses or honey, cinnamon nutmeg, and brown sugar.

3. Pour sugar mixture over oats and mix well.

4. Spray 3 jelly roll pans with Pam and pour oat mixture on pans.

5. Bake at 350 for 15-20 minutes. Stir granola around. Bake another 5 minutes.

6. Cool completely.

7. Add raisins and/or sesame seeds.

Baked Oatmeal

2009-07-11T08:27:00.000-07:00

3 c. oats

1 c. brown sugar

2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. salt

1 c. milk

2 eggs

1/2 c. melted butter

2 tsp. vanilla

3/4 c. dried cranberries

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla. Stir in dried cranberries. Spread into a 9x 13" baking dish.

3. Bake in preheated oven for 40 minutes.

Granola Bars

2009-07-11T08:23:00.000-07:00

2 c. oats

3/4 c. packed brown sugar

1/2 c. wheat germ

3/4 tsp. ground cinnamon

1 c. flour

3/4 c. raisins (optional)

3/4 tsp. salt

1/2 c. honey

1 egg, beaten

1/2 c. vegetable oil

2 tsp. vanilla

Directions:

1. Preheat oven to 350 degrees. Generously grease a 9x13" baking pan.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, and salt. Make a well in the center,m and pour in the honey, egg, oil, and vanilla. Mix well using your hands. Pat the mixtures evenly into the prepared pan.

3. Bake for 30-35 min. in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting,m or they will be too hard to cut.

Oatmeal Raspberry Cookie Bars

2009-07-11T08:19:00.000-07:00

1/2 c. packed brown sugar

1 c. flour

1/3 tsp. baking soda

1/8 tsp. salt

1 c. oats

1/2 c. butter, softened

3/4 c. seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees. Grease one 8" square pan and line with greased foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

3. Bake for 35-40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

No Bake Chocolate Oat Bars

2009-07-11T08:09:00.000-07:00

1 c. butter

1/2 c. packed brown sugar

1 tsp. vanilla

3 c. oats

1 c. semisweet chocolate chips

1/2 c. peanut butter

1. Grease a 9x9" square pan.

2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

3. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

No Bake Cookies

2009-07-11T08:05:00.000-07:00

2 c. sugar

3 T. unsweetened cocoa powder

1/2 c. margarine

1/2 c. milk

1 pinch salt

3 c. oats

1/2 c. peanut butter

1 tsp. vanilla

Directions:

1. In a saucepan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute.

2. Add oats, peanut butter and vanilla; mix well.

3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

How Much Food Do I Need For a Year Supply?

2009-06-04T14:34:00.000-07:00

How much do I need for a year supply?

providentliving.org states that 1 adult needs:

300 lbs. of wheat, white rice, corn, and other grains

60 lbs. of dry beans and other legumes.

***The website http://lds.about.com/library/bl/faq/blcalculator.htm has a food storage calculator that breaks down a year supply for us.

Here is what the website recommends for a year supply. These items are offered at the cannery:

Beans:

1 adult (7+ years)--11 #10 cans total of all kinds of beans (60 lbs.)

1 child (0-6 years)--5 #10 cans total of all kind of beans (30 lbs.)

Rice:

1 adult (7+ years)--9 #10 cans (50 lbs.)

1 child (0-6 years)--4 #10 cans (25 lbs.)

White Sugar:

1 adult (7+ years)--7 #10 cans (40 lbs.)

1 child (0-6 years)--4 #10 cans (20 lbs.)

Pasta (Macaroni & Spaghetti combined):

1 adult (7+ years)--6 #10 cans (25 lbs.)

1 child (0-6 years)--3 #10 cans (12 lbs.)

Oats:

1 adult (7+ years)--10 #10 cans (25 lbs.)

1 child (0-6 years)--5 #10 cans (12 lbs.)

Flour:

1 adult (7+ years)--5 #10 cans (25 lbs.)

1 child (0-6 years--2 #10 cans (12 lbs.)

Powdered Milk:

1 adult (7+ years)--14 #10 cans (60 lbs.)

1 chid (0-6 years)--7 #10 cans (30 lbs.)

Wheat: you can either get #10 cans or 45 lb. buckets of wheat

1 adult (7+ years)--(150 lbs.)

You can either get: 26 #10 cans

or 3 45 lb. buckets

1 child (0-6 years)--(75 lbs.)

You can either get: 13 #10 cans

or 1.5 45 lb. buckets

Other recommended items to stock that are not at the cannery:

The amounts are for 1 adult (7+ years) for a year supply. Cut these amounts in half for a child (0-6 years).

Fats and Oils:

Shortening: 4 lbs.

Vegetable oil: 2 gallons

Mayonnaise: 2 quarts

Salad Dressing: 1 quart

Peanut butter: 4 lbs.

Other Sugars:

Honey: 3 lbs.

Brown Sugar: 3 lbs.

Molasses: 1 lb.

Corn Syrup: 3 lbs.

Jams: 3 lbs.

Fruit Drink Powdered: 6 lbs.

Flavored Gelatin: 1 lb.

Other Milk:

Evaporated Milk: 12 cans

Cooking Essentials:

Baking Powder: 1 lb.

Baking Soda: 1 lb.

Yeast: .5 lb.

Salt: 5 lbs.

Vinegar: .5 gallons

For an even more extensive list, go back to the main page on the blog and click "Stock Your Pantry-List"

Flour Information

2009-06-03T21:56:00.000-07:00

What is the shelf life of flour?

providentliving.org states that the flour from the cannery lasts 10+ years.

I have heard from several people that the flour doesn't last that long.

I would say the shelf life of flour is more like 5 years or more.

How much flour do I need for a year supply?

1 adult (ages 7+) needs 5 cans of flour for a year.

1 child (ages 0-6) needs 2 cans of flour for a year.

Gingersnaps

2009-05-08T15:48:00.000-07:00

2 c. flour

1 Tbsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3/4 shortening

1 c. white sugar

1 egg

1/4 c. dark molasses

1/3 c. cinnamon sugar

1. Preheat oven to 350 degrees.

2. Mix flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Mix dry mixture into the shortening mixture; stir to thoroughly blend. Roll balls in cinnamon sugar, and place 2" apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Oatmeal Cookies

2009-05-08T15:41:00.000-07:00

1 c. butter, softened

1 c. white sugar

1 c. packed brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

3 c. oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least on hour.

2. Preheat oven to 375 degrees. Grease cookies sheets. Roll the dough into walnut shaped balls, and place 2" apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3. Bake for 8-10 minutes in preheated oven. Allow cookies to coo on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Chip Cookies

2009-05-08T15:34:00.000-07:00

2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. unsalted butter, softened

1 c. packed brown sugar

1/2 c. white sugar

1 Tbsp. vanilla

2 eggs

2 c. semisweet chocolate chips

1. Preheat oven to 325 degrees. Grease cookie sheets.

2. Mix flour, baking soda and salt. Set aside.

3. In a medium bowl, cream together the butter, brown sugar, and white sugar until well blended. Beat in the vanilla, eggs until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop dough on cookie sheets 3" apart.

4. Bake 8-10 minutes. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Snickerdoodles

2009-05-08T15:30:00.000-07:00

1/2 c. butter, softened

1/2 c. shortening

1 1/2 c. white sugar

2 eggs

2 tsp. vanilla

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 Tbsp. white sugar

2 Tbsp. cinnamon

1. Preheat oven to 400 degrees.

2. Cream together butter, shortening, 1 1/2 c. sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.

2. Mix the 2 Tbsp. sugar and 2 Tbsp. cinnamon. Roll balls of dough in mixture. Place 2" apart on ungreased baking sheets.

3. Bake 8-10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Sugar Cookies

2009-05-08T15:25:00.000-07:00

1 1/2 c. butter, softened

2 c. white sugar

4 eggs

1 tsp. vanilla

5 c. flour

2 tsp. baking powder

1 tsp. salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover and let chill dough for at least one hour.

2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2" thick. Cut into shapes with any cookie cutter. Place cookies 1" apart on ungreased cookie sheets.

3. Bake 6-8 minutes in preheated oven. Cool Completely.

Sugar Information

2009-05-08T15:05:00.001-07:00

Shelf Life: 30 years

How Much You Need for a Year Supply:

1 adult (ages 7+) needs 7 #10 cans of sugar for a year

1 child (ages 0-6) needs 3 #10 cans of sugar for a year.

Should I store other kinds of sugar?

It is recommended to store brown sugar, honey, molasses, and corn syrup.

You should store these items ONLY if you use them. Don't waste your money on food you will never use.

Recommended Amounts for 1 adult (ages 7+):

Brown Sugar-3 lbs.

Honey-3 lbs.

Molasses-1 lb.

Corn Syrup-3 lbs.

Swine Flu

2009-04-28T10:19:00.000-07:00

Swine flu is a new flu strain that originated in Mexico. It is a virus that is a novel combination of human, bird and pig flu strains. In Mexico more that 150 people have died so far and there have been 40 confirmed cases in the U.S. No one has yet died in the U.S. Experts believe this may be because the spread of the infection in the U.S. is so recent, and fear that more serious cases may appear in the future. The CDC is calling this a level 4 pandemic, meaning that human to human transmission is occurring. There have been no cases in Nevada thus far.

The virus is spread from human to human just like a regular flu virus. You CANNOT get the swine flu from eating pork. To protect yourself you need to look out for flu symptoms in yourself, your family, and others. Flu symptoms are: fever, body aches, headache, fatigue, sore throat, cough, and runny or stuffy nose. If you have these symptoms, you need to get to your doctor within the next 24 to 48 hours. Your doctor will then test you for flu and will likely start you on an anti-flu drug. Tamiflu and Relenza are two anti-viral medications that appear to be effective against swine flu. There is no vaccine against swine flu currently, and it will likely take up to six months to develop this vaccine. The flu vaccine given last fall is not effective against swine flu. If you do develop flu symptoms, you need to stay home from work or school. In the meantime, it is important to wash your hands frequently, especially after contact with anyone else. In addition, it's a good idea to carry an alcohol-based hand sanitizer with you to use when soap and water is not available. Remember to cover your mouth when you sneeze or cough and remind your kids to do the same. The CDC is recommending against any travel to Mexico until further notice.

It is NOT helpful to start an anti-flu drug like Tamiflu or Relenza unless you have actually been diagnosed with the flu by a doctor. Overuse of the drug Tamiflu in the past four years has led to a high level of resistence is common flu strains. Over 80% of influenza A viruses (most common flus are influenza A) are now resistant to Tamiflu, probably because of overuse and inappriate use. You don't want to use the medication before you actually need it, because that will increase the risk that swine flu will eventually become resistant to it.

This was posted by Kass Cornia. If you have any questions please give me a call anytime.

Rice Information

2009-04-15T07:05:00.000-07:00

Shelf Life: 30+ years

How Much You Need for a Year Supply:

1 adult (ages 7+) needs 50 lbs. of rice (about 9 #10 cans)

1 child (ages 0-6) needs 25 lbs. of rice (about 4 #10 cans)

How do I cook rice?

1. Combine 1 c. rice, 2 c. water, 1 t. margarine and 1 t. salt.

2. Bring to a boil.

3. Turn heat down and let simmer for 15 min. or until all water is absorbed.

Chicken and Rice

2009-04-15T06:53:00.000-07:00

Serves 8

Ingredients:

8 small chicken breasts or 4 large chicken breasts (these can be frozen)

1 c. sour cream

1 c. grated cheese

1 t. lemon juice

1 can cream of chicken soup

1/2 c. mayonnaise

2 T. chopped green onion

3 c. rice

Directions:

1. In a crockpot, combine chicken, sour cream, cheese, lemon juice, soup, mayo, and green onion. Cook on low for 6-8 hrs. or until chicken is done.

2. Boil 6 c. water. Add rice and simmer 15 minutes or until water is absorbed.

3. Serve chicken and sauce over rice.

Southwestern Rice

2009-04-15T06:49:00.000-07:00

Serves 8

1 medium green pepper, diced

1 medium onion, chopped

2 garlic cloves, minced

1 T olive oil

1 (14.5 oz.) can reduced-sodium chicken broth

1 c. rice

1/2 t. ground cumin

1/8 t. ground turmeric

1 (15 oz.) can black beans, rinsed and drained (You can also use some black beans that have cooked and put in the freezer)

1 (10 oz.) can diced tomatoes and green chilies, drained

1 (10 oz.) package frozen corn, thawed

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 min. Stir in the broth, rice, cumin, turmeric; bring to a boil. Reduce heat; cover and simmer for 15 min. or until rice is tender. Add beans, tomatoes and corn; heat through.

Herb Rice

2009-04-15T06:45:00.000-07:00

Serves 5

Ingredients:

2 c. water

1 T. butter

1 t. chicken or vegetable boullion granules

1 c. rice

2 T. reduced sodium soy sauce

1 t. dried minced onion

1/2 t. onion powder

1/4 t. dried basil

1/4 t. marjoram

1/4 t. dried thyme

Directions:

1. In a large saucepan, combine water, butter, and boullion. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Fried Rice

2009-04-15T06:39:00.000-07:00

Serves 4

Ingredients:

1 1/3 c. rice

1 2/3 c. water

3 eggs, lightly beaten

1/4 t. salt

1/8 t. pepper

3 t. vegetable oil, divided

1/4 lb. bacon, cut into strips

1/8 c. soy sauce

1 (10 oz.) pkg. frozen green peas, thawed

2 green onions, chopped

Directions:

1. In a saucepan bring water to a boil. Add rice and salt. Reduce heat, cover and simmer for 20 min. Meanwhile season the eggs with salt and pepper.

2. Heat 1 T. oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.

3. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble, and set aside.

4. Spoon remaining 2 t. oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir to cook until heated through, approximately 3 min.