Hey Everyone!
Just thought I'd keep you updated on what will be happening in the next year with food storage activities.
Because of some changes made in RS, we will only be having about three days next year for food storage activities. So what I have decided to do is take advantage of those three dates available to learn something about food storage, and combine a few activities into one night, so we can learn multiple things at once.
Therefore, there will be no binder class in Dec. We will still be putting together food storage binders, but we will be doing it in the next few months, along with other activities:)
Sorry about any inconvenience. I am still really excited to give the classes! I'll keep you updated as I get dates and more information!
Thanks, Crystal
Tuesday, December 8, 2009
Saturday, November 21, 2009
Cheese Waxing Instructions
Thanks to all those that were able to come to the cheese waxing class! I hope everyone that came learned something:)
I know there are a lot of you who couldn't make it that night and wanted to know how to do it. So, since it is SO easy, I thought I'd post step by step instructions with a few pictures. All the information we went over at the class is right here!
Cheese wax can be purchased at: http://www.blendedwaxes.com/ This is my 5 pound block of cheese I bought for $20.00 and $12.62 for shipping (since it's so heavy). We may have an opportunity to order wax for wholesale so we can get a better price, so I will keep you informed on that.
It is important to use cheese wax. Paraffin wax does not work adequately. Paraffin is stiff and will crack when it cools allowing for the penetration of air and mold causing bacteria. Cheese wax is made specifically to coat cheese. It is formulated to be more pliable, and does not crack as easily.
Items needed for cheese waxing: *Double Broiler (specifically for cheese waxing only) *Cheese *Potato Peeler (a nice one..you'll be happy to have a nice one!) *Freezer Paper (use non wax side) *Paper towels or lint free Cloth *Labels and marker to label cheese *Optional: Boar’s Hairbrush for coating cheese
Cheese wax melts at lower temperatures and should be melted in a double boiler. It’s best to get a double broiler that is fairly deep to give you plenty of room for dipping cheese. Dedicate a pan or bowl to this because the wax will claim the container as its own. The temperature of the melted wax can be between 160 and 220 degrees. The cooler the better. The wax should be melted just until there are no lumps and then turn the heat off. If the wax becomes too hot it will bring the oils of the cheese to the surface preventing the wax from adhering. Don't let it cool too much because your wax will start to get thick and your layers will be really thick and uneven.
Do not over handle the cheese with your bare hands. The oils from your hands can compromise the seal between the cheese and the wax. You also do not want to introduce any unwanted bacteria. Purchase some food grade disposable gloves from your local grocery store if you would like.
Any cheese that is firm enough to form a block can be waxed. The cheese should be cool, clean, and dry. I dry my blocks of cheese with a high quality paper towel before I dip them to soak up any excess moisture or oil. Cut the cheese into sizes that your family will use within a few days. I cut the cheese into the portion called for in a given meal; that way I am assured freshness.
Cheese is not rigid and will therefore bend and misshapen under it's own weight. As that happens it will pull the wax away from the cheese and cause air pockets. This is another reason why it is better to wax smaller lighter weight portions of cheese at a time.
Remember to heat your wax using a double boiler. You will read on the Internet that you can melt your wax in a #10 can. That is not a good practice. Number ten cans are not manufactured for constant water applications and will rust. The only double broiler I could find that would work was at Walmart for $30.00. That was the most inexpensive one I could find that would be deep enough. It is a one time investment that will last a life time. If you have more than one color of wax, use ceramic bowls or some other rust proof container that will fit on top of your boiler and can be heated.
1. Use a potato peeler to shave wax from the block of wax and then after you get a good amount, add it to the broiler. When the wax has melted and there are no lumps, turn off the heat and wait a few minutes to start waxing so the wax isn't too hot.
Cheese wax melts at lower temperatures and should be melted in a double boiler. It’s best to get a double broiler that is fairly deep to give you plenty of room for dipping cheese. Dedicate a pan or bowl to this because the wax will claim the container as its own. The temperature of the melted wax can be between 160 and 220 degrees. The cooler the better. The wax should be melted just until there are no lumps and then turn the heat off. If the wax becomes too hot it will bring the oils of the cheese to the surface preventing the wax from adhering. Don't let it cool too much because your wax will start to get thick and your layers will be really thick and uneven.
Do not over handle the cheese with your bare hands. The oils from your hands can compromise the seal between the cheese and the wax. You also do not want to introduce any unwanted bacteria. Purchase some food grade disposable gloves from your local grocery store if you would like.
Any cheese that is firm enough to form a block can be waxed. The cheese should be cool, clean, and dry. I dry my blocks of cheese with a high quality paper towel before I dip them to soak up any excess moisture or oil. Cut the cheese into sizes that your family will use within a few days. I cut the cheese into the portion called for in a given meal; that way I am assured freshness.
Cheese is not rigid and will therefore bend and misshapen under it's own weight. As that happens it will pull the wax away from the cheese and cause air pockets. This is another reason why it is better to wax smaller lighter weight portions of cheese at a time.
Remember to heat your wax using a double boiler. You will read on the Internet that you can melt your wax in a #10 can. That is not a good practice. Number ten cans are not manufactured for constant water applications and will rust. The only double broiler I could find that would work was at Walmart for $30.00. That was the most inexpensive one I could find that would be deep enough. It is a one time investment that will last a life time. If you have more than one color of wax, use ceramic bowls or some other rust proof container that will fit on top of your boiler and can be heated.
1. Use a potato peeler to shave wax from the block of wax and then after you get a good amount, add it to the broiler. When the wax has melted and there are no lumps, turn off the heat and wait a few minutes to start waxing so the wax isn't too hot.2. Dry the block of cheese you will be waxing well, with a paper towel or lint free cloth. Flour sack cloths work well. I found that it was easier to handle the cheese if it was cold, and not setting out long.
3. Quickly dip the block of cheese half way into the wax. Allow the wax to dry slightly and dip the other half of the block, overlapping your 'dips'.
4. Allow the wax to cool before you set it on any surface otherwise it will stick. When you try to move the cheese it will pull away from the block just waxed. Set your finished blocks on the paper side of freezer paper, which has a paper side and a waxed side. (It will stick to the waxed side)
You may also use a natural bristle brush to coat the cheese. If you decide to use the brush method, a boar’s hairbrush is recommended for the smoothest application, and can be purchased at the same website as the cheese wax.
The wax should form an intimate bond with the cheese, hermetically sealing the cheese including any holes or crevices. This process protects the cheese from mold spores and unwanted fungal invasions. It also locks the natural moisture of the cheese in, preventing it from drying out and hardening.
Repeat the waxing process so that there is a minimum of three layers of wax. It is best to apply the second and third layers of wax while the previous layer is still slightly warm. You may choose to apply a fourth layer of wax for added strength.
Label the cheese, type and date, before the last dipping so that the label is embedded within the wax and will not fall off. I use a self-adhesive sticker and a permanent marker.
The cheese should be stored in your coolest room (or even a mini fridge set around 60 degrees) stacked with like cheeses. Do not seal the cheese in additional containers, as the cheese requires air circulation.
I bought my mild cheddar cheese at Sams. So I waxed 5 pounds of cheddar cheese, but split it up into 10 different serving sizes. I also bought Parmesan cheese at Sam's, but waxed even smaller portions because we don't typically use a lot of Parmesan cheese for meals. The cheese will continue to age over time, especially cheddar, so start with more mild cheeses. Parmesan, Swiss, Colby Jack cheese are also good. The harder and typically the more expensive the cheese, the better. Don’t try Mozzarella cheese because it spoils easily.
Although you will find that cheese wax is expensive, about 5.50/lb, it can be reused. Simply peel the wax off the cheese being used and wash it in warm soapy water. Allow the wax to dry and store it to be used in your next cheese waxing session.
You will need approximately three pounds of wax to cover ten pounds of cheese. I bought a 5 pound block of wax and I waxed about 8 pounds of cheese and I still have a ton of wax left over! I really didn't use much of it. I simply let it dry and kept it in my broiler and put the lid on to keep it dust free. All I have to do the next time I want to wax cheese, is slowly melt it again and repeat the waxing cheese process!
The experts say that cheese can be stored this way for twenty-five years. Of course if you are rotating your cheese, it will always be fresh!
If you have any questions, feel free to give me a call or email me: Crystal
Friday, October 16, 2009
Cheese Waxing Class!!
On Tuesday, November 17th we are having a Cheese Waxing Class!! It will be held at my home. Class will begin at 7:00pm.Come learn how to wax your own cheese! Great for your long term food supply!
(After the cheese waxing class, we will be having an order for cheese wax, so come to see if it is something you would like to take part in!) With this particular class, there will be no need to bring anything to taste:) Just come with paper and pen to take notes!
Hope to see you there!
Crystal
Order for Gripper Jars
Hopefully this will be the FINAL order for gripper jars!
1-gallon (jar and lid) gripper jars give you a whole new handle on wide mouth jars. Spin off the large cap and fill these up with anything! I use mine for my food opened from pouches, such as rice, wheat, sugar, etc.
They are coming from Salt Lake City from the same company that supplied the jars 2 years ago, as these bottles are thicker and more resistant to breakage.
Each jar is $3.25
All orders and checks (made out to Crystal Petersen) must be in my hands by October 27th. I will then send one check off to confirm our orders. I will not be accepting late checks.
Questions: Contact Crystal Petersen, 435-764-8694 or crystalcangel@yahoo.com
Questions: Contact Crystal Petersen, 435-764-8694 or crystalcangel@yahoo.com
Tuesday, October 6, 2009
Wheat Taste Test Night Canceled!
For multiple reasons, the Thursday night activity is canceled.
If you are interested in having a wheat taste test night, please let me know. If there is enough people interested, then I will try to reschedule.
Thanks, Crystal
Monday, October 5, 2009
October Emergency Essentials Order
Check out October's specials and let Carrie Wells know what you would like to order. Have order and check to her by October 27th!
They have wheat, sour cream, 100 hour candles, egg noodle pasta, hand grain mill, cheese blend, bacon, and lots more, on sale this month!
Click on http://beprepared.com/ to see sale items, and then click here: http://beprepared.com/category.asp_Q_c_E_900_A_c2c_E_tn_A_name_E_GroupSpecials
to see group specials.
Remember, in order to get the group rate, we have to meet the minimum requirement of orders, so let Carrie know asap if you are interested in an item(s) and she will let you know if we meet the group rate requirement. And also remember if we meet that requirement, then everything, even non-sale items are free shipping!
Crystal
Sunday, October 4, 2009
Farmers Market!
Humble is getting a FARMERS MARKET! Thanks to the Humble Area Chamber of Commerce, a Farmers Market is coming to Humble - every Wednesday, beginning Oct. 7, from 4-8 PM, in the parking lot of the First United Methodist Church at 800 Main St. For more information, call the Humble Area Chamber.
Monday, September 14, 2009
September Emergency Essential Order
Group specials for September are:
#10 can Egg Bowtie Noodles - 12 + $5.00 each
#10 can Freeze Dried Strawberries - 12 + $16.00
#10 can Taco Mix TVP - 6 + $10.00
Hand Grain Mill - 4+ $50.00 regularly $69.95
Clear Mist 100 Hour Emergency Candle - 24+ $3.00 regulary $4.95
Leather Gloves - 20 + $2.50 regularly $3.95
Burn Free Gel - 24 + $3.00 regularly $4.95
If you'd like any of these items or anything else from Emergency Essentials, please let Carrie know via e-mail as soon as possible. She will be collecting checks by the 27th of September.
#10 can Egg Bowtie Noodles - 12 + $5.00 each
#10 can Freeze Dried Strawberries - 12 + $16.00
#10 can Taco Mix TVP - 6 + $10.00
Hand Grain Mill - 4+ $50.00 regularly $69.95
Clear Mist 100 Hour Emergency Candle - 24+ $3.00 regulary $4.95
Leather Gloves - 20 + $2.50 regularly $3.95
Burn Free Gel - 24 + $3.00 regularly $4.95
If you'd like any of these items or anything else from Emergency Essentials, please let Carrie know via e-mail as soon as possible. She will be collecting checks by the 27th of September.
To check other September sale items, go to http://www.beprepared.com/.
Also, please note that if we do not achieve the minimum number of items to get the group discount on at least one item, we will have to pay shipping. Therefore, please wait to write your checks until we have all orders in and have met at least one minimum. If we do not have the minimum then we will play it by ear.
If you have any questions, feel free to e-mail Carrie! Thanks Carrie for coordinating these monthly orders.
Also, please note that if we do not achieve the minimum number of items to get the group discount on at least one item, we will have to pay shipping. Therefore, please wait to write your checks until we have all orders in and have met at least one minimum. If we do not have the minimum then we will play it by ear.
If you have any questions, feel free to e-mail Carrie! Thanks Carrie for coordinating these monthly orders.
Friday, September 4, 2009
Yummy!
Thanks to Karen again for coming and sharing her knowledge and skills with us! Thank you to all that were able to attend! There were over 25 people that came to the bread party and food seminar!! It was a great turn out and we had a lot of FUN!! Here's a quick picture I took of my bread! It was SO moist and fluffy:)
**If you are wanting to know what recipe she used for the bread, click HERE
**If you want to know step by step the process of making the biga and soaker, and final bread dough, click HERE
**AND if you want to get step by step instructions on how to shape, proof and bake your bread, please talk to me and I will give you a handout with all that info. Some of you left early and missed it.
Tuesday, September 1, 2009
BREAD PARTY #2
It's almost that time again!
*
The bread party is this Thursday night on the 3rd! We have moved the activity to the Atascosita Building. Because of the high number of people able to attend, we are going to try and make it work in one of the rooms at the church building, so DON'T go to Carrie's home!
*
It will start at 6:30PM.. again, at the atastocita building. Plan on staying for at least three hours.
Remember, don't forget to bring a pad and paper for notes. Also, please bring a bread pan and rolling pin, and YOUR MONEY ($2)!! Most of you have not paid, so if you don't bring it to my house or Carrie's house before, please bring the money that night so you I don't have to try gathering money after, because I really don't like to do that.
*
***Keep in mind that this is not church sponsored. Karen is just sharing the things that works for her and her family.
*
***Keep in mind that this is not church sponsored. Karen is just sharing the things that works for her and her family.
Friday, August 21, 2009
How To Video On Canning #10 Cans
Hey everyone! I found this video that shows you the whole canning process (in a #10 can).
So all those that would like to learn, here is the video.
http://everydayfoodstorage.net/2009/08/20/how-to-use-a-dry-pack-canner/food-storage-recipes
If you have any questions on how our cannery works or what canner we have available, let me know and I'll fill you in:)
Crystal
So all those that would like to learn, here is the video.
http://everydayfoodstorage.net/2009/08/20/how-to-use-a-dry-pack-canner/food-storage-recipes
If you have any questions on how our cannery works or what canner we have available, let me know and I'll fill you in:)
Crystal
Tuesday, August 18, 2009
Coupon Code For Shelf Reliance
Sara Hanks, from Shelf Reliance, has offered us some coupon codes and resources that might be able to help with food storage! If you use the code "SRTHRIVE" at the Shelf Reliance website,(link is on side of blog), you'll get 15% off retail for all of their food storage. Just letting you know! They also have other deals on their cases of food for example so check out the website if you haven't already:)
http://www.shelfreliance.com/
Thanks Sara, and happy shopping!
Crystal
http://www.shelfreliance.com/
Thanks Sara, and happy shopping!
Crystal
August Emergency Essential Orders
Just a reminder that if you would like to order something from Emergency Essentials this month, Carrie needs your orders by the 25th of August.
Freeze Dried Strawberries are again on group sale this month. We need 12 minimum to get the discount. Also, Taco flavored TVP is on special as well. There is also several other items on sale this month like Scrambled Egg Mix, Dried Peach Slices, Egg Whites, and other emergency preparedness items. Go to http://www.beprepared.com/ to check it out.
Also, if you haven't already picked up your items from last month's order from Carrie's house, please remember to go in the evening because of her new work schedule.
Thanks!
Freeze Dried Strawberries are again on group sale this month. We need 12 minimum to get the discount. Also, Taco flavored TVP is on special as well. There is also several other items on sale this month like Scrambled Egg Mix, Dried Peach Slices, Egg Whites, and other emergency preparedness items. Go to http://www.beprepared.com/ to check it out.
Also, if you haven't already picked up your items from last month's order from Carrie's house, please remember to go in the evening because of her new work schedule.
Thanks!
Monday, August 17, 2009
Dehydrating Food With The Excalibur!
Hey Everyone,
Just thought I'd pass on this great info!
If you are interested in dehydrating your own food, or if you have food from your garden that you would like to preserve, check out this site http://www.excaliburdehydrator.com/
It is a really nice dehydrator that works really well. Watch the video and see what makes it better than others. If you are anything like me, you'll add it on to your Christmas list this year...lol, I'm a geek, I know.
Also check out this website: http://www.dehydrate2store.com/
It has loads of info on dehydrating your food, such as tips, recipes, etc. So take a look!!
Thanks!! Crystal
Wednesday, August 5, 2009
Bean Recipes and Pictures!!
Here are a couple of pictures I took of the taste test night! We even had strawberry lemonade with dehydrated strawberries, ordered from the last emergency essentials order! You couldn't even tell the difference! They were yummy! There are so many things you can make with beans, but here are the things we had made for the taste test night!!
(The first bowl is the white bean flour and the other bowl is just mashed potatoes from potato flakes to put the gravy on, which is in the middle.)WHITE BEAN GRAVY
Made by Crystal Petersen
2 cups hot water
2 teaspoons chicken bouillon or 2 bouillon cubes
4 Tablespoons White Bean Flour*
Salt and Pepper
I made bean flour by pouring my white beans into my wondermill grinder on a fine/flour setting, just like I would do for wheat to make flour.
Boil water, whisk bean flour into water. Stir until it thickens and then reduce the heat and cook an additional 2 minutes.
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WHITE CHILI
Recipe from Rachel Turner
1 med. onion, finely chopped
2 teaspoons ground cumin
1/2 tsp. cilantro
1/2 tsp. oregano
1 (4oz.)can chopped green chilies, drained (beware that some canned chilies are spicy)
3 tablespoon olive oil
2 (15.8oz)cans of Great Northern white beans
1 (14 1/2 oz.) can chicken broth
1 1/2 cups cubed or chopped cooked chicken breast
In large skillet, cook onion in oil for 4 minutes or until transparent. Saute chicken until cooked. Add chilies, and cumin; cook and stir for 2 minutes. Add beans and chicken broth bring to a boil. cook until hot.
2 teaspoons ground cumin
1/2 tsp. cilantro
1/2 tsp. oregano
1 (4oz.)can chopped green chilies, drained (beware that some canned chilies are spicy)
3 tablespoon olive oil
2 (15.8oz)cans of Great Northern white beans
1 (14 1/2 oz.) can chicken broth
1 1/2 cups cubed or chopped cooked chicken breast
In large skillet, cook onion in oil for 4 minutes or until transparent. Saute chicken until cooked. Add chilies, and cumin; cook and stir for 2 minutes. Add beans and chicken broth bring to a boil. cook until hot.
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LENTIL COOKIES
Made by Rebecca Moser
1c Whole wheat flour
1c White flour
1tsp Baking powder
1/2tsp Cinnamon
1/2tsp Allspice
1c Sugar
3/4c Butter
1 Egg
2tsp Vanilla
1c Lentil Puree*
1c Oats
1/2c Craisins
1/2c Coconut
1/2c White chocolate chips
*Prepare dry lentils as directed on bag. Puree prepared lentils in a blender. (1/2c dry lentils=1c pureed lentils.)
Directions: Preheat oven to 375F. Cream sugar & Butter. Add egg, vanilla an lentil puree. Combine flour, baking powder and spices in separate bowl. Then add to creamed mixture. Stir in remaining ingredients. Scoop cookies onto baking sheet. Bake about 15 minutes.
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LENTIL SOUP Made by Rachel Turner
1 med. onion, diced
3 carrots, diced
1 stock celery, sliced
6 cups water
2 cups (16oz) dried lentils
1/2 cup diced ham
1/2 teaspoon garlic powder
1 chicken bouillon cube
1/4 teaspoon dried thyme
1 bay leaf
1 can (14.5oz) diced tomatoes
Directions: Combine ingredients. Heat to boiling and cover and simmer for about 1 hour.
(This recipe can be made with all items from food storage if you have dehydrated carrots, celery, and onion...which carrots and onions are available at the cannery)
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BEAN PIE
Made by Carrie Wells
1 heaping cup of pureed Pinto Beans*
½ C. sugar
1 C. brown sugar
½ cup butter
2 eggs, beaten
Unbaked pie shell
*1 ½ cup cooked beans equals about 1 cup mashed.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well.
Pour into 9” unbaked pie shell.
Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean. Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream. Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium
It was the same recipe as the one Tara Hart made for the emergency fair, except she omitted the pecans and the beans were almost pureed...but they were both fantastic!!
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BEAN DIP
BEAN DIPMade by Carrie Wells
Recipe coming Soon
Thursday, July 30, 2009
Bean Taste Test Email
I encourage all those who didn't come this month to the taste test night, to come to the next taste test night! It was really fun to go and taste food made from beans, and we talked not only about beans but all aspects of food storage in a very casual setting.
There are many who ask to know how to do things with their food storage and we are trying hard to make it possible to learn new things and get you prepared, but it's up to you to sacrifice your time to come to food storage events we have put together. We'd love to see more people participate!!
It's great to see the ward progress in their food storage efforts. Keep up the good work!!
We have some great classes coming up in the next 6 months, so I'll keep you updated:)
I am sending out an email with an attachment on the packet of information on beans I have put together and gave out during the taste test night, so if you do not receive that email within a few days, please let me know if you would like me to send the information to you! It has everything you need to know about beans! Recipes to come!!
Crystal
Tuesday, July 28, 2009
Taste Test Night!!
Just a reminder for the Taste Test night this Thursday at Carrie Wells home at 6:30pm.
Please keep in mind that you DO NOT have to make something to come. If you would like to come but you would rather not make something, then just come! We would rather have you come than not:)
There will be loads of info on everything there is to know about beans/legumes...and of course stuff to eat!!
Hope to see you there! If you are planning on coming contact Carrie at cbear1230@gmail.com
Thanks!!
Crystal
Please keep in mind that you DO NOT have to make something to come. If you would like to come but you would rather not make something, then just come! We would rather have you come than not:)
There will be loads of info on everything there is to know about beans/legumes...and of course stuff to eat!!
Hope to see you there! If you are planning on coming contact Carrie at cbear1230@gmail.com
Thanks!!
Crystal
Monday, July 13, 2009
Food Storage Group for Taste Test Nights
Food Storage Group
This group will explore food storage items. Once a month we will meet and have a “Taste Test” night. We will focus on one product each month, learning how to store it, what to store, how to prepare using various recipes, and any other information relevant to that product.
You can sign up each month to bring a tasting dish using that product we are discussing.
Taste test nights will be at Carrie Wells home at 12511 Brazos Bend Trail, Humble, TX 77346, at 6:30 p.m.
July 30th, We will be focusing on beans and legumes.
September 3rd, Bread Party & Food Seminar! Karen has been so nice and willing to come back and share her talent of making great bread with us. She also has some great helpful tips on getting, keeping and using your food supply! If you didn't make the first one, this is a must!! Very informative! You do not have to make bread if you don't want to. Just come with a notepad and pen and takes notes. If you would like to make a loaf of bread to take home and bake then you will need to bring a bread pan and rolling pin!
If you are planning on making bread, you must pay Carrie Wells, or Crystal Petersen BEFORE September 1st. As before, she makes perishable bread kits the day before so we need to know on the night of the 1st (which is a Tuesday) who exactly is coming. Please ladies, if you sign up and pay, please come. AND please bring your husbands if they are available to come!!
The cost is $2.00 per loaf of bread.
This group will explore food storage items. Once a month we will meet and have a “Taste Test” night. We will focus on one product each month, learning how to store it, what to store, how to prepare using various recipes, and any other information relevant to that product.
You can sign up each month to bring a tasting dish using that product we are discussing.
Taste test nights will be at Carrie Wells home at 12511 Brazos Bend Trail, Humble, TX 77346, at 6:30 p.m.
July 30th, We will be focusing on beans and legumes.
September 3rd, Bread Party & Food Seminar! Karen has been so nice and willing to come back and share her talent of making great bread with us. She also has some great helpful tips on getting, keeping and using your food supply! If you didn't make the first one, this is a must!! Very informative! You do not have to make bread if you don't want to. Just come with a notepad and pen and takes notes. If you would like to make a loaf of bread to take home and bake then you will need to bring a bread pan and rolling pin!
If you are planning on making bread, you must pay Carrie Wells, or Crystal Petersen BEFORE September 1st. As before, she makes perishable bread kits the day before so we need to know on the night of the 1st (which is a Tuesday) who exactly is coming. Please ladies, if you sign up and pay, please come. AND please bring your husbands if they are available to come!!
The cost is $2.00 per loaf of bread.
If you have any questions, please contact Carrie Wells at 281-608-9641, cbear1230@gmail.com or Crystal Petersen at crystalcangel@yahoo.com
Wednesday, July 8, 2009
Just a reminder about Karen's food ordering opportunity
UPDATE****THIS ORDER IS STILL OPEN, SO IF YOU HAVE NOT YET ORDERED YOU STILL HAVE A CHANCE!****(Updated on Aug. 6th, 2009)
Once again, Karen Wilkinson, the same gal that came to give up a bread party, is taking orders for a bunch of things for your food supply! She will take orders until she fills up the truck!
Check out her website here http://kneadfulthingsnow.com/currentpreorder.aspx
and here http://kneadfulthingsnow.com/wheatorder.aspx
and here http://kneadfulthingsnow.com/glutenfreeorder.aspx (gluten free order)
to find out what she is going to have available to order.
I have compared and ordered quite a few things myself from each truck she has coming in. If you are interested in getting anything, all the order info and contact info is stated in the above links!
Also, she sends some great information in her newsletters/emails she sends out occasionally. She has some great input on different things and also she has great news info on what is going on with crops, wheat, etc. so if you haven't already signed up, do:) The option to be added to the newsletter is on her home page. You'll see it if you scroll down to the bottom of the page! She has sent me info that I would like to share, but I would rather you choose to recieve the info and not get bombarded with emails from me:)
Let me know if you have any questions:)
Thanks, Crystal
Once again, Karen Wilkinson, the same gal that came to give up a bread party, is taking orders for a bunch of things for your food supply! She will take orders until she fills up the truck!
Check out her website here http://kneadfulthingsnow.com/currentpreorder.aspx
and here http://kneadfulthingsnow.com/wheatorder.aspx
and here http://kneadfulthingsnow.com/glutenfreeorder.aspx (gluten free order)
to find out what she is going to have available to order.
I have compared and ordered quite a few things myself from each truck she has coming in. If you are interested in getting anything, all the order info and contact info is stated in the above links!
Also, she sends some great information in her newsletters/emails she sends out occasionally. She has some great input on different things and also she has great news info on what is going on with crops, wheat, etc. so if you haven't already signed up, do:) The option to be added to the newsletter is on her home page. You'll see it if you scroll down to the bottom of the page! She has sent me info that I would like to share, but I would rather you choose to recieve the info and not get bombarded with emails from me:)
Let me know if you have any questions:)
Thanks, Crystal
July Emergency Essentials Order
Here are the Group Specials for Emergency Essentials for the month of July.
Deadline to get your order and check to Carrie is July 24th. Remember that you can order anything you'd like, you're not limited to the Specials.
Also, all of the specials have a minimum quantity to order to get the discount. Carrie will keep you all posted and let you know when we reach the minimums so that you will know how much your item will cost. Please make your checks out to Emergency Essentials and not Carrie.
FD Strawberries - sliced Reg. - $23.95 per can, Group Special - 12 or more $16.00 per can
FD Monterey Jack Cheese - Reg. $44.95 Special - 6 or more $25.00 per can
Whole Egg Powder - Reg. $27.95, Special - 12 or more $16.00 per can
Complete Mashed Potatoes - Reg. $12.95, Special - 12 or more $8.00 per can
Katadyn Combi Water Filter - Reg. $159.95, Special - 3 or more $120.00
Leather Gloves - Reg. $3.95, Special - 20 or more $2.50
We are still looking for people who are interested in ordering the Freeze Dried Mozzarella cheese. Around July 10th or so, Carrie will call Emergency Essentials with the number of cans we want to order for our group and see what kind of a discount they will give us. So, if you are even interested in 1 can let Carrie or I know so that we can add it to our list. So far, we have about 19 cans that people want.
Thanks Carrie for coordinating these orders!
Crystal
Deadline to get your order and check to Carrie is July 24th. Remember that you can order anything you'd like, you're not limited to the Specials.
Also, all of the specials have a minimum quantity to order to get the discount. Carrie will keep you all posted and let you know when we reach the minimums so that you will know how much your item will cost. Please make your checks out to Emergency Essentials and not Carrie.
FD Strawberries - sliced Reg. - $23.95 per can, Group Special - 12 or more $16.00 per can
FD Monterey Jack Cheese - Reg. $44.95 Special - 6 or more $25.00 per can
Whole Egg Powder - Reg. $27.95, Special - 12 or more $16.00 per can
Complete Mashed Potatoes - Reg. $12.95, Special - 12 or more $8.00 per can
Katadyn Combi Water Filter - Reg. $159.95, Special - 3 or more $120.00
Leather Gloves - Reg. $3.95, Special - 20 or more $2.50
We are still looking for people who are interested in ordering the Freeze Dried Mozzarella cheese. Around July 10th or so, Carrie will call Emergency Essentials with the number of cans we want to order for our group and see what kind of a discount they will give us. So, if you are even interested in 1 can let Carrie or I know so that we can add it to our list. So far, we have about 19 cans that people want.
Thanks Carrie for coordinating these orders!
Crystal
Wednesday, June 17, 2009
Wonder Junior Mill discounted!
Wonder Junior Hand Mills are available from June 15th-August 15th 2009 with free shipping and also a 20 dollar rebate from the Food Storage Made Easy Website. The Wonder Junior Hand Mill is said to be "the best hand mill in the world."
Click here http://foodstoragemadeeasy.net/ and here http://foodstoragemadeeasy.net/products-we-recommend/grain-mills-wheat-grinders/ for info on the grinder.
The website is also doing a summer crash course which includes challenges, helpful information and prizes, so read up on it and if you are interested join in! http://foodstoragemadeeasy.net/2009/06/14/summer-crash-course/
Click here http://foodstoragemadeeasy.net/ and here http://foodstoragemadeeasy.net/products-we-recommend/grain-mills-wheat-grinders/ for info on the grinder.
The website is also doing a summer crash course which includes challenges, helpful information and prizes, so read up on it and if you are interested join in! http://foodstoragemadeeasy.net/2009/06/14/summer-crash-course/
Thursday, June 11, 2009
Another Food Order Opportunity and Menu Plan for Your Year Food Supply
UPDATE****THIS ORDER IS STILL OPEN, SO IF YOU HAVE NOT YET ORDERED YOU STILL HAVE A CHANCE!****(Updated on Aug. 6th, 2009)
Hey all,
Karen Wilkinson, who came to do the bread party, is having an order in a few weeks on different things (also found at Emergency Essentials) but take a look, compare, and if you are interested in ordering, follow instructions on her website! I am ordering a few things for my food storage.
Here is the link to the ordering information:
http://kneadfulthingsnow.com/currentpreorder.aspx
And also, she is doing what she calls Menu Madness, where she posts a new recipe every Monday and Thursday of June, July, August and September of 2009. Along with the recipe, is a years supply of ingredients, if you eat each meal once a month. This is what I have done for my 3 month food supply, so I am excited to use this resource to extend my menu for my year food supply! You can pick and choose what meals you would like to incorporate into your menu plan.
Here is the link:
http://kneadfulthingsnow.com/menumadness.aspx
(I have tried the taco soup and my family enjoyed it! Good luck!)
One more thing...I am planning a cheese waxing class and hopefully a class on canning our own meats, so I'll keep you posted on the details!! If you have any experience with either, let me know!
Hey all,
Karen Wilkinson, who came to do the bread party, is having an order in a few weeks on different things (also found at Emergency Essentials) but take a look, compare, and if you are interested in ordering, follow instructions on her website! I am ordering a few things for my food storage.
Here is the link to the ordering information:
http://kneadfulthingsnow.com/currentpreorder.aspx
And also, she is doing what she calls Menu Madness, where she posts a new recipe every Monday and Thursday of June, July, August and September of 2009. Along with the recipe, is a years supply of ingredients, if you eat each meal once a month. This is what I have done for my 3 month food supply, so I am excited to use this resource to extend my menu for my year food supply! You can pick and choose what meals you would like to incorporate into your menu plan.
Here is the link:
http://kneadfulthingsnow.com/menumadness.aspx
(I have tried the taco soup and my family enjoyed it! Good luck!)
One more thing...I am planning a cheese waxing class and hopefully a class on canning our own meats, so I'll keep you posted on the details!! If you have any experience with either, let me know!
Just grindin some wheat!
Look what I did! I used my new Wonder Mill Grinder!! I just received it from our last months order from Emergency Essential (I was able to get free shipping too!) and couldn't wait to use it! I know I may sound like a geek, but it was really exciting!
Here it is!
Here it is!
It's so nice to know that I can use all that wheat I have stored!! I am also happy to say that I will not be joining the 90% of people that have wheat stored and DO NOT have a wheat grinder:)
And here is my first batch of wheat flour! The first bowl is my wheat and the second is my flour...made in like 5 seconds!
It was so easy! The grinder is really nice and I would recommend it to anyone. It wasn't too loud either. I actually did it when my little Noah was sleeping and Tayla wasn't scared when I turned it on! If anyone would like to come over to check it out before you purchase it, let me know. I'm happy to show you:)
Now I just need a hand grinder just incase there is no power...I'm hoping they go on sale soon! And of course, if they do, I'll be sure to pass on the info:)
Sunday, June 7, 2009
Successful Bread Party
Karen Wilkinson did an awesome job teaching us her techniques on making bread and telling us the things that she does to get and maintain her food storage and also use it. A big thank you to her, for her time and talent!
Here is my loaf (it's a bit lopsided, but hey it was my first try!)I am so happy for all those (there were about 20 people there) that were able to come to the bread party this last Friday. It was just fantastic and the several people I talked with that went and took part in this activity said they had a great time, learned so much about making bread and other loads of info on food storage, etc. and also have a much stronger testimony of how important food storage really is!! Yay!
The bread we made was delicious, and it really was the most moist bread EVER!
Here is Tayla eating her SECOND piece of "Mommy's yummy bread"! She helped me roll it out with the rolling pin and watched me bake it, so she was really proud of mommy's first bread made from scratch!*****If anyone else is interested in having Karen come back for another bread party, or a food storage seminar, please contact me and I will be more than happy to arrange something!! I know that there were quite a few that would have liked to come, but couldn't*****
June Emergency Essentials Order
Dear Ladies,
I'm excited to announce that one of the Group Specials this month is Whole Egg Powder. These cans are normally $27.95 but are on sale this month through the group orders for $16.00 each. That's a 44% savings.
We need to have a minimum of 12 cans ordered to get this price. ****update****we DO have the minimum of 12 cans, so we for sure are getting the discount!
Also, the Complete Instant Mashed Potatoes are also on our group special. Regularly $12.95 on sale for $8.00 each. You just add water to these! We also need a minimum of 12 cans ordered to get this special.
Water barrels are on sale right now too. They have 55, 30, and 15 gallon drums on sale. It's a good time to take advantage of free shipping!!
Emergency Essentials is also having a sale this month on Mountain House products.
#10 cans of Beef Stew regularly $32.81 on sale for $25.99,
Chicken Teriyaki regularly $29.17 on sale for $22.99,
Beef Stroganoff regularly $26.20 on sale for $20.49.
Due date for June orders is Wednesday, June 24th.
There are lots of other items that are discounted this month. Please go to http://beprepared.com/ and check out the catalog.
Remember you are not limited to the group items, you can order anything you'd like. Please send me your order via e-mail then before the due date you can either send a check to my house or hand it to me at church. Please make checks payable to Emergency Essentials.
I'm excited to announce that one of the Group Specials this month is Whole Egg Powder. These cans are normally $27.95 but are on sale this month through the group orders for $16.00 each. That's a 44% savings.
We need to have a minimum of 12 cans ordered to get this price. ****update****we DO have the minimum of 12 cans, so we for sure are getting the discount!
Also, the Complete Instant Mashed Potatoes are also on our group special. Regularly $12.95 on sale for $8.00 each. You just add water to these! We also need a minimum of 12 cans ordered to get this special.
Water barrels are on sale right now too. They have 55, 30, and 15 gallon drums on sale. It's a good time to take advantage of free shipping!!
Emergency Essentials is also having a sale this month on Mountain House products.
#10 cans of Beef Stew regularly $32.81 on sale for $25.99,
Chicken Teriyaki regularly $29.17 on sale for $22.99,
Beef Stroganoff regularly $26.20 on sale for $20.49.
Due date for June orders is Wednesday, June 24th.
There are lots of other items that are discounted this month. Please go to http://beprepared.com/ and check out the catalog.
Remember you are not limited to the group items, you can order anything you'd like. Please send me your order via e-mail then before the due date you can either send a check to my house or hand it to me at church. Please make checks payable to Emergency Essentials.
Wednesday, May 27, 2009
Recipes Compiled From Hurricane Prep and Food Storage Fair Taste Table
Whole Wheat Peanut Butter Brownies
1 C. Peanut butter
4 Tblsp. Shortening
1 C. Brown Sugar
2 eggs
1/3 C. flour
1 tsp. baking powder
½ C. Peanut butter chips
1/3 c. cocoa
¼ tsp. salt
Preheat oven to 350 degrees, grease 8 x 8 or 9 x 9 pan.
Cream peanut butter, shortening and sugar. Add eggs. Add vanilla. In another bowl mix dry ingredients. Pour into wet bowl. Mix until combined. Pour into pan. Bake 30 minutes.
Chicken Tortilla soup
1 can chicken
1 can black beans
1 Rotel tomatoes
1 can corn
2 tomato and chicken bouillion cubes
4 C. water
In saucepan bring water to boil. Add cubes. When dissolved add all remaining ingredients. Bring back to a boil. Then simmer for 30 – 45 minutes. Can also be assembled in a crockpot.
Spam and Pineapple on Rice
By Carrie DiVall
1 can Spam
1 can Crushed Pineapple with juice
Brown sugar
Corn Starch
Water
Cube Spam and brown in skillet. Add Pineapple with about half of the Pineapple juice. Add a few tablespoons brown sugar, about ¼ cup water, and enough cornstarch to thicken. Simmer just until heated through. Serve over rice.
Chocolate Chip Pudding Cake
By Jamie Smith
1 Chocolate Cake Mix
1 small package Chocolate Instant Pudding
1 ¾ C. Milk (used dry milk)
2 Eggs (substituted with food storage ingredients – see below)
Mix then add:
2 C. Chocolate Chips
Bake 50 minutes in bundt pan at 350 degrees
Cool 20 minutes
Invert cake. Sprinkle top with powdered sugar.
1 egg substitute:
- 2 Tbsp. liquid
- 2 Tbsp. flour
- ½ Tbsp. shortening
- ½ tsp. baking powder
Quick and Easy Homemade Wheat Bread
Combine in Mixer Bowl:
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 Tbsp. plus 1 tsp. salt
2 ½ c. hot tap water
Let rest 10 min. Then add:
1/3 C. vegetable oil
1/3 C. honey
2 ½ c. wheat flour
2 tsp. salt
Mix or knead by hand 10 full minutes. Heat oven to warm 1 min. turn off oven. Divide dough into 2 even parts and place in 2 greased bread pans. Place pans in oven and let rise 30 minutes. Turn up oven to 350 and bake 30 minutes until golden.
Yield: 2 (8x4).
Hamburger Soup
(Provident Living 2004)
1 ½ lb. Hamburger, browned
¾ C. onion, diced
¾ C. dry soup mix (from the dry-pack cannery)
2 C. potatoes, diced
1 Tbsp. sugar
3 Carrots, diced
2 c. tomato juice
1 ½ qt. water
1 bay leaf
2 tsp. salt
1 tsp. garlic
1 Tbsp. Worcestershire sauce
½ tsp. pepper
1 tsp. sage
Simmer 1 ½ - 2 hours
Italian Wheat
By Anne Prillaman
4 C. water
2 C. cracked wheat
2 cans tomatoes, chopped
1 tsp. Italian Seasoning
2 tsp. garlic
½ C. ketchup
1 ½ tsp. salt
Simmer in crockpot 4 hours. You can also add 1 lb. sausage. You can use wheat as you would rice for most recipes.
Idaho’s Pinto Bean Pie
By Tara Hart
1 heaping cup of mashed Pinto Beans*
½ C. sugar
1 C. brown sugar
½ cup butter
2 eggs, beaten
Unbaked pie shell
*1 ½ cup cooked beans equals about 1 cup mashed.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9” unbaked pie shell. Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean.
Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium
Recipes by Rebecca Chapman:
Apple Crisp
2 1/2 cups dehydrated apples (soak in 2 1/2 c boiling water for ten minutes)
¼ cup sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 tsp cinnamon
¾ cup quick cooking rolled oats (if not using quick cooking oats, just blend in a blender to break them up)
¾ cup all-purpose flour (white wheat)
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter
●Preheat oven to 375 degrees.
●Measure out apples in large bowl. Add lemon juice and stir. Combine ¼ cup sugar and ¼ cup flour and mix well. Stir into apples. Transfer fruit mixture to a greased 9 inch baking dish.
●Melt butter in a saucepan and stir in brown sugar.
●Combine remaining ¾ cup flour, oats, spices and salt in medium bowl. Add butter and brown sugar. Stir together and spread over top of apples. This makes a very crisp topping.
●Bake 50 minutes or until golden. Let stand 15 minutes. Serve warm or at room temperature with vanilla ice cream or whip topping.
Homemade Noodles
I don't measure very much, so this is approximate.
4 cups flour (white wheat)
4 eggs
1/2 tsp salt
Knead well in mixer or by hand until smooth. If you need more moisture, add some milk, but give it time to come together before you add anything. It will surprise you.
Divide the dough into two or three batches. If you have a noodle maker, run the dough through the lasagna section, fold into thirds, and run through again several times. Then run through the noodle section. Drop into boiling broth or drape on rack to dry.
If you don't have a noodle maker, roll the dough out on a floured board, fold over, and roll out again a couple of times. Then roll out flat to a (roughly) rectangular shape. Next roll up the dough like a jelly roll. With a sharp knife, cut the roll into slices. Unroll the resulting "pinwheels" and drop into boiling broth or drape on rack.
For the chicken soup: It can be helpful to start this a day or so ahead and make a big batch to use for several meals.
Choose a whole chicken(s) or chicken parts (leg quarters, etc.), whichever is least expensive. Rinse, place in a large stock pot and cover with water. Add aromatics (fresh or dried onion, garlic, carrot, celery) as desired. Bring to a boil, then reduce heat and simmer for at least four hours. Remove from heat and strain the broth. Place in refrigerator overnight, if desired, to make it easier to remove fat which rises to the top. Debone the chicken. If you are making enough for several meals, separate some of the meat and some of the broth into quart ziplock freezer bags and freeze.
When you are ready to put the soup together, bring the broth to a boil in a large pot. Add dried or fresh carrots or peas as desired. Add noodles. Add meat and warm through.Short cut: Use purchased broth or bouillon, and fresh, frozen, or canned chicken, cut into bite-sized pieces.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (white wheat)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (reconstituted dehydrated)
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
To reconstitute the dehydrated carrots, put about 1 1/2 cups of dried carrots in a bowl with two cups water. Microwave for four minutes, and let stand for ten minutes.
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.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.
3.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.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Thanks to all those that prepared something for the taste table. We do have quite a few recipes without names, so If you would like to let me know you made them, I will add your name to the recipe:)
Crystal
1 C. Peanut butter
4 Tblsp. Shortening
1 C. Brown Sugar
2 eggs
1/3 C. flour
1 tsp. baking powder
½ C. Peanut butter chips
1/3 c. cocoa
¼ tsp. salt
Preheat oven to 350 degrees, grease 8 x 8 or 9 x 9 pan.
Cream peanut butter, shortening and sugar. Add eggs. Add vanilla. In another bowl mix dry ingredients. Pour into wet bowl. Mix until combined. Pour into pan. Bake 30 minutes.
Chicken Tortilla soup
1 can chicken
1 can black beans
1 Rotel tomatoes
1 can corn
2 tomato and chicken bouillion cubes
4 C. water
In saucepan bring water to boil. Add cubes. When dissolved add all remaining ingredients. Bring back to a boil. Then simmer for 30 – 45 minutes. Can also be assembled in a crockpot.
Spam and Pineapple on Rice
By Carrie DiVall
1 can Spam
1 can Crushed Pineapple with juice
Brown sugar
Corn Starch
Water
Cube Spam and brown in skillet. Add Pineapple with about half of the Pineapple juice. Add a few tablespoons brown sugar, about ¼ cup water, and enough cornstarch to thicken. Simmer just until heated through. Serve over rice.
Chocolate Chip Pudding Cake
By Jamie Smith
1 Chocolate Cake Mix
1 small package Chocolate Instant Pudding
1 ¾ C. Milk (used dry milk)
2 Eggs (substituted with food storage ingredients – see below)
Mix then add:
2 C. Chocolate Chips
Bake 50 minutes in bundt pan at 350 degrees
Cool 20 minutes
Invert cake. Sprinkle top with powdered sugar.
1 egg substitute:
- 2 Tbsp. liquid
- 2 Tbsp. flour
- ½ Tbsp. shortening
- ½ tsp. baking powder
Quick and Easy Homemade Wheat Bread
Combine in Mixer Bowl:
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 Tbsp. plus 1 tsp. salt
2 ½ c. hot tap water
Let rest 10 min. Then add:
1/3 C. vegetable oil
1/3 C. honey
2 ½ c. wheat flour
2 tsp. salt
Mix or knead by hand 10 full minutes. Heat oven to warm 1 min. turn off oven. Divide dough into 2 even parts and place in 2 greased bread pans. Place pans in oven and let rise 30 minutes. Turn up oven to 350 and bake 30 minutes until golden.
Yield: 2 (8x4).
Hamburger Soup
(Provident Living 2004)
1 ½ lb. Hamburger, browned
¾ C. onion, diced
¾ C. dry soup mix (from the dry-pack cannery)
2 C. potatoes, diced
1 Tbsp. sugar
3 Carrots, diced
2 c. tomato juice
1 ½ qt. water
1 bay leaf
2 tsp. salt
1 tsp. garlic
1 Tbsp. Worcestershire sauce
½ tsp. pepper
1 tsp. sage
Simmer 1 ½ - 2 hours
Italian Wheat
By Anne Prillaman
4 C. water
2 C. cracked wheat
2 cans tomatoes, chopped
1 tsp. Italian Seasoning
2 tsp. garlic
½ C. ketchup
1 ½ tsp. salt
Simmer in crockpot 4 hours. You can also add 1 lb. sausage. You can use wheat as you would rice for most recipes.
Idaho’s Pinto Bean Pie
By Tara Hart
1 heaping cup of mashed Pinto Beans*
½ C. sugar
1 C. brown sugar
½ cup butter
2 eggs, beaten
Unbaked pie shell
*1 ½ cup cooked beans equals about 1 cup mashed.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9” unbaked pie shell. Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean.
Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium
Recipes by Rebecca Chapman:
Apple Crisp
2 1/2 cups dehydrated apples (soak in 2 1/2 c boiling water for ten minutes)
¼ cup sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 tsp cinnamon
¾ cup quick cooking rolled oats (if not using quick cooking oats, just blend in a blender to break them up)
¾ cup all-purpose flour (white wheat)
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter
●Preheat oven to 375 degrees.
●Measure out apples in large bowl. Add lemon juice and stir. Combine ¼ cup sugar and ¼ cup flour and mix well. Stir into apples. Transfer fruit mixture to a greased 9 inch baking dish.
●Melt butter in a saucepan and stir in brown sugar.
●Combine remaining ¾ cup flour, oats, spices and salt in medium bowl. Add butter and brown sugar. Stir together and spread over top of apples. This makes a very crisp topping.
●Bake 50 minutes or until golden. Let stand 15 minutes. Serve warm or at room temperature with vanilla ice cream or whip topping.
Homemade Noodles
I don't measure very much, so this is approximate.
4 cups flour (white wheat)
4 eggs
1/2 tsp salt
Knead well in mixer or by hand until smooth. If you need more moisture, add some milk, but give it time to come together before you add anything. It will surprise you.
Divide the dough into two or three batches. If you have a noodle maker, run the dough through the lasagna section, fold into thirds, and run through again several times. Then run through the noodle section. Drop into boiling broth or drape on rack to dry.
If you don't have a noodle maker, roll the dough out on a floured board, fold over, and roll out again a couple of times. Then roll out flat to a (roughly) rectangular shape. Next roll up the dough like a jelly roll. With a sharp knife, cut the roll into slices. Unroll the resulting "pinwheels" and drop into boiling broth or drape on rack.
For the chicken soup: It can be helpful to start this a day or so ahead and make a big batch to use for several meals.
Choose a whole chicken(s) or chicken parts (leg quarters, etc.), whichever is least expensive. Rinse, place in a large stock pot and cover with water. Add aromatics (fresh or dried onion, garlic, carrot, celery) as desired. Bring to a boil, then reduce heat and simmer for at least four hours. Remove from heat and strain the broth. Place in refrigerator overnight, if desired, to make it easier to remove fat which rises to the top. Debone the chicken. If you are making enough for several meals, separate some of the meat and some of the broth into quart ziplock freezer bags and freeze.
When you are ready to put the soup together, bring the broth to a boil in a large pot. Add dried or fresh carrots or peas as desired. Add noodles. Add meat and warm through.Short cut: Use purchased broth or bouillon, and fresh, frozen, or canned chicken, cut into bite-sized pieces.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (white wheat)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (reconstituted dehydrated)
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
To reconstitute the dehydrated carrots, put about 1 1/2 cups of dried carrots in a bowl with two cups water. Microwave for four minutes, and let stand for ten minutes.
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.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.
3.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.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Thanks to all those that prepared something for the taste table. We do have quite a few recipes without names, so If you would like to let me know you made them, I will add your name to the recipe:)
Crystal
Saturday, May 23, 2009
Bread Party Re-scheduled!!
Just wanted to inform you that Karen had no choice but to reschedule our bread party....so the new date (sorry, it's been changed a few times now) is FRIDAY, JUNE 5TH 6-9PM
The new date to have your money turned in to Crystal Petersen is June 3rd!! I will keep the money I have received for those that have paid, and if you are not able to attend this new date, I will give you back the money. Just contact me 435-764-8694 or email crystalcangel@yahoo.com and let me know! Sorry again for this change!
If anyone is interested in browsing her website, the link is here:http://kneadfulthingsnow.com/default.aspx
(or the link along with other website links along side the blog)
The new date to have your money turned in to Crystal Petersen is June 3rd!! I will keep the money I have received for those that have paid, and if you are not able to attend this new date, I will give you back the money. Just contact me 435-764-8694 or email crystalcangel@yahoo.com and let me know! Sorry again for this change!
If anyone is interested in browsing her website, the link is here:http://kneadfulthingsnow.com/default.aspx
(or the link along with other website links along side the blog)
Hurricane Prep and Food Storage Fair Turnout
Thank you for all those that helped make the fair great!
We had some great visuals and tasted some awesome food using food storage. We appreciate all those took time to make something for the taste table, or offered their items to display!
Here are a few pictures I took of the food storage "booth" although it took up the nursery room. I was sad I didn't get some shots of all the taste table food we had..
We had some great visuals and tasted some awesome food using food storage. We appreciate all those took time to make something for the taste table, or offered their items to display!
Here are a few pictures I took of the food storage "booth" although it took up the nursery room. I was sad I didn't get some shots of all the taste table food we had..
I really wanted to give a visual of how much a basic recommendation for one adult would be. Looks easy enough right!! 
I also wanted to show that with the one year BASIC supply for one person, this is the only thing you would be eating every day! It doesn't hurt to get a little more once you have your basic supply:)
This picture you can see the canner, and home canning and preserving goodies
Here is a mylar sealer, oxygen absorbers, pouches, and a food saver (to preserve food)
Books, superpails, canned butter, cheese, beef, chicken, freeze dried and dehydrated foods, and wheat grinders.
Here is an example of a 3 month supply of food for 2 adults, which does not include baking ingredients and staples, or items for children.
We had price comparison charts, pamphlets, ordering process instructions, cannery info, cannery starter kit, a solar oven, which is used without power.If you would like to see the pictures bigger to read the explanation card for each item, just click on the picture!
Wednesday, May 6, 2009
Preparedness Fair
The Preparedness Fair is coming up next week, so we really need people who would be willing to make something with their food storage to put on the tasters table at the activity on May 15. If you would be willing to make something, please contact Carrie Wells cbear1230@gmail.com.
If you are willing to make something and you don't have a recipe or have any ideas of what to make, let Carrie or I (Crystal Petersen) know and we can help you find something to make that will work for you.
It can be anything from chili, rolls, pies, cookies, beans, etc....anything goes!!
There will also be a sign up sheet Sunday to sign up to bring something.
There will also be a sign up sheet Sunday to sign up to bring something.
May Emergency Essentials Group Order
Dear Ladies,
This is the first of our Monthly Emergency Essentials Group order. I will be sending an information e-mail the first part of each month. In this e-mail I will let you know what the group specials are through Emergency Essentials. You can also access their website at http://www.beprepared.com/ and I encourage you to do so. I am doing this as a service, I am not a distributor of their products nor do I get a percentage of the order. The only thing I am is a Group leader facilitating the orders each month. There are several companies out there that you can order food storage items from. This is one that I have worked with and am very satisfied with their service and their prices. It's totally up to you if you would like to place an order for their products. Please always feel free to contact me with any questions or concerns. E-mail is the best way to contact me. Thank you, Carrie Wells
May Emergency Essentials Group Order :
******First thing I want to mention is that we are trying to get a discounted price on the Wonder Mill Wheat Grinder. The current price is $259.95. If you are interested in a group discount for this grinderplease let me know via e-mail by May 18th. Once I know how many are interested, I will call thecompany and they will tell me what kind of a discount we can get. So, please just send me a quick e-mail and let me know if you are interested. Thanks!*****
Some things to note on the group orders:
1) We just need to meet the minimum on one of the special items in order to get the free shipping.
2) Orders must be paid for by the due date. Please make checks payable to Emergency Essentials.
3) Please make sure you send me an e-mail (Carrie Wells http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com) letting me know what you will be ordering as soon as you know so we can make sure we get the minimums ordered in order to get the best price and free shipping.
4) In addition to the group specials, you are welcome to order anything that is available through Emergency Essentials.
5) Feel free to forward this e-mail to anyone you may know that might be interested in ordering food storage from Emergency Essentials.
6) If you have any questions at all, feel free to e-mail me at http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com and I will respond.
This month the group specials are as follows:
Freeze-Dried Shredded Monterey Jack cheese $25.00 per can (44% discount)
(Minimum of 6 cans must be ordered to get this price)
Freeze-Dried Mozzarella cheese $25.00 per can (44% discount)
(Min. 6)
Freeze-Dried Asparagus Pieces $12.00 per can (40% discount)
(Min. 6)
Low-fat Granola Cinnamon Almond $8.00 per can (27% discount)
(Min. 12) **This is very good! We love it.**
Leather Gloves ( 1 pair) $2.50 each (Min. 20)
**There a lots of other items that are discounted this month. Please go to http://beprepared.com/ and check out the catalog. Remember you are not limited to the group items. **
***Due date for this month's order is MAY 24th. Please have all orders and money to me by this date. I will be sending the order and checks in next day air the following Monday, May 25th.****
You can bring your order by my house or just put it in the mail. Or you can hand it to me at church. My address is 12511 Brazos Bend Trail, Humble, TX 77346
**Disclaimer - This is NOT sponsored or endorsed by the LDS church or the Relief Society of the Eagle Springs Ward**
This is the first of our Monthly Emergency Essentials Group order. I will be sending an information e-mail the first part of each month. In this e-mail I will let you know what the group specials are through Emergency Essentials. You can also access their website at http://www.beprepared.com/ and I encourage you to do so. I am doing this as a service, I am not a distributor of their products nor do I get a percentage of the order. The only thing I am is a Group leader facilitating the orders each month. There are several companies out there that you can order food storage items from. This is one that I have worked with and am very satisfied with their service and their prices. It's totally up to you if you would like to place an order for their products. Please always feel free to contact me with any questions or concerns. E-mail is the best way to contact me. Thank you, Carrie Wells
May Emergency Essentials Group Order :
******First thing I want to mention is that we are trying to get a discounted price on the Wonder Mill Wheat Grinder. The current price is $259.95. If you are interested in a group discount for this grinderplease let me know via e-mail by May 18th. Once I know how many are interested, I will call thecompany and they will tell me what kind of a discount we can get. So, please just send me a quick e-mail and let me know if you are interested. Thanks!*****
Some things to note on the group orders:
1) We just need to meet the minimum on one of the special items in order to get the free shipping.
2) Orders must be paid for by the due date. Please make checks payable to Emergency Essentials.
3) Please make sure you send me an e-mail (Carrie Wells http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com) letting me know what you will be ordering as soon as you know so we can make sure we get the minimums ordered in order to get the best price and free shipping.
4) In addition to the group specials, you are welcome to order anything that is available through Emergency Essentials.
5) Feel free to forward this e-mail to anyone you may know that might be interested in ordering food storage from Emergency Essentials.
6) If you have any questions at all, feel free to e-mail me at http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com and I will respond.
This month the group specials are as follows:
Freeze-Dried Shredded Monterey Jack cheese $25.00 per can (44% discount)
(Minimum of 6 cans must be ordered to get this price)
Freeze-Dried Mozzarella cheese $25.00 per can (44% discount)
(Min. 6)
Freeze-Dried Asparagus Pieces $12.00 per can (40% discount)
(Min. 6)
Low-fat Granola Cinnamon Almond $8.00 per can (27% discount)
(Min. 12) **This is very good! We love it.**
Leather Gloves ( 1 pair) $2.50 each (Min. 20)
**There a lots of other items that are discounted this month. Please go to http://beprepared.com/ and check out the catalog. Remember you are not limited to the group items. **
***Due date for this month's order is MAY 24th. Please have all orders and money to me by this date. I will be sending the order and checks in next day air the following Monday, May 25th.****
You can bring your order by my house or just put it in the mail. Or you can hand it to me at church. My address is 12511 Brazos Bend Trail, Humble, TX 77346
**Disclaimer - This is NOT sponsored or endorsed by the LDS church or the Relief Society of the Eagle Springs Ward**
Wednesday, April 22, 2009
How Do I Order From The Cannery
Ordering Process for Cannery Orders
FOOD STORAGE
FOOD STORAGE
Cannery food storage order forms are located in the binders each Sunday. You can also go to http://www.providentliving.org/, to the left of the page, click on “Family Home Storage”. Then on the next page look to the right and click on “Home Storage Center order form.” There is also a link to the side of the blog.
You can either print the form and fill it out manually, or fill it out online and print it out from there. Keep the form with you for now. However, PLEASE let Crystal Petersen know what you are ordering by the end of each month via e-mail at crystalcangel@yahoo.com so she can send that information in to the stake so the cannery knows how much food is going out. Items will be available the second month after you submit your order. For example, orders placed to Crystal by the end of March will be available in May.
Do one of the following based on how you will be packaging your items.
Canning items on Stake Canning night: Bring your order form with you on the canning night. Please let Carrie Wells cbear1230@gmail.com or Crystal Petersen know you will be at the cannery. Be prepared to be on time, help others with their orders and also help clean up. You will pay for your order that night. Exact cash or check only, but keep your check blank until check out just in case the cannery does not have all the items you need.
2009 Kingwood Stake Canning Dates 6:00 to 9:00 pm
Tuesday, January 27
Wednesday, February 25
Tuesday, March 24
Wednesday, April 29
Wednesday, May 27
Tuesday, June 30
Wednesday, July 29
Wednesday, August 12
Tuesday, September 29
Wednesday, October 28
Wednesday, November 11
Wednesday, December 2
Bulk bags of product – If you are ordering your items in the bulk bags. Fill out your order form as above, letting Crystal Petersen know what you are ordering by the last day of the month. You can either go to the cannery yourself and pick up your items or you can coordinate with Carrie Wells or Crystal Petersen to see if you can have your items picked up by someone else who is going to the cannery, or by someone who is canning on Stake Canning nights. You will need to also order packaging items, ie: #10 cans, mylar bags, oxygen packets. If you are going to pick up your items yourself, please make sure you call the cannery at 281-537-1785 to make sure someone will be there to check you out. Again, your items will be available the second month after placing your order with Crystal. The cannery is located at 16333 Hafer Road, Houston, TX
In this case you will need to keep an eye on the emails or the Food Storage distribution list e-mails or check out the new blog to see where and when we will be packing at someone’s house with our ward sealer or canner, or contact Crystal Petersen for this information.
You can either print the form and fill it out manually, or fill it out online and print it out from there. Keep the form with you for now. However, PLEASE let Crystal Petersen know what you are ordering by the end of each month via e-mail at crystalcangel@yahoo.com so she can send that information in to the stake so the cannery knows how much food is going out. Items will be available the second month after you submit your order. For example, orders placed to Crystal by the end of March will be available in May.
Do one of the following based on how you will be packaging your items.
Canning items on Stake Canning night: Bring your order form with you on the canning night. Please let Carrie Wells cbear1230@gmail.com or Crystal Petersen know you will be at the cannery. Be prepared to be on time, help others with their orders and also help clean up. You will pay for your order that night. Exact cash or check only, but keep your check blank until check out just in case the cannery does not have all the items you need.
2009 Kingwood Stake Canning Dates 6:00 to 9:00 pm
Tuesday, January 27
Wednesday, February 25
Tuesday, March 24
Wednesday, April 29
Wednesday, May 27
Tuesday, June 30
Wednesday, July 29
Wednesday, August 12
Tuesday, September 29
Wednesday, October 28
Wednesday, November 11
Wednesday, December 2
Bulk bags of product – If you are ordering your items in the bulk bags. Fill out your order form as above, letting Crystal Petersen know what you are ordering by the last day of the month. You can either go to the cannery yourself and pick up your items or you can coordinate with Carrie Wells or Crystal Petersen to see if you can have your items picked up by someone else who is going to the cannery, or by someone who is canning on Stake Canning nights. You will need to also order packaging items, ie: #10 cans, mylar bags, oxygen packets. If you are going to pick up your items yourself, please make sure you call the cannery at 281-537-1785 to make sure someone will be there to check you out. Again, your items will be available the second month after placing your order with Crystal. The cannery is located at 16333 Hafer Road, Houston, TX
In this case you will need to keep an eye on the emails or the Food Storage distribution list e-mails or check out the new blog to see where and when we will be packing at someone’s house with our ward sealer or canner, or contact Crystal Petersen for this information.
Wednesday, April 15, 2009
It's Time For Homeade Jam
Tara has been so nice and willing to share her talents:)
"If anyone is interested in learning how to make homemade jam, canning and processing, it now is the time to stock up on strawberries. It is the peak season and you generally won’t find strawberries much cheaper than they are right now. I have had several women talk to me about helping them make jam. If you are interested in having me help you with a batch or two please email me and we can set something up. If you are interested in just learning the ropes we can do that to. Once the interest is assessed I will let any of those interested know what the dates/times, etc are. Just email me at taralyn@juno.com."
Thanks Tara!
****UPDATE*** I just found this video showing you how to make freezer jam:)
Here is a picture of my second batch of freezer jam! (I used a different type of pectin which didn't call for corn syrup or lemon juice, but whatever pectin you get, they come with easy instructions on what you do and what it calls for!) We have eaten so much of it already we thought we would make some more!!
Crystal
Tuesday, April 7, 2009
Hopeful
I have created a blog in hopes that information will be easily available for everyone wanting to be prepared. It's a great way to look on your own time and hopefully learn something new about being prepared:) We will be having all upcoming activities, orders, etc. posted here, so check back often! It's a work in progress, so thank you for being patient:) Please don't be afraid to contact me if you have any questions. I am here to help.
If you are interested in being added to the food storage email list, where you will receive emails on upcoming orders, special orders, and other food storage related activities and information, please email me at crystalcangel@yahoo.com.
Please do take some time and look at the links on the side of the blog. These websites are AWESOME and give you tons of information on anything you can think of related to being prepared. So please, check out the websites. Also on the side there are links to the online canning form and home storage pamphlet.
Crystal
If you are interested in being added to the food storage email list, where you will receive emails on upcoming orders, special orders, and other food storage related activities and information, please email me at crystalcangel@yahoo.com.
Please do take some time and look at the links on the side of the blog. These websites are AWESOME and give you tons of information on anything you can think of related to being prepared. So please, check out the websites. Also on the side there are links to the online canning form and home storage pamphlet.
Crystal
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