Let's talk about a year's supply...

Have you ever wondered what a year's supply of just the basics would look like? I have, and was so excited to find out what a member in Idaho did for their stake. I am including the information that they have shared, including the pictures, in the hope that it will help you too!

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Exactly What Does a Basic 1 Year Food Storage for 1 Person Look Like?

These are the MINIMUM Basic Amounts of Food Needed for Survival for ONE PERSON for ONE YEAR:

Grain 400 lbs
Legumes 60 lbs
Powdered Milk 16 lbs
Cooking Oil 10 Quarts
Sugar 60 lbs
Salt 8 lbs
Water 14 Gallons (2 week supply)

The basic supply doesn't include yeast, spices, baking powder, baking soda etc. Baking wouldn't be that tasty with these ingredients. **My side note - If you add yeast and a few spices to your food storage, you would be able to make bread and enjoy a variety of tastes.**

The following quotes come from talks
on the Church’s website, providentliving.org


“Encourage our members to regularly put into their home storage a few wholesome, basic food items and some water that is safe to drink. They should save some money, if only a few coins each week. This modest approach will soon enable them to have several months’ reserve. Over time they can expand these modest efforts into a longer-term supply by adding such essentials as grains, legumes, and other staples that will keep them alive in case they do not have anything else to eat. As we do our very best, we can be confident that ‘the barrel of meal shall not waste, neither shall the cruse of oil fail.’ We shall enjoy greater wisdom, security, peace of mind, and personal well-being. We shall be prepared, and because we are prepared, we shall not fear.”
Bishop Keith McMullin, Lay up in Store, General Conference, April 2007

“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time of need...I do not wish to sound negative, but I wish to remind you of the warnings of scripture and the teachings of the prophets which we have had constantly before us. I cannot forget the great lesson of Pharaoh’s dream of the fat and lean kine and of the full and withered stalks of corn.”
President Gordon B. Hinckley, The Times in Which We Live, General Conference, October 2001

“ As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. I would guess that the years of plenty have almost universally caused us to set aside this counsel. I believe the time to disregard this counsel is over. With events in the world today, it must be considered with all seriousness.”
Elder L. Tom Perry, If Ye Are Prepared Ye Shall Not Fear, General Conference, October 1995

“Recent surveys of Church members have shown a serious erosion in the number of families who have a years supply of life’s necessities. Most members plan to do it. Too few have begun.”
Thomas S. Monson, Guiding Principles of Personal and Family Welfare, Ensign, September 1986

“The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.”
Ezra Taft Benson, Ensign, November 1980, p. 33



Please Start Tomorrow…

Food Storage Broccoli & Cheese Soup

My Mom stopped by Alpine Bread Company today and brought home several loaves of their wonderful bread, including several round sourdough loaves. We didn't have enough room to get all the bread in the freezer, so I needed to make something using a lot of bread. This is quite easy in our family, the problem is making something to go with the bread. ;) I was flipping through my recipe books trying to find a good soup recipe and came across one for broccoli -cheese soup. I tweeked the recipe just a little so I could use more food storage items. For my family of 9 I had to double the original recipe, but you can always half it to feed fewer people. Here it is:

Broccoli - Cheese Soup

12 cups water
4 cups instant potatoes (I used potato flakes)
4 tablespoons dried onions (I used dehydrated from the cannery)
4 cubes chicken bullion
2 teaspoons dried parsley (I also added a sprinkling of Oregano, Rosemary & Basil)
2 jars/bars (8 oz) Cheese Whiz or Velveeta or 1 cup dried cheese sauce mix + 1/2 cup water,
blended (I used 1 cup of Powered Cheese Sauce added to the water in the cooking pot)
2 cups dried broccoli, reconstituted with 2 cup water (I used 2 cups of freeze dried broccoli)
Salt & Pepper to taste (I didn't use either of these)

In a large pot, heat water until hot. Add the broccoli, then add the potatoes, stirring briskly. Turn heat down to medium and add the onions, bullion, parsley and cheese, mixing well with a wisk. Turn heat down to low and simmer for 20 minutes. Correct consistency with more water and seasonings if necessary. Makes 8 to 12 servings.

100% Whole Wheat Cinnamon Orange Rolls

I have recently begun a crusade in my own family to start eating healthier. We have been eating whole grain breads - like spelt, 9 grain, cracked wheat, etc. - for several months, but most of the time we make cake, cookies, muffins and other sweets with all purpose flour. I wanted to find out which of my favorite recipes can be converted to whole wheat and most importantly, how would they taste. So this is the begining of my learning, through trial and error. My children have willingly offered to be taste testers and they are quite blunt in their judgements. Ouch! These rolls were a big hit with them. They even caught Daddy sneeking an extra few rolls!

Orange Cinnamon Rolls

For Rolls:
1 1/2 cups warm water
1 Tbsp active dry yeast (I used the same amount of instant yeast)
1/4 cup sugar
2 tsp salt
3 1/3 cups whole white wheat flour
2/3 cup butter
1 Tbps powdered milk

Crumble Topping: (mix these together in a small bowl)
1/2 cup brown sugar
1/4 cup chopped nuts
3 Tbsp butter
1tsp cinnamon
2 Tbps orange granuals

Directions

1. Pour warm water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar and salt. Mix together and let rise for 3-5 minutes.
3. Gradually add flour, butter and milk. Knead 5-10 minutes, until smooth. (If using a mixer, be sure to use the kneading hook).
4. Let dough rise in bowl until double in size, 30-60 minutes.
5. Roll dough into a 6" x 20" rectangle. Brush with soft butter.
6. Sprinkle with Crumble Topping.
7. Roll up and cut into 24 rolls. Place rolls cut side down in a baking pan.
8. Bake at 375 for 10-12 minutes.

To top these rolls I used this cream cheese frosting:

3 Tbsp butter
3oz cream cheese
1 2/3 cups powdered sugar
1/2 tsp vanilla extract

Food Storage Pizza & Breadsticks

Things have been busy for me the past several months, but I have been busy trying out new food storage recipes and I wanted to share them with you. The recipe for the above pizza came from a great site that I just happened upon by chance. I would highly recommend you visit the site - http://www.everydayfoodstorage.net/ - for some other great food storage recipes and ideas.

Now, back to the pizza. Now that I have tried this recipe, I can't purchase another pre-made pizza. My oldest, who is 11, loves this pizza and will pretty much make it by himself. I do have to watch him a bit with the yeast, because he was adding too much and we had a huge bowl full of dough. It was great! I give him a hard time about it, but if he and my 7 year old are so excited about helping with cooking and learning how to use food storage, I can't help but smile. :)

This recipe is so versatile, it can be used for 2 of the above pizzas, or one pan of breadsticks. I have used 100% whole white wheat, as well as unbleached all purpose flour to make these. Each time we make pizza, we don't have any leftovers - unless we make 3 pizzas. The breadsticks are just as good. Here is how I make my pizza and breadsticks - let me know if you try it and how you like it.

Pizza & Breadstick Recipe (will make one very thick pizza or pan of breadsticks, or you can use this recipe in two pans)

2 1/2 C. Medium Hot Water

6 tsp. SAF Instant Yeast or 2 Tbsp regular yeast

2 Tbsp. Sugar

3 Tbsp. Oil

1 tsp. Salt

6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)

Slice of Butter (about 1/4 of a Tbsp for each pan)

Directions:

1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.

2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour. (I like to add about a 1/4 of a cup of parmesian or mozarella cheese to the dough at this time).

3. Place your cookie sheet(s) in oven as it is heating to 400 degrees. Remove pans when pre-heated and drop your slice of butter onto the pan and roll it around to coat the entire pan.

4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough -(I just spread it out a bit and then flip it over).

5. Allow to double in size (About 10-15 minutes)

6. When making breadsticks I sprinkle mozarella cheese and garlic on the top before baking.

7. Cook for 10 to 12 minutes or until desired browning is accomplished.

8. Cut into strips or top with favorite pizza toppings.

9. Bake pizza for 10 minutes - then ENJOY!

Nachos Grande

A couple of nights ago I was crunched for time and had to make something for dinner that was quick and easy. Aha! Chips, the kids like chips and cheese, so dinner was born. This is a meal that can be adapted to any taste, use only food storage and is easy.

Here is what I did:

In a 3.5 quart casserole dish I poured in a bag of Fritos Scoops. Opened a can of chicken chunks & poured out the water, broke it up so it was in small, shredded pieces and then mixed that in. Added the entire cans of Ranch Style Beans and diced tomatoes, including the liquid, and mixed that in. Added an entire can of corn, without the water, and mixed that up too. Then I cut up an entire can of black olives and mixed that with everything else. I added about 1/3 cup of cheese, stirred the whole thing up again, covered it with foil and then popped it in the oven, at 400* for 25 minutes.

Everything in bold is changeable. Use the chips, meat, beans and veggies that you and your family like - make your own chips, use fresh veggies, etc.

Some Information on Food Storage

For me, food storage is the most difficult part of creating my Home Store. I spent such a long time trying to find out how much to buy, what to buy, where to get it from, how to store it and where to store it. I am including several sites or stores that I found to be very helpful in these areas.

• How much food storage does your family need?

On the Lds.about.com website, under Food and Emergency Prep, click on the food storage calculator. I also like the FEMA Food Storage Guidelines because it takes into account the higher calorie needs of nursing and pregnant women, and includes eggs. I decided to use a combination of the two food calculators. (If you would like a copy of the FEMA Food Storage Guidelines, I am happy to email it to you, just let me know. I do have a copy on this site, although it is a little small.)

• What should you buy?

At the bottom of the FEMA sheet I included some of the items that are available for food storage. Some additional items you may want to consider storing include: baking powder & soda, oil or shortening, yeast, fruits, vegetables, meat, butter, cheese, juices, sprouting seeds and spices/flavorings.

• Where can I buy items in bulk for food storage?

The best place by far to purchase your bulk food items is from your local Home Storage Center. Their price on red & white wheat (when available), nonfat dry milk, pinto, white & black beans, regular & quick oats, carrots, apple slices, onions & potato flakes, is the lowest. Other bulk items are available for purchase through local sources, which saves the shipping costs and long wait times.

If you have allergies to wheat products, I suggest contacting a local grocer, like Whole Foods, Sprouts, etc., and find out what they would charge for a bulk bag purchase of various other grains, such as oat groats, spelt, corn, or another grain that you would prefer and be able to use.

I did a Google search for wholesale suppliers in my area and found several that carry grains in bulk at a great price. I suggest doing this for your local area. It can save you money on shipping costs and the middleman fees.

I have two favorite online distributors of #10 cans that come sealed and ready to store. They are Thrive food from Shelf Reliance and Honeyville Grain. Links to these sites are listed in My Favorites. They each have monthly specials, and offer free or very low cost shipping.

• How do I store my food?

There are several different storage methods for bulk foods - #10 cans, mylar bags, and plastic buckets. #10 cans are available for purchase from the Home Storage Center and you can borrow a canner from them to can at home, or you can use the canner available through the stake. They also have small mylar bags available that will hold about the same amount as a #10 can.

Some people like to store their grains in plastic buckets inside of a large, bucket size, mylar bag. There are several different suppliers and types of buckets. I like M&M Industries because their buckets have a lid that is removable, like a gamma lid. They sell their buckets and lids together, at a price that I found to be cheaper than buying a gamma lid and bucket separately. If you can locate a plastic supplier in your area that carries M&M buckets, or any others, you can save money over local bulk food storage distributors.

• Where do I store my food?

One of the first things that I want to point out is that all food storage needs to be stored in such a way that they are raised up to allow air circulation and prevent the distribution of heat to your food from the concrete beneath your floors. You can do this by building a platform made of 2X2’s and a sheet of plywood, for your boxes, cans or buckets to sit on. You can also set them up on crates, an old table, or anything that will get them up off the floor. Since the idea is to keep your food cool, placing it in a dark place, such as in a closet, under a bed, in a pantry or a spare room will help you do this. Can you think of some other places in your own home where you can do this? Maybe create a side table or a small bench with boxes. It is possible to find a way to store the food you need.

It is my hope that you will be able to use this information to create that Home Store for your family so that you can be prepared for the future. We are living in a very tumultuous time and we should make every possible effort to gather the supplies that we will need to be prepared.

French Toast Bake

Today I put a twist on one of my favorite breakfast recipes, French Toast Bake, by using powdered eggs. I made this new version, along side one that was made from regular eggs, and my kids liked the one made with powdered eggs the best! What a shock!

I originally made up this recipe because it took so much time in the kitchen to make French Toast and I couldn't eliminate it as a breakfast option since it is one of the kids favorites. So - French Toast Bake was born. I adapted my recipe to be able to make it from food storage.

Here is the recipe:

10 eggs (20 tbsp of whole powdered eggs and 40 tbsp of water, mixed)
24oz loaf of bread, toasted
1/3 cup of milk (you can use the equivalent of powdered milk)
1 tbsp vanilla or almond extract
3 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 to 1 cup chopped nuts, if desired

In a medium sized bowl, completely mix together your egg powder and the water, being sure to press out any lumps. Add the milk and vanilla or almond to the eggs and stir until mixed. Slowly stir the eggs/milk as you add each of the spices. Mix in the nuts at this time if desired. Set this mixture aside and tear
the slices of toast into small pieces, placing them in a 3 quart casserole dish. Pour the egg mixture over the broken bread and then carefully mix to spread the liquid over all the bread. Cover the casserole dish with foil and bake in the oven, preheated to 400*, for 45 minutes. Remove and let cool for 5 minutes before serving. Top with syrup or a sprinkling of powdered sugar.

I have heard that if this type of casserole is made the night before, and set in the fridge, the bread will soak up the liquid and spices much more. I have not been able to plan that far ahead and try it out yet, but one day I will.