HomeMARY, OUR MOTHERFREE LOW COST RECIPESPRODUCE CHARTMARY'S HOMESTEAD HANDBOOKS, NUMBER ONEMARY'S HOMESTEAD HANDBOOKS, NUMBER TWOMARY'S HOMESTEAD PLANTING GUIDEHARVEST AND STORAGEMARY'S HOMESTEAD HANDBOOKS, NUMBER THREECHEESEMAKINGHEIRLOOM SEEDSFREE RECIPES OF MUFFINS/QUICKBREADS.MAIN DISH RECIPESMARY'S HOMESTEAD FREE SALSA RECIPESFREE RECIPES, TIPS NUMBER ONE.FREE RECIPES, TIPS # TWOCOOKINGBAKED GOODSGRAINSTOMATOESBIOINTENSIVE GARDENINGSWEET BASIL PLANTBEAN RECIPESMY PYRAMIDPREPAREDNESS FOR DISASTERSSUBSTITUTIONSFREE RECIPES, TIPS # 3FREE RECIPES, TIPS, # 4FREE RECIPES,TIPS, #5-HOW TO MAKE TORTILLASFREE RECIPES, TIPS # 6, ITALIAN FOOD RECIPESFREE RECIPES, TIPS # 7, HOLIDAY RECIPESMARY'S free low cost recipes # 2 SOUPS, STEWS & GUMBOSFREE LOW COST RECIPES # 3, SOUPS, STEWS, GUMBOSPRESERVINGPRESERVING # TWOPRESERVING # 3FREE GUIDE TO HOME CANNINGFREE GUIDE TO HOME FREEZINGFREE GUIDE TO DRYING FOODSPICKLES, RELISHES, JAMS, JELLIESHERBSDEHYDRATINGFRENCH INTENSIVE GARDENINGHOMESTEADINGURBAN HOMESTEADERS WITH SMALL SPACESHISTORIC GEORGETOWNCHILDREN'S PAGECHILDREN'S PHOTO PAGELINK PAGE NUMBER ONETHE MOST HOLY ROSARYOUR LADY OF MEDJUGORJECHAPLET OF DIVINE MERCYOUR LADY OF FATIMAOUR LADY OF ALL NATIONSCHRISTMASCHILDREN'S CHRISTMAS PAGEEASTERSCRIPTURE PAGEAbout UsMARY'S HOMESTEAD MISSIONContact Us
bonnie.gif



FREE LOW COST RECIPES ARE BELOW

THE FOOD STORAGE INFORMATION.

chickennoodelsoupimage.jpg

VITAL INFORMATION FOR MAKING YOUR STORAGE LIVABLE

MOST OF US HAVE BEEN TOLD TO STORE 4 BASIC ITEMS FOR SURVIVAL: WHEAT, MILK, HONEY AND SALT. THE STATISTICS, HOWEVER, SHOW THAT APPROXIMATELY 85% OF US WILL NOT BE ABLE TO SURVIVE ON JUST THESE BASICS. THERE ARE SEVERAL SERIOUS PROBLEMS ASSOCIATED WITH THIS TYPE OF DIET:

MANY PEOPLE ARE ALLERGIC TO WHEAT. MOST OF THEM WILL NOT EVEN BE AWARE OF THIS UNTIL THEY ARE TRYING TO LIVE ON IT MEAL AFTER MEAL.

WHEAT IS A HARSH FOOD FOR YOUNG CHILDREN. THEY CAN TOLERATE IT IN SMALLER AMOUNTS, BUT NOT AS THE BASIS OF THEIR DIET.

TOO MANY OF US STORE THESE FOODS AWAY THINKING WE WILL GET THEM OUT AND USE THEM WHEN CIRCUMSTANCES DICTATE. PSYCHOLOGICALLY A HIGH STRESS PERIOD IS NOT THE TIME TO LEARN TO COOK WITH THESE ITEMS. A STRESSFUL PERIOD IS ALSO NOT A GOOD TIME FOR A FAMILY TO ADJUST TO A TOTALLY NEW DIET, EITHER PSYCHOLOGICALLY OR PHYSICALLY.

APPETIE FATIGUE DEVELOPS  WHEN A PERSON EATS THE SAME FOODS OVER AND OVER AGAIN. OFTEN A PERSON SUFFERING FROM APPETITE FATIGUE WOULD RATHER NOT EAT THAN SAMPLE THAT PARTICULAR FOOD AGAIN. SMALL CHILDREN AND OLDER PEOPLE ARE HIGHLY SUSCEPTIBLE TO THIS PROBLEM. IT IS EAS FOR THEM TO BECOME DESPONDENT AND DECIDE TO GIVE UP, RENDERING IT NEARLY IMPOSSIBLE FOR THEM TO SURVIVE THE RIGORS OF EVENTS AT HAND.

AS OVERWHELMING AS THESE PROBLEMS MAY SEEM, THEY ARE VERY EASILY SOLVED BY ADDING A GOOD VARIETY OF FOODS TO YOUR STORAGE. BY FOLLOWING THE SUGGESTED STORAGE PROGRAM ON THE FOLLOWING 2 PAGES IT IS EASY TO CREATE AN EXCELLENT STORAGE PROGRAM FOR  YOUR FAMILY.

SOME SUGGESTIONS I WOULD RECOMMEND ARE:

STORE LESS WHEAT THAN IS GENERALLY SUGGESTED AND PUT THE DIFFERENCE INTO A VARIETY OF GRAINS, PARTICULARLY ONES YOUR FAMILY LIKES TO EAT. ALSO STORE A VARIETY OF BEANS. THIS WILL ADD VARIETY OF COLOR, TEXTURE AND FLAVOR. VARIETY IS THE KEY TO A SUCCESSFUL STORAGE PROGARM.

DEHYDRATED AND/OR FREEZE DRIED FRUITS AND VEGETABLES ARE IMPORTANT TO HAVE, BUT ALSO ADD CANNED OR BOTTLED GOODS. DO NOT PUT ALL YOUR EGGS IN ONE BASKET.

IT IS VERY IMPORTANT THAT YOU MAKE SURE YOU HAVE COOKING OIL, SHORTING, BAKING POWDER, SODA, YEAST AND POWDERED EGGS. YOU CANNOT COOK EVEN THE MOST BASIC RECIPES WITHOUT THESE ITEMS. OIL ADDS CALORIES AND FLAVOR AND  IS A GREAT BARTER ITEM.

FLAVORINGS, ESPECIALLY BOUILLON, TOMATO, CHEESE AND ONION ARE AN ABSOLUTE MUST FOR COOKING.

VITAMINS ARE IMPORTANT, ESPECIALLY IF YOU HAVE CHILDREN, SINCE CHILDREN DO NOT STORE BODY RESERVES OF NUTRIENTS AS ADULTS DO. A GOOD QUALITY MUYLTI VITAMIN AND VITAMIN C ARE MOST VITAL.

" QUICK AND EASY TO PREPARE" FOODS HELP YOU THROUGH TIMES WHEN YOU ARE PSYCH OLOGICALLY OR PHYSICALLY UNABLE TO PREPARE YOUR BASIC STORAGE ITEMS. NO COOKING FOODS SUCH AS FREEZE-DRIED ARE WONDERFUL SINCE THEY REQUIRE LITTLE PREPARATION.  MRE' S ( MEALS READY TO EAT) SUCH AS MANY PREPAREDNESS OUTLETS CARRY, CANNED GOODS, ETC ARE ALSO VERY GOOD>

" PSYCHOLOGICAL FOODS" MAY SOUND FRIVOLOUS, BUT MANY WHO HAVE LIVED ENTIRELY ON THEIR FOOD STORAGE FOR EXTENDED PERIODS OF TIME SAY THESE WERE THE MOST HELPFUL ITEMS IN THEIR STORAGE AS THEY " NOTMALIZED THEIR SITUATION. THESE ARE ESPECIALLY IMPORTANT IF YOU HAVE CHILDREN.

MEATS CAN BE EASILY ADDED TO YOUR STORAGE BY GETTING FREEZE-DRIED MEATS ( BEEF, CHICKEN, PORK, ETC ARE AVAILABLE). BUYING MRE'S ( MOST OF WHICH HAVE MEAT IN THEM)  AND BUYING CANNED MEATS AND FISH FROM YOUR GROCERY STORE.

USE YOUR STORAGE FOODS SO THAT YOU  ARE USED TO COOKING WITH THEM AND YOUR FAMILY IS USED TO EATING THEM. THIS IS NOT SOMETHING YO WANT TO HAVE TO LEARN UNDER STRESS. IT TAKES ABOUT 3 MONTHS FOR YOUR BODY TO ADJUST TO NEW WAYS OF EATING AND AS LONG TO ADJUST PSYCHOLOGICALLY.

BUY HIGH QUALITY FOOD AND ROTATE YOUR STORAGE.

STORE YOUR FOODS IN A COOL, DRY PLACE OUT OF SUNLIGHT AS THESE ARE THE THINGS THAT HAVE THE GREATEST AFFECT ON SHELF LIFE. IF YOU ARE USING PLASTIC BUCKETS MAKE SURE THEY ARE LINED WITH A FOOD GRADE PLASTIC LINER, AVAILABLE FROM COMPANIES THAT CARRY PACKING SUPPLIES. NEVER USE TRASH LINERS AS THESE ARE TREATED WITH PESTICIDES. DO NOT STACK BUCKETS VEY HIGH , AS IN AN EARTHQUAKE THESE TUMBLE AND OFTEN  THE LIDS POP OFF OR THEY CRACK OPEN. A BETTER CONTAINER IS YOUR # 10 TIN CANS WHICH MOST OF THE  PREPAREDNESS COMPANIES USE WHEN THEY PACKAGE THEIR FOODS.

MAKE SURE YOU HAVE A HAND GRINDER IN YOUR STORAGE.

REMEMBER- FOOD IS ONLY ONE PART OF A TOTAL SELF-SUFFICIENCY PROGRAM. DO NOT FORGET TO ADD PAPER PRODUCTS, DETERGENTS, MEDICAL SUPPLIES, BEDDING NEEDS, TOOLS , FUELS AND EMERGENC KITS.
YOU WILL ALSO NEED PERSONAL ITEMS. HAND SOAP, TOOTHPASTE, SHAMPOO, CONDITIONER, MAKEUP, SHAVING ITEMS.

HINTS FOR ENHANCING ;YOUR COOKING

WHENEVER YOU SERVE A BEAN DISH INCLUDE RICE, WHEAT OR CORN AS PART OF THE MENU. THE COMBINATION OF ONE OF THESE GRAINS ALONG WITH THE BEANS PROVIDE A COMPLETE PROTEIN. SOME SUGGESTIONS MIGHT BE BEANS SERVED OVER RICE, CHILI AND CORN BREAD, OR BEAN SOUP AND WHEAT  BREAD.

TO IMPROVE THE FLAVOR OF BEEF TVP, ADD ONE TO TWO TABLESPOONS OF WORCHESTERSHIRE SAUCE TO ONE CUP OF THE TVP.

ADD A LITTLE SUGAR TO YOUR DEHYDRATED VEGETABLES TO IMPROVE THE FLAVOR.

TO IMPROVE THE FLAVOR OF POWDERED MILK, EVEN AS MUCH AS AS 20 YEARS OLD, STUDIES HAVE SHOWN THAT MUCH OF THE NUTRITION IS STILL THERE, YOU MAY, HOWEVER FIND THAT IT HAS A DISAGREEABLE FLAVOR. TO MAKE IT MORE PALATABLE ADD CHOCOLATE FLAVORING, MAPLE FLAVORING, POWDERED ORANGE DRINK OR OTHER FLAVORINGS. IT CAN BE USED IN COOKING AND BAKING. 

IF YOUR STORED WATER THAT HAS SAT FOR A LONG PERIOD OF TIME , AND  IT GOES " FLAT". TO IMPROVE ITS FLAVOR AERATE IT BY POURING IT BACK AND FORTH BETWEEN CONTAINERS OR BEATING IT WITH A HAND BEATER. IT IS ALSO A GOOD IDEA TO STORE FLAVORED DRINK MIXES WHICH CAN BE USED TO MAKE ITS FLAVOR MORE AGREEABLE.


HOME STORAGE LIST

GRAINS- VARIETY OF WHEAT, RICE, OATMEAL, CORN OR CORNMEAL, ( FIELD OR POPCORN) OR BOTH, FARINA, GERMADE, MILLET, 6-GRAIN, 9-GRAIN, WHITE FLOUR, PASTA, ETC.

LEGUMES-VARIETY OF PINTO BEANS, RED BEANS, ANASAZI BEANS, KIDNEY, LENTILS, SPROUTING PEAS, ETC.

SWEETENER- HONEY, WHITE SUGAR, BROWN SUGR, POWDERED SUGAR, MOLASSED, CORN SYRUP, ETC.

DAIRY PRODUCT-MILK AND POWDERED EGGS, POWDER BUTTER IS ALSO AVAILABLE.

SALT AND A VARIETY OF YOUR FAVORITE SPICES.

VEGETABLES- DEDYDRATED VEGETABLES ARE A TOP PRIORITY ( 1/2 SHOULD BE POTATOES) SUCH AS SOUP AND STEW BLENDS, CARROTS, CELERY, CABBAGE, PEAS, GREEN BEANS, BROCCOLI, AND BEETS. CANNED AND BOTTLED VEGETABLES SHOULD ALSO BE STORED.

FRUITS- DEDYDRATED FRUITS ARE ALSO A TOP PRIORITY, FRUIT COCKTAIL, APPLES, APPLESAUCE, FLAVORED APPLES, BANANNAS, PEACHES, APRICOTS, RAISINS, ETC. CANNED AND BOTTLED FRUIT SHOULD ALSO BE INCLUDED.

FLAVORINGS-BOUILLON ( BEEF AND CHICKEN), TOMATO POWDER, TOMATO SAUCE OR CANNED TOMATOES, CHEESE POWDER, ONIONS. BAKING COCOA, AND GREEN PEPPERS ARE ALSO NICE TO HAVE.

COOKING AGENTS- OIL IS VERY IMPORTANT, BAKING POWDER, BKING SODA AND YEAST.

SEEDS FOR SPROUTING- ALFALFA,  RADISH, SPROUTING PEAS, LENTILS, ETC.

MEATS-CANNED TUNA, CHICKEN, ETC, FREEZE DRIED MEATS.

VITAMINS- ESPECIALLY MULTI VITAMINS AND VITAMIN C AND MINERALS.

BABY FORMULA AND FOOD-WHERE APPLICABLE.

QUICK AND EASY TO PREPARE FOODS. ( FOR TIMES WHEN YOU ARE ILL OR CAN NOT PSYCHOLOGICALLY HANDLE COOKING WITH THE BASICS). MRE'S ( MEALS READY TO EAT), FREEZE-DRIED OR NOT COOKING FOODS, CANNED CHILI, CANNED SOUPS, CANNED MEATS, PEANUT BUTTER, ETC. ARE NICE TO HAVE.

PSYCHOLOGICAL FOODS-PUDDINGS, JELLO, CHOCOLATE CHIPS, DREAM WHIP, CAKE MIXES, HARD CANDIES, POWDERED DRINK MIXES, AND ANYTHING  ELSE YOUR FAMILY ENJOYS EATING THAT STORES WELL. 

 

citrusfruit.jpg



LOW COST RECIPES



 



REFRIED BEAN CASSEROLE

WITH TORTILLA CHIPS

INGREDIENTS ARE:

1 teaspoons of chili powder, 1 cup of  tomato paste, one can of refried beans (15 ounce),  1 1/2 cups grated colby cheese, 1 cup of Monterey Jack cheese,  one ( 4-ounce can ) sliced ripe olives . 4 cups yellow , corn chips.
8 ounce of fresh  cherry tomatoes for the refried beans dish.

Preheat the oven to 375 F. Spray a 13 by 9-inch casserole with non-stick cooking spray.  Mash the refried beans , add the tomato paste and chili powder and spread the refried beans  in the bottom of the prepared pan. Sprinkle the beans with 1/2 cup of the Colby cheese, top with the olives, some cherry tomatoes. Place the Monterey Jack cheese around the edge of the casserole.  Place the pan in the preheated oven, and bake for 15 minutes, until the cheese is melted and bubbly. Remove the pan from the oven. SERVE  with twice baked potatoes &  a lettuce and tomato salad with the tortilla chips and a side dish of the remaining olives.
This recipe serves 6 to 8 people.

tm106redfig.jpg


CHILI SERVED WITH CORN MEAL MUFFINS

SERVES: 6-8 PEOPLE

INGREDIENTS

2 Tablespoons olive oil, 2 pounds lean ground beef,  one- 16 ounce  size of tomato sauce, 2 teaspoons of salt, freshly ground black pepper to taste, 2 tablespoon chili powder, 1/2 teaspoon cayenne,  2 cups cooked black beans,

Brown the ground beef in the Dutch Oven, drain the oil,  ( you will not need the cover of the Dutch Oven), add the tomato sauce, chili powder, & the cayenne. Cook for 5 minutes. Stir in the cook black beans and cook for another 20 minutes.

SERVE WITH CORN MEAL MUFFINS

FOR THE CORN MEAL MUFFINS RECIPE AND MORE CORNMEAL RECIPES:
CLICK ON  http://www.maryshomestead.com/id54html


OPTION: Use your home canned ground beef & home canned black beans if you  are a homesteader. Do not brown the meat . Heat up the beef and black beans and then add the tomato sauce and seasonings.

OPTION # 2: Serve the chili the first night for dinner, next night serve the chili with cooked rice mixed in. Make a cornbread the first meal and the next meal serve homemade corn meal muffins, using the same recipe.

cannedcarrot.jpg

 

MARY'S HOMESTEAD  BEEF STEW

SERVED WITH PARMESAN BISCUITS
  SERVES 6-8 PEOPLE.
INGREDIENTS:

2 pounds beef stew meat, cut into 1 inch chunks, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 cloves garlic, mashed, 1 tablespoon olive oil, 3 cups tomato juice, 2 teaspoons chopped fresh sage or 1 teaspoon dried, 3 carrots, chopped, 2 cups 1-inch potato cubes, 1 cup fresh, or frozen & defrosted petite peas.

1 recipe parmesan biscuits


Sprinkle the beef with salt, pepper, & garlic. In a 3 or 4 quart Dutch oven, heat the oil, add the meat,  browning it on all sides for 6 to 8 minutes. When the meat is browned, add the tomato juice, add the sage, carrots, and potato cubes, cover , and simmer for 35 minutes. Add the peas and continue to cook for another 10 to 15 minutes.

PARMESAN BISCUITS

2 cups bisquick mix , 1/2 cup grated Parmesan cheese, 2/3 cup milk, 1 tsp dried sage.

Preheat the oven to 375 F. In a large mixing bowl, combine the Bisquick and Parmesan cheese. Add the milk and the sage, stirring with a fork to combine. Turn the dough out onto a floured board and knead it 4 to 5 times. Roll the dough out to 1/2 inch thick, and cut out individual biscuits with a 2-inch cutter. Bake   for 20 minutes.

OPTION 2: You can use lean ground beef . Transfer the biscuits to the top of the stew.  Bake the stew in he preheated oven for 20 minutes or until the biscuits are browned and the stew is bubbling.

MARY'S HOMESTEAD HAS A LINK CALLED :
FREE GUIDE TO HOME CANNING. THIS IS FREE & FROM THE USDA.  WHEN I CAN STEW I JUST BROWN THE MEAT AND ADD THE VEGETABLES THAT I WANT AND PUT THEM IN THE JARS AND CAN THEM ALL TOGETHER FOR ONE MEAL.
THIS LINK CAN GIVE YOU THE DIRECTIONS (IF YOU DO NOT HAVE A GOOD CANNING BOOK) FOR ALL KINDS OF DIFFERENT FOODS. WHEN YOU CAN  SOMETHING THAT HAS MORE THAN ONE FOOD, YOU USE THE TIME FOR THE FOOD THAT IS THE LONGEST. THERE IS A EMAIL ON THIS LINK THAT YOU CAN WRITE IF YOU HAVE ANY QUESTIONS. OR EMAIL ME. IF I DO NOT KNOW THE ANSWER I WILL FIND OUT FOR YOU.
HAVE FUN CANNING AND JAMMING. IT IS SO CREATIVE AND YOU WILL LOVE IT. I CAN ALL YEAR AND USE MY CANNING FOR CHRISTMAS GIFTS.
CLICK ON: http://www.maryshomestead.com/id93.html

OPTION 3: You can use your home canning for the stew. Just can 2 quarts of stew and take it out of the jar and it is ready. Thicken the gravy with some flour or corn starch. Serve the biscuits on top of the stew or seperately.

images2NDSHEPHERDSPIE.jpg

SHEPHERD'S PIE

1 ounce butter, 1 large onion, peeled and chopped, 2 carrots, peeled and chopped, 1 tablespoon flour, 8 ounces tomato sauce,  Worcestershire sauce,  1 teaspoon dried mixed herbs, salt and freshly ground black pepper,  1 pound  ground  lean beef,  ( stir-fried and browned), 1 pound potatoes, boiled, 1 ounce of butter.

Melt the butter in a saucepan and fry the onion and carrots until golden brown. Stir in the flour and cook for one minute. Gradually stir in the tomato sauce  and bring to the boil , stirring constantly. Add the Worcestershire sauce to taste, herbs and seasoning . Cover the pan, reduce the heat and simmer for 15 minutes. Remove from the heat and add the  browned ground lean beef, mix well, taste and adjust the seasoning. Turn the meat into a oven proof dish. Allow to cool a little before topping with the potatoes. Mash the potatoes and beat in the butter, milk and seasoning to taste. Spread the potatoes over the meat with a fork, fluffling it up to give an attractive finish.

To serve: brush the topping with a beaten egg and bake in a hot oven, 425 F. for 20-30 minutes or until the topping and the meat is heated through.
THIS SERVES 4 .

ANOTHER OPTION: SHEPHERD'S PIE TOPPED WITH MASHED POTATOES.

INGREDIENTS: 1/2 cup flour, salt and pepper to taste, 2 /  1/2 pounds beef stew meat ( or ground lean ground beef), 2 tablespoons olive oil, 4 cups canned beef broth, 1 teaspoon dried thyme

One recipe mashed potatoes ( recipe follows)

Mashed potatoes ; 2 1/2 Pounds potatoes, cut into 1-inch chunks, 1 teaspoon salt, 4 cloves garlic, 4 tablespoons butter, cut into bits, 1/2 cup milk, 1/2 freshly ground black or white pepper.
Place the potatoes, garlic and salt in a 3 quartsaucepan with water to cover. Simmer the potatoes for 15-20 minutes.. Drain the potatoes,  and garlic in a colander and return them to the pan, shaking them ver the heat to dry them. Add 3 1/2 tablespoons butter to the potatoes and mash them. Add the milk and the pepper, stirring to blend. Preheat the oven to 350 F.

Brown the meat in the flour in a Dutch oven, add the salt and pepper, , add the beaf broth, thyme and simmer the stew , uncovered in the Dutch oven,  for 45 minutes, or until the meat is tender.

Spread the potatoes over the beef in the Dutch oven, dot with the remaining teaspoon of butter, and bake in a preheated oven for 30 minutes, until the potatoes are golden brown.