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FREE
RECIPES, TIPS # TWO
HINTS AND INFORMATION FOR FOOD STORAGE.

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HINTS FOR USING WHEAT If possible, grind wheat just before you use it
to retain its full nutrition. It is rich in vitamin E and wheat germ, both of which are soon lost after grinding.
Wheat sprouts are good as a snack or in salads. The sprouts add vitamin C and vitamin A to your diet.
Uses
for wheat are: flour, cereal for breakfast, chili, substitute for potatoes in stew, substitute for rice in fruit salad, add
(cooked) to tossed salad.
WHEAT
FLOUR FOR WHITE FLOUR SUBSTITUTION
1 C. minus 2 T. wheat flour= 1 C. white flour
If using baking powder or soda increase by 1/3. If using
yeast, double the yeast.
VITAL INFORMATION FOR MAKING YOUR FOOD STORAGE LIVABLE.
There are serious problems with just storing the four basic items of wheat, milk, honey and salt. 85%
of us will not be able to survive on just the basics.
Many people are allergic to wheat. Most of them will not
be aware of this until they are trying to live on it meal after meal.
Wheat is very harsh food for young children.
They can tolerate it in smaller amounts, but not as the basis of their diet.
A stressful period is also not
a good time for a family to adjust to a totally new diet, either psychologically or physically. Start cooking your
home storage recipes so your family gets used to it.
Appetite 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 adults are highly susceptible to this problem. It is easy 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.
SUGGESTIONS: Store less than is generally suggested and put the difference into a variety of grains, ones your
family likes to eat. Dehydrated and/or freeze dried fruits and vegetables are important but also have canned or bottled
goods.
Have cooking oil, shortening, baking powder, soda, yeast and eggs. Powdered eggs are available for
the times you have no electricity. Eggs only store in the frigerator about 3 weeks. You must have flavorings, bouillon,
tomato, cheese and onion for cooking.
Vitamins are important, especially for children, since children do
not store body nutrients as adults do. A good multivlitamin and vitamin C are most vital. It is good to have "
some quick and easy to prepare foods you will appreciate when you are unable to prepare your basic items.
You will
need some "psychological foods " and they will be helpful as you normalize your situation. They are especially important
for children. If you have long term food storage foods in your storage, use some of them to let your body get used to
them.
Store your storage foods in a cool , dry place out of sunlight as these are the things that have the
greatest effect on shelf live. If you are using plastic buckets make sure they are lined with a food grade plastic liner,
available from companies that carry packaging supplies. Never use trash liners as these are treated with pesticides.
Don't stack buckets very 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 yuor storage.
Remember- food is only one part of a total self-sufficiency program. Don't
forget to add paper products, detergents, medical supplies, bedding, seeds, tools, fuels, and emergency kits. HINTS FOR ENHANCING YOUR COOKING
When your 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 provides a complete protein.
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, add
a small amount of vanilla and chill. If you have powdered milk, even as much 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 also be used in cooking. If your
stored water has sat for a long period of time, 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 wheich
can be used to make its flavor more agreeable.
HOME STORAGE LIST
GRAINS-
Wheat, rice, oatmeal, corn, or cornmeal,(field or popcorn), millet, 6-grain, 9-grain, white flour, pasta, etc.
LEGUMES-pinto
beans, red beans, anasazi beans, kidney, lentils, sprouting peas, etc.
SWEETNERS-honey, white sugar, brown sugar,
powdered sugar, molasses, corn syrup, etc.
DAIRY PRODUCTS-milk, and powdered eggs.
SALT AND A VARIETY
OF YOUR FAVORITE SPICES
VEGETABLES- dehydrated vegetables are a top priority ( 1/2 should be potatoes) such as
soup and stew blends, carrots, celery, cabbage, peas, greens beans, broccoli, and beets. Canned and bottled vegetables should
also be stored. Flavoring-dehydrated fruits are a top priority, Fruit cocktail, apples, applesauce, flavored
apples, bananas, peaches, 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 importnt, baking powder, baking cocoa, and green peppers are also nice
to have. MEATS-canned tuna, chicken etc. Freeze dried meats. VITAMINS-especaially multi vitamins and vitamin C.
and minerals.
BABY FORMULA AND FOOD-Where applicable.
QUICK AND EASY TO PREPARE FOODS-(for some times
when you are ill or can not psychologically handle cooking with the basics.) Mre's (meals ready to eat), freeze-dried or no
cooking foods, canned chili, canned soups, canned meats, peanut butter, etc. are nice to have.
PSYCHOLOGICAL FOODS-puddings,
jello, chocolate chips, cake mixes, hard candies, powdered drink mixes.
REMEMBER-It is better to have a 3
month supply of a variety of foods than a years supply of only wheat and beans. THE ABOVE
IS FROM THE BOOK , COOKIN' WITH HOME STORAGE BY VICKI TATE. PERMISSION GRANTED FROM VICKI TATE . SEE
THE BOOK COOKIN' WITH HOME STORAGE ON THE COOKING TAB. MARY'S HOMESTEAD SUGGESTS
HEIRLOOM GARDEN SEEDS IN YOUR STORAGE. EVEN IF YOU ARE NOT ABLE TO GARDEN THEY ARE A GOOD BARGAN ITEM. WHEN YOU
NEED THEM YOU WILL HAVE THEM. THERE MAY BE A PERSON LATER THAT WILL GARDEN FOR YOU AND YOU WILL BE ABLE TO CAN
FOR HER.
THE ABOVE INFORMATION IS FOR YOUR EDUCATION AND ENJOYMENT.

RECIPES
FROM
COOKIN' WITH HOME STORAGE
DRINKS
RICH CHOCOLATE MILK MIX (HOT OR
COLD)
1 C. BAKING SODA, 3 OR 4 CUPS SUGAR, 1/2 TSP SALT, 4 CUPS INSTANT POWDERED MILK
COMBINE THE INGREDIENTS
AND STORE IN A COVERED CONTAINER.
TO USE: MIX WITH WATER TO TASTE. HEAT FOR COCOA OR CHILL FOR CHOCOLATE MILK
MILK SHAKE
3/4 CUP WATER, 1/2 CUP POWDERED MILK, 4 TS. FLAVORED SYRUP (CHOCOLATE, STRAWBERRY, OR YOUR FAVORITE).
BLEND UNTIL THICK AND FROSTY. FRESH FRUIT AND SUGAR MAY BE SUBSTITUTED FOR SYRUP.
TIP FROM JERRIE: I ALSO
CAN MANY TYPES OF SYRUPS.
THIS COOKBOOK ALSO HAS HOT HOLIDAY DRINK, TOMATO JUICE, VEGETABLE JUICE COCKTAIL, OLD
FASHIONED EGG NOG AND MUCH MORE. ALSO A GREAT SECTION ON WATER STORAGE AND EDUCATION ABOUT STABILIZED OXYGEN. BREADS GRANDMA'S REFRIGERATOR ROLLS, (OLD RECIPE) 1 CUP HOT WATER, 1 TSP SALT, 1/4 C. SUGAR, 1 PKG. YEAST, 1 EGG, 6 T. SHORTENING, 3 1/2 TO 4 C. FLOUR,
2 T. WARM WATER
SOAK YEAST IN WATER. MIX TOGETHER HOT WATER, SALT, SHORTENING, SUGAR AND EGG. ADD YEAST MIXTURE.
SIFT N ENOUGH FLOUR TO MAKE EASY TO HANDLE, KNEAD ON FLOURED BOARD. PLACE IN BOWL AND LET RISE TILL DOUBLE. ROLL OUT AND SHAPE
INTO ROLLS. LET RISE. BAKE AT 400 F. FOR APPOX. 20 MINUTES. JOHNNY CAKES
1 C. GROUND CORNMEAL, 3/4 TSP SALT, 1 C. BOILING WATER, 3/4 TO 1 C. COLD
WATER
THE CAKE WILL BE LIGHTER IF YOU WARM THE MEAL, MIXED WITH THE SALT, IN THE OVEN BEFORE YOU BEGIN. GRADUALLY
STIR IN THE BOILING WATER AND THEN THE MILK UNTIL YOU HAVE THE DILUTION DESIRED ( THESE CAKES WILL BE MEDIUM THIN TO
VERY THIN).
HEAT THE GRIDDLE OR A CAST-IRON SKILLET, GREASE IT LIGHTLY, AND POUR A LARGE SPOONFUL OF BATTER TO
MAKE A 3-INCH CAKE. REPEAT UNTIL THE PAN IS FULL BUT LEAVE ROOM TO TURN CAKES. BROWN ABOUT 6 MINUTES , THEN TURN CAREFULLY
AND BROWN 4 TO 5 MINUTES ON THE OTHER SIDE. SERVE WITH BUTTER. MAKES 8 CAKES.
OTHER IDEAS FROM JERRIE IDEAS IF YOU DO NOT HAVE A OVEN IF YOUR ELECTRICITY GOES OUT. THIS IS
WHAT I HAVE THOUGHT OF WHEN OUR ELECTRICITY WENT OUT. A GOOD PREPAREDNESS ITEM WOULD BE A PORTABLE OVEN BUT HERE IS
THE LIST I MADE IF YOU JUST HAVE A WOOD STOVE, BUTANE STOVE, OR PROPANE STOVE. PANCAKES, DUMPLINGS, PASTA, SPOON BREAD, POLENTA.
ITEMS IN A PRESSURE COOKER
ARE: BREAD, CUSTARD, STUFFED APPLES, RICE PUDDING, TAPIOCA PUDDING, MANY DIFFERENT CRISP RECIPES, AND CHEESECAKE. USE THE
DIRECTIONS IN YOUR PRESSURE COOKER BOOK. THIS MAY NOT WORK WITH A WOOD STOVE OR YOU MAY NEED A GENERATOR. IF YOU HAD A BIG
PROPANE COOKER IT WOULD WORK. OUR GAS STOVE WORKS WHEN THE LIGHTS GO OUT BUT NOT THE OVEN. ENGLISH MUFFINS (WITH A ELECTRIC FRY PAN. ( NEED A GENERATOR) OR YOUR OVEN
COULD NOT BE WORKING, OR YOU DO NOT WANT TO TURN ON THE OVEN.
JOHNNY CAKES, FRIED CHEESE, POTATO CHIPS, TORTILLA
CHIPS, AND CROUTONS.

SUGGESTED AMOUNTS TO STORE FOR
6 MONTHS
FOOD ITEMS YOU CAN CHANGE
THIS FOR YOUR FAMILIES NEEDS. JUST DO THE MATH FOR 3 MO's, 6 MO's, OR WHATEVER YOU NEED FOR YOUR FAMILY.
THIS IS THE AGE GROUP: 12 & UP INCLUDING ADULTS
WHEAT
FLOUR, WHITE ENRICHED:
7 LB , CORN MEAL:18 LB, OATS, ROLLED: 16 LBS, RICE, WHITE ENRICHED: 34 LB, PEARLED BARLEY: LB, SPAGETTI & MACARONI:
18 LB.
LEGUMES: BEANS: 25 LB, BEANS, LIMA: 1 LB, BEANS, SOY: 1 LB, PEAS, SPLIT: 1 LB, DRY SOUP MIX: 5 LB
FATS-OILS-GROUP
VEGETABLE OIL: 1 GAL, SHORTENING: 2 LB, MAYONNAISE: 2 QUARTS, PEANUT BUTTER: 2 LB
MILK MILK, NON-FAT (DRY): 40 LBS
CHEESE POWDER, # 10 CAN, ( THIS REFERS TO LONG-TERM
STORAGE.
SUGAR
SUGAR, WHITE: 20 LBS, SUGAR, BROWN: 3 LB, MOLASSED: 1 LB, MOLASSES: 1 LB, HONEY,
3 LB, CORN SYRUP: 3 LB, JAMS, PRESERVES: 3 LB, FRUIT DRINK, POWDERED: 3 LB, FLAVORED GELATIN: 1 LB
OTHER
BOULLION 1- # 10 CAN, DRY YEAST: 1 LB, BAKING SODA: 1 LB, BAKING POWDER: 1 LB, VINEGAR: 5 GAL, SALT ( IODIZED) 5 LBS, CHLORINE
BLEACH: ONE GAL PER FAMILY, WATER: 14 GAL ( AT LEAST FOR 2 WEEKS) MORE WATER FOR CLEANING& BATHS.
CANNED FOOD FOR 36 WEEKS
This chart can be
used as a planning guide for those who want to can your garden produce. You could also use it and buy your canned food at
the local market or your farmers market. Another option is to join a CSA ( COMMUNITY SUPPORTED AGRICULTURE).
CITRUS FRUIT AND TOMATOES ( INCLUDES JUICES) This is 7/per/week/36 weeks, and it is a one cup serving. Amount for one person: 63 quarts, Amount for a family of 4: 252 quarts
DARK GREEN AND YELLOW VEGETABLES Spinach
and other greens, carrots, sweet potatoes, 4 servings per week/36 weeks, 1/2 cup servings. Amount for one person: 18
quarts. Amount for a family of 4: 72 quarts
OTHER FRUITS AND VEGETABLES
Apples, Apricots, Peaches,
Pears, Asparagus, Green Beans, Corn, Green Peas, Summer Squash, etc. 17 servings per week/35 weeks, 1/2 cup servings Amount needed for 1/ person: 76 quarts Amount needed for a family of 4: 72 quarts
MEATS, POULTRY, FISH
4 PER WEEK/36 WEEKS, 1/2
CUP SERVINGS, ( 2-3 OZ) Amount needed for 1/person: 18 quarts or 36 pints Amount needd for a family of 4:
72 quarts or 144 pints
SOUPS, STEWS, CHILIS
2 per week/36 servings, 1 cup serving Amount needed
for 1/person: 2 per week/36 weeks Amount needed for a family of 4: 72 quarts
JAMS, JELLIES, PERSERVES
6 per week/52 weeks, 2 tablespoons
servings Amount needed for 1 person: 40 1/2 pints Amount needed for family of 4: 160 1/2 pints
RELISHES 3 per week/52 weeks, 1 tablespoon serving Amount needed for 1 person: 5 pints Amount needed for
family of 4: 20 pints
PICKLES, VEGETABLES 2 per week/52 weeks Amount needed for 1 person: 13 pints Amount needed for family of 4: 52 weeks
PICKLES, FRUIT 2 per week/52 weeks Amount need for 1
person: 13 pints Amount needed for family of 4: 52 qurts
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