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RECIPES, TIPS # TWO
HINTS AND INFORMATION FOR FOOD STORAGE.
PLEASE GIVE US YOUR NAME AND EMAIL ADDRESS.
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.
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
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.
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.
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.
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
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.
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.
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,
SWEETNERS-honey, white sugar, brown sugar, powdered sugar, molasses, corn syrup, etc.
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
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.
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.
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
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.
REFRIGERATOR ROLLS, (OLD RECIPE)
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.
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.
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
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
FLOUR, WHITE ENRICHED:
7 LB , CORN MEAL:18 LB, OATS, ROLLED: 16 LBS, RICE, WHITE ENRICHED: 34 LB, PEARLED BARLEY: LB, SPAGETTI & MACARONI:
LEGUMES: BEANS: 25 LB, BEANS, LIMA: 1 LB, BEANS, SOY: 1 LB, PEAS, SPLIT: 1 LB, DRY SOUP MIX: 5 LB
VEGETABLE OIL: 1 GAL, SHORTENING: 2 LB, MAYONNAISE: 2 QUARTS, PEANUT BUTTER: 2 LB
MILK, NON-FAT (DRY): 40 LBS
CHEESE POWDER, # 10 CAN, ( THIS REFERS TO LONG-TERM
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
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
and other greens, carrots, sweet potatoes, 4 servings per week/36 weeks, 1/2 cup servings.
Amount for one person: 18
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
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
Amount needed for 1 person: 40 1/2 pints
Amount needed for family of 4: 160 1/2 pints
3 per week/52 weeks, 1 tablespoon serving
Amount needed for 1 person: 5 pints
Amount needed for
family of 4: 20 pints
2 per week/52 weeks
Amount needed for 1 person: 13 pints
Amount needed for family of 4: 52 weeks
2 per week/52 weeks
Amount need for 1
person: 13 pints
Amount needed for family of 4: 52 qurts