Boarding the Ark in 2005 Building Self-Reliance One Step at a Time The purpose of this sharing station is to show how acquiring food storage and becoming self-reliant does not have to be so overwhelming. It can easily be accomplished one step at a time. But how do we do this? By focusing on a different aspect of food storage and preparedness each month. The goal for self-reliance can be achieved one step at a time. Each month a different aspect of food storage and preparedness is emphasized. Thus, Boarding the Ark in 2005 is to encourage us to be self- reliant spiritually and temporally, to be prepared, and to be obedient to the prophet’s counsel to have a year’s supply of needed items on hand. After you have determined what you do have in your food storage, you can know what is missing and be ready to fill in the gaps during the year, and maybe even expand your options and resources! Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. MILK MONTH HONEY/SUGAR PROTEINS MONTH STRESS RELIEF ITEMS March MONTH September MONTH June December Per person/year Per person/year –Canned meats –Projects to do if confined at –Powdered milk-60 lbs. –Sugar-100 lbs. (honey, –Powdered eggs home –Evaporated milk brown sugar, corn syrup, –Protein powder –Games –Cheese powder molasses, jello, jams, jellies, –Peanut butter –Books –Hot chocolate chocolate chips) –Coloring books/ crayons –Pectin –Puzzles –Canning lids –Sewing projects –Canning supplies –Stress or comfort foods –Pencil/paper Auxiliary Items: Auxiliary Items: Auxiliary Items: –72-hour kits –First aid kits for home and –Alternate heat source –Natural disaster prep car –Alternate cooking sources –Water heaters secured (propane heater, propane –Locate utility shut offs stove, firewood, Dutch oven, solar oven, buddy burners) Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. LEAVENING/OILS/ PAPER PRODUCTS/ FRUIT MONTH VITAMINS/ SALT/SEASONINGS MISCELLANEOUS August SUPPLEMENTS/ MONTH MONTH MEDICATIONS MONTH February May November Per person/year –Paper plates, cups, napkins, Per person/year –Multi-vitamin supplement –Yeast-2-3 lbs. plastic wear 50-75 quarts –Vitamin C –Baking powder-1 lb. –Paper towels –Canned applesauce, –Replenish family and –Baking soda-1 lb. –Toilet paper peaches, apricots, pears, etc. personal medications and –Cooking oil-12 qts. –Kleenex –Dried fruit (raisins, pears, store an extra supply, if –Mayonnaise –Trash bags peaches, craisins, apples, etc.) possible –Salt-10 lbs. –Ziploc storage bags –Seasonings: beef, chicken, –Diapers, baby supplies ham bouillon, favorite spices, vanilla, chili powder, cocoa, etc. Auxiliary Items: Auxiliary Items: Auxiliary Items: –Fire prevention Auxiliary Items: –Family preparedness plan –Porta-potty –Escape ladder –Extra bedding –Plant garden –Fire extinguisher –Extra winter clothing –Smoke alarm(s) –Fabric to make needed clothing Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. WATER FIRST GRAINS/LEGUMES/ VEGETABLE MONTH SOAP MONTH January PASTA MONTH July October April Per person (for 2 weeks) Per person/year Per person/year –Hand soap/sanitizer –14 gallons of water –400 lbs. total grains (wheat, –30 to 50 quarts canned –Dish soap minimum rice, oatmeal, cereal, corn, vegetables (tomatoes, salsa, –Laundry detergent barley, rye, millet, cornmeal, beans, corn, spaghetti sauce, –Shampoo crackers, etc.) etc.) –Cleaning products –Grinders –Bread mixers –60 lbs. legumes (pinto, kidney, split peas, lentils, etc.) Auxiliary Items: Auxiliary Items Auxiliary Items: Auxiliary Items –Water filters –Garden seeds –Alternate sources of light –Hygiene supplies –Food Storage Inventory –Sprouting –Flashlights –Toothbrush/toothpaste seeds –Oil lamps –Feminine supplies –Propane lanterns –Batteries –Matches –Light bulbs Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. Sample 1 Month Food Storage Menu Week 1 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Lunch Dinner Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Lunch Dinner Week 3 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Lunch Dinner Week 4 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Lunch Dinner WW=Whole Wheat Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. BREADS/CEREALS CORN TORTILLAS 2 cups Masa Harina 1/2 tsp salt 1 cup warm water WHOLE WHEAT BREAD Mix all ingredients together in food processor until dough forms a ball. Sue Crosby Divide into 12-15 equal pieces and let rest, covered for 30 minutes. 6 cups warm water 2 Tbsp yeast Roll flat or press with tortilla press between 2 pieces of waxed paper. 1/2cup oil 1./2 cup honey Bake on hot griddle 1-1½ minutes on each side. 2 Tbsp salt a cup gluten flour 2 Tbsp dough enhancer or 2 Tbsp lemon juice 16 cups whole wheat flour (approx) CINNAMON APPLE ROLLS Preheat oven to 400°. Family Recipes* In bread mixer: Blend first seven ingredients in bread mixer with about 3 cups flour 2 Tbsp sugar 9 cups of the flour. With mixer on, continue to add more flour until 4 tsp baking powder 1 tsp salt dough pulls away from the sides of the bowl. Beat on medium to high 1 cup milk 1/2 cup oil speed 5-10 minutes until gluten is formed and dough becomes elastic. 2 cups chopped apples 1/2 cup brown sugar Mold and place in bread pans. Let rise until about an inch above the 1 tsp cinnamon 1 cup brown sugar pan. Put bread in preheated oven and lower the temperature to 350°. 1/2 cup oil 1/2 cup chopped nuts Bake for 30-40 minutes. Makes 5 loaves Combine apples, ½ cup brown sugar and cinnamon and set aside. Mixing by hand: Mix first seven ingredients and a few cups of flour Combine flour, 2 T sugar, baking powder and salt. Add milk and 1/2 until smooth. Continue to add flour until a soft dough is formed. cup oil; stir just enough to hold dough together. Place on lightly Knead until smooth and elastic. Mold and place in bread pans. floured surface and knead. Roll to 1/2-inch thick rectangle. Cover Continue as above. dough with apple mixture. Roll up jelly-roll fashion. Cut into 1 inch Variations: thick pieces. Combine 1 cup brown sugar ½ cup oil and nuts in bottom Orange Bread: Blend an orange in the blender (peel and all) and add to of 9x13 pan. Place rolls in pan. Bake at 425° for 15-20 minutes, until dough. desired brownness. Immediately turn upside down onto larger platter or Raisin, Date or Nut Bread: Add 2 cups raisins or dates or 1 cup nuts or cookie sheet. Serve warm. Makes about 8 rolls sunflower seeds. May also add 1 Tbsp cinnamon. Cranberry: Add 1 cup dried cranberries and 1 cup nuts Other Grains: May add cooked cracked wheat, oatmeal, 7-grain cereal, etc. OR add whole grains with wheat while you are grinding it (1/4 to ½ cup each of millet, rye, barley, rice, oat groats, spelt, etc.) PUMPKIN BREAD For Rolls or Buns: Shape as desired. Allow to rise for 30-45 minutes 1/2 cup sugar 1/2 cup oil before baking. Bake at 350° for 20-25 minutes. 1/2 cup pumpkin puree 2 eggs For Breadsticks: Roll dough on cookie sheet, top with desired 1 cup white flour 1/2 cup whole wheat flour toppings, and cut desired lengths/widths with pizza cutter. Allow to rise 1 tsp baking powder 1 tsp baking soda for about 15 minutes before baking. Bake 375° for 15-20 minutes. 1 tsp cinnamon 1/2 tsp salt Possible toppings could include Parmesan cheese, poppy seeds, sesame 1/2 cup raisins or chocolate chips seeds, butter, garlic, salt, etc. In large bowl stir together sugar, oil, pumpkin and eggs. In medium For Pita Bread: Roll dough about 1/4 inch thick making a 4-6" circle. bowl, stir together flours, baking powder, baking soda, cinnamon and Bake on middle rack at 475° for 3-5 minutes on a baking stone or salt. Fold this into pumpkin mixture, stirring the 2 mixtures just to cookie sheet turned upside-down. moisten dry ingredients. Stir in raisins or chocolate chips. Pour batter in 9-inch loaf pan. Bake at 350° for about 1 hour. RAW BRAN MUFFINS Sue Crosby 1 cup hot water 2 eggs WHOLE WHEAT TORTILLAS 2-1/2 tsp baking soda 3-1/2 cups whole wheat flour 4 cups whole wheat flour 1/2 tsp salt 2 cups raw bran 1-1/2 Tbsp baking powder 1/2 cup oil 2 cups buttermilk 1-1/2 tsp salt 1/2 tsp salt 1 Tbsp grated orange peel 1/2 cup shortening or oil 1 tsp lemon or orange flavoring (opt) 1/2 cup warm water 1 cup honey Mix half of flour with water. Let sit 15 minutes. Then add rest of 1 cup raisins (opt) ingredients. Roll into a thin (c inch thick) circle. Bake on hot skillet. Mix water, baking soda and salt. Set aside to cool. In separate bowl, Turn when bubbles appear. Wrap in dishtowel until served. cream oil, salt, honey and eggs. Add bran, flour and buttermilk and May freeze left over dough balls or left over tortillas. mix well. Add water-soda mixture. Bake at 350° for 20 minutes. Note: May use white flour or ½ white, ½ wheat. Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. WHOLE WHEAT MUFFINS 4 tsp baking powder Sue Crosby 2 Tbsp honey or sugar 1/2 tsp salt 2 eggs, beaten 2 cups whole wheat flour 1 -1/2 cups milk 6 Tbsp oil 1 cup milk 1/2 tsp.