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!

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

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. salt 2 eggs 3 Tbsp. honey 3 tsp. baking powder Mix dry ingredients together. Stir in remaining ingredients. For lighter 1 Tbsp. oil waffles, separate eggs and beat egg whites and carefully fold in. Bake on Combine eggs, milk, honey and oil. Sift remaining ingredients and stir waffle iron until done. only until flour is absorbed. Bake at 375°-400° for 20-30 minutes. Variations: Blueberry–add ¾ cup blueberries Nut–add ½ cup chopped nuts Date Nut–add ½ cup dates and ½ cup nuts SUNDOWNER CORNBREAD Sue Crosby 1/2 cup cornmeal 1/2 tsp salt 1 cup flour 1 cup yogurt 1/2 cup sugar 1/2 cup milk 2 tsp baking powder 1 egg, beaten GRANOLA 1/2 tsp baking soda 2 Tbsp butter, melted Sue Crosby 6 cups rolled oats 1 cup wheat germ Mix all ingredients just enough to blend. Pour into greased 9x9 pan 1 cup coconut 1/4 cup sesame seeds and bake at 425° for 20 min. Cut in squares and serve with hot butter. 1/2 cup sunflower seeds 1 cup almonds/other nuts 1/2 cup vegetable or olive oil WHEAT THINS 1 cup honey Family Recipes* 1 Tbsp vanilla 1-1/2¾ cups whole wheat flour 1 tsp almond extract a cup oil 1 cup raisins or other dried fruit 1/2 tsp salt Mix oats, wheat germ, coconut, seeds, nuts and oil. Spread on baking 1 cup water sheet and bake at 300° for 15 minutes. Stir occasionally. Mix the 1-1/2 cups flour honey and the flavorings and pour over the top of grains. Stir slightly Mix dry ingredients. Add oil, salt and water. Knead as little as possible and put back in the oven for another 5-10 minutes. Add dried fruit. to make smooth dough. Roll dough very thin. Score with knife to Let cool. Store in tightly sealed container. desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350° until light brown and crisp, Very delicious and nutritious. Makes a good snack. Good topping for about 30-35 minutes. yogurt or dish of fruit or an after-school snack. MAIN DISHES COTTAGE CHEESE BLENDER PANCAKES Ana Lisa Hale SHEPHERD’S PIE 2 cups whole wheat (whole kernels) 1 lb hamburger 2 cups milk 5 med potatoes, cooked Blend in blender until smooth (3-5 min.) 1 med onion, chopped Add: 1/2 cup warm milk 1-1/2 cups cottage cheese 1 can green beans, drained 1/2 cup sr cream or yogurt 1 egg, beaten 2 eggs 4 Tbsp honey 1 15 oz tomatoes or tomato soup 1 tsp salt 1 tsp baking powder 1 tsp salt 1 tsp baking soda 1 Tbsp olive oil 2 sliced carrots, cooked Blend until everything is mixed. Bake on c tsp pepper griddle (325°). Yummy! Grated cheese Brown hamburger, drain. Add onions. Simmer just long enough to wilt onion well. Add drained beans, carrots, and tomatoes or soup. WHOLE WHEAT WAFFLES Pour into greased 9x13 casserole dish. Family Recipes* Mash potatoes and add milk, egg, salt and pepper. Spoon into mounds Makes 8 waffles over top of hamburger mixture. Top with grated cheese. Bake at 350° 2 cups whole wheat flour for 30 minutes.

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. TAMALE PIE 1-1/2½ cups water Family Recipes* 1/2 cup uncooked whole wheat 1 lb hamburger 2 Tbsp parsley 1 cup chopped green pepper 1 tsp beef bouillon 1 chopped onion 1/2 tsp salt 1 clove garlic, minced 1/2 tsp pepper 1 16 oz can tomatoes 1/2 cup Parmesan cheese 1 6 oz can tomato paste 1 cup chopped tomato (fresh or canned) 1 12 oz can corn, drained Brown ground beef with onion and garlic. Drain. Combine with rest of 1 can sliced olives, drained ingredients, except cheese and tomato. Bake in tightly covered 1 ½ 1 Tbsp sugar quart casserole dish at 350° for 45 minutes or until the cracked wheat is 1 tsp salt and dash of pepper tender and water has been absorbed. Stir in cheese and tomato, let 2-3 tsp chili powder stand a minute. Serve. 1-1/2 cups sharp cheese, grated 1-1/2 cups cold milk MEXICAN RICE 1/2 cup yellow corn meal Maria Fawcett 1/2 tsp salt 2 c long-cooking rice or brown rice 1 Tbsp butter 3 Tbsp oil Brown hamburger, onions, peppers and garlic together. Drain fat. Add 1 cup tomato sauce tomatoes, tomato paste, corn, olives, sugar, salt, chili powder and 1 slice onion, chopped pepper. Simmer 20 minutes until thick. Add cheese and stir until 3 cloves garlic, minced melted. Pour in 9x13 baking dish. 2 tsp salt Make corn meal topping by heating milk in double boiler; add salt and 4 cups chicken or beef broth slowly stir in corn meal. Cook and stir until thick (about 20 min), add Fry rice to a golden brown, being careful not to burn. Add onions, butter and spread over top of meat mixture. Bake at 375° for 40 garlic, salt and sauce. Saute one minute. Pour in broth. Set heat to minutes. low and simmer for about 20 minutes (45 for brown rice). SOUPS HAM, CHICKEN, AND TOMATO RISOTTO Ana Lisa Hale SPLIT PEA AND HAM SOUP WITH POTATOES 1 onion, chopped 1 lb split peas 2 cloves garlic, minced 1 lb ham, diced 2 Tbsp butter 3 med carrots, diced 1/2 cup uncooked rice 4 med potatoes, diced 1 cup ham, diced 1 medium onion, chopped 1 cup chicken, diced 1/2 tsp sage 1 can tomato soup 1/2 tsp thyme 2 cups chicken broth 3 Tbsp honey 4 Tbsp Parmesan cheese 2 tsp salt 1/2 cup Mozzarella cheese, grated 1/2 Tsp pepper Saute onion and garlic in butter. Add rice and stir constantly for about 2 cloves grlic, minced 3-5 minutes. Add ham and chicken. When heated through, add Throw everything together in crock pot. Cover with 2 qts water. tomato soup and broth. Bring to gentle boil. Put in 9x13 casserole Cook on high 2-3 hours or low 5-6 hours. On stove, put in pot and dish. Cover tightly. Bake at 325° for 25 minutes (45-50 minutes if boil about 1 hour, or until peas are tender. using brown rice). When done, season to taste and stir in cheeses. CREAM OF SPLIT PEA SOUP Family Recipes* 2 cups split peas 4-1/2 cups boiling water 1/2 cup celery, diced 1/2 cup carrots, diced 1 onion, chopped CRACKED WHEAT CASSEROLE 2 tsp salt Family Recipes* 2-1/2 cups milk (or b cup powdered milk and 2-1/2 cups water) Makes 6 servings Season to taste (can add chunks of ham, bacon, etc.) 1 lb ground beef Wash and sort split peas. In large saucepan combine water, split peas, 1/2 cup onion, chopped vegetables and salt. Simmer until peas are soft, about 45 minutes, 1 small clove garlic stirring occasionally. Put through sieve or blender. Add powdered

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. milk and seasonings, chunks of meat, then reheat and serve. thickness on lightly floured board and let rest for a few minutes. Cut into desired shape. Boil in lots of water for 2-4 minutes. Note: You can use a mixer instead of kneading by hand. You can use semolina flour, white flour, or wheat flour. You may need to adjust the water depending on which flour you choose to use. Pasta is fun to experiment with! Variations: Add 2 Tbsp tomato paste instead of the oil and water. A little bit of basil also makes it great! Add 2-3 Tbsp chopped fresh cilantro and 1 Tbsp lime juice for a hint of Mexican. Add about 1/4 cup chopped, well-drained spinach. WHEAT CHILI Add 2 Tbsp lemon juice and fresh ground pepper. 4 cups water You may need to adjust the flour a bit on the variations. 1 tsp garlic powder 2 cups whole wheat kernels 1 clove garlic, minced 1 lb ground beef 28 oz can stewed tomatoes 1 large onion, chopped 2 cups tomato sauce 1/2 green pepper, diced 1 small can chopped olives 1 tsp chili powder (can add more to taste) Bring water to a boil, add wheat. Cover. Boil until tender 30-45 minutes (or longer). Brown meat, onion and green pepper. Drain SQUASH SOUP grease. Drain excess water from wheat and combine with meat mixture Ana Lisa Hale and remaining ingredients. Simmer for at least 30 minutes before a cup finely chopped onion serving to blend flavors. Top with cheese and sour cream. 2-2-1/2 cups chicken broth Note: This recipe also great without any meat. Just saute the onion 3 Tbsp butter and green pepper in a little butter or olive oil. 3 cloves garlic, minced 1/2 cup water 1 cup milk or cream 4 cups raw cubed winter squash 1½ Tbsp fresh ginger or 1 tsp dried In large saucepan, saute the onion and garlic in butter over medium CHICKEN NOODLE SOUP heat until softened. Add broth, squash and water. Bring to boil. Cook Deena Holee, Printed in The Daily Herald, August 31, 2004 15-20 minutes or until squash is tender. Add ginger. Puree in blender 5 (15 oz cans) chicken broth in batches or blend with hand blender until smooth. Add milk. Heat a cup dehydrated onions until warm. a cup dehydrated carrots Note: 2 Tbsp lime juice makes a fun variation. 1/2 cup dehydrated celery To serve, drizzle hot sauce over the top and add a dollop of sour cream 1-2 tsp poultry seasoning or plain yogurt or drizzle with milk or cream. 1 cup noodles 2 (7 oz) foil pkgs chicken chunks TACO SOUP Pour broth into large pan. Add vegetables and noodles. Cook on Sue Crosby medium high heat until noodles are tender. Add poultry seasoning and 1/2 lb ground beef or ½ cup TVP salt and pepper to taste. Add chicken last. 32 oz stewed tomatoes 1/2 onion, chopped PASTA 32 oz canned kidney beans Ana Lisa Hale 3 cups water 2 a cups flour 3 eggs 16 oz tomato sauce 1 Tbsp olive oil 1 tsp salt 1 pkg taco seasoning mix 1 Tbsp water cheese and sour cream Make well in flour. Add eggs, oil, salt and water. Mix together and Cook beef and onion until brown. (If using TVP, add it with the knead for about 10 minutes. Dough should be stiff, but not too stiff...a water.) Add remaining ingredients. Simmer ½ hour or more. Top little stiffer than bread dough. Add more water, 1 tsp at a time, if with cheese and sour cream. dough gets too stiff. Let rest covered for 15-20 minutes. Roll to desired

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. TACO SOUP Ana Lisa Hale 1/2 lb ground beef 1 onion, chopped 15 oz can white beans 32 oz can tomatoes 15 oz can kidney beans 15 oz can pinto beans 15 oz can corn Handful mixed vegetables 1 pkg taco seasoning mix 2 cups water Cheese and sour cream Brown ground beef and onions. Drain. Add rest of ingredients. Simmer 30 minutes. Serve with cheese and sour cream.

2 Tbsp very hot water 1 cup walnuts, chopped 1 tsp vanilla Cream shortening, sugars, eggs, hot water and vanilla. Add salt, soda and whole wheat flour. Add chocolate chips and nuts and blend again. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12-15 minutes.

PUMPKIN COOKIES Laurel Francis LENTIL SOUP 2 cups flour 3 tsp baking powder Family Recipes* 1/2 tsp baking soda 1/2 tsp salt 2 cups lentils 1-1/2½ qts water 1/2 tsp cinnamon 1/2 tsp ginger 6 bouillon cubes 1 large can stewed tomatoes 1/2 tsp ginger 1/2 lb margarine 1 bay leaf 3 carrots, cut in chunks 1 cup dark brown sugar 1/2 cup sugar 1 onion, chopped Salt and pepper to taste 1 egg 1 a cups pumpkin 1 lb cooked hamburger or ham 1 cup oats b cup nuts Put all ingredients, except hamburger, in a 4-qt kettle. Bring to boil Mix all together and bake at 350° for 10-12 minutes. and let cook until tender (about 45 minutes). Add cooked hamburger or ham and heat through. WHEAT SPROUTS CANDY 1 cup sprouted wheat 1 cup coconut LOVELY LENTILS 1 cup nuts 1 cup raisins or dates Ana Lisa Hale Grind all in meat mincer. Mix well and shape into tiny balls. Roll in 2 cups dried lentils Water coconut or powdered sugar. Keep in refrigerator. 1 tsp salt 1 Tbsp olive oil 1 stalk celery, chopped 3 cloves garlic, minced OLD-FASHIONED OATMEAL COOKIES 1 tsp rosemary 1 carrot, chopped Sue Crosby Rinse lentils well. Put in large pot. Cover with water plus a little. Add 1 cup brown sugar 2 tsp baking powder other ingredients and bring to boil. Reduce heat and simmer for about 1/2 cup honey 1/2 tsp salt 45 minutes, or until lentils are tender. Check occasionally to make sure 1 cup butter 2-1/2 cups oats there is enough water. 2 eggs 1 cup coconut 1 tsp vanilla 1 cup nuts (opt) DESSERTS 2 cups whole wheat flour 1 cup raisins 1 tsp baking soda WHOLE WHEAT CHOCOLATE CHIP COOKIES 1 cup dried dates (opt) Makes 3 ½ doz Cream sugar, honey, butter, eggs and vanilla. Sift dry ingredients and b cup shortening 1/2 tsp salt mix in. Blend in remaining ingredients. Drop by teaspoonfuls on 1/2 cup White sugar 1 tsp baking soda baking sheet and bake at 350° for 10-12 minutes. 1/2 cup brown sugar 2-1/2 cups whole wheat flour 2 eggs 6 oz chocolate chips

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. WHOLE WHEAT BREAD PUDDING Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk, rice Family Recipes* and raisins. Place in 2-quart a cup sugar casserole dish. Bake at 325° for 1/2 cup powdered milk 45 minutes. Stir after 25 c tsp salt minutes. 3 cups milk 2 eggs Note: You can substitute 1 tsp vanilla powdered eggs. 1 Tbsp powder 4-5 cups broken wheat bread crumbs to 2 Tbsp water should equal 1 Mix sugar, powdered milk and salt and set aside. Beat together 2-1/2 egg. cups milk, eggs and vanilla until smooth. Add the sugar mixture and then add rest of milk, stirring well. Add bread crumbs. Mix well and pour into greased baking dish. Sprinkle top with nutmeg or cinnamon and sugar. Bake at 325° for 45 minutes or until knife stuck in middle comes out clean. Serve with sauce or whip cream.

APPLE CRISP WITH DRIED APPLES Suzanne Schmitt, Printed in The Daily Herald, August 31, 2004 1 b cup dried apples 2-1/2½ cups water 2 Tbsp cornstarch b cup sugar 1/2tsp salt 2 tsp lemon juice 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves Mix all ingredients dry, then add water and mix well. Bring to a rolling boil, stirring occasionally. (You can do this in a microwave.) Put in 9x13 inch pan that has been sprayed with oil. CREPES Mix and put on top of pie filling mixture: Ana Lisa Hale 1/2 cup flour 1/2 cup butter, cut in 3 eggs (or 3 Tbsp egg powder and 8 Tbsp water) 1/2 tsp salt 1/2 cup rolled oats 1/2 tsp salt 1 a cups milk 2 Tbsp brown sugar Walnuts or pecans (opt) 3 Tbsp butter, melted 1 cup white flour Bake at 375° for 25 minutes or until hot and bubbly. 2 Tbsp sugar (for dessert crepes) Beat eggs until well-blended. Beat in milk and butter. Add salt and WHOLE WHEAT BROWNIES flour. Beat until well blended. Cover and refrigerate overnight or at Shari Featherstone least 1 hour. (Overnight is best.) Printed in The Daily Herald, August 31, 2004 Preheat 6 inch skillet. Spray with non-stick spray or use a little butter 1/2 cup butter in bottom of pan. Spoon about 1/2 cup batter in center of pan and tilt 6 Tbsp cocoa powder pan quickly so batter covers bottom of pan. When crepe is set turn 2 Tbsp oil 2 eggs over for about 30 seconds. Remove from pan. Stir batter slightly just 1 cup sugar 1 tsp vanilla before pouring each crepe. 1/2 cup whole wheat flour Crepes freeze well if you put a layer of waxed paper between each one 1/2 cup nuts and wrap tightly. Grease 8x8 inch baking pan, set aside. In medium saucepan, melt Note: I tried this with whole wheat flour and it was a little hard to turn butter, cocoa and oil over low heat. Remove from heat; stir in eggs, and required a good (non-scratched) non-stick pan or a little more sugar and vanilla. Using a wooden spoon beat lightly just until butter on the pan. They turned out a little more ‘crumbly’ than crepes combined. Stir flour and nuts. Spread in baking pan. Bake at 350° for should be, but they tasted great. 30 minutes. Cool on wire rack. NAVY BEAN BUNDT CAKE RICE PUDDING Family Recipes* Family Recipes* 1 b cups cooked navy beans 3 eggs 2 Tbsp honey 1 cup butter softened 1 cup sugar 6 Tbsp sugar 1/2 tsp nutmeg b cup brown sugar 2 eggs 1 tsp cinnamon 1/2 tsp vanilla 1 Tbsp vanilla 1-1/2 tsp baking powder 1 cup milk (a cup nonfat dry milk to 1/2 cup water) 2 cups flour 1-1/2 tsp nutmeg 1-1/2 cups cooked rice 1 tsp baking soda a evaporated milk 1/2 cup raisins 2 tsp cinnamon 1 a cups flaked coconut a cup water

Puree beans in blender or mash with fork. Set aside. In large bowl combine butter, sugars and vanilla. Beat until creamy. At high speed, add eggs. Stir in beans. In medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir ½ of dry ingredients until blended. Add rest of dry ingredients. Blend. Add nuts and coconut; blend. Pour into greased bundt pan. Bake at 350° for 50-55 minutes or pour into 9x13 greased pan and bake for 25-30 minutes. MISCELLANEOUS

SOY NUTS Soak soy beans in water overnight: 1 part soybeans to 2 parts water. Drain and pat dry with towel. Heat oil in pan over medium to medium- high heat. Fry soy nuts until golden brown. Let drain on paper towels. Season with salt or other desired seasonings. Store in an airtight container. From Paula Chandler, Mountain Grove, MO. Printed in The Daily Herald, August 31, 2004.

*Family Recipes, Available at Home Storage Center, 940 W. Center, Lindon, UT 84042. May also be available at other LDS dry pack canneries.

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 Oatmeal Pumpkin bread* Rice pudding* 9-grain cereal Granola* 6-way rolled cereal Blender pancakes* Milk Milk Raisins Honey Milk Brown sugar Maple syrup Raisins Juice Milk Milk Juice Milk Milk Lunch Tuna sandwich Macaroni & cheese Potato slices w/white Peanut butter Mashed potatoes Split pea soup w/ Chicken noodle soup* Dried apples Applesauce sauce & ham & honey sandwich Canned beef & gravy ham and potatoes* Crackers Soy nuts* Peas Dried peaches Canned peaches WW rolls* Dinner Beef Stroganoff Chicken fajitas Spaghetti w/sauce Chili Chicken ala king Pita* sandwiches Taco soup* Brown Rice WW tortillas* Green beans Cornbread* Rice Canned meat filling WW rolls* Canned tomatoes WW rolls* Apple crisp* Choco chip cookies* Apple slices Oatmeal cookies* Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Scrambled Eggs Apple-cinnamon Granola* Crepes* WW muffins* Breakfast casserole WW Scones Toast Milk Canned peaches Hot cocoa w/ham and potatoes Honey Milk Juice Dream whip Juice Milk Lunch Chili Tomato soup Sloppy Joes Chicken & dumplings Ham chunk BBQ beef sandwich Chicken mushroom Cornbread* Toast WW buns* Applesauce sandwiches Apricot leather casserole w/rice Dried pears Apple slices Dried bananas Dinner Canned meat Pasta* w/alfredo sauce Potato soup Cracked wheat Shephard's Pie* Minestrone soup Potatos augratin w/salsa Mixed vegetables WW rolls* casserole* Canned apricots Parmesan herb w/ham chunks WW tortillas* WW Bread pudding* Pumpkin cookies* Corn Sprouts candy* bread Carrots Canned pears Oatmeal cookies* Week 3 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Bran muffins* Blender pancakes* Whole cooked wheat Oatmeal Scrambled eggs 9-grain cereal WW Waffles* Milk Fruit or syrup Milk Milk Toast Milk Strawberry jam Milk Juice Dream whip Lunch Spaghetti w/ Biscuits & gravy Mashed potatoes Tuna sandwich Mexican Rice* Chicken pot pie w/ Cheesy-broccoli tomato sauce Apple slices Canned meat & gravy Juice Beef chunks soup Green beans Canned peaches Trail Mix Canned peaches Crackers Dinner Beef Enchaladas Lentil soup* Hawaiian Haystacks Ham, chicken Turkey stuffing Wheat chili* Sloppy Joes Corn tortillas* Wheat Thins* Rice tomato risotto* casserole w/potatoes Corn muffins Canned fruit Navy bean cake* Canned corn Green beans Apple slices WW brownies* Week 4 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast Granola* WW Biscuits Cream of Wheat Blueberry muffins 6-way rolled cereal French Toast Cinnamon apple rolls* Milk Jelly Craisins Milk Brown sugar Blueberry syrup Milk Canned apricots Milk Milk Milk Lunch Navajo Tacos Squash soup* Peanut butter & jam Potato soup Burritos w/refried Quiche w/mushrooms Salsa Green beans Wheat Thins* sandwiches Apple slices beans & salsa Green beans Dried apricots Dried bananas Dinner Vegetable Crepes* Chicken enchaladas Turkey Tetrazzini Tamale pie* BBQ beef sandwich Ham fried rice lasagna Chicken filling Mixed vegetables Green beans Applesauce WW buns* Mand oranges & WW breadsticks Corn Sprouts candy* Pumpkin cookies* Crepes* w/fruit WW brownies* pineapple salad Apple crisp* * Indicates recipe included 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. BUILDING SELF-RELIANCE ONE STEP AT A TIME SOME PRACTICAL SUGGESTIONS ON HOW TO BEGIN

C Make a preparedness plan that meets the needs of your family. Planning is critical. Make a written inventory of all the foods you have on hand. Update regularly. Track shelf life of foods and expiration dates.

C Label and date food items. Rotate and replace regularly.

C Don’t panic or go into debt to obtain a year’s supply. Evaluate existing budget. To obtain needed funds, consider eliminating convenience foods and begin using more basic foods, i.e., bake your own bread, eat cooked cereal instead of cold cereal, drink water instead of pop, eat out less often, make a list and shop the ads

C Buy what you usually buy, but buy more of it each time you shop. Acquire at least a 3-6 month supply. Buy main ingredients for 12 of the same menu. For example, 12 cans spaghetti sauce, 12 packages of spaghetti, 12 cans green beans supply one favorite meal per month for one year. Do this regularly using one of the 30 menus you have prepared. (See sample 30-day menu and recipes for ideas.)

C Compile a 30-day menu and make a grocery list from it.

C Integrate basic food storage items into your main meal recipes. For example, substitute powdered milk for fresh milk in bread, pudding, and other recipes; substitute powdered eggs for fresh eggs in cookie and cake recipes, and you can also substitute whole wheat flour for white flour in many recipes. There are also many resources and recipe books available to give you ideas on how to use food storage.

C Use a variety of ways to preserve and store foods: such as, dry packaging, water-bath canning, freezing, drying, pressure canning, vacuum packing, etc. For example, if the electricity goes out and you can’t save your frozen fruit, you still have canned fruit.

C Store what you eat, and eat what you store.

C Make your food storage a checking account, not a retirement account.

OBEDIENCE BRINGS GREAT BLESSINGS. WITH THE LORD’S HELP, NOTHING IS IMPOSSIBLE

Copyright © 2005 Brigham Young University, Women's Conference. All Rights Reserved. HOW LONG WILL THE BASICS LAST? LDS Welfare Services These are only approximate times (For best results, store at 70 degrees or cooler, in dry location, away from sunlight. Store on shelves or raised platforms rather than directly in contact with concrete floors or walls)

Wheat, 20+ years Beans, 6-8 years Nonfat dry milk, 2-3 years Sugar, 20+ years Cooking oil, rotate within a year Salt, stores indefinitely if kept dry Water, replace every 6 months Seeds, 1 year Pasta, 8 years White Rice, 4 years Brown rice, 1-2 years Rolled oats, 5 years White flour, 5 years Potato pearls, 3 years Soup mix, 5 years Apple slices, 8 years

There are a few things that are not appropriate for dry-pack canning because of moisture or oil content. The shelf life can be extended by storing in the freezer. These include: Barley Granola Cereal, milled-grain Nuts, roasted or raw Cornmeal Rice, brown Flour, whole wheat Yeast

Some things should be stored in their original containers and not home dry-pack canned. These things include: Baking powder Baking soda Bouillon Sugar, brown Mixes w/leavening or oil (i.e. pancakes, biscuits, etc.)

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