This is 'strained yogurt', the same thing as authentic Greek yogurt; use it like cream cheese in recipes, or eat it with a little jam or fruit. Add a bit of salt if subbing this for cream cheese.
Since the whey- which contains the lactose, or milk sugar- is drained off, you end up with a product that has twice as much protein and quite a bit less milk sugar.
All you do is pour plain yogurt into a cheesecloth-lined colander, set it over a bowl overnight, and check on it in the morning. You can either leave it on the counter or do this in the fridge. The longer it drains, the thicker it gets. It works best with homemade, unthickened yogurt, since added thickeners make it hard for the whey to separate away from the solids. If you don't have cheesecloth, use something else that liquid can drain through but the solids won't, like the superstrong paper towels, or a clean flat-woven dish towel.
16 ounces of plain yogurt will yield about 8 ounces each of yogurt cheese and whey. You can substitute whey in place of buttermilk in recipes. I use it for part of the liquid when making bread
Sweetened Condensed Milk-
use it to make my favorite, Two-Minute Fudge
For the closest version to a 14-oz can, use1/2 c. (non-instant) powdered milk1/2 c. water1 c. sugar2 Tbsp. butter, optional
To read more about making it or how to use it, see here
If you happen to need it, here's a recipe for dairy-free sweetened condensed milk
Actually, some of the newer "instant" powdered milks taste pretty good. However, the non-instant dry powdered milk is generally less expensive. It's just not so great for drinking straight. There's more on that in the printable.
The first couple recipes are below and the next blog post will have the others. You can get all of them without waiting, plus some extra stuff, in a two-page printable format right here
. For even more great powdered milk recipes, download the Bee Prepared Pantry Cookbook
or the Wooden Spoon class booklet
for corrections & notes for the Wooden Spoon booklet.)
Lasagne using powdered milk? You bet! You can make homemade cottage cheese in 5-10 minutes. There's even a recipe for a mock mozzarella that melts beautifully, in the Bee Prepared book.
All cost estimates are based on paying $1.89/lb for powdered milk, which is the 2013 price at the LDS Church's 'Family Home Storage Center
'.Homemade Cottage Cheese-
makes about 16 oz., $ 1.00/batch
4 c. hot water 6 Tbsp. white vinegar
1 ½ c. non-instant dry milk powder ½ tsp. salt, to taste
Stir together water and powdered milk in a saucepan, heat until it starts to steam, stirring. Drip vinegar around the edge of the pan and gently stir; it will immediately start to separate into curds and whey. If it doesn’t, heat it up some more. Let rest one minute. Pour into a cheesecloth-lined colander over a bowl. Save whey, then rinse with hot water, then with cold water and break apart into the size curds you want. Rinse for one minute or until all the whey is out. Add salt. To make it creamy, add 4-6 Tbsp. sour cream, yogurt, evaporated milk, or cream. The whey
may be used in place of liquid (milk or water) in baking. It has vitamins, minerals, some protein, no fat, and some milk sugar (lactose- very low on the glycemic scale.) Since it has the acidity of the vinegar in it, you can add a little baking soda to neutralize and get extra leavening power- use 1 tsp. baking soda per 2-3 cups of acid whey; reduce any baking powder by three times the amount: if using 1 tsp. baking soda, the baking powder is reduced by 3 tsp.
Yogurt – makes 2 quarts of plain yogurt at $ .57 per quart if using your own starter
1 ¾ c. regular nonfat dry milk, or 3 c. instant 7 c. hot water (not over 120 degrees)
1/3 c. plain yogurt, with active cultures
Combine dry milk and 4 cups of the water. Whisk or mix in a blender. Add yogurt and whisk. Add remaining water or divide the remaining water evenly between your containers; stir well after adding the milk mixture! Pour into containers, cover, and incubate in a warm place for 4-8 hours or until set. Tip a container after 4 hours to see if it has set. If the yogurt is still liquid, wait 1-2 more hours. It will set up a little more when chilled. Store in fridge. The ideal temperature range for culturing yogurt is 105-120 degrees. The lower of these temperatures you begin culturing at, the sweeter the yogurt will be. The higher, the more tart. Above 120 degrees will kill the bacteria you’re trying to grow. Save 1/3 c. for culturing your next batch.
To flavor your yogurt after it’s made, add fruit, jam, juice concentrate, chocolate milk mix, etc., before eating.
To flavor it before culturing, use 6-8 Tbsp. of sugar per 2-qt batch, or 4-6 Tbsp. honey (dissolve this in your water first, or it will sink to the bottom), or a 3-oz. box of flavored gelatin, or 1/3-1/2 c. jam, or 1 c. chopped or mashed sweetened fruit. The syrup from canned fruit can be used in place of part of the water. If it’s not sweet enough, you can always add sugar when it’s done. 1-2 tsp. vanilla added to the batch is also a nice addition. Make your own combinations- chopped cherries with some vanilla and a little almond extract, blueberries with cream cheese added, toasted coconut with caramel sauce swirled in… let your imagination run wild!
To make firm yogurt that doesn’t become thin after stirring, use 4-6 tsp. unflavored gelatin, or two envelopes, per two-quart batch. Soften it in part of the recipe’s water, then heat gently on stove, in microwave, or over hot water, until the gelatin melts. Add along with remaining water.
Rescuing food can help you rescue your food budget, too. The average American family wastes about 15% of the food they bring home. How much money could you save?
There are sites online, like stilltasty.com, that list the shelf life of foods. One problem with them, though: the sites give the 'best by' information. This means the manufacturer can guarantee the food is at peak quality and nutrition. Food doesn't automatically spoil after that; it's generally a slow deterioration. You control the speed of it, by the amount light, heat, oxygen, and moisture/humidity your storage conditions have. Because of this, all charts tend to give very conservative numbers in case storage conditions are less than ideal. Store something in the dark, where it's cool, and you can easily double its stated shelf life.
Another type of date you'll find on products is the 'sell by' date. Dairy and eggs are two products that have this. This date assumes you'll take a little longer to actually eat the food, so the 'sell by' date is about a week earlier than the 'best by' date.Higher-fat items go rancid sooner. Watch for that. How can you tell if it, or anything else has passed its useful life? Smell it. Your eyes, nose, and tongue can tell you a lot. Use common sense; if it smells bad or has gone moldy or foamy, there's no need to taste!! And if you are feeding people with low immune systems, err on the side of caution.If a can squirts at you when you open it, that can be an indication of botulism growth. Boil the contents for 10 minutes. If food has started eating through the can, well, I wouldn't eat it unless I was starving. Even then, I might not. But the sealed Mason jar of peaches from ten years ago that you just found at the back of a shelf? Yeah, they've turned an interesting peachy-brown. Puree them and use as the liquid in a cake, make a smoothie, or some other creative use. Is ten years old ideal? No, of course not. You'll get better nutrition if you're rotating the food more often than that. But older food is still... food. Use it. Cutting Food Waste at Home
My #1 tip! Before you cook dinner, look in the fruit basket, crisper drawer, fridge shelves, or freezer to see what needs used up first. Use that in your meal. Be creative if you have to.
· My #2 tip! Don’t waste what’s on your plate. If you have small children, serve them very small servings (a couple of bites) of just a couple foods. Use a small plate. They only get seconds on anything after the firsts are eaten. As my kids hear, “Firsts of everything before seconds of anything.” They can learn to eat everything on their plate if the servings are small enough. When they’re older, progress in the teaching by letting them learn to serve themselves small/reasonable portions. If they have leftover food (either at home or eating out), SAVE it for the next meal; they “get to” eat that before any new food.
· Freeze leftovers. You get instant dinners for later!
· Use leftovers as a ‘variety pack’ meal: put all the leftovers on the table, and let everyone choose which they like best. Or pack them for take-to-work (or school) lunches.
· Keep a bag in the freezer for celery tops, mushroom stems, bits of raw or cooked meat, leftover oatmeal, whatever odds and ends you have. When the bag is full, make it into soup.
· When you have heels or crusts of bread, leftover toast, or stale bread, add it to a bag in the freezer. Use it when you need breadcrumbs, or to make bread pudding, poultry stuffing, or bread salad. I also save the breadcrumbs from when I slice homemade bread.
· Trim away bad spots, eat the rest. Brown edges on lettuce can be trimmed away, same with black on cabbage, mold on apples or strawberries, etc.
· Chop shriveled apples or other fruit and mix them into muffin batter. Or make smoothies. Find some way to use the food where looks don’t matter.
· Freeze overripe bananas to use in recipes and smoothies. For simplicity's sake, peel before freezing.
· when you have so much of something that it will spoil before you can use it all, freeze it, dry it, or bottle it.
· Moldy cheese? Trim off the mold, use the rest or shred and freeze it.
For other ways to save money on food, see the post from Feb. 3, 2011.When should you throw out food?
My general guidelines are to throw it out if it is:
-foaming (unless it's bread dough or batter, or if you're fermenting something intentionally),
-molding (except for cheese, and small bits on fruit or vegetables),
-developing unusual colors, or
-smells bad. Learning how to tell when food is still good can really help out your budget. We waste huge amounts of food here in the US, the average family of four throws away just under $600 in food AT HOME per year! (See http://uanews.org/node/10448) And total food waste, from the field to your stomach, runs between 40-50%. Really. This higher number includes the following steps:· cultivation· harvest· storage/processing/packing/transport· supermarkets· consumption (restaurants/schools/home waste)As a side note, so you don't think the US should be singled out for condemnation, total waste percentages are about the same in undeveloped countries- but they lose more between the field and the store, and less at home. (See http://www.siwi.org/documents/Resources/Policy_Briefs/PB_From_Filed_to_Fork_2008.pdf, pages 18-23)
Tiny Spicy Chicken is great over rice, with a little fruit to help balance out the heat. Bok choy is great on the side.
Do you have children or grandchildren who are afraid of what’s lurking under their beds? Here’s the perfect solution, found on Meridian magazine online a couple months ago:
The Monster Under the Bed
"I overheard my two young adult sons talking. One asked, “Do kids really think there are monsters under their beds?” The other one answered: 'I never did. There was always so much food storage under there that I knew there was no room for a monster.'” So let's all chase out those monsters! For a lot of suggestions on storing food when you have little space, see the Food Storage Made Easy page.
______________________________This recipe came from a class at the Macey’s in Logan, back when I lived there. “Tiny Spicy Chicken” was one of the entrees at Mandarin Gardens, a local Chinese restaurant. Maybe it’s a Cache Valley specialty, because I haven’t run into anyone not from there who has had this dish. Tiny Spicy Chicken3 lbs. boneless, skinless chicken, cut into 1 ½ “ cubesgarlic salt2 beaten eggs1 cup cornstarch¼ c. oil Sprinkle chicken with garlic salt, let sit for 1 hour in the fridge. Heat oil in a large frying pan. Dip chicken into eggs, then roll or shake in a bag with cornstarch. Brown chicken pieces in the oil, until golden brown. Put in a greased 9x13 pan.Shortcut method: use 1- 1 ½ lbs. fully cooked chicken nuggets, frozen is OK. (Don't use 3 lbs nuggets; they have too much breading that soaks up this sauce.) Sauce:
½ -1 tsp. chili paste*1 c. sugar½ c. ketchup2 tsp. soy sauceDash of salt½ c. chicken broth¼ c. brown sugar½ c. vinegar Sauce will be very runny. Pour over chicken (if using chicken nuggets, mix the sauce in the 9x13 pan, then add the chicken) and stir to coat. Bake at 425 degrees for 10-15 minutes, stirring once or twice during that time. Serve over rice.Alternate cooking methods: bake at 325 degrees for 1 hour, stirring a couple times, or put in a crockpot and cook on low for 5-8 hours.*Sambal chili paste can be found in the Asian section at Macey's grocery store, it probably can be found at most other grocery stores. If you don't have it, or can't find it, substitute red pepper flakes. Start with 1/4 tsp., put it in the sauce, then taste to see if it's as hot/mild as you like.
Chili paste is made from whole, hot chilies, ground up, and mixed with a little vinegar. It includes the seeds, so it packs a punch.
If you use raw chicken breasts, the recipe takes about 1 1/2 hours to make. If you start with these, you can have it done in 20 minutes.
Aren't cans and oxygen packets great? I opened this can just yesterday. And yes, 6-21-93 was when it was sealed.
The chicken, coated with sauce, ready to bake.
Baking it condenses the sauce and helps it soak into the coating on the chicken. It's a little sweet, and a little zippy.
How about another zucchini recipe? Any summer squash can be used in the recipe. Since I don’t have zucchini this year, (the seedlings were stepped on...) I’ve been making my lemon-zucchini bread with yellow summer squash, too. “Bisque” usually means a thick, creamy soup thickened by pureeing it, instead of by adding flour. We made some yesterday using an immature Hubbard squash (picked by an enthusiastic child…), and it was delicious. The recipe came from the Ukraine; my sister ate it- and loved it- there on her mission. In the bisque, the curry powder is great, but you can also try other spices you like- using basil or ground coriander to taste, or a half packet of ranch dressing mix powder (Remember dressing mix is salty, so leave out the salt in the recipe). The soup really shines when served with “Best Drop Biscuits” (archived under Quick Breads) or homemade French bread; something with some crunch to contrast with the silkiness of the soup. Here’s a video on YouTube about food storage, a lady from Arizona… this segment is “top 10 reasons for not starting food storage”: here if the link didn't work. The sound doesn't work really well, but it's still worth watching! http://www.youtube.com/watch?v=HhGaTlwYs-s I thought it was pretty funny, but it makes you think. Just remember that when she says ‘year’s supply’, that you don’t worry about that part until you reach Step 4 from the All Is Safely Gathered In booklet on providentliving.org. How much you store, on that step, is up to you to study and pray about. Here are the four:
1. Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.2. Store drinking water.3. Establish a financial reserve by setting aside a little money each week, and gradually increase it to a reasonable amount. 4. Once families have achieved the first three objectives, they are counseled to expand their efforts, as circumstances allow, into a supply of long-term basic foods such as grains, legumes, and other staples. Happy storing! -Rhonda Curried Zucchini Bisque2 Tbsp. butter2-4 tsp. curry powder- or use other spices you like1 medium onion, chopped ¼ tsp. black pepper3 c. chicken broth, or 3 c. water and 1 ½ tsp. chicken bouillon1 (7-8 oz.) potato, cut in ½” cubes1-1 ½ lbs. zucchini, trimmed and cubed½ tsp. salt1 ½ c. cream or evaporated milk (12 oz. can) or a 12-oz. can of coconut milk Combine butter, curry powder, onion, and pepper in a medium saucepan. Cook, stirring, for 2-3 minutes on medium-high heat. Add broth, potato, zucchini, and salt. Simmer 20 minutes or until potato is tender. Add cream and puree the soup until smooth. Serve garnished with croutons if you like. Cubed chicken is also good in this.
Hi everyone,This week, take a minute and look back. How is your Three-Month Challenge coming? Have you filled out the survey with your visiting teachers? (It would be helpful to get them to me by this Sunday - but if you can’t, don’t give up! Just do it soon.) Have you figured out how much you need to feed your family for 3 months? My friend Elizabeth said the easiest thing for her was to break it down by meals- how much cereal, powdered milk, and pancake/syrup ingredients (or whatever your family prefers) would it take to eat for a week? Then multiply that by 12 to get your 3 months’ worth. Write it all down. A food storage notebook (or spreadsheet, if you like that better) is a great idea. Then tackle lunch. Then dinner. Her goal was one of those per day.To find what you still need to buy, inventory next. I know that sounds awful, but it really isn’t that bad. I just keep picturing Joseph keeping track of everything in Potiphar’s house. Now there was a good steward. “The Lord made all that he did to prosper in his hand.” (Gen. 39:3) I’d like to qualify for that blessing, too! If you haven’t yet inventoried what you currently have, grab a notebook and start. The easiest way for me is to write categories (i.e. canned vegetables, box of cake mix, bag/can of flour, etc.) and just write tally marks- or count and write down the number if you’ve got a lot. After you inventory, sit down and compare what you need with what you have. Remember, getting your three months’ worth is the hardest part of the whole food storage plan. And you can do it! You all have visiting teachers who’d love to help where they can. We’re all here to help each other. This recipe is from my 6-foot-3, skinny-as-a-rail Jamaican roommate in college. She only had time to cook once a week, so she’d make a big pot of either this or her chicken curry, then eat that all week. Yummy stuff. She never measured ingredients, so don’t worry about being accurate! Althea's "Oven Method" Chicken 4-8 servings8 pieces bone-in chicken (2-3 lbs., or use 1 lb boneless) 2-3 tsp. seasoned salt 1 small to medium onion, sliced into rings3-4 stalks green onions, cut in 1/2" pieces (if you don’t have this, use a little bit bigger onion)¼ c. butter or margarine 2 sprigs fresh thyme or 1 tsp. dried (if anyone local needs a plant, see me)3-5 medium tomatoes, chopped
hot cooked rice Put chicken in a bowl. Add seasoned salt, onion and green onion. Mix well; marinate at least 1/2 hour or overnight (or during the day). Remove onions and green onions; reserve. Brown chicken in a skillet, or bake chicken on a cookie sheet or in a baking dish at 450 for 1/2 hour; turn chicken pieces over and cook 15-30 minutes or til juices run clear and meat is no longer pink when slashed. Put onions and green onions in a large pot with the butter. Add thyme, chicken, and tomatoes. Pour in about 1 cup hot water. Cook on high til the water dries out (about 15 minutes- don't let chicken scorch!). Add one more cup water- cook until it's HALF dried out, then it's done. Serve over rice.This is SOOOO good!
Once the dough is mixed, if you use a greased/sprayed 1/4 measuring cup to scoop the dough, you'll get a more traditionally-shaped biscuit.
Yum. Tender and light on the inside, crunchy on the outside. This batch was made with 1 cup whole wheat flour.
How much will your year’s supply cost you? I just got an emergency supply store’s catalog in the mail; they advertised a year’s supply of food for ‘just’ $3649.95. For one person. Is it really that much money to get a year’s supply?Adding up all the essentials, a month’s worth of food for one person is $16.23 A year’s worth for one person is $194.76Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth; $146.07 per adult. You CAN afford to get your home storage!
If you really want to spend $3649.95 plus tax, you could buy a year’s supply for not just one person, but for NINETEEN people. Yes, basic storage is different food than that ‘gourmet’ version, but here’s the counsel we’ve been given: "We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time and that you can use to stay alive” (fromAll is Safely Gathered In, First Presidency pamphlet)
Here is the cost breakdown:Grains, 300 lbs- if you get just wheat and oats, at the cannery they cost between $5.80 and $8.15 for 25 lbs. depending on if you get white or red wheat, quick or regular oats. If you average this out, it will cost you $6.98 per person, per month. $83.70 per year’s worth.Milk, 16 lbs is $1.40/lb at the cannery, which is $1.87 per month, $22.40 per year.Sugar, 60 lbs is $ .56/lb there, $2.80 per month, $33.60 per year.Oil, 10 qts –this isn’t sold at the cannery, but the price at Macey’s last week was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year. It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.Legumes, 60 lbs– the cannery sells black beans, pinto, and white, from $14.10 to $16.30 for 25 lbs. Averaging the prices, it’s $2.99 a month, $35.92 per year.Water, 14/gal/person- You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down). Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. When you’re done storing these items, you might decide to add a few ‘gourmet’ items- but that’s just extra stuff.Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing. You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets. Plan on washing them at home. There are two main sizes; 5 gallon and 2 1/2 gallon. I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much. They are a great size for a pantry, too. Some of the buckets have gaskets, some don’t. The ones that don’t seal well are still good for storing sugar. If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $85.83 more to get a full year’s worth, $65 to do 9 months' worth.Here’s the year’s worth breakdown and quantities: 51 cans of wheat $137.80, 11 cans of beans $48.95, 10 cans of sugar $46.50, 4 cans of powdered milk $28.20. I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can. Pretty silly storage for me. Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about the same amount of food. Best Drop Biscuits
adapted from Cooks CountryMakes 12 1 cube butter, melted and cooled a few minutes- set aside 1 Tbsp. of this.1 cup cold buttermilk or sour milk (1-2 Tbsp. vinegar in 1 cup regular milk)2 c. flour2 tsp. baking powder½ tsp. baking soda½ tsp. salt (3/4 tsp. if you used unsalted butter)1 tsp. sugar Heat oven to 475 degrees, no, that’s not a typo. Mix together the butter (except reserved) and buttermilk; stir until the butter forms clumps. (This is a faster way of getting the same results as ‘cutting in’ the butter.) Mix all the dry ingredients together, then pour in buttermilk mixture. Stir until just mixed in and dough pulls from side of bowl. Drop onto greased or parchment-lined cookie sheet. A greased ¼ c. measuring cup makes the perfect size scoop. Brush with reserved butter. Bake until tops are crisp and golden, about 12-14 minutes. Serve warm. These also reheat well the next day (10 minutes at 300 degrees) and freeze well, too.You can use powdered milk in this: mix in 3 Tbsp dry milk powder when you’re stirring together the dry ingredients. Use ice water and 1-2 Tbsp. vinegar to make 1 cup, stir with the melted butter.
Hi,Remember this?"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time and that you can use to stay alive” (from All is Safely Gathered In, First Presidency pamphlet)
Here is what a basic supply of food includes: it will provide about 2200 calories a day, which means you’ll probably get 1800 and your husband will get 2600. This is less than most people are used to, especially if you're suddenly living a 'more active' lifestyle, but it will keep you alive!300 lbs grains- includes Wheat, Rice, Rolled Oats, Dried Corn, Popcorn, Flour, Pasta Products, Dried Potatoes. Some lists say 400 lbs per person, but the current Church site says 300. Take your pick, according to what you can handle. Storage-wise or hunger-wise; that extra 100 lbs provides an extra 435 calories per day.16 lbs. powdered milk- this is just enough for cooking, about ¾ cup per day. You can store instant, regular powder, and canned milk. It takes about 5 (12-oz) cans to equal one pound of powdered milk 60 lbs sugar- this includes white sugar, brown sugar, powdered sugar, honey, molasses, jam/jelly, corn syrup, fruit drink mix, gelatin. If you have honey that crystallizes, set the bottle in the sun on a warm day, or put it in a pan of water on lowest heat overnight. It will become liquid again. You will want more sugar than 60 lbs. if you can your own fruit.10 quarts cooking oil (2 ½ gallons)- yes, YOU NEED FAT. Your brain is made mostly of fat. Guess what happens if you don’t get any fat in your diet? Plus, it’s a lot of calories for very little storage space. The darker & cooler you keep it, the longer it lasts. Fats include shortening, cooking oil, butter/margarine, mayonnaise, peanut butter.8 lbs salt per person- this is the cheapest of them all! In addition to the round canisters, you can buy salt in 4-lb rectangular boxes; these stack together more efficiently. At Sams’ Club, these boxes are just under $1. Woo-hoo! Two bucks and you have your personal salt for the year!60 lbs. legumes, dried- includes soybeans, pinto beans, white beans, kidney beans, lima beans, anything that ends with ‘bean’ (unless it begins with ‘jelly’), black-eyed peas, split peas, and lentils. These are a great, inexpensive source of protein. Store the same as wheat- dry, clean, dark and cool if possible. It takes 4 ½ (15 oz) cans to equal one pound of dry beans.14 gallons water per person. This is just 2 weeks’ supply, for drinking and a tiny bit for washing; the minimum our church leaders have counseled. You may also want a way to purify water for longer-term use. To purify, you can boil water for 2 minutes, or use chlorine bleach (plain only, not scented!) If the water is clear, use ½ tsp. per 5 gallons of water. If the water is cloudy, use double; 1 tsp. per 5 gallons of water.Children do not need a full adult’s portion. For them, figure age 3 and under= 50%, ages 4-6= 70%, ages 7-10= 90%, ages 11 and up= 100%. Obviously, kids' ages are always changing, so when I calculate what to have on hand ( I inventory every Conference), I project out six months to a year. For instance, if someone is 6 years old, I count that child as 7 years. That way I'm not always slightly behind when it's time to replenish. * * * * *Recipes today are for a whole meal….Roast Chicken FromLiving On a Dime, Jan 2010.
Here is a very basic but yummy recipe. You can also put this in a crock pot to slow cook all day.1 (3 lb.) whole chickenSalt and pepper to taste1 Tsp. onion powder1/4 cup butter or margarine ( You may use lite margarine)1 stalk celery, leaves removedSeason the whole chicken inside and out with salt, pepper and onion powder. Place breast side down in pan placing margarine and celery into cavity. Bake at 350° for 1 hour and 15 minutes or until internal temperature is 180° (82° C). You can baste with juices or melted margarine once or twice. Remove from oven and cover with foil for 30 minutes and let it rest before cutting.You can easily adapt this recipe to your own likes and dislikes. For example, you might use garlic powder instead of the onion powder, you could slide slices of lemons or garlic cloves or even onion slices under the skin. Try other seasonings, too.The main thing that makes this recipe great is cooking it breast side down, which makes it extra juicy.Cheesy Peas and Rice2 1/4 cups rice, cooked 1 (10 oz.) pkg. frozen peas, thawed1 (6 oz.) can of mushrooms, drained 6 oz. Velveeta, cubed*Combine all the ingredients in a greased 1 1/2 qt. baking dish. Cover and bake at 350° for 20 minutes. I didn't used to buy Velveeta because it used to be more expensive than other cheeses, but it is the same price or less than cheddar now, so I buy it more often.Apple Butterscotch CrispThis recipe is good served with ice cream or, for something different, try a slice of cheese or a dollop of sour cream. 5 large (7 small) apples, sliced and peeled 1 tsp. cinnamon1 cup brown sugar, depending on your apples 1/2 cup flour1/2 cup quick cooking oatmeal 1/2 cup butter or margarine, cold 1 pkg. (3 1/2 oz.) cook and serve
butterscotch puddingPlace apples in a greased 9x13 pan. Mix everything else in a bowl, cutting in the butter until it resembles coarse crumbs.* Sprinkle over apples. Bake at 350° for 40-45 minutes or until apples are tender.*Whenever a recipe says to cut in something, that means to take a pastry cutter and mix the butter, margarine or shortening in with the dry ingredients until the mix gets crumbly looking. (I just use my fingers. It is easier for me to wash them than a pastry cutter.)Roast Chicken Leftovers:Chicken Spaghetti Bake- Make your favorite spaghetti, mixing noodles and sauce. Instead of adding hamburger to it or leaving it without meat, add some cubed leftover chicken. Put it in a 9x13 greased pan sprinkle with mozzarella cheese and grated Parmesan cheese. Bake at 350° until heated through and cheese is melted.Make Chicken Soup with leftovers- see the recipe for turkey soup. Use ¼ the amount of water and spices for chicken because it’s so much smaller!Leftover Leftovers- If you have any of this soup left, thicken it with a little cornstarch or flour mixed in water. Make a batch of biscuits or use any leftover biscuits you have and pour the thickened soup (now like gravy) over it.
The recipe below is one of the main reasons I buy cornflakes anymore. It’s my mom’s homemade granola. Very easy, but very dense food. So I added the box of cornflakes to it, and voila! Now it’s homemade “honey clusters of oats”! It makes for a lighter-weight breakfast.
Here’s my thought on food storage this week: There may be huge disasters where we need food storage, but we all have reasons for food storage that don’t involve major disasters- all it takes is the breadwinner getting hurt, losing a job, having a major hospital bill, all kinds of things. Something happens to everyone, sometime. Here’s a question to ask yourself. Is your food storage a higher priority than owning a TV or a second car? “Wait,” you say, “WHAT?” Read on:A really excellent talk is “Prepare for the Days of Tribulation” by President Benson. Here’s a little piece from it: “Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead. You of small means put your money in foodstuffs and wearing apparel, not in stocks and bonds; you of large means will think you know how to care for yourselves, but I may venture to suggest that you do not speculate. Let every head of every household aim to own his own home, free from mortgage. Let every man who has a garden spot, garden it; every man who owns a farm, farm it.” (President J. Reuben Clark, Jr., in Conference Report, Apr. 1937, p. 26.) You do not need to go into debt, may I add, to obtain a year’s supply. Plan to build up your food supply just as you would a savings account. Save a little for storage each pay-check. Make your storage a part of your budget. Store seeds and have sufficient tools on hand to do the job. If you are saving and planning for a second car or a TV set or some item which merely adds to your comfort or pleasure, you may need to change your priorities. We urge you to do this prayerfully and do it now.” http://www.lds.org/ldsorg/v/index.jsp?hideNav=1&locale=0&sourceId=90cdfc3157a6b010VgnVCM1000004d82620a____&vgnextoid=2354fccf2b7db010VgnVCM1000004d82620aRCRD (the whole talk- I highly recommend spending the 5-10 minutes to read it. This is also the talk where we find his famous quote about food storage being maybe like Noah’s ark for us.)Is your food storage a higher priority than owning a TV or a second car?! And now the recipe:Homemade Granola and “Honey Clusters of Oats”10 cups quick oats (rolled oats are OK too, just crunchier when baked) P.S.- a full #10 can is about 13 cups- take out 3 cups and the rest is the right amount.1 (7 oz.) bag of coconut (leave out if you don’t like coconut)1 (18 oz) box of cornflakes1-2 c. chopped nuts, optional1 cup honey, corn syrup, or maple syrup (pancake syrup)1 cup brown sugar¼ c. water
1-2 cups raisins, dates, or other dried fruitIn a really big bowl, stir together oats, coconut, cornflakes, and nuts. Combine honey, brown sugar, and water in a small saucepan. Bring to a boil, stirring just until the sugar is all dissolved. Pour over the stuff in the big bowl, stirring well to coat. Spread about ½” deep onto ungreased cookie sheets, then bake at 300 degrees until lightly browned (I think about 30 minutes) You can put 2 trays in at once, on different racks. When cool, stir in 1-2 cups dried fruit bits if you want to. Store in an airtight container (like your now-empty #10 can, or an ice cream bucket). It will keep for several months, especially if in a cool and dark area. It won’t ever “spoil” unless it gets wet. The only problem I’ve had is for it to get stale after a long time. It’s still nutritious, though. The nuts could go rancid too, but I’ve never kept it long enough for that.-Rhonda
This week's recipe is a simple lower-sugar syrup we love at our house. Try it as
written, then reduce sugar further if you like. We often make it with only 1/4 c. sugar.
For comparison, regular syrup has 2 cups of sugar to 1 cup of liquid.
Did you read last month's Ensign article about food storage? It was called "Two
Cans of Corn: Home Storage for Newlyweds". (Or for anyone else just starting their
food storage.) Remember Julie Beck's Relief Society address from a couple years ago,
where she talked about the Relief Society working toward being the best at righteous
living? The three categories she mentioned were Faith, Family, and Relief. I thought it
was interesting that when she gave details for each category, food storage was grouped
under "Faith". Building your food storage is exercising faith in the Lord's
advice to us. If you're overwhelmed, start with the advice in that Ensign article. It's
simple and easy to begin. I know I've been blessed as we've built our food storage-
blessed to have enough in those money-tight times, blessed to know how to cook with it,
blessed with a feeling of added security.
Apple Cider Syrup
1/2 c. sugar 1 c. apple cider or apple juice
1 Tbsp. cornstarch 1 Tbsp. lemon juice
1/2 tsp. cinnamon 2 Tbsp. butter
Mix together the sugar, cornstarch, and cinnamon. Stir in apple and lemon juices. Cook
and stir until thickened and bubbly, then cook 2 minutes more. Remove from heat and stir
in butter until melted. Makes about 1 1/3 cups. This is so delicious! If it gets too
thick, stir in a little more juice. If you want it thinner next time, use 2 tsp.
cornstarch instead of 1 Tbsp.
We've made all kinds of flavors with this recipe- whatever kind of juice I have works
well, though I often leave out the lemon juice, cinnamon, and butter. We also make it
into maple syrup- use water in place of apple juice, 1/4- 1/2 c. sugar (brown sugar is
yummy), and 1/2 tsp. maple flavor (a capful). Try making it maple, then stirring in
chopped pecans and butter.... aren't you hungry now?