November Food Storage Item: SPICES

Benefits of spices:
Because basic food storage could become boring if eaten every day, once you have acquired some basic food storage incorporating spices and flavorings into your storage is important. As condells.com suggests, “Spices add vigor, flavor and passion to our recipes. Without spices our food would be bland and would lack the taste and subtle flavors that make eating enjoyable” (http://www.condells.com/articles.tips/store-spices.htm).

Great spices for storing: (from Josephine Newton, “Spicing Up Your Food Storage,” Ensign, June 1990, 72)
* BOUILLON (beef, chicken or ham) adds new flavor to rice, wheat, barley or any soup or sauce.
*SOY SAUCE adds a saltiness to fried rice or stir-fry
*FLAVOR ENHANCERS: red and black pepper, paprika, turmeric, vinegar, dry or prepared mustard, Tabasco sauce and Worcestershire sauce
*AROMATIC HERBS used for lifting soups, casseroles, salads, and sauces out of the ordinary include: marjoram, thyme, oregano, dill, basil, and sage
*AROMATIC SEEDS are great on breads and rolls or stirred into salad dressings
*SWEET SPICES (usually added to sweet foods): cinnamon, nutmeg, cloves, ginger, allspice, and mace
*FLAVORINGS: vanilla, almond, lemon, and maple
*NONTRADITIONAL FLAVORINGS: Cocoa or cocoa mix turns plain milk into a treat; punch powder add variety to water, puddings and pie fillings.

Food Storage Guidelines:
Store spices in tightly closed containers in a dark dry location (not the refrigerator which may be too humid) like a drawer or cabinet. Old spices are less strong and may become bitter. To determine if spices are too old for use: look for color changes, caking, and lack of fresh odor or taste.

SHELF LIFE OF SPICES
Whole spices and herbs--> 1 year
Ground spice--> 6 months
Whole seeds and barks--> 2 years
Ground seeds and barks--> 1 year
(http://www.condells.com/articles.tips/store-spices.htm)

April: "WHEAT is for Man" D&C 89:17

WHY EAT WHEAT?
* Excellent Nutritional Value
“Looking at a nutritional analysis, wheat has much of what we need to keep healthy, especially if it's been sprouted. Wheat sprouts containing 2900 calories produce 100% of the 50 essential nutrients except for the following which contain a RDA/DRV of only...
Fat 19%
salt 10%
Vitamin A 0%
Ascorbic Acid 63%
Vitamin B12 0%
Potassium 70%
Calcium 50%
Linolenic acid(18:3/n3) 19%
Adding...
3 glasses of milk
A cup of spinach or some other dark green leafy vegetable
2 1/2 tablespoons of flax seed
3 tablespoons of oil
A pinch of salt
...will fill all the deficiencies not found in wheat and give you a diet that could keep you alive for a long, long time. Naturally, you'd want a more varied diet than this if at all possible, but this is just an example of what a great food wheat really is and why it's often called 'the staff of life' and the core food for food storage.” (http://waltonfeed.com/rahn/wheat.html)
*Inexpensive
“Pound for pound, wheat is one of the least expensive foods available.” (http://beprepared.com/article.asp?ai=67&bhcd2=1206389591)
*Filling
Grain products expand in your stomach--satisfying you even if you eat less and, thus, saving you money. (http://beprepared.com/article.asp?ai=67&bhcd2=1206389591)
*Good Source of Protein
“…a good supply of wheat and beans will form a complete protein. Just a half cup of uncooked wheat contains 8 to 10 grams of protein. So, not only will wheat give you the protein needed for muscle growth and repair…” (http://beprepared.com/article.asp?ai=67&bhcd2=1206389591)
*High in Fiber
“Fiber is the undigestible carbohydrate in food which acts like a broom to sweep our the digestive tract. One slice of whole wheat bread contains 1.5 grams of dietary fiber; one slice of white bread contains 0.5 grams.” (http://www.smallgrains.org/WHFACTS/nutrflrs.htm)
*Low Fat
“Fats account for 2 to 23 percent of wheat foods, although wheat alone contains very little fat. Most often, the fat content in wheat foods results from fat added in production…” (http://www.smallgrains.org/WHFACTS/nutrflrs.htm)

***Want to know how to transition your family to eating more wheat?***
Check out the wheat handout at USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767

COOKING AND EATING WHEAT

Substituting Whole Wheat Flour in your Favorite Recipes (from the Church of Jesus Christ of Latter-day Saints)
Wheat flour is heavier than white flour and needs more leaving. In yeast breads, use more yeast and/or let it rise longer. In baking powder leavened products, increase baking powder by 1 tsp. for each 3 cups of whole wheat flour. Recipes using baking soda do not need to be adjusted. In baked products using eggs, separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.
NOTE: You will need to invest in a wheat grinder, either electrical or hand, if you plan to use the wheat as a flour. To defray the cost, share the cost and grinder with extended family members or close neighbors or friends.

Cooked Wheat Cereal (makes 4 to 6 servings)
lds.org
1 cup (250 ml) wheat
3 cups (750 ml) water
½ teaspoon (3 ml) salt
Use one of the following cooking methods:
Slow Cooker: Combine the ingredients. Cook six to eight hours or overnight on low setting.
Stovetop: Combine the ingredients. Cook about one hour, or soak overnight and cook for 30 minutes.
Thermos: Bring the water to boil in a pan. Put the wheat and salt into a one-quart (1 liter) thermos. Add the boiling water to the thermos, and screw the top on lightly. Allow it to stand overnight.
Oven: Combine the ingredients. Cook overnight at 150° F (65° C).

Wheat Berries
from Sister Arriaga’s wheat cooking class
2 c hard red wheat or heard white wheat kernels
4 c water
Wash wheat kernels, place in pot, add water, and bring to boil. Simmer for 45-60 minutes. Wheat berries keep in refrigerator for one week.
Options for using wheat berries:
Eat as cereal with milk and sugar for breakfast.
Sprinkle on a yogurt parfait: Layer yogurt, fruit and wheat berries
Add to casseroles, soups, chowders, chili, sloppy joes, spaghetti sauce, pizza, lasagna, meatloaf and hamburgers using browned ground beef as a thrifty beef extender. Add half a cup of cooked wheat to each pound of meat. (“Heaps More—with Wheat,” Ensign, Aug. 1991, 71)
In soup or stew, add cooked wheat to taste, in the same way you would add barley to your soup stock. (“Heaps More—with Wheat,” Ensign, Aug. 1991, 71)
Use to replace, partially or completely, rice in cooking (see below)

Chinese Fried Wheat
from Sister Arriaga’s wheat cooking class
¼ c oil
4 green onions
¼ lb diced ham
3 c wheat berries (or half rice and half wheat if you are not used to eating wheat)
¾ T. soy sauce
2 eggs
¾ tsp. salt

Heat some oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light and fluffy. Set aside. Add to skillet more oil and onions; cook until tender. Add wheat, soy sauce, ham, egg, and salt for flavoring, if desired. Heat through and serve with extra soy sauce, if desired.

Cracked Wheat Cereal (makes 4 to 6 servings)
lds.org
1 cup (250 ml) cracked wheat (crack wheat with mill or blender)
3 cups (750 ml) water
½ teaspoon (3 ml) salt
Boil the water, and then add the cracked wheat and salt, stirring constantly as the cracked wheat is added to the water. Simmer for 6 to 9 minutes, stirring occasionally. Serve with milk and sugar, if desired.

Sprouting Wheat
Julie Wardell, “Sprouting Wheat in a Jar,” Friend, Feb 1985, 16
Sprouted wheat is easy to grow, fun to see, and very nutritious to eat! You can eat the sprouts right out of the jar or add them to salads, soups, or sandwiches. You will need: 1-quart-size wide-mouthed glass jar, clean piece of old nylon stocking, 1/4 cup wheat, and rubber band.
1. Put wheat in jar; add 1 cup water. Place jar in warm, dark place, and let soak for eight to twelve hours.
2. After soaking wheat, cover mouth of jar with piece of nylon stocking, and secure with rubber band. Carefully pour water out of jar.
3. Place jar on its side in warm, dark place. Remember to rinse and drain wheat at least twice daily. Sprouts should develop in two to three days.

Wheat Treats
Loraine T. Pace, “Wheat Can Be a Treat,” Ensign, Sep 1973, 59
1. Soak wheat in cold water 24 to 48 hours, changing the water once or twice during this period; or boil wheat for 30 minutes (it will triple in volume).
2. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
3. In a heavy kettle, heat vegetable oil to 350–400° F. Put small amounts of wheat (about 1/2 cup) in a wire basket or strainer and deep fry in hot oil for about 1 1/2 minutes. Drain on absorbent paper. (An electric fry pan may also be used: carefully drop the wheat kernels directly into the pan of hot oil, and pour the oil through a wire strainer to remove the kernels after cooking.)
4. Season wheat with salt or other seasonings as desired: garlic salt, celery salt, onion salt, seasoned salt, cinnamon and sugar, etc.
5. May be eaten alone as a snack or added to salads as a topping, mixed with trail mix or as toppings for desserts.

Bulgur
lds.org
Bulgur is a pre-cooked, dried cracked wheat. In the Middle East its use in the daily diet dates back to Biblical times. Because it is pre-cooked, it aids the use of wheat in recipes. To prepare:
1. Wash wheat in cool water and discard water.
2. Cover wheat with water, 2-3 times the amount of wheat. Steam until water is absorbed and wheat is tender (about 35-40 minutes).
3. Spread cooked wheat, thinly, on cookie sheet and place in 200º F oven to dry (leave door open). Wheat must be very dry in order to crack easily (2-3 hours). A food dehydrator may be used.
4. Crack wheat in a mill, grinder, or in blender. (This step is optional, but produces a finer kernel.)
5. Store in air tight container on shelf.
6. Re-hydrate for recipes calling for “cooked wheat” or “cooked bulgur” by adding twice as much liquid as bulgur and boil 5-10 minutes. Bulgur will be approximately double in volume.

March: RICE

Storage: The Church of Jesus Christ of Latter-day Saints recommends storing 25 pounds per adult per month of white rice or other grains. In proper storage conditions, rice has a shelf-life of 30+ years.

Lengths: from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
*Long grain rice is distinguished because its length is four to five times its width. The grains are clear and translucent. The grains remain distinct and separate after cooking.
*Medium grain rice is about three times as long as its width. This type is less expensive than long grain rice. This is because it requires a shorter growing season and produces a higher yield per acre. It is also easier to mill than the long grained variety.
*Short grain rice is only one and a half to two times as long as it is wide. It is generally the least expensive of the three lengths.

Kinds: from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
Brown rice is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and longer cooking time than white rice. It has a delightful, chewy texture, with a distinctive nut-like flavor. Brown rice shelf life is very short. It is not a good item for long term storage.
Regular milled white rice is rice from which hulls, germ, outer bran layers and most of the inner bran are removed in the milling process. The grains are bland in flavor and are fluffy and distinct when cooking directions are followed.
Parboiled rice—sometimes called processed or converted rice—has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been cooked before milling by a special steam pressure process. It requires longer cooking time than regular milled white rice, but after cooking the grains are fluffy, separate and plump.
Pre-cooked or instant rice—quick type—is completely cooked. It needs only to stand in boiling water to be ready for serving. Cooking this product will result in a gummy, indistinguishable mass.
Fortified or Enriched rice—This product is a combination of highly fortified rice with ordinary milled rice. A coating of vitamins and minerals—thiamine, niacin, iron, and sometimes riboflavin—is used to fortify rice. This coating adheres to the rice and does not dissolve with ordinary washing or cooking.
Wild rice—Wild rice is not rice at all, but the seed of a wild water grass found around the Great Lakes region. It is much more expensive than the types of rice described above. Many Americans have discovered this rice and developed a taste for it. The demand for it is almost greater than the supply.

What’s for dinner? RICE!

WHITE RICE GENERAL COOKING DIRECTIONS
White rice is enriched and should not be rinsed before cooking. Combine one cup (250 ml) of rice with two cups (500 ml) of water and ¼ to ½ teaspoon (1–3 ml) of salt. You may also add one to two teaspoons (5–10 ml) of oil to enhance flavor and nutrition. Bring to a boil, stirring occasionally. Turn down heat, cover, and let simmer for 15 minutes or until all water is absorbed. Remove from heat, and let stand for 10 minutes. Fluff rice with a fork. One cup (250 ml) of dry rice makes three cups (750 ml) of cooked rice. For baked rice, use the same recipe and bake the rice covered for 30 minutes at 300° F (150° C). From Basic Cooking Directions by The Church of Jesus Christ of Latter-day Saints

Spice up your rice! “…Cook the rice in beef or chicken broth instead of water, or add one of the following herbs while cooking: one-eighth teaspoon dried thyme, oregano, sage, rosemary, basil, or savory; one-half teaspoon celery seeds or dried dill; seasoned salt in place of salt; three-fourths teaspoon dried marjoram; two teaspoons poppy seeds; or one small bay leaf. You can also substitute vegetable juice cocktail or tomato juice for one cup of the cooking water. For another direction in flavor, use one-half cup fruit juice (orange, apple, cherry, pineapple, etc.) in place of one-half cup of the cooking water. Or add a few drops of flavored extracts (orange, lemon, almond, or vanilla) to the water. You can also dress up cooked rice by adding sliced mushrooms, sautéed onions, crisp bacon pieces, toasted slivered almonds, grated cheese, sour cream, or chopped chives. Relief Society General Board, “Spice Up Your Rice,” Ensign, Feb. 1990, 73

Arroz con Leche (Mexican rice pudding)
submitted by Monica Perez
2 c. rice
1-2 c. sugar (sweeten to taste)
1 stick cinnamon
2 c. evaporated milk
2 egg yolks
2c. water
¼ c. raisins or more if desired
lime zest (optional)

Cook rice in 2 c. water. When the liquid has been absorbed, add the sugar, milk and cinnamon. Cook until the rice is tender. Remove cinnamon stick. Beat egg yolks, adding slowly to rice while stirring. Add raisins. Continue to cook and stir a few minutes longer until desired consistency. (NOTE: Do not overcook because the eggs will cause the pudding to curdle.) Serve hot or cold with lime zest and cinnamon sprinkled on top.

February: BEANS

Dry Beans: pinto beans, lima beans, black eyed peas, lima beans, black beans, chickpea (garbanzo beans), kidney beans, OTHER LEGUMES ARE ALSO PROVIDE VARIETY (i.e., split peas, lentils, peanuts, soy beans)

Benefits of Beans: Beans offer variety to your food storage options and a money saving option for meat. Beans are low in fat (no saturated fat or cholesterol), provide fiber, protein, calcium, iron, folic acid and potassium. Current research from the U.S. Surgeon General suggests that beans reduce your risk for heart disease and certain cancers.

Food Storage Guidelines: When stored in tightly sealed containers, in low moisture (less than 10%) and in a place free from insects, dry beans are good for 30+years. Store 5 lbs per adult per month (see providentliving.com for a calculator for your family). Cooked beans can be stored up to 5 days in the refrigerator and 6 months in the freezer.

How do you prevent intestinal discomfort from eating beans?
*The more often you have beans in your diet, the less intestinal discomfort you will have.
*Overnight soaking and cooking of beans break down the starches which make them ore digestible. After the overnight soak, rinse beans, discard soaking water and cook beans with fresh water.
*Drink plenty of fluids. This helps your body handle the dietary fiber.
*Chew your food well and chew slowly.
*Beano or similar products may also eliminate gas from beans.
Let’s Eat Beans!
Cooking dry beans: Sort through beans, and discard rocks and any beans that are discolored or damaged. For each cup (250 ml; ½ lb) of beans add three cups (750 ml) of water (at room temperature) and soak overnight (about 10 hours); this will yield about 3 cups of cooked beans. To cook the beans, drain them, rinse them thoroughly, and cover them with water. Bring the water to a boil; then reduce heat and simmer for one or two hours or until the beans are tender. Adding one tablespoon (15 ml) of oil to the water will reduce foaming during cooking. Do not add salt or anything acidic until the beans have softened adequately. Spices, seasonings and aromatics can be added to beans when starting to cook them. The longer dry beans are stored the longer they take to cook. When beans don’t soften with normal soaking and cooking, add three cups (750 ml) of water and ⅜ teaspoon (2 ml) of baking soda (sodium bicarbonate) for each cup (250 ml) of dry beans. Let them soak overnight. More baking soda may be required for older beans or hard water. Pressure cooking will decrease the cooking time. Dry beans will cook in about 15 minutes, depending on the age of the beans. The cooking time increases by approximately one-third if the beans are not soaked before they are cooked.

Ways to Add Beans to Your Meals: Use cooked, dry beans or canned beans
*To Soups/stews (ex. pinto beans, navy beans, black beans, lentils, split peas)
*Top salads with beans (ex. chickpeas, kidney beans, black beans, navy or other white bean)
*Fill tacos with beans (ex. pinto beans, kidney beans, chickpeas). Add your favorite topping (salsa, tomato, lettuce, cheese).
*Season canned beans. Add vegetables and spices and your favorite sauces (tomato, molasses).
*Use beans as a meat substitute. Replace the meat with beans (ex. kidney beans in chili, lentils in curry or meatloaf, white beans in stew, etc.)
*Add beans to your favorite rice dishes.
*Substitute mashed white beans for shortening or margarine in your favorite baked goods recipe. To maintain the texture and flavor, you may want to substitute only half of the shortening for mashed beans.



Beans a La Charra
shared by Margaret Hanson
1 lb. cooked pinto beans, rinsed, soaked overnight (or simmered 1 ½ hrs.) and drained
8 c. water
1 tsp salt
2 cloves garlic, minced
1 onion, chopped
2 carrots, coined
2 stalks celery, sliced
1 t. ground cumin
½ t. oregano
1 can (15 oz.) diced tomatoes.

Sauté onions and garlic in a little butter then add to beans along with remaining ingredients except the tomatoes. Simmer 2 ½ hours with lid ajar. Add tomatoes. Simmer one hour more. Feel free to add salt pork, cooked bacon, or cilantro for variety.

Refried Beans
shared by Margaret Hanson
Follow the recipe above or leave out carrots and celery. Once beans are cooked and cooled slightly, pour 3-4 cups at a time into a blender. Blend until smooth. Spray a skillet or pot with non-stick cooking spray and add blended beans. Cook over medium heat until desired consistency is reached, stirring occasionally. If you like chunkier refried beans, mash 1-2 cups of beans with a fork and add to pot with blended beans.

Three-Bean Salad
shared by Melissa Finck
1 lb fresh green beans
1 red onion
½ c. rice wine vinegar
½ c grapeseed oil, or salad oil
salt and pepper
1 ½ c. garbanzo beans
1 ½ c. dark red kidney beans

Cut the fresh green beans into 1” pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.

Tortilla Soup
shared by Angela Garmendia
3 cans of refried beans
1 can mild tomatoes with chilies
4 cans chicken broth
1 can kidney beans
1 can black beans
1 can corn
1/packet of taco seasonings
3 cooked chicken breasts, cubed

Simmer 30 min. Serve and top with toasted, corn tortilla strips, cheese and sour cream.

Green Lentil, Sun-Dried Tomato, and Feta Salad
shared by Melissa Finck
3 T. extra virgin olive oil
2 T. white wine vinegar
¼ t. dried thyme, crumbled
¼ c. finely chopped sun dried tomatoes packed in oil
1 c. lentilles du Puy (French green lentils), cleaned
½ c. crumbled Feta cheese (about 2 ounces)

In a large bowl, whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste. Add lentils to a large saucepan of salted water and bring water to boil. Cook lentils at a bare simmer until just tender, about 20 minutes. Drain lentils in a sieve and rinse gently. Toss lentils well with dressing and gently stir in Feta.

Caldo de Feijão (Brazilian Bean Soup)
shared by Monica Perez
1 ½ c. or 2 cans pinto beans (drained)
2 cans refried beans
1 pkg bacon (I used ½ pkg of turkey bacon)
1 package sausage (sage flavor or smoked)
1 onion (diced)
2-3 cloves garlic minced
salt to taste
cilantro

In a blender, mix 1 can pinto beans, 1 can refried beans, and up to one can water (depending on the desired thickness of soup). Blend beans well, and put in a large pot with other 2 cans of beans (unblended). Add water if necessary. Put on medium heat.

In saucepan, fry sausage and bacon. When fully cooked, remove meat, and sauté onion and garlic in grease from meat. If bacon and sausage leave a large amount of grease, you may want to remove grease and add later to soup if necessary. Don’t use regular oil because the bacon grease give the soup its taste.

In sauce pan, put several scoops of soup and onion, garlic and grease. DO NOT put the grease into the soup (because it will splatter). Leave the soup in saucepan to simmer for 3-5 minutes (for the taste to absorb into the beans). Add sauté mix and beans to large pot with the rest of the beans. Also add sausage and bacon to pot. Simmer for at least 15 minutes.

January: WATER STORAGE

Each month we will have one item to focus on for our food storage and we are beginning this month with WATER. The most necessary element of your preparedness program is safe drinking water!! You could probably live for two weeks – perhaps as long as four weeks – without food, but you can live only a few days without water.

How Much Water To Store?
Consider storing only what is required to provide the amount of water for your family’s basic subsistence (drinking water only) or for basic maintenance (drinking water + minimal food preparation, cleaning, etc.) for a defined amount of time, such as 2 weeks.

Basic Subsistence-Level Water Storage Requirements
A normally active person needs to drink 2 quarts of water per day – and more is better during emergency periods. To meet the minimum basic subsistence-level storage requirements plus basic personal needs – cooking some food, brushing teeth, washing face, hands, etc. – store at least 1 gallon for each family member per day for a 2-week period.

Basic Maintenance-Level Water Storage Requirements
Basic maintenance-level water storage requirements differ from basic subsistence-level requirements by the addition of water reserves to do some of the normally water-intensive chores – cooking and preparing food, cleaning utensils/equipment, and washing the body – without taking a bath! It’s only slightly above basic subsistence level water storage requirements.

The recommended amount of water for basic maintenance-level storage requirements is 2 gallons for each family member per day for a 2-week period.

Treating Contaminated Water
Boiling Method
Boil water at a rolling boil for at least 10 minutes to render it potable!

Disinfecting Methods
Chlorine and iodine are used to kill waterborne microorganisms. Chlorine and iodine are equally easy and effective.

Basic Bleach Method
For emergency treating of water of unknown quality, use any household bleach containing sodium hypochlorite (5.25% solution) without soap additives or phosphates. By using common household bleach as a chemical treatment method, large amounts of safe drinking water can be provided quite inexpensively.

Follow these simple instructions:

1. Add bleach to water in container

Water Quantity/Water Conditions/5.25% Sodium Hypochlorite
1 Quart/Clear/2 drops
1 Quart/Cloudy/4 drops
½ Gallon/Clear/4 drops
½ Gallon/Cloudy/8 drops
1 Gallon/Clear/8 drops
1 Gallon/Cloudy/16 drops
5 Gallons/Clear/½ teaspoon
5 Gallons/Cloudy/1 teaspoon
120 Gallons/Clear/2 ounces
120 Gallons/Cloudy/4 ounces

Mixture should still have a distinct chlorine taste or smell after waiting period. If chlorine smell is not detected, add same dose of the solution to the water and let mixture stand for an additional 15-20 minutes.

2. Thoroughly mix bleach in water by stirring briskly

3. Let mixture stand for at least 30 minutes

Basic Iodine Method
Tincture of iodine (2%) can be used to treat small quantities of water. Be sure to stir thoroughly when mixing iodine into the water resource.

Chemical disinfecting by iodine requires these precautions:

1. Iodine treatment has a peculiar odor and taste some people just cannot tolerate

2. Water treated with iodine should not be utilized by pregnant or nursing women

3. People with thyroid problems should not ingest iodine-treated water

Basic Iodine Water Treatment Method

Water Quality/Water Condition/Quantity of 2% Iodine
1 Quart/Clear/3 drops
1 Quart/Cloudy/6 drops
½ Gallon/Clear/6 drops
½ Gallon/Cloudy/12 drops
1 Gallon/Clear/12 drops
1 Gallon/Cloudy/24 drops

The presence of the iodine taste or smell is a sign of safety. If you cannot detect either the taste or smell after water is treated, don’t use it! The iodine may have become weakened by either time, heat, or contamination.

Shelf Life of Stored Water
Water that is bacteria-free when stored in thoroughly clean containers will remain safe for several years. Tests of water quality after long-term storage showed that water stored properly for several years could not be distinguished by appearance, taste, or odor from water recently drawn from the same source. However, the principle of rotation is the best guarantee for monitoring stored water’s purity and taste.

In the book, Making The Best of Basics by James Talmage Stevens (My Source for the above information), one important recommendation is: Rotate! Rotate! Rotate! We can’t emphasize this enough! Rotate your water supply as a means of continuously checking its quality and shelf life.

PREVIOUS POSTS

For those of you who didn't have the newsletters I posted at the ward web site. I'll attach these past postings to this blog.

Monica

October Food Storage Item: Fruits and Vegetables

The Family Home Storage pamphlet (http://providentliving.org/content/display/0,11666,7553-1-4081-1,00.html) distributed to church members, encourages members to store food items that will last a long time and can help individuals stay alive, such as wheat, white rice, and beans as part of a longer-term supply. A three-month supply of food that is part of your normal, daily diet is also commanded. Because these items do not have as long of a shelf-life as the long-term storage supply, these items must be rotated regularly.

When planning and acquiring your three-month supply of food, you must also consider the food value as well as storage qualities. As Junior Wright Child wrote in an Ensign article, “Proteins, vitamins, minerals, and certain fats are essential for maintaining good health. Most foods which can be stored for long periods of time either lack essential vitamins or lose vitamins during storage. You will need to supplement such basic foods with fruits or vegetables in order to obtain adequate amounts of Vitamins A and C” (Child, J.W., “Home Storage—How to Begin,” Ensign, Apr. 1986, 64-65). Fruits and vegetables can be canned, dried, or frozen.

The storage life of fruits and vegetables depend on the method for storing. Unopened canned foods stored at about 70° F last about 12-24 months, canned juice only 9-24 months. Dried fruits kept in a cool, airtight container will store up to 6 months, and dried vegetables stored in similar conditions will last about one year (Brennand, C.P. & Hendricks, D. G. (1995). Food Storage in the Home. Utah State University Extension publications; Kansas State University Extension, available: http://www.oznet.ksu.edu/dp_fnut/HRAP/STORAGE/cupstor.htm). Most fruits and vegetables that are frozen store 8-12 months. A few fruits, especially acidic fruits like grapefruit, lemons, and pineapple last only 4-6 months. (Clemson Extension (1999). Selecting and Storing Fruits and Vegetables. Available: hgic.celmson.edu/factsheets/hgic3483.htm)

Dried Fruits and Vegetables

When comparing fresh produce with dried produce, there are some similarities and differences. There are no differences in calories, fiber, and minerals. But, depending on the drying method, some losses of vitamin A, C and B can be expected. The main difference between fresh and dried fruits and vegetables is in the yield because dried food shrinks and decreases in size and weight (i.e., 25 lbs apples--> 4 lbs dried, 25 lbs onions-->3 lbs dried) until water is added and it returns to its original size (Brennand, C.P. (1994). Home Drying of Food. Utah State University Extension Publication).

Canned fruits and vegetables

There are some advantages and disadvantages of choosing canned produce. Canned goods are usually less extensive, have a longer shelf life, are easily available, do not require electricity to store and require no extra water storage as does dried fruits and vegetables. Some disadvantages include: the increased storage space required for canned goods, the variance of flavor and texture from fresh or frozen produce, higher calorie count in some canned fruits and vegetables. Some food may still be usable after the suggested storage life as long as the can is not bulging, leaking, smells bad or spurts when you open it (signs the can must be thrown away). Older, non-spoiled food may have some nutrient or quality loss, but it can always be used when puréed as a substitute for fat in baking (Hood, K. Can the Millennium.).

On a personal note, I realize that where we live in a hurricane zone where electricity may go out and leave me with a freezer full of frozen vegetables. I prefer the flavor and texture of frozen vegetables but realize that canned goods are best when the electricity goes out, especially for a long time. I’ve experimented with pureeing these vegetables and “hiding” them in my normal foods I serve and have some success. Some writers (see books like Sneaky Chef or Deceptively Delicious) have suggested this technique for hiding fruits or vegetables in foods for children, but I have found it just as effective for hiding them from me.

RECIPES

Sneaky Chef suggests sneaking pureed vegetables (try purried canned peas, green beans, spinach, sweet potatoes, or carrots) into meatloaf, meatballs, macaroni and cheese, spaghetti sauce, lasagna, chocolate brownies, chocolate cookies, chocolate shakes or anything you regularly make by matching color and adding about a ¼ cup to your recipes (add more or less depending on your tastes and the tastes of your family). Try it; you might be surprised!

APPLESAUCE

To reconstitute apple slices use equal parts of dried apples to boiling water. For example:2 cups dried apples 2 cups boiling waterLet: this set at least 5 minutes.
If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon (about 2-3 t.) and Sugar (about 3-4 T.) mixture in it.

CARROT CAKE WITH CREAM CHEESE ICING
Ingredients

Cake

3 eggs

1 cup vegetable oil

2 cups sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

1 1/2 cups rehydrated shredded carrots

1 cup crushed pineapple

1 cup coconut, toasted

1 cup walnuts

Icing

3 ½ oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Method

Cake

Heat oven to 375°.
With a mixer, beat eggs, oil, sugar & vanilla until blended. In a bowl, mix flour with cinnamon, baking soda & salt and add to egg mixture. Stir in carrots, pineapple, coconut & walnuts.
Pour into a greased 9in x 13in pan. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean. Cool & ice with Cream Cheese Icing.
IcingWith a mixer, blend cream cheese with butter until smooth. Add icing sugar & vanilla and beat until creamy.
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.

If you make the dehydrated carrots into a powder using your blender, you could use the carrot powder to add to your marinara sauce, soups or try this recipe…

CARROT & CURRY RICE
Ingredients

1 cup white rice

1 cup water

1 cup orange juice

2 Tbsp sweet curry powder

3 Tbsp oil

2 Tbsp Carrot Powder

1 onion, diced

1 bay leaf

1 ripe mango (fresh or frozen), cubed

Salt, to taste

Method

Saute onion & oil until onions are translucent. Add rice & spices & cook for 2 minutes. Add water, orange juice, bay leaf & cook on high heat for 10 minutes. After it has boiled, turn heat down very low, add mango cubes & simmer for 15 minutes.
Serve with pita bread & enjoy!
Recipe courtesy of www.seagateproducts.com

Home Storage Focus Item: HONEY AND SUGAR

The First Presidency recommends that Church members “begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat.” After they have a year’s supply of the basics, they may then add other foods they are accustomed to eating regularly. (“Food Storage for One Year,” Ensign, Mar. 2006, 70) Honey and sugar are included in the category of “other foods.”

Benefits and Drawbacks of Sugar
BENEFITS
* Quick energy source (Anderson, J. & Young, L. (2008), Sugar and Sweeteners, Colorado State University (CSU) Extension Service)
* Concentrated source of calories (Anderson, J. & Young, L. (2008), Sugar and Sweeteners, CSU Extension Service)
DRAWBACKS
* May harden (“Home Storage: Build on the Basics,” Ensign, June 1989, 39)
* Too many calories contributes to obesity (Anderson, J. & Young, L. (2008), Sugar and Sweeteners, CSU Extension Service)
* Major contributor of tooth decay (Anderson, J. & Young, L. (2008), Sugar and Sweeteners, CSU Extension Service)

Benefits and Drawbacks of Honey
BENEFITS (see http://www.honey.com/consumers/honeyhealth/nutritionfacts.asp and http://beprepared.com/article.asp?ai=81&name=The%20Natural%20Sweetness%20Of%20Honey&bhcd2=1220623468)
* Contains small amounts of vitamins and minerals that sugar does not
* Because it is less refined, honey is easier to digest
* May naturally contain antioxidants, which boost the immune system; sugars do not
* Some nutritionists have suggested to have other health benefits like fatigue prevention, increased energy, and enhanced physical performance
DRAWBACKS
* May Crystallize and/or darken (“Home Storage: Build on the Basics,” Ensign, June 1989, 39)
* Do not feed to infants younger than one year, because honey can cause infant botulism. (HeHughes, K.V. & Willenberg, B.J., Using and Storing Honey, Missouri Cooperative Extension Service, available: http://extension.missouri.edu/xplor/hesguide/foodnut/gh1120.htm)

Food Storage Guidelines:
For a one-year supply, store about 60 pounds of honey or sugar for each person over 11 years-old. For child portions, see: “Food Storage for One Year,” Ensign, Mar. 2006, 70.

HONEY
* Store in small containers. Then, if it crystallizes, you can immerse the containers in hot (not boiling water to reliquefy it. (“Home Storage: Build on the Basics,” Ensign, June 1989, 39) (HeHughes, K.V. & Willenberg, B.J., Using and Storing Honey, Missouri Cooperative Extension Service, available: http://extension.missouri.edu/xplor/hesguide/foodnut/gh1120.htm)
* Stores indefinitely if stored at 45°-75° (Shirley Nielsen and Al Vester, “Taking Stock of Food Storage,” Ensign, Mar. 1983, 43)
* One pound of honey is about 1-1/3 cups. A 3-pound container holds about 4 cups of honey. (HeHughes, K.V. & Willenberg, B.J., Using and Storing Honey, Missouri Cooperative Extension Service, available: http://extension.missouri.edu/xplor/hesguide/foodnut/gh1120.htm)

SUGAR
*Store in tightly covered metal or plastic container or place on a shelf away from moisture in its unopened bag. Occasionally knead the bag to help prevent the sugar from hardening. (“Home Storage: Build on the Basics,” Ensign, June 1989, 39)
* Stores indefinitely (Shirley Nielsen and Al Vester, “Taking Stock of Food Storage,” Ensign, Mar. 1983, 43)

Sugar Substitutions:
To replace sugar with honey in your favorite recipes: substitute honey for the sugar, cup for cup; then reduce the liquid called for by 1/4 cup for every cup of honey substituted. In baked goods, add 1/2 teaspoon baking soda to the recipe for every cup of honey substituted. Bake at a temperature 25° lower than instructions call for. (Brown, R., “Need Sugar, Honey?,” Ensign, April 1978, 61; see also-- Rasmussen, J. & Steolpa, D., Honey Use in Recipes, University of Minnesota Extension Service, available: http://www.extension.umn.edu/info-u/nutrition/BJ9752.htm)

OR

Since honey is more concentrated than sugar use approximately 3/4 cup honey for every cup of sugar called for in any recipe. You may substitute up to half of the sugar called for without needing to make any other adjustments to the recipe. If substituting more than half of the sugar with honey, reduce the amount of liquid called for by one-quarter. Using honey also gives a sweeter taste to the foods you are eating. (Emergency Essentials, The Natural Sweetness of Honey, available: http://beprepared.com/article.asp?ai=81&name=The%20Natural%20Sweetness%20Of%20Honey&bhcd2=1220623468)

RECIPES USING HONEY from (HeHughes, K.V. & Willenberg, B.J., Using and Storing Honey, Missouri Cooperative Extension Service, available: http://extension.missouri.edu/xplor/hesguide/foodnut/gh1120.htm) SEE ALSO—www.honey.com

Turkey and rice oriental
4 cups cooked turkey, diced
Salt and pepper to taste
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon curry powder
4 tablespoons turkey drippings
2 cups cooked rice (2/3 cup dry = 2 cups cooked)

Spread diced cooked turkey in a shallow pan, season with salt and pepper. Mix honey, prepared mustard, curry powder and turkey drippings. Blend into turkey. Bake in moderate oven (350 degrees Fahrenheit) for about 30 minutes, stirring once or twice. Spoon over cooked rice.
Makes 8 servings.

Note Wonderful as a marinade for uncooked chicken pieces. When used in this fashion, omit turkey drippings. Chicken will require approximately 1 hour and 15 minutes to bake.

Honey bee ambrosia
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
1/4 cup flaked coconut

Pare oranges, cut crosswise into thin slices and place in serving bowl. Peel bananas and cut thin slices into the bowl with the oranges. Toss fruits. Blend orange juice and honey and pour over fruits. Sprinkle with coconut.

German-style red cabbage
1 large red cabbage (about 3-3/4 pounds)
2 tablespoons butter or margarine
2 cups coarsely chopped onion
1 clove garlic, minced
1 tart green apple pared, cored and thinly sliced
1/2 cup red wine vinegar
1/4 cup water
1 tablespoon caraway seeds
1/3 cup honey

Cut cabbage in wedges and remove core. Chop cabbage into bite-size pieces. Melt butter in large Dutch oven or saucepan. Add onion and garlic and sauté. Add cabbage and stir-fry about 5 minutes. Add apple slices, vinegar, water, caraway seeds and honey. Stir gently to mix well. Cover and cook over very low heat 1 to 1-1/4 hours.
Makes 8 servings.

Honey raisin bran bars
1/2 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisins
1/2 cup nutmeats, coarsely chopped
1/2 cup whole bran cereal
2 eggs
3/4 cup honey, slightly warm

Sift flour with baking powder and salt. Combine with raisins, nutmeats and whole bran cereal. Beat eggs until very thick. Then beat in honey, a small amount at a time. Add flour mixture and beat well. Spread batter about 1/2-inch thick in greased 9- by 9- by 2-inch pan. Bake in moderate oven (375 degrees Fahrenheit) about 25 minutes. Cut into bars while warm and sprinkle with confectioners' sugar, if desired.
Makes 18 bars.

Oven-fried chicken with honey-butter sauce
1 tender chicken, cut up for frying
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika
1/2 cup (1/4 pound) butter

Dip chicken pieces into mixture of flour, salt, pepper and paprika. Melt butter in a shallow baking pan in a hot oven (400 degrees Fahrenheit). Remove baking pan from oven. As pieces of floured chicken are placed in pan, turn to coat with butter, then bake skin side down in a single layer. Bake in a hot oven (400 degrees Fahrenheit) for 30 minutes. Turn chicken. Pour honey butter sauce over chicken. If chicken cannot be served at once, reduce oven heat and brush chicken again with the sauce.

Honey butter sauce
1/4 cup butter
1/4 cup honey
1/4 cup lemon juice

Melt butter in a saucepan. Add honey and lemon juice. Stir. Glaze chicken after it has baked for 30 minutes. (Recipe above).

Honey butter
1/2 cup softened butter
1/3 cup honey
2 tablespoons fresh orange or lemon juice (optional)
1 teaspoon grated citrus peel (optional)
1 teaspoon cinnamon (optional)

Blend softened butter with honey. Refrigerate and use as desired. For variation, add the fresh orange or lemon juice and the grated citrus peel, or add the cinnamon to make cinnamon honey butter.

Rice pudding
2 cups cooked rice (2/3 cup dry = 2 cups cooked)
3 cups milk
3/4 cup honey
3 eggs, slightly beaten
1 cup chopped raisins (optional)

Mix rice, milk and honey. Add the eggs. Stir in the chopped raisins. Bake in a well-greased baking dish at 350 degrees Fahrenheit for about 1 hour.
Makes 8 servings.

Home Storage Focus Item: Fats and Oils

Benefits and Drawbacks of Fats
Dietary fats are necessary for a healthy body. But just like any good thing, fats can be overdone. Fats have many functions in our bodies. Fats along with protein are a basic part of cell membranes. They are components for many body compounds that help regulate blood pressure, blood clotting, blood lipids, and immune response to injury and infection. Body fat cushions internal organs and protects them from being damaged. The fat layer below the skin insulates the body from heat loss. Fats also are important sources of the fat-soluble vitamins. Fats are a concentrated source of energy. One gram of fat provides 9 calories. Our bodies use this energy or store it as fat for later use. It is efficient to store energy as fat instead of carbohydrate because fats are calorie dense. Almost half the weight of fat compared to carbohydrate is needed to provide the same amount of calories. In addition, water is also stored with carbohydrates, further increasing stored carbohydrate weight. Storing fat means the body has less weight to carry.

Plants do not move around so the weight of stored energy is not a problem. Plants can easily store energy as the bulkier carbohydrate. Excess fat, carbohydrate, and protein, beyond what our body needs, are converted into fats and stored for later use. Although fat is important in the diet, many adults eat more fat than they should. High fat diets are a risk factor for heart disease, cancer, and obesity. By increasing the risk of obesity, high fat diets may indirectly increase risk of diabetes and high blood pressure. Recommendations are that 30 percent or less of total calories come from fat, and 10 percent or less of total calories come from saturated fat.
(Hermann, J.R., Dietary Fat and Cholesterol, Oklahoma Cooperative Extension Service, available: http://www.osuextra.com)

Food Storage Guidelines:
Storage conditions that affect the deterioration of fats, oils, and food in general are summarized in the acronym HALT: Humidity, Air, Light, and Temperature. Reducing exposure to humidity, air, light, and warm temperatures will prolong storage life. Proper food packaging can reduce or eliminate moisture, air, and light. Newly opened oil should be left in its original container or be placed in a clean container, since even a small amount of old oil mixed with fresh oil will hasten rancidity. Temperature dramatically affects the storage life and quality of fats and oils. Some fats, such as butter or margarine, can be frozen to prolong storage time. All fats, oils, and foods containing fat keep better in a cool area of a house, such as a basement. (Oscar A. Pike, “Storing Fats and Oils,” Ensign, June 1999, 71)

Shelf Life of Fats and Oils
Generally, shortening can be stored for several years, whereas cooking oil must be rotated more frequently…. Food storage rotation, important in avoiding rancidity, is easier when we buy and store the types of foods we are accustomed to eating. (Oscar A. Pike, “Storing Fats and Oils,” Ensign, June 1999, 71)

When stored in the original container at an average of 70 degrees F in a cool/dry storage area:
* Solid shortening stores up to 9-12 months
* Oil stores up to 6-9 months
(USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767)

Fat Substitutions:

Because storing fats can be so difficult, here are some options for using less or eliminating fat to avoid storing as much fat:

* Decrease the amount of fat in recipes. Start by decreasing by ¼ to 1/3. The fat in quick bread, muffin, cake and some soft cookie recipes may be cut up to ½ or 2 tablespoons fat per cup of flour. (Tips for Baking and Serving Food with Less Fat, University of Wisconsin Extension, Family Living Programs; Altering Recipes for Good Health, Texas Agricultural Extension Service, The Texas A&M University System)

* Substitute pureed white beans for fat in recipes (1/2 the fat doesn’t change the taste much, but you can substitute all the fat if necessary)

* Substitute pureed fruit
Replace the desired amount of butter, margarine, or other solid shortening with half as much fat substitute. For instance, if you are omitting 1/2 cup of butter from a recipe, replace it with 1/4 cup of fruit purée. (If the recipe calls for oil, substitute three-fourths as much purée.) Mix up the batter. If it seems too dry, add a little more fruit purée. To insure the greatest success when trimming the fat from your favorite recipes, also keep the following tips in mind.
At first, eliminate only half the fat in a recipe. (From Altering Recipes for Good Health, Texas Agricultural Extension Service, The Texas A&M University System)

SPECIAL NOTES:

+ Use low-gluten flours. …Use low-gluten flours like whole wheat pastry flour and oat flour in your lighter baking [to avoid making the baked good tough or rubbery in low-fat baking]. Oat bran, rolled oats, and cornmeal are also low in gluten, making these products ideal ingredients for low-fat baking.

+Minimize mixing. Stirring batter excessively develops gluten and toughens the texture of baked goods. Stir only enough to mix well.

+Avoid overbaking. Reduced-fat baked goods tend to bake more quickly than do those made with fat, and if left in the oven too long, they can become dry. To prevent this, reduce oven temperatures by 25°F, and check the product for doneness a few minutes before the end of the usual baking time.
(Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff)

RECIPES FOR FATLESS COOKING

No-Fat Whipped Topping
(From Altering Recipes for Good Health, Texas Agricultural Extension Service, The Texas A&M University System)
1 tablespoon unflavored gelatin 2 tablespoons lemon juice
2 tablespoons boiling water 3 tablespoons sugar
½ cup non-fat dry milk powder 1 teaspoon vanilla
a cup ice water
1. Dissolve gelatin in boiling water.
2. In a thoroughly chilled, small bowl, beat milk and ice water.
3. Beat in lemon juice.
4. Add sugar and vanilla and beat to soft peaks.
5. Add gelatin mixture and beat.
Yield: about 1½ cups Calories: 12 per tablespoon

Casserole Sauce Mix
(From Altering Recipes for Good Health, Texas Agricultural Extension Service, The Texas A&M University System)
Use this instead of canned cream soups in casserole recipes. It has about one-third
the calories.
2 cups non-fat dry milk powder
¾ cup cornstarch
¼ cup instant reduced sodium chicken or beef bouillon
½ teaspoon dried crushed thyme
½ teaspoon dried crushed basil
¼ teaspoon pepper
1. Combine all ingredients using blender or food processor. Store in an airtight container.
2. To prepare a substitute for one can of condensed cream soup in recipes, stir together a cup dry mix and 1¼ cups water in a saucepan.
3. Cook and stir until thickened.Yield: Equivalent to 9 cans condensed soup Calories: 107 per cup of dry mix Fat: 1 gram

Peace Be Still: Prepared and Pampered

For those of you who may of missed our quarterly enrichment meeting in July, here is a snapshot of the meeting.

Many of the sisters enjoyed a visit to the "boutique" where gently used items were available for the sisters to take.

Faces were washed with milk, and concoctions of avocado, egg, oats, strawberries or peaches were blotted of faces for suprisingly refreshing facials.

While the sisters waited for their facials to dry, they watched a short preparedness video prepared by Brother Garmendia, Brother Berry, Brother Granado, and Sister Price.

All enjoyed muffins, bagles, cheese, crackers and spa delicasies while visiting or soaking their feet in honey, a milk mixture or a thyme mixture. Finally, eveyone took home a copy of the film, a washcloth, body puff, headband, preparedness infomation, more love for each other and less stress.

Overall... very peaceful.

We missed all the sisters who were not able to attend, but hope to see them next time. If any of the sisters who were not able to attend would like any of the handouts that were distributed that night about preparedness, recipes for the spa beauty recipes, recipes for homemade cleaners or a list of ideas for cooking without electricity please e-mail me at mjblanch@hotmail.com.

Home Storage Focus Item: Powdered Milk

Benefits of powdered milk:
Besides being a delicious beverage, milk is important for a healthy diet. It is one of the richest sources of absorbable calcium. It is also high in protein, potassium, riboflavin, and vitamins A, D, and B12—all essential to optimal health. Research has found a diet rich in milk (low-fat) helps reduce high blood pressure, helps prevent osteoporosis (and reduce the consequences of this bone disease), and may help prevent colon cancer and suppress development of malignant tumors. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767

Regular or Instant:
Regular or instant dry milk is made from skim milk that has been dried by spraying into hot air. Instant milk is regular milk which has been further processed causing it to clump together resulting in a product easier to reconstitute with water. They both have the same nutrients. Regular, or non-instant, is more compact and requires less storage space. Dried whole milk is available, but because of the higher fat content the shelf life is much lower. from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767

Food Storage Guidelines:
Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. …There is actually no difference in shelf life between instant and non-instant powdered milk. Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags. Optimal storage life of non-fat dry milk stored in cans at room temperature is two years before noticeable stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk can be accomplished through personal use or by giving it to others who will use it promptly. Milk develops off-flavors as it ages. However, it still retains some nutritional value [for at least up to 20 years according to new findings posted on providentliving.org], and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use. from“Update on Milk Storage,” Ensign, Mar. 1997, 70

Preparing powered milk:
Yield, Instant, Regular/Non-Instant, Water
¼ cup, 1 ½ tablespoons, 2 teaspoons, ¼ cup
½ cup, 3 tablespoons, 1 ½ tablespoons, ½ cup
1 cup, 1/3 cup, 3-4 tablespoons, scant cup
1 quart, 1 1/3 cups or 3 ½ oz., ¾ cup or 3 ½ oz., 3 ¾ cups

Preparation hints:
$ Regular nonfat dry milk should be mixed with half the water until uniform, then add enough water to reach the desired yield. from “Storage of Dry Milk by Charlotte P. Brennand, USU Extension, 1992
$ To improve the taste try:
o mix equal amount of reconstituted dry milk and fresh milk or evaporated canned milk
o add 1 tsp of vanilla or sugar to improve the taste for drinking
o if the flavor has already off, cover it up by using it in baked products like breads or mashed potatoes
o if the powered milk is already spoiled, use it as a fertilizer in the garden from“Update on Milk Storage,” Ensign, Mar. 1997, 70

RECIPES FOR POWDERED MILK

Sweetened Condensed Milk (about 14 oz.)
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 1/3 cups instant nonfat dry milk (or ¾ cups non-instant)
¾ cups sugar
½ cup boiling water
2 tablespoons butter or margarine

Melt butter in boiling water. Stir in sugar. Place in blender and with blender going add dry milk. Blend until smooth.

Yogurt
from USU Extension, "Use It or Lose It," available: http://extension.usu.edu/htm/publications/publication=5767
1 ¾ cups regular nonfat dry milk (3 cups instant)
4 cups water, very warm (not over 120 degrees)
1/3 cup plain yogurt, with active cultures, no additives

Combine dry milk and water. Stir with wire whisk until dissolved. Add yogurt and whisk. Pour into containers, coer and incubate in a warm area for 6-8 hours. Do not disturb during incubation. During incubation period the cultures multiply and thicken the milk. Refrigerate after yogurt has formed. Set aside 1/3 cup plain yogurt for starting next batch. Add fruit, jams, juice concentrate, chocolate milk mix, etc., for flavoring before eating.

Yogurt Cream Cheese or Sour Cream
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups homemade yogurt (see above)
2 paper towels
colander
large bowl

Place a paper towel in the bottom of a colander. Put homemade yogurt on the paper towel. Cover with another paper towel. Set colander inside a larger bowl to catch liquid. Place the whole thing in the refrigerator over night. The result is cream cheese.

For sour cream, drain for less time.

Basic Cottage Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
1 gallon milk made from powdered milk
1 rennet tablet or ¼ junket tablet (found by the jello and canning supplies at the store)
1 point buttermilk or basic yogurt
Dissolve rennet tablet in warm water. Pour milk into a LARGE heavy pot and heat to 90 degrees. Add buttermilk or yogurt. Stir to mix. Add dissolved rennet. Cover pot and leave overnight in a warm place.

The next day, you will find a gelatinous, almost solid mass-like firm yogurt in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces. Gently pour into a bowl. Now set the bowl into a pan of warm water and bring curd up to 110 degrees. Shake the bowl gently while it is being heated to help distribute the heat more evenly.

At 110 degrees, turn off the heat but leave the cheese bowl in the water for about ½ an hour. The pour cheese into a cloth bag or several layers of cheese cloth and hang it up to drain. When drained, you can mash with a fork, if desire. Moisten as needed. Season as desired.

Queso Blanco- the original Jack Cheese
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
2 cups warm water
1 ½ cup dry milk powder
1/3 cup white vinegar

Blend all ingredients. Pour into saucepan. Cook over medium heat, stirring until curds form and remaining liquid is a clear yellow. If still milky looking, add vinegar, 1 tsp at a time. Pour curds into a cheese cloth lined colander. Rinse well with very warm water to remove vinegar flavor. Add salt to taste and press if desired between 2 plates. Wrap in plastic and store in fridge.

Whipped Topping (Makes 2 cups)
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Chill a small mixing bowl.
Soften 1 tsp gelatin in cold water.
Then, add 3 tablespoons boiling water, stirring until gelatin is completely dissolved.
Place ½ cup ice water and ½ cup dry milk powder in chilled bowl.
Beat on high until stiff peaks form.
Add 3 tablespoons sugar, still beating.
Then Add 3 tablespoons oil and the gelatin.
Place in freezer 15 minutes. Then transfer to fridge until ready to use. Stir before using to retain creamy texture.

Homemade Ranch Dressing
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Blend together:
2 cups mayo
2 cups homemade yogurt
½ teaspoons garlic powder
½ teaspoon pepper
1 ½ teaspoons onion powder
1 ½ teaspoons salt
2 teaspoons parsley flakes

Fudgesicles
from www.mormonchic.com/recipe/recipebox/pages/powderedmilk.asp
Mix together:
¾ cups sugar
1 tablespoon cornstarch
3 tablespoons cocoa
3 tablespoons flour
¼ teaspoon salt
1 ¼ cup non-instant dry milk powder

Beat into 4 cups boiling water and cook 1 minute.

Add ½ teaspoon vanilla and pour into mold and freeze.

It Wasn't Raining When Noah Built the Ark!

There is a section in the Valley Morning Star Newspaper that has a lot of good information about weathering a hurricane. The season is now officially here so it would be wise to assess your situation as far as water and food and take the necessary physical precautions as well.

As you visit your sisters this month, you might just check on one another and see how and where you stand regarding your preparations and precautions.

Healthy Options: Learning about Other Whole Grains

In past months, you have received information about the whole grains wheat, rice and oats. This month, as follow-up to Sister Hays’ class on storing and using a multigrain flour mix, here is some information and resources related to those “other” grains. This information is taken from the Whole Grains Council. For more information visit their site at: www.wholegrainscouncil.org

List of whole grains
The following, when consumed in a form including the bran, germ and endosperm, are examples* of generally accepted whole grain foods and flours. Click here to learn more about each one.

1. Amaranth
2. Barley
3. Buckwheat
4. Corn, including whole cornmeal and popcorn
5. Millet
6. Oats, including oatmeal
7. Quinoa
8. Rice, both brown rice and colored rice
9. Rye
10. Sorghum (also called milo)
11. Teff
12. Triticale
13. Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
14. Wild rice

* Note: This list is not meant to be comprehensive, but to include those grains most familiar to consumers. Other cereal grasses from the Poaceae (or Gramineous) family, such as canary seed, Job's tears, Montina, fonio, etc. are also whole grains when consumed with all of their bran, germ and endosperm.Oilseeds and legumes (such as flax, sunflower seeds, soy, chickpeas, etc.) are not considered whole grains.

What are the Health Benefits?
Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The message: every whole grain in your diet helps!

The main benefits of whole grains
The benefits of whole grains most documented by repeated studies include:

• stroke risk reduced 30-36%
• type 2 diabetes risk reduced 21-30%
• heart disease risk reduced 25-28%
• better weight maintenance

Other benefits indicated by recent studies include:

• reduced risk of asthma
• healthier carotid arteries
• reduction of inflammatory disease risk
• lower risk of colorectal cancer
• healthier blood pressure levels
• less gum disease and tooth loss

Make Easy Substitutions

• Replace one third of the flour in a recipe with quick oats or old-fashioned oats.
• Add half a cup of cooked bulgur, wild rice, or barley to bread stuffing.
• Add half a cup of cooked wheat or rye berries, wild rice, brown rice, sorghum or barley to your favorite canned or home-made soup.Use whole corn meal for corn cakes, corn breads and corn muffins.

Try New Foods

• Make risottos, pilafs and other rice-like dishes with whole grains such as barley, brown rice, bulgur, millet, quinoa or sorghum.
• Enjoy whole grain salads like tabbouleh.
• Buy whole grain pasta, or one of the blends that’s part whole-grain, part white.
• Try whole grain breads. Kids especially like whole grain pita bread.Look for cereals made with grains like kamut, kasha (buckwheat) or spelt.

Grains for the Use of Man

The Lord has told us in D & C that we must use grains for the health and strength of our bodies. If we listen to him we may prepare ourselves. Thanks, Sister Hays, for a wonderfully enjoyable night. We all left with high hopes of using our newly gained knowledge of how to use nutritious grains for our bodies’ sustained health. What a blessing!! Thank You!!

From the grains mix these flours:
5 lbs. Whole Wheat Flour
3 lbs. Soy Flour
2 lbs. Yellow Cornmeal
2 lbs. White Cornmeal
1 ½ lbs. Garbanzo Flour
2 lbs. Rye
2 lbs. Barley
1 lb. 8 oz. Oats
1 lb. 8 oz. Rice
Toasting keeps the grains preserved and gives them a heartier taste. Place grains in a large pan that you can put in the oven. Mix them all together with spoon. Bake 6 to 8 hrs. at 200 degrees. Cool & store in airtight containers. Take out any amount that you need to make any of these recipes.

Cereal
From mixed flours above you can make cereal. Just make as you would cream of wheat or malt-o meal. Place mixed flours in hot water and cook. You can also simply put the mixed flours in a blender with hot water if you like and blend until you get the right consistency. Add sweetner of choice and cinnamon, etc. Yum, Yum!!

Pancakes
Warm up milk and put in flour til the right consistency
1 cup flour
1/8 cup Bisquick
Could also use your favorite pancake recipe and add flour and bisquick (the bisquick has the baking soda/powder in it and makes for fluffier pancakes! Wala!!

Vegetable Soup
Combine Chicken Broth, Vegetable Broth or Beef Broth & vegetables of choice in a saucepan and bring to a boil. Cook til vegetables are tender or to your liking!!
Make paste by mixing flour mixture & water or broth together til lumps are gone and it is smooth. Add to broth and vegetables, stirring continually so as not to allow lumps to form and you get the right consistency. If too thick, just add more broth or water. If too thin just add more paste. Make as you would any white sauce.
Season to Taste

Gravy for Mashed Potatoes
Make paste with broth (whatever kind you like) and the flour mixture. Stir in saucepan til it thickens and is ready. Season to taste. Delicious over any mashed potatoes.

Masa Pancakes

Sisters, I know this recipe does not have oats in them; however, you could always grind some oats and throw them in to satisfy our Oat criteria this month!! I just wanted to share this recipe because we use a lot of masa here in the Valley and these pancakes with the citrus sauce are really good. The key is to cook them slowly and throughly. I added walnuts to mine the other day and topped them with frozen blueberries and a dollop of yogurt!! Even some granola on top would be great. It ends up being a dessert as well. Hope you like them!!

Masa Flour Pancakes

2 teaspoons unpacked light brown sugar
1 to 1 1/2 cup masa flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon salsa verde
1 large egg
1/4 teaspoon vanilla extract
2 cups milk
1 tablespoon butter, melted
Three Citrus Honey Butter Syrup

Combine brown sugar, 1 cup of the flour, baking powder, and the salt. Set aside.

In a small bowl, whisk together the salsa verde, egg, vanilla, and milk. Slowly add the melted butter.

Gently stir the liquid mixture in to the dry mixture until it is fully combined. The batter should be slightly thick. If it is not thick enough, add the remaining 1/2 cup flour (I did not need to add it). Let the batter sit for 5 minutes.

Heat griddle or skillet over medium heat. Pour 1/4 cup of the batter for each pancake onto the griddle, leaving 2 inches between pancakes. When small bubbles form around the edges of the pancakes at about 1 1/2 minutes, flip. The pancakes should be golden brown on the bottom. Repeat and serve with Three-Citrus Honey Butter Syrup.


Three-Citrus Honey Butter Syrup

2 teaspoons cornstarch
1 stick butter
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 teaspoons grated grapefruit zest
1/2 cup freshly squeezed grapefruit juice
1/2 cup honey

Dissolve cornstarch in water. Bring to boil hte other ingredients and add cornstarch. Mix until combined. Serve warm

* I did not make the syrup this way, but I used it more as a guide. I used about 1 tablespoon of butter, about 1/4 cup of honey, 2 tablespoons of pure maple syrup, zest of lemon, lime and orange, and the juice of an orange. It made just the right amount. And, it is a delicious syrup for these pancakes.

Oatmeal Walnut Chocolate Chip Cookies

1 1/2 cups oats
1 cup whole wheat (or other flour)
1/4 tsp. salt
1/2 cup pur maple syrup
1/3 cup canola oil or melted, unsalted butter
1 tsp. pure vanilla extract
1/3 cup chopped walnuts
1/3 cup mini chocolate chips
1/3 cup unsweetened coconut (optional)

Mix dry ingredients. Mix wet ingredients. Mix dry and wet together. Add mix-ins (chocolate chips, nuts, coconut, dried fruit, etc.) Bake 350 for 10-12 minutes.

May Food Storage Item: Oats

Let’s store OATS ! Oats add variety!
Oat Basics:
Many varieties of oatmeal are available ranging from "old fashioned" to "instant." Oats are processed into rolled oats by first removing the outer husk or hull, yielding "groats." The groats are then cleaned, steamed, toasted, steamed again to soften them, and finally, rolled. Rolled oats that are not cut into smaller pieces are termed "old fashioned." They take about five minutes to cook on the stove, and they yield a chewier product after cooking.
Groats cut into a couple of pieces before being steamed and rolled are termed "quick oats," which cook on the stove in about a minute. "Instant" oatmeal is steamed yet again and sweeteners, flavors and other ingredients may be added. (Garden-Robinson, J., NDSU Extension Service, Prairie Fare: January is National Oatmeal Month)

NOTE: Regular oats and quick oats are basically interchangeable. However, when using regular oats in a recipe that calls for quick oats, it is advisable to soak the regular oats in water for about 5 minutes to soften them.

Oats benefit your health!
$ Rich in the B vitamins and many minerals
$ Contain the anti-oxidant vitamin E and oats are mineral rich
$ Contain an excellent balance of amino acids, so it meets your protein needs without the mixing of food other grains need
$ Contain insoluble fiber to keep you “regular”
$ Lower total cholesterol
$ Lower low-density lipoprotein ( LDL , the "bad" cholesterol)
$ May lower high-blood pressure
$ Contain high levels of complex carbohydrates which have been linked to reducing the risk of cancer and the better control of diabetes

Sources:
$ http://www.eurekalert.org/pub_releases/2008-01/uok-ohc010808.php
$ Garden-Robinson, J., NDSU Extension Service, Prairie Fare: January is National Oatmeal Month
$ http://waltonfeed.com/self/oats.html
$ http://waltonfeed.com/grain/ldscn/40.html

RECIPES
Add oats to recipes you already love!
$ add it to soups, gravies and stews as a thickener
$ add it to casseroles
$ use instead of crackers in meatloaf
$ ground your oats in a blender or food you processor then…
o add some to breadcrumbs when making a breading
o swap one-third of the flour in recipes with quick or old-fashioned oats
Sunshine Granola
2 cups oatmeal (quick or old fashioned, uncooked)1/3 cup honey1/4 cup chopped pecans (optional)2 tablespoons vegetable oil2 teaspoons grated orange peel1 teaspoon vanilla1/4 teaspoon ground cinnamon1/8 teaspoon salt (optional)2/3 cup diced dried mixed fruit (about 3 ounces)
Heat oven to 350 F. Combine all ingredients except dried fruit in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan or 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown, stirring once after 10 minutes. Cool completely in pan. Stir in dried fruit. Store tightly covered up to 5 days.
Makes about six servings. Each half-cup serving contains 240 calories, 6 grams fat, 43 milligrams carbohydrates and 3 grams fiber.
Source: Julie Garden-Robinson, (701) 231-7187, http://us.f352.mail.yahoo.com/ym/Compose?To=jgardenr@ndsuext.nodak.eduEditor: Tom Jirik, (701) 231-9629, http://us.f352.mail.yahoo.com/ym/Compose?To=tjirik@ndsuext.nodak.edu
Soft Oaty Pretzels
· 3 to 3-1/2 cups all-purpose flour, divided
· 1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
· 2 tablespoons granulated sugar
· 1 package (1/4 oz.) quick-rising yeast
· 1-1/2 teaspoons salt
· 3/4 cup milk
· 3/4 cup water
· 2 tablespoons margarine or butter, softened
· COATING
· 1 egg, lightly beaten
· 1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
For pretzels, combine 2 cups flour, oats, sugar, yeast and salt in large bowl; mix well. Heat milk and water until very warm (120°F to 130°F); add margarine. Add to flour mixture. Blend at low speed on electric mixer until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough that pulls away from sides of bowl.
Knead on lightly floured surface until smooth and elastic, about 5 minutes, adding additional flour if dough is sticky. Cover loosely with plastic wrap; let dough rest on floured surface 10 minutes.
Heat oven to 350°F. Lightly grease or lightly spray 2 large baking sheets with cooking spray.
Divide dough into 24 equal pieces. Roll each piece into a 12-inch long rope; form into pretzel, letter or number shape. Place pretzels on baking sheet. Cover loosely with plastic wrap; let rest 10 minutes or until slightly risen. Brush tops of pretzel with beaten egg; sprinkle with oats, pressing lightly.
Bake 15 to 18 minutes or until golden brown. (If baking both baking sheets at one time, rotate sheets top to bottom and front to back halfway through baking time.) Remove from baking sheets; cool on wire rack. Store tightly covered at room temperature.
Makes 24
Vegetable Oat Pilaf
· 1/2 cup chopped mushrooms
· 1/2 cup chopped green or red bell pepper
· 1/2 cup sliced green onions
· 2 cloves garlic, minced
· 1 tablespoon vegetable oil
· 1-3/4 cups Old Fashioned Quaker® Oats, uncooked
· 2 egg whites lightly beaten or 1/4 cup egg substitute, lightly beaten
· 3/4 cup ready-to-serve low sodium chicken broth
· 2 teaspoons dried basil leaves
· 1/2 teaspoon salt (optional)
· 1/4 teaspoon black pepper
· 1 medium tomato, seeded, chopped
In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.
In medium bowl, combine oats and egg whites, stirring until oats are evenly coated. Add to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Stir in tomato. Serve immediately.
Makes 8 Servings