E Book

Safely Gathered In
June 2008-June 2009 Safelygatheredin.blogspot.com
SGI Copyright 2009 safelygatheredin.blogspot.com
Hannah Woodbury Abbie Merkley
Do not copy or distribute without expressed written consent.
2009 safelygatheredin.blogspot.com
Welcome to Safely Gathered In!

We think we speak for many people when we say that building up food storage and being prepared for emergencies can be difficult tasks to complete. Food storage is something that we have both struggled with, especially since were both on very tight budgets. We know that many of you are facing this same struggle. Sometimes people think that since they don't have a lot of money, or a lot of time, or much space, that the commandment to build up a supply of food storage doesn't really apply to them. But that's not the case! You can afford it, and you can accomplish it! Our blog, Safely Gathered In (safelygatheredin.blogspot.com), was developed to help anyone interested in food storage to become self-reliant. This book is the highlights of our first year of blogging on paper. We're all on some sort of budget, and we're all busy. Many of us just don't know where to start, but that all changed with the blog. Start here! Let's do this together! We designed the blog (and this book) so that you can learn exactly how to complete your 72hour kits, a car emergency box, a three-month supply of everyday food, and a year's supply of basic essentials (rice, wheat, oats, beans, etc). On the blog (and in this book) we also show you skills like how to "can" and bottle food, and how to actually use the food that you store. You dont need to be familiar with our blog in order to understand this book. We created this book in hopes that you can print it and put it in a binder so that you can have all your food storage and emergency preparation information in one place. In addition, we have a bonus section with a complete 3-month supply menu, as well as the complete 3-month shopping list for a family of four. We understand that not everyone will like our recipes, and you will probably want to tweak them to your tastes, but we hope this can be a good starting point for you. Good luck!
Hannah & Abs
Table of Contents
WHY IS FOOD STORAGE IMPORTANT? ....................................................................... 9 THE THREE-MONTH SUPPLY ...................................................................................... 20 THE 5 ROTATION METHODS OF SAFELY GATHERED IN ....................................................... 21 1. THE RUBBER BAND METHOD .......................................................................................... 21 2. THE 2-COLUMN METHOD ................................................................................................ 21 3. ROLLING SHELVES......................................................................................................... 22 4. THE STICKER METHOD ................................................................................................... 22 5. THE STICKY-NOTE METHOD ............................................................................................ 22 LONG-TERM FOOD STORAGE .................................................................................... 24 STORING YOUR LONGER-TERM SUPPLY ............................................................................ 24 WHEAT ............................................................................................................................. 24 BULGAR:........................................................................................................................... 25 WHEAT BERRIES: .............................................................................................................. 25 BEANS ............................................................................................................................. 26 OATS ............................................................................................................................... 27 REGULAR OATS: ............................................................................................................... 27 INSTANT OATS: ................................................................................................................. 27 RICE................................................................................................................................. 28 OTHER LONGER-TERM STORAGE OPTIONS ..................................................................... 29 72-HOUR KITS ............................................................................................................... 30 72-HOUR KIT LIST ............................................................................................................. 30 72-HOUR KIT DISTRIBUTION: WHO CARRIES WHAT? .......................................................... 31 EVERYONES PACK: ........................................................................................................... 31 MOMS PACK: .................................................................................................................... 32 DADS PACK: ..................................................................................................................... 32 MY 72-HOUR KIT JOURNEY............................................................................................... 33 EMERGENCY CAR KITS ............................................................................................... 37 WATER ........................................................................................................................... 38 PURIFICATION AND STORAGE ............................................................................................ 38 2009 safelygatheredin.blogspot.com
STORAGE METHODS ......................................................................................................... 38 1. GALLON JUGS. .............................................................................................................. 38 2. SODA BOTTLES (ALSO KNOWN AS POP BOTTLES)............................................................ 38 4. BARRELS. ..................................................................................................................... 38 5. METAL CONTAINERS. ..................................................................................................... 38 6. SWIMMING POOLS. ........................................................................................................ 39 WATER PURIFICATION....................................................................................................... 39 EMERGENCY WATER ........................................................................................................ 41 STORING WATER IN PLASTIC BOTTLES: A STEP-BY-STEP GUIDE......................................... 41 MATERIALS NEEDED: ......................................................................................................... 41 OTHER RELATED ARTICLES....................................................................................... 43 SMALL STEPS TO EMERGENCY PREPAREDNESS ................................................................ 43 HOARDING VS. STORING ................................................................................................... 45 FOOD STORAGE ROTATION ............................................................................................... 46 RECIPES ........................................................................................................................ 51 BAKED CHICKEN AND SPAGHETTI ..................................................................................... 51 BAKED OATMEAL ............................................................................................................. 51 BEAN AND RICE SOUP ...................................................................................................... 51 BEST-EVER BUTTERMILK BISCUITS ................................................................................... 52 BLACK BEAN BURGERS .................................................................................................... 52 BLACK BEAN TOSTADAS .................................................................................................. 52 BROWN SUGAR MUFFINS .................................................................................................. 53 CAMILLE'S GRANOLA BARS .............................................................................................. 53 CHICKEN GUMBO .............................................................................................................. 53 CHICKEN POT PIE ............................................................................................................. 53 CHICKEN SALAD ............................................................................................................... 54 CHICKEN TORTILLA SOUP ................................................................................................. 54 CHOCOLATE CEREAL SNACK MIX ..................................................................................... 55 CHOCOLATE SNACK CAKE ................................................................................................ 55 COCONUT CURRY CHICKEN .............................................................................................. 55 COOL COUSCOUS WITH FRUIT AND NUTS .......................................................................... 56 CROCKPOT OATMEAL ....................................................................................................... 56 CROCKPOT THREE BEAN CHILI ......................................................................................... 56 2009 safelygatheredin.blogspot.com
CURRIED LENTILS AND RICE ............................................................................................. 56 EASY CHICKEN & RICE ..................................................................................................... 57 ENGLISH MUFFINS ............................................................................................................ 57 FLAUTAS .......................................................................................................................... 57 FRIED RICE....................................................................................................................... 58 FRUIT PIE ......................................................................................................................... 58 FUDGE ............................................................................................................................. 58 GLUTEN-FREE BLACK BEAN SOUP ................................................................................... 59 GLUTEN-FREE CORNBREAD .............................................................................................. 59 GLUTEN-FREE ENCHILADAS.............................................................................................. 59 GLUTEN-FREE MEXICAN HOT CHOCOLATE ........................................................................ 60 GRANOLA ......................................................................................................................... 60 HOMEMADE BISQUICK MIX ................................................................................................ 61 BISQUICK IN BULK ............................................................................................................ 61 HOMEMADE PESTO ........................................................................................................... 61 HOMEMADE REFRIED BEANS ............................................................................................ 61 HOMEMADE SYRUP ........................................................................................................... 61 HOT COCOA MIX............................................................................................................... 62 ITALIAN BREAD BOWLS .................................................................................................... 62 JERKY CURRY .................................................................................................................. 62 MUESLI ............................................................................................................................ 62 MUMMY'S BROWN SODA BREAD ....................................................................................... 63 NO-BAKE COOKIES .......................................................................................................... 63 OATMEAL COCOA MACAROONS ........................................................................................ 63 OATMEAL WHOLE WHEAT QUICK BREAD .......................................................................... 64 PANTRY PANCAKES .......................................................................................................... 64 PASTA AND GARBANZO BEAN SOUP ................................................................................. 64 PESTO CHICKEN PASTA .................................................................................................... 65 PRETTY DARN TASTY PIZZA DOUGH ................................................................................. 65 RAVIOLI SOUP .................................................................................................................. 65 RICE PILAF ....................................................................................................................... 65 RICE PUDDING .................................................................................................................. 66 ROASTED RED PEPPER ALFREDO SAUCE.......................................................................... 66 ROASTED RED PEPPER HUMMUS ...................................................................................... 67 2009 safelygatheredin.blogspot.com
ROSA PASTA .................................................................................................................... 67 STEEL CUT OATS ............................................................................................................. 67 STRAWBERRY SHORTCAKE ............................................................................................... 67 SURPRISE MUFFINS .......................................................................................................... 67 TACO BEAN SOUP ............................................................................................................ 68 TACO SEASONING ............................................................................................................ 68 TOMATO-BASIL BISQUE .................................................................................................... 68 WHEAT BERRIES .............................................................................................................. 68 WHEAT CEREAL ............................................................................................................... 69 WHEAT THINS ................................................................................................................... 69 WHIPPED TOPPING ........................................................................................................... 69 WHOLE WHEAT BREAD..................................................................................................... 69 WHOLE WHEAT PITA BREAD ............................................................................................. 70 ADDITIONAL RESOURCES .......................................................................................... 71 PRINT / WEB RESOURCES ................................................................................................. 71 3 MONTH SUPPLY SHOPPING LIST ............................................................................ 72 BREAKFASTS.................................................................................................................... 72 DRY GOODS ..................................................................................................................... 72 SPICES AND HERBS .......................................................................................................... 72 BAKING............................................................................................................................. 72 SWEETNERS ..................................................................................................................... 72 FRUIT AND NUTS ............................................................................................................... 72 LUNCHES ......................................................................................................................... 72 CANNED GOODS ............................................................................................................... 72 FRUIT AND NUTS ............................................................................................................... 72 SWEETENERS ................................................................................................................... 72 BAKING............................................................................................................................. 72 JARRED ITEMS .................................................................................................................. 73 MISC. ............................................................................................................................... 73 DINNERS .......................................................................................................................... 73 RICE AND PASTA ............................................................................................................... 73 SPICES AND HERBS .......................................................................................................... 73 CANNED GOODS ............................................................................................................... 73 2009 safelygatheredin.blogspot.com
DRY GOODS ..................................................................................................................... 73 BEANS .............................................................................................................................. 74 JARRED ITEMS .................................................................................................................. 74 BREADS............................................................................................................................ 74 OTHER ............................................................................................................................. 74 3-MONTH MENU PLAN ...................................................................................................... 75 BLANK 3-MONTH MENU WORKSHEET ............................................................................... 76 BLANK SHOPPING LIST ............................................................................................... 77 BREAKFASTS.................................................................................................................... 77 DRY GOODS ..................................................................................................................... 77 SPICES AND HERBS .......................................................................................................... 77 BAKING............................................................................................................................. 77 SWEETENERS ................................................................................................................... 77 FRUIT AND NUTS ............................................................................................................... 77 MISC. ............................................................................................................................... 77 LUNCHES ......................................................................................................................... 78 CANNED GOODS ............................................................................................................... 78 FRUIT AND NUTS ............................................................................................................... 78 SWEETENERS ................................................................................................................... 78 BAKING............................................................................................................................. 78 JARRED ITEMS .................................................................................................................. 78 MISC. ............................................................................................................................... 78 DINNERS .......................................................................................................................... 79 RICE AND PASTA ............................................................................................................... 79 SPICES AND HERBS .......................................................................................................... 79 CANNED GOODS ............................................................................................................... 79 DRY GOODS ..................................................................................................................... 79 BEANS .............................................................................................................................. 79 JARRED ITEMS .................................................................................................................. 79 BREADS............................................................................................................................ 79 MISC. ............................................................................................................................... 79
Why is Food Storage Important
Why is Food Storage important?

The following section contains excerpts of sermons, pamphlets, and scripture that deal with the topic of food storage. "We are all self-reliant in some areas and dependent in others. Therefore, each of us should strive to help others in areas where we have strengths. At the same time, pride should not prevent us from graciously accepting the helping hand of another when we have a real need. To do so denies another person the opportunity to participate in a sanctifying experience." Marion G. Romney, The Celestial Nature of Self-Reliance, Ensign, Mar 2009, 6165 The responsibility for our social, emotional, spiritual, physical, and economic well-being rests first on ourselves, second on our family, and third on the Church. Under the inspiration of the Lord and through our own labors, we should supply ourselves and our family with the spiritual and temporal necessities of life. We are better able to take care of ourselves and our family when we are self-reliant. We are prepared to endure times of adversity without becoming dependent on others. We can become self-reliant by (1) taking advantage of educational opportunities; (2) practicing sound principles of nutrition and hygiene; (3) preparing for and obtaining suitable employment; (4) storing a supply of food and clothing to the extent the law allows; (5) managing our resources wisely, including paying tithes and offerings and avoiding debt; and (6) developing spiritual, emotional, and social strength. In order to become self-reliant, we must be willing to work. The Lord has commanded us to work (see Genesis 3:19;D&C 42:42). Honorable work is a basic source of happiness, self-worth, and prosperity. "Welfare" LDS Gospel Library, emphasis added The world would take people out of the slums. Christ takes the slums out of people, and then they take themselves out of the slums. The world would mold men by changing their environment. Christ changes men, who then change their environment. The world would shape human behavior, but Christ can change human nature. President Ezra Taft Benson (18991994) We stand at the crossroads, each minute, each hour, each day, making choices. We choose the thoughts we allow ourselves to think, the passions we allow ourselves to feel, and the actions we allow ourselves to perform. Each choice is made in the context of whatever value system weve selected to govern our lives. In selecting that value system, we are, in a very real way, making the most important choice we will ever make." Benjamin Franklin, 1706-1790 The world is busy with its own cares, sorrows and joys, and pays little heed to you. There is but one great pass-word to successself-reliance. William George Jordan, 1864 - 1928
Why is Food Storage Important "At the root of self-reliance are the dignity and importance of seeing ourselves as children of God regardless of circumstance, culture, or location." Elder M. Russell Ballard Without self-reliance one cannot exercise these innate desires to serve. How can we give if there is nothing there? Food for the hungry cannot come from empty shelves. Money to assist the needy cannot come from an empty purse. Support and understanding cannot come from the emotionally starved. Teaching cannot come from the unlearned. And most important of all, spiritual guidance cannot come from the spiritually weak. President Marion G. Romney, 18971988
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To become self-reliant, a person must work. Work is physical, mental, or spiritual effort. It is a basic source of happiness, self-worth, and prosperity. Through work, people accomplish many good things in their lives. . . . As people become self-reliant, they are better prepared to endure adversities and are better able to care for others in need. LDS Church Handbook of Instructions 1 Then shall the kingdom of heaven be likened unto ten virgins, which took their clamps, and went forth to meet the bridegroom. 2 And five of them were wise, and five were foolish. 3 They that were foolish took their lamps, and took no oil with them: 4 But the wise took oil in their vessels with their lamps. 5 While the bridegroom tarried, they all slumbered and slept. 6 And at midnight there was a cry made, Behold, the bridegroom cometh; go ye out to meet him. 7 Then all those virgins arose, and trimmed their lamps. 8 And the foolish said unto the wise, Give us of your oil; for our lamps are gone out. 9 But the wise answered, saying, Not so; lest there be not enough for us and you: but go ye rather to them that sell, and buy for yourselves. 10 And while they went to buy, the bridegroom came; and they that were ready went in with him to the marriage: and the door was shut. 11 Afterward came also the other virgins, saying, Lord, Lord, open to us. 12 But he answered and said, Verily I say unto you, I know you not. 13 Watch therefore, for ye know neither the day nor the hour wherein the Son of man cometh. Matthew 25:1-13 All too often a family's spending is governed more by their yearning than by their earning. They somehow believe that their life will be better if they surround themselves with an abundance of things. All too often all they are left with is avoidable anxiety and distress. 2009 safelygatheredin.blogspot.com
Why is Food Storage Important Elder Joseph B. Wirthlin, "Earthly Debts, Heavenly Debts," Ensign, May 2004, 42 Set your houses in order. If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts President Gordon B. Hinckley, "To the Boys and to the Men," Ensign, Nov. 1998, 54
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"Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to prepare every needful thing (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others. "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. "We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve." The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007, 1 "We encourage you wherever you may live in the world to prepare for adversity by looking to the condition of your finances. We urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt. . . . If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts." The First Presidency, All Is Safely Gathered In: Family Finances, Feb. 2007, 1 We encourage you to grow all the food that you feasibly can on your own property. Berry bushes, grapevines, fruit treesplant them if your climate is right for their growth. Grow vegetables and eat them from your own yard. Even those residing in apartments or condominiums can generally grow a little food in pots and planters. Study the best methods of providing your own foods. Make your garden as neat and attractive as well as productive. If there are children in your home, involve them in the process with assigned responsibilities. I hope that we understand that, while having a garden is often useful in reducing food costs and making available delicious fresh fruits and vegetables, it does much more than this. Who can gauge the value of that special chat between daughter and Dad as they weed or water the garden? How do we evaluate the good that comes from the obvious lessons of planting, cultivating, and the eternal law of the harvest? And how do we measure the family togetherness and cooperating that must accompany successful canning? Yes, we are laying up resources in store, but perhaps the greater good is contained in the lessons of life we learn as we live providently. Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006),11423 No matter how small the home, members find space for food storage. In Carmen Merisaldes home in Bogot, the telephone table covered by a lovely floor-length cloth is really a barrel filled with bags of dry-packed food. 2009 safelygatheredin.blogspot.com
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Members are encouraged to save a little biteven just a handfulof rice or other basic foods every time they prepare a meal. That way, even when money is scarce, they are storing little by little. When they have collected enough, they dry pack it for storage. The stake owns a dry-pack machine that rotates from ward to ward so everyone has a chance to use it. You should see the tears in the eyes of many as they dry pack the first bag of rice they have collected handful by handful, says President Saavedra. Sharing with others. Some of the food in Ivonne Palacios kitchen cupboards in Bogot will never appear on her table. It is reserved for others. The Area Presidency encourages members to store food to share in cases of emergency. We call it the Lords storehouse in the homes of the members, says Elder Costa. The bishop asks families to always have on hand a certain amount of rice or other basic food items that they can donate. Then when he asks for it for a needy family, they donate it and buy more to replace it. This method has several benefits. First, it encourages members to have their own food storage, says Elder Costa. Second, we are taking care of emergencies quickly. Third, we can save fast-offering funds for situations in which cash is needed, such as for medicine or rent. Although the Knnedy stake is one of the poorest economically, almost all families have some food storageand many have some to share. And the stake is self-reliant in fast-offering funds. We are not storing just food and water, were also storing blessings! says Sister Palacio. Heavenly Father is teaching us to have the pure love of Christ. Marvin K. Gardner, The Saints of Colombia: An Example of Strength, Liahona, 2005, The true nature of people becomes obvious in times of real need. Good people become better; they get close to one another; they learn to share and become united. The strength that develops out of unity of the many good people becomes a real survival factor. On the other hand, people who lack emotional stability become cruel and ruthless under trying circumstances; however, they do not seem to become an overbearing threat because of the closeness and unity of the majority of the people. Therefore, strangely enough, those who have survived hardships look back with fond memories to the awful period of pain and destruction because they recall the closeness that developed as they united themselves to survive by sharing whatever they had. How blessed we are to be taught in these times of plenty that we might prepare for times of need without undue haste. Even more wonderful is the realization that we can prepare ourselves without fear because we know that God lives, that He knows and loves each one of us, and that He is giving us direction in these latter days through a living prophet. God loves us so much that He allows us to come to Him at any time with our personal requests for help and directionthat our eyes will be opened and we will learn to live with wisdom and patience in times of austerity, that we might learn by the Lords influence to identify our real needs. What a comfort it is to read His revelation to the Prophet Joseph Smith, If ye are prepared, ye shall not fear. (D&C 38:30.) The Lord wants us to be prepared. F. Enzio Busche, How Beautiful to Live in These Times and Be Prepared! Ensign 1982 We really wanted to begin a food storage program, but as newly married full-time college students expecting our first baby, we wondered how we could possibly do it. 2009 safelygatheredin.blogspot.com
Why is Food Storage Important Discouraged, I said, Food storage must be one of those things you do after your children are grown up.
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My husband smiled at me and then dashed to our cupboard, opened it, and pulled out every box, package, and can. As he hummed a tune, he began arranging everything into groups. He looked at me, grinned, and pointed to a small stack of food. Food storage! he said. I looked at the stack: two cans of green beans, a bag of rice, a package of spaghetti, and one jar of apricots. This is our food storage? I asked. Sure, he answered. This is our frugal food storage. Since then we have followed his frugal food storage theory. Each week we bring home our groceries, go through each bag, and ask, Can we do without this item this week? If we can, we set it aside as a food storage item. This idea works so well that six years and three children later, we are still using it. Though we have more money now than we did during our first year of marriage, we are still on a budget. Following are a few other tips that help us add to our food storage when money is scarce: 1. Store any storable food that comes from an unexpected source. For example, if friends or family invite you to dinner or bring in a meal to you, store the canned or packaged food items you would have used for that meal. 2. Set aside a small amount of money each week to buy staples such as pasta, baking ingredients, and paper products. You may be surprised at how quickly you can build up a supply of these staples for only a few dollars a week. 3. Learn how to bottle, freeze, and dry fresh foods. Even if you dont have a garden, you can preserve small amounts of fresh fruits or vegetables when they are on sale at the grocery store. 4. Set goals for your food storage supply. Work toward a one-month supply, then a three-month supply, and so on. Be realistic. Try new ideas until you find the ones that work for you. The important thing is to start now; dont wait until you have more money, or you may never start. Next family home evening, go through your cupboards and set some of your food aside for your food storage. You can have a food storage program, even on a modest income.Colleen Hansen, Marienville, Pennsylvania Colleen Hansen, Frugal Food Storage, Ensign, Jan. 1993, 7374 As a young couple, Spencer W. Kimball and his wife, Camilla, knew they werent rich. But they had work and ability. They knew how to manage their own money, living within their income, saving for the future. The Kimballs lived through times of widespread economic difficultiesWorld War I (191418), the Great Depression (192939), and World War II (193945). Having experienced these challenges, President Kimball concluded, What I have seen with my own eyes makes me afraid not to do what I can to protect against the calamities. Among the things he saw were the struggles of others: All my life from childhood I have heard the Brethren saying, get out of debt and stay out of debt. I was employed for some years in the banks and I saw the terrible situation that many people were in because they had ignored that important counsel. 2009 safelygatheredin.blogspot.com
Why is Food Storage Important In addition to his bank work, Spencer kept the account books for some of the local stores. One of the shocking things of my life was to find on the books the accounts of many of the people in the community that I knew. I knew them. I knew approximately what their income was, and then I saw them wear it away. In other words, I saw they were buying their clothes, their shoes, everything they had on time.
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And I found that it was my duty to make the bills at the end of the month for them. And many of them couldnt pay at the end of the month. They couldnt pay even the installments that were arranged for them. And having been reared in a home that took care of its funds, I couldnt understand it. I could understand how a person could buy a home on time or perhaps could even buy an automobile on time. But I never could quite understand how anybody would wear clothes they didnt own. Or eat food that they had to buy on time. In his teachings President Kimball addressed not only financial issues but also other matters related to provident living, such as personal responsibility, work, and home food production and storage. He said: Let us practice the principles of personal and family preparedness in our daily lives. If ye are prepared ye shall not fear (D&C 38:30). Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006), 11423 "Come, ye thankful people, come; Raise the song of harvest home. All is safely gathered in Ere the winter storms begin. God, our Maker, doth provide For our wants to be supplied. Come to God's own temple, come; Raise the song of harvest home." Come, Ye Thankful People, harvest hymn written by: Henry Alford, 1810-1871 "The best food storage is not in welfare grain elevators but in sealed cans and bottles in the homes of our people. What a gratifying thing it is to see cans of wheat and rice and beans under the beds or in the pantries of women (and men) who have taken welfare responsibility into their own hands. Such food may not be tasty, but it will be nourishing if it has to be used." President Gordon B. Hinckley (1910-2008), "In the Arms of His Love," Liahona, 2006 I should like to address a few remarks to those who ask, Do I share with my neighbors who have not followed the counsel? And what about the nonmembers who do not have a years supply? Do we have to share with them? No, we dont have to sharewe get to share! Let us not be concerned about silly thoughts of whether we would share or not. Of course we would share! What would Jesus do? I could not possibly eat food and see my neighbors starving. And if you starve after sharing, greater love hath no man than this (John 15:13.) Vaughn J. Featherstone, I Have a Question, Ensign, Oct. 1976, 3132 "Acquire and store a reserve of food and supplies that will sustain life. . . . As long as I can remember, we have been taught to prepare for the future and to obtain a year's supply of necessities. I would guess that the years of plenty have almost universally caused us to set aside this counsel. I believe the time to disregard this counsel is over. With events in the world today, it must be considered with all seriousness." 2009 safelygatheredin.blogspot.com
Why is Food Storage Important Elder L. Tom Perry, "If Ye Are Prepared Ye Shall Not Fear," Ensign, Nov. 1995, 36
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Joseph, the son of Jacob, was a model of integrity. No doubt many of you have been reminded of him recently in a Sunday School class. Josephs integrity placed him among the greatest of our Heavenly Fathers sons. He did what was right and good; he was trustworthy and incorruptible, self-disciplined never to violate a trust. Because of his integrity and righteousness, Joseph was favored and blessed of the Lord in every circumstance. His life is evidence that all things work together for good to [those who] love God. (Rom. 8:28.) His example is especially pertinent to us because most members of the Church have descended from his loins. His father, Jacob, loved Joseph even from his youth. The Lord revealed future events to Joseph in dreams. However, his brothers hated him, plotted to take his life, and then sold him as a slave. When he was carried captive to Egypt, the Lord was with him there. Joseph became overseer of the house of Potiphar, captain of Pharaohs guard. When approached by Potiphars wife, Joseph refused and fled from her improper advances because of his personal righteousness and because he would not violate Potiphars trust. This refusal and the accusations it prompted caused Joseph to be imprisoned. Again the Lord was with him. Joseph became overseer of the prison. The Lord enabled him to interpret the dreams of Pharaohs butler and baker, and later, Pharaohs dreams of seven fat and lean cows and of seven full and thin ears of corn. Subsequently, Joseph became ruler over all Egypt, second in rank only to Pharaoh. He directed the storage of food during the years of plenty and the dispensing of it during the years of famine. During the famine, Josephs brothers, who had sold him as a slave twenty-two years earlier, came to Egypt to obtain food. Not recognizing him, they bowed down to him because of his high office. In a tender, touching scene, Joseph identified himself to his brothers and forgave them. I suppose he could have retaliated for their mistreatment of him by making them slaves, having them imprisoned, or even having them put to death. But he did what was right and good. He said: I am Joseph your brother, whom ye sold into Egypt. Now therefore be not grieved, nor angry with yourselves, that ye sold me hither. And God sent me before you to preserve you a posterity and to save your lives by a great deliverance. So now it was not you that sent me hither, but God. (Gen. 45:45, 78.) Through Joseph, the Lord preserved the children of Israel and provided a place in Egypt for them to flourish and increase. Elder Joseph B. Wirthlin, "Personal Integrity, Ensign, May 1990 "We live in a most exciting and challenging period in human history. As technology sweeps through every facet of our lives, changes are occurring so rapidly that it can be difficult for us to keep our lives in balance. To maintain some semblance of stability in our lives, it is essential that we plan for our future. I believe it is time, and perhaps with some urgency, to review the counsel we have received in dealing with our personal and family preparedness. We want to be found with oil in our lamps sufficient to endure to the end." 2009 safelygatheredin.blogspot.com
Why is Food Storage Important Elder L. Tom Perry, "If Ye Are Prepared Ye Shall Not Fear"
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It is right to work. Every man and woman and child should work. Even little children should learn how to share, to help do the housework and the yardwork, to plant gardens, to plant trees, to pick fruit, and to do everything that needs to be done, because that makes strong characters out of them and builds their faith and character. We want you parents to create work for your children. Insist on them learning their lessons in school. Do not let them play all the time. There is a time for play, there is a time to work, and there is a time to study. Be sure your children grow up like you know they ought to grow. Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006), 11423 In reviewing the Lords counsel to us on the importance of preparedness, I am impressed with the plainness of the message. The Savior made it clear that we cannot place sufficient oil in our preparedness lamps by simply avoiding evil. We must also be anxiously engaged in a positive program of preparation. The Lord will not translate ones good hopes and desires and intentions into works. Each of us must do that for himself. Spencer W. Kimball, The Miracle of Forgiveness, Salt Lake City: Bookcraft, 1969, p. 8 Avoid debt. Today everything is seemingly geared toward debt. Get your cards, and buy everything on time: youre encouraged to do it. But the truth is that we dont need to do it to live. We wonder what our people will do who have been spending their all and more. If employment and income should reduce, what then? Are you living beyond your means? Do you owe what you cannot pay if times became perilous? Are your shock absorbers in condition to take a shock? Plan and work in a way that will permit you to be happy even as you do without certain things that in times of affluence may have been available to you. Live within your means and not beyond them. Purchase your essentials wisely and carefully. Strive to save a portion of that which you earn. Do not mistake many wants for basic needs. Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006), 11423 On a daily basis we witness widely fluctuating inflation; wars; interpersonal conflicts; national disasters; variances in weather conditions; innumerable forces of immorality, crime, and violence; attacks and pressures on the family and individuals; technological advances that make occupations obsolete; and so on. The need for preparation is abundantly clear. The great blessing of being prepared gives us freedom from fear, as guaranteed to us by the Lord in the Doctrine and Covenants: If ye are prepared ye shall not fear (D&C 38:30). Elder L. Tom Perry, "If Ye Are Prepared Ye Shall Not Fear" "There is something holy about work; even in times of plenty, it is a necessity. While work is not all of life, it nevertheless can keep us mindful of our blessings." Elder Neal A. Maxwell (1926-2004), Look Back, p.10.
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Three years ago, Katrina devastated parts of Mississippi and Louisiana. Volunteers were requested to help from all over the Southeast. My husband was among a group that went to the coast of Mississippi the week after Katrina had struck. One particular experience will always stick out in his memory. They had been riding around the first day with a member of the Mississippi Ocean Springs Ward, who had been showing them the places that needed help the most. When they asked to see how his house had fared, he consented to take them to where his house had been. His house was right on the coast, about two hundred yards from the beach. There was nothing left but a foundation. As the volunteers begun cleaning up the destroyed house, trying to salvage any personal possessions, they started to notice something interesting. There were broken bottles everywhere--broken bottles that once contained bottled fruits, vegetables, and sauces. The member confirmed that his years supply lay strewn and broken along the ground. My husband asked him how it felt to see all of that hard work destroyed. The man's answer will always be remembered at our house: "The prophet commanded us to gather a year's supply--he didn't say we were going to eat it. We have not been hungry in the week since the hurricane. The Lord has provided, because of our faith." Abbie Merkley, SGI: Motivational Monday, 1 September, 2008 "Provident living requires us to develop proper attitudesa willingness to forego luxuries, to avoid excess, and to fully use what we havelearning to live within our means. Unrestricted by programs and projects, bricks and mortar, the Lords real storehouse is indeed in the homes and the hearts of His people. As the members of the Church follow the counsel to become self-reliant, they represent an immense pool of resources, knowledge, skills, and charity available to help one another. This storehouse, the Lord has said, is for the poor of my people, to advance the cause, which ye have espoused, to the salvation of man, and to the glory of your Father who is in heaven. (D&C 78:34.)" Robert D. Hales, Welfare Principles to Guide Our Lives: An Eternal Plan for the Welfare of Mens Souls, Ensign, May 1986, 28 The best place to have some food set aside is within our homes, together with a little money in savings. The best welfare program is our own welfare program. Five or six cans of wheat in the home are better than a bushel in the welfare granary. We can begin with a one weeks food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. President Gordon B. Hinckley, To Men of the Priesthood, Ensign, Nov. 2002, 58 Work is a spiritual necessity as well as an economic necessity. Work brings happiness, self-esteem, and prosperity. It is the means of all accomplishment; it is the opposite of idleness. We are commanded to work. (See Gen. 3:19.) Attempts to obtain our temporal, social, emotional, or spiritual well-being by means of a dole violate the divine mandate that we should work for what we receive. We cannot be too often reminded that Church welfare assistance is spiritual at heart and that these spiritual roots would wither if we ever permitted anything like the philosophy of the dole to enter into our Welfare Services ministrations. Everyone assisted can do something. Let us follow the order of the Church in this regard and insure that all who receive give of themselves in return. May we be on
Why is Food Storage Important guard against accepting worldly substitutes for the plan to care for his poor in this, the Lords own way.
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Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006),11423 We have placed considerable emphasis on personal and family preparedness. I hope that each member of the Church is responding appropriately to this direction. I also hope that we are understanding and accentuating the positive and not the negative. I like the way the Relief Society teaches personal and family preparedness as provident living. This implies the husbanding [prudent managing] of our resources, the wise planning of financial matters, full provision for personal health, and adequate preparation for education and career development, giving appropriate attention to home [food] production and storage as well as the development of emotional resiliency. Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006),11423 "Though we never know when we will face a challenge that will require us to depend on the resources we have stored, we know that the Lord has said, If ye are prepared ye shall not fear (D&C 38:30). "President Gordon B. Hinckley reminded us in October 2005 general conference of our need to be prepared: 'We can so live that we can call upon the Lord for His protection and guidance. This is a first priority. We cannot expect His help if we are unwilling to keep His commandments. I have faith that the Lord will bless us, and watch over us, and assist us if we walk in obedience to His light, His gospel, and His commandments.' "Let us do all in our power to 'walk in obedience' and be prepared." Are You Prepared?, Ensign, Aug 2007, 3033 "Are you prepared for and protected against death, illness, a long-continuing, crippling illness of the breadwinner? How long can you go if the income stops? What are your reserves? How long could you make your many payments on home, car, implements, appliances? The first reaction is: We just cannot do it. We can hardly get by using every cent of income monthly. If you can hardly get by when you are earning increasingly, well employed, well, productive, young, then how can you meet emergencies with employment curtailed, illness and other unlooked-for problems arising? You must not spend all you make. Money must be put aside for missions and for schooling for your children. They can assume responsibilities and take little jobs whereby they can also help to raise these funds and instead of spending those little accumulations, they will save them for these great purposes. It may mean that the parents of today will go without many things that they would like, but tomorrow will come the harvest." Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006),11423 "As we travel and visit the people throughout the world, we recognize the great temporal needs of our people. And as we long to help them, we realize the vital importance of their learning this great lesson: that the highest achievement of spirituality comes as we 2009 safelygatheredin.blogspot.com
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conquer the flesh. We build character as we encourage people to care for their own needs. No amount of philosophizing, excuses, or rationalizing will ever change the fundamental need for self-reliance...The Lord declares that herein lies the agency of man (see D&C 93:31), and with this agency comes the responsibility for self. With this agency we can rise to glory or fall to condemnation. May we individually and collectively be ever self-reliant. This is our heritage and our obligation." Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006), 11423 Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. We could refer to all the components of personal and family preparedness, not in relation to holocaust or disaster, but in cultivating a life-style that is on a day-to-day basis its own reward. Lets do these things because they are right, because they are satisfying, and because we are obedient to the counsels of the Lord. In this spirit we will be prepared for most eventualities, and the Lord will prosper and comfort us. It is true that difficult times will comefor the Lord has foretold themand, yes, stakes of Zion are for a defense, and for a refuge from the storm. (D&C 115:6.) But if we live wisely and providently, we will be as safe as in the palm of His hand. Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness, Teachings of Presidents of the Church: Spencer W. Kimball, (2006), 11423 "The teaching of the Church is that we dont go into debt for anything of this nature. When the Welfare Services program of the Church was first being established, President J. Reuben Clark, Jr., advised, Let us avoid debt as we would avoid a plague; where we are now in debt, let us get out of debt; if not today, then tomorrow. Let us straightly and strictly live within our incomes, and save a little. (Conference Reports, April 1937, p. 26.) We still adhere to that counsel; and although storage is extremely important, it would not do to violate one principle in order to live another. Families can live both principles by planning to gather their basic supplies in an orderly and systematic way as means permit. There are many ways besides borrowing to get started on food storage. As President Kimball has said, Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. (October 1976, Regional Representatives Seminar address.) Most Frequently Asked Questions Food Storage, Tambuli, Apr 1978, 43
The Three-Month Supply
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Planning Your Three-Month Supply
The first thing to do when planning your three-month supply is see how much food you are going to need. How many people are in your family? How much do you eat? How long does it really take you to eat through that box of crackers? Next, make your plan. Lets keep it simple and assume that 3 months equals 12 weeks. Thats 12 weeks of food that you need to store approximately 84 dinners, 84 lunches, and 84 breakfasts. But who can think of 84 dinner ideas?? I cant. So I dont. The first thing to do is make a chart. The chart needs to be 7 squares across (for 7 days per week), and three squares down (representing 3 weeks). Now, youre going to fill in this chart with specific meals (menus) that your family likes to eat. Ideally, these meals include non-perishable foods only. (see our chart example under Three Month Supply Menu Plan) My family can live on repeats for three months, especially if the alternative is no food at all. If you feel like you could eat the same thing each week for 12 weeks, then just plan one week's worth of meals. This will be your meal plan for your three-month supply. I don't think I could eat the same thing every week, so I planned three weeks of menus that I will rotate through. If that still sounds too repetitive for you then plan four weeks of meals, or even 5. For my 3-week meal plan, Ill eat Week #1 meals 4 times, Week #2 meals 4 times, and Week #3 meals 4 times (equaling 12 weeks total). Use food guideline recommendations to make sure that your meals are balanced and healthy. Please plan for your own family's needs and likes. The menu plan we have provided is simply an example (but you are free to use it exactly, if youd like). Keep in mind that you may have electricity during this time or you may not. This is why we like to keep meal plans that use only non-perishable ingredients. Once you have your meal plans written up, write down ALL the ingredients you need for each meal for your 3-week plan. Don't forget spices and oil and things like that, there's no need for your food storage meals to be bland. Once youve made a big list of all the ingredients you will need for those three weeks, multiply everything on your list by
The Three-Month Supply 4 (multiply by 4, assuming you made a 3 week list). If you made a two week list, youll need to multiply everything by 6, in order to add up to 12 weeks, etc.). Now you have your master shopping list! Once you have this completed, cross
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check it with your current food storage inventory to see what you already have in stock. Now you have a master list for your entire three months. Obviously, you will not go to the store and buy 94 cans of fruit at once, but you can buy little by little. Take advantage of the sales, and keep track of what you buy AND what you eat. It might be helpful to have an excel spreadsheet or a chart to help you keep track of what you are buying/storing and what you are using (check out our food storage rotation tips also included in this e-book). Please note that the recipes and the menu plan we have provided are only MAIN dishes. You will need to supplement many of the meals with side dishes. We like to supplement our meals with canned/jarred fruit, veggies, applesauce, green bean casserole, etc. Dont forget to also have multivitamins in your storage. Also, when planning your three-month supply, we like to prepare for the worst. For me, that means Im assuming that I cant leave my house for 3 months. Thus, I need to be sure to stock up not only on food, but on other items like cleaning supplies, personal hygiene items, etc.
The 5 Rotation Methods of Safely Gathered In

There are many methods to rotating food. Here are just a few that work well for us. You can choose to use one of these methods, or you could combine a few of them and make a system that works for you.
1. The rubber band method

The basic idea for this method is that you have a certain number of the same items. As you use them, you will eventually come across the last one, which will be rubber-banded. This means: "Hey! Go to the store, I'm out of raisins!" Or whatever it is. Great reminder, especially for spices, bouillon and smaller items that are used up at a slower rate.
2. The 2-column method

This is a great method for food that you keep 6-10 boxes of at time. Put them in two columns right next to each other with the earliest expiration dates in the right-hand 2009 safelygatheredin.blogspot.com
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column. When you need one box, take it from the right hand column, first box first. When the right hand column is empty, move the left-hand column into the right hand column spot, and restock into the left-hand column. Then we begin all over again. This way, items are rotated in the order in which they came in, and it's also easy to tell how many you have on hand.
3. Rolling shelves
This is a favorite method for many people, especially if you are fortunate enough to have these shelves (they can be very expensive). You can buy tall rolling shelves or even short ones that fit right into your cabinets. Shelf Reliance specializes in these Abbie and I each have one pantry Cansolidators, and we love them.
4. The sticker method

Buy colored circle stickers for a couple of bucks at the grocery store/office supply store. Assign a color to each year or each 6-month period (make a chart for easy comparison) and label your food according to its expiration date. Then when you are looking through your food storage for something, all you have to do is look for the sticker to tell you which one to eat first (eat the one that will expire first). Keep your stickers in a kitchen drawer, so as soon as your groceries come home they get a sticker before being put away. When you label your food, think about where the food will be stored, and which part of the food item will be visible, and attach the sticker to that side. You want to be able to look in your "food storage area" and see at a glance when your food expires. You would really only have to do this for the 3-Month supply, because the longer-term storage (canned dry food) should last more than 10 years.
5. The sticky-note method

This method has more to do with keeping your food storage full of food (rather than rotating it). Post small pads of sticky notes on the inside of your cupboards and wherever else your food storage is kept. Whenever you pull something off the shelf to eat, write the item on the sticky pad. Then, whenever you go grocery shopping, peel the top sheet off all the sticky pads and add those items to your shopping list. If your budget won't allow you to restock everything that week, just keep them on your grocery list and buy it back when you can (especially when it's on sale!).
The Three-Month Supply This method can work very well for anyone - whether you have your entire 3-
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month supply, or if you are building it now. I used to have a habit of getting lots of food in my food storage (1-2 month's worth or so), but then we would eat though it, which is GREAT, but I wouldn't be replenishing it as we went along. Using this method has allowed me to keep my storage full, without making huge trips to the store to do it.
Long-Term Food Storage
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Storing Your Longer-Term Supply
There is no one "best way" to store your longer-term food storage, but here are some preferred methods. First well talk about where you can store items, and then well talk about the different foods that can be stored long term.
#10 Cans
This is optimal for longer-term storage - it will stay good for years and years, and it's easy to transfer. You can buy food already canned up in #10 cans from LDS Catalog (ldscatalog.com). It may seem a little expensive, but the prices include shipping. Or, if you live near a cannery, you can go there and can your own food, and that's cheaper, but not everyone has this option.
Foil Pouches
Another option for food storage is in foil pouches. To read more about foil pouch storage, check out Providentliving.org. They have a great PDF document that talks about pouch storage. LDSCatalog.com also sells food storage thats already sealed up in pouches.
Buckets
Finally, longer-term storage can also be kept in buckets. I know many people who keep their bags of rice/beans/wheat/flour etc in sealed 5-gallon buckets. Just be sure that the top is on tightly to keep rodents and bugs out. You can also buy gamma lids, which allow you to reseal the bucket over and over again, so you can eat through it while its still in the bucket. For example, say you have 2 buckets of rice. One bucket can be the one you are eating through, so you can have a gamma lid on top. Then, when that rice is gone, put the gamma lid on the second bucket and start eating through that. Meanwhile, re-fill your first bucket with rice, and place it behind the first bucket. Keep rotating and refilling!
Wheat
I don't know about you, but wheat used to confuse me. There are so many terms (wheat berries, bulgar, red, white, etc) and I just couldnt keep it all straight. Plus, I figured that until I buy a wheat grinder, it was pointless for me to have any wheat. That's 2009 safelygatheredin.blogspot.com
Long-Term Food Storage not the case, though! Wheat is very useful in many different ways. Here's a little breakdown of what wheat can do for you: First of all, the most common types of wheat are red and white, so that's what we'll be focusing on. They can both be used in breads, and are very similar when it comes to cooking them in water, etc.
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Sprouted wheat:
There is a soaking method where you can cause your wheat kernels to sprout. People use these raw in salads, sandwiches, or you can steam them and served as a vegetable.
Bulgar:
Bulgar is wheat that has been soaked and then baked to speed up the cooking time. It's very versatile. Some people serve this like rice. You can freeze cooked bulgar.
Wheat berries:
This term refers to wheat that has just been cooked in water (2-1 like rice). Like bulgar, it is very versatile.
Cracked wheat:
Cracked wheat is a wheat berry that's been broken down into small pieces. To crack your own wheat, place whole (uncooked) wheat berries into a grinder or food processor for a few seconds. If you ever grind or crack your own wheat, use only as much as you need. If you end up with extra, place it in a sealed container and store it in the freezer.
Gluten:
You can make your own gluten from hard red wheat. Raw gluten can be made into flour. Still not really sure what to do with your wheat? Thats ok. Check out our recipes here in this book, or more at safelygatheredin.blogspot.com (and see the pictures!). Even if you dont have a wheat grinder, we have several recipes that call for regular, un-ground wheat. Good luck!
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Beans
There are many types of beans - kidney, pinto, navy, chili, black, cannellini, Great Northern, etc. Lentils and dried peas also fall into this food storage category. Many people prefer to soak beans before they cook them, but it's not necessary. There are various reasons for doing so: some people say they taste better, and others say that the beans are easier on the stomach if they are soaked. Personally, I don't usually soak them. If you choose to soak your beans, simply dump them all in a pot or bowl and cover them completely with water (the water should be about 2 inches above the beans). Leave them for about 4 hours or overnight. When the time comes to cook them, dump out the water and rinse the beans, then recover with fresh water and bring to a simmer. If the beans are pre-soaked, they will only need to cook for about an hour. Note: Do not pre-soak lentils or peas. They soften very quickly and do not need it. To cook un-soaked beans, rinse them first with water. Then, just cover them with 2 inches of water and bring to a boil. As soon as they start boiling, cover and set them to simmer. This method can take anywhere from 30 minutes to 3 hours, depending on the bean variety. I often use this method with pinto beans. After 2 hours, they are very creamy and soft. I add about 1 tsp of salt and 2 tsp of pepper (1 lb bag of beans), and mash them up with a potato masher. It makes GREAT refried beans - perfect for burritos. We eat them like this for days (beans often taste better as leftovers because they thicken and the flavors have blended). Cooked beans are 3x "bigger" than dry beans (i.e., 1/3 cup dry beans = 1 cup cooked, etc). Here's a little overview of some specific beans: Kidney - these versatile beans are often added to chilis, refried beans, soups, and salads Pinto - these beans are oven used to make refried beans and chili Peas - split pea soup! Do not pre-soak these Navy beans - these small white beans are commonly used to make baked beans, but they are also good in soups, salads, and chilis Chili - very similar to pinto beans, chili beans are smaller. Often used to make chili and refried beans 2009 safelygatheredin.blogspot.com
Long-Term Food Storage Black - used in soups and salads
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Lentils - these legumes cook very quickly. I often put these in soups, adding them right into the broth with the veggies and everything. Add them last since they soften so quickly. Cannelini - add these to soups and salads. Great Northern - these mild beans are often used in casseroles and stews. Don't forget that you can either buy beans dried or canned. Most people like the taste of dried beans better, but canned ones are fine too, especially if the thought of cooking beans feels overwhelming to you (although it really is simple!). Check out our bean recipes at safelygatheredin.blogspot.com!
Oats
It seems like there are so many types of oats, and I never know which ones to buy! Lets break down all the types and see how they are different. All types of oats are cleaned, hulled, and conditioned, which removes the outer shell (called a hull), leaving the inner kernel or oat groat. Then, the groats are heated and become stable for storage. From there, the groats are processed differently depending on what type of oatmeal they are being made into. The type of oats you have (regular, quick, etc) all depends on how thinly the oats were rolled. The thinner the rolling, the quicker the oats cook because of the greater surface area. Makes sense to me!
Regular Oats:
These are made by steaming groats and then flattening them with a roller. Old Fashioned Rolled Oats are thinly rolled.
Quick Oats:
Quick oats are rolled oats that have been cut into small pieces, then steamed and rolled extremely thinly (more thinly than regular). Because they are so thin, they cook very quickly.
Instant Oats:
Instant oatmeal is thinly rolled, then pre-cooked and dried, usually with sweetener and flavor added to it. Just add hot water and stir. 2009 safelygatheredin.blogspot.com
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Steel-cut oats:
Steel-cut oats are whole grain oats that have been cut into only 2 or 3 pieces. They look a bit like small pieces of rice. Many people prefer the taste and texture of steel-cut oats over regular or instant oats. The only real disadvantage of steel-cut oats is that they take a bit longer to cook, and they may be difficult to find in the grocery store. Try looking in health food stores if you can't find it in your regular store. Both regular and quick oats can be used interchangeably in most recipes it simply depends on the results you are looking for. If you want something that looks very whole grain and is chewy, youll want to use regular oats. Quick oats, on the other hand, are cut smaller and are less noticeable in recipes. As you gather oats for your longer-term storage, consider how often your family eats them and factor that in. If your family doesn't eat oats often, consider trying them in some different ways - maybe it will be a big hit! I recently started feeding my family oats more often, and I have to say, I pinch of brown sugar goes a long way! Oats are so healthy, and they store really well, so they are perfect for your food storage!
Rice
Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans or meat. Did you know that raw rice can be ground into flour? Rice flour does not contain gluten and is suitable for people on a gluten-free diet. The two most commons types of rice: white and brown. White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with vitamins B1 and B3, and iron is required by law in the United States. Brown rice (or "hulled rice") is un-milled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice and becomes rancid more 2009 safelygatheredin.blogspot.com
Long-Term Food Storage quickly, but is more nutritious. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. Unfortunately, brown rice can
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remain in storage for only 6 months under normal conditions before it starts to go rancid. This makes it not a great option for food storage. I personally store only white rice, since it has a MUCH longer shelf life. I need to just be sure that whatever I serve it with (meat, veggies, beans, etc) has the nutrition that I need.
Other longer-term storage options

Take a hard look at the foods you are storing for your longer-term storage (it should be about a years supply). Could you survive for a year on that food alone? Probably not. Thats why its important to also store up some extra of the other items that can be used to enhance meals that you would make with these main ingredients. Heres an example of some things that Abs and I like to store extras of. We may not have a complete years supply of them, but we definitely like to have more than 3 months worth: Honey Sugar (white and brown) White flour Boullion (chicken and/or beef) Yeast Cooking oil Powdered milk Seasonings/spices
72-Hour Kits
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72-Hour Kits
72-Hour kit list
1 sturdy backpack per person (or rolling suitcase), or some tupperware bins (preferably with wheels). You pretty much need something that you will be able to grab at a moment's notice and throw into the back of the car 1 change of clothes per person 1 set of scriptures per family 1 flashlight per person (and batteries, if they arent wind-up) small first aid kit personal documents (copies of birth certs, ss cards, wills, patriarchal blessings, insurance card copies, etc). It's also good to have copies of these to send to a family member who doesn't live in your same area) 2 gallons water per person (this is a MINIMUM. 3 gallons per person is ideal) $100 cash per family (make sure you have some change and small bills) ax & shovel utility knife bucket battery powered radio and light small sewing kit 50 ft of nylon rope emergency whistle Food (here is an example of food to store in your kits. Remember to rotate!) 1 lb dried fruit or trail mix per person 1 pkg soda crackers AND graham crackers per person (there are 4 pkgs per box) 2 liter bottle of orange juice or similar per person 4 granola bars per person 1 can meat per person and 1 can beans per person (chicken, tuna, and chili, etc.) 2 sticks beef jerky per person 1 pkg chewing gum per person 2 packets hot chocolate mix per person 2 instant soup packets per person 1 roll of toilet paper per person feminine needs infant needs
72-Hour Kits hard candy / lollipops 1 light stick per person 1 emergency blanket per person Toothbrushes, toothpaste, soap, and shampoo (travel sizes are great) mosquito repellent small entertainment (crayons, card games, etc) and paper/pencils camp stove or portable BBQ & fuel work gloves (2 pair per family) mess kits or disposable plates/cups/bowls/utensils pet supplies candles, holders, matches aluminum foil can opener (if needed) disinfectant garbage bags
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72-Hour Kit distribution: Who carries what?

Someone once asked us how we determine what goes in each person's 72-hour kit. Who carries the food? Who carries the money? Does everyone need to carry some of everything? This is a bit challenging because obviously kids can't carry much in their packs. Obviously, you need to keep their packs light for two reasons: 1) so that they can carry them as much as possible, and 2) you could carry it easily in a free hand if necessary, without weighing you down too much (assuming you are also carrying your own pack on your back). There are a couple things to consider when you put together 72-hour kits. In our worst-case scenario, we figured that we would need to carry our packs and be on foot. So, we only packed the ESSENTIALS in these 72-hour kits (pretty much everything on our list). Below, weve listed what we first put in everyones pack, then we broke up the rest of the list and assigned items to certain people. Of course, this may not work for your family, but hopefully weve given you some ideas for you to consider!
Everyones pack:
Snacks (to save space, we crammed them into little plastic mugs that will later be used for eating/drinking out of) 2009 safelygatheredin.blogspot.com
72-Hour Kits The breakfasts (oatmeal packets, 6 each) 1 stack of Saltine crackers Change of clothing Emergency blanket Baggie of utensils Flashlight Small hand sanitizer 1-2 bottles of water 1 garbage bag 1 light stick Personal prescription medication (everyone should carry their own!!)
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Moms pack:
All the remainder of the food (lunches and dinners) Scriptures Sewing kit Diaper wipes Candles/matches Feminine products Shampoo Disinfectant Mosquito Repellant Sunscreen Half of the money ($50) Copies of important docs (mom and dad both have these)
Dads pack:
Water (whatever you need that wasnt included in the individual packs) Camp Stove Solar powered radio Half of the money ($50) First aid kit Copies of important docs (mom and dad both have these) Kids packs: Crayons/Pens/Coloring book(s) Some decks of cards 2009 safelygatheredin.blogspot.com
72-Hour Kits Toilet paper Diapers
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You should also have a five gallon bucket, which can be carried and will hold the ax and shovel and the work gloves. Finally, here are some additional points to consider when it comes to 72-hour kits: 1. Assume the worst. To us, the worst is that we will be carrying our packs, and that we will be leaving in a moment's notice. If you ARE carrying your packs, bring a stroller and/or wagon, if you have them! Kids can ride in the strollers for part of the time, or you can load your packs onto them for some relief. 2. Empty out your boxes. We saved a lot of room in the backpacks by taking things out of their original packaging (take the bag of crackers out of the bulky box!) 3. Don't worry about the non-essentials. For example, if you DO have the opportunity to bathe in those 72 hours, you won't really need to condition your hair shampoo alone is fine. In fact, you could even just pack body wash and use that for your hair AND body. That would save even more room. It's an emergency, people! 4. Have a "supplemental" box in case you are able to leave in your car. For us, this includes some extra food, sleeping bags, a heavy dutch oven, extra blankets, more entertainment items, a tent, etc.--all the little "luxuries" that don't fit in your backpacks but would be really nice to have. 5. You can also make a little list of things you could grab to take with you if you have time to gather it all. For example, if we were evacuating for a forest fire, hurricane, etc., we would have some time to prepare to leave. Besides our 72-hour kits, I would load my car with family pictures and mementos. I'd also bring my antique sewing machine, which was a gift from my mom. Make a list of where these important things are so you don't waste time searching the house for them, and so you don't forget something. 6. Dont worry about your things. It's just STUFF. Assuming you have homeowners insurance, stuff can be replaced. Don't waste time packing up your plasma TV, all your computers, or your Bosch.
My 72-Hour Kit Journey

By Abbie
72-Hour Kits Getting a 72-Hour Kit together can be a daunting task. I knowI put it off for
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years. Then, I put off rotating it for years. I just barely cleaned out and started over, and only because of the guilt I felt for contributing to our blog and not having a working 72Hour Kit. Guilt can sometimes be a good thing, apparently. I hope to share a few tips to help you in your own 72 Hour Kit quest. (Keep in mind this is only my opinion, so you may actually have to think for yourself. Bummer, I know.) 1. An emergency evacuation plan: Why are you creating a 72-Hour Kit? For what purpose? How will you transport it? I plan for the worst possible situation because I'm a pessimist. In attempts to lighten up my attitude I have added expecting the best to my repertoire. Ive learned that planning for the worst and expecting the best is often the most practical scenario. Planning for the worst would entail me carrying my 72-Hour Kit somewhere. Therefore, it must be easily transportable. I chose backpacks because my husband is a backpacking fanatic and we had two extra backpacking packs lying around. If I had to carry one of them I could. I'm hoping for the best, which would mean I could use the car. Well, the best would be not to have to use it at all right? But, if I needed to, Mountain Man (my husband) could carry one backpack (the heavy one, ba ha) and I could carry the other. If I needed to evacuate my area and there was a car available, I could throw my kits in the back of my car and go. But where would I go? Does it matter, you ask? Yes. You should look at a map and find out how far you can go on your tank of gas. Research evacuation stops in each of the four directions. You never know what will come at you (hurricane, earthquake, a nuclear something etc.) so you should know escape routes in all directions. When you make your perimeter, look for areas where you could stay. Mountain Man and I would head for a state park as far as we could get on our tank of gas. A state park would have water available that we could filter and use and it would be a place to pitch our tent and stay a while. Make a note of where you would go and keep it in your car with your atlas. You should have an atlas in your car (my opinion). 2. Meal Plan: Most of the items on the 72-Hour Kit list are self-explanatory, but the food is left open to interpretation. I made a plan for our family based on what we could fit in
72-Hour Kits our kits and what we like to eat. Also, I have a couple of backpacking stoves that I can rely on to cook. Make sure you have fuel for the stoves. I made a menu plan, planning for 3 meals a day with two snacks (worst case scenario, remember). Day 1 Breakfast: Instant Oatmeal Snack: Goldfish crackers Lunch: PB&J and crackers Snack: Granola bars Dinner: Ramen (high in calories and very light. Plus, I like it!) Day 2: Breakfast: Pop Tarts and fruit (in the little plastic cups--applesauce/cut fruit) Snack: Fruit snacks Lunch: Tuna fish and crackers (Spam for Mountain Man, he hates tuna.) Snack: Trail mix/dried fruit Dinner: Dry soup packets and crackers (most likely goldfish) Day 3: Breakfast: Instant Cream of Wheat packets Snack: Goldfish (we have a ton of goldfish, can you tell?) Lunch: PB&J and crackers Snack: Beef Jerky Dinner: More Ramen! Wow, no veggies...oh well. I'm not really worried about having nutritiously balanced meals. I'm worried about surviving (remember, this is my opinion.) But I do have a bunch of dehydrated veggies in Mountain Man's backpacking cupboard I could throw in.
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Do you see how this is going? I'm planning my menu based on what WE eat and on what's available to me. We don't have a lot of money so I'm not going to go out and buy special emergency food. What I am going to do is pick foods that are easily transported, high in calories, easy to prepare, don't require refrigeration, and yummy. In your kit, you should also include a written menu plan, so you know exactly how to ration your food.
72-Hour Kits
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3. Put your kit together: Oh, brother. This is where it gets tough for me. I'm really good at making lists, not so good at following through. Check out the article 72-Hour Kit Distribution: Who Carries What? to find out exactly how I dispersed all the goodies (included in this e-book). Even if you dont have everything right now, you can still pack what you do have. Something is better than nothing! Obviously not everything fits in our backpacks, so I made a little list to tell me where everything is. If I got a call that I had to be out of my house in ten minutes or less I would probably be freaking out, understandably. So I am posting this note in my kitchen, on the pantry door, where I am most of the time (kind of sounds like I like to eat, eh?) and also by my 72-Hour Kits in the guest room closet. I guarantee that I won't be thinking clearly during an emergency, so I want to make it as easy for me as possible. I had a Relief Society President who once handed out an emergency sheet she used. It had a list of items she would grab from her house depending on the time she had. I wish I could find it to scan it in. But basically she had a list of things she would grab if she had ten minutes (72-Hour Kits, etc). If she had 20 minutes she would grab more things, and so on. I think this would be a great FHE activity. Determine what is vital for survival, then what would be helpful, and finally, maybe some things that are important to each family member IF they had the time to grab it. Knowing the location of these items would also be helpful. After packing up everything you do have, make a wish list of the things you still need. Buy them gradually, starting with the cheaper items and chip away at it when you can. Ask for the larger things for Christmas gifts if you want. I think I'm turning into a food storage nerd. To reiterate: Make an emergency evacuation plan, make your meal plan, and put it all together. Don't wait until you have everything! P.S. Don't forget to rotate your food, clothing, and batteries...
Emergency Car Kits
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Emergency Car Kits

Its always a good idea to keep an emergency kit in your car. It can come in handy for many reasons common convenience, or even in a true emergency. Consider keeping the following items in your own car(s): A box to hold everything Water High-energy snacks Flashlight Batteries Wet wipes Toilet paper roll Basic first aid kit Blanket/towels Change of clothes Diapers/Feminine needs Umbrella Book Jumper cables Hand sanitizer Pen & paper Pocket Knife $5-20 cash (coins and bills) Of course, you can add things that you may feel are necessary, but here are just some basics that could come in handy!
Water
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Water
Purification and Storage
Water is more important than food. After 3 days without water, the kidneys stop functioning and the damage is irreversible, even with present day technology. At least 1.5 gallons per person, per day for drinking, food preparation and hygiene should be stored with your emergency supplies. For example, 84 gallons of water should be stored for a family of four for two weeks.
Storage Methods
There are several ways to store water:
1. Gallon jugs.
These can dissolve over time. Water can also pick up the odor of the initial contents, or bacteria could grow if the jugs are on completely cleaned before filled. While this is an option for water storage, be cautious if you decide to go this route. Do not use milk cartons.
2. Soda Bottles (also known as pop bottles).

You will need lots of these, but they store well. Only use shatterproof (plastic) bottles. Don't use glass containers.
3. Mylar Bags (5 gal).

These are great for storage, but weigh approximately 40 pounds when filled with water.
4. Barrels.
These come in 5, 13, 30, and 55 gallon containers. They are great for long term storage. When filled, they are not easily moved. However, if they are clean when filled, the water will remain pure. If you store them outside (or any bottles for that matter), leave head room for freezing. Also, consider a pump or other method for actually getting the water out.
5. Metal containers.
NEVER use these for water storage.
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6. Swimming pools.
This also includes hot tubs. Always view your pool as "backup" water only. Keep dry chlorine on hand. You should also have chlorine testers available if you intend on using pool water. Pool water is great to use for washing your clothes, flushing your toilet if theres no running water, etc.
Water Purification
(Most of this information is straight from a Red Cross pamphlet.) In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid, and hepatitis. If you are not certain of your water's purity, be sure to treat it before using it for drinking, food preparation, or hygiene. There are several ways to purify water. No way is perfect, and often the best solution is to just use a combination of methods. Before purifying your water, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.
Boiling.
Boiling is the safest method of purifying water. Bring water to a rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking. Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water. If you still don't like the taste of your water, try adding powdered drink mix, if available, or add a pinch of salt to sweeten up the taste a bit.
Disinfection.
You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color safe bleaches, or bleaches with added cleaners. Add 16 drops of bleach per gallon of water, stir, and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes. 2009 safelygatheredin.blogspot.com
Water The only agent used to purify water should be household liquid bleach. Other
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chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used (Iodine is not as effective as bleach, but it is better than nothing. However, bleach is so cheap and easy to store - get some!).
Distillation.
While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts, and most other chemicals. Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot's lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled. A few tips from wikihow.com: 1. Both bleach and iodine work much better in warm water. 2. A person needs at least a half gallon of water per day to survive, sometimes more (children, nursing mothers, people who are ill, and when the weather is hot, everyone). 3. Use purified water for brushing your teeth. 4. Water that's collected through condensation (such as from plants or soil) needs to be purified. The process of condensation leaves some sediment behind, but unless boiling temperature is reached, parasites and other harmful substances may still be in the water. A few warnings: 1. Commercial filters made for tap water remove basic minerals to make it taste better. They do not remove parasites or other threats that are removed through in water treatment facilities. Check the label to be sure what you're getting. 2. People with thyroid problems should check with their doctors before using water treated with iodine.
Water
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Emergency Water
If you were absolutely desperate for water, do you know where you could find it? Hopefully, you are storing (or working on storing) at least 2 gallons of water per person for 2 weeks. However, in a pinch, there are "hidden" sources of water right in your home. The following few paragraphs is from a Red Cross pamphlet: "If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes, and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl). Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines. To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in your home (basement, perhaps. If you live on one floor, just choose a faucet there). To use the water in your hot-water tank, be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty." So there you have it! We can't stress enough the importance of storing enough clean water in your home; however, in an emergency, there are a few alternatives: rainwater, streams/rivers or any other moving body of water, lakes, ponds, and natural springs. Avoid water with floating material, an odor, or dark color. Use saltwater only if you distill it first (see article on Water Purification). Do not drink flood water.
Storing Water in Plastic Bottles: a step-by-step guide

Materials needed:
Water Bottles (juice bottles, soda pop bottles, etc). Make sure your bottles are PETE plastic, and rinsed in soapy water Household bleach
Water
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1. Fill up your kitchen sink or a VERY large bucket with water and add bleach. For me, I added about a cup of bleach to a full sink of water (I have shallow sinks). 2. Gently insert your empty bottle into the water. Fill up as much of the inside as possible so the bleach solution can kill any microorganisms inside the bottle. 3. You won't be able to keep the bottles completely full of bleach water, so whenever you think about it, roll the bottles so the bleach water has time to sit on each side of the bottle. Yes, you should use gloves. 4. Separately, I filled a bucket with some water and a higher concentration of bleach for the lids because the juice/soda inside the lids can be harder to get out. 5. Let them sit for several hours. I usually let it go all day. I like the smell of bleach. 6. After several hours of soaking, let the water out of the sink and rinse the bottles and lids. It doesn't have to be completely rinsed--a little bleach won't hurt you. 7. Fill the newly bleached bottles up with water. If your water comes from a reliable source (chlorinated tap water) you don't need to add extra bleach. 8. Clearly label your water bottles. You still need to rotate these regularly and having the date on them with help you rotate in a timely manner. 9. Store in a cool, dry space, away from direct light. Like your daughters' closet. They can't have that many clothes right? If youre storing your water in a garage or basement (or similar), dont place your water containers directly on the ground, because chemicals from the ground could seep into the water.
Other Related Articles
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Small Steps to Emergency Preparedness
While getting prepared for emergencies can be a big task, there are small, easy things you can do every day that can make an emergency seem a bit easier to deal with. Gas up. Try not to let your car get below half a tank of gas. If an emergency came up and you had to get out of town quickly, filling your car up with gas might be the last thing on your mind. This is especially true if everyone is trying to leave down (natural disaster, etc). You don't want to be one of the people who has to wait in line for 3 hours just to fill up your car. This came in really handy for me a few months ago. For about 2 weeks after Hurricane Ike, it was rare for a gas station to be open, and when it was, you waited in line for at least an hour to fill up (and paid over $4 a gallon). Thankfully, I had filled up my car right before the hurricane so I was ok, but I had to scale down my trips out of the house, and we only went places we had to go. It was disheartening to drive by dozens of gas stations and see "No gas" signs everywhere. Thankfully, though, we never ran out of gas. Dress according to the weather. This may seem like a no-brainer for most people, but it's actually something I struggle with sometimes! Especially when I was a teenager, I never wanted to wear a big coat to school in the winter, and since I was going to be inside all day I figured it didn't matter. My parents, however, were adamant that we dressed according to the weather. If my car was to break down (a good possibility, seeing as how I was driving a 20-yearold car), I would rely heavily on my warm clothes to keep me safe, and possibly to keep me alive. We had a bin in our mud room full of hats, mittens, and scarves ready to just grab and go, making it easy for us to be prepared if something were to happen on the road. Have proper alarms. Obviously, everyone should have a working fire alarm in their homes, but do you have a carbon monoxide detector? I'm a semi-paranoid person by nature, and it's kind of startling as I think about how much money I fork out for "peace of mind". When I bought a carbon monoxide detector a few months ago, I even splurged
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and spent $10 extra just for a special feature that shows us the actual amount of carbon monoxide in the air (total cost: $30). Last week, around 3 o'clock in the morning, the alarm started going off. We noticed that the number on the alarm had gone from its normally constant "0" to over 100. Thankfully we weren't feeling any symptoms (yet), but we threw open the windows and turned on all the fans in the house (thankfully the weather was mild). Slowly, the numbers on the alarm crept down and eventually stopped at 12 (anything under 30 is ok, we knew). After a few hours, we were finally able to fall back asleep, confident that our alarm actually worked and that opening the windows had temporarily solved the problem. The next day we called the gas company and they came to our house in less than an hour (and free of charge, on a Sunday!) to check things out. We later learned that they do emergency house calls 24 hours a day, 7 days a week. Good to know, in case this ever happens again! The point is, if we hadn't had a carbon monoxide detector, I'd hate to think what might have happened. Additionally, if our detector hadn't shown us the amount of carbon monoxide in the air, and that it was decreasing after we opened the windows, we would have needed to leave and possibly spend the rest of the night in a hotel (which definitely would have cost more than the extra $10 I paid for that feature). Have a no-electricity day. After hearing about my sister-in-laws experience with the ice storm (that article is also included in this e-book), it really made me wonder how I would do without electricity for a day. The first thing I thought of is that I would be bored (no computer! no sewing machine! no TV!), and then secondly I wondered what (and how) we would eat. We don't have a generator, so my choices with that are limited. I suppose we would just eat out of the pantry - crackers, peanut butter sandwiches, etc. Consider spending one day in your home (or at least a few hours) without electricity. What are you going to eat? What are you going to do all day? What will your kids do? Do you have enough flashlights for everyone? How will you stay warm? I know this exercise might not sound like much fun, but it's certainly better to do it now on your own terms - than it would be otherwise. Obviously, you will not be able to go completely without electricity (Shauna said her toilets didn't flush - we're not asking you to go that far!), but at least consider those extra things that you will be without.
Other Related Articles Hearing that made me realize that we need to get a few 5-gallon buckets for hauling water, if needs be.
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Hoarding vs. Storing

One of our blog readers shared the following story with us: "I served a mission in Ontario, Canada, and as a service project we were called upon to help a lady move some stuff around in her storage room. When she flicked on the light to the basement, she had shelves upon shelves of canned goods, most of which she did herself with canning jars. Though she was proud of her accomplishment, I took a closer look and noticed VERY expired fuzzy green peaches in brown water, among other things I don't dare mention. She HAD food storage, but I bet she hadn't touched her hoard of food in like, 10 years! Oh, to come to the day when you run out of daily resources only to find that your backup plan has long since passed its prime... Moving her stuff around was a testimony to me of not only STORING but USING what it is you have on a regular basis. The moral of the story: ROTATE!!" About the same time I read this, I was talking with a friend who mentioned the same thing. That if you are not using your food storage you are not STORING it you are HOARDING it. New guidelines in recent years concerning longer-term food storage suggest that you only need the basics (wheat, rice, beans) which, if stored properly, can last 30 years. But if you do not know how to cook this food, and if your family isn't used to eating it, it will do you little good when the time comes. Get into the mindset that you aren't only going to STORE the food you are purchasing, you are going to EAT it too! And, of course, replace the food that you eat. Another reader left this comment: I have made a one-month menu of dinners (haven't tried tackling breakfast or lunch yet) to multiply by three. However, now I feel like this means I have to make these meals and live off of them forever and rotate the food so none of it goes bad! How can I incorporate eating meals based on what's on sale as well as being able to spontaneously decide to make something else? What are your thoughts on this? Don't store any meals that your family doesn't like to eat. It doesn't make sense. That having been said, when you buy things at the store, look at the expiration date and choose the farthest date in the future. You may look weird as you pull cans off the shelf 2009 safelygatheredin.blogspot.com
Other Related Articles to reach for the back row, but, you shouldn't have to eat your 3-Month Supply every
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other month. You should be able to mix and match your meals based on expiration date and on desire. Let me reiterate: don't buy and store food that you don't like to eat - even if it's a great deal! It's not worth it if you will hate eating it, or if it's just going to expire and go to waste. Food storage should give you peace of mind and empowerment. It shouldn't make you feel tied down without creative license in cooking and menu planning. My menu for our family's 3-Month Supply contains only foods that my family loves to eat. They are easy, simple meals that I can prepare without thinking about. However, I planned these menus around non-perishables so I can go months without eating spaghetti if I wanted to, and won't worry about the ingredients going bad. So what do we do now? The very first thing to do, even before deciding what system of rotation to use, is to do an INVENTORY of your current food storage. This doesn't mean just the stuff in buckets and #10 cans. Any unopened food in your pantry is food storage. Go through and write it all down. Check how much you have (you might be surprised!) and check the expiration date. When I went through my food storage I was surprised at the number of things I had to throw away because they were past the date. Also, I noticed I had several boxes of cereal that were getting close. If you want, use the printable chart we have. Nothing fancy, just a worksheet I wrote up for myself while I was inventorying. Also, on the larger items (like cereal boxes) I wrote the expiration date on the box in a permanent marker, just so I would know which to use first.
Food Storage Rotation

Throughout our blog, Abbie and I mention "rotating your food storage", which has brought on many questions from our readers. What exactly does it mean to rotate your food storage? There are two terms that Abbie and I frequently use when we're talking about actually eating your food storage: "rotating", and "living off of" it. Whats the difference? If you are living off of your food storage, it means that (for any number of reasons), you are relying primarily on your food storage to feed your family. We've known many people who have done this - heck, Abbie and I have even had points in our 2009 safelygatheredin.blogspot.com
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lives where we were feeding our family off our food storage, whether it was for a week or two or whatever. There are many reasons why you might live off your food storage budget constraints, illness, job loss, etc. When Abbie and I talk about rotating your food storage, we mean that we're using food storage items in our day-to-day living in order to keep them from going bad. Abbie and I each try to make 1 complete food storage meal per week (see our recipes) so that we can be sure our food storage isn't just sitting in the closet collecting dust or expiring. Making one food storage meal per week also helps our families get used to eating food storage meals, so if we ever did need to live off of our food storage alone, it wouldn't be as if we were introducing brand new foods to everyone. You can also rotate your food storage without making completely non-perishable meals like we do. In fact, I'm constantly rotating my food storage without even really trying; every time I grab a can of beans or tomato sauce, it's coming from my food storage closet. I simply keep track of what I take out, and then next time I visit the grocery store I replace what we ate so that my supply is always up to date. And one last thing about rotating: when Abbie and I each make our once-a-week food storage meal, we don't necessarily stick to just non-perishables. For example, when I'm using my food storage beans to make refried beans, I don't serve only tacos and refried beans with salsa and olives, etc (all non-perishables). We add cheese and sour cream and lettuce and other non-perishables, because we can! Of course, we won't have these items if we had to truly live off our food storage 100% (because I won't be visiting the grocery store to get these fresh items), but there's no problem using them if you're just trying rotate through your food. The meal is still delicious without these foods, but it is fun to be creative and also just mix it up a bit.
What I Wish Id Known During the 2008 Ice Storm

By Shauna Siebach (this was a guest post written especially for our blog) I always thought of myself as a level-headed person who deals well under stress. I thought if I knew a disaster was coming, Id make the necessary arrangements to ensure my family and I would be comfortable and safe. However, I did not deal as well as I thought I could during the ice storm that slammed New Hampshire in December. I feel most of problem was that I was not prepared for it to be worse than I thought it would be. The weather report prior to the ice storm notified us there would be 2009 safelygatheredin.blogspot.com
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a snow storm that would mix with ice and freezing rain. Upon hearing this I planned to do my grocery shopping the day before and then hunker down at the house keeping the wood stove going during all day. The night before the storm I went to bed as usual expecting to do my cleaning the next day while I was stuck inside for the day. We lost power around 10 p.m. but this had happened before and I thought it would come back on shortly as it had done in the past. My husband Mike woke me up around 2 a.m. to say he thought we werent safe in the house and needed to go to my parent's home or to a hotel. When I looked outside I saw that most of the trees surrounding our house were either doubled over or broken from the weight of the ice. There was also a fire truck in front of our property clearing away a fallen tree. Looking at the conditions I told him I thought wed be safer inside rather than traveling anywhere on icy roads. For the rest of the night we were kept awake by crashing branches and trees. The next morning Mike drove into town and told me that everything was without power and said he was nervous leaving us at the house without a phone or way of contacting him. After he left I got things ready to head to my parents house because I knew they had a generator and a land line phone so I would at least be in contact again. I thought we would be there for the day and would head back home when we got our power back that evening. I packed enough clothes and supplies for me and my oneyear-old for the day. Once I got on the road, however, I realized things were much worse than I originally thought. There was no power in any of the towns I drove through on the way to my parents. It is normally a 25 minute drive and it took me an hour and a half to get to their house due to closed roads. When I arrived at their house (after walking the last half mile because their road was impassable by car) I was exhausted and the day had just begun. The news I heard was that I would most likely be without power for another 5-7 days and it was then that I knew I was very unprepared for this to happen. While there are a few stories of compassion and brotherly love coming out of this, unfortunately there were many times when people took advantage of others. Generators especially demanded a premium. We saw generators and generator accessories being sold for 2 to 5 times their normal price. One man purchased the entire stock of an emergency essential item and auctioned them off outside the store exit. Fist
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fights broke out over who grabbed what first. The shelves where batteries and flashlights are stocked were bare early the next morning. One other aspect of the power outage that my husband took care of was keeping the house functioning. We are on a well so we lost water pressure. Because we couldnt keep our faucets dripping to prevent pipes from freezing, we had to keep the house temperature above freezing. Luckily we have a wood stove and we had a kerosene heater that we could keep running overnight. Our sump pump stopped working, obviously, so to keep our basement from flooding, Mike would fill 5 gallon buckets and use the extra water to back fill our toilet to keep that working. He also thought it was important to move our cars around the driveway to make it look like someone was always home at night, because there were some robberies in the area. Knowing what I know now, here are some things I wish Id done differently: Taken a shower the night before the storm. I wasnt able to take a shower for a couple days after the storm because my parents generator was having trouble. Not bought so many perishables. When I went grocery shopping the night before. I thought I was doing a good thing going grocery shopping the night before, but we lost a bunch of stuff in our fridge and freezer because we were without power for so long. We moved the food to our porch to keep it cool, but we had a 50 degree day that spoiled the food. Done my cleaning the night before. All my laundry was clean, but I wish I had it all folded, dishes done, etc. so I feel I could leave my house clean at least. Had more menus/meals ready. I have food in my pantry and in food storage but both my mom and I were completely unprepared to put things together into full meals. When you are tired, hungry and unshowered, it is not when you feel most creative. Gathered more emergency supplies. Batteries, candles and water would have really come in handy. My mom, sister and I naively headed to Wal-Mart for these items when the roads were clear only to find the shelves completely empty. Had 72-hour kits prepared. I ran through the house in the dark grabbing what I thought wed need but I ended up forgetting several things. If I had a 72-hour kit ready I could have just grabbed it and gone. I will also include entertainment items such as books,
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crossword puzzles and sudoku books because it is alarming how much we rely on TV or the internet for evening entertainment. My main motivation for getting these things ready for next time is so I wont be such a burden on other people. My parents were nice enough to have us at their house for the outage because they had a generator and a gas fireplace. I know they would be glad to have us back again in a similar situation but I would like to be much more help to them instead of depending on them for so many things. Our Stake President gave a great talk at our ward preparedness fair about why it is so important to be temporally prepared for disaster. He said that when we are prepared temporally it allows us to continue to grow spiritually. In a disaster if we are continually only thinking of the temporal survival it doesnt allow us much time for spiritual growth. I had never thought of food storage/emergency preparedness in that light. Having gone through my own mini-disaster of not having power for a full week I can attest that this principle is true. Not having all the comforts we are used to and being tired, dirty and frustrated due to lack of preparation made it difficult to feel like I was spiritually progressing. Each day we were concerned with very temporal concerns because we were planning life meal to meal and planning our activities hour to hour. The biggest lesson I learned for next time is to have a much better game plan and supplies pulled together so you are not rushing to the store with everyone else for the same items. I know that this goal is attainable and we will receive help from our Heavenly Father if this is a true desire of our hearts.
Recipes
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Recipes
Baked Chicken and Spaghetti
10 oz cooked & drained pasta 1 onion, chopped 1 can tomatoes 2 Tbsp sugar 1 can chicken Set oven to 375 degrees. Cook pasta according to the package directions. While it's cooking, saute the onion. Once it's done, add the tomatoes and sugar. Let that simmer for a few minutes. Add the pasta and chicken, and stir gently. Pour into a greased baking dish. Sprinkle with cheese (optional). Bake at 375 degree for 20 minutes. Rotating ideas: cheese, garlic, parsley, red pepper flakes, peas Uncover and bake for an additional 30 minutes. Enjoy! Rotating: fresh apples
Bean and Rice Soup

adapted from All is Safely Gathered In "Cream of Bean Soup" 1-1/4 cups dried pinto beans 2 Tbsp oil 2 Tbsp whole wheat flour 6-1/4 cups water 3/4 cup powdered milk 1/2 tsp salt taco seasoning packet 1 cup rice chips Rinse and soak beans overnight or using the quick soak method. Drain, rinse and cover the soaked beans with water. Bring to a boil then lower heat and simmer for 1-2 hours or until the beans are tender. You could also cook them all day on low heat in the crockpot. When the beans are done, drain them and set aside. In a large saucepan, add oil and warm over medium heat. Sprinkle the flour over the warm oil and let sit for one minute. Stir together to make a paste. Let cook for one minute. Add the water and the powder milk and stir until combined. Add beans, rice, and seasonings and bring to a boil. Reduce
Baked Oatmeal
4 cups milk (or 1-1/3 c. powdered milk and 3-3/4 c. water) 2-2/3 c. oats 1/3 c. brown sugar (or honey) salt-dash 2 Tbsp olive oil 1 Tsp Cinnamon 2 small apples, chopped or 1 c. dehydrated apples (optional) 3/4 c. raisins or craisins (optional) 1/3 c. nuts (whatever kind you like) (also optional) Preheat oven to 350 degrees. Combine all ingredients in an oven safe dish. Cover and bake for 30 minutes. Stir.
Recipes heat and cover. Let simmer for 30 minutes. Serve with chips. Rotating: shredded cheese Mash beans, add ingredients mixing well together. Form into patties and
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cook on a skillet over the stove in a little oil, or on the grill. Be careful when
Best-Ever Buttermilk Biscuits

(Better Homes and Gardens Complete Book of Baking) 2 c. all-purpose flour 1 T. baking powder 2 t. granulated sugar 1/2 t. cream of tartar 1/4 t. salt 1/4 t. baking soda 1/2 c. shortening 2/3 c. buttermilk 1. In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.
flipping so they won't fall apart. Cook on a grill over low heat for 3 minutes on each side or until they develop the crust you want. Top with salsa or other toppings. Enjoy! Rotating: sliced cheese, sliced tomatoes, lettuce (for topping the burgers)
Black Bean Tostadas

2 cans black beans 1 small can green chilies 1 cup Panko bread crumbs or regular bread crumbs Cumin, Cayenne, Salt, Pepper, Garlic, Onion, Chili Powder to taste (about 1 tsp each) Oil for Frying corn tortillas Can of corn Can of tomatoes Combine beans, chilies, bread crumbs and spices until smooth. Make into patties and sear on grill or frying pan
Black Bean Burgers

adapted from Epicurious.com 3 cups black beans, prepared 1/2 cup dry bread crumbs 2 Tbsp plus 1/2 cup chunky salsa for topping 1 tsp cumin 1 tsp onion powder 1 tsp chili powder 1/2 tsp Tabasco sauce Prepare the beans, if using dry. Drain liquid from cans or prepared beans.
until heated. Combine tomatoes and corn for the salsa. Fry tortillas in hot oil for 1-2 minutes on each side. Let dry on a paper towel. Be careful when frying tortillas to just use enough oil to cover the bottom of the frying pan, and dont walk away from this. Especially dont let children near hot oil. 2009 safelygatheredin.blogspot.com
Recipes Plate with tortilla on the bottom, then the black bean patty, and top with the tomato and corn salsa. Rotating: sour cream, diced onion, fresh avocado, grated cheese you are adding any extras, wait a few minutes until it's not so hot to stir them in. Dump the mixture into the pan and spread out evenly with your fingers.
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Wait 15-20 minutes, and then slice with a pizza cutter.
Brown Sugar Muffins

1/2 cup shortening 1 cup brown sugar 2 cups flour 1 tsp baking soda 1/3 cup powder milk 1 tsp vanilla 1 cup water Cream shortening and sugar together. Add flour, soda, powder milk and mix. Add vanilla and water and mix. Cook in a greased muffin tin for 15-20 minutes at 350 degrees.
Chicken Gumbo
1 can (14 oz) chicken broth 12-14 oz summer sausage, slice and cooked if desired 1 can (26 oz) spaghetti sauce 1 can (15 oz) chicken 1 can (11 oz) canned corn, drained 1 tablespoon paprika 1 tablespoon dry mustard 1 1/2 teaspoon dried basil 1 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 3/4 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1 1/2 cups cooked rice or enough for your family Dump all ingredients expect rice into a pot or crock pot. Bring gumbo to a boil, reduce to a simmer. Simmer gumbo for 20-40 minutes until flavors are infused. If gumbo gets too thick add a little water to thin it out. Pour over rice (or you can put the rice into the gumbo if you would like), and enjoy!
Camille's Granola Bars

1/2 cup brown sugar 1/2 cup corn syrup 1/2 cup peanut butter 1 tsp. vanilla 2 cups oats 2 1/2 cups rice krispie cereal optional: chocolate chips, almonds, raisins, etc. Start by putting the brown sugar and corn syrup on the stove to boil. While you're waiting, mix the oats and cereal together in a bowl and line a 9x13 pan with wax paper. When your mixture boils, remove from heat and add peanut butter and vanilla, stirring until combined. Add to the cereal and oats and stir until the oats and cereal are covered by the peanut butter mixture. If
Chicken Pot Pie

Crust: 2 cups flour 1/2 tsp salt 2/3 c shortening 2009 safelygatheredin.blogspot.com
Recipes 6-7 Tbsp cold water Filling: 2 cans cream of chicken soup 2 cans mixed vegetables 1 can chicken or turkey pepper to taste dried parsley to taste, optional onion powder to taste, (or shredded onion) Crust: Stir together the flour and salt, then cut in shortening until the chunks are about pea-size. Next, sprinkle in 1 Tablespoon of water over part of the mixture, and gently toss with a fork. Push moistened dough to the side of the bowl, and repeat using 1 Tbsp of water at a time. Once it's all moist, divide into 2 equal balls and wrap in saran wrap and put them in the fridge to chill for a little bit. Filling: It doesn't get much easier than this. Open the cans of cream of chicken soup, the vegetables, and the chicken. Dump them all into a bowl. Throw in some onion powder, dried parsley, and pepper to taste (I personally added about 2 tsp of onion powder, and a little over a Tbsp of dried parsley, and probably about 1 tsp pepper). Stir it all together and ta-da! You have your pie filling! You don't need to add salt - the cream of chicken soup has lots of sodium, and the crust is nice and salty as well. Next get your pie crust dough and roll out the first half, and place in the bottom 1-28oz can crushed tomatoes 2-8oz cans tomato sauce 1/2 tsp garlic salt 4 cups water 2 Tbsp sugar of a pie plate. It doesn't have to be
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perfect at all... no one will EVER see it. Next, pour in the filling. Roll out your second half of dough and slap it on the top (if you have problems picking up the rolled out dough, fold it in half a couple of times. If there is enough flour coated on it, it shouldn't stick to itself). Make a few cuts in the top for the steam to escape. Bake at 425 for about 30-45 minutes.
Chicken Salad
1-13 oz can chicken 2 Tbsp Mayonnaise (varies) 1/2 cup craisins 1/4 cup chopped and toasted almonds, OR 1/4 cup wheat berries (optional) salt and pepper Toast almonds or make wheat berries. Drain and shred chicken. Add mayonnaise, seasonings and craisins. Once almonds or wheat berries have cooled, add to salad. Mix together and serve or chill until ready to eat. Makes approx. 4 sandwiches--probably more, I just eat a lot. Rotating: chopped celery, green onions
Chicken Tortilla Soup

adapted from Favorites
Recipes 3 tsp chili powder 1/2 tsp oregano 1-4oz can diced green chilies 1-13oz can chicken Combine in a large pot. Bring to a boil. Lower heat and simmer for 20 minutes. Stuff your face. Rotating: sour cream, sliced avocados, shredded cheese 3. Stir until well-blended, about a minute. Immediately pour into greased and floured pan. 1. Preheat oven to 350. Sift dry ingredients in bowl. 2. Mix oil, vinegar, vanilla, and water and mix into dry ingredients.
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4. Bake 30-35 minutes, or until toothpick
Chocolate Cereal Snack Mix

from "Crispix Mix Sweet Minglers" 6 cups cereal (I used Rice Chex) 1 cup semi-sweet chocolate chips 1/4 cup peanut butter 1 cup powdered sugar Melt chocolate chips in a microwavable bowl for one minute. Remove and stir. Return to the microwave for thirty seconds, stir until chocolate chips are all melted. Add peanut butter and stir until smooth. Add cereal and stir to coat. Add powdered sugar to a gallon size Ziploc bag, add chocolate covered cereal. Seal and shake to cover. Store in an airtight container.
inserted in center comes out clean. Cool 15 minutes.
Coconut Curry Chicken

Adapted from Rachael Ray Magazine 1 1/2 cups white rice 2 tsps curry powder 13.5-oz can coconut milk canned chicken 2 tsp five-spice powder 1 Tbsp oil Add rice and 3 cups of water to a saucepan. Drizzle a little oil in and turn up to high heat. Watch for the water level to boil down to the rice. When it does, turn off the heat and cover. Let sit for 15 minutes. Fluff with a fork. Drizzle oil in a skillet. Add curry powder and cook for one minute. Add coconut milk and cook until reduced by half, about 7 minutes. Drain chicken and add to a bowl with the spices. Coat chicken. Add chicken to frying pan with warm oil and saute for a few minutes. Add chicken to the sauce and stir to combine. Serve over rice.
Chocolate Snack Cake

Recipe courtesy of Betty Crocker 1 1/2 cups all-purpose flour 1 cup sugar 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable oil (I use canola) 1 teaspoon white vinegar 1/2 teaspoon vanilla 1 cup cold water
Recipes
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Cool Couscous with Fruit and Nuts

adapted from Cooking Light 1 cup uncooked couscous 3/4 tsp salt 1-1/2 cups boiling water 1/4 cup orange juice 1 Tbsp vegetable oil 1/2 cup dried mixed fruit 2 Tbsp dry-roasted cashews, chopped Combine couscous and salt in a medium bowl; add 1-1/2 cups boiling water. Cover and let stand 8 minutes or until liquid is absorbed. Combine juice and oil; stir into couscous. Cover and chill 30 minutes. Stir in fruit and cashews. Yield: 6 servings (1/2 cup each) as a side dish.
1 cup dried black beans 1 cup dried red beans 1 cup dried pinto beans 2 cans (14oz ea) diced tomatoes 2 cans (8oz ea) tomato sauce 1 pkt of chili seasoning 1 tsp salt (or more to taste) The night before, rinse and soak the beans all together overnight. The next morning, drain the water from the beans and cover with fresh water. Add cans of tomatoes and sauce and the seasonings. Turn crockpot on low and cook for 6-8 hours. Check for doneness near the end of the cooking period and adjust heat to high for 30 minutes or so if need be. Keep your eye on the crockpot when it's on high.
Crockpot Oatmeal
8 cups of water 2 cups of powdered milk 2 cups of oats (steel cut or regular) 1 cup brown sugar 1 Tbsp cinnamon 1 Tsp nutmeg 1 Tsp salt 1 cup raisins/dried cranberries 1 cup dried apricots, chopped Nuts, optional
Curried Lentils and Rice

adapted from Fitness Magazine 2 cups rice 1 Tbsp vegetable oil 1 Tbsp curry powder 1/2 tsp powdered onion 4 cups water 1 cup brown lentils 1 tsp honey 1 Tbsp balsamic vinegar 1 tsp salt Cook rice according to package
Combine all ingredients, except nuts, in the crockpot. Cook on low heat overnight or for 8 hours. Top cooked oatmeal with toasted nuts. Eat!
directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion powder and cook for 2 minutes, stirring occasionally. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the 2009 safelygatheredin.blogspot.com
Crockpot Three Bean Chili

adapted, or rather copied, from about.com
Recipes honey, vinegar, and salt. Ladle over bowls of rice. Rotating: fresh cilantro and sour cream flour and yeast and stir until combined. Cover with a clean towel and allow to
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rise for one hour. Add remaining 2 cups of flour and oil and stir until well
Easy Chicken & Rice

2 cups milk (I used 2c water and 2/3 cup powdered milk) 2 cups white uncooked rice 2 cans cream of chicken soup 1 tsp seasoned salt 1 can chicken 1 can mixed veggies (optional) Preheat oven to 350 degrees. In a bowl, combine the milk, rice, cream of chicken soup, canned veggies (optional) and seasoned salt. Pour into a lightly greased 9 x 13 pan. Flake canned chicken on top. Cover and bake for 30 minutes. Take out of the oven and stir. Bake another 30 minutes, or until the rice is cooked through. Enjoy! Rotating: grated cheese, parsley
combined. Roll out onto a cornmeal covered surface and using a cookie cutter or cup, cut out round shapes. Let cut muffins rise, covered, for another hour. Heat a griddle to medium high heat and grease with a little oil. Grill muffins on both sides until lightly brown and cooked in the middle. Eat!
Flautas
Recipe adapted from Better Homes and Gardens Special Interest Publications Mexican
English Muffins
adapted from The Happy Housewife 1 cup hot water 1/2 cup prepared powdered milk or 1/2 cup water and half of 1/3 cup powdered milk 2 tsp honey 2 tsp salt 4 cups flour (you can use 1/2 white 1/2 whole wheat) 2 tsp instant yeast 2 Tbsp oil Cornmeal Add water, powdered milk (and water for powdered milk), honey and salt to a mixing bowl. Combine. Add 2 cups of
6 10-inch flour tortillas 1 teaspoon cooking oil 1 can or 2 cups chicken 1 can of black beans or approximately 1 1/2 -2 cups of beans 1/2 cup bottled salsa 1 teaspoon oregano 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon onion powder 1 teaspoon garlic powder Cooking oil for frying Preheat oven to 350. wrap tortillas tightly in foil. Heat for 10 minutes or until heated through. In a large skillet cook oil, beans, chicken, and spices until heated. Spoon about a 1/2 cup of filling into each warm
Recipes tortilla. Roll tortilla tightly and secure with wooden toothpicks. In a very large, deep skillet, heat 1 1/2 inches of cooking oil. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 oven while frying remaining flautas. Remove toothpicks and serve... Rotating: beaten egg or two, shredded cheese, green onions
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Fruit Pie
Crust: 1/2 cup oil 1/4 cup hot water dash salt 1 and 3/4 cups flour Filling: 2 cans pie filling milk (optional) sugar (optional) Put oil in mixing bowl, add hot water while mixing with a fork. Still mixing, add salt and flour until the dough forms a combined ball. Dough will be a little sticky. Divide dough into two equal balls. Place one ball of dough in between two pieces of wax paper and roll out large enough for a pie plate. Remove the top layer of wax paper by pulling back gently. Invert pie crust onto pie dish and remove bottom layer of wax paper by pulling back gently. Fill with pie filling and then roll out top crust just as the bottom crust. Crimp edges and make several slits for the steam to vent. Brush with milk and sprinkle with sugar if desired. Bake at 375 degrees F. until golden brown (4550 minutes).
Fried Rice
2 c cooked rice 1/2 c canned corn 1/2 c canned peas 2 tsp garlic 1 can chicken pineapple oil soy sauce Cook your rice according to the package directions. Heat about 2 Tbsp of soy sauce in a wok or skillet. Add garlic and saut for a minute or two. Next, add your canned chicken and stir, breaking it up into small pieces. Add peas and corn, stirring until heated. Set aside. Heat 1-2 Tbsp oil in the same pan. Add rice and fry it up, stirring occasionally. Add your chicken mixture and mix together, incorporating all your flavors together. Plate and add pineapple on top. Enjoy!
Fudge
(From Betty Crocker) 1 can (14 oz) sweetened condensed milk
Recipes 1 bag semisweet chocolate chips (2 cups) 1 oz (1 square) unsweetened baking chocolate 1 tsp vanilla 1-1/2 cup chopped nuts, optional Grease bottom and sides of 8x8 pan (or smaller) with shortening or line with aluminum foil. Heat milk and chocolate in saucepan over low-medium heat, stirring constantly until chocolate is melted and smooth. Remove from heat and stir in vanilla and nuts if using. Refrigerate about 1.5-2 hours until firm. Great with cornbread or corn tortilla chips.
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Gluten-Free Cornbread
(contains eggs and soy, substitute where appropriate), courtesy of Ali-Kat 3/4 cup cornmeal 1 1/4 cup soymilk 1 cup all purpose gluten-free flour 1 TBSP baking powder 1 tsp. xanthan gum, heaping 1 tsp. salt 1/3 cup sugar 1 egg, slightly beaten (you can use egg substitution) 1/4 cup vegetable oil Stir cornmeal into the soymilk and let stand for five minutes. In a large mixing bowl, combine remaining dry ingredients. Add cornmeal and soymilk mixture, egg, and oil. Do not over mix. Pour batter into a greased 9x9 pan and
Gluten-Free Black Bean Soup

(Does not contain wheat, gluten, dairy, shellfish, soy, eggs, or nuts) courtesy of Ali-Kat 1 cup of mild salsa (make sure there is no distilled vinegar or caramel coloring) 2 cans of black beans, drained and rinsed 2 cups chicken broth (beware of modified food starch) 1 can of diced green chilies, small 1/2 can corn 1/2 tsp. limejuice Sprinkle of shredded non-dairy cheese (can be frozen for up to six months) Heat the salsa in a saucepan over medium heat, stirring often for about five minutes. Add the beans, broth, chilies, corn, and limejuice, and heat to a boil. Reduce heat and simmer for 15 minutes. Serve and top with dairy-free cheese.
bake at 400 F for 25-30 minutes, or until toothpick comes out clean.
Gluten-Free Enchiladas
(Does not contain wheat, gluten, dairy, shellfish, soy, eggs, or nuts), courtesy of Ali-Kat 2 1/2 cups cold water 5 Tbsp. cornstarch 3 Tbsp. dairy-free vegetable spread (fake butter) 3/4 cups tomato sauce 2 Tbsp. chili powder 2 tsp. garlic powder 1/2 tsp. oregano 1 tsp. cumin 1 lb. ground beef, turkey, or chicken (can be frozen for up to six months; tip-
Recipes cooked meat stores better than raw meat) 3 Tbsp. onion flakes 1 lb. rice or soy cheese, shredded 1 can refried black beans 12 soft corn tortillas Dissolve the cornstarch in the cold water. Bring to a boil over high heat, stirring constantly to avoid lumping. Add the dairy-free vegetable spread (fakebutter), tomato sauce, and spices. Mix thoroughly until everything is dissolved, then simmer. Saut the ground meat with the chopped onions. Add salt, pepper, and extra garlic powder to taste, if desired. Drain, and mix just enough sauce to keep moist. In a large casserole dish, coat the bottom of the dish with sauce. Microwave tortillas wrapped in a paper towel for about 15 seconds to make pliable. Moisten one side of the tortilla with the sauce. Add beans, meat, cheese to the center, roll and place seam down in casserole dish. After dish has been filled, evenly coat remaining sauce on top and sprinkle with cheese. Bake at 350F for 30 minutes. If you prefer to bake them you can place on a baking sheet and brush with cooking oil. Bake at 350 degrees for 30 to 40 minutes or until golden brown and heated through. When rotating, we serve these with cheese, sour cream, salsa, and
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guacamole... for obvious reasons these things are not food storage friendly! Hope you enjoy!
Gluten-Free Mexican Hot Chocolate

(Does not contain wheat, gluten, dairy, shellfish, eggs, or nuts), courtesy of AliKat 3 cups soymilk (can be stored at room temperature) 10 oz. of Spanish chocolate, chopped (can be found at specialty stores or Spanish markets) 1 cinnamon stick per person 1 pinch of ground nutmeg 4 granules of ground cayenne pepper person In a saucepan on medium heat, put soymilk, cinnamon sticks (grate some before you put the sticks in), nutmeg, and cayenne pepper. Stir constantly until liquid begins to boil. Reduce heat, and add chopped chocolate. Let sit for a couple of minutes, then whisk smooth. Poor into teacups and serve. Verbalize your joy loudly.
Granola
14 cups rolled oats (old fashioned) 2 tsp. salt 1 cup powdered milk 2 cups brown sugar 1-2 Tbs. vanilla 1 cup water 1 cup oil 1 cup chopped nuts
Recipes Combine dry ingredients in a large bowl. Add wet ingredients. Mix well. Cook at 300 degrees F for about 2 hours. Stir every 20-30 minutes. After granola has cooled, stir in dried fruit if using. Store in an airtight container.
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pesto immediately, separate into portion sizes and store in airtight containers.
Homemade Refried Beans

1-16oz pkg dried pinto beans water salt pepper chili powder, optional The night before, rinse the beans, then cover them with several inches of water in a large pot or crock pot. Leave out overnight. In the morning, drain and rinse again. Cover with fresh water and place in crockpot on low for 6-8 hours. Check to see if the beans are done by tasting for softness. Remove four cups of beans and a little liquid to deep skillet on stove top. Freeze remaining beans with a little water, discard majority of water. Mash beans in skillet over medium heat. Let simmer to thicken. Add seasonings to taste. Puree if desired.
Homemade Bisquick Mix

2 c. flour 2 teaspoons baking powder 1 t. salt 1/3 c. shortening Combine dry ingredients. Add shortening and mix with pastry blender until even crumbs are made. Keep in covered container in refrigerator. Use in any Bisquick recipe.
Bisquick in Bulk
8 c. flour 8 tsp. baking powder 4 tsp. salt 1 1/2 c. shortening
Homemade Pesto
from Better Homes and Gardens Cookbook 1/4 cup olive oil or cooking oil 1/2 cup walnuts and/or pine nuts 2 cups firmly packed fresh basil leaves 1/2 cup grated Parmesan or Romano cheese 4 cloves garlic, peeled 1/4 tsp salt black pepper Combine oil, nuts, basil, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary. Add pepper to taste. If you aren't serving the
Serve with salsa and any other toppings on tortillas. Rotating: sour cream, grated cheese, lettuce, guacamole
Homemade Syrup
2 cups water 1 cup brown sugar 1 cup white sugar 1 tsp maple flavoring 1 tsp vanilla flavoring
Recipes Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator. Drop 1-2 tablespoons of batter into your muffin tin (or paper muffin cup). Next, drop a dollop of jam into the center of each (1/2 to 1 tsp of jam). Use the remaining batter to cover the jam in each of the muffins. Bake at 425 degree for 20-25 minutes. Cover and let rise in warm oven until
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double, about 45 minutes. Punch down and then form into 8 round loaves. Place on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise until double in a warm place, about one hour. Preheat oven to 400 degrees F. Bake for 25-30 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of
Hot Cocoa Mix

1 (25.6 oz) box instant nonfat dry milk 1 3/4 c. non-dairy coffee creamer 2 c. powdered sugar 2 1/2 c. instant chocolate drink mix Combine all ingredients. Store in airtight container. 1/3 c. mix to 1 c. hot water per serving.
bread in bowls. Fill with hot soup and serve immediately.
Jerky Curry
1 Tbsp oil 3 cups water 1-1/2 cups rice 1/2 cup chopped jerky 1/4 cup craisins 1/4 cup powdered milk 2 Tbsp curry powder cashews Boil water, rice and oil, jerky and craisins in a pot until liquid has boiled level with rice. Turn off heat, add powdered milk and curry powder and mix. Cover and let sit for ten minutes. Top with cashews and eat!
Italian Bread Bowls

recipe courtesy of Anna M. 2 Tbsp instant yeast 2-1/2 cups warm water 2 tsp salt 2 Tbsp vegetable oil 7 cups flour 1 Tbsp cornmeal Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more of the flour. Mix and then with the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. Knead in mixer until smooth and elastic, about 3-5 minutes.
Muesli
old fashioned oats dried fruit nuts Mix together and store like cereal. Serve with milk.
Recipes
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Mummy's Brown Soda Bread

(adapted from Cooking Light) 2 cups all-purpose flour 2 cups whole wheat flour 1-1/2 tsp baking soda 3/4 tsp salt 2 cups buttermilk* cooking spray *Made from powdered milk and white vinegar 1. Preheat oven to 450 degrees 2. Follow instructions on your powdered milk package to make 2 cups of milk. Pour one cup of milk into a measuring cup and add 2 tablespoons of vinegar, then add more milk to equal two cups. Let sit. 3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in the center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into an 8-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough. 4. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 400 (do not remove bread from oven); bake 15
minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
No-Bake Cookies
2 tbs. cocoa 2 c. sugar dash of salt 3/4 c. milk 1 t. vanilla 3/4 c. peanut butter 3 - 3 1/2 c. oatmeal Mix cocoa, sugar, salt, and milk in saucepan. Bring to a boil and cook 3 minutes on medium. Turn off heat and stir in vanilla and peanut butter. Add cocoa peanut butter mixture to separate bowl with oats already in it. Mix well and drop by spoonfuls onto waxed paper. Makes approximately 18. Refrigerate until hard and enjoy!
Oatmeal Cocoa Macaroons

aka No Bake Cookies, recipe courtesy of Allrecipes.com 1/2 cup milk (1/2 cup water, about 3 T powdered milk) 2 cups white sugar 3/4 cup shortening 1/2 cup flaked coconut 3 cups oats 1/3 - 1/2 cup unsweetened cocoa powder 1/2 cup Peanut Butter (optional) Make milk from powdered milk and water. Combine coconut, oats, and cocoa powder in a mixing bowl. Line
Recipes sheet pans or counter tops with wax paper. Heat shortening, milk, and sugar in a saucepan until it boils. Let it boil for ONE minute. Remove from heat and add to dry ingredients. Mix well and drop by spoonfuls onto wax paper. Let cool. Stick in fridge to speed the cooling process. Eat up!
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1/2 cup (plus 1 Tbsp) whole wheat flour 1/2 cup white flour 1 Tbsp white sugar 1 - 1/2 tsp baking powder 1/8 tsp ground cinnamon 1/2 tsp vanilla 1 c milk (1 c water mixed with 1/3 c powdered milk) Combine dry ingredients (flours, sugar, baking powder, and cinnamon) in a bowl. Make a "well" in the center, and
Oatmeal Whole Wheat Quick Bread

Recipe courtesy of Allrecipes.com 1 cup rolled oats 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons honey 1 tablespoon vegetable oil 1 cup milk 1. Preheat oven to 450 degrees F (230 degrees C). 2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet (I used a cake pan). 3. Bake in preheated oven for about 1520 minutes, or until bottom of loaf sounds hollow when tapped.
pour in your vanilla and prepared milk. Mix. Pour 1/3 cup of batter per pancake. Enjoy!
Pasta and Garbanzo Bean Soup

adapted from Epicurious.com 1-16oz pkg Garbanzo beans/Chickpeas 2-16oz cans tomatoes 6 cups water 6 tsp beef bouillon 1 tsp onion powder 1 tsp garlic powder 1 tsp dried rubbed sage 1 tsp dried rosemary, crumbled, or 1-2 stalks fresh rosemary 1 cup orzo Rinse beans under cold water. Drain and add to crock pot. Add water and bouillon to crock pot. Add the cans of tomatoes, onion powder, garlic powder, sage and rosemary. Turn crock pot on high for 3 -4 hours. When beans are tender, turn crock pot to low and remove stalks, if using fresh herbs. Puree the soup using an immersion blender or the blender. When using the blender with hot liquids, work in small batches, only filling the blender 1/3 way full. When the 2009 safelygatheredin.blogspot.com
Pantry Pancakes
(makes 5 pancakes)
Recipes soup is pureed and smooth, add the orzo, cook for 30 minutes or until al dente. Serve! Rotating: fresh parsley and parmesan cheese for toppings Dissolve yeast in warm water until creamy. About 10 minutes. I add the sugar to the yeast as well.
65
In a large mixing bowl combine the flour, olive oil, salt and yeast mixture. Beat well until a stiff dough has formed. Cover and let rise about 30-45 minutes or until doubled. Flour your counter well and form the dough unto a round ball. Roll out into a pizza crust. Spread tomato sauce along the top of the pizza. Drizzle the cheesy alfredo sauce all over the top of the pizza. Add all of your favorite FSF pizza toppings and back at 350 for about 20 minutes. Mix remaining tomato sauce and alfredo sauce for a yummy dipping sauce.
Pesto Chicken Pasta

16 oz pasta 1/3 cup (or so) prepared pesto (fresh or jarred) almonds 13 oz chicken, canned Bring a pot of water to a boil and add pasta. Cook to package directions, don't drain. Toast almonds in oven safe dish at 300 degrees F. Let cool. Drain chicken and saute over medium high heat in a little oil. Add prepared pesto to serving dish with chicken. Scoop cooked pasta into serving dish with a slotted spoon. Add toasted almonds just before serving.
Ravioli Soup
1 can chick peas, drained 1 can beef consomme 1 large can ravioli (or 2 small) 1 can chunky beef and vegetable soup 1. Dump all ingredients into a saucepan and heat. 2. Serve yourself a bowl and enjoy! Rotating: 1/4 lb. kielbasa, cut and sauteed , 1/2 head cabbage, sauteed with kielbasa
Pretty Darn Tasty Pizza Dough

Crust: 1 package active dry yeast or 1 TBS rapid rise yeast 1 cup warm water 2 cups flour 2 TBS olive oil 1 tsp. salt 2 tsp. white sugar Sauce: 1 can tomato sauce 1 jar Cheesy Alfredo Sauce Toppings: pepperoni, black olives, pineapple, etc
Rice Pilaf
(serves 6-8) 2 c rice 2009 safelygatheredin.blogspot.com
Recipes 4 c liquid (chicken or beef broth, whichever you prefer) 4 Tbsp oil 2-3 cans veggies (your choice) 1/4 c dried onions (or 1/2 onion) 1 can chunk turkey/chicken/beef (your preference - match to whatever broth you used) 3/4 c slivered almonds (optional) salt/pepper to taste Instructions: Set oven to 375 degrees. Heat oil in skillet. Add rice and brown for a few minutes, stirring often. Meanwhile, put your broth in a pot and set it to boil. Place browned rice in casserole dish, and cover with the boiling broth. Cover and bake 30 minutes. After 30 minutes are up, take the rice out of the oven. Rice should be cooked and the liquid will be absorbed. Add canned veggies, meat, and nuts (optional), and mix well. Return to the oven for 30 more minutes. Rotating: shredded cheese
66
Sprinkle with cinnamon and cover. Cook in oven for 30 minutes. Remove from oven and stir. Return to oven for another 30 minutes. Remove from oven and stir. Sprinkle again from cinnamon and serve.
Roasted Red Pepper Alfredo Sauce

Adapted from All is Safely Gathered In pamphlet 1/4 cup flour (whole wheat or allpurpose) 10 Tbsp powdered milk 3/4 Tbsp salt 2 cups water 1/2 tsp red pepper flakes (or to taste) 1/2 jar of roasted red peppers olive or vegetable oil 1 lb pasta Boil water and cook pasta according to package directions. Mix dry ingredients together well. Add enough of the liquid to make a smooth paste. Add to pan over medium heat and add remaining liquid. Stir frequently until sauce thickens and comes to a boil. Add the pepper flakes and any other seasonings. While sauce is cooking, warm a tablespoon or less of oil in a small skillet. Drain and pat dry roasted red peppers and chop into bite size pieces. Add peppers to oil and warm. Drain and add to sauce when sauce is thickened. Serve over pasta. 2009 safelygatheredin.blogspot.com
Rice Pudding
2-2 1/2 cups instant rice 5 1/4 cups milk (powder milk reconstituted with water) 1/2 cup sugar 1 tsp salt 1 tsp vanilla 1/4 tsp nutmeg cinnamon Preheat oven to 350 degrees F. Mix rice, milk, sugar, salt, vanilla, and nutmeg in an oven safe casserole dish.
Recipes
67
Roasted Red Pepper Hummus

2 cups soaked chickpeas or 1 can beans, drained 1/4 cup lemon juice 1 Tbsp Tahini (sesame seed oil) 2 cloves garlic or garlic powder 1 tsp curry powder 1/2 jar of roasted red peppers, drained Mince the garlic, put in food processor. Add the garbanzo beans, puree. Add the oil and juice, puree again. Drain and add roasted red peppers, add curry, blend. If the beans are soft, then you'll only have to process for a minute. When using soaked, but not cooked beans, process for five minutes or until smooth. Use as a spread or a dip.
1 cup milk (1/3 cup powdered milk and 1 cup water, mixed) Honey or sugar Dried berries Cinnamon Bring 4 cups of water to a boil. Add your steel cut oats and let simmer, uncovered, for 20-25 minutes. No need to stir. Next, stir in 1 cup of milk, and let it simmer another 10-15 minutes. Serve with honey/sugar and dried berries. Rotating: fresh berries
Strawberry Shortcake
Serves 4 1 can strawberries (or any other fruit you like) 8 tsp sugar 1 c flour 1 1/2 tsp baking powder 1/4 tsp salt 1/4 c shortening 6 Tbsp milk (prepared from dry milk) Whipped topping In a bowl, combine the flour, 4 tsp of sugar, baking powder, and salt. Cut in shortening until crumbly. Next, stir in the prepared milk just until moistened. Drop 4 dollops of dough onto an ungreased cookie sheet, then press into circles. Sprinkle tops with remaining (4 tsp) sugar. Bake at 425 for 10-11 minutes. Once cooled, slice horizontally and add strawberries and whipped topping.
Rosa Pasta
1-1/2 cups tomato sauce or spaghetti sauce 1-1/2 cups alfredo sauce pasta spices and herbs (if using tomato sauce) 1. Cook pasta according to package directions 2. Mix sauces together and heat 3. Drain water from noodles and add to sauce, mixing until pasta is all covered 4. Serve while hot
Steel Cut Oats

(serves 3-4) 1 cup steel cut oats
Surprise Muffins
(makes 12 muffins) 2009 safelygatheredin.blogspot.com
Recipes 2 c flour 3 tsp baking powder 1/2 tsp salt 1/2 c sugar 1/4 c shortening 1/3 c powdered milk (with 1 c water) Jam Preheat your oven to 425 degrees. Sift your flour, baking powder, and salt into a bowl. In a separate bowl, cream together the sugar and shortening. Also, use your powdered milk and water to create 1 cup of milk. Stir in your sugar/shortening mixture and milk alternately into your dry ingredients. Stir until they are all combined.
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Taco Seasoning
Natalie's Original Taco Seasoning 1/4 cup flour 1/4 cup chili powder 4 tsp cumin 4 tsp oregano 4 tsp cocoa powder 4 tsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp black pepper 1/2 tsp cayenne pepper (I substituted red pepper flakes) 1/2 tsp coriander Mix all seasonings together and store in an airtight container. Add to your foods in place of taco seasoning packets 2-3 Tbsp at a time. Makes 1 cup or so.
Tomato-Basil Bisque Taco Bean Soup

1 can black beans 1 can Great Northern beans 1 can kidney beans 1 can tomatoes 1 can corn 3/4 cup salsa 1/2 tsp onion powder 1 Tbsp taco seasoning chips, optional Combine all ingredients into a pot and simmer for 30 minutes. (Or, combine it all into a crockpot and simmer). Note: this recipe can also be made with dry beans. Simply cover all your beans with a few inches of water and soak for a few hours, or overnight. Then rinse the beans and cook with other ingredients until beans are tender! Rotating: sour cream, grated cheese Rotating: fresh basil adapted from Southern Living 2 (10 3/4-ounce) cans tomato soup, undiluted 1 (14 1/2-ounce) can diced tomatoes 2 1/2 cups buttermilk (made from 2 1/2 cups water, 2/3 cup + 1/6 cup powder milk and 2 + 1/2 tbsp vinegar) 1 tablespoon dried basil 1/4 teaspoon freshly ground pepper Mix together your milk, sour it with vinegar and let sit. Add tomato soup, diced tomatoes, dried basil, and freshly ground pepper to the pot. Add buttermilk and warm over medium heat until warmed through.
Wheat Berries
1 cup wheat kernels 4 cups water 2009 safelygatheredin.blogspot.com
Recipes 1/2 tsp salt Rinse wheat kernels. Combine ingredients and boil for 1 - 1.5 hours. Be sure to keep checking on them to make sure your water doesn't boil out. Some people soak them overnight first but that is not necessary. Use as nut substitute in Chicken Salad minutes. Once it's done, cut up your crackers and enjoy.
69
Whipped Topping
(from back of Kroger Instant Nonfat Dry Milk box) Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-
Wheat Cereal
adapted from "Simple Recipes Using Food Storage" 1 cup wheat 4 cups water 1/2 tsp salt Cook ingredients together in a crockpot on low for 6-8 hours. Serve with brown sugar and applesauce, or milk and honey. About 4-1 cup servings.
high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.
Whole Wheat Bread

made in a mixer with a dough hook Grind 9-10 cups of wheat (Anna uses 6 c. hard white with 3 c. hard red, I use whatever I have.) Add to bowl of mixer: 5 c. warm water 2/3 c. canola oil 2/3 c. sugar (or 1/2 as much honey) 2 T. salt 2 T. dough enhancer 6 c. freshly ground whole wheat flour Mix on lowest speed until consistency of pancake batter - just until moistened. Stop mixing. Add: 3 heaping T. instant dry yeast 3 additional cups of flour Turn mixer on lowest speed and add flour half cup at a time until the dough 2009 safelygatheredin.blogspot.com
Wheat Thins
3 1/4 cups whole wheat flour 1/3 c oil 3/4 tsp salt 1 cup water onion powder to taste garlic powder to taste Wisk together your oil, salt, and water, and add this to your flour. Knead together, but don't overdo it. Roll as thinly as possible onto an ungreased cookie sheet. Score with a knife, then poke each cracker a few times with a fork. Sprinkle on your onion powder and/or garlic powder to taste, as well as extra salt. Bake at 350 degree for 30-35
Recipes starts pulling away from the sides of the bowl. It should be tacky not sticky. When the dough reaches this consistency, let it knead for 12 minutes. Remove dough from mixer, divide and form into loaves, and place into greased loaf pans. Cover with clean towels and let raise in a warm place until double about an hour. Bake at 325-350 degrees for 25-30 minutes. Remove from oven and brush tops with shortening or butter for soft crusts. Store bread in plastic bag on counter or freeze until ready to eat.
70
After yeast mixture has doubled, add oil, salt, remaining 3/4 cup warm water, and the rest of the flour mixture. Stir well into a dough. Dump dough onto a floured surface and knead dough for 8-10 minutes until smooth and elastic. Add a little bit of flour when it is needed. Shape into a ball and put in an oiled bowl. Cover with saran wrap and let rise for one hour. When dough has doubled, punch down and separate into eight pieces. Roll each piece into a ball, flatten with hand, then roll out with rolling pin to make a circle with a 6-7 inch diameter. Place
Whole Wheat Pita Bread

Epicurious.com 2 1/2 teaspoons yeast 1 teaspoon honey 1 1/4 cups warm water 2 cups flour, plus additional for kneading 1 cup whole-wheat flour 1/4 cup oil 1 teaspoon salt Cornmeal for sprinkling baking sheets Combine yeast, honey and 1/2 cup warm water in a large mixing bowl. Stir together then set aside for five minutes. In a separate bowl, mix white flour and wheat flour together with a whisk, set aside. After the five minutes, make sure the yeast mixture is foamy. Add 1/2 cup of the flour mixture to the yeast mixture. Combine. Cover with saran wrap and let rise in a warm place for 45 minutes.
dough round on a cookie sheet sprinkled with cornmeal. Roll out all the sections. Cover cookie sheets with clean cloths and let rest for 30 minutes. Preheat oven to 500 degree F. Place an oven rack on the lower part of the oven and remove the other rack. Lay the pitas, four at a time, directly on the oven rack. Cook for 2 minutes or until just puffed and golden, turn over and cook an additional minute. Let rest on a cooling rack for two minutes then wrap in foil to keep warm until serving.
Additional Resources
71
Print / Web Resources
American Red Cross: www.RedCross.org Food Storage Depot: http://foodstoragedepot.com/ Provident Living: www.ProvidentLiving.org Shelf Reliance: www.ShelfReliance.com Survival Outpost: www.SurvivalOutpost.com
72
3 Month Supply Shopping List

for a family of 4
Sweetners
8 Tbsp honey 2 bottles maple syrup
Breakfasts
(7 breakfasts, 12 weeks)
Dry Goods
12 cups wheat (approx 2 #10 cans) 8 cups whole wheat flour (approx 2 lbs) 78 cups white flour (approx 20 lbs) 68 cups powdered milk (approx 17 lbs) 24 cups steel cut oats 32 cups regular oats (approx 7 lbs) 28 cups brown sugar (approx 8 lbs) 1 lb white sugar 6 cups shortening 12 boxes cold cereal (1 per week)
Fruit and Nuts

12 cups craisins or raisins 24 cups dried apricots (or other fruit) 12 cups dried apples (optional) 12 cups nuts, optional
Lunches
(7 lunches, 12 weeks)
Canned Goods
24 cans tuna fish 12-13 oz cans chicken 12 cans mixed vegetables 24 cans chickpeas or 8 pkg of dried chickpeas/garbanzo beans 24 cans of soup
Spices and Herbs

20 Tbsp cinnamon 3 Tbsp nutmeg 6 Tbsp vanilla
Fruit and Nuts

6 cups craisins 3 cups almonds (or wheatberries)
Baking
36 Tbsp oil 8 Tbsp instant yeast 6 Tbsp baking powder 4 Tbsp baking soda 1 pkg cornmeal 1 lb salt
Sweeteners
8 cups sugar or 4 cups honey 1/4 cup honey
Baking
30 cups (7 lbs) all-purpose flour whole wheat flour 2009 safelygatheredin.blogspot.com
Additional Resources 1.5 cups dough enhancer (optional) 46 Tbsp or 23 oz yeast 2 cups salt pepper cornmeal (1 pkg) 11 cups vegetable oil 6 cups olive oil 4 Tbsp parsley 8 tsp five-spice powder 4 Tbsp dried basil 8 tsp cumin 8 tsp cayenne 8 tsp garlic powder 8 tsp chili powder 24 tsp beef bouillon 4 tsp dried rubbed sage 4 tsp dried rosemary
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Jarred Items
12-18oz Peanut Butter 12 jars Jelly 3 cups (24 oz) mayonnaise or salad dressing
Canned goods
32 cans chunk chicken 24 cups chicken broth 16 cans cream of chicken soup 22 cans mixed vegetables 12 cans corn 4 cans peas 4 cans olives 20 cans diced tomatoes (16 oz each) 2 cans pineapple 8 cans of diced green chilies, small 8 (10 3/4-ounce) cans tomato soup, undiluted 4 cans beef consomm 4 large cans ravioli (or 2 small) 4 cans chunky beef and vegetable soup 4 cans tomato sauce 4 (13.5-oz) cans coconut milk
Misc.
24 pkgs ramen 12 boxes/bags of crackers (goldfish, etc) 24 Tbsp or 12 oz or 1.5 cups lemon juice 8 Tbsp or 1/2 cup cumin
Dinners
(21 dinners, eaten 4 times each = 12 weeks)
Rice and Pasta

38 cups white rice 20 lbs pasta(assorted) 4 cups orzo
Spices and Herbs

6 Tbsp and 2 tsp curry powder 11 Tbsp onion powder 4 tsp seasoned salt 10 Tbsp pepper 8 cups dried onions 6 packets taco seasoning 19 tsp salt
Dry Goods
24 cups all-purpose flour (approx 6 lbs) 8 cups whole wheat flour (approx 2 lbs) 1 box baking soda (6 Tbsp used) 2 cups white sugar (approx 1 lb) 14 cups powdered milk (approx 4 lbs) 2009 safelygatheredin.blogspot.com
Additional Resources 4 packages active dry yeast or 4 TBS rapid rise yeast 3.5 c shortening 8 Tbsp whole wheat flour
74
Other
3 c slivered almonds (optional) 2 cups almonds 2 cans cooking spray 2 tsp. lime juice **These lists do not include the water requirements in recipes**
Beans
20 cans black beans or 8 pkg-1 lb dried beans 5-1 lb pkg, dried pinto beans 4 cans kidney bean, or 2-1 lb pkg dried (red beans) 4 can Great Northern beans, or 2-1 lb pkgs, dried white beans 4-1 lb pkgs dried Garbanzo beans/Chickpeas 4 cup brown lentils (2-1 lb pkgs) 4 cans chickpeas or 2-1 lb pkgs dried
Jarred Items
1 bottle honey (4 tsp needed) 1 jar balsamic vinegar (4 Tbsp needed) 18 cups salsa 6 cups oil 14 jars alfredo sauce 20 Tbsp vinegar 10 jars spaghetti sauce 1 small jar diced garlic (8 tsp needed) 1 jar soy sauce 2 small jar Tabasco sauce (2 Tbsp needed) 1.5 cups pesto
Breads
6 cups dry bread crumbs 6 bags tortilla chips 2 bags corn tortillas (store unopened at room temperature for 3 months) 2 pkg flour tortillas (store unopened at room temperature for 9 months) 2009 safelygatheredin.blogspot.com
75
3-Month Menu Plan

This 3-week meal plan can be rotated 4 times, giving you 12 weeks of meals. All of the recipes can be found at the end of this book, or with illustrative pictures at safelygatheredin.blogspot.com
Sunday
Monday B: Pancakes & Syrup L: Whole Wheat bread & tuna fish sandwiches D: Black Bean Burgers
Tuesday B: Wheat Cereal & Applesauce L: Whole Wheat bread, peanut butter, jam sandwiches D: Bean & Rice Soup B: Wheat Cereal & Applesauce L: Whole Wheat bread, peanut butter, jam sandwiches D: Refried beans & tortillas, salsa B: Wheat Cereal & Applesauce L: Whole Wheat bread, peanut butter, jam sandwiches D: Black Bean Tostadas
Wednesday
Thursday
Friday B: English Muffins, Canned fruit L: Crackers and hummus D: Chicken Pesto Pasta B: English Muffins, Canned fruit L: Crackers and hummus D: Baked Chicken & Spaghetti B: English Muffins, Canned fruit L: Crackers and hummus D: Rosa Pasta & Soda Bread
Saturday B: Cold Cereal with Powdered Milk L: Canned soups & crackers D: Pizza B: Cold Cereal with Powdered Milk L: Canned soups & crackers D: Curried Lentils and Rice B: Cold Cereal with Powdered Milk L: Canned soups & cracker D: Coconut Curry Chicken
Week 1
B: Crockpot Oatmeal L: Whole Wheat Pitas and Chicken Salad D: Rice Pilaf
B: Brown Sugar Muffins L: Ramen and Vegetables D: Fried Rice
B: Baked Oatmeal L: Whole Wheat bread, peanut butter, jam sandwiches D: Pasta & Garbanzo Bean Soup
Week 2
B: Crockpot Oatmeal L: Whole Wheat Pitas and Chicken Salad D: Pasta & Spaghetti Sauce
B: Pancakes & Syrup L: Whole Wheat bread & tuna fish sandwiches D: Chicken & Rice
B: Brown Sugar Muffins L: Ramen and Vegetables D: Ravioli Soup
B: Baked Oatmeal L: Whole Wheat bread, peanut butter, jam sandwiches D: Black Bean Soup & Cornbread
Week 3
B: Crockpot Oatmeal L: Whole Wheat Pitas and Chicken Salad D: Taco Soup & Chips
B: Pancakes & Syrup L: Whole Wheat bread & tuna fish sandwiches D: Chicken Pot Pie
B: Brown Sugar Muffins L: Ramen and Vegetables D: Pasta & Alfredo Sauce
B: Baked Oatmeal L: Whole Wheat bread, peanut butter, jam sandwiches D: Tomato-Basil Bisque with Croutons
76
Blank 3-Month Menu Worksheet
This 3-week meal plan can be rotated 4 times, giving you 12 weeks of meals.
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Week 1
Week 2
Week 3
77
Blank Shopping List

Breakfasts
(7 breakfasts, 12 weeks)
Dry Goods
Sweeteners
Fruit and Nuts
Spices and Herbs
Misc.
Baking
78
Lunches
(7 lunches, 12 weeks)
Baking
Canned Goods
Fruit and Nuts Jarred Items
Misc. Sweeteners
79
Dinners
(21 dinners, eaten 4 times each = 12 weeks)
Beans Rice and Pasta
Jarred Items Spices and Herbs
Breads Canned goods
Misc. Dry Goods

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Safely Gathered In

June 2008-June 2009 Safelygatheredin.blogspot.com

SGI Copyright 2009 safelygatheredin.blogspot.com

Hannah Woodbury Abbie Merkley

Do not copy or distribute without expressed written consent.

Welcome to Safely Gathered In!

Hannah & Abs

Why is Food Storage Important

Why is Food Storage important?

Why is Food Storage Important

Why is Food Storage Important

Why is Food Storage Important

The Three-Month Supply

The Three-Month Supply

The 5 Rotation Methods of Safely Gathered In

1. The rubber band method

2. The 2-column method

The Three-Month Supply

4. The sticker method

5. The sticky-note method

Long-Term Food Storage

Long-Term Food Storage

Long-Term Food Storage

Long-Term Food Storage Black - used in soups and salads

Long-Term Food Storage

Other longer-term storage options

72-Hour Kit distribution: Who carries what?

72-Hour Kits Toilet paper Diapers

My 72-Hour Kit Journey

Emergency Car Kits

Emergency Car Kits

2. Soda Bottles (also known as pop bottles).

3. Mylar Bags (5 gal).

Storing Water in Plastic Bottles: a step-by-step guide

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inserted in center comes out clean. Cool 15 minutes.

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