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This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

Rotating Can Shelves photo c/o The Sassy Saver

Rotating Can Shelves photo c/o The Sassy Saver

Last weekend I was speaking with a very excited man who is a relatively new acquaintance of mine. He claimed that he had finally broken down and bought a years supply of food for his family and even purchased those “nifty” little shelves to hold all of his cans. He was so excited, he just had to show me. So he took me to his storage room along with his pleased wife and with the flare of a Broadway emcee, displayed his years’ supply of food storage. As I stood there thinking of him and his wife and their 5 children, I was dumbfounded. I thought for sure that I was missing something. I looked around the small room to see where else he may be pointing. But nope. He had a small set of rotating can shelves full of cans of foods. The problem was, by my somewhat flawed math estimates, I could only see about 200 cans of food. It doesn’t take a math genius to figure out that one can per person PER day would only amount to about 28 days of ONE meal per day. I frankly didn’t know how to kindly break it to him. So I did what I do best. I was blunt. *grin* I told him that I was so happy that he started his food storage and asked him how it made him feel. He said it was a GREAT feeling. I asked if he felt like he could handle a little bit more of that feeling. He said, “Sure!” So I proceeded to point out that what he had wasn’t even enough to feed one adult for a month, let alone his family for a year. Feeling a bit dejected he moved our conversation out of the basement and into the family room that was attached to the kitchen. From there I could see remaining cans of tomatoes, corn, and beans they had used to create an aromatic taco soup.

Taco Soup photo c/o His Daughter

Taco Soup photo c/o His Daughter

I asked him, “How many people did you feed with this batch of soup tonight?”
He said, “All of us, but we all had seconds.”
“Why did you all have seconds?”
“Because we were hungry and it tasted good.
I asked him how many cans he used to create dinner.
“Nine, plus some spices and a pound of ground beef.” 
“Do you feel overly stuffed from your meal?”
“No.”
“Do you feel content from your meal?”
“Yes.”
“Don’t you think that in a time in which you’re stressed with a chaotic environment that feeling content will be important to your family?”
“(Sigh) Yes.”
(You would have thought that I’d taken away Winnie-the-Pooh’s honey pot.)

During this conversation, some of the kids volunteered that after dinner they’d gotten into some snacks because they “still wanted some more to eat.” The wife sheepishly admitted that she had to have some Dove chocolate to “take the edge off of the day.” (I had to empathize with her on that one, for sure!)

Ok, so the point? I have been shown a person’s food storage on many occasions. The majority of those who believe they have enough food do not even have 3 months’ supply, let alone a year.

First of all, understand that food is a lot like cash in your wallet. It sure does seem to go quickly. Secondly, don’t underestimate the amount of food your family will need to feel healthy, calm, and content. Food indeed will be a way to “ground” your family in some sort of normalcy when all heck breaks loose.

As you accumulate and organize your meals, keep in mind generous servings, not minimal. Be realistic. I once had a gal tell me that she could feed her whole family on one box of mac-n-cheese. When I asked if she had ever put such a theory to the test, she replied no, that usually each teenager wants their own box. 

Beef Stroganoff photo c/o Creating Post-it Notes

Beef Stroganoff photo c/o Creating Post-it Notes

When I take an accounting of our food storage, I have a lot of my records by the serving, not the pound or ounce. Also, I store the recipes and ingredients for entire meals in 4-gallon square buckets. (These are invaluable in my home as they stack higher, take up less room, etc.) For example, let’s say I’m planning on serving Beef Stroganoff. Inside a 4-gallon square bucket I have the cans of cream of mushroom soup, cans of beef chunks, bags of pasta, seasonings, cans of veggies for the side dishes, and a bottle of applesauce to finish the meal off. That way when my husband asks me “what’s for dinner?” (tonight or in the future) I can simply go downstairs, look at the rows of buckets and pick a meal knowing that I already have everything I need for it right in there, along with the recipe. This makes life a lot less stressful NOW and in the event of a future food shortage scenario. I’m telling you, there’s a great deal of peace when you can look and see these meals neatly stacked and labeled in your food storage. Each bucket represents at least one meal based on how I have the bucket labeled. Sometimes I can fit a couple of meals in each bucket depending on the number of ingredients.

So the moral of this story is to take an actual accounting of the numbers of servings you have in your food storage, use what you store regularly, and try to store your food in clusters of meals that you know your family already loves. Be generous in your estimation of serving sizes and account for the entire meal as opposed to just a single dish.

4-gallon-bucket(By the way, a great place to find 4-gallon buckets is Five Star Preparedness. They have used 4-gallon square buckets that take up less space than the round ones. They also enable me to stack them much higher securely than the others. Since they are only 4 gallons, they don’t present as much of a physical challenge to me as do the 5-gallon ones. The 4-gallon buckets are $2 each and come with a lid. I love that I can buy a new lid with a hinged, stay-open feature and rubber gasket seal for only $2 (less than what they sell for at Wal-Mart) and use the new lids once I’m getting into them regularly. You can reach Five Star Preparedness at 801-734-9596)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Morning Moo's Cans photo c/o everyday_something

Morning Moo's Cans photo c/o everyday_something

If you’re in Las Vegas, NV; Henderson, NV; Gilbert, AZ; Southeast Gilbert, AZ; or Mesa, AZ you should feel pretty darn special cause you’re getting a product that isn’t available anywhere else. Costco now has 2 special 6-packs of the Morning Moo’s/Blue Chip foods that they are selling.  In one 6 pack they have “breakfast items” and in another 6-pack they have “dinner items.”  The 6-packs contain 6 #10 cans. Some of these items are SO dang good I can’t believe they are freeze dried! 

In the Breakfast Pack they have the whole Freeze-Dried Strawberries (scrumptious!), Creamy Wheat, Buttermilk Pancakes (amazing!), Scrambled Egg Mix (I use these all the time), Imitation Bacon Bits (only 1g of fat!) and the Potatoe Shreds. There’s over 200 servings in these 6 packs, and they have up to a 25 year shelf life. 

I like to add a bit of cinnamon to the pancake mix and let the batter rest a moment. I served some of these to a girlfriend who has 9 people in her family and she says that she’ll never make homemade again.  Also, if you recall, I’ve shared with you how great the strawberries are. They are WHOLE, not flakes. You can eat them right out of the can or make syrup or pie filling or jam with them. The creamy wheat is really hearty. I enjoy it! (See my fried creamy wheat recipe below.) I have served the potatoe shreds and folks can’t believe they are freeze-dried. I use them in casseroles as well. And I use the scrambled egg mix to make quiches, all kinds of scrambled eggs, and even French Toast. (Dang, do I sound like a “foodie” or what?)

In the Dinner Pack they have the Creamy Potato Soup (yum), Imitation Beef Bits (TVP), Potato Gems (I eat them RAW–they are THAT good), Honey White Bread and Roll Mix (Divine and idiot proof), Freeze-dried Sweet Corn (great right out of the can!) and the Vegetable Stew Blend. 

I use the corn, potato soup and bacon bits all in the same soup for a chowder like soup. The vegetable stew is just plain vegetables like cabbage, tomato, red and green bell peppers, celery, potato dices, and onion. So it’s REALLY versatile!  The Potato Gems are already flavored with butter and salt. So I LOVE eating them raw, in their freeze-dried state right out of the can!  And when I want to make them I just have to add a little warm tap water. So dang easy.

These foods are just “food storage” to me folks. I use them everyday. But even I don’t get them in this Costco priced 6-pack. Only you folks in NV and AZ will get them. Stop in to one of these stores this week and get some samples. If I remember correctly, Blue Chip demonstrators will be there all the ding dong day for 3 days, so call your store to see which days this week.

In addition to the 6 packs they will also be offering the oats and the Morning Moo’s milk at these same stores as well. (The oatmeal is a great deal and has an awesome shelf-life!)

If you’re not in AZ or NV, you can still purchase the products in Utah Macey’s stores and most of Utah’s Central and Southern Wal-Marts. The good news is that I that I have an inside track as to when they’ll be coming to other parts of the country. I do know that there are plans in the works, folks, so just be patient. I also just spoke last week with a new internet store that will be selling the less common Blue Chip products nationwide at low prices, so I’ll let you know what that comes on line too.

As you know, Preparedness Pro doesn’t sell anything, and we never will sell any products. But I am in LOVE with these products. I’ve compared them to several others and I’m just happiest with these. As a result, Blue Chip found out what a fan I am and asked me to develop some recipes for them. So I did and I’m sharing some of the recipes with you.  Enjoy!  PS- just got an update on the pricing for you folks.  The breakfast pack is only $53.99 and the dinner pack is only $48.99!  Considering it has 200 servings in each pack, that’s only 25-27 cents per serving!!!  Crud, just the strawberries alone retail in my area for about $25!  Go get em’ AZ and NV!

Corned Beef and Veggie Stew

½ cup of Morning Moo’s Vegetable Stew Mix

6 cups of Water

1 teaspoon of salt

½ teaspoon of pepper

½ teaspoon of caraway seeds

1 can of corned beef (broken into bite sized pieces)

Bring all ingredients to a boil for about 20 minutes. In the meantime, in a small skillet add 3 Tablespoons of flour to 2 tablespoons of butter. On medium-high heat, stir constantly until small bits of golden brown mixture are cooked. Add to the soup mixture and still until thickened.

Morning Moo’s White Chili

1 cup of Morning Moo’s Creamy Potato Soup

4 cups of chicken broth

2 cups of cooked, boneless chicken cut into small cubes

1 can chopped green chilis

1 can (19 oz.) white kidney beans (cannelloni), undrained

2 green onions, sliced

1 teaspoon cumin

1 teaspoon of garlic powder

½ teaspoon of ground red pepper

½ teaspoon of oregano leaves

1 teaspoon of cilantro leaves as a garnish, optional

Shredded Monterey Jack cheese as a garnish, optional

In a medium saucepan whisk together the soup and the chicken broth. Bring to a simmer on medium-high heat. Add all ingredients except for garnishes and beans and simmer for 15 minutes. Add beans and cook for another 5 minutes.

Serve topped with cheese and cilantro.

Morning Moo’s Corn Chowder

Corn Chowder photo c/o Never Trust a Skinny Cook

Corn Chowder photo c/o Never Trust a Skinny Cook

1 Tablespoon of butter

1 cup of Morning Moo’s Creamy Potato Soup

1 cup of Morning Moo’s freeze-dried Sweet Corn

2 cups of Morning Moo’s milk (in powdered form)

4 cups of chicken broth

1 teaspoon of smoked paprika

2 Tablespoons of Morning Moo’s Bacon Flavored TVP

½ teaspoon of fresh thyme leaves

¼ cup of diced of red or green bell peppers

½ teaspoon of sea salt

In a medium saucepan, whisk together the butter, soup, milk and chicken broth. Add all other ingredients and simmer for approximately 20 minutes on medium heat.

Melt in Your Mouth Bread Sticks

3 cups of Morning Moo’s Honey White Bread and Roll Mix

2 Tablespoons of instant dry yeast

1 cup and 1 Tablespoon of warm water

½ cup of oil

3 Tablespoons of lecithin granules

Salad Supreme Seasoning

4 Tablespoons of melted butter

Dissolve yeast in water. Add the bread mix and mix well. Add the oil and lecithin granules and then knead for about 7 to 10 minutes. Dough should be elastic and soft. If dough is too stiff, add a little bit more water in 1 tablespoon increments.

Spray a large piece of plastic wrap with non-stick cooking spray and cover the dough in a bowl with the non-stick spray side down. Allow dough to sit in the bowl for about 30 minutes at room temperature, until dough has doubled in size. Gently pinch off 2 tablespoon pieces and with your hands roll into small bread stick shapes. Dip in the melted butter, and then place on a large cookie sheet. Continue until you’ve used all of the dough. Allow the dough to rest on the baking sheets at room temperature for 15 more minutes. Generously sprinkle the dough with Salad Supreme. Bake rolls in the oven at 400 degrees for 12-15 minutes.

Red Carpet French Toast

French Toast with Whip Cream and Strawberries photo c/o ehow.com

French Toast with Whip Cream and Strawberries photo c/o ehow.com

1 cup of Morning Moo’s Scrambled Egg mix

3/4 cup of warm water

1 teaspoon of ground nutmeg

½ teaspoon of ground cinnamon

1 cup of prepared whipped cream

½  cup of Morning Moo’s freeze-dried Whole Strawberries

Whisk together the egg mix and the warm water until all lumps are removed. Add spices and whisk to incorporate. Dip thick slices of bread into the egg mixture, covering completely and then place on a hot skillet. (About 325 degrees)  Let cook about 1 ½ minutes on either side. Top with whipped cream and strawberries and serve.

Fried Creamy Wheat

Prepare Morning Moo’s Creamy Wheat according to directions on the package, but omit about ¼ of the water. When finished cooking mixture should be cooked nicely but very thick. Place prepared creamy wheat in a non-stick bread pan. Allow to cool at room temperature and then place in refrigerator overnight. In the morning, release the loaf of creamy wheat and slice into ½ inch slices. Place on a hot skillet greased with butter and fry on each side about 2 minutes. Top with your favorite syrup and butter.

Divine Scrambled Eggs

 1 cup of Morning Moo’s Scrambled Egg Mix

1 ½ cup of warm water

1 Tablespoon of Morning Moo’s Imitation Bacon Bits

1 teaspoon of Johnny’s Garlic Bread Seasoning

Salt and pepper

¼ – ½ cup of shredded cheese

Whisk together the egg mix and water until no lumps are visible. Add TVP and seasoning. Place mixture into a hot skillet and let cook on one side for about 30 seconds. Then scramble and flip to other side of the egg mixture. Allow to cook about 30 seconds then add the cheese. Continue cooking until the eggs are at the desired texture then serve.

Breakfast Casserole

2 cups of Morning Moo’s Potato Shreds

2 cups of water

2 cups of Morning Moo’s Scrambled Egg Mix

3 ½ cups of warm water

1 teaspoon of black pepper

½ teaspoon of salt

1 teaspoon of Tabasco Sauce

¼ cup of Morning Moo’s Imitation Bacon Bits

1 cup of shredded Monterey Jack cheese

Combine the potato shreds and 2 cups of water and boil for approximately 20 minutes in a small saucepan. When finished, drain the potatoes and place them flat on the bottom of a 9 x 13 casserole dish sprayed with non-stick spray.

Whisk together the egg mix and the 3 ½ cups of warm water until all lumps are dissolved.

Add seasonings and mix well. Pour over the potato shreds.

Top with bacon bits and shredded cheese.

Bake at 375 degrees for 30 minutes.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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wheat-investment

This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

How long will your wheat last? What’s the best way to store it? How do I keep insects out of it?  What do I do when it smells like the can?

Today I was doing a training which involved going over the shelf life of various foods. One woman in attendance incorrectly stated to the entire class that “wheat goes bad easily because it has oil in it, and so it goes rancid if you’re not careful.”

I got to talking to my husband and asked him what other misinformation he may have heard about wheat. Turns out, there sure is a lot of MIS-information out there. So, I decided to help dispel some of the rumors so that you can more confidently store this vital food.

First of all, what IS the shelf-life of wheat?

Wheat does have an oil in it. It’s called vitamin E. It’s what gives the grain some fat content which makes it an even more complete food. (Nice how God is so thorough that way, eh?) In fact, by extracting the oil in wheat, you come up with the expensive oil called Wheat Germ oil. (Very healthy for you, by the way.)  However, oil doesn’t go rancid because of its mere existence. It goes rancid when it’s exposed to oxygen, primarily. 

Storing wheat for 30+ years is a drop in the bucket—excuse the pun. The key is to store it in its whole grain form. I do the same thing with dent corn. I store dent corn in its whole grain form so that I will have plenty of cornmeal on hand when I need it, otherwise just plain cornmeal would go rancid relatively quickly. In the cornmeal stage all of its oil is fully exposed to oxygen. Oil exposed to oxygen is what makes things go rancid. It’s nice that whole dent corn is easy to store for 30+ years. I’d never get that far with cornmeal. The same goes with groats instead of oats. Groats are the “whole” form of oats.  By the way, when you store grains in their whole grain form, you can sprout them—YUMM-MEE.

Use the whole grain Photo c/o uniflour.com

Use the whole grain Photo c/o uniflour.com

The ideal temperature for storing wheat for the longest shelf life is 75 degrees or cooler. However, yes, you can store wheat in a warmer environment so long as it’s packaged well. Ideally you’ve got it in a double-bagged packaging. Or in a bag and then in a bucket. Or better yet, in an number 10 can—although more expensive to buy that way (you can always buy it in the bags and then use a canner). Wheat stored in a Mylar bag in a bucket would be another good method, however, it’s also more expensive than the simple bag or bucket method. So long as you keep your wheat off of a heated cement floor, and out of direct sunlight, you’ll have success in storing it long term. Remember though, the cooler, the better and the easier the wheat will be to work with in your recipes too.

Continuing on with the temperature issue… Keep in mind that wheat was found in the pyramids, and Egypt is NOT known for its cool climate. 🙂 I had someone comment to me recently when I told them this: “yeah, but the deep dark corners of the pyramids are rather cool.” First of all…have you been to a pyramid? It’s flippin’ HOT in there. Sure it’s COOL-ER than outside of it. But it’s not a cool 75 degrees. (Although SOME have been found to maintain 68 degrees Fahrenheit. Why can’t I build my home to do that?!) Second of all, such a statement presumes that the wheat came fresh off of the stem before it was put in the pyramid. *heavy sigh* In other words, it’s presumed that it was never exposed to any heat prior to being placed in the pyramid tombs. As I’ve shared in a previous article, when I lived in the Philippines, they would frequently “dry” their grains by spreading them out on the road for a couple of days. And yes, it is extremely hot and humid in the Philippines, and yet whole grains are the most vital food source they have. Whole grains are just another one of these neat miracles that God has given us to feed us, if you ask me. They are temperamental foods that the majority of the world can’t store without refrigeration.

A metal can is the ideal way to store wheat simply because varmints can’t chew through it. But to be forthright with you, I have very, very little wheat stored this way. Most of mine is in the big, thick, double 50 pound bags. The wheat of my mother’s that we kids moved around for 18 years was also stored this way. I’m sure many of you have parents and grandparents with their wheat stored the same way. Remember, that if you do get little bugs in your wheat, there’s no need to throw it out. Simply put it in 180 degrees for about 20-30 minutes and Voila! You no longer have bugs. You simply have extra protein. (Don’t worry. You’ll get over it.)  

When you open a can of stored wheat it may smell a little “tin-ish.” Don’t worry about that. It’s natural for the ingredients to take on that smell. But the good news is that it’s not permanent. Simply aerate the wheat for a couple of hours outside of the can, and you’ll eliminate that smell just fine.

I don’t mess with buying the more expensive wheat. I almost exclusively store the hard red wheat. It’s more environment- hearty and tolerant to store than the hard white wheat. My bread, pie crusts, and cookies turn out just dandy with the hard red wheat. When selecting your wheat for storage, make sure that it doesn’t have a moisture content higher than 10 percent in order to successfully store it long-term.

Well, I hope this helps answer some of your grainy questions about wheat. (Sorry, I’m in a punny mood today.)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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Coupons = $$$  Photo c/o insidesocal.com

Coupons = $$$ Photo c/o insidesocal.com

This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

As you may already know, the use of coupons is mandatory for my personal preparedness of food and medical supplies. I have truly obtained a bounty of free or dirt cheap goods over the last 6 months that has nearly doubled my original supplies. As a result, it’s really freed up money for items such as solar ovens, fuel, pressure cookers, butane stoves, foam, etc. When I share this information in passing (read: Outside of the confines of my 3 hour Coupon Training Boot Camp) I frequently get a lot of negative comments with a touch of whining such as “coupons are only for junk”; “I can’t find coupons on items I use”;  “It’s not worth the time and effort it takes” or “I shop at Costco instead.”

I’ve got great news for you. These comments are misinformed perceptions, pure and simple. Let me share a little bit with you. 

 1)      I only spend 2 hours a week couponing. However, these last three weeks I’ve been doing so many classes that I literally have not even been able to invest that much time and so I haven’t even bought any groceries. And guess what? We didn’t even miss it! We still had all we needed because of all that we had previously from couponing.

 2)      I don’t just use coupons on “items I use.” I try new things many times—especially when they are free or cheap. I have three key rules on couponing. 1-You can’t afford to be brand loyal. When things go south, you’ll be happy that you have toilet paper. It doesn’t matter that it’s not Cottonelle, when Charmin was on sale for dirt cheap. 2-If I would be willing to use the product if it was FREE or CHEAP, then I cut the coupon. 3- I only use the coupon on items that are already on sale, thus making the majority of what I buy 70-100% almost ALL the time. This strategy has also allowed me to discover new things that my family likes. For example, I fell in love with the California Pizza Kitchen frozen pizzes. (I know. Not exactly “food storage” but it sure did come in handy when I had no time for lunch other than a microwave meal. I also discovered that I preferred a completely different brand of mayonnaise than I had been buying all my life. Who knew? I only got the other brand because it was only 75 cents for a large jar with coupons.

 3)      Because of coupons, I literally cannot afford to shop at Costco or Sam’s Club anymore. Seriously. For example, Costco used to have the best deal around on zip-lock bags. When they would circulate one of their coupons, it would cost only 5 cents a bag. BUT… a local grocery store chain last week had boxes of Hefty Easy Zip bags on sale for 10 for $10. And guess what? I had $1 off coupons for Hefty Easy Zip bags! Um, sorry. No matter how much volume Costco buys, I doubt they could match that price.

 4)      You shouldn’t waste time trying to match coupons with sales. You need to align yourself with a coupon shopping service. I have my favorite services that I like to use for my area. It’s not a normal day without me checking out www.couponcarousel.blogspot.com or www.krazycouponlady.blogspot.com as well as www.savvyshopperdeals.com. The first two sites give me hot spot highlights for deals. But the latter site actually allows me to use a software service that tells me all of the best deals in my area…and I can pre-sort my search by store, product type, or even percentage of savings. As I browse I can make my grocery list and be in and out in a jiffy. Heck, the site even tells you what section of the store you can find something in! Not only that, but there’s also a video tutorial on the site that you can watch to get your feet wet with couponing—at least until I give you a more thorough webinar. 😉

Coupons = $$$ in Your Pocket!

Coupons = $$$ in Your Pocket!

5)      Next, I think that ANY of you would be hard-pressed right now to tell your boss that you want to earn $100 an hour, and you want to be able to work two hours a week for that money, and in you slippers, while you watch TV and talk on the phone. Right? Well, that’s what I save EVERY week that I do coupons! And that’s just for 2 of us in the home. I buy items that we eat regularly and items that we can store away. That way I’m storing what I eat, and eating what I store. If your family is bigger then you can save even more. I have a friend who recently got off of food stamps thanks to what she learned with couponing. I have another friend that has 7 in her family. Her monthly grocery budget is only $100. And guess what? She spends half of that on food storage!! My sister just went to a store last week that I loathe because of how un-coupon friendly they are. And she was STILL able to walk out of there with over $160 in groceries and medical supplies for which she only paid $20.55. Oh and by the way, she also received a $5 Target Gift Card. (Way to go, Sis!)

6)      Last, but not least, coupons are not only for junk—although I’ve managed to find my share of chocolate coupons. Hee hee. I simply don’t have the time, energy, or resources to share with you all that I’ve been able to purchase, at what  price, and where. But what I will do is give you SMALL list of items that I’ve purchased for FREE over the last few months. This is not even an all inclusive list. So when your jaw drops to the floor after reading this, pick it back up and give couponing a try. Surely you’re not going to be conquered by a few harmless coupons, are you?  🙂  

A-1 Steak Sauce
Almond M&Ms
Apple Jacks
Apples
AquaFresh toothpaste
Arm & Hammer toothpaste
Aspirin
Aveeno Face Cream
Ball Park Beef Franks
Bananas
Band-aids
Bar S Hot Dogs
Bayer Quick Release
Burt’s Bees Lip Balm
Butter (unsalted)
Capri Sun Drinks
Carefree Maxi pads
Celery
Cesar Dog food
Cheerios
Cheese
Cheetos Astro 100 calorie paks
Chef Boyardee
Chef Michael’s Dog Food (dry)
Chef Michael’s Dog Food (wet)
Chicken Breasts
Children’s Bayer Chewable Tablets
Clean & Clear (facial cleanser)
Colgate toothpaste
Crest Whitestrips
Crystal Light
Degree Deodorant
DelMonte Fruit Cups
Digorno Flatbread Pizzas
Dole Salad mix
Dove soap
Dry Idea deodorant
Earth Grains Wheat Berry Bread
Ecotrin
Eggs
Energizer batteries -6 pak, AA
French’s mustard
Fusion Razor
Gatorade (32 oz. and 1 liter)
Grey Poupon
Hefty Fresh Extend zip bags
Hunts Ketchup
Isopropyl alcohol
Jack Daniel’s BBQ Sauce
Jell-O Pudding Snacks
Johnson and Johnson First Aid Kit
Kellogg’s Frosted Flakes cereal
Kellogg’s Frosted Mini Wheats cereal
Kellogg’s Rice Krispie cereal
Kellogs Raisn Bran
Kens Salad Dressing
Kraft BBQ Sauce
Kraft Easy Mac & Cheese Microwaveables
Kraft Ranch Dressing
Krafy BBQ sauce
Lint Brushes
Listerine Advantage
Manwich Sauce
Milk
Nature Valley Nut Clusters
Nexcare bandages
Nexcare bandages
Nexcare Disney Tatoo bandages
Office Depot Copy Paper
Oscar Meyer Balogna
Oscar Meyer Beef Franks
Oscar Meyer Bologna
Pantene Shampoo & Conditioner
Peanut M&Ms
Post Raisin Bran
Puperoni dog treats
Quaker Life cereal
Reach Dental Floss (55 yards)
Reach toothbrush
Renu Contact Cleaner
Right Guard Deodorant
Ritz Crackers
Sara Lee Hot Dog Buns
Schick Quattro Razors (non-disposable)
Schick Razors
Scotch 3 pack Tape
Scotch Double Stick Tape
Scotch Mailing Envelopes
Secret Deodorant
Sirloin Steak
Snickers Candy Bar
SoftSoap Essentials
Steamables (vegetables)
Sure deodorant
Tennesse Pride Sausage Gravy
Tide liquid detergent
Tylenol Aspirin
Vaseline Hand Lotion
Velveeta Microwave Cups
Western Family Tuna
Wet Ones
Wheat Thins (Multi-grain and regular)
 

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

Freeze Dried Blueberries. Photo c/o thereadystore.com

Freeze Dried Blueberries. Photo c/o thereadystore.com

While I am able to obtain produce periodically, I have to say the majority of the fruits and vegetables in my food storage are of the freeze-dried variety? Why? Cost and convenience.

Consider this. I can purchase a flat of fresh blueberries for $30-$35 at a farmers market. Undoubtedly there will be some waste, bruising, and I may or may not be able to use them all before they spoil. I will also need to wash them and dry them off prior to using (depending on what I’m making with them). However, if I purchase a #10 can of freeze-dried blueberries, I still get 90-95% of the ORIGINAL fresh produce nutrition, without any bruising or waste. Plus there’s no need to wash and dry them, or to sort through them and clean off any stems. The freeze-dried produce is picked at their prime and I get them without any pesticides or any other “yucky” ingredients. In addition, the shelf life of the brand I prefer (I haven’t checked on ALL of the brands) is 20 years. Not only that, but the Blue Chip brand (a.k.a. Morning Moos) also guarantees that AFTER you’ve opened that big #10 can, it’s guaranteed for its taste, texture, and nutrition for a full 18 months! So there’s no need to be overwhelmed at the thought of opening the can.

My husband and I munch on the freeze-dried fruits as snacks quite frequently during the day. And when I watch for the sales, I’m paying LESS than I would have had to pay for fresh produce.

Photo c/o freeze-dried-food.com

Photo c/o freeze-dried-food.com

The benefits of freeze-dried foods deserve restating:

Last 20 years on the shelf
Last 18 months after opening
No yucky ingredients
Taste great
Easy to use
AND COST LESS

Sometimes the “costs less” component of freeze-dried foods is hard to wrap our minds around. We think in terms of paying $1.29 for a small pint of berries, for example. But then when we see the price tag for a #10 can of freeze-dried produce at $25-$30, we choke. Keep in mind you’re getting a LOT of produce that can easily replace a flat of produce you would purchase elsewhere.

As opposed to dehydrated foods, freeze-dried foods reconstitute with much less water and time. In fact, in many instances, I don’t even bother reconstituting a lot of what I use by relying on the moisture in the dish I’m making or the heat from cooking to do the work for me. That way I get a much fresher, powerful burst of flavor. Even better, with freeze-dried products I don’t have to waste freezer space on the items which may or may not taste mushy or get freezer burn.

Even more important, these foods are really nutritious FOODS as opposed to somethings I bring home from the processed foods aisles. Can words ending in “oxins” “ose” “itrates” or ithin” really be considered “food?”

Freeze-dried foods also look prettier and more appetizing in my meals. I recently purchased a muffin mix with “real blueberries” in it. The “blueberries” were just shredded little bits. So the next time I had a hankering for blueberry muffins, I simply put some of my whole freeze-dried fruit in them. My volunteer munchers scarfed them down.

The other day I made jam in a jiffy just by using a little bit of sugar, the freeze-dried raspberries (or strawberries or blueberries) and some water. No cooking or refrigeration was required. And just as important it didn’t require an entire day of canning. I just made up exactly how much I needed/wanted to go with my homemade bread.

Toast and Jam photo c/o Dinner with Julie

Toast and Jam photo c/o Dinner with Julie

Ultra MaxiGel Jam/Syrup

1 cup Morning Moos (Blue Chip) freeze-dried raspberries, strawberries or blueberries
1/3 cup sugar
2 T. UltraMaxigel
Water (about 1 cup+)

Blend all ingredients well with a high speed mixer or blender. Add enough water to create the consistency you prefer. You may add more water for a syrup consistency as well.

That brings me to another point of using freeze-dried fare everyday. It’s so simple. The recipe I just gave you is easy enough that a 4-year-old could make it. For example, when I’m making meatloaf, I just throw in a handful of freeze-dried spinach flakes and some freeze-dried red and green peppers that are already diced up. Cooking with freeze-dried foods simply couldn’t be easier.

As you may be able to tell, this food isn’t “just” for food storage. In fact, I kind of think of the two words “food storage” as a bit of a nasty connotation in my home given that I use these kinds of ingredients every day. While these types of products may be great FOR food storage, these everyday items are vital ones of convenience in my home. So keep your eyes open for freeze-dried products in your area. And if you have any doubts as to the taste, write to the company and ask for some samples to be sent to you before you spend the money on them. I’m a true convert to this kind of product—especially when it comes to my produce.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Comfort Food photo c/o sheknows.com

Comfort Food photo c/o sheknows.com

During the course of this month’s Preparedness Pro Food Challenge, we’ve seen several posts and e-mails conveying a very similar message: “I need more comfort foods.” 

I have shared with our readers in the past that such would be the case. Stress and boundaries bring out the cravings in all of us. So I do indeed recommend you take that into consideration in your food storage that you’re creating now. However, I’d like to offer you an alternative solution.

You see, food really is only a form of fuel. Most of us need it for an emotional fuel as well. (I’m not immune to that whatsoever.) But what most people don’t realize is that cravings actually come from a deficiency in the nutritional strength in our bodies. Unfortunately, these cravings are hard to identify sometimes, in terms of what the deficiency is that’s triggering them. For example, when you are deficient in plain water, the craving can often be misconstrued as a craving for sugar. Women who are enduring a menstrual cycle are naturally deficient in iodine. And yet the iodine deficiency is “solved” with chocolate.

So, how can we get rid of the false triggers in our body so that we don’t store any more unnecessary foods than we have to? Give our bodies quality nutrition to improve our diet now. The more food you eat now that truly meets your body’s demand for nutrients, the less you will require. Our bodies will require more of the “junk food” in a time of high stress than we eat now. So, in the interests of optimal survival, and not requiring any more space to store everything, I suggest that you begin improving your diet now by incorporating the quality foods in your diet today. Doing so will actually minimize the types of “false cravings” that you get. Ultimately, you’ll be healthier. Don’t think of this as a diet. Tell yourself you can still have exactly what you want so long as you feed your body what you know you NEED first.

A good start for a healthier focus to improve your diet now would be the following two recommendations:

To improve your health now, drink more water. Photo c/o epa.gov

To improve your health now, drink more water. Photo c/o epa.gov

Water. Your kidneys process the equivalent of hundreds of gallons of water per day. If you’re not giving your body new water, then your kidneys will end up working really, really hard processing sludge instead of water. Water is also the ONLY way that you carry nutrients from one part of your body to the other. The thicker your blood, the less able you are to deliver the vitamins and minerals to the parts of the body which need them. Drinking adequate water is a simple way to improve your diet now.

Fiber. High quality, simple foods such as whole grains give you much more energy for the mass than do simple, processed foods. In other words, you can go a heck of lot longer on a stomach full of oatmeal than you can a stomach full of Lucky Charms. As I’ve shared with you previously, I like the results that eating whole wheat bread and wheat meat give me, as I’m not hungry or craving crazy things afterwards. Remember that sprouts will also satisfy you in this manner as well (and are full of fiber like most vegetables). I like to take a bunch of different sprouts, put a nice salad dressing on them and eat them as a substitute for salad. Grant it, I didn’t think I would enjoy this when I started. But the funny thing was that after I started eating sprouts regularly, my body started craving them. In other words, the more direct you are in satisfying your nutritional needs, the less deceptive your body is in telling you what your real cravings are.

Fiber is a great source of so many of your vitamins and minerals! Sprouts have actually been proven to CURE diseases. When has a Twinkie ever done that? When you combine a high fiber bread with some sprouts and your other sandwich makings, you’ve improved the quality of the meal significantly! I also keep several cans of freeze-dried vegetables. I like to throw those into the casseroles that my husband likes. That way he’s getting the “comfort tastes” that he wants, but he’s also getting the nutrition that his body really craves and thus the meal is much more satisfying. Another great way to improve your diet now.

Freeze dired raspberries photo c/o usaemergencysupply.com

Freeze dried raspberries photo c/o usaemergencysupply.com

What you may not realize is that these minor additions have a much smaller impact on your pocketbook as well. It costs only pennies for a handful of sprouts. While it may take time to make your own bread, the ingredients only cost about a 10th the price that it costs to buy the bread in the store. I’ve found that freeze-dried fruits and vegetables are also much more economical. I can spend $4 on a half gallon of ice cream or eat a handful of freeze-dried raspberries. The sweet tooth is appeased either way, but with the fruit, I’m spending less and giving my body more quality nutrition to work with, and doing so without all of the ingredients that I can’t pronounce. This is just one way in which it literally PAYS to improve your diet now.

To successfully incorporate a smarter and more effective way of eating, I recommend that you simply ADD to what you’re already eating. Fine, go ahead and have your Dr. Pepper. But having a handful of sprouts on your salad or on your sandwich before you indulge will steer your body in the right direction. Go ahead and have your 5-cheese grilled cheese sandwich. But have it on some high quality whole wheat bread instead. Give that milkshake the appetizer of 8 ounces of water first. You’ll find that if you listen to your body now, it will do a better job of preparing you for ultimate survival much better than any blog you can read. 

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

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By Kellene Bishop

Don't pour your gluten water down the drain! Photo c/o godsdirectcontact.org

Don't pour your gluten water down the drain! Photo c/o godsdirectcontact.org

As the last article in our wheat meat series, I wanted to share with you some ideas about how to use the milky water you get when making wheat meat. This watery substance, known as gluten water, has a great deal of vitamins and minerals in it. So any time you can use it in a dish, you’re dramatically improving the nutrition of that dish. This water will only keep for about 24- 48 hours. (I recommend refrigerating it if you’re not going to use it right away.) After that it begins to ferment, much like a yeast starter for bread.

After making my wheat meat, I like to pour the gluten water in a jar and let it settle for about 2 hours. What settles to the very bottom is bran. This bran is a great source of trace minerals and vitamins such as potassium and phosphorous. It’s great roughage for your digestive system as well. You can use this bran as a cereal or in your favorite batters. I even have used it successfully in my fruit smoothies. The bran portion will keep for about 4 to 6 days in the refrigerator. But you can freeze it. (Sorry, I don’t know of any other way to preserve it, so it won’t do you much good in an emergency unless you’re using it the same day that you make it.)

To make a bran cereal, simply add a pinch of salt, a pinch of honey powder, a pinch of nutmeg, a pinch of cinnamon, and enough water to thin the bran substance so that it is pourable onto an oiled cookie sheet. I bake mine in the solar oven for about 2 hours. But you can bake it at 300 degrees F for only 20-25 minutes. Yup. You’ll have HOMEMADE bran cereal! Also, here’s a GREAT recipe for bran muffins that you can make with the raw bran as well!

 

 

2 C. of raw bran
1 C. shortening
2 1/2 C. sugar
4 eggs
1 quart buttermilk
5 C. flour
5 t. baking soda
1 1/2 t. salt
3 C. crushed bran flakes

Bran Muffins photo c/o meals.com

Bran Muffins photo c/o meals.com

Big B Bran Muffins

 

 

Cream shortening and sugar. Add eggs and milk. Add bran. Add flour, baking soda, and salt. Mix in bran flakes. (Yes,  you can use a pre-made cereal for your flakes)
Bake in greased muffin pans.  375 degrees for 20 minutes.
Put in air tight container and store in fridge for up to one week.

Above the bran layer, you will see a distinct color difference of a milky substance. This layer settles between the water and the bran. This is your gluten starch aka gluten water. To extract this for use in sauces, casseroles, stews, etc, simply pour off the water slowly.  Then pour off the gluten water into a separate container. I like to use this instead of cornstarch to thicken sauces, gravies, and stews. I also like to put this in my smoothies as well since it’s so nutritious. To make a gravy, I just add 4-5 tablespoons of the gluten water to 2 cups of whatever liquid I’m using. 6-7 tablespoons will thicken a family-sized stew. You can also use this successfully when making ice cream from scratch. 

the-amazing-wheat-bookLeArta Moulton’s book, “The Amazing Wheat Book” is essentially my Bible when it comes to working with the bran and the gluten water. I love her pizza dough and cracker recipes!

Pizza Dough—by LeArta Moulton

2 cups starch/gluten water
2 cups flour (whole wheat, of course)
4 t. cream of tartar
1 t. soda
1 t. salt
5 T. oil
Mix all ingredients, adding oil last.

Spread dough with hands or rolling pin on pizza or baking sheet. Makes four 12-inch crusts. Bake at 350 degrees F for 10 minutes or until the dough is set but not browned. Garnish with your favorite toppings. Bake until heated through. (Be sure not to make the crust too thick, otherwise it will be tough.)

To make crackers, you can take the exact same recipe as above, but spread the dough thinly on a large cookie sheet, about ¼ inch thick or less. Instead of putting the salt in the dough, I like to sprinkle it on top. Bake at 400 degrees F for 10 minutes. Remove from oven and then score with the tines of a fork. Bake for an additional 10 minutes then turn over the cracker and bake and additional 5 minutes. I love topping these with parmesan cheese and garlic salt!

Wheat Meat Series

  • Part I: Discovering Wheat Meat
  • Part II: Preparing Wheat Meat
  • Part III: Great Wheat Meat Recipes
  • Part IV: Working with Gluten Water
  • Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

    Subscribe to Preparedness Pro today and never miss a thing!

    This blog has moved. Please visit us at www.preparednesspro.com.

    By Kellene Bishop

    Italian "Wheat Meat" Dish by notonlypizza.com

    Italian "Wheat Meat" Dish by notonlypizza.com

    Wheat Gluten, commonly called “wheat meat” or Seitan, is a great staple to your food storage. As I addressed some of the whys and wherefores of “wheat meat” yesterday, today I’m going to share with you HOW to create your own wheat gluten. Just to get your imagination going here, you can make countless WONDERFUL dishes with “wheat meat” in place of your traditional fare. “Meatballs,” “ground chicken or beef,” “steak slices,” “ham,” “sausage”, etc., can all be deliciously created from your wheat storage. 

    12 cups of whole wheat flour will yield about four cups of raw gluten, varying slightly based on the quality of your wheat and its protein content. Hard red wheat or wheat from cold climates will produce the most amount of gluten. Four cups of raw gluten will then bake into about nine cups of ground gluten which is equivalent to about three lbs. of cooked hamburger, 150 “meatballs”, or 20 “steak slices.”

    For my meat loving readers, a good way to introduce “wheat meat” into your diet is to add it to your ground beef/chicken dishes at present. Start with half meat and half gluten. (This works well to indoctrinate not only into the meal, but also into the digestive system if you’re not already eating wheat.) Being married to a major meat eater, I’m confident that you’ll easily be able to go to a ¼ meat to ¾ gluten ratio in no time, with little or no resistance. And then of course move on to full fledged meals with the “wheat meat” as your only source. The nice part about “wheat meat” is that it doesn’t have a definitive taste or color. It readily takes on the appearance and flavors of what you cook with it.

    Keep in mind that I’m not writing about using commercial wheat gluten.  You prepare commercial wheat gluten differently than when you use your own whole wheat/flour. The last thing I want to do is put one more thing on your list to store, such as commercial gluten. Good news is that storing commercial gluten is not necessary if you’ve got a good supply of wheat. Your flour contains raw gluten. All you have to do is extract it from the flour. Fortunately, that takes very little effort on your part. 

    Photo c/o Herbi Ditl

    Photo c/o Herbi Ditl

    To begin preparing your “wheat meat”, simply mix 12 cups of whole wheat flour (you can use white flour as well, but you won’t get as much gluten) with 7 cups of water. You can do this in a mixer, or you can do it by hand. If you use a mixer, this process will only take you about 5 to 10 minutes. The consistency you want to end up with is flexible. It’s going to look a lot like your bread dough does before being completely kneaded. You don’t want dry, or watery. You want it to look a bit rubbery. You can adjust the amounts of flour or water after your initial mixing in order to get the consistency you need. When you’re finished mixing this together, set it aside and cover the surface with plastic wrap or a towel to ensure that it doesn’t dry out. Let it rest for about 20-30 minutes. If you have to ignore it longer than that, then I would refrigerate it.

    Now, place your dough in a colander/strainer over an empty bowl in the sink. I prefer a metal colander. For about 5 to 7 minutes, run lukewarm water over your dough. You want a slow flow on your water and you want to be sure that you have a bowl underneath your strainer to collect the water. (There are a whole lot of uses for this precious mineral/vitamin rich water. So don’t throw it out.) As the water is running you want to continue squeezing the dough and working with it in order to squeeze out all of the starch. You will know that you’re done squeezing the dough when the water coming through the strainer is no longer coming out a milky color. Rather it will be clear. As you’re working with the dough, you will begin to create a rubbery ball. Continue to work the gluten into a ball as the starch separates from the gluten. Your final ball won’t look very beautiful. It won’t look like a ball of bread dough because it doesn’t have any air in it. It will simply be a dense, rubbery ball of gluten mass. (Sound appetizing yet? Don’t worry. It gets better, I promise!) Here’s one thing I do want to share that I had to learn the hard way. Just before your dough is the right ball consistency when you’re rinsing it, it gets a bit stringy. It’s easy to think that you’ve messed up. But actually this is just the “storm before the rainbow.” Once the stringy-ness occurs, you’ll know you’re close to being finished with perfect gluten! Once you’ve got your ball of gluten, you’ve done the “hard work.”

    Cutting your wheat glutten into pieces. Photo c/o toptrailchef.com

    Cutting your wheat glutten into pieces. Photo c/o toptrailchef.com

    What you want to do at this point is to cook the gluten prior to adding it into your preferred dish. There are two ways to cook your gluten at this point—steaming it and simmering/boiling it. 

    The steam method is ideal for shaping your gluten into familiar shapes and textures. You simply form it into the shape that you want by hand, or wrap it in cheesecloth, and then place it in a vegetable oil-sprayed steamer. (Just like the instrument you would use to steam your vegetables in.) You can cook the entire ball of “meat” this way, or you can shape it into smaller portions. Place the steamer in a pot of boiling water and steam your gluten for about 30 minutes.

    You can boil wheat meat. Photo c/o toptrailchef.com

    Boiling "Wheat Meat". Photo c/o toptrailchef.com

    The boiling method is also easy and it adds extra flavor to your “meat.” In this instance I prefer to cut my gluten into smaller pieces so as to season them well.  Simply drop your strips or pieces of gluten into a pot of boiling, flavored broth. Simmer for about 30 minutes. It will just about double in size in this method. You can simply use a broth made with bouillon cubes, or you can create your own. Here’s my favorite broth to start out with.

    • 10 cups of water
    • About a cup of soy sauce or Braggs Amino Liquids
    • 2 bay leaves
    • A t. of garlic powder
    • A t. of onion powder

    Slice your gluten into small pieces, about the size of chicken nuggets. Place them in the hot water and continue to simmer for about 30 minutes.

    "Wheat Meat" Stir Fly photo c/o when-mia-cooks.blogspot.com

    "Wheat Meat" Stir Fly photo c/o when-mia-cooks.blogspot.com

    From this point you’ll discover the fun of creating “meat” out of “wheat”. You can now chop, grind, slice, steam, marinade, sauté, smoke, BBQ, or fry your “wheat meat”. The “trick” is all in how you prepare it visually and how you season it. It’s that simple—REALLY! (You can store your “wheat meat” in the fridge for the same amount of time that you would “regular” meat.) You’re now ready to cook the gluten as you would any of your other protein sources. I like to fry it in a bit of oil or butter until it’s golden brown on both sides, and then add a bit of BBQ sauce and let it simmer for a few minutes. It tastes like tender chicken or beef. I also like to grind up my steamed “meat” and use it instead of ground beef or chicken in my meatloaf, soup, burger, casserole, or chili recipes. I especially like how the “ground sausage” turns out.

    I also like to bread it with Panko bread crumbs, salt and pepper, and then serve a yummy, brown gravy over my “wheat meat”, just like chicken fried steak.

    I also enjoy sprinkling slices of Monterey Steak Seasoning on it and then grilling it. It’s even better after I let the “wheat meat” marinade in a steak marinade first. 

    Dang. I’m getting hungry. I’m going to sign off for now and go make some “wheat meat” for myself. I’ll share some detailed recipes for “wheat meat” with you on Monday, and I’ll also share some great ways to use the left over starch water with you next week as well! In the meantime, give this a try by making your own “wheat meat” this weekend. 

    Wheat Meat Series

  • Part I: Discovering Wheat Meat
  • Part II: Preparing Wheat Meat
  • Part III: Great Wheat Meat Recipes
  • Part IV: Working with Gluten Water
  • Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

    Subscribe to Preparedness Pro today and never miss a thing!

    This blog has moved. Please visit us at www.preparednesspro.com.

    By Kellene Bishop

    (Please note: This article is not for those who are repulsed by the use of puns. 🙂

    Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

    Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

    When it comes to long-term food storage, many feel that getting enough dairy is a significant challenge.  Well today, I’m going to show you how you can milk the most from your powdered milk to provide your family with the dairy products you love.

    For starters, I cannot state emphatically enough how good powdered milk is today. When I teach my “UNDERwhelmed in Food Storage” class, I insist that those who attend at least try the powdered milk samples I’ve got. You should see some of the faces I get when I make this announcement. You can tell that some of these folks have some serious nightmares from their childhood when it comes to powdered milk.  But inevitably, ALL courageous tasters admit that it tastes VERY different than when they were growing up. While I still have some folks who feel that it doesn’t take “just like ‘real’ milk” they will at least concede that they could live with it if they needed to. Personally, I find it delightful. I LOVE the independence I feel when running out of milk doesn’t mean a trip to the store. And when I purchase it in the big 50 pound bags at the wholesale stores, it breaks down to only about $1.27 per gallon—a great deal in this economy. Today, the only time I actually buy milk is when I’ve got double coupons and can get it for less than 50 cents a gallon. (I just got a gallon and half the other day for only 17 cents!)  In fact, the taste of powdered milk has come so far, that my otherwise persnickety husband actually grumbles a bit now when we have to drink the “real” stuff now.

    So, what can you do with powdered milk? You can make some downright heavenly items that you usually pay a small fortune for. So let’s see how we can milk the most from your food storage.

    Homemade Condensed Milk photo c/o examiner.com

    Homemade Sweetened Condensed Milk photo c/o examiner.com

    One of the pleasant surprises I discovered is how easy it is to make sweetened condensed milk. I make it in a blender presently, but I have practiced a couple of times and can easily make it with a non-electric blender. All you have to do is combine a ½ C of hot water, 1 C of non-instant powdered milk, 1 C sugar and 1 T of butter. (Yes, butter. You know, the stuff that you’re now canning for a rainy day?) Just mix it all in a blender and presto! You’ve got your very affordable, sweetened condensed milk to use in any great recipe!

    Making evaporated milk is just as easy. To make 12 ounces of evaporated milk, simply mix 1½ C of water with a generous ½ C of non-instant powdered milk.  You may not be aware of this, but you can use evaporated milk successfully as a substitute for cream, half-and-half, or even whole milk in any recipe. Pretty darn simple, eh? I LOVE to mix 12 ounces of this in a sauce pan along with ½ C of butter and  about 1 C of strawberry puree to make humdrum pancakes taste a bit more gourmet! Also, The Food Network showed me that adding some evaporated milk to your meatloaf is the key to keeping it moist and yummy!

    Add some powdered milk to some flour and butter and you’ve got the makings for some GREAT white sauces to go on pasta, vegetables, and even as a soup base. YUM!

    And last, but not least is using powdered milk to make buttermilk. Just take 1 C of  your milk (made from powdered, of course) and add 1 T of white vinegar or lemon juice. Let it stand for 5 minutes and then proceed to use it in your recipe that calls for buttermilk. Some of my favorite treats are made from buttermilk and I’m not about to do without them. So, just because I love my readers, I’m going to share my two most favorite buttermilk treats. You’ll LOVE them!

    Celestial Syrup

    Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

    Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

    Combine the following in a small sauce pan:

    ¾ C sugar
    ½ C buttermilk
    ¼ C butter

    • Boil for one minute.
    • Remove from heat and add ½ t. baking soda and 1 t. vanilla.
    • The puree of any fruit can be added, but is not necessary. It’s heavenly without it.
    • Serve over pancakes, waffles, or your favorite ice cream.

    Chocolate Buttermilk Pudding

    2 small boxes of instant vanilla pudding
    2 C of cold buttermilk (If you don’t have refrigeration, this will still taste just fine.)

    • Whisk together until well blended.
    • Fold in 1 16 oz tub of Cool Whip. (You can make whipped topping from powdered milk as well, of course.)
      Fold in 2 small drained cans of mandarin oranges. (I like to cut the oranges in half to create more “perfect bites.”)
    • Then fold in the entire package of Keebler Fudge Striped cookies, crushed. (I just got a bunch of them for only 50 cents each and then sealed them in a large Mason jar for maximum shelf life.)
    • Chill for about 30 minutes or more. (Again, refrigeration isn’t necessary to serve this dish–only if you’re going to store it. I like to fold in the cookies just before serving, but this is a still yummy even a couple of days out!)

    There’s more to discover to your powdered milk. Just keep exploring and “milking it” for all it’s worth. We haven’t addressed yet everything that’s possible to make out of powdered milk, but it’s a worthwhile start. Enjoy!

    Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

    Subscribe to Preparedness Pro today and never miss a thing!