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food-challenge

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

Don’t forget, folks, that you still have one more week to participate in the Preparedness Pro Food Challenge! The Preparedness Pro Food Challenge goes through the entire month of August and constitutes going an entire two weeks without going to the grocery store for any food or household supplies.

Even if you haven’t started yet, or this is the first you’ve heard of the Preparedness Pro Food Challenge, I would challenge you to jump in with both feet and see how you do without any preplanning or hitting the grocery store to “stock up” on the way home.  As you accept and experience this challenge, visit the original Preparedness Pro Food Challenge blog and document your experiences. Each comment will count as an entry to win AMAZING emergency preparedness prizes! There is no limit to the amount of comments you can leave. We have 12 gifts that will go to randomly drawn winners on September 1st.

ALSO, here are 3 easy ways to enter the contest and increase your chances of winning great prizes! Become a fan of Preparedness Pro on FacebookFollow @preparednesspro on Twitter or subscribe to Preparedness Pro — these will each count as an extra entry! Does it get any easier than that?!

Leave your comments on the original Preparendess Pro Food Challenge blog HERE!

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

 

Is the Swine flu just something on the news, or should you actually be concerned about it from a preparation standpoint? The answer is yes, you should indeed be concerned about the Swine Flu—here are three important reasons why.

 

 

swine-flu-cellularFirst of all, understand the virus itself and you will understand why informed concern is appropriate in this case. It is a mutation which has components of the Avian flu, the regular flu, and Swine flu. Avian flu is dangerous only in that it is transported from birds to people. It cannot be transferred from people to people. However, this strain of the Swine Flu can. So, if it continues to mutate, you can have a virus strain that not only transfers from person to person, but also from birds to people. As you know, birds have very little borders. They are able to spread their disease via the dust and any other airborne particles easily. Because this virus has already demonstrated a successful mutation of 3 different strains, it shows that it will clearly continue to do so. A mutated virus makes creating antigens in your body very difficult. And if YOU can’t even create the antigens, then a scientist cannot do so either. Additionally, this particular strain of flu is very different. Instead of simply attaching to cells in our body, it is actually able to penetrate the cell wall, thus making exposure to antigens much more challenging. This particular strain of influenza, because it is compromised of H1N1 (Swine) and H5N1 (Avian) makes it an extremely penetrable and deadly virus which is rapidly adaptable and virulent. These two strains combined produce a killing potential at a cellular level.

 

 

cdcAnother reason to be concerned is that the confirmed cases of Swine flu that we have been told by the media to date have been done so through the very limited availability of test kits from the CDC (Center for Disease Control). Understand that only the CDC can “confirm” a case of this type of virus. And the CDC only this week began sending out test kits to parts of the U.S. and to other parts of the world as well. We already have cases which have spread to New Zealand, Scotland, Brazil, Australia, and Canada. What all of this means is that we haven’t even begun to see the real numbers of people affected this flu epidemic. Keep in mind that viruses in general are not living organisms, rather they are protein structures whose only goal is to replicate themselves.

 

 

The third reason why we should indeed be concerned is because even if this isn’t “the big one” it is certainly an incident which should wake us from our slumber of apathy. There is much to be learned from this outbreak that can literally save our lives. Looking at this outbreak and analyzing how we can better be prepared in the event that a pandemic affects our country and even the world, is the best way to prepare. However, having said that, I would prefer that you not underestimate the efficacy of this particular outbreak. To do so would be sugarcoating a situation with strychnine. Let’s not forget the facts thus far here. Schools are being shut down. DHS is taking action to be prepared for a possible pandemic. (Compare this to the fact that FEMA can’t even take action until after a serious crisis has occurred—this should tell you something.) The World Health Organization is NOT closing the borders because they state that such an act would be futile since the virus is already established widespread. (Remember what I said about not even having the real numbers yet?) One case of the Swine flu on a plane headed to JFK, La Guardia, Salt Lake City, Los Angeles, the San Francisco international airport and you can easily have a pandemic. (Come on. Think about it. You know how incredibly dirty the air on the airplanes are. Do you actually think that the air filtration systems on board will filter out this virus from traveling from one host to another?) Keep in mind that individuals who are carrying the virus may simply be a host. They may carry it to others without necessarily manifesting symptoms of it themselves. So you may assume that you are interacting with a perfectly healthy person, but still contract the virus strain.

 

 

I’m not being a fear monger here. As someone who tends to get emotionally involved in the well-being of others, I’m trying to get you to be fully aware of how fast this or other strains like it can spread. It will be incredibly difficult for me to see so many that I know and love exposed to such an illness such as the swine flu. So, given that I do believe you have need to be cautious in this situation and most definitely to learn from it, allow me to share with you how your behavior must change in the event of a full-spread outbreak. Review the following steps so that you can truly be prepared for such an event:

 

 

1) Always use a breathing mask outside of your home.

 

2) Wash your hands constantly and do not remove or put on your breathing mask without having just washed your hands

 

3) Keep your hands away from your eyes and mouth under all circumstances. (Use a fork even to eat your French fries with.)

 

4) Do not eat any food which you have not personally prepared

 

5) colloidal-mineralsRegularly ingest immune system building vitamins and herbs so that you can create a true, non-chemical immunity. Don’t wait until symptoms appear. While viruses tend to mutate and get stronger under chemical attacks, they respond completely differently to non-chemical, strong environments. This is the very kind of culture you can create in your body if you start partaking now of quality herbs, vitamins, and minerals. I STRONGLY suggest that you ingest sublingual (taken under the tongue) or colloidal versions of your nutrition supplements as such methods are actually able to permeate the cells. Taking pills does not have this effect on your body and thus is useless to attacking a strain such as this that burrows into your cell.

I highly recommend you use a colloidal version of minerals. Bacteria simply cannot grow in a mineral environment. (By the way, colloidal silver is another good remedy to have on hand for fighting a myriad of illnesses as well—see my other suggestions in yesterday’s article.)

 

6) Be sure you wash ALL of your vegetables (even the ones with skins) and meats very well prior to storing or cooking them. Also be sure to wipe off your cans of food prior to opening them. When you do follow these steps also be sure that you keep your hands washed afterwards as well. Here’s a natural wash for your meats and vegetables that you can make yourself.

· 1/4 cup Vinegar

· 2 Tablespoons salt

Fill a clean sink with cold water, (a plastic dish pan also works wonders) add vinegar and salt and let sit 15 minutes, rinse. (The vinegar cleans the fruits and vegetables, while the salt draws out any maggots and such, dirt and other undesirable components. This wash does not adversely affect the flavor at all and vinegar helps take care of the sprays and wax they tend to use.

 

7) shaklee-basic-g Use a germicide (not a sanitizer) on high-traffic areas in your home such as door and cabinet knobs, telephones, and table edges. I highly recommend the one that Shaklee makes. It’s 100% biodegradable, concentrated, affordable, and incredibly EFFECTIVE.

 

8.) Use Latex gloves when handling items from outside of your home or when assisting other individuals (whether they manifest symptoms or not) outside of your home.

 

9) Eliminate contact with other people outside of your home as much as is truly possible.

 

10)Don’t leave your home unless you absolutely have to. In such an instance, be sure that you are adorned with a breathing mask and have latex gloves. (If this particular strain were able to mutate into a flu strain that cannot only be transferred from person to person, but also from birds to person, then it’s critical that you leave your home only at night, not during the day as birds typically only fly during the day light hours.)

 

 

I hope this piece gives you further insight into your own preparedness efforts. And I truly wish you well in your goals of becoming more prepared.

If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

Click here for more from Preparedness Pro on the Swine flu.

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

 

CORRECTION Mexico Flu

Photo by AP Photo / Miguel Tovar
 
Hopefully the news as of late regarding the spread of Swine flu has you concerned to some degree of your own exposure. Or perhaps the news has at least made you aware that your emergency preparedness supplies aren’t presently sufficient for such a crisis. If you’re becoming aware of such a situation, that’s actually the best thing that can result from the news of this epidemic. Because the good news is that you can be prepared for this and other like ailments by taking some proactive steps now.  Being prepared independently to handle such a crisis as a Swine flu epidemic is critical. Believing that life will always be “normal enough” for you to plan on having access to the “anti-virus” or vaccination shortly after the time of exposure is truly a gamble of Russian roulette proportions. 

First let’s look at some supplies that you will want to have on hand for external physical benefits.

 1. Breathing mask: A great deal of flu diseases are spread airborne. As such, being sure to protect your nose and your mouth from inhaling the disease or even from spreading it should you have been exposed to it is critical. Breathing masks are much like what you see on the doctors or nurses faces during a surgery. They do not have to be a heavy plastic. (In fact, if you do end up having to wear them for an extended period of time, you’ll wish that they aren’t heavy.) Instead, you can purchase lightweight version at your bulk wholesale stores. You will need to anticipate needed one per person in your home for each day that you may have to ride out an epidemic.

 

hand-sanitizer2. Hand Sanitizer: While washing your hands with hot soap and water frequently is preferable, it’s not realistic should you have to endure a bio-crisis such as this. So be sure that you have a quality hand sanitizer on hand. Again, you want to be sure that you do not underestimate the quantity of this item to have readily accessible. Not only will it prove useful for spreading a disease, but it’s ideal for everyday use as you ride out any other type of emergency which requires you to live off of your supplies.

 3. Homeopathic Remedies: It’s important that you familiarize yourself with herbal or other types of remedies that can assist individuals who are exposed to something like the Swine flu. The more universal the remedy is, the better so that you don’t have to become a “pharmacy” of remedies. Storage space is valuable, right? I’ve researched a great deal of remedies and my first advice to you is to partake of something regularly now which truly strengthens your immune system. Use a quality nutrition supplement now in order to ensure your health later when such a disaster may affect you. I strongly recommend products such as Reliv or Essiac tea to be made a part of your daily regime now as if you wait until you’re exposed to an airborne illness such as the Swine flu to imbibe, your symptoms will be drawn out, and your body will also have to struggle with the introduction to healthy materials in addition to fighting the flu. To clarify, when you ingest a product which is effective in fighting such a virus, and strengthening your immune system, there will inevitably be some “cleansing” of your body. Cleansing toxins from your body can actually stir things up and make you a bit ill initially. So it’s important that you focus on your health now, so that if you have to step up your natural remedies, the cure doesn’t harm you, so to speak.oil-of-oregano2

 

4. In addition to these remedies to begin ingesting now, (you can also use them for crisis remedies as well) here is a list of other alternative remedies you may want to have on hand: 

Zinc Lozenges
Echinacea
Goldenseal
Oil of Oregano (a dose of two drops tastes nasty, but it will kill most any virus.)
Oscillococcinum
Gelsemium
Bryonia
Rhus Tox

5. Knowledge: Yes, it’s true. You don’t want to bet your life on the utilizations of methods that you aren’t familiar with. So obtaining the knowledge you need to properly use such alternative methods is critical. The good news is that finding the right homeopathic medicine for the flu is actually relatively straightforward because the symptoms are easy to identify and universally evident in most flu strains. (Fever, body aches, sore throat, cough, runny nose, vomiting, diarrhea, and lethargy.) Additionally, you can take comfort in the fact that homeopaths have treated viral illnesses, including the flu as early as the 1918 flu pandemic. A report from the American Institute of Homeopathy in 1921 documented the dramatic success of homeopathy in the worst flu pandemic in history. The death rate of 24,000 flu cases under conventional medical care in that study was 28.2 percent, while the death rate of 26,000 cases treated with homeopathy was a nearly miraculous 1.05 percent. Similarly, many homeopathic physicians each reported treating thousands of patients with very few deaths. So get armed with the necessary knowledge, and you will truly be prepared.

Click here for more from Preparedness Pro on the Swine flu.

Preparedness Pro Note: If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and also has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

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

 

To me Easter Sunday requires a great family meal, but for me it has to include some lamb.  However, after fighting a cold for nearly two weeks and knowing that I had a full day of church ahead of me, I just couldn’t see my way to cooking it the “normal way.”  So I pulled out my trusty pressure cooker and commenced my magic.  

 

leg-of-lamb-rice

 

First rinse off the leg of lamb with cool water.  (It usually comes with a netting from the store.)  

 

lamb-1

 

With a small paring knife cut deep but small in width “X” shapes throughout the side where the majority of the fat is.  Stuff garlic deep into these X pockets.  Then rub with a small amount of salt and black pepper. 

 

lamb-3

 

On medium-high heat, sear the lamb in your pressure cooker on all sides.  (Keep the netting on until you’re finished with this process.)  Once you’ve sufficiently seared the lamb, remove it from the hot pan, return it to the heat, and slowly pour in ½ cup of cooking wine.  (I use sherry for a lamb.) 

 

lamb-4

 

With a wooden spoon, scrape the bottom of the pan while the cooking wine heats up.  Be sure to scrape off all of the yummy bits of meat that was left while it was being seared.  Remove the netting from the lamb and then add one cup of water and replace the lamb in the pressure cooker. 

 

lamb-5

 

Place the lid on and bring to full pressure.  Cook based on 20 minutes per pound.  When it’s finished you will indeed have a juicy lamb.  I love eating mine with mint jelly and some cooked rice.  Yummy!

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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homemade-bread

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Alright.  You keep being told to store wheat right?  But I bet that you’re wondering what the heck to do with it.  I do address different ways you can use wheat in a previous article, and one of those ways is obviously bread.  Let’s face it.  Bread making in our homes is a lost art.  I forced myself to learn for three reasons.  

 

1) I knew that if there was an emergency which required me to live off of my food storage, I darn well better learn how to make bread out of all of this wheat I was storing.

2) I needed to find some way to introduce hearty wheat into my diet so that I didn’t put my digestive system into shock when I did start living off of it.

3) Even though I could get away with paying only 99 cents for a loaf of bread occasionally, I knew that if I could make it fresh, it would be sooo much better for me and therefore worth it. 

 

 

As it turns out, my decision to learn how to make bread was a good choice for other reasons as well. 

 

 

1) My husband LOVES it, as do the neighbors, my employees, and even me! (Plus, it makes for great gifts)

2) I now have the confidence I need to make it and know that we’ll be just fine surviving on it.

3) I now have a more accurate understanding of what OTHER items I need to have on hand in my food storage.  (Go figure. You can’t just make wheat bread with just wheat.)

4) My quest for learning how to make it has led me to develop a KICK BUTT-No-Fail recipe!  (I never thought I’d be saying that when it came to bread making!) breadsticks

 

So, I’m going to share the recipe with you today.  For those of you who are already pros, I dare say that you’ll find some twists that I incorporate that may be helpful to you.  And at the very least, you will LOVE the breadsticks idea.  For the record, this bread turns out nice and soft even though it’s 100% whole wheat. It’s often been mistaken as “store bought” bread.  (When feeding kids that can be a good thing.)bosch-mixer-whole

 

 

First, let me just share with you—don’t be discouraged by the methods that I use for making my bread just because you may not have them on hand.  I have had ALL of my new-fangled luxuries break down at some point and thus have had to make due with good old fashioned elbow grease.  I use a Bosch Universal Mixer and a Nutrimill to make this easy bread making.  The Bosch does all of my kneading for me, however, I have used my Kitchen Aid mixer instead of my Bosch, but it seemed to be awfully hard on the motor.  You’ve got to have one of the heavy-duty Kitchen Aid mixers if you’re going to make bread in it.  Otherwise you’ll have to knead the bread the good old fashioned way—by hand.  Also, keep in mind that I’m giving you my recipe based on the use of electricity and such.  Obviously, that won’t do you much good if your power is out and you’re camping for a while.  Don’t worry.  If you begin making bread more regularly “in comfort”, then when it comes time to do it under “less than desirable circumstances” you’ll be able to easily adapt, much better than had you never mastered it.  

 

 

Kellene’s Kick-Butt Wheat Bread (and her famous breadsticks)

 

 Ingredients:

 

6 cups of warm water (How do you know it’s warm enough or not too hot?  If it’s warm enough to bathe a baby in without scolding it, then it’s just fine.)

2 T. “Real Salt”

3 T. of Lecithin Granules

2/3 C of Vegetable oil (you can use apple sauce as a substitute)

2/3 C Honey

2 ½ T. of Dough Enhancer (I use the Magic Mill brand which you can usually find in the grocery stores, but definitely locate in your specialty kitchen stores. You can also use lemon juice as a dough enhancer)

12 to 16 C of wheat flour (I grind my own flour for this recipe each time with my Nutrimill—Yes, you can use white flour if you’d like, but you only need to knead the bread about ½ as long)

2 ½ T of Instant Yeast (I use SAF brand and I store the open package in the freezer or the fridge for years)

2 T. Vital Wheat Gluten (Note: ONLY use wheat gluten if your flour is old or a lesser quality wheat.  If you’re using fresh ground wheat or a good quality flour, then you won’t need the wheat gluten.)

 

bosch-mixer02Place 9 cups of freshly ground flour in the mixing bowl with the dough hook attached. Then add 6 cups of warm water.  Mix on speed level 1 until you’ve got a paste consistency.  Turn off the machine and add the yeast, salt, honey, oil, and lecithin granules (and wheat gluten if you’re going to use it).  Turn machine back on to speed 1.  Begin adding additional cups of flour one cup at a time.  As the machine bears down, increase the speed to 2.  Continue adding additional flour until the dough pulls away from the sides of the bowl.  I usually use a total of 15 ½ cups of flour.

 

 

 

Note: Here’s the trick.  You want to make sure that you do not add too much flour.  I like to add just enough so that the dough starts pulling away and that I can handle the dough.  This approach, as well as the lecithin granules and dough enhancer, is the reason why my bread turns out so soft.  Most folks who make homemade wheat bread add too much flour.

 

Set your timer and let the Bosch knead the dough for 7 to 8 minutes.  Stop the mixer.  Add the dough enhancer.  Then let the Bosch knead the dough for another 2 minutes (still on Speed 2).  Grease your hands and then gently remove all of the dough from the bowl and place it on a greased cutting board in an even rectangular shape.  Using a knife, score your dough into 5 evenly spaced sections.  Then pinch off each section, form it into an oblong loaf.

 

Note: Pinch your bread dough, not tear it.  Only score your bread so that you can see the 5 sections.  Don’t use the knife to actually cut the sections.

 

Place the loaf in 4 to 5 greased bread pans or you can use non-stick bread pans, depending on the size of loaves you desire.  (I use 5 non-stick bread pans, but I still spray them with “Pam.” They should be about ½ to 2/3 full.)  Place the loaves where they will not be blown on by the air conditioning so that they can rise at room temperature.  Cover the pans with Saran Wrap to keep them moist as they rise.  (I spray the Saran Wrap with “Pam” on the sides that will be on top of the bread to prevent the dough from sticking to the wrap.)  Let the dough rise until doubled.  This should be approximately 1 ½ inches above the top of the pan. When finished rising, place them in a pre-heated 350 degree oven. Bake for 30-40 minutes. 

 

When the bread is finished baking, you will be able to tap it lightly on top and have it sound “hollow.”  Take the pans out and place them on a cooling rack for about 10 minutes.  Then remove the loaves from the pans and cool on their sides sufficiently prior to storing.  

 

solar-oven-bread-bakedSpecial Note: This recipe makes great rolls as well!  As a special little trick when I’m hosting a party, I take the dough and roll them into small breadsticks (about 4 -5 inches long).  Then I dip the “breadstick dough” into melted butter.  Then I place them on a big cookie sheet about an inch apart from each other.  I then sprinkle McCormick’s Salad Supreme seasoning generously on top of them and bake them at 350 degrees for 13 to 18 minutes.  You will LOVE the taste of these bread sticks!

Preparedness Pro Note: If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and also has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

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.

 

powdered-milkOk, I admit it. I used to hate powdered milk as a kid.  But I have to admit, it’s come a long ways in 30 years, thank goodness.  With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas.  And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.


powdered-milk-21Other than the fact that I always type the word “powdered” incorrectly, I truly do value this storage staple.  It will indulge my every dairy craving in a pinch, including buttermilk, cream cheese, sour cream, yogurt, and cottage cheese.  Just a little bit of culturing and it turns into whatever dairy product I desire.  In fact, I can even combine it with an equal amount of ice water and some flavoring and turn it into a yummy fluffy dessert topping.  And it’s great in all of my recipes.  It costs half as much as “fresh” milk, has zero cholesterol, zero fat, and is high in calcium, vitamin D and protein.  And hey, it even comes in an easy to store box which I can neatly stack on my shelves.  I have found no problem using it as a milk substitute in every recipe with just a bit of water added to it.  I can also make dry baked mixes or beverage mixes ahead of time with it with no need for anything else but water.  Ironically, the only thing I don’t care for powdered milk is as a substitute for just plain milk.  However, I have discovered the trick of adding in a ½ teaspoon of vanilla per half gallon of powdered milk mixture to make it taste a lot better.  I find that powdered milk tastes just fine when mixed equally with whole milk as well.  Plus, I’ve never had kids complain when I mix chocolate syrup or strawberry syrup in it straight.

 

Powdered milk tastes best if it is mixed up and allowed to chill overnight before serving, or for at least 4 hours.  Chilling actually aids in dissolving the powdered milk completely and gives it a fresher flavor.

 

OK.  To use powdered milk for just about anything, you first need to learn to reconstitute it.  So let’s start with that.

 

Reconstituted Powdered Milk:

refrigerate-milkTake a 2 quart pitcher and fill it just over half with very cold tap water.  Then add 2 and 2/3 cup of powdered milk.  Using a long whisk, whisk the milk until it appears to be well mixed and the milk appears to be mostly dissolved.  Then fill the pitcher to full with additional cold water.  It’s best to have a lid on the pitcher and then place it in the refrigerator overnight or at least 4 hours.  

 

To make buttermilk from reconstituted milk, you’re going to need some “starter.”  But don’t worry.  You can buy the small pints of buttermilk and store them in your freezer until you’re ready to use them. 

Cultured Buttermilk: You won’t believe how easy this is!  Take 3 and ¾ cups of reconstituted milk and add it to ½ cup of commercial buttermilk.  Allow it to sit on the counter overnight (8 to 10 hours at room temperature) and Voila! You’ve got buttermilk!  (I store it refrigerated thereafter, just so you know.)  I have to have buttermilk to make my all time favorite syrup recipe (Sorry, I’m going to save that for another post).

chocolatemilkHere’s another idea that I have loved to use with powdered milk.  It’s called “molasses milk.”  All you do is warm up about ¾ cup of reconstituted milk and then stir in a regular spoonful of molasses (double and triple accordingly).  It’s yummy.  It kind of tastes like caramel toffee.  And here you thought that molasses was just for cookies.  

Hopefully from reading this you’ve thought about the importance of having powdered milk in your supplies, along with molasses, chocolate syrup, and vanilla extract in your storage items.  For future reference I would also add that you’ll want lemon juice and cocoa as well.   

 

I look forward to sharing more with you later.

Copyright 2009 Kellene Bishop. All rights reserved.

You are welcome to repost this information so long as it is credited to Kellene Bishop.  

Subscribe to Preparedness Pro today and never miss a thing!