|
March 2003 7 Ears of Corn
|
Ruby Rose
|
Feb 24, 2003 14:18 PST
|
--------------3CDA3EB0C20C535F97477CF7
Content-Type: text/plain; charset=iso-8859-1
Content-Transfer-Encoding: 8bit
Dear Friends,
My most humble apologies for the laps of time between the last issue and this one. Hopefully I will be
able to get back on schedule. Thank you for your patience.
March 2003 7 Ears of Corn Editor: jew-@saw.net
(Old Testament | Psalms 144:13 & 15)
13 That our garners may be full, affording all manner of store: that our sheep may bring forth thousands and
ten thousands in our streets:
15 happy is that people, that is in such a case: yea, happy is that people, whose God is the LORD.
Are you daunted at the thought of trying to get a years supply?
Think of Moses and the people he led into the desert. They had to be fed, and feeding 2 or 3 million
people requires a lot of food.
According to the Quartermaster General in the Army, it is reported that Moses would have to have had 1500
tons of food each day. To bring that much food each day, two freight trains, each at least a mile long, would
be required!
And remember, they were out in a desert, so they would have to have firewood to use in cooking the food.
This would take 4000 tons of wood and a few more freight trains, each a mile long, just for one day. And, they
were forty years in that desert.
And donut forget the water. They would have to have water. If they only had enough to drink and wash a
few dishes, it would take 11,000,000 gallons each day and a freight train with tank cars, 1800 miles long,
just to bring water!
Moses did not have the commandment to store a years supply, so God provided for him and all those with
him; but, we have been told to get in only a years supply, where possible. I, for one, am glad he does not
want each of us to try to store enough food for that many people. He has only asked us to store for our
family.
Food storage - shopping
Kay in CA
It takes a few years for a family to "develop their own style" of food storage.
I read the grocery ads; then list the items that are a good sale. Check my food storage areas and see how
much of each item is needed to fill its box or area. I don't keep any fancy logbooks; I just visually check
my shelves.
I use boxes - Glued on the front of each box is a white card that names the item(s) in the box. For
example - Olives - usually on sale during the holidays - so I look in the box see that there is room for 6
cans and put that on the list. The tops of the boxes are cut off; any items such as glass spaghetti sauce are
stored at the very bottom, so that if an earthquake gives us a tumble, maybe we won't have much breakage. Our
shelves are secured to the wall, and in the biggest quake that we had in 1989 we didn't have any boxes come
down. I have found that the best size boxes are the ones that I get at Caustic that hold two gallons of
milk. These lined up on the shelves can hold a large variety of canned goods.
Cake mixes; flour, and other items are stored in a small closet in a similar manner.
Very important -- When you get home take a marker and date the cans and other items that you have
purchased.
Every fall, I check my storage - taking note of how much of an item we used the past year, and deciding
how much to continue storing. If I have a large excess of an item, I can use that to donate to the food
drives.
Some items might be stored in two or more boxes - for example - Olives, box 1 of 2; Olives, box 2 of 2;
-- then when doing my fall check, I move items from box 2 into 1 and visually check each can to make sure
that it still looks good. Then refill box 2.
~o~
There is a new site put on my the church called provident living http://www.providentliving.org/
~o~
Whole Wheat Pancakes
2 cups wheat flour Sift dry ingredients. Add water and oil, stir until moist. Cook on a
2 tsp. Baking powder griddle or pan at medium heat. Serve with your favorite topping.
4 Tbs. Sugar From "Cooking' with Dried Eggs" by Peg Layton
http://www.ut-biz.com/homestoragecookin/
5 Tbs. Dried whole egg
6 Tbs. Dried milk
½ tsp. Salt
2 cups & 5 Tbs. Water
4 Tbs. Oil
Cornbread
3/4 C Cornmeal Combine dry ingredients and store in a sealed
container
1 Tbs. Dried Eggs, Equiv. 2 Eggs until ready to use. Grease a frying pan and shake a little
3/4 C Flour flour in it. Add 3/4 c.water and shortening to
the dry
4 Tsp. Baking Powder mix and stir until just moistened. Cook in the covered
pan 1/4 C Sugar in coals for 20 minutes or until done. (425
degrees. F.)
3/4 Tsp. Salt From AAOOB Storable Foods
http://www.aaoobfoods.com/
2 T Dry Milk
1/4 C Shortening
Dehydrated Cabbage
Reconstitute dehydrated raw cabbage by soaking it in cold water for three hours. Drain the water before using
the cabbage. A number 2 1/2 can equals 2 1/2 pounds of fresh cabbage.
From - General Dennis J. Reimer Training and Doctrine Digital Library
http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm
Sausage" TVP
1 cup TVP Pour hot water over TVP and let stand 10 minutes. Stir in seasonings.
7/8 cup hot water Heat a pan, add oil, fry TVP until lightly browned. Add to Country
1 teaspoon each sage and thyme From AAOOB Storable Foods http://www.aaoobfoods.com/
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons canola oil
Gravy. Makes 6 servings.
Reconstituting Dehydrated Products
You can substitute dehydrated foods in your favorite recipe using dehydrated products by following these
guidelines:
2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh Egg
2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for Scrambling, ect.
1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or Oil = 1 cup Butter
1/4 cup Tomato Crystals +1/2 cup Water =1/2 Cup Tomato Sauce (for paste add more Tomato
crystals)
2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice (4 oz.)
1 cup Dehydrated Juices + 2 quarts Water = 2 quarts Juice
1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White Sauce
1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight) = 1 cup Vegetables
--------------3CDA3EB0C20C535F97477CF7
Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit
<!doctype html public "-//w3c//dtd html 4.0 transitional//en">
<html>
Dear Friends,
<br> My most humble apologies for the laps of time
between the last issue and this one. Hopefully I will be able to get back
on schedule. Thank you for your patience.
<p>
March 2003 <font size=+3>7 Ears of
Corn </font>
Editor: jew-@saw.net
<br>
<p>(Old Testament | Psalms 144:13 & 15)
<br>13 That our garners may be full, affording all manner of store: that
our sheep may bring forth thousands and ten thousands in our streets:
<br>15 happy is that people, that is in such a case: yea, happy is that
people, whose God is the LORD.
<center>
<p><b><font size=+1>Are you daunted at the thought of trying to get a years
supply?</font></b></center>
Think of Moses and the people he led into the desert.
They had to be fed, and feeding 2 or 3 million people requires a lot of
food.
<br> According to the Quartermaster General in the Army,
it is reported that Moses would have to have had 1500 tons of food each
day. To bring that much food each day, two freight trains, each at least
a mile long, would be required!
<br> And remember, they were out in a desert, so
they would have to have firewood to use in cooking the food. This would
take 4000 tons of wood and a few more freight trains, each a mile long,
just for one day. And, they were forty years in that desert.
<br> And donut forget the water. They would have
to have water. If they only had enough to drink and wash a few dishes,
it would take 11,000,000 gallons each day and a freight train with tank
cars, 1800 miles long, just to bring water!
<br> Moses did not have the commandment to store
a years supply, so God provided for him and all those with him; but, we
have been told to get in only a years supply, where possible. I, for one,
am glad he does not want each of us to try to store enough food for that
many people. He has only asked us to store for our family.
<center>
<p><b><font size=+1>Food storage - shopping</font></b>
<br>Kay in CA</center>
It takes a few years for a family to "develop their
own style" of food storage.
<br> I read the grocery ads; then list the items that
are a good sale. Check my food storage areas and see how much of
each item is needed to fill its box or area. I don't keep any fancy
logbooks; I just visually check my shelves.
<br> I use boxes - Glued on the front of each box is
a white card that names the item(s) in the box. For example
- Olives - usually on sale during the holidays - so I look in the box see
that there is room for 6 cans and put that on the list. The tops
of the boxes are cut off; any items such as glass spaghetti sauce are stored
at the very bottom, so that if an earthquake gives us a tumble, maybe we
won't have much breakage. Our shelves are secured to the wall, and
in the biggest quake that we had in 1989 we didn't have any boxes come
down. I have found that the best size boxes are the ones that I get
at Caustic that hold two gallons of milk. These lined up on
the shelves can hold a large variety of canned goods.
<br> Cake mixes; flour, and other items are stored in
a small closet in a similar manner.
<br> Very important -- When you get home take a marker
and date the cans and other items that you have purchased.
<br> Every fall, I check my storage - taking note
of how much of an item we used the past year, and deciding how much to
continue storing. If I have a large excess of an item, I can use that to
donate to the food drives.
<br> Some items might be stored in two or more boxes
- for example - Olives, box 1 of 2; Olives, box 2 of 2; -- then when
doing my fall check, I move items from box 2 into 1 and visually
check each can to make sure that it still looks good. Then refill
box 2.
<center>~o~
<br>There is a new site put on my the church called provident living <A HREF="http://www.providentliving.org/">http://www.providentliving.org/</A>
<br>~o~
<br>Whole Wheat Pancakes</center>
2 cups wheat flour
Sift dry ingredients. Add water and oil, stir until moist. Cook on a
<br>2 tsp. Baking powder
griddle or pan at medium heat. Serve with your favorite topping.
<br>4 Tbs. Sugar <font size=-2>
From "Cooking' with Dried Eggs" by Peg Layton <A HREF="http://www.ut-biz.com/homestoragecookin/">http://www.ut-biz.com/homestoragecookin/</A></font>
<br>5 Tbs. Dried whole egg
<br>6 Tbs. Dried milk
<br>½ tsp. Salt
<br>2 cups & 5 Tbs. Water
<br>4 Tbs. Oil
<center>
<p><b><font size=+1>Cornbread</font></b></center>
3/4 C Cornmeal
Combine dry ingredients and store in a sealed container
<br>1 Tbs. Dried Eggs, Equiv. 2 Eggs
until ready to use. Grease a frying pan and shake a little
<br>3/4 C Flour
flour in it. Add 3/4 c.water and shortening to the dry
<br>4 Tsp. Baking Powder
mix and stir until just moistened. Cook in the covered pan 1/4 C Sugar
in coals for 20 minutes or until done. (425 degrees. F.)
<br>3/4 Tsp. Salt <font size=-2>
From AAOOB Storable Foods <A HREF="http://www.aaoobfoods.com/">http://www.aaoobfoods.com/</A></font>
<br>2 T Dry Milk
<br>1/4 C Shortening
<center>
<p>Dehydrated Cabbage</center>
Reconstitute dehydrated raw cabbage by soaking it in cold water for three
hours. Drain the water before using the cabbage. A number 2 1/2 can equals
2 1/2 pounds of fresh cabbage.
<br><font size=-2>From - General Dennis J. Reimer Training and Doctrine
Digital Library <A HREF="http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm">http://www.adtdl.army.mil/cgi-bin/atdl.dll/fm/10-23-2/c20.htm</A></font>
<br><font size=-2></font>
<center>
<p><b><font size=+1>Sausage" TVP</font></b></center>
1 cup TVP
Pour hot water over TVP and let stand 10 minutes. Stir in seasonings.
<br>7/8 cup hot water
Heat a pan, add oil, fry TVP until lightly browned. Add to Country
<br>1 teaspoon each sage and thyme
<font size=-2>From AAOOB Storable Foods <A HREF="http://www.aaoobfoods.com/">http://www.aaoobfoods.com/</A></font>
<br>1 teaspoon onion powder
<br>1 teaspoon salt
<br>1/4 teaspoon black pepper
<br>2 Tablespoons canola oil
<br>Gravy. Makes 6 servings.
<br>
<center>
<p><b><font size=+1>Reconstituting Dehydrated Products</font></b></center>
You can substitute dehydrated foods in your favorite recipe using dehydrated
products by following these guidelines:
<br>2 Tablespoons Dehydrated Whole Egg + 3 Tablespoons Water = 1 Fresh
Egg
<br>2 teaspoons Dehydrated Egg Whites + 2 Tablespoons Water = 1 Egg for
Scrambling, ect.
<br>1 cup Dehydrated Butter, Margarine or Shortening + 1/4 cup Water or
Oil = 1 cup Butter
<br>1/4 cup Tomato Crystals +1/2 cup Water =1/2 Cup Tomato Sauce (for paste
add more Tomato
<br> crystals)
<br>2 teaspoons Dehydrated Juices + 1/2 cup Water = 1/2 cup Juice (4 oz.)
<br>1 cup Dehydrated Juices + 2 quarts Water = 2 quarts Juice
<br>1/4 cup Dehydrated Cream Base Soup + 1 cup Water = 1 Cup Medium White
Sauce
<br>1/3 cup Fruits & Vegetables + 1 cup water (rehydrated overnight)
= 1 cup Vegetables
<br><font size=-2> >From Blue Chip Group, Inc. <A HREF="http://www.bluechipgroup.net/">http://www.bluechipgroup.net/</A></font>
<br>
<br>
<br>
</html>
--------------3CDA3EB0C20C535F97477CF7--
|
|
 |
|
