March's GOALS!!!!

Remember, these figures are for 1 person:

Week 1: Grains: Rice: 6 lbs

Week 2: Legumes: Dry Lima Beans, Dry Soy Beans, Split Peas, Lentils:
-1 lb. of each (this will be 1 year supply) *if you purchased these particular beans last month, then either double up or get another type of bean

Week 3: Sugars: Brown Sugar: 1.5 lbs (this will be 6 month supply)

Week 4: Milk: Nonfat dry milk: 1.5 lbs AND 1 can evaporated milk


*Water* Our goal is to save 2 gallons of water, per person in family, per month. If you can do more, do more! We should have enough water for 2 gallons, per person, per day!!!!! That is A LOT of water!! Do what you can!!!

*Emergency Preparedness* Make a copy of government identification (drivers license, passport, etc) & mail it to a family member or close friend outside of your state

*$avings* some money...even $1.00!

*Quote* "We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve."—The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007, 1

*Recipe Ideas*
For ideas on how to cook dry beans...see Feb. post

MEXICAN THREE BEAN SALAD
1 can (15-1/2 ounces) black beans, rinsed and drained (or 1-3/4 cups cooked black beans)
1 can (15-1/2 ounces) dark red kidney beans, rinsed and drained (or 1-3/4 cups cooked red kidney beans)
1 can (15-1/2 ounces) pinto beans, rinsed and drained (or 1-3/4 cups cooked pinto beans)
1 cup picante sauce
2 tablespoons dried onion
1 can (15-1/4 ounces) whole corn, drained
Dried cilantro
Mix together beans, picante sauce, onion, and corn. Sprinkle cilantro on top. Chill before serving. Serves 6 to 8 for a main dish; 8 to 12 for a side dish.


SAUSAGE LENTIL STEW
2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes
Combine ingredients in a 4 quart Dutch oven or soup pot. Bring to a boil. Reduce heat; simmer 1 hour. Serves 6 to 8.
All recipes are from Pantry Cooking II by Cheryl Driggs

How you doing?????

How's everyone doing this month?? We are almost at our half way mark??? YOU CAN DO IT!!!!!!!

February's Plan of Action

Hello Everyone!!! Okay, so are we ready to get prepared!!!??? My mom and I have come up with a plan that I hope will work! Each month we will post the months food plan...we will have it divided up into four weeks, that way if you shop weekly you will know what to buy or if you like to get the month's items in one trip...whatever works best for you! We will also have a quote, some recipe's to try according to the foods you are buying, possibly some tips on the foods, and an Emergency Preparedness item to get or collect from around the house. Of course, do what is best for your family and based off of what you can afford to do! With the plan we have made, by the end of October you will have a 3 month supply of food for each person in your family. One baby step at a time and we will soon have a year supply! Also, try and save some money each month...even if it is $1...pennies add up! We are so excited and hope this works!! Feel free to leave any suggestions or comments! We would love to improve in anyway that we can! So for the month of February.........


****The following figures are for 1 person....so if you have a family of 4, please times the amount by 4******


Week 1: Feb. 3rd-Feb. 9th
-Grains: Pasta-2.5 lbs

Week 2: Feb 10th-Feb. 16th
-Legumes: Dry Beans: 2 lbs **





Week 3: Feb. 17th-Feb. 23rd
-Sugars: Granulated Sugar: 3 lbs

Week 4: Feb. 24th-March 1st
- Fats/Oils: Veggie Oil: 1 Gal (this amount will be a 6 month supply)






Quote:
“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. When members have stored enough of these essentials to meet the needs of their family, for one year, they may decide to add other items that they are accustomed to using day to day.”
~ First Presidency letter, Jan. 20, 2002

Recipes ideas:

California Bean Soup

2 cups white beans
1 quart tomatoes
1/4 cup dried onion OR 1/2 cup chopped fresh onion
1/4 cup dried carrots OR 1/2-1 cup chopped fresh carrots
1/2 cup dried celery OR 1 cup chopped fresh celery
1 or 2 ham hock OR 5-7 Tbsp. ham soup base OR bouillon
10 cups of water

Soak beans in water overnight OR boil 5 minutes and soak 1 hour. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.

Really Easy Barbeque Beans

These beans take maybe 5 minutes of hands-on time, and taste really good on a chilly day. They're also very inexpensive. Good with hot cornbread! - The night before you want to serve the beans, put 2 C of small white beans in a crock-pot, then add enough water to cover the beans by about 3 inches. Cook on low all night.-The next morning, drain the beans and rinse. Using a 1-cup measuring cup, measure 3/4 C barbeque sauce, then fill to the top with molasses for 1/4 C molasses. (This way, the molasses won't stick to the measuring cup, making for easy cleanup.) Dump the mixture into the crock-pot and stir.- Let the beans cook in the sauce all day on low, and they'll be ready for supper.

Using Dry Beans:

Overnight Soaking: For each 1 lb. of beans, dissolve 2 tsp. salt in 6 of water. Wash beans, add to salted water and soak overnight
Quick Soaking: For each 1 lb. of beans, bring 8 cups of water to boiling. Wash beans, add to boiling water, boil for 1 minute. remove from heat, cover and soak 1 hour.To cook soaked beans: For each 1 lb. of beans, dissolve 2 tsp. salt in 6 cups hot water; bring to boiling. Add soaked beans; boil gently, uncovered, adding BOILING water if needed to keep beans covered with water, cooking with water, cooking until tender. Yield: 6-7 cups.


***WATER***
Okay...the plan with water....Our goal is to save 2 gallons of water, per person in family, per month. If you can do more, do more! We should have enough water for 2 gallons, per person, per day!!!!! That is A LOT of water!! Do what you can!!!

Emergency Preparedness
-Gather or purchase flashlights & batteries

Good Luck!!! You can do it!!!

**Legumes: Dried beans: soy, pinto, navy, kidney, garbanzo, split pea