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