Hawaiian Haystacks

A wonderful dish and a family favorite for years now, this meal is super easy and great to serve any time of year.  It may be especially nice to serve in the dead of winter.  Just imagine those sub-zero temperatures outside as a balmy island breeze… or at least imagine the weather at home six months from now when we WISH we were living with the Polar Bears.  Add a loaf of Hawaiian bread for a complete meal… I like to make my own!
In the summer this can feature fresh vegetables from your own garden.  Any time of year it utilizes lots of rice, so inexpensive, right off the pantry shelf.  Enjoy!

Directions:
***Add the following into a pot on the stove to warm up at dinner time or stir it up in your Crock Pot and let it simmer on low all day.
2-3 chicken breasts, baked with lemon juice, garlic powder, salt and pepper to taste  (I like to bake my large packages of thawed chicken on the weekend and freeze it in small portions to make quick meals on busy weeknights).
1 can cream of chicken soup (fat free or regular)
1 cup sour cream (fat free is fine or plain yogurt reduces calories as well)
2 cups milk
1 tsp. lemon juice
1 tsp. garlic powder
1/2 tsp. onion powder
2 dashes Italian Seasoning
2 or 3 dashes of dried parsley, optional
***  Serve this over rice and add toppings at the table.   I make 2 cups of rice (which cooks up to about 4 cups) and this is a good amount to go with the above.  To see how I cook perfect rice every time, click on the label “rice” and check it out. 
Toppings We Like:
Shredded Cheddar Cheese
Coconut
Pineapple (tidbits work best if you have them on hand)
Celery
Tomatoes
Slivered almonds
Green onions
Bell pepper
Chow Mein noodles
***  Leftover idea:  Toss any extra vegetables into your next green/spinach salad as a fast way to make it a little more interesting (and healthy).

Food Storage–Unraveling Mysteries; My “Qualifications” and The 5 “W”’s of Food Storage Basics

I think it is rather ironic that I’m being asked to teach a cooking class about anything at all.  20 years ago I didn’t know how to make mashed potatoes or corn on the cob! 
So why should I talk to anyone about cooking with food storage?  Well, I’ll tell you that my only qualifications here are because I have a food storage and I use it.  Every day.  And as I have read, learned and experienced cooking with food storage over the past several years I have learned to love it as I have unraveled some of its mysteries.
Even though I couldn’t cook much, Home Storage or Food Storage is basic to living providently and has been close to my heart ever since I can remember.  There are so many facets to Food Storage, or Family Home Storage as it is called in the pamphlet “All Is Safely Gathered In” put out by The First Presidency, one hardly knows where to start.  There are so many things to consider and we all have different circumstances, abilities and knowledge concerning the topic.  Sometimes you just have to jump in and start swimming though.
I have had an interest in Food Production and Food Storage for a long time and it really began as a little girl facing financial hardship in a family looking unemployment and staring a deep recession in the face.  Living in Detroit during the Arab Oil Embargo of the early 1970’s, things were pretty bleak.  My parents had barely gotten a footing in life when the rug was swept out from under them, so to speak, and from a very early age I remember fearing that a can of cat food might be the next meal I shared with my family.  I thought cat food would be fine for a cat but I was pretty sure at my very tender age that I’d rather be eating a can of tuna.  My Dad was too proud to ask for help as my mother worried how or when we’d be able to buy the next loaf of bread.  Things turned up for a while and I watched as my Mom and my grandma canned various fruits and tomatoes a couple of times.  I was interested, but I was young.  Several years passed and after my father faced several more job losses eventually the only thing standing between my family and a cardboard box to live in was my college savings from my after school job which, I know, hurt my Dad to ask me for.  I was the oldest of six children by that point.  My father further humbled himself to accept some food assistance temporarily from the church while my mother was, I’m pretty sure, embarrassed.   But the first time my Dad came home with a  car load of canned goods and so much food for the refrigerator I rushed out to help him with it.  It was staggering to me how much peace I felt putting that food on the shelves.  I knew for that one month we would be OK and I was astonished at the generosity shown.  I may have been just a teenager at the time and I can’t speak for my parents but I felt so much thankfulness.  My heart was full of peace and thankfulness and I wanted to keep that feeling.  I also knew it was best to do what you could to put that food on the shelf yourself.  I worked hard.  Sometimes I felt like I wasn’t really a teenager.  When I declined going on a trip to a conference with the other teens from church my Bishop called me into his office and told me the bill had been paid and that I would be going with the other kids.  He wasn’t asking me, either.  I really didn’t understand the whole thing at the time but I’m grateful that the Bishop gave me a piece of “normal” for one weekend and I now understand why he gave me that financial relief.  You never get those years back or those opportunities again.  And things continued on a financial rollercoaster.  I am convinced that everything happens for a reason though.
All this was pretty good preparation for what else was coming my way.  I always wanted to have peace and thankfulness in my heart for what I did have but it became even more important as I married and started bringing children into our home.  Shortly after Rick and I had announced our engagement my mother said to me that it would take all of my talents to make supporting a family on a teacher’s salary work.  She knew I intended on staying home once we had children.  And for then not only was I a teacher… so was my husband.  The downside, as she pointed out, would be that we would never make a lot of money.  I decided to look for the silver lining… job stability.  We would never be let go from a job 2 weeks before Christmas.  We would always have several “free” months to look for a job if it ever came to that.  I use this to my advantage.  We might only get paid 9 months of the year but having a stable and dependable income would be a huge blessing overall.  And if we made more on the side it would be “unexpected money”.  All this would just take a little creativity thinking outside the box to keep a roof over our heads and food on the table but it was certainly doable with some discipline.  I was debt free with the exception of a small car payment each month.  My husband, on the other hand, was saddled with debt.  It doesn’t make much financial sense to attend such an expensive University for a career that won’t ever pay much but I hadn’t helped him make that choice.  Furthermore, we may never have met if he hadn’t attended school in that area at that time.  It took us YEARS to pay off that debt even while attending summer school and figuring out how to pay for that at the same time.  Because my husband kept his job and attended school only during the summer, we qualified for no financial aid and yet he needed his Master’s Degree in order to keep a job.  Having that debt from the age of 22 on made affording anything hard and so more debt accumulated for a few years.  We are still affected by the overshadowing effect of that debt today, 20 years later!
Food storage was at the top of my list when I got married and we started out with just three plastic stacking bins which we kept in our bedroom closet and we attempted to keep them filled with canned foods as much as possible.  I didn’t know much about the kitchen when we were married.  As I stated earlier, I didn’t know how to make corn on the cob or mashed potatoes and I was working full time.  We’d been married about 2 1/2 months when our car broke down and my husband’s student loans came due for the first time since our recent graduation.  After paying our bills we realized that if we paid our tithing we’d be left with $14 for two weeks worth of groceries.  It was a scary cliff to stand on and I was looking right out over its edge.  I felt like I’d been there before.  I knew we had to pay our tithing and I told my husband so.  When I told Rick there was no choice to be made when it came to tithing, suddenly I felt at peace.  I was scared but filled with faith I didn’t know I had as I assured my husband that I could make it work.  I went to the store, made some careful choices, got change even and with a few cans I had set aside at home we had food for those two weeks somehow and even a dessert as I recall!  Someone called me during that two week period and asked me to bring a meal to someone.  We were living in a very wealthy ward at the time and though I wanted to help I guess I hemmed and hawed on the phone so much as I glanced through my nearly bare cupboards wondering what I could possibly make for someone else’s entire family that the person on the other end of the phone finally told me that it was OK.  Someone else could certainly fill the need and there’d been a time in her early marriage where they couldn’t afford to feed anyone else either.  I was not embarrassed but felt hopeful rather.  And looking back, I see that my lack of skill was partially to blame as well.  Learning takes time. 
Several years later we had a couple of little children and a modest home (which we still live in) with a small food storage which I added to whenever I could.  By then I had learned about food storage once again as a means of survival.  I could count on having no income during the summer months except for the income my husband was receiving by working at a pizza place at night to help pay for graduate school which he attended during the day.  I made sure we had saved enough money for our mortgage and other monthly bills but with no other income it was up to me to lay in store for those summer months while the pay check came in during the regular school year.  Whatever we had on the shelves at the beginning of June I rationed out on a clipboard; its schedule covering a twelve week period and it ensured that we wouldn’t be eating the same thing for two weeks solid and that we didn’t eat too much too quickly.  Mice, bugs, and dampness threatened my only food sources so I had to learn early to protect what we had.  Some of those lessons were learned the hard way and today we laugh remembering some of those last meals of summer.  A few were really bad!
Now my food storage is better kept because I’ve learned from experiences.  I know what to do with it too.  And it is still as necessary to my peace as ever.  Cooking from it has become a way of life for me.  I’m feeding seven from what I have and while we get paid year round now it serves to protect us against times of financial distress, of which we’ve experienced on several occasions.  If you need to eat from your food storage because you have no money for groceries at the moment don’t feel bad.  That is what the food storage is there for in the first place!  Also, using shelf items keeps costs down and tummies full in spite of an ever shrinking pay check and ever rising food costs as well. 
One of the BEST reasons to have a food storage is that you never have to run to the store to make dinner again!!! by frugally building up a $ saving food storage.  Having a food storage means you just go shopping in your pantry and this can save you time.
But the number one reason to have a food storage is because the prophets have given us the council for years to “prepare every needful thing” (D&C 109:8 ) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.  (See Message from The First Presidency in All Is Safely Gathered In).  This pamphlet is meant to eliminate the perceived perplexity of food storage. 
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So now I get to The Five “W’s” of Food Storage Basics:
Who:  Everyone who wants to follow the prophets council and help themselves against hard times that lie ahead should have a food storage.  Whether your family or home are big or small we should all be striving to follow this council.  We can all come up with excuses for why we cannot accomplish this.  I’m sure I’ve heard most of those excuses already from people I know but in the end we still have the responsibility to have a food storage to help take care of ourselves and families.  I live in a modest home with with 7 people in approximately 1,000 square feet of living space.  It has an unfinished basement which is very damp, just 3 closets and few cupboards in an eat-in kitchen that is about 8x15.  But we have a food storage as we did when living in a small apartment in years past using closet space and under the bed space. 
What:  A three MONTH supply seems a lot more doable to most people than a one YEAR supply of goods.  I can wrap my brain around that a lot easier.  “Store what you eat/Eat what you store” is the saying I follow for the short term supply of foods.  You might start like this; if pasta goes on sale for $1 and it usually costs $1.50 and you would usually buy 2 of them for $3 then try buying 3 pasta boxes for $3.  When it goes on sale for .49 which it does usually once a year then see how much you can stock up on using these  Three Rules;  *How much can I afford?  *How much can I use?  *How much space do I have?   There are some really creative ways to come upon food, too.  I talk more about those in my entry “The Smart Shopper Getting Started”.
For a three month supply, choose foods that you normally eat in amounts you normally eat.  Included canned and commercially packaged foods which will be used and thus continually rotated and replenished. 
A long term supply of life sustaining foods should be rotated into your three month supply and include wheat/flour, oats, sugar, beans, powdered milk, pasta.
When:  Get started on it now if you haven’t already and if you have then keep going with it.  The most important thing is to get started and keep going.  It doesn’t matter how fast you get there as long as you continue according to your abilities. 
Don’t let the idea that you need to inventory your food storage immediately to know how much you need to buy or store get in your way of starting.  You probably can’t afford it all at once anyway and it would be very difficult for you to surpass your needs anytime soon.  Inventorying my food storage is a goal that I have.  I’ve been working on food storage basics for years and don’t have a year’s supply.  But while I don’t know exactly how long my food would last I know that I’ve done the best I can and if push came to shove I feel confident that we could sustain life for at least 3 months.  Inventorying can come later… just get started now!
Where:  Most things do best in a cool, dry place.  I do my best with this keeping things away from the damp floor, in plastic barrels, plastic containers or glass jars.  I use barrels and utilitarian shelving units in my basement space.  I use space under the bench my younger children sit on at the table to store barrels of flour and sugar.  Obtain a chest freezer and use it for storing meats, butter, cheeses, and such as they go on sale and store extra casseroles, soups and sauces for quick meals.  Get creative and store under the bed, in closet spaces, even under the couch if space is truly at a premium.  Be careful with attic spaces as they are usually dry but do get hot in the summer months.  Be careful with garage space as heat and cold are issues with food storage.  I don’t recommend the garage or attic for food storage because of these temperature extremes.
Why:  President Brigham Young once said “The time will come that gold will hold no comparison in value to a bushel of Wheat.”  President Harold B. Lee stated “There is no person who knows the real purpose for which this welfare program is being instituted but hardly before sufficient preparation has been made the real purpose will be revealed and when that time comes it will challenge every resource of the church to meet it.”  And we’ve all heard that it wasn’t raining when Noah built the Ark.
Food storage will bring you peace of mind and you can’t put a price tag on that.

Food Storage–Mix It Up

The secret to saving money by using a food storage is that you buy larger quantities at a time of basic products that make just about anything you could wish for.  And having basic products on your shelf that make anything and everything is key in rotating successfully through your short term storage while at the same time incorporating long term storage items that just need a slow rotation.
And the secret to convenient homemade products from your kitchen, that don’t include “corn syrup” as the second ingredient and 35 preservatives is… a mix!  Box mixes from the store are quite popular for their time saving qualities so why not make your own?  I guarantee your home mix will produce a better tasting product as well.  Plus you can control things like sodium according to your taste or medical need.
Here are some of my favorite basics but there are whole books out there and sections of cooking magazines dedicated to homemade mixes.  Make-A-Mix is my favorite reference for this and though originally published in the 1970’s and ‘80’s it is still available through Amazon.  Remember too, that you can make a mix from any of your favorite recipes simply and quickly by dividing out the dry ingredients or spices into Ziploc bags, stored in airtight containers and instructions written on a handy label or piece of masking tape.  Make the label pretty or hide the piece of tape on the bottom of the jar but label everything so you don’t forget and keep the instructions handy to keep the mix convenient.  And do your part for the environment by re-using large plastic containers from previous bulk purchases.  It’s easy to save a bundle on storage ware this way, too.
Go wild and make cooking with food storage “convenient”!

Mix Recipes:
Basic Quick Mix – (Use in any recipe calling for Bisquick) From Make-A-Mix
8 1/2 c. all-purpose flour
4 Tbsp. baking powder
1 Tbsp. Salt
2 tsp. Cream of tartar
1 tsp. baking soda
1  1/2 c. dry milk
2  1/4 c. shortening
In a large bowl, sift together all dry ingredients.  Blend well.  Cut in shortening with a pastry blender until mixture resembles cornmeal in texture.  Label with date and contents.  Store in a cool dry place.  Use within 3 months for best results.
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Brownie Mix – From Make-A-Mix
I must have dozens of brownie recipes but if I ever want something really fast or easy for the kids to tackle on their own, this mix is great.  And it doesn’t have that “box” lack of flavor either.

6 c. flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 can (8 oz) unsweetened cocoa powder
In a large bowl, combine all of the above ingredients.  Stir with a wire whisk until everything is evenly distributed.  Put in a large, airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 3 months for best results.
There are cake, cookie and “mud” recipes to go with this mix but you’ll have to buy the book for those. 

Brownies
1/4 c. butter, melted
2 eggs, beaten
1 tsp. vanilla extract
2 1/2 c. brownie mix
*1/2 c chopped nuts or chocolate chips if desired.
*Brownie Topper if desired
Preheat to 350 degrees.  Grease and flour 8x8 square baking dish.  Combine melted butter, eggs, vanilla and brownie mix.  Stir in nuts or chips if desired.  Bake 30 – 35 minutes until edges just separate from pan.  Top with brownie topper of your choice or serve plain.
*Sprinkle with 1 c. chocolate chips over warm brownies and put back in warm oven for a minute or two until melty.  Spread evenly over the top.  Sprinkle with nuts or colored sprinkles.
*Sprinkle lightly with powdered sugar.
*Marshmallow Surprise (EXTRA sweet but my very most favorite!)
Sprinkle warm brownies with marshmallows to cover the top.  Warm in oven until enlarged and melty, 2-3 minutes.  Bring 1/4 c. milk or evaporated milk (both work) 1/4 c. butter and 1  1/2 Tbsp. cocoa to a boil stirring constantly.  Remove from heat.  Add to 1  1/2 c. powdered sugar in a bowl.  Stir in vanilla and pour over top of marshmallows or beat on medium with a mixer until thicker and then frost.
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Pancake Mix (Adapted from Make-A-Mix)
This mix makes waffles as well as several other dishes including a coating for a pan fried sandwich.  And there are other mixes that make other types of pancakes as well.  You might just have to get a hold of a copy of this book.
A large pretzel barrel from Sam’s Club can be re-used for this mix to hold a triple batch; good for a family that triples or quadruples the pancake recipe for every family meal we make of them.
2 c. Powdered milk
8 c. flour (this is a good place to incorporate 1/2 wheat flour)
1/2 c. sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt
Combine until all ingredients are evenly distributed.  Store in container with a tight fitting lid.  Label and date.  Attach pancake recipe to container to keep things convenient.  Use within 6 months for best results.
Buttermilk Pancakes - My favorite simple pancakes for ease as well as taste.  We make a meal out of these every February during “Maple Sugar Days” and use REAL maple syrup on them for a treat.
1 egg
2 Tbsp. vegetable oil
1 c. water
1  1/2 Tbsp. lemon juice (optional)
1  1/2 c. Pancake Mix
In bowl combine all ingredients.  Let stand 5 minutes.  Lightly spray, butter or oil frying pan.  An ice cream scoop works well for pouring out desired amounts of batter on pan.  Cook until bubbly and flip.  Serve with the usual pancake toppings of your choice.
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Seasoning Packets
For these, line up as many plastic bags for the mix as you desire and measure out dry seasonings into each bag, assembly line style.  Store in an airtight container with like seasoning packets.
For Salad dressings I use pint jars.  Although the seasoning takes up just a small space in the jar a pint is the perfect size for mixing the wet ingredients in with the seasoning.  The jar is convenient for mixing, and refrigerating and it looks kind of pretty on the table.  I tape a list of the wet ingredients to add in and this makes it easy enough that my children can mix up the salad dressing when it is their turn for dinner prep. as they rotate in and out of that task.
Onion Seasoning Mix
Use in any recipe that calls for Onion Soup Mix. 
4 Cubes Beef Bouillon (Use a kitchen mallet on them before they are unwrapped and they will crumble easily)
8 tsp. dried minced onion
1 tsp.onion powder
Add each ingredient to each packet that you make of this seasoning mix.
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Cheese Spread 
Add 1/2 of the onion seasoning mix to 1 block of cream cheese (stock up on cream cheese when it goes on sale for .90 – $1… check the expiration.  It lasts for months, unopened).  Mix together and then add 1 c. shredded cheddar.  Spread on crackers and top with tomato slices or use on sandwiches with deli-meat.
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Pork Marinade – Crock Pot
3-4 lb. pork tenderloin
1 packet onion  seasoning mix
1 onion, chopped
3 Tbsp. soy sauce
1 c. water
1 can lemon-lime soda or ginger ale
3 cloves garlic, minced
salt and pepper to taste.
Place pork in slow cooker.  Sprinkle with soup mix and onions.  Pour soy sauce, water and soda over the meat and seasoning.  Spread garlic over pork and sprinkle with salt and pepper.  Cover and cook on high 2-3 hours or on low 4-5 hours. 
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Taco Seasoning Mix – (From Make-A-Mix)
2 tsp. instant minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. cayenne (red) pepper
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. ground cumin
Add one packet with 1/2 cup water to your favorite recipe calling for taco seasoning mix.  Great with beans!
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Sloppy Joe Seasoning Mix
Add to each packet you wish to make:
1 Tbsp. instant minced onion
1 tsp. black pepper
1/2 tsp. salt
1 tsp. cornstarch
1/4 - 1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. celery seed
Brown ground beef and a green pepper if you have one; drain excess grease.  Add Sloppy Joe Seasoning packet with 1/2 c. water and 8 oz. can tomato sauce.  Heat and serve over buns. 
Spaghetti Seasoning Mix
The one thing I knew how to make for dinner when I got married remains one of my best loved recipes.  I’ve tweaked it a little and now I’ve turned it into a mix to save time and make busy nights easier.  To prepare this use the seasoning packet and follow the instructions for Spaghetti Sauce found under “recipes” or “tomatoes” here on my blog just adding the wet ingredients and meat if you wish.
Line up your plastic baggies and make as many packets as you think will be helpful.
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. cornstarch
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. sugar

3/4 tsp. Italian seasoning
1 beef bouillon cube
1 bay leaf
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Italian Seasoning Mix
Make your own Italian Dressing… you’ll never go back to the expensive store bought bottles.
Make packets each containing:
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper (adds flavor, not heat)
3/4 tsp. Italian seasoning
1/4 tsp. black pepper
Directions: Add one packet to a pint jar with:
1/4 c. vinegar or white wine vinegar
1/4 c. lemon juice
4 cloves garlic, minced
1 c. canola oil
1/3 c. Parmesan cheese
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Home-style Ranch Dressing
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
2 tsp. instant minced onion
1/8 tsp. black pepper
1/4 – 1/2 tsp. salt or seasoned salt
1/8 tsp. dry mustard
Directions:  Add one packet to a pint jar with:
1 c. mayo
1 tsp. lemon juice
2/3 c. milk
1/4 tsp. vinegar
*** Substitute up to 1 c. sour cream or plain yogurt for milk and use as a dip for fresh vegi sticks.

Don’t forget, homemade mixes make great gifts when they are attractively packaged and the directions are given.  They are economical and generally well received. 

They are a gift of time;  your time that will save the recipient time.

Brown Bag Gifts from the Kitchen

Christmas 2013 was done on a modest budget as we followed the mantra "something you want, something you need, something to wear, something to read"... and something from Santa.  While we had set aside a little bit of money to spend on our children through some extra jobs taken we had little to spend on anyone else.  But Christmas is a time for giving and we wanted to be as generous as we could be with our extended family whom we would be spending late Christmas Day with.  I decided we should think about how we could be generous and thoughtful, giving of what we have been blessed with.  Combining this school of thought while considering what to do for someone who has everything  was not an easy task.  And going into debt for Christmas is not an option for us, we knew.  We made that decision several years ago.  In the end, I felt good about giving this gift from the kitchen.  We did not feel that we were competing with something we couldn't possibly compete with anyway and so it worked.  It took hours of time from our whole family, from the visit to the farm earlier in the year, to baking and putting items together to crafting “fancy” bags and printing things on the computer.  The whole family had been involved and really it was a gift both of our time in preparation and a gift of saved time to our recipients.  In the end we had packed a box of “from scratch” convenience foods that would provide three different breakfasts, a lunch and a dinner with leftovers.  I stuck some candles in the box too, so they could have a “nice” evening in. 
This is an example of where “food storage” can be used to create convenient quick meals for yourself or wonderful gifts that anyone could appreciate.  I think some of these would make good teacher gifts, too.  Some of the recipes for breakfast foods or mixes can be found under "Food Storage - Mix It Up".

For breakfast there were homemade chocolate chip granola bars, homemade Poptarts made with strawberry marmalade I made from our excursion to pick strawberries on the farm back in June, and homemade Cranberry Granola.  These were packaged with pretty ribbons, rafia and labeled in brown paper bags.

Lunch time brought a homemade chicken and rice soup mix, a mini loaf of homemade bread and a small gift jar of raspberry jam I made from berries picked back in August.  I used some fancy Christmas themed scrap booking paper on the lid of the jam as a label and tied rafia around the jar.  Again, this was packaged up in a similar fashion in brown bags.  While gift giving in Mason jars is very trendy right now, I kept the cost down by just using bags with the exception of the jam.  But any of these mixes could be given in jars.  Maybe as a smaller gift of just one meal this would have been appropriate.

Dinner consisted of homemade biscuit mix and instructions to make them, a homemade Italian salad dressing mix, pasta, canned tomatoes and a homemade Spaghetti Spice pack with instructions printed up on how to prepare it all.  These convenience meals are completely homemade and delicious but a time saver once they are packaged up like this.  You can package the dry ingredients to any of your favorite recipes to make a “mix” and include instructions on how to make the final product.  It’s not hard.

Finally there was dessert; some of our holiday favorites but the highlight here for them was a cutout cookie made from my husband’s great grandmother's recipe and one that the family hadn't made or had in years and years.  The cookies are very good and I’ve never come across another recipe like it.

I included tags with use/freeze by dates on each food.  Once everything was packaged up it all filled a somewhat sizable box and was wrapped up.  It was a gift of time,ease and thoughtfulness and was something we thought would be appreciated.

Cooking With Food Storage–The Smart Shopper Getting Started

I figure we can’t talk about cooking with food storage if we can’t afford one.  We can learn all we want about storage and preparation but if we think we can’t afford to do this then what is the point?  Or are we making excuses?
First of all, quit thinking about a whole year.  Guidelines have been set to obtain a three month supply for your family first.  When you accomplish that you can move on to your next goal.  Three months is do-able.  These are foods that you normally eat in amounts you normally eat.  Include those canned and packaged foods which are continually used and replenished.  Rotation here happens easily and it begins with picking up an extra can of corn and an extra box of noodles.  Store what you eat/Eat what you store.  Easy!  Pick up a bag of beans or rice to begin your long term storage.  It is very inexpensive and set a goal to rotate a serving of this into your every day menu with your regular three month supply.
In reference to food storage, Gordon B. Hinckley said “Individual and family preparedness rests on the foundation of faith in Jesus Christ, obedience to His commandments, and a provident lifestyle.  Be prudent; you should not go to extremes in your efforts to build a store of food and financial reserves, but you should begin.  By doing so you will be blessed with greater wisdom, security, peace of mind and personal well being.”  November 2002 Ensign, p. 58.
I seriously started my pasta storage by purchasing 3 boxes of spaghetti on sale for .49 cents each.  I spent under $1.50 and I was going to pay $1.50 for one box of spaghetti any time it wasn’t on sale.  Painless, right?

“Food Storage & Children” in the March 1998 Ensign talks about storage guidelines and gives this advice “Do not go into debt”…  The article further advises:
              -Save a few dollars each week to build on food storage.

-Use basic foods in daily menus (which can cut food costs and enable more food storage purchases.

-Suggests giving up non-essentials, or at least some of them, for the short term. 

We can still buy the chocolate chips for making cookies but maybe skip that $6 container of ice cream that month.  The kids won’t even miss the ice cream if there are still cookies in the house.
The economy of actually using a food storage has really hit me in the last couple of years.  With changes here and there, I can now purchase needed food, minimal paper products like toilet paper (we use cloth napkins and cotton rags and even cloth diapers when we were at that stage for years), beauty products (like shampoo, soap and toothpaste) and cleaning products (bleach, washing soda and borax) plus we add to our food storage and are able to contribute to a pot luck or a family in need ALL for $2.25 per day per person.  A few do better than me but I find this an exciting challenge.  
I rarely use a coupon.  I’m not against them but coupons are often for expensive brand names and even with the coupon I do better purchasing a store brand.  Coupons are often for packaged and processed foods of which I use rarely.  Cooking with basics helps me to rotate through bulk quantities of basic foods that are less expensive to acquire.  There are no coupons for those.  Even when I have gone in with a coupon for something on “sale” I compare prices and often come out ahead choosing the store brand.  Also couponing often costs money with purchasing a Sunday paper or scanning something and downloading it to my “Smart Phone”!!!  I don’t have a phone like that and no coupon in the world is worth the price of that phone each month.  I’d have to have the phone for a different reason with couponing being a “perk”.  I do download onto a Shopper’s Club, however.  That is free and works just fine for me.
Rather I shop by sales, much of the time, or in bulk.  I decide if I have my grocery budget to spend in full or does some of it need to be pulled elsewhere this month?  How much fresh dairy and produce can I afford?  What pantry items do I need concentrate on and what basics do I use that are on sale?  Only when an item is at it’s lowest price or within the range that I am willing to pay for it will I buy something.  How much can I afford, use and store?  Some months I buy no meat at all using this shopping method while the next month I might buy only chicken and pork.  Compare EVERYTHING!  If chicken is $1.99 per pound and pork is $1.77 lb.  I buy more pork but I will go ahead and buy some chicken.  Compare that with Turkey, least expensive in the autumn.  I got mine for .50 cents a pound last time I bought turkeys.  If apples and oranges are both on sale then buy the cheaper… or buy more of the cheaper one than the expensive.  Carrots can be purchased in bulk; 5 lbs. at .60 cents a pound. or baby carrots at the super market go on sale for $1 per pound.  Compare!  Rice costs less (.39 cents a pound last I checked) than pasta (.50-$1 on sale).  Now compare potatoes.  They are cheaper than rice in November.   Think about oats compared to boxes of cereal.  Thinking about these things finds you extra money here and there for building a food storage and a little here and there is all you need to be successfully growing your home storage. 
I purchase (or garden and eat) food that is in season.  This is the cheapest.  I buy it in bulk or I buy it at the Farmer’s Market.  Don’t be afraid to ask the produce manager to order you mass quantities of something that you want to store or can.  Oranges and apples keep for a long while if you have a second fridge.  A box of canning tomatoes will be less expensive as well. 
By having a food storage and planning to eat what I have I can utilize my money in smarter ways.  One month I may spend a large portion of my budget for long term bulk items at the Bishops’ Storehouse.  Because it is so far away I do not go very often and so I want to get the most out of my trip there.  It is still the cheapest place to buy powdered milk at $2.66 lb. up from a year ago when it was $1.88 .lb.  Another month I may choose to spend a good portion of my food budget on fruit we pick at a farm.  This gives us our jam for the year and some fruit to freeze, as well, for smoothies or desserts.  Last autumn I paid $100 for apples that would have cost me at the store between $200 and $600 depending on variety and season.  At worst I paid half price.  But most of the time apples are way more than that.
So eat more often at home, cook a little more often from scratch and have fun with it.  Try new things.  Share some quality time in the kitchen preparing food with your family members. Make it meatless once in a while or eat more soup and save that way. 

There are other ways to get food too.  Check out Craig’s List under “free” and do a garden swap with somebody.  Some people place an add giving all the fruit you can pick off their trees for free because they don’t want to use the fruit and they don’t want to clean up the mess after it falls from the tree so you end up doing each other a favor.  Sometimes people moving will advertise all their pantry goods for free and save them for you or mention that they are going to be sitting out on the curb on a certain day.  There are creative ways to get ahead with food and save money. 
What is the most important thing you can do regarding family home storage?  Get started and keep going.  It doesn’t matter how fast you get there as long as you continue according to your abilities. 
In the November 2002 Ensign, Gordon B. Hinckley is quoted “The best place to have some food set aside is within our homes… We can begin ever so modestly.  We can begin with one week’s food supply and gradually build it to a month and then to 3 months.  … I fear that so many feel that a long term food supply is so far beyond their reach that they make no effort at all.  …Begin in a small way, … and gradually build toward a reasonable objective.”
And remember, if you find yourself eating solely from your pantry because you need to and are unable to replenish it for a while, remember that THAT IS what the food storage is there for.  I have been so grateful for the peace of mind having a food storage has given to me during difficult times where there was no money for food.  For tips and encouragement on that front visit one of my favorite inspirational women at www.theprudenthomemaker.com

Cooking With Food Storage– “Fast Food”, Food Storage Style

Besides not having all those last minute runs to the store just to make a meal because you forgot you needed something, “Convenience” might not exactly be the term thought of to describe cooking out of your pantry or home storage.  In fact, “Convenience” may seem rather elusive as you stare at barrels of rice, beans, dry milk and giant cans of tomatoes.  Just contemplating dealing with pasta or oats down in the dark recesses of your basement or closet can seem overwhelming at times.  This isn’t fast food take out.
I’ve found that most things in life that I am happy about have taken two things… at least!  First, I rearrange my attitude and look at the positive side and second, I think outside the box.  So how do I make rotating long term food storage into my everyday cooking “convenient” enough to be “livable”?   
I rearrange my attitude first and remind myself that cooking this way is saving me money and helps me to live within my means.  It is healthier too.  I have peace of mind knowing that I am prepared as well and not wasting what I have.  All of those things are good for me and good for my family.  Only then can I make the effort to do what is needed in the kitchen.
Accessibility:
Accessibility is a key issue and if you have to run up and down the stairs 5 times while the kids are running wild and the pots on the stove are boiling over while you search with a flashlight and sweep away cobwebs then your long term food storage is not accessible enough for every day.  It is not convenient and if it is not convenient you won’t use it.  There are a few different ways to attack this successfully.  First, think of how often you use various products.  I don’t want to lug 25 pounds of flour in a barrel upstairs and back down again every time I bake something.  I tried putting flour in a smaller container under my cupboard.  But as my family grew I found I was feeling really annoyed at how often I was having to go and refill my flour container from my food storage.  I use a lot of flour just with baking the bread.  Now I just keep the 25 pound barrel of flour under the bench seating I have for my children.  That bench also stores under the table against the wall during the day until we pull the table out for mealtimes in the evening and thus the  barrel of flour is conveniently accessible in the quantity I need, yet hidden and out of the way right in my little kitchen except when I need it.  The barrel has an easy on/off lid too.  My beans do not have an easy off lid but it was a free barrel in that case and I don’t go into it very frequently.  Most things, however, I do not need in such large quantities as I do flour.  Good thing too or I’d run out of space quickly.  I find that most things like popcorn kernels, beans, dried tomatoes, pastas, jams and fruits fit very nicely in convenient and attractive Mason jars on my open shelving.  Make some containers pretty or stylish.  Other things like various sugars, cornmeal and powdered milk fit in labeled midsize plastic containers in my cupboard.  These items last me for a while in the kitchen because I am storing them in handy portions upstairs and only occasionally do I have to go downstairs to refill the container.  That is quicker than a run to the store… cheaper too.  My food is now accessible.  I can live with this.
Planning:
Have you ever had a house full of food but nothing to eat?  It seems to happen often.  I am a big fan of planning.  Planning will help you to utilize what you have and so will automatically help you to rotate through your food storage.  It will minimize those unplanned trips out to eat or 5 night s in a row of pasta at home.  Planning will help you to effectively and efficiently organize your time to accomplish more.  And planning to use food storage will save you money too.  Here’s how I do it.
Once a week I sit down with my dry erase board and markers and plan my menu.  When I'm using a recipe I include the book and page number.  Dry erase lets me change my mind easily at any time.  I meal plan based off of what I currently have in the house and what needs to be used in my fridge or freezer first.  I take my garden into consideration as well, during growing months.  And then I look at my shelves.  If potatoes have been at a good, low price and I have those on my shelf then I will use those instead of rice.  If I have not been able to buy potatoes that month then rice or a pasta side it will be.  Do I have small amounts of a variety of vegetables in the garden or freezer?  I can toss those into soup, especially good if I still have frozen ham or turkey bones.  I save leftover vegies from other meals for this purpose.   Do I have a lot of spinach or lettuce right now from the garden or my last trip to the store that needs to get used?  If I do then I can get some beans and spices ready for a taco salad or plan several green salads for a serving of vegetables at lunches and dinners utilizing my spices and oils for homemade salad dressings.  Is it time to make a large pot of spaghetti sauce with dried tomatoes or cans of tomatoes?  If Jello would make a good dessert then I should make it early enough to set and get the Cool Whip out of the freezer to thaw on time.  Figure out what you have fresh first and then look on your pantry shelves.  How can you put them together and utilize both?  Have a reminder note on each day of your menu that will remind you of what you need to do to prepare or plan for the next day or even for later that same day.  Setting out a cup of beans to soak takes nearly no time at all but if you haven’t planned to do it or if you haven’t reminded yourself to do it on time then your planned meal won’t happen, at least not as easily or as cheaply as it could have been.  In a nut shell, I plan meals with what I have on hand and make reminders of what I need to do when.
Maintain Flexibility:
Even the best laid plans fall apart sometimes.  And that’s OK.  Days don’t always go as planned.  If homemade bread for sandwiches doesn’t get made in time there is no need for a quick dash to the drive through.  Simply check the menu and switch to a fast and easy pasta dish or some soup that you had planned for another time.  Save the sandwiches for tomorrow.  You are still serving nutritious foods and staying within your budget.  Your plans are still a success.  I know I’m a huge advocate of dried beans but keep a few cans of them as well as tuna and soup on the shelf.  Then, no matter what, it’s “Fast Food” Food Storage style! 

Cooking With Food Storage - Dry Powdered Milk

I don't know too many people who look forward to the next time they can have a nice tall glass of reconstituted powdered milk.  In fact, it's my personal opinion that there isn't much that is worse tasting to drink.  Since powdered dry milk tends to be a more expensive item on the shelf of any food storage I really battled with wanting to keep it on my shelf just in case that became my sole nutritional source of calcium.  How could I justify spending precious cash on something that I didn't like and didn't know how to use let alone rotate?  So I've learned a few things.  Non-Instant Powdered milk has a 20 year shelf life according to www.providentliving.org but milk develops an "off taste" as it ages making it less desirable to drink than it already is.  But unless spoilage occurs from moisture, insects, rodents or contamination it is safe to intake and it does retain some if its nutritional value.  If it has truly spoiled then it can be used as a garden fertilizer.
Why Use Powdered Milk?  This is a basic food storage item needed for good nutrition.  There are so many things you simply cannot make without milk and should it ever become necessary to live on solely what is on your pantry shelf you would miss the milk.  It is important to think of milk in terms of optimal shelf life rather than waiting until it is too old to use.  So while powdered milk may be less desirable to drink plain you can rotate through it by cooking with it and in fact it is truly unnoticeable when used this way.  The last birthday cake I made had powdered milk used in place of regular milk and nobody but me even knew.  Neither the taste nor the product was affected negatively at all.  I now routinely use powdered milk in many dishes and natural rotation of powdered milk in my food storage occurs because of it.
Everyday Uses:
*Make it "drinkable" by doing a 1/2 & 1/2 mix of it with your regular milk.
*Add it to the dry ingredients in any recipe calling for milk.  You need 1/3 cup dry milk powder for each cup of milk needed and add to dry ingredients.  Then simply replace milk amount in recipe with water. 
*I use dry milk in rolls, breads, biscuits, buttermilk, pancakes, cream soups, macaroni & cheese and homemade yogurt.
*Dry milk can be used in mashed potatoes, cooked cereals, whipped topping, evaporated milk, sweetened condensed milk, hot cocoa and smoothies.
*Instant and Non-Instant dry milk can be used interchangeably but Instant cannot be stored for as long.
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Favorite Recipes

Macaroni & Cheese
It takes about 4 boxes of Mac&Cheese from the store to feed my family one meal.  That expense adds up quickly but for a fraction of the price and just as much ease I can create Macaroni and Cheese in my own kitchen that is much better tasting with real cheese.  And no one will guess that powdered milk is used in this creamy goodness.  After many mac & cheese recipes this one is our hands down favorite and travels well in lunch box thermoses.
3 Tbsp. butter
1 pound macaroni noodles (or other small tubular noodle or pasta shell)
3 Tbsp. flour
3 c. milk (or 1 c. dry milk and 3 c. water)
2 c. shredded cheddar cheese
2 tsp. salt
Cook the pasta according to package directions.  Drain and set aside.
While pasta cooks; in a large pot melt 3 tbsp. butter over low heat.  Add flour and stir until you have a bubbling, golden paste.  Slowly stir in milk (or water and powdered milk) and bring to a boil.  Then remove from heat.  Add salt and cheese.  Stir until melted and you have a thick and creamy sauce.  Pour drained macaroni noodles back into the pot of sauce and stir until noodles are completely coated with cheese.
Serve hot and enjoy!
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Yogurt
I started making my own yogurt last year.  I had been curious for a while to try it but as my grocery budget decreased last year to meet rising medical and retirement contributions and then decreased again all while food prices have been going up I needed to figure out how to keep our budget balanced.  Then when I saw that each container of yogurt (and there were four of them) I was purchasing was nearly as much as the gallon of milk I had in the cart I took my opportunity.  It was time to experiment.  Women in many countries make yogurt and I like the health benefits of eating it.

The first time I made yogurt I think I was the only one who ate it and I used it in smoothies all week.  Now I actually have my children telling their friends at the lunch table “sorry!  I already ate it all up” referring to their container of yogurt.  I like to use this yogurt for smoothies still but it is excellent with homemade granola as a topping for breakfast.  And if you want a yummy dessert, add a spoon of homemade chocolate sauce and give it a stir.  It tastes like “chocolate underground”, a flavor of yogurt that Stoneyfield puts out.  Admittedly I only incorporate a small amount of powdered milk to increase the thickness of this yogurt but if you search you will find that some people only use powdered milk for their yogurt.  I just haven’t experimented that far myself yet.  Here’s what I do:
4 1/2  cups milk  (any fat level, as long as it is not ultra-pasteurized)
3/4 c. plain yogurt as “starter” (After researching yogurt making and asking around on the internet I came to the conclusion that Stoneyfield Organic is best for this purpose so that is what I use.  You are looking for a yogurt with LOTS of active yogurt cultures)
3 Tbsp. powdered milk
pinch of salt
Heat milk to 180 degrees in a saucepot on the stove on medium heat.  This takes about 30 minutes.  Use a kitchen thermometer and do not overheat.
Pour heated milk into a 2 quart casserole dish with a lid and whisk in powdered milk.  Cool, uncovered, to 110 degrees.  Stir in plain yogurt.  When blended, cover with lid and put in the oven on the “proof” setting.  Or wrap in a towel and set in a warm place.   Leave in warmth 5-7 hours until firm.  (If you have liquid on the top of your yogurt try reducing the time and/or/warmth the next time).  You can also use canning jars for this process after mixing the milk and starter.
Refrigerate for 2 hours before serving.
*** Spoon out 3/4 c. of your yogurt to save for your next “starter”.  You can continue to save out starter 3-5 times before it gets too “weak” to make a firm enough yogurt. 
***Add a pinch of salt and sweeten if desired.
Sweeteners include:

2/3 c. sugar and vanilla
1 1/2 c. jam
2/3 c. sugar and 1/3 c. cocoa and 1/2 tsp. vanilla
1/3 c. maple syrup or honey

Make a smoothie w/frozen fruit.  Add additional sweetener to taste.

***If you opt for leaving it as plain yogurt or just save some out as plain you can use this yogurt in any recipe calling for sour cream to lower the fat.  It is especially good stirred into a rice and bean mixture or pork and rice mixture for enchiladas.  It adds a nice creaminess and flavor to them as well as to mashed potatoes.
***Your yogurt is safe to eat as long as there is no mold.  Be sure to store your yogurt in very clean containers so that mold growth is not encouraged.

Cooking With Food Storage–Pasta & Long Term Storage Solutions

I don’t think you need too much imagination to include pasta into your diet.  It’s easy, quick, delicious and there are a million ways to serve it.  I’ve already given suggestions to use it in soups, with sauces and then there are salads too.  It is inexpensive.  About once a year I have seen pasta go on sale for just .49 cents per pound.  Buy as much as you can then.  The second best price I see is .90 per pound when Meijer has it’s “Buy 10 Get the 11th Free” sale.  That price is followed by purchasing at a 5/5 or 10/10 sale and after that a bulk purchase is the best price.  Just a few things to keep in mind when storing:
First of all you need to know that whole wheat pasta, like whole wheat flour, does not have a long shelf life.  Regular pasta does have a long shelf life, however.  Most of my reading has given it a shelf life of 10 years but www.providentliving.org gives it a shelf life of 30 years if stored properly.
Properly storing pasta, or any food for that matter, means that your food is protected from and free of moisture, bugs and rodents.  It is kept out of temperature extremes, it is off the floor and it is stored away from sunlight.  That’s a tall order and I think some of those things are hard to do in this climate.   Other things can be hard to ensure no matter where you live.  No matter how cheaply you can buy pasta, no bargain is a bargain if you end up throwing your food away.  Sadly I have experienced pasta ruined by each of the above troubles, bugs being my most frequent problem in the past.  One day as I discovered box after box of my best pasta purchases with troubles and I was discarding them I made up my mind not to have that happen again.  The pasta purchased in cardboard does nothing to keep pests and moisture at bay.  Pasta purchased in plastic packaging does better at keeping out bugs and moisture but is no match for chewing rodents.  That was too much money to have wasted and as I threw out my pasta for all of the above reasons I knew I could do better.  I needed to do better. 
Storage Solutions:

This is a plastic Food Grade bucket that can be picked up for free.  Call small businesses in the food industry that use these like bakeries and ice cream shops.   These buckets are usually put out to the trash otherwise and the store/restaurant will often hold them for you or let you know what time they will be putting them out the back door.  The plus side to these is that they are free and that is hard to argue with sometimes.  The down side is that you have to hunt them down, they tend to be different sizes and they can be hard to open. 

This is a plastic food grade bucket purchased at places like Home Depot or Lowe’s.  The lids called Gamma Seal Lids are also sold at these stores and create an airtight, moisture proof seal once the ring is snapped onto the bucket.  The bucket itself is fairly inexpensive.  The lid price varies depending on where you buy it from and how many you purchase.  The cheapest I found them per lid was several years ago online but I had to purchase a whole set of them.  So if you just have money for a few of these at once you are better going to a local store.  The plus side to using a bucket and gamma seal lid is that they are roomy, uniform in size and easily stack three high (no higher or the weight can crack the lower buckets), the seal is airtight keeping out pests and moisture as well as sunlight, and the lids are very easy to release.  The down side for storing food in these is that the lids and buckets add up and can be a bit pricey so you have to look at this as an investment, even if just for peace of mind.  Also make sure you buy a food grade bucket and label the outside of the bucket since you can’t tell what is inside otherwise.

I reuse large cracker, pretzel and ice cream containers and am able to store boxes/bags of pasta in their original packaging.  The plus side for using these is that you automatically know they are food grade, they work at keeping out moisture, rodents and bugs and you can see easily what is inside.  You are not further adding to landfill issues as you re-use these AND they are free!  You probably bought them with food in them for as much as you would pay for about the same empty plastic container in a home goods aisle or store.  The down side is that they are bulky and they let in sunlight so for those reasons you would want to store these on a shelf where you have enough room or keep them out of the way such as in your food storage area in the basement.

 

Glass jars offer a convenient and attractive way to store pasta anywhere.  The plus side for storing in glass jars is that they move easily from food storage shelving to display shelving in the kitchen without trouble.  Mason jars are decidedly the most inexpensive way to store food in glass because they are purchased by the case or found at tag sales and flea markets.  Even Big Lots or other discount stores will sometimes offer these jars at a reduced price.  Relatives or neighbors may have some to offer for free and they can be found on Craig’s List as well for a nominal price or for free.  Mason jars may be the most versatile as well going from food storage to table, from fridge (or freezer) to hot water bath canner.  They keep dried items, canned items and are even used to serve at picnics.  I also use these as centerpieces holding flowers or float votive candles in water with evergreen and cranberries or even sand and sea shells depending on the season.  They are the perfect size for bringing someone soup without spilling it everywhere!  The down side is that these jars keep out everything in your storage but the sunshine.  Also it takes 1 1/2 jars to store most 1 pound packages of pasta although some small pastas do fit into one jar.  Most do not hold spaghetti.   

By storing your pasta, or other dried foods, in plastic or glass with sealed lids you can be sure you are doing your best to protect your store of food.

Cooking With Food Storage - Oats

Why?  Oats are another basic food storage item with a long shelf life of 30 years if stored properly.  They are easier to prepare for breakfast in one way or another than some of the other food storage options.  And at a whopping 5 cents per bowl, when oats are purchased in bulk, powdered milk is added during the cooking process and a little sweetener is added it makes both nutritional and frugal sense to add these into your diet a little more often.  These make good cookies too but have lots of other everyday uses!

Recipes:

Cranberry Granola (adapted from Brandy Simper at theprudenthomaker.com)
I have several granola recipes that I like but the thing about granola is that while they're all good the "add-ins" make a difference in the cost of making it.  Some of them take longer to make than others too.  I like this recipe because it is both easy to make and has relatively few ingredients making it one of the less expensive and less time consuming things to make and enjoy in my kitchen.  And that lets me enjoy more time outside of my kitchen while still sticking to my budget.  I usually triple or quadruple this recipe, storing it in an ice cream bucket in my freezer or fridge.  It's gone immediately otherwise.

3 cups oats
1/4 tsp. salt
1/3 c. vegi oil
1/4 c. honey
1 Tbsp. vanilla
1 cup total of "Add in's" are optional but choose at least 1;
1/3 c. almonds/walnuts/wheat germ
1/3 c. raisins or dried cranberries
1/3 c. chocolate chips (your children will LOVE you if you opt for this treat)
Preheat oven to 350 degrees
Mix all ingredients except "add in's".  Spread on a cookie sheet.  Bake 8 minutes, then stir and bake 8 more minutes.  Remove from oven, stir and cool.  Add your optional "add-ins" and store in an airtight container.  Will keep for 2-3 weeks in the refrigerator or longer in the freezer.

Serving Suggestion:  Serve 1/2 cup over homemade vanilla yogurt (see Cooking with Food Storage-Powdered Milk)
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Baked Oatmeal from Savoring the Seasons with Our Best Bites
Just as good as a cookie dipped in milk.
3 cups rolled oats
3/4 c. brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
3/4 c. dried cranberries, raisins or other dried fruit
1 c. milk (try powdered milk)
1/2 c. butter (or 1/4 c. butter + 1/4 c. applesauce)
2 tsp. vanilla
2 eggs
*** Optional toppings; chocolate chips, coconut, nuts, honey, maple syrup
Preheat oven to 350 degrees.  Combine oats, brown sugar, cinnamon, baking powder, salt, and dried fruit in large bowl.  Mix together milk, butter, vanilla and eggs in smaller bowl.  Add the liquid mixture to dry mixture and whisk to combine.  Pour into a deep 9 inch pie plate or an 8x8 baking dish, lightly sprayed with cooking spray.  Bake 40 minutes or until the top is golden brown.
Serve with milk and optional toppings.
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Chewy Granola Bars - 2 dozen
I love granola bars and they make quick breakfasts for kids running late on early days with a glass of milk.  Some brand names are bland, they are all rather expensive and then there's all that packaging!  I've tried numerous recipes and in the end, these are my pick for a great tasting granola bar that cuts easily and holds together neatly even when wrapped in a cloth napkin for a car ride breakfast.

1/2 cup butter
1 c. brown sugar
2 Tbsp. honey
1/2 tsp. vanilla
1 egg
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. oats
1 1/4 c. crisp rice cereal
2 cups total of options; nuts, raisins, craisins, chocolate chips
In a mixing bowl, cream butter and sugars.  Add honey, vanilla and egg; mix well.  Combine dry ingredients; add to creamed mixture.  Stir in oats, cereal and 2 cups of optional ingredients.  Press into a greased 9x13 baking dish.  Bake at 350 degrees for 25-30 minutes or until the top is lightly browned.  Cut into 2 dozen bars.
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For something more unusual, try Chicken Fried Steak found at theprudenthomemaker.com.  Don't tell anyone there's no chicken and see if they can guess that they are really eating oats!

Cooking with Food Storage - Rice

Why Rice?  Rice was always one of those boring foods to me.  And I wasn't really sure how to prepare it well.  How could I keep it from being sticky or turning to glue?  And why was it so tasteless?  While rice is not on the "basic" list for food storage items it is a cheap, easy to come by and easy to store item with a long shelf life of 30 years.  So I started purchasing rice.  I made friends with a woman from South America a good number of years ago who laughed a little bit at us eating potatoes like they ate rice.  So I asked her for a few pointers because her rice was always so good.
Everyday Uses:  Rice is a versatile side dish and can be included in any meal to take the place of a potato, as my South American friend pointed out to me.  It is filling and while not a complete protein by itself it can be eaten with beans to form a complete protein.  They compliment each other nutritionally in that way.  My friend told me to heat my pot on the stove and put a little butter into the hot pot.  Once it melted I could drop my rice into the butter, stir quickly to heat and coat the rice with butter but be careful not to let it burn.  Then add in the water, bring to a boil before reducing heat, covering the pot and letting it simmer for 15 minutes.  Then I would have rice perfection.
How much rice and how much water?  Rice approximately doubles when cooked.  And I need twice as much water as rice.  So if I want two cups of cooked rice, approximately, then I cook 1 cup of rice with two cups of water.  I made this harder than it needed to be for years.  Really it's easy!
Still too bland and boring?  Add 1 bouillon cube per cup of water you add when you go to cook your rice.  Chicken or beef bouillon gives rice a nice added flavor.

Favorite Recipes

Red Beans and Rice (From Our Best Bites Cookbook)
I'm not a "down south" kind of girl where Red Beans and Rice are infamous and I resisted having anything to do with this dish for a long time.  I'm from New York.  But I have red beans and I have rice and this recipe caught my eye.  When I came across an inexpensive bottle of Tony Chachere's Creole Seasoning in the store I knew I'd be trying this dish in my crock pot.  If I love this dish anyone can love this dish!

1 pound dry red kidney beans, rinsed, sorted and soaked
6 cups water
5 chicken bouillon cubes
1/4 lb. smoked sausage, quartered and cut into thin slices
1 chopped onion
4-5 cloves of garlic
1 tsp. smoked paprika
1 tsp. creole seasoning
3/4 tsp. cumin
3/4 tsp. coriander
3/4 tsp. oregano
1/4 tsp. cinnamon
4 cups water
1 Tbsp. vinegar
2 c. rice
Combine all the ingredients except for the last 3 in a large crock pot and cook on high 4-5 hours or on low all day.  You can also cook it on high until it starts to boil and then switch the heat to low.
When beans are tender, mash about 85-90%  of them against the side of the crock pot.  Replace lid and turn off heat.  In a medium saucepan, bring 4 cups water, vinegar and rice to a boil.  Reduce heat to low, cover and steam for 15-20 minutes.  Ladle 1 cup of beans into individual bowls and top with 1/2 cup of rice.
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Chicken and Rice Soup Mix  (tastes like Mrs. Grass)
This is an easy shelf stable mix to keep on hand for thermoses packed in lunch boxes going out the door on chilly days.  It's mild ingredients are good for those who have been feeling under the weather as well.  I like to store this on my pantry shelf in a quart sized Mason jar.
Soup Mix:
2 cups dry rice
12 chicken bouillon cubes, ground up (hit with a kitchen mallet before unwrapping)
4 tsp. dried parsley flakes
1 tsp. black pepper
Toss this into a jar and toss to combine evenly.  Yields 4 batches.
To prepare soup: In a saucepan, bring 4 cups of water,1 Tbsp. butter and 2/3 cup soup mix to a boil.  Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.  Yields 2-3 servings per batch.
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More favorite recipes:
Corn, bean and rice is found here on my blog under "Cooking with Food Storage - Beans"
Rice is good for puddings, too!

Cooking With Food Storage - Tomatoes

Why store tomatoes?  So storing tomatoes might not be on the long term list of storage items but having them in the pantry certainly makes dinner time more delicious so they are a canned item I try to keep in plenty of supply on my shelves.
Everyday Uses:  Used in soups, sauces, chili, the list goes on.  And if you can grow them in your garden then you've got them in plenty during the warm months which makes them a very economical addition to your mealtime.  Or inquire at your nearest farm market about purchasing a box of canning tomatoes around August for filling your mason jars with for a wonderfully fragrant product. They also come in as an economical winner when purchased in bulk sized cans at just 2.7 cents per oz.

Favorite Recipes

Heather's Pantry Pizza Sauce (Recipe can easily be halved for just one pizza)

When buying pizza sauce for our "Friday Night Pizza/Movie Night" tradition that we began in our family years ago to reduce the price of our Friday Date Nights became too expensive for us I looked around for alternatives.  I found giant cans of pizza sauce that I could open and then divide into freezer containers in amounts we could use.  But some Fridays I ended up taking extra time trying to thaw the sauce since I'd forgotten to take it out of the freezer the day before.  That wasn't so great.  Finally, during an especially difficult time we were having after an emergency that caused us to put all of our financial resources in a different direction other than groceries in order to avoid debt we ran out of pizza sauce in our pantry.  Where there's a will there's a way.  The tradition must go on and so for several weeks I experimented with what I had in my food storage and then came up with this.  It is our favorite sauce coming in at just .21 (3 pizzas) to .32 cents (2 pizzas) per pizza depending on how many pizzas you spread this on (plus a few spices).  I've never gone back to store bought sauce and I never will.  Plus the plain can of tomato on the shelf is the most versatile to keep on hand and I like that.

1 15 oz. can tomato sauce (I purchase these by the case at Sam's Club)
2 tsp. minced garlic
pepper
oregano
Parmesan cheese

Open the can of sauce and stir two tsp. garlic into the sauce.  Pour out evenly on two to three prepared/oiled pizza crusts (or freeze half if only making one pizza).  Spread evenly up to the "collar" of the pizza with the back of the spoon.  Sprinkle lightly with pepper to taste.  Sprinkle lightly with Parmesan Cheese (bought in bulk at Sam's Club makes it less expensive).  Sprinkle lightly with Oregano.  Top with cheese and toppings of choice.  Bake according to instructions.
***  Find Pizza Crust Recipe and baking instructions under "Cooking with Food Storage-Wheat-Flour".
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Spaghetti Sauce - Yields about 5 1/2 cups

This was one of the few things I came into my marriage knowing how to make well.  This sauce may be a little thinner than what you're used to but the longer you simmer it the thicker it will be.  And it is delicious regardless of its consistency.  For about $5 (using meat I've purchased for $1.99 or less and bulk canned diced tomatoes I've purchased for $2.77) I multiply the recipe by 5 except for the meat and can make about 55 1/2 c. servings of pasta sauce.  What we don't use right away I simply freeze for a quick meal another time.  Use pasta purchased when it goes on sale, usually once a year for .49 a pound, and this meal is extremely economical!    Delicious too!

3-4 mushrooms or a small can of mushrooms
1/4 c. olive oil
1 clove minced garlic
1 c. onion, chopped
1 lb. ground beef or Italian sausage
1 Tbsp. flour
3/4 c. dry red wine (or another cup of water with a cube of beef bouillon.)
1 14 1/2 oz. can diced tomatoes
1 6oz. can tomato paste (adds thickness but you can do without this)
1 c. water
1 beef bouillon cube.
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
Heat olive oil in a heavy saucepan and brown meat; saute onion with it until tender and golden.  Add garlic and heat briefly.  Toss meat mixture with flour.  Add cooking wine or beef bouillon and water.  Cook over high heat a few minutes.  Mix in chopped mushrooms, tomatoes, tomato paste, bouillon, water, salt, pepper and bay leaf.  Simmer over low heat uncovered 1 1/2 hours.  During last 1/2 hour of cooking, a few basil leaves or 1/2 tsp. of Italian seasoning may be added.

Serving Suggestion:  A loaf of homemade French bread and a garden salad.
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My Best Tomato Soup
2 Tbsp. olive oil
6 cloves minced garlic
1 small onion, chopped
2 15 oz. cans diced tomatoes or 1 qt. jar of home canned tomatoes
5 c. water
5 chicken bouillon cubes
3 Tbsp. chopped fresh basil or 1 1/2 Tbsp. dried basil
Salt and Pepper to taste
8 oz. pasta of your choice (broken spaghetti works well, orzo, bow ties, tortellini...)
1 8oz. block cream cheese, cut into cubes.
Optional; cooked and crumbled ground beef, ground turkey or Italian sausage

Heat oil in a large stockpot over medium heat.  Add garlic and onion and saute' for about 5 minutes or until translucent.  Add undrained tomatoes, water and bouillon cubes.  Bring to a boil.  Reduce heat.  Using an immersion blender, blend the mixture to desired consistency.  (You can blend small batches in a standard blender leaving the center off the top and covering with a folded kitchen towel).  Bring to boil again.  Reduce heat and add basil, salt, pepper and pasta to the soup.  Simmer until pasta is tender.  Add cream cheese cubes and stir.  Serve hot.

Serving Suggestion:  Grilled Cheese Sandwich and/or green salad

Cooking with Food Storage - Wheat (and flour)

What comes first?  The wheat or the wheat grinder?  When money is in short supply but you have a little bit to spend and need to choose how to use it to build your food storage this may become a real question for you like it did for me and my husband.  If we have wheat and no grinder then how can we use the wheat?  But if we spent all our money on a grinder but have nothing to put through it, it is a waste of money.  Both arguments are valid especially when you can't purchase both wheat and grinder at the same time!  But in the end we made the decision to purchase wheat first and not just because we hoped to know someone with a grinder nearby if desperate times came upon us!
And by the way, we did eventually purchase that heavy duty manual wheat grinder as a romantic anniversary gift to ourselves one year.  I think that was the year we knew we'd been married a while.  (Smile)
WHY WHEAT?  So many reasons to store wheat.  While whole wheat flour goes rancid before bleached white flour will, un-ground whole wheat has a long shelf life of 20 to 30 years if stored properly.  And what got us to finally make up our minds to purchase the wheat first was this;  you can still eat it cooked as cereal so it would sustain life even if we did not have the grinder.  I'll include the recipe below.  Wheat has so many versatile, healthy and filling ways to be included in your everyday diet once it is ground as flour too.  And talk about fiber, this is fiber for breakfast at its finest.  It is much less expensive than those cereal boxes of air at the store.  As for flour, making your own anything tastes SO much better and a loaf of bread costs about .25 per loaf to make. Now there's some everyday savings.
EVERYDAY USES include wheat made into flour and used in recipes that your family already knows and likes.    The taste is not totally unfamiliar and you know it is a good recipe.  Muffins, pancakes, waffles, breads, cookies, brownies... the list of possibilities really is endless!  Like beans, don't feel you must use 100% whole wheat, especially if your systems are not already familiar with that much fiber.  Using half wheat and half white flour in your recipes gives excellent results.  If you are using all whole wheat in your recipe that calls for leavening then do one of two things.  Either use a recipe that was meant for whole wheat or make some allowances by letting it rise a little bit longer or using just a little more yeast.  If baking powder is the leavening agent then increase baking powder by 1 tsp per 3 cups whole wheat flour.  If baking soda is the leaving agent then no adjustments are necessary.

Wheat/Flour RECIPES:

Whole Wheat Crock Pot Breakfast Cereal (Serves 4-6)
1 c.  whole wheat
1/2 tsp. salt
2 1/2 cups water
*Optional honey, raisins maple syrup or brown sugar for sweetening
Cook together in crock pot 6-8 hours (overnight) on low.  Serve with milk and choice of sweetener.
***  May be tightly covered and stored in the refrigerator for up to two weeks.

Pantry Half and Half Bread (2 loaves, this recipe easily doubles)
1 pkg. dry yeast (or 2 1/4 tps. instant dry yeast purchased in bulk)
2 1/2 c. warm water
2 1/2 tsp. salt
5 1/2 - 6 c. flour (mix white and wheat, if desired)
*opt. 1 Tbs. sugar (helps yeast bubble and rise)
Add yeast to water and sugar if desired in a large mixing bowl and let stand a few minutes until bubbly.  Add salt and flour and beat with dough hook until well mixed.  Add flour if needed to make a dough that is not too sticky and you can knead easily.  Use dough hook to knead or turn dough out onto floured surface and knead a minute or two until dough is smooth and elastic.  Place dough in large greased bowl (or leave in mixer bowl removed from stand mixer) and cover with a towel in a warm spot until dough has doubled in bulk.  This usually takes about an hour to an hour and a half, depending on the warmth.

Punch dough down and divide in half to form two loaves.  Place in greased loaf pans covered lightly with towel in a warm spot and let double again.  They should look like loaves of bread at the time they go into the oven.  Bake in a preheated 350 degree oven for 45 to 50 minutes or until the crust is browned.  Cool a few minutes and then remove from pans to cool on racks.  Slice and store in sealed bag/container.  Stores well both in and out of the fridge.
***Freezes well***

My Favorite Pizza Crust (makes 2 large crusts, can easily be halved to make just 1 crust)
2 pkgs. active dry yeast (or 4 1/2 tsp. instant dry yeast purchased in bulk)
2 c. warm water
1 tsp. salt
4 tsp. olive oil or vegetable oil
6 cups flour
1 Tbsp. cornmeal (per pie, approximately)
Dissolve yeast in warm water in mixer bowl.  Add salt, oil and 2 1/2 c. flour.  Use dough hook to mix ingredients.  Add remaining flour using dough hook to knead until dough clings to hook and cleans the sides of bowl.  Divide dough in half, sprinkle surface with cornmeal and use a rolling pin to roll the dough into a circular or rectangular shape, depending on your pan.  Place dough on your greased/sprayed pan forming a ridge along the edge to hold your toppings.  Cover with a light towel to let rise for up to an hour if you have something else to do or brush with olive oil and top immediately with desired sauce and toppings.
Bake in a preheated 450 degree oven for about 15 minutes.
(See "Cooking with Tomatoes" for my favorite food storage pizza sauce)

Whole Wheat Pumpkin-Apple Oat Muffins (Makes 12 dozen)

1 1/2 c. pumpkin puree
3/4 c. brown sugar
1 c. white sugar
2 c. peeled diced apples or 1 quart jar home canned sliced apples
2/3 c. olive oil
3 eggs
3 c. wheat flour (or half wheat/half white flour)
1/2 to 1 cup oats, depending on how moist your apples are
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. each cloves, cinnamon and nutmeg
1 tsp. allspice, 1 tsp. salt

Preheat the oven to 350 degrees.  Spray muffin tins (or use paper liners).  Mix all ingredients until well blended.  Pour into tins and bake 20 -25 minutes.  Refrigerate or freeze what are not immediately used.
***  These Freeze Well***

FLOUR TORTILLAS (makes 12) From Our Best Bites - Mormon Moms in the Kitchen
I had to include this recipe.  They will save you dollars, are delicious and very versatile.  They take a few extra minutes cook on the stove top but they will surprise you.  By the way, I HIGHLY recommend this cook book.

2 1/2 cups of flour
3/4 tsp. salt
1/4 c. plus 2 Tbsp. shortening
3/4-1 c. hot water

In a mixing bowl with a dough hook combine flour and salt.  Add shortening and combine until crumbly.
With the mixer running, slowly add 3/4 c. hot water.  Mix until the dough starts tomcome together, adding more water if necessary; the dough should be about the consistency of Play-Doh.
Heat a large nonstick skillet over med. heat.  While the pan is heating, divide the dough evenly into 8-10 balls.  Roll balls as thinly as possible into circles.
Spray skillet with non-stick spray with each tortilla.  Place raw tortilla onto the hot skillet and cook until large bubbles appear on the surface.  Flip and cook the other side lightly.  Do not brown or burn.  Keep cooked tortilla on a large flat plate under a clean, light towel.  Repeat cooking instructions until all tortillas are cooked.  Serve/Use immediately.  If storing, seal in plastic bag and try reheating in microwave briefly.
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Find recipe for Graham Crackers at www.food52.com
Find recipe for saltine crackers and more at www.theprudenthomemaker.com