TIP OF THE DAY

PREPAREDNESS ITEMS

Now is the time to stock up on your canning supplies for the next year or two. Most stores that do not carry canning items year round will be closing out their canning supplies at discount prices in the next month or so. Plan to stock up on canning lids, both sizes, pectin, Fruit Fresh, pickling spices, and new rings if needed. If you are looking for more canning jars these may also be on sale. Garage sales are often a great place to find canning jars and other canning supplies.

RECIPE OF THE DAY

FOOD STORAGE RECIPE


OLD-FASHIONED TOMATO MAC AND BEEF CASSEROLE
This recipe calls for canned ingredients, you could easily substitute your freeze-dried or dehydrated items.


1 lb ground beef
1 cup chopped onion
2 cloves garlic chopped fine or pressed- or a sprinkling of granulated garlic
1 can diced tomatoes, any flavor added if desired
1 can corn
1 8 oz can tomato sauce
1cup water
1 to 1 1/2 cups uncooked elbow macaroni
2 tsp Italian or Mexican seasoning- Match this to whatever your tomatoes are seasoned with, if they are seasoned. I use Italian seasoning.


Brown hamburger and onion until no longer pink, salt and pepper to taste.
Add tomatoes, corn, tomato sauce, garlic, and your choice of seasoning.
Bring to a boil and add the macaroni.
Cook 10 min or until macaroni is done.
Top with cheese and/or sour cream if desired.

TIP OF THE DAY

FOOD STORAGE-WHEAT

I have been researching different types of wheat and have come across some interesting information. The new consensus is that people who have sensitivities to wheat are actually sensitive to the hybrid wheat varieties. If you or someone in your family has a sensitivity to wheat, or you suspect that you do; you might want to try some of the older non-hybrid varieties.

Many people are finding that they can do well using Spelt or Kamut.  These can be purchased as flour in many Natural Foods stores in small quantities. You should try these varieties and plan to store them if they work for you. Grains can be a big part of your emergency storage and you don't want to eat something that doesn't agree with you.

RECIPE OF THE DAY

LIQUID LAUNDRY SOAP-I received this recipe from a good friend who uses it all the time.

4 cups hot water
1 bar Fels-Naptha Soap
! cup Arm and Hammer Super Washing Soda
1/2 cup Borax

Grate the soap bar and add to a sauce pan with water. Stir continually over medium-low heat until soap dissolves and is completely melted.

Fill a 5 gallon bucket one-half full of hot water. Add the melted soap bar, washing soda and borax. Stir until all the powder is dissolved. Fill bucket to the top with more hot water. Stir until well mixed, cover and let sit overnight to thicken. It gels even better if you can let it sit uncovered.

Stir and fill a used clean laundry soap container, or another container of your choice., half full with soap and the rest of the way with water. Shake before each use.

You may add 10 to 15 drops of essential oil per two gallons after the soap has cooled.

Yields 10 gallons. Add 5/8 cup per load for top loading machines or 1/4 cup per load for front loading machines.

TIP OF THE DAY

DEHYDRATED OR FREEZE-DRIED FOODS

When baking with dehydrated food items such as; powdered eggs, powdered milk, etc.
add the liquid for rehydration to the liquid in your recipe then add the eggs, milk etc. to your dry ingredients; then mix according to your recipes instructions. There is no reason to rehydrate separately.


Don't be afraid to experiment with your dehydrated items, now is the time to get comfortable with them. In an emergency you don't need the added stress of trying to work with new ingredients. Keep your learning curve moving forward now to reduce stress in the event of an emergency.

RECIPE OF THE DAY

VEGETABLE FRITTADA- Great low carb breakfast

1 TBS olive oil
3 cups veggies, your choice.
Some choices might be spinach, mushrooms, onions, green onion,
 red bell peppers, zucchini or yellow squash, carrots etc.
12 eggs
1/2 cup skim milk or whole milk or cream, your choice.
1/3 plus cup grated Parmesan cheese
1 clove garlic, minced fine.
In a large skillet over medium heat cook olive oil
Add veggies and garlic, season with herbs, salt and pepper.
Cook for a couple of minutes, longer if using carrots.
In a bowl beat together eggs and milk. Pour into your skillet over the veggies.
Sprinkle with Parmesan cheese. Reduce heat to low, cover and cook for 5 to 9 mins, or until eggs are firm. I like to sprinkle a little more Parmesan on the top before eating.


I make a 1/2 recipe frittada and just heat it up in the microwave each morning for my personal breakfast   I cut it like a pizza and it lasts me about 5 days.

TIP OF THE DAY

FOOD STORAGE

Some basic cooking products you'll want to store.  Salt, pepper, corn starch, onion, celery and garlic salts and powders. Bouillon, Italian seasoning, Soy sauce, chili powder, curry, Season salt, and any others you use on a regular basis. These will add great flavor and dimension to rice and wheat dishes as well as soups, stews and legume dishes.

Some of the baking spices you might include are; cinnamon, nutmeg, cocoa powder, cloves, ginger, and allspice. A simple rice pudding depends on such spices for flavor. Consider some lemon, almond, vanilla or maple extract for baking and pancake syrup.

Powdered drink mixes can provide much needed Vitamin C as well as being a real treat.

With the use of spices you can take your "emergency meals" from bland to tasty in a wink.