Websites on Foodstorage

foodstoragemadeeasy .net is a great site to get you started with almost any question you might have addressed--regardin g a three month supply of food. They have spreadsheets and recipes, and even video clips you can watch to get you excited and informed. Check it out! ~Lori

Building Three Month Supply

With all the economic discussions that now seem to be a part of everyone's life...my mind turns to the counsel of our inspired leaders to PREPARE in case of an emergency or economic downturn in our lives. The words "food storage" can be overwhelming to many. The church has a fantastic way to make this so much less intimidating; they tell us to begin by storing extra of what we already eat little by little until we have a three month supply.

Here are some ideas to get you started:

1. Make a list of regular meals you enjoy eating. Include everything, like your vegetable side, or canned fruit, etc.

2. Decide on 5-7 different meals if you can. Then, the next time you go to buy those items or if they are on sale, buy an extra meals worth and put it in your new food storage area.

3. If you even begin with adding one meal a week to your three month supply, in a month and a half you will have a whole weeks' worth of food in your storage,AND a growing sense of peace that you can sustain yourself and your family "come what may"!


For Example:

When spaghetti sauce goes on sale for 1.00, you could buy that, and pasta for 1.29, and pick up some corn or green beans at Aldi for .49 cents, and add a dry bread mix to the meal and for less than a Wendy's Combo meal you can feed a family of five!

God bless you in your efforts to be self-reliant! ! Jenny and I are more than eager to help you if you would like ideas or encouragement in this very important area of our lives. Have a great day. ~Lori

The Three Bear's Porrage Recipe

Here is a recipe you may enjoy for breakfast (or dinner) straight from long term food storage that should give you a big dose of fiber, flavor and nutrition!

THREE BEARS PORRIDGE
(With Extra Special Options)

1/2 C. cracked wheat
1/2 C. rolled oats
1/4 C. dry milk powder
1/2 tsp. ground cinnamon
1/4 C. raisins
3 C. boiling water or scalded milk
honey to taste

Add dry ingredients to boiling water (or milk) in saucepan. Stir until thoroughly mixed. Bring back to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes, or until desired consistency. Add honey to taste.

Optional:
1/4 C. dried fruit (such as dates, raisins, etc.)
1/4 C. chopped apple
1/4 C. bran
1/4 to 1/2 C. wheat germ or flax seeds
2 T. nutritional yeast
1/2 C. sunflower seeds
2 eggs

Any of these may be added to the above porridge, if desired. Combine and cook as you would with the three bears porridge. Then stir in eggs, if desired, cover and let stand 1-2 minutes.

Variation: Any combination of grains may be substituted for oats and cracked wheat. You may also make a large batch ahead of time for convenience. Adjust cooking time for the grains used, cooking for the amount of time required by the longest cooking grain you used.

*This is a great way to reduce expenses and cholesterol! :) Enjoy!!
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Three Bears Porrage Info

The source for the Three Bears Porridge was WHOLE FOODS FOR THE WHOLE FAMILY: Le Leche League International Cookbook, which is a great resource for nutritious recipes and will give you many ideas for using long term food storage, or incorporating a more healthy lifestyle with food. This book can be found through Latter-Day Family Resources if you are interested in it. Have an awesome day! ~Lori

Crockpot Pork Loin

Crockpot Pork Loin (serves many ladies or 2 very hungry men)

Boneless Pork Loin, 2 - 3 pounds
1 cup chicken broth
1 12-16 ounce jar Apricot or Peach Jam (can use sugar-free)
2 tablespoons yellow mustard or Dijon mustard
1 large onion, cut in large chunks

Spray crockpot with a cooking spray (Pam or other brand.)
Combine broth, jam and mustard in crockpot.
Place pork loin in crockpot and turn to coat on both sides.
Place chopped onion on top of pork loin.
Place lid on crockpot. Cook on low for 8 hours.

Cool slightly, slice diagonally. Plate with cooked rice and the
sauce it produces. Refrigerate leftovers.

Leftovers:
Make a skillet stir fry by using some of the leftover sauce, cooked rice,

bamboo shoots,water chestnuts, etc.

BBQ sandwiches; use leftover sauce and one tablespoon cider vinegar.
Cook until sauce reduces enough to hold up on a bun without being too
soggy.
Season or add other ingredients to your taste.

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PLAIN CHICKEN BREASTS

PLAIN CHICKEN BREASTS
BASE: Combine 4 to 5 chicken breasts (thawed or frozen) and ½ to 1 cup
water in slow cooker. Cook on low for 7 - 8 hours. They will look quite
anemic, don’t be alarmed!

POSSIBILITIES: 1. Season with Montreal Steak seasoning. Sear or
pan-fry in a little olive oil in a skillet to brown.

2. Use as a starter for your favorite "slow cooker" white
chili recipe.

3. Use as a starter for slow cooker chicken and rice soup
(carrots, onion, raw rice, broth, chicken)

4. Dice or cube, combine a box of stuffing mix and 1 1/2
cups of the broth. Put mixture into greased crockpot. Top with jar
of chicken gravy, cook on low about 1 - 1/12 hours. You can sneak in
some extra vegetables too!

5. Spread honey mustard on one side, grill lightly, turn and
do the same to the other side.

6. Dice small. Combine one can cream of chicken soup, 1 cup
milk, frozen mixed vegetables in a greased casserole dish. Spread or
drop dollops of prepared Jiffy Corn Muffin Mix on top. Bake according
to muffin temperature, just add 15 minutes to baking time or until
cornbread
is done. Can make this in the crockpot and try the folded towel
trick.

7. Chill/Cube, add celery, chopped pecans, seedless grapes
and Miracle Whip. Serve on lettuce.

8. Shred into bite-sized pieces. Add cream of chicken soup or
chicken gravy, a cup of broth and a few tablespoons of raw oatmeal
(this is the thickener). Season with salt and pepper to taste. Cook
on high in crockpot about 1 hour. Serve on toasted bun.

9. Cube, place in skillet with some olive oil. Brown slightly.
Add one chopped bell pepper & ½ onion, chopped. Drain can of
pineapple tidbits reserving liquid. Stir 2 tablespoons cornstarch
into liquid. Add pineapple and cornstarch mixture to skillet.
Cook/stir until bubbly. Serve over seasoned or buttered rice.
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Vegetarian Brown Beans

VEGETARIAN BROWN BEANS
BASE: Rinse 2 to 3 cups pinto beans in a colander. Put rinsed beans in
large pan, add ½ to 1 gallon water to cover and soak overnight. Drain
and rinse beans again in a colander. Place rinsed beans in slow cooker.
Fill cooker almost full---about 2 to 3 inches from the top rim. Stir in
one or two packages of dry onion soup mix and one chopped onion. Cook on
low 7 - 8 hours.

POSSIBILITIES: 1. Serve as is with cornbread on the side and garnish
with chopped onions.
2. Add a cup of cooked rice and a jar of salsa for Spicy Bean
Soup.
3. Use as a base for your favorite chili recipe.
4. Add uncooked macaroni the last half hour, cook on high for
20-30 minutes or until done.
5. Add a cup of diced ham and 1 - 2 large diced potatoes the
second time around.
6. Puree the amount your family will eat in one meal for a
cream soup. Garnish with green onion, sour cream, cheddar cheese or
other toppings.

Expand the possibilities by using any kind of bean; navy, white, kidney,
pink, black, etc. If you want to use the beans in dessert recipes, leave
out the onion soup mix. White beans are more like tofu and take on the
personality of what they are paired with. Black or brown beans are great
when making brownies or chocolate desserts---I’m not kidding!