Once again we are being asked to be 

prepared with a 72 hour kit. 

Consider this situation:
It's 2:00am and a flash flood forces you to evacuate your home-fast.
There's no time to gather food from the kitchen, fill bottles with water,
grab a first-aid kit from the closet and snatch a flashlight and a portable
radio from the bedroom.  You need to have these items packed and ready
in one place before disaster strikes. Takes long enough just to get everyone
out the door with their shoes or slippers on..

So, what do you really need?
Pack at least a 3-day supply of food and water, and store it in a handy place.
One gallon per person per day for drinking and personal hygiene.
Choose foods that are easy to carry, nutritious and ready-to-eat. In addition,
pack these emergency items:

*Medical supplies and first-aid manual
*Hygiene supplies
*Portable radio, flashlight and extra batteries
*Shovel (folding) and other useful tools
*Household liquid bleach to  purify drinking water
*Money (coins and small bills) and matches in a waterproof container
*Fire extinguisher
*Blanket and extra clothing
*Infant and small children's needs  (if appropriate)
*Manual can opener
*Garbage bag
*Change of clothes (sweats, underwear, socks, etc.) roll them up tight and
place them in a gallon size freezer zip-lock bag. They will stay dry and together
that way.

If the Electricity Goes Off.....
FIRST-use perishable food from the refrigerator.

THEN- use the foods from the freezer.  To minimize the number of times
you open the freezer door, post a list of freezer contents on it.  In a well
-fitted, well-insulated freezer, food will usually still have ice crystals in their
centers (meaning foods are safe to eat)  for at least 3 days.

FINALLY- begin to use non-perishable foods and staples.

Having listed this, (which is from FEMA , and RED CROSS,)
I have been asked to be more specific on food. So, here's some ideas
of what our family packs.

granola bars, fruit snacks, smarties ( hard tack, mints for adults ) something
to suck on makes life easier, it seems.
Use snacks that don't melt, (chocolate, more clean up and thirsty mouths.)
I like putting small items in a zip-lock bag.
Pop-open type cans of things like: soup, stew, chili, fruit, vienna sausages,
chicken, tuna, or ham salad with crackers
(comes together in  a little box available at most stores and even the $1 store).
Most foods that have a little ring to pull open are ready to eat.  Cold isn't so
bad and is better than going hungry. Pack some plastic spoons!!
High calorie foods are good in this case because you may not be able to eat till
 you're full.
Small bottles of water or water pouches are especially good for little hands.
You don't end up spilling and wasting as much, if you know what I mean.
Also juice boxes or boxed milk. The flavored ones are good as well.
You may need a small sippy cup in your little ones' back pack for peace of mind.
I would also make sure you have some wet wipes.  They can be a travel size or
in a zip-lock bag.  Just make sure you replace them once in a while or re-hydrate
them if needed.

For cleaning, it's nice to have a small spray bottle with water in and another one
with water and a little bit of liquid soap. Much less water is needed that way. This
is a good item to have in your trunk of your car in that kit.

Make sure each kit has each item. If you get separated and all the flashlights
 are in dad's back pack, you will all be in the dark! Except for dad.

This should give you an idea of things you can use. Easy and light weight items are
good to think about. Remember, you might need to be able to carry your back-pack.
You  don't need to spend a lot of money.  Be creative and practical.  $1 stores are
a good source for small things like wet-wipes, hand sanitizer, chapstick, kleenexes,
and other such things. Pencil and notebook or small toy for kids keeps them happier.

One more thing. When you are putting together your pack, label the outside with
some sort of tag that says:
your name
son or daughter of:
wife or husband of:
address:
This is needed information if a child gets lost or a person is injured and unable
to communicate. Little stretchy 1/2" wide band bracelets are good to have in your kit to
put on everyone or to have medication or allergy info on. You've seen these on
our kids oft times for whatever event.

Happy packing everyone!

Which wheat should I store?

I've been asked some things about wheat that I thought I should post.
Below are two sights that you can read if you are interested in 
more than  what I have listed here.

Questions:
1-Which wheat should I store?
2-Is red wheat better than white?
3-What is the difference?
4-What is the differences between soft and hard wheat?

Answers:
1- You can store either white or red HARD wheat. They both store well.
2- No. Both are nutritionally equivalent.
3- The difference is the color, flavor and sweetness.  White wheat  yields 1-3 %
more flour and produces lighter colored products.  White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat 
a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.

4-There are two types of white wheat- hard and soft. The differences between the two 
are found mainly in the end products for which they are used. Hard white wheat is best
for long term storage. Soft white wheat has a lower protein level than hard wheat. Soft 
wheat is used mainly for bakery products other than bread; pastries, cakes, and cookies. 
It is also used for cereals, flat breads, and crackers. Both white wheat classes make quality 100% whole wheat products.

Hope this answers most everyone's questions.  If you have any more, let me know
and I will  try and get them answered.

Happy Baking!

http://www.wellnessproposals.com/nutrition/handouts/grains-fiber/truth-about-white-wheat.pdf

http://www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq

Whole Wheat Muffins

1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon vanilla
1 egg
1 cup milk, 2% or fat free
2 cups white whole wheat flour

Preheat oven to 400* F. Have ingredients at room
temperature.  Line a muffin tin with paper cups or spray
to coat the bottom of the tin. With electric mixer, cream
margarine, sugars, and soda, scraping bowl with spatula.
  In a small bowl, using a fork, beat together egg and vanilla;
add to creamed mixture.  Beat till light and fluffy.  Add milk.
Gradually add flour and lightly stir till dry ingredients are barely
moistened. Over mixing will make the muffins tough and form
tunnels.
  Fill muffin tins 2/3 full and bake 15-17 minutes or till browned
and done.  Remove from tin and cool on wire rack.  12 servings

Nutrition:  calories/serving: 231, 5 g protein; 34 g carbohydrates;
9 g fat; 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron;
120 mg sodium

Hope your gardens are doing well.
If you haven't started yet, it's not too late to start.
Most everything is safe to plant now. Hopefully we
won't need the wall-of-water on our plants any longer.

BREAD MAKING
Here is a site for those of you that wanted to watch
 an easy video on making bread.  This one is using hard
 white wheat flour but you can use which ever kind you
want to.  It's just a nice basic video in a normal
 kitchen setting.
http://everydayfoodstorage.net/wonders-of-bread

Wonders of Whole Wheat Bread

everydayfoodstorage.net

Learn how to use your food storage wheat to make delicious bread!

 You'll be amazed at how easy and delicious it can be

This would be my grandson wanting to eat the giant loaf his mother

just made.

Want to try a warm drink that isn't chocolate?

I really like Stephen's gourmet French Vanilla

Hot chocolate. Here's a drink similar to that.

3/4 cup water

1 rounded tsp. honey

a couple drops vanilla

3 rounded Tbsp. dry milk

Heat water in microwave about 45

seconds or until hot. Stir in remaining

ingredients and stir. Adjust honey and

milk to desired sweetness and richness.



















Thinking about gardens yet?

It's that time of year again to be thinking about your

garden. Make a plan of what

you want to plant and start getting ready. Broccoli, cauliflower, onions, spinach

and such will be the first things that need to get planted; probably about the end of

this month if we don't have snow on the ground still.

It's Apple time once again. If you want a good recipe for

Apple Pie Filling, look under canning and find the

Apple Pie recipe using Clear Jel A. It's a

yummy one.

Basic Disaster Kit

Here is the list recommended by FEMA for your 72 hour kit.

* 3 day supply of non-perishable food

* 3 day supply of water-one gallon of water per person per day

* portable, battery powered radio or television and extra batteries

* flashlight and extra batteries

* first aid kit and manual

* sanitation and hygiene items (moist towelettes and toilet paper)

* matches and waterproof container

* whistle

* extra clothing

* kitchen accessories and cooking utensils, including a can opener

* photo copy of credit and identification cards

* cash and coins

* special needs items such as, prescriptions, eye glasses, contact solution

hearing aid batteries

* other items to meet your unique family needs

If you live in a cold climate, you must think about warmth.

It is possible that you will not have heat. Think about your

clothing and bedding supplies. Be sure to include one complete

change of clothing and shoes per person. Including:

* jacket or coat

* long pants

* long sleeve shirt

* sturdy shoes

* hat, mittens, and scarf

* sleeping bag or warm blanket (per person)

Be sure to account for growing children and other family changes.

Change stored food and water every six months and replace them

with fresh supplies. Keep items in airtight plastic bags and place in

an easy to carry container: back pack, duffel bag,, etc. Keep in a place

where temperature is cool. Re-think your needs every year.

****************************************************

This list will need to be adapted to your own family needs.

Remember you have to carry it or pull it, so go light as possible.

If it is winter you will most likely already have a jacket or coat

on when you leave your house. It's a good idea to keep a pair

of gloves or mittens in your coat pocket.

A little time preparing now, saves many hours of worry, later.

Happy preparing!

It's Tomato Time

For all of you who love to do your own spaghetti sauce,

here is some important information for you.

ALL SPAGHETTI SAUCE NEEDS TO BE PROCESSED

IN A PRESSURE CANNER NOT WATER-BATH. The FDA

has removed all recipes for spaghetti sauce from the water-bath

way of canning due to the acidic level of the tomatoes. I realize that

you may have done your favorite recipe for many years without any

issues but we have been told that the tomatoes we are able to get are

much lower in acid than they used to be. It's best not to take a chance.

Also, there shouldn't be more than one cup of cooking oil to 30 pounds

of tomatoes. Here is one safe recipe for this area:

30 lbs tomatoes, peeled quartered, cored (15 quarts)

5 cloves garlic, minced

1 cup chopped onions

1 cup chopped celery OR green peppers

1 pound fresh mushrooms, sliced (optional)

2 Tablespoons oregano

4 Tablespoons minced parsley

2 teaspoons black pepper

4 1/2 teaspoons salt

1/4 cup brown sugar

1/4 cup vegetable oil

Boil tomatoes for 20 minutes, uncovered in a large

saucepan. Stir as needed to prevent sticking. Press

through a food mill or sieve. Saute onions, celery or

green pepper and mushrooms (if desired) in vegetable

oil until tender. Combine with tomatoes, spices, salt,

and sugar; bring to a boil. Simmer, uncovered, stirring

frequently, until thick enough for serving. (The volume

should be reduced by nearly one half.) Pour into hot jars,

leaving 1/2 inch headspace. Place lids and rings. Process

in PRESSURE CANNER at 12 1/2 pounds pressure.

20 minutes for pints

25 minutes for quarts

Makes about 9 pints.

CAUTION: Do not increase the proportion of onions,

peppers, or mushrooms.

for Spaghetti sauce with meat add 2 1/2 pounds

of sauteed ground beef or sausage to above recipe

leaving 1 inch head space.

Process pints: for 60 minutes, quarts for 70 minutes

*Tomato helps:

53 pounds tomatoes to a bushel

1 quart cut up tomatoes =2 pounds

1 pint cut up tomatoes = 1 pound

*Stewed Tomatoes also need to be processed in a Pressure canner.

Happy and safe canning.

What kind of wheat is best to store?

I heard someone ask what the difference was between hard and soft wheat. Hard wheat is what you want for your

long-term storage, it stores much longer. Hard wheat also has a higher gluten and is best for bread

Variety	Protein	Best Use(s)
Hard red spring , Hard red winter & Hard white spring	11-15%	bread flour (high gluten)
Soft red winter, Soft white winter & Soft white spring	9-12%	pasta, cake, biscuit, cracker, and pastry flours (low gluten)

Green drinks

Green fruit smoothies seem to be a big hit right now.

You can make many kinds. A good basic is 2-3

cups water and ice, 2-3 cups greens (spinach,chard,

kale, beet greens, etc.) one thin slice lemon, half an

orange, peeled, and anything else you want to put

in it. I usually add 1/2 cup yogurt, any flavor to

it as well. Sometimes a couple of strawberries, fresh peach

or whatever is on hand. Blend on high.

If you are not used

to seeing "Green" in your glass, don't worry. They really

can taste good. Remember that it doesn't have to be

sweet to be good for you and still taste good. Be creative

and see what you like best. This is a lot of fiber and so

you may need to start with a cup a day and work up to

as much as a quart a day. Spinach and chard seem to be

the mildest, in my opinion. If you have a touchy stomach,

try bringing your greens to a boil, boil gently for 60 seconds,

drain and then blend them. Some folks have a tough time

with the acid that is in spinach. This will help. Happy drinking!

Vita Mix and Blend Tech blenders are definitely the best,

but you can do it still in a regular one on high for a couple of

minutes. It may be a little chunkier, but that's ok too.

Gardening

Summer is finally here! Cherries are just about gone and apricots will be on soon.

Just a note. If you haven't already figured out, the birds are back again this year.

To save what's left of your strawberries and the raspberries, blackberries,etc.,

make sure you put a net over them. It's a pain for us sometimes, but sure saves

a headache in the long run. Remember to keep your plants watered (strawberries etc)

even when they are finished producing so they will stay alive for next year. A good

garden fertilizer is good as well. A fertilizer that is good for your garden is: 16-16-8.

Happy gardening and canning. Leave me a comment or question if you have one and

I will post the answer here.

Emergency Preparedness Fair

Just a note to let you all know that there is going to be a tri-city Emergency Preparedness Fair. Sponsored by: Farr West, Plain City, and Marriot/Slaterville Place: Farr West Elementary-Farr West, Utah Date: April 30, 2011 Time: 9:am - 12:00 noon This is free to the public. Bring your family, friends, and neighbors! There will be many vendors, 5-minute mini-classes, 911 helps for kids, burning station with Weber County Fire dept., earthquake tips, and many more. Come join in the fun!!! See you there.

Spring planting

Hope you all have your gardens ready. Now is a good time to get these items planted Broccoli, cabbage, onions, beets. turnups, parsnips, carrots. peas and greens: lettuce, spinach,etc. Being prepared and self sufficient is important. Have fun and involve your family at the same time. Happy planting!

Time to Plant

Yes it's still winter, but if any of you are wanting to start your
own garden plants, now is the time; things like broccoli, tomatoes,
peppers and all those good things. You can put them in little starter
kits or egg cartons or whatever works for you.

Also, if you have fruit trees, now is the time to prune them, before
the sap starts heading out into the branches.

Pie Anyone?

Rhubarb Lemon Sponge Pie

First make a rhubarb coulis:

2 c diced rhubarb

1/2 c sugar

1/4 c water

1 vanilla bean scraped or

1 tsp vanilla

Combine and cook over medium heat until

soft and kind of mushy. (Puree in blender if

desired.)

2- 9" deep dish pie crusts

3 Tbsp. softened, unsalted butter

1 1/4 c sugar

4 eggs, separated

3 Tbsp flour

1 1/4 c milk

2 Tbsp grated lemon zest and

juice from 1 lemon, about 1/4 c.

(or use 1/4 cup bottled lemon juice)

pinch of salt

2/3 c rhubarb coulis

Preheat oven to 375 degrees. (use a lower rack)

In med bowl, beat egg whites till stiff peaks form,

set aside. In large bowl, cream butter, sugar and

egg yolks till smooth. Add flour, milk, lemon juice

and zest, and salt. Mix till well combined. Gently

fold in egg whites till combined. Pour into 2 pie shells.

Put half of coulis on each pie and swirl in like you

would a marble cake. Bake 15 minutes at 375, lower

heat to 300 and continue baking about 40-45 min.,

or until golden brown and toothpick comes out

clean. Cool completely. Serve cold with whipped

topping and additional rhubarb coulis on top.

You may think this would be really tart, but it isn't.

It's a nice change from the norm. If you don't have

a lemon, bottled juice works fine. It's not quite as

strong, but still tastes great even without the zest.

I usually make double or at least 1 1/2 times the

coulis so I have extra for the top. The coulis also is

yummy on pancakes and waffles, etc.

Thanks for the recipe, Joanna.

Canning Syrups

Procedure:
Heat water and sugar together. Bring to boil and
pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil,
and fill into jars immediately.

Other Sweeteners: Light corn syrup or mild
flavored honey may be used to replace up to
half the table sugar called for in syrups.

Very Light- (10 % sugar)
per 9 pint load-6 1/2 c water to 3/4 sugar
per 7 quart load- 10 1/2 c water to 1 1/4 c sugar
Aproximates natural sugar levels in most fruits
and adds the fewest calories.

Light- (20 5 sugar)
per 9 pint load- 5 3/4 c water to 1 1/2 c sugar
per 7 quart load-9 c water to 2 1/4 c sugar
For very sweet fruit. Try a small amount
the first time to see if your family likes it.

Medium-(30 % sugar)
per 9 pint load- 5 1/4 c water to 2 1/4 c sugar
per 7 quart load-8 1/4 c water to 3 3/4 c sugar
Sweet apples, sweet cherries, berries, grapes.

Heavy-(40 % sugar)
per 9 pint load-5 c water to 3 1/4 c sugar
per 7 quart load-7 3/4 c water to 5 1/4 c sugar
Tart apples, apricots, sour cherries, goosberries,
nectarines, peaches, pears, plums.

very Heavy-(50 % sugar)
per 9 pint load-4 1/4 c water to 4 1/4 c sugar
per 7 quart load- 6 1/2 c water to 6 3/4 c sugar
Very sour fruit. Try a small amount the first
time to see if your family likes it.

1-The amount for 9 pint load is also adequate for a
4-quart load.
2-Many fruits that are typically packed in heavy syrup
are excellent and tasteful products when packed in
lighter syrups. It is recommended that lighter syrups
be tried, since they contain fewer calories from added
sugar.

Do you still have rhubarb? Try canning it for a later.

Procedure:

Trim off leaves. Wash stalks and cut into 1/2 to 1 inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. heat gently to boiling. Fill jars
without delay, leaving 1/2 inch headspace. Adjust 2-pice lids
and process.

pints or quarts in boiling water bath canner: 20 minutes

pints or quarts in dial-guage pressure canner: 8 minutes
at 12 1/2 pounds of pressure.

pints or quarts in weighted guage pressure canner: 10 minutes

Got More Zucchini?

I was stroling the internet looking for more zucchini recipes

that weren't chocolate and ran across this one at:

About.com http://southernfood.about.com/

It was in the Southern cuisine. If any of you have

visited this sight you may have seen it already. I decided

to try it on my husband. He says it's one of the

better ones we've had so I decided to post it here.

Zucchini with Cheddar and Bacon

6 cups thinly sliced zucchini (quarterd if large)

2 egg yolks, slightly beaten

1 cup sour cream

2 Tablespoons all purpose-flour

2 stiffly beaten egg whites

1 1/2 cups shredded cheddar cheese

4 to 6 slices bacon, crisply cooked, drained and crumbled

1 tablespoon butter(or margarine)

1/4 cup dry bread crumbs

Simmer squash in salted water until tender, drain and sprinkle

with a little salt. In mixing bowl, combine egg yolks, sour

cream, and flour. Fold in egg whites.

Place half of the cooked squash in shallow 2 quart

baking dish; top with half of the egg mixture,

half of the shredded cheese and all of the bacon.

Repeat with remaining squash, egg mixture and

cheese. Melt butter, stir in bread crumbs.

Sprinkle over casserole. Bake at 350 degrees for

20 to 25 minutes. Serves about 6

I didn't have dry bread crumbs so I just used

a couple slicesof my homemade bread and

crumbled them and sprinkled it on top. Then

I drizzled the melted butter over it. Worked fine.

It's really easy.

The bacon is a nice

change from the usual ground beef. I think it would

be really good with a chopped onion in it as well. But

if your family doesn't like onion, leave it as it is.

I served it with fresh cucumbers and tomatoes from the

garden.

My camera batteries decided to give up the ghost

as I was doing this so the pictures are from my

phone: not the best but you should get the idea.

Hope you like it.

IT'S ZUCCHINI TIME!

Here's and easy tasty meal.

Zucchini Casserole Pie

3 c. peeled, cut up zucchini
1 c baking mix (bisquick, jiffy,etc.)
1/2 c chopped onion
1/2 c grated cheese
2 tbsp. parsley (dry or fresh)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp whole oregano
1/2 c oil
4 eggs
dash of garlic powder or salt
1 tomato, chopped and drained
2 tsp bacos or cooked crumbled bacon


Mix all ingredients together in a large bowl.
When well combined, scoop into a buttered or
sprayed pie dish.

Bake at 350 degrees for 30-35 minutes or until

golden brown on top and center springs back

when pressed lightly.

Serve with a side of fresh beans from your garden

and you have a tasty meal.

Tired of everything chocolate?
Here's a zucchini blondie recipe courtesy of:

Alban Mehling

Zucchini Blondies

1 c. grated zucchini

1/2 c chopped nuts (I used pecans)

1/2 c butter flavor crisco (generic)

1 1/4 c brown sugar

2 large eggs

1 Tbsp vanilla

1/2 tsp salt

1/2 tsp baking powder (not soda)

1 c all purpose flour

butterscotch chips (optional)

Preheat oven to 350. Cream shortening,

sugar, vanilla and eggs. Stir together flour,

salt and baking powder and mix with sugar

and egg mixture. Stir in zucchini, nuts, & chips.

Pour into greased 9x9 pan and bake 35-45 minutes.

serve warm with a scoop of ice cream, cool whip

or vanilla yogurt and drizzle with caramel or

butterscotch sauce. If you prefer, frost with

cream cheese frosting, when cool, instead.

Enjoy!

It's Beet Season

Remember, beets need to be bottled in a
pressure canner.

Here's a basic recipe for plain beets:

Cut off tops leaving 1 inch of the stem
and the root. Wash. Place in large pot,
cover with water; boil 15-25 minutes
until skins slip. Skin, trim. Leave baby
beets whole. Cut medium or large beets
in chunks or slices. Halve or quarter
very large slices. Pack into clean jars,
add salt if desired, and boiling water
leaving 1/2 inch headspace. Place lids
and bands. Process pints for 30 minutes
and quarts for 35 minutes. For our area
here in Weber County you need to process
all your canning at 12 1/2 lbs pressure
unless you have been told otherwise by
the extension service for your individual
pressure canner lid. Make sure to have
it checked anually. HAPPY CANNING!

Cinnamon Bread

If you love cinnamon bread, here's
an easy recipe for it. Start out with
your favorite bread recipe. I usually
do two loaves at a time. After it has
risen once, divide your dough in
half. Flatten out the best you can
with your fingers. You can use
a rolling pin if you prefer. Spread
with a small amount of butter,
margarine, or vegetable spray.
You only need a little. Then put
about 2-4 tablespoons of brown
sugar on and spread it around
with the back of the spoon.
Gently press it into the dough.
Sprinkle with a generous
amount on plain cinnamon. If
you want nuts or raisins, sprinkle
them on as well.





















Starting at the front edge, roll it up
fairly tight. You may have to stretch the
dough out a little to get it even at the
edges. Don't worry about it being
perfect.














When it's rolled up, pinch the edges together
good and tight to keep it from coming
unrolled. Tuck the ends under a little.

I usually place a piece of waxed or

parchment paper in the bottom of

my bread pan. You don't need to if

you don't have any. Spray the pan

good. The paper just keeps any

sticky stuff from sticking to the

pan if it leaks out. Place your roll

into the pan with the seam side

down and tuck under the ends.

Do the same to the second pice of dough

or just shape it into a log shape and use

it for a plain loaf. That's what I usually do.

That way you have one of each. Place pans

in a warm place, cover and let rise until

dough is above the pan. If your house is cool,

put some very warm water in a 9x13 pan .

Place bread pans in it, cover and let rise.

I cook mine at 325 degrees for about 26

minutes. My oven is fairly hot, so I always

cook my bread at that temperature. If you

normally cook yours at 350, then do the same

for this. Do not overcook and your bread

will stay moist. Remove from oven and let

bread stay in pans for about 5 minutes.

Then remove to a wire rack to completely cool.

Once it is cool. Store in plastic bags with
a twist tie on it. These pictures are shown
with whole wheat bread. It can be done with either.
I usually use my white bread recipe since that's
what my grandkids like the most. And they seem
to eat the most. It also makes great French Toast.

Happy eating!