Marti’s Corner – 47

Hi Everyone,

NOTES:

*  I found this “Scout Survival Kit”  It includes suggestions for first aid, shelter, water, fire, food, knife, signals, everyday carry items, compact survival kit, and optional items.  Mountainman’s Mantra: Scout Survival Kit Considerations

*  Mountain man also has a blog about making fires:  Mountainman’s Mantra: A Fire Kit

And making a tarp shelter:  Mountainman’s Mantra: Tarp Survival Shelter Weekend

*  THIS has nothing to do with Emergency Response, but it’s SO cool I just had to share.  This website has thousands of radio stations.  Each green dot is a station.  Just hover over the dot and you will be able to hear stations from all over the world!  https://radio.garden/ 

LONG TERM FOCUS: Pet Food

Time to think about pets this month.  I DO have a pet.  I do NOT have a year’s supply of food for my pet.  BUT, I “DO” have some storage.  I have 2-3 extra bags of food at any one time, and I just rotate them.  I think I will try to store a few more, maybe take our cat’s food up to 3 months’ worth or so.

SHORT TERM FOCUS: Butter

When my kids were young, I always bought margarine.  I have since switched over to butter, and have come to think it’s actually better for you.  I try to keep enough on hand so that if the stores were somehow closed for 3 months or so (how could THAT ever happen?) I wouldn’t run out of butter.  I date the outside of the packages and just rotate them.  I try to get butter for about $2.50 a pound.  If it is a lot less, I stock up.  But if it goes up to $3, then I might wait and use my supply, hoping the price will fall.  I did “can” butter once.  You do it in the oven where you can bring the temperature up to over 250 (the temperature at which botulism spores die).  But, as with any oil, it will go rancid after some time.  The advantage of canning it is that it can sit on the shelf.

Funny Story:  We invited our neighbors to stay with us 3-4 days as they were cleaning and selling their house.  We have a second refrigerator in the garage (where we keep the butter) and told them they could put whatever they needed into that fridge.  He told me the next day he had NEVER seen anyone have THAT much butter – EVER!!!  Hahahaha.

72-HOUR FOCUS: Trash Bags

When we went camping last summer, I was surprised at how many bags we used.  We used one for trash, of course, and one for dirty clothes.  I think we used one for the BBQ grill that was too dirty to just put in the car.  You could even use them as raincoats.  I can’t remember what else, but I took A LOT with us and was glad I did.  You can put 1-2 in your 72-hour kit, or just put several in the car.

FOOD STORAGE RECIPES

Cheesy Sweet Corn Spoonbread

This recipe was on the back of the Krusteaz box of Honey Cornbread.  I’ve been experimenting with different recipes and I’ve not been happy with any of them yet.  I think the Krusteaz box mix and the Marie Callender mix are SOOO good.  But I can’t duplicate it yet.

Anyway, this recipe sounds like it would be really good with chili or soup.

1 package Krusteaz Honey Cornbread mix 1 can cream-style corn 1/2 c. melted butter 1 c. sour cream 1 1/2 c. shredded cheddar cheese

    Mix all ingredients.  Pour into lightly greased 9X9 baking dis.  Bake 350˚ 48-52 minutes.  Top with additional cheddar cheese if desired.  Let sit 5 minutes before serving.

If you are using freeze-dried cheese, just spritz it with water to rehydrate before using.

Ham Hocks and Beans

When my babies were young, we had a period of time when we needed assistance from the church with groceries.  Although we got to choose several items we received, the meat was given out by weight.  We were given a certain number of pounds of meat, and couldn’t always choose what we got.  One time, I got ham hocks.  Now, I’m a big city girl and had never even heard of them – much less know what to do with them.  But my neighbor, who was from Georgia, came to my rescue.  I enjoyed them so much, that I made ham hocks and beans just last week and used leftover ham from Thanksgiving instead of the ham hocks-  same idea.

Ham hocks usually come frozen (at least at Winco) and are VERY inexpensive.

I used a 1 pound bag of white beans.  The night before I rinsed and put in a large pot with a lot of water.  Boil for 4-5 minutes.  Then turn it off, cover, and let sit overnight.

If you forget to do this at night, you can do it in the morning and let the beans sit for 2-3 hours (or until you get ready to continue)

Drain the old water and start with clean water.  Put the ham hocks right in the water with the beans and start cooking.  I add salt here (do NOT add on the first batch of water).  Let the beans simmer for 1 1/2 – 2 hours.  

At some point toward the end, scoop out the ham hocks and let them cool a bit so you can get the meat off of them.  Then you can add carrots, celery, corn, whatever vegetables you want.  (I usually just stick with carrots and celery).  This year I used my dehydrated carrots and celery.  No chopping.  Taste it and add salt, pepper, and Accent (which really brings out the flavor).  Accent got a bad rap several years ago, and all the hype was based on a rumor.  Add back in the meat, and you have a hearty, yummy meal.

I usually make rolls or cornbread to go with it.  My Georgian neighbor makes hush puppies.  YUM!!!

I haven’t talked to her in YEARS, but I think I’ll try to contact her and get this recipe again.

Pumpkin Dessert Cake

I got this recipe when I was working in the Labor and Delivery Section of Provo Hospital as a secretary.  We had a potluck during the holidays, and someone brought this.  My family has enjoyed it ever since.

1 package yellow cake mix (reserve 1 cup for topping) 1/2 c. melted butter 1 egg      Mix and press into the bottom of a greased 13X9 baking dish. 2 c. solid-pack pumpkin 2 1/2 tsp pumpkin pie spice dash salt 2 eggs 1 tsp vanilla 1/2 c. brown sugar 1/2 c. sugar 1/3 c. canned milk 1/3 c. regular milk      Mix and pour on top of the crust.

Topping: 1 c. reserved cake mix 1/4 c. cold butter 1 tsp cinnamon      Cut in the butter and mix till crumbly Sprinkle over the filling Bake 350˚ for 1 hour 5 minutes.

Check it after 45 minutes and watch for that.  You want the top to be set but not burned!  Serve warm with whipped cream.

Play Dough

Have you ever made your own play dough?  Oh, it’s SOOO much better than store-bought.  And easy to do.  I used to give this as birthday gifts when my kids were young.  AND every Christmas at least one of the kids got a tin full of play dough.

2 1/2 c. flour 1/2 c. salt      Mix salt and flour together

In a pan: 1 3/4 c. boiling water 1 TB alum (I’ve looked for this in the bulk section at Winco and it’s not there.  Probably over by the spices in the regular section of the store) 2 TB oil.  

Boil the water mix and dump in the flour/salt.  Mix fast because it thickens almost instantly.  It will be soft and pliable.  Divide into balls, make an indentation and add a few drops of food coloring.  Then knead to mix.  Do it on tin foil or parchment paper so you don’t get the coloring on the counter.  

Store in baggies. A note about alum:  It’s used to “clear” water.  If you have a pitcher of dirty water, and you add alum, it will cause all the particles to “clump” together.  It’s amazing.  Then you can strain off the liquid.  You still have to boil or filter that water, but it gets rid of any dirt or debris. 

Whew, Christmas!  For a time of peace, it can sure be hectic! 

Marti