Author: cityprepping-lucy

Hi Everyone,

NOTES:

** Someone asked me about storing gas and if it was safe.  Here’s what I found:  How Long Can Fuel Really Be Stored For?

My own experience is that I’ve been storing gas for 5-6 years and have never had a problem.

** The only knot I know is a square knot.  But THIS looks so cool.  I actually spent 10 minutes in the garage looking for a rope to try it.  If you don’t have a FaceBook account, you may not be able to see it.

https://www.facebook.com/reel/407842255385587

I went to his Facebook page Sergio Outdoors Reels | Facebook and he has a TON of cool stuff to learn!

** HURRICANES!  I have a niece in Florida.  I asked her to tell about her experiences with the hurricane.  HERE IT IS.

GARDEN HAPPENINGS:  

Things that are still growing:  carrots (planted in August) and beets (also planted in August), green peppers (and still producing though the peppers are small and ripening too fast from the heat), celery, lettuce, one or two tomato plants. 

The basil is thriving as is the oregano, and I cut and dehydrate about every other week.

This that are dead, dead, dead:  About 1/2 of the tomatoes, the broccoli, the winter squash, the cucumbers.

I’m NOT going to plant a winter garden.  I’m too tired.  LOL

THIS WEEK’S PURCHASE: dry beans

5 pounds per person per month.

This is about 1 #10 can per person.  

1 c. dry beans = 3 c. cooked beans

#10 cans of beans are available at the Home Storage Center for $7.83-$8.83  depending on the type of bean.  My husband is convinced that he only likes pinto beans.  I’m convinced that you CANNOT tell the difference if you are not looking at them.  LOL  

Someone asked me just the other day about old beans.  The following is from Preparedness Principles by Barbara Salsbury.  

     “As beans age, the skin becomes tough and the beans will not soak up the water.  Instead of discarding them, crack them.  If you have a grinder, simply put them in with the burrs open.  1/4 – 1/2 c. at a time so that the beans are cracked, not ground.  You may want to to run a handful of grain through the grinder afterwards to clean out the beans.

No grinder?  Use a sturdy blender.  Put it on the coarsest grind possible.  If you have a pulse button, use it.  Just put in about 1/4 c. at a time to crack the tough skin.

No grinder or blender, use two grocery bags, one inside the other.  Put several cupfuls of beans inside the bags and doub le fold over the open end.  Put it on a sidewalk or driveway and smack it with the side of a hammer.  (I’ve also heard that you can drive over them with your car.

racked beans can be soaked and used as you would with new beans.  Don’t mix the old beans with newer beans.”

MISC. PURCHASE: rope

Rope is on my list this week.  I’m heading to Walmart to see what they’ve got.  I don’t need super strength climbing rope, but I really wanted some rope (maybe a little thinner than clothesline rope???) to make the handy carrying basket in the Facebook video.  Maybe I’ll post pictures of just how well that went.  In either case, you’ll want rope to hang tarps, or lines for clothes, or a number of other things.  

FOOD STORAGE RECIPES:

One TV chef I watched once, suggested that you cook a large pot of beans, drain them, and portion them into 1 lb. freezer bags.  It is SO much cheaper to cook your own beans.

White Beans and Sausage Rigatoni

From I Can’t Believe It’s Food Storage by Crystal Godfrey

2 c. cooked white beans (this is equivalent to 2/3 c. dry).  Rinse the dry beans, cover with water, boil, then remove from heat and let sit 1 hour.  Drain, add more water and simmer until tender (probably about an hour).
1 can stewed tomatoes, undrained. (I never store this.  I just use diced tomatoes .)
2 tsp Italian seasoning
6 oz. cooked Italian sausage, halved lenthwise and cut into 1/2 inch slices

Heat through

Add 8 oz. of COOKED macaroni or rigatoni

1/3 c. fresh basil
    Toss gently

If desired, sprinkle with cheese before serving

Southwestern White Chili

From I Can’t Believe It’s Food Storage by Crystal Godfrey

Rinse 2 1/2 c. dried white beans.  Cover with water and bring to a boil.  Remove from heat and let sit one hour.  Drain and cover with fresh water.  Boil till tender, about 1 hour.

In a slow cooker, add

1 c. chopped onion
4 cloves garlic, minced
2 tsp cumin
1 tsp dried oregano
1/4 tsp. red pepper

beans, drained

2 cans diced green chiles
3 10-oz. cans chicken, undrained
1 3/4 c. chicken broth
    Stir to combine.  Cover and cook on low for 7-8 hours or high for 3 1/2 – 4 hours.  
2 c. shredded Monterey Jack or pepper Jack cheese
    Stir in cheese until melted.  Ladle into bowls.  
Toppings:  sour cream, chives optional

Homemade Refried Beans

From I Can’t Believe It’s Food Storage by Crystal Godfrey

2 c. cooked pinto beans, drain but save the water, rinse
In a large frying pan, add
beans
1/2 tsp salt
1/4 c. oil
1/2 tsp garlic powder

     Cook the beans and mash them as they fry.  When the beans begin to get crisp, add a little water until they reach the desired consistency.  

1 c. cheddar cheese – if desired.  Add to cooked beans before serving.

Marti

Hi Everyone:

NOTES:

**October 6-12 is Fire Prevention Week.  

NFPA Fire Prevention Week (FPW)

 **I saw this and thought it was interesting

From Leah:

Things that helped me survive Helene:

• A gas car

• A gas stove

• A gas hot water heater

• A gas chainsaw

• Cash

Things that were useless during Helene:

• Electric cars

• Electric appliances

• Debit cards

• The city bus

• The government

BUT…. my brother has been following a man from that area who has not been able to find gas.  He spends most of his days looking for just a gallon or two of gas.  

So…. not sure what the answer is.  Except to say that people are surviving because they are helping each other.  Having worked WITH the government during the Airport Fire, I know that they DO care about the people and try to do what they can.  But it takes time to get organized.  You CANNOT count on anyone to help.  YOU must be your own first responder.  

How to make a 4-burner rocket stove with cinder blocks.

4 Burner Rocket Stove, Brick Oven, and Grill! Build in 5 minutes!

You can buy rocket stoves on Amazon – anywhere from $21 to $150.  There is a good, collapsible stove for $40.  It folds up and is only 14 inches high.  Kinda small and only holds one pot, but portable.  

What if you want to bake something in an oven?  

In this video, Simon demos four different types of ovens and how they work.

Camp Ovens. Four Different Ovens you can use to Bake in Camp. Campfire Scones.

Disclaimer (the cast iron pot is big, but the other ovens are pretty small and will only fit a few biscuits or a small loaf of bread).  Sun ovens are great, IF there is sun.  Fire ovens work well if it’s not raining!  

When you are planning, consider a few different scenarios.  

GARDEN HAPPENINGS:

**October Garden Checklist

**  I still have a shade cloth over the garden.  I had taken them off a few weeks ago, but the temps climbed up again and the peppers started to get burn spots.  So….. back on it went.

THIS WEEK’S PURCHASE: flour – four pounds per person per month.

I know several people who like to put their flour in the freezer for 3-4 days to kill any insects that may be lurking in the glue, or in the paper.  I don’t have room in my freezer to do that.  I prefer to get the 10 lb. bags of UNBLEACHED flour and then vacuum seal them.  It actually works very well and I’ve never had any weevils or pantry moths in the flour.  I don’t like the “canned” flour.  I think it has a “tin-can” smell that I can’t get past.  Just sealing them and stacking them in the closet has worked for me.  Even if you are not a baker or you seldom use flour, I’d still recommend a minimum amount.  You never know when pancakes, or biscuits, or cookies might taste good.  Keep in mind that flour has a shorter shelf life.  On the church order form, it lists flour as having a 10 year shelf life, but wheat as 30+ years.  So, rotate, rotate, rotate!!!

Plus, if you just store wheat, you’ll need a grinder.

MISC. PURCHASE – alternate cooking method.  Try a camp stove.  OR, they even have backpacker’s stoves that are smaller and portable.  If you have a stove, it wouldn’t hurt to get 1-2 bottles of propane.  

FOOD STORAGE RECIPES:

We planned for home-made quesadillas last night, and after marinating the chicken for a few hours, I went to put it all together only to find that we had no cheese!  And….. the avocados were overripe and not good.  So what to make???  How about tuna casserole???  I was raised on it, and I raised my kids on it, but I very seldom make it anymore.  I like to think my cooking has progressed from that.  But, I had all the fixings, so we settled for that.  Just in case you have never made this, here is the recipe:

Tuna Casserole

• 1 bag pasta (I used noodles, but sometimes I use macaroni)

• 1 can Cream of Mushroom Soup

• 2 cans tuna, drained

    That’s it.  I sometimes thin the soup with milk.  Like I said, it’s not my favorite, but it did the trick.  And you can’t get more shelf-stable than this.  The soup was from 2018 and the tuna was from 2016.  All still good!

Cinnamon Crisp Treats

from Preparedness Principles by Barbara Salsbury

• 1/3 c. shortening

• 3/4 c. sugar

     Cream together

• 1/2 tsp salt

• 1 1/2 c. flour

• 2 tsp baking powder

• 1 tsp cinnamon

     Add dry ingredients and mix.

• 1/3 c. milk or reconstituted dry milk – roll thin, but in strips, and sprinkle with a mixture of sugar and cinnamon.  (I use about 1/2 c. sugar and 1 tsp cinnamon, but make yours to taste)

Bake 350 for 7 – 10 minutes until light brown.  Makes about 4 dozen.

Cornbread (The best you’ve ever had)

from I Can’t Believe It’s Food Storage by Crystal Godfrey

Preheat oven to 375˚

• 1/2 c. butter – melted

• 2/3 c. sugar

    Add and mix well.

• 2 eggs (2 TB dry egg powder and 1/4 c. water)

    Add eggs and mix until well blended

• 1 c. buttermilk (3 TB dry milk powder and 1 c. water and 1 TB white vinegar or lemon juice.  Mis and let stand for 5 minutes)

• 1/2 tsp baking soda

    Add in and stir well.

• 1 c yellow cornmeal

• 1 c. flour (any combination of wheat and white)

• 1/2 tsp salt

    Add and stir until just blended.  Pour into a greased 8 X 8 square pan.  Bake 375˚ for about 30 minutes or until bread begins to pull away from sides of the pan.  Serve hot with butter and honey.  For glass pans, reduce oven temperature to 350˚.  Recipe ,ay be doubled for a 9 X 13 pan.  Increase baking time by 5-10 minutes.

Marti Shelley

Hi Everyone

NOTES:  

**Whether you are worried about civil unrest, another round of some mysterious deadly disease, earthquakes, or fires –  please have at LEAST 3-4 weeks of food for your family.  More is better.  

**We are rotating our small supply of gas: pouring gas from 5 gallon containers into the car, and refiling the containers.  We try to do this about every 6 months.

GARDEN HAPPENINGS:

I replanted my lettuce in a small container to sprout indoors.  As soon as it started to come up, I took it outside for sun.  It’s actually under a tree, so it gets sun/shade.  I will wait a while longer to transplant.

I keep them covered with a “row cover”.  It’s a gauzy, light net that keeps out the bugs.

Also battling leaf miner.  You cannot spray for them.  They live between the layers of the leaves.  You just have to cut that part out, or take off the whole leaf.  If you let it go, they just get worse!  

And there is the ever present powdery mildew.  THAT is a constant battle for me.  Cut it off, and spray with fungicide.  There are homemade recipes with milk?  baking soda?  stuff like that, but I have an organic solution already mixed up, so that’s what I’m using.  Did you notice that both the powdery mildew and leaf miner are on the squash leaves.  Ugh.  I have the hardest time growing zucchini or squash.  Full sun, partial sun, side of the house, back yard…..doesn’t matter.  ALWAYS a problem for me.

The beans look great!  There are flowers, so I should have beans soon.  The leaf miner and mildew do not bother the beans.  Weird, huh.

The beets and carrots are up and growing.  The peppers and celery are still producing.  The tomatoes are pretty much done.  I need to get them cleaned out.  

THIS WEEK’S PURCHASE: vegetables, 20 cans

If you didn’t grow enough vegetables to can them and have them last all winter – then be glad you were not a pioneer!!!

Winco vegetables are $.80 per can for corn and beans.  Dehydrated carrots are available at the Home Storage Center.  BUT, having purchased a can, keep in mind they are carrot dices, not nice sliced carrots.  If you want those, you can EASILY do it yourself with a dehydrator.  OR you can purchase them online.  This one was one of the only ones I could find where the carrots were not diced or shredded.  They look sliced to me. Dried Carrots 2 Pounds Bulk-Heat Sealed in a Poly Bag-Dehydrated Dried Vegetables  $20, and frankly, that’s A LOT of carrots.  

Disclaimer:  I have NOT tried them, I do my own.

I also have some freeze dried celery (AND dehydrated celery), some freeze dried broccoli, and some freeze dried corn.  I made a list of recipes we wanted to eat, then bought the vegetables to go with those recipes.

I happened to find the following information about carrots in Simple Recipes Using Food Storage from Cedar Fort, Inc.

** Carrots will at least double in size when reconstituted.  So, if in doubt, reconstitute before adding them into recipes.  To reconstitute, just cover the carrots with a little over twice the amount of boiling water.  it doesn’t matter if you use too much water because you are going to drain them anyway.  Let stand for 20-25 minutes.  Drain and measure what you want.  You can also just toss them dry into all kinds of soups.  Use just a handful or so.”

MISC. PURCHASE: winter gear

All you Southern CA people – Next time you are at Costco, root through all the Halloween decorations and Christmas decorations, and head for the winter coats.  We don’t often have to “bundle up”.  But if you have to evacuate somewhere and end up outside at night, you will need to stay warm.  

Check to see if your kids’ coats still fit from last year.  I remember waking up to snow in Utah, and not having enough gloves and boots for all the kids.  They would not be deterred and went out with socks on their hands.  Of course, they were cold and wet in 10 minutes!  

We were able to gather A LOT of good winter clothes and boots during our year in Indiana.  We finally put most of it, and all the long johns and wool socks, in a storage tub.  

When my son was called to New Zealand on his mission, he needed a long top coat.  We didn’t have any money (this has been the story of my life!), but we went to DI or Goodwill, or someplace and found a beautiful knee length coat, with a full zip out liner, for only about $15.  It was a tender mercy for sure!!!  When your kids finally grow out of their winter things, ask around to see if you can find someone who can use them.  They may be looking for just such a blessing.

FOOD STORAGE RECIPES:

Also from Simple Recipes Using Food Storage from Cedar Fort, Inc.

Scrumptious Carrot Cake

3-4 c. boiling water
1 1/2 c. dried carrots

    Pour boiling water over carrots.  Let stand about 20-25 minutes to reconstitute.  Drain and measure 3 cups of carrots.

Grease and flour 2 9-inch round cake pans or 1 13X9 pan.

2 c. flour
2 tsp. baking soda
2 tsp cinnamon
1/2 tsp nutmeg
2 c. sugar
2 tsp baking powder
1 tsp salt

   Combine all dry ingredients into a large bowl.

In a small bowl mix:

4 beaten eggs
1 1/2 c. vegetable oil

Add to dry mixture.  Mix well until well blended.  

1 c. chopped nuts – fold in

Fold in carrots

Pour into prepared pans.

Bake 25-30 minutes or until toothpick comes out clean.  Cool in pans 10 minutes.  Then turn out onto a rack to cool completely.  Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 8-oz package of cream cheese
2 tsp vanilla
1/2 c. softened butter
1 lb. powdered sugar
1 c. chopped nuts optional

Carrot Cookies

1/2 c. dried carrots

    Pour boiling water over carrots and let stand for 20-25 minutes.  Drain carrots and put into a blender.  Add:

1 egg.  Beat until nearly smooth

In a bowl, mix:

2 c. flour
3/4 c. sugar
3/4 c. shortening
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla

    Mix well.  Then add the carrot-egg mixture

1/2 – 1 c. chopped nuts optional – add in

Mix well

Spoon dough by teaspoons onto a greased cookie sheet.  Bake at 350˚ for 15 minutes.

(I’m not sure about you, but I think these could use some cream cheese frosting as well!)

Pecan Pie Bars

Makes about 12 servings

     From Soups and Stews magazine we bought as we were checking out with our groceries.

Line a 9-inch square baking pan with foil, letting excess extend over the sides of the pan.  Spray foil with baking spray and dust with flour.

Crust:

1 1/2 c. flour
6 TB sugar
1/4 tsp salt
3/4 c. cold unsalted butter, cubed

    In a medium bowl, whisk together flour, sugar and salt.  Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.  Press into the bottom of the pan.

Filing

2/3 c. sugar
2 TB flour
1/2 tsp salt
2/3 c. light corn syrup
2 TB unsalted butter, melted
1 tsp vanilla
2 large eggs
1 c. chopped pecans

    In a medium bowl, combine sugar, flour, and salt.  Whisk in corn syrup, melted butter, vanilla, and eggs.  Sprinkle pecans onto the prepared crust.  Pour corn syrup mixture over the pecans.

Bake 350˚ for 25-30 minutes.  Let cool completely.  Remove from pan and cut into bars.  Drizzle with melted chocolate if desired.  

Marti Shelley

Hi Everyone,

NOTES:

**  I have A LOT of dehydrated potatoes.  1) I love potatoes.  2) They are cheap and easy to preserve.  You can purchase frozen hash browns, spread them out on dehydrator sheets, and dry away.  No prep needed.  So…. then, how do you cook these potatoes?  Check this out:

How to Cook Dehydrated Hash Browns – Apartment Prepper

Bottom line is that you put the potatoes In a bowl, pour boiling water over them, and let them soak for 15 min.  Drain and squeeze out excess water.  Fry in hot oil/butter.

**My HAM radio license is expiring.  Renewing is easy, just pay your $35.  

If you’d like to get your license, here is the website I used:

HamTestOnline™  .  I think I paid a small yearly fee for access to something???  And I wasn’t diligent so it took me over a year.  But the website was wonderful!  It focuses on your weak area, and repeatedly asks you the same questions over and over until you can get it consistently right.  I’m so glad I did this and  DID NOT take the class.  During the test, I was the first one done and only missed one question.  

GARDEN HAPPENINGS:

**  Still spraying for aphids!  The squash that I’ve been tending during the hot months is finally putting out flowers.  Hopefully I’ll get a few more.  The bell peppers are still producing like crazy.  Carrots and beets are up.  The lettuce I planted 2 weeks ago never sprouted.  🙁  I think I’ll try sprouting inside and then transplanting.  Maybe that will work.

And, nothing is more irritating that picking a ripe tomato and seeing this on the back.

THIS WEEK’S PURCHASE:  Potatoes (instant, dried, canned)

I love the convenience of canned potatoes.  Drain, rinse, and fry/heat.  OR add to soups or stews or pot pies.  But storing cans is bulky, and canned potatoes do NOT have a super long shelf life.  I have #10 cans of sliced potatoes and many vacuum packages of dehydrated potatoes.  However you want to store your potatoes, you will welcome them in an emergency situation.  Potatoes are so comforting — and filling — and gluten free!

#10 cans of potato flakes are $7.83 at your local Home Storage Center.  Home Storage Center Locations

#10 cans of hash browns are $10.99 at Emergency Essentials:  Emergency Essentials® Hash Brown Potatoes Large Can – Be Prepared – Emergency Essentials   Emergency Essentials also has potato dices and freeze dried sweet potatoes.

MISC. PURCHASE:  Time to stock up on dish detergent, Ajax, etc.  Just add one or two of each to your shopping this week.

FOOD STORAGE RECIPES:

Cream of Potato Soup

1 1/2 c. chicken broth
1 TB dry onion
1 c. sliced potatoes
seasonings as desired

     Add all in a saucepan.  Add more water if the potatoes are dehydrated.  Bring to a boil and simmer for 5-10 minutes or until potatoes are tender.  Remove from heat and put 1/2 in a blender.  Blend until smooth.  Repeat with remaining mixture.  In the same saucepan, 

2 TB butter – melt
2 TB flour
2 TB butter
1/4 tsp salt
dash pepper
    Add and stir
2 c. milk, add all at once and stir until mixture is thickened.  Stir in blended potatoes.

Optionals:  
clams
cheese
ham
bacon
carrots
celery

Potato Bread

This is my new favorite bread from the store.  My grandkids can’t figure out why it says “Potato” on the bread wrapper.

This recipe looks delicious!  It’s from Girl vs. Dough

2 medium potatoes, peeled and diced
   (According to Google:  1 medium potato = 1 c. potatoes.  So if you are using potato dices, or flakes, or even left over potatoes, just make enough for 2 cups)
Boil the potatoes until they are fork-tender and mash them until smooth.  Set aside to cool.

In a small bowl

2 TB sugar
1 c. warm water
2 1/4 tsp active dry yeast – sprinkle over the warm water and let it sit for about 5 minutes or until foamy.

In a large mixing bowl, combine the cooled mashed potatoes, the yeast mixture

1/4 c. vegetable oil
1 tsp salt
2 c. bread flour

    Stir well to combine.

Gradually add in another 2 c. bread flour, 1/2 c. at a time, until a soft dough forms.  You may need slightly more or less flour, depending on the moisture content of the potatoes.

Transfer the dough to a lightly floured surface and knead 5-7 minutes.  Shape into a ball and place in a greased bowl.  Cover and let rise for 1 hour.  

Punch down and knead for a few more minutes.  Shape the dough and place in a greased 9X5 bread pan.  Let rise 30-45 minutes, until it reaches just above the rim of the pan.

Bake in a preheated 375˚ oven for 30-35 minutes.  

Marti

Hi Everyone

NOTES:

**Let’s talk about wheat.  Most of us have some.  But do we know what to do with it?  Check this out:  3 Fantastic Ways to Use Wheat Besides Bread – PREPAREDNESS ADVICE

The recipes for pancakes, tortillas, and biscuits are below.

**Thanks to Paul D. for passing along these savings:  Summer 2024 Sale – Victory Seed Company

I’m a sucker for seeds on sale.  I bought 10 packets of seeds, and including the shipping paid just over $20.  That’s a super deal!!!

**  This is a great website, sponsored by Utah State University.  You can sign up for Emergency Preparedness information.  If you click on “Articles and Publications” you can get info on building emergency kits, storing water, reducing fear, and many others.  

Articles & Research | USU

GARDEN HAPPENINGS:

About a month ago I planted two pots of green bush beans.  As the tomatoes have been dying, I’ve tried to replant them with something.  Yesterday I planted beets, and today I planted carrots.  Carrots actually have about 70 days to harvest which puts us in the middle of Nov.  BUT, we don’t get frost here and carrots are a cool weather vegetable anyway.  So….we’ll see what happens.  At least when I direct sow, I don’t have to carry plants in and out.

I also planted another tray of lettuce.  It’s about 6 weeks to harvest and my lettuce growing now is stretching and starting to bolt.  I should have done it sooner.  Frankly, I’m just losing steam.  Also, the green peppers are going crazy.  I had one branch get so heavy (and it wasn’t tied up) that it fell and broke off.  I probably have at least another 20 peppers in various stages and flowers too!  

Currently battling aphids on celery and squash; and leaf miner on tomatoes and squash.  It’s a constant battle!

THIS WEEK’S PURCHASE:  wheat

THIS is where people start to back out.  First, it is recommended that you have 200 pounds of grains per person per year.  If you have a large family, then it seems overwhelming.  But, a bucket of wheat is about 35 pounds, so only 3 buckets per person are needed.  

ALSO, remember you don’t need 200 lbs of wheat.  You can divide that up to include rice, oats, corn, and cornmeal.  

Everything you can make with flour, you can make with wheat:  pancakes, biscuits, dinner rolls, bread, pizza crust, cookies, cakes, muffins, tortillas…..

Just store what you are able.  One bucket at a time…

You can get 25 pounds of wheat at the Home Storage Center for under $18.  I spent more than that getting breakfast at Carl’s on our way to Redlands!  Find a Home Storage Center

MISC. PURCHASE: Water Purification Tablets

There are 50 tiny tablets in each of these bottles.  So easy to put in an emergency kit.  

amazon.com/Potable-Aqua-Purification-Tablets-neutralizing/dp/B0009I3T3S/

The world’s longest Amazon link.  But if you scroll down the page, you’ll find a video on how to use the pills and how they work.

FOOD STORAGE RECIPES:

Whole Wheat Pancakes

Use buttermilk if possible.

• 2 eggs

• 1/4 c. vegetable oil

• 1 1/5 c. milk or buttermilk

• 2 c. whole wheat flour

• 2 TB brown sugar

• 4 tsp baking powder

• 1 tsp salt

Combine and cook as pancakes.

**You can make buttermilk with powdered milk:

• 1 c. water

• 1 TB vinegar or lemon juice

• 1/3 c. powdered milk

Tortillas

• 2 c. whole wheat flour

• 1/2 tsp salt

• 3/4 c. water

• 3 TB olive oil

Combine all ingredients and mix by hand until it forms a ball.  If the dough is too sticky, add a little more flour a little at a time.  let the dough rest for about 20 minutes.  Then divide into 6 portions.  Roll into tortilla and cook about a minute on each side.

Biscuits

• 2 c. whole wheat flour

• 4 tsp baking powder

• 1 tsp salt

• 4 TB shortening

• 3/4 c. buttermilk

Mix the dry ingredients together, cut in the shortening.  When adding the buttermilk, do not overmix.  Roll out and use a biscuit cutter or jar.  Fry in a skillet on top of the stove on medium heat for 4-5 minutes per side.  Don’t let them burn.  Makes 12.  

Marti Shelley