Hi Everyone,
NOTES:
** I found this chart and thought it looked fun. Cross off the squares as you work on things:
** Planning on using Mylar bags? OR using jars but don’t have a vacuum sealer. This chart will help you know how many oxygen absorbers you’ll need.
** In case you’ve forgotten: On March 19, just a few days from the start of the Corona Virus Shutdown, the LDS Food Storage Center was out of food. Preparing your family is NOT the Church’s job. It’s yours. Just sayin’.
GARDEN HAPPENINGS:
** This gardener took 2 whole bananas, skin and all, and broke them apart and planted them under his tomato plant. Look what happened: Just Bury Bananas in the Garden and This Happens
On another note, I have heard many gardeners swear by epsom salts and Tums (a good source of calcium for blossom end rot). I have about a dozen tomato plants to go in, and I think I’ll try all three.
I’ve already had to prune my plants
Watch this video for a really detailed discussion of pruning determinate and indeterminate tomatoes. Pruning Tomatoes – A Complete Guide Confession: I thought this guy’s voice was so irritating it was hard to watch, but he has really good information.
And don’t forget to prune your roses:
THIS WEEK’S PURCHASE: Pancake Syrup and Jam
Recommended storage is 5 lb. per person per month. Maple syrup and jam can be considered part of that storage. Syrup has a pretty long shelf life. I think I’m using syrup that is at least 5-6 years old. I bought a gallon jug, and I’m refilling my smaller bottle with it each time. Think about how often you buy jam. Just get an extra one next time you’re at the store.
MISC. PURCHASE: pain reliever medication
Next trip to the store, pick up a bottle of Tylenol, or whichever type of pain medication you use. Stick it under the sink and be prepared to rotate it when you run out.
Wanting to fight a virus??? Here are some good ideas to strengthen your immune system.
FOOD STORAGE RECIPES:
DIY Krispy Kreme Donuts
Have you bought Krispy Kreme donuts lately? They are my weakness! BUT…. they are over $2.00 per donut!
This recipe doesn’t use anything you don’t have on your pantry shelves.
1 c. milk – warm to lukewarm
2 1/4 tsp active dry yeast (1 packet) – add and let sit 5 minutes until foamy
In a second large bowl add
2 eggs
1/3 c. sugar
Mix together until well combined. Add in the milk mixture, stir until incorporated.
4 c. flour
1/2 tsp salt
Add the flour and salt and mix until a dough forms.
1/3 c. soft unsalted butter – add and knead until the dough is smooth and elastic.
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough to 1/2 inch thickness and cut out donut shapes using a donut cutter or two differently sized round cookie cutters.
Place the donuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350˚
Fry the donuts a few at a time until golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels. Let the donuts cool slightly before glazing or coating with powdered sugar.
Beef Jerky
I have made beef jerky several times in my dehydrator. This recipe is made in the oven, which means anyone can do it. Beware of jerky recipes that have any kind of oil in the marinade. Oil does NOT dehydrate and you get an oily mess that will go rancid.
Even if you do not use oil, beef jerky is not a long-term storage item. The beef jerky you buy in the store has a shelf life of only about 6 months. This recipe suggests eating it within a few weeks. So, if you are planning any kind of an outdoor vacation or adventure, this would be a great thing to take along.1 3-pound eye of round roast, trimmed of fat and any silver skin. (At Winco, they have meat already sliced very thin. If you are slicing your own, put it in the freezer for 1-2 hours. It will be easier to cut.
This recipe is from onceuponachef.com
In a medium bowl, combine
1 c. dark brown sugar
1 c. soy sauce
3 TB Worcestershire sauce
1 TB smoked paprika
1 tsp unseasoned meat tenderizer (Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of the supermarket.
1 tsp black pepper
1 tsp red pepper flakes (maybe not so much for me???)
1 tsp onion powder
1/2 tsp garlic powder
Whisk to combine and let the sugar dissolve.
Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap, OR put it all in a zip lock bag and marinate in the refrigerator for at least 12 hours or overnight. Fip the bag, or toss the meat once or twice to marinate the meat evenly.
Line two baking sheets with aluminum foil. Place a wire rack over each pan. Preheat the oven to 175˚ and set the oven racks in the centermost positions.
Arrange the meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom until the meat is dried out, 3-4 hours. To determine if the jerky is dried out, take a piece of the oven and let it cool to room temperature. It should be dry to the touch, leather like in appearance, and chewy but stil somewhat tender. Store in an airtight plastic container, Ziploc bag, or glass jar.
Hobo Casserole
I like this recipe because I can use my canned ground beef in place of fresh, and my dehydrated potatoes in place of fresh. I can also use freeze dried cheese. That makes everything shelf stable.
2-3 medium Russet potatoes, peeled and thinly sliced. If you are using dehydrated potatoes, soak them in water for 20-30 minutes to rehydrate, then drain.
1 lb. ground beef, browned and drained
1/2 c. onion, diced (or use 1 large TB dehydrated onions rehydrated)
1 bell pepper diced (or 2 tsp dehydrated green peppers)
2 cloves garlic minced
Add 1/4 – 1/2 c. water to the beef and veggies if they seem dry.
In a small bowl, mix
1 can Cream of Mushroom soup
1 c. sour cream
salt and pepper to taste
In a greased 9 X 13
Layer the potatoes in two even layers on the bottom of the dish. Spoon the ground beef mix over.
Pour the soup mix over the ground beef and spread out evenly.
Sprinkle with cheddar cheese
Cover with tin foil
Bake 375˚ for 45-50 min.
Remove foil and sprinkle with french fried onions if desired.
Cook an additional 5 minutes until the onions are golden brown. Allow the casserole to cool for a few minutes.
Marti
