Hi Everyone,
NOTES:
** There is a lot of good information in this article Food Prepping Skills I Learned in the Military – Ask a Prepper
His top tips:
1) Be Strict About Sanitation including stockpiling plenty of dishwashing soap, sponges, and cleaning rags
2) Make the Most Out of What You Have – store foods that can be used to make a lot of different meals
3) Learn How to Cook While on the Move including how to build a water filter
GARDEN HAPPENINGS: Garden is “put to bed” except for maybe 7-8 containers with tomatoes and peppers and 1 squash plant. Oh yes, I do have some carrots growing. I thinned them out last week. We’ll see how that goes.
Meanwhile, I think it’s time to discontinue this part of the email.
THIS WEEK’S PURCHASE: Please consider adding some dehydrated eggs to your storage. This container has 30 servings for $30. Yeah, about $1 per egg!!!
To use powdered eggs, mix 2 1/2 TB water with 2 TB egg powder to make one large egg. You can just mix in the egg powder with the flour and add the water with the other “wet” ingredients.
THIS container has 72 servings, but is $77.
MISC PURCHASE: Water purification tablets Amazon.com : Potable Aqua Water Purification Tablets, Portable and Effective Water Purification Solution for Camping, Hiking, Emergencies, Natural Disasters and International Travel, Two 50ct Bottles : Sports & Outdoors.
I’m pretty sure you can pick these up at Walmart also.
Find out how they work here: How Water Purification Tablets Work | livestrong
Boiling water kills virtually ALL microorganisms. but it does not remove sediment or pollutants.
Water purification tablets do NOT remove sediment or chemical pollutants. But they can remain effective for years. Purification tablets require no special equipment, power or fuel. Typically, one or more tablets are dissolved in a container or water and then the water is allowed to sit for 30 minutes or more.
They make a good addition to 72 hour kits, or to keep in the glove compartment of the car.
FOOD STORAGE RECIPES:
Loaded Peanut Butter Cookies
1 1/2 c. rolled oats.
Spread on a large baking sheet and bake until lightly toasted 10-12 min. Let cool. Then line 2 baking sheets with parchment.
1 c. creamy peanut butter (not natural)
4 TB unsalted butter at room temperature
Combine in a large bowl and beat with a mixer on medium speed.
2/3 c. packed light brown sugar
1/3 c. granulated sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Beat until smooth 1-2 minutes
2 large eggs – add and beat in
Stir in:
toasted oats
1 c. semisweet chocolate chips
2/3 c. sweetened shredded coconut (confession: I don’t care for coconut, so I’m going to omit this)
1/2 c. chopped mini peanut butter cups (the WHOLE reason I’m making these!!)
Scoop out 12 mounds of dough about 1/3 c. each, packing it together and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
Bake at 350˚ on different racks and switch them 1/2 way through until the edges of the cookies are set but the cookies are still soft, about 20-24 min. Let cookies cool 10 minutes, then transfer to a rack to cool completely.
Broccoli/Pasta Side dish
Cook 8 oz. spaghetti. During the last 5 minutes, add:
3 1/2 c. broccoli, fresh (If using frozen, run under hot water and let thaw a little)
Drain and add:
2 1/2 c. chopped fresh tomatoes
1/4 c. olive oil
1 package mozzarella and Asiago cheese (I’ve never bought this, but I usually have regular mozz. cheese available)
1 tsp garlic
1/2 tsp salt
1/4 tsp pepper
Toss to coat and serve with fish, or any other main dish.
Apple Nut Dessert
(If using dehydrated apples, measure out 3 c. apples and cover with 4 c. boiling water. Let sit for 30-40 min, or until apples have reconstituted. They will NOT be crunchy like fresh apples. It’s okay, you’re going to bake them anyway.)
1 c. sugar
2 tsp baking powder
3/4 c. flour
1 TB shortening.
Mix together
1/2 c. evaporated milk See note below for substitutions.
1 tsp vanilla
Add in
1/2 c. chopped nuts
3 c. chopped peeled apples
Spread in a greased 9-in square pan
Topping:
2 TB brown sugar
2 TB butter
1/3 c. flour
Mix flour and brown sugar. Cut in butter until crumbly. Sprinkle over the apple mix
Bake 400˚ for 30-35 min.
NOTE: Don’t have evaporated milk?? You can make your own. Put a quart of whole or 2% milk in a saucepan. Turn it on LOW and let simmer until it reduces to about 12 ounces.
You can also substitute 1/2 and 1/2 straight across.
If you ever need to substitute evaporated milk for regular milk, add a 12-oz can of evaporated milk to 18 oz. water. Then use like milk.
The Best Evaporated Milk Substitutes | Cooking School | Food Network
Marti Shelley