Week 10: Pain Reliever

April

"If ye are prepared, ye shall not fear." D & C 38:30

Spiritual Goal---Attend the Temple one more session than you normally do this month.

Provident Living Goal---If you normally do not grow a garden, plan to grow at least one vegetable this year. if you already have a garden either 1)grow a vegetable you haven't tried before OR 2) try a new method or technique this year.

72 Hour kit for the month of April
72 hour kit:
Gather a change of clothing including underwear and shoes for each family member-
-include warm coats and boots, or have them immediately accessible.
ax, shovel and bucket
utility knife
$20.00 cash
$5.00 in change for phone

Week 9: 8 lbs of Potato Pearls

Cannery has it available

Food Storage Recipe: You can still have fun foods!

Hamburger and Hot Dog Bun Recipe
Ingredients
1 1/2 cups warm water
5 teaspoons Saft Yeast
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1 tbsp. molasses
6 cups all purpose flour, preferably bread or cake flour.
Milk for brushing to turn a golden brown at the last baking minute.
Optional: Sesame seeds for topping, or finely chopped fresh onions, sauted in cooking oil.

Directions
Place water, yeast, ½ cup of sugar in mixer, and 2 cups of the flour and mix for 3 minutes.Next, add the remaining ingredients, adding the salt for last.Let it mix on high speed for 10 minutes.For hamburger buns: Divide the dough in 8 to10 portions, cover kitchen towel and let rest 5 minutes.Line a baking sheet with parchment paper.Pre-heat the oven to 150 degrees.Shape each dough portion into a ball, then flatten them into a thick pancake shape, and place onto the parchment paper.For Hot Dog buns: Shape then to the size of a hot dog.Spray the dough generously with cooking oil spray.Place the baking sheet in the oven and TURN OFF the oven.Let rise for 20 to 30 minutes, or till puffy.Brush with milk and sprinkle with sesame seeds—or the sauteed onion mixture.Preheat the oven to 375 degrees.To bake the hamburger buns: Bake until golden, about 15 to 20 minutes.To bake Hot Dog buns: Bake for 17 minutes or till golden brown—slice it half way with a serrated knife.Freeze leftovers in plastic bags.If you don't have a bread mixer, just knead the dough with your hands till smooth.

week 8: Gallon of oil/ 4 lbs. Potato Pearls

Best place to get Potato Pearls is the cannery.

Don't forget amongst all the Food Storage to have an Emergency Plan:

If and when an emergency comes that requires you and your family to evacuate your home, there will be little or no time to make your plans. If you have an evacuation plan in place, and make sure that all family members know and practice what to do, you will have a tremendous advantage in the event you ever need to implement that plan.Evacuation plans can be useful for many different types of disasters: hurricanes, tsunamis, and statistically more common, house fires. House fires are one of the most common disasters people face in this country so it is important that everyone has an evacuation or fire escape plan, and practice it regularly. Everyone in your family should know the plan, even the little ones, so set aside an evening when the whole family can get together to make your emergency escape plan. Follow these simple steps and you will be ready for evacuation.

1. Make a map of your home with escape routes marked:Label every exit, including doors, windows, and hallways, which may become a potential fire escape. In every room, label the primary exit (usually a door or hallway) and a secondary exit (usually a window) in case the primary exit is blocked by smoke or flames. Label every room where a family member sleeps. Label the main shutoff valves of the gas, electricity, and water lines. Establish a safe meeting place outside the home so everyone can be accounted for.

2. Practice your emergency evacuation planIt does little good to have a plan on paper. Practice will help you to learn how to improve your plan and will insure that all family members know exactly what to do.It is important for everyone in the family to learn how to escape, including how to get out the windows. A good fire escape ladder is essential if your exit is through a window on an upper floor. You may want to arrange the furniture so a dresser or nightstand is under the window to make it easier to escape, especially through basement windows. Place your emergency preparedness kits strategically near an exit so they are easy to grab in a hurry. Be sure to have a flashlight or light stick by each persons bed to make it easier to find your way out at night.Practice turning off utilities, but only pretend to do it. You do not want to actually turn off the gas during a drill. A gas wrench or other tool is needed for this. You should have an emergency evacuation drill four times a year, and vary the conditions so that you practice in different situations such as night, day, good weather, and bad weather.

3. Communication:Each family member must know where to meet after getting out of the house in an emergency. Make sure everyone knows that their number one priority is to get out quickly and go to the designated meeting place without delay and to wait there.Be sure that each family member memorizes the phone number of an out-of-town, or even better and out-of-state person to call in case they are separated from your family. Have everyone memorize the phone numbers of other important contacts. Evacuation plans can be life-saving for you and the ones you love. Disasters don't just happen to other people. They are very real and can happen to anyone at anytime. Take the time to plan and prepare and you will be very grateful you did.

A confidential family code word or phrase would be a very important signal of communication in the presence of immediate danger. Use words and phrases easy to remember that mean a certain action to be taken, but does not give away your intention, nor gives away what is to be done. You might practice these code words and phrases until everyone in the family is well familiar with them, and know exactly what is to be done and the action to take. Make sure small children are trained not to give away the meaning of this code under any circumstance and train older children not to share this information with anyone, not even the closest friends.

We need 72 hour kits, but those aren't enough:

The Federal Emergency Management Agency in cooperation with the American Red Cross and the U.S. Department of Agriculture state that if an earthquake, hurricane, winter storm or other disaster strikes your community, you might not have access to food, water and electricity for days, or even weeks.

By taking some time now to store emergency food and water supplies, you can provide for your entire family. Having an ample supply of clean water is a top priority in an emergency.

A normally active person needs to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should store at least a two-week supply of water for each member of your family, according to FEMA.

If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.When Food Supplies Are LowIf activity is reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women.

If your water supply is limited, try to avoid foods that are high in fat and protein, and don't stock salty foods, since they will make you thirsty. Try to eat salt-free crackers, whole grain cereals and canned foods with high liquid content.

You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. In fact, familiar foods are important. They can lift morale and give a feeling of security in time of stress. Also, canned foods won't require cooking, water or special preparation.

Following are recommended short-term food storage plans.
Special Considerations As you stock food, take into account your family's unique needs and tastes. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, preparation or cooking are best.

Individuals with special diets and allergies will need particular attention, as will babies, toddlers and elderly people. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for ill or elderly people.

Make sure you have a manual can opener and disposable utensils. And don't forget nonperishable foods for your pets.

Food Storage Tips
Keep food in a dry, cool spot - a dark area if possible.
Keep food covered at all times. Open food boxes or cans care-fully so that you can close them tightly after each use. Wrap cookies and crackers in plastic bags, and keep them in tight containers. Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests. Inspect all food for signs of spoilage before use. Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
Nutrition Tips
During and right after a disaster, it will be vital that you maintain your strength. So remember: Eat at least one well-balanced meal each day. Drink enough liquid to enable your body to function properly (two quarts a day). Take in enough calories to enable you to do any necessary work. Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition. Shelf-life of Foods for Storage
Blue Chip Group, Inc.

Week 7: Gallon of oil and 6 lbs. salt

SALT WATER TAFFY
Makes 1 pound.

1 cup granulated sugar
2 tablespoons cornstarch
3/4 cup light corn syrup
1/2 cup water
2 tablespoons margarine
1/2 teaspoon salt

Mix sugar and cornstarch in a saucepan, then stir in remaining ingredients. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, to 260 degrees F. After boiling ceases, stir in 1 teaspoon flavoring (pure oil) and food coloring. Pour onto a greased sheet. When cool enough to handle, grease hands and pull until satiny and light in color. Cut into 1-inch pieces. Wrap in wax paper.

Sixty Uses Of Salt Although
you may not realize it, simple table salt has a great number of uses other than simply seasoning your food. The following list will give you sixty uses of salt, many of which you probably didn't realize:

1. Soak stained hankies in salt water before washing.
2. Sprinkle salt on your shelves to keep ants away.
3. Soak fish in salt water before descaling; the scales will come off easier.
4. Put a few grains of rice in your salt shaker for easier pouring.
5. Add salt to green salads to prevent wilting.
6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.
7. Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way.
8. A tiny pinch of salt with egg whites makes them beat up fluffier.
9. Soak wrinkled apples in a mildly salted water solution to perk them up.
10. Rub salt on your pancake griddle and your flapjacks won't stick.
11. Soak toothbrushes in salt water before you first use them; they will last longer.
12. Use salt to clean your discolored coffee pot.
13. Mix salt with turpentine to whiten you bathtub and toilet bowl.
14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.
15. Boil clothespins in salt water before using them and they will last longer.
16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened with flour
17. Add a little salt to the water your cut flowers will stand in for a longer life.
18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up the stain.
19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface.
20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.
21. Use a mixture of salt and lemon juice to clean piano keys.
22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.
23. Rinse a sore eye with a little salt water.
24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.
25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.
26. Use salt for killing weeds in your lawn.
27. Eliminate excess suds with a sprinkle of salt.
28. A dash of salt in warm milk makes a more relaxing beverage.
29. Before using new glasses, soak them in warm salty water for awhile.
30. A dash of salt enhances the taste of tea.
31. Salt improves the taste of cooking apples.
32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing.
33. Rub any wicker furniture you may have with salt water to prevent yellowing.
34. Freshen sponges by soaking them in salt water.
35. Add raw potatoes to stews and soups that are too salty.
36. Soak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains.
37. Clean your greens in salt water for easier removal of dirt.
38. Gelatin sets more quickly when a dash of salt is added.
39. Fruits put in mildly salted water after peeling will not discolor.
40. Fabric colors hold fast in salty water wash.
41. Milk stays fresh longer when a little salt is added.
42. Use equal parts of salt and soda for brushing your teeth.
43. Sprinkle salt in your oven before scrubbing clean.
44. Soaked discolored glass in a salt and vinegar solution to remove stains.
45. Clean greasy pans with a paper towel and salt.
46. Salty water boils faster when cooking eggs.
47. Add a pinch of salt to whipping cream to make it whip more quickly.
48. Sprinkle salt in milk-scorched pans to remove odor.
49. A dash of salt improves the taste of coffee.
50. Boil mismatched hose in salty water and they will come out matched.
51. Salt and soda will sweeten the odor of your refrigerator.
52. Cover wine-stained fabric with salt; rinse in cool water later.
53. Remove offensive odors from stove with salt and cinnamon.
54. A pinch of salt improves the flavor of cocoa.
55. To remove grease stains in clothing, mix one part salt to four parts alcohol.
56. Salt and lemon juice removes mildew.
57. Sprinkle salt between sidewalk bricks where you don't want grass growing.
58. Polish your old kerosene lamp with salt for a brighter look.
59. Remove odors from sink drainpipes with a strong, hot solution of salt water.
60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

Week 6: Spices

Don't forget the spices and herbs for your Food Sorage!

Those beans aren't going to taste very yummy just soaked in water!

Plus a lot of your vitamins and minerals are found in your spices and herbs.

They can also be used for medicianal purposes!

Contact Anna Merrill for Bulk Spices (928) 536-3222

(scroll down to food storage connections and favorites to find price lists)

Spicing Up Your Food Storage
Josephine Newton, "Spicing Up Your Food Storage," Ensign, June 1990, 72

"Spicing it up" is important, especially when you’’re cooking with basic food storage items. So once you acquire grains, legumes, nonfat dry milk, sugar, oil, and salt, start gathering a year’’s supply of spices and flavorings.
Beef, chicken, or ham bouillon granules or cubes are excellent secondary storage items. Rice takes on wonderful new flavors when cooked in bouillon, as does barley and even some wheat dishes. Bouillon is also a base for many soups, sauces, and casseroles.
Soy sauce is another excellent flavoring to store. It adds saltiness to stir-fry vegetables and fried rice, as well as to some stews, chicken, and fish. Other flavor enhancers for main dishes include red and black pepper, paprika, turmeric, vinegar, dry or prepared mustard, Tabasco sauce and Worcestershire sauce.
Aromatic herbs like marjoram, thyme, oregano, dill, basil, and sage can lift soups, casseroles, salads, and sauces out of the ordinary. Seasoning salts and spice blends like chili powder, curry powder, poultry seasoning, and celery, garlic, and onion salts make legumes tastier.
The aromatic seeds——anise, caraway, celery, coriander, cumin, dill, fennel, poppy, and sesame seeds——are especially good sprinkled over home-baked breads and rolls and stirred into salad dressings.
While you probably have some "sweet" spices on hand——cinnamon, nutmeg, cloves, ginger, allspice, and mace——you may want to store a wider variety. Although "sweet" spices are not actually sweet, because of their flavor association with sweet dishes, they give a sweetening effect to breads, puddings, and cereals, even when no sugar is added. Simple rice pudding, for example, is dependent on such spices for its flavor. And you can enhance the simplest cookies and cakes with these favorite flavors. Vanilla, almond, lemon, and maple extracts are also good for storing.
To supplement nonfat dry milk, store cocoa, sweet cocoa mix, or a cereal drink. Punch powder flavors not only water, but also puddings and pie fillings.

Note: For long-term storage, keep unopened boxes, cans, or jars of spices and herbs in a closed plastic container or bag and store in a cool, dry, dark place. Once spices are opened, keep them sealed in a second container to maintain their flavor and aroma.——Josephine Newton, West Jordan, Utah

David B. Haight said:
They wrapped Jesus’ body in fine linen, together with spices, according to the Jewish custom of preparing a body for burial. Later, women carrying spices for the final preparation of the body for burial looked in the tomb and witnessed angels, who said, "Ye seek Jesus of Nazareth, which was crucified.
"All Wholesome Herbs"
"And again, verily I say unto you, all wholesome herbs God hath ordained for the constitution, nature, and use of man--"Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving." D&C 89:10––11. What are herbs? A definition current in Joseph Smith’s day was "plants of which the leaves or stem and leaves, are used for food or medicine, or in some way for their scent or flavor."Yea, all things which come of the earth, in the season thereof, are made for the benefit and the use of man, both to please the eye and to gladden the heart; "Yea, for food and for raiment, for taste and for smell, to strengthen the body and to enliven the soul." D&C 59:18-19

Using Flax Seed:
This recipe is every bit as good as real eggs in your favorite baked good recipes. For each egg, place in blender:

1 Heaping tablespoon of whole organic Flax Seed, blend it until it becomes a fine meal. Add a 1/4 cup of cold water blend 2-3 minutes until thickened and has the consistency of eggs.
Each 1/4 cup of flax seed mixture equals one egg.

Week 5: 6 boxes of Crackers and Wheat

week 5: Feb. 22- March 1

Store as many boxes of crackers as you feel needed for your family.

Cannery has the best price on Wheat

Hard Red Wheat is 25 lbs. for $6.05
Hard White Wheat is 25 lbs. for $7.40

Affordable Wheat grinders available at Granny's Attic, just as you are coming into Payson.

Cooking Whole Wheat
1 cup clean whole wheat
1 teaspoon salt
2 cups water
DIRECT HEAT METHOD:
(1)Bring water to a boil; add wheat gradually. Turn heat down and simmer 3-6 hours.
(2)Boil 5 minutes, turn off heat and let stand overnight.
(3)Boil 5 minutes and then simmer 1 ½ to 2 hours.
HINT: To cut down on cooking time soak wheat 3 to 12 hours before cooking.
CROCKPOT METHOD:
Place ingredients in crockpot and cook on low overnight.
HINT: Cook a crockpot full of wheat on Sunday night and use it in your cooking all week. Will keep up to 2 weeks in the refrigerator.

Crackers
Great for a snack, add to meals!

Another way to store grains for a quick snack.

Store any extras such as: cereal, chips, cookies (find sales and stock up!)~rotate!

Sales~Sales~Sales
-Stock up

Week 4: 4 lbs. of Shortening

Rotate and Inventory your food storage. Here's some copys to help you get started:

(click on image to make larger and print it off)

2/15-2/22
I found the most affordable place to buy shortening was the GV brand at Walmart. It's better to buy them in the 2 lb. tubs or smaller because once opened it tends to go rancid quickly.

Buy the amount of shortening you think your family will need, at least 4 lbs. will do it.

Pie Crust (Yields 2 crust)
3 cups flour
1½ tsp. salt
1 cup vegetable shortening
8 tbsp. water
- Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or two knives until mixture is the consistency of coarse cornmeal or tiny peas. - Sprinkle on cold water, a little at a time, tossing mixture lightly and stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky - Shape dough in smooth ball with hands, and roll. Cut evenly in half. Roll out flat.
*If you only need one crust you can freeze the other by rolling it flat in a circle on plastic wrap, place another sheet of plastic wrap on top and freeze on a cookie sheet. After frozen remove from cookie sheet and wrap in foil. Freeze for about 3 to 6 months.

Week 3: 4 lbs. Yeast

Most affordable places to get yeast: MTE @ 3.99 a pound/contact numbers:536-7363/536-7199
Amazon.com and Bulkfoods.com

(Some weeks you will have leftover change. Save the change each week to be used for the weeks you may exceed $10.00)

Storage
Yeast is a live plant and very perishable when exposed to air, moisture, and/or warmth. To ensure the freshness, proper storage is imperative. Store airtight in a refrigerator or freezer. Use within a three month period. It may keep longer depending upon how airtight the container is and how cold it is kept. Allow amount being used to warm to room temperature before using.

Activation and Use
When yeast is dried, the life enzymes are still present but in the dormant state. To bring them to the active state, requires moisture and warmth. Traditional bread bakers have been taught correctly that warm liquid will activate the yeast very quickly, much like the process that seeds undergo when planted in soil. The warm moist ground provides an environment for the seeds to move from the dormant dry state to active growing plants. If the liquid is too cold, the yeast will either not activate, or it will do so very slowly. If the liquid is too hot, it will cook the yeast and kill the life enzymes.
Sugar - Yeast ferments sugar and starch in flour producing carbon dioxide and ethyl alcohol gases. Too much sugar will slow the yeast activity. Therefore, sweet breads are usually dense and not as large as sandwich breads. White sugar, brown sugar, honey, and molasses may all be interchanged equally. Most artificial sweeteners may not be substituted in bread making as they are proteins and cannot be fermented.
Salt - Salt affects the activity of yeast. Without salt, the yeast acts very rapidly and peters out too quickly. Too much salt will stunt yeast activity. Salt adds flavor and strengthens the dough structure.
Flour - Dough structure is formed from the protein in wheat flour. Other grains can be ground into flour, but wheat and spelt are the only grains that contains a sufficient amount of the type of protein that forms gluten. When the flour is mixed with other ingredients, the protein comes in contact with the liquids and becomes gluten. Kneading the dough develops an interlocking network of elastic gluten strands which hold the dough together. As the yeast ferments the sugars and starches, gases form stretching the strands and making the dough rise.
Liquid - Liquid ingredients play three important roles in bread making:
1. They hydrate and dissolve the yeast granules.
2. They help to blend and bind the ingredients together.
3. They allow the gluten to develop so the dough will be elastic.
Liquids include milk, buttermilk, sour cream, eggs, cottage cheese, fruit juices, and fruit and vegetable purees. Fats and liquid sweeteners also add moisture but are considered in their own categories. It is important to have the liquid at the correct temperature. Appropriate Liquid Temperatures:Automatic Bread Machine: 75-85 FTraditional, dissolving yeast in liquid: 110-115 FMixer Method, blend yeast with dry ingredients: 120-130 FFood Processor: Room TemperatureIf the liquid is too cold, the yeast will either not activate or it will do so very slowly. If the liquid is too hot, it will cook the yeast and kill the life enzymes. Using a thermometer will take the guesswork out of determining the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75 and 130 degrees F.
Baker's Note: Do not heat eggs with other liquids, since they may begin to cook. Bring them to room temperature by placing uncracked eggs in a small bowl of warm water for a few minutes.
Fat - Most bread contains a small quantity of fat. If a fat is liquid at room temperature, it is called oil; if solid at room temperature, shortening. Fat gives the dough richness and moisture, but more importantly, it makes the bread tender. Fat coats the flour particles so the elastic formation slows down; it makes the gluten strands slippery so the gas bubbles can move easily; and it gives the final product a finer grain.

February Goals:
"There is a wise old saying 'Eat it up, wear it out, make it do, or do without'. Thrift is a practice of not wasting anything. Some people are able to get by because of the absence of expense. They have their shoes resoled, they patch, they mend, they sew, and they save money. They avoid installment buying, and make purchases only after saving enough to pay cash, thus avoiding interest charges. Frugality means to practice careful economy." James E. Faust

Spiritual Goal---Schedule time each day to read with your family from the Book of Mormon.

Provident Living Goal---plan and carry out a FHE on home fires. Include planning an escape route and practicing it.

Basic Garden Planting Schedule
January:
Plan the Garden. Decide what to order. Order Seeds.
February -
-First Half -Start broccoli, early cabbage, lettuce in house in 6 packs.
- Second Half-Layout your garden on paper. Decide where to plant each variety. Consider crop rotation from last year, companion planting, and decide spacing and watering needs.Here are some other resources that might interest you. These are garden related topics.

Dwarf Fruit Trees:Consider planting dwarf fruit trees. They produce less fruit per tree, but they produce sooner than regular trees, and you can have more varieties or more trees in a less space. Their plants are not as strong as a regular size fruit tree, therefore they are more susceptible to diseases. If you are planting them, learn as much as possible about fruit tree disease prevention. However, many professional growers are turning to dwarf trees to grow more fruit in less space.

Pruning and Shaping Trees:The dormant season (when plants are frozen and the sap is not moving within the tree) is the time for pruning. If you are starting trees from root stock or when they are small, pruning and shaping trees can be provide function as well as making a foliage attraction.

Week 2: 10 lbs. Pasta for $10.00

Pasta affordable at lDS Cannery Walmart, and Dollar General.

The Cannery macaroni is $2.25 for a 3.4 lb can, $2.38 for a 4.0 lb pouch, or $9.20 for a 20 lb box.
When storing pasta do not vacuum seal in bags. This will crush the pasta.

Macaroni & Cheese
by Carnation

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 can (12 fl. oz.) evaporated milk
1 cup water
2 tablespoons butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese, divided
PREHEAT oven to 375°F. Grease 2-quart casserole dish. COMBINE cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 ½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. BAKE for 20 to 25 minutes or until cheese is melted and light brown.


*EXTRAS*

*Here are some good sales I found to help build up any "extras " that you would like to add to your year supply. Cold cereal, (if you can get it on sale) makes a good filler and snack for kids. Also helps to provide any extra vitamins and minerals your children may need.

Safeway:
10.7 General Mills Trix $1.88
18 oz. Kellogg’s corn flakes $1.88
(use coupons too, I get them for a $1.00 a box when I use coupons on top of sales!)


Bashas:
16 oz. Rosaraita refried beans $1.00
8 count Kellogg’s pop tarts $1.50
4 pack Snack Pack pudding $1.00

Walmart:
10.9-16.2 oz. Quaker instant oatmeal $2.00
21-22 oz. Quaker cereal $2.00

Switching weeks due to Peanut Butter being unavailable.

Peanut butter being recalled, check KPHO, channel 5 for further details online.

~Switching Week: 2 -Peanut Butter with Week: 30 -10 lbs. of Pasta

January

"Let every head of household see to it that he has on hand enough food and clothing and, where possible, fuel also for at least a year." J. Rueben Clark 1937

Spiritual Goal---Hold FHE every Monday for one month

Provident Living Goal---review your retirement goals. Are you putting enough aside to be able to support yourselves and to do the things you want to do when you retire? Also change the batteries in your smoke alarms.

Merrillfamilykspspices

Week 1: 20 lbs. of Sugar

You can find sugar in 4 lb bags at Dollar General for $2.00

Powdered Sugar:
Need some powdered sugar? Don't fret. You can pulverize granulated sugar in your blender to make powdered sugar. Use 1 cup of sugar at a time.

Brown Sugar Substitute
This mixture will not have the same texture as store-bought brown sugar but can be substituted in a pinch. Mix together 1 cup sugar with 4 tablespoons of dark molasses. Mix with a fork to make sure the molasses is evenly distributed. (Molasses is one of the ingredients used in manufacturing brown sugar). The amount added determines light or dark brown sugar. You can substitute dark for light or light for dark in recipes. However, the dark has a stronger flavor due to having more molasses.

Best Ever Pancake Syrup
1 cup granulated sugar
1 cup brown sugar
1 cup light corn syrup
1 cup water
Maple or other flavoring extract
Heat water and corn syrup to steaming in a 2 qt. sauce pan. Add sugar and stir to dissolve. Cook to 220° using a candy thermometer. Remove from heat and add flavor to taste. Store in a tightly closed container.

$10.00 a Week for 52 Weeks!!!

$10.00 a Week for a Year Supply of Food Storage for 4 adults or 2 adults/4 kids

Welcome to our Food storage plan for 2009!!!

A plan will be organized and put together for our ward to reach this goal by the year 2010!!!!
Look for further details and recipes to use your food storage!