Monthly To Do List - June

□ Come up with a menu for one month and then multiply it by 3 to come up with a 3 month supply of food.

□ Download the 3 Month Food Supply Excel Worksheet or print the pdf file. The excel sheet is an amazing tool to help you turn your 3 month menu into a shopping list.

*Using your Inventory Plan excel sheet update which foods you already have stored.
*Develop a system for purchasing your food items that works for your shopping style.
*Buy a few extras of several items each time you grocery shop
*Stock up on items when they are on sale.
*Learn more about coupon shopping.

□ Meal Preparation- Make a meal using oatmeal, dehydrated fruits and vegetables, and/or honey from the class taught by Angie Merrell

□ Attend RS Long-Term Food Storage Cooking Class- taught by Barbara Andersen- on June 24th 10am at the church and 7pm at the home of Virginia Dolan. Learn how to cook with powdered milk, sugar, hot chocolate. Sign up to order some of these items at the cannery. There will be a Preparedness Specialist available to assist you. (Here is a list of foods you can make using these items; smoothies, yogurt, sweetened condensed milk, cherry pie, hot fudge sauce, chocolate milk shake, quiche, fat free white sauce)

□ FHE Idea- Discuss with your family the importance of healthy foods and then have your kids help you plan meals to include in your 3 Month Food Supply.

To place an order for the cannery contact Nancy Davies at singdudes@hotmail.com

Questions about 72 hour kits, water storage or any bulk orders contact Denise Killingsworth at markkilling@yahoo.com

Questions about the cooking classes, daytime or evening, contact Cherish Kallis at skalli@yahoo.com

Questions for the teacher of the RS Food Storage Cooking Class you can contact angie_merrell@hotmail.com

Recipes using oats and tips for drying fruits

Here are the hand-outs from the class on using oats and tips for drying fruits that was taught by Angie Merrell last month:

Oat recipes and tips for drying fruits

Monthly To Do List - May

Here is the monthly to do list for May:

□ Clean out an area for your food storage - purchase or build the necessary shelves or storage items. (2)

□ Place the 72 Hour Kit supplies and Emergency Binder in your desired location. (3)
Optional- purchase a fireproof/waterproof locked box for your binder. (1)

□ Purchase or collect water containers, a bottle of bleach. (3)

□ Fill your water containers and decide where to store them.(3)

□ Continue working on goals from last month

□ Meal Preparations - Make a meal using rice, macaroni, and spaghetti from last month’s cooking class taught by Marci Freeman (recipes and information can be found here). Thank you Marci!

□ Attend RS Long-Term Food Storage Cooking Class (plus water storage) on May 27 at 10am at the church or at 7pm at the home of Virginia Dolan. Learn how to cook with Oats, honey, dehydrated fruits and vegetables. Sign up to order Oats from the cannery on July 1 or July 24. A Preparedness specialist will be available to help you.

□ FHE idea - If you have not finished your 72 hour kits, hold a 72 Hour kit scavenger hunt at home or at the store. (download the information here)

You can find more information to help you with these goals at:

Food Storage Made Easy

You can find great recipes to encourage you to use your food storage at: (also check out her great videos!)

Everyday Food Storage

To place an order for the cannery contact Nancy Davies at singdudes@hotmail.com

Questions about 72 hour kits, water storage or any bulk orders contact Denise Killingsworth at markkilling@yahoo.com

Questions about the cooking classes, daytime or evening, contact Cherish Kallis at skalli@yahoo.com

Questions for the teacher of the RS Food Storage Cooking Class you can contact angie_merrell@hotmail.com

Online pressure cooking class from Everyday Food Storage!

Everyday Food Storage is offering an online Pressure Cooking 101 class that will run from Monday, April 26th through Friday, May 7th.

HOW IT WILL WORK: Because we’re all busy and have other things to be doing, I’ll be splitting it up over multiple days (posting Mondays and Wednesdays) with shorter tidbits of how to do something with the over all theme of the class, something everyone can fit into their schedule. (READ: It fits perfectly in your schedule because there is no set time, just check my blog ANYTIME to catch the latest installment of the class.) This means that during the duration of the “class” there will be a lot of how-to videos as if you were at a class-except this time you don’t have to worry about someone blocking your view and it will be like you’re right next to me in the kitchen-which is really the best way to learn! The real beauty is you can take what you learn and practice it before the next installment and leave your questions as comments on the post to be answered (this way, everyone can benefit from your question and the answer). So, no information overload! It promises to be a wealth of knowledge, given in well sized, usable, portions!

Here's what you've missed so far:

Introduction to Pressure Cookers (there are two segments)

Cooking Beans, Rice, and Wheat Berries (three segments)

Pancakes and chocolate chip cookies using wheat flour

Here is a yummy recipe for chocolate chip cookies using wheat flour and another one for wheat pancakes from Virginia Dolan.

You can find the recipes in a printable format (including pictures) here:

Blender Wheat pancakes

Best Ever Chocolate Chip Cookies

Recipes using rice, macaroni, and spaghetti

Here is some information from the cooking class taught last month by Marci Freeman on using rice, macaroni, and spaghetti. The information below comes from Food Storage Made Easy. You can download her handout from the class with the recipes here.

Spaghetti or Macaroni:

Uses – As a main course, in casseroles, in soups.

Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.

Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.

Enriched White Rice:

Uses – Rice pudding, cereal, casseroles, side dishes.

Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.

Storage – If unopened, optimum shelf life is 30 years. If opened will last indefinitely.

Monthly to do list - April

There are several links included to help you follow through with this month's To Do list. Most of the links come from Food Storage Made Easy. For the monthly hand-out in PDF format, click here.

□ Family Emergency Plan - Review this section with your family and fill out “Emergency Contact Information”

□ 72 Hour Kit - Inventory and gather what you already have for supplies

□ 72 Hour Kit - Purchase/make your 72 hour food kits, including water - There will be a Relief Society Preparedness class, "Preparing 72 Hour Kits" taught by Denise Killingsworth on April 22nd at 7 p.m. at Virginia Dolan's home or on April 23rd at 10 a.m. in the Relief Society room.

Here are a few more resources for creating 72 hour kits to meet your family's needs:
*72 Hour Kits for Babies and Toddlers
*72 Hour Kits for Pets

□ Emergency Binder - compile/copy the documents for your Emergency binder

□ Evacuation List - Fill out your grab list in order of priority.

□ Evacuation List - Purchase/compile your car kit items and put them in your trunk.

FHE idea- Discuss the Family Emergency Plan, practice what to do in case of a disaster, fire, hurricane, flood, etc. Discuss Evacuation Plan, fill out Emergency Contact Information and help kids memorize contact person's phone number. Decide what to include in your Grab List.

□ Meal Preparation- Make a meal using beans, lentils and dried onions from last month's cooking class

□ Attend Long-Term Food Storage Cooking Class on Thursday, April 22nd at 7 p.m. at Virginia Dolan's home or on Friday, April 23rd at 10 a.m. in the Relief Society Room (this class will be done by 11:15 for those who want to attend play group) and learn how to cook with rice, macaroni, and spaghetti. Sign up to order these foods from the cannery on June 3 or 5.

Food Storage Made Easy Binder ~ Group order

If you are interested in getting a copy of the Food Storage Made Easy Binder, Virginia Dolan is willing to put together a group order.

The cost will be $3 per copy if we can get a minimum of 15 orders or $5 per copy if we can get a minimum of 5 orders. You can get lifetime upgrades for an additional $7.

If you are interested in the group order, contact Virginia Dolan at virginia@dolancorp.us

You can also sign up to get the Baby Step Checklists for free by e-mail. You will get one checklist every two weeks for a year.

The following people have expressed an interest in the group order:
S. Carey
A. Elliott
N. Gale
D. Killingsworth
M. Wilkes

Resources

Angie Merrill provided a copy of an Excel spreadsheet she uses to track her short term food storage:

Short Term Food Storage Tracking Spreadsheet

Additional Resources:

Information on Food Storage Shelf Life (from Food Storage Made Easy)

Long Term Food Storage Calculator and Inventory (from Food Storage Made Easy)

Relief Society Food Storage Cooking Class

There will be a monthly class, taught by different teachers, on different food storage items. By the end of the year, you will have an idea of how to use all items offered at the church cannery!

You can access the cooking class schedule below:

Long term food storage cooking class schedule

You can read more about long term food storage recommendations here.

Cannery dates

Here are the upcoming cannery dates through the end of the year: (download your cannery order form here) You can get additional information about the cannery dates, including the hours by checking out the 2010 Cannery Schedule

May 13th (orders must be turned in by the end of March)

June 3rd and June 5th (orders must be turned in by the end of April)

July 1st and July 24th (orders must be turned in by the end of May)

August 5th and August 7th (orders must be turned in by the end of June)

September 2nd and September 11th (orders must be turned in by the end of July)

October 7th and October 9th (orders must be turned in by the end of August)

November 4th and November 6th (orders must be turned in by the end of September)

December 2nd (orders must be turned in by the end of October)

Recipes using beans and lentils

All About Beans Book

Bean Handout with Recipes

Bean Recipes from Marci's On My Menu Recipe blog

Everyday Food Storage Bean recipes

Food Storage Made Easy Bean recipes

Food Storage Made Easy Lentil recipes

Lentil Recipes from Marci's On My Menu recipe blog

Rachel Frame's Quick Canning Beans Recipe

Helpful hints and tips

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FHE lesson ideas

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