Sunday, February 28, 2010

2 week menu

Here is my 2 week menu trying to incorporate as much pantry ingredients or food storage as possible.

*fettuccini alfredo , breadsticks, salad       
*spaghetti, green benas, fruit salad
*bean enchiladas, corn , applesauce, salad
*turkey burgers, peas, fruit cocktail
*chicken potpie, salad, jello

fettuccini- noodles in storage, make homemade alfredo sauce with powder milk,etc.,Make breadsticks, and salad needs to be bought.
Spaghetti- sauce and noodles in storage, can green benas, and use can fruit from storage.
BeanEnchiladas- make tortillas, make beans, use can enchilada sauce.Canned corn and I had canned applesauce. 
        All from storage. Could add cheese.
TurkeyBurgers- make buns, need to buy turkey burgers, use canned peas, and fresh fruit .
Chicken PotPies- make crust, use canned veggies, and canned chicken. Jello from storage and fresh salad.

We almost always make homemade pizza on the weekends and do a pot roast or something like that on Sundays when we are at church. So I will only be posting M-F.

meatloaf, biscuits, bakes potatoes
manicotti, french bread, green beans, salad
potato corn chowder, breadbowls
biscuits&sausage gravy, apple slices
roast chicken, potatoes, baby carrots, rolls
Meatloaf-obvious make meatloaf, biscuits from scratch, & potatoes
Manicotti- sauce and noodles in storage,make frenchbread, canned green beans and buy salad
Chowder-use dehydrated dice potatoes, canned corn and velvetta, make breadbowls.
Bisc.&Gravy-biscuits from scratch, sausage gravy make, buy apples.
Chicken-potatoes-fresh, make rolls.

Breakfasts- make ahead and freeze pancakes, biscuits, breakfast burritos, muffins and scones
We will have cereal, oatmeal, and coffee cake too.
Lunches- usually leftovers, I will make bread and made jam over the summer and canned it. I have lots of peanut butter in the pantry. There's pb&j, fresh fruit and maybe a cookie for lunches. Kids can buy a milk at school.

My Grocery List from this 2 week menu:
Salad -big bag(Sams)
turkey burgers
whole chicken
ground chuck
5 lb potato
pork roast
6 gallons milk
case pepsi-gotta have LOL
6 boxes cereal-only bought at Aldi(ya can't beat less than $2 a box)

grand total from shopping trip for two weeks $58.96. I do have to brag, but alot has to do with my stocking up on staples . If anyone wants recipes for these just let me know.

Saturday, February 27, 2010

Buns and Platz

Ingredients for dough:

½ cup butter
2 cups milk
1 tbsp salt
3 eggs
¼ cup sugar
¼ cup oil
2 cups very warm water
10-11 cups flour
2 Tbsp instant yeast


In small pot, melt butter and heat milk until warm.
In large mixer bowl, beat eggs, adding the sugar and then the oil.
Stir in all liquids – warm water, milk and butter
Add 4 – 5 cups flour and instant yeast, mixing well
Switching to dough (hook) attachment on mixer, add the rest of the flour, one cup at a time.
Turn dough into a larger bowl to rise, giving it a few more punches if needed.
Cover with a tea towel and plastic bag and rise about 1 – ½ hours

To make plain buns:

Use about ½ of the dough to make 15-18 buns. Shape into buns by taking a handful of dough at a time and squeezing bun shapes between thumb and forefinger. Place on greased cookie sheet, cover with tea towel and plastic and let rise 1 hour. Bake at 400 F for 20 min. Cool on wire racks.

Note: I always slice the buns before freezing them. This makes it easy to make sandwiches quickly when they are still frozen, especially when I did school lunches.

To make Cinnamon Buns:

With greased hands, pinch off a large piece of the rest of the dough and roll out on floured surface. Spread with about 2 Tbsp melted butter and 1 cup brown sugar mixed with 1-2 tsp cinnamon. Roll up jellyroll style and cut into 1” slices. Place on greased or parchment paper lined pan. Cover and let rise 1 hour and then bake at 350 F for 20 min or until golden.

To ice: mix about 1 1/2 cups icing sugar, 1 Tbsp soft marg or butter and enough milk to make a nice spreading or drizzle consistency.

To make Platz:


Fruit, jam or pie filling
3 Tbsp butter, room temp
½ cup flour
1/2 cup sugar

Grease any size pan you like. You can use a round spring-form pan, a 9X13 pan or a cookie sheet. Spread or pat your left over dough into pan by hand. It will rise some, so it doesn’t have to be high – about ½ - 1 inch – some prefer a flat platz and some a high platz. Let it rest about 20 – 30 min.

Spread with cut up fruit, such as plums or apricots and sprinkle with just a couple of Tbsp of sugar. I used canned cherry pie filling. My mom often just spread it with just a beaten egg for moisture, then topped it with crumbs.

For Crumbs: Mix butter into flour and sugar with pastry cutter. Squeeze a handful at a time and sprinkle on fruit or jam. If you find the crumb mixture too dry, mix in a Tbsp of cream, and then squeeze into crumbs as you drop onto the fruit.

Let rise about ½ hour. Bake at 375 F for about 30 min. Remove from pan and let cool on wire rack. This is one of our favorite Sunday morning breakfast treats. To keep crumbs crunchy, don’t cover. If you freeze it, uncover to thaw.

Cheesecake Brownies

For brownie batter

1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract


Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature. Thanks and enjoy!!

Check even more wonderful recipes for brownies at

Boston Markets Mac & Cheese

* 6 ounces macaroni

* 1/4 cup butter
* 1/4 cup flour
* 1/4 teaspoon dry mustard
* 1 teaspoon salt
* 1 dash pepper
* 2 cups milk
* 1 tablespoon minced onions
* 1 cup american processed cheese


1. Cook pasta according to instructions, drain and set aside.
2. To make cheese sauce, melt butter in a saucepan add onion flour.
3. Allow this to thicken, and when thickened slowly add the milk.
4. When all milk is added, you may add the cheese.
5. For this Velveeta, is really the best, but you can use another brand.
6. Add salt, pepper, and dry mustard.
7. When sauce has thickened, add pasta.
8. Lightly butter a casserole dish, and add pasta mixture to casserole dish.
9. Bake at 400 degrees for 20 minutes.
Makes: 4 to 6 servings

taken from

Cinnamon Roll Bread

1 1/2 cups warm milk

1 cup warm water

3 eggs, beaten

1/2 cup white sugar

1 rounded teaspoon salt

1/2 cup butter or margarine, softened

8 cups all-purpose flour

2 tablespoons instant yeast

2 tablespoons milk

1 cup brown sugar

2 tablespoons ground cinnamon

1 cup raisins


Combine milk, water, sugar, salt and butter.

Add four cups flour and instant yeast and mix well.

Continue adding flour until dough is soft but not sticky...knead.

Place in a large, greased, mixing bowl. Cover and allow to rise until doubled.

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.

Moisten dough with 2 tablespoons milk.

Mix together 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Sprinkle raisins evenly over entire surface.

Roll up tightly...the roll should be about 3 inches in diameter.

Cut into thirds.

Form loaves and place seam-side down into well greased 9 x 5 inch pans.

Let rise again for about 1 hour in a warm place.

Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.

Remove loaves from pans, and brush with melted butter or margarine.

Allow to cool before slicing.

Make your own Chocolate Syrup

2 T. cornstarch

4 T. water

1/2 c. cocoa powder

1 c. water

1 c. sugar or 3/4 c. honey*

dash salt

•Mix cornstarch with 4 T. water. Set aside

•Put cocoa, 1 c. water, sugar, and salt in saucepan

•Bring to a boil and boil for 1 minute. Keep stirring.

•Using a whisk to stir, slowly add cornstarch mixture to boiling cocoa mixture. You probably won't need all of it, just add enough to thicken. If you make it to thick, just add water until you reach the right consistency.

The Best Raisin Bread

Raisin Bread

* 4 C hot water

* 4 t salt

* 6 T butter

* 3/4 C sugar

* 2 T dry milk (I used 1/4 c)

* 4 t cinnamon

* 2 C raisins (tip for hard raisins that have been stored too long--put them in a bowl with a little water and microwave them for a minute or so. They plump up just like they were brand new and have a softer texture in the bread)

* 10-12 C flour (I found it was about 10 1/2 c.)--you could use all wheat flour or even 1/2 white and 1/2 wheat. The cinnamon gives the bread a brown color anyway, so why not add some wheat to make it healthier

* 2 1/2 T yeast

(1/3 c. vital wheat gluten--optional) Add during the first step with the water, butter, sugar, etc.

1. Put the water, salt, butter, sugar, dry milk, cinnamon and 4 C of the flour in the mixer, mix for 1 minute.

2. Add the yeast.

3. Keep adding the flour one cup at a time until the dough scrapes the side of your mixer clean.

4. Mix for 8 minutes.

5. Add the raisins and mix just until incorporated.

6. Let the dough sit for 5 minutes.

7. Divide the dough into 4 pieces and place each piece in a loaf pan sprayed with cooking spray. Pick each piece up, holding it in one hand, smack it repeatedly to get the air bubbles out. Shape it into a ball and place it back in the pan. Repeat with each section of dough.

8. Put the pans into a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the rim of the pan.

9. Turn the oven up to 350 and bake for 25 minutes. (The 25 minutes includes the time it takes for the oven to increase in temperature)


Spice Carrot Waffles-YUM!!

Spiced Carrot Waffles (my adapted recipe to include more food storage items)

1 c. white flour
1/2 c. wheat flour
1/4 c. corn meal
1 T. baking powder
2 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
3 T. sugar
2 eggs (or egg powder and water equivalent)
1 3/4 c. water (or you could use buttermilk and leave out the powdered milk)
5 T. dry powdered milk
1 c. packed shredded carrots
1/4 c. oil (I used even less oil and substituted more applesauce-it worked great!)
1/4 c. applesauce

Stir together the wet ingredients, spices, and baking powder. Add the flour and cornmeal and mix until incorporated. For an even fluffier waffle (who has time for this??), you can separate the eggs, beat the whites to a stiff peak, and fold them into the recipe before cooking. This will make your waffles more fluffy if you have the time. Cook waffles on a hot waffle iron. Serve with Cinnamon Syrup.

Cinnamon Cream Syrup

1 c. granulated sugar
1/2 c. corn syrup
1/4 c. water
dash of salt
1 t. cinnamon
1 t. vanilla
1 (12oz.) can of evaporated milk

In a saucepan, combine the first five ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk and vanilla. Serve over pancakes, waffles or French toast.
TIP: I could tell reading through the ingredients that I would love this recipe so I chopped extra carrots to freeze for a later breakfast in a hurry. Carrots freeze GREAT for later cooked meals, so stock up when prices are low.

Read more... TIP: I could tell reading through the ingredients that I would love this recipe so I chopped extra carrots to freeze for a later breakfast in a hurry. Carrots freeze GREAT for later cooked meals, so stock up when prices are low.

Friday, February 26, 2010

50 lbs of Rice

50 lbs of Rice


This week we are talking about rice. Rice is a grain that can easily be purchased and stored (although not easily grown in many regions). Rice is one of those grains which you can’t just grow in your backyard. (i’m sure you can try)

Why do I store it?
It can store for longer than 10 years(if stored properly), can be cooked in numerous ways, is relatively inexpensive to purchase, and is easy to digest.

Rice is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. It is the staple food for more than half of the world population. In Asia alone, more than 2,000 million people obtain 60 to 70 percent of their calories from rice and its products. Ninety percent of rice is produced in Asia. It is the most rapidly growing source of food in Africa, and is of significant importance to food security in an increasing number of low-income food-deficit countries.

Rice is a staple item and EVERYONE on a diet or not should store rice. Rice can be spruced up with just about anything and taste great. It takes between 3 and 6 months for a rice plant to reach maturity, depending on the variety and where it is grown. So just think of how awesome this little grain really is. Scientists believe there are 140,000 varieties of cultivated rice, but no one knows the exact number. Rice is important to all. Three of the world’s four most populous nations use rice as their staple food - China, India and Indonesia. Together, these countries have 2,500 million people.

Brown or White?
Brown rice is unpolished whole grain rice that is produced by removing only the outer husk. It becomes white rice when the bran layer is stripped off in the milling process. Compared with white rice, brown rice is more nutritious because it contains bran, which is a source of fibre, oils, B vitamins, and important minerals. Brown rice does tend to spoil faster because it has more of its natural oils. Of course, if you vacum pack it, it will last for a really long time. Brown rice is better for people suffering from diabetes as it takes the body longer to absorb it and doesn’t cause GI crashes.

While rice provides a substantial amount of dietary energy, it has an incomplete amino acid profile and contains limited amounts of essential micronutrients. So you want to store more than just rice.

Rice is often the main source of employment, income and nutrition in many poor, food insecure regions of the world. In South Asia, where 530 million people live on less than US $1 a day, calories supplied by rice account for about 60-70 % of total food intake. Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa.

In recent years, effective application of research advances has been slow, especially in areas of physical stresses, such as drought, flooding, salinity and acidity. During the same period, the rice-consuming population has continued to grow, while land and water resources for rice production are diminishing.

Brown and white rices store very differently. Brown rice is only expected to store for 6 months under average conditions. This is because of the essential fatty acids in brown rice. These oils quickly go rancid as they oxidize. It will store much longer if refrigerated. White rice has the outer shell removed along with those fats. Because of this, white rice isn’t nearly as good for you, but will store longer. Hermetically sealed in the absence of oxygen, plan on a storage life for white rice of 8-10 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures. Stored in the absence of oxygen, brown rice will last longer than if it was stored in air. Plan on 1 to 2 years. It is very important to store brown rice as cool as possible, for if you can get the temperature down another ten degrees, it will double the storage life again.

For lots of wonderful rice recipes also try

Army Man Rice

•2 tablespoons oil or bacon grease

•1 cup long grain white rice
•1-1/2 teaspoons chili powder
•1/2 teaspoon salt
•1/4 teaspoon each oregano & cumin & garlic powder
•1 tablespoon dry onion
•Dash red pepper (optional)
•8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
•2 cups water

Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.

recipe from


Wow, what a couple of weeks, sorry for no postings. I just got called into cubscouts again, and I am so so excited. I have been in cubscouts for several years and just really enjoy it. I will be making some new posts this weekend with our menus again. Sorry for slacking!!

Friday, February 19, 2010

Food Storage Energy Cookies

Super-Charge Me! Cookies

adapted from Eat, Drink and Be Vegan

1 cup quick oats

2/3 cup flour (I used whole wheat)

1/4 tsp salt

1/4-1/2 tsp cinnamon

1/8 cup shredded coconut

1/4-1/3 raisins

1/4 cup chocolate chips

1 tsp baking powder

1/3 cup flax meal

1/2 cup maple syrup

3 Tbsp nut butter (I used peanut butter)

1-1/2 tsp vanilla

2 Tbsp canola oil

Preheat oven to 350 degrees F. In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just combined. Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly spaced apart, and lightly flatten. Bake for 13 minutes or less. Remove from oven and let cool.

Tuesday, February 9, 2010

Menu Ideas Using Food Storage


  • Biscuits & Gravy (canned gravy)
  • Corned Beef Hash & Eggs
  • Creamed Chipped Beef on Toast
  • Cream of Wheat
  • Oatmeal
  • Grits
  • Pancakes
  • Spam & Eggs
These are just a few ideas I will put some together for other meals today. If you use powdered eggs you can also add a variety of omelettes, french toast, etc.

Sunday, February 7, 2010

How Much Will it Hold

How Much Will IT  Hold

Here is a handy list of food storage container sizes and quantities if you are trying to determine how much of a given product will fit.

1 gallon container = 7 lbs. wheat, rice or sugar
1 gallon container = 5 lbs. flour or powdered milk
1 gallon container = 4 lbs. dry macaroni
1 gallon container = 3 lbs. potato flakes, oatmeal or instant milk
5 gallon bucket = 35 lbs. wheat, beans, rice or sugar
5 gallon bucket = 25 lbs. powdered milk or flour
5 gallon bucket = 20 lbs. dry macaroni
5 gallon bucket = 15 lbs. potato flakes, oatmeal, or instant milk
55 gallon drum = 400 lbs. wheat, beans, rice, or sugar
55 gallon drum = 275 lbs. powdered milk or flour
55 gallon drum = 225 lbs. dry macaroni
55 gallon drum = 160 lbs. potato flakes, oatmeal, or instant milk

Butterscotch Apple Snack Squares


2 cups sugar
2 eggs (or 2 Tbsp. powdered eggs + 1/4 cup water)
3/4 cup oil (I halve this measurement with applesauce)
2 1/2 cups self-rising flour *
1 tsp. ground cinnamon
3 cups diced peeled tart apples (I used 3 cups dehydrated apples and rehydrated them in 1 1/2 cups hot water. Squeeze any excess water out well after soaking.)
1 cup chopped walnuts
3/4 cup butterscotch chips

Combine sugar, eggs, and oil (and applesauce if using). Stir in flour and cinnamon to make a thick batter. Stir in apples and nuts. Spread batter in a greased 13″ x 9″ baking pan and sprinkle with butterscotch chips. Bake at 350 degrees for 35-40 minutes or until golden (a toothpick inserted near the center should come out clean). Cool before cutting.

* Notes: If you don’t have self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to equal 1 cup. I use whole wheat pastry flour and made mine 100% whole wheat. This recipe would also work well with half all-purpose flour and half white wheat flour (with baking powder and salt added to make them self-rising).

My favorite butterscotch chips are made by Guittard. They are rich and creamy and you can taste the difference in their quality in your baked goods. I have linked to pricing so you can find them in bulk.

Easy Cheesy Pan Breadsticks


Dissolve until foamy:
1 T. yeast
1 1/2 c. warm water

Then add:
2 T. sugar
1/2 tsp. salt
3 1/2 – 4 c. flour (I use half white wheat flour)

Knead for 3 minutes. Let dough rest for 10 minutes. Spread dough into greased cookie sheet. Then spread with this mixture:

1/4 c. butter (I use Smart Balance)
1/4 c. mayonnaise (I use light mayo)
1/4 c. grated parmesan cheese
1 tsp. Garlic Supreme (or 1/4 tsp. parsley flakes + 1/4 tsp. garlic salt)

Here’s the breadsticks at this point:

Let the dough raise until it’s doubled (you can put it into a warm oven for 15 minutes). Bake at 350 degrees for 20-25 minutes. Cut into strips to make breadsticks. Here’s the finished product before it’s cut into strips:

Make Any Recipe a Food Storage Recipe

Using food storage on a daily basis is simple, convenient, and economical. (And, every meal doesn’t have to include wheat or beans!) Here are some easy ways to incorporate food storage into your family’s diet and convert any recipe to a food storage recipe.

1. Use whole grains. Use wheat flour, oats, or other grains in your cooking. They add much more flavor and nutrition to your recipes. If this is new for your family, start slow. Begin by swapping out part of the white flour in recipes for whole wheat flour and work up to using more. Flour made from hard white wheat works great this way and the change is rarely noticed. Oats add nutrition and work just as well as bread crumbs in meatloaf. Cooked wheat can be added to ground beef to stretch a recipe for tacos. The wheat takes on the taco flavoring, and generally goes without detection, while making the meal healthier.

2. Use powdered milk. The pricey smoothie shops do it all the time! Powdered milk has fewer calories and less cholesterol than whole milk products and adds protein. Try it in soups, casseroles, bread recipes…and smoothies. I also love to have powdered buttermilk on hand.

3. Convert eggs. I love having powdered eggs on hand. They are convenient and easy to use. They are even great for camping…no more cracked eggs in the cooler. Just add the egg powder with your dry ingredients and the required water with your liquid ingredients. Click here for my post on using powdered eggs. It includes a handy conversion chart.

4. Use dry beans instead of canned. The savings is significant. To make them more convenient to use in your cooking, soak and cook a big batch of beans and freeze them in can-size portions. Place 1 2/3 cup portions of cooked beans in zippered sandwich bags and freeze. Then when your recipe calls for a 15.5 oz. can of beans, you just have to pull a bag from the freezer.

5. Throw in dehydrated vegetables or fruits. Dehydrated or freeze-dried fruits and vegetables retain much more nutrients than do canned vegetables. Once you start using them, the convenience will win you over. No washing, peeling, or chopping. Dehydrated potatoes, onions, carrots, corn, bell peppers and celery are ready to go in soups and casseroles. Dehydrated apples are fantastic in oatmeal, or reconstituted and chopped for baked goods. They’re also wonderful straight from the can as a snack.

There are several benefits from incorporating your long-term food storage ingredients into your everyday cooking.

•You’ll rotate your products and retain freshness.

•No waste. With dehydrated foods, you just reconstitiute what you need.

•You learn how to use these food staples in a way that your family will enjoy them before there is a crisis.

•You have a healthier family. Whole grains, fruits and vegetables make for satisfying meals that boost nutrition.

Wednesday, February 3, 2010


Personal and Family Preparedness- A Way of Life

When we speak of personal and family preparedness, we should speak of foreseen, anticipated, almost expected needs which can be met through wise preparation. Even true emergencies can be modified by good planning.

--H. Burke Peterson

Personal and family preparedness is provident living. Being provident involves being “wise, frugal, prudent, making provision for the future while attending to immediate needs.” (Barbara B. Smith)


• Improve our ability to read, write, and do basic mathematics.

• Study the scriptures and other good books.

• Learn to communicate effectively with others.

• Take advantage of opportunities to gain more knowledge.


• Obey the Word of Wisdom.

• Exercise regularly.

• Provide for adequate medical and dental care, including appropriate insurance where possible.

• Keep homes and surroundings clean and sanitary.

• Shun substances or practices that abuse our bodies or minds.


• Prepare for and carefully select a suitable occupation.

• Become skilled at work through training and experience.

• Be diligent, hard working, and trustworthy.

• Give honest work for the pay and benefits received.

Home Storage

• Have sufficient food, clothing and shelter for self and family.

• Where possible, store a year’s supply of basic items needed to sustain life.

• Regularly use and replace all stored items in order to keep them from spoiling.

• Learn to produce and prepare basic food items.

Resource Management

• Pay tithes and offerings.

• Avoid unnecessary debt and save for the future.

• Satisfy all of our promised obligations.

• Use our resources frugally and avoid wasting them.

• Use our time wisely.

• Be willing to serve those in need by sharing our time, talents, and resources with them.

Social, Emotional, and Spiritual Strength

• Study the scriptures and the teachings of the living prophets.

• Obey God’s commandments and heed the counsel of Church leaders.

• Exercise faith in Christ and cultivate humility.

• Pray frequently and fervently.

• Strengthen our relationships with family members, neighbors, and friends.

• Shun things that are morally and spiritually degrading

• Work toward worthy goals.

• Do the best we can to adjust to change and recover from misfortune.

Reference: Providing in the Lord’s Way: A Leader’s Guide to Welfare, The Church of Jesus Christ of Latter-day Saints

Emergency Washing Machine

Emergency washing machine

Yet another idea from a Preparedness class I attended...a way to do your laundry in an emergency. You can easily put this together yourself.


5-gallon bucket with lid (cut hole in middle of lid for plunger handle to fit through)

Toilet plunger (brand-new, clean)

Store in bucket:

Liquid laundry detergent

Stain remover/stain stick

Vinegar (add 1/2 cup to rinse water) helps remove soap

Rope (for clothes line)

Clothes pins

To Use:

Empty contents of bucket.

Place water, small amount of detergent, and clothes in bucket.

Move plunger up and down for a few minutes or until clothes are clean.

Remove soapy clothes and ring them out.

Dump out soapy water (on your garden or lawn.)

Place soapy clothes in bucket and fill with clear, clean water.

Add 1/2 cup vinegar to rinse water.

Move plunger up and down to rinse clothing.

Wring out clothes and hang to dry.

Conserve water - use rinse water for next load of laundry.

NOTE: You could store two 5-gallon buckets, stack one inside of the other. Use one bucket for the soapy water and the other for the rinse water. You may be able to wash and rinse a couple of batches of clothes without changing the soapy water depending on how dirty the clothes are.