Sunday, March 7, 2010

New Year Goals

I decided to start including ideas and goals on emergency preparedness. So each week I will post a food storage and personal preparedness goal.

You will need to adjust this to the size of your family. This is for 1 month supply for 1-2 people. You can change things out if you wish; these are just my thoughts.

First Aid Supplies- bandaids, calamine lotion, alcohol, peroxide, etc. (you can include feminine products)

Popcorn popper- air popped popcorn is fat free and you can rotate your popcorn storage.

72 hour kits - try to gather a bag or backpack for each member of the family.


I keep trying to get to my blog and it comes up ..... then someone elses blog appears from nowhere. So if you are experiencing the same thing I am so sorry. I don't know what to do. If I log in to post I have no problems. If you have any idea what I can do please let me know. Thanks so much and thanks for checking out my blog!!

Garlic Cheddar Biscuits (Like Red Lobsters!!)


2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

1 teaspoon sugar

1/3 cup shortening (I used butter)

3/4 cup grated sharp Cheddar

1 cup milk (or buttermilk)


3-5 teaspoons butter

1 tablespoon parsley

1/2 teaspoon garlic powder

Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in milk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls onto a well-greased baking sheet. Brush dough with melted butter mixture. Bake for 12 to 15 minutes.

Lentil Soup

Here is what we made for lunch today. The recipe actually calls for split peas, but I only had lentils so I used them instead. Since beans are my carbohydrate source, 'm trying to find ways to enjoy them. The soup was very good!

Here is the recipe:

6 cups vegetable broth or 6 cups water and 3 cubes Vegetable Bouillon (McCormick)

2 cups dried green split peas, rinsed

1 medium onion, chopped

1 cup chopped carrots

2 celery ribs with leaves, chopped

2 garlic cloves, minced

1/2 tsp dried basil

1/2 tsp dried marjoram

1/4 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 tbl shredded carrots

In a large saucepan, combine the first nine ingredients; bring to aboil. Reduce heat; cover and simmer for 1 hour or until peas aretender, stiring occasionally. Add salt and pepper; simmer 10 minuteslonger. Cool slightly. In small batches, puree soup in a blender;return to the pan. Heat for 5 minutes. Garnish with shreded carrots.Yield: 7 servings.

Number of Servings: 7