Tuesday, December 22, 2015

Welcome!



Welcome to The Oak Ridge Ward Preparedness Blog!

It is my hope and prayer that this will act as a (simple) guide to obtain moderate preparedness within the next 52 weeks of 2016. Each week will have a new posting.

Each week I will cover 4 types of preparedness.

Namely:
Food Storage (short term and long term)
Other/Long Term Items (long term food storage or other)
Family Preparedness
Spiritual Preparedness


This information is a collaboration of study from different sources. Scriptures and other media from the LDS Church (namely LDS.org and ProvidentLiving.org, etc.) as well as other websites, blogs, books, personal insights/experiences and ideas from people much smarter than me.

Please note that this is not a professional compilation. This is for the use of the Oak Ridge Ward, to be used as a guide while obtaining your own personal and family preparedness by truly preparing "every needful thing". (D&C 109:8)

May we all be blessed as we strive to keep the commandments and become prepared for whatever is to come.


"Are we prepared for the emergencies in our lives? Are our skills perfected? Do we live providently? Do we have our reserve supply on hand? Are we obedient to the commandments of God? Are we responsive to the teachings of prophets? Are we prepared to give of our substance to the poor, the needy? Are we square with the Lord? 
We live in turbulent times. Often the future is unknown; 
therefore, it behooves us to prepare for uncertainties. 
When the time for decision arrives, the time for preparation is past."





Some Important References

I use ProvidentLiving.org as my main reference for what we, as Latter-Day Saints are commanded to store, per person for a year. Below, are some great resources to get you started on (or continue with) your personal preparedness.



“How Often do Church member arise early in the morning to do the will of the Lord?…How often do we say, ‘Yes, I will obey the commandment to store food and to help others, but just now I have neither the time nor the money to spare; I will obey later’? Oh, foolish people! While we procrastinate, the harvest will be over and we will not be saved. Now is the time to follow Abraham’s example; now is the time to repent; now is the time for prompt obedience to God’s will.” 
(The Teachings of Spencer W. Kimball, p.174, emphasis added)

Here are some helpful links:
Provident Living - Food Storage
Home Storage Center Locations
Home Storage Price List/Order Form (scroll down and download the pdf file)
Longer-Term Food Storage Amounts/Recommendations

Here is a FOOD STORAGE CALCULATOR created by our own Valerie Kinkead. It takes all of the recommended items found from the link above and lets you manipulate it so you can keep track of what you have/need. Sometimes, the hardest part to "getting going" with food storage is the organization of it all! Buckle down and take inventory with this spreadsheet - then keep going! ♥


Spencer W. Kimball, 12th prophet, taught:
"The responsibility for each person's social, emotional, spiritual, physical, or economic well-being rests first upon himself, second upon his family, and third upon the Church if he is a faithful member thereof" ("Welfare Services: The Gospel in Action," General Conference, Oct. 1977, 76).

"The Church and its members are commanded by the Lord to be self-reliant and independent" (D&C 78:13-14).

All 12 weeks from 2015 in one spot!

As per the request of many friends in our ward, I'm listing all 12 weeks from the program I did the last few months of 2015. Let me know if you have any questions!


How to obtain a 3 month supply
of Food Storage (dinners) in 12 weeks weeks.

Here is a very easy and inexpensive 12 week "rotating" food storage program, which will get a family of four (or adjust to your needs) a 3 month supply of rotate-able food storage dinners within 12 weeks. It's basically 7 meals that your family enjoys and will eat once a week, for 12 weeks, plus water and other necessities.

Each week there will be a simple meal idea in each Sunday bulletin. When followed, it will provide a 3 months supply of dinners for a family of 4 by the end of the year. If your family doesn't like these meals, substitute it for something else, but make a goal to do it!

Week 1:
6 lb of spaghetti (8 oz. per meal multiplied by 12 weeks)
12 - 8 oz. packages
12 jars of 26 oz spaghetti sauce with meat (for protein)
Total cost: Approx. $30
Boil noodles according to package directions. Drain water.
Add sauce to noodles. Stir and heat through. Serves 4.

Also add to storage:
2 Gallons of Water
2 Toothbrushes


And see that all these things are done in wisdom and order; for it is not requisite that a man should run faster than he has strength. And again, it is expedient that he should be diligent, that thereby he might win the prize; therefore, all things must be done in order.” Mosiah 4:27



Week 2:
Tuna Noodle Casserole (serves 4-6)
-spiral noodles (8 oz) – need 6 lbs. total (x12)
-1 can Tuna (drain) – 12 cans total
-1 can Cream of Mushroom soup – 12 can total
2/3 c. milk (can use powdered milk) – need 2 quarts worth

Cook noodles according to package directions. Drain. Arrange noodles and Tuna fish in layers in casserole dish. Combine soup and milk. Pour over noodles. Salt and Pepper to taste. Top with cheese, if available. Bake 375° for about 25 minutes.

Also Add:
-1 Gallon Water
-12 pack toilet paper

"Let us be in a position so we are able to not only feed ourselves through home production and storage, but others as well." (Ezra Taft Benson, Conference Report, Oct. 1980)

Week 3:
This is an easy week!
2 Large Cans Stew or Chili (serves 4-6). Heat through.
Need 24 cans total


Also Add:
-2 Gallons Water
-3 bottles shampoo and conditioner
Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. We could refer to all the components of personal and family preparedness, not in relation to holocaust or disaster, but in cultivating a life-style that is on a day to day basis its own reward. Let's do these
things because they are right, because they are satisfying, and
because we are obedient to the counsels of the Lord.”

-Spencer W. Kimball, Sept. 30, 1976

Week 4:
-2 cans Cream of Chicken soup (24 cans total)
-1 can chicken (12 cans total)
-4 cups hot cooked rice (24 cups dry rice total)
Cook rice as directed. Add chicken to Soup to create gravy and heat. Serve “Chicken Gravy” over rice. You can top this with a wide variety of canned or fresh items. 
 Purchase 12 cans/servings of each of the following possible toppings to create your 3 month supply:
Olives, dehydrated onion, dehydrated/freeze-dried peppers, pineapple chunks, freeze-dried cheese, almonds, coconut, tomatoes, peas, corn
mandarin oranges, mushrooms, etc.

Also Add:
1 Gallon Water
Sanitary Supplies as needed

I invite you to prepare so that you shall not fear. I testify of the peace of mind that comes from obeying this counsel and laying up in store the supplies that can help us weather the storms of life. “ 
President Eyring, Nov. 1998 and Jan. 2009 Ensign.

Week 5:
Taco Soup
(I call this my “case lot sale soup”!)
This will feed a family of 4+ for lunch AND dinner for a day (or longer)!
1 pound ground beef, or 1 cup freeze-dried beef crumbles or TVP
(12 lbs. Ground beef or 12 cups total of TVP/beef crumbles)
1 pkg taco seasoning (12 total)
1 – 15 ounce can pinto beans (12 total)
1 – 15 ounce can kidney beans (12 total)
1 – 15 ounce can black beans, drained and rinsed (12 total)
1 Large can diced tomatoes (12 total)
1 Small Can chopped green chilies (12 total)
1 can corn (12 total)
1 – 8 ounce can tomato sauce (12 total)
¼ cup dried onions (3 cups total)
1-2 cups water
Do not drain any canned items except the black beans. Brown fresh beef with onions and taco seasoning if needed, before adding it to everything else. Otherwise, combine ALL ingredients in large pot. Bring to a boil, then simmer for 30 minutes (or longer for softer beans/more flavor). 
Top with desired garnishes (cheese, sour cream, tortilla chips, etc.)

Also Add:
1 Gallon Water
3 bars of soap

O be wise; what can I say more?” -Jacob 6:12

Week 6:
Bean Burrito Enchiladas
1 (16 oz) can Refried Beans (12 total)
1 (12 oz) can Red Enchilada sauce (12 total)
8 Flour Tortillas (recipe below) (make as needed each week)
2 cups flour (or grind your own) (24 total cups)
½ tsp. Salt (3 tsp total)
¾ cup water
3 Tbsp coconut (or olive) oil (36 Tbsp. Total)

Directions for flour tortillas
    In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
    Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
    In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
Next, create 8 Bean Burritos by placing refried beans inside tortilla and rolling up. Then layer them in a 9X13 pan. Pour sauce over the top. Then add cheese to top, if available. Bake at 350° until sauce is bubbly. When done, add other things on top as available... olives, sour cream, etc.

Also Add:
1 Gallon Water
1 Tube of Toothpaste

I bear my humble witness to you that the great God of heaven will open doors and means in a way we never would have supposed to help all those who truly want to get their year’s supply.” (Vaughn J. Featherstone) 

Week 7:

Other “Needful Things” to add to your 12 week supply:
Fluffy Eggless Pancakes and Syrup (Yields 8, double if desired)
1 cup all-purpose flour (12 cups total)
1 teaspoon sugar (¼ cup total)
1 teaspoon cinnamon (¼ cup total)
2 teaspoon baking powder (½ cup total)
1 cup reconstituted powdered milk (3 Tbsp per 8 oz. Water, mixed. 2 ¼ c. powdered milk total)
1 tablespoon vegetable oil (¾ cup total)
1 tablespoon water (¾ cup total)
1 teaspoon vanilla extract (¼ cup total)
2 tablespoon butter/butter powder (1 ½ cup total)
Syrup:
1 cup water (12 cups total)
2 cups sugar (24 cups total)
1 tsp. Mapeline flavoring (¼ cup total)
Pancakes: Combine dry ingredients and mix slightly. Add milk (reconstitute powdered milk first), oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter (or butter powder, reconstituted). As soon as the butter is melted, add melted butter to pancake batter. Return pan to stove. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown. Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat. Syrup: Bring water to a boil, add sugar. After the sugar has dissolved, turn off heat, add mapeline.

Also Add:
-1 Gallon Water -2 Deodorant -2 Packages/replacement blades Razors

Other “Needful Things” to add to your
12 week supply besides food:

Week 8

- 1 Gallon Water - 3 Months worth Diapers - 1 Large bottle Hand Sanitizer - 1 Large Bottle Lotion - 1 Roll Plastic wrap

"The greatest events spoken of by the Holy Prophets will come along so naturally as the consequences of certain causes, that unless our eyes are enlightened by the Spirit of God, and the spirit of revelation rests upon us, we will fail to see that these are the events predicted by the Holy Prophets.”
(George Q. Cannon, Journal of Discources, Vol 21, 264)


Week 9

-1 Gallon Water
-Purchase or Create First Aid Kit (consider how many will be using it and add more if needed.)
Basic First Aid kit:
-Two pairs of Latex, or other sterile gloves
(if you are allergic to Latex).
-Sterile dressings to stop bleeding.
-Cleansing agent/soap and antibiotic towelettes to disinfect. -Antibiotic ointment to prevent infection.
-Burn ointment to prevent infection.
-Adhesive bandages in a variety of sizes.
-Tweezers and needles for splinters, etc.
-Nonstick Sterile Pads for wound healing. (These are recommended for bleeding and draining wounds,
burns, infections.)
-Eye wash solution to flush the eyes or as general decontaminate.
-Thermometer
-Ice pack
-Tylenol and Ibuprofen (Consider babies and children)
-N95 Masks

There is no need to be anxious about events leading up to the Second Coming. . . The formula is simple: Be faithful. Unencumber your life. Lay up in store.”
 (Bishop Keith B. McMullin)



Week 10

-2 Gallon Water
-1 Roll Aluminum Foil
-Paper Plates/Cups/Utensils (Help reduce use of water)
-1 Bottle Dish Soap
-Laundry Detergent
-1 roll of Dental Floss

Another fallacy is to believe that the choice to accept or not accept the counsel of prophets is no more than deciding whether to accept good advice and gain its benefits or to stay where we are. But the choice not to take prophetic counsel changes the very ground upon which we stand. It becomes more dangerous. The failure to take prophetic counsel lessens our power to take inspired counsel in the future. The best time to have decided to help Noah build the ark was the first time he asked. Each time he asked after that, each failure to respond would have lessened sensitivity to the Spirit. And so each time his request would have seemed more foolish, until the rain came. And then it was too late”.
Henry B Eyring in Conference Report, Apr. 1997, 33; or Ensign, May 1997, 25). 


Week 11

-1 Gallon Water
-3 month Supply Prescription medications you take every day such as insulin, heart medicine and asthma inhalers. You should periodically rotate medicines to account for expiration dates.
-3 Months Supply Baby Wipes
Home Made Baby Wipe recipe
    10 Cup Rubbermaid Container
    2 ½ Cup HOT water
    2 Tbl. Antibacterial Soap
    2 Tbl. Olive Oil
    A few drops Essential Oils if desired (lavender is my favorite)
    ½ Big Roll Paper Towels (Bounty Big roll or Bounty Rinse & Reuse)
    Cut Paper towels in ½ (width), Remove cardboard.
    In sealable container, pour water, oil, & soap, then Mix.
    Put ½ paper towel in . Place lid on and turn upside down for 2 hours. (Allowing water mixture to soak through)
    Pull wet towel from the middle!
    Seal lid when not in use.
    More than ever before, we need to learn and apply the principles of economic self-reliance. We do not know when the crisis involving sickness or unemployment may affect our own circumstances. We do know that the Lord has decreed global calamities for the future and has warned and forewarned us to be prepared.” 
    (President Ezra Taft Benson)

    And finally - week 12!

There will ALWAYS be other “Needful Things” to add to your 12 week/emergency supply. Prayerfully ask for personal revelation, as to what Heavenly Father needs you to store. He WILL answer! Thanks for taking this journey with me. I hope you feel peace at the end of this 12 week preparation period. -Tamara Simon



Week 12

Purchase or create a 72 Hour Kit for each member of your family!
(Suggested minimum needs for a 72 Hour Kit):

Water- 1 Gallon (8#) per person per day for 3 days
Food- Minimal or Non-cook, Lightweight, Palatable,
Can opener, Cooking and Eating Utensils.
Clothing - 1 change, Extra Shoes, Raingear, Adequate winter wear,
Bandanna, Hat
Bedding - Sleeping Bag, Blankets(Space Blanket)
Personal Hygiene - Include Feminine Hygiene and Baby Items Sanitation Airtight Bucket or Porta-Potty, Toilet Paper, Newspaper, Soap/Hand Sanitizer, Towel, Disinfectant, Trash Bags, Bleach.
First Aid Kit- Consider Personal Medications
Shelter- Tent or Tarp, Rope 36’
Tools - Pocket Knife, Small tools, Axe, Pointed Shovel
Light - Flashlight, Batteries, Candles, Matches
Communication- Radio, Batteries, 1 whistle per person
Fuel- For Cooking, Light, Heat
Important Papers- Wills, Testaments, Stocks, Securities, Titles, Certificates, Insurance, Current Family Pictures, I.D. Cards and Tags, Inventory of Household Items, Pencil and Paper, Maps, Phone Numbers, Emergency Manual, Car keys, house keys, Books (scriptures, How To’s), other documents.
Activities- Card games, coloring books, crayons, paper, pencil, puzzles, etc. to  keep the morale up, during an emergency.
Money- Cash and Change (Small Bills)
Remember- Keep car gas tank at least half full.



The great test of this life is obedience”.  President Monson




Getting started with Mylar Meals

Most of my recipes come from the book "Meals in a Jar" by Stephanie Peterson. You can pick one up at Honeyville Farms, or order it through Amazon.com (click here). She is a genius when it comes to cooking with long term/freeze dried/dehydrated ingredients. I typically tweak every recipe, usually to make it a little less expensive to make. I want this to be accessible to everyone, so I will put all my edited recipes and instructions here. If you follow this, it's a step-by-step guide to putting these meals together in your own home. Grab friends and family and make a Saturday out of it. Or do some for Family Home Evening! My best friend and I completed 60 meals in 90 minutes - start to finish! That's a month of breakfasts and a month of dinners for a family of 4 - in 1 1/2 hours! By making these meals in order - your ingredients won't go to waste if you don't use them all in a single meal. I'm grouping meals together by ingredients so that you use up everything (or nearly everything)!


MEAL #1

Macaroni and Cheese
Half-sized - Serves: 6-8

Ingredients:
½ c. Cheese sauce powder
2 tsp. Chicken bouillon
1 Tbsp. Freeze-dried onion
¼ c Instant non-fat dry milk
¼ c Cream cheese powder
1 tsp. All purpose seasoning
2 c Elbow macaroni
¼ tsp. Turmeric
¼ tsp. Black Pepper
1/3 tsp. Salt
2 Tbsp. Corn starch
½ c freeze-dried cheddar cheese(optional)

Cooking Instructions:
Remove oxy pack and discard. Put contents of bag in a 12-inch skillet (with a lid). Add 6 cups of hot water.
Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Hydrate cheese (if desired) by misting it with a little cool water. Top macaroni with hydrated cheese and cover for 5 more min.

Shelf life is 5-10 years if stored in a cool, dry place. 
What you'll need to purchase to make
 20 – Half Gallon bags


1 - #10 can Cheese sauce powder $22.59
1 - #10 can Powdered cream cheese $28.59
1 - #10 can dry onions $9.00
1- #10 can freeze-dried cheddar cheese (optional)
1 - pouch Instant non-fat dry milk $3.00
2 - 5lb bags Elbow macaroni $8.96

Other ingredients that you probably already have in your pantry:

-Chicken buillon powder
- All-purpose seasoning (recipe below)
- Tumeric
- Salt
- Pepper
- Corn Starch

What you'll have left over from purchased
ingredients after 20 meals: 

Cream Cheese powder and dry onions. To be  used in in the “Sausage Gravy and Biscuit Dumplings” dish.

The total for each half-size meal will be approx $5-$6, depending on what is on sale, what you have shipped and where you drive for your ingredients. Save money by rotating through your current food storage! It'll remain in your storage, but as full meals instead of just ingredients!

Shipping for Honeyville is $5 for any size order. Shipping for Providentliving.com is $3 for any size order. Walmart.com is usually free. This meal is less than $1 per servingwith a shelf life of 5--10 years.

Information about items you wouldn't normally find in your own pantry
  • Oxy packs: Home Storage. Pack of 100 is $10. Or they are at providentliving.com for $13 if you want them shipped with your mylar bags. Or you are welcome to purchase them from me if you don't need 100. 
  • Labels: On Amazon.com, Avery Shipping Labels 5065 box of 100, $23.95. You can fit 4-6 labels per page. Staples has them for $29.99 (they sometimes have coupons though). You are welcome to buy label pages from me for $0.24 each if you just need a few.
  • Mylar bags: Case of 250 GALLON bags for $94 (plus $3 shipping) at www.providentliving.com. I take them to Staples who will cut them, a stack of 35 bags at a time, for $2 per cut. I usually get 140 bags cut length-wise for $8, which makes 280 narrow half-gallon bags. I am happy to sell you GALLON-sized bags for $0.39 each. You'll need to get them cut for half-gallon size.
  • Elbow macaroni:You can get a 5 lb. bag through Walmart.com. It's $0.45 per 2 cup serving http://www.walmart.com/ip/Great-Value-Elbows-Pasta-5-lbs/47398713
  • All purpose seasoning: I make my own recipe, see recipe below. 
  • Powdered cream cheese : $28.59 at Honeyville for approx 50, ¼ c servings 
  • Instant non-fat dry milk: Home Storage, $3 for approx 20, ¼ c servings (1 pouch) 
  • Cheese sauce powder: You can get one #10 can at Honeyville for $22.59. There are approx. 20, ½ c servings in each can. http://shop.honeyville.com/powdered-cheese.html
  • Freeze-Dried cheddar cheese $45.99 for 22, ½ c servings, (from Honeyville). This is optional. Find on sale if possible!
  • Did you know that Honeyville offers a 10% savings on all #10 cans if you buy 6 or more? The products can be mixed and matched. Saving $4.60 per can of cheese or $5.00 per can of Turkey, etc. is a big deal! They also have a loyalty program and will give you a $10 credit for every $200 you spend! Buy all of your ingredients at the same time for all 4 meals every other month and save! Or team up with other friends and family members to get your items and share the discount!
What you'll need to get started:
  • Canning funnel (wide mouth – get the green one from Walmart, NOT the red one)
  • Mylar bags (needs to be 7mil in thickness. You can buy gallon bags from me for $0.39 each)
  • 300 cc Oxy packs (at Home Storage behind Deseret Industries. You can buy 100 for $10)
  • Sealer (clothing iron, straightening iron or impulse sealer; mine is from Amazon.com)
  • Avery Shipping Labels 5065 (a box of 100 is $23.95 on Amazon, $29.99 at Staples)
  • Measuring cups/spoons
  • Mircrofiber rags
  • Fold-over sandwich bags IF you are planning to include the optional cheddar cheese to your meal.
To begin:
  • Make sure the area where you'll be working is sanitary
  • Wash your hands and/or wear gloves
  • Pull your hair back or wear a hair net

Prep your mylar bags:
  • Create labels (copy/paste recipe from www.52weekstobeprepared.blogspot.com – 4 or 6 to a page)
  • Cut labels
  • Affix labels at the BOTTOM of each bag
  • Add the date to each label
  • If you're working with a half-gallon bag, seal the long edge
Fill Bags Assembly-Line Style:
  • Lay out your ingredients on a long work surface in desired order. I put my heaviest ingredients first, to weigh down the bag. Take out the oxy pack from each #10 can that you open and throw away.
  • Lay out one measuring implement per ingredient. This will help with convenience and avoid confusion.
  • Insert your canning funnel (for the half gallon size) into the top of the bag, then simply walk down your row of ingredients measuring 1 level of scoop of each ingredient to your mylar bag.
  • Once finished, tap your bag on your surface, to insure all powders settle and displace the oxygen.
  • Repeat with next bag.
Clean and Seal:
  • Once you've finished 10-15 bags, use a microfiber rag to clean out the powder residue from the inside, where you'll be sealing it. The bag will not seal properly unless cleaned. I've found that using a very fine spray mist of water on the rag helps – but the inside of the bag must be completely dry before sealing, because oxy packs and moisture is a horrible combination and can cause botulism poisoning.
  • After the whole batch of bags are cleaned on the inside...NOW is the time to open your bag of oxy packs and insert ONE into each half gallon bag or TWO into each gallon bag. Seal the rest of your oxy packs immediately. They can only be exposed to oxygen for about 10 minutes before they'll start getting completely used up. If you find they are becoming hot – work quickly! I always double seal my bags to insure their seal.
  • Remember that Mylar Bags are not impervious to rodants. Store in a plastic bin or bucket with a tight lid.



All-purpose Seasoning:

3 Tbsp onion
3 Tbsp Parsley
2 tsp Oregano
3 tsp Garlic powder
2 tsp Celery seed
2 tsp Marjoram
2 tsp. Dried basil
½ tsp Dill seed
½ tsp Thyme
½ tsp Coriander
½ tsp Dry mustard
½ tsp Rosemary
Assembly instructions at a glance:
Layer ingredients in a half-gallon mylar bag, shaking down the powdered ingredients into the bulkier items. In a small plasic bag, add the freeze-dried cheddar cheese. Squeeze air out and twist loosley closed. Place plastic bag on top of other ingredients. Using a small microfiber rag, clean the powder out of the inside of the bag where you'll be sealing it. Add one 300 cc oxy pack, push air out of the top of the bag, and seal closed with clothes iron, straightening iron, or mylar sealer. Date the label.

Click on labels below. Save in a Word Doc and then print on your label paper.

MEAL #2
Sausage Gravy and Biscuit Dumplings - Serves: 4

Jar Ingredients:
¾ c. Freeze-dried sausage
½ c Instant non-fat dry milk
½ c Cream cheese powder
1 Tbsp. Dried onion
1 tsp. All purpose seasoning
1/8 tsp. Black Pepper
¼ c All-purpose flour

Bag Ingredients
1 c. All-purpose flour
1 tsp baking soda
2 Tbsp. Buttermilk powder
¼ tsp salt

Cooking Instructions:
Remove oxy pack and discard. In a 12” deep skillet with a lid, combine the jar ingredients with 3 cups of hot water, and bring to a simmer. Cook on med. heat for 10-12 mins., stirring occasionally. In a medium bowl, combine the bag ingredients with 1/3 cup of cold water. Stir just until combined. Drop this biscuit batter into the gravy in the skillet in 8 small, equal mounds of dough. Cover skillet and reduce heat to a low simmer. Cook for 10-12 min. until biscuits are cooked through.
What you'll need to purchase to make 15 – HALF GALLON bags

2 - pouches Instant non-fat dry milk ($6.00)
1 - #10 can of Honeyville Freeze-dried sausage crumbles ($40.79)

Ingredients left over from the Macaroni and Cheese meal:

-You should have about 15, ½ c servings of Cream Cheese powder
-All-purpose seasoning (homemade)
-Dried Onions

Other ingredients that you probably already
have in your pantry:

-All-purpose flour
- Buttermilk powder
- Salt
- Pepper
- Baking Soda

What you'll have left over from purchased
ingredients after 15 meals: half a pouch of powdered milk. To be used in MANY future meals. Or make it to drink! This new “spray process” done by the church makes this powdered milk delicious to drink!

The total for each half-size meal will be approx $5.50-$6.50, depending on what is on sale, what you have shipped and where you drive for your ingredients. Save money by rotating through your current food storage! Your items will remain in your storage, but as full meals instead of just ingredients!

Shipping for Honeyville is $5 for any size order. Shipping for Providentliving.com is $3 for any size order. Walmart.com is usually free. This meal is about $1.50 per serving, with a shelf life of 5--10 years.

Information about items you wouldn't normally find in your own pantry

  • Oxy packs: Home Storage. Pack of 100 is $10. Or they are at providentliving.com for $13 if you want them shipped with your mylar bags. Or you are welcome to purchse them from me if you don't need 100.
  • Labels: On Amazon.com, Avery Shipping Labels 5065 box of 100, $23.95. You can fit 4-6 labels per page. Staples has them for $29.99 (they sometimes have coupons though). You are welcome to buy label pages from me for $0.24 each if you just need a few.
  • Mylar bags: Case of 250 GALLON bags for $94 (plus $3 shipping) at www.providentliving.com. I take them to Staples who will cut them, a stack of 35 bags at a time, for $2 per cut. I usually get 140 bags cut length-wise for $8, which makes 280 narrow half-gallon bags. I am happy to sell you GALLON-sized bags for $0.39 each. You'll need to get them cut for half-gallon size.
  • All purpose seasoning: I make my own recipe, see other side.
  • Powdered cream cheese : $28.59 at Honeyville for approx 50, ¼ c servings.
  • Instant non-fat dry milk: Home Storage, $3 for approx 10, ½ c servings (1 pouch)
  • Did you know that Honeyville offers a 10% savings on all #10 cans if you buy 6 or more? The products can be mixed and matched. Saving $4.08 per can of susage or $2.86 per can of Cream Cheese powder, etc. is a big deal! They also have a loyalty program and will give you a $10 credit for every $200 you spend! Buy all of your ingredients at the same time for all 4 meals every other month and save! Or team up with other friends and family members to get your items and share the discount! --->
What you'll need to get started:
  • Canning funnel (wide mouth – get the green one from Walmart, NOT the red one)
  • Mylar bags (needs to be 7mil in thickness. You can buy gallon bags from me for $0.39 each)
  • 300 cc Oxy packs (at Home Storage behind Deseret Industries. You can buy 100 for $10)
  • Sealer (clothing iron, straightening iron or impulse sealer; mine is from Amazon.com)
  • Avery Shipping Labels 5065 (a box of 100 is $23.95 on Amazon, $29.99 at Staples)
  • Measuring cups/spoons
  • Mircrofiber rags
  • Fold-over sandwhich bags for the “Bag Ingredients” portion of this meal
To begin:
  • Make sure the area where you'll be working is sanitary
  • Wash your hands and/or wear gloves
  • Pull your hair back or wear a hair net

Prep your mylar bags:
  • Create labels (copy/paste recipe from www.52weekstobeprepared.blogspot.com – 4 or 6 to a page)
  • Cut labels
  • Affix labels at the BOTTOM of each bag
  • Add the date to each label
  • If you're working with a half-gallon bag, seal the long edge
Fill Bags Assembly-Line Style:
  • Lay out your ingredients on a long work surface in desired order. I put my heaviest ingredients first, to weigh down the bag. Take out the oxy pack from each #10 can that you open and throw away.
  • Lay out one measuring implement per ingredient. This will help with convenience and avoid confusion.
  • Insert your canning funnel (for the half gallon size) into the top of the bag, then simply walk down your row of ingredients measuring 1 level of scoop of each ingredient to your mylar bag.
- Once finished, tap your bag on your surface, to insure all powders settle and displace the oxygen.
  • Repeat with next bag.
Clean and Seal:
  • Once you've finished 10-15 bags, use a microfiber rag to clean out the powder residue from the inside, where you'll be sealing it. The bag will not seal properly unless cleaned. I've found that using a very fine spray mist of water on the rag helps – but the inside of the bag must be completely dry before sealing, because oxy packs and moisture is a horrible combination and can cause botulism poisoning.
  • After the whole batch of bags are cleaned on the inside...NOW is the time to open your bag of oxy packs and insert ONE into each half gallon bag or TWO into each gallon bag. Seal the rest of your oxy packs immediately. They can only be exposed to oxygen for about 10 minutes before they'll start getting completely used up. If you find they are becoming hot – work quickly! I always double seal my bags to insure their seal.
  • Remember that Mylar Bags are not impervious to rodents. Store in a plastic bin or bucket with a tight lid.

All-purpose Seasoning:
      3 Tbsp onion
      3 Tbsp Parsley
      2 tsp Oregano
      3 tsp Garlic powder
      2 tsp Celery seed
      2 tsp Marjoram
      2 tsp. Dried basil
      ½ tsp Dill seed
      ½ tsp Thyme
      ½ tsp Coriander
      ½ tsp Dry mustard
      ½ tsp Rosemary
Assembly instructions at a glance:
Layer ingredients in a half-gallon mylar bag, shaking down the powdered ingredients into the bulkier items. In a small plastic bag, add the Bag Ingredients. Squeeze air out and twist loosely closed. Place plastic bag on top of other ingredients. Using a small microfiber rag, clean the powder out of the inside of the bag where you'll be sealing it. Add one 300 cc oxy pack, push air out of the top of the bag,and seal closed with clothes iron, straightening iron, or mylar sealer. 
Date the label.


Click on labels below. Save in a Word Doc and then print on your label paper.

MEAL #3


Berries and Bavarian Lemon Cream Cereal - Serves: 4



Jar Ingredients:

Scant 1 c. 6 grain rolled cereal

2/3 c freeze-dried mixed berries (crush slightly)

¼ c wild berry smoothie mix (Honeyville)

1/3 c sugar

2 Tbsp. Lemonade powder



Cooking Instructions:

Remove oxy pack and discard.In a saucepan, boil 2 2/3 c. of warer and add contents of the bag. Simmer for 3-4 minutes. Use more or less water depending on how thick or thin you like your cereal.

Shelf life 5-10 year when stored in a cool, dry place.

What you'll need to purchase to make 15 – HALF GALLON bags 



1 - #10 can 6 grain rolled cereal (Honeyville, $9.49)

1 - #10 can freeze-dried mixed berries (Emergency Essentials - $28.95)

2 small cans - Wild Berry Smoothie Mix (Honeyville - $5.99)



Other ingredients that you probably already 
have in your pantry:

Sugar

Lemonade powder



What you'll have left over:





Nothing

The total for each half-size meal will be approx $3.50-4.00, depending on what is on sale, what you have shipped and where you drive for your ingredients. Save money by rotaing through your current food storage! Your items will remain in your storage, but as full meals instead of just ingredients!
Shipping for Honeyville is $5 for any size order. Shipping for Providentliving.com is $3 for any size order.
Walmart.com is usually free. This meal is less than $1.00 per serving, with a shelf life of 5--10 years.
What you'll need to get started:
  • Canning funnel (wide mouth – get the green one from Walmart, NOT the red one)
  • Mylar bags (needs to be 7mil in thickness. You can buy gallon bags from me for $0.39 each)
  • 300 cc Oxy packs (at Home Storage behind Deseret Industries. You can buy 100 for $10)
  • Sealer (clothing iron, straightening iron or impulse sealer; mine is from Amazon.com)
  • Avery Shipping Labels 5065 (a box of 100 is $23.95 on Amazon, $29.99 at Staples)
  • Measuring cups/spoons
  • Mircrofiber rags
To begin:
  • Make sure the area where you'll be working is sanitary
  • Wash your hands and/or wear gloves
  • Pull your hair back or wear a hair net
Prep your mylar bags:
  • Create labels (copy/paste recipe from www.52weekstobeprepared.blogspot.com – 4 or 6 to a page)
  • Cut labels
  • Affix labels at the BOTTOM of each bag
  • Add the date to each label
  • If you're working with a half-gallon bag, seal the long edge
Fill Bags Assmebly-Line Style:
  • Lay out your ingredients on a long work surface in desired order. I put my heaviest ingredients first, to weigh down the bag. Take out the oxy pack from each #10 can that you open and throw away.
  • Lay out one measuring implement per ingredient. This will help with convenience and avoid confusion.
  • Insert your canning funnel (for the half gallon size) into the top of the bag, then simply walk down your row of ingredients measuring 1 level of scoop of each ingredient to your mylar bag.
- Once finished, tap your bag on your surface, to insure all powders settle and displace the oxygen.
  • Repeat with next bag.
Clean and Seal:
  • Once you've finished 10-15 bags, use a microfiber rag to clean out the powder residue from the inside, where you'll be sealing it. The bag will not seal properly unless cleaned. I've found that using a very fine spray mist of water on the rag helps – but the inside of the bag must be completely dry before sealing, because oxy packs and moisture is a horrible combination and can cause botulism poisoning.
  • After the whole batch of bags are cleaned on the inside...NOW is the time to open your bag of oxy packs and insert ONE into each half gallon bag orTWO into each gallon bag. Seal the rest of your oxy packs immediately. They can only be exposed to oxygen for about 10 minutes before they'll start getting completely used up. If you find they are becoming hot – work quickly! I always double seal my bags to insure their seal. Remember that Mylar Bags are not impervious to rodants. Store in a plastic bin or bucket with a tight lid.
Click on labels below. Save in a Word Doc and then print on your label paper.

MEAL #4


Vanilla and Orange Roll Cereal - Serves: 4



Jar Ingredients:

1 ¼ c. 6 grain rolled cereal

½ c vanilla pudding powder 

¼ c granulated honey 

2 tsp dried orange zest



Cooking Instructions:

Remove oxy pack and discard. Combine contents of the bag with 2 ½ c boiling water in a saucepan. Simmer for 3-4 minutes. Use more or less water depending on how thick or thin you like your cereal. 


Shelf life 5-10 year when stored in a cool, dry place.
What you'll need to purchase to make 10 - HALF GALLON bags 

1 - #10 can 6 grain rolled cereal (Honeyville, $9.49)
1 - #10 can Vanilla Pudding Powder (Honeyville - $13.19)
1 - 2lb. bag of granulated honey (Honeyville, $11.99)

Other ingredients that you probably already have in your pantry:

Spice – dried orange zest (or purchase at local market)

What you'll have left over:


A couple servings of pudding and honey powder.

The total for each half-size meal will be approx $3.50-4.00, depending on what is on sale, what you have shipped and where you drive for your ingredients. Save money by rotaing through your current food storage! Your items will remain in your storage, but as full meals instead of just ingredients!
Shipping for Honeyville is $5 for any size order. Shipping for Providentliving.com is $3 for any size order.
Walmart.com is usually free. This meal is less than $1.00 per serving, with a shelf life of 5--10 years.
What you'll need to get started:
  • Canning funnel (wide mouth – get the green one from Walmart, NOT the red one)
  • Mylar bags (needs to be 7mil in thickness. You can buy gallon bags from me for $0.39 each)
  • 300 cc Oxy packs (at Home Storage behind Deseret Industries. You can buy 100 for $10)
  • Sealer (clothing iron, straightening iron or impulse sealer; mine is from Amazon.com)
  • Avery Shipping Labels 5065 (a box of 100 is $23.95 on Amazon, $29.99 at Staples)
  • Measuring cups/spoons
  • Mircrofiber rags
To begin:
  • Make sure the area where you'll be working is sanitary
  • Wash your hands and/or wear gloves
  • Pull your hair back or wear a hair net
Prep your mylar bags:
  • Create labels (copy/paste recipe from www.52weekstobeprepared.blogspot.com – 4 or 6 to a page)
  • Cut labels
  • Affix labels at the BOTTOM of each bag
  • Add the date to each label
  • If you're working with a half-gallon bag, seal the long edge
Fill Bags Assmebly-Line Style:
  • Lay out your ingredients on a long work surface in desired order. I put my heaviest ingredients first, to weigh down the bag. Take out the oxy pack from each #10 can that you open and throw away.
  • Lay out one measuring implement per ingredient. This will help with convenience and avoid confusion.
  • Insert your canning funnel (for the half gallon size) into the top of the bag, then simply walk down your row of ingredients measuring 1 level of scoop of each ingredient to your mylar bag.
- Once finished, tap your bag on your surface, to insure all powders settle and displace the oxygen.
  • Repeat with next bag.
Clean and Seal:
  • Once you've finished 10-15 bags, use a microfiber rag to clean out the powder residue from the inside, where you'll be sealing it. The bag will not seal properly unless cleaned. I've found that using a very fine spray mist of water on the rag helps – but the inside of the bag must be completely dry before sealing, because oxy packs and moisture is a horrible combination and can cause botulism poisoning.
  • After the whole batch of bags are cleaned on the inside...NOW is the time to open your bag of oxy packs and insert ONE into each half gallon bag orTWO into each gallon bag. Seal the rest of your oxy packs immediately. They can only be exposed to oxygen for about 10 minutes before they'll start getting completely used up. If you find they are becoming hot – work quickly! I always double seal my bags to insure their seal. Remember that Mylar Bags are not impervious to rodants. Store in a plastic bin or bucket with a tight lid.
Click on labels below. Save in a Word Doc and then print on your label paper.