Homemade Laundry Soap

Consider stockpiling these ingredients. They are reasonably inexpensive and the detergent can be made even off grid.

Homemade Laundry Soap 

4 C water for sauce pan 
1 bar grated Fels Naptha soap 
1 cup Arm & Hammer washing soda 
1 cup 20 Mule Team Borax
4 1/2 gallons water 
5 gallon bucket

Put grated Fels Naptha in saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water and add soap. Stir to combine. Add 1 cup washing soda and 1 cup borax and mix well. As it cools, it will thicken. If mixture becomes too thick, add hot water to thin it to desired consistency. May be used immediately. Mix well before each use. Use 1/2(normal) to 1 cup per load (heavy). 

(Cost per load = approx. 4 cents!)


Homemade Powder Laundry Soap

1 cup grated Fels Naptha soap
1/2 cup Arm & Hammer Washing Soda 
1/2 cup Borax

Mix and store in air tight container or bag.

Light/Small Loads = 1 TBSP
Regular Load = 2 TBSP
Heavy/Dirty Load = 3 TBSP

To make a large batch, grate 6 bars and add 3 cups washing soda and 3 cups Borax. Mix and store in airtight container. 

Food Rotations Systems

Food Rotations Systems (FRS) 

An Introduction to FRS

Food storage management has never been easier thanks to Thrive Life Food Rotation Systems. Available in sixteen sizes and two depths, our food rotation systems were designed to easily store and rotate a large amount of cans. Every food rotation system features patented front-loading technology and fits easily into most storage spaces. Thrive Life Food Rotations Systems are customizable and offer a variety of convenient, versatile food organization options.

Not sure what shelving unit will work best for you? Use our FRS Planner to find out!

http://www.thrivelife.com/jljackson

What Can Be Learned From How Animals Survive?

The absence of concealing foliage during winter presents the opportunity to discover wildlife habits and happenings that occurred during warmer months. Bird and insect nests appear where we were sure no animal could hide.

Winter also opens the door to discovering how wildlife copes with extreme cold. By studying different survival schemes, we learn some good lessons about environmental adaptations.

Plants

Do plants migrate? Why is sap stored in the roots? How do plants avoid drying out when they are exposed to cold, arctic winds?

Once a plant is rooted, it must contend with changing environmental factors. Plants do migrate, in a sense, by dispersing seeds that, given the right conditions, will germinate in far-away areas.

Plants that overwinter in the mature stage face moisture-related problems. The cactus is adapted to desert conditions that are similar to the winter environment. To conserve precious water, it has a small surface area that cuts the number of pores exposed to moisture-wicking wind. Cactus leaves are tightly rolled into spines that serve double- duty as armament. A waxy coating covers the cactus body to seal in moisture as well.

The life-preserving water inside the cactus becomes life threatening in winter. Stored sap expands as it freezes and can burst cells and damage the plant. To prevent this, the cactus expels its water and overwinters as a limp deflated pincushion.

Deciduous trees also reduce their pore surface area for winter by shedding their leaves. Evergreen needles with their small size and waxy coating enable the tree to grow on poor soil and in colder habitat zones. To prevent damage from the freezing of the stored water, tree sap flows away from extreme freezing temperatures into deep roots.

Rhododendrons are evergreens that retain broad leaves throughout winter. On cold, windy days, the leaves will droop and furl to cut exposure to the wind, an adaptation similar to that of the cactus in winter.

Insects

Where do insects live in winter? Some insects, such as monarch butterflies and dragonflies, migrate south. Most insects only live until fall and pass on their legacy by laying eggs that will hatch the following spring.

Examine the branches of fruit trees such as cherry and apple for the small, thick, bubbled band of the tent caterpillar's egg case. Although the case is coated with an impervious chemical-resistant shellac, you can easily prune or peel it off to prevent infestation.

Some moths and wasps overwinter in the larval stage. Look under the bark of dead trees or logs. Silky cocoons protect the pupae from the elements, but not from the prying beaks of hungry chickadees, woodpeckers and titmice.

Midges, sawflies and certain wasps have adapted to letting plants build cocoons for them. The adult injects an egg and some body fluid into a host plant. The fluid activates woody tissue around the egg to grow rapidly. The result is a thick, bulbous gall. In spring, the now mature insect chews a hole through the plant tissue and begins the cycle anew.

There are numerous types of galls. Open and examine for larvae small "oak apples" attached to oak leaves. Pine-cone-like growths on willows are aptly called pine cone willow galls. Tumors on goldenrod stems are goldenrod ball galls. A goldenrod bunch gall results when a gall midge

lays its egg on the tip of the plant's stem. Although the stem stops growing, the plant continues to produce leaves and the result is a rosette.

Tumors on elm, oak and pine trunks, called burls, are signs of a bacteria or virus infection.

A gall has some advantages over a cocoon. It offers more camouflage and resistance to predators than some cocoons. Red squirrels, however, favor white pine blister-rust cankers and cottonwood leaf galls.

Amphibians

How do cold-blooded animals keep from freezing solid? How can they breathe when they're buried in mud? Researchers looking for answers to these questions ran experiments on three cold-resistant frog species; the spring peeper, wood frog and gray tree frog. They froze the frogs at -6 degrees C to -12 degrees C for a week, then exposed them to

temperatures between 8 degrees and 10 degrees C. After three days, the frogs had fully revived.

Insects and amphibians are able to survive freezing because their bodies produce glycerol, a glyxol alcohol compound we use in the form of car antifreeze. The substance circulates through their blood and prevents their vital organs from freezing up. As the body temperature drops, their metabolism slows and they need less oxygen to maintain

body functions. Wintering frogs require only a fraction of their normal oxygen intake and are able to absorb sufficient quantities through the skin.

Animals without glycerol, such as snakes and turtles, have limited northern ranges because of their low tolerance to sub-zero temperatures and inability to reproduce quickly in a short breeding season.

Mammals

Why do animals hibernate? What special traits do hibernating mammals exhibit? Do they use glycerol too?

Hibernation is a specialized adaptation which allows animals to survive in times of extreme environmental conditions or food shortages. Some species of desert ground squirrels will enter into a state of torpor during hot dry months. This is called estivation.

Hibernating mammals do not use glycerol. Instead, they build up a dense layer of brown fat and rely on a body-produced chemical called HIT, the hibernation induction trigger.

White fat does not burn off readily and acts as an insulator. But, when a hibernator's body temperature drops too low, stored brown fat does "burn" to create body heat.

As the days grow shorter and colder, the hibernator's brain begins to produce HIT. The chemical induces a deep sleep and regulates the lowering of body temperature, heart beat and breathing. HIT also guards against infections and diseases during hibernation.

In the golden-mantled ground squirrel, the heart slows from 350 beats per minute to three or four. Body temperature drops from 37 degrees C to just above 0 degrees C. Contrary to popular belief, ground squirrels, woodchucks, bats and dormice do not sleep for five months straight, but wake periodically to nibble on stored food. During hibernation, there is virtually no body-waste build up.

Bears, skunks, raccoons and tree squirrels are not true hibernators. Black bears enter into a hibernation-like state of lethargy where the body temperature drops from 38 degrees C to 31-34 degrees C and their breathing rate to only three or four times a minute. But they are easily awakened from their sleep.

How do non-hibernators adapt to winter conditions? Food caches are handy, but heavy snows can bury them out of sight. Many winter mammals have an excellent sense of smell. Caribou can scent lichens under a heavy snow crust and use their broad hooves to dig feeding craters.

The word caribou means "the one that paws". Researchers have found that gray squirrels can smell their buried acorns through 100 cm of snow.

Specialized hair helps some animals to repel cold. Deer hair is hollow and the dead air space retains body heat. The long guard hairs of a wolverine protrude well above the dense underfur to shed any ice or frost buildup. Oily hairs on the foot pad prevent snow from balling around hooves and paws.

A white fur coat has obvious camouflage benefits and, now, biologists who study polar bears believe it offers an added solar radiation advantage as well. The lack of pigmentation allows the hair to perform like fiber optics to carry sunlight to the polar bear's black hide by internal refraction. In this way, the skin is provided extra warmth.

Birds

Birds migrate for the same reasons mammals hibernate - to escape environmental pressures. Some species of swifts hibernate when cold weather kills off their insect food. The poor-will of the southwestern U.S. lowers its body temperature to 6 degrees C and can endure almost 90 days without food.

Winter birds use similar schemes to those of winter mammals to cope with frigid weather. Stiff feathers around the toes of the sharp- tailed grouse act as snowshoes. To accommodate an increased demand for oxygen as the temperature drops, the rock ptarmigan has a heart four

times bigger, compared to body size, than that of a ruffed grouse.

Before winter sets in, birds grow an added layer of air-trapping adult down. This fluffy long-john suits the arctic dwelling willow ptarmigan. Its winter plummage is so effective against cold that, at - 13 degrees C it needs only the same amount of energy to maintain body

heat that it uses at 32 degrees C. By digging a burrow into an insulating snow bank, the ptarmigan can conserve its precious layer of body fat.

Winter foods are very important.

High energy berries such as highbush cranberries, and rosehips are rich in carbohydrates and vitamins. Insects are almost total protein.

How Many Acres?

I once read that you need less than 600 square feet per person to survive. Personally, I want more than survival. 

What do you want?

If you eat three eggs each for breakfast, and use some for other purposes, you will want a dozen or maybe more eggs per day. You need as many hens, along with a rooster. We eat less than a dozen eggs per week, most weeks, so three hens are enough for us. Excess eggs can go into the incubator, and the chicks can be sold if they are not needed for meat. If you don't want to use an incubator, boil the eggs, mash them, and feed them back to the chickens, or save them for the pig, dogs, and cats. To feed the chicks, plan on letting them run part of the day, if you can. Plant desireable food plants too, whether you plan to grow your own feed or not, the fresh food is good for them. I have read, though we never did it, that one large zucchini and 3 lbs. worms per day is all you need to feed a dozen chickens. Chicken feed and soil ammendments from a minimum of space, effort, and expence. Or give them 4 oz grain per bird daily.

For milk, do think about getting goats rather than a cow. One milk goat will produce all the milk you can use while she is lactating. Two, bred to alternating schedules, should leave you with excess all year around. You will need less than 1/2 acre of decent pasture for them and the chickens together.

If you want beef, you should need no more than one calf per year, and I would suggest that you find a dairy in the area, and buy from them one male calf each year. Have a goat comming fresh at the same time, and raise the calf on the goats milk. You will have some of the healthiest calves in the area. Plan on butchering them young, as they take a lot of space as they grow up. Castrate if you are letting the calves grow much over a year, or they will want to visit the neighbor's cows. Raise them in a pen for three to six months, and feed them only milk for excellent milk veal, or let them eat grass and raise them up to a year for good, lean beef that is still technically veal. This should be plenty of beef for a year, and won't take over 1/2 acre.

If you really want cow milk, look into Dexter cattle. They are a small breed of multi-purpose cattle. Two cows can run on two acres of good grass, and give you all the milk and meat you need, with some left over. You will most likley need to feed them, though.

Think carefully before getting a milk breed of cow. She will produce five or more gallons of milk per day for 305 days per year. Many cows can give over 13 gallons per day. She will need lots of grain to do it, and you will need to milk her, twice every day. Even the dexter will give a gallon per day, which is a lot for three people. Don't forget to make butter and cheese!

Pork is good. You can often pick up a weaned piglet for under $20, sometimes under $5. Feed it those leftover kitchen scraps, milk, eggs, and let it clean up the garden every year. Butcher at less than 100 pounds, and get another for the next year. Or go to the pork auction and pick up an old boar for less than 5 cents per pound. Take him straight to the butcher though, as he is strong enough to tear up your barn, and will, just for fun. Don't even

think about breeding your own hog.

One acre of orchard should do for you: 4 Cherries, 2 apples and 2 pears around 30 ft. apart, 2 Peaches at 20 ft, 2 plums at 15. I'd add 100 strawberries, 6 blackberries, 6 raspberries, and 4 grapes to the mix, as they will bear sooner. A few nut trees would be good to add, if you can grow them where you are. Maybe 2 pecan (35 ft), 4 hazel (15 ft), and 2 chestnuts (30 ft). Even if you put in a 50 ft row of asparagus, 4 hardy kiwis on a trellis, and 12 rhubarb plants, this is less than an acre. Fewer trees if your neighbors have them close enough for pollination, and closer together if you get dwarfs.

I don't know what you are gardening now, but 1/2 acre is a lot of garden. 330x66 ft, re-arainged in whatever shape it comes in. I wish my spell-checker worked, that word looks wrong. Point is, that should be plenty of vegetable and herb garden.

Add at least 1 acre if you need a wood lot, and 2 or 3 for growing your own grain, though I don't reccommend it. Add 2 beehives to the orchard, if you can, and spend all you can on GOOD fences.

Five to ten acres should be enough for three people, if you get decent land, put up good fences to keep out the vermin (deer, coyotes, ferral dogs...), and put in the work. More would be nice, though.

SHELF LIVES OF SOME COMMON STORAGE FOODS

The chart given below has been adapted from a number of different shelf-life charts published by the cooperative extension services of several states.  It presupposes no special packagings other than the  way the food comes from the store.  The general assumption is that when a given foods' taste, appearance or texture begin to take on noticeable changes it has reached the end of its best marketable shelf life and should be rotated out.  This is not to say the food is no longer  edible, but it is losing nutritional content at the same time so  no purpose is served by keeping it for longer than is necessary to replace it with fresher stock. If it is a dry food then only dry utensils should be used to remove it from its container.  The less light, moisture, heat and oxygen it comes into contact with, the longer the food will keep.

         All of the below are for new, unopened containers.

                         RECOMMENDED
                         STORAGE TIME
FOOD                     AT 70 deg. F.                 STORAGE
TIPS                                               Keep the product:
======================================================================
=

Baking powder.................Till can date......Sealed & bone dry
Baking soda.....................2 years..........Sealed & bone dry
Biscuit, brownie, muffin mix....9 months.........Sealed, cool and dry
Bouillon, cubes or granules.....2 years..........Sealed, cool and dry
Cake mixes, regular.............9 months.........Sealed, cool and dry
            angel food..........1 year...........Sealed, cool and dry
Canned  metal can, non-acidic...2 years..........Cool
food,  metal can, acidic.....12-18 months.......Cool
        glass jars.............2-3 years.........Dark and cool
Chocolate, semi-sweet
   or  unsweetened.............18 months.........Cool and dark
Chocolate syrup.................2 years..........Cool & tightly sealed
Cocoa, powder or mixes..........8 months.........Sealed and cool
Coffee, regular.................2 years..........Cool, dry and sealed
        instant................1-2 years.........Sealed
Coffee creamers, powdered.......9 months.........Sealed and cool
Cornmeal........................1 year...........Guard against weevils
Cornstarch.....................18 months.........Dry
Crackers........................3 months.........Dry
Flour, white...................8-12 months.......Guard against weevils
       whole wheat.............6-8 months........Cool and weevil proof
Frostings, canned...............3 months.........Cool
           mix..................8 months.........Dry and cool
Fruits, dried..................6-12 months.......Cool & sealed
Gelatin, all types.............18 months.........Protect from moisture
Grains, whole...................2 years..........Dry and weevil proof
Hominy & hominy grits...........1 year...........Guard against weevils
Honey...........................1 year...........Sealed
Jellies, jams, preserves........1 year...........Refrigerate after use
Molasses & syrups...............1 year...........Sealed
Mayonnaise......................6 months.........Refrigerate after use
Milk, condensed or
      evaporated................1 year...........Turn over every 2 mos
      Non-fat dry...............6 months.........Bone dry and cool
Nuts, vacuum canned.............1 year...........Cool and dark
      other packaging...........3 months.........Cool and dark
      in shell..................4 months.........Cool, dry and dark
Pancake mix....................6-9 months........Dry and weevil proof
Pastas
(macaroni, noodles, etc).......2 years..........Guard against weevils
Peanut butter..................6-9 months........Sealed, cool, dark
Peas and beans, dry
(not soybeans).................2 years..........Dry and weevil proof
Potatoes, instant..............6-12 months.......Dry and weevil proof
Pudding mixes...................1 year...........Cool and very dry
Rice, white.....................2+ years.........Guard against weevils
     brown.....................3-6 months........Cool and weevil proof
     flavored or herb...........6 months.........Sealed & weevil proof
Salad dressings...............10-12 months.......Refrigerate after use
Salad oils......................6 months.........Sealed, dark and cool
Sauce and gravy mixes..........6-12 months.......Cool and dry
Shortening, solid...............1 year...........Dark
Soup mixes......................1 year...........Cool and dry
Sugar, brown....................6 months.........Airtight container
       confectioners...........18 months.........Dry and sealed
       granulated...............2+years..........Dry
Syrups (corn syrup based)......8-12 months.......Sealed and cool
Tea, bags......................18 months.........Sealed and dry
     instant....................3 years..........Sealed
     loose......................2 years..........Sealed and dry
Vegetables, dried...............1 year...........Cool and sealed
Vinegar.........................2+ years.........Sealed
Yeast (dry)...............Pkg expiration date....Cool and dry

Recipes from Food Storage

Bean Chocolate Chip Cookies

Ingredients:
½ cup cooked white beans 1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour 1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Directions:
Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10‐15 minutes depending on size of cookies. Makes 4 dozen.

Blender Pancakes

Ingredients:
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs
1/4 C. Water) 2 tsp Baking Powder
1‐1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Caramel Sauce

Ingredients: 3/4 C. Butter
1‐1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk    
1 t. Baking Soda
2 t. Vanilla

Directions:
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

Cherry Pie

Ingredients:
1/3 c. slivered almonds – press into pie shell before baking, then bake
1 c. Eagle brand sweetened condensed milk
1 tsp. vanilla
½ c. cream, whipped
1/3 c. lemon juice
½ tsp. almond extract

Directions:
Mix together all ingredients in the order listed. Pour into pie shell and top with 1 can of Wilderness Cherry Pie Filling. Refrigerate 3 hours or longer.

Chili

Ingredients:
1lb. lean hamburger                                                                  
2 tsp. salt
2c. dried pinto beans                                                                      
¼ tsp. paprika
8 oz. can tomato sauce                                                                    
1 ½ tsp. ground cumin
1lb stewed tomatoes                                                                      
1 T. oregano
2T. oil                                                                                    
1 pinch chili pepper flakes
1 large onion (chopped)                                                                  
3 T. chili powder
1 clove of garlic (finely chopped)                                                  
1/8 tsp. cayenne pepper

Directions:
Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock‐pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock‐pot. Add chili sauce and 5 cups of hot water to crock‐pot. Simmer in crock‐pot at least 7 hours.

Chocolate Shakes

Ingredients:
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder
2 C. Ice

Directions:
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!

Chow Mein

Ingredients:
1lb. lean hamburger, browned with
½ onion, chopped
½ c. brown rice, cooked without salt
2cans cream of chicken soup (make using homemade Cream of Chicken Recipe—see next page)
1 ½ c. hot water (if using homemade, skip the water)
1/8 c. soy sauce
¼ tsp. ground pepper
½ can chow mein noodles

Directions:
Preheat oven to 350º. Mix all ingredients together. Bake in large bowl covered with foil for 45 minutes. Remove cover. Pour 3 oz. (1/2 can) of chow mein noodles over top. Cook uncovered for 15 minutes. Let set for 5‐10 mins.

Corncakes

Ingredients:
1 1/4 cups whole wheat flour 1 tsp. baking powder
1 1/2 cups buttermilk 1/3 cup granulated sugar
1/3 cup cornmeal 1 tsp. baking soda
1 egg 1/4 cup vegetable oil
1/2 tsp. salt

Directions:
Preheat a skillet over medium heat. Spray skillet with nonstick spray. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix. Pour the batter by 1/4 ‐ 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.

Cream of Chicken Condensed Soup

Ingredients:
4 T of white beans ground (makes 5 T of bean flour)
4 tsp of chicken bouillon
1 ¾ cups of water

Directions:
Combine all ingredients and on stovetop cook at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes. This will also replace a can of cream of chicken plus liquid called for in casserole dishes.

Enchilada Pie

Ingredients:
1 ½ c black beans (you can use a can)
1 lg onion (can use 1 Tablespoon of dehydrated onions)
1 can of cream of chicken*
1 can of cream of mushroom*
¾ cup of milk*
1 (4oz) can diced green chilies  
1 (8 oz) can mild enchilada sauce
1 pkg soft tortillas (you can make your own)
½ lb cheddar cheese, grated
½ lb Monterey jack cheese, grated

Directions:
Wash and cook beans. Mix next 6 ingredients with beans.  Place tortillas in greased 9 by 13 inch pan. Top with half the bean mixture and half the cheese. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and   cut in squares. *(You can replace the 2 cans and milk with a batch of homemade cream of chicken using white   bean flour).

Fruit Smoothies

Ingredients:
3/4 cup of frozen strawberries
1cup of powdered milk prepared
1/2 cup of frozen blueberries
5 ice cubes of fat‐free strawberry yogurt (or any other kind)
1/2 cup of frozen peaches or raspberries
1/4 of sugar if you think it needs it

Directions:
Pour milk into blender. Add fruit, blend. Add yogurt cubes, blend. Add sugar, blend. Eat with a spoon, or drink

Granola Bars

Ingredients:
4 1/2 cups rolled oats
2/3 cup butter, softened
1 cup all‐purpose flour
1/2 cup honey
1 teaspoon baking soda
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 cups miniature semisweet chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees
C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely.

Honey Whole Wheat Bread

Ingredients:
3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups flour (good with half whole wheat or all whole wheat)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C

Directions:
Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5‐10 minutes. While mixing, preheat your oven to 100‐125 degrees. Oil the counter surface & your hands. Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even segments. Pat down and roll into loaf shape, then put into greased bread pan. Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put  in warmed oven to rise till double (about 45‐60 minutes). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25‐30 minutes. Remove from pans immediately and place on a wire cooling rack.

Hot Fudge

Ingredients:
1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)
2 C. Semisweet Chocolate Chips
1/2 C. Sugar
1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
1 t. Vanilla

Directions:
In a 2‐quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce begins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigerated; heat slightly before serving (sauce will become thin if too hot).

Hummus

Ingredients:
2 cups soaked chickpeas or 1 can beans, drained
1/4 cup lemon juice
1 Tbsp Tahini (sesame seed oil)
2 cloves garlic or garlic powder
1 tsp curry powder
1/2 jar of roasted red peppers, drained

Directions:
Mince the garlic, put in food processor. Add the garbanzo beans, puree. Add the oil and juice, puree again. Drain and add roasted red peppers, add curry, blend. If the beans are soft, then you’ll only have to process for a minute. When using soaked, but not cooked beans, process for five minutes or until smooth. Use as a spread or a dip.

Jell-o Poke Cake

Ingredients:
1 package white cake mix
1 package vanilla pudding
1 package red flavored gelatin (4 serving size)
1 cup milk
1 c. boiling water
Frozen fruit
½ c. cold water

Directions:
Make a white cake mix according to the directions on the package for a 9x13 pan. Allow to cool. Poke holes in the top of the cake with a fork. Make a LOT of holes all over! In a small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Mix vanilla pudding with milk and let set until thick. Frost the cake with the vanilla pudding. Top the cake with a complimentary fruit to match the flavor of gelatin you selected.

Krispie Squares

Ingredients:
½ c. white sugar
1 c. corn syrup (karo light)
¾ c. peanut butter
2 c. Rice Krispies
4 c. Corn Flakes

Directions:
Use a big pot and stir together everything but the cereal over low heat until melted and smooth. Then stir in Rice Krispies and Corn Flakes. Spread in a 9x13 pan and EAT!

Macaroni and Cheese

Ingredients:
1 lb package of macaroni noodles
1 c. milk (can use powdered milk)
¼ c. butter
¼ c. white flour
Seasoned Salt (to taste)
Cheddar cheese, cubed (optional)

Directions:
Cook noodles according to directions on package. Drain. Melt butter in a large saucepan. Stir in flour until smooth. Add milk and stir until combined. Sprinkle in some seasoned salt (I start with about one teaspoon). Add the macaroni noodles to the sauce mix and stir. Add more milk if needed for the right consistency. Sample the macaroni and add more seasoned salt if desired. Once it is heated through, add in some cubes of cheddar cheese and allow to barely melt.

Mexican Casserole

Ingredients:
1 family size package Kraft macaroni and cheese
(can use 3 C macaroni, 1/2 C powdered cheese,
6 tsp butter,
6 tsp of powdered milk)
½ lb. lean hamburger (or turkey), browned
½ onion, chopped (can use dehydrated onion flakes)
1 can chili with beans
1 can tomato soup
1 T. chili powder
1 can corn

Directions:
Preheat oven to 350º. Cook Kraft dinner according to directions in large pot. Meanwhile, brown hamburger with onion. Add to Kraft dinner with remaining ingredients. Heat through. Pour into casserole dish and top with Fritos. Cover and bake 30 minutes. Top with cheddar cheese and fritos if you want.

Pizza with Whole Wheat Crust

Ingredients:
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast    
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all‐purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
Pour medium hot water in bowl. Sprinkle yeast on top and dissolve. Add sugar, salt, and oil. Slowly add approx 6 cups of flour. Melt 1‐2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. Double in size (10‐15 minutes). Cook for 10 to 12 minutes. Cut into strips or top with favorite pizza toppings. *If using regular yeast use 2 Tbsp.

Rice Pudding

Ingredients:
2 eggs, beaten
1 ¼ c. cooked white rice, cooled (leftovers work great)
½ c. sugar
½ c. raisins (optional)
¼ tsp. salt
Cinnamon and Nutmeg to taste
2 c. milk (can use powdered milk)

Directions:
Preheat oven to 325o F. Mix all the ingredients together and pour into a greased 1 qt. bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put pan into the oven and bake for 1 ½ hours.

Rice-a-Roni

Ingredients:
2 c. rice
1 c. angel hair, vermicelli or spaghettini pasta, broken into very small pieces
¼ c. parsley
6 Tbsp. chicken bullion powder
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. thyme

Directions:
Combine all ingredients and mix well. To prepare: Melt 2 Tbsp. butter in a skillet. Add 1 c. of the mix and stir. Add 2 ¼ c. water. Bring to a boil. Reduce to low, cover and simmer for 15 minutes.

Skookie

Ingredients:
2 C. oats
1 ¼ C. Whole Wheat flour (originally, called for all purpose)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt 1 C. butter
1 C. peanut butter 1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)
1 tsp. vanilla
1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)

Instructions:
In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.    Preheat oven to 375 degrees. Spray Camp Chef Skookie pan with cooking spray. Add hand full of dough to skookie. Press onto pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10‐15 min.

Split Pea Soup

Ingredients:
2½ T of dried peas (green or yellow) ground to make
3 T pea flour
1 ½ c. cold water
2 t chicken bouillon

Directions:
Mix ½ c cold water and 3 T pea flour in a bowl, set aside. Bring 1 cup and 2 t of chicken bouillon to a boil. Add in pea mixture. Bring back to a boil. Soup will thicken. You can add shredded carrots, veggies, or onion powder.

Tortillas

Ingredients:
4 cups of whole wheat flour (fine)
¼ tsp baking powder
2 tsp salt
1 cup of warm water (may need a little more)
¼ cup cooking oil

Directions:
Mix all ingredients together to make a nice pliable dough. Knead 1 minute and let rest 5 minutes. Form into 18 balls, roll thin, and fry on both sides. It doesn’t take long to cook. No oil required if cooking on a non‐stick pan.

Twelve Bean Soup

Ingredients:
1 pkg. 12‐bean soup mix
4 T. bulls eye BBQ sauce
1 chopped onion
1 T. sugar
1 small clove garlic
3 stalks celery, diced
¼ tsp. lemon pepper
2 carrots, diced
2 T. ketchup
1 pinch red pepper flakes
28 oz. can whole tomatoes
¼ tsp. salt and ginger

Directions:
Wash 2 cups of beans. Soak in a large pot overnight. Drain. Add 8 cups water, a piece of ham, 1 tsp. salt, and ¼ tsp. ginger. Bring to a boil and cook until beans are tender (about 1 hour). Add remaining ingredients. Bring to a boil. Simmer 2 ½ to 3 hours. Stir and add water as needed. For more zest, double all spices.

Twinkie Surprise

Ingredients:
1 Box Yellow Cake Mix
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
1 C. Pureed Summer Yellow Squash
3/4 C. Sour Cream
1/2 C. Water
2 C. Red Raspberry Jam
2 T. Vegetable Oil
1 Container of Vanilla Frosting (optional)

Directions:
Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners. In a large bowl, mix the cake mix,   summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1‐2 minutes. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are ¾ filled. Bake until the tops of the cupcakes are golden and spring back to the touch, about 20‐25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.

Whole Wheat Bread

Ingredients:
1 1/4 cup warm water
1 tsp salt
1 Tblsp active dry yeast
2 Tblsp nonfat non instant dry milk
1/4 cup honey or 1/3 cup sugar
1 Tblsp butter/margarine/oil
2 3/4 cups whole wheat flour
1 Tblsp vinegar
1/4 cup wheat gluten
1/4 cup potato flakes (NOT potato pearls)

Directions:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen‐aid) for 12‐15 minutes. Let rise until double, 1‐ 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20‐30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. One loaf will fit in a bread maker

Whole Wheat Pasta

Ingredients:
1 1/2 C semolina flour
1 1/2 c freshly ground whole wheat flour
1/2 tsp salt
4 eggs
1/4 c water 1/4 c olive oil

Directions:
Combine semolina and flour and salt. Beat eggs lightly. Mix eggs, water and oil. Stir in to four mixture until a stiff dough forms,. You may need to add a little more flour.  Knead 10 minutes or until elastic. Let rest, covered for 20 minutes. Roll out thinly. Cut into desired shape or shape with machine. Cook in boiling, salted water for 2‐5 minutes.

GRAINS

Rolled Oats:

Uses - Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews. Types - Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage - If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.

Wheat:

Uses - Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types - Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheat is typically hard and white wheat is typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white varieties.
Storage - If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.

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.

Cornmeal:

Uses - Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types - Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable. Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 1 year.

Enriched White Flour:

Uses - Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
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 treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.

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.

Pearled Barley:

Uses - Thickener in soups and stews, in sides or casseroles similar to how you would use rice. Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage - If unopened, optimum shelf life is 8 years. If opened will last 18 months.