Cooking with Basic Food Storage: Desserts and Goodies

WHOLE WHEAT BROWNIES

1 C Melted Shortening

2 C Whole Wheat Flour

4 Eggs, Beaten

4 Tbsp Cocoa

1 C Sugar

Beat together, spread in greased and floured 9x13 pan. Bake at 350 degrees for 25 minutes.

Frosting:

1/2 c melted butter

2 c powdered sugar

2 Tbsp cocoa

1 tsp vanilla

Mix above ingredients with a few drops of milk to spreading consistency.



WHEAT AND RAISIN CHOCOLATE CHIP COOKIES: Yield 6 dozen cookies

1 1/2 C Butter

1 1/2 C Brown Sugar

4 eggs

2 1/2 C Whole Wheat Flour

2 tsp Baking Soda

1 C Chopped Nuts (optional)

1 package chocolate chips

1 1/2 c Sugar

2 tsp vanilla

2 1/2 C Flour

1/2 tsp salt

2 Tbsp Hot Water

1 C Raisins

Preheat oven to 350 degrees. Beat butter in large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla. Add eggs, one at a time, beating well. Blend both kinds of flour and salt in a bowl. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed.

Dissolve baking soda in hot water and add to sugar-flour mixture. Stir in nuts, raisins and chocolate chips. Using 1 generous Tbsp of dough for each cookie, place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow to cool.



HONEY GRAHAM CRACKERS

2 c whole wheat flour

2 tsp baking powder

1/4 tsp salt

3 Tbsp brown sugar

1 1/2 C Butter

1 1/2 Tbsp Honey

Blend flour, baking powder, salt, sugar, butter and honey. Roll out on greased and floured cookie sheet to 1/8 inch. Prick with fork. Bake 8 minutes at 400 degrees. Cut right away.



OATMEAL COOKIES WITH WHEAT FLOUR

3 C Oil

6 C Brown Sugar or Honey

4 Eggs

1 C water

4 tsp vanilla

4 C Whole Wheat Flour

4 tsp Salt

2 tsp soda

12 C Rolled Oats

1 C Flour

6 tsp cinnamon

2 C Raisins

Blend oil, sugar or honey, eggs, water, vanilla, whole wheat flour, salt, soda, oats, flour, cinnamon and raisins. Place spoonfuls on cookie sheet. Bake 12 minutes at 350 degrees.



OH HENRY BARS

1/2 C Melted Butter

1 C Brown Sugar

1/2 C Peanut Butter

1 (6 oz) pkg. Chocolate Chips

1/2 C Karo Syrup

1 tsp Vanilla

4 C Oats

Mix together first five ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13 pan. Bake at 375 degrees for 15 minutes. Do not over bake. Cut into bars.



COWBOY COOKIES: Yield 5 dozen
1/2 C Butter
3/4 C Honey or 1 C Sugar
1 C Light Brown Sugar
2 1/4 C Whole Wheat Four
1 C Chocolate Chips
1 tsp vanilla
3/4 C Chopped Walnuts
1 tsp baking soda
2 C Rolled Oats
2 eggs, beaten
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
Cream butter, sugar and honey. Add beaten eggs and vanilla. Combine flour, cinnamon, salt, baking powder and soda. Add dry ingredients to butter -sugar mixture. Add oats and mix. Add chocolate chips and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for about 10 minutes. Note: If cookies are too flat on your first batch in the oven, add more whole wheat flour (1/4 c)

PINTO BEAN FUDGE

1 C Cooked Soft Pinto Beans (drained and mashed)

1/4 C Milk

6 oz unsweetened chocolate

6 Tbsp Butter or margarine

2 lbs. powdered sugar

1 Tbsp Vanilla

Nuts (optional)

In large bowl, stir bean and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9 inch baking dish or form into two 1 1/2 inch rolls. Chill 1 - 2 hours.

BREAD OR RICE PUDDING

2 1/ c soft bread crumbs or 1 1/2 c cooked rice

1/4 c sugar

2 tsp butter

1/2 c dry milk

13 c dried whole egg

1/8 tsp sugar

1 tsp vanilla

1/2 c raisins

2 1/2 c water

Mix bread crumbs or rice and butter together. Reconstitute milk with 2 1/2 C hot water or use hot milk. Mix with crumbs. Sift together egg, sugar and salt. Slowly stir the milk mixture into dry ingredients; blend until smooth. Add vanilla and raisins. Pour into a greased, shallow baking dish. Set pan of hot water on bottom shelf of oven. Place pudding in oven and bake at 350 degrees for 1 hour and 20 minutes. Sprinkle with cinnamon or nutmeg.

BASIC WHITE CAKE

1/2 c Shortening

1 tsp vanilla

1 c Sugar

1/3 C dried whole egg

2 1/2 tsp baking powder

1/4 c Dried Milk

1 C Water

2 C Flour

1/4 tsp salt

Cream the shortening, vanilla and sugar until well blended. Add water. Mix dried milk, egg, salt, baking powder and flour. Gradually add to cream mixture. Blend well. Pour into a greased pan and bake at 350 deg. for 30 minutes.

EASY CHOCOLATE CAKE

1 1/2 c flour

1 c brown sugar

1 c water

2 tsp powdered sugar

1 Tbsp vanilla

1 tsp baking soda

1/2 c oil

1/3 c cocoa

In a bowl, combine cocoa, flour, brown sugar, water, oil, vanilla and baking soda with a fork or whisk until blended. Pour into a greased 8x8 inch square pan and bake at 400 degrees for 20 minutes or until done. Cool 10 minutes and sprinkle with powdered sugar. Serves 9.

PEANUT BUTTER CHEWS

1 c powdered sugar

2 c instant (1 c non-instant) dry milk

1 c peanut butter

1 c corn syrup or honey

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan or roll into walnut size balls.

Variations: Add nuts or Rice Krispies. Dip in chocolate.

HONEY MINTS

1 c warm honey

4 drops oil of peppermint

2 3/4 c powdered milk (non-instant)

green food coloring

Mix ingredients and knead until all milk is absorbed.

TOOTSIE ROLLS

1 c honey

1 c non-instant powdered milk

1/2 c cocoa

1 tsp vanilla

Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.

FRUIT LEATHER

Apricots or strawberries or other berries

Wash and blend the fruit to a liquid. Pour the fruit onto a cookie sheet. Cover with plastic wrap. Place in a parked car. Check in 3 hours. Be sure it's a summer a day.

WHOLE WHEAT APPLE CAKE

4 fresh, diced apples

2 eggs

2 C sugar

2 C whole wheat flour

1/2 C vegetable oil

2 tsp cinnamon

2 tsp vanilla

1 C chopped nuts (optional)

2 tsp baking soda

1 C raisins (optional)

1 tsp salt

Place diced apples in bowl. Add sugar, oil vanilla, soda salt and eggs and mix thoroughly. Sift dry ingredients together, then add to wet mixture. Pour into greased 9x13" pan. Bake at 350 degrees for 1 hour or until cake shrinks from sides of pan.

WHOLE WHEAT MOLASSES COOKIES

1/4 C Butter

1 tsp cinnamon

1/4 C Sugar

1 tsp ground ginger

1/2 C molasses

1/4 tsp cloves

1/2 tsp salt

1 1/2 C Whole Wheat Flour

2 tsp baking soda

2 Tbsp Vinegar

Melt butter with sugar and molasses in small sauce pan over low heat, then cool. Combine salt, baking soda, spices, with whole wheat flour in mixing bowl. Stir in butter and molasses mixture. Add vingar and stir. Drop by teaspoon onto grease cookie sheets. Bake at 350 degrees for 7 minutes or until cookies are set.

Emergency Chemical Toilet

The following items should be stored together inside a five gallon plastic bucket. The bucket will serve as the toilet during an emergency.

• 5 gallon plastic bucket
• 2 large boxes of garbage can liners (30 gallon size)
• 1 gallon of liquid chlorine bleach
• Pinesol
• 6 - 8 Rolls toilet paper
• Sanitary napkins
• Tampons
• 2 boxes baking soda
• 2 boxes trash can liners
• Paper towels
• 1 bar hand soap

To use this toilet, simply remove the contents from the bucket, insert a large plastic garbage can liner into the bucket and fold the edges over rim of the bucket. Mix one cup of liquid chlorine bleach to one half gallon of water (1 to 10 ratio--do not use dry or powdered bleach as it is caustic and not safe for this type of use) and pour this solution into the bucket. This will kill germs and ensure adequate coverage. Though the bucket may be uncomfortable, it certainly beats the alternative. For greater comfort, you can remove the seat from the toilet and secure it to the top of the bucket.

After each usage, replace the lid securely upon the bucket to keep insects out and to keep the smell contained. When the bucket is one third to one half full, tie the garbage bag liner shut and dispose of it appropriately (i.e., burying it, placing it inside a large covered metal garbage can for later disposal, or placing it in an approved disposal location.) Put another liner inside the bucket and continue as above.

Where radioactive fallout doesn't present a hazard, a temporary pit may be constructed in the yard for use by several families. This offers a good method of waste disposal over extended periods of time. The structure need not be elaborate, so long as it provides reasonable privacy and shelter.

The pit should be made fly proof by means of a tight fitting riser, seat and cover. A low mound of earth should be tamped around the base of the privy to divert surface drainage and help keep the pit dry. Accumulated waste should be covered with no less than 12 inches of earth when the privy is moved or abandoned.

If you have a baby in your home, it is best to keep an ample supply of disposable diapers on hand for emergency use.

Putting Your Affairs in Order

To be prepared in the event of an emergency, hospitalization or death of a family member, the following items should be gathered and documented in a planning book.

Personal Information

• Full name, birth date, birthplace, address, and social security number for each family member.
• Emergency notification list of family and friends to call in case of death or serious illness.
• A list of organizations to which each person belongs
• Summary of military service information and where corresponding documents are kept.

Legal Information

• Certified copies of birth and marriage certificates.
• Durable power of attorney for each parent, which allows legal decisions to be made even when a spouse is incapacitated.
• A legal will drawn up by an attorney
• Trust documents fr each parent.

Financial Information

• Sources of income, lists of assets and liabilities
• A list of bank, savings, and credit card accounts with corresponding account numbers.
• All real estate holdings, along with the names of mortgage lenders and loan account numbers.
• Insurance policies, names and agents and numbers to call in case of emergencies, beneficiaries and a brief summary of provisions.
• Location of safe deposit boxes and a record of their contents.

Medical Information:

• A list of doctors and their phone numbers; a summary of family members' known allergies and long-term medications.
• A statement from each parent regarding donation of organs.
• A living will, if desired, specifying no use of artificial life-support systems beyond reasonable hope of recovery.
• Medical power or attorney for each spouse, which allows medical decisions to be made by one spouse in the event the other spouse is too ill to do so.

Funeral Arrangements:

• Funeral and burial information indicating the name of the funeral home and cemetery, the location of burial lots, and a list of which services, if any, have been already been prearranged for or prepaid.
• Drafts of obituaries and funeral programs.
• A list of professional people familiar with your affairs that may be called upon for help, such as accountants, attorneys, and insurance agents.

Make sure your plan book contains information about where important documents or other needed information can be found. Schedule to review the information on a periodic basis and keep it updated.

When you complete your plan book, you will feel a sense of satisfaction in having put your temporal affairs in order. Discuss the contents of the book with your children and show them where the book will be kept. Keep the original and make one copy to give to the executor of the estate. Hopefully, your plan book won't be needed for many years, but you will feel secure knowing it is ready and you have "Set your house in order."

Instant Oatmeal

INSTANT OATMEAL: Yield 10 packets of instant oatmeal in Ziploc sandwich bags
Blend 1/2 c of oats until powdery
Into each of the 10 packets, combine the following ingredients:
1/4 c unpowdered oats
1/8 tsp salt
2 tbsp powdered oats
1 tsp sugar (granulated or brown)
Close the top and store in a dry place.

Microwave directions:
Empty packet into microwaveable bowl. Add 2/3 c water or milk. Microwave on high about 1 1/2 minutes. Stir and eat!

Stove top directions:
Empty packet into pan. Add 1/2 C boiling water; cook and stir over low heat until thickened.

TASTY INSTANT OATMEAL
Add to the above recipe. Store in a container or divide between individual bags.
1/2 to 3/4 c Dried cannery apples, crushed in blender, being careful not all of it turns to powder
1 to 2 tsp cinnamon
1/3 c brown sugar
Add 1/3 c oatmeal combination to 2/3 c water and cook as directed above.

Source: Mary Sue Hamilton (Sue Zebley's mother)

The Iceless Refrigerator

An iceless refrigerator will keep meats, fruits, vegetables, milk and butter cool. It costs very little to build and nothing to operate. The following directions will provide a general outline of how to make it. Use local knowledge and materials to make the refrigerator useful for your area.

Make a wooden frame, approx. 140 cm (55 inches) high by 30 cm (12 inches) wide by 35 cm (14 inches) deep. Cover it with screen wire or hardware cloth, the kind that will not rust if possible. IF you cannot get such wire, you can use woven grasses or branches. The top of the frame should be covered with wire, but the bottom may be solid. Make a door for one side, and mount it on hinges or leather thongs. Fasten it with a wooden button or latch.

You can make adjustable shelves out of light wooden frames covered with poultry wire mesh or woven grass or other plant material. Put these shelves on side braces.

Paint the woodwork and the shelves. If this is not possible, oil the wooden parts with linseed oil, coconut oil, or cooking oil, and let them dry for a few days before using.

Make a cover of flannel, burlap, or other heavy, coarse, water-absorbent cloth to fit the frame. Put the smooth side of the fabric on the outside. Button the cover around the top to the frame and down the side on which the door opens. Use buggy hooks and eyes or large-headed tacks and eyelets, or simply lace cord through worked eyelets.

Place a pan 10 cm (4 inches) deep or shallow bucket on top of frame. Put the frame in a large container of water. Both containers should be painted. The bottom of the cover should extend down into the lower pan. Sew four doubled strips of cloth, 20-25 cm (8-10 inches) wide, to the upper part of the cover. These strips form wicks that dip over into the upper pan.

The operation of this refrigerator is simple. Keep it in a shady place where the wind can blow over it. Keep the upper pan filled with water. The water is drawn through the wicks, and it saturates the cover. Cooling starts more quickly when the cover is dampened by dipping it in water or throwing water on it. The greater the evaporation, the lower the temperature inside the refrigerator.

NOTE: Modification to iceless refrigerator: When the door is hinged on the side, the cloth or burlap must come out of the water when the door is opened and will drip on the ground. To avoid this, the door may be made by dividing it horizontally in the center into two doors, placing hinges at the top and at the bottom of the refrigerator. You may fasten the lower and upper doors with latches. The doors will open up and down rather than to the side.

The Burlap/Evaporation Cooler

The burlap cooler is perhaps the second most efficient camp refrigerator, next to the commercial ice chest. If sturdily constructed, it can be a valuable piece of camping or emergency equipment that can be used year after year. This cooler consists of a wooden frame wih shelves and a piece of heavy burlap or other material which will absorb water. Immerse the material in water and drape it over the top and sides of the wooden frame. Keeping the material wet, suspend the cooler from a tree using a rope or some heavy twine. This will keep food cool and prevent infestation by animals.

CHARCOAL STOVE

For cooking a meal in a single pot or a small can, you can turn a #10 tin can into a charcoal stove.

Materials

Empty tin can (#10 or larger) with one end cut out for the top of the stove
Three sturdy pieces of wire screening
Ice Pick, Awl or Large Nail
Wire for Handle

Instructions

1. Punch air holes around the top and bottom of the empty can with an ice pick, awl or nail.
2. Make a handle by sticking the ends of the wire through two of the holes at the top and twisting them together inside.
3. Curl a piece of wire screening into a cylinder and put it in the bottom of the can. Add another piece of wire screening on top of this to make a grate. The grate will hold the charcoal near the top for cooking and the cylinder in the bottom will keep the grate in place and let air under the charcoal.
4. Make a stove top out of the third piece of wire screening to support whatever you are cooking.

How to Use

Set the stove on cleared ground or cement and put some tinder on the grate. When the tinder is burning well, drop the charcoal into the fire. Place the third piece of screen wire on top of the can to support the food and begin cooking. This stove is to be used in a well-ventilated area.

Charcoal Tips

A charcoal fire is quite different than a wood fire. Using wood you have a hot fire to start with, a slower fire later. Using charcoal you have a slow fire in the beginning, a hot fire later. Plan on about 20 minutes from starting the charcoal fire to having the heat you need. A charcoal chimney will heat the charcoals a lot faster.

Making a Buddy Burner

You will need:
Large Tang or Crisco Can
Tuna Can
Can Opener
Tin Snips
Melted Paraffin
Cardboard Cut in strips the width of the tuna can

1. Cut door in large can with tin snips.


2. With can opener, punch vent holes along the top of the can


3. Place cardboard (wound up) in tuna can witha piece in the center sticking up for a wick.


4. Pour melted paraffin over the paper and fill the tuna can.

The tuna can is lit and placed unter the larger can. This will boil water long enough to cook noodles.

PITA BREAD (Using Whole Wheat Flour)

PITA BREAD
2 ½ C Bread Flour
1 ¼ C Warm (105 degree) water
½ C Stone Ground Whole Wheat Flour
1 7 gram packet of instant yeast
2 Tbsp Olive Oil
2 tsp Salt

1. With your stand type mixer, combine about 2/3’s of the white flour, the yeast, and the warm water. Mix with a dough hook for about 30 seconds. Add the rest of the flour, the whole wheat flour, and then the olive oil and salt. Knead with the dough hook for about 4 minutes on medium speed. Add more flour or water if needed. The dough should be a little wetter than bread dough.
2. Remove the dough to a greased bowl and let sit for about an hour or until doubled and puffy.
3. Place a rack on the lowest shelf in the oven and remove the second rack so that you can reach into the oven with the formed pitas. Place a heavy cooking sheet or stone on the rack. Preheat oven to 475 degrees.
4. Form the dough into 2-inch balls. With a rolling pin, roll flat to a thickness of about 3/8 inch. Let these discs sit on the counter, uncovered for 10 to 15 minutes.
5. Spray the discs with water, so the tops are damp. Fold the dough over to trap the moisture and roll out to 3/8 inch thick again. If they are out of round, it’s okay. Let them rest for 10 minutes.
6. Place 2 or 3 of the discs on the hot baking sheet or stone in the oven. Bake 3 ½ to 4 minutes. The pitas should be puffy but not browned. Remove the pitas from the oven and let them cool on a wire rack. Let oven heat recover for 5 mins. and then continue to bake pitas 2 or 3 at a time.
7. If pitas do not puff, there is not enough moisture trapped in the dough. They will still be good and you can split them with the end of a knife but they won’t have that puffy, hollow inside.
   
   CREAM CHEESE PITA SANDWICHES
   2 Pita Pocket Bread Halves
   3 Spoons coarsely chopped pecans
   Optional: Raisins
   ½ C Spreadable Cream Cheese
   ¾ C Sliced Strawberries
   
   Open Pita halves and spread cream cheese inside pockets. Put half the chopped pecans in and move around so that they will stick to the cream cheese. Stuff strawberries and optional raisins into the pockets. Sprinkle with more pecans. (You may want to sprinkle the strawberries with a little sugar.)

French Baguette Mix (Using Whole Wheat Flour)

FRENCH BAGUETTE MIX
4 C Bread Flour
1/2 C Whole Wheat Flour
3 Packages Dry Active Yeast (3 Tbsp)
Pinch of Sugar
1 1/2 tsp. salt

Mix in a large bowl. Store in an airtight container.

FRENCH BAGUETTES
1 package mix
1 1/2 c water

Place mix in large bowl. Make a well in the center and pour in the water. Stir until all flour is incorporated. Turn out onto a floured board and knead for 5 to 8 minutes. Let dough rise for 1 1/2 hours. Cut dough into equal parts and form into to long, narrow loaves. Place in baguette pans or on cookie sheets lined with aluminum foil. Make several slashes lengthwise along bread. allow the bread to rise another hour. Bake at 350 degrees in preheated oven for 25 to 30 minutes.

Basic Baking Mix (Homemade Bisquick using pwd milk)

BASIC BAKING MIX (Homemade Bisquick)
Large Quantity:
10 lbs. all-purpose flour
4 ½ cups instant or non-instant milk powder
1 1/3 cup baking powder
5 Tbsp. Salt
1 3 lb. can of vegetable shortening

In large bowl, combine flour, baking powder, milk powder and salt, stirring to mix well. Cut in shortening with 2 knives or work in with your fingers until mixture resembles coarse crumbs. Store at room temperature in a tightly covered container for 4 to 6 months or in the freezer for 1 year. Stir before measuring, do not pack down into measuring cup. Level with straight edge spatula.

COUNTRY BISCUITS
2 Cups Basic Mix
½ C Water or Milk

Preheat Oven to 450 degrees. Measure out mix into a medium bowl. Stir in water or milk until mixed well. Turn out on floured board and knead about 15 times. Roll out ½ inch thick, cut with a floured biscuit cutter. Arrange on an ungreased baking sheet. Bake 10 minutes. Makes 12 biscuits.

HEARTY PIZZA
1 envelope active dry yeast (1 Tbsp)
¾ C Warm water or milk
2 ½ C Basic Baking Mix
1 ½ C Cooked Crumbled Sausage
1 ½ C Shredded Mozzarella
1 tsp dried oregano, crushed
1 Tbsp Dried Onion
1 Tbsp Hot Water
1 can (8 oz.) Tomato Sauce
½ tsp salt
Pepper to taste
Pinch of ground cumin
Pinch of ground marjoram
1 tsp Worcestershire Sauce

Combine onion and hot water in small bowl, let stand 10 or 15 minutes to rehydrate. Stir in remaining ingredients.

Preheat oven to 400 degrees. Prepare pizza sauce (or use store bought sauce from your storage) set aside. Add yeast to water or milk. Let stand until foamy. In a medium bowl, stir yeast into Basic Baking Mix. Turn out onto lightly floured board. Knead about 15 times. Divide dough in half. Roll out each half to a 12 inch circle, 1/8 inch thick. Place on 12 inch pizza pan. Spread sauce evenly over each circle, top with meat and cheese (or favorite topping) Sprinkle with oregano. Bake 15-20 minutes until dough browns.

Emergency Heat Sources

Keeping warm is essential for survival. Loss of body heat, Hypothermia, is very dangerous and can lead to a loss of body parts and even death. Wet conditions quickly increase the loss of body heat. When traditional heat sources are not available, below are a few ideas to help you keep warm.

• Dry (preferably wool) clothing. If you get wet from rain, snow or sweat, change into clothing that is dry. Wet clothing loses its insulation value and extracts body heat 240 times faster than dry clothing. Wool clothing and blankets are preferred. Cotton clothing, particularly denim, retains water. Wool clothing is insulating, water resistant and keeps your body warm even if it is wet.
• Hats, mittens (warmer than gloves). Covering your head is vital as you can lose up to 80% of your body heat through your head. A knitted wool stocking hat is good.
• Insulated boots or shoes. Feet can be kept warm by wearing wool socks and wearing two pair if your shoes are large enough. A towel could also be wrapped over shoes and duct-taped on.
• Layered clothing. Several thin layers of loose-fitting clothing retain body heat and can be removed easily if body starts to perspire and/or you are chilling. Water and wind resistant outer clothing with a hood. Also, scarf or towel to cover your mouth to keep cold air from your lungs.
• Sleeping bags. Two or more people huddled together inside two sleeping bags zipped together will be warmer than each in separate sleeping bags. A smaller bag can also be placed inside a larger one.
• Car heater. If trapped in your car during a snowstorm, run heater 10 minutes every hour. Make sure the exhaust pipe is not blocked by snow and open one window a crack to allow ventilation.
• Mylar blankets or emergency bags. Good in wind or rain. Put a wool blanket between you and the Mylar blanket, if possible.
• Survival candles, safety heat(in can), hand warmers.
• Rice or bean filled packs (or socks filled with rice/beans & tied) that have been heated perhaps in a can in a fir or coals. They will maintain heat for a period of time. Rocks or bricks can also be heated thoroughly, then carefully wrapped in towels or newspapers.
• Thermal undergarments.
• Insulated Clothing: Open cell foam rubber (1/2"), Leaves, newspaper, straw, etc. (Stuffed between 2 layers of clothing) Tie your shoe laces around the cuffs of your pants to hold material in. If you were trapped in a car during a snowstorm, use stuffing from the seat cushions.
• Plastic garbage bag. Can be worn as a rain jacket or can insulate body if stuffed with dry leaves or grass.

HEATING INDOOR AND OUTDOOR AREAS

You will need matches (waterproof or metal,) steel wool and batteries or lighters to start a fire.

Indoors:

• Wood or coal for use in fireplace or wood burning stove
• One room: have all family members stay in one room closing off other rooms) to conserve heat source and to provide body warmth for each other.

Outdoors:

• Fire pits
• Dig a hole (about 2 feet X 4 feet) put some rocks in and build a fire in it. When it's out cover the hole with dirt. The area will stay warm for quite some time. You can put your sleeping bag over the area.
• Snow cave. Use a shovel or empty large can, etc, to build. Make it large enough to lie down in and elevate the sleeping area above the floor area for extra warmth. Poke air holes in ceiling (larger ones if building a fire or lighting a stove) and close off entrance with snow, back pack, etc. Put insulation under your sleeping bag such as leaves, grass, straw, newspaper, etc. and cover with plastic. Wear a wool cap to bed.
• Shelter. Use a tarp, plastic sheet, or space blanket to build a lean-to by draping over a low-hanging branch or tall stick and anchoring with rocks or logs.
• Cave, rock cove or rock wall. Find a natural shelter protected from the wind and insulate ground with leaves and branches. Building a fire will create an oven effect as it reflects off the rock faces.

Apple Box Oven

An Apple Box Oven is a great way to bake when an emergency situation exists. All you need is your oven, charcoal and matches and you will be able to bake anything that you could bake in a conventional oven. It is also economical as you are not using electricity and it actually uses almost half the charcoal as Dutch oven baking. You can bake bread, pies, casseroles, cookies. . . anything that you want to bake.

Constructing the Apple Box Oven:

You will need:

• 1 sturdy cardboard apple box (20 inch x 13 inch and 12 1/2 inch high.)
• 1 80-inch length heavy duty aluminum foil
• 1 90-inch length heavy duty aluminum foil
• Masking tape and Metal repair tape (this tape was found in the duct work dept. or our local hardware store. It looks like duct tape but is shiny--like metal.)
• Optional for a window: (1 ) plastic oven bag & metal tape

If there are any holes in your apple box, cut extra cardboard to fill holes and cover patch with metal tape on both sides.

If an oven window is desired, cut a horizontal oven window (approx. 9 x 4 inches) in one of the long sides, centered and 2 1/2 inches from the closed bottom of the box. Make sure that you measure and cut the hole in the correct spot so that it will view right over the rack level.

To Cover the Box:

You will need to completely cover the box inside and out with foil. Secure the foil to the cardboard box with masking tape curls. (Tape circles are small lengths of masking tape, curled around to attach ends so that the sticky side of the tape is on the outside of curl. These are used to hold the foil into place until you can tape outside seams and corners with metal tape.

1. The 80-inch length of foil will cover the box inside and outside ends and the outside only of the bottom. Lay this foil shiny-side down. Position the box lengthwise and bottom down, centered on the foil strip. Fold one length of the foil up the end and inside of the box. This end of the foil should fold onto the inside bottom about 4 inches. Making sure the foil on the end just covered is snug repeat the same procedure for the other end of the box. Fold the excess foil on the outside edges of the box onto the box sides and secure foil with hidden masking tape curls--both inside and outside the box.
2. The 90-inch length of foil will cover the inner and box outer sides and bottom. Lay foil, shiny side down. Position and center the box across the foil, so the foil will cover the bare sides. Begin on the side of the box without a window. Fold the very end of the foil strip over 1 inch. Fold this end over the side of the box and position it into the inside crease where the bottom and side meet. Making sure the foil on the side just covered is snug, pull the foil around the bottom and up the side (covering the window), down the inside (covering the window,) and across the bottom. Tuck the extra foil underneath the first edge with the 1-inch fold so it goes up the side. With hidden masking tape curls, secure the foil inside and outside the box. Using metal repair tape, tape up all seams. Do not leave any edges untaped.
3. If you are making a window: Using scissors, cut a horizontal slit in the middle of the window hole. stopping 2 inches from each side. Fold the outside flaps through the window to the inside of the box. Cut a plastic roasting oven bay 1/2 inch larger than the window in a rectangle shape. Using a double layer, secure the roasting bag edges with metal tape.

To Bake with Your Apple Box Oven:

You will need:

• 4 empty soda cans, filled part way with rocks & opening covered with metal tape. (The rocks make it so the cans will not tip over)
• 10 x 14 inch cookie cooling rack (We found ours at Walmart)
• Ground Heavy Duty Foil (Make it longer than the apple box)
• Charcoal briquettes
• Matches
• Long handled tongs
• 1 inch rock

To Bake:

1. Place ground foil, shiny side up, on level ground.
2. Space soda cans on foil so as to support the cookie cooling rack
3. Position cooling rack so that only the very corners are resting on the soda cans. Check to make sure the cans are not spaced too far apart to prevent the apple box from fitting over them.
4. You will regulate the temperature of your oven by the number of briquettes you put in it. One briquette=aprox. 35 degrees F. (Example: for 350 degrees, use 10 charcoals.)
5. Using tongs, place hot briquettes on foil, spreading them out evenly between the cans and across the middle. Place cooling rack on top of cans.
6. To preheat oven, place the apple box over coals and empty rack, resting on corner on a 1-inch rock. (This allows enough air in the box for the charcoal to stay lit.) Let stand for 5 minutes. Charcoal will become whiter as heat spreads.
7. Carefully lift apple box off cols taking care not to tilt and place it beside the ground foil. (This holds trapped heat in the box.)
8. Quickly place food on the cooling rack that is on the soda cans and replace box over coals, resting one corner on the rock. (Make sure that the pan you are using fits on the center of the rack since the heat will not bake any food that is directly over the pop cans.)
9. The charcoal will burn for about 35-40 minutes. When longer cooking times are required, you can add more hot charcoals by slightly lifting the box and slipping them in with long tongs. We found that if a recipe calls for 45 minute baking time and it is warm outside, no additional charcoals would be needed.

REMEMBER: One briquette-approx. 35 degrees F (350 degrees=10 charcoals)

GOOD ADVICE: You will not want to use lighter fluid to start your charcoal since it may affect the taste of your food. We have found that if you use a charcoal starter, your charcoals light faster and are ready to use within 5 minutes time. They are ready to use when there are white spots on them the size of a dime. As the cooking time goes on, they will become whiter.

For a step-by-step photo illustrated tutorial, click the following link:

http://safelygatheredin.blogspot.com/2008/10/how-to-make-cardboard-box-oven.html

Food Storage Shopping Strategies: Be a Smart Shopper

1. Make a MASTER SHOPPING LIST of all items used by your family. Organize the list by dividing into various food and non-food categories. Prioritize needs. Update the list as needs in your family change.
2. SHOP for BARGAINS, then BUY IN BULK, but STICK TO YOUR BUDGET! Learn which stores usually put what items on sale and when. Watch the ads as well as those "in-store specials." Plan ahead for special events. Stock up on special ingredients for holiday meals, birthdays, etc. months in advance when they are "on sale." Last minute purchases for specialty recipe items can be costly.
3. SHOP FOR PRODUCE "IN SEASON." Check farmer's markets, etc. to supplement your garden. Make your own baby food with fresh fruits and veggies. Plan menus with seasonal items
4. BE CAREFUL WITH COUPONS. Coupons often encourage shoppers to buy more expensive processed and ready-to-eat foods rather than basic cooking/baking ingredients. Using coupons can be more costly and less nutricious than not using coupons.
5. Take time to DATE ALL ITEMS before placing them on your shelves/in the freezer, etc. This will help identify which items need to be rotated as well as help determine how fast items are being used. Designate shelf space and adjust quantity of purchases accordingly. Always place recently purchased items in back.
6. PLAN MENUS FROM ITEMS ALREADY IN YOUR PANTRY or AFTER SHOPPING. Gradually add more items to your storage and variety to your menus as your budget permits. Wait to try new recipes until you find needed ingredients "on sale." If you feel you must plan menus BEFORE shopping, be flexible enough to substitute and incorporate items you find on sale.
7. BON APPETIT!

Source: Cheri Mains

Shelf Life for Food Storage Items

More info on Optimal Shelf Life of Food Storage Items:

GRAINS
Wheat: 20-30 years
Macaroni & Spaghetti: 6-8 years
Quick and Regular Oats: 4-5 years
Rice: 3-4 years

LEGUMES
Dry Beans: 6-8 years
Refried Beans: 2-3 years

POWDERED MILK
Regular Non Fat: 2-3 years
Hot Cocoa Mix: 3-4 years
Chocolate and Vanilla Pudding: 5 years

SUGAR
White granulated: 8-10 years

DRIED FRUIT AND VEGETABLES
Dried apples: 6-8 years
Carrots, dehydrated: 2-3 years
Onions, diced, dehydrated: 2-3 years
Potato Pearls: 1-2 years

Using Whole-Wheat Flour

Hints for Using Whole Wheat Flour

Use wheat in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first--who can turn down a chocolate chip cookie?

Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.

Hard white wheat is sometimes milder to the digestive system than red wheat.

Grind only enough wheat flour to be used in a week's time for greatest freshness and nutrition.

How to substitute whole wheat in your favorite recipes:

• Wheat flour is heavier than white flour and needs more leavening.
• In yeast breads, use more yeast and/or let it rise longer.
• In baking powder leavened products, increase baking powder to 1 tsp for each 3 cup of whole wheat flour.
• Recipes using baking soda need not be adjusted.
• In baked products using eggs, separate the eggs and beat the whites until stiff Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.

Cooking with Basic Food Storage: Oats

OATS

Regular oats and quick oats are basically interchangeable. However, when using regular oats in a recipe that calls for quick oats, it is advisable to soak the regular oats in water for about five minutes to soften them.

OATMEAL BREAD: Yield 2 loaves
½ C warm water
¾ c water, boiling
1 c buttermilk (or 1/3 c powdered milk, 1 cup water, 1 Tbsp vinegar or lemon juice)
1/3 C oil
2 C Flour
½ tsp Soda
2 Tbsp Dry Yeast
¾ C Rolled Oats
½ C Honey
1 Tbsp Salt
3 to 3 ½ C Flour
In a small bowl, stir yeast into ½ c warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil and honey. Add yeast mixture and oat mixture and beat with wire whip or slotted spoon; let stand 5 min. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 min. or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes. Form into loaves and place in greased 8 x 4 inch pans. Cover and let rise until double in bulk. Bake at 350 degrees for 45 – 50 minutes or until done. Remove from oven and turn out to cool on wire rack.

APPLE OATMEAL
1 ½ C rolled oats
1 ¼ C Water
1 -2 Apples
Cinnamon
1 ½ C milk
¼ tsp salt
Vanilla
Honey
Place oats, milk, water & salt in a sauce pan and let stand 10 minutes. Bring to boil. Reduce heat and simmer 10 -15 minutes until oatmeal is thick and creamy. Stir in apples, honey, vanilla and cinnamon.

OATMEAL RAISIN MUFFINS
1 egg
¾ c milk
1 c raisins
½ c oil
1/3 c sugar
3 tsp baking powder
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cinnamon
1 c rolled oats
1 c white/whole wheat flour
Heat oven to 400 degrees. Grease bottom of about 12 medium muffin cups or line with cupcake liners. Beat egg, stir in milk, raisins and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/.4 full. Bake in preheated oven until golden brown, about 20 minutes. Remove from pan immediately.

OATMEAL PANCAKES: Yield 8-10 pancakes
½ c whole wheat flour
¼ tsp salt
1/3 c powdered milk
1 c water
2 tsp baking powder
2 tsp sugar
2 eggs, separated
3 Tbsp oil
1 C rolled oats
In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stir until well blended. In same bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil and oats; beat slightly and allow to stand 5 minutes then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 Tbsp batter onto griddle, or pour ¼ measuring cup full, if larger pancakes are desired. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn the spatula and brown other side. Serve with applesauce or jam or butter and maple syrup.

BREAKFAST GRANOLA
1 c brown sugar
1 c warm water
1 c canola oil
1 tsp vanilla
10 c rolled oats
2 c dried fruit
Measure brown sugar and water into large bowl. Add oil and vanilla; stir. Dump in oats & stir again. Spread onto large baking sheet with sides. Bake 325 degrees for 40 minutes, stirring after the first 20. Turn oven off but don’t take granola out until morning. Spread with dried fruit.

Cooking with Basic Food Storage: Rice

RICE

• Cook rice in beef or chicken broth instead of water.
• Mix cooked rice with a variety of items--sliced mushrooms, sauteed onions, pieces of bacon, vegetables, grated cheese, etc.
• Try sour cream and chives mixed into rice
• Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.
• Add one of the following herbs to the cooking water when preparing rice: 1/8 tsp dried thyme, oregano, sage, rosemary, basil or savory; 1/2 tsp celery seeds or dried dill; seasoned salt instead of salt; 3/4 tsp dried marjoram; 1 small bay leaf

TO COOK RICE:

One cup of uncooked rice equals 3 cups of cooked rice or four servings. Combine 1 C uncooked rice, 2 C Boiling water, 1 tsp salt

Combine the ingredients. Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring, or until the liquid is absorbed and the rice is tender.

NOTE: Brown rice contains fatty acids that cause it to go rancid rapidly. It will only store six months when exposed to air and 1 -2 years in packages where the oxygen has been removed.

FRANKFURTER SOUP: Yield 2 – 3 servings
2 frankfurters, thinly sliced
2 tbsp chopped onions
1 soup can water or milk
1 tbsp butter
1 can tomato soup
½ c cooked rice
Brown the frankfurters and onions in butter. Add soup, liquid and rice. Heat and serve.

RICE PILAF: Yield 8 servings
2 c rice
4 c liquid (chicken broth if served with fowl; beef broth if served with beef)
¾ c chopped celery
¾ c chopped carrots
¾ c chopped green onions
1 c slivered almonds (optional)
Salt and pepper to taste
1 can chunk turkey or beef (optional)
Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake for 30 min. at 350 deg. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for 30 min.

RICE CASSEROLE
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 c uncooked long grain rice
8 pieces of chicken
1 pkg dry onion soup mix
In a bow, combine soups and rice. Place in a glass 9X13 inch pan. Place chicken on top of soup and rice mixture. Sprinkle dry onion soup mix over chicken. Cover tightly with aluminum foil. Bake at 350 deg. For 1 ½ to 1 ¾ hours.

MEXICAN RICE
1 ½ c rice
¼ c oil
¼ c chopped onions
1 clove garlic
Brown rice in oil. Add onion & garlic. Sauté.
Add:
2 c chicken broth
1 c water
¼ tsp cumin
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 can (8 oz.) tomato sauce
Bring to boil, then simmer 20 -30 minutes with lid on. Check periodically. Add more water if necessary but do not stir. Cook until rice is soft and liquid is gone. Serve with refried beans, enchiladas and shredded lettuce.

Cooking with Basic Food Storage: Legumes

LEGUMES

COOKING BEANS
Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.

Preparation: Rinse all beans and legumes in cold water. Remove all dirt, rocks and bad beans.

Overnight soaking: For each 1 pound of beans, dissolve 2 tsp salt in 6 cups of water. Wash beans, add to salted water and soak overnight.

Quick soaking: For each 1 pound beans, bring 8 cups water to boil. Wash beans, add to boiling water, boil for 2 min. Remove from heat, cover and soak 1 hr.

To cook soaked beans: For each 1 pound dried beans, dissolve 2 tsp salt in 6 C hot water, bring to a boil. Add soaked beans, boil gently uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.

To cook old hard beans: Wash and sort to remove and discolored beans or foreign material. For each cup of dry beans, add 2 1/2 c hot tap water and 2 tsp f baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water as needed.

Adding 1/8 tsp baking soda and 1 Tbsp of oil to each cup of beans while soaking will cut down on foam as beans cook and shorten the cooking time.

Add meat, onions, celery and herbs during the cooking to add more flavor. Add tomatoes, catsup, vinegar and other acid foods after the beans are tender. The acid prevents softening of the beans.

COOKING TIMES:

• Black Beans 1 to 1 1/2 hours
• Garbanzo Beans 2 to 2 1/2 hours
• Kidney Beans 1 to 1 1/2 hours
• Pink, Pinto & Red: 1 1/2 to 2 hours
• White Beans: 1 to 1 1/2 hours
• Black Eyed Peas: 1 to 1 1/2 hours
• Great Northern Beans: 1 to 1 1/2 hours
• Lima Beans: 1 to 1 1/2 hours
• Soybeans: 3 to 3 1/2 hours
• Split Peas, Green & Yellow: 35 - 45 minutes (No soaking required)
• Lentils: 30 -40 minutes (No soaking required)

STORING COOKED BEANS

• Freeze cooked beans in zip lock bags. Will keep 3-6 months.
• Store cooked beans 3-5 days in refrigerator. Beans spoil easily so don't keep too long.

ALTERNATE USES FOR BEANS:

The following are great ways to put more beans into your diet without feeling like you are always eating beans.

Bean Flour:

• Any dry bean can be ground into flour using a hand or electric mill. (Read your instructions carefully, some specifically say you cannot use beans in them.) Baby lima or small white beans are the mildest in flavor
• Bean flour can be whisked into boiling water and seasonings to make an almost instant soup or thickener.
• Bean flour can be used in any recipe calling for flour by replacing up to 25% of the wheat flour with any variety of bean flour. The bean flour combined with the wheat flour creates complete protein.

White Beans Replace Fat in Most Baking:

Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (use blender). Replace in recipes cup for cup. Example: Recipe calls for 1 cup margarine: use 1 cup mashed beans. Liquid may be added the adjust the consistency. Mashed beans don't keep long in the fridge, so freeze them.

Method 2: Grind beans in your wheat grinder. Store in air tight container. Replace fat in the recipe cup for cut as above. You will need to add liquid since the ground beans will be part of the dry ingredients.

CHILI
1 lb. Chili beans (about 2 cups)
2 lbs ground beef
3-4 ribs of celery
1can diced tomatoes (use juice)
3-4 tbsp. chili powder
1 large onion, chopped
½ tsp cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot that should cover the beans and add the tomato juice to it. Brown ground beef. Add ground beef, onion, celery, chili powder and cumin. Let simmer until flavors blend. Adjust the amt. of chili powder to taste.

REFRIED BEANS
1 c chopped onion
1 tsp chili powder
1 tsp salt
2 c pinto beans
1 tsp garlic powder

Fill crock pot 1/3 full of pinto beans (sorted and rinsed). Fill with water until ¾ full. Cook beans and ingredients on high temperature for approximately four hours. Mash by hand or with a blender. Add oregano and salt to taste. Can be frozen.

PIONEER BEAN SOUP MIX: Yield 4 jars
1 C pinto beans
1 C Black beans
1 C Kidney Beans
1 C Yellow Split Beans
1 C Great Northern Beans
1 C Black Eyed peas
1 C Lentils
1 C Green Split Peas

In clean pint jars, spoon 2 Tbsp of pinto beans in bottom; continue, adding 2 Tbsp of each bean or pea variety in the order given until jar is full.

PIONEER BEAN SOUP
1 pint Bean Soup Mix
7 C Water
1 (8 oz) can tomato sauce
1 clove garlic, minced
1 large onion, chopped
1 tsp chili powder
1 -2 tsp salt
1 ham hock
2 carrots, chopped
1 rib celery, chopped
Juice of 1 lemon
Grated cheese.

Put all ingredients in a slow cooker. Cover and cook on medium for 7 hours, or until beans are tender or place in stock pot and cook on stove at simmer. Remove meat from ham hock and return to soup. Before serving, add juice of 1 lemon and top with grated cheese. Makes 6-8 servings.

BAKED BEANS
2 c white beans
1 onion, chopped
¾ c brown sugar
1 tsp dry mustard
1 c reserved liquid
1 tsp salt
1/8 lb. bacon, diced
¼ c catsup
1 tbsp soy sauce

Cover beans with cold water and add salt. Simmer until tender. Keep liquid. Add remaining ingredients. Place in greased casserole or bean pot. Top with 1/8 bacon strips. Bake at 275 degrees for 6-8 hours.

PINTO BEAN CASSEROLE
1 (15 oz.) can pinto beans (use juice)
1 lb. ground beef
1 C grated cheese
1 (15 oz) can Italian style marinara sauce
1 pkg. Corn tortillas

Butter tortillas and layer and cover bottom of oblong cake pan. Brown ground beef and drain. Put beans over tortillas, then sauce and ground beef and grated cheese. Bake at 350 deg. For 30 minutes.

PIONEER STEW: Yield 8 servings
1 ¼ C (1/2 lb) dried pinto or kidney beans
3 C Cold Water 1 tsp salt
½ to 1 lb ground beef or 1 can of chunk turkey or beef
½ c onion, chopped
½ c finely diced green pepper
1 can (16 oz.) whole kernel corn, undrained
1 can (16 oz) tomatoes, undrained
½ tsp chili powder
¾ tsp salt
½ c shredded sharp American cheese

In large saucepan, place washed and drained beans, cold water and salt. Bring to boil. Cover and simmer 2 minutes. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder and salt to taste to beans. Simmer 20 minutes. Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.

CREAM OF SPLIT PEA SOUP
2 c split peas
½ c celery, diced
1 onion, chopped
2 ½ c milk (2/3 c powdered milk and 2 ½ c water)
4 ½ c boiling water
½ c carrots, diced
2 tsp salt
Season to taste (may add chunks of ham, bacon, etc)

Wash split peas and sort. In large saucepan, combine water, split peas, vegetables and salt. Simmer until peas are soft, about 45 minutes, stirring occasionally. Put through a sieve or a blender. Add powdered milk and seasonings, chunks of meat, then reheat and serve.

BEAN WRAPS
2 lbs. pinto beans (4 cups)
1 qt. tomatoes
1 lb salt pork or bacon (optional)
1 ½ lbs. Ground beef, browned (optional)
3 onions, chopped
½ lb. shredded beef or pork (optional)
4 bay leaves
1 clove garlic, chopped
1 chili brick, warm and drain fat
½ lb. brown sugar
¾ tsp thyme
1 tsp chili (to taste)

Simmer Beans, salt pork, onions, bay leaves and garlic in Dutch oven for approx. 20 hours. Add chili brick, tomatoes, meat and spices. Simmer 2 hours. Add brown sugar the last ½ hour.

Cooking with Basic Food Storage: Wheat

WHEAT

CRACKED WHEAT

Cracked wheat may be made in a blender by using the "chop" selection on the machine. Depending upon the coarseness desired, adjust the length of processing time. Cracked wheat may also be made by using various food processors or a nut chopper.

EASIEST WHOLE WHEAT BREAD

Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.

To Make 2 (8x4-inch loaves)

3 1/4 C whole wheat flour

1 1/4 T instant yeast

2 1/2 C steaming hot tap water (120 - 130 deg. F)

1 T salt

1/3 C honey or 1/2 C sugar

1 1/4 T bottled lemon juice

2 1/2 C whole wheat flour

To Make 4 (8x4-inch loaves)

7 C while wheat flour

2 1/2 T instant yeast

5 C Steaming hot tap water (120 - 130 deg. F)

2 T salt

2/3 C Honey or 1 C sugar

2 1/2 T bottled lemon juice

5 C whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute, cover and let rest for 10 min. Add salt, oil, honey, or sugar and lemon juice and beat for 1 min. Add last of flour, 1 C at a time, beating between each cup. Beat for about 6 - 10 minutes until dough pulls away from the bowl. This makes a very soft dough.Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 min. until dough reaches top of pan. Do not remove bread from oven. Turn oven to 350 deg. F and bake for 30 minutes. Remove from pans and cool on racks.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.

WHOLE WHEAT BREAD: Yield 3 loaves

1 T dry yeast

2 C Hot Water

1/2 C Brown Sugar

1 C Cold Water

7 - 8 C Whole-Wheat Flour

1/4 T Warm Water

2 T shortening

2 tsp salt

1/2 C Dry Milk

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar and salt. Mix dry milk with 1 C while wheat flour, add hot water mixture and 1 C cold water, then add yeast mixture. Add 6 - 7 more cups of whole wheat flour. Knead until smooth and elastic and let rise almost double. Time as follows: Let rise 40 minutes, punch down; 20 minutes, punch down; 20 minutes, punch down. Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375 degrees for 40-45 minutes.

FAVORITE ROLL MIX: Yield: Approx. 22 cups of mix.

9 C Whole Wheat Flour

9 C White Flour

1 C Sugar

2 Tbsp Salt

1 C Instant Dry Milk

Mix all ingredients together well in a large bowl. Store in a cool dry place in an airtight container. Label and date, use within 10 -12 weeks. This mix can be made with all whole wheat flour.

BREAD ROLLS (to make with Favorite Roll Mix)

1 3/4 C Steaming Hot tap water

1/2 C oil

2 T whole egg

1 T instant yeast

4 - 5 /12 C Favorite Roll Mix.

Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 C Favorite roll mix. Stir in 1 more cup of Favorite Roll Mix and yeast. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth. Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with damp towel; let rise in a warm place about 40 min., until doubled. Punch dough down. Divide in 16 24 rolls. Form rolls and place on greased pans. Cover; let rise in warm place until about doubled. Preheat oven to 350 deg. F. Bake 20 - 25 min.

WHOLE WHEAT MUFFINS

2 eggs, beaten

1 C milk

3 Tbsp honey

1 Tbsp oil

2 C Whole Wheat Flour

1/2 Tsp Salt

3 Tsp Baking Powder

Combine first four ingredients. Sift remaining ingredients and stir in, only until flour is absorbed. Bake 20 - 30 minutes at 375 - 400 degrees F.

BULGUR WHEAT

Wash wheat in cool water and discard water. Add enough water to cover wheat, simmer until all water is absorbed and wheat is tender. Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200 deg. F, until very dry so that it will crack easily. Wet surface of dried wheat and remove chaff. Crack wheat in moderate size pieces, using a mill, grinder or leave whole.This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes. If the recipe calls for cooked wheat or bulgur, simply boil in water for 5 - 10 min. It will approximately double in volume. It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used. Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.

MEAT SUBSTITUTES & EXTENDERS
Cooked wheat, cracked our whole can be friend with hamburger and used in sloppy Joes, spaghetti, pizza, etc.

BLENDER WHEAT PANCAKES: Yield 6-8 pancakes

1 C Milk

2 Eggs

1 1/2 tsp salt

2 T honey or sugar

1 C Uncooked Whole Wheat

2 T Oil

2 tsp baking powder

Put milk and wheat in blender. Blend on highest speed for about four or five minutes or until batter is smooth. Add and blend on low: eggs, oil, baking powder, honey and salt. Bake on hot griddle.Variation for Waffles:Add one additional Tbsp wheat and increase oil to 4 Tbsp.

WHEAT WAFFLES: Yield 8 Waffles

2 C Flour (1 C White & 1 C Wheat)

4 tsp baking powder

2 T honey or sugar

6 T oil

1/2 tsp salt

1 3/4 C Milk

2 eggs

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

GERMAN PANCAKES: Yield 7 - 8 Pancakes

1 C Whole wheat flour

3 T dried whole egg

2 T sugar

1/2 tsp baking powder

1 C dry milk

2/3 C water

1 tsp vanilla

oil for pan

Mix dry ingredients, add liquid ingredients and beat 1 min. Cook large pancakes one at a time in an 8 - 9 inch skillet on medium heat. Swirl about 1.3 C batter around in heated and oiled pan. Turn when lightly browned on the edges and dry on the top. Remove from pan when second side is lightly browned. Hold pancakes on plate in warm oven until they are all cooked. Spread jam on warm pancakes and sprinkle with cinnamon; roll and eat with fingers.

TORTILLAS

2 C Flour

1/4 C Shortening

1 tsp salt

1/2 C warm water

Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 10 pieces and shape into balls. Roll out to paper thin. Bake on very hot ungreased griddle until freckled about 20 seconds on each side. Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas, burritos, chimichangas, casadillas, etc.

NAVAJO FRY BREAD OR TORTILLAS

4 C Flour (1/2 whole wheat and 1/2 white)

2 T dry milk

1 T baking powder

1 tsp salt

2 C Warm Water

Oil

Mix dry ingredients together; stir in warm water. Knead 10 minutes. Let rise in warm place 45 min. Roll 2 inch balls of dough into 8 - 10 circles. Heat oil just until it starts to smoke. Fry dough circles 20 seconds on each side until golden brown. Serve in place of rolls or cornbread with bean dishes, soups or stews. Makes 8, 10-inch breads or tortillas.

Flour Tortillas: Reduce baking powder to 1 tsp and cut 3 T shortening into dry ingredients. Cook in ungreased fry pan or other hot surface about 30 seconds on each side.

WHEAT CEREAL

1 C Wheat

1/2 tsp Salt

2 C Water

Mix all ingredients together. Put in shallow pan or slow cooker. Bake overnight at 200 deg. F. Or may soak overnight; then cook on top of stove for 2 hours. Serve with milk and sugar or dates. Wheat may be ground in food blender or grinder for a finer texture.

WHEAT FLAKES

2 C Coarse-ground whole wheat flour

2 C Water

1 tsp salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use 1/2 c. dough on a 12 - 15 inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess 1/4 c from one corner, leaving thin film. Bake 350 deg. 15 min.

CRUNCHY WHEAT CEREAL: Yield approx. 5 C cereal & 2 C Crumbs

6 C while wheat flour

1 1/2 C Brown sugar

2 C Buttermilk (2 /3 C powdered milk, 2 C water, 2 T vinegar or lemon juice)

1 tsp Baking soda

1/2 tsp salt

Mix all ingredients thoroughly. Press or roll evenly to fit two ungreased cookie sheets. Bake at 350 degrees until golden brown around edges. Turn over with spatula, break into small pieces and return to 200 degree oven to dry out thoroughly. Grind chunks in food or meat chopper on coarse blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.

Variations: Add cinnamon to the dough before baking. Add nutmeg to give a custard or eggnog flavor. Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules. Make salad toppers by adding garlic salt, onion powder, salt or other favorite condiments. You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up into appropriate size.

MUESLI

4 C Quick cooking rolled outs

1 C chopped buts

1 C Crunchy Wheat Cereal (optional)

1 C Wheat Flakes

Dried apples, apricots, raisins or other fruit

Mix together and put in covered container. Keep fruit separated until ready to serve.

BREAKFAST CEREAL

Use either whole or cracked with raisins, honey or brown sugar

One cup of wheat makes 4 -6 servings.

Thermos Method

1 C Whole wheat

1/2 tsp salt

2 C Boiling Water

Place in quart-sized thermos; screw top lightly, leave overnight.

Gas Range Method

1 C Whole Wheat

1/2 tsp salt

2 C Boiling water

Place ingredients in a pan over the pilot light all night.

Crock Pot Method

1 C Whole wheat

1/2 tsp salt

2 1/2 C Water

Cook 6-8 hours or overnight on low.

BASIC CREPES: Yield Approx. 12 servings

1 C Whole Wheat Flour

2 Tbsp Dried whole egg

1/4 tsp salt

1/3 C dry milk

1 3/4 C water

Beat all ingredients together until lumps disappear. Fry in hot greased skillet, lightly browning on both sides. Roll each with one of the following fillings inside. Serve warm.

Make a white sauce using the liquid form canned meat (chicken or turkey chunks). Whisk the soup until there are no lumps and bring to a boil. Stir in meat; heat thoroughly. Fill crepe with mixture.

For a sweet crepe, omit salt and add 2 T sugar to crepes. Fill with pudding and fruit, pie filling or jam. Serve hot or cold. Sprinkle with powdered sugar.

BANANA BREAD
2 C Whole wheat flour
1/2 C Butter
2 Eggs
3 ripe bananas
3/4 C Honey
1 tsp baking soda
1/2 tsp oil
Mix well and fill greased loaf pan 3/4 full. Bake at 325 degrees for 60 minutes.

WHOLE WHEAT ZUCCHINI BREAD: Yield 2 loaves
2 C sugar
1 c oil
3 eggs, beaten
2 zucchini (unpeeled and grated)
1/4 tsp baking powder
3 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
1/2 c chopped nuts
Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl whole wheat flour, salt, baking soda, cinnamon and baking powder. Add dry ingredients to first bowl, stirring to combine well. Add chopped nuts. Fill greased loaf pans. Bake at 350 degrees for 45 - 60 minutes.

CHOCOLATE CHIP COOKIES: Yield 3 dozen
1 C Shortening
3/4 C Sugar
3/4 C Brown Sugar
2 T Dried Whole egg
1/4 C Water
2 T dry milk
1 tsp vanilla
3 C Whole Wheat Flour
1/2 tsp baking soda
1/2 tsp salt
2 C Chocolate Chips
1/2 C Walnuts, chopped
Mix together shortening, sugars, eggs, water, milk and vanilla just until combined. (Shortening will be in small lumps.) Mix dry ingredients together and blend into shortening mixture. Add chocolate chips and nuts. Drop by tablespoon onto an ungreased cookie sheet. Bake at 375 for 10 - 12 minutes.

WHOLE WHEAT BROWNIES
1 C Melted shortening
4 eggs, beaten
1 C Sugar
4 T cocoa
2 C Whole wheat flour
Beat together, spread in greased and floured 9 X 13 inch pan. Bake at 350 degrees for 25 min.

WHEAT THINS
1 3/4 c whole wheat flour
3/4 tsp salt
1 1/2 c flour
1/3 c oil
1 C water
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin, Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30-35 minutes.

Planting a Vegetable Garden

Planting a vegetable garden is not hard, but without careful planning and proper follow through, your garden may perform poorly or even fail.

Soil Preparation

Soils should not be prepared for planting when too wet or too dry. If soil sticks to your shoes or shovel, it is too wet. Press a small amount of soil in your hand. When the moisture is right, the soil crumbles and breaks into small climbs. If it is too wet, it stays molded in a ball.

Have your soil tested for the amount of fertilizer or manure to apply before planting. This can be done through Penn State's cooperative extension for a fee. Click on link for more information. http://www.aasl.psu.edu/SSFT.HTM A routine soil test gives information on any lime requirement, phosphorous and potassium needs and estimated nitrogen requirements.

Rake or harrow the planting area immediately after tilling or spading. A firm, fine seedbed is best, particularly for small-seeded crops, but packing the soil to much could promote crusting of the soil surface and damage emerging seedlings. Tilling the soil in late fall facilitates earlier spring planting.

Planting Early Crops

Cool Season Crops
You can sow early "cool-season" crops such as lettuce, cabbage, cauliflower, broccoli, Brussels sprouts and onions immediately after preparing your garden plot.

Warm Season Crops
Wait until danger of frost is past (mid-May) before transplanting tomatoes, eggplants, peppers and similar "warm season" crops.

Tender Crops
Cucumbers, pumpkins and watermelons can be seeded earlier by placing hot caps over the soil one week before planting. This warms the soil and helps those crops germinate more quickly. Keep the hot caps on until plants emerge and are growing vigorously.

Starting Plants Inside
Warm season crops need a long growing season and usually will not mature if seeded directly in the garden. Cool season crops must mature before hot weather. It is necessary, then, either to start these crops early inside or to buy plants at a garden center or greenhouse. Start seeds in plastic trays or peat pots that are 3-4 inches deep. A good soil mixture contains two parts loam, one part sand, and one part organic matter.

Thoroughly mix the soil in a wheelbarrow with a shovel and sift it through 1/4 inch mesh screen. Premixed soil mixtures are available at garden centers.

Fill the transplant tray or peat pots with the soil mixture and carefully firm the soil along the sides. After filling in the depressions, level the soil to about 1/4 inch below the top. Firm the soil evenly. sow the seed by making a 1/4 - 1/2 inch hole using a dibble or pencil with a tape mark to keep the depth consistent. Sow 2-3 seeds in each tray cell or peat pot.

Start warm season crops later than cool-season crops. Peppers and eggplants germinate slowly and should be started before tomatoes. Cover the seeds lightly with sand, screened soil, or vermiculite. Gently water the transplant trays using a fine screened waterer to prevent washing the seeds out of the soil. Cover the transplant tray or peat pots with clear plastic and keep the seedlings in full sunlight or directly under fluorescent lights. Once the seedlings emerge, thin to one plant and apply a starter fertilizer of 1 1/2 tablespoons of 5-10-5 in 1 gallon of water. apply approximately 1/4 cup of the solution to each seedling every two weeks until transplanting. Rinse the seedlings of the solution to each seedling every two weeks until transplanting. Rise the seedlings with water after fertilizing to prevent leaf burn. "Hardening transplants by shading them for a few days outside using either a lath house or shade cloth and slightly withholding water (but not to the point of wilting) will reduce plant growth delay after transplanting, otherwise known as "transplant shock."

Transplanting
Transplanting in late afternoon or on a cool, cloudy, calm day. Water plants before transplanting. Cut the soil between the plants with a knife so each plant can separate easily with a substantial root ball attached. Seedlings grown in separate containers can be transplanted without disturbing the roots. If seedlings are transplanted in peat pots, make sure the top edge of the peat pot is not exposed above the soil surface or the peat pot will act like a wick and rapidly draw the moisture from the root ball, stressing the plant.

Scrape the dry surface soil from the planting area. With a hand shovel, make a hole large enough to easily receive the root ball of the transplant. Firm the soil around the roots and water with the starter fertilizer solution. Apply 1/2 c per plant at planting time.

Transplanted crops may be set out in the garden a week or two before it would otherwise be safe if hot caps are used. Remove the caps after the air temperatures get real warm during the day. If paper hot caps are used, punch ventilation holes in the tops. High temperatures within the hot cap can kill young plants.

Food Storage

The church has recently published a pamphlet entitled "All Is Safely Gathered In: Home Storage" http://providentliving.org/fhs/pdf/WE_FamilyResourcesGuide_International_04008_000.pdf

It states:

MESSAGE FROM THE FIRST PRESIDENCY

Dear Brothers and Sisters:

Our Heavenly Father created this beautiful earth with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.

We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.

We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.

We realize that some of you may not have financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency

THE BASICS OF FAMILY HOME STORAGE

Three Month Supply

Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.

Drinking Water

Store drinking water for circumstances in which the water supply may be polluted or disrupted.

If water comes directly from a good, pretreated source then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soda.

Keep water containers away from heat sources and direct sunlight.

Financial Reserve

Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount (See All is Safely Gathered In: Family Finances guide).

Longer-Term Supply

For longer term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay live, such as wheat, white rice, and beans.

These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.

Financial Preparedness

The church has recently distributed a pamphlet to the worldwide church entitled "All is Safely Gathered In: Family Finances."

http://providentliving.org/ff/pdf/WE_FamilyFinancesGuide_International_04007_000.pdf

It states:

MESSAGE FROM THE FIRST PRESIDENCY

Dear Brothers and Sisters:

Latter-day Saints have been counseled for many years to prepare for adversity by having a little money set aside. Doing so adds immeasurably to security and well-being. Every family has a responsibility to provide for its own needs to the extent possible.

We encourage you wherever you may live in the world to prepare for adversity by looking to the condition of your finances. We urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt. Pay off debt as quickly as you can, and free yourselves from this bondage. Save a little money regularly to gradually build a financial reserve.

If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts.

May the Lord bless you in your family financial efforts.

The First Presidency

THE BASICS OF FAMILY FINANCE

Pay Tithes and Offerings

Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (see Malachi 3:10).

Avoid Debt

Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. Save money to purchase what you need. If you are in debt, pay it off as quickly as possible.

Keep a Budget

Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for non essentials.

Use this information to establish a family budget. Plan what you will give as Church donations, what you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on. Discipline yourself to live within your budget plan.

Build a Reserve

Gradually build a financial reserve, and use for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.

Teach Family Members

Teach family members the principles of financial management. Involve them in creating a budget and setting financial goals. Teach the principles of hard work, frugality, and saving. Stress the importance of obtaining as much education as possible.

Note: See PDF (link above) file for budgeting worksheet included in pamphlet

Personal Sanitation & Hygiene During Emergencies

During an emergency, it's important to your survival to keep yourself healthy. The best way to maintain health is to keep yourself and your living area clean and sanitary. Garbage and toilets should be placed far enough away from your living area to avoid pollution of drinking water and reduce insect-carried diseases. After a disaster, water and sewage lines may be disrupted, causing you to improvise sanitation facilities.

Washing:

Prevent illness by washing your hands often, before eating after using the bathroom, after you change a diaper etc. Because water is such a precious commodity during an emergency, you should use purified drinking water only for drinking. Be organized and choose a designated bathing area. You can wash yourself in a river or stream as long as it is downstream from where you get your drinking water supply. You can also wash yourself in the rain, with a little soap. Other washing alternatives include moist towelettes, a spray bottle, sanitizing lotions or a wet washcloth. Be sure to wear shoes to prevent parasitic infections and to protect yourself from cuts and puncture wounds that can easily become infected.

Sanitation:

Choosing the right location for your sanitation needs is as important as staying clean. Your waste place must be located downhill from any usable water source. It also helps to have your waste place downwind from your living area too, and yet not too far from your camp that the distance discourages people from using it.

Makeshift toilets:

• With a little preparation, you can have a decent emergency toilet. IF you have a medium sized plastic bucket (5-6 gallon,) lined with a heavy-duty garbage bag, you have a toilet. Make sure you have a lid to cover it. A plastic toilet seat may be purchased to fit over it for a more comfortable seat.
• If you don't have a plastic bucket, make a latrine by digging a trench approximately 4 feet deep and 18 inches wide. make a seat for it by laying logs across the hole, leaving an area open for you to use. After use, cover the waste with small amounts of dirt to decrease the odor. A covered toilet reduces odor more of the odor than an open one. Make a toilet cover with wood or a large leaf. If the odor starts to smell badly, fill in the latrine completely with dirt an dig a new one. Built a new seat and burn the old wood that you used for the last toilet.

Getting Rid of Refuse:

You should always bury garbage and human waste to avoid the spread of disease by rats and insects. Dig a pit two to three feet deep and at least 50 feet downhill away from any well, spring, or water supply. Fill the pit with the refuse and cover with dirt.

Keeping Food Sanitary:

All food scraps should either be burned far from your living area or buried in a pit far from your living area to keep bears and other wild animals away from you. Keep all your food covered and off the ground. You may keep your food in a tree, but be sure tree dwelling creatures can't get into it. Replace all lids on water bottles and other containers immediately after use. Do not wash your dishes in the area where you get your drinking water supply. Instead, wash your dishes downstream. Use clean plates or eat out of the original food containers to prevent the spread of germs. Wash and peel all fruits and vegetables before eating. Prepare only as much as will be eaten at each meal.

Checklist for Sanitation:

The following list contains some suggestions to make your personal care more comfortable during an emergency. No all items are necessary.

• Medium sized bucket with tight lid
• Plastic heavy-duty garbage bags with ties
• Household chlorine bleach (as a disinfectant in makeshift toilets lined with a garbage bag)
• Soap and liquid detergent
• Toilet paper
• Towelettes (as water substitute)
• Baking soda (can be used to brush teeth, as a deodorant, and to treat heat or diaper rash)
• Rubbing alcohol (as a water substitute, and disinfectant)
• Lotion containing alcohol, sanitizing lotion (as a water substitute)
• Shaving lotion, face cream
• Spray bottle (to use as makeshift shower)
• Wash cloths, towels
• Toothbrush
• Brush or comb
• Single Deluxe Water and Sanitation Kit
• Portable Chemical Toilet
• Enzyme Deodorant Pack

Source: www.beprepared.com/Articles/persan.html