A Fabulous Class! PL101: Food Storage Rotation

We had a wonderful class yesterday on how to manage our food storage.  Sister Edwards and Sister Barney had some very insightful and helpful information to share.  If you missed it, or want copies of the hand outs, you've come to the right place!

From Sister Emily Edwards:

Click HERE for a link to her presentation outline

- Make food storage a matter of prayer
- Start slow and rotate
- Plan
- Research
- Involve the whole family
- Practice using the ingredients

From Sister Heather Barney:

Click HERE for a pdf of her powerpoint slides
Click HERE for the "Heather's Favorite Resources" handout
Food Storage Staples list and 40 Recipes

Use Wisdom:

"We encourage 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, and do not go to extremes. With careful planning, you can, over time, establish a home storage supply and a financial reserve." (See All Is Safely Gathered In.)

Tips for making food easier to rotate:

- Label

- Organize: group similar items together, develop a rotation system (first in, first out; fill left, pull right, fill back, pull front)

- Take visual inventory

- Increase shelf-life: less frequent need to rotate 

Have the proper tools necessary to use/rotate food

- Wheat grinder/grain mill

- Oven such as a solar oven

- Stove like a "Rocket Stove"

Recipes from November's Tasters Table

By Popular Demand!

Crustless Pumpkin Pie:
(Makes 13x9 pan or two 9-in pie pans)

Filling (your favorite pumpkin pie recipe or):
5 eggs, slightly beaten
3 c. pumpkin (or large 29 oz can)
1 1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
2 (12 oz) cans evaporated milk

Topping:
1/2 box yellow cake mix
1 stick (1/2 cup) butter

For the filling, beat all ingredients except milk, then add milk and mix again.  Pour into 2 9-in pie pans or a 13x9 baking dish.  For the topping, cut the butter into the cake mix until crumbly.  Sprinkle the filling with the topping.  Bake at 425 for 15 minutes, then reduce heat to 350 and bake an additional 45 minutes or until a knife inserted comes out clean.  Serve with whipped cream if desired.


Pumpkin Chocolate Chip Bread
Beat together:
3 c. sugar
4 eggs
1/3 c. water
2 c. pumpkin
1 c. vegetable oil

Add dry ingredients:
3 1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. soda
1/2 tsp. ground cloves
1 tsp. cinnamon

Add 1 12-oz bag chocolate chips.  Pour into 2 or 3 greased loaf pans or 10 little pans.  Bake at 325 for 40-50 minutes.

Food Storage Recipes from the March order

Our food storage order for March is closed now, but hopefully you were able to order all the wheat, rice and sugar you need!  We had a delicious tasting table at our Provident Living 101 class on Saturday, March 15 (see other posts for more details and notes from the class).

Here are some recipes from the items we sampled:

All Whole Wheat Bread:
1 1/3 cup of very warm water (shower warm)
2  tbsp. vegetable oil
3 cups whole-wheat flour
1/2 cup of honey
1 1/2 tsp. Salt
3 tbsp. Ground flax
2 1/4 tsp. Active yeast

Put ingredients in bread  machine in the order above. Set to dough cycle. Let rise about 30 min extra after buzzer goes off.  When dough is done, spray hands with pam and form dough into elongated loaf shape. Place in the pan and put immediately into the oven at 350 degrees for 37 minutes.

Wheat Berry Recipes:
Follow this link to the Google Document.

Creamy Rice Pudding:
1 1/2 c. rice
2 c. milk
1 (14-oz) can lite coconut milk
1 c. water
1/2 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. vanilla extract
1 c. dried fruit (cherries, mango or papaya, or golden raisins) optional
Place rice, milk, coconut milk, water, sugar, cinnamon and salt in the cooking pot of a pressure cooker (or alternatively on the stove).  Bring to a low boil, stirring constantly to dissolve the sugar.  As soon as the mixture comes to a boil, cover pressure cooker (don't cover pot if cooking on the stovetop) and lock lid in place.  Cook for 15 minutes on low pressure (or simmer on the stove over very low heat for 20-30 minutes stirring occassionally).  After 15 minutes in the pressure cooker, release pressure and remove lid (or 20-30 minutes on the stove).  Add vanilla and dried fruit and stir.  Place lid back on the pot and let stand for 15 minutes.  Stir and serve.  May be garnished with a sprinkling of cinnamon and whipped cream.

Chocolate Rice Pudding:
Follow this link to the recipe from Allrecipes.com

If you have a question or don't see the recipe you are looking for, feel free to leave a comment or email MVprepare@gmail.com.