What If . . . the grocery shelves are empty? Helping You Prepare - Introduction

This store could be YOUR store faster than would ever seem possible --- even when there
is just a possibility of a disaster. I will be posting ways to prepare for that eventuality
on Tuesdays and Thursdays beginning  this week following today's
(Saturday November 5, 2011) introduction.
If you are new to this blog, after reading this caption, please go to the What If . . .?
posting category and become acquainted with the postings there. This series on foods to
sustain you and your family when a need arises will be numbered, best to be read in order.
The previous posts in this category include emergency water, lighting and waste disposal.
Photo from http://preparednesspro.files.wordpress.com/2009/07/empty-grocery-shelves.jpg.

Much of fear and uncertainty is removed when we are prepared.

I planned on waiting until the first of 2012 to introduce this series but I have the strong feeling I should not wait. The world is in such turmoil we do not know what is happening, or will happen, from one minute to the next.

This is not to scare you but to prepare you.

If you find this information helpful, I ask you to make others aware of it.

Two years ago, adapting ideas from a similar class offered by members of the LDS Church in Northern Utah and from many ideas for same on the internet, I headed up a series for people interested in learning about preparedness.

We read much, from the above sources as well as local and home libraries, and discussed much with a wide variety of knowledgeable individuals, put it together as “All is Safely Gathered In. . .” and taught.  

Each section covers a specific food item.  Many of the recipes and procedures presented were personally known to those who assisted. For the remaining, because of the quantity of  materials provided, we had to rely on our confidence in the original sources.

One Person's Extreme is Another Person's Staple
Some of the items presented may seem “extreme” currently but we do not know what the future holds. Additionally, what is extreme to one person may be a staple of daily life for another. You are free to pick and choose.

 We currently have the luxury of experimenting and adjusting recipes to our individual needs — whether for specific dietary needs or for healthier and more economical products. Sometime in the future, the time or supplies for experimenting may not be an option. For that reason I recommend you become familiar with the basics and their variety of uses.

Preparing Your Own Allows for Substitutions and Alternatives
Many of the recipes/ideas presented here are quick and easy. A few are more complicated. Many substitutions and alternatives are included for basic ingredients. Your time and circumstances will determine which you choose to use on a daily basis, and which you want to tuck away for times of instant need, or for times of emergency when the commercial item may not be available.

Words of Wisdom
The Church of Jesus Christ of Latter-day Saints has a health code “The Word of Wisdom.” Members of the Church usually focus on the do’s and do not’s in the health code. The “do’s” teach that grains of all kinds are for the good of man, as well as fruits (and vegetables and wholesome herbs) both above and in the ground. And also, that animals, fowl, and fish are to be eaten sparingly. The “do-nots” recommend church members refrain from using alcohol, coffee, tea and tobacco.

The “Word of Wisdom,” located in Section 89, verse 4 , of the Doctrine and Covenants was given in 1833.  Included in that early instruction is an often overlooked warning, probably fairly insignificant during that time period, but very significant to our times. In 1833, simple salt and vinegar were about the only things used to preserve food.

Behold, verily, thus saith the Lord unto you: In consequence of evils and designs which do and will exist in the hearts of conspiring men in the last days, I have warned you, and forewarn you, by giving unto you this word of wisdom by revelation—

The footnotes include the word deceit. Today our meats and milks are full of hormones. In reading labels of commercial foods, there are more chemical or chemical-sounding ingredients or additives than recognizable ingredients.

In 1883 Foods Were Still Basic and Pure
Why are chemicals and hormones included? Why is their use increasing? What is their purpose?  Their sole purposes are, in one way or another, to increase, and rapidly increase, the yield of meat or milk.  In processed food products, they are there to cheaply replace natural ingredients and to greatly prolong shelf life. Why? For increased profits. For no other reason!

For example, a creamy yellow “Twinkie” is made up of approximately 39 ingredients, none of which are butter or cream! The shelf life of a “Twinkie” is 29 days, although they can still be eaten beyond that time frame. (my post of 8/18/11 discussed the book Twinkie Deconstructed, a fascinating read.)


Food is Our Body's Fuel --- We Are What We Eat!
Again, we don’t know what tomorrow will bring and obviously we should be prepared as best we can. But maybe this isn’t about the future, maybe we want to start today. Maybe we should consider taking some time now, even with every food known to man at our fingertips just by opening a box or zapping in a microwave, to improve the quality of food we put in our bodies. Food is our body’s fuel and we are what we eat.

I hope you check in this coming Tuesday-----and, the Tuesdays and Thursdays that follow. My Monday, Wednesday and Friday posts will continue to cover a variety of subjects and ideas.

oops! I inadvertently pushed the wrong button and posted #1earlier today, before this one, the introduction, so I am posting this one today, also.

I am Simply, Gail

What If . . .? The Grocery Shelves are Empty --- #1 Getting YOU Started

This store could be YOUR store faster than would ever seem possible --- even when there is just a possibility of a disaster. I will be posting ways to prepare for that eventuality on Tuesdays and Thursdays.

     If you are new to this blog, please go to the What If . . .? posting category and become acquainted with the postings there. This series on foods to sustain you and your family when a need arises starts with an introduction and then each will be numbered, best to be read in order. Previous posts in this category include emergency water, lighting and waste disposal.

Photo from http://preparednesspro.files.wordpress.com/2009/07/empty-grocery-shelves.jpg.

I am starting with ideas that have worked for me. Hopefully some will work for you. Or, at least spark other ideas.

•  If you don't think your budget has any extra money in it for food storage, put on your thinking cap and find areas you can gain a couple of dollars. Put them aside in a special place. You'll be surprised how change can add up. 

• With the extra money put aside you will get to the point where you can start to buy a few, several, or even a case, of something you regularly use when it is on sale, keeping you from having to buy it when it isn't on sale.

• Long ago I tried to create a menu for a month and I was overwhelmed trying to come up with 30 different main meals. Then I realized that in actuality we usually ate the same things over and over. One time it might be tacos and the next week burritos, and then maybe we'd have a taco casserole, etc. Not the same exact food, but basically the same ingredients prepared differently. That is when I started making up a weekly menu and basically multiplying the grocery list by four.

• Write down things you can do with a can of tuna.

• Write down things you can do with a pound of ground beef. (For ideas, see my post on making five meals from only two pounds of ground beef. http://thecreativecheapskate.blogspot.com/2011/08/make-5-great-meals-with-only-two-pounds.html)

• Write down what you can do with your "stand-bys."

• Our tight budget didn't allow us to properly balance every meal nutrition-wise, but I found I could balance the day's meals. If we had muffins for breakfast, I would try to serve a healthier lunch or dinner.

• With six kids it was hard to have something each day that everyone loved, so I tried to have something each week that each individual loved. On pizza days I made pizzas on cookie sheets, dividing each in half, so each had a half of pizza "made to order" with what they liked.

• I think it helps to pay attention to visual appeal. The following two meals contain food that cost the same and have the same nutritional value basically, but as you picture them, is there a difference in appeal?

                           macaroni and cheese, corn, yellow gelatin
                           macaroni and cheese, green beans, red gelatin 

• Look over your menu and make a list of the items that you buy pre-made that you could make from scratch. It may take a little time and effort initially but in the long run you would save money, and it would be a product free from additives.

• Don't be overwhelmed by new ideas, instead view them as a challenge, set a goal to try one new thing each week, and see what works for you.

Copy-Cat Holiday Treats:#7 of---7!

Keeping You Posted on Chocolate and Other Good Things to TR-eat—for yourself or others.

For what they are worth: Two final and potential copy-cats coupled with a suggestion and an observation.  It may seem like I am bashing the catalog business and I guess I am.


Please, before you order anything,  always find the details in the fine print!

In 1996 a long popular gift “basket” mail-order house sold really cute little metal pails, decorated for the holidays, filled with chocolate treats—foil-covered balls, Santas, etc.
These really cute pails sold for $6.50 each.


The fine print: The pail was only 2-1/4 inches tall. The 2-1/4 inch tall pail, filled to the brim and beyond, held between 3 and 4 ounces of foil-wrapped candies. 

You can do the math.

The very same year, the very same company featured a “Chocoholic’s Survival Kit” for $19.95. This kit was packaged in a cute dark chocolate brown (what looked like cardboard) box stenciled with it’s name and “a chocomaniacs” dream come true.” It contained 2 pounds + two ounces of Hershey’s kisses, M&Ms, chocolate balls, buttons and stars, malted milk balls, bridge mix, and foil-covered balls. Each type was individually bagged.

I am not a math major but I believe that works out to eight different types of chocolate weighing a total of 34 ounces.

Let’s do the math:

34 ounces divided by 8 (the number of different types of candy) = 4-1/4 ounces as the average weight of each bag.

$19.95 divided by 34 ounces = 59 cents per ounce

59 cents x 4.25 (average ounces per package) = $2.51 per 4-1/4 ounce package

$2.59 is probably close to the regular price (in 1996) for 14 to 16 ounces of each type of candy (and hopefully you could find at least some of it on sale!).

The Fine Print: 59 cents per ounce x 16 ounces (a pound) = $9.44 per pound for the contents of this gift kit.  Even at 2011's prices you can beat that!!!

In case you want to double check my figures, because of the fractions involved, my total works out to $20.06 for the price of the candy in their survival kit — 11 cents more. Also, I did not factor in the container and in all fairness that would make the candy cost a little less than 59 cents per ounce or $9.44 per pound. Still, you could make or buy a very nice container (even at non-garage sale or thrift store prices) and come out way ahead.  Oh, yes, once more, don’t forget to add shipping and handling.

IF time is more of a premium for you than money, then these catalogs offer a great service. Their products are usually high quality and the convenience is unbeatable. For many, however, financial savings is the most important and for others the joy of “doing it myself” is the great reward.

With the many years we spent on a budget just about as tight as it could get, doing whatever we could for ourselves was an absolute necessity. The surprise came when we discovered the great satisfaction that accompanied the doing. Money isn’t as tight now but doing-the-best-we-can-on-as-little-as we-can is a habit, still a great challenge, and still a source of much satisfaction.

And now, that I have spent many days showing you how to make “things and stuff” for holiday giving and eating, I hope that as the season approaches you will find time, make time, give time, in seeking for the true spirit of the season. 

‘til we eat again,
          Simply, Gail

Copy-Cat Holiday Treats: #6 of---Several

Keeping You Posted on Chocolate and Other Good Things to TR-eat—for yourself or others.
Cheap, simple and quick—three of my favorite words.  Chocolate is a fourth!

In 1996, 14 ounces of simple toffee in a gift tin was selling for $17.95 plus tax and shipping. 

Sheralyn’s Toffee
½ pound (2 sticks) butter or margarine
1 cup granulated sugar
1/4 cup water
6 ounces, walnut pieces, finely chopped
12 ounce milk or semi-sweet chocolate pieces
Butter a large cookie sheet. Sprinkle chopped nuts over sheet. Set aside.
Place butter, sugar and water in large, heavy-bottomed frying pan. Cover and cook over medium-high heat until steam starts to pour out. Remove lid and stir mixture constantly until it starts to darken. Immediately pour mixture thinly and evenly over the chopped nuts. Sprinkle the chocolate chips immediately over the toffee and as they soften, spread them over the surface with a spatula. Refrigerate until firm. Break into pieces.
Note: Usually not all of the nuts stick to the toffee. I save the remaining in a covered container in the refrigerator for another use — like over ice cream!

In 1996, Turtles, a creation of pecans, caramel and chocolate in a gift tin sold for $19.95 for 14 ounces — plus shipping and handling!


Turtles
120 pecan halves
30 square caramels, unwrapped
6 ounces chocolate chips

Butter a large cookie sheet. Place pecans, flat sides down, in groups of four halves so that their ends touch each other in the middle (these make the “legs” of the turtle). Place a caramel in the center of each of these nut clusters.

Place cookie sheet in an oven pre-heated to 350 degrees for 3 - 5 minutes or until caramel softens slightly but still retains its shape. Remove cookie sheet from oven and flatten caramel with buttered fingertips or the back of a buttered spoon.

Melt the chocolate pieces, using preferred method, and spoon about 1-1/2 teaspoons chocolate on each cluster. Cool completely before removing.  Makes 30 turtles.

In 1996, the year I priced them as I was writing one of my copy-cat "bookettes," Pecan Pralines sold for the following:

• 12 individually wrapped for $17.20
• 24 individually wrapped for $23.85

The recipe below makes 60 pralines. Again, in 1996, using the prices above, 60 would amount to about $65.00. Of course, you will need to wrap them yourself!

Pecan Pralines (using a microwave)
3/4 cup buttermilk
2 cups sugar
2 cups pecans, halved (or large pieces)
½ tsp salt
2 Tablespoons butter
1 tsp baking soda
In 4-quart glass casserole blend buttermilk, sugar, pecans, salt and butter. Microwave on high for 12 - 14 minutes, stirring every 4 minutes. Add baking soda, stirring to foam. Microwave on high 1 - 2 minutes until mixture darkens. Whip with wooden spoon until mixture turns dull—approximately one minute. Quickly spoon onto waxed-paper line tray and let harden. Makes approximately five dozen.

The next post is the final post in this “...of several posts”. Until I decide to run another sugar-filled marathon.

‘til we eat again,
          Simply, Gail

Copy-Cat Holiday Treats: #5 of---Several

Still Keeping You Posted on Chocolate and Other Good Things to TR-eat—for yourself or others.

I’ve been posting ideas for homemade, original and copy-cat, gifts you can make for Christmas, quickly and cheaply.  I’ve encouraged you to look at the myriad gift catalogs filling your mailbox with a new eye — copying not buying. I’ve “talked” a little bit about how to recreate the expensive food and treat offerings from these catalogs.

Like the “Energizer Bunny” I am still going---sharing more of my ideas on holiday goody-gifts.

Again, I am not doing this to rush the season—rather to give you a chance to think about and plan ahead for the season. Most, probably all, cheap, simple and quick. Three of my favorite words!

Peanut Clusters and More Clusters
The following directions for the following four peanut clusters are the same—simple and quick! You can also make the clusters using coarsely chopped pecans, almonds, walnuts or macadamia nuts in place of the peanuts. These recipes make a lot! They are easily adjusted if you want to make less.

Directions: Melt the bark, pieces, etc. together over low heat using method of your choice. Stir until smooth. Remove from heat. Add peanuts. Drop by clusters on waxed-paper or aluminum foil covered surface. Let set until firm.

Peanut Clusters I
2 pounds vanilla almond bark
12 ounces semi-sweet chocolate pieces
12 ounces milk chocolate pieces.
24 ounces salted Spanish peanuts

Peanut Clusters II
12 ounces semi-sweet or milk chocolate chips
8 squares of vanilla almond bark
2 to 3 cups salted Spanish peanuts

Peanut Clusters III
12 ounces milk chocolate chips
2 Tablespoons pure vegetable shortening
2 cups unsalted dry roasted peanuts

Marshmallow-Peanut Clusters (a favorite of our grandkids!)
Use any of the above recipes. After chocolate/peanut mixture has cooled slightly, stir in mini-marshmallows and then drop into clusters.

I don’t want to wear you down, so unlike the “Energizer Bunny” I am slowing down on candy posts for the time being----that is after two more!

Next Post: Toffee, Turtles, and Pecan Pralines

‘til we eat again,
          Simply, Gail

Copy-Cat Holiday Treats: #4 of---Several

Keeping You Posted on Chocolate and Other Good Things to TR-eat—for yourself or others.

I’ve been posting ideas for homemade, original and copy-cat, gifts you can make for Christmas, quickly and cheaply.  I’ve encouraged you to look at the myriad gift catalogs filling your mailbox with a new eye — copying not buying. I’ve “talked” a little bit about how to recreate the expensive food and treat offerings from these catalogs.

I am continuing to share more of my ideas on holiday goody-gifts.

Again, I am not doing this to rush the season—rather to give you a chance to think about and plan ahead for the season. Most, probably all, cheap, simple and quick. Three of my favorite words!

Today: Fudge and it’s Many varieties. 
Fudge is one of the most popular confections in many areas of the world. It is said to have originated at one of American’s Seven Sister Colleges in the late 19th century. There are many, many fudge recipes available. Here are a few using my three favorite words: Simple, Cheap and Quick.!

Easy Oven Fudge
Butter a 8x8 inch square pan. Set aside.  In 3-quart baking dish place in order: ½ cup milk, 1 cup butter (no substitutes), 2/3 cup unsweetened cocoa powder and 2 lbs powdered sugar.  DO NOT STIR. Place in preheated 350 degree oven for 15 minutes or until butter is melted. Carefully transfer to a mixing bowl. Add 2 tsp vanilla extract and beat on high for 2 minutes. Stir in 1 cup chopped nuts if desired. Cool before cutting. Store in refrigerator.

This recipe is from allrecipes.com. After making it exactly as above, I took the advice of other readers’ comments and made it using Imperial margarine (or I Can’t Believe It’s Not Butter sticks) and heating it in the microwave for 3 minutes. It tasted great but was softer than the original batch .  Readers suggested a variety of other flavorings or additions, including swirling warmed peanut butter throughout the fudge.

Simply Fudge
½ cup margarine
½ cup milk
Two 4-serving size packages of chocolate cook-type pudding mix
1 pound confectioners (powdered sugar)
2 tsp vanilla

Butter 8" square pan and set aside. In saucepan, melt margarine. Stir in milk and pudding mixes. Bring to a boil and boil one minute, stirring constantly. Remove from heat. Using electric mixer, beat in powdered sugar. Stir in vanilla. Spread into prepared pan. Chill. Cut into small squares.

Easy Fudge
12 ounce package chocolate chips
1 can or 1 recipe sweetened condensed milk
3/4 cup nuts of your choice, chopped
Butter 8" pan and set aside. Melt chips. Stir in condensed milk. Stir in nuts. Pour into prepared pan. Let cool. Cut into small squares.

Peanut Butter Fudge I
1-1/4 cups peanut butter, creamy or nutty as desired
12 ounce package butterscotch chips
1 can or 1 recipe sweetened condensed milk

Line a 9-inch square pan with foil, letting two sides of foil extend to top of pan for easy removal. Lightly butter foil and set aside. Warm peanut butter over low heat. Add butterscotch chips and slowly heat until melted. Stir in condensed milk. Pour into pan. Let cool. Remove from pan by rasping foil. Cut into squares.

Peanut Butter Fudge II
3/4ths of a 20 ounce package of vanilla almond bark
1 can or 1 recipe sweetened condensed milk
dash of salt
½ cup peanut butter
½ cup roasted peanuts, chopped
1-1/2 tsp vanilla
Line 9-inch square pan with waxed paper, letting two sides of paper extend to top of pan for easy removal. Butter lightly. Set aside. In saucepan over low heat, melt bark. Stir in milk and salt. Remove from heat. Stir in peanut butter, mixing until creamy. Stir in peanuts and vanilla. Spread evenly in prepared pan. Chill until firm. Tun onto cutting board, peel off paper and cut into small squares.

Peanutty Chocolate-Mallow Fudge
12 ounce package semi-sweet chocolate chips
4 cups mini-marshmallows
1 cup chunky peanut butter
Line 9-inch square pan with waxed paper, letting two sides of paper extend to top of pan for easy removal. Butter lightly. Set aside. Melt chocolate pieces and peanut butter over very low heat, stirring until smooth. Remove from heat. Fold in marshmallows. Spread into prepared pan. Chill until firm. Peel off paper. Cut into small squares.

Condensed Milk (equals one 15 ounce can)
2/3 cup sugar
1/3 cup boiling water
1/4 cup margarine1 to 1-1/2 cups dry powdered milk (amount varies with types and brands of powdered milk)

Put sugar, boiling water and margarine in a blender or food processor. Process at low speed until smooth. While turning processor on and off, add dry milk 1/4 cup at a time until the condensed milk is the right consistency (thick and creamy like the commercial product).
Note: success varies when using this homemade condensed milk in a recipe that requires baking.

Tomorrow: Peanut Clusters and More Peanut Clusters


‘til we eat again,
          Simply Gail

Copy-Cat Holiday Treats: #3 of---Several

Keeping you Posted on Still More Holiday TR-eats—for yourself or others.

I’ve been posting ideas for homemade, original and copy-cat, gifts you can make for Christmas, quickly and cheaply.  I’ve encouraged you to look at the myriad gift catalogs filling your mailbox with a new eye — copying not buying. I’ve “talked” a little bit about how to recreate the expensive food and treat offerings from these catalogs.

Again, I am not doing this to rush the season—rather to give you a chance to think about and plan ahead for the season. Most, probably all, cheap, simple and quick. Three of my favorite words!

For the next several days I am going to share more of my ideas on holiday goody-gifts.

Today it’s Flavored Popcorn. . .

Cheese Flavored
Lightly salt and butter popped corn and then sprinkle with a package of the dry sauce mix from a box of macaroni and cheese. Mix well. (Save the macaroni for another use)

Fruity Flavored
8 cups popped corn
2 Tablespoons butter or margarine, melted
One 4-serving size package of gelatin—flavor of your choice

Place popcorn in large bowl. Pour melted margarine and stir until well-coated. Sprinkle with dry gelatin and mix again, stirring until well-coated.

Caramel Corn
20 cups popped corn
2 cups brown sugar, packed
½ pound margarine (2 sticks)
½ cup light corn syrup
1 tsp salt
½ tsp baking soda
peanuts, if desired

Combine sugar, margarine, corn syrup and salt in large pan. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in baking soda. Immediately pour over popcorn and mix well. Pour into large pan(s) and bake at 250 for one hour, stirring every 15 minutes. Cool. Add peanuts if desired. Stores well if tightly covered.

Below is a preferred method for some people — not me

Microwave Caramel Corn in a Sack
12-14 cups popped corn
1/4 pound margarine (1 stick)
1 cup brown sugar, packed
1/4 cup light corn syrup
½ tsp salt
½ tsp baking soda
½ tsp vanilla

Place popped corn in a large brown paper grocery sack. Using the microwave, melt butter in a 2-quart glass bowl. Add sugar, syrup and salt. Microwave on high 3 minutes. Stir. Cook additional 2 minutes. Sir in baking soda and vanilla. Pour over popcorn in sack and stir will. Place sack in microwave. Cook on high power 1-1/2 minutes. Stir. Cook for 1 minute. Stir, Cook for 1 more minute.

White Chocolate Popcorn
Carefully melt white chocolate almond bark or vanilla candy melts over low heat. Pour over popped corn, stirring well to mix. Stir in peanuts if desired. Spread out to cool. Break into pieces.


Next Post: Fudge and it’s Many Varieties

‘til we eat again,
          Simply Gail