BUILDING AND USING FOOD STORAGE, SAVING MONEY

This food storage thing has been a passion of mine for awhile now.  Over the years, many friends have asked  my advice on things from what to store to how to use it.  All of it is important.  One day, I got a frantic email from my best friend from college looking for a homemade bread recipe.  She and her husband had just decided to get out of debt and had set their budget accordingly.  She was out of grocery money for the month with several days to go...and no more bread.  I typed up my bread recipe and emailed it off.  A day or two later, she wrote back expressing her many thanks, she made the bread with ingredients she had already and it saved their budget!

This same friend a few months earlier had also asked me how to stretch her grocery budget.  I told her to get her basic food storage.  She was very trusting and bought what I told her to:  flour, wheat, rice, oatmeal, dry beans, powdered milk, pasta, cooking oil, and salt.  She started out buying a little of each item and made sure she always had some on hand.  I then told her to use these items on a regular basis.   A month or two later, she called me in awe.  Just by having these items on hand she spent significantly less every month on her groceries.

The list of basic long-term storage items is not long or expensive, and I didn't make it up.  We have been told by the church to "Consider first, what are the basics?—wheat (or grain...), sugar or honey, dried milk, salt, and water. Most of us can afford such basics"  (Vaughn J. Featherstone).  These simple items store well and sustain life.  Having them is good, learning to use them is even better.

I challenge you to have these basic storage items in your home and learn to use them on a regular basis.  If you also find yourself saving money on groceries, use the extra funds to buy more of these basics.  (WinCo and Costco are the best local resource for these items).

USING BASIC FOOD STORAGE

•  Powdered Milk:  If a recipe calls for milk, use powdered milk instead.  1/3 c. powdered milk + 1 c. water =1 c. milk.
• Dried Beans:  soak beans overnight, cook beans in crock pot and they are ready by dinnertime.  1 1/3 c. beans=one can...and they freeze well too!
• Oatmeal:  Eat it for Breakfast, or see below for yummy oatmeal pancakes!
• Wheat:  Grind it into flour.  If you don't have a grinder, find a friend who does and grind a couple months' supply.  Use in bread, muffins, waffles, etc.  or see below for my favorite Blender Wheat Pancakes.

Oatmeal Pancakes

Makes 8-10 pancakes

1/2 c. whole wheat flour

1/4 tsp. salt

1/3 c. powdered milk

1 c. water

1 c. rolled oats

2 tsp. baking powder

2 T. sugar

2 eggs, divided

3 T Vegetable oil

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended.  In small 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 tablespoons batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired.

Bake until cakes are full of bubbles on top and undersides are lightly browned.  turn with spatula and brown other side.  Serve with applesauce or jam, or butter and maple syrup.

Blender Wheat Pancakes

Makes 6-8 pancakes

1 c. milk (or 1/3 c. powdered milk and 1 c. water)

2 eggs

2 tsp. baking powder

1 1/2 tsp. salt

1 c. uncooked whole wheat

2 T. oil

2 T. honey or sugar.

Put milk and wheat in blender.  Blend on highest speed for four or five minutes, or until batteries smooth.  Add and blend on low, eggs, oil, baking, powder, honey, and salt.  Bake on a hot griddle.  (These are especially yummy with honey on top!)