Archive for the ‘dairy’Category

Coupons on Steroids?

By Kellene Bishop

smiley face photo co theoutsourcingcompanycom 150x150 Coupons on Steroids?I have SO much that I’ve got building up that I want to share with you guys! When I don’t write regularly, I feel like I’m ready to explode with information and insight. So, you may be inundated this week with info if I can find enough time to write. For those of you who have inquired, my friend is definitely in a battle for her life, but I feel very, very confident that she will be victorious. Thank you all for your kind comments and prayers on her behalf.

I’m also busting at the seams because I have not one, but TWO great announcements to make this week! I’m so excited I’m definitely having trouble sleeping. Fortunately though, in spite of a lack of sleep, I’ve still been able to keep up with my schedule requirements, so I guess a little excitement won’t kill me.

all only 15 cents 300x199 Coupons on Steroids?So, one of the things that I really wanted to share with you all is my experience a few weeks ago that ended up being what I call Coupons on Steroids! Not to discourage anyone, but I spent about 2 ½ hours in one store. Why? Well, because there were SO many deals, and I was being very meticulous, that it simply took me that long to go from one aisle to the next. Yes, I went through EVERY aisle. Yes, that’s uncharacteristic of me, but I assure you there was a method to my madness. Unlike my normal store excursions, I didn’t take a master shopping list this time. The reason being is that the store was offering a special coupon promotion; they would double, triple, even quadruple any coupon you had up to $1 dollar.  So, if you had a .20 cent coupon off of Hunts Ketchup, then the store would increase it to $1 off of Hunts Ketchup. When you take such circumstances and combine them with the fact that every store has thousands of un-advertised sales and clearance prices, that no “coupon shopping service” can ever know about, then you can do several months worth of shopping all in one fail swoop. Everywhere I turned I was able to get something I wanted or needed for free or cheap! The real excitement comes when you realize that this was the SECOND time I was able to do this kind of shopping at this grocery store in a 4 week period of time! After doing this for years, I have to say that this was by far my best coupon adventure. (And I haven’t gone back to a store since then as I have satisfied my retail therapy need for at least 4 weeks. *grin*)

Coupon class picture Coupons on Steroids?So, in an effort to help you guys literally SEE what I did, I want to go through a lot of this with you blow by blow—at least as it relates to this particular haul.  For those of you who still have not taken our Coupon Training Boot Camp, I strongly recommend that you do so this Saturday, August 21st.  There will be some significant changes coming about for our webinars effective after this Saturday, so I recommend you take advantage of this while you’ve got it. I won’t share more than that with you right now, but you won’t be able to say that I didn’t warn ya. Hee hee.

Most important to me about one of the coups I pulled off last month was that I took a girlfriend with me who had taken my class.  She actually did better than I did in the savings percentage—which is simply the result of her purchasing more “free” items in ratio to her total number of items purchased which increased her percentage of savings overall. Ok. So first of all, here are the pictures of my most recent endeavor—the one I did without my friend.  I like to go late at night when the kids aren’t around and the aisles are mostly empty. The one thing I do detest though is when the store turns off half of their lights at 10:00 p.m. with some nonsense about saving energy—forget the fact that they make their shoppers feel like they need to leave the store 2 hours before they actually close. Anyway, here’s a picture of that evenings haul. At first blush, it may seem uneventful to you. One of the items that’s not picture was the $20 worth of Ribeye steaks that I got for free. How did I get them for free? I’ll be happy to tell you.

 Kellene purchases 8 2010 300x225 Coupons on Steroids?

First of all, the store was having a clearance on the meat because it was nearing expiration. So they had a special, buy one get one free.  Secondly, I had $10 worth of “store money” that I had received because of my purchases last month. In other words, I bought enough of some items that the coupon/catalina machine spit out two coupons worth “five dollars off of my next purchase.”  I had two of these and could combine them with any purchase. I selected exactly $20 worth of meat, minus my $10 off in coupons, plus the buy one, get one free, I ended up getting them for free. I used them specifically on a meat purchase earlier in the day so that we could have a yummy, carnivorous meal. After I was suitably nourished for some marathon couponing, I went back to the store later that night. The picture is what I came home with.

Do you see the bottles and bottles of Old Spice Body Wash as well as the 8 containers of Old Spice Deodorant?  These items are regularly priced between $4.99 to $5.29 at the grocery store. However, tonight, thanks to the perfect storm, I obtained ALL of them for FREE! Here’s how. First of all, as with all coupon purchases I make, the products were already marked down to a great sale. The body wash was on sale for $2.99 (The deodorant wasn’t on sale, but I still got them for free. You’ll see how in a moment). I had a coupon for $3 off of two Old Spice Body Washes.  I also had another coupon for buy one body wash, get one free.  Remember, the rule of thumb is you can only have one manufacturer’s coupon per item. Ok. So I have a price of $2.99 and I have one coupon that gives me $3 off of two items, right? So I’m now at $2.98 for two body washes ($2.99 times 2 minus $3= $2.98) So then I also apply the other body wash coupon that is buy one, get one free.  The two coupons end up cancelling each other out and I end up getting both of the body washes for a negative two cents at the check out.  Are you with me so far? Next, I have yet another coupon for a FREE Old Spice deodorant when I buy 1 body wash. Well, am I buying one body wash? Yup. Lots of them.  If I had more of these free deodorant coupons, I could have purchased 20 FREE Old Spice deodorants. But alas, I only had 8 of the coupons left, since I used so many of them the month before. Ok. So I now have 28 coupons, and I have 28 items (20 body washes, and 8 deodorants). This is permissible couponing so long as I do not have more manufacture coupons than I have items, and it’s obviously highly beneficial to your bottom line. I purchased all of the Gillette Body Washes the same way—combination of buy one, get one free coupons PLUS $3 off coupons. When you purchase two items, the two coupons cancel each other out, combined with a sale price just below $3, and you’ve got FREE product.

Obviously, these body washes and deodorants went into their designated 4 gallon storage buckets in my basement and we have plenty for our own personal use, helping of others, and even some nice gift baskets for mens’ birthdays.

Oil of Olay Regenerist photo co beaut.ie  Coupons on Steroids?Ok; on to the next strategy. This may not be a big deal to those of you who aren’t fanatical about skin care like I am.  But you’ll learn something from the strategy nonetheless.  When you have a coupon, it’s not the picture on the coupon that determines what you use it on; rather it’s the WORDS on the coupon. For example, I had several $3-off coupons for any Olay Regenerist Product. Now, for those of you who don’t know, Regenerist is the hoity-toity line of Oil of Olay and the products usually cost anywhere from $15 to $30 each. That’s why that particular coupon was such a high value coupon. However, Oil of Olay also has facial wipe cloths as a part of that Regenerist brand. This particular item is not as expensive as the other Regenerist products at a regular retail price of $7-$10. However, as with all coupon strategies, the Regenerist Wipes were marked down to only $4.52.  Once you apply a $3 coupon, it makes a high value product irresistible, and even giddy in the purchase. 

But wait, it gets better!  I also had coupons for a FREE Oil of Olay cleanser/Moisturizer product when I bought any Oil of Olay moisturizer or cleanser. Is the Regenerist Wipes Oil of Olay? Yes. Are the Regenerist Wipes a moisturizer or cleanser? Yes, indeed, they are, as stated right on the packaging. So, not only did I get the Regenerist Wipes for only $1.52 each, each one of the moisturizers I purchased gave me a FREE Oil of Olay moisturizing or cleansing product in their basic line.  Color me clean, happy, and independent even if there is a water shortage now, folks! Unfortunately, I had purchased a lot of the Regenerist Wipes a couple of weeks before and they were dwindling in supply at the store. So I did some mix and matches and ended up with what you see in the picture—mostly to the left. I ended up getting 24 high end cleansing and moisturizing products for only $18.24. But keep in mind that negative 2 cents I was on each dual body wash purchase previously.  The store didn’t give me back 2 cents. They applied it to my total purchase, thus making a dent in my Oil of Olay purchase as well. So did a few other items.

cash in pocket photo co blognielsencom 300x199 Coupons on Steroids? 

Obviously, items like this will be helpful in the event that there is a water shortage. I’ll still be able to feel human.  But they actually are products that I am already using and in love with since I can’t stand going to bed without washing my face, but sometimes, I am just too lazy to do a whole facial. Regenerist Wipes to the rescue.

Ok. You see the small packets of Tide?  I get these all the time at the end of the month. Proctor and Gamble puts out coupons for $1 off of any size Tide. These Tide packets are sample/travel sizes and are usually only .97 cents. Voila. You have free laundry detergent that you can take with you on a road trip, camping, or may be great for bartering in the future, rather than trying to measure out a cup or two from large bottles. 

The same holds true on the Head and Shoulders, the Olay soap bars, and the Pert Shampoos. All of those items were free because the coupons permitted use on any size of that item. I always wait until the end of the month to use them though because you never know when a coupon like that can end up getting you a full sized item for free or cheap. So I wait until they are ready to expire before I use them to purchase sample sizes.

Next, see all of the Crest Toothpaste and Oral B toothbrushes?  They were ALL FREE—even the higher end Oral B toothbrushes with motors and the refills.  It all boils down to sale prices combined with manufacturer coupons. Crest Toothpaste is typically one of the more expensive brands, but Proctor and Gamble frequently sponsors store sales down to a dollar. That’s when you jump on it and use your $1 off coupons. When you have a buy one get one free coupon AND a $1 off kind of coupon, you can end up getting a lot of items for free or cheap that way as well. Again, you simply have to keep the rule that you can’t have more manufacturer coupons than you have items.

The Bounty Paper Towels were 9 cents each thanks to the store’s everyday low price of $1.09, combined with a .25 cent off coupon, which was quadrupled into $1 off.

Smart Balance Milk was negative .50 cents when combined with a high value coupon and a manager’s clearance sale. We’ll drink it fast enough, and besides, it’s like bending down to pick up two quarters to me.

The pretzels were free thanks to a sale price of .97 cents and a .50 off coupon which was doubled to $1.

All of the Soft Soap bottles were free thanks to a $1 clearance price and a .35 cent off coupon that was increased to $1.

The KY was negative $1 when combined with an unrestricted high dollar coupon of $2 off, and a $1 trial size price.

 stephs haul 8 2010 300x225 Coupons on Steroids?

The Herbal Essence Shampoo was probably my hardest decision of the night. I was struggling because I knew I would actually have to pay for shampoo. But I actually like the Herbal Essences, and since there was a sale price when you purchased 10 of them, plus a .50 off coupon that would be increased to $1 each, I ended up paying .99 cents for each of them. Fortunately the KY and the milk would help eat into some of my out of pocket cost there.

All of the Mentos gum (one of the few I chew) were free thanks to a .55 cent off coupon that was increased to $1 combined with a sale price of $1 each.

Febreeze Noticables were only .35 each and they were a scent I really liked. I’m particularly grateful for them this past week as we have inherited a young kitten abandoned by its mom. Whew!

The Johnson First Aid kits were free thanks to an unrestricted $1 off coupon. The kits are considered travel size and were only .97 cents. The Miracle Whip ended up being only .75 each thanks to sale prices and coupons. The Huggies Wipes were only .40 each because I paid attention to what the WORDS said on the coupon, not the picture. It was a high dollar coupon for ANY Huggies Wipes, so that included the Winnie-the-Pooh travel series. The Kleenex were only .50 a box—and I was running out at home. And the storage bins were free because I received yet another $5 off coupon when I purchased the Miracle Whip. So I made a separate purchase and got some storage boxes that were on sale for only a dollar. Lastly, the pineapple was only .17 cents each thanks to the sale price and the doubling of coupons. So I bought as many as I had coupons.

stephs receipt 8 2010 418x1024 Coupons on Steroids?In closing, I realize that there will be some of you who bemoan that you don’t have double coupons anywhere in your area. Or that you “only eat organic foods” or that “your store doesn’t do coupons.”  I can assure you that YOU are not the exception to coupon success. If you have a store, they take coupons. If you have a store near you, they also have sales. Even if you don’t have a newspaper that carries coupons, you still have no excuse not to save at least 70% regularly on your groceries and household supplies. And if you haven’t noticed it, what you eat has only about a 30 percent impact on most grocery budgets, as it’s the detergents and paper goods that suck up all of your money each month. No one; and I mean NO ONE has come to me that I couldn’t help significantly—even those on food stamps and a fixed income! The girlfriend who went with me last month was just shopping for her and her husband. She was still able to save NINETY-FOUR percent on her grocery budget, and that’s even taking into account that she had to buy Bounce Dryer Sheets, a can of beans that was only slightly on sale, three gallons of milk and a couple of battery packs. In spite of all of this, her total out of pocket was only $41.22 for over $409 worth of groceries!  So, how about you let me help you too with what YOU want in your preparedness supplies?

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Copyright Protected 2010, Preparedness Pro and Kellene Bishop. All Rights Reserved. No portion of any content on this site may be duplicated, transferred, copied, or published without written permission from the author. However, you are welcome to provide a link to the content on your site or in your written works.

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Freeze-Dried Preferences

By Kellene Bishop

Ok folks. Today I’ve narrowed it down for you on what freeze-dried, shelf-stable and some dehydrated products that I can recommend with a clear conscience. This list will give you a little roadmap so that you don’t have to experience any costly palette snafus (I couldn’t resist saying that. Hee hee).  After I list my favorites, I’m also going to list a couple of brands that I absolutely loathe in order to steer you clear of them as well.

All of these products have extensive shelf-life, amazing versatile applications, great taste, etc.

Brand: Shirley J

(available at www.FiveStarPreparedness.com)

shirley j products 300x180 Freeze Dried Preferences

Shirley J Products photo c/o www.fivestarpreparedness.com

Shirley J Universal Sauce

Shirley J White Cheddar Sauce

Shirley J BBQ Sauce

Shirley J Pizza Pasta Seasoning

Shirley J Onion Seasoning

Shirley J Slow Cooker Pork Seasoning

Shirley J Chicken Bouillon

Shirley J Beef Bouillon

Shirley J Sourdough Bread Mix

Shirley J Biscuit Mix

Shirley J FUDGE Brownie Mix (really fudgy flavor folks…not for the weak.)

Author’s note on Shirley J products—they have totally changed my cooking and eating way of life. Great nutrients, no added MSG, no hydrogenated oils, less sodium, great depth of flavor, lower fat and calories, take up less space than alternative products, great shelf-life and so easy to work with. I’m head over heels in love with them–can you tell?)

Brand: Blue Chip/aka Morning Moos aka Augason Farms

(available through www.augasonfarms.com)

Freeze-Dried Strawberries (whole)

Freeze-Dried Blueberries (whole)

Freeze-Dried Raspberries (whole)

Sliced Celery

Freeze-Dried Peas (not dehydrated)

Sliced Mushrooms

Red and Green Bell Peppers

Chopped Onions

Spinach Flakes

Freeze-Dried Pineapple (diced, but nice and sweet)

Spiff-E Whip (so incredibly addictive!)

Country Cream milkl 237x300 Freeze Dried Preferences

Country Cream milk

Taco Flavored TVP

Buttermilk Pancake mix (I’ll never make them from scratch again)

Blueberry Pancake mix

Biscuit mix

Morning Moos Milk Alternative (any flavor)

Country Fresh Milk

Cheesey Broccoli Soup

Vegetable Soup (not the creamy version—just straight vegetables)

Potato Gems (already flavored with salt and butter–I eat them straight from the can frequently)

Potato Shreds

Cranberry Macaroons

Almond Poppy seed Muffins (gluten free)

Dehydrated Banana Chips (contains corn syrup coating)

Apple Delight (I can’t believe it comes from a powder! It tastes SO good!)

 Author’s note on Blue Chip Products: it’s hard to find a day in which I do not use at least one of their products. I’m not sure I could function without their fruits, milk, or Spiff-E Whip!

Brand: Thrive (aka Shelf-Reliance)

(Search Google for a Shelf-Reliance consultant near you)

shelf reliance Freeze Dried Preferences

shelf reliance foods photo c/o costco.com

Freeze-Dried Broccoli (the best I’ve ever tasted)

Freeze-Dried Sliced Mushrooms

Freeze-Dried Peaches

Freeze-Dried Blueberries

Freeze-Dried Sweet Peas

Freeze-Dried Sweet Corn

Freeze-Dried Mandarin Oranges

Brand: The Wheat Lady

(Available at www.homestoragebasics.org)

Freeze-Dried Green Onions

Freeze-Dried Black Olives

Freeze-Dried Green Beans

Freeze-Dried Bananas

home storage basics 300x225 Freeze Dried Preferences

The Wheat Lady brand photo c/o www.homestoragebasics.com

Freeze-Dried Cauliflower

Freeze-Dried Zucchini

Freeze-Dried Blackberries

Freeze-Dried Raisins

Freeze-Dried Elderberry

Freeze-Dried Diced Potatoes

Pre-cooked black beans (just soak in water for 20 minutes and they are done!)

Pre-cooked red  beans

Pre-cooked Pinto beans

Author’s note on The Wheat Lady products: I think these are competitively priced and I like the access to these products that aren’t readily available elsewhere. I’m addicted to the pre-cooked beans. They make my life SO easy!
 
 
Brand: Five Star Preparedness

(Available at www.FiveStarPreparedness.com via special order only at present)

Freeze-Dried Mangos (NOT diced—whole chunks!)

5 Star Logo 300x221 Freeze Dried Preferences

freeze-dried food at www.fivestarpreparedness.com

Freeze-Dried Pineapple (NOT diced- whole chunks!)

Freeze-Dried Apples (sliced with the skins still present)

Freeze-Dried Bananas (No preservatives, just banana slices)

Authors Note on Five Star Preparedness products: Five Star only carries a few hand-select freeze-dried products. The only reason why they carry these 4 items is because they are the very best in their league of these particular freeze-dried fruits in terms of taste, texture, and nutrition content. The prices are very competitive for such a superior product. Warning: they are addictive and you can easily end up eating a LOT of fruit in a matter of minutes by mindless snacking.

Brands that I will AVOID:

ANY Daily Bread products: you cannot get any information from their website whatsoever. You have to give them all of your information on their website in order for them to send a salesperson to you—and somewhat rude ones at that.  Then, and only then, can you get pricing, a comprehensive list of products, and if you’re lucky, samples.  They do not advocate you purchasing one or two items. They are focused solely on you purchasing packs of products.  This is definitely NOT the way I recommend doing business.

MOST Provident Living (Emergency Essential) Freeze-Dried/Dehydrated products: I feel that the majority of these products are simply the repackaging of other freeze-dried or dehydrated products (and I have first-hand knowledge of many of their products for such to be the case).  I feel that the freeze-drying process they use is inferior to better freeze-dried products (like those listed above), making a more dense, somewhat bitter tasting product because of the use of some heat in the freeze-drying process. Provident Living rarely oversees the manufacturing of any of their products, even their own private-labeled ones. Rather, they focus more on massive buying power and then selling the items based on a consumers concern over what lies in the future.

I also feel that their products are far too expensive for what you get. I compared freeze-dried apples the other day and I had to take nearly an hour longer to reconstitute their apples than I did the Five Star or Blue Chip apples.  And yes, the Provident Pantry apples were bitter initially until properly hydrated.

Mountain House: If you’re going camping or hiking, then these products are a great resource. However, I think it’s a big mistake for anyone to spend the money and bring these products into your home with the intent of feeding them to your family long-term.  Purchasing the easy to use/make items that go INTO the Mountain House products is much less expensive, much more versatile, and encourages a stronger level of mental preparedness in being able to cook several dishes rather than relying on just one.  They are WAY to expensive for the portion sizes, the texture, and the nutritional content. They only have a place in my home for camping or hiking excursions. There are plenty of other “easy fix” options available that do not cost as much.  I also feel that their packaging is deceptive—packaged in #10 cans that are barely over half full.

I hope this list helps you out in your preparedness pantry grocery list.

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Copyright Protected 2010, Preparedness Pro and Kellene Bishop. All Rights Reserved. No portion of any content on this site may be duplicated, transferred, copied, or published without written permission from the author. However, you are welcome to provide a link to the content on your site or in your written works.

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Saturday Morning Breakfast

  

Breakfast 300x199 Saturday Morning Breakfast

What's for breakfast? photo c/o www.hojomarkham.com/

While growing up, it was always a special surprise if we got to have something other than oatmeal or cold cereal for breakfast. Saturday was our best chance to get something delicious and homemade from the kitchen. Every once in a while my single mother of 5 would surprise us with a special homemade dish that we would gobble up before the first episode of Abbott and Costello was over. (Yes, I actually quickly did my chores every Saturday so that I could watch that show as well as The Eastside Kids.) Even better, my little sister would be undaunted in the kitchen and somehow conquer a great recipe too. Somehow it’s been my little sister (“Sissy”) who’s dramatically influenced and improved my cooking over the years. I’ve never seen her put out anything that wasn’t absolutely divine—in spite of raising 6 kids at present.  What’s even better is that she’s a smart cookie in using these types of recipes to feed the masses—which she regularly invites over to her home when there’s any excuse for a party. *think 60+ people—including children of all ages–over for a 4th of July breakfast* 

So today I thought I’d invite you to make some of our easy favorites. They bring a special emotional comfort to me as I remember making them while growing up. Ironically the quiche is one of my favorites that my sister introduced at one of her typically fabulous parties.  Yet I remember it as if I grew up on it. 

While I have the recipes written out just as I make them everyday, understand that I also have the necessities to make them out of shelf-stable products too, such as preserved cheese, bottled butter, canned, crumbled hot sausage, powdered sour cream and powdered buttermilk, etc. Softer cheeses I store in the freezer and plan to simply make my way through them in a power outage. Fortunately, even these kinds of cheeses last a long time. I also use a really thick version of Shirley J’s Universal sauce in lieu of cream cheese in some of my favorite dishes. The recipes turn out delicious in either cooking method. Also, due to the timesaving convenience, a food processor is the ONE item that I will definitely be using my 12-volt deep cycle battery to operate in the event of prolonged electricity outage.  So I don’t hesitate to include such recipes in my bag of tricks. Also, I have to admit, the quiche and the coffee cake taste even better when made in the solar oven. Yum-Mee! 

I hope that these can become a favorite in your home as well and can add some “spice” to your pantry repertoire. Enjoy. 

French Toast Casserole 

french toast casserol 300x225 Saturday Morning Breakfast

French Toast Casserole photo c/o img.foodnetwork.com

12 cups cubed bread
10 eggs beaten
2 1/2 cups milk
1/2 cup butter melted
1/4 cup sugar mixed with 2 T. cinnamon
Mix together eggs, milk and melted butter.
Place half of bread in a 9 x 13 casserole pan.  Pour half of the sugar/cinnamon mixture.  Pour half of egg mixture.  Repeat. Bake at 325 degrees 35-40 minutes. Don’t over cook. Allow to set about 10 minutes before serving. 

Buttermilk Syrup
1 stick butter
1/2 cup buttermilk
1 cup sugar.
Bring to boil
Add 1 tsp vanilla
1/2 tsp baking soda 

Warm the butter, buttermilk, and sugar in a saucepan on medium-high heat until it comes to a boil. Then remove from the pan and add the vanilla and soda. Serve immediately. 

This can be served on the French Toast casserole or on regular pancakes and waffles. You can also add pureed raspberries into the syrup for an extra special treat! Yum
Cowboy Coffee Cake
2 1/2 cup sifted flour
2 cup brown sugar
1/2 tsp salt
2/3 cup shortening
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 eggs
Mix flour, sugar, salt and shortening.  Reserve 1/2 cup. Add dry ingredients, then milk and eggs. Pour into a 9 x 13 casserole dish sprayed with cooking spray. Bake at
350 degrees for 25-30 minutes. 

Big B Muffins
2 cups Bran Buds cereal
2 cups boiling water
1 cup shortening
2 1/2 cup sugar
4 eggs
1 quart buttermilk
5 cups flour
5 tsp baking soda
1 1/2 tsp. salt
3 cups crushed Bran Flakes 

Mix bran buds with boiling water.  Cool. Set aside.
Cream together shortening and sugar.  Add eggs and milk.  Add buds mixtures.  Add flour, soda, and salt.  Mix in bran flakes
(You can put this mixture in an airtight container and store in refrigerator for up to one week.)
Bake in greased muffin pans. Bake at 375 degrees 20 minutes.
Makes 5 dozen. (I like to make them into mini muffins which make a WHOLE lot more) 

Tip: I like to add just a touch of honey and cinnamon to this recipe for extra goodness. 

Quick Quiche 

quiche 300x223 Saturday Morning Breakfast

Quiche--a fabulous breakfast food you can add anything to! photo c/o www.travelguide2france.com

1 lb hot sausage, cooked and drained.
1 lb pepper jack cheese, grated
1 pint small curd cottage cheese
1 tsp salt
1/2 cup butter
1 7oz. can chopped green chilies
10 eggs
1 tsp. baking powder
1/2 cup flour 

Grate cheese and place at bottom of dish. Top with chilies, then sausage. In food processor, combine remaining ingredients. Pour over sausage. Cook 15 minutes at 400 degrees, then reduce heat to 325 degrees and cook for 30-35 more minutes. 

Hash brown Bake
1 packet Hidden Valley Ranch (dry seasoning mix)
1 1/4 cup milk
3 oz cream cheese
6 cups hash browns
1/2 cup bacon, chopped
1/2 cup cheddar cheese 

In a blender, combine ranch mix, milk, cream cheese, and bacon. Place hash browns in a 9 x 13 inch dish treated with non-stick cooking spray. Pour blender mixture over hash browns. Top with cheese. Cook at 350 degrees for 35 minutes. 

Blueberry Buckle

Topping:

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter

 

Recipe:

  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 1-2 cups blueberries

 

  1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  2. Make the streusel topping: Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in 1/4 cup butter or margarine; topping mixture will be crumbly. Set aside.
  3. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.

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Settling the Cheese Wax Controversy

By Kellene Bishop

 Settling the Cheese Wax ControversyIt’s interesting what a seemingly innocuous sounding sentence can do.  Apparently the phrase “you can wax your own cheese and store it” is a vile enough claim to cause some to turn on their evil buttons. Oh the controversy. But the problem is that the misinformed cheese wax controversy is causing some to not have their favorite food group in stock in the event of an emergency. No cheese? That’s practically against my religion. I’d rather be hung by my toes and pummeled with an organic carrot than be forced to survive without chocolate and cheese. So, I consider it my duty to share the sound reasons as to why I’m completely comfortable waxing and storing my own cheese.

Sure as shootin’, if you e-mail or question someone at your local extension office or the USDA they will give you the canned statement that the preservation of dairy products without refrigeration is not recommend and may be harmful to your health. However, as in all government and bureaucratic agencies, if you ask enough people, you’ll find conflicting information. The sanctity of storing cheese without refrigeration is no exception. Not only have I found several government and educational entities which agree that hard cheeses do not require refrigeration, but the history books are replete with examples of cheesemakers, restaurateurs, and homemakers doing without the refrigeration of their cheeses long before and after the 1940’s when refrigeration became more widely accepted.

Before union health inspectors swept through the streets of New York City, no self-respecting Italian would ever refrigerate their freshly made mozzarella cheese. In fact, there are still a handful of devout artists who refuse to do so. In spite of today’s advanced technologies, the shop windows in Poland and France are still dotted with a beautiful range of cheeses hanging from the ceiling, tied with cotton string, and snugly wrapped in cheesecloth and wax. Cheese artists will tell you that the masterpiece taste of cheese lies in the aging process, the quality of molds, starters, fermentation, and brining. Refrigeration merely inhibits these agents from developing—without which the taste buds of any cheese aficionado are offended. But alas, mass production has caused the health departments to step in and ensure that no consumer contracts a deadly foodborne illness—specifically botulism poisoning. Yup. Every year the USDA spends hundreds of million of tax dollars so that they can prevent those 160 cases of botulism which occur about every 10 years—103 of them in Alaska, due to the fermented meat eating habits of the Alaska Natives there.   

It’s interesting to note that after a solid week of research on the internet and in the library, I only found one case in which any persons contacted botulism from “cheese.” And in this particular instance (1951) it was actually a commercially canned cheese sauce that was the perpetrator. Yet for some reason, we are still strongly cautioned against waxing cheese and preserving it. Adding insult to injury, (literally) I get to tolerate the ridiculous e-mails from some, accusing me of being some kind of a fascist because I’m advocating that folks wax and store their own cheese. Such accusations are ostensibly based on scientific research. But my research begs the question, “What kind of science is this?” If I tried to use one case in 1951 as the basis of a 6th grade report on “the dangers of waxing your own cheese” I’d surely get an F grade. We’ve had thousands of individuals who’ve been able to reverse their cancer symptoms with vitamin B-12, and yet that’s not considered to be enough scientific evidence to promote such a valuable and non-invasive treatment for our American citizens. So, I’m thinking that one 11-ounce can of tainted commercially processed cheese sauce is certainly not sufficient scientific evidence to say that waxing my own cheese is bad for me—especially in light of the hundreds of thousands of individuals who have joyfully indulged in cheese preserved this way for generations, in all types of weather, all over the world.

Now, making it perfectly clear that I don’t put much stock in something that the USDA says, common sense and an understanding of botulism should cause any cheese waxer to take certain precautions. So I’m going to give you some additional guidelines in order to prevent you from getting sick. (Cowardly useless disclaimer: Wax and consume waxed cheese at your own risk. There. Now my attorney will be happy.)

Only Wax Hard Cheeses

Fresh Parmesan Cheese on Pasta. Photo c/o foodwinelove.com

Fresh Parmesan Cheese on Pasta. Photo c/o foodwinelove.com

The less moisture you have in your cheeses, the better they are for waxing. The cheese wax controversy is fed by individuals attempting to wax any kind of cheese. But the hard cheeses are the only kind that should be stored this way. The cheeses that I wax are Parmigiano-Reggiano, cheddar, Swiss, Romano, Gruyere, and Colby. In order to eliminate a problem of moisture coming from the inside of your cheese and causing bacteria, select cheeses to wax that aren’t more than 40% moisture. These cheeses will typically continue to age and get sharper in taste, but I think these kinds of cheeses taste better the sharper they get. I LOVE Gruyere on potatoes, Colby paired with chicken, and Swiss paired with pork, Romano paired with risotto, and Parmesan paired with pasta. The sharper the better. Yum. In my extensive research I found several extension services and university instructions which specifically stated that hard cheeses did NOT require refrigeration such as Purdue, Mississippi State University, and the FDA. The key to this being the case is the hardness of the cheese—meaning the lack of moisture. 

I also interviewed 3 professional cheesemakers over this past week. All of them were of the same opinion and experience that they regularly store the hard cheeses waxed for 2 years or more. Even the cheese aging process requires that cheese be stored at cool room temperatures—not refrigeration.

Waxing Considerations

  • Part of the cheese wax controversy comes with the problem of using the wrong kind of wax. When it comes to the science of waxing your cheese, I can’t say it strongly enough. The only wax you should use is cheese wax. Please do not use paraffin wax. While the cheese wax actually melts at lower temperatures than paraffin, it can ultimately (and safely) reach a higher temperature than paraffin. You want this in order to prevent any bacteria from growing on the outside. So be sure your wax is hot enough. Germs are killed at 180 degrees, so heat up your wax to 200 degrees so that when the temperature is dropped when you put it on the cheese, you still are applying wax that is 180 degrees or more. (Don’t heat the wax hotter than 210 degrees F. After heating my wax sufficiently, I turn off the heat source completely.)
  • Cheese wax is also more pliable than paraffin. Whatever position you put your cheese in when you store it, gravity will come into play and readjust it a bit. Thus you want a wax that will move with it. Paraffin wax will not do that. Cheese wax also dries faster than paraffin, making your task less time consuming and giving less opportunity for moisture to develop during the waxing process. 
  • In view of the gravity issue I’ve already mentioned, it’s also smart to wax smaller sections of cheese instead of heavy ones in which the weight will cause a greater shift in the position of the cheese. (Since most of my recipes call for 1 to 2 cups of shredded cheese, I like to wax nothing bigger than 16 ounces of cheese.)
  • Use food handling gloves on your hands when you wax the cheese. The oils from your hands will affect how the wax adheres to the cheese. With your bare hands it’s also easy to add germs to your cheese.
  • Red Cheese Wax

    Red Cheese Wax

    Next, the color of wax doesn’t matter. (Some crazy visually impaired person must have started that particular cheese wax controversy :) ) The color of the wax is really only symbolic to the commercial cheese industry in terms of how long a cheese has aged. However, I prefer to always use the red or the black wax since it will allow less light into the cheese.

  • Prior to putting your cheese in the wax, or brushing it, be sure to pat the cheese completely dry. You don’t want to see any moisture on it at all. This is part of the reason why I’m adamantly against folks freezing their cheese before or after waxing it. If you freeze it and then put hot wax on it, you are forcing an expansion and condensation process. The same happens if you freeze it after waxing it. You don’t want any expansion going on. Let it sit out to get to room temperature prior to waxing it.
  • If you have trouble getting your wax to adhere to the cheese, then consider wrapping the cheese first in real cheesecloth material. I apply just a little bit of wax with the brush in order to keep the cheesecloth in place prior to dipping it. (For applying wax on your cheese, I don’t recommend using cheap cheesecloth from the grocery store. It barely qualifies as cheesecloth. What you want is a bit thicker, more muslin type. I recommend getting the cheesecloth from a dairy farmer, or a cheesemaking supply retailer on the internet.)
  • Use several thin coats of wax instead of a couple of thick ones. I have adapted to dipping my cheese in the wax 3 separate times and then I brush on the last coat, for a total of 4 coats. It’s key to use the boar’s hair brush, because that will give you the most even and smooth coat of wax. You can brush all of your coats of wax on if you’d like, but it takes longer and it requires more wax. (The good news is though that you can reuse your cheese wax. Just peel it, clean it with soap and water, and then you can re-melt it and use it again. I even save my “Bonne Bell” cheese wax and use it.)
  • When you dip the cheese in the wax, hold the piece above the wax for a full 90 seconds to dry after you’ve dipped it; before dipping in another portion of the cheese. If you lay it down to cool/dry, then you run the risk of a crack or crevice to be created while the wax is cooling. So yes, my arms get tired sometimes, but I’d rather be sure that I’ve done the waxing process right. Also, don’t allow the cheese to sit in the wax when you dip it for longer than 5 seconds. You will run the risk of melting the cheese if you expose it to that heat for that long. (Yes, this is a bit of a tricky dance sometimes.)

Storing Considerations

The whole point of waxing your cheese is so you don’t have to take up valuable refrigeration space, and so you can still have REAL cheese in the event of a prolonged power outage scenario. It’s no secret that cheese has been around a LONG time—a lot longer than refrigeration. I assure you cheese was not discovered during the Ice Age. In the Roman Empire, cheese had become a major import/export business by 400 B.C. It doesn’t take a paleontologist to confirm that there wasn’t any refrigeration available back then. The Dutch actually created waxing and brining (salting) in order to extend the shelf-life of hard cheeses. I always picture Caesar indulging in cheese whenever he got stressed. :) http://www.publichealthmdc.com/environmental/food/documents/cheese.pdf

Nothing much has changed since then when it comes to storing cheese safely. The key lies in the light permeation and the temperature of your cheese. A non-clear wax used on your cheese can take care of the light issue. Storing your cheese out of direct sunlight, away from heat, and in a cool area takes care of the temperature issue. In fact, when cheese is aged by professional cheesemakers, it’s kept in temperatures ranging between 55-70 degrees F. In the Balkans, for instance, where the climate is warmer, the cheese is stored regularly at 70 degrees F. The storing of cheese at these temperatures occurs for several weeks or months during the aging process, depending on the type of cheese being made. If you don’t have a home which permits you to store your cheese regularly at this temperature range, then I don’t recommend that you try this route of cheese preservation.  

Store, Air, and Rotate

Cheesecloth photo c/o surlatable.com

Cheesecloth photo c/o surlatable.com

Pick the coolest area of your home to store your cheese in. I recommend either putting the cheese in a cheesecloth (the cheap stuff is OK for this purpose) and then hang it on the ceiling, or to place your waxed cheese in a multi-tiered hanging wire basket trio (like the ones people store their fruits/vegetables in their kitchens.) Cheese is made with an active culture. Thus you want it to be able to “breathe.” I don’t have problems with rodents getting into mine this way. But if you do have a rodent problem, I recommend to keep the waxed cheese in large Mason jars with some holes punched on the top lid for breathing. It’s also recommended to change the position of your cheese every 4 weeks. As I said before, cheese will be affected by gravity. So, change the position so that it doesn’t “move” so much that it cracks the wax and to prevent the moisture from settling in your cheese. And as with EVERY other thing that you store in your food storage, be sure to rotate your cheese and use it as well. 

Some good news for you to know, is that if your cheese does start to crack for some reason, you can simply rewax that area. If you see some mold developing, simply cut off the mold, about an inch deeper than you see it, and rewax that area. The good news is that no, you have not ruined an entire block of cheese. :)

Wisconsin Cheese photo c/o explorewisconsin.com

Wisconsin Cheese photo c/o explorewisconsin.com

On a final note, I think it’s interesting to note that if you were to go to the grocery aisles in the UK, you would not find your cheese in a refrigerated section. (The same goes for eggs and butter as well.) Believe it or not, here in the U.S. I’ve even found guidelines for retailers from the Public Health Dept. of Wisconsin—a state that definitely knows its cheese in which they share a similar sentiment. In their materials for grocers they specifically say that hard cheeses do NOT require refrigeration when on display. Ironically, my research also benefited from one of the very sources which one of my nemesis referred to when accusing me of the high crimes of cheese waxing. Even the local Utah Valley University Extension offices shared this with me in an e-mail:

A few cheeses based on their dryness, fermentation, and a few other factors are safe to store at room temperature. When these cheeses are stored that way, they can develop mold on the surface. Waxing the surface inhibits that mold.

Naturally, he wouldn’t tell me which cheeses he believed would benefit from waxing. But then again, I doubt he intended to help my research in this case either.

All in all, I hope that sharing some of this research on the cheese wax controversy and more specific tips will help you satisfy your desire for cheese in any circumstance.

prepared.

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19

08 2009

Ultra Simple Food Storage: Introduction to “The Vital Four”

By Kellene Bishop

Dharma Food Supplies

Food Storage photo c/o westword.com

If you could only store four foods for you and your family, what would they be? Come on, take your best guess. The good news is you could indeed survive with some knowledge and creativity on just four foods for you and your family for an entire year, and you wouldn’t necessarily get bored either. The reason I share these four foods with you is in response to so many pleas to simplify food storage. Although I feel more strongly about storing what you eat and eating what you store using the “meal method”, some folks just simply won’t tackle their food storage needs unless it’s broken down to ultra simple. Well, here’s ultra simple, broken down to just four foods.

Allow me to share with you what I call “The Vital Four.” I don’t call them that to be cute or cunning. These four foods are not only ideal and relatively simple to use, they are also still relatively affordable.

Hard White Wheat photo c/o pgward.org

Hard White Wheat photo c/o pgward.org

So, what would The Vital Four be? In order of priority:

  •  
    •  
      • Wheat
      • Powdered Milk
      • Honey
      • Salt

Now, before you get crazy, these foods would NOT be appropriate if you currently aren’t eating wheat. Remember that due to the significant lack of fiber in our diet today, if you were to go on an all wheat diet, you would be dead within 30 days due to the shock to your digestive system. So don’t plan on using these foods “cold turkey”, folks. You’ve got to get your body used to this kind of fiber ahead of time if you intend to survive on it. With four of the most simple foods, could this list be any more “ultra simple?”

So why this particular order?

Vital Four #1: Wheat. Wheat is at the top of the list due to its enormous amount of protein, multiple uses, fats, amino acids, carbohydrates, antioxidants, minerals and vitamins—not to mention its longevity in your storage. An unbroken wheat kernel has the ability to retain its fat without going rancid. For those of you who don’t know, wheat was discovered in the Egyptian pyramids dating back to 2500 BC. The story is told that 36 of the kernels were planted and grew and thrived into 1,500 bushels of wheat over six years. Even those who are gluten intolerant can still use wheat by sprouting it. Once you sprout it, it’s no longer a gluten compound. It’s a vegetable—particularly high in vitamin C and B which is great for blood sugar regulation and energy. (1 ounce of sprouted wheat contains an entire day’s supply of vitamin C.) In other words, sprouted wheat can compensate for the absence of fruits and vegetables in a diet. As you’ve heard me say, sprouting is ultra simple.

Milk is Good for Bones. photo c/o franklinpierce.edu

Milk is Good for Bones. photo c/o franklinpierce.edu

Vital Four #2: Milk.  An important part of the “promised land” duo, milk has a great nutritional content–particularly protein and vitamin A and D, multiple convenient uses, and also stores very well–especially with today’s technological advances. Milk is a quality food which is found to be important for the proper function of the muscles and the bones, but even more so in times of stress. Very few foods can claim to assist the body in these two critical areas in one fail swoop, and none of the others I’ve found which do assist the body in this manner taste very good in baked goods, cheeses, and sauces like milk does. I mean really. Whoever heard of spinach cheese?  There’s nothing difficult about using milk. Measure it. Water it. Mix it. That’s it. Super simple!

Vital Four #3: Honey. Honey is the ONLY food which stores indefinitely (except maybe Twinkies. But it remains to be seen whether we can really call the Twinkie “food”). It was also found in the Egyptian pyramids, and serves as a necessary sweetener in everything which may call for sugar. As you may have read in a previous article, it also has amazing medicinal virtues. One aspect you may not have considered is that the sweetness of honey is so fulfilling, it’s not likely to be over indulged in. The last thing you need in an emergency is to be addicted to a particular food. Unlike so many other sweeteners out there, honey is NOT addictive. In fact several university studies have shown that withdrawing from sugar is just as challenging to most humans as withdrawing from heroine. Honey also has small amounts of protein, iron, and vitamin C. Hmmm… sweet, nutritious, and an indefinite shelf-life. Sounds like a food storage dream.  

Vital Four #4: Salt. Many folks are surprised to hear “salt” on my list of The Vital Four. Frankly, I’m surprised as well. I’m not one to “salt my foods. I rarely use it in my cooking, preferring other sources for a salty taste instead. In actuality, our bodies are just as reliant on salt as we are on water. In fact, it keeps our fluids in balance. It is necessary to all of the cellular processes in our body. ALL of them. It’s particularly necessary for muscle contractions, such as your heartbeat, nerve impulses, and the digestion of proteins. Our bodies do not produce salt. We deplete it through normal function. And we deplete a lot of salt when we’re involved in heavy labor or intense stress. Thus we must conscientiously feed it to our bodies. In addition to all of this, it’s also a great preservative for meats and vegetables without the need of any fancy equipment. Better yet, working salt into your diet doesn’t take any trickery.

If you want to still keep things ultra simple but add a few more “luxury items” to the list, I would recommend vegetable/olive oil, peanut butter, legumes, yeast, molasses, and dried fruits.

Passport to Survival photo c/o amazon.com

Passport to Survival photo c/o amazon.com

In summary, I find it interesting that The Vital Four are referred to in the Bible as foods of prominence: wheat—“the staff of life,” “land flowing with milk and honey” (mentioned 70 times in the Bible), and salt—“the salt of the earth” and “savor.” If you want a bundle of easy and creative recipes to use with your ultra simple food stores, I highly recommend Esther Dickey’s book, “Passport to Survival.” It was published in the late 60’s so you will most likely acquire a used copy on Amazon. But I find my copy to be just as useful—if not more so—today than perhaps it was intended to be several decades ago.

So I’ve made food storage as simple as is absolutely possible. Got any more excuses for delaying your food storage?  :)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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Milking It

By Kellene Bishop

(Please note: This article is not for those who are repulsed by the use of puns. :-)

Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

Incorporate dairy into your food storage. Photo c/o cookmyfoodstorage.blogspot.com

When it comes to long-term food storage, many feel that getting enough dairy is a significant challenge.  Well today, I’m going to show you how you can milk the most from your powdered milk to provide your family with the dairy products you love.

For starters, I cannot state emphatically enough how good powdered milk is today. When I teach my “UNDERwhelmed in Food Storage” class, I insist that those who attend at least try the powdered milk samples I’ve got. You should see some of the faces I get when I make this announcement. You can tell that some of these folks have some serious nightmares from their childhood when it comes to powdered milk.  But inevitably, ALL courageous tasters admit that it tastes VERY different than when they were growing up. While I still have some folks who feel that it doesn’t take “just like ‘real’ milk” they will at least concede that they could live with it if they needed to. Personally, I find it delightful. I LOVE the independence I feel when running out of milk doesn’t mean a trip to the store. And when I purchase it in the big 50 pound bags at the wholesale stores, it breaks down to only about $1.27 per gallon—a great deal in this economy. Today, the only time I actually buy milk is when I’ve got double coupons and can get it for less than 50 cents a gallon. (I just got a gallon and half the other day for only 17 cents!)  In fact, the taste of powdered milk has come so far, that my otherwise persnickety husband actually grumbles a bit now when we have to drink the “real” stuff now.

So, what can you do with powdered milk? You can make some downright heavenly items that you usually pay a small fortune for. So let’s see how we can milk the most from your food storage.

Homemade Condensed Milk photo c/o examiner.com

Homemade Sweetened Condensed Milk photo c/o examiner.com

One of the pleasant surprises I discovered is how easy it is to make sweetened condensed milk. I make it in a blender presently, but I have practiced a couple of times and can easily make it with a non-electric blender. All you have to do is combine a ½ C of hot water, 1 C of non-instant powdered milk, 1 C sugar and 1 T of butter. (Yes, butter. You know, the stuff that you’re now canning for a rainy day?) Just mix it all in a blender and presto! You’ve got your very affordable, sweetened condensed milk to use in any great recipe!

Making evaporated milk is just as easy. To make 12 ounces of evaporated milk, simply mix 1½ C of water with a generous ½ C of non-instant powdered milk.  You may not be aware of this, but you can use evaporated milk successfully as a substitute for cream, half-and-half, or even whole milk in any recipe. Pretty darn simple, eh? I LOVE to mix 12 ounces of this in a sauce pan along with ½ C of butter and  about 1 C of strawberry puree to make humdrum pancakes taste a bit more gourmet! Also, The Food Network showed me that adding some evaporated milk to your meatloaf is the key to keeping it moist and yummy!

Add some powdered milk to some flour and butter and you’ve got the makings for some GREAT white sauces to go on pasta, vegetables, and even as a soup base. YUM!

And last, but not least is using powdered milk to make buttermilk. Just take 1 C of  your milk (made from powdered, of course) and add 1 T of white vinegar or lemon juice. Let it stand for 5 minutes and then proceed to use it in your recipe that calls for buttermilk. Some of my favorite treats are made from buttermilk and I’m not about to do without them. So, just because I love my readers, I’m going to share my two most favorite buttermilk treats. You’ll LOVE them!

Celestial Syrup
Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

Pancakes, anyone? Photo c/o unabashedlyvegan.blogspot.com

Combine the following in a small sauce pan:

¾ C sugar
½ C buttermilk
¼ C butter

  • Boil for one minute.
  • Remove from heat and add ½ t. baking soda and 1 t. vanilla.
  • The puree of any fruit can be added, but is not necessary. It’s heavenly without it.
  • Serve over pancakes, waffles, or your favorite ice cream.

 

Chocolate Buttermilk Pudding

2 small boxes of instant vanilla pudding
2 C of cold buttermilk (If you don’t have refrigeration, this will still taste just fine.)

  • Whisk together until well blended.
  • Fold in 1 16 oz tub of Cool Whip. (You can make whipped topping from powdered milk as well, of course.)
    Fold in 2 small drained cans of mandarin oranges. (I like to cut the oranges in half to create more “perfect bites.”)
  • Then fold in the entire package of Keebler Fudge Striped cookies, crushed. (I just got a bunch of them for only 50 cents each and then sealed them in a large Mason jar for maximum shelf life.)
  • Chill for about 30 minutes or more. (Again, refrigeration isn’t necessary to serve this dish–only if you’re going to store it. I like to fold in the cookies just before serving, but this is a still yummy even a couple of days out!)

There’s more to discover to your powdered milk. Just keep exploring and “milking it” for all it’s worth. We haven’t addressed yet everything that’s possible to make out of powdered milk, but it’s a worthwhile start. Enjoy!

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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Breaking News: Milk, Cheese, and Butter

By Kellene Bishop

The Agriculture Department is raising prices on your dairy products. (How they have the authority to do this is beyond me, but for now, it is what it is.)

 Breaking News: Milk, Cheese, and ButterFarmers claim that it costs more to make milk than they get to sell it. Guess what that means? Can you say milk shortage?? In June of this year, The National Milk Producers Federation said they would PAY farmers to slaughter diary cows in order to manipulate the prices higher based on “supply and demand.” (Despicable, I know.)

Michael Swanson, chief economist at Wells Fargo, told Bloomberg, “The milk price remains well below the total cost of production.”

Cheese is expected to increase in price SIGNIFICANTLY as is butter. What does this mean to you? Start buying cheese and butter while you can afford it, and then wax or can it so that you can have it on hand!  

breaking news challenge butter1 Breaking News: Milk, Cheese, and ButterBy the way, on the internet you’ll find .50 cent off Challenge Butter coupons, $1.00 off coupon of any two pounds of cheese, plus a .75 cents off coupon of a gallon of milk. (There’s also a .75 cents off of any kind of yogurt.)

To capitalize on these coupons, go to coupons.com. If these offers don’t work for your zip code, enter in 84097. You may also want to use zip code 19542.  Albertson’s has a double coupon out this week making your cheese, butter, yogurt, and milk VERY affordable. Limit is printing 2 coupon per computer.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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31

07 2009

To Bottle or Not To Bottle Butter

bottling butter To Bottle or Not To Bottle ButterBy Kellene Bishop

June 12, 2007.  That was a day I experienced a moment of euphoria as a concern of mine had just been satisfied completely.  That was the day I discovered you could bottle butter.  It was a very, very happy day for me, until I began doing research on it.  There were an abundance of comments surfacing on the internet stating that bottling butter simply wasn’t safe because it was “impossible” to get rid of any botulism.  My joy was squashed.  But after speaking to many lifetime emergency preparedness folks who swore that bottling butter was just fine, I decided to do more research on the matter.  The good news is I’ve decided to fully embrace bottling butter.  The thought of butter on my homemade wheat bread, even in the midst of a crisis, is just too enticing to pass up.  So here’s how I’ve come up with my rationale for bottling butter in spite of what some information on the internet has said.

1)      History: I interviewed no less than TWENTY individuals who have been bottling butter and using it without any instances of illness or food poisoning.  Most of these individuals have been bottling butter for longer than a decade.  The key is to use clean and sanitized jars and lids as well as to bring the butter up to the boiling point. (Instructions follow)

2)      The Source of the Bottled Butter Controversy: The bottom line is that oxygen and bacteria are the primary culprits in the deterioration of foods.  Just as fire can’t live without oxygen, bacteria doesn’t do so well without it either.  The bottling butter process eliminates oxygen from the butter.  However, nothing—not the canning of any item—can  be certain to  “kill” botulism.  You simply need to make sure that you do not provide a source for botulism in the first place.

Botulism is a muscle-paralyzing disease caused by a toxin made by a bacterium, Clostridium botulinum.  Such bacteria are commonly found in soil.  Butter is not a substance harvested from soil.  Additionally, instances of botulism have been mostly eradicated in the U.S.  Each year, the CDC records roughly 25 cases of food borne botulism poisoning.  Most of the findings originate in some fermented whale and other traditional foods prepared by Alaska natives.  There has not been a case of commercially prepared foods containing botulism since the early 1970s.  (Click here for a link of warning)

Photo c/o http://onlinepastrychef.wordpress.com

Photo c/o http://onlinepastrychef.wordpress.com

I have found that the majority of those who state that bottling butter is dangerous are relying primarily on a report issued by the USDA as linked for you above.  In other words, the primary entity stating NOT to bottle your own butter is the Department of Agriculture.  While I may sound a bit like a rebel, I don’t give that much stock.  After all, the FDA, Surgeons General, etc., have made a whole lot of big mistakes over the years such as “smoking IS NOT hazardous”, “Laetrile will not help with cancer”, “Ephedrine is perfectly safe”, just to name a few.  I’ve found that a great deal of “government studies” always tend to benefit the person who’s paying for the study.  Clearly it would not be financially beneficial to the commercial dairy manufacturers if folks were bottling their own butter. 

While you’ll have to make this decision for yourself, I for one will be bottling my own butter and stocking up on it any time I can get it for less than $1.50 a pound.  After all, does the USDA tell you that you can store cheese on your own for 25 years, or that you can store “fresh” eggs for 9 months?  I think not.  And yet I KNOW that these methods work.  I’ve also seen several “butter storing” canisters for sale on the shelves at kitchens supply stores.  Again, the concept is that you can store the butter on your counter by eliminating the oxygen that gets into it.

I have a confession to make.  I keep my butter on the counter by the toaster for when I have toast.  I don’t refrigerate it.  I’ve done it ever since I was a little kid, ’cause that’s just what Mom and Grandma did.  I’ve NEVER gotten food poisoning—ever.

When it comes to using your bottled butter, I have a recommendation.  In an emergency situation where you’re having to make your supplies last for “who knows how long” I don’t recommend using your bottled butter for anything other than buttering.  Applesauce, pie fillings, oils, and so many other items will suffice as substitues in your other baking and cooking endeavors.  So don’t think that you have to bottle enough butter to use in everything to last you for a year.  Save the butter moments for when it really counts.

Here are the bottled butter instructions.  You’ll see that they are VERY easy.

  • As an extra precaution, I place all of my jars, rings (no seals), utensils, pots, funnel, etc., that I am going to use for this project out in my solar oven for about 30 minutes at 200 to 250 degrees so that they are all sanitized.
  • You can use any butter available, but I don’t recommend bottling margarine.   The less quality of butter that you buy will take a little bit more “shaking’ but I’ll get to that later.  The results are the same regardless of how much you spend on the butter.
  • (One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars.  A roasting pan works well for holding the pint jars while in the oven.)
  • Heat up your clean, pint jars in a 250 degree oven for 20 minutes, without rings or seals.
  • While the jars are heating in your oven, melt your unwrapped butter slowly in a pot on your stove until it comes to a slow boil.  DO NOT DO THIS IN THE MICROWAVE.  Be sure that the pot you are using is EXTRA clean and sanitized.  (I always like to make sure the pot I use has gone through the sanitize cycle of my dishwasher or the sanitation recommendation above.)  Boil the butter for 5 minutes like this.  Using a clean utensil, stir the bottom of the pot often to keep the butter from scorching.  When you rest the utensil, be certain that it is NOT placed on any area that may have germs.  Being sure to do a slow boil will make the necessary shaking time shorter.
  • Place the rings and lids in a pot boiling water for about 10 minutes, or until needed.  Use tongs to pull them out of the water to avoid burning your hands.
  • Once the butter is finished boiling, remove it from the heat.  Using a ladle or small measuring cup, scoop the butter from the pan and pour it into the jars.  I like using a funnel to ensure I don’t leave a mess.   Fill the jars leaving a ¾ inch of head space in the jar.  This allows room for the shaking process.
Bottled butter photo c/o http://selfrelianceadventures.blogspot.com

Bottled butter photo c/o http://selfrelianceadventures.blogspot.com

  • Wipe off the top of the jars with a clean, sanitized towel or wash cloth. Place a hot lid and ring on the jar.  Secure lids.  The lids will seal as they cool.  Once a few lids “ping,” shake the entire jar while the jars are still warm, but cool enough to handle safely.  You are doing this because the butter will separate and become foamy on top and white on the bottom.  You want to blend it as much as possible while it cools.  Repeat this every 5 minutes for about 15 minutes.  You will begin to see a the same consistency in the entire jar.
  • Now place your jars into the refrigerator.  While they are cooling and hardening, shake again every 5 to 10 minutes for a half hour.  The butter will begin to look like firm butter.  Be sure that you don’t skip this step as the final shaking is very important!  Check every 5 minutes and give the jars a little shake until they are hardened in the jar.  Leave the jars in the fridge for a total of one hour.

Canned butter will store for 3 to 5 years or longer on a cool, dark shelf.  I’ve had butter as “old as 7 years” with no problems or compromise in taste.  Know that your bottled butter will not re-melt after you’ve bottled it so you won’t need to refrigerate it after opening (yet another plus, in my book), though you should still plan on using it up within a reasonable amount of time.

Ultimately, if you don’t want to bottle butter, you can store it in your freezer and then use it up if your electricity dies.  If you decide that THEN would be a good time to try to bottle the butter after all, you can do so with a solar oven or simply by the power of the sun in your backyard.  But that’s another story.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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23

06 2009

The Virtue of Powdered Milk

 The Virtue of Powdered Milk

By Kellene Bishop

OK, I admit it. I used to hate powdered milk as a kid.  But I have to admit, it’s come a long ways in 30 years, thank goodness.  With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas.  And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.


 The Virtue of Powdered MilkOther than the fact that I always type the word “powdered” incorrectly, I truly do value this storage staple.  It will indulge my every dairy craving in a pinch, including buttermilk, cream cheese, sour cream, yogurt, and cottage cheese.  Just a little bit of culturing and it turns into whatever dairy product I desire.  In fact, I can even combine it with an equal amount of ice water and some flavoring and turn it into a yummy fluffy dessert topping.  And it’s great in all of my recipes.  It costs half as much as “fresh” milk, has zero cholesterol, zero fat, and is high in calcium, vitamin D and protein.  And hey, it even comes in an easy to store box which I can neatly stack on my shelves.  I have found no problem using it as a milk substitute in every recipe with just a bit of water added to it.  I can also make dry baked mixes or beverage mixes ahead of time with it with no need for anything else but water.  Ironically, the only thing I don’t care for powdered milk is as a substitute for just plain milk.  However, I have discovered the trick of adding in a ½ teaspoon of vanilla per half gallon of powdered milk mixture to make it taste a lot better.  I find that powdered milk tastes just fine when mixed equally with whole milk as well.  Plus, I’ve never had kids complain when I mix chocolate syrup or strawberry syrup in it straight.

 

Powdered milk tastes best if it is mixed up and allowed to chill overnight before serving, or for at least 4 hours.  Chilling actually aids in dissolving the powdered milk completely and gives it a fresher flavor.

 

OK.  To use powdered milk for just about anything, you first need to learn to reconstitute it.  So let’s start with that.

 

Reconstituted Powdered Milk

 The Virtue of Powdered MilkTake a 2 quart pitcher and fill it just over half with very cold tap water.  Then add 2 and 2/3 cup of powdered milk.  Using a long whisk, whisk the milk until it appears to be well mixed and the milk appears to be mostly dissolved.  Then fill the pitcher to full with additional cold water.  It’s best to have a lid on the pitcher and then place it in the refrigerator overnight or at least 4 hours.  

 

To make buttermilk from reconstituted milk, you’re going to need some “starter.”  But don’t worry.  You can buy the small pints of buttermilk and store them in your freezer until you’re ready to use them. 

Cultured Buttermilk

You won’t believe how easy this is!  Take 3 and ¾ cups of reconstituted milk and add it to ½ cup of commercial buttermilk.  Allow it to sit on the counter overnight (8 to 10 hours at room temperature) and Voila! You’ve got buttermilk!  (I store it refrigerated thereafter, just so you know.)  I have to have buttermilk to make my all time favorite syrup recipe (Sorry, I’m going to save that for another post).

chocolatemilk The Virtue of Powdered MilkHere’s another idea that I have loved to use with powdered milk.  It’s called “molasses milk.”  All you do is warm up about ¾ cup of reconstituted milk and then stir in a regular spoonful of molasses (double and triple accordingly).  It’s yummy.  It kind of tastes like caramel toffee.  And here you thought that molasses was just for cookies.  

Hopefully from reading this you’ve thought about the importance of having powdered milk in your supplies, along with molasses, chocolate syrup, and vanilla extract in your storage items.  For future reference I would also add that you’ll want lemon juice and cocoa as well.   

 

I look forward to sharing more with you later.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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13

04 2009

Cheese Wax Will Save Us All

 Cheese Wax Will Save Us All

By Kellene Bishop

 

Well, at least those of us who are addicted to cheese anyway. 

  • Can you name at least 10 different kinds of cheese that you love?
  • Do you believe that cheese should be its own food group?
  • Are you helpless to abide by your diet unless it involves huge amounts of melted cheese?

Then this article is for you!

 

cheese fruit plate Cheese Wax Will Save Us AllSo picture this.  It’s a bona fide emergency survival situation.  You are holed up on your home and living off of the emergency preparedness supplies you stored.  And you’ve got one heck of a hankering for some yummy melted cheese.  But you’re just not in the mood for the Velveeta, that nasty powdered stuff, or the “squirt” kind of cheese.  You want a good solid bite of a yummy Parmesan, or Swiss, or a sharp cheddar.  (I’m making myself drool even as I write this.)  But hey, cheese doesn’t store for a very long time, right?  Well, in this case, I’m happy to tell you that you’re wrong.  And if you’re a true cheese addict, then you’ll be happy to hear that you’re wrong for once, right?

 

cheese wax gouda Cheese Wax Will Save Us AllSo here’s the good news.  You CAN have your favorite cheese on hand, even in an emergency, and even though no stores are open and you have no access to electricity.  All you have to do is buy the hard blocks of cheese that you want now in order to have them  stored for up to the next 25 years.  Cheese wax prevents your cheese from developing mold or bacteria and it keeps the moisture in.  Simply use a combination of dipping and brushing with a natural boar’s hair brush to apply the melted cheese wax liberally to your block of cheese, let it harden, and then, VOILA – you’ve got your wish.  Cheese treated with cheese wax will store for up to 25 years at a mild to cool temperature.  Sure, it will continue to age.  But it sure won’t get moldy!  (And even if it does in parts, you can simply cut off that part, and re-wax over it.) Be sure that you select block sizes of cheese that you and your family can easily consume within a 3 to 5 day period in order to avoid it going bad once you’ve cut into it.

 

 Cheese Wax Will Save Us All

 

A couple of tips you should know though.

  1.  Cheese Wax Will Save Us AllDon’t use paraffin wax.  It tends to crack.  Cheese wax warms slower and heats to a higher temperature and thus plies better to your cheese shapes and sizes.  Cheese wax is also less crumbly and you can use less of it than paraffin. Remember, it’s reusable too!
  2. I have yet to find a hard cheese that I can’t wax.  So long as it’s hard enough to be in a solid block, you can wax it.
  3. You don’t need cheesecloth, but if you desire to use it prior to your wax layers, it may be helpful getting the wax off.  I haven’t had any problems without it though.
  4. It’s best to melt the cheese wax in a double boiler as opposed to direct heat. Any pan you use to melt your cheesewax in will be your designated cheese wax pan. They are impossible to get clean afterwards. So be forewarned.
  5.  Cheese Wax Will Save Us AllThe less you handle the cheese with your hands the better. Use food handling gloves.
  6. Dip the cheese in for about 5 seconds, then bring it out and HOLD it there for about 90 seconds. Do 3 layers of dipping and then one layer of brushing.  (Using the natural boar’s hair brush)  The reason why you want to use this kind of brush specifically is because other brushes will apply the cheese wax too thick, or with crevices, etc.  This kind of brush is perfect for cheese waxing.
  7. You don’t need to use food-grade labels for your cheese, however, it’s smart to use a label on the outside of your cheese just prior to the last wax layer.  That way you don’t have to worry about it falling off.  Be sure to label not only the kind of cheese it is, but when it was waxed as well.
  8.  Cheese Wax Will Save Us AllDon’t store your waxed cheese in additional containers.  Just stack them on top of like cheeses and let them breathe.  I like to hang them from the ceiling in a “fishing net” kind of contraption.
  9. Be sure to check for pockets or crevices that didn’t get sealed.  Four total thin layers of wax is a good practice.  There’s no need to do more coats than that.
  10. The cheese surface should be clean and dry prior to waxing.
  11. If your 2nd and 3rd coats are applied while the prior coat is still just a bit warm you will get a better adhesion.
  12. Cheese wax can be re-used several times.  You can simply wash it in warm water, let it dry and then re-melt it.  So when you remove cheese wax from your cheeses, you can simply reheat and reapply the wax.  Simply heat the cheese wax to about 200 degrees F.  This will also ensure that you’re not transferring any bacteria or unnecessary moisture to your new cheese–even when you’re putting it on your cheese which is cooler.
  13. You do not need to filter the cheese wax after you melt it.  So don’t worry about that step.
  14. Your first coat will have some unevenness to it.  Don’t worry.  The 2nd and 3rd coat will even it out just fine.
  15. Cheese will respond to gravity. So using cheesewax vs. paraffin is important as it’s more pliable. I periodically turn my cheese in view of the gravitational pull.

cheese wax wax Cheese Wax Will Save Us AllCheese wax can be found multiple places online or in your local health food stores.  (I have been buying mine at Cheesemaking.com) I also recommend that you use red or black cheesewax as it will prevent more light from getting int. You should also have no problem finding a boar bristle brush either.  

 

Once you get the hang of this cheese waxing stuff you can progress to making your own cheese from powdered milk in any flavor you decide!  Yummy!

 

Enjoy the recipe below!

 

Kristen’s Cheesy Roughin’ It Enchiladas

 

1 can of tomato soup

1 can of cream of chicken soup

1 regular sized can of enchilada sauce

2 cups of canned chicken, drained

About 2 cups of your favorite shredded cheese

 

cheese enchiladas2 Cheese Wax Will Save Us AllMake your sauce by combining the soups and the enchilada sauce.

 

Use enough flour or corn tortillas to line a large baking dish or Dutch oven with your enchiladas (About 12 to 15 depending on how big you stuff them).  Be sure to spray your dish with some cooking spray.

 

Lightly coat the bottom of your tortilla with the sauce.  Then add about 2 tablespoons of chicken, according to your desire.  Top the chicken with about 2 tablespoons of cheese.  Then roll up your tortilla and place seam side down in the dish.  Continue until you’ve filled the dish a single layer deep.  Once you’re finished, pour the remaining sauce over the top and top with the remaining cheese.  Bake at 350 degrees for about 30 minutes until the cheese is completely melted.  You can add chopped black olives, black beans, rice, or even green chilies to this recipe as well. 

 

For more on cheese wax, visit the Cheese Wax Controversy.

 

Preparedness Pro Note: If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and also has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

 

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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