07 Dec 2012 by
Filed in Food Preparedness
You're likely to curse me after you make these fabulous recipes. Oh, just thinking about them makes me drool and in the mood to bake all over again!  The tasting guinea pigs claim that even those who didn't like pumpkin enjoyed this and even those who don't care for cranberries enjoyed this. I got the recipes from Grit. I don't know if you're familiar with Grit Magazine; I only know them because I sold them door to door in Idaho when I was 12 years old. Hey, I made a nickel a piece! Anyway,...
05 Dec 2012 by
Filed in Preparedness
In outlining the Ten Principles of Preparedness, I’ve lightly addressed the first Principle, that of Spiritual Preparedness. While I make no secret or apology of the fact that this is a website based on Christian fundamentals, I rarely take on the topic of strengthening our Spiritual Preparedness in this forum; I guess because I don’t see myself as any sizable authority on a matter that’s so personal. But recently  it’s seems as if I’ve been barraged with widely divers and opposite factions...
24 Nov 2012 by
Filed in Food Preparedness
This is one of my absolute favorite dishes to make in a pressure cooker. It's simple to do and the meatballs are so moist and delicious In fact, I encourage you to make just about any meatball recipe in the pressure cooker in order to avoid that frozen food appearance and lackluster taste. You can make these with ANY freshly ground meat such as chicken, venison, and rabbit. So yes, this recipe most certainly does have a place on Preparedness Pro. Also, you can home can these meatballs for...
16 Nov 2012 by
Filed in Food Preparedness
Part 2 of 2 What oils and fats should you be including in your long-term pantry? How can you include quality oils affordably? How can you best store oils and fats? Which oils and fats are the healthiest and the most versatile in the kitchen? Today we continue our exploration into this topic as Part 2 of yesterday’s article. I suppose I could have included it all in one article but I wanted to do some of my favorite fats/oils justice and not abbreviate or eliminate key information all for the...
15 Nov 2012 by
Filed in Preparedness
Part 1 of 2 Here it is...everything you need to know about storing oils and fats   Every chef knows the value of having the right oils and fats on hand in order to ensure unlimited culinary possibilities and any nutritionist who’s worth anything understands the necessity for quality fats in our diet. But most of us face a dilemma in purchasing the right kinds of oils which provide us with long shelf-life, affordability, and taste. I’m sure that most of my Preparedness Pro friends have been...
08 Nov 2012 by
Filed in Food Preparedness
How long can I store flour? What's the shelf-life of freeze-dried strawberries? Can I preserve meat in some way other than smoking or drying it?   I’d have to say the most common question I get asked as the Preparedness Pro is asking me how long something will store of what the shelf-life is of a particular product. I feel kind of badly for these persons because I know that the answer I give them isn’t the response that they are expecting to receive. The truth is there isn’t a hard and fast...
05 Nov 2012 by
Filed in Preparedness
NOTE from Preparedness Pro: TAKE THIS SERIOUSLY! Remember: There are MILLIONS of dollars that your leaders are automatically halting as a result of this evacuation--millions of dollars that they need especially in this economic environment. The fact that they are "pulling the trigger" on this evacuation should NOT be taken lightly! You know they wouldn't walk away from all of that money if they didn't feel like lives were genuinely at risk if they didn't have to! Breaking Weather News:...
02 Nov 2012 by
Filed in Preparedness
Sweet Potato Cobbler   I was reminded of this recipe that I had tried successfully some time ago with an e-mail in my inbox. I think it was a reminder that I need to share it with you all.   Sweet Potato Cobbler Ingredients: 2 lbs Fresh Sweet potatoes, peeled, sliced ¼ inch thick 3 ½ C. Water 1 ½ C Sugar 3 T. All purpose flour ½ t. Ground Cinnamon ¼ t. Ground Nutmeg ¼ t. salt ¾ C. Cold Butter, cubed   Cover the sweet potatoes in a large saucepan with the water and simmer them until crisp and...
01 Nov 2012 by
Filed in Food Preparedness
  Making your own pet food has a lot of great benefits for the person who seeks to be self-reliant, but, it also comes with serious nutritional consequences if you’re unaware. So today I’m writing a critical follow-up to yesterday’s article on making your own pet food. While the food that I suggest you use to make your own pet food does contain great nutrients for your pet, canning the food depletes some of these critical nutrients. Even if you’re storing the food in the refrigerator or...
31 Oct 2012 by
Filed in Preparedness
Two years ago I started making my own pet food and I'm now totally addicted to doing so. Why? Well, to be self-reliant, of course, but here are my top 4 reasons that I suspect you might like as well--assuming you have a four-legged friend that's a member of your family.   Reason #1: I Never Want to Find Myself Without “Pet Food: My husband love, love, loves his “girls”. We’ve got 4 small canines and 1 feline with an overinflated ego and who thinks she’s also a dog. (She was nursed by a dog, so...

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