35 basic foods

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Topic: 35 basic foods
Posted: November 01 2006 at 10:15am

(for sweetpea )

When I began storing food, I decided I couldn't reasonably store everything I currently use. My goal is to have 12-months worth of food, so I tried to create a list of 30-35 foods I could store, rotate, and afford, that would create a balanced diet for my family and enable a variety of meals.

I have spices on a separate list, as a single jar of spice will last many months and I keep these on-hand anyway.

Basic foods:

Applesauce

Canned pineapple

Assorted canned fruit (mostly peaches, pears, and oranges)

Canned green beans

Canned corn

Dehydrated carrots

Dehydrated broccoli

Bread flour

Wheat

Salt

Oil

Shortening

Sugar

Honey

Oats

Milk

Rice

Assorted dry beans (I try to keep a variety: black, pinto, white, kidney)

Baking powder

Baking soda

Cocoa

Vinegar

Pasta

Spaghetti Sauce

Salsa

Potato flakes

Parmesan cheese

Jello

Peanut Butter

Jelly

Canned tuna

Canned ham

Canned chicken

Cream of chicken soup

Spices:

Bacon Bits

Basil

Bay leaves

Bouillon (chicken and beef--the Sam's club size containers)

Butter buds

Celery powder

Chilli powder

Cinnamon

Curry

Garlic powder

Knox gelatin (egg substitute)

Minced onion

Mapeline (for syrup)

Oregano

Red pepper flakes

Rosemary

Sage

Sesame seeds

Soy sauce

Taco seasoning

Vanilla

Also, I always keep yeast and plain vanilla on hand so I have a start for both if ever needed. I can use powdered milk to make whole, skim, evaporated or buttermilk. I also keep a supply of vitamin C and multi-vitamins.

Right now I have about 80 recipes that use these basic foods. I'll try to post a few a day for you.

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Posted: November 01 2006 at 10:27am

Breads (I've included recipes I don't think are already posted on here):

-Wheat Bread

--French Bread

-Bread sticks

-Pizza dough

-Pie crusts

-Tortillas (can also be baked to make chips)

-Scones

OATMEAL BREAD

Makes 2 loaves

1/2 cup warm water

2 tbsp. dry yeast

3/4 cup water, boiling

3/4 cup rolled oats

1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water,1 tablespoon vinegar or lemon juice)

1/3 cup vegetable oil

1/2 cup honey or molasses

2 cups all-purpose (or bread) flour

1 tbsp. salt

1/2 tsp. baking soda

3 to 3 1/2 cups wheat flour

In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses. Sift flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 1/2 hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350o to 375o for 45 to 50 minutes or until done. Remove from oven and turn out to cool on wire rack.

BAKING POWDER BISCUITS

2 cups flour

3 tsp. baking powder

1 tsp. salt

1/3 cup shortening

3/4 cup milk

Preheat oven to 425� . Combine flour, baking powder and salt. Add shortening and use fork to cut in to resemble coarse meal. Add milk; stir until blended. Transfer dough to lightly floured surface. Knead gently, 8-10 times. Roll dough 1/2 inch thick. Cut into biscuits with biscuit cutter or use drinking glass that is floured so the dough comes away from the glass. Bake on ungreased baking sheet for 12-15 minutes. Makes 12-16 biscuits.

WHEAT THINS

1 3/4 cups whole wheat flour

1/3 cup oil

3/4 tsp. salt

1 cup water

1 1/2 cup flour

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Pr!ck each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350< until light brown and crisp; about 30-35 minutes.

GRAHAM CRACKERS

1 cup whole wheat flour

1/2 cup oat flour

1/3 cup + 1 tbsp. sugar

1/2 tsp. soda

1/3 cup shortening (or canned butter)

1 tbsp. honey

1 tbsp. milk

Sift flours, sugar, and soda into a mixing bowl. Heat butter, honey, and milk until melted. Pour into dry ingredients and stir until smooth. Let chill one-half hour to 45 minutes. Roll out dough to 1/4 inch thick. Pr!ck crackers with fork as they come out of oven.

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Posted: November 01 2006 at 5:48pm

This is great, slcmom. Thanks for doing it. Clap

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Posted: November 01 2006 at 8:05pm

slcmom,
thanks for posting that--i was a great help to me! if you have any others, please feel free---i , for one, will scoff them up.

jazzy

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Courage is Fear that has said its prayers

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http://jazzyherbals.xeir.com/

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Posted: November 02 2006 at 9:08am

Breakfast foods:

FLUFFY EGGLESS PANCAKES

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk (from powdered)
1 tablespoon vegetable oil

1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon shortening (or canned butter)

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes. Melt shotening in pan before adding to batter. Mix until just combined, then cook.

APPLESAUCE OATMEAL MUFFINS

3/4 cup flour

1/2 cup oats

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

3/4 cup applesauce (can use mashed bananas for a different flavor)

1/2 teaspoon vanilla

Preheat oven to 400 degrees F. In a bowl, combine flour, oats, sugar, baking powder, soda, and salt. In another large bowl, mix together milk, applesauce, and vanilla. Stir the flour mixture into the applesauce mixture until just combined. Grease 6 muffin tins WELL and divide the batter among them. Bake for 17-20 minutes.

APPLE-PEAR MUFFINS

2 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 can pears
1/2 cup vegetable oil
1/2 cup yogurt
1/2 cup apple sauce
1 tablespoon sugar

Preheat oven to 400 degrees F. Combine flour, 1/2 cup sugar, baking powder, cinnamon and salt together and set aside. Dice pears. In medium bowl combine oil, yogurt and apple sauce. Add dry ingredients and pears and stir to combine. Batter will be stiff.

Divide batter between 12 greased muffin tins. Sprinkle remaining 1 tablespoon sugar over muffins. Bake at 400 degrees F. for 18-20 minutes or until done. Let sit in pans for 2 minutes before removing to a cooling rack.

GRANOLA

4 C. oatmeal

1/2 tsp salt

Up to 1 cup any available nuts or seeds (opt)

Up to 1 cup any available dried fruit (opt)

1/4 C. oil

1/4 C. sugar

1/4 C. honey

1 tsp vanilla

Mix dry ingredients in a mixing bowl, combine oil, sugar, honey, and vanilla in a separate bowl. Mix the two well. Bake on a cookie sheet at 350 for abt 20 minutes, stirring once to avoid burning around the edges.

COOKED OATMEAL(see cracked wheat for alternative cooking methods)

INSTANT OATMEAL PACKETS

Makes 10 packets of Instant Oatmeal

To make individual instant packets:

Blend 1/2 cup of oats until powdery.

Into each of the 10 packets (individual reclosable sandwich bags), combine the following ingredients:

1/4 cup unpowdered oats

2 tbsp. powdered oats

1/8 tsp. salt

1 tsp. sugar (optional)

Close the top and store in a dry place

Microwave directions for cooking:

Empty packet into microwavable bowl. Add 2/3 cup water or milk.

Microwave on high about 1 1/2 minutes; stir.

Stove directions for cooking:

Empty packet into pan. Add 1/2 cup boiling water; cook and stir over

heat until thickened.

CRACKED WHEAT CEREAL

1 cup cracked wheat (can also use whole wheat)

2 cups water

1/2 tsp. salt

Bring to a boil. Cook covered on low for 10 to 20 minutes. You can also cook in a thermos with boiling water overnight, in a crockpot for several hours, or in a pan over a pilot light overnight. If needed, you can cook enough wheat to last a week. It may be tightly covered and stored in the refrigerator or other cool place up to two weeks.

CRUNCHY WHEAT CEREAL

Makes approximately 5 cups cereal and 2 cups crumbs

6 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

2 cups buttermilk (2/3 cup powdered milk, 2 cups water, 2 tbsp. vinegar or lemon juice)

Mix ingredients thoroughly. Press or roll evenly to fit two ungreased cookie sheets. Bake at 350 until golden brown around edges. Turn over with spatula, break into small pieces and return to 200 oven to dry out thoroughly. Grind chunks in food or meat chopper on coarse blade. If desired, put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.

Variations

Add cinnamon or nutmeg to the dough before baking.

You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up to the appropriate size.

WHEAT FLAKE CEREAL

2 cups coarsely ground whole wheat flour

2 cups water

1 tsp. salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use 1/2 cup dough on a 12-inch by 15-inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (about 1/4 cup) from one corner, leaving a thin film. Bake at 350< for 15 minutes. Break into bite sized

pieces.

HOMEMADE SYRUP

1 cup water

2 cups sugar

1/2 tsp mapeline

Cook until just comes to a boil and sugar is dissolved. (Makes 2 1/4 cups)

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Posted: November 02 2006 at 12:57pm

Slcmom, awesome recipes - especially great being eggless. Thanks so much for sharing them with us. I've just finished copying & printing them for my binder (giving you your deserved propers of course!). What is mapeline and where might I find it? Thanks for the assist.

"We do not know the true value of moments until they have undergone the test of memory." unknown author

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Posted: November 02 2006 at 1:04pm

You are very welcome. I'm glad you can benefit. I got a lot of these reipces off the LDS.org website, some various other places on the web, and some I just had. I specifically looked for those with just the ingredients I am storing and have made some modifications for substitute ingredients or just as I've tried them.

Mapeline is just maple flavoring for making syrup. Look for it in the spice aisle of your local grocery store, near the vanilla.

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Posted: November 03 2006 at 9:58am

Soups:

Most of these recipes have been posted recently, but with the above 35 ingredients, I can make:

CHICKEN AND CORN CHOWDER

CREAM OF POTATO BROCCOLI

5-BEAN CHILLI

HAM AND BEAN SOUP

HEARTY CHICKEN NOODLE

PASTA FAGIOLI

POTATO CORN CHOWDER

MINESTRONE

TACO SOUP

VEGETABLE SOUP

MONGOLIAN HOT POT

2 TB Bacon bits

1-2 cans ham

1 1/2 cups beef broth from bouillon

1 qt. water

1 tsp onion powder

1 cup dehydrated carrot

1 TB soy sauce

2-3 cans veggies (tomatoes, beans, etc.)

2 tsp salt

1/4 tsp pepper

1 TB parsley

dash of red pepper flakes

Combine heat, eat. (This is really good with zucchini as part of the vegetables if you happened to have some). You can also add 1-2 cans black beans to this and that is good too.

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Posted: November 05 2006 at 11:22am

Salads and sides:

ITALIAN PASTA SALAD

1 lb. cooked pasta spirals
� tsp. red pepper flakes (or to taste)
2 cups broccoli

1 cup carrots
� tsp. onion powder
1 can tomatoes (optional)
1 TB. Bacon bits
1/4 to 1/2 c. sugar
1 tsp. salt

Italian dressing:

� c. vinegar

1 c. vegetable or olive oil

1 TB. Sugar

1 tsp. garlic powder

� tsp. dried oregano

� tsp. dried basil

� tsp. salt

Cook pasta, drain and cool. Add pasta to vegetables. Pour salad dressing, sugar and salt, stir well. Will keep 3 to 4 days in refrigerator. Top with bacon bits just prior to serving. (Can also add chopped olives, tuna, ham, chicken, or italian meats (salami, etc.) to this salad).

CITRUS CURRY RICE SALAD

1 can mandarin oranges (10 oz)

>3 cups water

1/4 cup raisins or other dried fruit (if available)

1/2 TB honey

1 tsp. curry powder

� tsp mustard

� tsp. onion powder

1 1/2 cup rice

1/4 cup plain non-fat yogurt

Drain oranges, reserving juice. Mix juice and water to make 3 cups liquid. Put liquid, dried fruit and spices in a saucepan. Bring to a boil. Stir in rice. Return to boil to cook rice. Cool before adding yogurt and oranges.

(Also good with diced celery, and pecans)

TUNA PINEAPPLE SALAD

1 can tuna (12 oz.)
� tsp. celery powder
3 oz. crushed pineapple in juice
3 TB plain non-fat yogurt
1 tsp. onion powder
1/4 tsp. cinnamon
1 tsp. dried parsley

In a bowl, mash tuna with fork and then add remaining ingredients. Mix well. Chill for at least 2 hrs. before serving. Delicious on bread, crackers or in a wrap.

ROSEMARY 3-BEAN SALAD

3 cans any type beans (or equivalent soaked and cooked dried beans)

� tsp. onion powder

� C. parsley

� tsp. rosemary

1/3 cup vinegar (apple cider is best, but white will work)
1/3 cup granulated sugar
1/4 cup oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Chill for several hours before serving

CARROT AND PINEAPPLE JELLO SALAD

2 boxes Jello (any flavor, but orange or lime work well)
2 c. grated carrot
1 lg. (16 oz.) can crushed pineapple

Fix Jello according to package. Use pineapple juice as part of water. Add pineapple and carrot to Jello. Stir after one hour.

REFRIED BEANS (from pinto beans)

Cook pinto beans until tender. Mash beans and add garlic powder, onion powder, oregano, and salt to taste

BAKED BEANS

2 cups beans (white or pint)

1 tsp. salt

1 tsp onion powder

2 TB bacon bits

3/4 cup sugar

1 TB honey

1/4 cup catsup

1 tsp. dry mustard

1 TB soy sauce

1 cup reserved liquid

Cover beans with cold water and add salt. Simmer until tender. Drain off all except 1 cup of the water. Add remaining ingredients. Place in greased casserole or bean pot. Top with bacon bits. Bake at 275< for 6-8 hours.

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Posted: November 05 2006 at 7:53pm

thanks for posting the recipes and info ,roxy

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Posted: November 07 2006 at 5:54pm

sorry I've been off line here ... been traveling to visit family, one of my babies (she's 21) is leaving back to Army life, she finished her training and has been on leave for nearly a month ... it's easier letting her go this time, but still ...

You've done a great job with the recipes, with just the few ingredients ... that really makes alot of sense ... also, great idea for the yeast and yogurt ...

thanks slcmom, sharing your recipes ... it's a real help ~ especially for those learning to use their food storage, and to learn to rotate their foods ...

now I gotta go down and get some printer ink ...

... totally not prepared there ...

...

"When an emergency arises, the time for preparation is past."

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Posted: November 16 2006 at 11:42am

slcmom, in looking over your list it gives me an idea to go thru some of my cookbooks and look for more "simple" recipes! DH gets a bad case of food fatigue, which means I would have to go more "outside" the box and fix up something totally different and at times, alittle more expensive. These recipes are very good ... thanx

"When an emergency arises, the time for preparation is past."

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Posted: November 17 2006 at 10:09am

Sorry, I got distracted. I have a few more:

Main Dishes:

CHICKEN POT PIE

CHICKEN TACOS

CHICKEN TERIYAKI

2 cans chicken

1/2 c. soy sauce

1/4 tsp. garlic powder

3/4 C. sugar

2 tsp. ginger

Heat ingredients until sauce becomes thick and bubbly (watch, this boils over easily), serve over rice.

CHICKEN & BROCCOLI BAKE

2 cans chicken

2 cups broccoli (from dehydrated)

1 can cream of chicken (or mushroom soup)

1 cup milk

Dash of pepper

1/2 tsp dried onion

Add ingredients and warm. You can also add 1 tsp lemon juice and crumbs on top if available. Serve over rice. You can also substitute the broccoli for ham.

CHICKEN QUESADILLAS

PASTA W/PESTO

1/4 c. dried basil

1/4 c. oil (olive is best, but vegetable also works)

1/4 c. parmesan cheese (if available)

1/2 tsp dried garlic or to taste

pinch of salt

Blend until smooth. Add more or less of whatever depending on desired flavor. Pinenuts are good in this too if available.

BAKED PASTA

1 lb. Cooked pasta

1 can spaghetti sauce

Parmesan cheese (if available)

Bake at 350 until bubbly (20 min).

HAM LO MEIN

2 cans ham

1/2 tsp dried onion

1/2 C. chicken soup stock from bouillion

1/4 tsp. sugar

2 TB. soy sauce

1 TB. flour

Stir until bubbly, serve over rice. Can add mushrooms, babmoo shoots, bean sprouts just before serving if dsired.

STROGANOFF

2 cans cream of chicken soup

1/2 cup plain yogurt

Heat and serve over 1 lb. cooked noodles.

TUNA NOODLE CASSEROLE

CHICKEN & RICE

RICE PILAF

SPANISH-FRIED RICE

CHINESE FRIED RICE

SHEPHERD'S PIE w/BEANS

1/2 tsp dried onion

3 cups seasoned prepared potatoes

2 cans pinto or white beans (Can also use canned beef)

1 cup canned peas or beans

1 cup gravy prepared with beef stock, thickened with flour

Spread 1/2 potatoes in a casserole dish. Add beans, seasoned with onion, then veggies and gravy. Top with remaining potatoes. Bake at 375 for about 30 min.

MEXICAN BEAN PIE

CAJUN RICE AND BLACK BEANS

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Posted: November 18 2006 at 10:16am

thanks slc mom, shepherd's pie is a favorite around here ... seems much more nutritious with the beans tho ...

Question? On the Vegetable Soup recipe you submitted for Homemade soup/ just open your cans ... I noticed you had celery powder down twice ~ so, I'm assuming one is chili powder? but which one, or is it another ingredient all together ...

"When an emergency arises, the time for preparation is past."

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Posted: November 18 2006 at 4:39pm

that probably isn't the only mistake, just so you know... ooops!

It was thyme. I edited the original post. Chili powder would be good too--give it a little kick!

The great thing about beans --especially pintos--is they absorb the flavor of whatever they're with. If you add beans with any kind of boullion or gravy they absorb that flavor, so you could really use them as a meat substitute in almost any dish. Wheat berries are supposed to work that way too, although I haven't tried it myself. You can also mash beans and use them as a fat substitute. I even have a recipe for--of all the kooky things--pinto bean fudge. I wouldn't pit it against my grandma's fudge, but it's not bad either!!!

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Posted: November 18 2006 at 4:57pm

... slcmom, I've seen that pinto bean fudge somewhere too ... makes ya kinda wanta say yuck, but at the same time ... it sounds interesting.

Just like someone mentioned earlier, I'm also putting together some favorite recipes ~ giving credit where credit is due. Many of the recipes here are quick and easy, and so far yours are very similar to what my family enjoys.

I will be making several copies (with extra blank pages) and giving these as Christmas gifts after I have them spiral bound. So far, my girls, my son, to mom & sisters, and a couple of relatives, plus an extra copy to keep at our "other" place. Sounds like a winner to me!!

"When an emergency arises, the time for preparation is past."

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Posted: November 18 2006 at 6:21pm

Sweetpea, I'd love to see anything you have that's different than my list. Also are you storing any different basic foods?

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Posted: November 19 2006 at 4:09pm

Included are add-on and variations ...

Basic Foods:

Applesauce (unsweetened)

Canned pineapple (crushed, diced, sliced)

Canned fruits (mostly peaches, pears, oranges, fruit cocktail)

Canned green beans (add peas, Veg-all)

Canned corn ~ whole & creamed

Dehydrated carrots (dry my own)

Dehydrated broccoli (dry my own)

Bread flour (Bluebird, maybe some King Arthur)

Wheat (soft wheat & hard white wheat, some red wheat)

Salt (regular, iodized and mineral)

Oil (olive oil & Crisco light)

Shortening (white, butter & Lard?)

Sugar (white, natural cane, brown & powdered)

Honey (local)

Oats (quick & regular)

Milk (powder, evaporated and soy/rice, creamer)

Rice (whole, brown, wild & Minute)

Beans (pinto, black, navy, anasazi, garbanzo, legumes)

Baking powder

Baking soda (3x amount for household use as well)

Cocoa (dark chocolate unsweetened)

Vinegar (regular ~ 3x like bsoda ~ apple cider, balsamic)

Pasta (variety of macaroni, spaghetti types, egg noodles ~ possibly semolina flour to make my own.)

Spaghetti sauce (marinara, pizza sauce)

Salsa (Pace Picante~med,)

Potato Flakes

Parmesan Cheese

Jello (variety, include pudding & quick tapioca)

Peanut butter (for every 6 jars, include 1 nutty)

Jelly (mostly Strawberry, add variety ~ including chutneys, cranberry sauces, etc.)

Canned tuna (add salmon, shrimp, sardines)

Canned ham (check which variety she prefers)

Canned chicken (Valley Fresh chunk chicken, Sams canned chicken, Chicken of the Sea chicken)

Cream of chicken soup (add mushroom and broccoli)

My Food Storage add-ons:

Water (purifier w/extra filters, bottled & tap)

Can juices (pineapple, tomato, apple, citrus)

Dried drink mixes (koolaid, tang, lemonade, cocoa, coffee, tea along with creamer, sugars, dried marshmallows)

Dried fruits (apple, raisins, cranberries, fruit leathers)

Pie fillings (apple, cherry, pumpkin, strawberry)

Canned beans like garbanzo, pinto, chili beans, pork&beans

Dried Hominy Corn

Cornmeal (yellow, blue, masa harina ~ include mixes)

Breakfast foods ~ pancake-biscuits-muffin mixes, syrups

Cereals (CreamWheat, HoneyBunches, Shredded wheat, Cheerios, CornFlakes, Honeycomb, Rice Krispies, HoneyPuffs)

Tomato � canned tomatoes, tomato sauce, tomato paste, ElPato Sauce,

Dehydrated fruits and vegetables

Canned beef chunks, as well as other canned meats like Corned Beef, Spam

Quick Meal Items like Mac&Cheese, SpaghettiOs, RavioliOs, cornbeef hash, vienna sausage, SlimJim jerky, Pork&Beans, canned tamales, chicken noodle soups, beef & barley soups, DintyMoore beef stew, ramen soups, cup-a-soups

Crackers ~ soda, wheat, oyster, rice

Spices:

Bacon bits (add to glass jar, cool place)

Basil

Bay Leaves

Bouillon (chicken, beef, tomato-chicken, veggie, onion)

ButterBuds (MollyMcButter)

Butter Buds is made up of natural butter flavors made from the enzyme modification of butterfat. These free-flowing, powdered ingredients can provide up to 400 times the flavor intensity of butter, yet typically add less than 1% fat.

Butter Buds Food Ingredients has applied this same process to cheese, cream, sour cream, buttermilk, and even cocoa fat to extend the line.

Celery Powder

Chili powder (New Mexico Red)

Cinnamon

Curry (don't use it)

Garlic Powder (include minced)

Knox Gelatin ~ egg substitute

Onion powder (included minced)

Food flavoring ~ maple, peppermint, rootbeer, almond

Oregano

Red Pepper Flakes

Rosemary

Sage

Sesame Seed

Soy Sauce

Taco Seasoning

Vanilla

My �Spice� add-ons:

Dehydrated milk, eggs, cheeses

Sliced mushrooms (canned & dried)

Yeast, sour dough starters

Spicy Flavorings � Tabasco, Mezzetta Hot Yellow Chili Peppers, oriental red chili sauce, diced green chilies, enchilada sauce, Tony Chechare

Peppercorns, Italian Spice Mix, Pizza Sauce Mix, Mexican foods mix

"When an emergency arises, the time for preparation is past."

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Posted: November 19 2006 at 4:11pm

Oh, forgot to note that my variations/alternatives are in parenthesis ... the fam loves spicy southwestern flavors, oriental and italian foods ... so, I have to store accordingly ...

"When an emergency arises, the time for preparation is past."

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Posted: November 19 2006 at 4:33pm

I picked up case of Ramen noodles, then went to the on-line site to get their receipes. Don't make a habit of eating them but the quick cooking and needed salt (if necessary) make them a staple in the supply list. At .10 a pkg it could be a saver.

Pat

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Posted: November 22 2006 at 6:36am

slcmom, could you post what the cooking heat and time are for the graham crackers? Thanx

slcmom

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Posted: November 22 2006 at 12:06pm

Sorry Westy! 350 for 15 min.

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Posted: November 22 2006 at 12:29pm

Got it,,,thanx

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