If any of you have wondered how do I know if I have enough food storage, today's post is for you. I came across a wonderful post that is called "Everything under the Sun" by Wendy DeWitt. In this wonderful pdf form she has broken down for you how many cups of wheat are in a #10 can and how many teaspoons are in a container of salt etc. The beauty of this as she explains is that you can plan your menu for food storage and add up the total of all your ingredients and then know exactly how much of each item you need to acquire to have enough for the time period you have chosen. For example if you want to plan for three months and you use 14 dinners and repeat it 6 times in three months than you know that you have to store enough of the ingredients to make those recipes each 6 times. It is just one more way to be able to judge whether you have enough to last 1 week or 6 months or a year. In her post she has some recipes that she gives you and has added up the total of the ingredients needed for a years worth of the recipe. I especially liked the information that let me figure out how much would be required to have a loaf of bread a day. Knowledge is peace of mind.
Our recipe for this month comes from Brandy of ThePrudenthomemaker.com website. It was surprising how easy and good this recipe is.
Chicken Fried Steak (minus the hen)
2 2/3 cup old fashioned oats
1/4 cup dried onions
1 1/2 - 2 cups water
2 tsp rubbed sage
2 tsp Lawry's Perfect Blend Chicken and Poultry Seasoning
3 tbsp oil for frying
2 cans cream of mushroom soup
3 cups milk (can use powdered milk)
Mix first six ingredient. It should be wet and stick together well. If it does not, add enough water until it does. Form into six patties and fry both sides until browned. Meanwhile, whisk soup and milk together to make gravy. Lower heat to simmer and pour gravy on patties. Flip them over to coat both sides with gravy. Cover and simmer on low for 10-15 minutes, checking occasionally to make sure that they don't stick or burn.
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