Thank You!!....for stopping by, I was grateful to see the amount of views/interest this blog had in just the first few hours!
Did you print and check off on the list? I did, and it helped me see some foods I was out of, so those went onto my grocery list. My grocery list consists of a 'regular' list and also a food storage list. It's good to budget some money every week or month just for buying short and long term food storage or replacing what you are using. I started out years ago with one item on my food storage list: wheat. One day as I was looking at the 50# bags of wheat we had purchased for $3.50 each, I had a strong feeling of "use it now, do not wait". Am I ever glad I followed that feeling!
Let's start with Quick Oatmeal.
Instead of choosing both quick and regular rolled oatmeal, I chose to go with one only for long term storage. The recipes I use for oatmeal work better with the quick oatmeal. Some people prefer to have both quick and rolled oatmeal.....it's up to you!!
Oatmeal is very inexpensive, and a healthy grain. The oatmeal needed for a normal breakfast cereal will usually cost about 3 to 6 cents per serving; it will depend upon your purchase decisions. I always hunt for the very best price in bulk for day to day use. For long term storage, I like to go with the #10 cans because storage life is 30 years under proper storage conditions.
Look on this page to find the correct pdf for your area:
https://providentliving.lds.org/self-reliance/food-storage/home-storage-center-order-form?lang=eng
This is what we make with quick oatmeal:
Oatmeal pancakes
Instant oatmeal cereal
Oatmeal cereal with peanut butter
Oatmeal cereal with raisins or craisins
Oatmeal applesauce cereal
Baked applesauce oatmeal
Oatmeal bread / rolls / buns
Oatmeal muffins
Bannacks
"Chicken-fried" dinner patties
Oatmeal coconut cookies
Apple crisp
Classic oatmeal raisin cookies
Company dessert (cake mix, oatmeal, pie filling)
[Most of the ingredients for the above recipes fit into my given list]
Two great food storage recipes that can be made often:
Oatmeal Pancakes
I love that these pancakes have hardly any flour in them. This is the only way one of my sons will even eat oatmeal for breakfast. We have had them with syrup, applesauce, and homemade jam. This recipe can easily be doubled or tripled.
Mix the oatmeal and dry milk in a bowl, then add the water/vinegar; let sit covered, about 30 minutes. The liquids will be mostly absorbed by the oatmeal.
1 c. quick oatmeal
3 to 4 T. nonfat dry milk powder
1 c. water + 1/2 T. cider vinegar
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1 T. oil
1 large egg
(or **2 T. dried whole egg powder added into the unbleached flour + 3 T. water added into the oatmeal mixture)
1/4 c. unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt or table salt
Stir the oil and egg into oatmeal mixture.
Then add flour, baking powder, baking soda and salt. Mix well, adding extra water as needed for batter consistency (it usually takes up to about 1/2 c. water). Cook smallish pancakes, just 3 or 4 at a time: spoon batter onto heated (medium heat), oiled, fry pan or skillet. When top is bubbly and puffed up, and underside golden, turn pancake, cook until done (this takes a bit longer than 'regular' pancakes). Makes enough for about 4 servings.
**these amounts could vary depending upon instructions given on can
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NOTE: I have found only one similar version online for the following patties. She makes hers with rolled oatmeal (old-fashioned oats), so if you prefer rolled oats, you might want to check out her version, she calls them 'steaks':
http://theprudenthomemaker.com/chicken-fried-steak
I remember when I first made these years ago.....I had my husband stay away from the kitchen; then when time to taste, asked him to guess what they were made of. Used to do that with my classes also.....most didn't guess it was oatmeal because the texture is similar to meat, especially as the patties cool somewhat.
"Chicken-Fried" Dinner Patties
These tasty meatless dinner patties have been a popular sample at my seminars / classes for many years now. Try them soon! They are healthy and very easy on the budget. Round out this meal with mashed potatoes, creamy gravy, side vegetable such as carrots or green beans. Also perhaps dinner rolls.
Make white sauce first [nice to enhance the flavor with dried mushrooms]. See recipe below.
Of course you can use cream of mushroom soup if you wish. It just isn't on the list because we can make our own and that saves money. But if using canned cream of mushroom soup, add up to 1/2 cup milk, yogurt, or water before spooning onto patties for the simmer stage.
Patties:
3/4 c. finely chopped onion
(or 3/4 c. reconstituted dried chopped onion...if using this, add 1/4 tsp. granulated onion)
3/4 c. quick oats
2 large eggs
(or 4 T. dried whole egg powder + 6 T. water....in this case, mix the egg powder and water,
let it sit a few minutes)
1 and 1/2 tsp. Montreal steak seasoning
1/2 tsp. ground sage
3 T. oil (may need more)
Mix finely chopped onions, quick oats, eggs, seasonings. In large frypan, heat oil on medium high. Using an ice cream scoop or large spoon: place one-fourth of mixture at a time into hot oil, smooth mixture with back of scoop/spoon to the size of a medium hamburger patty. Brown well on both sides, turning only once. Patties will be lightweight at this point. Turn heat to lowest simmer.
Spoon white sauce over the patties, carefully turn and spoon on remaining white sauce. Cover, let simmer on lowest heat for 20 minutes or longer, until patties have absorbed much of the sauce. Remove from pan carefully, the patties are tender but firm up as they cool.
White Sauce in a Jar***
The equivalent of one can cream soup. Simple to make, inexpensive, uses ingredients you can easily keep on hand.
Makes 1 and 1/4 c. sauce (same as a can of cream soup):
3 and 1/2 T. dry milk powder
3 T. unbleached flour
1/2 tsp. sea salt
1 and 1/4 c. water
1/2 to 1 T. vegetable oil (or butter, olive oil, margarine)
Put in glass jar with tight lid, shake until smooth: dry milk powder, flour, salt, water. When smooth, place into a saucepan. Cook over medium-high heat, stirring constantly with wire whip, until sauce starts to thicken a bit. Turn heat to medium, cook/stir for 2 minutes (sauce gets thicker....keep cooking/stirring....the flour must be well-cooked). Remove from heat, cool a minute, add oil (or other choice); stir thoroughly. Ready to use. Can completely cool and refrigerate for up to 1 week; store in a tupperware-type-sealed container.
Ideas to enhance flavor:
~add a bit of crushed dried mushrooms after cooking white sauce, while it is still hot
~part broth + part water to replace equal amount of water above
~add 1 tsp. beef or chicken flavor granules in place of the salt
~use half salt + half garlic salt instead of all salt
~cook with only 1 c. water.....when cooled, add 1/4 c. cream
How to use:
In place of one can cream soup
Add cooked mushrooms/veggies to replace flavored cream soups
A base for potato-cheese soup
Replace that expensive concentrated cheese soup (and more flavor!! to do this, add grated
cheese to white sauce while it is piping hot; stir, let sit while cheese melts)
*** See dry milk post on this blog for other ways to make cream soup mix from dry milk
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Good information on oats in many forms:
https://foodstorageandbeyond.wordpress.com/category/grains/oats/
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