January 15, 2009
This miniclass was opened up to any sister from the Nibley Stake that wanted to attend, and the turn-out was good. For those who could not make it, the hand-outs follow, but not all of the instruction is listed here as it is just too long. If there is anything that you do not understand, please see the Emergency Preparedness Specialist in Nibley 6th Relief Society, and she will set up a time to meet with you personally to go over the entire plan. The hand-outs follow. Follow them in sequence. Although you may find it cumbersome to make out a weekly menu, write the recipes and list the ingredients of the foods you will serve. Then grid the amounts of those ingredients on the food grid, and please remember that you can work on one recipe per day, that some foods are served more than one time, and that once you are done, you will know for a surety that the food you have stored will either feed your family for three months or a full year. You will know how far the pounds of everthing stored will last for sure.
Menu Planning Guide
Make a list of meals that your family typically eats in a week that include foods that are easily stored and where the same food is eaten by all. Remember that we often eat the same foods more than one time per week. List the foods your family eats and enjoys, but remember we are trying to simplify our home storage program. Don’t think “gourmet”, be practical and list meals that are nutritious and include some or many of the long-term storage items, where possible. For example, many children eat cold cereal for breakfast. It would not be difficult to store a three month supply of that food somewhere in your home, but it may be a storage problem in trying to store a year’s supply of cold cereal depending on your storage space. But you can think “out of the box” and serve cold cereal one time per week instead of several so that the children could have their favorite cereal at least once in the week, but then serve pancakes, French toast, oatmeal, etc. where it is going to be easier to store those ingredients in bulk form, i.e., wheat, flour, oats, sugar, powdered eggs in buckets or #10 cans. Also remember, that once you get your three month and/or year’s supply of food safely in your home that you can add “extras” to it once you see that you have space and funds for those extras. After making a list of those meals, chose the ones you want to place on the menu page and determine how often you will serve them by writing them in the blocks provided. The blocks are for breakfasts, lunches, suppers and snacks (fourth block).
Breakfast Lunch Dinner
1.___________________________ _____________________ ______________________________
2.___________________________ ____________________ ______________________________
3.___________________________ ____________________ ______________________________
4.___________________________ ____________________ ______________________________
5.___________________________ _____________________ ______________________________
6.___________________________ ______________________ ______________________________
7.___________________________ ______________________ ______________________________
8.___________________________ ______________________ ______________________________
9.___________________________ ______________________ ______________________________
10.__________________________ ______________________ _____________________________
11.__________________________ ______________________ _____________________________
NOTES:
Hand-out #2
WEEKLY MENU
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
I couldn't get the lines to copy from my Word Document to this blogspot site. So, draw lines between each day of the week and boxes underneath so that you have a blank menu template with boxes for breakfasts, lunches, dinners and snacks. Essentially, draw vertical lines between each of the days of the week, and draw a line underneath the days of the week and then four additional horizontal lines about an inch or so apart so that you form a grid where you can list menu items for each breakfast, lunch, dinner and snacks for each day. An example would look like this:
breakfasts: French toast oatmeal cold cereal scrambled eggs pancakes, cold cereal oatmeal
lunches: soup/P,B, J beef stew ham sandwich soup, bread quiche etc.
sandwich bread/butter fruit
dinners: quiche sandwich pancakes tuna burgers etc
fruit mac & cheese
snacks: raisins yogurt nuts crackers cookies etc.
Hand-out #3
Menu Worksheet Examples (There are 13 weeks in 3 months)
Math Process:
You are trying to determine:
1. The serving size for the meal (examples: ¾ cup cereal, or 1 cup stew/casserole, or 2 eggs, or 8 oz. milk.)
2. The number of times this food is served during the week
3. The number of people who will be eating this meal
4. The ingredients and the amounts of each needed to serve this meal one time.
5. The amounts of the ingredients needed to serve the meal one time multiplied by the number of times that it will be served that week
6. Next, you can multiply the amounts of the ingredients that are needed to serve that meal for the week by 13 weeks as there are approximately 13 weeks in three months)
7. The amounts of the ingredients needed to serve the meal for a year (3 months X four months = one year’s supply)
It would look something like this:
Amount of ingredient TIMES number of times it is served that week TIMES the number of people eating it.
Breakfast: Cold Cereal: Bran Flakes
Serving size: ¾ cup cold cereal for each person TIMES 4 servings for the week TIMES 6 people eating it for the week OR ¾ cup X 4 X 6 = 18 (3/4 cup) servings of cereal for that week. Amount needed for 3 months (13 weeks): 18 (3/4) cup servings TIMES 13 weeks = 234 (3/4) servings of cereal. I eat bran flakes. According to the information on the box there are 17 (¾) cup servings per 17.3 oz. box of cereal.
So, I would divide 234 servings by 17 servings per box to determine the total number of boxes I would need to fulfill the cereal storage requirement (13.76 boxes or 14 boxes of cereal for a three month supply of cold cereal for the 6 people eating it 4 times per week.)
Whole Wheat pancakes
Serving size: 3 pancakes
How many times is this served during the week: 2 times Number of people eating it: 2 people
Math: 3 pancakes X 2 times served during the week X 2 people eating it = 12 pancakes each week
1 recipe makes 12 pancakes
Need 1 recipe per week
Whole Wheat flour 2 and ½ cups Milk: 2 cups
Eggs: 2 Salt: 1 tsp.
Baking powder: 1 Tbsp. Oil: 2 Tbsp.
1 recipe for three month amounts:
Whole wheat flour: 13 weeks X 2 and ½ cups OR 13 weeks X 2.5 cups = 32.5 cups of flour
Milk: 13 weeks X 2 cups = 26 cups of milk OR 6.5 quarts of milk
Eggs: 13 weeks X 2 eggs = 26 eggs either fresh or number needed in powdered eggs plus water
Salt: 13 weeks X 1 tsp. = 13 tsp (box of salt=122 tsp. of salt)
Baking powder: 13 weeks X 1 Tbsp. = 13 Tbsp. ( 1 Tbsp. = ½ oz.) = 6.5 ounces for 3 months
Oil: 13 weeks X 2 Tbsp. = 26 Tbsp. OR (1 Tbsp. = ½ fluid ounce) = 13 ounces for 3 months
Homemade maple syrup
Water: 1 and ½ cups (1 cup needed per week)
White sugar: 1 cup (2/3 cup needed per week)
Maple flavoring: 1 tsp. (2/3 tsp. needed per week)
This recipe makes about 1 and ½ cups of syrup. Serving size per person: ¼ cup=6 servings. Need 4 servings so I need only 4/6 servings or 2/3 the amount 1 recipe makes.
3 month recipe amounts:
Sugar: 13 weeks @ 2/3 of a recipe = 2/3 cup X 13 = 8.5 cups sugar for 3 months
Water: 13 weeks @ 2/3 of a recipe = 1 cup X 13 = 13 cups water for 3 months
Maple flavoring: 13 weeks @ 2/3 of a recipe = 13 tsp. or 2 fluid ounces of maple flavoring or less for 3 months
Whole Wheat Bread (10 slices per loaf)
1 and ½ cups warm water 1 Tbsp. oil
3 Tbsp. honey ½ tsp. salt
3 and ½ cups white whole wheat flour
1/3 cup Vital gluten
2 tsp. yeast
Serving for one person=1 loaf per week
Amounts for 3 months:
Water: 13 weeks X 1.5 cups = 19.5 cups
Oil: (1 Tbsp=1/2 fluid ounce) 13 weeks X 1 Tbsp. = 6.5 fluid ounces
Honey: 13 weeks X 3 Tbsp. = 19.5 fluid ounces
Salt: 13 weeks X ½ tsp. = 6.5 tsp.
White whole wheat flour: 13 weeks X 3.5 cups flour = 45.5 cups flour (1 cup flour = 4 oz.) = 11.5 pounds flour
Vital gluten: 13 weeks X 1.3 cup = 4.5 cups gluten
Yeast: 13 weeks X 2 tsp. yeast = 26 tsp. yeast = 5/8 cup yeast
Lunch
Peanut butter and jelly sandwich served twice weekly for one person
Bread listed above
Peanut butter = 2 Tbsp. per sandwich
Jelly = 1 Tbsp. per sandwich
Amounts for 3 months:
Peanut butter: 13 weeks X 2 Tbsp. X 2 servings per week = 52 Tbsp. or 26 fluid ounces
Jelly: 13 weeks X 1 Tbsp. X 2 servings per week = 26 Tbsp. or 13 fluid ounces
Soup served twice weekly for 1 person
Serving size: ½ quart (1 pint or 16 ounces)
Amount needed for 3 months:
Soup: 13 weeks X 2 servings X ½ quart = 13 quarts for three months OR 26 cans of Progresso canned soup
Tuna Burgers served twice weekly for one person (1 recipe = 2 servings)
1 (6.5 oz.) can tuna
¼ cup Italian breadcrumbs
1 egg
Amount needed for three months:
Tuna: 13 weeks X 1 can tuna = 13 cans tuna
Italian breadcrumbs: 13 weeks X ¼ cup breadcrumbs = 3.25 (3 and ¼ ) cups. The Western Family breadcrumb container holds 15 oz. and about 4.62 cups, so I would need one container for three months
Eggs: 13 weeks X 1 egg = 13 eggs for three months
Hand-out #4
Food Grid
There are supposed to be grid lines as in the menu above, but they would not copy from the original Word Document:
Flour Eggs Milk Salt Sugar b.pow b.soda Rice Oil Yeast p.but jam
bread
45.5 cups 6.5 tsp 39 Tbsp. 13 Tbsp 26 tsp.
pancakes
32.5 cups 26 26
cups 13 tsp. 13 Tbsp 13 Tbsp 26 Tbsp
oatmeal
1 cup
P, B, & J 26 Tb 13
Tb
French toast 26 slices 26
Rice pudding 26 26 qts. 6.5 cup 13 cup
Maple syrup 13 cup
Tuna burgers
raisins
Chili
macaroni
and cheese
Totals
Directions: Use the blocks that run across the page at the top of the grid to list your ingredients. You will have to use more than one of these grids to do so depending on your menu items so run off enough blank copies before using them all up. Use the blocks alongside the left side of the grid to list your menu items. Write the amount you will need for a three month or year’s supply in each of the blocks on the corresponding ingredient line. The objective of this grid is to list the amount of each ingredient that is needed to make that menu item. As you continue to do this, you will see that you are using the same ingredients repeatedly.
When you are finished, go to the bottom of the grid and add the amounts of each item at the very bottom of that column. That will tell you the amount of each ingredient that you need to store to feed your family for the three months/year, whichever timeframe you are currently working on. Make sure that you compare your inventory of stored ingredients against this food grid that tells you how much you need of each and make a list of ingredients that you need more of and plan on buying those on a consistent basis each week until you have the needed amount. You will also need to keep a running list of those items you use up in daily use and have a plan on how you will track and replenish them as they are used.
Hand-out #5
Food Grid Blank
The food grid blank had twelve columns going across, one for the menu item and 11 others to list the ingredients of that menu items: flour, sugar, salt, milk, baking soda or powder, cornstarch, jelly, peanut butter.
After the columns are made, then 14 horizontal lines were made to create boxes. The idea is to list the menu item on the left with the ingredients at the top of the grid. Group similar menu items together that use the same ingredients because now you are plotting the amount of each recipe ingredient in the appropriate column to determine how much of that ingredient you need for either 3 months or one year. When done with that page, total up the amounts in each column to tell you how much of that ingredient you need.
Hand-out #6
Conversions and Equivalents
Decimals and fractions
¼ cup = .25 or 2 ounces
1/3 cup = .33
3/8 cup = .375
½ cup = .50 or 4 ounces
5/8 cup = .625
2/3 cup = .66
¾ cup = .75 or 6 ounces
7/8 cup = .875
Weights and Measures
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1/8 cup
4 Tablespoons = ¼ cup
5 and 1/3 Tablespoons = 1/3 cup
8 Tablespoons = ½ cup
10 and 2/3 Tablespoons = 2/3 cup
12 Tablespoons = ¾ cup
16 Tablespoons = 1 cup
Measure Equivalent Measure Equivalent Ounces
1 Tablespoon ½ fluid ounce
1 cup ½ pint 8 fluid ounces
2 cups 1 pint 16 fluid ounces
2 pints (4 cups) 1 quart 32 fluid ounces
4 quarts (16 cups) 1 gallon 128 fluid ounces
Food Facts
Yeast: 1/3 oz. = 1 ½ Tablespoons; 1 ½ oz. = ¼ cup
Powdered eggs: 1 egg = ½ oz.
Shortening: 1/3 cup = 3 oz.
Sugar: 1 cup = 8 oz.
Raisins: ¼ cup = 1.5 oz. (approx.) 17 servings in a 24 ounce can or 4 ¼ cups
Rice: 1 ounce = ¼ cup
Lemon juice: 32 ounce bottle contains 63 Tablespoons
Cocoa: ½ cup = 3 ounces
Flour: 1 pound = 3 and 1/3 cups
Oatmeal: ½ cup = 1.5 ounces
Salt: 26 ounce container =120 teaspoons
Breadcrumbs: 15 oz. container = 4 and 2/3 cups breadcrumbs
Oil: 1 Tablespoon = ½ ounce
Wheat: 1 cup wheatberries = approx. 2 cups of flour
Directions: The conversion and equivalents page was given to you so that you didn't have to list 39 Tablespoons of some ingredient item without knowing what that converted to in cups or ounces. If you need help, call me.
Hand-out #7
Home Storage Inventory
Ingredient Amount Needed Amount Stored Amount to Buy
1._____________________ _______________ ______________ ______________
2._____________________ _______________ ______________ ______________
3._____________________ _______________ ______________ ______________
4._____________________ _______________ ______________ ______________
5._____________________ _______________ ______________ ______________
6._____________________ _______________ ______________ ______________
7._____________________ _______________ ______________ ______________
8._____________________ _______________ ______________ ______________
9._____________________ _______________ ______________ ______________
10_____________________ _______________ ______________ ______________
11_____________________ _______________ ______________ ______________
12_____________________ _______________ ______________ ______________
13_____________________ _______________ ______________ ______________
14_____________________ _______________ ______________ ______________
15_____________________ _______________ ______________ ______________
16_____________________ _______________ ______________ ______________
17_____________________ _______________ ______________ ______________
18_____________________ _______________ ______________ ______________
19_____________________ _______________ ______________ ______________
20_____________________ _______________ ______________ ______________
21_____________________ _______________ ______________ ______________
22_____________________ _______________ ______________ ______________
23_____________________ _______________ ______________ ______________
24_____________________ _______________ ______________ ______________
25_____________________ _______________ ______________ ______________
List all of your home storage ingredients from the food grid and then the amounts needed. Then list the amounts you already have stored, then subtract that amount from the amount needed and record in the amount to buy column. Be diligent in acquiring the food items you need to complete your three month/year supply. Peace of mind is everything. When you do as the Lord asks, then you have the promised blessings.
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