So...my new resolution for 2013 is to work on my food storage and I want to invite you to join me!
I am going to do a few things a month so here is January Food Storage for you:
Long Term Food Storage:
Vegetable oil-
2 gallons per adult/year
1 gallon per child/year
So my family needs 7 gallons of vegetable oil for my long term food storage (why start with oil? Because I am completely out!)
I am going to buy mine at Costco. If you know of a better deal let me know!
Short Term Food Storage:
I was told the easiest way to do this storage is to pick a recipe that uses mostly canned goods and then stock up on those items so you can have them for a 3 month supply. So I am going to choose 1 recipe a month and get all the things I need for that recipe to make it 8 times. Why 8? Because if I do one recipe a month then I will have 12 recipes for the year, if I get 8 of each item, I will have a 90 day supply of dinners.
Easy Chicken Pot Pie
1 and 1/2 cup cubed or shredded chicken ( I am going to use 1 can of chicken)
1 15oz can veg-all mixed vegetables
2 cans cream of potato soup
1/2 cup milk (I have powdered milk in my long term food supply or you can use evaporated milk...)
1/2 tsp pepper
2 pie crusts (see below)
Combine ingredients; pour into pie crust. Cover with top crust and crimp edges to seal, put 4 slits on top.
Bake at 375 for 45 min.
Pie Crust
2 cups all purpose flour (long term food supply)
1 tsp salt (long term food supply)
1 cup shortening (long term food supply)
1/2 cup water (big huge drums of water in my garage :)
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or over night.
Roll dough on a floured counter.
1 and 1/2 cup cubed or shredded chicken ( I am going to use 1 can of chicken)
1 15oz can veg-all mixed vegetables
2 cans cream of potato soup
1/2 cup milk (I have powdered milk in my long term food supply or you can use evaporated milk...)
1/2 tsp pepper
2 pie crusts (see below)
Combine ingredients; pour into pie crust. Cover with top crust and crimp edges to seal, put 4 slits on top.
Bake at 375 for 45 min.
Pie Crust
2 cups all purpose flour (long term food supply)
1 tsp salt (long term food supply)
1 cup shortening (long term food supply)
1/2 cup water (big huge drums of water in my garage :)
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or over night.
Roll dough on a floured counter.
Shopping List for 90 day supply:
8 cans cooked chicken
8 cans veg-all mixed vegetables
16 cans cream of potato soup
4 cans evaporated milk (if you don't have powdered milk in food storage)
The rest I already have in my long term food supply! So there you have it...easy as pie (get it, man I am funny). This is actually my absolute favorite recipe for chicken pot pie too, so it is also delicious! See ya next month!
8 cans cooked chicken
8 cans veg-all mixed vegetables
16 cans cream of potato soup
4 cans evaporated milk (if you don't have powdered milk in food storage)
The rest I already have in my long term food supply! So there you have it...easy as pie (get it, man I am funny). This is actually my absolute favorite recipe for chicken pot pie too, so it is also delicious! See ya next month!
