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USE REGULAR ROTATABLE ITEMS
ROTATABLE MENU STYLE
MAKE A ONE WEEK MENU of MEALS
These are recipes you are currently EATING!!!
PUT your breakfasts on one page and then another for your lunch and again another for your dinner.
WRITE every INGREDIENT and QUANITY For your FAMILY SIZE of what you NEED FOR EACH MEAL
MULTIPLY Every Item TIMES 13 (90 days worth of meals)
MAKE a LIST of all the ingredients in bulk…..ON A MASTER LIST
Now you have a minimum of what needs to be “in your pantry”
BEGIN to PURCHASE what is on that list if you don’t already have the items, and never fall below the minimum amount you need on hand.
You can use powdered butter or butter flavored shortening as a substitute in almost all recipes.
Dry milk when mixed as directed works like fresh milk in almost all recipes too….However, it tastes best when IT has been allowed to chill overnight in the fridge. The colder the better.
POUNDS in BULK EQUAL
1 pound of rice= 2 ½ cups of dry rice
1 pound of Oats= 5 cups dry oats
1 pound of wheat GRAIN……= 2 ¼ cup wheat Grain…= 3 1/3 cups of FLOUR
1 packet of active dry yeast = 2 1/3 tsp of active dry yeast from a jar
1 pound of raisins= 4 cups of raisins
1 TBSP dehydrated Onion = to ½ small onion
Celery, Carrots, and Corn ½ cup dehydrated = 1 cup when hydrated
#10 can of powdered milk = 58 cups of liquid milk
1 pound of baking soda = 34 TBSP
1 pound of Baking Powder = 32 TBSP
1 pound compressed yeast = 24 TBSP