Hamburger Stew

1.  Brown 2 lbs of hamburger, seasoned with salt and pepper.  Add diced 1 onion and cook until done.

2.  Transfer to a pot.  Add 8 cups of water.

3.  Add the following:

• 2 tsp beef bouillon
• 1 cup celery
• 1 cup carrots
• 1 lb potatoes
• 1 qt stewed tomatoes
• 1 can green beans
• 1 Tbsp. steak seasoning
• 1 Tbsp. basil
• 1 tsp. garlic powder

4.  Bring to a boil.  Reduce heat and simmer for 2 hours.

5.  About 20 minutes before serving, make a roux in a pan using 1 tbsp. butter and 2 tbsp. flour.  Cook for a few minutes, then add 1 cup milk.  Bring to a boil, stirring constantly.  After it thickens, add to the stew.

White Bread

Preheat oven to 375 degrees.

4 1/2 tsp. yeast
1 cup lukewarm water
5 tbsp. sugar
4 cups lukewarm milk
5 tsp salt
12-13 cups flour
5 tbsp. butter

1.  Dissolve yeast in 1 cup lukewarm water.  Add 1 tsp. sugar to it.

2.  Place lukewarm milk in mixer.  Add the rest of the sugar and salt.

3.  Add dissolved yeast mixture.

4.  Add 12 cups of flour.  Mix until elastic and pulls away from sides of bowl.  Only add the last cup if needed.

5.  Form dough into a ball and grease it/the pan.  Cover and let rise until double.

6.  Punch down and knead and let rise until double a second time.

7.  Punch down and knead and form into 4 loaves, place into loaf pans and let rise until double.

8.  Bake for 25-30 minutes.

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk, see variation below
sifted powdered sugar


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 hour or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.

Bake in 9x13 baking dish or 2 loaf pans....

Variation to buttermilk: mix 1 Tbsp apple cider vinegar to 1 cup milk.


*From Granny

Food Storage Checklist #12 (fruits and vegetables)

To Do:

• Learn more about using fruits and vegetables in your food storage.  
• Try substituting powdered milk in place of regular milk in 2 of your recipes this week.
• Update your 3-month supply inventory.

To Purchase:

• 12 lbs of non-instant dry milk
• 6 lbs of fruit flavored drink
• 3-4 bags of frozen fruit or buy fresh and freeze it.
• something from your 3-month supply list.

Food Storage Checklist #11 (pasta)

To Do:

• Read more about pasta below.
• Try making your own pasta.
• Update your 3-month supply.

To Purchase:

• 25 lbs of pasta
• 5 lbs of salt
• a few extra bottles of shampoo and conditioner
• something from your 3-month supply. 

Spaghetti or Macaroni:

• Uses – As a main course, in casseroles, in soups.
• Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage, but stores like Smith's often sell 12-16 oz packages of various types of pasta for $0.49. 
• Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags it is recommended that you transfer your pasta to airtight plastic containers.