Tuesday, December 22, 2009

Bob's Hot Fudge Sauce

Another dessert! I promise that isn't all I make!
I got this recipe from Angel Shannon's "Stick of Butter" cookbook. It should come with a WARNING! It is highly addictive.
12 oz. semi sweet chocolate chips
2 sticks of butter
2 2/3 c evaporated milk (I made mine with non fat dried milk- FOODSTORAGE)
4 c powdered sugar
2 t vanilla
Melt choc. chips and butter in a medium saucepan over medium heat. Gradually stir in evaporated milk and powdered sugar: bring to a boil. Boil and stir constantly for 8 mins. (or a little longer if your arm can take it). Remove from heat and add vanilla. Stir well. Poor into clean canning jars. makes about 3 pints and some leftover for licking!
I have no idea who Bob is, but THANK YOU!

Tuesday, December 15, 2009

Need a SPECIAL Dessert for the Holidays?

A few years ago I came across a great recipe for a cheeseball, but this one is sweet! If you like cheesecake and chocolate chips, this recipe is for you.
Everytime I make this, I get comments, like, "OH MY", "I could never make this", "This is so good". I will warn you- it is addicting, my kids eat it by the spoonful, when I let them.

Chocolate Chip Cheeseball
1 8 oz pkg of cream cheese, softened
1/2 c butter, softened
3/4 c confectioners sugar
2 T brown sugar
1/4 t vanilla
3/4 c mini semi sweet chocolate chips
3/4 c finely chopped candied pecans
In a medium bowl, beat together cream cheese and butter until very smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Take plastic wrap and line a small bowl ( a small Tupperware bowl is good, smaller than a cereal bowl, more like a storage container- I have used a gladware round container too)- with the plastic wrap, I lay one piece one way and then lay another the opposite way. Place all of the mixture in the lined bowl and press down to get out air bubbles. Place in the refrigerator for 2 hours. Take the cheese ball out of the refrigerator before serving and unwrap. Roll in finely chopped candied pecans and place on a plate, flat side down.
Serve with graham crackers, vanilla wafers, shortbread cookies, etc.
**Note I haven't been able to find graham cracker sticks anywhere, but plain graham crackers work fine.

Thursday, November 19, 2009

Thinking about Christmas gifts?

Why not food storage? I know it sounds lame. I can hear the groans from my kids already. REALLY, Food storage makes a great gift, whether it is a can of an item, a case of toilet paper (not really FOOD, but you still NEED it), a 72 hr kit or a starter kit from the Dry pack cannery, it shows YOU care about whoever you are giving it to.
I have come to learn that Food Storage is NOT about food. It's about Obedience. How many times have we heard our leaders admonish us to "get our houses in order"? Hundreds, right? Do you think they want us to be prepared? We need to be self reliant because when there is a natural disaster, the church sends aid, but they cannot help every single person at the same time.
We should be prepared for not just the "major" natural disasters, but those little disasters in our lives, like unemployment, the loss of a spouse, a major injury, health issues, etc.
When my daughter left for college last year, I stocked her with a few cases of food and some supplies she might need. I know when her budget is tight, she has potato pearls, green beans, pasta, tuna and peanut butter. She has learned to make some pretty tasty meals! I haven't showed her how to make bread, YET, but so far she is doing great and hopefully FOOD STORAGE will always be apart of her life.

The easiest fudge on the planet

This is one of the easiest and tastiest recipes for fudge ever! I can't remember where I got it, but I tweaked it a bit.
1 can sweetened condensed milk (you can use fat free)
1 c peanut butter
1 pkg semi sweet cocolate chips
1/2 pkg Heath Toffee bits

In a saucepan over medium heat, melt the chocolate chips and sweetened condensed milk until the chips are melted. Add peanut butter and stir. You will see the glossy look go away Stir in the toffee bits. Pour into a prepared foil pan (spray it first with non stick cooking spray). I have used the small pans for a toaster oven, which make a great gift, in the pan!
I have found a variation without peanut butter and it works too.

Where Have I Been?

Just taking a break from the BLOG...I have had an incredibly busy past few months: kids, work, boutiques, teaching classes and working on family history... Life is just busy, so blogging doesn't take priority...
I am working on doing better.
Sorry I have left everyone in a lurch.

Sunday, August 23, 2009

Mixin it up

It has been such a crazy few months...Where did the summer go? I taught a Beans and Rice class last week and have a Milk and Mixes class this week, on Wednesday the 26th. For those of you that come to my regular quarterly activity/class, you know all the work that goes into these classes. The Enrichment classes are much simpler and not as much food to taste. I spent the last week typing up recipes for the "Mixes" portion of the class. I am pretty excited to share these recipes and how making your own mixes can be economical and simpler.
I love the Magic mix and have used it a few times in the last few days. I used it to make cheese sauce for the funeral potatoes I made for dinner tonight. My daughter was home from college and she loves good comfort food like funeral potatoes.
I will post a few of the mix recipes next week. Crazy week ahead with my son starting Middle school on Tuesday, my Enrichment class on Wednesday and my mom coming for a visit on Friday. I don't see my mom that often, so we have a lot to catch up on.
If anyone is interested in the Enrichment class, let me know and I will email you directions and a time.

Friday, July 24, 2009

Baked Honey Chicken

In my research, I found this recipe and I tried it on my family (they are my taste testers) and I got a big thumbs up from my picky eater son. He loves meat !! I didn't have corn flakes, so I used Special K. I think any flakey type cereal would work. Reminds me of my Honey Bunches of Oats Chicken.

Baked Honey Chicken
3 lbs. chicken breasts - boned and skinned
2 c. corn flakes, crushed or other flake cereal
1/3 c. honeySalt and pepper
Instructions
Wash chicken and pat dry. Can be pounded thinner. Combine corn flakes and salt and pepper to taste. Dip chicken in honey or smooth on chicken with your fingers, then roll chicken in corn flake mixture. Place in a large buttered baking dish and bake in a preheated oven at 350 to 400 degrees for 20-30 minutes until golden brown..

Super easy Cheesecake from scratch

If you LOVE cheesecake (the cool, no bake kind) this recipe is so easy and tastes great. My family loved it and I made mini cheesecakes for my Milk and Honey class last week. For the mini cheesecakes, I use a MINI vanilla wafer (who'd have thought there was such a thing?) and used a mini muffin tin!

Easy Cheesecake
½ c warm water
¾ c non instant powdered milk
¾ c sugar
¼ c lemon juice or orange juice
1 t vanilla
1 c cream cheese or cream cheese yogurt (I used 1 8oz brick of lowfat cream cheese)
Put warm water in blender and turn on medium. While running the blender, add all ingredients. Pour mixture quickly into a graham cracker crust. Chill

YUMMY! Who knew dry milk could taste so good.

Thursday, July 9, 2009

GOT MILK? WHY HONEY?

Here it comes, another of my foodstorage classes...Saturday July 18 at 10am. If you email me I will send you the address.
I guess this class is for me since I really don't like dry milk. I will get out of my comfort zone and try new recipes (or old ones, using dry milk) and honey, but not always together. I will have a variety of milks to try (non fat dry milk, morning moo- milk alternative, boxed milk- in a variety of flavors) for whoever shows up, to sample. I promise i will not force you to drink anything you don't want to!
Now HONEY...I LOVE HONEY. I use it in a lot of recipes and it is one of those essential food storage items I have to have on hand. It stores FOREVER! Even if it gets hard and crystalizes, I can place it in a pan of hot water and melt it back down (and even boiled it all over my stove top- not fun to clean up!) I am not a perfect cook! I have my "Lucy and Ethyl" moments. I practice a lot too, I may even practiced on YOU!

I have a busy 2 weeks ahead getting recipes and information together for my class, a " 5 ingredient or 15 minute dish" for Enrichment night and a Chocolate cookoff (starring my Butt cake- see recipe below) and all the other mundane household duties.
If you have a great recipe using dry milk or honey, email it to me.
Why Honey, it's time we GOT MILK!

Tuesday, June 9, 2009

Wheat blender pancakes

Over the years I have never found a recipe I really like, until now!
This recipe requires a blender and a griddle (or skillet). It is easy to mix up, if you don't mind the blender on for 4-5 mins.

Blender Wheat Pancakes
Put 1¼ cup milk and 1 cup uncooked whole wheat in a blender. Blend on highest speed for four to five minutes. Add 1 egg, 2 tsp. honey or sugar, and ½ tsp salt. Blend for 1-2 minutes. Add 2 tsp. baking powder and blend until combined. Bake on hot non-stick or greased griddle, turning once.
My kids have no idea these have wheat in them....
By the way I used white wheat instead of red wheat.

I had leftovers and put them in a ziploc bag and froze them for another day.

Monday, May 4, 2009

Whole wheat Flax seed bread

Since I have been making this more and more, people have been asking for my recipe.
I am always happy to share. I know many people have tried it themselves, but it didn't work for them. It could take some practice, since not every mixer is the same, ovens could vary, places to let it rise vary in temperatures, but just keep trying! It is well worth the time.

Suzi’s whole wheat flax seed bread
Turn on the oven to 350.

2 T yeast
1 ½ T salt
2 T lecithin granules
1 c. of flax seed, ground in blender (or 1/3 c oil)
½ c honey
5 ½ c warm water plus 2 T lemon juice (NOT fresh squeezed) ***not cold!
Mix together so all ingredients are well mixed.
Grind 8 c of wheat and 1 c. of oatmeal (regular or quick). It will make about 12 c of flour
Add 6 c. of flour to the wet mixture and knead.
Add
½ c vital wheat gluten
Mix well
Add
6 remaining c. of flour
1 c. bread flour
Knead well until dough starts to stick together and is not so sticky.
Oil a large bowl (I use a Tupperware, That’s a bowl) and place dough in it and knead a little to make one big ball. Place bowl in a warm place and cover and let rise until double in bulk. Punch down and divide into 3 bread pans (I use Pampered Chef stoneware pans). Cover and let rise about 20 mins. Bake for 26 mins. At 350 degrees. The loaves will be a light brown and sound hollow when tapped gently.
You can make cinnamon bread or even cinnamon rolls with this recipe but I find the rolls to be very hardy and thick, not light and fluffy.
I used to RUIN RHODES rolls and have been making this recipe for 7 years, so it is doable for the novice. I have a Ktec Kitchen champ that is programmed for bread, so it kneads it for the right time each recipe. Having the right equipment does make a difference!

Wheat 101

I am teaching another wheat class on May 20 at 7pm. for an Enrichment night. If you want directions, email me and I can send you directions and an address. I love teaching these classes and getting people informed about wheat and all the fun (yes FUN) things to do with it. I always offer a Taster's Table with yummy samples of foods made with wheat. You can email me at lilsuzihomemaker@gmail.com

I hope to see you there!

Extreme Lemon Sugar cookies

A LONG time ago, when I was single, I met this cute young lady at my single's ward. We got along great and had a lot of really great discussions and life lessons we learned together. After she got married and I got married, she moved around a lot and we lost touch. I wondered what happened to my friend Micki, until I read is the paper about her awesome website and cookbook...oliveoildesserts.com. I contacted Micki and we recently met at a Home Show where I purchased her cook book. I am always a sucker for a good cookbook (which I have been known to read like novels).
I wanted to make a cookie that was "better for you" and contained no chocolate. I tried Micki's Extreme Lemon Sugar cookies and Looooooooooooove them. I love lemon and I love cookies,
and these were not disappointing (sorry for eating while I type).
I thought I would wet your appetite with a new favorite:

2/3 c pure olive oil
1 c granulated sugar
1 large egg
2 1/2 t vanilla extract
2 T lemon zest (one large lemon)
2 T fresh lemon juice (no seeds please)
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c additional sugar for rolling
1/2 powdered sugar for dusting
Preheat oven to 375. Coat cookie sheets with olive oil cooking spray.
In a mixer bowl add olive oil, suagr, egg, vanilla, lemon zest and lemon juice. Blend until smooth.
Add flour, baking powder, baking soda and salt. Mix until well blended.
Drop by teaspoons or by a small cookie scoop into sugar and roll until well coated. Place on prepared cookie sheets. Bake 8 mins., cool on wire racks, dust while warm with powdered sugar.

Thanks Micki for a great lemony cookie!

Friday, April 10, 2009

Wouldn't it be Rice to Know Beans?

My next class is Saturday April 11 at 10am. (If you want the exact address, email me at lilsuzihomeaker@gmail.com), so I have been making a few recipes that have beans, bean flour, rice and rice flour in them. Some recipes have worked and others need tweaking.
I have packets of information and recipes that will be available at the class or I can email them to you.
I learned so much about beans. And I learned how to make so many things with rice.
Anyone outside our stake is welcome to come to the classes...I like people using their "bean" too!
See you there!

Saturday, April 4, 2009

Black bean brownies

I have working on all my food items for the Taster's table for my next class, next Saturday (Wouldn't it be Rice to Know Beans?) and I decided to try this recipe once again.
I can see your heads shaking...seriously these are so good. My family was once again fooled by me. I don't dare tell them before they eat them what is in them.
Moist, gooey brownie, no need for frosting. The next time you are out of eggs or oil- all you need is a can of black beans (and some Chocolate chips, but who doesn't have those?)

1 box of brownie mix (I used dark Chocolate)
1 can of black beans- do not drain
6 oz choc. chips
6 oz peanut butter chips (optional)
Preheat oven to 350
Dump the can of beans in the blender and puree. In a mixing bowl, add the brownie mix and the bean puree. Stir well, until fully incorporated. Stir in the choc. chips and if you like nuts you can stir those in too.
Spray a 9x13" pan with spray oil and then dump the batter in the pan. Smooth the batter out and place in the oven and bake for 25-30 mins, until the brownies start to pull away from the edges and the top looks baked.
Wait until cool to cut.
No bean taste, no grit and so far no OTHER effects of the beans...if you get my drift.

There is a story about a family and some brownies with a little bit of bad stufff in them. The kids ask their dad if they can watch a movie that has "a little bit of bad stuff in it". He says sure and he will make some special brownies before they watch it. He makes up a batch of brownies for the kids. He tells them he put just a little bit of bad stuff (dog poop) in the brownies.
They obviously don't want to eat THOSE brownies and they did not see the movie.

This is a great object lesson for your preteens and teens. I am all about object lessons for kids. Hopefully something will sink in.

Wednesday, March 25, 2009

Chocolate Fudge Bundt cake

I have a family of Chocolate addicts. I like it but they LOVE it. This is the best chocolate cake ever and needs no frosting. It is not for the "Low fat diet" crowd, and it will disappear fast.
1 Chocolate fudge cake mix (from your food storage)
1 small pkg of chocolate pudding-dry (from your food storage)
6 eggs
1 cube of melted butter
1 c. sour cream
1 12 oz. pkg of chocolate chips (from your food storage-LOL)
1/2 c water
Hershey's dark chocolate syrup (from your food storage of course)*Since my family is addicted to chocolate, I must have all forms of chocolate on hand or severe withdrawls may occur.
Preheat oven to 350
Open your cake mix. Spray the bundt pan with oil and then sprinkle a little of the cake mix along the inside of the bundt pan. Mix all ingredients including the rest of the cake mix, and except the chocolate syrup. It will be very thick, but mix until everything is well incorporated. Dump the mixture in the bundt pan and spread evenly. Bake in the oven for about 30-35 mins. or until an inserted cake tester comes out clean (and the cake pulls away from the edges of the pan). Let cool for about 20 mins. Place a platter over the bundt pan and hang on tight as you flip the cake. It will still be warm so use hot pads to hold the bundt pan. Let it cool a bout 10 more mins. and take the bundt pan off the cake. Drizzle the Hershey's syrup over the cake and let cool completely.
I usually place a large bowl over the cake, so no one can see, taste, nibble or cut into it. I have made this a few times now and know it is a favorite with my extended family and my husband and 3 kids.

Monday, March 23, 2009

Food Storage Shelf Life

Food Storage shelf life
So you’ve followed the emergency preparedness guidance of the experts by stocking up on food storage for yourself and your family. No matter what the future brings, your outlook is bright because you know you’re ready for even the direst times. But how long will your preparation efforts last? Do they have an expiration date? There are varying points of view on this topic, but the short answer is your food storage will have a “sustain life” shelf life of at least 20 years.
There are many conflicting opinions on this issue. The main problem with the lack of expiration date consistency is there are different levels of food expiration. When your food is used within the “best if used by” range, you will experience its full taste and nutritional value. When your food is stored longer, chemical changes can occur. Over time, minerals and carbohydrates in food do not transform much. Proteins and fats, however, can deteriorate in quality and cause off-tasting food. Vitamins are also susceptible to heat, light, and oxygen destruction.
Calorie intake is the most important life sustaining factor. Because calories do not mutate or fade drastically over time, the life of food storage products has more than one level.
If you want your food storage to have the best taste and highest nutrients, it is recommended that most items be used within 2-5 years. However, if you plan to use your food storage to sustain life, many items can last up to 20+ years. Once opened, most foods should be used within 6-18 months. However, many opened foods can remain life sustaining for up to 5 years if they are kept well covered and stored in a cool, dry area.
Please see the table below for our “best if used by” recommendations.
Product
Optimum Shelf Life Opened Shelf Life
Grains
Whole Wheat Flour 5 years 6-8 months
White Flour 5 years 6-8 months
Hard White Winter Wheat 12 years 3 years
6 Grain Pancake Mix 8 years 1 year
Spaghetti 10 years 2 years
Egg Noodle Pasta 2 years 6 months to 1 year
Quick Oats 8 years 1 year
White Rice 30 years Indefinite
Pearled Barley 8 years 18 months
Cornmeal 5 years 1 year **I would suggest freezing
9 Grain Cracked Cereal 15 years 1 year
Elbow Macaroni 8 years 2 years
Germade 5 years 18 months
Vegetables
Potato Pearls 30 years 2 years ** I would suggest 6-9 months
Bell Peppers 7 years 6 months to 1 year
Mushroom Pieces 8 years 6 months to 1 year
Potato Chunks 12 years 6 months to 1 year
Sweet Corn 7 years 18 months
Tomato Powder 7 years 6 months to 1 year
Sweet Potatoes 8 years 6 months
Green Peas 7 years 1 year
Cauliflower 8 years 6 months to 1 year
Carrot Dices 8 years 6 months to 1 year
Broccoli 10 years 1 year
Celery 7 years 6 months to 1 year
Spinach 7 years 6 months to 1 year
Onions 8 years 6 months to 1 year
Fruits
Pineapple 7 years 1 year
Peach Slices 7 years 1 year
Rasberries 8 years 1 year
Strawberries 8 years 1 year
Blueberries 8 years 1 year
Applesauce 7 years 6 months (refrigerated)
Apple Slices 30 years **I suggest 10years Indefinite ** I suggest 6-9 months
Banana Slices 5 years 1 year
Blackberries 8 years 1 year

Dairy
Instant Milk 20 years 6 months
Chocolate Drink Mix 20 years 6 months
Cheese Powder 15 years 6 months

Meats and Beans
Small White Navy Beans 10 years 5 years
Small Red Beans 10 years 5 years
Sloppy Joe TVP 10 years 1 year
Whole Eggs 5 years 6 months
Taco TVP 10 years 1 year
Sausage TVP 10 years 1 year
Pinto Beans 10 years 5 years
Chicken TVP 10 years 1 year
Beef TVP 10 years 1 year
Ham TVP 10 years 1 year
Kidney Beans 10 years 5 years
Lima Beans 10 years 5 years
Lentils 10 years 5 years
Bacon TVP 10 years 1 year

Basics

Butter Powder 5 years 2 years
Orange Drink 3 years 6 months to 1 year
Iodized Salt Indefinite 2 years
Chicken Bouillon 2 years 6 months
Peach Drink 3 years 6 months to 1 year
White Sugar Indefinite 2 years
Powdered Sugar Indefinite 12 to 18 months
Baking Soda Indefinite Indefinite
Apple Drink 3 years 6 months to 1 year
Baking Powder Indefinite Indefinite** I suggest about 6 months
Beef Bouillon 2 years 6 months
Brown Sugar 6 months 3 months
To maximize the taste, nutritional value, and shelf life of your food storage, follow these tips:
· Keep cans open for the least amount of time possible.
· To maximize freshness, keep oxygen absorbers in your opened cans.
· Scoop food out of your cans instead of pouring. Doing this will limit oxygen intake.
· Reseal your opened cans with their plastic coverings.
· Store your food in a dark, dry, cool place (a garage or cold storage area is highly recommended).
· Limit your opened cans’ contact with humidity.

Please note that the wheat has a shelf life of 12 years unopened. Providentliving.org states wheat can have a shelf life of up to 30 years. I would try rotating my wheat about every 10 years for maximum nutrition.

Remember these are the #10 cans of dried foods, not wet packed items.

Sunday, March 22, 2009

Good Things follow up

A portion of my appearance on Good Things Utah, click on the picture for the full video.

video

Can Do Rolls

I recieved a faboulous roll recipe from a friend via Facebook. Thanks Pamela! My oldest daughter wanted a Homemade dinner for her birthday, and I know she loves rolls, so I tired the recipe last night. WOW. I was so happy they turned out. I even made cinnamon rolls with the leftover dough (I ran out of pans).
Pam called them Molly's Rolls, I call them CAN DO rolls, because now I can do rolls. I always hated making rolls, because they would turn out like hockey pucks.

1 c warm water
1 c warm milk (heat in the microwave for 30 secs. and let sit while the yeast bubbles)
1/3 c sugar
1 pkg yeast (2 1/4 t)
1/3 c oil
1/2 T salt
1 egg
about 4 1/2 c flour (I used 2 1/4 whole wheat flour and 2 1/2 white flour)
In mixer combine yeast, sugar and warm water, let grow until bubbly (about 5 mins). Add milk and mix. Mix in oil and egg. Slowly add 2 cups of flour, mix and add salt. Add 1/2 c of flour at a time until the dough comes away from the bowl. let rise in bowl for about 30 mins. Form rolls as desired and place on greased cookie sheets. let rise an additional 30 mins. bake at 400 degrees for 10-12 mins. Brush hot rolls with melted butter. This recipe makes about 2 dozen , large fluffy rolls.

**Note : I did not need to roll out dough with extra flour, as I made butterhorn shaped rolls. This dough was amazing!
Thanks Pamela!

Tuesday, March 3, 2009

Not to toot my horn or anything

I will finally make my local tv debut on Good things Utah (channel 4 at 10am) on Tuesday March 17. I submitted a recipe years ago and even made it for Angie Larsen one day when I babysat her cute little Luke. Angie has been raving about it for almost 3 years! Pretty funny stuff. The hosts, Angie, Reagan Nicea and Marti have also raved about my Flax seed bread and a few other things I have done (more on that another time). Reagan asked me about a month ago to cook ON THE SHOW...and I am trying to not be so nervous.
I will be making Honey Bunches of Oats chicken for the show. I was a home day care provider for 11 LONG years and loved to make interesting food for the kids, so I made up the recipe- way before POST came up with theirs. I will also have a few other recipes that will be on the Good Things Utah website after the show. Only a couple weeks away!
Funny thing my chicken isn't green...

Thursday, February 26, 2009

Kenna's Lighter Bread

A special Thank You to Kenna Holm for giving me this recipe! It makes 2 loaves.

3 ½ c whole wheat flour
1/3 c gluten flour (vital wheat gluten)
1 ½ T yeast
2 ½ c steaming hot tap water (120-130 degrees)
1 T salt
1/3 c oil
1/3 c honey or ½ c sugar
1 ¼ T bottled lemon juice
2 ½ c whole wheat flour
Preheat oven to 350.
Mix together first 3 ingredients in a mixer with a dough hook. Add water all at once and mix for 1 min. cover and let rest for 10 mins. Add salt, oil, honey (or sugar) and lemon juice and beat for 1 min. Add last flour 1 c at a time, beating between each cup. Beat for about 6-10 mins. Until dough pulls away from the sides of the bowl. This makes the dough very soft.
Turn dough onto oiled counter top (or bowl), divide, shape into loaves and place in a warm spot ( stove top might be warm enough), until dough reaches top of pan and bake for 30 mins. At 350.
Tap lightly and listen for a hollow sound and look for a light brown color.
****Instead of placing dough in bread pans, to rise, I put the dough in a large oiled bowl and let rise, then I punched down and divided and rolled into loaves and then placed them into bread pans and let rise for 20 mins. Then I placed in oven and baked.
Suzi’s disclaimer…I used to RUIN RHODES ROLLS (“Hockey puck” was a good description), so when I learned about turning my oven on when I started my grinding process, I never had issues again with hockey pucks or bread not rising. So I always let my bread rise twice. YOU can try it anyway. Be patient, don’t try to hurry bread. Have fun and find what works best for you!

Wednesday, February 18, 2009

Carrot cake

A friend Lisa sent me this recipe and I thought I'd try it to serve as part of the taster's table at my wheat class. Of course, I had to change it a bit, because I always try and cut the fat from oil in any recipe I can. But you can do whatever you like.
2 c sugar (or honey)- I used a little less
4 eggs
1 t baking powder
1 t salt
3 c raw grated carrots
1/2 c oil or applsauce
2 c whole wheat flour
2 t cinnamon
1 1/2 c chopped nuts (you can omit if you have nut free people)

Mix sugar, applesauce (or oil) and eggs. Sift dry ingredients into mixture. Add carrots and nuts. bake in a greased 9x12" or 9x13" pan at 325 for 30-35 mins.
Frost with your favortie cream cheese frosting. I use the canned frosting when I am in a pinch!

Cream cheese frosting
1 lb powdered sugar
8 oz cream cheese (softened)
2 t vanilla
1/2 c butter (softened)
Mix together until smooth and spread on cooled cake.

My kids are requesting this for birthday cakes now. I am working on trying this with the dry carrots from the dry pack cannery. I will report if it turned out or not. I have great taste testers, but am always looking for more.

Waffles, Pancakes, Sausage Biscuit balls

2 c wheat quick mix
3/4 c water (approx)
1 egg
2 T oil
mix together. Bake on a hot waffle iron. For a lighter waffle, use 2 eggs, separated. Whip the whites and gently fold them in last.

Pancakes
2 c wheat quick mix
1 egg
1 1/2 c water
Fry on a hot griddle. Top with fresh fruit yogurt, honey, jam, etc.

Sausage Biscuit balls
31/2 c wheat quick mix
1 lb sausage (raw)
1 lb sharp cheddar cheese (shredded)
a few drops of water if necessary
Mix thoroughly and shape into small balls. bake on an ungreased cookie sheet for 12 mins. at 350 or until golden brown. Drain on a paper towel, Serve warm or cold. great snack or hors d'oeuvre.
Thanks to Lisa Brown for sending me these recipes.

Wheat Quick

Just like Bisquick, but with whole wheat.
8 c whole wheat flour
4 t salt
1 1/2 c oil
1/3 c baking powder
1/2 c honey or sugar
1 1/4 c dry milk powder
Mix thoroughly and store in an airtight container or refrigerator. Use as you would Bisquick.

Coconut Oatmeal Cold Cereal

I found this cereal to be sooooooooo yummy. I am sure the fat grams are too high, but this is a great cold cereal anyway. My daughter and husband LOVE this.
1 1/2 c whole wheat flour
1 c coconut
1 1/2 T water
1 c quick oats
1/3 c brown sugar
1/ 4 oil
Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Add additional water, 1 T at a time, until mixture forms a crumbly ball that doesn't quite hold together. Spread in chunks on a large cookie sheet. Bake until crunchy, about 35 mins., stirring occasionally. Add dried fruits or nuts if desired. Eat as a snack or with milk...or on ice cream (because ice cream should be in everyone's food storage...right?).
Thanks Jennifer Morgan for this great recipe

Wheat Tortillas

I have struggled with making tortillas for a couple years. The recipes I have all call for "shortening", which I really don't like to use (aka hard shortening) and I have used butter in the past. It was just not "right". I thought I would try some olive oil.
And I am SO impressed with myself! LOL. I love to experiment with recipes, so I need to give myself a BIG atagirl.

So here is my revised recipe. I hope you try it and and enjoy it!
Wheat Tortillas
1 c white flour
1 c whole wheat flour
pinch or 2 of baking powder
1/2 t salt
3 T olive oil
3-5 oz warm water
Mix together the flours, salt and baking powder. Stir in the oil and then add the water a little at a time and knead until smooth. Divide into 8-10 balls (a little bigger than a golf ball) and LET REST 10 mins.(this is very important to let the gluten start working and hold it all together). Roll into very thin circles with a rolling pin or use a tortilla press (HINT!! need a new tool). Cook in a very hot pan (without oil) until lightly flecked on both sides, about 30 seconds a side. Immediately place in a Ziplock bag to steam.
Store in the refrigerator. You can double this recipe!!
Thanks Jennifer Morgan for the original recipe

Friday, February 13, 2009

Deceptive or just sneaky?

A year or so ago, I was watching Oprah and Jessica Seinfeld was on talking about her book, "Deceptively Delicious". I was so interested in what her goal was (to get her young children to eat more fruits and vegetables). Many of you know I was a home day care provider for 11 years and getting kids to eat more healthy foods was a challenge! I love to experiment with cooking, so I bought the cookbook and started with some simple purees and easy recipes.
My kids didn't catch on for awhile (they commonly ask me, "What's in this?"), but they don't ask anymore, they just know it's good for them (because mom doesn't make junk)...
Jessica takes veggie purees and adds them to recipes.
Pretty smart cookie!
I started with sweet potatoes and steamed them and pureed them. I made little baggies of puree and froze the baggies. I added the puree to a whole wheat pancake mix, added an egg, water and bit of oil. I made these pancakes and NO ONE could tell I changed them.
That recipe is NOT in the cookbook. It was an experiment. I started with about 2 c. of whole wheat pancake mix, added 1/2 c pureed sweet potatoes, 1 egg, and 1-2 T oil, add a little water at a time until you get the consistancy you want for pancake batter.

My friend Janet and I thought we should take a few deceptive recipes to a church meeting. She took a can of black beans and pureed them in the blender, then she added the bean puree to a brownie mix and mixed well and baked according to the directions on the box. I might have added some chocolate chips, but they were still pretty good and all that fiber too!!!
I made Jessica's choc. chip cookie recipe. The hidden healthy food was a can of chick peas! WAIT! Chick peas (garbonzo beans) washed and drained in a chocolate chip cookie??? YEP. Jessica says she just puts the chick peas in the mixer and mixes them in the dough, but I wash and drain them and puree them in the blender.

I just recently tried a batch of choc. chip cookies with whole wheat flour and added chick peas (pureed). No one knew the difference, well, until my son asked me if I added EXLAX in the cookies. i asked how many he ate, he said 7! OH the poor kid. Please go easy on the fiber, especially if you are using whole wheat flour!

So thanks to Jessica, I have created some recipes on my own...from her inspiration.
Get her cookbook to INSPIRE the cook in you!

How do you store some basics

Eggs- have a shelf life refrigerated for about 21 days. If you find a great sale on eggs, you can freeze them for about 6 months in a ziploc baggie. You do have to crack them and get all the air out, but you have real eggs instead of either powdered eggs or none at all. If you like to bake, this is a great way to save the eggs!
Butter- Freezing butter is a simple was to keep butter in your food storage, short term. I try to rotate butter every 6 months or less from the freezer.
Bread- freeze it! I try to have a loaf of homemade bread in the freezer just incase I don't feel like baking bread. It tends to be a bit drier once it's thawed, but edible for sure.
Milk- Some people freeze gallons of it, but I have never had good luck freezing it and then thawing in the fridge. Maybe my kids just won't drink it slushy. LOL. Maybe they are milk snobs...oh yeah, that's what they are!

Super Sugar Cookies

In honor of Valentine's day, I have this awesome recipe for Sugar cookies That I got from a friend Heather Smith, many years ago. Heather and I both were Creative Memories Consultants and she did a family cookbook that I was lucky enough to get a copy of.

I guess having powdered sugar and butter in your food storage is a necessity for these melt in your mouth cookies!
1 1/2 c powdered sugar
1 c. butter
1 t vanilla
1/2 t almond extract
1 egg
2 1/2 c flour
1 t baking soda
1 t cream of tartar
Mix powdered sugar, butter, vanilla and almond extract, add egg. Stir in remaining ingredients.
Cover and refrigerate at least 3 hours.
Heat over to 375 degrees.
Divide dough in half. Roll dough out to 1/4" thick on a lightly floured- (with powdered sugar if you like)surface. cut into desired shapes and place on a lightly greased cookie sheet.
bake 7-8 mins. until edges are slightly brown...DO NOT OVER BAKE!

Frost with your favorite frosting.

Thursday, February 12, 2009

Rotating...means EATING

Why would you buy any type of food storage and then let it sit on a shelf and never use it? It's just wasted money and who wants to waste money these days?
So learning to rotate (um eat) your food storage is pretty simple. If you use 2 cans of something, make sure when you go shopping again (either monthly or a major shopping trip), buy 4 cans. Place these cans to the back of the shelf.
I know a lot of people like to write the date they purchase something on the box or can with a Sharpie marker. This is a great idea, and very useful. I store my cereal boxes and cake mix boxes (yes I do have cold cereal and cake mixes in my storage), so I can read the expiration date on the end of the box. I try to use the boxes at the bottom first.
Find what works best for you and if you discover something that works better, keep it up.
If you find you have a lot of cereal stored and it is close to expiring (even if it has missed the date), it is still usually okay to eat, but the food value diminishes. I am talking about canned and boxed items, not refrigerated.
I have come up with some recipes using items just sitting on my shelf... Stay tuned!

Wednesday, February 11, 2009

Now that I have it Wheat do I do with it?

When people think about food storage, one of the first things to come to mind is WHEAT. Why wheat? Wheat is one of the best and most versitle grains and can last many years. The many things you can do with wheat:
Sprout it...so from a grain you can grow a vegetable! There has been a lot of controversy about canning wheat in a #10 can with the oxygen absorber pack and it not being able to sprout. Some people use bay leaves in the white buckets so the wheat can sprout (and the weviles don't get into the wheat) . I personally have not tried sprouting but plan to. I buy my wheat by the bag and fill a white bucket and use a gamma lid, because I use a lot of wheat. It is just personal preference.
Cook it- Cook it in a crockpot overnight on low and have a HEARTY hot wheat cereal in the morning. The leftovers can be dried out and popped in hot oil and sprinkled with season salt, garlic salt or whatever you like. The popped wheat is best fresh, as it sits it gets soggy.
Grind it- into flour and add it in recipes that call for flour. Bread is the obvious choice, but cookies, brownies, cold cereal, carrot cake, etc. I will warn you...if your family is not used to eating alot of whole wheat, go slow, use half whole wheat and half regular flour. We need to be careful and not upset too many tummies.
Make meat- Gluten is pretty easy to make and if you have the patience, kind of fun. I will post more gluten info later.

So wheat is very versitle and important to have in every family's food storage, even if you don't think you will need it or use it. If you don't have a grinder, there are people that do and might let you grind some wheat to make a recipe of something. Just ask around.

I taught a class on Wheat just recently and was overwhelmed by the response. I had cooked and baked a variety of foods using my foodstorage. The next class will be in April "Wouldn't it be Rice to know Beans".

Tools to use with your food storage

When you decide to start using wheat and other grains from your food storage, you need the proper tools. You wouldn't want to use a screwdriver to hammer in a nail , right? (Okay, I have tried to in my early years).
One thing I can't live without is a grinder. I use mine every week. I have a Whisper Mill and have had it for 8 years. It has a lifetime warranty! There are others on the market that are noisier and just as efficient like a Ktec Kitchen mill or the Nutrimill. My mom (the Martha Stewart of the West Coast) has a Magic Mill. If you are lucky to find a grinder for a good price, go for it! Make sure it is in working order!
My husband bought me a Ktec Kitchen Champ many years ago (He's the one that wanted ME to bake bread!). It has been a great addition to my "TOOLS". It has a high powered blender and mixer that I use for everything! It has attachments for crating too.
Tupperware's That's a Bowl...one of the biggest bowls made and works great to let my bread dough rise in.
The Pampered Chef stoneware loaf pans- I LOVE stoneware. I used to have these nasty bread pans that had seen better days and never got a very pretty loaf of bread from them. I'm sure you can still find them at DI! My stoneware bread pans are consistantly giving me awesome loaves of bread. The heat is conducted evenly. I have the name of a great Pampered Chef lady, if you are ever interested.

Those are a few things to start with, besides measuring cups and spoons.

Remember when your husband wants a new tool for his tool box, you need to tell him you need a new tool for your "Food Storage".

Suzi's Whole Wheat Flax seed bread

This recipe in it's original form came from a friend . I wanted to add ground flax seed instead of oil to the recipe and I learned a few tricks along the way from other people I have met.
Turn on oven to 350.
Start with 8 cups of whole wheat and grind into flour *You want the freshest ground flour*
and grind 1 c. of oats (regular or quick)
Grind 1 c. of flax seed in a blender (NEVER EVER put flax seed in a grinder).
In a mixing bowl:
the ground flax seed
2 T yeast
2 T lecithin granules (you can omit)
1 1/2 T salt
1/2 c honey
5 1/2 c. warm water (not too hot)
2 T lemon juice (room temp and not fresh squeezed)
add 6 c. of flour 1 cup at a time and mix with a mixer with a dough hook!

add 1/2 c vital wheat gluten
6 c. of the whole wheat flour
1 c. of any kind of regular flour
knead until dough stick together and pulls away from the sides of the bowl.
Coat a large bowl (I use a Tupperware, "That's a bowl") with spray oil and gather up all the dough and place in the bowl. Knead together and then turn over the dough to coat the outside of the dough. Place in a warm place for 30-45 mins. cover and let rise until double in bulk. Punch down and divide into 3 loaves. Spray the loaf pans (I use the Pampered Chef Stoneware loaf pans) with spray oil and place each loaf in a pan, cover and let rise again for about 20 mins. bake at 350 until lightly brown and when tapped LIGHTLY, sounds hollow, about 25 mins.
Remove from oven and let cool.

*You can use a large ziploc bag to keep the bread and it does freeze well.
*You can knead in raisins and cinnamon to make cinnamon raisin bread.

A friend of mine has a brain tumor and when he has chemo, this is one of the only things he can keep down. He craves this bread and I will make it for him as long as he needs it!

If you have problems with baking bread, think about ruining Rhodes rolls, like me. I am a reformed Rhodes roll ruiner! I think having the right tools is a must.
“All Is Safely Gathered In”
3-Month Food Storage Program
The following pages include a sample 3-Month Food Storage Program.
The program includes pages for individuals and for families of up to 9
people. Also, the final page is a list of other items you may want to
consider including in your storage program.
These lists are not meant to be entirely comprehensive. They were
intended to provide a sample of what could represent 3-months-worth of
food for a typical family, with nothing too fancy, in case you were not able
to purchase these items at the grocery store for an extended period of time.
Such situations, while undesirable, have been and are a reality for many
people.
Leaders of the Church of Jesus Christ of Latter-day Saints have counseled
their members to build a small supply of food that is part of their normal,
daily diet. One way to do this is to purchase a few extra items each week to
build a one-week supply of food. Then you can gradually increase your
supply until it is sufficient for three months. These items should be rotated
regularly to avoid spoilage.
It is hoped that each family would utilize this plan, adapting it to their
personal tastes and needs, and work towards obtaining a 3-month supply
of food and basic commodities. May you be blessed for your diligence in
this regard. For more information, visit the links below at
ProvidentLiving.org.
All Is Safely Gathered In: Family Home Storage
All Is Safely Gathered In: Family Finances
BAKING On Hand
Baking powder 1 lb
Baking soda 1 lb
Cake mix 2 boxes
Corn meal (freeze) 7 lbs
Corn starch 1 box
Flour 7 lbs
Muffin mix 1 box
Pancake mix 2 lbs
Vinegar 1 gallon
Dry Yeast 1 lb
CONDIMENTS On Hand
BBQ sauce 1 bottle
Corn syrup 1 lb
Instant pudding 2 pkgs
Ketchup 1 bottle
Mayonnaise 1 qt
Mustard 1 bottle
Salad dressing 1 qt
FRUITS AND VEGETABLES On Hand
Applesauce 10 lbs
Bag of raisins or other dried fruit 1 lb
Banana chips 8 lbs
Dried apples 3 lbs
Dried fruit 3 lbs
Fruit 21 cans
Fruit juice 2 gallons
Frozen veggies 3 lbs
Potatoes 10 lbs
Spaghetti sauce 3 jars
Tomatoes (whole, diced, stewed, etc.) 6 cans
Vegetables 18 cans
GRAINS On Hand
Cold cereal 2 boxes
Instant oatmeal 1 box
Mac and Cheese 5 boxes
Oats 7 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 7 lbs
Ramen noodles 3 pkgs
Rice 25 lbs
Tortillas (freeze) 2 pkgs
Wheat 45 lbs
(Recommended amounts may differ from packaged quantities at your place of purchase)
RECOMMENDED 3 MONTH SUPPLY FOR 1 PERSON
Adjust these recommendations according to your family's needs and tastes
BEANS On Hand
Beans (black, white, red, etc.) 10 cans
Dry beans 8 lbs
MEAT On Hand
Chicken 3 cans
Ground beef 4 lbs
Tuna fish 6 cans
MILK On Hand
Dried chocolate milk 4 lbs
Evaporated milk 3 cans
Powdered milk 15 lbs
OILS/FATS On Hand
Nuts 2 lbs
Oil 1 gallon
Peanut butter 2 lbs
Shortening or butter (freeze) 1 lb
SEASONINGS On Hand
Garlic salt 1 bottle
Onions (dried/powdered) 2 lbs
Salt 2 lbs
Season salt 1 bottle
SOUPS On Hand
Chicken broth (or bouillon) 2 cans
Soup, chicken noodle 6 cans
Soup, cream of chicken 3 cans
Soup, mushroom 6 cans
Soup, tomato 9 cans
SWEETENERS On Hand
Brown sugar 1 lb
Gelatin (variety of flavors) 1 lb
Honey 2 lbs
Jam 1 lb
Molasses 1 qt
Powdered fruit drink mix 2 lbs
Sugar 10 lbs
Vanilla 1 qt
OTHER On Hand
Aspirin (500 tablets) 1 bottle
Multi vitamins 1 bottle

Week 1: 3 cans Tuna fish, 1 lb Salt, 5 lbs Potatoes
Week 2: 2 boxes Mac and Cheese, 3 cans Soup, tomato
Week 3: 3 cans Soup, mushroom
Week 4: 1 bottle Multi vitamins, 1 lb Bag of raisins or other dried fruit
Week 5: 6 lbs Powdered milk
Week 6: 1 bottle Aspirin (500 tablets)
Week 7: 45 lbs Wheat
Week 8: 2 lbs Pancake mix, 3 lbs Applesauce
Week 9: 2 lbs Honey
Week 10: 3 cans Tuna fish, 3 boxes Mac and Cheese
Week 11: 5 lbs Sugar
Week 12: 3 cans Soup, mushroom, 3 cans Soup, tomato
Week 13: 6 cans Vegetables
Week 14: 1 gallon Oil, 6 cans Vegetables
Week 15: 25 lbs Rice, 2 cans Chicken
Week 16: 7 lbs Flour, 3 cans Soup, tomato, 5 lbs Potatoes
Week 17: 7 lbs Oats, 4 lbs Dry beans
Week 18: 5 lbs Sugar, 4 lbs Applesauce
Week 19: 3 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 6 cans Fruit, 2 lbs Peanut butter
Week 21: 6 lbs Powdered milk, 1 qt Mayonnaise
Week 22: 3 cans Soup, cream of chicken
Week 23: 6 cans Soup, chicken noodle, 3 cans Evaporated milk
Week 24: 6 cans Vegetables, 1 box Cold cereal
Week 25: 4 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 1 box Instant oatmeal, 3 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 6 cans Beans (black, white, red, etc.)
Week 27: 1 qt Molasses, 1 lb Corn syrup
Week 28: 6 cans Fruit, 1 box Muffin mix, 2 lbs Onions (dried/powdered)
Week 29: 1 lb Baking soda, 1 lb Baking powder, 1 lb Dry Yeast
Week 30: 1 qt Vanilla, 1 lb Salt, 1 lb Shortening or butter (freeze)
Week 31: 1 gallon Vinegar, 3 cans Fruit, 3 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 1 gallon Fruit juice, 1 qt Salad dressing
Week 33: 1 bottle Ketchup, 1 bottle BBQ sauce, 1 bottle Mustard
Week 34: 1 lb Brown sugar, 1 jar Spaghetti sauce
Week 35: 1 lb Jam
Week 36: 1 pkg Tortillas (freeze), 2 lbs Ground beef
Week 37: 1 lb Gelatin (variety of flavors), 3 lbs Dried apples
Week 38: 1 gallon Fruit juice, 7 lbs Corn meal (freeze)
Week 39: 2 lbs Powdered fruit drink mix
Week 40: 4 lbs Dried chocolate milk
Week 41: 2 lbs Ground beef
Week 42: 1 pkg Tortillas (freeze), 3 lbs Dried fruit
Week 43: 1 box Corn starch
Week 44: 1 can Chicken, 4 cans Beans (black, white, red, etc.)
Week 45: 1 box Cold cereal, 1 bottle Garlic salt, 1 bottle Season salt, 3 lbs Frozen veggies
Week 46: 2 cans Chicken broth (or bouillon), 2 boxes Cake mix
Week 47: 3 pkgs Ramen noodles, 2 jars Spaghetti sauce, 6 cans Fruit
Week 48: 2 pkgs Instant pudding, 2 lbs Nuts
Week 49: 4 lbs Dry beans, 3 lbs Applesauce
Week 50: 3 lbs Powdered milk
Week 51: 8 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 1 person
BAKING On Hand
Baking powder 1 lb
Baking soda 1 lb
Cake mix 3 boxes
Corn meal (freeze) 13 lbs
Corn starch 1 box
Flour 13 lbs
Muffin mix 1 box
Pancake mix 3 lbs
Vinegar 1 gallon
Dry Yeast 1 lb
CONDIMENTS On Hand
BBQ sauce 2 bottles
Corn syrup 2 lbs
Instant pudding 3 pkgs
Ketchup 2 bottles
Mayonnaise 1 qt
Mustard 1 bottle
Salad dressing 1 qt
FRUITS AND VEGETABLES On Hand
Applesauce 20 lbs
Bag of raisins or other dried fruit 1 lb
Banana chips 15 lbs
Dried apples 5 lbs
Dried fruit 5 lbs
Fruit 42 cans
Fruit juice 4 gallons
Frozen veggies 5 lbs
Potatoes 20 lbs
Spaghetti sauce 5 jars
Tomatoes (whole, diced, stewed, etc.) 12 cans
Vegetables 36 cans
GRAINS On Hand
Cold cereal 4 boxes
Instant oatmeal 1 box
Mac and Cheese 10 boxes
Oats 13 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 13 lbs
Ramen noodles 6 pkgs
Rice 25 lbs
Tortillas (freeze) 3 pkgs
Wheat 75 lbs
RECOMMENDED 3 MONTH SUPPLY FOR 2 PEOPLE
Adjust these recommendations according to your family's needs and tastet

(Recommended amounts may differ from packaged quantities at your place of purchase)

BEANS On Hand
Beans (black, white, red, etc.) 20 cans
Dry beans 15 lbs
MEAT On Hand
Chicken 6 cans
Ground beef 8 lbs
Tuna fish 12 cans
MILK On Hand
Dried chocolate milk 7 lbs
Evaporated milk 6 cans
Powdered milk 25 lbs
OILS/FATS On Hand
Nuts 3 lbs
Oil 1 gallon
Peanut butter 3 lbs
Shortening or butter (freeze) 2 lbs
SEASONINGS On Hand
Garlic salt 1 bottle
Onions (dried/powdered) 3 lbs
Salt 3 lbs
Season salt 1 bottle
SOUPS On Hand
Chicken broth (or bouillon) 3 cans
Soup, chicken noodle 12 cans
Soup, cream of chicken 6 cans
Soup, mushroom 12 cans
Soup, tomato 18 cans
SWEETENERS On Hand
Brown sugar 2 lbs
Gelatin (variety of flavors) 1 lb
Honey 3 lbs
Jam 2 lbs
Molasses 1 qt
Powdered fruit drink mix 3 lbs
Sugar 20 lbs
Vanilla 1 qt
OTHER On Hand
Aspirin (500 tablets) 1 bottle
Multi vitamins 1 bottle
Week 1: 5 cans Tuna fish, 1 lb Salt, 5 lbs Potatoes
Week 2: 5 boxes Mac and Cheese, 6 cans Soup, tomato
Week 3: 6 cans Soup, mushroom, 2 lbs Peanut butter
Week 4: 1 bottle Multi vitamins, 1 lb Bag of raisins or other dried fruit
Week 5: 10 lbs Powdered milk
Week 6: 1 bottle Aspirin (500 tablets), 1 gallon Fruit juice
Week 7: 50 lbs Wheat
Week 8: 3 lbs Pancake mix, 5 lbs Applesauce
Week 9: 3 lbs Honey
Week 10: 7 cans Tuna fish, 5 boxes Mac and Cheese
Week 11: 10 lbs Sugar, 1 lb Salt
Week 12: 6 cans Soup, mushroom, 6 cans Soup, tomato
Week 13: 12 cans Vegetables
Week 14: 25 lbs Wheat, 1 gallon Oil, 12 cans Vegetables
Week 15: 25 lbs Rice, 3 cans Chicken
Week 16: 13 lbs Flour, 6 cans Soup, tomato, 5 lbs Potatoes
Week 17: 13 lbs Oats, 8 lbs Dry beans
Week 18: 10 lbs Sugar, 10 lbs Applesauce
Week 19: 6 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 12 cans Fruit, 1 lb Peanut butter
Week 21: 10 lbs Powdered milk, 1 qt Mayonnaise
Week 22: 6 cans Soup, cream of chicken, 1 lb Brown sugar
Week 23: 12 cans Soup, chicken noodle, 6 cans Evaporated milk
Week 24: 12 cans Vegetables, 2 boxes Cold cereal, 5 lbs Potatoes
Week 25: 7 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 1 box Instant oatmeal, 6 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 12 cans Beans (black, white, red, etc.), 1 gallon Fruit juice
Week 27: 1 qt Molasses, 2 lbs Corn syrup
Week 28: 12 cans Fruit, 1 box Muffin mix, 3 lbs Onions (dried/powdered)
Week 29: 1 lb Baking soda, 1 lb Baking powder, 1 lb Dry Yeast
Week 30: 1 qt Vanilla, 1 lb Salt, 2 lbs Shortening or butter (freeze)
Week 31: 1 gallon Vinegar, 6 cans Fruit, 6 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 1 gallon Fruit juice, 1 qt Salad dressing
Week 33: 2 bottles Ketchup, 2 bottles BBQ sauce, 1 bottle Mustard
Week 34: 1 lb Brown sugar, 2 jars Spaghetti sauce, 5 lbs Potatoes
Week 35: 2 lbs Jam, 1 lb Powdered fruit drink mix
Week 36: 2 pkgs Tortillas (freeze), 3 lbs Ground beef
Week 37: 1 lb Gelatin (variety of flavors), 5 lbs Dried apples
Week 38: 1 gallon Fruit juice, 13 lbs Corn meal (freeze)
Week 39: 2 lbs Powdered fruit drink mix
Week 40: 7 lbs Dried chocolate milk
Week 41: 5 lbs Ground beef
Week 42: 1 pkg Tortillas (freeze), 5 lbs Dried fruit
Week 43: 1 box Corn starch
Week 44: 3 cans Chicken, 8 cans Beans (black, white, red, etc.)
Week 45: 2 boxes Cold cereal, 1 bottle Garlic salt, 1 bottle Season salt, 5 lbs Frozen veggies
Week 46: 3 cans Chicken broth (or bouillon), 3 boxes Cake mix
Week 47: 6 pkgs Ramen noodles, 3 jars Spaghetti sauce, 12 cans Fruit
Week 48: 3 pkgs Instant pudding, 3 lbs Nuts
Week 49: 7 lbs Dry beans, 5 lbs Applesauce
Week 50: 5 lbs Powdered milk
Week 51: 15 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 2 people
BAKING On Hand
Baking powder 1 lb
Baking soda 1 lb
Cake mix 5 boxes
Corn meal (freeze) 19 lbs
Corn starch 2 boxes
Flour 19 lbs
Muffin mix 2 boxes
Pancake mix 4 lbs
Vinegar 1 gallon
Dry Yeast 1 lb
CONDIMENTS On Hand
BBQ sauce 3 bottles
Corn syrup 3 lbs
Instant pudding 5 pkgs
Ketchup 3 bottles
Mayonnaise 2 qts
Mustard 2 bottles
Salad dressing 1 qt
FRUITS AND VEGETABLES On Hand
Applesauce 30 lbs
Bag of raisins or other dried fruit 1 lb
Banana chips 23 lbs
Dried apples 8 lbs
Dried fruit 8 lbs
Fruit 63 cans
Fruit juice 6 gallons
Frozen veggies 8 lbs
Potatoes 30 lbs
Spaghetti sauce 8 jars
Tomatoes (whole, diced, stewed, etc.) 18 cans
Vegetables 54 cans
GRAINS On Hand
Cold cereal 6 boxes
Instant oatmeal 2 boxes
Mac and Cheese 15 boxes
Oats 19 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 19 lbs
Ramen noodles 9 pkgs
Rice 38 lbs
Tortillas (freeze) 5 pkgs
Wheat 125 lbs
(Recommended amounts may differ from packaged quantities at your place of purchase)
RECOMMENDED 3 MONTH SUPPLY FOR 3 PEOPLE
Adjust these recommendations according to your family's needs and tastes

BEANS On Hand
Beans (black, white, red, etc.) 30 cans
Dry beans 30 lbs
MEAT On Hand
Chicken 9 cans
Ground beef 12 lbs
Tuna fish 18 cans
MILK On Hand
Dried chocolate milk 10 lbs
Evaporated milk 9 cans
Powdered milk 40 lbs
OILS/FATS On Hand
Nuts 4 lbs
Oil 2 gallons
Peanut butter 4 lbs
Shortening or butter (freeze) 3 lbs
SEASONINGS On Hand
Garlic salt 1 bottle
Onions (dried/powdered) 4 lbs
Salt 4 lbs
Season salt 1 bottle
SOUPS On Hand
Chicken broth (or bouillon) 5 cans
Soup, chicken noodle 18 cans
Soup, cream of chicken 9 cans
Soup, mushroom 18 cans
Soup, tomato 27 cans
SWEETENERS On Hand
Brown sugar 3 lbs
Gelatin (variety of flavors) 1 lb
Honey 4 lbs
Jam 3 lbs
Molasses 2 qts
Powdered fruit drink mix 5 lbs
Sugar 30 lbs
Vanilla 1 qt
OTHER On Hand
Aspirin (500 tablets) 1 bottle
Multi vitamins 2 bottles
Week 1: 8 cans Tuna fish, 1 lb Salt, 8 lbs Potatoes
Week 2: 8 boxes Mac and Cheese, 9 cans Soup, tomato
Week 3: 9 cans Soup, mushroom, 2 lbs Peanut butter
Week 4: 1 bottle Multi vitamins, 1 lb Bag of raisins or other dried fruit
Week 5: 16 lbs Powdered milk
Week 6: 1 bottle Aspirin (500 tablets), 2 gallons Fruit juice
Week 7: 75 lbs Wheat
Week 8: 4 lbs Pancake mix, 8 lbs Applesauce
Week 9: 4 lbs Honey
Week 10: 10 cans Tuna fish, 7 boxes Mac and Cheese
Week 11: 15 lbs Sugar, 1 lb Salt
Week 12: 9 cans Soup, mushroom, 9 cans Soup, tomato
Week 13: 1 bottle Multi vitamins, 18 cans Vegetables
Week 14: 50 lbs Wheat, 1 gallon Oil, 18 cans Vegetables
Week 15: 19 lbs Rice, 5 cans Chicken
Week 16: 19 lbs Flour, 9 cans Soup, tomato, 8 lbs Potatoes
Week 17: 19 lbs Oats, 15 lbs Dry beans
Week 18: 15 lbs Sugar, 14 lbs Applesauce
Week 19: 9 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 18 cans Fruit, 2 lbs Peanut butter
Week 21: 16 lbs Powdered milk, 2 qts Mayonnaise
Week 22: 9 cans Soup, cream of chicken, 1 lb Brown sugar
Week 23: 18 cans Soup, chicken noodle, 9 cans Evaporated milk
Week 24: 18 cans Vegetables, 3 boxes Cold cereal, 8 lbs Potatoes
Week 25: 10 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 2 boxes Instant oatmeal, 9 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 18 cans Beans (black, white, red, etc.)
Week 27: 2 qts Molasses, 3 lbs Corn syrup
Week 28: 18 cans Fruit, 2 boxes Muffin mix, 4 lbs Onions (dried/powdered)
Week 29: 1 lb Baking soda, 1 lb Baking powder, 1 lb Dry Yeast
Week 30: 1 qt Vanilla, 1 lb Salt, 3 lbs Shortening or butter (freeze)
Week 31: 1 gallon Vinegar, 9 cans Fruit, 9 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 2 gallons Fruit juice, 1 qt Salad dressing, 1 gallon Oil
Week 33: 3 bottles Ketchup, 3 bottles BBQ sauce, 2 bottles Mustard
Week 34: 2 lbs Brown sugar, 4 jars Spaghetti sauce, 6 lbs Potatoes
Week 35: 3 lbs Jam, 2 lbs Powdered fruit drink mix
Week 36: 3 pkgs Tortillas (freeze), 4 lbs Ground beef
Week 37: 1 lb Gelatin (variety of flavors), 8 lbs Dried apples
Week 38: 2 gallons Fruit juice, 19 lbs Corn meal (freeze)
Week 39: 3 lbs Powdered fruit drink mix
Week 40: 10 lbs Dried chocolate milk
Week 41: 8 lbs Ground beef
Week 42: 2 pkgs Tortillas (freeze), 8 lbs Dried fruit
Week 43: 2 boxes Corn starch, 1 lb Salt, 19 lbs Rice
Week 44: 4 cans Chicken, 12 cans Beans (black, white, red, etc.)
Week 45: 3 boxes Cold cereal, 1 bottle Garlic salt, 1 bottle Season salt, 8 lbs Frozen veggies
Week 46: 5 cans Chicken broth (or bouillon), 5 boxes Cake mix
Week 47: 9 pkgs Ramen noodles, 4 jars Spaghetti sauce, 18 cans Fruit
Week 48: 5 pkgs Instant pudding, 4 lbs Nuts
Week 49: 15 lbs Dry beans, 8 lbs Applesauce
Week 50: 8 lbs Powdered milk
Week 51: 23 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 3 people

BAKING On Hand
Baking powder 1 lb
Baking soda 1 lb
Cake mix 6 boxes
Corn meal (freeze) 25 lbs
Corn starch 2 boxes
Flour 25 lbs
Muffin mix 2 boxes
Pancake mix 5 lbs
Vinegar 1 gallon
Dry Yeast 1 lb
CONDIMENTS On Hand
BBQ sauce 3 bottles
Corn syrup 3 lbs
Instant pudding 6 pkgs
Ketchup 4 bottles
Mayonnaise 2 qts
Mustard 2 bottles
Salad dressing 1 qt
FRUITS AND VEGETABLES On Hand
Applesauce 40 lbs
Bag of raisins or other dried fruit 1 lb
Banana chips 30 lbs
Dried apples 10 lbs
Dried fruit 10 lbs
Fruit 84 cans
Fruit juice 8 gallons
Frozen veggies 10 lbs
Potatoes 40 lbs
Spaghetti sauce 10 jars
Tomatoes (whole, diced, stewed, etc.) 24 cans
Vegetables 72 cans
GRAINS On Hand
Cold cereal 8 boxes
Instant oatmeal 2 boxes
Mac and Cheese 20 boxes
Oats 25 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 25 lbs
Ramen noodles 12 pkgs
Rice 50 lbs
Tortillas (freeze) 6 pkgs
Wheat 150 lbs
RECOMMENDED 3 MONTH SUPPLY FOR 4 PEOPLE
Adjust these recommendations according to your family's needs and tastes

(Recommended amounts may differ from packaged quantities at your place of purchase)

BEANS On Hand
Beans (black, white, red, etc.) 39 cans
Dry beans 30 lbs
MEAT On Hand
Chicken 12 cans
Ground beef 15 lbs
Tuna fish 24 cans
MILK On Hand
Dried chocolate milk 13 lbs
Evaporated milk 12 cans
Powdered milk 50 lbs
OILS/FATS On Hand
Nuts 5 lbs
Oil 2 gallons
Peanut butter 5 lbs
Shortening or butter (freeze) 4 lbs
SEASONINGS On Hand
Garlic salt 1 bottle
Onions (dried/powdered) 5 lbs
Salt 5 lbs
Season salt 1 bottle
SOUPS On Hand
Chicken broth (or bouillon) 6 cans
Soup, chicken noodle 24 cans
Soup, cream of chicken 12 cans
Soup, mushroom 24 cans
Soup, tomato 36 cans
SWEETENERS On Hand
Brown sugar 3 lbs
Gelatin (variety of flavors) 1 lb
Honey 5 lbs
Jam 3 lbs
Molasses 2 qts
Powdered fruit drink mix 6 lbs
Sugar 40 lbs
Vanilla 1 qt
OTHER On Hand
Aspirin (500 tablets) 1 bottle
Multi vitamins 2 bottles

Week 1: 10 cans Tuna fish, 2 lbs Salt, 10 lbs Potatoes
Week 2: 10 boxes Mac and Cheese, 12 cans Soup, tomato
Week 3: 12 cans Soup, mushroom, 2 lbs Peanut butter
Week 4: 1 bottle Multi vitamins, 1 lb Bag of raisins or other dried fruit
Week 5: 20 lbs Powdered milk
Week 6: 1 bottle Aspirin (500 tablets), 2 gallons Fruit juice
Week 7: 100 lbs Wheat
Week 8: 5 lbs Pancake mix, 10 lbs Applesauce
Week 9: 5 lbs Honey
Week 10: 14 cans Tuna fish, 10 boxes Mac and Cheese
Week 11: 20 lbs Sugar, 1 lb Salt
Week 12: 12 cans Soup, mushroom, 12 cans Soup, tomato
Week 13: 1 bottle Multi vitamins, 24 cans Vegetables
Week 14: 50 lbs Wheat, 1 gallon Oil, 24 cans Vegetables
Week 15: 25 lbs Rice, 6 cans Chicken
Week 16: 25 lbs Flour, 12 cans Soup, tomato, 10 lbs Potatoes
Week 17: 25 lbs Oats, 15 lbs Dry beans
Week 18: 20 lbs Sugar, 20 lbs Applesauce
Week 19: 10 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 24 cans Fruit, 3 lbs Peanut butter
Week 21: 20 lbs Powdered milk, 2 qts Mayonnaise
Week 22: 12 cans Soup, cream of chicken, 1 lb Brown sugar
Week 23: 24 cans Soup, chicken noodle, 12 cans Evaporated milk
Week 24: 24 cans Vegetables, 4 boxes Cold cereal, 10 lbs Potatoes
Week 25: 15 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 2 boxes Instant oatmeal, 12 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 24 cans Beans (black, white, red, etc.), 2 gallons Fruit juice
Week 27: 2 qts Molasses, 3 lbs Corn syrup
Week 28: 24 cans Fruit, 2 boxes Muffin mix, 5 lbs Onions (dried/powdered)
Week 29: 1 lb Baking soda, 1 lb Baking powder, 1 lb Dry Yeast
Week 30: 1 qt Vanilla, 1 lb Salt, 4 lbs Shortening or butter (freeze)
Week 31: 1 gallon Vinegar, 12 cans Fruit, 12 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 2 gallons Fruit juice, 1 qt Salad dressing, 1 gallon Oil
Week 33: 4 bottles Ketchup, 3 bottles BBQ sauce, 2 bottles Mustard
Week 34: 2 lbs Brown sugar, 4 jars Spaghetti sauce, 10 lbs Potatoes
Week 35: 3 lbs Jam, 2 lbs Powdered fruit drink mix
Week 36: 3 pkgs Tortillas (freeze), 5 lbs Ground beef
Week 37: 1 lb Gelatin (variety of flavors), 10 lbs Dried apples
Week 38: 2 gallons Fruit juice, 25 lbs Corn meal (freeze)
Week 39: 4 lbs Powdered fruit drink mix
Week 40: 13 lbs Dried chocolate milk
Week 41: 10 lbs Ground beef
Week 42: 3 pkgs Tortillas (freeze), 10 lbs Dried fruit
Week 43: 2 boxes Corn starch, 1 lb Salt, 25 lbs Rice
Week 44: 6 cans Chicken, 15 cans Beans (black, white, red, etc.)
Week 45: 4 boxes Cold cereal, 1 bottle Garlic salt, 1 bottle Season salt, 10 lbs Frozen veggies
Week 46: 6 cans Chicken broth (or bouillon), 6 boxes Cake mix
Week 47: 12 pkgs Ramen noodles, 6 jars Spaghetti sauce, 24 cans Fruit
Week 48: 6 pkgs Instant pudding, 5 lbs Nuts
Week 49: 15 lbs Dry beans, 10 lbs Applesauce
Week 50: 10 lbs Powdered milk
Week 51: 30 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 4 people

BAKING On Hand
Baking powder 2 lbs
Baking soda 2 lbs
Cake mix 8 boxes
Corn meal (freeze) 32 lbs
Corn starch 3 boxes
Flour 32 lbs
Muffin mix 3 boxes
Pancake mix 7 lbs
Vinegar 2 gallons
Dry Yeast 2 lbs
CONDIMENTS On Hand
BBQ sauce 4 bottles
Corn syrup 4 lbs
Instant pudding 8 pkgs
Ketchup 5 bottles
Mayonnaise 3 qts
Mustard 3 bottles
Salad dressing 2 qts
FRUITS AND VEGETABLES On Hand
Applesauce 50 lbs
Bag of raisins or other dried fruit 2 lbs
Banana chips 38 lbs
Dried apples 13 lbs
Dried fruit 13 lbs
Fruit 105 cans
Fruit juice 10 gallons
Frozen veggies 13 lbs
Potatoes 50 lbs
Spaghetti sauce 13 jars
Tomatoes (whole, diced, stewed, etc.) 30 cans
Vegetables 90 cans
GRAINS On Hand
Cold cereal 10 boxes
Instant oatmeal 3 boxes
Mac and Cheese 25 boxes
Oats 32 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 32 lbs
Ramen noodles 15 pkgs
Rice 75 lbs
Tortillas (freeze) 8 pkgs
Wheat 200 lbs
(Recommended amounts may differ from packaged quantities at your place of purchase)
RECOMMENDED 3 MONTH SUPPLY FOR 5 PEOPLE
Adjust these recommendations according to your family's needs and tastes

BEANS On Hand
Beans (black, white, red, etc.) 49 cans
Dry beans 38 lbs
MEAT On Hand
Chicken 15 cans
Ground beef 19 lbs
Tuna fish 30 cans
MILK On Hand
Dried chocolate milk 17 lbs
Evaporated milk 15 cans
Powdered milk 65 lbs
OILS/FATS On Hand
Nuts 7 lbs
Oil 3 gallons
Peanut butter 7 lbs
Shortening or butter (freeze) 5 lbs
SEASONINGS On Hand
Garlic salt 2 bottles
Onions (dried/powdered) 7 lbs
Salt 7 lbs
Season salt 2 bottles
SOUPS On Hand
Chicken broth (or bouillon) 8 cans
Soup, chicken noodle 30 cans
Soup, cream of chicken 15 cans
Soup, mushroom 30 cans
Soup, tomato 45 cans
SWEETENERS On Hand
Brown sugar 4 lbs
Gelatin (variety of flavors) 2 lbs
Honey 7 lbs
Jam 4 lbs
Molasses 3 qts
Powdered fruit drink mix 8 lbs
Sugar 50 lbs
Vanilla 2 qts
OTHER On Hand
Aspirin (500 tablets) 2 bottles
Multi vitamins 3 bottles

Week 1: 13 cans Tuna fish, 3 lbs Salt, 15 lbs Potatoes
Week 2: 12 boxes Mac and Cheese, 15 cans Soup, tomato
Week 3: 15 cans Soup, mushroom, 3 lbs Peanut butter
Week 4: 1 bottle Multi vitamins, 2 lbs Bag of raisins or other dried fruit
Week 5: 26 lbs Powdered milk
Week 6: 2 bottles Aspirin (500 tablets), 3 gallons Fruit juice
Week 7: 100 lbs Wheat
Week 8: 7 lbs Pancake mix, 13 lbs Applesauce
Week 9: 7 lbs Honey
Week 10: 17 cans Tuna fish, 13 boxes Mac and Cheese
Week 11: 25 lbs Sugar, 2 lbs Salt
Week 12: 15 cans Soup, mushroom, 15 cans Soup, tomato
Week 13: 2 bottles Multi vitamins, 30 cans Vegetables
Week 14: 100 lbs Wheat, 2 gallons Oil, 30 cans Vegetables
Week 15: 50 lbs Rice, 8 cans Chicken
Week 16: 32 lbs Flour, 15 cans Soup, tomato, 15 lbs Potatoes
Week 17: 32 lbs Oats, 19 lbs Dry beans
Week 18: 25 lbs Sugar, 25 lbs Applesauce
Week 19: 12 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 30 cans Fruit, 4 lbs Peanut butter
Week 21: 26 lbs Powdered milk, 3 qts Mayonnaise
Week 22: 15 cans Soup, cream of chicken, 1 lb Brown sugar
Week 23: 30 cans Soup, chicken noodle, 15 cans Evaporated milk
Week 24: 30 cans Vegetables, 5 boxes Cold cereal, 10 lbs Potatoes
Week 25: 20 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 3 boxes Instant oatmeal, 15 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 30 cans Beans (black, white, red, etc.), 3 gallons Fruit juice
Week 27: 3 qts Molasses, 4 lbs Corn syrup
Week 28: 30 cans Fruit, 3 boxes Muffin mix, 7 lbs Onions (dried/powdered)
Week 29: 2 lbs Baking soda, 2 lbs Baking powder, 2 lbs Dry Yeast
Week 30: 2 qts Vanilla, 1 lb Salt, 5 lbs Shortening or butter (freeze)
Week 31: 2 gallons Vinegar, 15 cans Fruit, 15 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 2 gallons Fruit juice, 2 qts Salad dressing, 1 gallon Oil
Week 33: 5 bottles Ketchup, 4 bottles BBQ sauce, 3 bottles Mustard
Week 34: 3 lbs Brown sugar, 6 jars Spaghetti sauce, 10 lbs Potatoes
Week 35: 4 lbs Jam, 3 lbs Powdered fruit drink mix
Week 36: 4 pkgs Tortillas (freeze), 7 lbs Ground beef
Week 37: 2 lbs Gelatin (variety of flavors), 13 lbs Dried apples
Week 38: 2 gallons Fruit juice, 32 lbs Corn meal (freeze)
Week 39: 5 lbs Powdered fruit drink mix
Week 40: 17 lbs Dried chocolate milk
Week 41: 12 lbs Ground beef
Week 42: 4 pkgs Tortillas (freeze), 13 lbs Dried fruit
Week 43: 3 boxes Corn starch, 1 lb Salt, 25 lbs Rice
Week 44: 7 cans Chicken, 19 cans Beans (black, white, red, etc.)
Week 45: 5 boxes Cold cereal, 2 bottles Garlic salt, 2 bottles Season salt, 13 lbs Frozen veggies
Week 46: 8 cans Chicken broth (or bouillon), 8 boxes Cake mix
Week 47: 15 pkgs Ramen noodles, 7 jars Spaghetti sauce, 30 cans Fruit
Week 48: 8 pkgs Instant pudding, 7 lbs Nuts
Week 49: 19 lbs Dry beans, 12 lbs Applesauce
Week 50: 13 lbs Powdered milk
Week 51: 38 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 5 people

BAKING On Hand
Baking powder 2 lbs
Baking soda 2 lbs
Cake mix 9 boxes
Corn meal (freeze) 38 lbs
Corn starch 3 boxes
Flour 38 lbs
Muffin mix 3 boxes
Pancake mix 8 lbs
Vinegar 2 gallons
Dry Yeast 2 lbs
CONDIMENTS On Hand
BBQ sauce 5 bottles
Corn syrup 5 lbs
Instant pudding 9 pkgs
Ketchup 6 bottles
Mayonnaise 3 qts
Mustard 3 bottles
Salad dressing 2 qts
FRUITS AND VEGETABLES On Hand
Applesauce 60 lbs
Bag of raisins or other dried fruit 2 lbs
Banana chips 45 lbs
Dried apples 15 lbs
Dried fruit 15 lbs
Fruit 126 cans
Fruit juice 12 gallons
Frozen veggies 15 lbs
Potatoes 60 lbs
Spaghetti sauce 15 jars
Tomatoes (whole, diced, stewed, etc.) 36 cans
Vegetables 108 cans
GRAINS On Hand
Cold cereal 12 boxes
Instant oatmeal 3 boxes
Mac and Cheese 30 boxes
Oats 38 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 38 lbs
Ramen noodles 18 pkgs
Rice 75 lbs
Tortillas (freeze) 9 pkgs
Wheat 225 lbs
RECOMMENDED 3 MONTH SUPPLY FOR 6 PEOPLE
Adjust these recommendations according to your family's needs and tastes

(Recommended amounts may differ from packaged quantities at your place of purchase)

BEANS On Hand
Beans (black, white, red, etc.) 59 cans
Dry beans 45 lbs
MEAT On Hand
Chicken 18 cans
Ground beef 23 lbs
Tuna fish 36 cans
MILK On Hand
Dried chocolate milk 20 lbs
Evaporated milk 18 cans
Powdered milk 75 lbs
OILS/FATS On Hand
Nuts 8 lbs
Oil 3 gallons
Peanut butter 8 lbs
Shortening or butter (freeze) 6 lbs
SEASONINGS On Hand
Garlic salt 2 bottles
Onions (dried/powdered) 8 lbs
Salt 8 lbs
Season salt 2 bottles
SOUPS On Hand
Chicken broth (or bouillon) 9 cans
Soup, chicken noodle 36 cans
Soup, cream of chicken 18 cans
Soup, mushroom 36 cans
Soup, tomato 54 cans
SWEETENERS On Hand
Brown sugar 5 lbs
Gelatin (variety of flavors) 2 lbs
Honey 8 lbs
Jam 5 lbs
Molasses 3 qts
Powdered fruit drink mix 9 lbs
Sugar 60 lbs
Vanilla 2 qts
OTHER On Hand
Aspirin (500 tablets) 2 bottles
Multi vitamins 3 bottles

Week 1: 15 cans Tuna fish, 4 lbs Salt, 15 lbs Potatoes
Week 2: 15 boxes Mac and Cheese, 18 cans Soup, tomato
Week 3: 18 cans Soup, mushroom, 4 lbs Peanut butter
Week 4: 2 bottles Multi vitamins, 2 lbs Bag of raisins or other dried fruit
Week 5: 30 lbs Powdered milk
Week 6: 2 bottles Aspirin (500 tablets), 3 gallons Fruit juice
Week 7: 150 lbs Wheat
Week 8: 8 lbs Pancake mix, 15 lbs Applesauce
Week 9: 8 lbs Honey
Week 10: 21 cans Tuna fish, 15 boxes Mac and Cheese
Week 11: 30 lbs Sugar, 1 lb Salt
Week 12: 18 cans Soup, mushroom, 18 cans Soup, tomato
Week 13: 1 bottle Multi vitamins, 36 cans Vegetables
Week 14: 75 lbs Wheat, 2 gallons Oil, 36 cans Vegetables
Week 15: 50 lbs Rice, 9 cans Chicken
Week 16: 38 lbs Flour, 18 cans Soup, tomato, 15 lbs Potatoes
Week 17: 38 lbs Oats, 25 lbs Dry beans
Week 18: 30 lbs Sugar, 30 lbs Applesauce
Week 19: 16 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 36 cans Fruit, 4 lbs Peanut butter
Week 21: 30 lbs Powdered milk, 3 qts Mayonnaise
Week 22: 18 cans Soup, cream of chicken, 1 lb Brown sugar
Week 23: 36 cans Soup, chicken noodle, 18 cans Evaporated milk
Week 24: 36 cans Vegetables, 6 boxes Cold cereal, 15 lbs Potatoes
Week 25: 22 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 3 boxes Instant oatmeal, 18 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 36 cans Beans (black, white, red, etc.), 3 gallons Fruit juice
Week 27: 3 qts Molasses, 5 lbs Corn syrup
Week 28: 36 cans Fruit, 3 boxes Muffin mix, 8 lbs Onions (dried/powdered)
Week 29: 2 lbs Baking soda, 2 lbs Baking powder, 2 lbs Dry Yeast
Week 30: 2 qts Vanilla, 2 lbs Salt, 6 lbs Shortening or butter (freeze)
Week 31: 2 gallons Vinegar, 18 cans Fruit, 18 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 3 gallons Fruit juice, 2 qts Salad dressing, 1 gallon Oil
Week 33: 6 bottles Ketchup, 5 bottles BBQ sauce, 3 bottles Mustard
Week 34: 4 lbs Brown sugar, 6 jars Spaghetti sauce, 15 lbs Potatoes
Week 35: 5 lbs Jam, 3 lbs Powdered fruit drink mix
Week 36: 5 pkgs Tortillas (freeze), 8 lbs Ground beef
Week 37: 2 lbs Gelatin (variety of flavors), 15 lbs Dried apples
Week 38: 3 gallons Fruit juice, 38 lbs Corn meal (freeze)
Week 39: 6 lbs Powdered fruit drink mix
Week 40: 20 lbs Dried chocolate milk
Week 41: 15 lbs Ground beef
Week 42: 4 pkgs Tortillas (freeze), 15 lbs Dried fruit
Week 43: 3 boxes Corn starch, 1 lb Salt, 25 lbs Rice
Week 44: 9 cans Chicken, 23 cans Beans (black, white, red, etc.)
Week 45: 6 boxes Cold cereal, 2 bottles Garlic salt, 2 bottles Season salt, 15 lbs Frozen veggies
Week 46: 9 cans Chicken broth (or bouillon), 9 boxes Cake mix
Week 47: 18 pkgs Ramen noodles, 9 jars Spaghetti sauce, 36 cans Fruit
Week 48: 9 pkgs Instant pudding, 8 lbs Nuts
Week 49: 20 lbs Dry beans, 15 lbs Applesauce
Week 50: 15 lbs Powdered milk
Week 51: 45 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 6 people

BAKING On Hand
Baking powder 2 lbs
Baking soda 2 lbs
Cake mix 11 boxes
Corn meal (freeze) 44 lbs
Corn starch 4 boxes
Flour 44 lbs
Muffin mix 4 boxes
Pancake mix 9 lbs
Vinegar 2 gallons
Dry Yeast 2 lbs
CONDIMENTS On Hand
BBQ sauce 6 bottles
Corn syrup 6 lbs
Instant pudding 11 pkgs
Ketchup 7 bottles
Mayonnaise 4 qts
Mustard 4 bottles
Salad dressing 2 qts
FRUITS AND VEGETABLES On Hand
Applesauce 70 lbs
Bag of raisins or other dried fruit 2 lbs
Banana chips 53 lbs
Dried apples 18 lbs
Dried fruit 18 lbs
Fruit 147 cans
Fruit juice 14 gallons
Frozen veggies 18 lbs
Potatoes 70 lbs
Spaghetti sauce 18 jars
Tomatoes (whole, diced, stewed, etc.) 42 cans
Vegetables 126 cans
GRAINS On Hand
Cold cereal 14 boxes
Instant oatmeal 4 boxes
Mac and Cheese 35 boxes
Oats 44 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 44 lbs
Ramen noodles 21 pkgs
Rice 88 lbs
Tortillas (freeze) 11 pkgs
Wheat 263 lbs
RECOMMENDED 3 MONTH SUPPLY FOR 7 PEOPLE
Adjust these recommendations according to your family's needs and tastes

(Recommended amounts may differ from packaged quantities at your place of purchase)

BEANS On Hand
Beans (black, white, red, etc.) 69 cans
Dry beans 60 lbs
MEAT On Hand
Chicken 21 cans
Ground beef 27 lbs
Tuna fish 42 cans
MILK On Hand
Dried chocolate milk 23 lbs
Evaporated milk 21 cans
Powdered milk 90 lbs
OILS/FATS On Hand
Nuts 9 lbs
Oil 4 gallons
Peanut butter 9 lbs
Shortening or butter (freeze) 7 lbs
SEASONINGS On Hand
Garlic salt 2 bottles
Onions (dried/powdered) 9 lbs
Salt 9 lbs
Season salt 2 bottles
SOUPS On Hand
Chicken broth (or bouillon) 11 cans
Soup, chicken noodle 42 cans
Soup, cream of chicken 21 cans
Soup, mushroom 42 cans
Soup, tomato 63 cans
SWEETENERS On Hand
Brown sugar 6 lbs
Gelatin (variety of flavors) 2 lbs
Honey 9 lbs
Jam 6 lbs
Molasses 4 qts
Powdered fruit drink mix 11 lbs
Sugar 70 lbs
Vanilla 2 qts
OTHER On Hand
Aspirin (500 tablets) 2 bottles
Multi vitamins 4 bottles

Week 1: 18 cans Tuna fish, 4 lbs Salt, 20 lbs Potatoes
Week 2: 17 boxes Mac and Cheese, 21 cans Soup, tomato
Week 3: 21 cans Soup, mushroom, 4 lbs Peanut butter
Week 4: 2 bottles Multi vitamins, 2 lbs Bag of raisins or other dried fruit
Week 5: 36 lbs Powdered milk
Week 6: 2 bottles Aspirin (500 tablets), 4 gallons Fruit juice
Week 7: 176 lbs Wheat
Week 8: 9 lbs Pancake mix, 18 lbs Applesauce
Week 9: 9 lbs Honey
Week 10: 24 cans Tuna fish, 18 boxes Mac and Cheese
Week 11: 35 lbs Sugar, 2 lbs Salt
Week 12: 21 cans Soup, mushroom, 21 cans Soup, tomato
Week 13: 2 bottles Multi vitamins, 42 cans Vegetables
Week 14: 88 lbs Wheat, 2 gallons Oil, 42 cans Vegetables
Week 15: 44 lbs Rice, 11 cans Chicken
Week 16: 44 lbs Flour, 21 cans Soup, tomato, 20 lbs Potatoes
Week 17: 44 lbs Oats, 30 lbs Dry beans
Week 18: 35 lbs Sugar, 35 lbs Applesauce
Week 19: 18 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 42 cans Fruit, 5 lbs Peanut butter
Week 21: 36 lbs Powdered milk, 4 qts Mayonnaise
Week 22: 21 cans Soup, cream of chicken, 2 lbs Brown sugar
Week 23: 42 cans Soup, chicken noodle, 21 cans Evaporated milk
Week 24: 42 cans Vegetables, 7 boxes Cold cereal, 15 lbs Potatoes
Week 25: 26 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 4 boxes Instant oatmeal, 21 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 42 cans Beans (black, white, red, etc.), 2 gallons Fruit juice
Week 27: 4 qts Molasses, 6 lbs Corn syrup
Week 28: 42 cans Fruit, 4 boxes Muffin mix, 9 lbs Onions (dried/powdered)
Week 29: 2 lbs Baking soda, 2 lbs Baking powder, 2 lbs Dry Yeast
Week 30: 2 qts Vanilla, 2 lbs Salt, 7 lbs Shortening or butter (freeze)
Week 31: 2 gallons Vinegar, 21 cans Fruit, 21 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 4 gallons Fruit juice, 2 qts Salad dressing, 2 gallons Oil
Week 33: 7 bottles Ketchup, 6 bottles BBQ sauce, 4 bottles Mustard
Week 34: 4 lbs Brown sugar, 7 jars Spaghetti sauce, 15 lbs Potatoes
Week 35: 6 lbs Jam, 4 lbs Powdered fruit drink mix
Week 36: 6 pkgs Tortillas (freeze), 9 lbs Ground beef
Week 37: 2 lbs Gelatin (variety of flavors), 18 lbs Dried apples
Week 38: 4 gallons Fruit juice, 44 lbs Corn meal (freeze)
Week 39: 7 lbs Powdered fruit drink mix
Week 40: 23 lbs Dried chocolate milk
Week 41: 18 lbs Ground beef
Week 42: 5 pkgs Tortillas (freeze), 18 lbs Dried fruit
Week 43: 4 boxes Corn starch, 1 lb Salt, 44 lbs Rice
Week 44: 10 cans Chicken, 27 cans Beans (black, white, red, etc.)
Week 45: 7 boxes Cold cereal, 2 bottles Garlic salt, 2 bottles Season salt, 18 lbs Frozen veggies
Week 46: 11 cans Chicken broth (or bouillon), 11 boxes Cake mix
Week 47: 21 pkgs Ramen noodles, 11 jars Spaghetti sauce, 42 cans Fruit
Week 48: 11 pkgs Instant pudding, 9 lbs Nuts
Week 49: 30 lbs Dry beans, 17 lbs Applesauce
Week 50: 18 lbs Powdered milk
Week 51: 53 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 7 people

BAKING On Hand
Baking powder 2 lbs
Baking soda 2 lbs
Cake mix 12 boxes
Corn meal (freeze) 50 lbs
Corn starch 4 boxes
Flour 50 lbs
Muffin mix 4 boxes
Pancake mix 10 lbs
Vinegar 2 gallons
Dry Yeast 2 lbs
CONDIMENTS On Hand
BBQ sauce 6 bottles
Corn syrup 6 lbs
Instant pudding 12 pkgs
Ketchup 8 bottles
Mayonnaise 4 qts
Mustard 4 bottles
Salad dressing 2 qts
FRUITS AND VEGETABLES On Hand
Applesauce 80 lbs
Bag of raisins or other dried fruit 2 lbs
Banana chips 60 lbs
Dried apples 20 lbs
Dried fruit 20 lbs
Fruit 168 cans
Fruit juice 16 gallons
Frozen veggies 20 lbs
Potatoes 80 lbs
Spaghetti sauce 20 jars
Tomatoes (whole, diced, stewed, etc.) 48 cans
Vegetables 144 cans
GRAINS On Hand
Cold cereal 16 boxes
Instant oatmeal 4 boxes
Mac and Cheese 40 boxes
Oats 50 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 50 lbs
Ramen noodles 24 pkgs
Rice 100 lbs
Tortillas (freeze) 12 pkgs
Wheat 300 lbs
(Recommended amounts may differ from packaged quantities at your place of purchase)
RECOMMENDED 3 MONTH SUPPLY FOR 8 PEOPLE
Adjust these recommendations according to your family's needs and tastes
BEANS On Hand
Beans (black, white, red, etc.) 78 cans
Dry beans 60 lbs
MEAT On Hand
Chicken 24 cans
Ground beef 30 lbs
Tuna fish 48 cans
MILK On Hand
Dried chocolate milk 26 lbs
Evaporated milk 24 cans
Powdered milk 100 lbs
OILS/FATS On Hand
Nuts 10 lbs
Oil 4 gallons
Peanut butter 10 lbs
Shortening or butter (freeze) 8 lbs
SEASONINGS On Hand
Garlic salt 2 bottles
Onions (dried/powdered) 10 lbs
Salt 10 lbs
Season salt 2 bottles
SOUPS On Hand
Chicken broth (or bouillon) 12 cans
Soup, chicken noodle 48 cans
Soup, cream of chicken 24 cans
Soup, mushroom 48 cans
Soup, tomato 72 cans
SWEETENERS On Hand
Brown sugar 6 lbs
Gelatin (variety of flavors) 2 lbs
Honey 10 lbs
Jam 6 lbs
Molasses 4 qts
Powdered fruit drink mix 12 lbs
Sugar 80 lbs
Vanilla 2 qts
OTHER On Hand
Aspirin (500 tablets) 2 bottles
Multi vitamins 4 bottles

Week 1: 20 cans Tuna fish, 4 lbs Salt, 20 lbs Potatoes
Week 2: 20 boxes Mac and Cheese, 24 cans Soup, tomato
Week 3: 24 cans Soup, mushroom, 4 lbs Peanut butter
Week 4: 2 bottles Multi vitamins, 2 lbs Bag of raisins or other dried fruit
Week 5: 40 lbs Powdered milk
Week 6: 2 bottles Aspirin (500 tablets), 4 gallons Fruit juice
Week 7: 200 lbs Wheat
Week 8: 10 lbs Pancake mix, 20 lbs Applesauce
Week 9: 10 lbs Honey
Week 10: 28 cans Tuna fish, 20 boxes Mac and Cheese
Week 11: 40 lbs Sugar, 2 lbs Salt
Week 12: 24 cans Soup, mushroom, 24 cans Soup, tomato
Week 13: 2 bottles Multi vitamins, 48 cans Vegetables
Week 14: 100 lbs Wheat, 2 gallons Oil, 48 cans Vegetables
Week 15: 50 lbs Rice, 12 cans Chicken
Week 16: 50 lbs Flour, 24 cans Soup, tomato, 20 lbs Potatoes
Week 17: 50 lbs Oats, 30 lbs Dry beans
Week 18: 40 lbs Sugar, 40 lbs Applesauce
Week 19: 20 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 48 cans Fruit, 6 lbs Peanut butter
Week 21: 40 lbs Powdered milk, 4 qts Mayonnaise
Week 22: 24 cans Soup, cream of chicken, 2 lbs Brown sugar
Week 23: 48 cans Soup, chicken noodle, 24 cans Evaporated milk
Week 24: 48 cans Vegetables, 8 boxes Cold cereal, 20 lbs Potatoes
Week 25: 30 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 4 boxes Instant oatmeal, 24 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 48 cans Beans (black, white, red, etc.), 4 gallons Fruit juice
Week 27: 4 qts Molasses, 6 lbs Corn syrup
Week 28: 48 cans Fruit, 4 boxes Muffin mix, 10 lbs Onions (dried/powdered)
Week 29: 2 lbs Baking soda, 2 lbs Baking powder, 2 lbs Dry Yeast
Week 30: 2 qts Vanilla, 2 lbs Salt, 8 lbs Shortening or butter (freeze)
Week 31: 2 gallons Vinegar, 24 cans Fruit, 24 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 4 gallons Fruit juice, 2 qts Salad dressing, 2 gallons Oil
Week 33: 8 bottles Ketchup, 6 bottles BBQ sauce, 4 bottles Mustard
Week 34: 4 lbs Brown sugar, 8 jars Spaghetti sauce, 20 lbs Potatoes
Week 35: 6 lbs Jam, 4 lbs Powdered fruit drink mix
Week 36: 6 pkgs Tortillas (freeze), 10 lbs Ground beef
Week 37: 2 lbs Gelatin (variety of flavors), 20 lbs Dried apples
Week 38: 4 gallons Fruit juice, 50 lbs Corn meal (freeze)
Week 39: 8 lbs Powdered fruit drink mix
Week 40: 26 lbs Dried chocolate milk
Week 41: 20 lbs Ground beef
Week 42: 6 pkgs Tortillas (freeze), 20 lbs Dried fruit
Week 43: 4 boxes Corn starch, 2 lbs Salt, 50 lbs Rice
Week 44: 12 cans Chicken, 30 cans Beans (black, white, red, etc.)
Week 45: 8 boxes Cold cereal, 2 bottles Garlic salt, 2 bottles Season salt, 20 lbs Frozen veggies
Week 46: 12 cans Chicken broth (or bouillon), 12 boxes Cake mix
Week 47: 24 pkgs Ramen noodles, 12 jars Spaghetti sauce, 48 cans Fruit
Week 48: 12 pkgs Instant pudding, 10 lbs Nuts
Week 49: 30 lbs Dry beans, 20 lbs Applesauce
Week 50: 20 lbs Powdered milk
Week 51: 60 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 8 people
BAKING On Hand
Baking powder 3 lbs
Baking soda 3 lbs
Cake mix 14 boxes
Corn meal (freeze) 57 lbs
Corn starch 5 boxes
Flour 57 lbs
Muffin mix 5 boxes
Pancake mix 12 lbs
Vinegar 3 gallons
Dry Yeast 3 lbs
CONDIMENTS On Hand
BBQ sauce 7 bottles
Corn syrup 7 lbs
Instant pudding 14 pkgs
Ketchup 9 bottles
Mayonnaise 5 qts
Mustard 5 bottles
Salad dressing 3 qts
FRUITS AND VEGETABLES On Hand
Applesauce 90 lbs
Bag of raisins or other dried fruit 3 lbs
Banana chips 68 lbs
Dried apples 23 lbs
Dried fruit 23 lbs
Fruit 189 cans
Fruit juice 18 gallons
Frozen veggies 23 lbs
Potatoes 90 lbs
Spaghetti sauce 23 jars
Tomatoes (whole, diced, stewed, etc.) 54 cans
Vegetables 162 cans
GRAINS On Hand
Cold cereal 18 boxes
Instant oatmeal 5 boxes
Mac and Cheese 45 boxes
Oats 57 lbs
Pasta (spaghetti, noodles, egg noodles, etc.) 57 lbs
Ramen noodles 27 pkgs
Rice 125 lbs
Tortillas (freeze) 14 pkgs
Wheat 338 lbs
(Recommended amounts may differ from packaged quantities at your place of purchase)
RECOMMENDED 3 MONTH SUPPLY FOR 9 PEOPLE
Adjust these recommendations according to your family's needs and tastes
BEANS On Hand
Beans (black, white, red, etc.) 88 cans
Dry beans 68 lbs
MEAT On Hand
Chicken 27 cans
Ground beef 34 lbs
Tuna fish 54 cans
MILK On Hand
Dried chocolate milk 30 lbs
Evaporated milk 27 cans
Powdered milk 115 lbs
OILS/FATS On Hand
Nuts 12 lbs
Oil 5 gallons
Peanut butter 12 lbs
Shortening or butter (freeze) 9 lbs
SEASONINGS On Hand
Garlic salt 3 bottles
Onions (dried/powdered) 12 lbs
Salt 12 lbs
Season salt 3 bottles
SOUPS On Hand
Chicken broth (or bouillon) 14 cans
Soup, chicken noodle 54 cans
Soup, cream of chicken 27 cans
Soup, mushroom 54 cans
Soup, tomato 81 cans
SWEETENERS On Hand
Brown sugar 7 lbs
Gelatin (variety of flavors) 3 lbs
Honey 12 lbs
Jam 7 lbs
Molasses 5 qts
Powdered fruit drink mix 15 lbs
Sugar 90 lbs
Vanilla 3 qts
OTHER On Hand
Aspirin (500 tablets) 3 bottles
Multi vitamins 5 bottles
Week 1: 22 cans Tuna fish, 5 lbs Salt, 25 lbs Potatoes
Week 2: 22 boxes Mac and Cheese, 27 cans Soup, tomato
Week 3: 27 cans Soup, mushroom, 5 lbs Peanut butter
Week 4: 2 bottles Multi vitamins, 3 lbs Bag of raisins or other dried fruit
Week 5: 46 lbs Powdered milk
Week 6: 3 bottles Aspirin (500 tablets), 4 gallons Fruit juice
Week 7: 226 lbs Wheat
Week 8: 12 lbs Pancake mix, 23 lbs Applesauce
Week 9: 12 lbs Honey
Week 10: 32 cans Tuna fish, 23 boxes Mac and Cheese
Week 11: 45 lbs Sugar, 3 lbs Salt
Week 12: 27 cans Soup, mushroom, 27 cans Soup, tomato
Week 13: 3 bottles Multi vitamins, 54 cans Vegetables
Week 14: 113 lbs Wheat, 3 gallons Oil, 54 cans Vegetables
Week 15: 50 lbs Rice, 14 cans Chicken
Week 16: 57 lbs Flour, 27 cans Soup, tomato, 20 lbs Potatoes
Week 17: 57 lbs Oats, 34 lbs Dry beans
Week 18: 45 lbs Sugar, 45 lbs Applesauce
Week 19: 22 lbs Pasta (spaghetti, noodles, egg noodles, etc.)
Week 20: 54 cans Fruit, 7 lbs Peanut butter
Week 21: 46 lbs Powdered milk, 5 qts Mayonnaise
Week 22: 27 cans Soup, cream of chicken, 2 lbs Brown sugar
Week 23: 54 cans Soup, chicken noodle, 27 cans Evaporated milk
Week 24: 54 cans Vegetables, 9 boxes Cold cereal, 20 lbs Potatoes
Week 25: 35 lbs Pasta (spaghetti, noodles, egg noodles, etc.), 5 boxes Instant oatmeal, 27 cans Tomatoes (whole, diced, stewed, etc.)
Week 26: 54 cans Beans (black, white, red, etc.), 4 gallons Fruit juice
Week 27: 5 qts Molasses, 7 lbs Corn syrup
Week 28: 54 cans Fruit, 5 boxes Muffin mix, 12 lbs Onions (dried/powdered)
Week 29: 3 lbs Baking soda, 3 lbs Baking powder, 3 lbs Dry Yeast
Week 30: 3 qts Vanilla, 2 lbs Salt, 9 lbs Shortening or butter (freeze)
Week 31: 3 gallons Vinegar, 27 cans Fruit, 27 cans Tomatoes (whole, diced, stewed, etc.)
Week 32: 5 gallons Fruit juice, 3 qts Salad dressing, 2 gallons Oil
Week 33: 9 bottles Ketchup, 7 bottles BBQ sauce, 5 bottles Mustard
Week 34: 5 lbs Brown sugar, 9 jars Spaghetti sauce, 25 lbs Potatoes
Week 35: 7 lbs Jam, 5 lbs Powdered fruit drink mix
Week 36: 7 pkgs Tortillas (freeze), 12 lbs Ground beef
Week 37: 3 lbs Gelatin (variety of flavors), 23 lbs Dried apples
Week 38: 5 gallons Fruit juice, 57 lbs Corn meal (freeze)
Week 39: 10 lbs Powdered fruit drink mix
Week 40: 30 lbs Dried chocolate milk
Week 41: 22 lbs Ground beef
Week 42: 7 pkgs Tortillas (freeze), 23 lbs Dried fruit
Week 43: 5 boxes Corn starch, 2 lbs Salt, 75 lbs Rice
Week 44: 13 cans Chicken, 34 cans Beans (black, white, red, etc.)
Week 45: 9 boxes Cold cereal, 3 bottles Garlic salt, 3 bottles Season salt, 23 lbs Frozen veggies
Week 46: 14 cans Chicken broth (or bouillon), 14 boxes Cake mix
Week 47: 27 pkgs Ramen noodles, 14 jars Spaghetti sauce, 54 cans Fruit
Week 48: 14 pkgs Instant pudding, 12 lbs Nuts
Week 49: 34 lbs Dry beans, 22 lbs Applesauce
Week 50: 23 lbs Powdered milk
Week 51: 68 lbs Banana chips
(Recommended amounts may differ from packaged quantities at your place of purchase)
Weekly Shopping List for a 3 month supply for 9 people

Baby Needs Hygiene
Baby Food (jars) Dental Floss
Baby Formula Deodorant
Baby Lotion Detergent (Clothes)
Baby Powder Dish soap
Diaper Rash Ointment Feminine Hygiene Items
Diaper Wipes Liquid Bleach
Disposable Diapers Liquid Hand Sanitizer
Disposable Nursing pads Shampoo
Soap, bath
Baking Extras Toilet Paper (20 rolls/person)
Cheese powder Tooth Paste
Dehydrated Eggs
Miscellaneous
Cooking Extras Cash on hand
Fuel (Charcoal, Propane, etc.) Disposable Dishes
Tortilla Press Disposable Utensils
Wheat Grinder Manual can openers (heavy-duty)
Pet food
First Aid Trash bags
Acetaminophen
Antibiotic Ointment Water & Water Storage
Bandages Water (28 gallons/person)
Ibuprofen Water Drums
Rubbing Alcohol Siphon Pump
Syrup of Ipecac Bung Wrench
Water Purification Tablets
Other recommended items to stock up on as part of your 3-month supply: