Sunday, October 19, 2014

A Good Find For Your Self Sufficient Living Library


Homesteading Books 



As I was surfing the web looking for things that I could add to my preps  I came across this series of books that would be a fantastic addition to anyone's  self sufficient living library I Just ordered a copy of The art of canning and Living off the grid.  Both books look like they are packed with good information Looking forward to getting them next week...You can check out all of the good books they have
by clicking here.


Friday, October 17, 2014

7 Crock Pot Freezer Meals

After seeing all that is going on in the media I thought that it would not be such a bad idea to start making up some freezer meals and stocking up on good homemade meals that go from the freezer to the crock pot...As I was picking out and going threw my recipes I though you would like them as well... 


Scalloped Potatoes and Ham

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes
2 cans of cream of your choice—I used potato
2 cans of water
2 ham steaks, cubed--we used turkey ham
8 oz cheddar cheese
4 cups of broccoli
salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours in your crock pot


Crock Pot Broccoli Cheese Soup

Serves 8
Ingredients:
42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)
3 10.75 oz cans of cheddar cheese soup
3 cans evaporated milk 
1 teaspoon of Garlic Powder
1.5 teaspoons of black pepper
1.5 cups of Chopped Onions
Cheddar Cheese (to top with)
Directions:
Place all ingredients except cheddar cheese into slow cooker.  Cook on low 4-6 hours or high for 2-3 hours.  Top with cheddar cheese.

    Freezer to Slow Cooker Direction

    1. Chop 1.5 cups of onion (about 2 medium)
    2. Place all ingredients except cheddar cheese and frozen broccoli into gallon size freezer safe bag.
    3. Get bag out of freezer the night before you plan to cook it.
    4. The next morning, add contents of bag and the frozen broccoli to the slow cooker.
    5. Stir.  Follow cooking directions above.



    Beef Stroganoff



    • 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
    • 2 cans of cream of mushroom soup
    • 1 cup chopped onion
    • 2 T Worcestershire sauce
    • ½ c water
    • 1 c. sour cream
    • 2T minced garlic
    • packet of onion soup mix
    • chopped mushrooms (optional)
    • egg noodles (to serve over the day you cook)
    Instructions
    1. Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.


    HAWAIIAN CHICKEN 

    INGREDIENTS

    INSTRUCTIONS
    1. Mix all ingredients together
    2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
    3. Serve over rice.
    4. **FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.




    Crock Pot Mongolian Beef


    Ingredients:

    • 1 1/2  pounds beef flank steak, cut into stir fry sized strips
    • 2 Tablespoons olive oil
    • 1/2 teaspoons minced ginger
    • 2 cloves garlic, minced
    • 3/4 cup soy sauce
    • 3/4 cup water
    • 3/4 cup brown sugar
    • 1/4 cup cornstarch
    • 1/2 cup shredded carrots
    • 3 medium green onions, chopped

    Directions:

    Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

    Freezing Directions:

    Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

    Servings: 4





     Creamy Ranch Pork Chops and Potatoes
    Ingredients:
    1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
    6-8 medium potatoes, chopped into large pieces
    2 (10.75 oz each) cans cream of chicken soup
    2 (1 oz each) packages dry Ranch dressing mix
    1 cup milk
    Dried parsley to sprinkle on top (optional)

    Directions:
    In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
    Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.






    Crock Pot Beef and Mushrooms
    Ingredients:
    3 lbs stew meat, cubed
    1 (10.75 oz) can cream of mushroom soup
    2 (4 oz each) cans mushrooms, with liquid
    1/2 cup apple juice
    1 (1 oz) packet dry onion soup mix
    Directions:
    Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours.
    Serve over rice.

    Thursday, January 9, 2014


    A very popular old-time carrot variety dating back to 1855! Average: 68 days


    Deal of the day
    95 Cents Until Midnight to Night... Over 50% Savings!

    Wednesday, December 4, 2013

    Makes A Wonderful Christmas Gift For The Gardner In Your Family



    Heirloom Vegetable Seeds


    MyPatriotSupply proudly features only the finest heritage seeds harvested from hearty, delicious cropsAll of our heirloom vegetable seeds are 100% Non-GMO!




    Heirloom Vegetabled Seeds
    seeds are all packaged in special triple-layered, resealable, reusable mylar packets - designed to significantly increase the shelf-lifeand viability of our heritage seeds. 

    So not to worry if you don't get around to planting them all this year! Our heritage seeds are designed for long-term storage, but priced for year-to-year gardening


    This would make a fantastic gift for anyone


    Monday, November 11, 2013

    How to make a Windshield Shade Solar Funnel Oven


    How to make a Windshield Shade Solar Funnel Oven


    Materials needed:
    A reflective accordion-folding car sunshade
    A Cake rack (or wire frame or grill)
     (4 ½ in.) of Velcro
    Black pot
    Bucket or plastic wastebasket
    A plastic baking oven bag 
    A oven thermometer 
    1. Lay the sunshade out with the notched side toward you, as above.
    2. Cut the Velcro into three pieces, each about 1 ½ inches long.
    3. Hand sew one half of each piece, evenly spaced, onto the edge to the left of the notch; sew the matching half of each piece onto the underneath size to the right of the notch, so that they fit together when the two sides are brought together to form a funnel. (see below)  Note:  I first tried sewing these on a sewing machine, but found it cut through the reflective material.
    4. Press the Velcro pieces together, and set the funnel on top of a bucket or a round or rectangular plastic wastebasket.
    5. Place a black pot on top of a square cake rack, placed inside a plastic baking bag.  A standard size rack (10 in.).  This is placed inside the funnel, so that the rack rests on the top edges of the bucket or wastebasket.  Since the sunshade material is soft and flexible, the rack is necessary to support the pot.  It also allows the suns rays to shine down under the pot and reflect on all sides.  If such a rack is not available, a wire frame could be made to work as well.  Note: the flexible material will squash down around the sides of the rack.


      The funnel can be tilted in the direction of the sun.
      A stick placed across from one side of the funnel to the other helps to stabilize it in windy weather. 
      After cooking, simply fold up your “oven” and slip the elastic bands in place for easy travel or storage.
      I have found this totally simple solar oven extremely practical, as it is so lightweight and easy to carry along anywhere.  But in addition, it has reached a higher temperature in a shorter time than all the other models I have experimented with so far. I was able to buy all of the things needed at the Dollar Tree keeping the cost for this solar funnel oven under six dollars.



    Thursday, October 31, 2013

    Turkey & Stuffing Jar Meal

    I Call This My Holiday Meal In a Jar



    Turkey & Stuffing

    1 cup of FD Turkey or Chicken
    6 Tablespoons chicken Gravy Mix
    1 1/2 cup Stove Top Stuffing (In the canister that is seasoned)
    1/4 cup Dehydrated Carrots
    1/4 cup Dehydrated Celery
    1/4 cup Dehydrated Onion
    1/4 cup Craisins (Ocean Spray)
    Layer ingredients in a 1 quart Mason jar and add Oxygen Absorber
    or vacuum seal.

    To make
    Bring 4 cups of water to a boil add jar meal stir together and let sit for about 10
    min...add more water if needed.
    Resume cooking on simmer for about 20 -25 mins.

    Homemade Chicken Gravy Mix
    1 1/3 cups Thrive instant nonfat dry milk powder
    3/4 cup instant flour (I use Wondra)
    3 Tablespoons Chicken Bouillon powder (I use Watkins)
    2 Tablespoons Dehydrated Butter Powder
    1 teaspoon Poultry seasoning
    1/8 teaspoon pepper
    Combine all ingredients together and mix well
    .
    Divide into 4 ziploc baggies and label as Chicken Gravy mix and add directions to
    complete.
    Makes 4 gravy mixes
    To make
    1 cup of cold water and 1/2 cup of Gravy mix
    whisking together over Medium heat until thick.

    Wednesday, October 30, 2013

    I Gave This Water Filter System A Five Star Rating


     Big Berkey Water Filter & Purifier





    I just bought this system and can not begin to tell you that it is one piece of equipment that my family and I could not live without.  I give the Big Berky a five star rating.

    The Big Berkey system is the ideal system for use at home, travel, outdoor activities or during unexpected emergencies.


    This powerful system purifies both treated water and untreated raw water from such sources as remote lakes, streams, stagnant ponds and water supplies in foreign countries where regulations may be substandard at best. Perfect for everyday use, outdoor activities and a must in hostile environments where electricity, water pressure or treated water may not be available.


    To learn more you will find it under the water treatment and storage tab on the next page,