Blend or mix on speed 2 for 2 minutes
6 cups Warm/Hot Water
2/3 cup Oil
2/3 cup Honey
Add:
2 Tbsp Dough Enhancer
2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
Blend and Knead
Add Slowly 9 cups whole wheat flour until sides
of bowl are clean.
Shape: Into loaf pans and let rise until double.
Bake: At 350 degrees for 30 to 40 minutes
When I Say that Food Is Interchangeable This Is What I Am Talking About.
From the recipe of “Cookin’ with Home Storage” by Vicki Tate. My Favorite Rice Pudding
1 Cup rice (May substitute brown rice.)
½ Cup butter
2 Cups water
4 Eggs
1 Tsp. cinnamon
1 Tsp. vanilla
2 Quarts milk
1 Cup sugar (May substitute ¾ Cup Honey.)
Nutmeg as desired.
Cook rice in water and salt for 7 minutes. Add milk and butter to rice and simmer 1 ½ hours (add raisins if desired during last ½ hour of cooking.) After cooking, beat eggs, vanilla and sugar. Fold carefully into hot rice mixture. Put into a serving dish and sprinkle with nutmet.
Recipe from Elaine Harmston.
(Substitute according to what you have and according to your families tastes.)
2 CUPS MILK
(may substitute reconstituted powdered milk or canned milk diluted with 1 cup water.)
½ CUP SUGAR
½ TEASPOON SALT
2 TABLESPOONS CORNSTARCH
3 EGGS, SEPARATED
(may substitute reconstituted powdered eggs whites & reconstituted egg yokes or whole eggs.)
1/3 CUP SUGAR
½ TEASPOON RUM OR VANILLA
CHILLED GRAHAM CRACKER CRUST (RECIPE TO FOLLOW)
Scald 1 ½ cup of milk in top of double boiler. Blend the ½ cup sugar, salt and cornstarch with the remaining cold milk to for a smooth paste, and add gradually with constant stirring to the scalded milk. Cook over boiling water until thickened and smooth, stirring frequently, about 10 minutes. Beat egg yolks slightly and add part of the hot mixture, stir well, then return to double boiler. Cook 2 minutes longer with constant stirring. Keep hot. Then beat egg whites until stiff. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, and continue to beat until thick and smooth. Fold ½ of this meringue into the hot cream filling and add the flavoring. Turn into the chilled crust. Top with remaining meringue, piling it lightly and quickly on the filling, and being sure to touch edges of crust all around. Bake in moderate oven (350 degrees F.) 12 to 15 minutes or until delicately browned. Cool on cake rack before serving. 5 to 6 servings.
There is nothing like growing your own food, you’ve got it made over those who must rely on the grocery store or the supermarket for their daily sustenance, because you can pick and process the food that grows from your soil. If you grow your own food, you grown your own food, you’ve got it made over those who do have to depend on the the local grocery store. This means that you can harvest fruits and vegetables when they have reached just the right stage of maturity for eating, canning, freezing, drying, or underground storage, and you don’t have to lose any time in getting the food from the ground into safekeeping.
Whether you want your vegetables or fruits very ripe or just barely so at the time you harvest them depends upon the specific food and what you intend to do with it. In most cases, vegetables have their finest flavor when they are still young and tender: peas and corn while they taste sweet and not starchy; snap beans while the pods are tender and fleshy, before the beans inside the pods get plump; summer squash while their skins are still soft. Carrots and beets have a sweeter flavor, and leafy vegetables are crisp but not tough and fibrous, when they are young. This is the stage at which you’ll want to preserve their goodness.
Fruits, on the other hand, are usually at their best when ripe, for this is when their sugar and vitamin contents are at their peak. If you’re going to can, freeze, dry, or store them, you’ll want them fully mature. But if you plan to use your fruits for jellies and preserves, you will not want them all at their ripest because their pectin content—which helps them to gel—decreases as the fruit reaches maturity. In order to make better jellies, some of the guava, apples, plums, or currants you are using should be less than fully ripe.
With the exception of perhaps a few gardening wizards, it is impossible to control just when your peaches, pears, apples, and berries will be mature. Once planted, fruit trees and berry plants will bear their fruit year after year when the time is right. You’re at their mercy and must be prepared to harvest just when the pickings are ready if you want to get the fruit at its best.
Vegetables are a different story. Because most are annuals and bear several weeks after they are planted, you can plan your garden to allow for succession plantings that extend the harvesting season for you and furnish you with a continuous supply of fresh food. This means that you can eat fresh vegetables over several smaller harvest if you with (and your weather cooperates) and be able to preserve small batches at a time as vegetables ripen.
By planting three smaller crops of tomatoes instead of one large crop, you won’t be deluged with more tomatoes than you can possibly eat and process at one time. Space your three pea plants ten days apart in early spring and you’ll have three harvests of peas and still plenty of time to plant a later crop of something else in the same plots after all peas are picked. Vegetables like salad greens that do not keep well should be planted twice. Plant early lettuce about a month before the last frost and follow it with cauliflower. After the onions are out of the ground, put some fall lettuce in their place for September salads. If corn is one of your favorites and you’ve been waiting out the long winter for the first ears to come in, by all means, eat all the early-maturing corn you want, but make sure that enough late corn has been planted for freezing later on.
Vegetables that keep well in underground storage, like cabbage squash, and the root crops, should be harvested as late in the season as possible so you won’t have to worry about keeping vegetables cool during a warm September or early October. Some vegetables, like carrots, parsnips, and Jerusalem artichokes, can be left right in the ground over the winter, so it is wise to plant some late crops of these vegetables just for this purpose. Green and yellow beans, planted in early May, can be followed by cabbage in mid-July for a fall harvest. Beets planted in the beginning of April may be followed by carrots in July that can be stored right in the ground over the winter and into the early spring.
WHAT DO YOU DO WITH LEFTOVERS?
http://www.picturesof.net/_images_300/A_Mother_and_Daughter_Saying_Grace_At_the_Dinner_Table_Royalty_Free_Clipart_Picture_081205-164065-545009.jpg
What ever you do with leftovers, don’t throw them away. Be creative! Thing of a new look for them at another upcoming meal. Your family will thing you are a great cook. Well you really are a great cook. You just need to spend sometime thinking of different things you have created in the past. Perhaps something that you have tasted at a meal out at a restaurant, a friends house, your mother or mother-in-laws favorite meal.
“Leftovers” needn’t be a dirty word! If you have a food processor, use it to puree leftover vegetables, meats, and gravies, and then save it to add to the stock the next time you make soup. You’ll be surprised just how tasty this stew or soup will be.
Speaking of soup . . . almost any leftover can be added to soup. You’ll be surprised just how tasty this “mulligan” stew of leftover can be!
If your cheese dries out, don’t throw it away. Just because it’s dry doesn’t mean it’s spoiled. Simply grate and use as an “au gratin” topping.
Leftover chicken? Of course, you can always make chicken salad. But, have you thought of chicken crepes, pureed chicken spread, or saving the bones, skin and fat for chicken soup?
Here’s a great tip for leftover vegetables. Just put the veggies from last night’s meal into a frozen pie crust along with any pre-cooked meats, gravies, or left-over potatoes and you’ll have a delectable shepherd’s pie that the kids will always want seconds of.
Leftovers make a great filler. Just use them in an omelet or crepe, and no one will know. This is an especially good idea for leftover cheese, tomatoes, green veggies and any kind of red meat. Seafood makes an especially tempting filler.
The many lives of meat loaf. Try using a variety of left-over meats to make a meat loaf. Your family will love it, and you’ll love this money-saving tip.
When “recycling” those leftovers, be clever. Meat can easily dry out. Try making a simple sauce to keep them juicy and able to perk the taste-buds of your finicky family.
Old bananas? Don’t pitch them! Why not make banana bread with the over-ripened fruit? And while you’re at it, the skins can be used to polish your silver.
Why buy expensive coatings for chicken or fish? Make them yourself. Save and old flour bag, add a little salt, pepper, flour and other spices to taste. Just drop in the fish or poultry and shake.
An old, mis-matched fork can be a help. Keep it close to you favorite houseplants and use it to rake their soil.
Make your own cookie cutters. Simply cut up old frozen food containers, the aluminum ones, into the shapes you want, keeping the sharp edge down.
Here’s a great tip for old fruit. Instead of throwing away fruit when it gets a little too ripe. (and your family turns its nose up at it) try this. Cut off all the bad spots and peel the fruit. Use it to top ice-cream, or to bake breads, or bet of all to make an old-fashioned cobbler with it.
If none of these ideas thrill you, here’s a really inventive one: again, you cut and clean the fruit. Drop the chunks into a large covered jar with a half can of pineapple juice in it. Let the mixture set, in the refrigerator for a few days, adding leftover fruit. (If you don’t use that much fruit, Place the fruit in the freezer in a container.) (Soon in a couple of days, you have a great dessert topping and crowd pleaser for you next party.)
I am one of the lucky people who grew up in the country. My widowed mother stayed on the farm after my father died in a farming accident. She was of the opinion that her family was safer on the farm. I have sometime questioned that. As I get older I know that we did all grow up. What I did not realize is that by growing up on a farm a learned many skills that have come in very handy over the years.
Living in the rural area on a twenty plus acre parcel of land; I am able to use many of those skills. These skills include gardening, canning fruits and vegetables, freezing, and dehydrating.
I encourage everyone to have a little space that they can use for producing your own food. You may have plenty of land and are able to have animals and fruits and vegetables are just a few edible plants in your window seal.
Don’t overdo it the first time you attempt your gardening. Pick a few vegetables and fruits that you will enjoy eating.
As you page through any seed catalog, you will discover that each vegetable and fruit is usually available in a number of varieties. Some may be particularly good for freezing; others maintain their quality best when canned. Certain varieties dry better than others, and some hold their flavor and texture well in underground storage. If you’re planning to preserve a good part of your harvest, you’d do well to decide how you will be storing your garden surplus before you order your seeds and then choose those fruits and vegetables accordingly. If your family does not like a particular vegetable or fruit; don’t buy the seeds or starts. They still will not enjoy eating it just because you went to all the hard work of growing and storing this food.
If you are growing your own food, you’ve got it made over those who must rely on the grocery store or the supermarket for their daily sustenance, because you can pick and process the food that grows from your soil when its quality is at its very best. This means that you harvest fruits and vegetables when they have reached just the right stage of maturity for eating, canning, freezing, drying, or underground storage, and you don’t have to lose any time in getting the food from the ground into safekeeping, either.
Whether you want your vegetables or fruits very ripe or just barely so at the time you harvest them depends upon the specific food and what you intend to do with it. In most cases, vegetables have their finest flavor when they are still young and tender: Pease and corn while they taste sweet and not starchy; snap beans while the pods are tender and fleshy, before the beans inside the pods get plump; summer squash while their skins are still soft. Carrots and beets have a sweet flavor, and leafy vegetables are crisp but not tough and fibrous, when they are young. This is the stage at which you’ll want to preserve their goodness.
Fruits, on the other hand, are usually at their best when ripe for this is when their sugar and vitamin contents are at their peak. If you’re going to can, freeze, dry or store them, you’ll want them fully mature. But if you plan to use your fruits for jellies and preserves, you will not want them all at their ripest because their pectin content—which helps them to gel-decreases as the fruit reaches maturity. In order to make better jellies, some of the guavas, apples, plums or currants you are using should be less than fully ripe.
With the exception of perhaps a few gardening wizards, it is impossible to control just when your peaches, pears, apples and berries will be mature. Once planted, fruit trees and berry plants will bear their fruit year after year when the time is right. You’re at their mercy and must be prepared to harvest just when the pickings are ready if you want to get the fruit at its best.
Vegetables are a different story. Because most are annuals and bear several weeks after they are planted, you can plan your garden to allow for succession planting that extend the harvesting season for you and furnish you with a continuous supply of fresh food. This means that you can eat fresh vegetables over several smaller harvests if you wish (and your weather cooperates) and be able to preserve small batches at a time as vegetables ripen.
By planting three smaller crops of tomatoes instead of one large crop, you won’t be deluged with more tomatoes than you can possibly eat and process at one time. Space your three pea plants ten days apart in early spring and you’ll have three harvests of peas and still plenty of time to plant a later crop of something else in the same plots after all the peas are picked. Vegetables lake salad greens that do not keep well should be planted twice. Plant early lettuce about a month before the last frost and follow it with cauliflower. After the onions are out of the ground, put some fall lettuce in their place for September salads. If corn is one of your favorites and you’ve been waiting out the long winter for the first ears to come in, by all means, eat all the early-maturing corn you want, but make sure that enough late corn has been planted for freezing later on.
Vegetables that keep well in underground storage like cabbage, squash, and the root crops, should be harvested as late in the season as possible so you won’t have to worry about keeping vegetables cool during a warm September or early October. Some vegetable, like carrots, parsnips, and Jerusalem artichokes, can be left right in the ground over the winter, so it is wise to plant some late crops of these vegetables just for this purpose. Green and yellow beans, planted in early May, can be followed by cabbage in mid-July that can be stored right in the ground over the winter and into the early spring.
“I receive letters from many of my friends stating they “Don’t get it why store food.”
Here is the reason why. This Is the reason why.
________________________________________
This morning I received the following letter from Glenn Beck, Off the Grid News letter.
Dear Emma,
About 6 weeks ago, we brought you a disturbing report about how the government is stockpiling survival food at unprecedented levels. Typically, FEMA (the Federal Emergency Management Agency) keeps 6 million meals on hand for any kind of emergency or natural disaster. But recently, they put out RFPs (Request for Proposal) indicating their interest in buying, literally, hundreds of millions of emergency meals to the tune of about a billion dollars. This is a huge purchase for a minor government agency. And they’re not the only government agency getting in line to buy.
Government orders have now locked up the capacity of all the major manufacturers of emergency food supplies. If you’ve tried recently to buy a larger quantity, you probably had trouble finding anyone who could fill your order.
And it’s only going to get worse, for several reasons.
Global food shortages are having an impact on the survival food market.
There’s almost no surplus food anymore that can be preserved for emergencies. As fast as most crops are ready for harvest, they’re being used to feed people. Food reserves are at alarmingly low levels. Emergency food manufacturers are having trouble getting what they need to produce emergency food supplies.
And then there was Japan.
The Japanese triple disaster – earthquake, tsunami, nuclear power plant meltdown – has been a huge blow to the dehydrated food industry. Why? Because Japan has a robust, food-processing industry. Many U.S.-based emergency food suppliers send their food to Japan for processing and then ship it back here for packaging. With radioactive contamination now detected on inbound cargo ships and airline passengers, it’s anybody’s guess as to how long it will be until these emergency food shipments are deemed unsafe. Everything coming out of Japan is suspect, and will be for a long time to come.
By the way, you may be relieved to know that our suppliers never have their food processed in Japan. It’s all done here in the USA. But that’s cold comfort, because to be honest, we aren’t quite sure where we stand with our supplier. (More about that in a minute.)
How should you prepare for “the new normal?”
Three words: get in line.
Three more words: get a lot.
Industry shortages will persist for months, if not years, to come. Emergency food supplies operate outside the normal “just-in-time” economy we’re used to, for all the reasons we’ve talked about. That’s why, if you hope to have any emergency food stored, you absolutely must plan ahead.
In the past, we have been able to keep supply lines open and fulfill all our customers’ orders for emergency food supplies. But unfortunately, that’s no longer the case. Our supplier has been approached by an anonymous buyer to purchase any and all remaining inventory – including future production. The good news: we still have orders in the pipeline, and those orders will be honored.
After that? … Well, let’s just say that we’re doing some hard negotiating so that we can continue to receive at least some supplies of emergency food, even if it’s less than usual. But there are simply no guarantees. We live in a time of great uncertainty.
If you’ve been putting off your decision to buy survival food, you can’t afford to put it off any longer. When you finally decide to get some, it could be too late. That’s why we suggest you consider getting our Safety Net package. The Safety Net food package contains a full one-year supply of food for four adults, or two adults and four children. This amount of emergency food will keep you well-fed in just about any emergency situation.
Here’s the thing, though. We don’t have any to sell you right now. However, we do have those pending orders in the pipeline with our supplier, and we expect to be able to begin selling again to our customers in a few weeks. When we do, you’ll want to be first in line.
This video, from our own Brian Brawdy, reveals how you can ensure you have your own personal food Safety Net. Click here to view the video now.
________________________________________
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FOOD STORAGE PLANNING AND USE THEREOF
I am so happy to be able to walk in to my food storage room and find a two year supply of food for a family of four (4).
My husband studies the food storage that I have and determines what is missing and/or needed to complete your home food storage in a way that we can enjoy or meals, and have plenty to eat for several years to come. We use commercially prepared freeze dried products and home stored products. We garden, home can and dehydrate many foods. Others we purchase commercially in bulk, which will enhance and improve out quantity and quality of food on hand. It is never necessary for me to run to the market to purchase last minute items, when unexpected company arrives or we need a change in diet because of an illness in the family.
I suggest that you look at the following websites for ideas to help you in planning your personal family food storage plan. BePrepared.com will help you determine what foods you would enjoy having on hand for your family. BePrepared.com/shelflife this site will help you determine how long your Freeze dried and dehydrated for will keep on your shelf and maintain it nutritional value. Some Freeze dried food will be life sustaining for up to 30 years in ideal conditions.
Learn how to rotate your food storage. Rotation is key to a successful food storage program. Several reasons make rotation an important habit in maintaining your preparedness.
• To minimize the loss of nutrition value and food quality.
• To make the most of your food storage investment.
• To learn how to use your stored food so when the time comes you’ll be even
better prepared to use it.
• Enjoy the food you’ve stored while it tastes best. Then replace those foods
you use them.
SALAD DRESSINGS
The other evening we were planning a salad for our dinner. I opened the refrigerator and found no Mayonnaise. Mayonnaise is defined by the United States Department of Agriculture as a “clean, sound, semisolid emulsion of edible vegetable oil and egg yolk or whole egg, with vinegar and (or) lemon juice, and with one or more of the following: salt, spice, sugar. The finished product contains not less than 50 percent of edible vegetable oil and the sum of the percentage of oil and egg yolk is not less than 78%.
It is easy to make Mayonnaise. I said Oh! We don’t have any Mayonnaise left. Too late to go to the store and get some. I will need to make some. My husband said: “Do you have all the ingredients.” Our grandson said: Can you make it?
If we are to have and use food storage we need to learn how to us it. There is nothing quicker or easier to make for your family than salads.
There are three types of salad dressing in common use: Cooked or boiled salad dressing, mayonnaise, and French. Each of these has innumerable variations such as Roquefort, Thousand Island, Russian, etc.
Here is an easy way to make it.
Homemade Mayonnaise1 ¼ cups oil
2 tablespoons lemon juice, or cider vinegar, chilled
1 tablespoon mustard
½ teaspoon salt
1 egg
Directions:
In blender container, combine ¼ cup of the oil, lemon juice, mustard, salt and egg: blend until smooth.
With blender running at medium-high speed, slowly add remaining 1 cup oil in thin stream, scraping down sides of container as needed. Store in tightly covered container, in refrigerator.
Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
• 1 large egg
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1-1/2 teaspoons white wine vinegar
• 1 cup oil, peanut or corn
• 1 to 2 Tablespoons lemon juice
Preparation:
Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.
Yield: 1-1/4 cups
Mayonnaise Variations
(Except for Remoulade, each starts with one cup.)
Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables.
Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk.
Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish.
Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables.
Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef.
Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats.
Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Sweet and luscious with smoked or fresh salmon, ham, cold meats.
Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish.
Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.
PLANNING MEALS FOR THE FAMILY
PLANNING for anything is thinking ahead and deciding what to do about a situation. To plan meals, then, is to think ahead and decide what to have for them. In most homes the homemaker serves here meals a day, or twenty-one meal a week. It involves a great deal of money, time, and effort to produce these twenty-one meals to the enjoyment and satisfaction of everyone. With so much at stake, it seems only sensible to think ahead and plan meals for several days, or preferably for a week, in advance rather than to leave the choice to a last last-minute decision to be made three times every day in the week.
The homemaker who does not plan meals beforehand finds herself at a great disadvantage. She becomes tense and fatigued as she keeps wondering what to have for the next meal. Then confusion results because she starts meal preparation only to find that there is too little time to prepare the food, that there is too much to do at one time, or that some essential food item is lacking. Perhaps she may rush to the market and then buy impulsively an unwisely, selecting food that is quick and easy to prepare without regard to its cost or appropriateness to the other meals of the day. She is apt to neglect to include those foods that are so necessary to the health of her family. She may resort to the preparation of some foods so often that her meals become monotonous. She is often wasteful because she ignores or forgets to make use of food left from a previous meal, which, with planning, could be made into an appetizing dish.
Advantages of Planning
The homemaker who plans her meals ahead of time has these advantages over the one who does not make plans:
1. She can take into consideration her family’s nutritional needs.
2. She can consider her family’s food likes and prejudices.
3. She can make her meals varied and attractive.
4. She can save time and effort in buying, preparing, and serving meals.
5. She can save money.
6. She will experience less tension.
How to Plan
There are many things a homemaker must know if she is to profit from all the advantages of planning meals ahead. She must have some knowledge of the right foods to select for her family’s health and of the reasons why these foods are important. She must know how to distribute these foods among the three meals of the day so her family will be satisfied with both the amounts and kinds of foods and with the amounts and kinds of foods and with the appetizing quality of each meal. She must know what foods are available in the markets and their approximate cost. As she plans, she must have some knowledge also of ways to organize her work so her plans can be carried out efficiently later on. An experienced homemaker thinks of all these points more or less at the same time, but for someone less experienced it is a good idea to consider each point separately.
• If you plan menus for several days or for a week in advance, meal preparation will go more smoothly and family needs and preferences can be considered.
Follow Planning Guides
Two kinds of guides are helpful in planning meals: (1) a daily food guide based on the nutritive contribution of foods to the diet, and (2) meal patters based on courses in a meal. There are a number of daily food guides an meal patterns. The ones followed are a matter of personal choice. Meals planned with these guides, adjusted to family preferences for foods, are sure to be nutritious and pleasing.
The Daily Food Guide – The guide followed in this text gives information on the nutritive value of foods by classifying different foods into groups according to their nutritive content. For good health, the body needs substances called “nutrients” – carbohydrates, proteins, fats, minerals, vitamins, and water. Nutrients are present in foods, but no one food contains all of them. Moreover, these nutrients are present in different amounts in different kinds of foods – fruits, vegetables, and meats, for example – and are this fact on which the classification of foods in the Daily Food Guide is based. The guide lists four groups of foods: the Milk Group, the Meat Group, the Vegetable-Fruit Group, and the Bread-Cereal Group. In addition, it gives for each group (1) some representative foods, (2) the special nutrient contribution of foods in this group, and (3) recommendations for the amounts of these foods that should be eaten every day.
Meal-pattern guides. These guides are helpful because the Daily Food Guide does not include information on planning the three individual meals of the day among which the needed foods are distributed. A meal pattern is something like an outline, for it lists the parts of a meal. These parts are called “courses.” A meal pattern also suggests the kinds of foods that make up each course. There are a number of possible patterns for each meal. Meal patterns for any one of the three daily meals differ from one another in the number or kind of courses served. Which pattern is selected will depend on such things as types of activity and ages of family members, time available for preparation of meals, how family meals are served, and the amount of money which can be spent for food.
Examples of patterns for breakfast, lunch, and dinner are given at the left. A breakfast planned according to pattern 1 is nutritionally adequate, provided, the servings are ample. In fact, it is considered to be a “minimum adequate breakfast.” However, a breakfast following either Patterns 2 or 3 would be more satisfying, especially to active and rapidly growing teen-agers. These breakfasts would go further toward meeting their nutritional needs than the breakfast in Pattern 1. A lunch such as the one in Pattern 1 is a light lunch, and it may not include foods from as many of the groups in the Daily Food guide as is desirable. The other lunch patterns are more adequate because they give an opportunity to use foods from more of the groups in the Daily Food Guide. Dinners following Patterns 1 and 2 are light meals, and those following Patterns 3 and 4 are more elaborate and more suitable for a hearty dinner.
Make Menus
A menu is a list of specific foods, or “dishes” as they are sometimes called, to fit the meal pattern selected, If, in planning menus, you use for each day and combination of meal patters for breakfast, lunch, and dinner and include in your menus foods from all the groups as recommended in the Daily Food Guide, you will have good, healthful meals.
Consideration in Planning Meals
Consider the advertisements in newspapers.
Consider the nutritional needs of your family.
Consider the foods on hand. This includes your food storage. Your food storage needs to be rotated also.
Consider the time needed.
Consider the members of the family.
Consider the amount of money available.
Consider the best form of food.
Consider the method of preparation.
Why Does Obama Not Salute The Flag
It is simple and clear: we must step forward and demand the Federal Government protect its citizens or we are going to be under the control and at the mercy of the drug cartels. We are already suffering from the weight of costs across the country to support illegal aliens in our schools, social services, and through job and tax revenue losses but we must wake up to the serious threat they also pose to our citizenry through their vendettas against citizens and law enforcement when we stand up against the cartels. We must demand that Obama stop siding with our enemies and start honoring his oath of office to protect this nation, its heaven-directed Constitution, and its citizens: you and me.
Colleen Reep
This professor is thinking straight. Why isn’t the rest of America ?
Nice And Simple….
The person in this video is a professor (Ph.D.) at Yavapai
College in Prescott , Arizona . He puts a different spin on what Obama is
doing to help Arizona and he repeats the important parts and speaks slowly
enough to allow you to follow what he’s saying; Must be why he’s rated
highly by his students – 3.8 on a 4.0 scale.
This may be the best video produced on the illegal alien problems that
are being experienced.
Risk factors in heart disease are NOT something that should be dismissed as unimportant. Nor should the negative consequences associated with them be considered something that only visits your neighbor and not yourself. Every single risk factor is important and having a group of them is critically important.
The good news is that most of the risk factors for most of the people can be turned around with simple modified behaviors. Now, we didn’t say easy; we said simple. Losing weight is simple; not easy. Eating more cold water fish is simple; not easy.
Ok, let’s say that you know you have too many risk factors and you want to live a very long time. You need to take a simple, general approach immediately and then you need to take a specific approach as you get control of the general changes. What does that mean?
Here is what you need to do generally – no exceptions.
1. If you drink, stop. No more than 2 drinks a day on any day.
2. If you smoke, stop.
3. If you don’t exercise, start. Choose some activity, even a simple walk, and do it for at least 20 minutes more days per week than not.
4. Stop eating high glycemic foods, egg yokes, high fat dairy and processed foods containing sugars, high fructose corn syrup, cooking oils other than olive, saturated and trans fats.
5. Start eating more vegetables and fruits.
6. Cut back on meats and foods prepared with high heat and eat more fish and foods prepared with low heat or served uncooked, fresh.
7. Try to sleep at least 7 hours a night and take time out daily to practice relaxation skills.
8. Consider taking, as a minimum, the following supplements. D3, an Omega 3, a fiber, a non denatured protein and an excellent anti-oxidant such as resveratrol or cacao.
If are able to modify most of the above, at least a good amount of the time, you will begin returning yourself to better general health. You will lose weight, feel great and improve the functioning of important body systems such as the immune system.
That takes care of things generally. Moving on to specifics, it is important that you isolate the specific risk factors that you score high on and work on turning those around. For example, if you are overweight, have high LDL (low density lipo-protein) and elevated blood pressure, you need to research these specifically and make sure to modify the specific behaviors that can cause change. Begin with the information we gave you and drill down deeper from there. It’s not easy but it is simple. There is nothing here that is difficult to understand. It’s just a matter of knowing the changes that need to be made and then making them.
The bottom line is that MOST heart disease is completely preventable. Yes, there is a genetic component to heart disease but it is not even remotely as powerful as your lifestyle choices are. Heart protective behaviors are not easy but they are simple. Remember that and begin changing your negative behaviors, today, one small step at a time.
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