Checklist below:
Stock your Pantry with these...
FIRST-AID SUPPLIES.....GrandmasPantry.Com
1st-Aid Trauma Kit
Car First-Aid Kit Prescription Medications
Bandages Gauze
Aspirin
Dental Kit
First-Aid Book
Portable Toilet
Toilet Chemicals
Toilet & Trash Bag Liners Bar Soap
Latex Gloves
Waste Storage Bucket
Solar Shower
Shaving Razor
Contact Lenses & Solution
Feminine Hygiene Supplies
Lip-balm
Mirror
Chlorine Bleach disinfectant
Toothbrush & Paste
Comb or Brush
Hair Shampoo
Liquid Soap
Wet Wipes
Tissue Rolls
Fire extinguisher
Cell Phone
12 volt Car Battery & Charger
Solar Wind-up Radio
Am-Fm TV Radio
12 volt Battery TV
Loud Whistle
Important Phone Numbers
Police Scanner
Compass & Detailed Map of Your Area Compass
Pen,pencil,pad,duct tape
Flashlights
Solar Lantern
Extra Batteries
Light sticks
Kerosene Lamps
Candles
Lanterns
Waterproof Matches
Propane Fuel Bottles
Generator
Compact Stove
Candles
Waterproof Matches
Hand Warmers
Fire Starter Sticks
Kerosene or Propane Heater
Kerosene Heater Cook Stove
Bottled Water
Fire Wood
Kerosene Fuel
Shelter
Blankets
Wool Blanket
Sleeping Bag
Fuel
Sleeping Bags
Jackets
Tent
Pocket Knife
Evacuation Masks for breathing
------------------------------------------------
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AARP – www.aarp.com
Administration on Aging –www.aoa.gov
Alzheimer’s Associationwww.alz.org
American Association of Homes and Services for the Aging - www.aahsa.org
American Seniors Housing Association - www.seniorshousing.org
American Society on Aging - www.asaging.org
Assisted Living Federation of America (ALFA) – www.alfa.org
Commission on Accreditation of Rehabilitation Facilities (CARF) – www.carf.org
International Council on Active Aging (ICAA) – http://www.icaa.cc
National Alliance for Caregiving - www.caregiving.com
National Academy of Elder Law Attorneys - http://www.naela.org
National Center for Assisted Living - http://www.ncal.org
National Council on Aging - http://www.ncoa.org
Social Security Administration – http://www.ssa.gov
U.S. Senate Special Committee on Aging – www.aging.senate.gov
Life Care Funding Group Services – www.lifecarefunding.com
Centers for Medicare and Medicaid Services – http://www.cms.hhs.gov
Department of Veteran Affairs – http://www.va.gov
National Institute on Aging – http://www.nia.nih.gov
National Institute on Health – http://www.nih.gov
Friendship Bread Starter
Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.
Whole Kernel Corn Bread
2 lg. Ears yellow corn; cleaned
1 1/4 c Yellow cornmeal, preferably stone ground
3/4 c All-purpose flour
2 tsp Sugar
1 1/4 ts Salt
1 tbsp Baking powder
1/8 ts Cayenne pepper
2 Eggs; lightly beaten
1/4 c Unsalted butter; melted
Preheat an oven to 425F degrees. Position a rack in the middle
of the oven. Butter an 8-9: square baking pan that is 1 1/2
inches deep. Fill a large saucepan three-quarters full with
water and bring to a boil. Add the corn and cook for 5
minutes. Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a
cutting surface, cut the kernels from the cobs. You should
have 1 1/2-2 cups of kernels. Set aside. In a bowl stir
together the cornmeal, flour, sugar, salt, baking powder and
cayenne pepper. Stir in the eggs and milk, then the corn
kernels and butter. Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes. Remove from the oven and let
cool slightly on a rack for 2-3 minutes. Cut into squares and
serve warm. Serves 8-10.
Banana Nut Bread
1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c mashed ripe bananas
1/2 cup chopped walnuts
Cream together shortening and sugar; add eggs and beat well.
Sift together dry ingredients; add to creamed mixture
alternately with banana blending well after each addition.
Stir in nuts. Pour into well greased 9x5x3 inch loaf pan. Bake
at 350' 45-50 minutes or till done. Remove from pan; cool on
rack. Wrap and store overnight
Great Grandma's Shortcake
dash salt
1 c. sugar
1/2 c. oil
2 eggs
2/3 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Grease 9x9" cake pan. Spread into pan. Bake at 375
degrees for 15 min.
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Cookie Mix (For Use In Easy Bake Ovens)
1 1/2 c. quick oats
3/4 c. flour
1/4 tsp. baking soda
3/4 c. brown sugar (packed)
1/2 c. shortening
Mix ingredients in mixing bowl.
Stir until mixture looks like cornmeal.
Spoon about 1/2 cup mixture into 8
small containers or zipper bags.
Seal tightly. Label bags or containers with date.
Store in cool, dry place.
Will keep for 12 weeks.
Each package makes about 9 cookies.
TO USE:
To make raisin chocolate chip cookies:
Use 1 package Cookie Mix. Add 2 teaspoons water,
1 tablespoon raisins and 1 tablespoon
mini chocolate chips.
Mix together.
Drop by teaspoonfulls and flatten each cookie with
the bottom of a buttered drinking glass, dipped in sugar.
Follow directions for Easy Bake Oven.
Lemon,Chocolate Or White Cake Mix
(For Use In Easy Bake Ovens)
1 c. sugar
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon flavored drink (such a kool aid)
*For chocolate cake mix, substitute
3 tablespoons unsweetened cocoa.
*For white cake mix, omit lemon powder/cocoa
1/3 c. shortening
Follow directions for mixing as
in the cookie recipe above.
Spoon about 1/3 cup mixture into
10 small containers or zipper bags.
Label and store in a cool, dry place.
Will keep for 12 weeks.
TO USE:
To 1 package cake mix, add four teaspoons water.
Stir with a fork or spoon until smooth.
Grease and flour a 4 inch miniature cake pan and
bake according to Easy Bake Oven Instructions.
Cookie Coolers
1 (16 oz.)box powdered sugar
1 box (12 oz.) vanilla wafers
1 c. nuts
1/2 c. margarine
1 can (6 oz.) orange juice,thawed
Mix crushed vanilla wafers, sugar, nuts and
margarine.Add orange juice. Shape into small
balls and roll in coconut.
Makes 12 dozen small cookies.
PIES
Apple Shoofly Pie
CRUMB MIXTURE
1/4 c Unsalted butter -- cut up
1 c Flour
1/3 c Brown sugar -- packed
1 t Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/4 ts Salt
FILLING
1/3 c Molasses
1/3 c Water -- boiling
1/2 ts Baking soda
2 lg Red Delicious apples -- peeled
-cored/coarsely chopped
1 9" deepdish pie shell unbake
1. To prepare crumb mixture: Process butter, flour, brown sugar,
cinnamon, ginger, cloves, and salt in a food processor until mixture
resembles coarse meal.
2. To make filling: Dissolve molasses in boiling water in a large
bowl. Stir in baking soda. Add about 2/3 of the crumb mixture and all
of the chopped apples, and mix until crumbs are moistened. Spoon into
pie shell. Sprinkle remaining crumb mixture on top.
3. Bake in a preheated 375-degree oven until filling is set, about 40
minutes.
Source: Chicago Sun Times, November 6, 1996
Apple Pan Dowdy
Yield: 8 servings
1/2 c Brown Sugar
1/4 c Chopped Walnuts
1/4 c Raisins
3 c Apples, sliced
1/4 c Butter, softened
2/3 c Sugar
1 x Egg, beaten
4 ts Baking Powder
1/2 ts Salt
1 c Milk
2 1/4 c Flour
Preheat oven 350 deg F.
In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and
raisins. Layer in apples and remaining brown sugar. Cream butter, add
sugar gradually, then add beaten egg.
Sift flour, baking powder and salt. Combine creamed mix, dry ingredients
and milk alternately till smooth. Pour batter over apples.
Bake 35-40 minutes. Turn over on plate with apple side up. Serve with
topping (whipped cream, etc.)
Pie Crust Mix
12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening
Combine flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until
evenly distributed. Mixture will resemble cornmeal in
texture. Put in a large airtight container and label
as Flaky Pie Crust Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Yield: about 16 cups mix, enough for 6
double pie crusts or 12 single pie crusts.
Yield: about 10 cups
Flaky Pie Crust:
2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tablespoon white vinegar
Crumble Flaky Pie Crust Mix, if frozen.
Put mix in a medium bowl. In a small bowl,
combine ice water, egg and vinegar.
Sprinkle one spoonful of the water mixture
at a time over the flaky pie crust mix and
toss with a fork until dough barely clings
together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly
floured wax paper. Place dough in 9-inch pie
plate without stretching. Flute edges.
If filling recipe calls for a baked pie crust,
preheat oven to 425 degrees.
Bake 10 to 15 minutes, until very lightly browned.
Cool. Fill and bake according to directions for filling.
Pumpkin Cinnamon Cookies
1 3/4 cup flour 1/2 teaspoon salt 2 teaspoons cinnamon
1 cup raisins 1 cup mashed pumpkin or squash (you can
use canned)
1 teaspoon baking soda 1/2 cup oil 1 cup sugar 1 egg
Mix ingredients together and drop by teaspoons full on
a lightly greased baking sheet. Bake at 375 degrees for
20 minutes.
Hermit Cookies
6 tbs. oil
1 c. brown sugar
1 1/2 c. flour
1 egg
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 c. nuts and raisins
Mix well. Drop by teaspoon full onto a lightly greased
cookie sheet. Bake at 375 degrees for 12-15 min.
SCOTTISH SHORT BREAD
1 lb butter (no substitutes), softened
1 c Packed brown sugar
4 c All-purpose flour (maybe an extra 1/2 cup if needed)
In a mixing bowl, cream the butter and brown sugar. Add 3-3/4
cups flour; mix well. Sprinkle a board with some of the
remaining four. Knead for 5 minutes, adding enough remaining
flour to make a soft, non-sticky dough. Roll to 1/2"
thickness. Cut into 3"x1" strips. Place 1" apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for
20-25 minutes or until cookies are lightly browned. Yield
about 4 dozen.
PETS
DOG BISCUITS
3 1/2 cups flour
2 cups whole wheat flour
1 cups rye flour
1 cup cornmeal
2 cups cracked wheat
4 tsp. salt
1/2 cup dry milk
1 egg
1 pk dry yeast (1 Tbs.)
1 pt chicken stock
Ingredients not generally available may be found at health
food stores. Dissolve yeast in 1/4 c warm water. Add chicken
stock and pour into dry ingredients. Knead for 3 minutes,
working into a stiff dough. Roll dough into a 1/4 in. thick
sheet and cut with cookie cutters (cutters shaped like dog
biscuits are available). Bake in 300 degree oven for 45
minutes, then turn oven off and leave biscuits in oven
overnight. In the morning the
biscuits will be bone hard.
Kitty Treats
1 1/2 cups rolled oats
1/4 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup tuna oil, chicken broth or beef bouillon
Preheat oven to 350 degrees F. Mix all ingredients
into a dough. Dust hands with flour and form small,
1/2-inch thick, round biscuits. Set on greased cookie sheet.
Bake 30 minutes or until biscuits are slightly browned.
Cool before serving.
BREADS-YEAST & SOUR DOUGH
Initial Starter:
3/4 cups sugar
3 teaspoons instant potato flakes
1 cup warm water
Feeder Solution:
3/4 cup sugar
3 teaspoons instant potato flakes
1 cup warm water
Bread Dough:
1/3 cup sugar
1/2 cup oil
1 teaspoon salt
1 cup starter
1 1/4 cups warm water
6 cups bread flour
Mix initial starter ingredients.
Place in refrigerator 3 to 5 days.
Feed with the feeder solution.
Mix feeder solution well and add to starter.
Let stand out of refrigerator all day or night
(8 to 10 hours). Take out 1 cup to make bread
and return rest to refrigerator. Keep refrigerated
3 to 5 days, take out and feed again.
(If not making bread after feeding starter twice,
throw away 1 cup or give 1 cup to a friend to avoid
depleting starter). To make bread, mix in large bowl
sugar, oil, salt, starter, water, and flour.
Makes a stiff batter.
Grease large pan with oil.
Put dough in and turn over so oil will be on top.
Cover lightly with plastic wrap and let stand
all day or night. Do not refrigerate.
(May sit in oven with light on).
After dough has set out about 12 hours,
punch down and knead a little. Divide into 3
parts and knead each part 8 to 10 times on
floured board. Put into 3 buttered loaf
pans and pat some oil on top.
Cover with plastic wrap.
Let rise 7 1/2 hours in oven with light
on or until dough reaches top of pan wall.
Bake 25 minutes in 350 degree oven.
Remove and brush with butter.
Cool completely and wrap in foil.
Refrigerate or freeze. Makes 3 loaves.
NOTE: May use 3 cups whole wheat flour and
3 cups bread flour or 1 cup whole wheat
flour and 5 cups bread flour.
This recipe is from Mrs. J. Bennett Johnston,
Washington, D.C., found in the cookbook
"From The Sugar Bowl."
EASY SOUR DOUGH STARTER
1 package dry yeast
2 1/2 cups warm water
2 cups all-purpose flour
1 tablespoon sugar or honey
Dissolve yeast in 1/2 cup water. Stir in remaining water,
flour and sugar. Beat until smooth. Cover with cheesecloth.
Let stand at room temperature for 5 to 10 days or till bubbly;
stir 2 or 3 times a day. To store, transfer to a jar and cover
with cheesecloth; refrigerate. To use, bring to room
temperature. To replenish after using (1 cup), stir 3/4 cup
flour, 3/4 cup water and 1 teaspoon sugar or honey into
remaining amount. cover; let stand at room temperature at
least 1 day or till bubbly. Refrigerate for later use. If
starter isn't used within 10 days, stir teaspoon sugar or
honey. Repeat every 10 days until used.
Friendship Bread Starter
Sour Dough Bread
1 and 1/2 cup of starter, 1 cup of milk,
2T margarine,5-6 c. of flour,3Tbs of sugar,
1 pkg.dry yeast, 1 tsp of salt.
Scald milk and add margarine.
Cool to lukewarm, add to dry ingredients.
Add starter and flour. Knead until elastic.
Grease bowl and place dough in it, turning to coat top.
Let it double in size.
Make into loaves and let double in size again.
Bake in 350 degree oven about 40 minutes.
Coat top with shortening for soft crust when removing from oven.
Grandma's Wheat Bread
1 Tablespoons Salt
1 package Yeast
3 c. warm Water
7 1/2 c. whole wheat flour
In mixing bowl, dissolve the yeast in warm water.
Add 1 cup of the flour and the salt;
beat well. Add the remaining flour, 1/2 cup at a time.
Turn dough out onto a lightly floured surface and knead
until smooth and elastic, about 10 minutes. Oil a large bowl,
place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
Grease 2 large bread pans. Deflate the dough and turn it out onto
a lightly floured surface. Divide the dough into two equal
pieces and form into loaves. Place the loaves into the pans.
Cover with a damp cloth and let rise until doubled in volume,
about 1 hr. Preheat oven to 375 degrees.
Bake for 45 minutes, or until the top of the loaf sounds
hollow when tapped.
Fruits & Vegetables
Batter Coated Fruits & Vegetables
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg beaten
1 c. milk
Mix ingredients together. Wash & dry
fruits and vegetables,
and dust with flour. Dip into batter.
Drain on rack or waxed paper.
Heat 1 quart of oil to 375 degrees
and fry until brown. Drain.
Use Any Fruits and Vegetables that you like.
Here are some suggestions:
Bananas (cut in 1 inch chunks)
Onion Rings
Zucchini
Eggplant
Cauliflower
Mushrooms
Broccoli
Green Bean Casserole
1 can French style green beans (no juice)
1 can mushroom soup
1/4 c. water
1/2 cup cheddar cheese, grated
1/2 can French Fried Onions
Mix green beans,soup and cheese.
Pour into a greased casserole dish.
Top with French fried onions.
Bake at 350 degrees for 30 to 40 minutes.
GRANDMA'S PANTRY LIST
Basic Ingredients For Your Food Pantry:
White Flour
Wheat Flour
Dry (Dehydrated) Milk
Powdered Eggs
Margarine
Sugar
Brown Sugar
Powdered Sugar
Corn Meal
Vegetable Oil
Shortening
Baking Powder
Baking Soda
Cocoa Powder
Yeast
Dark & Light Corn Syrup
Salt
Pepper
Garlic Salt
Cinnamon
Vinegar
Vanilla
Cornstarch
Bouillon Cubes
Chili Powder
Oatmeal
Dried Pinto Beans
Dried Navy Beans
Dried Split Peas
Dried Butter Beans
Rice
Carob Powder
Dried Kidney Beans
Egg Noodles
Macaroni
Spaghetti
Maple Flavoring
Dry Mustard
Honey
Molasses
Mayonnaise
Mustard
Bar-B-Q Sauce
Worcestershire Sauce
Salsa
Soy Sauce
Fruit Pectin
Tapioca
Evaporated Milk
Tea
Crackers
Coffee
Creamer
Graham Crackers
Peanut Butter
Tomato Paste
Tomato Sauce
Canned Tomatoes
Powdered Cheese
Hominy Grits
Popcorn
Peanuts
Pecans/Walnuts
Jelly & Jam
Quick Oats
Coconut
Chocolate Chips
Syrup
Raisins
Bottled Water
Buttermilk Pancakes:
1 egg, beaten
2 tablespoons vegetable oil
1 cup water, or more as needed.
1 1/2 cups Buttermilk Pancake Mix
In a medium bowl, combine egg, oil, and 1 cup water.
With a wire whisk, stir in Pancake Mix until blended.
Let stand 5 minutes.
Stir in additional water for a thinner batter.
Lightly oil and preheat griddle.
Pour about 1/3 cup batter onto hot griddle
for each pancake. Cook until edge is dry
and bubbles form. Turn with a wide spatula.
Cook 35 to 45 seconds longer until browned
on both sides. Repeat with remaining batter.
Yield: about 10 four-inch pancakes.
Brownie Mix
6 cups flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 oz unsweetened cocoa
2 cups vegetable shortening
Mix dry ingredients well, cut in shortening
until evenly distributed. Put in airtight container,
store in cool dry place. Use within 10-12 weeks.
Yield: about 17 cups Homemade Brownie Mix.
Brownies
2 eggs beaten
1 teaspoon vanilla
2 1/2 cups Brownie Mix
1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease an 8 inch square pan.
Mix all ingredients together well.
Spread in prepared pan. Bake 30-35 minutes.
Yield: 9 brownies.
MIXES 2
Pie Crust Mix
12 1/2 cups all-purpose flour
2 tablespoons salt
5 cups vegetable shortening
Combine flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until
evenly distributed. Mixture will resemble cornmeal in
texture. Put in a large airtight container and label
as Flaky Pie Crust Mix. Store in a cool, dry place
and use within 10 to 12 weeks.
Yield: about 16 cups mix, enough for 6
double pie crusts or 12 single pie crusts.
Yield: about 10 cups
Flaky Pie Crust:
2 1/2 cups Flaky Pie Crust Mix
1/4 cup ice water
1 large egg, Beaten
1 tablespoon white vinegar
Crumble Flaky Pie Crust Mix, if frozen.
Put mix in a medium bowl. In a small bowl,
combine ice water, egg and vinegar.
Sprinkle one spoonful of the water mixture
at a time over the flaky pie crust mix and
toss with a fork until dough barely clings
together in the bowl. Roll out dough to
desired thickness between 2 sheets of lightly
floured wax paper. Place dough in 9-inch pie
plate without stretching. Flute edges.
If filling recipe calls for a baked pie crust,
preheat oven to 425 degrees.
Bake 10 to 15 minutes, until very lightly browned.
Cool. Fill and bake according to directions for filling.
Grandma's Best Biscuits
1 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. soda
1/3 c. cooking oil
3/4 c. buttermilk (or 3/4 c. milk with 1 tsp. vinegar mixed in)
Blend all ingredients together. Stir with a fork for 1 min.
Don't over mix or they will become tough.
Place dough on counter and press to about 1/2-3/4" thick.
Cut with biscuit cutter (or just use a glass.)
Place biscuits on a lightly oiled cookie sheet or place them closly
together in a 9" pie or cake pan. Bake at 450 degrees for 12 minutes.
Makes about 1 doz. biscuits.
Onion Shortbread
2 T. Butter or Margarine
2 1/2 c. Onions
1/2 c. sour cream
2 eggs
Biscuit dough (scratch or mix)
Salt & Pepper to taste
Melt butter in frying pan. Add onions and cook until clear.
Add salt and pepper. Roll out biscuit dough to 1/2 inch thick.
Place in greased baking pan. Spread onion over top of biscuits.
Mix sour cream and eggs and pour over ingredients.
Bake at 400 degrees for 12 to 15 minutes.
Drying Fruits and Veggies,
Dehydrated Fruits & Vegetables,
Sun-dried Tomatoes,
Preparing the Tomatoes,
Select firm, red and ripe paste (plum) tomatoes if you
have them. Other tomatoes will work, but the meatier
ones dry faster. Cut each tomato in half and squeeze
out excess moisture, scoop out seeds and remove stem.
Place on screens cut side up. Salt lightly (if desired.)
Drying the Tomatoes:
To Sun dry (preferred) Place outside (in the sun. Cover
with cheese cloth if insects are present. Allow a few
days bringing them in at night.
With a dehydrator Set on low (120 degrees F) allowing
12 to 24 hours.
Oven Drying Place on foil lined baking sheet in 200
degree F pre-heated oven. Allow 6-8 hours.
The tomatoes should dry until shriveled and
leathery with the moisture almost gone. We don't want
them dry and brittle.
Storage:
The best way to store them is in glass jars with tight
lids (canning jars work great). When ready to use,fill
the jar with half boiling water and half vinegar for a
few minutes. Drain. Add herbs (rosemary, thyme, basil)
and garlic to your taste. Cover with olive oil. They
need to marinate in the refrigerator for at least 24
hours and will keep indefinitely. Allow the tomatoes to
come to room temeprature before using them.
Banana Chips
Slice the bananas. Make sure the slices are thin.
Older bananas seem to work better than just-ripe ones.
Place the slices on the rack.
Thermostat: 145-150 degrees F
Drying Time: 8 1/2-9 hours
The slices should be ready when they're leathery to
hard, depending on which you like.
One cup of sliced bananas will give you roughly half a
cup of dried.
DEHYDRATED FOOD STORAGE
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