I've been surfing your site. I've found some great stuff. But...My daughter and myself are both gluten and dairy intolerant do you have suggestions for me as I built my food storage to accommdate our issues. I've found most receipes include wheat and dairy and that is going to be a big problem as we build our storage. I find that we eat a lot of meat due to our issues. More bean (black & navy) or rice reciepes would help me.

Tami, While we haven't addressed this specifically yet, we do have plans to explore this topic more in the future. Also, a lot of people on our facebook fan page seem to have some good tips for allergy things. It's worth poking around on there and/or posting a question about it and see what pops up.

So far, I am very impressed with your site. Thank you for sharing all of your knowledge and research and dedication to sharing this with us. Thanks!

i have tons of powered eggs and powdered milk i need recipes for. does anyone have recipes that doesn't call for whole wheat flour?

Powdered eggs was the very first long-term food storage item I bought a year ago. I used them in absolutely everything, just as I would regular eggs (I didn't like them so well in recipes that were mostly egg, like hootenanny pancakes, but in everything else, they were great!)

Can you send some Vegetarian recipes? We are vegetarians and dont eat meat or any sea food stuff. But we do eat egg. So if you can add some Vegetarian recipes that would be great too. Thanks.

I love your website, I am from Europe and we have different measurements overhere, so I am wondering when you use the T in a recipe, do you mean a tablespoon or a teaspoon? Thanks,

the big T means tablespoon. I would recommend getting a set of spoons from over here, as they are exact measurements and not the ones one uses as a soup spoon. I lived in Switzerland for a number of years, and so I completely understand the confusion!

A capital T is tablespoon. tsp. is teaspoon.

I signed up for your checklists, and have been following them for a while. I would like to share a recipe with you for an Ezekiel Bread that I use. It uses a mixture of grains and lengumes, which helps to utilize some of the others that I have stored, and it tastes great. They say you could live off this bread by only supplementing with vitamin C. All of the flour's are ground in your flour mill.

2 3/4 c. whole wheat flour
1/4 c. millet flour
1/4 c. lintels flour
1 3/4 c. rye flour
1/2 c. barley flour
2 T. kidney beans flour
2 T. northern beans flour
2 T. black beans flour
2 t. sea salt

2 T. yeast
1/4 c. warm water
2 T. honey

1/4 to 1/2 c. honey (depending on how sweet you like your bread)
1/4 c. canola oil
1 c. warm milk (made from powdered milk)

Mix the dry ingredients and divide into two portions. Put one portion in the refridgerator for later use. Dissolve yeast in 1/4 cup warm water and 2 T. honey. Meanwhile add the 1/4-1/2 c. honey, oil and warm milk to the dry ingredients. Add yeast mixture and stir just till dampened. Dough will be of that consistency of muffin batter. (If adding more honey, you may have to cut back the milk a little or add a little more wheat flour). Pour this mixture into a greased loaf pan and let rise for 1 hour. Bake at 375 degrees for 25-45 minutes. The bread is done when it pulls away from the side of the pan.

My Aunt Margie helped me can meat one year, but for the life of me I can't remember how. It was great though, when we had company I could have dinner for the whole crew in less than 15 minutes. I just used to dump the meat, liquid and all in a pot, thicken it with flour and that would be meat and gravey over mashed potatoes and a veggie. I had no way of knowing any other way to use it, but no one complained about it.
My canned chicken, made great chicken and bisquits, chicken pot pies and chicken salad sandwiches.
Nikki, it would be sweet of you to share how to can meats, although I'm sure I can find out on my own.

I can deer meat and beef. just cut all the fat off cut into stew size pieces and pack into jars. don't add water. i add a little salt half tsp for pints and tsp for quarts. the process time is in the ball blue book for different size jars and it tells you what pound of pressure to use.

Learning to use a Pressure Canner makes me feel a lot more prepared. Canned chicken uses: chicken salad, soup, burritos, BBQ sandwiches, enchiladas, add to rice or pasta - absolutely anything! When bottling add a couple lemon slices to chicken, or some teriaki sauce, or liquid smoke - be creative! I like buying chicken tenders on sale - smaller size. When bottling: Shredded chicken = packed full. Cubes or chunky chicken or more broth = pack less tight in bottles.
I pre-cook my ground meat (we use ground turkey), add onion, garlic, sometimes taco seasoning, sometimes tomato. I also bottle soup starter: chunks of potatoes, carrots, onions, spices, cooked ground meat, 1/2 cup raw barley, process for no more than 90 minutes. Bottle raw hard beans: 1 rounded cup washed raw beans, add sea salt, dried onion, fill with water and process for 90 minutes. White raw beans with some ham chunks!!! Raw pinto beans with chili seasoning and ground meat. My husband got me a huge canner with no rubber gasket to wear out. It holds 14 quarts or 3 layers of pints. Best addition to years supply. I recently purchased an ELECTRIC Cuisinart pressure cooker at Costco for $65.00. It also cooks raw beans with no pre-soaking. I set it outside in the summer to keep heat out of kitchen.

I'm interested in detaails about your pressure cooker canner. What is the brand, where did you find it and is it expensive? I have looked everywhere for one. I had decided that they don't make the big ones anymore. It sounds good too that you don't have to worry about the rubber gasket. I hope you don't mind me asking. Thanks, Dora

Liz, canning meat is a breeze! :-) And right now you can get great prices! For chicken breasts... all I do is fill the jar with the raw meat (no broth, no salt, no fillers, no nuthin'). Process for 1 hour 15 minutes at 10 pounds pressure. You'll see that the chicken will make it's own broth. Same goes for cuts of beef. Go ahead and buy the cheap stuff... it will be tender as anything when you open your bottle! :-) I de-bone all of my meat and trim the fat. If you want to do ground beef I suggest browning it first. I did add a tomato sauce to my ground beef because all of my recipes call for some sort of tomato base and that was one less can I had to worry about. :-) I hope this helps but if you have any questions let me know. I'm happy to help. :-) ~ Nikki (I don't know why I have two different identities on here LOL :-)

I'd love to see more recipes using canned meats. It's so easy to can them (easier than fruits and veggies in my opinion). I have a whole pantry stocked up with meats and need more ideas to fill my menus. :) Thanks for all you do. I love your site!!

A good recipe using split peas is Alton Brown's Split Pea Burgers http://www.foodnetwork.com/recipes/alton-brown/... They are delicious. We fed them to a friend's 6 and 3 year old and told them they were just burgers. They scarfed them down.

Sprouts: When I have sprouts in the house our family enjoys them in egg foo yong. This is not exactly a recipie, quantities of each ingredient are forgiving and dependent on individual taste. I have never tried powdered eggs, and they would probably work.

2 eggs per person, beaten in a mixing bowl
1 oz. milk per person (any form as liquid)
1/3 cup sprouts and/or peas per person
salt/peper/soy sauce to taste
1 tsp. butter or margarin

Add the milk, salt, peper, soy sauce to the eggs and beat. Put the butter in a frying pan and melt on medium heat. Pour in the egg mixture and stir the sprouts/peas into the top.

Turn to finish (about the same as an easy over egg)

I just made the peanut butter criss cross cookies in the churches cook book. I used white bean puree in stead of shortening and I used whole wheat flour instead of regular flour. They are a little more crisp but really good.

Where do I find the churches cookbook? Sheila

I will 2nd the hillbillyhousewife site. I have also used a bunch of her recipes and my family has loved them. We especially love making our own rice mixes. Tons cheaper than buying them in the store--and all from using home food storage! Check it out!

I have been using some of the lentil, rice and other recipes from this site. www.hillbillyhousewife.com. It's been fun learning to use this staples that typically are not in traditional cook books. Hope this resource helps.