Friday, April 27, 2012

Consider this: Medical Reserve Corp


The Medical Reserve Corps of Scott County (MRC-SC) is a countywide resource of health professionals and non-medical volunteers who strengthen our community by preparing for and responding to local public health emergencies and assisting in ongoing public health initiatives. Includes option to sign up for Minnesota Responds that integrates local, regional, statewide and occasionally national during a disaster.

The MRC-SC allows for volunteers to donate their time and expertise right here in Scott County, making if easier for you to assist your own family, neighbors and community.

Our goal is to have pre-identified and trained, Medical Reserve Corps volunteers ready to assist medical response professionals during a large scale emergency that threatens local public health – be it an outbreak of meningitis, SARS, influenza or an event of bioterrorism.

From retirement to preparedness…

Link to national MRC site

Government Planning to Evacuate Chicago

governmentplanningtoevacuatechicago - 2, Chicago
Oh, yeah.  Urban Warfare Training drills?  Heard that one before.  Which Urban Warfare Training "drill"  "highly recommends"  that homeowners should evacuate or not expect any help from the authorities b/c the main level and street access to their buildings will be barricaded incl the parking garage?

Alright, Milwaukee area, watch ur ass.  Madison, pretend its Halloween and the Boys won't be shooting blanks.

People, Let's get real with reality.  All u have to do is think. Think.  They can't take that away from us.

Keep June 5 open for the Walker Recall.  Hopefully we still have the right to vote then...........

May the Force be with Us.

Wednesday, April 25, 2012

From Sheep to Shepherd: My Story of How I Became a Prepper

From Sheep to Shepherd -

This touched me to know that we are not all crazy.  We are PREPARED!

"There's a difference between Knowing the Path and Walking the Path." - Morpheus - Children Are???

Cheap MRE Replacement? Yes, Canning

Alright, planning a Great Prosperous Garden during the summer has numerous prepping benefits.
Other than Fresh Vegetables and Tools made from the plant material during harvest, Survival Gardening can take on a whole new benefit of Nutritious, Cheap MRE's - CANNING AT HOME!

I'm trying to get all the equipment together right now, and have done some looking and learning.
I'm not trying to preach about the wonders of the Garden, Organic, Whatever....
I just remember asking Pamela as a kid "This is a lot of work to put things into jars"
Pamela's response: "You'll appreciate this work in January when I make Chili from these tomatoes."

Your wisdom was lost back then to my punk, know it all ass.  Look forward to Sweatin in the Kitchen canning my Victory Crop!!

Here's some references I have found extremely useful:

Home Canning and Food Preservation
Canning, dehydrating, freezing. Sun ripened fruits, garden fresh vegetables and home grown meat. We all know just how good and how nutritious they are.
Learn to provide healthy nutritious foods for your family and have fun doing it. Don't get me wrong, filling your pantry is a lot of work up front.
The benefits you enjoy throughout the year are OH SO worth it.
Are you looking for someone to come along side? Do you wonder where to start? Let me help!
Sharon of Simply Canning blog

The Big Book Preserving the Harvest - 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Awesome reference for Beginners - Advanced

The Complete Book Small Batch Preserving
Year-Round Preserving Tips/Recipes

Why and How to Plan a Survival Garden - 
2012/03/why-and-how-to-plant-survival-garden - Madtown Preppers                      

                                                                                                                          Organic Seed Caches
Mozybeau Organic Farms - Seeds

Square Foot Gardening 

By M.A. and in Doomsday Preppers

Instant Cheese Soup


2 cups instant coffee creamer

½ cup imitation bacon bits

½ cup Cheese Sauce Powder

1 tbsp dried parsley flakes

1 tbsp chicken boullion granules

1 tsp dried minced onion

½ tsp pepper

2 cups (approximately) of instant potato flakes (we use Idahoan brand)


Layer ingredients in the order given in a one quart (four cup) glass jar. Use a spoon to pack each layer in place before adding the next ingredient. Pack instant potato flakes tightly, right to the top of the jar. Secure with a screw top lid. Decorate the jar lid as desired. Print the label shown above, or write your own label, then glue the label to the jar or tie it to the jar lid with pretty ribbon or raffia.

To Serve:

Empty Cheese Soup Mix into a soup tureen or serving bowl. Stir in 5 cups of boiling water. If soup is too thick, add another ½ cup of boiling water. Allow to stand for five minutes and stir well. Garnish with grated cheese.

Variations:Broccoli Cheese Soup

- Add one cup of warm, cooked, finely chopped broccoli to the soup, right after adding the boiling water. Let stand for five minutes. Garnish with grated cheddar cheese.

Cauliflower Cheese Soup

- Cook one cup of small cauliflower florets until tender. Add to soup, right after adding the boiling water. Garnish with grated cheese and chives. Let stand for five minutes.

Beef Barley Soup Mix in a Jar Recipe

1 (1 pint) jar

3/4 cup medium pearl barley, separated

1/2 cup dried lentils

2 tablespoons dried parsley flakes

1/4 cup dried minced onions

1/4 cup instant beef bouillon

2 tablespoons dried celery flakes

1/2 teaspoon dried thyme leaves

2 bay leaves

1/4 teaspoon black pepper

1/4 teaspoon dried minced garlic

Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions.

Country Soup Mix in a Jar recipe

Fills one 1-quart jar

1/2 cup barley

1/2 cup dried split peas

1/2 cup uncooked rice

1/2 cup dry lentils

2 tablespoons dried minced onion

2 tablespoons dried parsley

2 teaspoons salt

1/2 teaspoon lemon pepper

2 tablespoons beef bouillon granules

1/2 cup uncooked alphabet pasta

1 cup uncooked twist macaroni

In a wide mouth 1-quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.

Attach a gift card with the following instructions:

Add contents of jar to 3 quarts of water, 2 stalks chopped celery, 2 sliced carrots, 1 cup shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender

Creamy Wild Rice and Mushroom Soup Mix in a Jar recipe

1 (2.75 ounce) package country gravy mix (regular or no-fat)

1 tablespoon chicken bouillon granules

2 teaspoons dried minced onion

2 teaspoons dried celery flakes

1 teaspoon dried parsley flakes

1/4 cup uncooked wild rice

1 cup uncooked white rice

2 tablespoons coarsely chopped dried mushrooms

(shiitake, chanterelle or oyster)*

Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag (below) and decorate jar as desired.

Attach a gift tag with the following instructions:

Creamy Wild Rice and Mushroom Soup

Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley.

Makes 6 servings.

Apple Muffin Mix in a Jar recipe

2 cups self-rising flour

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup chopped dried apple

Combine and store in an airtight container. Attach the following recipe to the jar:

Apple Muffins

Contents of jar

1 egg

3/4 cup milk

1/4 cup vegetable oil

Preheat oven to 400 degrees F. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

Blueberry Scones Mix in a Jar recipe

2 cups all-purpose unbleached flour

1/2 cup vanilla sugar *

1/4 cup nonfat dry milk powder

2 teaspoons baking powder

1 teaspoon dried lemon peel

1/4 teaspoon salt

1/3 cup shortening

1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1-quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary. Stores at room temperature for up to 6 weeks, or freeze for up to 6 months.

* To make vanilla sugar, fill a 1-quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as long as regular sugar.

Attach the following instructions on a gift tag:

Blueberry Scones

Apricot Bread Mix in a Jar recipe

1/2 cup nuts, chopped

1/2 cup dried apricots, finely chopped

1/2 cup granulated sugar

2 1/2 cups Bisquick

1 teaspoon baking powder

1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Attached the following instructions to a gift tag:

Apricot Bread

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom.

In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

Heavenly Garlic Bagels Mix in a Jar recipe

3 cups flour

3 1/3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon parsley flakes

1/4 teaspoon paprika

3 1/4 teaspoons active dry yeast

Place yeast into a small zip baggie and set aside, or set aside a pre-packaged envelope of yeast. Mix and place remaining ingredients into a quart-size jar. Lay baggie of yeast on top of mix and apply lid.

Attach the following instructions to the jar if giving as a gift:

Heavenly Garlic Bagels

Place all ingredients of the jar plus 1 1/8 cups water into bread pan of your bread maker, in the order recommended by manufacturer. Insert the bread pan into the bread maker, and select "Dough" and loaf size (1 1/2 pound loaf), select desired delay option, and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside two 1/4-inch balls of dough. You will use these later to determine if it is time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready! Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel.

While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 tablespoon sugar to boiling water and stir to dissolve sugar. Drop first dough ball (you set these aside earlier) into boiling water, using a slotted spoon. When dough balls pass the test, boil the bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg plus 1 tablespoon water) and sprinkle with sesame or poppy seeds if desired. (Nonstick cooking spray may be substituted for egg wash.) Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal (can use greased baking sheet), for 12 to 15 minutes or until golden brown.

Variation: Sprinkle with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor.

Savory Onion Bread Mix in a Jar Recipe

1/4 cup dehydrated onion flakes

3 1/3 cups bread flour

2 tablespoons granulated sugar

1 tablespoon powdered milk

1 1/2 teaspoons salt

1/2 teaspoon dried sage, optional

1 envelope yeast

Place the onion flakes in a small zip-type bag and set aside.

Combine remaining ingredients, except for the yeast, in a one-quart jar. Add the bag of onions and the yeast to the top of the mix and close the jar. Store the mix in a cool, dry place.

An equivalent amount of bulk yeast can be substituted for the pre-packaged yeast, but if you choose to do this you'll need to keep the mix with yeast in refrigerator or freezer until ready to use.

Include the following instructions on a gift tag:

1 jar Onion Bread Mix

1 1/8 cups warm water (105 to 110 degrees F)

1 tablespoon vegetable or olive oil

Follow your bread maker instructions. For most bread makers, place the water and oil into the bread pan, then add the dry ingredients on top, add the yeast last. Bake as for "white" bread.

This mix can be used for traditional bread if you don't have a bread maker. Just mix ingredients as you would for white bread. Knead, let rise, punch down and form loaf and place in greased pan. Let rise again and bake in a 350 degree F oven for 30 minutes or until golden brown and loaf sounds hollow when tapped.

Beef Chili Soup Mix in a Jar Recipe

Layer following ingredients in a 1-pint jar:

1/2 cup dried red kidney beans

1/2 cup dried navy beans

1/2 cup dried black beans

1/3 cup dried minced onions

2 to 3 tablespoons chili powder

2 tablespoons dried cilantro or parsley flakes

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon dried minced garlic

Close jar securely; decorate top with cloth and ribbon.

Attach a gift tag with these instructions:

In a Dutch oven, brown 2 pounds ground beef; drain. Add ingredients from the jar, plus 6 cups water; bring to a boil, reduce heat, cover and simmer for 1 1/2 to 2 hours, until beans are tender.

Add 3 (14 1/2 ounce) cans tomato juice. Bring to a boil; reduce heat, cover and simmer for 15 minutes. You may substitute 2 pounds of boneless beef chuck. Brown half of the meat in 1 tablespoon vegetable oil; remove meat and brown other half of meat. Drain off the oil and proceed with above directions

Hope some of this is helpful.
Good Luck!