"A Prophetic Voice"

http://www.youtube.com/watch?v=jTVECvTYpN0

Bulk Order Invites

Please comment below if you are interested in bulk ordering a water filter, oxygen drops, and/or water jugs. We just need a headcount for now so we can have a quote, so please specify which items you are interested in and how many. Without a bulk discount, filters average $30, oxygen drops $15, and jugs $4.

FEMA recommends a three-day supply of water for each member of your household, with an estimate of a gallon of water, a day. We recommend 1 1/2 gal. water/person/day to allot for small hygiene needs and warmer weather. http://www.fema.gov/plan/prepare/water#0

How to Freeze Meat

An easy trick is to have your butcher wrap individual cuts, or layer small cuts (like 2-3 pieces of bacon) in between butcher paper and freezer wrapped as a whole. This saves you time and money (complimentary service at Smith's and Lee's), and correctly labels the meat and date. Shown here is two steaks of Tilapia.

Some items with a high fat count you can freeze whole, and slice as you need. This also keeps sausage in tight, formed patties.

For leaner meats and cuts, you can individually wrap them in zip-lock. Shown here is ground turkey in 1 lb. sections for a single entre for two people.

If you are uncertain as to the amount you'd like to freeze (or short on ziplocks), you can freeze all the meat in one bag and indent the portions with a wooden spoon, so as to break off easier after frozen. Shown here is a ground beef and bacon combination in 1/2 lb sections; that way we can break off one section for cheeseburgers, or two or three for meatloaf.

Rules to remember:

1. Always wash and sanitize hands, countertops, boards, and knives BEFORE and AFTER meat preparation.

2. Label the name and date you purchased the item.

There's a meatloaf that is better than steak? You better believe it. And here it is:

Meatloaf

Bacon wrapped, stuffed with Cheese and Onion

Serves: 4 • Prep: 20min • Cooking: 30-35 min • Oven: 400° F Requires: mixing bowl, glass baking dish or half baking sheet with parchment

STEP 1

In mixing bowl, mix the following thoroughly with your hands until the meat mixture can hold shape : 1 lb. raw hambuger

3⁄4 c. bread crumbs 3⁄4 ounce (1⁄2 package) of dry onion soup mix 3 Tbs. diced onion 2 eggs

STEP 2

On the parchment sheet or cutting board, pat down meat to form a rectangular patty. Layer the following on top: 2 ounces of Mozerella Cheese, sliced thinly 2-3 strips of bacon.

STEP 3

Gently roll the patty to form a spiral of cheese and bacon. Garnish with remaining bacon (1-2 strips) and cheese. Lay in oiled glass pan or ontop of parchment and baking sheet. NOTE: if you have to use foil, line the aluminum with cabbage or else the meat will stick to the foil will stick, tear, and be served with the meat. Cabbage won't change the flavor profile, or stick to the meat; so discard and don't serve.

STEP 4

Bake on the lowest rack for 30-35 min. at 400° For until the juices run yellow-clear and bubble.

PRICE BREAK-DOWN: $1.99 meat .30 egg .25 mix .20 bread .10 onion .30 cheese .90 bacon

total: $4.04 --- $1/person

Bread Crumbs:

Just so ya know.... BREADCRUMBS: This is what makes or breaks a meatloaf. For a more moist loaf, use less -- for a stiffer loaf, use more! You can purchase these in canisters (go for unseasoned), but can make your own.

For this recipe, simply crumble stale/dry bread: 3 slices, or 2 bread- sticks, or 6 crackers.

Fried Noodles (Low Mein-- Low Budget)

Two pans--loads of good vegis--and ramen!

Meal Planning/How to triple your budget