What to Store and How to Eat what you Store!: jello cheesecake

Showing posts with label jello cheesecake. Show all posts

Thursday, November 25, 2010

Cheesecake

1 1/2 cup sugar
1-8 oz. cream cheese
1-3 oz. lemon jello
1 c. hot water
1 can Milnot, chilled
1/2 teaspoon vanilla

Blend sugar with cream cheese. Dissolve jello in hot water. Cool slightly, then mix with cream cheese/sugar and whip, add 1/2 teaspoon vanilla. Pour into a prepared graham cracker crust.

To Do List

December
Go through your canned goods and check dates. Throw away any that are expired. Donate to a food bank items expiring in the next few months you will be unable to use or make a plan to use it.

November
This month make a menu for the entire month. Each day use a staple food you would store; i.e. rice, pasta, beans, soups, etc..
Long ago I would plan my menu around the "meat" I had in the freezer. I learned over time that I used my storage more efficiently if I planned around the "staples" I stored, i.e. Monday-Rice, Tuesday-Pasta, etc.. In the near future I will share a sample monthly menu using what I store.

October
Take an inventory of all your existing food storage. Don't forget your dried staples such as: powdered milk, beans, rice, pasta, oats, flour, sugar, and wheat.
Also include: canned goods (vegetables, fruits and soups), peanut butter, and anything else you store on a regular basis.
Post the inventory in a handy place such as the inside of a cabinet or pantry door.

What to Store and How to Eat what you Store!

Thursday, November 25, 2010

Cheesecake

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