(one for every car you own/drive)
- Water (at least 1 bottle/seat belt in the car, preferably more during the summer or if you live in a hot climate)
- Batteries (store outside flashlight for longer shelf life)
- Toilet paper roll (store easily by rolling off the roll onto your hand and place in a ziplock bag)
- Change of clothes for children (or yourself if you want)
- Diapers (if you have children)
- Scriptures (or a classic book for reading)
In the past when I have had a premonition to do something for preparedness, I have done it, but I have thought that it would be for “someone” who might need it. After this past year, I have learned that that “someone” is my family and I. So now, I will do flavors and things that I like, because I might be eating it!
- 2 cups oats
- 2 1/2 c. powdered milk
- 1 c sugar
- 3 tbs. honey
- 1 pkg. orange or lemon jell-o (3 oz)
- 3 Tbl. water
Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to a boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time.) Shape dough into a loaf. (About the size of a brick.) Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Cool. Wrap in aluminum foil to store. This bread will keep indefinitely and ach loaf is the daily nutrients for one adult.
I think that I would put the loaf in a seal-a-meal bag after I knew for sure that it was dried out. I’d hate for a mouse or something else (spiders) to get to it after the expense and time it took to make it. I actually tried this and it tasted pretty darn good. I tripled the recipe using cherry, and white sparkling grape jell-o (Combined) instead of orange and it was still yummy. Tripled, it made 5 beautiful “pink” bricks. This is something that you could sick in your emergency backpacks and car kits if you wanted to.
Some have replaced the sugar with honey and said that it works just fine. There might not be as many calories, but it worked just the same.I think that I will try that next time.
Recipe via. Rebecca Lee