Sunday, July 4, 2010

The Allens 2 week Dinner Menu

1. Sweet and Sour chicken and rice
2. Spaghetti
3. Chili and corn bread
4. Hawaiian haystacks
5. Corn chowder
6. Tomato soup and bread
7. Roast beef, vegetables, and bread
8. Taco soup
9. Tuna noodle casserole
10. Mexican crock pot
11. Black beans and rice
12. Chinese chicken salad
13. Dijon chicken and rice
14. Barbecue hamburger pie

Food Storage Tip of the Month


2 week dinner menu

I have found a really easy way to collect all of your food storage, is to create a menu. Doing this you will know exactly what ingriedients you need and how much. You can do a 1 week menu (7 dinners), or a 2 week menu (14 dinners).

How this changes your food storage

You will only be storing things you know you eat.

You know what you will be making with the ingredients when you rotate them out.

You know the amount your buying will last the entire time.

I love this! There is no guessing if the amount your buying will be to much or to litte. You don't have to find some obscure recipe to use your storage. It's simple and can be done for breakfasts and lunches too. Best of all you know your families will like the meals and eats them.

I encourage you all to take time this month to come up with your own menu. Attached is a sample of my personal 2 week dinner menu.

Anyone who is willing to share their menus please send them to me so I can post them. Thanks

Wednesday, June 16, 2010

On Top of Spaghetti CHANGES


• Saturday July 31st

• Decide on a 3,6,9,or 12 month kit

• Decide on a sauce

o Store Bought
o Homemade with meat
o Homemade with out meat

• Fill out the order form

• The order forms will now be due as follows:

July 1st- For those that are purchasing a meat based home made sauce.
July 12th - For all other orders.

Please turn them into Chris or Mandi Allen. You may use a paper copy or download it from the site
and email it to me.

You do not have to be able to attend to order a kit.

Contact Mandi Allen with any questions. 623-243-5191 or

Wednesday, April 21, 2010

Mesa Cannery Wet Pack Schedule 2010

Cannery Order Form

Click Here for Excel format
Click Here for PDF format

Buying food from the Cannery

I have just been given information on how to purchase food from the Cannery. You are only able to order certain foods each month, but have to go on the stake day and can it yourself. I will have order forms Sunday or you can print one or do it online and send it back to me.

The Next Stake Canning Day will be MAY 22 from 9-12


Here is the list of items that can be ordered for May.

Black Beans, Fruit Drink Mix, Potato Flakes, Sugar, and White Beans.

Changes at the Cannery

Since I am a little behind some of you might already be aware of these changes. If not here is some important and helpful information about the cannery.

Effective January 1, 2010 please replace ALL prior written and oral communication concerning the Mesa Home Storage Center with these NEW documents. Please read over this material making careful notation of the changes so you can accurately communicate the information to your stake and ward leaders. Here is a list of some of the most important changes:
a. The morning shift begins at 9:00 and the afternoon shift begins at 1:00.
b. The Mesa Home Storage Center is open Monday through Thursday from 8:00 am to 4:00 pm, Fridays from 8:00 am to 7:00 pm and Saturdays from 8:00 am to 12:00 pm. For family or individual canning, the center is opened on Fridays from 1:00 to 7:00 pm. Please contact the office to schedule reservations in advance. All products in our warehouse are available for canning. (No outside products can be brought into the cannery for canning including products that have been previously purchased and removed from the cannery.)
c. Pre-packaged cases of Rice, Pinto Beans, Quick Oats, and Red Wheat are available to purchase. The cannery will no longer be canning these products. Please see the revised product calendar for changes.
e. All members will be expected to bring the new product order form with them to give the cashier when purchasing their products. Members may only purchase what they have pre-ordered with the exception of bulk and pre-packaged products. There is a 96 can limit per order. There is no limit for any bulk items or pre-packaged items.
f. We are closed on most holidays so please call the Home Storage Center before coming.

Schedule for Cannery Wet Pack Cooking Classes

May 3rd Building and Using a Three Month Supply
May 10th Yeast and Bread Class
May 17th Finance Class
May 24th Solar Oven Cooking with Collett Miller
May 31st No Class Memorial Day
June 7th Tortillas, refried beans and tomatillo salsa
June 14th Water with Alan Martindale from the city of Mesa
June21st Baking Powder and Baking Soda
June 28th Cooking with Kids
July 5th July 4th Holliday
July 12th Incorporating Dry Pack into your three month supply
July 19th Ideas for School Lunches
July 26th Hoe to and Substitutions
August 2nd Salads
August 9th Main Dishes
August 16th Healthy Snacks and Treats
August 23rd Something to Share (Everyone brings something to share and the recipe )

2010 Goodyear Stake Dry Pack Canning Calendar

Stake Dry Canner

For those of you who like to or would like to use the stake Dry Canner you will now need to talk to:

Sister Diana Morris, 602-295-0365

Food Conversion link for Spaghetti Dinner Kits

For those of you who are purchasing homemade sauce with you kit, here is a good site to figure out all the conversions so you know the price for each item.

Click Here

On Top of Spaghetti

Here is the information sheet and the order form for the spaghetti dinner kits. I announced it on Sunday but some of you might not have been there. You should be able to print an order form or fill one out onlline which ever works best for you. Let me know if you have any questions.


On July 31st, we will be putting together 3,6,9, or 12 months worth of spaghetti dinner kits for food storage. The amount you get will depend on how much you feel you can spend. There are a few options to choose from. These meals are based on a two-week dinner menu.
• First you will need to decide how much of each ingredient you will need for one meal.
• Then you will times each ingredient by 26 weeks (if you are doing a years supply.)
• You may choose to order 1/2lb of noodles or 1lb of noodles per meal based on the amount your family will need to eat.
• Next decide what kind of sauce you would like to purchase, premade jars/cans or homemade. (Note you may have to add some ingredients for you homemade sauce that are not on the order form if you use a different recipe.)
• Those ordering the premade sauce will need to purchase your own cans or jars to assemble with your kits. We will only provide the noodles and Mylar bags.
• Those ordering homemade sauce have to option of leaving the meat out. (FYI, leaving the meat out will lower the price significantly)
• Then total the price amount for each item and the final total.
• We will assemble the kits into Mylar bags to extend the life of the ingredients.


Here are some estimated prices

1 years supply
• 1lb noodles OR 1/2lb noodles
• 1lb OR 1/2lb homemade sauce with meat
Total Price: $135.40 OR $79.70

9 month supply
• 1lb noodles OR 1/2lb noodles
• 1lb OR 1/2lb homemade sauce with meat
Total Price: $101.55 OR $59.78

6 month supply
• 1lb noodles OR 1/2lb noodles
• 1lb OR 1/2lb homemade sauce
Total Price: $67.70 OR $39.85

3 month supply
• 1lb noodles OR 1/2lb noodles
• 1lb OR 1/2lb homemade sauce
Total Price: $33.85 OR $19.93

1 year supply
• 1lb OR 1/2lb noodles
• premade jar sauce not included

Total Price: $17.66 OR $9.52

9 Month Supply
• 1lb OR 1/2lb noodles
• premade jar sauce not included

Total Price: $13.25 OR $7.14

6 month supply
• 1lb OR 1/2lb noodles
• premade jar sauce not included
Total Price: $8.83 OR $4.76

3 month supply
• 1lb OR 1/2lb noodles
• premade jar sauce not included
Total Price: $4.42 OR $2.38

For questions, call Mandi Allen: 623-243-5191



Sunday, January 3, 2010

January Food Storage Monthly

At one time or another, nearly every family will face accidents, illness, unemployment, or other emergencies that will require them to depend on the resources they have stored.
“Are You Prepared?,” Ensign, Aug 2007

Something about the start of a new year, brings upon the rushing desire for change and a better year. I hope that one change or desire that this year might bring is a new desire to build upon your food storage.

With my recent findings of Wendy DeWitts system of food storage the food storage challenges will change a bit too. Hopefully you will find it as beneficial as I. With these food storage challenges I incourage you to use all of your resourecs. You can purchase items from the cannery, the grocery stores, or other sites that sisters have shared. You might be suprised at the prices you find if you shop outside your normal shopping center.

So for this month if you have not already done so decide upon a breakfast and/or dinner menu.
Then you can choose challenge A or B

Challenge A

Choose one common ingriedient from your list of dinners, or breafast and use your budget to buy a one years supply. (or as much as your funds will allow). Don't forget to label them with your purchase date.

Challenge B

Pick one of your dinners, or breafast and buy one years worth of all the ingriedients needed for that meal.
(or as much as your funds will allow). Don't forget to label them with your purchase date.

Good luck. I am going to start asking sisters to share their expieriences with the monthly challenges each month, to help motivate and inspire us all.

December Food Storage

I finally feel like Chris and I are going to gets somewhere with our food storage. It is a nice feeling and I don't feel so burdened like I used to. It used to be an undefeatable task. But now that we know exactly what we will be making, and how much we need of things it seems so much easier. Now I just have an excess of cornmeal, mashed potatoes and some other things in my pantry that won't become a part of our food storage. Anyone in need of some cornmeal?

So Chris and I sat down and planned out two weeks worth of dinners that we thought would be best in our food storage. Then we found out how many pints of beans we would need for each dinner for the year. We used a good chunk of our Christmas budget and were able to get a whole years worth of beans canned. We were planning on doing 6 months worth of chicken as well, but weren't able to get all of the jars we needed to do so. So soon we will have 6 months worth of chicken as well.

I'm pretty confident that by the end of the year we will have a years supply of food, that will last longer than a year and be easier to rotate out and save to replace.