r How to Save Money While Paying Rent and Bills Too!8.Shop at more than one store only if it is good use of time, energy and gasoline. If there’s If there’s only enough time to

robertadonnor

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How to Save Money While Paying Rent and Bills Too!

101 Ways to Get More From Less www.LowCostFood.net Roberta Donnor

Copyright @ 2005Published in 2005, Reprinted in 2010: G.A. Home Industries, P.O. Box 1089, Omak, WA 98841 Reprinted in 2011, 2018 through http://www.lowcostfood.netAny reproduction of this eBook for profit is prohibited. Please contact the author for permission to use all or part of the contents.All Rights Reserved

Disclaimer: Information in this booklet is collected from observation, experience and/or gleaned from noted public and private sources over a period of 30 years.

However, in no way is any suggestion, idea or strategy intended as a professional serviceby the author. Readers are encouraged to study recommended reading and resources, come to their own conclusions and seek professional services whenever necessary.

Please only follow suggestions and recipes at your own risk. By reading this eBook, youagree to hold the author and GA Home Industries harmless for any implementation of any suggestion herein.

Also, as an affiliate marketer, we make money when people buy products or services that we recommend, and we do recommend products if we believe that they will help our readers. But it is the reader’s responsibility to make sure before buying a product or service asto whether it will benefit you personally.

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ACKNOWLEDGEMENTS

Dedicated to:

My grandma, Elva L. FenisonFor the inspiration that frugality and productivity are possible;

Who, although living on a small Social Security pension, saved enough money to leave a$40,000 inheritance to her six sons when she passed away.

My children,Elizabeth, Rachel, William, Deborah, Michael, Charles and Nathaniel

Who never cease to amaze me with their creativity, uniqueness and insight.

My parents, Joe and Ruth FenisonWho have supported my efforts at “finding myself,” and who have

been a tremendous help with the grandchildren.

Good friends:Barbara Krewson, the first to contribute her money-stretching

strategies and encourage me to write it all down;Julie Snyder, who demonstrated by example how to garden, “make do” and manage a large

family on pennies;Becky Millstein, hospitable life-saver with homespun wisdom I’ll never forget.

Dennis Donnor, the one who pushed me to keep trying.

In appreciation of resources from:

Washington State University Extension Service for a wealth of ideason budgeting, shopping, gardening, energy efficiency and recipes,

Okanogan County PUD for energy saving information from theDepartment of Energy,

Okanogan County Community Action for budgeting and low incomeand emergency services,

City of Omak for water conservation ideas

3



TABLE OF CONTENTS

1. Before You Shop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

2. At The Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

3. Some Alternatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

4. In The Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

5. Handy Substitutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

6. Make Your Own . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

7. Water Conservation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

8. On Energy Savings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

9. To Your Health. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

10. Creative Tidbits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

11. Speaking of Debt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

12. Start a Home-Based Business . . . . . . . . . . . . . . . . . . . . . . . 69

13. Appendix A: Resources and Recommended Reading . . . . . 71

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CHAPTER ONE

B E F O R E

Y O U

S H O P

My mother had just finished explaining to me that we needed more money to make

ends meet,” when Dad entered the conversation. Raised in the poor hills of Arkansas, he

replied, “You know, Mom, there’s two ways of getting money. One way is to earn it, the other is

to save it.”

This book is dedicated to the second way of “getting money:” saving it. Inside these

pages are creative ideas to get more out of the monthly budget, which in turn gives more to

spend in other areas. $25 – $50 – $100/ month or more. . . The amount saved depends on your

present budget and available time, energy and ambition.

Get into “idea mode.” Read this book and even more ideas will spring up from your own

creative thought processes like a water pump that has just been primed.

Start by taking the time to evaluate your present spending. Where does the money

go? Why do you make the purchases you make? Are some purchases “comfort” spending, to

make you feel better? What expenses are absolutely necessary?

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101 Ways to Get More From Less www.lowcostfood.net Roberta Donnor

From your evaluation, develop a plan, then work your plan and re-evaluate periodically,

making adjustments as needed. If at all possible, partner with someone who is like-minded so

that you have support to reach your goals.

Always remember that each day is a new start and every bit of learning is valuable. If

one day “bombs,” just start over again the next day. It is said that it takes 21 days to start a new

habit. So, choose one or more items at a time to change for 21 days. If you fail on Day 19, start

over with Day 1 for another 21 days, or until the habit “sticks.”

Don’t let yourself get discouraged. It’s all learning, and learning takes time. Look for the

funny things, laugh, love, learn, and be thankful for what you have to work with, no matter how

small.

The adventure begins . . .

1. Have a food budget. Determining to stay within a certain dollar amount can be conducive to

more economical and creative ways to work the budget. Break down the budget into food

groups and determine what percentage of monies to assign to which group:

Food Group % of budget Approx. amount

Meat, egg, dairy % $

Fruit and vegetable % $

Bread, grain, cereal % $

All other food items % $

Non-food items % $

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The official United States Department of Agriculture (USDA), Center for Nutrition, lists

the cost of food at home at four different levels: thrifty, low-cost, moderate, and liberal. The

USDA breaks down food costs into how many individuals, what ages, genders, and families of

two and four, and on a weekly or monthly basis.

According to the USDA, in March 2011 the weekly cost to feed a family of two between

the ages of 19-50 was $84.00 on the thrifty plan; and up to $166.60 per week on the liberal

plan. Total monthly food cost for two thrifty people was about $364.10; and two liberal-

spending people about $721.90 in March 2011. Over five years later, December 2017, food

costs have not increased much: $88.50 - $176.20 weekly for a family of two (ages 19-50), and

$383.40 – $763.60 monthly.

It’s fascinating to see what a variety of differences there are in people, ages, genders,

and amounts of people in a given family. Seeing what others need and use also puts perspective

on a situation. Maybe I’m overspending, maybe not.

If you already know what your food budget is, take a moment to compare what you

spend with the amount others spend in the four spending categories.

If you don’t have a clue what you spend on food, take a month to save all of your

grocery receipts, and total up at the end of the month how much you are spending. Then

compare with the USDA chart to see where you fit, just for fun. View current USDA Food Plan

here – Official USDA Food Plans: Cost of Food at Home at Four Levels, U.S. Average .

http://www.cnpp.usda.gov/USDAFoodCost-Home.htm




2. Remember the Four Food Groups you learned as a child? It’s still a good plan, but the

currently popular Food Guide Pyramid is more accurate as to the quantity of food to eat as well

as the content. Following the Food Guide Pyramid means eating better, feeling better, and

potentially spending less.

3. Know current prices of regularly purchased foods, the same items that are bought

consistently week after week. This way you can keep a running inventory of non-perishable

items, particularly toiletries, and stock up when there is a good sale.

4. Limit the use of “fast food” restaurants. Fast food costs a minimum of one and a half to

several times that of the home-cooked variety of the same thing. A little bit of preparation and

planning ahead goes a long way here.

• When you’re planning to eat out, check out restaurant coupons in your area. Local restaurants may

advertise in the local newspaper, radio or you may find coupons online at a specific restaurant’s Web

site or at www.groupon.com.

http://www.groupon.com/



5. Plan menus a week in advance – even planning soup and leftover days. Write out grocery

lists for the whole week. Review menus and include everything needed: breakfast, lunch,

dinner, miscellaneous and non-food items. It may seem to be tedious, but it actually saves time

and money in the long run.

Speaking of planning, if you organize your time with a time planner, you will not only get

tedious and important jobs done, but have time to play and rest with your family as well. See

the bonus book, “Time Planner,” to get started.

6. Shop once a week for the whole week. This eliminates extra spending in the mid-week to go

pick up just one item and end up with much more!

By the way, don’t go shopping when you are hungry! Almost always something

unplanned will be bought because it “looked good.”

7. Watch the sale papers. In most areas the major stores publish weekly specials in the local

newspaper(s) so customers can easily compare and decide which store(s) to patronize. The

Web site www.groupon.com has several options as well to save on cash.

8. Shop at more than one store only if it is good use of time, energy and gasoline. If there’s

only enough time to patronize the store with the lowest overall prices, buy sale items at

another store occasionally en route to the next appointment.

9. When possible shop alone. As long as you're focused, and not hungry, solo shopping

allows better control of the amount purchased.




If children must come with you, give them a small “something special” of their choice as

a reward IF they won’t ask for anything else during the shopping trip. Help them understand

the limits you are working with. Offer acceptable options for them to choose among (i.e., their

own 8 oz. yogurt, banana, grapes, raisins, string cheese, etc.)

Some parents have trouble knowing what to do with whiny or demanding children, and

sometimes children compound the problem with defiance and other behavioral problems.

Legacy Publishing is an excellent place to start finding answers.

“Legacy Publishing’s solutions are focused on improving lives and relationships through

powerful, yet easy-to-understand techniques, and ideas. Parents, couples, children and entire

families benefit from the lessons learned and support (they) offer.”

10. When “treating yourself,” try to re-train your brain to think in terms of buying an apple,

an orange, nuts, jerky or yogurt for a treat, rather than candy, pop and pastries. Nutritious

treats not only satisfy hunger, they also increase physical energy and mental alertness. Fruit

treats in season are especially good for you.

http://www.thetotaltransformation.com/?pcode=affiliate1533&utm_medium=webaffl&utm_source=affiliate1533&dsource=sas




CHAPTER ONE CHECKLIST:

Plan of Action

◻ I made a food budget this month (or week) and I know how much I will spend in each category.

◻ I know the regular prices of 10 items that I buy every month so that I will recognize a sale when it comes up.

◻ I cut back on fast food once this week when I normally would have given in.

◻ I planned out a week of menus for my family, including a soup day and a leftover day.

◻ I only went to the store once this week and I had my shopping list in hand with coupons and store specials.

◻ I bought fresh fruit for a treat instead of my usual candy bar or pastry.

Congratulations! You have successfully finished Chapter One!

“The man who fails to plan, plans to fail.”


CHAPTER TWO

A T

T H E

M A R K E T

So, you have your list in hand and your plan in mind. Now what? Grocery and traditional

stores are of course in business to make money, so let’s look at strategies that may help

navigate through the maze of “sales” and great buys.

11. Make use of unit pricing. It can be determined at a glance which brand and size gives

more for the money. Below each item is a store tag that gives the price per ounce, per pound

or per unit.

12. Watch upper and lower shelves. In general, higher priced items are at eye level. Products

that appeal to children are often at their eye level. Upper and lower shelves generally hold less

expensive product.

13. Buy the store brand or “generic” brand. Many times these are of comparable quality with

higher priced name brands. In fact, sometimes it is actually the same product marketed with

a different label. Check the back of the shelf for items with old price tags.

14. Stores are often arranged with an odd number of aisles so that shoppers must go down

at least one aisle twice. This strategy usually increases store sales as additional impulse buying

is certain when we loiter too long in the store. To counteract this, see how much you can shop

along outside aisles where produce, dairy and meats are usually found.

15. Make good use of coupons. Couponing can save a lot of

money unless a store brand is priced lower than the coupon

item. Ask the store if they have a special “double coupon”

day for more savings.

Organize your coupons by kind and expiration date,

cleaning out expired coupons as you go.

A good resource for coupons is http://www.groupon.com.

16. Avoid junk foods. Their cost is quite high considering they are neither good nutritionally

nor economically. When buying ready-to-eat foods, determine if the convenience is worth the

dollars it costs.



17. Be aware that the items in front of the cash register are not usually sale items. They are

placed in front to increase store sales.

Think first: Do I really need this? If you really need it, would it be worth the time to go

back to that aisle and purchase the generic model or in bulk? Most times, it is not worth the

extra time or effort because you really don’t “need” it.

18. Take all the time needed to compare prices and products and read labels. Beware

of colored tags that aren’t necessarily sale items.

19. Check for a “Reduced for Quick Sale” section. The dairy department may break up

damaged packages and sell the individual portions. Or, the produce department may have

a section in which to sell very ripe produce.

20. Buy in quantity when a real bargain is found on meat and stock

the freezer for later use. Buy larger cuts of meat and cut them up

yourself. A pot roast can be cut into stew meat, whole fryers cut into

“cut-up” chicken and large turkeys cut in halves, quarters or parts.

21. Buy fresh in-season fruits and vegetables from local “roadside” stands. Fresh produce can

be less expensive than its canned or frozen counterpart during the peak of the season and as

a rule, canned products can be more economical than frozen year-round.



22. Match the quality to the intended use. Vegetables for casseroles, soups and stews and

fruits for baked goodies do not need to be the most expensive grade.

Ripe bananas may be bought and frozen whole for later use in banana bread or a

banana smoothie. Apples can be cut and cooked down into applesauce or baked apples. And,

“irregular cut” canned fruits and vegetables have the same quality as uniform slices.

23. Potatoes can be an inexpensive extender in a meal, particularly if bought in 20 or 50-pound

sacks (be sure to store them in a cool, dry place, and check on them weekly to pull out any

potatoes that have begun to deteriorate).

Regarding instant potatoes, a tip from my mother-in-law, Shirley Donnor, “They are the

only convenience food that I save money on – only 10 cents per half cup serving.”



CHAPTER TWO CHECKLIST:

Plan of Action

◻ I checked unit pricing on three items I regularly buy, and I found the best value.

◻ I found a less expensive brand on the upper or lower shelf today.

◻ I bought the generic brand today and didn’t feel guilty or embarrassed.

◻ I saved at least $5.00 today with coupons.

◻ I found a great bargain in a larger size and divided it up later at home for the smaller portions that I need.

◻ I bought fresh produce at a road-side stand or a farmer’s market.

◻ I’m keeping potatoes in stock now in cool storage – at least 10 pounds at all times.

Good job! You have the hang of Chapter Two!

“Waste not, want not”



CHAPTER THREE

S O M E

A L T E R N A T I V E S

Years ago it was normal, a common way of life, for folks to store enough food in the fall

from their gardens and farms to last throughout the winter until the coming year. Society has

grown away from self-sufficiency, but it’s still the better plan.

Nowadays, if a crisis hit, most stomachs would growl within a week or two and

supermarkets may be empty in less time. Many books cover this subject, but one of my all-time

favorites is “Making the Best of Basics” by James Talmage Stevens. Check it out for yourself and

be amazed at how comprehensive and detailed, yet easy-to-understand and implement. Every

library should have a copy!

Make it a part of your back-up plan to have matches, candles,

flashlights, blankets, warm clothing, can opener, plenty of canned, dry

and ready-to-eat foods and lots of bottled water. Another angle on

being prepared, find out which 77 items disappear in a supermarket

first when trouble strikes, see 77 Things to have on hand.


http://images.ultracart.com/aff/D0F798AE100423012FDC5A51A0051500/index.html


24. Have your own food storage program. Be realistic according to how many people are in

your family. Store a minimum of one to two weeks of supplies, first aid, snacks, food, and

water.

Or, imagine you’ve gone camping. What food, supplies and activities would you pack for the

trip? Remember flashlights, matches, pots, bowls, silverware, can opener, paper towels,

disinfectant wipes. But also include fun food like cookies, candy bars, trail mix, and fun things

to do like card games, paper, crayons and Frisbees.

25. Learn to buy in bulk. Some stores offer bulk items at a savings:

Buy in bulk: At:

Herbs, spices, yeast Health food store

Powdered milk/cheese Wholesale dairy

Canned goods Cannery/ warehouse

Flour, grains, beans Flour mill/ warehouse

Day-old bread Bakery outlet

26. Bulk buying can be worked up to slowly.

For example, buy five pounds of beans the first

time, 10 pounds the second, 15 the third, etc.

Eventually a person can work up to an

optimum bulk price. Or, buy canned goods in

bulk through canned goods sales, buying a box

or two of canned green beans at a time.



Some stores sell one to four-gallon-size empty, used containers that can be

transformed into bulk storage containers as well. And, restaurants often have empty pickle

and mayonnaise containers that they are willing to sell or even give away. Ask the manager for

their protocol on empty containers.

Tip: After you have filled a container, tape a couple of bay leaves to the inside of the lid to avoid insect infestation. Insects don’t like the smell of bay leaves and they will generally leave your food alone. Also, remember tolabel/date each container, and use the oldest stored food first – rotate!

27. Plan on preserving foods by canning, freezing or drying during the peak of the season.

Road-side stands, fruit markets, U-pick farms and even gleaning already-picked fields are a

good bet for outside sources. See if there is a community garden or a Community Supported

Agriculture (CSA) in your area to utilize.

28. Save on freezer containers. Pack desired amount of food in sandwich bags using twisty

ties to close. Stack full bags in empty, clean half-gallon milk cartons.

The cartons stack well in the freezer, save space and are relatively free. Or, wash and

use as freezer containers a variety of tubs and lidded containers from various products you

normally buy and throw away. There is more than one way to recycle . . . .

29. Save and reuse: For:

Yogurt, cottage cheese, margarine tubs Freezer/ leftover containers

Plastic bread sacks Sandwich bags

Plastic grocery bags Small garbage bags/ lunch bags



30. If you have access to a wheat grinder or are inclined to purchase one, it’s a great choice.

Flour loses most of its total food value after three weeks of storage. Home ground wheat four is

fresh, highly nutritious and economical.

31. Consider serving complementary proteins, food combinations interacting with each

other to utilize more protein in the body. “Diet for a Small Planet” by Frances Moore Lappe

and “Recipes for a Small Planet” by Ellen Buchman Ewald are excellent sources. Some

complementary combinations include:

2 ½ c. rice + ½ c. soy flour

¾ c. rice + 1 c. milk or 1 ¼ oz. cheese

¼ c. beans + 1 c. cornmeal or 6-7 corn tortillas

½ c. beans + ½ c. cottage cheese or 1/3 c. grated cheese

1 c. beans + 2 2/3 c. rice

5 slices bread or + 1 c. milk or 1 ½ oz. cheese

1 c. dry macaroni

1 c. wheat flour + ½ c. milk or 3 ½ T. powdered milk

32. Discover the soybean. It is one of the most complete vegetable proteins and can be

prepared in many delicious and appealing ways. Dede Robertson’s book, “My God Will Supply”

has good ideas and tasty recipes to experiment with.



Tofu, soybean curd, is a relatively inexpensive protein food. Available in most stores in

the produce section, tofu is used in Oriental dishes and innovative low-fat, non-dairy and

cholesterol-free recipes.

To prepare soybeans: Soak overnight. The next day, change the water and bring to a

boil. Add 1 tablespoon oil per cup of beans to reduce foaming, then simmer for 5-6 hours or

until tender. Prepare according to recipe directions.

33. Need more canning jars? Some mayonnaise and peanut butter jars have the right opening

to be a substitute. Just clean, sterilize and use regular canning lids and seals. Avoid jars with

chipped rims.

It is better to use these jars only on low risk, water bath foods, however, such as fruits,

pickles or jams. Pressure canning may be too stressful on the jar and cause it to break.

34. As space permits, plant a garden. With some time and care, it’s surprising how much

a garden may yield. Select hardier, more productive plants like tomatoes, zucchini squash

or green beans for starters.

If you’re new at this, ask around for a neighbor or relative who has successfully

gardened in the past, or better yet, who has a successful garden right now. Team up with

experience and glean from their knowledge, so that you can shift your learning into hyper drive

and reap a bountiful first season.

I remember my first real garden experience. My garden was right next to my neighbor’s

garden. It was her suggestions, tips, noticing when my plants needed watered, weeded, and



pruned, that yielded a tomato plant taller than me! I never could have done this without her

knowledge and expertise. And, networking like this creates the essential community spirit that

helps everyone make the very best of what they have.

For convenience, grow a small indoor salad or herb garden. The main points to

remember are to water, fertilize, weed, and have adequate drainage and lighting. Locate in a

south window to be sure plants get at least eight hours of direct sun per day. Get your children

involved in the fun of watching plants grow!

For more information on growing a successful garden, see “The Organic

Gardener’s Complete Guide to Vegetables and Fruits” from Rodale Press or visit your local

library.

While planning your garden, weigh the benefits of buying open-pollinated seed varieties

that produce the exact vegetable year after year as opposed to hybrid varieties that cannot be

exactly reproduced. Once you buy an open-pollinated seed, you can save seeds from your

vegetables every year and eliminate the cost of buying seeds.

For more information, see open-pollinated seed.

http://images.ultracart.com/aff/B1988B0F9C020D012FDC6DCE7F051500/index.html



Another way to garden is by using “aquaponics,” a marriage of aquaculture and

hydroponics . . .

Aquaponics ingeniously delivers value upon value as fish provide bio-available nutrients

for the plants and plants clean up after the fish. It’s a win-win situation for plants, fish and you.

Aquaponics:

- Uses no pesticides

- Produces better-tasting vegetables

- Generates 8-10 times the amount of produce

- Saves 98% of the water used in traditional gardening

- Eliminates bending over to reach plants

- Uses minimal electrical power, about $20/month

- Is mobile – “on-the-go” farming

For a step-by-step guide, click “Build your own aquaponic garden system.”

http://rdnnr123.aquaponics.hop.clickbank.net/





CHAPTER THREE CHECKLIST:

Plan of Action

◻ I checked out the book Making the Best of Basics” by James Talmage Stevens, and it’s akeeper.

◻ I’ve written down my own food storage plan to implement.

◻ Today I bought something in bulk from a warehouse or specialty outlet like a bakery.

◻ I taped three bay leaves to the inside top of a container to protect my beans or wheat from insects.

◻ I canned my first produce!

◻ I froze my first produce!

◻ I dried my first produce!

◻ I reused containers, sacks and bags this week.

◻ I priced wheat grinders and have decided which one to purchase.

◻ This week I served two different complementary protein meals.

◻ I served a meal with tofu and/or I got really courageous and cooked soybeans using one of Dede’s tested recipes.

◻ I started a window salad garden and it’s growing!

Wow! You did it - you plowed through Chapter Three!

“A stitch in time saves nine”


CHAPTER FOUR

I N

T H E

K I T C H E N

Does anyone remember going to grandma’s house for cookies, peach cobbler, zucchini

bread, hot cinnamon rolls and a variety of other yummy home-baked goodies?

With most parents working full-time, that may seem a thing of the past, but try

squeezing in a few of these tried and true, home-made “keepers” on a Friday night or Saturday

morning and watch your family gobble them up.

They’re so good, you just may start a welcome family tradition.

In fact, get your children involved helping you to prepare a meal and clean up after the

meal, age-appropriately of course. This can be a wonderful time of making memories, teaching

responsibility and utilizing high-energy resources in your children, creating a true legacy for

your family’s future.

Unfortunately, in our “get it now” culture and “latch key” kids, you may be wondering

how to even start. You may feel that you don’t have time or energy to train your children and

make those great memories. Again, Legacy Publishing has excellent, proven resources to help



you get it together and keep it together. Even if your children are in their “rebellious” teen-age

years, there is real hope. Check out resources to restore your family’s order and emotional

health. Now, back to the kitchen . . .

35. Make good ol’ POPCORN! Popped the old-fashioned way, pull

out a large frying pan, turn burner on medium-high to high and add 2

tablespoons oil and two kernels of popcorn. Put the lid on. When the two

kernels pop, the pan is hot enough.

Add another 2 tablespoons of popcorn, replace the lid and wait. With the next “pop”

begin jostling the pan back and forth (or away from you and toward you) – with one hand

holding the handle and the other hand keeping the lid on.

Shake-a-shake, shake! Rattling those kernels around keeps them from burning. When

popping dies down, it’s done. Empty popcorn into a bowl. Sprinkle salt, melted butter,

powdered cheese or soy sauce for variety.

36. Cook your own BROWN RICE. Boil 2 cups water. Add 1 cup brown rice, boil for 2 minutes.

Turn down heat, cover and simmer 45 minutes. Brown rice is much more healthy for you than

refined white rice. When brown rice is refined into white rice, essential nutrients are also lost.

However, if the situation calls for refined white, go for it.

Cook WHITE RICE: Boil 3 cups water. Add 1 cup white

rice, boil for 2 minutes. Turn down heat, cover and simmer 30

minutes.





37. Cook your own BEANS. Boil 4 cups water. Add 2 cups dry pinto or red beans, plus ¼ - ½ t.

baking soda to reduce gas. Turn off heat, cover, and soak 1 hour. Drain, add fresh water and

salt and pepper to taste. Boil gently 1 ½ hours.

NOTE: If you want to add acid ingredients like tomatoes, catsup or vinegar to beans, add

them late in the cooking process when beans are almost tender. Acids delay softening of the

beans.

REFRIED BEANS: In a frying pan, fry ¼ c. chopped onions in 1 T. oil until browned. Add 2

c. cooked beans, salt and pepper to taste. “To taste” means add a small amount, stir it up, taste

it, and add more if you think it needs more. Mash beans, onions, and seasoning with a potato

masher. Other possible seasonings to add: chili powder, salsa, hot sauce – always “to taste.”

38. Use a crock pot. What a great invention! Put your meat and vegetables in the crock pot,

set on low or medium, go to work, let the crock pot simmer all day and dinner is served, piping

hot when you get home from work. Or, set your crockpot on high for a few hours and get the

cooking done faster.

Crock pots have almost infinite uses and are perfect for working parents. See

“Crazy About Crockery” by Penny E. Stone for more directions, recipes and time-saving

ideas.

For less tender cuts of meat, tenderize them by:

1. Cooking slowly with moisture – simmering, stewing, or using a crock pot.

2. Marinating or cooking with acid ingredients such as tomatoes or vinegar.You can combine these two ways to tenderize and flavor meat by marinating in a

crockpot. Soak meat in teriyaki, barbeque sauce or other marinade inside a closed container,



like a Ziploc bag, and put it in the refrigerator for a couple of hours to overnight. Never

marinate meat at room temperature.

Put meat, marinade and a half cup of water in the crockpot, cook on low for 6-8 hours or

on high for 4-6 hours, depending on the type of cut and how much meat you are cooking.

Experiment with low and high crockery settings to see which fits your needs best. Some

people even use crock pots to keep apple cider and wassail hot during winter parties.

What other uses can you think of for such a versatile,

energy-efficient appliance?

Here’s a variation on the crockpot:

Picnic Travel Stew. Cook stew meat or hamburger in a

cast iron pan. When meat is done, add cut-up potatoes, carrots, celery, onion and spices (salt

and pepper to taste, onion soup mix or gravy mix) and cover with a lid. Bring to a boil. Turn

off heat.

Line a large box with newspapers or heat-resistant towels or blankets. Tuck the covered

pan in the box. Cover with more newspaper or towels, place in the car and drive to the picnic.

Within an hour or two the stew should be done. “Unwrap” and enjoy! A fun way to “rough it!”

39. Make good use of leftovers. For instance, leftover chili and leftover Spanish rice may

be combined in the next meal for a bean-rice casserole, topped with cheese. Another idea?

Layer the bottom of a casserole dish with 6-10 corn tortillas, add bean-rice combo and top

with cheese, cottage cheese , plain yogurt, or salsa fresca. The possibilities may be endless.



Still leftovers? The next day, mash into a Mexican sandwich spread or burrito wrap and

add salsa, or add water and more seasonings for a bean soup.

While you’re making good use of leftovers, remember to prevent lost or spoiled food by

observing the pull date. Set aside one shelf of the refrigerator to be used for leftovers only, but

throw out older food after one week.

40. For a product that tastes like butter, only it’s soft, whip together

1 pound butter with 1 ½ cup vegetable oil. Ummm, good!

41. Double the recipe for dinner and freeze half for a later quickie meal. Or, arrange individual

portions on tin plates and refrigerate or freeze for the convenience of TV dinners that will be

cooked in the oven. If you’re cooking with the microwave oven, arrange individual portions on

Styrofoam or paper plates. Refrigerate or freeze until needed.

“Dinner’s in the Freezer” by Jill Bond is an excellent resource in make-ahead cookery

and time management. Set aside a day to cook in large quantities and freeze family-sized or

individual portions for future use.

42. Learn about edible, wild plants. Dandelion greens are edible, highly nutritious and free!

Use young tender greens in salads (two to three inches long). Consult a book from the library

covering wild edible plants to correctly identify dandelions and other nutritious weeds and

flowers.



For instance, did you know that nasturtium and rose petals are edible? Fresh alfalfa

leaves actually taste good and they’re good for you, as are lambs quarter leaves and pine

needle tea.

It’s best to find someone – usually someone who grew up in the country on a farm, to

help identify wild greens correctly. Watch for poisonous look-alike weeds to identify and avoid.

The Great Depression of 1929 was a hallmark time for many Americans, a time when

“making ends meet” meant more than figuring out how to pay off a credit card. Gardens sprung

up everywhere and people worked hard just to eat. Others would have worked hard, but there

were just no jobs to be found.

“Soup kitchens” kept many alive to tell the tale.

Gleaning from Grandma Marian Steward’s leanyears:

43. Take lettuce that is starting to wilt, cut away bad places, crisp

in refrigerator and use as a base for salad.

44. We used a lot of BISCUITS. We made biscuits from scratch

and used them in casseroles, meat pies – just about everything.



BASIC BAKING MIX

8 c. flour ¼ c. sugar (optional)1/3 c. baking powder 2 c. shortening2 c. non-fat dry milk 1 T. salt (optional)

Add flour, baking powder, milk, salt and sugar in a large bowl. Mix together well. Cut in shortening until mix is consistency of cornmeal. Store in a covered container at room temperature. To measure the mix, pile it lightly into cup and level off evenly. Makes 13 cups mix. Use within one month. Restricted diets may omit salt, sugar, and/or substitute a different type of flour as necessary. Store in a cool place.

BASIC BISCUITS

2 c. basic mix 1/3-1/2 c. waterMix ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 10-12 minutes.

45. Keep a soup pot. Save the juices from boiled vegetables and leftover meat drippings. Keep

in refrigerator to use as a base for soups.

CAUTION: Cool leftover meat, broth and gravies quickly and freeze or store, well covered, in the refrigerator. Use thawed meat within three to four days, broth and gravies within one to two days. Heat thoroughly before serving.

46. When making gravy, substitute chicken, beef or bacon fat in place

of butter. Mix 1-2 T. flour or cornstarch, 1 c. water or broth, 1 t. bacon grease, and salt/pepper

to taste. Stir occasionally on medium heat until gravy boils. Let boil for a minute and it’s done.

47. When making cream sauces, substitute chicken or beef stock or bouillon cubes in place of

milk. Basic cream sauce: melt 2 T. butter, mix in 2 T. flour. Stir in 1 ½ c. milk, stirring constantly

with a fork or wire whisk. Salt, pepper and cook until thick.



48. Some of the simplest meals are still among the least expensive, quickest and easiest to

prepare:

Breakfast

- One or two eggs, toast and applesauce

- Cooked brown rice (or oatmeal), milk, honey and fruit.

- Plain yogurt, raisins or bananas and nuts, mixed together.

- Biscuits and gravy (tips #44, 46 gravy or 47 cream sauce)

Lunch and Dinner

- Homemade Soup (preferably made ahead in large quantity) and salad or sandwich.

- Fresh Veggie Plate with dip – use any fresh, in-season vegetables.

- Fresh Fruit Plate – use any fresh, in-season fruit.

- Cream sauce (tip #47), sliced boiled eggs over toast, mixed vegetables.

- Macaroni and cheese with peas, carrot sticks or with broccoli, cauliflower and carrots.

- Baked potatoes and cheese with topping (butter or mayonnaise, etc.), green salad.

- Beef hash (cooked hamburger, chopped onion and chopped or sliced potatoes, cooked

all together in a frying pan, turn often), green beans, squash.

- Homemade soft tacos using flour or corn tortillas, hamburger, chili powder to taste, and/or

refried beans, grated cheese, tomatoes, lettuce and salsa. Add yogurt or sour cream for “deluxe

soft tacos.”



CHAPTER FOUR CHECKLIST:

Plan of Action

◻ I popped pop corn the old fashioned way and we had a fun family night eating it.

◻ I cooked brown rice and ate it with a meal.

◻ I cooked beans from dry beans and they were good.

◻ My crockpot helped me have dinner on time after work tonight. I could get used to this!

◻ I made a spot in the refrigerator for leftovers and served leftover “Super Stew” once this week.

◻ I doubled a recipe, froze the other half for another quick meal, and actually ate that second meal today!

◻ I’ve correctly identified and eaten three wild greens and/or flowers this week.

◻ I made up a batch of Biscuit Mix and it was a great time-saver later when I made biscuits.

Congratulations! You mastered Chapter Four!

”Success is 10 percent inspiration and 90 percent perspiration”


CHAPTER FIVE

H A N D Y

S U B S T I T U T I O N S

Sometimes ingredients run out at the most inopportune times. Either payday is two

days away or half-way through a recipe you find the milk is gone and the supermarket is closed.

So, reach for a substitution.

49. Item: Substitute:

1 oz. unsweetened 3 T. cocoa and 1 T. butter, margarine orchocolate shortening

1 c. buttermilk 1 T. vinegar or lemon juice + 1 c. milk

1 c. whole milk 1 c. reconstituted non-fat dry milk +2 ½ t. butter

1 c. half and half 3 T. butter and 7/8 c. milk

1 c. condensed milk 2/3 c. instant dry milk and 1 c. water

1 c. sweetened 1 c. dry milk, 2/3 c. sugar, 1/3 c. boilingcondensed milk water, 3 T. margarine, blended

smooth. Store in refrigerator


Item: Substitute:

1 c. butter 1 c. margarine or 1 c. shortening plus ½ t. salt

sour cream imitation sour cream, plain yogurt, or home made yogurt,drained overnight in a cheesecloth bag

1 c. corn syrup 1 c. sugar and ¼ c. liquid

1 c. honey 1 ¼ c. sugar and ¼ c. liquid

1 egg 1 t. unflavored gelatin plus 2 T. cold water, stir, then add 2 T. hot water

water chestnuts cut-up raw potatoes, added to stir-fry atthe last minute (for Oriental stir-fry)

hot drink 1 T. unsulfured blackstrap molasses in 1(like coffee or tea) cup hot water. It’s a great source of iron, too.

Abbreviations:

c. cup (8 oz, the amount in one baby bottle)qt. quart (32 oz, or one regular canning jar)t. teaspoon (3 teaspoons equal 1 Tablespoon)T. Tablespoon (4 Tablespoons equal ¼ cup)lb. pound



CHAPTER FIVE CHECKLIST:

Plan of Action

◻ I tried the buttermilk substitute in a recipe and it was amazingly similar.

◻ I tried the egg substitute in a recipe and I couldn’t tell the difference.

◻ We had Oriental stir fry and I used raw potatoes instead of water chestnuts. No one noticed the quick-change.

◻ I made the hot drink. It’s not coffee, but hey, if I run out of coffee, I’ll remember this healthy alternative!

◻ I ran out of something else and referred to the substitutions guide in this chapter to find a fill-in.

Awesome! Chapter Five is a resource you can come back to anytime!

“Do your best; leave the rest. Angels do no more”


CHAPTER SIX

M A K E

Y O U R

O W N

A beloved teacher from Omak, Washington, told the story of her excited “super

stew” second grader. Animated, the little girl looked forward with excitement to every Friday

when her mom made “super stew.”

“What does super stew taste like?” asked her teacher.

“Oh, super stew tastes real good; it’s delicious and it’s different every time. Sometimes

it tastes more like soup and sometimes it tastes more like stew,” explained the girl.

So, what’s in it?

“Momma just puts in leftovers from the week and we never

know until Friday night if it’s going to be soup or stew,” the girl

beamed.

The best way to know that your food dollar has stretched, to know it’s healthy as well as

the best buy for your dollar, is to make your own. Try the following home-made variations on

standard favorites. These recipes are also in BONUS #1 along with more recipe favorites.


50. Make your own sparkling APPLE CIDER.

Mix 1 t. apple cider vinegar (NOT distilled white vinegar), 2 t. honey, 1 c. warm water.

Serve warm for a relaxing drink or add ice to serve as cold cider with a punch.

NOTE: Some people report this beverage soothes sore throats, settles indigestion and is

a good source of potassium.

51. Make your own BABY FOOD.

Take a portion of tonight’s dinner and blend or mash for

baby’s fare. Make baby food the consistency of store-bought baby

food to be consistent with what your baby is old enough to digest.

52. Make your own inexpensive, nutritious BULGAR.

In a small pot with a lid put in 1 c. whole grain wheat, 2 c. water, and ½ t. salt. Bring to a

boil, then simmer 1 hour. Use or store in refrigerator tightly covered for one week.

Try bulgar as a chewy hot breakfast cereal by heating 1 c. bulgar with ½ c. milk. Serve

with honey or raisins. Other grains may be cooked whole as well, with delicious results – whole

grain brown rice, millet, spelt, etc.

53. Make your own HAMBURGER PATTIES.

Mix ½ c. oatmeal into 1 pound ground beef. Shape into

and fry as usual on both sides until browned.



VARIATION: HAMBURGER SAUSAGE:

Mix 2 t. “sausage seasoning” with 1 pound hamburger. Shape into patties or links and

bake or fry. Sausage Seasoning. Mix the following ingredients, label and store in a jar: 3 T.

rosemary, 10 T. ground sage, 7 T. salt, 3 T. plus 1 t. powdered marjoram, 3 T. plus 1 t. basil, 3 T.

plus 1 t. cayenne, 3 T. plus 1 t. garlic salt.

54. Make your own SOURDOUGH or WHOLE WHEAT BREADS. See BONUS #1 for specific

recipes.

Easy CROUTONS and STUFFING can be made from bread.

Toast bread slices lightly. Cut toast into squares for croutons. Add ½ t.

sage, ½ - 1 c. diced onion, ½ - 1 c. diced celery and turkey broth to

make delicious stuffing.

55. Make your own FRENCH DRESSING, TARTAR SAUCE and ONION-RANCH DRESSING:

French dressing: Mix 2 T. catsup and 1 rounded t. sweet relish with 1 c.

mayonnaise.

Refrigerate.

Tartar sauce: Mix 2 rounded t. sweet relish with 1 c. mayonnaise. Refrigerate.

Onion-Ranch dressing: Mix 1 package onion soup mix and a dash of garlic powder with

1 c. mayonnaise. Refrigerate.

When making your own dressings, feel free to vary them “to taste.” Add a little more

milk or water if you want the dressing to be thinner. Add a little salt or pepper to taste.



56. Make your own FRENCH FRIES.

Slice potatoes to desired width. Deep fat fry until golden on both sides. Or, for a

healthier alternative, lightly oil sides of potato slices and bake in 375 degree oven for 15-20

minutes.

57. Make your own HASH BROWNS.

Grate two potatoes, rinse briefly and strain. Fry in pan on medium heat in ½ T. oil about

10 minutes, covered with a lid. Turn hash browns and cook without lid about 5-10 more

minutes.

58. Make your own POPSICLES.

Freeze juice or yogurt in ice cube trays. When partially

frozen, place a popsicle stick in each cube. Finish freezing and

enjoy.

59. Make your own SACK LUNCH to take to the office or to school.

Fill your sack lunch with a homemade sandwich, apple, orange, yogurt, carrot sticks or

last night’s left over lasagna to pop in the microwave.

60. Make your own SANDWICH SPREAD.

Mix well: 1 c. cooked mashed soybeans (or other beans), 1 pound cooked hamburger (or

1-2 bouillon cubes), and salt and pepper to taste. Refrigerate until needed.



61. Grow nutritious SPROUTS. The most commonly used are alfalfa sprouts in salads and

mung bean sprouts in stir-fry meals. (Mung bean is in parenthesis.)

In a one-quart jar, soak 1 ½ T. alfalfa (1/4 c. mung bean) seeds in ½ c (1 c.) water for 8

(16) hours. Drain water. Secure a nylon mesh over the jar with a rubberband and invert the jar

for good drainage. Avoid direct sunlight. Rinse sprouts 3 times a day for 4-7 days. Refrigerate

and use.

62. Make your own YOGURT from powdered milk.

Mix together 2 c. lukewarm water, 1 c instant dry milk and 2 T. yogurt starter (plain, un-

pasteurized yogurt) Mix together water, milk and yogurt starter. Let stand overnight in a warm

place (100 F), wrapping a towel around the yogurt container to retain heat. In the morning,

refrigerate. For a richer, creamier yogurt, add 1-2 T. melted butter to the initial mix.

63. Above all else, IMPROVISE.

The basic rule of thumb to make anything work: Use what you have at hand.

For instance, don’t run to the store because you have only one each of two kinds of jello

- the jellos will probably mix well and taste great anyway. Add leftover pineapple and a can of

fruit cocktail for another twist. Have only apples just past their prime? Cut them up and throw

them in.

You not only saved food that might have gone to waste, but you also saved the time and

gas to travel to the store for an impulse buy.



Improvisation involves thinking outside the box, drawing on spiritual resources like

intuition, inspiration and creativity. . . and sometimes desperation!

To make full use of whatever you have at hand in any unexpected event, take the time

to prepare yourself, think through your options, get grounded and connect with your Source.



CHAPTER SIX CHECKLIST:

Plan of Action

◻ I prepared a batch of baking mix and made pancakes, biscuits or cookies from it.

◻ I tried bulgar or cooked rice for breakfast cereal today.

◻ I extended my ground beef with oatmeal to make hamburger patties.

◻ I made whole wheat bread today.

◻ Made my own salad dressing.

◻ I made hash browns from real potatoes.

◻ I’m starting sprouts today and will rinse them daily to have delicious sprouts to eat.

◻ I took a sack lunch to work four times this week.

Good progress! Chapter Six has a lot of hands-on projects to come back to!

“Make it over, make it do or do without”


CHAPTER SEVEN

W A T E R

C O N S E R V A T I O N

Clean, potable water is becoming the next major world resource in crisis, according to

Mike Dillard, Elevation Group, at The Great Wealth Transfer conference April 9 and 10, 2011, in

Austin, Texas. Statistics show 97 percent of the world’s water is salt water, ¾ of fresh water is

locked in ice caps, and 50 percent of United States’ water goes to irrigate crops, Dillard said.

Out of 6.9 billion people in the world, 44 percent live in water poverty. However in

countries like America, 151 gallons of water produce one pound of wheat and 2,500 gallons of

water produce one gallon of ethanol, he said.

“Climate change is responsible for world-wide drought,” said Dillard, emphasizing that

now is the time to find solutions and opportunity in what may become known as “The Age of

Self-Reliance.”

With this in mind, what can we do to minimize water waste? Each and every person

can do something.


The following strategies to conserve water, mulch and increase watering productivity

come in part from a City of Omak newsletter:

64. Set lawn mower height at two inches above ground level. Longer blades of grass help

retain the moisture in the ground.

65. Mulch, mulch, mulch!

Leave grass clippings on the ground as mulch. Mulching saves water by keeping the moisture in the ground instead of evaporating into the air.

Build healthy lawn soil with a 1/4-inch layer of compost. Mulch your landscape with wood chips or fall leaves.

66. Sweep sidewalks and driveways rather than hosing them down with gallons of water.

67. Irrigate slowly so that water has time to soak in and irrigate in the early morning or evening

when temperatures are cooler. Watering your lawn or garden in the heat of the day loses water

to the atmosphere and may burn your plants on searing-hot days.

68. Don’t waste toilet water by using it to flush kitchen garbage.

69. Install an ultra low-flow toilet or use the displacement method — put a plastic bottle

weighted with stones inside the toilet tank to displace the amount of water that must fill up

the toilet tank.



70. Never let water run when brushing teeth or shaving. Turn water on to get toothbrush

wet/lather up. Turn off the water while brushing and shaving. Turn water back on to

finish cleaning up.

71. Run full washer and dishwasher loads.

72. In a pinch, take a “sailor shower” - two cups of water. Use one cup of water to get wet.

Lather. Then, use one cup of water to rinse off.

73. When hand-washing dishes, use the dishes’ rinse water for the next load of dishes’

wash water. And/or, leave the rinse water in the sink to quickly rinse your hands between

various projects.

74. Catch rain run-off from the roof of the house into barrels to water plants in baskets or

to water the garden.



CHAPTER SEVEN CHECKLIST:

Plan of Action

◻ I mulched with grass clippings, wood chips or fall leaves.

◻ I swept the driveway instead of hosing it down.

◻ I’m irrigating my lawn and garden in the early morning or evening.

◻ I don’t let the water run when I’m shaving or brushing my teeth. I only use the water Ineed, then turn it off again.

◻ I’m running full washer and dishwasher loads.

◻ I tried a sailor shower today. Not the best of fun, but at least now I know what to do in apinch!

Excellent! You implemented Chapter Seven water saving tips!

“Where there’s a will, there’s a way.”


CHAPTER EIGHT

O N

E N E R G Y

S A V I N GS

A typical U.S. family spends at least $1,300 each year on utility bills to heat the house,

but much of that expense is wasted on inadequate insulation, according to U.S. Department of

Energy.

By making a few inexpensive energy-efficient adjustments, it may be possible to save 10

to 50 percent on the power bill. Also, you may want to consider solar alternatives.

Check out the following DOE information:

75. Ask the local utility if it includes an energy auditing service free or for a small charge. Some

utilities have low-interest loans available.

Your local county Community Action services may also offer free weatherization services

for eligible renters and homeowners.

Search the Internet or check the yellow pages for a community action service in your

county and state.

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76. Check out the insulation level of exterior and basement walls, ceilings, attic, floors and

crawl spaces. If the attic has less than R-22 (7 inches of fiber glass or rock wool or 6 inches of

cellulose) it may benefit to use more.

When shopping for insulation, watch for the Energy Star R label and the National

Association of Home Builders certification.

77. Check for holes or cracks around walls, ceilings, windows, doors, light and plumbing

fixtures, switches and electrical outlets that may leak air into or out of the house.

Save as much as 10 percent or more on the energy bill by caulking, sealing and weather

stripping all seams, cracks and openings.

78. Install storm windows over single-pane windows, replace with double-pane windows or

tape clear plastic sheeting to the inside of the window frame during cold weather, sealing

plastic tightly to the frame.

During winter, open curtains to let the sun warm the house and close them at night to

keep the cold outside. If a room is unoccupied and there is no central heating, close the door

and turn the thermostat down.

79. Thermostats set as low as comfortable in the winter and as high as comfortable in the

summer will save dollars because heating and cooling typically uses 44 percent of a customer’s

utility bill.



80. Clean or replace furnace filters once a month, clean warm-air registers, baseboard

heaters and radiators and bleed trapped air from hot-water radiators once or twice a season.

Use kitchen and bath ventilating fans sparingly - in one hour a fan may suck out a

houseful of air.

81. Although a fireplace is beautiful, it’s also an energy hog.

Probably one of the most inefficient of heat sources, if it’s not

in use at all, plug and seal the chimney flue. Keep the damper

closed when there’s no fire burning.

When lighting the fireplace up, reduce heat loss by

opening dampers in the bottom of the firebox, opening the

nearest window about 1 inch, closing doors coming into the room and lowering the thermostat

setting to 55 F.

82. Set air conditioner thermostats as high as comfortable in the summertime, use an

interior fan to spread the cooled air more quickly and plant trees or shrubs to shade air

conditioning units as long as plants don’t block the airflow.

Turn down the thermostat by 10 to 15 percent 8 hours each day to save as much as 10

percent a year on heating and cooling bills, according to DOE information.

Automatic setback or programmable thermostats can be installed to turn the setting

back automatically. Try 78 degrees in the summer and 70 degrees in winter.



83. Water heating is the third largest energy expense in the house at about 14 percent of the

utility bill. Cut the bill by using less hot water, turning down the thermostat on the water heater

to 115 F, insulating the water heater or buying a more efficient water heater.

Take short showers rather than baths. A 5-minute shower uses less than 10 gallons

compared to 15-25 gallons of hot water in a typical bath.

84. Make use of light colors to reflect summer heat. Light-colored homes offer a reflective

surface that diverts heat away from the house.

For warmer climates, install white window shades, drapes or blinds to reflect heat out of

the house. Close curtains on the south and west-facing windows during the day and install

awnings on the south and west-facing windows to block the sun.

85. Landscaping with the weather can save up to 25 percent of the heating and cooling part of

the utility bill.

Select deciduous trees to plant on the south

and southwest sides of the house. Deciduous

varieties lose their leaves in the fall to let winter

sunlight warm the house, while protecting the house

from hot sun in the summer.

Contact your county's extension agent, public libraries, or local energy offices for more

information or for energy-efficient landscaping and maintenance requirements.



86. Lighting efficiency is a fast way to decrease energy bills. Use fluorescent lamps, turn off

light in any room not being used, and use 4-watt mini-fluorescent or electro-luminescent night

lights.

Fluorescent lamps are more efficient than incandescent bulbs and last 6 to 10 times

longer, paying for themselves in saved energy over their lifetime.

87. Appliances have two price tags: the purchase price and the operating cost, which is paid on

every month for 10 to 20 years.

When looking at buying new appliances, look for the Energy Star R label to secure the

most energy-efficient products available.

Existing appliances:

– Dishwasher. Scrape - don’t rinse - off large food pieces. Load the dishwasher full but don’t

overload, and don’t use “rinse hold” for just a few dishes. Let dishes air dry.

– Refrigerator. Keep refrigerator temperature between 37 to 40° F and at 5° F for the freezer

section. Regularly defrost manual-defrost units, check that the door seals are airtight, cover all

liquids and wrap all foods stored in the refrigerator.

– Stove. Keep range-top burners and reflectors clean to reflect the heat better. Cover pans

when boiling water, match the size of the pan to the heating element and turn stovetop

burners off a few minutes before cooking is done.

Use small electric pans or toaster ovens for small meals and use pressure cookers,

crockpots and microwave ovens when convenient to reduce cooking time.



– Laundry. Since about 80 to 85 percent of the energy used for washing clothes is for

heating the water, use less water and use cooler water. Switching temperature setting from

hot to warm can cut a load’s energy use in half.

Wash and dry full loads, wash clothes in cold water using cold-water detergents

whenever possible, clean the lint filter in the dryer after every load to improve air circulation

and dry towels and heavier cottons in a separate load from lighter-weight clothes.

Line-dry clothes outside when weather permits.

– Small appliances. Crockpots, electric skillets and toaster ovens generally use less electricity

than stove burners or oven elements.



CHAPTER EIGHT CHECKLIST:

Plan of Action

◻ I went through the chapter and did my own energy audit.

◻ Then, I called the PUD for their audit too.

◻ We installed storm windows or sealed our winter windows with clear plastic sheeting.

◻ I’m turning my thermostat up to 78 degrees in the summer and down to 70 degrees inthe winter.

◻ We’ve turned down our hot water heater to 115 degrees.

◻ We’re turning off lights when we leave rooms.

◻ I bought fluorescent or LED light bulbs to replace my incandescent bulbs.

◻ I’m cleaning or replacing the furnace filter once a month.

Excellent! You implemented Chapter Eight water saving tips!

“Strive to walk ahead of your work, or find yourself running behind it”


CHAPTER NINE

TO

YOUR

HEALTH

The following tips are not medical prescriptions, and I’m not “prescribing,” but these

down-home remedies have worked for my family many times, for many years. Always consult

a doctor when you have any questions about your regimen or any health concern.

Remember the basics of staying warm and dry: cover head and ears with a hat on cold

winter and breezy fall/spring days and wash hands often to keep germs from spreading. It

sounds a lot like what Mom and Grandma were always telling us and they were right!

88. To fight the common COLD: At the very first symptoms, try taking 1000 mg of Vitamin C

every two to four hours, drink plenty of water, and get plenty of rest. At night, you may want

take an over-the-counter antihistamine to control sinus drainage.

More home remedies: take garlic capsules, echinacea, eucalyptus cough drops, rub tea

tree oil on neck and chest, eat chicken soup and lots of fruit, especially citrus.


Raw food is nature’s cleansing. To get healthy, stay healthy and increase energy, see The

Raw Food Diet.

Tea tree oil, also known as melaleuca oil, has another use, too, killing head lice!

Mix a few drops of oil into the shampoo. Lather well, but don’t rinse off the shampoo-

oil. Work a few to several more drops of tea tree oil into the shampooed hair. Get a towel wet,

as hot as possible, wring it, and wrap around the shampooed hair. Then wrap the hot, wet

towel with a dry towel.

After letting the towels set for 30 minutes, lice and nits should be dead. Rinse hair.

You’re done.

89. Simple as it sounds, try deliberate lifestyle DIETING.

Dieting must be done in a “change of lifestyle” approach to be effective, including

developing habits like not eating three hours before going to sleep at night, eating only until

just full, drinking plenty of water, snacking on raw fruits and veggies and getting to know

yourself better – the emotional reasons why you overeat, whether it’s guilt, anxiety, boredom

or comfort.

Start each day with breakfast, eat well-balanced

meals with smaller portions, healthy snacks and get

plenty of exercise.

Consult Web sites like The Raw Food Diet for

additional information on getting and staying healthy.

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90. EXERCISE with purpose. Get a foot paper route, baby sit for toddlers a couple of times

a week, mow a couple lawns and get paid for the effort. Rope a friend into walking

together around the neighborhood three times a week, start a garden or attack deep-

cleaning housework with passion.

A major factor in exercising outside is the ability to breathe fresh, clean air while

working out. With rising pollution and nuclear fallout incidents, breathable air has become a

critical future issue, a commodity, especially for at-risk populations like young children and the

elderly.

Reader’s Digest, Prevention, and other magazines

have ongoing, free ideas for easy calisthenics and diet tips.

91. Carry a container or two of fresh WATER in the car at all times – especially during vacations

- plus cups and paper towels for thirsty passengers. How many times have we stopped to

buy juice, pop or water?

In preparation for an emergency, instead of store-bought purified water, prepare an

empty, 1-gallon plastic milk or juice jug. Fill with tap water and add 1 teaspoon regular bleach

containing NO added scents. The water will store up to three months.

When you’re ready to use it, open the lid and let excess Chlorine evaporate for 15

minutes before drinking.



92. SLEEP early. Feel better rested with more energy and get more done by going to sleep

before 9 p.m. every night.

Research has proven that every hour of sleep you get before midnight has twice the

regenerating effect of after-midnight hours. From 9 to 11:00 p.m. detoxification in our lymph

glands is happening, and it happens best when we are calm. From 11:00 p.m. to 1:00 a.m., the

body focuses on liver detoxification, which purifies the blood and prevents liver disease.

Sleeping early yields a clearer mind and higher energy the next day.



CHAPTER NINE CHECKLIST:

Plan of Action

◻ I took Vitamin C, drank at least two quarts of water a day and slept over 10 hours when Ifelt a cold coming on.

◻ I served and ate breakfast every day this week, and ate raw fruits and vegetables for snacks more than once.

◻ I’ve identified where I already get enough exercise each day, or I’ve found something todo that will provide that exercise for me.

◻ I’m now carrying a gallon of water with me in my car for emergencies and also to refill my own water bottle.

◻ I went to sleep before 9:00 p.m. three times this week!

Great work! You’ll see long-term results from Chapter Nine health strategies!

”Early to bed, early to rise, makes a man healthy, wealthy, and wise”


CHAPTER TEN

C R E A T I V E

T I D B I T S

There are so many facets to life, so many places to explore and so many ideas to

understand. Where does one start? “At the beginning,” they say. But that can be a different

place for each person. So, wherever you start, keep your eyes open for opportunity and aim for

balance and simplicity.

93. DE-CLUTTER YOUR LIFE!

The less stuff you have, the less clutter, the happier you will be. To successfully de-

clutter, start with three large trash bags: Keep, Throw away, and Give away.

When you’re de-cluttering a room, start in one corner and work systematically around

the room in a clockwise or counter-clockwise direction (Are you right or left-handed? Which

direction feels best to you?)

If you haven’t used an item in the last year, give or throw it away. You don’t need it,

unless it has very special sentimental value. If an item is broken beyond repair, get rid of it.


Then, take your throw away bag all the way out to the trash barrel. Don’t open it up again to be

wooed back into keeping something you don’t need or use.

If your giveaway pile is big enough, consider holding a yard sale. Otherwise, just give the

stuff away! What you don’t need could be treasured by someone else.

94. CLEANING PRODUCT alternatives include:

* Use ammonia for washing windows, removing mildew and as a spot remover.

* Use baking soda as a laundry detergent, toothpaste, refrigerator deodorizer and

oven cleaner paste (mixed with water). Also, baking soda mixed with enough water to make a

paste, and applied directly on the skin provides relief for bee stings.

* Use white vinegar for washing walls, windows, for soaking burned pots and so much

more. See Vinegar Tips for 1001 uses of white, distilled vinegar – it’s economical, all natural,

environmentally friendly and non-toxic. Vinegar can be used for cleaning, laundry, health,

garden, automotive, pets and cooking. What more could a person ask for?

* Use Fels-Napha soap as a spot remover for clothes.

* Use diluted hydrogen peroxide as a general cleaner and spot remover.

Experiment with the dilution strength on a piece of rag fabric to see what works best.

95. Used CLOTHING? Let’s change the image of shopping at

second-hand stores. Imagine the skill, patience and discrimination used

by the very thrifty. Shopping second-hand stores takes more expertise

and creativity than “buying new.” It’s not a shame; it’s a science.

http://www.vinegartips.com/



One way my grandma, Elva Fenison, saved so much while living on her social

security pension was by shopping yard sales and making beautiful quilts from scrap material

and 25- cent dresses. Grandma pieced many, many quilts, including keepsake quilts at the

birth and marriage of each of her 20 grandchildren.

96. Make your own COMPOST for the garden and WORMS for fishing. It may sound odd,

but growing your own worms adds rich nutrients to the soil, cuts down on kitchen garbage

and grows fishing worms free. See recommended reading, “Worms Eat My Garbage” by

Mary Appelhof.

97. Make your own INSECTICIDE. Dust plants with 1 c. bleached

white flour and 3 T. cayenne pepper. The pests will be discouraged

from any attack.



98. Make your own NEWSPAPER LOGS. Take one section of newspaper at a time, being careful

to use only black and white pages, no color. Roll them up and secure with a piece of wire or

string. Soak in water for one hour and let dry. The log is ready to burn when it’s totally dry.

99. Use WOOD ASHES as garden fertilizer or sidewalk snow-grip. According to This Old House,

you can also use wood ashes to:

De-skunk pets. A handful rubbed on Fido's coat neutralizes lingering odor.

Hide stains on paving. This Old House technical editor Mark Powers absorbs wet paintspatters on cement by sprinkling ash directly on the spot; it blends in with a scuff ofhis boot,

Enrich compost. Before the organic compound get applied to soil, enhance its nutrients by sprinkling in a few ashes, says the host of radio's You Bet Your Garden, Mike McGrath. Adding too much, though, ruins the mix.

Block garden pests. Spread evenly around garden beds, ash repels slugs and snails.

Melt ice. TOH building editor Tom Baker finds it adds traction and de-ices withouthurting soil or concrete underneath.

Control pond algae. One tablespoon per 1,000 gallons adds enough potassium tostrengthen other aquatic plants that compete with algae, slowing its growth,

Pump up tomatoes. For the calcium-loving plants, McGrath places 1/4 cup right in thehole when planting,

Clean glass fireplace doors. A damp sponge dipped in the dust scrubs away sooty residue.

Make soap. Soaking ashes in water makes lye, which can be mixed with animal fat and then boiled to produce soap. Salt makes it harden as it cools.

Shine silver. A paste of ash and water makes a dandy nontoxic metal polisher.- Taken from http://www.thisoldhouse.com/toh/article/0,,1581470,00.html

http://www.thisoldhouse.com/toh/article/0%2C%2C1581470%2C00.html



CHAPTER TEN CHECKLIST:

Plan of Action

◻ I de-cluttered one room of my house and I’ve planned when I’m de-cluttering the next room.

◻ I used two different cleaning mediums like baking soda or white vinegar.

◻ I started a compost pile for the garden.

◻ I’m looking into vitamin products so that I’ll be vitamin-B-ready for mosquitos.

◻ I tried out the flour-and-pepper insecticide.

◻ I used two of the ten ideas to utilize wood ashes.

Excellent! Chapter Ten cleaning and miscellaneous tips are yours!

“This too shall pass”


CHAPTER ELEVEN

S P E A K I N G

O F

D E B T . . .

This is a “do yourself a favor” tip, and deserves its own chapter. Do you know the best

favor you could do for yourself? Get out of debt, then abandon the use of credit cards

altogether – use cash instead.

Aside from the extra interest, consider the extra expense of buying at full price. Saving

cash to spend on large purchases opens up its own opportunities. Maybe a sale comes up or

maybe the item wasn’t really needed.

How can this be done? Decide how much to set aside each month for the purpose of

debt elimination. This is your “freedom cushion.” Then, stick to it.

First, save up $500 to $1,000 cash stash to use for unexpected emergencies. Second, pay

off all credit cards, then your mortgage, if you have one. Once debt is out of the way, use cash

and use your previous “freedom cushion” monies to save for future needs.

It’s surprising to see how much better spent the money can be. Get out a pen and paper

and take the time to figure out, according to the amount allotted each month, when debt is

expected to be gone. Write it down.


Get out of debt first – before saving. More interest may be paid on debt than could

possibly be earned on savings. Team up with a close friend to maintain motivation and mutual

encouragement. Everyone needs someone for moral support – no man is an island to himself.

100. Get out of DEBT.

1) Draw up a monthly budget broken down into common categories used every month.

Fill in monthly income and write down anticipated expenses for each category without

exceeding the month’s anticipated income.

2) As the month progresses, fill out actual expenses

3) Evaluate at the end of the month how close estimations were. Fill in changes for the

next month.

Tools in planning expense amounts:

Pay bills twice a month

Set aside money for large, irregular bills

Make payments on past due bills

Keep bank accounts balanced

Resist credit card temptation

Live below the family means

Have more than one source of income

These are tips from certified public accountant Steven J. Schoeneck, author of

“Making Ends Meet: How to Budget When You Don’t Have Enough Money,” used by

permission.



Item *Estimate *Actual

For the month of

Freedom cushion $ $

Giving $ $

Savings $ $

House payment $ $

House insurance/taxes $ $

Groceries $ $

Food out $ $

Car payment $ $

Car insurance $ $

Gas/car maintenance $ $

Utilities $ $

Telephone $ $

Household $ $

Clothing $ $

Childcare $ $

Health $ $

Personal $ $

Education $ $

Gifts $ $

Recreation $ $

Other $ $

Other $ $

Totals $ $

*These totals will match when you live inside both estimated and actual budgets.



CHAPTER ELEVEN CHECKLIST:

Plan of Action

◻ I wrote out a monthly budget and saved all my receipts this month so I could decide ifmy monthly budget is reasonable.

◻ I’ve written out a monthly budget three months in a row now and am getting closer tostaying inside my budget.

◻ I set up my “Freedom Cushion” to pay back credit cards and save for the future.

◻ I am giving a part of my income to a good cause other than myself and my own family.

This is progress! You’re mastering Chapter Eleven (pun not intended :-) and getting outof debt!

“In all your ways acknowledge Him, and He will make your paths straight.”Proverbs 3:6


CHAPTER TWELVE

START A

HOME-BASED

BUSINESS

Are you aware that our whole system of commerce, doing business is changing as we

speak? More and more employees are finding themselves “on their own,” according to Ann

Sieg, 80/20 Marketing, at The Great Wealth Transfer conference April 9 and 10, 2011, in Austin,

Texas.

“There is a shift from W2s to 1099s as more employers can’t afford to pay benefits to

employees,” said Sieg.

Sign of stress fractures are everywhere:

43 % of American families are broke Average household has $8,000 in credit card debt Almost every state is on the verge of bankruptcy Social Security in the USA will officially go bankrupt this year with $45 billion

in benefits to pay out The Fed owes $100 trillion

Instead of “doing business as usual,” we must redefine the ways we do things, like

working before play and not expecting to have our cake and eat it too, said Sieg.


We simply must think in terms of taking care of ourselves and leading the way for others

to follow our example, Sieg said.

101. Start Your Own Home Business. Online businesses have become more popular. If you

decide to look at online or network marketing of any kind, consider a free publication to avoid 7

pitfalls of network marketing.

If you enjoy getting outside and driving, you might consider making money with your

truck, helping people with lawn care and general handyman jobs.

BONUS #3 goes into more detail with 25 Top Home Businesses.

The options to start your own home business can be overwhelming. The key to success

is in knowing what your strengths are and looking for a home business opportunity that uses

your areas of strength. Take time to evaluate yourself and then get started!

"Imagination is more important than knowledge"~ Albert Einstein

"Each morning when I open my eyes I say to myself: I, not events, have the power to make me happy or unhappy today. I can choosewhich it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it." ~ Groucho Marx

http://images.ultracart.com/aff/5CE5390676F466013023D9F8C2051400/index.html


http://rdnnr.the7greatliesofnetworkmarketing.com/





APPENDIX A:

RESOURCES AND RECOMMENDED READING

RESOURCES and LINKS:

7 pitfalls of network marketing

77 Things to have on hand

A&T Specialty Foods, 16th and Pines, Spokane, WA, (509) 926-3535

Aquaponics

Azure Standard, 79709 Dufur Valley Road, Dufur, OR, 97021, (541) 467-2230

The Elevation Group

Extension service, look under Washington State University Extension,

http://pubs.wsu.edu/

Financial Independence Network Limited, Inc., 310 Second Street, Boscobel, WI, 53805, (608)375-3103

www.groupon.com

Legacy Publishing

Lehman’s (Non-electric store), PO Box 270, Kidron, OH 44636, 877-438-5346

Making money with your truck

http://www.melaleuca.com/deliveringwellness/

Official USDA Food Plans: Cost of Food at Home at Four Levels, U.S. Average

Okanogan County Community Action, P.O. Box 1067, 424 South Second Ave., Okanogan, WA 98840

open-pollinated seed

http://www.melaleuca.com/deliveringwellness/


http://images.ultracart.com/aff/B1988B0F9C020D012FDC6DCE7F051500/index.html


http://www.lehmans.com/




http://www.theelevationgroup.net/capture.php?a_aid=162073&a_bid=e6b01db8


http://images.ultracart.com/aff/D0F798AE100423012FDC5A51A0051500/index.html




The Raw Food Diet

Real Goods, 555 Leslie Street, Ukiah, CA 95482, (800) 762-7325

solar alternatives

This Old House on using wood ashes

Vinegar Tips

Vitamix Corporation, 8615 Usher Road, Cleveland, OH 44138, (800) 848-2649

Walton Feed, Inc., P.O. Box 307, Montpelier, ID 83254, (800) 269-8563

Washington State University Extension, http://pubs.wsu.edu/

U.S. Department of Energy’s Energy Efficiency and Renewable Energy Clearinghouse, (800) 363-3732, e-mail [email protected]


mailto:[email protected]

http://www.vitamix.com/

http://www.vinegartips.com/

http://www.thisoldhouse.com/toh/article/0%2C%2C1581470%2C00.html

http://images.ultracart.com/aff/258AA6F542F632012F700EB8FA051600/index.html




RECOMMENDED READING:

“The Back to Eden Cookbook,” Jethro Kloss, c. 1974, Woodbridge Press, CA

“Cooking What Comes Naturally,” Nikki Goldbeck, c. 1972, Hamilton Printing Co.

“Crazy About Crockery,” Penny E. Stone, c. 2002, Champion Press, LTD, WI

“The Deaf Smith Cookbook,” Ford, Hillyard and Koock, c. 1973, Collier Macmillan, London

“Diet for a Small Planet,” Frances Moore Lappe, Ballantine Books, New York

“Dinner’s in the Freezer,” Jill Bond, c. 1993, GCB Publishing, Elkton, MD

“Dollars & Sense: Making the Most of What You Have,” Wilson J. Humber, c. 1993, The Navigators, Colorado.

Energy Savers: Tips on Saving Energy and Money at Home,http://www.eren.doe.gov/consumerinfo/energy_savers

“Health Begins in Him,” Terry Dorian, Ph.D., Huntington House Publishers, c. 1995, Layfayette, LA

“Making Ends Meet: How to Budget When You Don’t Have Enough Money!” Steven J.Schoeneck. CPA, c. 2004, Practical Useful Publications, Inc., Fergus Falls, MN

“Making the Best of Basics,” James Talmage Stevens, c. 1997, Gold Leaf Press, WA

“More-With-Less Cookbook,” c. 1976, Herald Press

“My God Will Supply,” Dede Robertson, c. 1979, Chosen Books Publishing Co., Virginia

National Arbor Day Foundation, 402-474-5655, www.arborday.org

Prevention, a magazine of Rodale Inc., Red Oak, Iowa, issues Dec. 2004, Feb. and March 2005,www.prevention.com

Reader’s Digest, Pleasantville, New York, Jan. 2005 issue, rd.com

“Recipes for a Small Planet,” Ellen Buchman Ewald, c. 1973, Ballantine Books, New York

http://www.prevention.com/

http://www.arborday.org/

http://www.eren.doe.gov/consumerinfo/energy_savers

http://www.smallplanet.org/



“Step by Step to Natural Foods,” Diane Campbell, c. 1980, CC Publishers

“Stocking Up,” by the editors of Organic Gardening and Farming, c. 1977, Rodale Press, PA

“The Miracle Diet,” Earl F. Updike, c. 1995, Best Possible Health, Arizona (800) 755-9777

“The Miracle of Garlic & Vinegar,” James Edmond O’Brien, c. 1998, Globe CommunicationsCorp., Boca Raton, FL

“The Organic Gardener’s Complete Guide to Vegetables and Fruits,” from the Editors of Rodale Press, Rodale Press, PA

“The Sprouting Book,” Ann Wigmore, c. 1986, Avery Publishing Group, Wayne, New Jersey

“The Wheatgrass Book,” Ann Wigmore, c. 1985, Avery Publishing Group, Wayne, New Jersey

U.S. Department of Agriculture, County Extension Service

U.S. Department of Energy’s Energy Efficiency and Renewable Energy

Clearinghouse, 800 363-3732

“Your Money Matters,” Malcolm MacGregor, c. 1977, Bethany Fellowship, Minnesota

http://www.cnpp.usda.gov/Publications/FoodPlans/MiscPubs/FoodPlansRecipeBook.pdf


Documents

r How to Save Money While Paying Rent and Bills Too!8.Shop at more than one store only if it is good use of time, energy and gasoline. If there’s If there’s only enough time to