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With vacum
packed, dehydrated foods, your survival food meal rations are packed with variety and are
nutritionally balanced.
A New, Delightful Experience in
Meal Preparation
Sam Andy foods are truly a gourmet's delight. From delicious buttermilk
pancakes to zesty stews and casseroles, these tempting foods are ideal for even those with
the most discriminating tastes... yet so simple and easy to prepare. Every item offered by
Sam Andy has been kitchen-tested to retain its rich flavor and savory goodness... you just
add water, cook and serve.
Sam Andy foods mean more than just good eating. It is a unique family food reserve plan
that can help you guard against inflation, rising food prices and possible shortages. Sam
Andy Foods stay pantry-fresh in heavy duty, technogenic cans and may be conveniently
stored for long periods of time. No refrigeration is necessary. A year's supply can be
easily stored in less than 15 cubic feet of space.
Sam Andy "Low Moisture" foods cover a wide assortment of top quality fruits,
vegetables, grains, meat substitutes and unique instant powdered baking foods, such as
powdered shortening, sweet cream, butter, egg whites, egg yolks... everything you need to
keep your family strong and healthy.
Sam Andy "Low Moisture" food means that through special methods the fresh food
has been reduced to as low as 5% moisture content, with little or no change in flavor,
color or nutritional value. These foods do not have to be rotated into your daily eating
pattern because you are already eating them. They are used in a wide variety of food
products you are now using. Many of today's vegetable soups, both dry and wet pack,
started as low moisture food (freeze-dried, vacu-dried, etc.). Cake mixes and other
prepared food mixes contain the powdered ingredients used in this program. Some fruit and
vegetable juices, prior to reconstituting, were stored as crystals or low moisture foods
by the processors. When you go to restaurants you eat many low moisture foods. The finest
gourmet foods can be and are prepared from these products. With
vacum packed, dehydrated foods, your survival food meal rations are packed with variety
and are nutritionally balanced. Fruits, Grains, Proteins, Vegetable are dehydrated and
vacum packed to provide survival food meal rations that are full of nutrition
With vacum packed, dehydrated foods, your survival food meal rations are packed with
variety and are nutritionally balanced. Fruits, Grains, Proteins, Vegetable
are dehydrated and vacum packed to provide survival food meal rations that are full of
n
We used the following standards as a basis for selecting foods:
(1) Nutritional adequacy
(2) Foods needed in usual menus and recipes
(3) Food stability and methods of food processing
(4) High food value to bulk ratio
(5) Minimum garbage and trash volume
(6) Economic feasibility
(1) Nutritional adequacy: RDA
A family food bank, to be used for more than 2 - 4 weeks, must be nutritionally adequate
to avoid the problems of lack of energy and dietary deficiency diseases. These nutritional
standards are set by the Food and Nutrition's Board, National Academy of Sciences,
National Research Council as RDA or "Recommended Daily Dietary Allowances. 12,15,16,20,102
In addition to the RDA, Proximate Nutrient Analysis tables are needed to determine the
essential dietary elements. The Proximate Nutrient Analysis tables are available and can
be used to check the nutritional adequacy of Sam Andy's low moisture foods. 12,-244, 11 Each Sam Andy food item has been tested by
an independent laboratory for vitamin and mineral content.
(2) Foods needed in the usual menus and recipes
Types of menus suggested for storage programs areas follows:
Meals-as-usual (ample nutritional variety)
One-dish meals (some variety)
Survival or emergency rations (little variety)
Austere rations (single items)
We selected the first type of menu, meals-as-usual, as the goal to work towards so that
we could avoid appetite fatigue, even for young children or mature citizens.
Grouping foods is a major aspect of menu planning and food selection. We designated five
food groups to facilitate the organizational pattern: fruit, grain, protein (animal and
plant), vegetables, and adjuncts (beverages, fats and oils, leavening. seasoning, and
supplementary). 12-266. 520
Recipes are always good sources of ideas for food selection. We studied many cookbooks
new and old (1879-1994), recipe files, food magazines, etc., before determining those
ingredients most frequently used in menu planning. This information helped us in designing
the various Sam Andy units.
(3) Food stability
Food stability is an important standard in food storage and involves many factors. Some
are intrinsic or dependent upon the nature of the food itself, such as stage of maturity,
moisture content as usually used, resistance of mechanical damage, enzymatic or oxidative
changes, or biological deterioration. For example: there is a great difference between the
stability of a ripe tomato and that of a ripe kernel of wheat, or between fresh
corn-on-the cob and dried ear corn. Another factor depends on whether or not the food is
processed. Examples: raw milk and pasteurized milk; raw meat and cooked meat.
Some factors have to do with refining or using only certain parts of a food product.
Examples: cane molasses and cane sugar; corn kernels and corn starch. 9 35, 45
A food item can be processed, controlled, or refined in various ways. In many respects
the quality of an individual food item is the most important factor in its stability.
A partial listing of common food processing methods would include:
1. Washing, cleaning and blanching
2. Wet packing (processed with liquids)
3. Drying
a. Sun
b. Heated air
c. While frozen
d. Under vacuum pressure
e. Spraying
4. Adding chemicals to prevent enzymatic oxidative or bacterial deterioration
23,24
5. Irradiation
Each of these processes was developed to stabilize the quality and palatability of
food-stuffs over the longest possible period of time.
Drying foods is one of the oldest known processes for preserving foods. Modern technology
has developed techniques where nearly all of the moisture (more than 98%) can be removed
from many foods and still leave them virtually unchanged in flavor, color and nutritional
value. 1-31
(4) High food value to bulk ratio
Sam Andy's low moisture foods contain as much as 90 to 97% useable food solids as compared
to only 8 to 12% in water-packed foods. This is important when storage space is limited or
when you wish to get a maximum amount of food product in a minimum amount of space.
(5) Minimum garbage and trash volume
Sam Andy's low moisture foods are harvested in the best state of maturity and prepared for
processing by carefully selecting, cleaning, trimming, peeling, cutting, and removing
waste parts before the moisture is removed. We use only the amount of product needed for a
given meal. Any unused portion remaining in the can may be covered with a plastic lid and
most products may be kept without refrigeration.
(6) Economic and time feasibility
Food items selected for Sam Andy's low moisture process must be priced within reasonable
limits and consistently be available. This criteria eliminates several items that
otherwise would be desirable (strawberries, asparagus, shrimp, etc.). Sam Andy foods come
packaged in uniform containers and cartons so they may be stored economically in a small
space. This makes them easy and convenient to use, and less expensive if they need to be
moved. In today's average American household, both husband and wife have dozens of
decisions to make daily just to keep the family happy. It is no wonder, then, that most
families do not have time to obtain good answers to family food banking questions, let
alone find time to actually select, package, and store correct amounts of food.
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The following food selection standards were established for a family food
bank: nutritional adequacy based on RDA; food group-nutrient analysis table;
meals-as-usual with the ingredients most commonly called for in usual recipes; food
stability (drying, powdering and refining); high food value to bulk ratio; minimum garbage
volume; and economic feasibility.
We selected the following low moisture food groups based on the above-mentioned
criteria:
Fruit Group: Apples, apricots, bananas, dates, figs, fruit
blend, peaches, pears, prunes and raisins.
Grain Group: Cornmeal, rolled oats, flour (white and whole
wheat), popcorn, rice (long grain), macaroni (elbow spaghetti), cracked wheat, and
multi-grain cereal.
Protein Group: Beef, buttermilk, cheese, eggs (whole,
whites and yolks), beef and chicken consommés, milk, textured flavored protein products,
peanut butter, and beans.
Vegetable Group: Green beans, beets, cabbage, carrots,
celery, corn, onions, peas, potatoes, spinach and tomatoes.
Adjuncts Group:
Beverages - Hot chocolate mix, grape-, lemon-and orange-flavored
drinks.
Fats & Oils - Butter powder, shortening powder, sour cream powder,
sweet cream powder.
Leavening - Baking powder, soda, yeast (ADY).
Seasoning - Salt, onions, green bell peppers, and baco dices.
Supplementary - Gelatin, honey, coconut shreds, sugar (brown, granulated,
powdered), corn syrup solids, minute tapioca, corn starch.
All of these commodities are available in low moisture, powdered or refined forms.
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If you are a new Sam Andy user, don't let the words rehydrate, or reconstitute
frighten you. To reconstitute or to rehydrate simply means to restore
the water content to food.
The Sam Andy Cookbook contains practical and easy recipes that have been adapted to
mini-moisture foods from a comprehensive Survey of many cookbooks, magazines, and the
personal experience of home makers.
The recipes are easy because, with few exceptions, the dry ingredients are mixed
together first and then liquid added.
When using beef, chicken or ham in meat loaf or casserole type dishes, the salt has
already been added when the product was cooked. When using these meats in recipes, be sure
to taste before adding any salt.
Start with the recipes provided until you gain confidence in your ability to use these
foods effectively. In a short time you will develop a flair for these products and will
become innovative and make changes to suit your own family's individual desires.
Any recipe may be used as a main or side dish, or as a one-dish meal. Each family will
have to determine this by using the recipe; then it may be doubled, halved, or adjusted to
specific need. You may then wish to pencil in your notes along the recipes you have tried
and liked.
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PRODUCT |
DEHYDRATED
MEASUREMENT |
WATER TO
BE ADDED |
REHYDRATED
MEASUREMENT |
Apple Granules |
1 cup |
3 cups |
3 cups |
Apple Slices |
1 cup |
1½ cups |
2 cups |
Apricot Slices |
1 cup |
2 cups |
1½ cups |
Peach Slices |
1 cup |
2 cups |
2 cups |
Prunes |
1 cup |
1½ cups |
1½ cups |
Raisins |
1 cup |
2 cups |
1½ cups |
Fruit Blend |
1 cup |
1½ cups |
1½ cups |
Pear Slices |
1 cup |
2 cups |
2¼ cups |
Date Bits |
1 cup |
1 cup |
11/3 cups |
Fig Slices |
1 cup |
1½ cups |
1½ cups |
Cherry Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Blueberry Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Peach Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Strawberry Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Raspberry Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Pineapple Flavored Dessert |
1 cup |
1 1/8 cup |
1½ cups |
Milk Powder |
4 T. |
1 cup |
1 cup |
Cheese Powder |
1 cup |
1/3 cup |
2/3 cup |
Buttermilk Solids |
1 cup |
1½ cups |
1½ cups |
Beef Chunks |
1 cup |
1 cup |
1½ cups |
Chicken Chunks |
1 cup |
1 cup |
1½ cups |
Peanut Butter Powder |
1 cup |
5 T.; 4 t. oil;
1/3 t. salt |
1½ cups |
Chicken Flavored Chunks |
1 cup |
1½ cups |
1½ cups |
Beef Flavored Chunks |
1 cup |
1 cup |
1½ cups |
Beef Flavored Crumbles |
1 cup |
1 cup |
1½ cups |
Pro-Ham Chunks |
1 cup |
1 cup |
1½ cups |
Ham Flavored Shreds |
1 cup |
½ cups |
1½ cups |
Cabbage Dices |
1 cup |
2½ cups |
2 cups |
Carrot Dices |
1 cup |
2 cups |
2 cups |
Sweet Corn |
1 cup |
3 cups |
2 cups |
Garden Peas |
1 cup |
2½ cups |
2½ cups |
Potato Granules |
1 cup |
5 cups |
5 cups |
Potato Dices |
1 cup |
3 cups |
2 cups |
Tomato Crystals |
1 cup |
1½ cups |
1 3/4 cup |
Green Beans |
1 cup |
2 cups |
2 cups |
Celery |
1 cup |
1 cup |
2 cups |
Potato Slices |
1 cup |
2 cups |
1 cup |
Spinach Flakes |
1 cup |
1½ cups |
1 cup |
Onion Slices |
1 cup |
1 cup |
1½ cups |
Beet Dices |
1 cup |
3 cups |
2½ cups |
Pumpkin Flakes |
1 cup |
1 cup |
2½ cups |
Carrot Slices |
1 cup |
2 cups |
1½ cups |
Sweet Potato Granules |
1 cup |
1 cup |
1½ cups |
Butter Powder |
1 cup |
2 T. |
1½ cups |
Sour Cream Powder |
1 cup |
6 T. |
3/4 cup |
Sweet Cream Powder |
1 cup |
1 cup |
1½ cups |
Onion, Minced |
1 cup |
1½ cups |
2 cups |
Green Bell Peppers |
1 cup |
1½ cups |
2 cups |
Gelatin (all flavors) |
1 cup |
4 cups |
4 cups |
Corn Syrup |
1 cup |
1/4 cup |
2/3 cup |
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The following menus are designed as a guide. They
indicate the excellent variety available from Low-Moisture foods. Using these menus you
can outline the foods to be used during any given period of time. All food groups are used
to provide nutritive balance and these menus effectively use all of the food items. To
properly budget the food available you will need to make up a complete menu for the period
of time desired.
The Unit information sheets provide the basic data needed to budget the amount of food
available. Referring to Unit I Fruit Group for peach slices, under servings per week, 4
servings are available. If your family needed 8 servings for a meal you would recognize
that you could serve this item only once in two weeks. Or in Unit III for butter powder, 4
cups are available per week. You would have to arrange your menus by referring to the
appropriate recipes to use no more than the amount of butter allotted. Some weeks you can
use less and save more for special occasions. This kind of planning is essential when
there is only a certain amount of food available.
BREAKFAST |
LUNCH |
DINNER |
Menu#1 |
|
|
Milk
Scrambled Eggs
Bread/Butter
Applesauce |
Chicken
Croquettes
Mashed Potatoes
w/ Chicken Gravy
Buttered Carrots
Gelatin
Orange Drink |
Meat Loaf
Scalloped Potatoes
Creamed Peas
Custard Pie
Hot Chocolate |
Menu#2 |
|
|
Milk
Pancakes
w/ Syrup
Fruit Blend |
Chicken
Soufflé
Bread/Butter
Cabbage Slaw
Chocolate Cake
Grape Drink |
Beef
Noodle Soup
Vegetable Salad
Cheese Cake
w/ Berry Topping
Milk |
Menu#3 |
|
|
Granola
w/ Milk
Stewed Apples
Orange Juice |
Chili and
Beans
Hot Rolls
Cherry Dessert
w/ Whipped Cream |
Beef Stew
Hot Rolls
Molded Waldorf Salad
Milk |
Menu#4 |
|
|
Milk
Scrambled Eggs
w/ Baco Bits
Toasted Bread |
Vegetable
Soup
Fried Rice
Apple Meringue
Milk |
Baked
Lima Beans
Corn Chowder
Applesauce Gelatin
Hot Chocolate |
Menu#5 |
|
|
Hot
Chocolate
Egg Soufflé
Hot Rolls w/ Honey |
Tamale
Pie
Bean, Carrot and
Cabbage Salad
Vanilla Cake
Lemon Drink |
Chicken
Casserole
Hot Rice
Fruit Salad
Hot Chocolate |
Menu#6 |
|
|
Milk
Oatmeal and Raisins
Applesauce |
Beef
Curry
Mashed Potatoes
Gelatin Snow
Coconut Pie
Milk |
Macaroni
and Beef in
Tomato Sauce
Cole Slaw
Apple Cookies
Grape Drink |
Menu#7 |
|
|
Milk
Cracked Wheat
Cereal
Stewed Prunes |
Chicken
Chowder
Fruit Salad
Peanut Butter Cookies |
Beef
Noodle Soup
Macaroni/Ham Salad
Peach Pie
Lemon Drink
Hot Chocolate |
Menu#8 |
|
|
Milk
Egg Omelet
Toast/Butter
Orange Juice |
Beef
Croquettes
Creamed Corn/Peas
Angel Food Cake
Orange Drink |
Beef
Vegetable Soup
Wild Rice Casserole
Strawberry Gelatin
Hot Chocolate |
Menu#9 |
|
|
Milk
Baked Omelet
Bread/Butter
Stewed Apricot |
Beef Hash
Cups
Corn Chowder
Oatmeal Cookies
Milk |
Chicken
Stew
Hot Rolls/Butter
Apple Pudding
Grape Drink |
Menu#10 |
|
|
Milk
Griddle Cakes w/Honey
Applesauce |
Hamburger
Potato/Ham Salad
Gelatin
Milk |
Chicken
Vegetable
Chicken Fricassee
Meringue Cookies
Hot Chocolate |
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Send mail to foodbank@nstar.net
for questions or comments about this web site.
Copyright 1998 Sam Andy Authorized Dealer
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