If anyone wants to get wheat ordered, be sure to call Sister Lewis by this Wednesday. The specific order info is:
50 lbs of bagged hard white wheat is $12 + $2 (shipping) = $14
45 lbs of white wheat in buckets is $20 + $1.80 (shipping) = $21.80
Make checks payable to Joanne Lewis and call her with any questions or to place your order by giving her a call
Sunday, January 11, 2009
Ensign Advice
Taking the Bite Out of Food Storage
Pam Taylor, “Taking the Bite Out of Food Storage,” Ensign, Mar. 1992, 72
“How long would your food supply last if there was a disaster?” My stake president’s words hit home, and I left stake conference eager to store a year’s supply of food and other necessities for my family of nine. But when my list of needed supplies ran seven pages long, I became discouraged. Sixty bags of diapers for my twins? I envisioned my family going bankrupt.I’ve since learned the value of building up my year’s supply one step at a time. The following four-part plan can help any family get off to a good start toward becoming prepared—without feeling overwhelmed in the process.
Step 1: Learn the basics of home storage. Doing so will save you time, money, and effort. An excellent primer is Essentials of Home Production & Storage (booklet, 1978), available at Church distribution centers.
Step 2: Acquire an emergency supply of life-sustaining foods and water and store them properly. (See Ensign, June 1989, pp. 39–42, for details.)
Step 3: Build up your storage gradually. It’s amazing how fast storage shelves can fill up when you buy commodities in double quantities—for example, one can of beans for regular use, the other for storage. I buy some sale items in quantities to cut costs and to add a variety of familiar foods to my storage. Bulk buying is a money-saver too, and you can get even better deals by sharing the cost with someone else and buying larger quantities. Be sure to check the expiration dates on bulk items so they won’t spoil before use.
Step 4: Eat what you store. You can become ill by eating foods you’re not used to eating. Give your body time to adjust to storage foods by supplementing your regular diet with recipes such as the following:
1. Popped wheat: Fry wheat kernels in oil in a frying pan until they pop like popcorn. Season with garlic or onion salt.
2. Wheat cereal: Put one part wheat kernels and two parts water in a slow cooker. Turn setting to high and cook all night. Add milk, honey, or butter as desired.
3. Cracked wheat cereal: Blend 1 cup wheat kernels in a blender until they crack. Bring 4 cups water nearly to a boil and stir in wheat slowly to avoid lumping. When water boils, add butter and salt to taste. Let cereal simmer 15 to 20 minutes.
4. Add cooked pinto beans to baked beans.
5. Sprout wheat or beans and use in soups and salads. Alfalfa sprouts are easy to grow and are a good substitute for lettuce. Soak the seeds overnight in a quart jar of water with a clean nylon stocking as a lid. Drain the water and rinse the seeds twice a day until the sprouts grow high in the jar. Keep the jar of growing sprouts in a dark place.
6. When you make bread, add dry powdered milk to the dough to improve flavor and increase nutritional value. You can extend your supply of milk by adding reconstituted powdered milk to whole milk at a one-to-one ratio.
7. Dehydrated foods can be added to your regular diet in several ways: mix powdered eggs or dehydrated diced potatoes with your scrambled eggs or hash browns; use powdered cheese on popcorn, with or as a substitute for butter; eat snacks of dried fruit; substitute dehydrated vegetables for regular vegetables in soups and stews.
8. Try homemade chocolate candy snacks for dessert: Bring 1 cup honey to hard boil. Remove from heat and add 1 cup powdered milk, 1/2 cup cocoa or carob powder, and 1 teaspoon vanilla. Stir mixture and form into a roll on a buttered cookie sheet. Cut into sections.
—Pam Taylor, Salt Lake City, Utah
Pam Taylor, “Taking the Bite Out of Food Storage,” Ensign, Mar. 1992, 72
“How long would your food supply last if there was a disaster?” My stake president’s words hit home, and I left stake conference eager to store a year’s supply of food and other necessities for my family of nine. But when my list of needed supplies ran seven pages long, I became discouraged. Sixty bags of diapers for my twins? I envisioned my family going bankrupt.I’ve since learned the value of building up my year’s supply one step at a time. The following four-part plan can help any family get off to a good start toward becoming prepared—without feeling overwhelmed in the process.
Step 1: Learn the basics of home storage. Doing so will save you time, money, and effort. An excellent primer is Essentials of Home Production & Storage (booklet, 1978), available at Church distribution centers.
Step 2: Acquire an emergency supply of life-sustaining foods and water and store them properly. (See Ensign, June 1989, pp. 39–42, for details.)
Step 3: Build up your storage gradually. It’s amazing how fast storage shelves can fill up when you buy commodities in double quantities—for example, one can of beans for regular use, the other for storage. I buy some sale items in quantities to cut costs and to add a variety of familiar foods to my storage. Bulk buying is a money-saver too, and you can get even better deals by sharing the cost with someone else and buying larger quantities. Be sure to check the expiration dates on bulk items so they won’t spoil before use.
Step 4: Eat what you store. You can become ill by eating foods you’re not used to eating. Give your body time to adjust to storage foods by supplementing your regular diet with recipes such as the following:
1. Popped wheat: Fry wheat kernels in oil in a frying pan until they pop like popcorn. Season with garlic or onion salt.
2. Wheat cereal: Put one part wheat kernels and two parts water in a slow cooker. Turn setting to high and cook all night. Add milk, honey, or butter as desired.
3. Cracked wheat cereal: Blend 1 cup wheat kernels in a blender until they crack. Bring 4 cups water nearly to a boil and stir in wheat slowly to avoid lumping. When water boils, add butter and salt to taste. Let cereal simmer 15 to 20 minutes.
4. Add cooked pinto beans to baked beans.
5. Sprout wheat or beans and use in soups and salads. Alfalfa sprouts are easy to grow and are a good substitute for lettuce. Soak the seeds overnight in a quart jar of water with a clean nylon stocking as a lid. Drain the water and rinse the seeds twice a day until the sprouts grow high in the jar. Keep the jar of growing sprouts in a dark place.
6. When you make bread, add dry powdered milk to the dough to improve flavor and increase nutritional value. You can extend your supply of milk by adding reconstituted powdered milk to whole milk at a one-to-one ratio.
7. Dehydrated foods can be added to your regular diet in several ways: mix powdered eggs or dehydrated diced potatoes with your scrambled eggs or hash browns; use powdered cheese on popcorn, with or as a substitute for butter; eat snacks of dried fruit; substitute dehydrated vegetables for regular vegetables in soups and stews.
8. Try homemade chocolate candy snacks for dessert: Bring 1 cup honey to hard boil. Remove from heat and add 1 cup powdered milk, 1/2 cup cocoa or carob powder, and 1 teaspoon vanilla. Stir mixture and form into a roll on a buttered cookie sheet. Cut into sections.
—Pam Taylor, Salt Lake City, Utah
RECIPE By Michelle
Baked Broccoli
Number Of Servings: 8
Preparation Time: 10
Description: So easy and good, always a pleaser at parties.
Ingredients:1 bag frozen broccoli cuts, not the huge ones1 cup cheddar1 can cream mushroom1 sleeve Ritz crackers1/4 cup butter
Directions: Cook broccoli. Put in 8x8 dish. Stir in soup and cheese. Crush the crackers (I usually put them in a ziplock and use a rolling pin...or I just let the kids go to town :) , melt the butter and add to crackers, spread the cracker mixture over the broccoli and soup.
Bake 350 for 30 minutes, or until bubbly. I usually double it in a 9x13 dish.
Number Of Servings: 8
Preparation Time: 10
Description: So easy and good, always a pleaser at parties.
Ingredients:1 bag frozen broccoli cuts, not the huge ones1 cup cheddar1 can cream mushroom1 sleeve Ritz crackers1/4 cup butter
Directions: Cook broccoli. Put in 8x8 dish. Stir in soup and cheese. Crush the crackers (I usually put them in a ziplock and use a rolling pin...or I just let the kids go to town :) , melt the butter and add to crackers, spread the cracker mixture over the broccoli and soup.
Bake 350 for 30 minutes, or until bubbly. I usually double it in a 9x13 dish.
Friday, January 9, 2009
RECIPE By Cooks.com
DINNER IN A SKILLET
Select an item from the "Pasta" group, place in a large skillet with a cup of water. Select an item from each of the other three groups and add to the skillet. Stir, bringing to a boil. Reduce heat to low. Cover and cook until liquid is absorbed and pasta is tender, about 30 minutes. Add water as necessary. If you like, add any of your favorite spices or herbs to taste. Garnish with grated cheese, chopped parsley, chopped hard cooked eggs, buttered bread crumbs, lemon slices, sauteed nuts, crushed potato chips or chow mein noodles.
PASTA:
1 c. elbow macaroni
1 c. med. noodles
1 c. shell macaroni
1 1/2 c. rice
1 c. spaghetti
1 1/2 c. thin noodles
1 c. curly noodles
1 1/2 c. barley
1 c. lasagna
1 c. diced potato
VEGETABLE:
Peas
Onions
Green peppers
Diced carrots
Tomatoes
Broccoli
Corn
Asparagus
Lima beans
Mushrooms
SOUP (1 CAN):
Cream of mushroom
Cream of tomato
Cheddar cheese
Cream of potato
Cream of beef
Bean with bacon
Clam chowder
French onion
Green pea
MEAT OR FISH:
1 1/2 c. diced chicken
1 lb. franks, sliced
1 1/2 c. ham, cooked
1/2 c. pork, cooked
1 lb. ground beef
1 c. shrimp
1 lb. salmon
1 1/2 c. beef cubes
1 lb. ground pork
1 can tuna
Serves 4.
Select an item from the "Pasta" group, place in a large skillet with a cup of water. Select an item from each of the other three groups and add to the skillet. Stir, bringing to a boil. Reduce heat to low. Cover and cook until liquid is absorbed and pasta is tender, about 30 minutes. Add water as necessary. If you like, add any of your favorite spices or herbs to taste. Garnish with grated cheese, chopped parsley, chopped hard cooked eggs, buttered bread crumbs, lemon slices, sauteed nuts, crushed potato chips or chow mein noodles.
PASTA:
1 c. elbow macaroni
1 c. med. noodles
1 c. shell macaroni
1 1/2 c. rice
1 c. spaghetti
1 1/2 c. thin noodles
1 c. curly noodles
1 1/2 c. barley
1 c. lasagna
1 c. diced potato
VEGETABLE:
Peas
Onions
Green peppers
Diced carrots
Tomatoes
Broccoli
Corn
Asparagus
Lima beans
Mushrooms
SOUP (1 CAN):
Cream of mushroom
Cream of tomato
Cheddar cheese
Cream of potato
Cream of beef
Bean with bacon
Clam chowder
French onion
Green pea
MEAT OR FISH:
1 1/2 c. diced chicken
1 lb. franks, sliced
1 1/2 c. ham, cooked
1/2 c. pork, cooked
1 lb. ground beef
1 c. shrimp
1 lb. salmon
1 1/2 c. beef cubes
1 lb. ground pork
1 can tuna
Serves 4.
Recipe By Cooks.com
GARLIC MASHED POTATOES
2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender. Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil). Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter1/2 to 3/4 cup heavy cream, half&half or milk
Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender. Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil). Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
Recipe Unknown Source
Hamburger Casserole
1 lb hamburger
Salt & Pepper (to taste)
1 onion diced
4 slices bread cut up in small squares
1 egg slightly beaten
Small amount of Worchester sauce (or soy or strong bullion water)
Little bit of baking powder and milk. Cook Rice. In one bowl mix egg, Worchester sauce, milk. Add bread, mix until bread is wet. In another bowl mix hamburger, onions, and baking powder, salt and peppa. Combine both bowls, mix well, make into small patties and fry. Place in casserole dish w/ layers of soup in between. Serve over rice.
Gravy: Cream of mushroom. Mix with water and heat until right consistency.
1 lb hamburger
Salt & Pepper (to taste)
1 onion diced
4 slices bread cut up in small squares
1 egg slightly beaten
Small amount of Worchester sauce (or soy or strong bullion water)
Little bit of baking powder and milk. Cook Rice. In one bowl mix egg, Worchester sauce, milk. Add bread, mix until bread is wet. In another bowl mix hamburger, onions, and baking powder, salt and peppa. Combine both bowls, mix well, make into small patties and fry. Place in casserole dish w/ layers of soup in between. Serve over rice.
Gravy: Cream of mushroom. Mix with water and heat until right consistency.
Recipe by Decorating-country-home.com
Mexican Casserole
1 Ib. ground beef
2 pkgs. yellow rice
1 can Ro-Tel tomatoes
1 can whole kernel corn (drained)
1 sm. box Velveeta cheese
Brown ground beef and drain. Cook yellow rice and add to ground beef. Add remaining ingredients and cook until cheese is melted. Also good for a dip for corn chips.
1 Ib. ground beef
2 pkgs. yellow rice
1 can Ro-Tel tomatoes
1 can whole kernel corn (drained)
1 sm. box Velveeta cheese
Brown ground beef and drain. Cook yellow rice and add to ground beef. Add remaining ingredients and cook until cheese is melted. Also good for a dip for corn chips.
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