Cedar Point Ward Food Storage

Murray Cannery

2010-01-14T11:52:00.000-08:00

MURRAY CANNERY -- FAMILY CANNING

Sign up now for: Cream of Mushroom Soup - Friday January 22nd - $27.60

Ground Beef - Thursday February 25th - $54.00

Reminder: As always, meat products may be picked up after 10 days or after March 7th. (Ground Beef) Shifts start at 7:00 am, 9:00 am, 11:00 am, and 1:00 pmEach shift is 2 1/4 hours long. Reservations can be taken in person or by phone. Call 801-266-1460
Reservation request left on voice messaging can not be honored. As always, please sign up for just one shift per product. No one under 16 years old.

Blue Chip Prices Escalating

2010-01-12T07:42:00.000-08:00

Food prices are starting to skyrocket. Pinto beans and red beans are pushing two dollars a pound now with most beans at over a dollar a pound. Most rice’s are pushing over a dollar a pound with red and white hard wheat at all times highs at over 50 cents a pound. These are dry bulk 40 and 50 lb bag prices not retail store prices. A quick look at Blue Chip group and Honeyville grain prices here in Salt lake show some foods have become so rare they are pushing ridiculous price ranges especially in the freeze dried foods. Freeze dried Beef is even more ridiculous. Blue Chip also does not have available some types of Bleached and Unbleached enriched all purpose flours. About half of their flour price list is not available. I think we will see many of the prices on the rest of the foods start going through the roof very shortly. Plan accordingly…….. Steve Blue Chip Group

Freeze Dried Apples-Diced 16# Box-Note shipping will be added. Item #: 11152 ·
Price: $367.88

Freeze Dried Apricots-Diced 13# Box
Freeze Dried Apricots-Diced 8# Box-Note shipping will be added. Item #: 11146 ·
Price: $450.16

Freeze Dried Blueberry Whole 20# Box
Freeze Dried Blueberry Whole 20# Box-Note shipping will be added. Item #: 11135 ·
Price: $524.68

MURRAY CANNERY

2009-11-19T16:02:00.000-08:00

MURRAY CANNERY DECEMBER 2009 FAMILY CANNING SCHEDULE

Dear Family Canners,
After a busy year of providing extra food for the Bishops’ Storehouses, we are happy to start family canning again. SPECIAL NOTICE: New federal regulations require all meat products to be kept at the cannery for ten days before they are released. We already have cream of chicken soup that was produced in October and will have chili that will be produced on November 21st with family canning labels that can be picked up the day you work. Those signing up to do chicken chunks will need to come back sometime after December 20th to pick-up their chicken chunks. Pick up chicken chunks by Jan. 7th. (Over time we should be able to build a small inventory of meat products so all products can be picked up the same day you work.)

DATES PRODUCT CONTAINER PRICE CASES / PERSON
Wednesday December 2
*Cream of Chicken Soup 14.4 oz can (24 can/case) $27.60 / case 1 to 5 Friday December 4
*Chili 14.4 oz can (24 can/case) $27.60 / case 1 to 4
Tuesday thru ThursdayDecember 8th, 9th or 10th.
*White Chicken Chunks 14.4 oz can (24 can/case) $46.80 / case 1 or 2 casesper person Monday Dec. 14
** Blueberries and/or 10 – 3 pound bags = 30 lb cs. Frozen Blueberries $1.25 / lb = $37.50 for 3 – 10 lb bags. 1 or 2 cases per person Friday Dec. 18 Raspberries May fill at cannery or take case and freezer bags home to fill. Frozen Raspberries $2.15 / lb = $64.50 for 3 – 10 lb bags. 1 or 2 cases per person
* Shifts begin at 7:00 am, 9:00 am, 11:00 am, 1:00 pm All canning shifts are 2 ¼ hours long.
** It takes about a half hour to fill 10 freezer bags with blueberries and/or raspberries.

• FYI Those doing chili, cream of chicken soup, or chicken chunks may buy their berries while here. To pick-up berries early, you will still need to fill in a time on the regular berry schedule.

Scheduling: Reservations will be taken in person or by phone. Reservation sheets are available in the foyer of the Murray Cannery or call 801-266-1460, 9:00 am to 3:30 pm, Monday-Friday. Please do not leave reservation requests on voice messaging. The following information is required for each person you register:
● Product desired
● Number of cases each person will purchase
● Process date
● Name of Ward
● Preferred shift
● Phone number of each participant

Each person will be required to register on the sign in sheet during their shift. You must participate in the session in order to purchase product. To allow others an equal opportunity to participate, we request you sign up for only one shift per product. If you cannot keep your reservation, please call the Murray Cannery to cancel. Debit and credit cards are not accepted. Please do not bring children who are under age 16.

Rice

2009-10-06T12:12:00.001-07:00

Rice is part of the grains category. It is Recommended to have 400 pounds per person of grains (includes wheat, flour, rice, corn, oatmeal, and pasta).

White Rice stored properly can last 10+ years to indefinitely. You need to decide how much rice your family eats then how much you need for a year. Rice is an excellent grain for both nutrition and long-term storage.

Long grain rice is distinguished because of its length.

Medium Grain rice is less expensive than long grain rice. This is due to its shorter growing season and higher yield per acre.

Short grain is generally the least expensive of the three lengths.

Brown rice is the whole unpolished grain of rice. Brown rice requires more water and longer cooking time to prepare. It only has a shelf life of about 6 months due to the natural oils in it that will go rancid over time.

Regular milled white rice grains are blander in flavor and are fluffy and distinct when cooking.

Parboiled rice is also called processed or converted rice. This rice has been treated to keep some of the natural vitamins and minerals like the whole grain. It has been pre- cooked before the milling process. It too will require longer cooking time. The grains will be fluffy, separate and plump.

Pre cooked rice or instant rice is completely cooked. It needs only to stand in boiling water to be ready for serving. This type of rice will become a big blob of mass very quickly. This rice is not particularly suitable for inclusion in storage programs, but it does have a place in 72 hr and other short-term emergencies
____________________________________________
“Now I think the time is coming when there will be more distresses, when there may be more tornadoes, and more floods,… More earthquakes,...I think they will be increasing probably as we come nearer to the end, and so we must be prepared for this.”
Spencer W. Kimball

Message from the First Presidency

2009-07-28T11:23:00.000-07:00

Message from the First Presidency

Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support Bishops as they care for others.

We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings. We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve. We realize that some of you may not have the financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency of the Church of Jesus Christ of Latter-day Saints

Basic Wheat Recipes

2009-07-28T11:21:00.000-07:00

Honey Whole Wheat Bread

Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blendButter or margarine, softened

Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)

Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.

Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.

WHEAT WAFFLES
Makes 8 waffles
2 Cups flour (1 Cup white, 1 Cup wheat) 1 3/4 Cup water
4 tsp. baking powder 6 Tbsp. salad oil
½ tsp. salt 2 eggs
2/3 Cup non-fat dry milk powder

Mix dry ingredients together, including dry non-fat milk powder. Stir in the remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff, and carefully fold in just before baking in waffle iron according to manufacturer’s directions.

Food Storage Desserts

2009-07-28T11:20:00.000-07:00

HEARTY APPLE CRISP

Place 6 Cups sliced (uncooked) apples (or reconstitute an equivalent of dried apple slices) in a greased 9x13-inch pan. Combine in a bowl the following:

2 Cups flour 6 Cups rolled oats
2 tsp. cinnamon 1 ½ tsp. salt
3/4 Cup vegetable oil or 1 Cup honey
melted margarine

Sprinkle over apples. Bake at 375' F. for 25 minutes. Roll up and slice. If apple crisp seems too dry, keep some of the water on the apples and then add the topping and bake.

APPLE CRISP

6 peeled apples ½ Cup packed brown sugar
½ Cup sugar 1 Cup rolled oats
2 Tbsp. water ½ tsp. cinnamon
4 Tbsp. butter Or margarine ½ Cup chopped nuts,
1 tsp. grated lemon peel optional

Slice 6 peeled apples (or you may use the equivalent dried apple slices reconstituted) and spread in greased 8x8 inch baking pan. Sprinkle water and ½ cup sugar onto apples. Mix the remaining ingredients and spread over apples. Bake at 350' F. for 45 minutes or until tender. Serve warm or cold. You may top with ice cream or whipped cream. You may also substitute hydrated dried apples, but cut down baking time 10 minutes.

APPLE BROWN BETTY

Pour 2 Cups boiling water over 4 Cups dried apples. Let stand 5 min.
TOPPING: Mix the following ingredients well.

½ Cup flour 1/4 Cup oatmeal
½ tsp. cinnamon 1/4 Cup brown sugar
firmly packed
Then cut in 1/4 Cup butter. Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle topping over the apples. Bake at 350' F. for 55 minutes.

Food Storage Recipes

2009-07-28T11:19:00.002-07:00

CALIFORNIA BEAN SOUP

2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon

Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.

THREE BEAN STEW

Makes 6 servings

1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.

Use quick-soaking method (Pg. 42) to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.

BEANS AND HAM STEW

Serves 4 - 6

2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water

Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.

More Recipes

2009-07-28T11:19:00.001-07:00

The Beef Chunks canned at the Cannery work great for BBQ beef sandwiches using your favorite recipe, or in gravy over hot noodles or over bread slices for a Hot Beef Sandwich or over mashed potatoes (especially our dry pack Potato Pearls) for a delicious beef gravy. Simply separate the beef with a fork and then use in your favorite recipe. Great for any recipe calling for shredded beef, like tacos, enchiladas, etc. The light or dark Turkey Chunks may be used in the same way, and the Ground Beef makes excellent Hamburger Gravy (or what some of our grannies used to call ‘Pioneer Gravy’).

The light Turkey Chunks may be used in any recipe calling for cooked, cubed chicken breast. Most folks won’t know the difference. The dark Turkey Chunks may be used in any recipe calling for canned Tuna with good results.

COTTAGE CHEESE BEEF STROGANOFF

Serves 4 - 6

1 lb. ground beef Or 1 (15 oz dash of pepper
can ground beef ½ tsp. sweet basil
5 slices bacon, diced 1 tsp. garlic salt
½ Cup chopped onion 1 (10 oz) can cream of
½ tsp. salt mushroom soup
1/4 tsp. paprika 1 Cup cottage cheese
Hot, buttered noodles

In skillet, brown ground beef with bacon (if using canned ground beef, simply heat with bacon). Add onion (rehydrated dried onion may be used, reconstituting to fresh equivalent, but add when you begin to heat with bacon) and cook until tender but not brown. Drain off excess fat. Add salt, basil, paprika, garlic and pepper. Stir in soup and cook slowly, uncovered, 20 minutes, stirring frequently. Blend cottage cheese in blender until smooth. Stir into stroganoff sauce and heat, but do not boil. Serve meat sauce over hot, buttered noodles.

CHICKEN (OR TURKEY) FRICASSEE FOR 1

Makes 1 Cup Broth and 2 Cups Potatoes

1 tsp. Chicken Soup Base 3/4 Cup dry Potato Pearls
1 tsp. dried onion 1/8 tsp. salt
Dash pepper 3 Tbsp. flour
2 oz. Chicken (1/4 cup) 3 Cups water, divided

Cook soup base, chicken, onions, salt and pepper in 1 cup of water. Thicken with as much flour as needed. Boil the other 2 cups of water and stir in the Potato Pearls. Make a “bowl” of the mashed potatoes and spoon broth mixture into it. Increase the recipe according to number of persons to be served. Enjoy!

Using Peanut Butter in your Food Storage

2009-07-28T11:11:00.000-07:00

Peanut Butter Cookies
Ingredients:
1/2 C vegetable oil
1 C brown sugar or honey
1/2 C peanut butter
1 egg, beaten
1 T sour cream
1 tsp soda
1 1/2 C whole-wheat flour
Directions:
Cream oil and honey or sugar. Add peanut butter, egg and mix well.
Add sour cream, soda & flour and beat well. Form into balls, the size
of marbles and place on greased cooking sheet. Press with a fork.
Bake at 350° for about 10 minutes.

PEANUT BUTTER SNAP, CRACKLE
AND POP BARS

3/4 Cup powdered sugar 1 Cup peanut butter
½ Cup dry milk powder ½ cube butter Or margarine
1 ½ Cup Rice Krispies

Mix powdered sugar and dry milk powder thoroughly. Add peanut butter and melted butter or margarine. Stir in Rice Krispies. Form into walnut-sized pieces. For an added treat, dip in chocolate.

PEANUT BUTTER BITES

Spread peanut butter on a Cheese Nips cracker. Top with another cracker, making a sandwich. Dip into melted chocolate flavored “Summer Coating” or dipping chocolate. Slide coated sandwich onto wax paper and let harden.

PEANUT BUTTER CHEWS

1 Cup powdered sugar 2 Cups instant dry milk powder (3/4 1 Cup peanut butter Cup non-instant dry milk powder) 1 Cup corn syrup Or honey

Mix powdered sugar and dry milk powder thoroughly and set aside. Mix peanut butter and syrup together. Add peanut butter and syrup mixture to sugar - milk mixture. You may need to knead it with your hands. When thoroughly mixed, press into a cake pan and cut into pieces, or roll into walnut-sized balls.

VARIATIONS:

Add nuts or Rice Krispies.
Dip in chocolate.

Soup Recipes

2009-07-28T11:10:00.000-07:00

HEARTY SOUP
USING DRY SOUP MIX

10 Cups water Many carrots, sliced
2 envelopes onion soup mix 2 tsp. seasoned salt
1 Cup dry soup mix 1/8 tsp. black pepper
½ Cup barley 1 Cup leftover roast beef Or
1 large can V-8 Or tomato juice hamburger Or canned beef
Many chopped celery, chunks Or canned ground
zucchini, etc. beef

Put water in large pot. Add soup mix, onion soup mix, barley, tomato juice, salt and pepper. Bring to a boil and reduce heat. SIMMER for 1 hour. Test macaroni for doneness and add fresh carrots, meats (in any combination of those listed above) and any other vegetables you like. SIMMER approximately ½ hour more. Adjust liquid by adding more water if necessary. Serve. I like to add the celery, zucchini, etc. just before I serve it... makes a pleasing texture. Also, the trick with the soup mix is to SIMMER it, so all of the ingredients get done at the same time, otherwise the macaroni is mush before the legumes are done.

AMERICAN HAMBURGER SOUP
USING DRY SOUP MIX

1 ½ lbs. ground beef Or 3/4 Cup celery, diced
2 (15 oz) cans ground beef 1 Tbsp. sugar
2 Cups potatoes, cubed 2 Cups tomato juice
3 carrots, diced Or the 2 Quarts water
equal in reconstituted dry 2 tsp. salt
2 Tbsp. minced parsley 3/4 Cup dry soup mix
1 large bay leaf, crushed Pepper to taste
1/8 tsp. garlic powder 1 tsp. Worcestershire sauce

Brown ground beef (if you are using canned, just warm it). Mix all the ingredients and SIMMER 1 ½ to 2 hours.

BEEF ABC SOUP FOR ONE

Makes 2 Cups

½ Cup soup mix Dash of pepper
2 tsp. beef soup base 2 oz. beef (1/4 cup)
1/8 Cup dried carrots 2 Cups water
1/8 tsp. salt
Mix all ingredients and SIMMER until tender. Increase recipe

Grinding Beans into Flour

2009-07-28T11:09:00.002-07:00

Grinding Beans into Flour
When added to boiling water, bean flour thickens in only one minute, and in three minutes is ready to eat. Bean Flours added to baked goods increase vitamins and minerals and provide a source of complete protein.

Dry beans can be ground into a fine flour using a hand or an electric mixer. Bean flours store well and are great to have on hand for “instant” soups, sauces, dips, and gravies. You can add bean flour to almost anything you bake. They can be stored at room temperature, but by refrigerating or freezing the flour, more nutrients are retained.

You can grind beans in almost any grinder. Mills with grinding stones cannot, however, grind soybeans, and must be cleaned after each 2 cups of beans. You can do this by grinding one cup of hard wheat.

Here are several recipes for using beans, whether in flour form or bean form.
Pinto Bean Dip
½ med. Onion, minced
½ t cumin
1 T beef bouillon
½ t chili powder
½ t garlic powder
½ t salt
¼ cup picante sauce
2 cups cooked mashed beans

Mix and heat thoroughly. Add 1 cup grated cheese, if desired. Serve hot, topped with chopped green onions and tomatoes.

Quick and EZ Burritos
¼ cup each black bean flour, pinto bean flour, kidney bean flour
¼ t cumin
½ t chili powder
2 ½ cup warm water
¾ t salt
½ c picante sauce
Whisk dry ingredients into warm water in a medium saucepan and bring to a boil over medium high heat. Stir until mixture boils, then reduce heat and cover pan. Cook an additional four minutes, stirring once. Remove from heat. Add Picante Sauce. Spoon into tortillas and eat as burritos. Can be used as a bean dip as well.

Wet Storage Recipes

2009-07-28T11:09:00.001-07:00

TAMALE PIE
Serves 8 to 10

1 lb. hamburger OR 1 Cup chopped green pepper
1 (15 oz) can ground 1 clove garlic, minced
beef 1 (6 oz) can tomato paste
1 onion, chopped (Pg. 44) 1 (15 oz) can sliced ripe olives (optional)
1 (15 oz) can tomatoes 1 tsp. salt , dash of pepper
1 (12 oz) can corn, drained 1 ½ Cups sharp cheese, grated
1 Tbsp. sugar ½ Cup yellow corn meal
2 - 3 tsp. chili powder 1 Tbsp. butter
1 ½ Cups cold milk ½ tsp. salt

Brown the ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13-inch baking dish.

Make corn meal topping by heating milk in double boiler; add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes), add butter and spread over top of meat mixture. Bake at 375' F. for 40 minutes.

MEAT PIE USING DRY SOUP MIX
Serves 20 - 25

6 Quarts water 1 (10 oz) can condensed
2 Cups dry soup mix tomato soup
2 lbs. frozen hash browns 1 (16 oz) can tomato sauce
1 (15 oz) can tomatoes 2 lbs. ground beef Or 2 (15 oz)
6-7 (9-inch) unbaked pie shells cans ground beef
If desired add left over vegetables, frozen carrots, corn, etc.

Fry hamburger (if using fresh ground beef, or warm if using canned ground beef) until well done and break into tiny pieces. Add to above ingredients, place in unbaked pastry pie shells. Add top crust and seal edges well. Bake in oven at 450'F. for 25 minutes or cover with foil and freeze for future baking.

BAR-B-QUE PATTIES
Note: Canned ground beef (1 ½ cans) may be used in place of fresh ground beef. Non-fat dry milk may be used in place of evaporated milk. (See Page 1 for evaporated milk recipe.)

1 ½ lb. ground beef 2 eggs, beaten
1 Cup evaporated milk (Pg. 1) 3/4 Cup oatmeal
salt and pepper to taste Hot oil

Mix all ingredients and drop by spoonful into hot oil in frying pan and brown both sides. Place in greased casserole dish or baking pan and cover with sauce.

SAUCE: Mix the following sauce ingredients and pour over patties:
4 Tbsp. Worcestershire Sauce 1 Cup catsup
3 Tbsp. vinegar 1/3 Cup water
2 Tbsp. sugar 6 Tbsp. minced onion
6 Tbsp. minced green pepper
Bake in 350'F. oven for 30 minutes. Serve.

Dry Storage Recipes

2009-07-28T11:08:00.000-07:00

POTATO SCALLOP

Serves 4

2 Cups drained cooked 2 Tbsp. butter
red kidney beans Or 2 Tbsp. all purpose flour
1 (15 oz) can beans ½ tsp. salt
½ lb. lean ground beef Or 2 ½ Cups milk, warmed
1 (15 oz) can ground 3 Medium potatoes, sliced
beef Black pepper to taste
1 Medium onion, sliced (Pg. 44) ½ tsp. salt

Drain beans. Preheat oven to 350' F. In a medium skillet, brown beef if using fresh beef, or heat canned ground beef and add onion. Cook and stir until onion is tender but not browned. Spoon off any excess drippings. Sprinkle meat mixture with ½ tsp salt and pepper. Set aside. In a medium sauce pan, melt butter. Stir in flour and ½ tsp salt until smooth. Gradually add warm milk, stirring until smooth. Stir constantly over medium heat until mixture thickens and comes to a boil; set aside. In a 3 quart casserole, layer 1/3 of the potato slices, half of the beef and onion mixture and half of the beans. Pour about 1/3 of the thickened sauce over layers. Repeat layers ending with potato slices. Top with remaining sauce. Bake uncovered until potato slices are tender and crusty brown on top, about one hour. Serve hot.

POTATO LASAGNA

Serves 6 - 8

12 lasagna noodles ½ tsp. black pepper
1/3 Cup oil 1 ½ Cup shredded cheese
4 - 5 onions, chopped (Pg. 44) 6 Cups warm mashed potatoes
(Potato Pearls are great)

Preheat oven to 350' F. Cook noodles and drain. Saute onions 8 - 10 minutes, reserve ½ cup for topping. Add cheese and pepper to potatoes. Layer like Lasagna.

CHILI FOR ONE

Makes 2 Cups. Increase amounts per persons to be served.

2/3 Cup pinto beans 4 oz. tomato sauce
½ tsp. chili powder 2 tsp. dried onion
½ tsp. salt 1/8 tsp. garlic
1/8 tsp. pepper 1/8 tsp. cumin
½ tsp. sugar 1/4 lb. hamburger Or 1 (15 oz)
2 Cups water can ground beef
Soak beans overnight. Bring to boil and simmer until tender. Leave the water in the pot (it should cover beans) and add the tomato sauce. Brown the beef (if using canned, heat, don’t brown), then add (to taste) the onion, chili powder, garlic, salt, pepper, and cumin. Add to beans and simmer.

Cannery Recipes

2009-06-06T12:58:00.001-07:00

PEACHY PORK AND BEANS
Great Crock Pot Dish for Pot Luck Dinners or for When Company Comes

5 (15 oz) cans pork and beans ½ Cup catsup
½ (16 oz) jar peach jam water as needed

Add all the ingredients together and heat, adding water to desired consistency. Serves 15 or so.

MACARONI AND CHEESE
Serves 4
1 Cup white sauce from Magic Mix (Page 34)
1 Cup uncooked macaroni
Boiling water to cook macaroni
4 - 5 ounces grated cheese (about 1 cup)
½ - 1 tsp. salt or garlic salt (optional)

Cook macaroni in boiling water until tender, drain, then combine macaroni, white sauce, cheese and seasoning. Heat through.

“MESA CANNERY” SPAGHETTI WITH MEAT

1 lb. dry pack spaghetti noodles
1 (24 oz) jar wet pack spaghetti sauce
1 (15oz) can wet pack ground beef
salt and pepper to taste

This is easy. Cook the noodles. While they are cooking, mix the spaghetti sauce and ground beef together and heat through. Serve over the noodles. Other spices may be added as your taste desires.

SPAGHETTI FOR ONE

1/3 lb. dry spaghetti 8 oz. tomato sauce
1 tsp. pizza sauce spice ½ tsp. salt
2 oz. (1/4 cup) hamburger 2 Cups water

Cook noodles in boiling water 10 minutes. Add remaining ingredients and heat through. Pour over cooked noodles. You may use canned ground beef.

CHILI
1 lb. chili beans (2 1/4 Cups) 1 large onion, chopped (Pg.44)
2 lbs. ground beef (Or 2 cans 3 - 4 ribs celery, chopped
ground beef 3 - 4 Tbsp. chili powder
1 (46 oz) can tomato juice ½ tsp. cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot (that should cover the beans) and add the tomato juice to it. Brown the ground beef (or, if using canned ground beef, simply warm it up). Add ground beef, onion, celery, chili powder and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

Some Serious FOOD STORAGE Recipes

2009-06-06T12:55:00.001-07:00

CREAM OF POTATO SOUP
Serves 6

2 ½ Cups cubed potatoes 1 Tbsp. flour
1 Tbsp. chopped onion (Or 2 Tbsp. butter Or margarine
dry onion, reconstituted) 4 Cups liquid (cooking liquid
1 ½ tsp. salt from potatoes, plus water
1 Cup nonfat dry milk powder or fluid milk

Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain and save the liquid. Mash potatoes, or put them through sieve, set aside. Add dry milk and flour to liquid. Beat until smooth. Add butter. Cook over low heat, or boiling water until slightly thickened, about 15 minutes, stirring as necessary to prevent sticking and lumping. Combine with potatoes, and reheat.

FRANKFURTER SOUP

Makes 2 - 3 servings

2 frankfurters, thinly sliced in rounds 2 Tbsp. onions, chopped
1 Tbsp. butter Or margarine 1 (10 oz) can tomato soup
½ Cup cooked rice (optional) 1 soup can water Or milk

Brown the frankfurters and onions in butter or margarine. Add the soup, liquid and rice. Heat and serve.

TACO / ENCHILADA WHEAT SOUP

This fun recipe, from the old cook book, is one which will allow you to develop your own creative cooking abilities, because there are no set ingredient amounts to it. I suggest you begin with a cup of wheat and a cup or so of water, then go from there, adding the items to suit your own taste. Be creative!

Cook wheat until soft, set aside. In a skillet, place a small amount of oil, add salt, pepper, bouillon, garlic, and dry or fresh chopped onion to taste. Lightly brown. Stir in the wheat. Add either taco seasoning mix or enchilada sauce to taste. You may add any cooked meat if you desire. Heat to eating temperature, and serve.

BEEF CONSOMME USING DRY SOUP MIX

Serves 8

4 cans (10 oz) condensed 1 Cup sliced carrots
beef broth 1 Cup sliced celery
6 cans water 4 sprigs parsley
1 Cup dry soup mix 1/4 tsp. Thyme

Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 ½ hours.

Recipe from Macey's

2009-05-27T08:24:00.000-07:00

Blueberry Pancakes
Servings: Makes about 24 pancakes.

Ingredients
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
2 cups milk
1/3 cup butter, melted
1 cup blueberries, fresh or frozen
Vegetable oil for griddle

Directions
Sift flour, baking powder, salt and sugar into a medium bowl. In a large bowl, beat together eggs, milk and melted butter. Add dry ingredients all at once to wet ingredients and beat to a smooth batter. Carefully fold in blueberries. Heat pancake griddle or a frying pan until it is moderately hot, about 300° to 325°, and add oil to coat. Pour 1/4 cup batter for each pancake onto the heated griddle. Leave sufficient space for the batter to spread. Bake until the top of the pancake is full of bubbles and the bottom is golden. Turn pancakes over and continue cooking until the bottom is golden brown. Serve with butter and syrup.

Recipe: From Shauna

2009-05-27T08:23:00.000-07:00

Bag Meal: Rice Soup

1 Chicken bullion cube
Chicken rice-a-roni box
Veggies (in can or use fresh)
1 Tb Dried Onions
1 can Cream of Chicken

Add:
Fresh veggies if preferred
1 8oz cream cheese package

Directions:
Boil 5 cups water with bullion cube. Add rice and seasoning. Return to boil, simmer 10 minutes. Add veggies and onion. Simmer 5 minutes and add Cream of Chicken soup. Heat through and stir in cream cheese until melted. Serve with sliced almonds on top if desired.

From Shauna:

2009-05-27T08:22:00.000-07:00

Bag Meal: Rice Casserole

1 can Cream of Mushroom (or Chicken) Soup
1 cup Long Grain Rice
1 can roast beef (or ground beef, any meat will do)
2 Tb dried onion

Add fresh:
1 cup diced celery
3 Tb margarine
4 cup water

Directions:
Rehydrate onion in water. Simmer celery and onion in margarine until tender. Add soup, water and rice. Mix well. Cook over medium heat for 15 minutes. Stir in meat. Pour in greased casserole dish. Bake uncovered at 350 for 45 minutes.

Recipe from Macey's

2009-05-27T08:21:00.000-07:00

LEMON VELVET CHICKEN RICE SOUP

Preparation Time: 4 minutes
Cook Time: 1 minute

Servings: 6

Ingredients
414 1/2-ounce cans roasted garlic chicken broth, divided
2 large lemons
3 cups cooked rice, divided
1 cup heavy cream
26 oz packages precooked, grilled chicken strips, cut into 1/2-inch pieces
1/3 cup chopped chives
Salt and ground black pepper, to taste
chives, for garnish
lemon peel, for garnish

Directions
Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth. Simmer 5 to 8 minutes, or until heated through.
Add chopped chives; cook 1 minute. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.

http://tastyplanner.com/

2009-05-27T08:20:00.000-07:00

Hey, this is a cool site! It has hundreds of recipes, you can search by category or ingredient, and it will make your shopping list and week long menu for you. There are some really unique recipes on there, but I liked that most of them do not require a lot of special ingredients, for the most part I already have a lot of it on hand. When you are done selecting your menu for the week, you can delete off the items on your grocery list you already have and organize it in the order you want to shop.
Thought you might want to check it out! Have a great week cooking!

Stew

2009-05-14T13:24:00.000-07:00

"CANNERY” BEEF STEW

The Beef Stew canned at the Cannery doesn’t really need anything added to it. Some people add a can of tomatoes to it, or a can of diced tomatoes, or a can of stewed tomatoes, or extra vegetables. Some enjoy adding cooked noodles or macaroni. One family adds a can of Mesa Cannery Vegetable Soup to our Beef Stew. Be creative! Enjoy!

Hungarian Goulash

2009-05-14T13:22:00.000-07:00

HUNGARIAN GOULASH

1½ lbs. round steak, cut into 1/4 tsp. pepper
½ inch cubes, OR use ½ tsp. salt
2 - 3 (15 oz) cans beef chunks 1/4 tsp. garlic powder
3 Tbsp. oil 1 medium onion, sliced (Pg 44)
1/3 Cup flour 1 (16 oz) can tomatoes
1 Tbsp. paprika 1/3 Cup water
Hot, buttered noodles 2/3 Cup evaporated milk

Brown meat in hot oil in large saucepan. Mix together flour, paprika, salt, pepper and garlic powder and add to meat. Add onion, tomatoes and water. Cover. Simmer one hour, stirring occasionally. Gradually stir evaporated milk into hot mixture. Simmer 15 minutes, stirring frequently. Serve over hot buttered noodles. Makes 6 one-half cup servings.

Pioneer Stew

2009-05-14T13:18:00.000-07:00

PIONEER STEW

Makes 8 servings

1 1/4 Cups dried pinto beans 1 (15 oz) can undrained whole
(Or kidney beans) kernel corn
1 tsp. salt 1 (15 oz) can undrained tomatoes
½ -1lb. ground beef ½ tsp. chili powder
½ Cup chopped onion 3/4 tsp. salt
½ Cup minced green pepper ½ Cup shredded sharp American
6 - 8 Cups cold water cheese

In large saucepan place washed and drained beans (Page 42), cold water and salt. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder and salt to beans. Simmer 20 minutes. Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese. NOTE: You may use 1 can of ground beef in place of fresh ground beef.

My Aunts Delicious Canned Bean Recipe

2009-05-03T14:47:00.001-07:00

Dilly Beans
(4 Jars)

2 lb Green Beans
¼ cup Canning Salt
2 ½ cup Vinegar
2 ½ cup Water
1 tsp Cayan Pepper
4 Cloves Garlic
4 heads of Dill

Directions:
Trim green beans (fresh must be used for jars, if eating immediately you may use canned green beans). Add salt, vinegar, and water to pan and bring to boil. Pack green beans in jar. Put in each jar: ¼ of a cayan pepper, 1 head of dill, 1 clove of garlic. Pour boiling liquids in jar. Boil lids (not ring) be sure there is no liquid on the rim of the jar. Put lid and ring on and place in canner. Don’t pressurize, just bring to a boil for 10 minutes. The longer they sit the better. These will have several years of shelf life.

Food Storage Recipes

2009-04-29T09:28:00.000-07:00

POTATO SCALLOP
Serves 4

2 Cups drained cooked red kidney beans Or 1 (15 oz) can beans
2 Tbsp. butter
2 Tbsp. all purpose flour
½ tsp. salt
2 ½ Cups milk, warmed
1 (15 oz) can ground beef OR ½ lb. lean ground beef
3 Medium potatoes, sliced beef
Black pepper to taste
1 Medium onion, sliced (Pg. 44)
½ tsp. salt Drain beans.

Preheat oven to 350' F. In a medium skillet, brown beef if using fresh beef, or heat canned ground beef and add onion. Cook and stir until onion is tender but not browned. Spoon off any excess drippings. Sprinkle meat mixture with ½ tsp salt and pepper. Set aside. In a medium sauce pan, melt butter. Stir in flour and ½ tsp salt until smooth. Gradually add warm milk, stirring until smooth. Stir constantly over medium heat until mixture thickens and comes to a boil; set aside. In a 3 quart casserole, layer 1/3 of the potato slices, half of the beef and onion mixture and half of the beans. Pour about 1/3 of the thickened sauce over layers. Repeat layers ending with potato slices. Top with remaining sauce. Bake uncovered until potato slices are tender and crusty brown on top, about one hour. Serve hot.

POTATO LASAGNA
Serves 6 - 8

12 lasagna noodles ½ tsp. black pepper
1/3 Cup oil 1 ½ Cup shredded cheese
4 - 5 onions, chopped (Pg. 44) 6 Cups warm mashed potatoes (Potato Pearls are great)
Preheat oven to 350' F. Cook noodles and drain. Saute onions 8 - 10 minutes, reserve ½ cup for topping. Add cheese and pepper to potatoes. Layer like Lasagna.

CHILI FOR ONE
Makes 2 Cups. Increase amounts per persons to be served.

2/3 Cup pinto beans 4 oz. tomato sauce½ tsp. chili powder 2 tsp. dried onion½ tsp. salt 1/8 tsp. garlic1/8 tsp. pepper 1/8 tsp. cumin½ tsp. sugar 1/4 lb. hamburger Or 1 (15 oz)2 Cups water can ground beef Soak beans overnight.

Bring to boil and simmer until tender. Leave the water in the pot (it should cover beans) and add the tomato sauce. Brown the beef (if using canned, heat, don’t brown), then add (to taste) the onion, chili powder, garlic, salt, pepper, and cumin. Add to beans and simmer.

Reminder

2009-04-13T11:12:00.000-07:00

The Honeyville order is due this week to Joanne, please get those in to her by Thursday or if you need a form call her.

Macey's Recipe

2009-04-10T12:38:00.000-07:00

Streusel Coffee Cake
Preparation Time: 25 minutes
Cook Time: 40 minutes
Servings: 24

Ingredients
32 CHIPS AHOY! Chocolate Chip Cookies, divided
1 pkg 2-layer-size yellow or white cake
1/2 cup dairy sour cream
1/2 cup PLANTERS Pecans, chopped
1/2 cup flaked coconut
1/4 cup packed brown sugar1 tsp ground cinnamon
1/3 cup margarine or butter, melted
Powdered sugar glaze, optional

Directions
PREHEAT oven to 350°F. Chop 20 of the cookies; finely crush remaining 12 cookies. Set aside. PREPARE cake batter as directed on package. Add sour cream; mix well. Gently stir in chopped cookies. Pour into greased and floured 13x9-inch baking pan. Mix crushed cookies, pecans, coconut, brown sugar and cinnamon in small bowl; stir in margarine. Sprinkle over batter. BAKE 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Drizzle with Simple Powdered Sugar Icing; let stand until set. Cut into 24 squares to serve.

Recipe from Macey's

2009-04-10T12:21:00.000-07:00

Rib Eye Steaks with Vegetable Kabobs

Servings: 6
Ingredients 2 lbs rib eye steaks
6 small red potatoes, cut in half
2 Tbs oregano, minced1/2 tsp cayenne pepper
1 Tbs garlic, minced
2 medium yellow squash, cut in 1-inch pieces
3 Tbs butter, melted

Directions
Place potatoes in a 2-quart microwave-safe dish. Cover and microwave on high heat for 2 to 4 minutes, until just fork tender. Cool slightly. In a small bowl, combine oregano, cayenne and garlic. Press half of the seasoning evenly onto both sides of steak. Combine remaining seasoning with melted butter and set aside. Alternately thread vegetables onto metal skewers. Heat grill to medium. Brush kabobs with some of the seasoned butter. Grill steaks 11 to 14 minutes, turning once, for medium doneness. Grill kabobs, 10 minutes, turning once and brushing with remaining butter.

A Website Worth Checkin Out!

2009-04-07T10:15:00.001-07:00

I want to send you to my favorite website: foodstoragemadeeasy.net and have you check out the amazing giveaway they are doing for an amazing E P binder go check it out, you can even buy the ebook for $17.00 . It has helped me a ton with my planning and calling . I Love this website and binder! The binder has 100 pages of everything you need to get you started and help you along the way. These ladies have made it fun and organized with there knowledge and talents, and have made it easy and fun for me and my family. Also I bought a grain mill with no shipping (April only) from them.

Honeyville Order

2009-04-05T20:12:00.000-07:00

A shortened, condensed version is being passed around on Sundays. The order forms and checks will need to be turned into JoAnne by April 15th. When you complete your order, be sure to remember food tax is 3.3% and other tax is 6.8%. If you have any questions, please call JoAnne. If you have other friends or family who want to participate and you're willing to pick up their order from Joanne, feel free to share the list.

Cinnamon-Sugar Pull-Apart Rolls

2009-03-02T14:43:00.000-08:00

From LDS Living Newsletter

3 1/2 to 3 3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup margarine or butter
1 egg
1/4 cup margarine or butter, melted
4 tablespoons Sugar
1 teaspoon Cinnamon

1. Grease 12-cup bundt cake pan or tube pan, 10×4 inches.

2. Mix 1 1/2 cups of the flour, the sugar, salt and yeast n 3-quart bowl. Heat milk and 1/4 cup margarine in 1-quart saucepan over medium-low heat, stirring frequently, until very warm (120 degrees F.) Add milk mixture and egg to flour mixture. Beat on low speed until moistened; beat 3 minutes on medium speed. Stir in enough remaining flour to make dough easy to handle.

3. turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Shape dough into 24 balls. Dip each ball of dough into the melted margarine, roll them in a cinnamon and sugar mixture. Layer evenly in pan. Cover and let rise in warm place until double, 20 to 30 minutes.

4. Heat oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Cool 2 minutes; invert onto heatproof serving plate. Serve warm.

Wheat (or 9 Grain) Pancakes

2009-03-02T11:37:00.000-08:00

a.k.a. Blender Pancakes-- so easy!

Blend:
1 Cup kernals + 1 Cup Milk (powdered milk works great!)
Blend 2 minutes
Add: 1/2 Cup Milk
Blend 2 minutes
Add: 2 Eggs
1/3 Cup Oil
2 Tb Sugar or 1 Tb Honey
1/2 tsp Salt
1 Tb Baking Powder
Blend 1 minute

Pour on skillet in 2x2 inch circles. These are great re-heated. If your family is not used to straight wheat then you may want to start out eating this a few days apart or first use all 9 grain and then work up to 1/2 wheat, 1/2 9 Grain, then use white wheat, then red wheat.

Need Ideas for Dinner?

2009-02-24T13:45:00.000-08:00

A CHARTFUL OF ONE-LINERS -- helpful when you know what you have in your pantry and not sure what meal you can make with it

To create a one-liner (one-dish meal), simply select items from each column and combine them in the quantities you estimate you’ll need for the number of hungry mouths you’ll be feeding. Use your imagination and taste preferences to decide which ingredients will be most pleasing. (There are over 769,824 possible combinations on this page!)

MEAT OR MEAT SUBSTITUTES
Fresh meat (could be leftover roast, round steak, etc.)
Canned meats (luncheon meat, chicken, turkey, beef, etc.)
Smoked fish
Canned fish (clams, tuna, salmon, sardines)
Jerky (beef, fowl, venison, etc.)
Hard salami, summer sausage, pepperoni
TVP in beef, chicken or ham flavor
Bacon or Spam
Freeze-dried ham, chicken, beef, shrimp, etc.

PASTA, GRAINS, & OTHER BASES
Noodles (egg, spinach, whole wheat)
Macaroni (egg, whole wheat)
Dried potatoes (instant mashed, diced, shredded, sliced)
Rice (quick brown or white, or parboiled)
Bulgur (parboiled cracked wheat)
Oriental instant noodles
Boxed mixes (i.e. macaroni & cheese, Rice-a-Roni, etc.)
Hamburger Helper or similar one-pot mixes

VEGETABLES
Freeze-dried (many kinds available)
Home-dried (almost anything’s possible)
Commercially dried (onions, mushrooms, sweet pepper flakes, celery flakes, mixed vegetable flakes, etc.)
Fresh vegetables
Frozen vegetables

SAUCES
Cheese sauce
Sour cream sauce
Stroganoff sauce
Spaghetti sauce
Powdered soup mixes of many kinds
Gravy mixes
Teriyaki sauce
Curry sauce
Sweet-and-sour sauce
Canned soups (cream of chicken, cream of mushroom, cream of celery, golden mushroom, etc.)

SEASONINGS
Salt, pepper
Dried herbs
Bouillon (cubes or powder)
Paprika
Garlic (minced, powdered)
Dried chives
Curry powder
Onion salt
Celery salt
Garlic salt
Lawry’s seasoning salt
Greek seasoning salt
Hidden Valley Ranch seasoning mix

TOPPINGS & ADDITIONS
Sunflower seeds
Nuts (chopped, slivered)
Shredded coconut
Cheese (grated, cubed, sliced)
Margarine or butter
Sesame seeds
Wheat germ
Roasted soybeans
Bacon bits
French fried onions
Chow mien noodles
Croutons or bread crumbs

In Home Healthy Vitamins

2009-02-24T13:41:00.000-08:00

If you grow this stuff, it can double as your best vitamins. It is a complete protien, chuck full of absorbable calcium, much more than milk, vitamins and minerals. We had a son with a terrible seizures, and a life threatening allergy. In one year of taking this three times a day, and eating alot of raw, enzyme rich foods, his allergy was gone. By Jolynne, in Houstan, Texas.

How to grow wheatgrass, barleygrass, and/or the greens, buckwheat and sunflower:
Obtain some 10 by 20 by 2-inch trays (seedling flats) with holes in the bottom.

1. Fill with 1 inch of organic compost or rich soil.
2. Soak 2 cups wheat, barley, buckwheat, or sunflower for 6 to 8 hours.
3. Spread evenly on top of the soil.
4. Water thoroughly until the water drips from the holes in the bottom of the tray.
5. Cover with 3 layers of thick paper towels (or newspaper).
6. Water the towels until thoroughly wet.
7. Keep the towels wet until the grass is one inch tall.
8. Uncover and water once per day until the water drips from the bottom of the tray.
9. Harvest when the grass is 6 to 7 inches tall.
10. Juice in a special electric juicer designed for wheatgrass, or juice with a stainless steel manual juicer, or
for a BLENDER: chop the grass into about 1/4"-1/2" pieces. Put in blender. Add water, enough to liquify. Or if you want it to taste good, add pineapple juice (canned works great). Blend for about 30-60 seconds. Over blending oxidizes it, and takes down the nutritional value. Strain through a cheese cloth, or corner of a clean pillow case works fine.
Start out by drinking one ounce per day. Gradually build to 2 ounces per day, or more if desired. Wheatgrass juice and barleygrass juice are very detoxifying and the body must gradually be acclimated to it.

White Wheat Orders Due

2009-01-11T18:08:00.000-08:00

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

Ensign Advice

2009-01-11T15:22:00.001-08:00

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

RECIPE By Michelle

2009-01-11T15:18:00.000-08:00

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.

RECIPE By Cooks.com

2009-01-09T11:39:00.000-08:00

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.

Recipe By Cooks.com

2009-01-09T11:33:00.000-08:00

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.

Recipe Unknown Source

2009-01-09T11:28:00.000-08:00

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.

Recipe by Decorating-country-home.com

2009-01-09T11:24:00.000-08:00

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.