Right-click to save, it should come up full-sized once you do. You can also find this in pdf format
. The song is on page 25.
(originally from 4/15/10Now that the Three Month Challenge is over, the next step is finishing your year’s supply. In agrarian cultures, it was very common to have a year’s supply, in case the next year’s harvest was insufficient- hailstorms, drought, fire, flood, damage from animals or bugs. Since we don’t grow all our own food anymore, we sometimes become oblivious to the need to have backup. In reality, our food situation is more precarious- it involves a large web of people, machinery, and transportation, as well as Nature, all doing their part. If any one of these is messed with, the stores could be empty within a few days. Food storage is great insurance and brings peace of mind. I can’t afford to invest in gold, but I can afford wheat. You can’t eat gold, anyway. I’ll send a quote next week from Brigham Young about gold and wheat. A great article on what and how to store your long-term food is “Home Storage: Build on the Basics” from the Ensign magazine, June 1989. Some highlights from it are:“We continue to encourage members to store sufficient food, clothing, and where possible fuel for at least one year. We have not laid down an exact formula for what should be stored. However, we suggest that members concentrate on essential foods that sustain life, such as grains, legumes, cooking oil, powdered milk, salt, sugar or honey, and water. Most families can achieve and maintain this basic level of preparedness. The decision to do more than this rests with the individual.“We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandments of God need not fear.” (First Presidency letter to priesthood leaders, 24 June 1988.)If families would think in terms of storing only foods basic to survival, or if they would supplement the food storage they already have with the basics to build it up to a year’s supply, the task would be simpler than they might think. They would then be prepared for food emergencies.A year’s supply of food storage is beneficial in several ways:1. It provides peace of mind as we obey the counsel to store.2. It helps ensure survival in case of personal (including financial setbacks, health issues) or natural disaster.3. It strengthens skills in preparing and using basic foods.No single food storage plan will work for everyone. Each family’s needs differ, as does their financial ability to accumulate the storage items. But by working under the direction of the First Presidency “to concentrate on essential foods,” it can be done. President Ezra Taft Benson has said on at least three different occasions, “The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.” (Ensign, Nov. 1980, p. 33.)”
Noah didn’t build it in a week, and he didn’t take out a loan for it… but he worked at it until it was done.Are you building your ark?
* * * * * * *
The recipe this time around is for something fun to make and eat: Tootsie Rolls 2 Tbsp. butter½ c. corn syrup¼ c. unsweetened cocoa powder1 tsp. vanilla3 c. powdered sugar¾ c. dry milk powder Combine in a bowl, mix as much as you can with a spoon, then knead by hand. At first it will look like a big bunch of powdered sugar that won’t ever stick together….. but keep with it, and it will. Once it all turns brown and holds together, roll into long ‘snakes’ and cut into bite-size pieces.These are even better the next day, and if you want them chewier, let them sit out a few days. (Remember how old the store’s Tootsie Rolls must be…)
Vanilla Tootsie Rolls
Instead of corn syrup, use sweetened condensed milk and omit the milk powder. Increase vanilla to 1 Tbsp.
(originally from 4/25/10)
This great list was sent to me by one of my sisters- enjoy! It is written specifically for members of the Church of Jesus Christ of Latter-Day Saints; the information is good for everyone.-RhondaTop 10 Food Storage Myths BustedBy Danielle Ellis, Desert Saints MagazineA quick glance through any grocery store reveals that the average American food supply has come from far and wide. Produce from around the globe, grains from hundreds or thousands of miles away, canned goods from who-knows-where. A single calamity, whether man-made or an act of God, would leave those shelves empty, without much hope of a new supply. For this reason, and many more, Latter-day Saints have long been counseled to have a year’s supply of food and basic supplies in their homes. Yet research has shown that never more than a small percentage of saints have complied with this vital instruction. We’ll bust some of the myths surrounding food storage that may be holding you back. Then make your plan and complete your year’s supply!10 I Don’t Need Food Storage“There aren’t enough of us; my parents have mine; I don’t think I’ll ever need it.” These are all ways of saying that you, for some reason, are exempt from prophetic counsel. You’re not. We have been told that our food storage will be as vital to us as boarding the ark was to Noah’s family. You need food storage!9 There’s Food In The Bishop’s Storehouse“If something happens, I’ll go to the bishop’s storehouse.” Estimates are the bishop’s storehouse would be cleaned out in a matter of minutes. As President Monson advised over twenty years ago, “The best storehouse system that the Church could devise would be for every family to store a year’s supply of needed food, clothing, and, where possible, the other necessities of life.” Be your own storehouse.8 I Don’t Have A Place To Store FoodIf you knew the lives of your family members depended on the food in your home, would you find a way to store it? Clear out some of your baggage (clutter) to provide for the future. You can find many places for storage. Make it a priority.7 I Don’t Know What To Store Visit providentliving.org. If that’s too daunting, consider this: the Church advises storing 300 pounds of grains and 60 pounds of beans per adult per year. Break that up into breakfasts, lunches and dinners, and find some recipes. You know what you eat: store it.6 I Don’t Know How To Store It If you’re confused by oxygen absorbers and gamma seals, don’t be. Get basic foods in your home and begin using them. Once you know how to use them, figure out how to store them for longer periods. You should be using and rotating your foods in an orderly plan, not keeping them for generations.5 I Have Food Allergies You’re eating something now to stay alive. Figure out how to get a supply of that. If you want to store grains, try millet and oats. Millet is the least allergenic of all grains and oats contain no gluten. Quinoa is a totally different type of grain than wheat and is a nutritional powerhouse. Those with special dietary needs especially need food storage.4 I Don’t Know How To Prepare It Brigham Young once said, “we need not ask God to feed us, nor follow us round with a loaf of bread begging of us to eat it. He will not do it….” It is our job, and nobody else’s, to figure out how to feed ourselves. There are many cookbooks created to use food storage ingredients. Find some and start using them.3 The Food Will Go Bad The food will only go bad if you buy short-life products, then stick them under the bed and wait for “d-day.” Buy whole-food products, store them properly, use and rotate them and you’ll be in great shape.2 I Hate Wheat Then find grains you like, or new recipes, or find different ways to use wheat. Sprouting wheat provides a new dimension of possibilities, as well as additional nutritional benefits- enzymes, extra vitamins and minerals. Try barley, buckwheat, bulgur, couscous, millet, oats, quinoa, rye. Or durum wheat for pasta. Whole grains have the longest storage life and great nutrition.1It’s Too Expensive If you buy food you never use, you will never find “extra” money to purchase food storage or ways to use and enjoy it. I recently made a large purchase of grains. Including the cost of shipping them to my door, the grains ended up costing LESS THAN 35 CENTS/LB! Look at anything you buy from the grocery store- you are paying much more. Incorporating simpler, whole foods into your diet will improve your health and ease your pocketbook. Priceless.* * * * * * * Menu suggestion- serve this soup with crunchy apple slices and 'Best Drop Biscuits'. Turn on the oven first; it will be hot enough by the time you get the soup in the pot and the dough mixed.Chicken Vegetable Noodle Soup 2 ½ c. water (or use broth and omit the bouillon)1 (8-oz). can tomato sauce 10-16 oz bag frozen mixed vegetables (or 2-3 cups fresh) A handful of noodles or other pasta 2 tsp. or 2 cubes chicken bouillon 2 c. cooked chicken (or turkey), cut upCombine water, noodles, sauce and veggies. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in chicken. Bring to a boil, then simmer 5 minutes or until vegetables are tender. Makes about 6 cups.
I frequently make this my clean-out-the-freezer soup; instead of adding a bag of mixed vegetables, I add all my frozen odds and ends
(originally from 3/4/10)Today the information is from two Internet sources:Here’s a link to Bishop Keith B. McMullin (Bishop for the whole church) speaking on Family Home Storage:http://providentliving.org/channel/0,11677,1706-1,00.html click on TV icon in upper right corner of page. It’s about a one-minute clip, and very good, simple advice to listen to.At http://www.utahpreppers.com/2009/10/food-storage-short-life-supply/ there is a good post on a three-month supply- starting it, using it, maximizing shelf time, replacing it, advantages of having it. And just a note: remember the email about storing vegetables without a ‘real’ root cellar? Yesterday (March 3) we ate butternut squash from last year’s garden, it was delicious! I kept it, along with a couple pumpkins and a giant zucchini, in a dark basement room. They’ve been just been sitting on top of a couple food storage buckets; I learned a couple years ago that they spoil quickly with moisture, so they can’t sit on a cement floor. They’ve stayed about 65 degrees there, so it requires nothing unusual. One pumpkin got dropped a month ago, bruising it, so one side has started to go soft. Maybe we’ll have pumpkin pie tomorrow, to use it before it spoils. The other pumpkin is still perfect, and the zucchini, well, now there’s an interesting experiment. It really is big, about 18” long, and bigger around than my hands can reach. It sat on my counter for about a month, until I decided it might as well go downstairs to see what would happen. It has blanched. It slowly lost its green color, now hardly any is left, but it’s still firm. I’ll let you know how it cooks up.How’s your food storage coming? Are you finding the joys in shopping from your own pantry? Is it saving you trips to the store? Mine is a great blessing to me and my family. I love feeling that we could weather whatever economic storm comes our way. This is also the third month on the three-month challenge. If you’re not 2/3 of the way there, don’t panic or give up, just start. If you are that far or more, go look at your shelves/freezer of food and admire your work, and thank the Lord for it.-RhondaSpreadable Butter2 cubes butter, softened1 c. oil, use olive oil if you like¼ tsp. saltBeat butter until smooth; while beating slowly add in olive oil, then salt. Pour in whatever size container you want it in; store in refrigerator. Make any quantity you like- you’ll always use equal amounts of butter and oil, and some salt for flavor.Snow Ice Cream1 cup milk, evaporated milk, or cream1/2 cup sugar1/2 tsp. vanilla or other flavor6-8 cups fresh clean snow (6 c. if heavy, wet; 8 if powdery) Mix together milk, sugar, and vanilla. Pour over snow. Mix well and eat right away.You may substitute a can of sweetened condensed milk for the milk and sugar- tastes good, but costs more.
Eggs, flour, and water make delicious homemade noodles.
Do you have most of a turkey left over? Or do you have a rotisserie or roasted chicken? Or even some fried chicken that's nothing but bones now? It's perfect for making soup. Really good soup. It's simple and easy. There are a lot of herbs and vegetables listed in the broth recipe, which may seem intimidating, but keep in mind the old story of Stone Soup..... each ingredient makes it a little better, but if you don't have something, the soup will still be good. You make the broth a few hours ahead of time, then add the noodles right before serving- fresh pasta takes only about 3 minutes to cook. This makes a lot of broth- it freezes well. Save some for another day.
Turkey Broth- for chicken, use half as much of everything
The bones from your turkey (with a little meat on still) -
Water to cover
1 big handful of parsley
1 tsp. thyme
1 bay leaf
2 carrots, cut in 1" chunks
2 stalks of celery with leaves, chopped
2 onions, quartered
5 whole cloves
1 Tbsp. salt to start with
I like to add a little cayenne pepper to the soup if someone is feeling under the weather.
The perfect ratio of bone-to-meat is 50/50, but anything will give you broth. Combine everything in a stock pot, large Dutch oven, or crockpot. Let simmer or bake, mostly covered, for at least one hour but preferably 4+ hours, until the broth is brown and any remaining meat is fall-off-the-bone tender. Less time will still give you soup, just not as flavorful. If you leave the lid off, it will steam up your kitchen windows but will reduce and concentrate the flavor. A happy medium is to have the lid mostly-on.
Once you decide the broth is done, pour into a colander over a large bowl. Pour the broth back into your stock pot, and start sorting through to get the bits of meat. Try to get every little bit and you may be surprised how much meat was left on a bird you thought was picked clean.
Plan on this taking about 30 minutes; less for a chicken but often more for a large turkey.
I now have two bowls from the contents of the colander- meat on the left, parts I'm discarding on the right. If you don't have any tiny bones mixed in with the well-cooked vegetables (I call them 'dead vegetables' at this point!), you can put the veggies in a blender and use it as a base for gravy or soup.
Beautiful, rich brown broth. A sign of a good broth, or stock, is that it will gel when cooled. That's because the bones, with long cooking, release natural gelatin; it adds body and nutrition.
Skim off fat. You can save it for cooking with later.
If you have time, it's easiest to remove when you've chilled the broth overnight to let the fat solidify on top. To make the chicken noodle soup, put it in a big pot and bring to a boil while you're making the noodles. I usually add in a couple diced carrots and a rib of chopped celery, too. Taste to see if it needs more salt.
Freeze and label any leftover broth. I like to use 1-quart-sized freezer ziptop bags; the broth on the right was frozen in muffin cups, for the times I just need a little broth. It will be good at least 3-6 months in the freezer. I've kept it longer, it hasn't ever gone bad, but may pick up a little funny flavor from whatever else is in the freezer after too long.
Homemade Noodles -double or triple for a bigger family- my family will eat a 3-cup batch of noodles in soup in one sitting)
1 c. flour
2-3 Tbsp. water
Put flour and salt in a bowl or on the counter, stir, and make a deep well in the middle of it. Put the egg in the well, beat the egg lightly with a fork, add water, and stir to make a stiff dough. Turn out onto floured counter and knead until smooth, about 3-4 minutes. Let rest 10 minutes. (You don't have to do this, but it rolls out more easily if you do.) Roll out into a rectangle, very thin, about 1/8" thick or less, on a floured counter. Using a pizza cutter or knife, cut into long strips 1/4-1/2 inch wide. Cut crosswise so each noodle is only 2-3 inches long. Lift off the counter using a pancake turner, dump into the boiling broth. They'll be done in only three minutes, when they float.
Here's a quote for today:
Ezra Taft Benson
"I would respectfully urge you to live by the fundamental principles of work, thrift, and self-reliance, and to teach your children by your example. It was never intended in God's divine plan that man should live off the labor of someone else. Live within your own earnings. Put a portion of those earnings regularly into savings. Avoid unnecessary debt. Be wise by not trying to expand too rapidly. Learn to manage well what you have before you think of expanding further. This is the kind of advice I would give my own, and is, in my opinion, the key to sound home, business, and government management.
"I would further counsel you to pay your honest tithes and contribute generously to the support of the poor and needy through the fast offerings. Then store at least a year's supply of basic food, clothing, and fuel. Then you will find these blessings will accrue: You will not be confronted with the danger of losing all you have because of inflation or depression. You will have security that no government can provide---savings and supplies for emergencies" (The Teachings of Ezra Taft Benson, p. 262-263).
Here is a great idea I heard this week: go through all your extra stuff (house, garage, back of the cupboards, storage unit if you have it, basement) and tag everything you don't really need. Even if you like it, if you don't need it, let it go. Sell it on Craigslist or ksl, or we could have a giant yard sale... Then use the money to pay off debt. Or get food storage. Or to help someone else.
Remember the church's website, http://www.providentliving.org
? Being provident means making the most of what you have. What you have isn't useful if it's sitting. Have fun! You’ll be amazed at how thankful you feel for what you could clean out. It’ll even help you spend less on Christmas! “‘Self-reliance means using all of our blessings from Heavenly Father to care for ourselves and our families and to find solutions for our own problems.’ Each of us has a responsibility to try to avoid problems before they happen and to learn to overcome challenges when they occur. …“How do we become self-reliant? We become self-reliant through obtaining sufficient knowledge, education, and literacy; by managing money and resources wisely, being spiritually strong, preparing for emergencies and eventualities; and by having physical health and social and emotional well-being.”- Sister Julie Beck
Chocolate PopcornOne 10-12 oz. bag chocolate chips8-9 quarts popped corn Melt chips, pour over popcorn and mix. Put in a 225 degree F oven for about 30 minutes, stirring about every 10 minutes. Cool and store. You can also skip the baking step, but baking makes it a little less messy to eat; less melting on your fingers. That might not be important to you, though… Use any kind of chips: dark, milk chocolate, white chocolate, peanut butter, butterscotch, mint, or a combination. Try chocolate drizzled with a little bit of melted peanut butter chips. Or use different colors for a baby shower. Or stir in some toasted chopped nuts (butter toffee peanuts, anyone?) Reese's Pieces, cut-up pieces of caramels or candy bars, or anything else that sounds good.
You, too, can be just two minutes away from a personal-sized warm cake. One minute to find a cake-mix box and mix 1/2 cup of it with 1/4 c. water, one minute to microwave. This one is yellow-cake 'warm delights' with chocolate frosting. My favorite is chocolate cake with a couple mini chocolate-almond bars broken into it.
Great for those smaller households or college students!
OK, I think this looks like a bowl of Cream of Wheat. It's really yellow cake with 1 1/2 tsp. cinnamon sugar swirled on top before cooking. Yum.
I know the cake mix calls for eggs, but I made this mini version both without eggs and with the right (tiny) amount- they were nearly identical. The batch with egg in it rose a little bit higher, but that was about it. Not worth dividing an egg for.
Scroll to the bottom of this post for the complete recipe.
The LDS Church has a wonderful, helpful website, providentliving.org. The name got me thinking, what does ‘provident’ really mean? I know the general idea, but what are the details of it? So here’s what I found. Some synonyms for it are: careful, conserving, frugal, prepared, prudent, scrimping , thrifty, vigilant, wise.Antonyms include careless, extravagant, shortsighted, wasteful.So basically it means being wise with your resources and planning ahead. Right along with ‘self-reliance’, it means planning so that you “rely on yourself” in emergencies or difficulties, not on the city, or the government, or the church, or your neighbor’s food storage. We’ll share, and you know it, but if you’re prepared, then you have the blessing of helping others instead of using resources up faster. We have the safety nets of family, church, and community in place, and sometimes we have to use them, but we are to plan so we have to rely on those backups as little as possible. Don’t make your Plan A “have someone rescue me”. That’s Plan B or Plan C. Or D. The Visiting Teaching message from January 2010 included this from Sister Julie B. Beck: “‘Self-reliance means using all of our blessings from Heavenly Father to care for ourselves and our families and to find solutions for our own problems.’ Each of us has a responsibility to try to avoid problems before they happen and to learn to overcome challenges when they occur. …“How do we become self-reliant? We become self-reliant through obtaining sufficient knowledge, education, and literacy; by managing money and resources wisely, being spiritually strong, preparing for emergencies and eventualities; and by having physical health and social and emotional well-being.”1
So there’s a lot to it, but think about this one: are you preparing for emergencies and whatever else may/will eventually happen? Earthquakes, job loss, sickness, car repairs…prayerfully put plans in place to avoid and overcome these challenges. “Organize yourselves, prepare every needful thing”- D&C 88:119. If you need any help on your journey to provident living, your visiting teachers will be glad to help; I will too. Pat yourself on the back for what you’ve already done, and figure out what’s next. I know that the Lord will bless you as your exercise faith in this principle.* * * * * * * “Warm Delights” copycat (10 cents per serving when cake mixes are on sale….)½ cup any flavor cake mix 1/4 cup waterMicrowave in a bowl for 1 minute, let stand a couple minutes to cool. If you like, add before cooking: 1 Tbsp. chocolate chips/chunks or a few Hershey’s kisses for Molten Chocolate, a few unwrapped, quartered caramels, or a generous sprinkle of cinnamon sugar lightly swirled in; use your imagination! After cooking, add a drizzle of caramel topping, lemon sauce, fudge sauce, whatever sounds good. For upside-down German Chocolate, mix together 1-2 Tbsp. cream cheese, 1 tsp. sugar, and 1-2 tsp. coconut. Dollop on top before cooking the cake. One cake mix will yield about 9 of these. Or use Bisquick: 1/3 c. mix, 1 ½ Tbsp. sugar, 1 Tbsp. unsweetened cocoa with 1/4 cup water.
Barbecue Sauce on beef
To make BBQ Beef, brown a roast in a couple tablespoons of hot oil. Pork or chicken are also good.
Add all the Barbecue Sauce ingredients. If you have a tight-fitting lid, or are using a crockpot, don't add the cup of water. A little vinegar in the sauce will help tenderize the meat. In this batch, I used 2 Tbsp. apple cider vinegar, and 1/4 c. honey.
When the meat is cooked and tender, remove the lid and boil until the sauce thickens enough to coat.
Shred or slice the meat, then stir together with the sauce. Delicious! Just the right amount of sweetness for me. Store-bought sauce is always too sweet, in my opinion. I still buy it when it's cheap, but mix it with some plain tomato sauce.
Ah, a lonely jar from 'way back when'; 1999, in this case. It's still sealed, but not so appetizing-looking anymore.
Turn it into cake! Since I was using pineapple as the fruit, I omitted the cloves and nutmeg from the recipe, left in the cinnamon, and added shredded coconut, which makes for a nice toasty topping.
Yesterday I pulled a 5-pound jug of honey out of my storage room. It had mostly crystallized, so it sat in a pan of hot water all night, on low heat, to melt. As it sat there, I noticed a price sticker on the lid; one from Storehouse Markets, from when we lived in Orem fifteen years ago. (Yes, honey will last forever!) It said $4.99. That means the shelf price of honey has TRIPLED in fifteen years.
Prices for food always rise year-to-year; especially now with the Fed’s “quantitative easing” (QE2) going on. If you want to see what experts are predicting now, with QE2, take a look at http://inflation.us/foodpriceprojections.html . This group, the National Inflation Association, is a very credible source. To see how they reached their conclusions, click on their pdf link, in the document.The long and short of it is that your money will go much further right now than it will in a few months, especially with the harvest shortages we’ve had worldwide this year. How much will your year’s supply cost you right now? Adding up all the essentials, a month’s worth of food for one person is $16.23. No kidding.A year’s worth for one person is $194.76Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth; $146.07 per adult.It’s even less for children: quantities for age 3 and under= 50%, ages 4-6= 70%, ages 7-10= 90%, ages 11 and up= 100%.Here’s the counsel we’ve been given: "We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time and that you can use to stay alive” (from All is Safely Gathered In, LDS First Presidency pamphlet)
Here are quantities and current costs:
Grains, 300 lbs- if you get just wheat and oats, at the Home Storage Center they cost between $5.80 and $8.15 for 25 lbs. depending on if you get white or red wheat, quick or regular oats. If you average this out, it will cost you $6.98 per person, per month. $83.70 per year’s worth.Milk, 16 lbs is $1.40/lb at the HSC, which is $1.87 per month, $22.40 per year.Sugar, 60 lbs is $ .56/lb there, $2.80 per month, $33.60 per year.Oil, 10 qts –this isn’t sold at the HSC, but the price at Macey’s last week was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year. It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.Legumes, 60 lbs– the Home Storage Center sells black beans, pinto, and white, from $14.10 to $16.30 for 25 lbs. Averaging the prices, it’s $2.99 a month, $35.92 per year.Water, 14/gal/person- You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down). Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. If you already have the minimum water, and your long-term foods stored as well, you might consider storing even more water. One source is http://familywatertanks.com ; they’re the cheapest big-size tanks I’ve seen. They’re local for us, too.When you’re done storing the basics, you will probably decide to add a few ‘gourmet’ items, they’re nice to have—I’m a big proponent of storing spices and chocolate!- but the basics are what is essential. Cheapest, too.Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing. You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets. Plan on washing them at home. There are two main sizes; 5 gallon and 2 ½ gallon. I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much. They are a great size for a pantry, too. Some of the buckets have gaskets, some don’t. The ones that don’t seal well are still good for storing sugar.If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $85.83 more to get a full year’s worth, $65 to do 9 months.I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can. Pretty silly storage for me. Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about the same amount of food.
* * * * * * *Do you have an odd bottle of old fruit lying around? Do you have peaches than look more ‘tan’ than ‘peach’? Don’t throw them out (unless they’ve come unsealed, or are foamy, or the juice has turned opaque!)- make something with them! Smoothies are a good use, as well as the following recipe. Eggless cakes were fairly popular in the 30’s and 40’s, when eggs were often hard to come by. EGGLESS “OLD BOTTLED FRUIT” CAKE1 qt. fruit, undrained and blended2 c. sugar1/2- 3/4 c. oil
4 c. flour1 t. salt1 Tbsp. baking soda (originally this was 4 tsp, see note below)1 t. nutmeg
4 t. cinnamon1 t. cloves1/4- 1 c. nuts, raisins, dates, coconut (opt.) Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a greased and floured 9x13 glass pan at 350 F for 30-40 minutes.
At 3500 ft elevation, 4 tsp. baking soda was too much leavening, causing the center of the cake to fall. One tablespoon is better, though if you're at a lower elevation you might need the full amount. Try it and see!
(originally from 6/03/10)Have you stored water yet? Benjamin Franklin wrote, “When the well is dry, they know the worth of water.” Even a little bit helps. Keep a few water-filled 2-liter bottles, or 2-quart juice containers, under the sink in the kitchen and bathrooms. I screw the lids on REALLY tight because of my curious little ones….
These are great for when the city water suddenly goes out, or a pipe breaks in your house. (Last winter we were out of water TWO times in two weeks because of broken pipes!) Then figure a way to keep a lot more water stored someplace; President Hinckley told us to store at least a gallon per person per day, for two weeks. The blue barrels are good for this, and can be kept in your garage. If you’re buying storage containers, figure a dollar for each gallon of storage capacity- $50 or under for 50 gallon barrel, $5 or so for a 5-gallon jug, etc. You can live a lot longer without food than you can without water. If you want to have even MORE than the minimum, check out the super-size containers at http://familywatertanks.com/ Our water already has chlorine in it, so it will stay clean and safe as long as the container is closed securely. If/when we have a large-scale disaster (remember Sister Beck told us to prepare for ‘eventualities’….) the city can get to repairing much faster if they don’t have to spend all their time hauling water around to all of us.Here are some more applicable quotes from Franklin, enjoy!“Energy and persistence conquer all things.
“Well done is better than well said.
“God helps those who help themselves.
“It is hard for an empty sack to stand upright.”
* * * * * * * Here’s the bread recipe I’ve eaten for the last 30+ years; it’s my mom’s recipe. The beauty of bread is that is so adaptable. Use this recipe to make anything from white sandwich loaves, to whole wheat bread, pizza, fluffy dinner rolls or mouthwatering cinnamon rolls. See Making Bread for these variations and more. The bread freezes well, so I always make an oven full; it’s no more work to make six than to make two. I keep enough in the pantry for 3 days because it is fresh-tasting for only that long; I put the rest in the freezer as soon as it's cooled and sliced. -Rhonda Basic BreadSix loaves: Two loaves:2 Tbsp. salt 2 tsp. salt2 Tbsp. yeast 2 tsp. yeast ½ cup -1 cup sugar 1/4 -1/3 cup sugar½ cup oil 3 Tbsp. oil6 cups hot water (hottest from 2 cups hot water
faucet, not over 130 degrees) 8 cups flour to start- you will 3 cups flour to start, will be 5-6
use around 16 c. total total Mix salt, yeast, sugar, oil, water, and first amount of flour in a bowl. Beat about two minutes with a wooden spoon. Stir in half of what’s left, then mix in more until too stiff to stir. Dump out onto a floured counter and knead for 8-10 minutes, adding only enough flour to keep the dough from sticking to the counter. The dough should be smooth and elastic after kneading. (Yes, you could use a stand mixer for this, too….) Cover with a kitchen towel or plastic grocery bag and let rise 1 to 1 ½ hours, or until doubled. Punch down and shape into loaves. Place in greased 8x4 loaf pans and let rise about 45 minutes or until nearly doubled. Bake at 350 degrees F for about 30 minutes (or at 375 for 25 minutes) or until the sides of the bread are brown. (Tip a loaf out of the pan to check.) Remove from pans and cool on a rack.100% WHOLE WHEAT BREAD-Follow above 6 loaf recipe, using all whole wheat flour, and also add one of the following:1/4 c. lecithin, 1/4 c. gluten, 1/4 c. dough enhancer, or 1000 mg Vitamin C, crushed or dissolved in water. These improve texture and reduce coarseness. Any of the variations can be made with whole wheat.
(originally from 6/11/10)This last week I moved my bookcases around (thanks to a great organizing suggestion from a neighbor) and found a treasure: In 1987, to celebrate the Bicentennial of the signing of the Constitution, the Church published a 14-page booklet with Family Home Evening lessons on the Constitution and the Founding Fathers. I had a copy hiding amongst our books. It's also available online. The lessons are great for teaching simply and powerfully what is at the heart of our country's existence. At the following website, halfway down the page you can click to download this in pdf format. http://www.latterdayconservative.com/articles/family-home-evening-lessons-for-the-bicentennial-of-the-constitution Use it, teach it, spread it around! We've been told often (especially the last couple LDS General Conferences) to teach our children truth; this is a great way to see that they are being taught the truth about our nation's birth.Here’s what lds.org had to say about the booklet (Ensign, Nov. 1987, 102–3)Booklet Published
The Church has published for its members in the United States a special booklet explaining the divine significance of the U. S. Constitution and its principles.
The First Presidency has asked that the booklet be used as the subject of family home evening lessons by all member families in the United States.
The delegates to the Constitutional Convention in 1787 were inspired men the First Presidency said—men who produced a document that the Prophet Joseph Smith called “a glorious standard” and “a heavenly banner.”
In a preface to the new booklet, the First Presidency stated the purpose of the publication:
“In commemoration of this important event, we are providing this booklet, which contains three family home evening lessons, activity ideas, and a copy of the Constitution. We encourage you to prepare and teach each lesson prayerfully so that family members may feel the divine significance of the Constitution in their minds and hearts.”
Some 1.3 million copies of the booklet have been printed and are available to congregations throughout the United States. Local leaders may order copies through the Salt Lake Distribution Center.
“America, the Dream Goes On,” was the title of a one-hour variety special spotlighting the U. S. Constitution. The show was produced by Church-owned Bonneville Media Communications.
The television special featured singing by the Tabernacle Choir and Marie Osmond. LDS actor Gordon Jump portrayed Benjamin Franklin. Another prominent actor, Harry Morgan, was host and narrator. The show was televised nationally in September (1987)."
* * * * * * * Chicken Nachos 6 servings1 can cheddar cheese soup (or make 1 cup of white sauce and stir in ½ c. cheese) 1/2 c. salsa 1 c. cooked chicken, diced (I use my frozen or canned chicken)1 10 oz bag tortilla chips chopped tomato, optional sliced olives On low, heat together soup, salsa, and chicken. Serve over chips; top with tomato and olives.