“There is an interdependence between those who have and those who have not. The process of giving (through voluntary, not confiscatory, means) exalts the poor and humbles the rich. In the process, both are sanctified. The poor, released from the bondage and limitations of poverty, are enabled as free men to rise to their full potential, both temporally and spiritually. The rich, by imparting of their surplus, participate in the eternal principle of giving. Once a person has been made whole, or self-reliant, he reaches out to aid others, and the cycle repeats itself.
“We are all self-reliant in some areas and dependent in others. Therefore, each of us should strive to help others in areas where we have strengths. At the same time, pride should not prevent us from graciously accepting the helping hand of another when we have a real need. To do so denies another person the opportunity to participate in a sanctifying experience.
“One of the three (now four) areas emphasized in the mission of the Church is to perfect the Saints, and this is the purpose of the welfare program. This is not a doomsday program, but a program for our lives here and now, because now is the time for us to perfect our lives.” (Marion G. Romney, “The Celestial Nature of Self-Reliance” Ensign, Mar 2009, 61–65. Originally given in Conference October 1982, also the First Presidency Message, Oct. 1984
I know that we are to serve each other in whatever capacities we can, and the more self-reliant we become, the more we can emulate the Savior in serving others. That’s the purpose of self-reliance; to more fully become like our Savior.
Below is a favorite recipe at our house. And I love knowing that my family is not getting any preservatives, bad fats, or fillers, for less money as well. The recipe method is essentially the same as breading any cut of meat, only you don’t need to pound the meat out thin, you cut the pieces instead. I use scissors for this. (Clean them with bleach or peroxide afterwards!)
1 pound boneless skinless chicken breasts (2 whole medium)
¼ c. flour
¼ tsp. paprika (OK without)
1/8 tsp. pepper
1 beaten egg
2 Tbsp. milk
25 crackers, crushed (about ¾-1 cup; yummiest if they’re cheese crackers or Ritz-type); you can also use crushed cornflakes, or dry breadcrumbs with a little salt.
Heat oven to 400 degrees.
Cut chicken into 1 ½” cubes. Put chicken, flour, paprika, and pepper in a quart- or gallon-sized ziptop bag. Shake to coat.
Mix egg and milk together, then dip the floured chicken pieces into it. Roll in the cracker crumbs. Spread, single layer, on a cookie sheet, and baked for 10-12 minutes or until the thickest one is no longer pink in the center. Serves 4.
Leftover flour and cracker crumbs can be frozen to use for the same thing another time, or use them as part of your ingredients in a batch of cornbread, muffins, breadsticks, or hushpuppies. Just make sure they get cooked.
Serve with catsup, honey, BBQ sauce, or honey-mustard sauce.
1 Tbsp. cornstarch (or 2 Tbsp. flour)
½ c. water
¼ c. honey
1 Tbsp. lemon juice
4 tsp. Dijon mustard (OK with regular mustard too)
¼ tsp. onion powder
¼ tsp. garlic powder
Stir together the cornstarch and a bit of the water, to make a smooth paste. Add the rest of the water and the honey. Simmer until thickened (about 1- 1 ½ minute in the microwave). Add all else.
Use for a dipping sauce, for a glaze on baked meats, or as a spread in sandwiches. Keeps longest in the fridge.