BBQ Ribs2 racks pork baby back ribs (about 4 1/2 lbs.)
1-1/2 tsp. pepper
2-1/2 cups barbecue sauce (I used honey BBQ)
3/4 cup cherry preserves
1 T Dijon mustard
1 garlic clove, minced
Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5-6 quart slow cooker. Combine the remaining ingredients; pour over ribs.Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
1809 to 2009 -- Some Things Haven't Changed
"So many worlds, so much to do,
so little done, such things to be"
--Alfred Lord Tennyson born August 6, 1809
so little done, such things to be"
--Alfred Lord Tennyson born August 6, 1809
Pandemic Check List
You can prepare for an influenza pandemic now. You should know both the magnitude of what can happen during a pandemic outbreak and what actions you can take to help lessen the impact of an influenza pandemic on you and your family. This checklist will help you gather the information and resources you may need just in case.To plan for a pandemic:
Store at least a three-week supply of water and food. During a pandemic, if you cannot get to a grocery store, or if stores are out of supplies, it will be important for you to have extra supplies on hand. This can be useful in other types of emergencies, such as power outages and disasters. Have some disinfectant, such as Lysol or alcohol, Purell, soap, clothes soap, etc.
Have a thermometer and know how to use it. If you want some gloves or N-95 masks now would be the time to put some away. Hopefully, you won't need them for the flu and you can use them in cleaning or painting. Periodically check your regular prescription drugs to ensure a continuous supply in your home. Have any nonprescription drugs and other health supplies on hand, including pain relievers, stomach remedies, cough and cold medicines, fluids with electrolytes, (like Gatorade and Pedialyte) and vitamins.
Determine some easy meals that you can prepare and some comfort food you can have on hand, such as clear liquids, otter pops, applesauce, soup, perhaps, chicken noodle soup. Soup can be an excellent means of rehydration, especially for children. Choose a salty soup, like chicken noodle soup, add a teaspoon of sugar, and it could be very helpful to those with the flu for rehydration. Make your own hydration drink with 1 litre water, 1/2 t. salt and 8 t. sugar.
Talk with family members and loved ones about how they would be cared for if they got sick, or what will be needed to care for them in your home. What about your children who are not presently in your home? your parents? elderly? previous health issues?
To limit the spread of germs and prevent infection:
1. Teach your children to wash hands frequently with soap and water, and model the correct behavior.
2. Teach your children to cover coughs and sneezes with tissues, and be sure to model that behavior. (H1N1 is carried in the air in water droplets)
3. Teach your children to stay away from others as much as possible if they are sick.
4. STAY HOME FROM WORK, SCHOOL, AND CHURCH IF YOU OR ANYONE IN YOUR HOME IS SICK WITH H1N1. (You are contagious at least a day before you are symptomatic and some people may not even show symptoms.)
Examples of items to have on hand for an extended stay at home:
Food and non-perishables
Medical, health, and emergency supplies
Ready-to-eat canned meats, fish, fruits, vegetables, beans, and soups
Prescribed medical supplies such as glucose and blood-pressure monitoring equipment
Protein or fruit bars
Soap and water, or alcohol-based (60-95%) hand wash
Dry cereal or granola
Medicines for fever, such as acetaminophen or ibuprofen
Peanut butter or nuts
Thermometer
Dried fruit
Anti-diarrheal medication
Crackers
Vitamins
Canned juices
Fluids with electrolytes
Bottled water
Cleansing agent/soap
Canned or jarred baby food and formula
Flashlight
Pet food
Batteries
Other non-perishable items
N-95 Respirators
Nitrile or other latex gloves
Face Maks for those who are sick
Apron or gown (optional)
Portable radio
Manual can opener
Tool kit of things to help entertain if social distancing is in place
For updated information on pandemic flu go to: http://www.pandemicflu.gov/ ,
and http://www.cdc.gov/flu/Pandemic/
For a reminder of basic preparations designed by the Church: --Hit down arrow to Page 3
http://www.providentliving.org/fhs/pdf/WE_FamilyResourcesGuide_International_04008_000.pdf
What you should know about wearing a face mask or a respirator--http://www.cdc.gov/Features/MasksRespirators/
Flu Symptoms http://www.cdc.gov/flu/about/disease/symptoms.htm
Family Emergency Health Sheet http://www.pandemicflu.gov/plan/individual/familyhealthinfo.html
Yummy Bread Pudding
1 loaf Challah bread, or whole wheat breadcut into 2-inch dice
6 eggs, beaten
2 cups heavy cream
1 cup light brown sugar, loosely packed
2 lemons, zested
1 teaspoon vanilla extract
Whipped cream, for garnish
1/2 cup blueberries, for garnish
Powdered sugar, for garnish
Directions
Preheat the oven to 350 degrees F.
Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.
6 eggs, beaten
2 cups heavy cream
1 cup light brown sugar, loosely packed
2 lemons, zested
1 teaspoon vanilla extract
Whipped cream, for garnish
1/2 cup blueberries, for garnish
Powdered sugar, for garnish
Directions
Preheat the oven to 350 degrees F.
Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar.
Gluten-free Pizza Crust
1 T of dry yeast
2/3 C. brown rice flour
1/2 C. tapioca flour
2 T. powdered milk or non-dairy powdered coffee creamer
2 t. xanthan gum
1/2 t. salt
1 t. unflavored gelatin
1 t. italian seasoning
2/3 c water
1/2 t. sugar or honey
1 t. olive oil
1 t. cider vinegar
Directions
In medium bowl using regular beaters and blend all ingredients on low speed.
Beat on high speed for 3 minutes. If the dough is too stiff, add water. Put mixture on lightly greased 12-inch pizza pan. At 425 F your going to bake this for 10 minutes.
2/3 C. brown rice flour
1/2 C. tapioca flour
2 T. powdered milk or non-dairy powdered coffee creamer
2 t. xanthan gum
1/2 t. salt
1 t. unflavored gelatin
1 t. italian seasoning
2/3 c water
1/2 t. sugar or honey
1 t. olive oil
1 t. cider vinegar
Directions
In medium bowl using regular beaters and blend all ingredients on low speed.
Beat on high speed for 3 minutes. If the dough is too stiff, add water. Put mixture on lightly greased 12-inch pizza pan. At 425 F your going to bake this for 10 minutes.
Wheat Berry Salad
Ingredients
1 1/2 cups hard wheat berries
3/4 cup chopped pecans or walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 t. cardamom
a little fresh mint, chopped fine
Salt and freshly ground black pepper
pears, apples, etc. (optional)
Directions
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
Per Serving:
Calories 360; Total Fat 17 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 8 g) ; Protein 9 g; Carb 46 g; Fiber 8 g; Cholesterol 0 mg; Sodium 15 mg
Excellent source of: Fiber, Vitamin K, Manganese
Good source of: Protein, Vitamin A, Vitamin C, Copper, Iron
1 1/2 cups hard wheat berries
3/4 cup chopped pecans or walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 t. cardamom
a little fresh mint, chopped fine
Salt and freshly ground black pepper
pears, apples, etc. (optional)
Directions
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
Per Serving:
Calories 360; Total Fat 17 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 8 g) ; Protein 9 g; Carb 46 g; Fiber 8 g; Cholesterol 0 mg; Sodium 15 mg
Excellent source of: Fiber, Vitamin K, Manganese
Good source of: Protein, Vitamin A, Vitamin C, Copper, Iron
Blueberry Baked French Toast from Natalie R.
http://www.foodnetwork.com/recipes/baked-french-toast-with-blueberries-recipe/index.html
Try it with yummy home-made whole wheat bread.
Try it with yummy home-made whole wheat bread.
ITEMS TO GATHER FOR MAY
Spiritual goal: Attend the Temple one more session than you normally do in the month of May.
Provident Living goal: Plant something you can eat--herbs, tomatoes, cucumbers, peppers in a pot, or plant a little garden plot with some vegetables. If you're a pro--try a new vegetable you haven't grown before.
Items to gather: Check out storage items needed to make bread products--Yeast (2 lbs per person), whole wheat, sugar or honey, salt, oil or soy lecithin. Also take a look at your storage of tomato products--Tomato sauce, tomato paste, diced tomatoes, V-8 juice (whatever tomato products you use). Think abour tomato products again in the fall if you would like to can salsa, relish, tomatoes, chile sauce, etc.
Provident Living goal: Plant something you can eat--herbs, tomatoes, cucumbers, peppers in a pot, or plant a little garden plot with some vegetables. If you're a pro--try a new vegetable you haven't grown before.
Items to gather: Check out storage items needed to make bread products--Yeast (2 lbs per person), whole wheat, sugar or honey, salt, oil or soy lecithin. Also take a look at your storage of tomato products--Tomato sauce, tomato paste, diced tomatoes, V-8 juice (whatever tomato products you use). Think abour tomato products again in the fall if you would like to can salsa, relish, tomatoes, chile sauce, etc.
Whole Wheat Orange Cinnamon Rolls
1 1/4 cups warm water (110° - 115°F)
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 tablespoons butter, melted
6 tablespoons honey
1 egg, beaten
1 teaspoon salt
3 tablespoons wheat gluten
4 to 4 1/2 cups whole wheat flour
FILLING
1/4 cup butter, softened
1/3 cup honey
1/2 tablespoon orange peel, grated
2 teaspoons ground cinnamon
2 teaspoons flour
Directions: Preheat oven to 350°F.
In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter,
honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth. Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.) Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.
FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½
-inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 tablespoons butter, melted
6 tablespoons honey
1 egg, beaten
1 teaspoon salt
3 tablespoons wheat gluten
4 to 4 1/2 cups whole wheat flour
FILLING
1/4 cup butter, softened
1/3 cup honey
1/2 tablespoon orange peel, grated
2 teaspoons ground cinnamon
2 teaspoons flour
Directions: Preheat oven to 350°F.
In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter,
honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth. Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.) Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.
FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½
-inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.
Sloppy Joes
Sloppy Joes
1 lb. ground beef or ground turkey breast
1 onion, chopped
1/2 c. green pepper, chopped
1 can tomato juice -- 11.5 oz.
1 can tomato sauce--8 oz1 -
1 1/2 tsp. chili powder
1 tsp. salt
Pepper to taste
1 - 4 T. sugar -- if you like a sweet sloppy joe
1 1/2 - 3 cups cooked wheat berries
Saute ground meat, onion and green peppers. Add tomato juice, tomato sauce, salt/pepper, and cooked wheat berries. Add chili powder and sugar. Simmer for 20 to 30 minutes until desired htickness is reached. Serve on buns or over rice.--from Wheat Cookin' Made Easy by Pam Crockett
Sloppy Joes #2
1 pound ground beef or ground turkey breast
1 1/2 to 2 c. of cooked wheat berries
1 large onion, chopped
1 green pepper, chopped (optional)
2 garlic cloves, minced
1 (11.5 oz.) can tomato juice
1 (6 ounce) can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns, split and toasted
DIRECTIONS
In a skillet, cook beef, onion, pepper, and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice and paste, ketchup, brown sugar and soy sauce; mix well. Add wheat berries. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each whole wheat bun.
1 lb. ground beef or ground turkey breast
1 onion, chopped
1/2 c. green pepper, chopped
1 can tomato juice -- 11.5 oz.
1 can tomato sauce--8 oz1 -
1 1/2 tsp. chili powder
1 tsp. salt
Pepper to taste
1 - 4 T. sugar -- if you like a sweet sloppy joe
1 1/2 - 3 cups cooked wheat berries
Saute ground meat, onion and green peppers. Add tomato juice, tomato sauce, salt/pepper, and cooked wheat berries. Add chili powder and sugar. Simmer for 20 to 30 minutes until desired htickness is reached. Serve on buns or over rice.--from Wheat Cookin' Made Easy by Pam Crockett
Sloppy Joes #2
1 pound ground beef or ground turkey breast
1 1/2 to 2 c. of cooked wheat berries
1 large onion, chopped
1 green pepper, chopped (optional)
2 garlic cloves, minced
1 (11.5 oz.) can tomato juice
1 (6 ounce) can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns, split and toasted
DIRECTIONS
In a skillet, cook beef, onion, pepper, and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice and paste, ketchup, brown sugar and soy sauce; mix well. Add wheat berries. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each whole wheat bun.
How Much Whole Wheat/Grain do we need daily?
The amount of grains you need to eat depends on your age, sex, and level of physical activity. Recommended daily amounts are listed in the chart. Most Americans consume enough grains, but few are whole grains. At least ½ of all the grains eaten should be whole grains.
http://www.mypyramid.gov/pyramid/grains_amount_table.html
http://www.mypyramid.gov/pyramid/grains_amount_table.html
Is white whole wheat good for you?
See Answer at Mayoclinic.org
http://www.mayoclinic.com/health/whole-wheat-bread/AN01512
http://www.mayoclinic.com/health/whole-wheat-bread/AN01512
Whole Wheat Carrot Cake Cupcakes
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup finely chopped walnuts
For the frosting:
• 4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
• 3/4 cup confectioners' sugar
• 1/2 teaspoon finely grated lemon zest
For garnish
• 2 tablespoons finely chopped pecans or walnuts
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the nuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days. see: http://www.elliekrieger.com/recipestips.php
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup finely chopped walnuts
For the frosting:
• 4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
• 3/4 cup confectioners' sugar
• 1/2 teaspoon finely grated lemon zest
For garnish
• 2 tablespoons finely chopped pecans or walnuts
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the nuts.Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the nuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days. see: http://www.elliekrieger.com/recipestips.php
Italian Herbed Oatmeal Focaccia -- www.quakeroats.com
2 tablespoons cornmeal1-1/2 to 2-1/4 whole wheat flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoons Italian seasoning blend, divided
One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
2 teaspoons granulated sugar
1-1/2 teaspoons garlic salt, divided
1 cup water
1/4 cup plus 2 tablespoons olive oil, divided
4 to 6 sundried tomatoes packed in oil, drained and chopped
1/4 cup shredded Parmesan cheese
Preparation
Lightly spray 13 x 9-inch baking pan with cooking spray; dust with cornmeal.
In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120°F to 130°F). Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover; let rest 10 minutes.
Pat dough into pan, pressing dough out to edges of pan. Using fingertips, poke indentations over surface of dough. Brush dough with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place 30 minutes or until doubled in size.
Heat oven to 400°F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.
TEN REASONS TO EAT WHOLE WHEAT
1. It’s more nutritious, providing several more minerals, vitamins (18 more to be exact!), and natural photochemicals than white flour.
2. Relax! It has More B Vitamins which are known to help with nerves & stress.
3. Get cleaned out. Whole wheat provides more fiber, preventing constipation & diverticulosis. The American Dietetic Association recommends 20-35 grams daily, the average American consumes only 12 grams.
4. Lose weight and keep it off! Whole wheat has a lot of fiber which has almost no calories, keeps you fuller for longer, absorbs 3x it’s weight in water, cuts absorption of calories, cleans out impurities, requires more chewing, and takes 1/2 as much to fill you up and takes longer to digest.
5. Reduces your risk of colon cancer & other diseases.
6. Lowers blood pressure, cholesterol levels, and risk of adult on set Diabetes.
7. Cheaper! It will lower your food costs by at 30% to 50%!
8. Lowers doctor visits, bills, & medications.
9. Lowers Dentist Bills by cutting down on tooth decay.
10. Eating Whole Wheat keeps your body both emotionally and physically used to wheat.
2. Relax! It has More B Vitamins which are known to help with nerves & stress.
3. Get cleaned out. Whole wheat provides more fiber, preventing constipation & diverticulosis. The American Dietetic Association recommends 20-35 grams daily, the average American consumes only 12 grams.
4. Lose weight and keep it off! Whole wheat has a lot of fiber which has almost no calories, keeps you fuller for longer, absorbs 3x it’s weight in water, cuts absorption of calories, cleans out impurities, requires more chewing, and takes 1/2 as much to fill you up and takes longer to digest.
5. Reduces your risk of colon cancer & other diseases.
6. Lowers blood pressure, cholesterol levels, and risk of adult on set Diabetes.
7. Cheaper! It will lower your food costs by at 30% to 50%!
8. Lowers doctor visits, bills, & medications.
9. Lowers Dentist Bills by cutting down on tooth decay.
10. Eating Whole Wheat keeps your body both emotionally and physically used to wheat.
Whole Wheat English Muffins from recipetips.com
Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven.
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense-
teaspoon salt
1 cup milk
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed
Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.
In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
Remove to cooling rack as they finish cooking. Cook the rest in batches.
English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense-
teaspoon salt
1 cup milk
3 tablespoons oil
1 tablespoon honey or sugar
1 egg
cornmeal as needed
Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
In a large bowl, mix flour(s) and salt.
In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size. Rising time will depend on temperature; allow about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
Remove to cooling rack as they finish cooking. Cook the rest in batches.
English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
Whole Wheat Blender Pancakes
Blend on high in blender for 2 minutes:1 cup whole wheat kernels
1 cup milk
Add the following and blend for 2 more minutes:
1/2 cup milk or buttermilk
2 eggs
1/3 cup oil
1 t salt
1 T honey or sugar
Just before frying on hot griddle, add:
1 T baking powder
additional liquid to desired consistency (if needed)
Whole Grains vs. Refined Grains
Whole grains haven't had their bran and germ removed by milling, making them better sources of fiber — the part of plant-based foods that your body doesn't digest. Among many health benefits, a high-fiber diet also tends to make a meal feel more filling and linger longer, so you stay full for a greater amount of time.
Refined grains, such as white rice or white flour, have both the bran and germ removed from the grain. Although vitamins and minerals are added back into refined grains after the milling process, they still don't have as many nutrients as whole grains do, and they don't provide as much fiber. . . . Eat whole grains rather than refined grains — as often as possible.
Refined grains, such as white rice or white flour, have both the bran and germ removed from the grain. Although vitamins and minerals are added back into refined grains after the milling process, they still don't have as many nutrients as whole grains do, and they don't provide as much fiber. . . . Eat whole grains rather than refined grains — as often as possible.
The Basics of Healthy Breakfast from Mayoclinic.com
Even though you know a healthy breakfast has many benefits, you may not be sure what exactly counts as a healthy breakfast. Here's what forms the core of a healthy breakfast:
Whole grains. Options include whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast.
Low-fat protein. Options include hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon.
Low-fat dairy. Options include skim milk, low-fat yogurt and low-fat cheeses, such as cottage and natural cheeses.
Fruits and vegetables. Options include fresh fruits and vegetables or 100 percent juice beverages without added sugar.
Together, these core groups provide complex carbohydrates, fiber, protein and a small amount of fat — a combination that packs big health benefits and that also can leave you feeling full for hours. Try to choose one or two options from each category to round out a healthy breakfast.
Whole grains. Options include whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast.
Low-fat protein. Options include hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon.
Low-fat dairy. Options include skim milk, low-fat yogurt and low-fat cheeses, such as cottage and natural cheeses.
Fruits and vegetables. Options include fresh fruits and vegetables or 100 percent juice beverages without added sugar.
Together, these core groups provide complex carbohydrates, fiber, protein and a small amount of fat — a combination that packs big health benefits and that also can leave you feeling full for hours. Try to choose one or two options from each category to round out a healthy breakfast.
Homemade Bread Recipe (1 hour--start to finish) Pantry Secrets
10 ½ cups white bread flour or wheat flour* (do not use all-purpose flour)
½ c. sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin**
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional tablespoon lecithin. Mix for ten minutes.
**Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure. Makes 4 regular size loaves. There are about 50 different things you can do with the dough for variety and yummy dinners and treats.
½ c. sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin**
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional tablespoon lecithin. Mix for ten minutes.
**Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure. Makes 4 regular size loaves. There are about 50 different things you can do with the dough for variety and yummy dinners and treats.
John Hinterberger's Clam Spaghetti -- Kathleen C.
This is an oil & spices recipe, no tomato sauce. Kathleen says it is one of her favorite gourmet recipes and can be made entirely from pantry stuff. It is even better the 2nd day.
1/2 cup olive oil plus 1 Tablespoon
1/2 teas. dried red chili pepper
1 large onion
3 cloves garlic
1/2 cup fresh basil (or 1 heaping T dried)
1 T oregano
salt & pepper
Drain 3-4 cans chopped clams (reserve liquid)
1 lb dried spaghetti (important to use the proper amount)
1 Cup fresh parsley (or dried equivalent)
parmesan cheese
small jar of red pimentos
olives, 1 can chopped
Saute onions, garlic, red chilies in olive oil until onions are soft. Add basil, oregano, salt, pepper and clam juice. Simmer until liquid is reduced. Add clams, parsley and, pimentos and olives, 3 T cheese, simmer 5 minutes-take off heat Add cooked spaghetti (al dente, or even less done because it will cook more in the sauce.)
1/2 cup olive oil plus 1 Tablespoon
1/2 teas. dried red chili pepper
1 large onion
3 cloves garlic
1/2 cup fresh basil (or 1 heaping T dried)
1 T oregano
salt & pepper
Drain 3-4 cans chopped clams (reserve liquid)
1 lb dried spaghetti (important to use the proper amount)
1 Cup fresh parsley (or dried equivalent)
parmesan cheese
small jar of red pimentos
olives, 1 can chopped
Saute onions, garlic, red chilies in olive oil until onions are soft. Add basil, oregano, salt, pepper and clam juice. Simmer until liquid is reduced. Add clams, parsley and, pimentos and olives, 3 T cheese, simmer 5 minutes-take off heat Add cooked spaghetti (al dente, or even less done because it will cook more in the sauce.)
Thousand Island Dressing -- Kathleen C. from her mom Elaine
4 teaspoons cornstarch
1 cup water
3 heaping teaspoons sugar
Combine the above and cook (stirring) until clear, cool slightly, then fold in the other ingredients:
1 Quart mayonaise
1 Jar Chili Sauce
1 small jar of sweet pickle relish (dill is good too)
1 Tablespoon lemon juice
Sometimes my mom would add horseradish.
1 cup water
3 heaping teaspoons sugar
Combine the above and cook (stirring) until clear, cool slightly, then fold in the other ingredients:
1 Quart mayonaise
1 Jar Chili Sauce
1 small jar of sweet pickle relish (dill is good too)
1 Tablespoon lemon juice
Sometimes my mom would add horseradish.
French Salad Dressing -- Kathleen C. from her mother Elaine
1 can tomato soup
1 1/4 cup veg. oil
3/4 c sugar
1Tb saltGrated onion (I have used dried)
small piece minced garlic
Mix well, Shake well before using, store in refrigerator
1 1/4 cup veg. oil
3/4 c sugar
1Tb saltGrated onion (I have used dried)
small piece minced garlic
Mix well, Shake well before using, store in refrigerator
Calculator for keeping track of Three-Month Supply http://foodstoragemadeeasy.net/2009/02/21/3monthfoodsupply/
Long-Term Food Storage Calculator -- http://foodstoragemadeeasy.net/2009/03/09/long-term-food-storage-calculator/
Whole Wheat Carrot Cake Muffins (thanks Jodee)
2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour1
t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.Makes 1 Bundt pan, 2 bread pans, or 24 muffins. (from everydayfoodstorage.net blog)
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour1
t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.Makes 1 Bundt pan, 2 bread pans, or 24 muffins. (from everydayfoodstorage.net blog)
Banana Nut Bread
½ c. butter or ¼ c. butter + ¼ c. applesauce or pear sauce
1 c. sugar or sometime try ¾ c. packed brown sugar
2 eggs
1 c. mashed bananas *
¼ c. milk or buttermilk
1 t. lemon juice
2 c. whole wheat flour
1 ½ t. baking powder
½ t. baking soda
¼ t. salt
¼ to ½ c. nuts, chopped
Makes one large loaf or three smaller loaves. Cream butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Whisk all dry ingredients. Add nuts. Blend the two mixtures. Bake in a large loaf pan sprayed with Pam for l hour at 350 degrees. (Smaller pans cook for about 45 minutes). Test with toothpick.
*Bananas can be frozen whole, sliced and frozen in bags, or mashed and frozen in bags. Great for smoothies, breads, and muffins.
1 c. sugar or sometime try ¾ c. packed brown sugar
2 eggs
1 c. mashed bananas *
¼ c. milk or buttermilk
1 t. lemon juice
2 c. whole wheat flour
1 ½ t. baking powder
½ t. baking soda
¼ t. salt
¼ to ½ c. nuts, chopped
Makes one large loaf or three smaller loaves. Cream butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Whisk all dry ingredients. Add nuts. Blend the two mixtures. Bake in a large loaf pan sprayed with Pam for l hour at 350 degrees. (Smaller pans cook for about 45 minutes). Test with toothpick.
*Bananas can be frozen whole, sliced and frozen in bags, or mashed and frozen in bags. Great for smoothies, breads, and muffins.
FRESH recipe but uses two cruciferous vegetables
Broccoli Cauliflower Salad
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Pantry Rice Pudding -- April F. from February Enrichment
1 C. Sushi or CalRose rice. This type rice is best for creamy consistency
1 1/2 C. canned Coconut Milk (about 2 C. to a can)
1/3 C. currants, crannies, or raisins
1 1/2 tsp. honey
1/4 tsp. ground cardamon spice
1/4 tsp. ground cinnamon
Put 1 cup rice with 2 cups water, scant salt, and simmer covered until water evaporates and rice is steamed or follow instructions for rice cooker. Loosen up with a fork. Empty contents of coconut milk in a blender or hand blender and mix well so that it is creamy. Measure out 1 1/2 cup of coconut milk in to the pot of steamed rice and stir gently until well mixed. Add honey, dried fruit, and spices. Stir till well blended. The more you stir, the creamier it gets.
Serve warm in small bowls, garnish with an additional sprinkle of ground cinnamon.
Can be refrigerated and served cold. Makes 3 1/4 cups, or 11--1/3 cup servings
1 1/2 C. canned Coconut Milk (about 2 C. to a can)
1/3 C. currants, crannies, or raisins
1 1/2 tsp. honey
1/4 tsp. ground cardamon spice
1/4 tsp. ground cinnamon
Put 1 cup rice with 2 cups water, scant salt, and simmer covered until water evaporates and rice is steamed or follow instructions for rice cooker. Loosen up with a fork. Empty contents of coconut milk in a blender or hand blender and mix well so that it is creamy. Measure out 1 1/2 cup of coconut milk in to the pot of steamed rice and stir gently until well mixed. Add honey, dried fruit, and spices. Stir till well blended. The more you stir, the creamier it gets.
Serve warm in small bowls, garnish with an additional sprinkle of ground cinnamon.
Can be refrigerated and served cold. Makes 3 1/4 cups, or 11--1/3 cup servings
ITEMS TO GATHER FOR MARCH
Oil, shortening, butter, cans of soup, chili, stew, etc., aluminum foil, plastic wrap, storage bags, salt, basic sewing supplies, $25 cash (per person), Dry Pack Order for April 15 per your family needs. To access the order form click on http://ldsprovidentliving.com/
1. Select Family Home Storage (from menu on left side of page)
2. Select Home Storage Center Order form (right side of page)
3. Click on Home Storage Order Form -- United States. Form will now be displayed
4. Fill out name, ward, stake, phone, and date of desired canning session plus your order
6. After form is filled out print a copy for your records
7. Click save, rename and store on your desktop or in a designated folder.
8. Attach a copy of the form by email to our ward canning coordinator: terriethomas@comcast.net (must be sent in one month before scheduled date)
9. Persons without computers or email connections may request assistance form their ward canning coordinators or from the stake canning coordinators.
1. Select Family Home Storage (from menu on left side of page)
2. Select Home Storage Center Order form (right side of page)
3. Click on Home Storage Order Form -- United States. Form will now be displayed
4. Fill out name, ward, stake, phone, and date of desired canning session plus your order
6. After form is filled out print a copy for your records
7. Click save, rename and store on your desktop or in a designated folder.
8. Attach a copy of the form by email to our ward canning coordinator: terriethomas@comcast.net (must be sent in one month before scheduled date)
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9. Persons without computers or email connections may request assistance form their ward canning coordinators or from the stake canning coordinators.
Free Seminars 2009 for Gardening
Growing from seed is a fun and thrifty way to get spring started. Learn how fun and easy it is to start plants from seed--Saturday, February 28 -- 2:30 p.m. For more details and more Saturday classes click on http://www.squakmtnursery.com/date.htm
Apple Crisp Made with Dried Apples
6 c. dried apple slices
4 1/2 c. boiling water
1 c. oats
1/4 c. flour
1/2 c. brown sugar, divided
1 t. cinnamon
1/2 c. chopped nuts or coconut (optional)
1/2 c. butter or butter flavored shortening
Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12 inch glass baking dish. Sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including the remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.
4 1/2 c. boiling water
1 c. oats
1/4 c. flour
1/2 c. brown sugar, divided
1 t. cinnamon
1/2 c. chopped nuts or coconut (optional)
1/2 c. butter or butter flavored shortening
Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12 inch glass baking dish. Sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including the remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.
Whole Wheat Pancakes -- using wheat kernels
1 c. wheat kernels (red or white)
1 1/4 c. buttermilk or milk or powdered milk equivalent
3 eggs or equivalent powdered eggs
1 T. baking powder
1/4 c. oil
1 T. honey or sugar
BLEND for five minutes in blender. Blend until smooth and cook on hot griddle sprayed with cooking oil. (Batter is thin, but bakes up well.)
1 1/4 c. buttermilk or milk or powdered milk equivalent
3 eggs or equivalent powdered eggs
1 T. baking powder
1/4 c. oil
1 T. honey or sugar
BLEND for five minutes in blender. Blend until smooth and cook on hot griddle sprayed with cooking oil. (Batter is thin, but bakes up well.)
ITEMS TO GATHER IN FEBRUARY
Prescriptions --plan ahead for all prescribed medications
Vitamins taken regularly; plus store extra Vitamin C
Advil, Tylenol or whatever common, over-the-counter medications your family uses
Wheat mill
100 lbs wheat per person
Hand soap, shower soap, dish soap, dishwasher soap
Ingredients for 15-20 pantry meals
Needles and thread
(If you don't already have 14 gals water per person--WATER)
THINK ABOUT for March
Oil, shortening, butter
Cans of soup, chili, stew, etc.
Aluminum foil, plastic wrap, storage bags,
Salt (if you don't already have it)
$25 cash (per person)
Vitamins taken regularly; plus store extra Vitamin C
Advil, Tylenol or whatever common, over-the-counter medications your family uses
Wheat mill
100 lbs wheat per person
Hand soap, shower soap, dish soap, dishwasher soap
Ingredients for 15-20 pantry meals
Needles and thread
(If you don't already have 14 gals water per person--WATER)
THINK ABOUT for March
Oil, shortening, butter
Cans of soup, chili, stew, etc.
Aluminum foil, plastic wrap, storage bags,
Salt (if you don't already have it)
$25 cash (per person)
Pantry Playdough -- Janine Adamson
Dry ingredients: 2 c. flour---1/2 c. salt---2 t. cream of tarter
Wet ingredeints: 2 c. water---2 T. oil
Food Colording
Mix wet and dry ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until right consistency. Place in plastic bag or airtight container when cooled. Will last for a long time.
Wet ingredeints: 2 c. water---2 T. oil
Food Colording
Mix wet and dry ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until right consistency. Place in plastic bag or airtight container when cooled. Will last for a long time.
JANUARY ITEMS TO GATHER
1. 14 gals water per person (If you have already have it---HOORAY)
2. Can opener or even 2 can openers (not electric)
3. Garbage bags
4. Laundry detergent
5. Protein source -- possibly 24 cans of meat or fish per person, frozen meat and fish
5. Walkie-talkies
6. 1 gallon bleach per person
7. Save a little money (in small bills)
Some items to gather NEXT MONTH
At least one-month prescription ahead for all prescribed medication
Vitamins
Wheat mill
Hand, shower soap, dish soap
Wheat, pasta, flour . . .
2. Can opener or even 2 can openers (not electric)
3. Garbage bags
4. Laundry detergent
5. Protein source -- possibly 24 cans of meat or fish per person, frozen meat and fish
5. Walkie-talkies
6. 1 gallon bleach per person
7. Save a little money (in small bills)
Some items to gather NEXT MONTH
At least one-month prescription ahead for all prescribed medication
Vitamins
Wheat mill
Hand, shower soap, dish soap
Wheat, pasta, flour . . .
Be Prepared in all things . . .
It is essential that the women of this Church take hold of their responsibility to be prepared in all things. As leaders of Relief Society, you can help every sister in every home in every ward and every branch become self-reliant. They should be laying up a store of money, food and skills, which will sustain them and their families in perilous times. -- Pres. Julie Beck, Oct 2007 Women’s Broadcast
Recipes from Wednesday's Enrichment
S'More Granola Bars
Spray a 10" x 15" glass pan with cooking spray. Melt 4 T. butter or margarine in a large bowl in the microwave (about 30 sec.) Add 8 cups (1 lb) marshmallows and microwave in 1 1/2 minute increments, stirring in between. Microwave until marshmallows are melted and mostly translucent. In a large bowl mix:
3 c. rice krispies 1 c. golden raisins
4 c. rolled oats 1/4 c. ground flax seed or wheat germ
1 c. chopped nuts
Pour the translucent marshmallow mixture into the dry ingredients and stir. When it is almost combined add:
1 c. mini chocolate chips
1 c. very tiny dehydrated marshmallow (like those that come in cocoa packets--Cash and Carry)
Stir until everything is well combined. Dump into the prepared 10 x 15" pan. Spray your hands with cooking spray and press the mixture into the pan. Let cool and cut into bars or squares. These can be put in little snack-sized ziploc baggies and stored in the freezer for long life.
Play with this recipe to make it how you like it. Try craisins and white chocolate chips. How about chipped coconut and little chunks or dried pineapple? Look at the fancy granola bars in the stores and adapt this recipe to your gourmet tastes. (recipe from B. Pond)
Spray a 10" x 15" glass pan with cooking spray. Melt 4 T. butter or margarine in a large bowl in the microwave (about 30 sec.) Add 8 cups (1 lb) marshmallows and microwave in 1 1/2 minute increments, stirring in between. Microwave until marshmallows are melted and mostly translucent. In a large bowl mix:
3 c. rice krispies 1 c. golden raisins
4 c. rolled oats 1/4 c. ground flax seed or wheat germ
1 c. chopped nuts
Pour the translucent marshmallow mixture into the dry ingredients and stir. When it is almost combined add:
1 c. mini chocolate chips
1 c. very tiny dehydrated marshmallow (like those that come in cocoa packets--Cash and Carry)
Stir until everything is well combined. Dump into the prepared 10 x 15" pan. Spray your hands with cooking spray and press the mixture into the pan. Let cool and cut into bars or squares. These can be put in little snack-sized ziploc baggies and stored in the freezer for long life.
Play with this recipe to make it how you like it. Try craisins and white chocolate chips. How about chipped coconut and little chunks or dried pineapple? Look at the fancy granola bars in the stores and adapt this recipe to your gourmet tastes. (recipe from B. Pond)
Hummus – April Folkman
2 Cups canned or 2 cups cooked dried Garbanzo Beans (ChickPeas)
1 Cup Tahini (comes in a bottle or can) made of sesame seed paste
Juice of 2 Lemons and the zest or (3 -10 Tb. lemon juice concentrate, and 1 Tb. dried lemon zest)
3 Garlic cloves minced or 1 Tb. minced garlic in a jar
3/4 cup water, more or less for creamy consistency
about 1/2-3/4 tsp. salt- sea salt preferred
Olive oil for drizzle
Paprika for sprinkle
Can also add jar of Dried Tomato's or jar of Red Bell Peppers to the mix for variation.
Drain the beans, warm on stove with a little water just to steam them a little. You could skip this step, but I like it warm when mixing, it brings out the other flavors better.
Put beans in food processor, put on pulse just to break it up, add Tahini, lemon zest, lemon juice, and salt. Let the processor run awhile and slowly add water a little at a time to the desired consistency you prefer. I like mine very whipped and creamy, with few to no lumps of beans. You may need to open and scrape down the sides a few times. Pour out into a dish, drizzle with some olive oil on top, garnish with paprika, chopped parsley, pine nuts, or whatever you like. Serve warm or cold with fresh veggies, pita bread, or chips.
2 Cups canned or 2 cups cooked dried Garbanzo Beans (ChickPeas)
1 Cup Tahini (comes in a bottle or can) made of sesame seed paste
Juice of 2 Lemons and the zest or (3 -10 Tb. lemon juice concentrate, and 1 Tb. dried lemon zest)
3 Garlic cloves minced or 1 Tb. minced garlic in a jar
3/4 cup water, more or less for creamy consistency
about 1/2-3/4 tsp. salt- sea salt preferred
Olive oil for drizzle
Paprika for sprinkle
Can also add jar of Dried Tomato's or jar of Red Bell Peppers to the mix for variation.
Drain the beans, warm on stove with a little water just to steam them a little. You could skip this step, but I like it warm when mixing, it brings out the other flavors better.
Put beans in food processor, put on pulse just to break it up, add Tahini, lemon zest, lemon juice, and salt. Let the processor run awhile and slowly add water a little at a time to the desired consistency you prefer. I like mine very whipped and creamy, with few to no lumps of beans. You may need to open and scrape down the sides a few times. Pour out into a dish, drizzle with some olive oil on top, garnish with paprika, chopped parsley, pine nuts, or whatever you like. Serve warm or cold with fresh veggies, pita bread, or chips.
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