Baby Food
If you have a baby at home, the best way to store long term food for him or her is to make your own baby food for pennies on the dollar. Dried fruits and vegetables make this super easy. Use 1 part dried product and 2 parts warm water. Let sit for at 20-30 minutes. Drain off any excess liquid, puree.
Pumpkin Leather
2 cups fresh-cooked pumpkin purée or canned
½ cup honey or brown sugar
¼ teaspoon cinnamon
1⁄8 teaspoon nutmeg
1⁄8 teaspoon powdered cloves
Blend all ingredients well. Spread on a lightly oiled tray.
Dehydrate at 140° until pliable but not tacky or brittle.
Peel from tray in strips, if possible. This can also be dried in the oven.
Store in airtight containers.
*TIP: You can also use a can of “pumpkin pie mix” It already has the seasoning & sugar. Just dump and spread out.
Dutch Apple Pie
1 pie crust, uncooked
FILLING:
In saucepan, place:
2 Cups dried apples, firmly packed
2 Cups boiling water
Pour over apples and let stand for at least 5 minutes.
Mix together:
1/3 Cup sugar
2 Tbsp. flour
½ tsp. cinnamon
Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 Tbsp. butter.
TOPPING:
1/3 Cup firmly packed brown sugar
½ Cup flour
1/4 Cup butter or margarine
Cut into each other until crumbly. Sprinkle over the apple mixture, and place in 350' F. oven for 55 minutes.
Thursday, October 1, 2009
Preserve Every Needful Thing
Reality Check!
How are you doing with getting an extra two weeks’ worth of food? How about 3 months? 6 months? A year?!?! Now is the time to take advantage of neighbors’ offers of free produce and store it away for the winter or use it now and save the money that you would have spent on produce to get a few bags of wheat this month. Challenge yourself to get at least some extra put aside this month so you can have some progress to report next month. Have you tried any new recipes that contain at least some of your food storage? Remember the goal is to store everyday food that we can eat and learn how to use it, a little bit everyday! Conference Weekend is upon us, be sure to check the food (and clothing) in your 72 hour kit to make sure everything is up to date.
Preserve Every Needful Thing
This month’s great food storage adventure is all about learning how to preserve our food. The first half of the month we are talking about drying foods to store away and to save time and money. How does it save time? You can cut up a whole batch of bell peppers or celery, and dry all at once, then use in soups, casseroles, and sauces. So you save time at first doing a bunch at once, then you also save time by not having to wash and cut veggies up for dinner. How does it save money? How many of us have bought a big bag of peppers at Costco, only to throw 2-3 of them out in a few weeks because they went bad? No more! When you buy they discount bulk packages, cut up what you know you will use. Freeze some for fajitas or whatever and throw the rest on a cookie sheet and dry them!
Drying also saves money because you can buy stuff when it is on sale, or better yet, grow your own. Start thinking about Christmas gifts now and how a jar of soup mix with dehydrated veggies or homemade turkey jerky would be appreciated.
Different Kinds of Dehydrators
The most widely recognized type of dehydrator is probably the inexpensive round electric type found at most major stores, including Wal-Mart. They cost about $30-40 and are virtually fool-proof. Certain models can be noisy but work great if you have clean spot to plug them in, in the garage or basement.
A second option is the big box electric version. While they cost about 4-6 times as much, they have great features and can dry a lot more at a time.
For the beginner, drying on a cookie sheet in the oven is a great option. This is done by setting the oven at the lowest setting 140-145* and following the dehydration recipe for time. The oven door needs to propped open a few inches for the air to circulate. This is not a great option in summer.
NO Dehydrator? No Problem! During the hot summer months when the sun is shining, sun drying is an option for certain foods. The high sugar and acid content of fruits make them safe to dry out-of-doors when conditions are favorable for drying. Vegetables (with the exception of vine dried beans) and meats are not recommended for out-of-doors drying. Vegetables are low in sugar and acid. This increases the risks for food spoilage. Meats are high in protein, making them ideal for microbial growth when heat and humidity cannot be controlled. It is best to dry meats and vegetables indoors using controlled conditions of an oven or food dehydrator. To dry fruits out-of-doors hot, dry, breezy days are best. A minimum temperature of 85ºF is needed with higher temperatures being better. It takes several days to dry foods out-of-doors. Because the weather is uncontrollable, drying fruits out-of-doors can be risky. If it rains in California while the grapes are drying, the entire supply of raisins can be destroyed. Fruits dried out-of-doors must be covered or brought under shelter at night. The cool night air condenses and could add moisture back to the food, thus slowing down the drying process. Racks or screens placed on blocks allow for better air movement around the food. Because the ground may be moist, it is best to place the racks or screens on a concrete driveway or if possible over a sheet of aluminum or tin. The reflection of the sun on the metal increases the drying temperature. Because birds and insects are attracted to dried fruits, two screens are best for drying food. One screen acts as a shelf and the other as a protective cover. Cheesecloth could also be used to cover the food.
Resources
Ball Blue Book
www.dehydrate2store.com
USDA: http://www.uga.edu/nchfp/
Utah State Extension Service: http://extension.usu.edu/
How are you doing with getting an extra two weeks’ worth of food? How about 3 months? 6 months? A year?!?! Now is the time to take advantage of neighbors’ offers of free produce and store it away for the winter or use it now and save the money that you would have spent on produce to get a few bags of wheat this month. Challenge yourself to get at least some extra put aside this month so you can have some progress to report next month. Have you tried any new recipes that contain at least some of your food storage? Remember the goal is to store everyday food that we can eat and learn how to use it, a little bit everyday! Conference Weekend is upon us, be sure to check the food (and clothing) in your 72 hour kit to make sure everything is up to date.
Preserve Every Needful Thing
This month’s great food storage adventure is all about learning how to preserve our food. The first half of the month we are talking about drying foods to store away and to save time and money. How does it save time? You can cut up a whole batch of bell peppers or celery, and dry all at once, then use in soups, casseroles, and sauces. So you save time at first doing a bunch at once, then you also save time by not having to wash and cut veggies up for dinner. How does it save money? How many of us have bought a big bag of peppers at Costco, only to throw 2-3 of them out in a few weeks because they went bad? No more! When you buy they discount bulk packages, cut up what you know you will use. Freeze some for fajitas or whatever and throw the rest on a cookie sheet and dry them!
Drying also saves money because you can buy stuff when it is on sale, or better yet, grow your own. Start thinking about Christmas gifts now and how a jar of soup mix with dehydrated veggies or homemade turkey jerky would be appreciated.
Different Kinds of Dehydrators
The most widely recognized type of dehydrator is probably the inexpensive round electric type found at most major stores, including Wal-Mart. They cost about $30-40 and are virtually fool-proof. Certain models can be noisy but work great if you have clean spot to plug them in, in the garage or basement.
A second option is the big box electric version. While they cost about 4-6 times as much, they have great features and can dry a lot more at a time.
For the beginner, drying on a cookie sheet in the oven is a great option. This is done by setting the oven at the lowest setting 140-145* and following the dehydration recipe for time. The oven door needs to propped open a few inches for the air to circulate. This is not a great option in summer.
NO Dehydrator? No Problem! During the hot summer months when the sun is shining, sun drying is an option for certain foods. The high sugar and acid content of fruits make them safe to dry out-of-doors when conditions are favorable for drying. Vegetables (with the exception of vine dried beans) and meats are not recommended for out-of-doors drying. Vegetables are low in sugar and acid. This increases the risks for food spoilage. Meats are high in protein, making them ideal for microbial growth when heat and humidity cannot be controlled. It is best to dry meats and vegetables indoors using controlled conditions of an oven or food dehydrator. To dry fruits out-of-doors hot, dry, breezy days are best. A minimum temperature of 85ºF is needed with higher temperatures being better. It takes several days to dry foods out-of-doors. Because the weather is uncontrollable, drying fruits out-of-doors can be risky. If it rains in California while the grapes are drying, the entire supply of raisins can be destroyed. Fruits dried out-of-doors must be covered or brought under shelter at night. The cool night air condenses and could add moisture back to the food, thus slowing down the drying process. Racks or screens placed on blocks allow for better air movement around the food. Because the ground may be moist, it is best to place the racks or screens on a concrete driveway or if possible over a sheet of aluminum or tin. The reflection of the sun on the metal increases the drying temperature. Because birds and insects are attracted to dried fruits, two screens are best for drying food. One screen acts as a shelf and the other as a protective cover. Cheesecloth could also be used to cover the food.
Resources
Ball Blue Book
www.dehydrate2store.com
USDA: http://www.uga.edu/nchfp/
Utah State Extension Service: http://extension.usu.edu/
Thursday, September 3, 2009
Protein Recipes
Southwestern White Chili (from Everyday Food Storage)
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread (from Everyday Food Storage)
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
Easy Chicken Enchiladas
1 1/2 Cup Water
3/4 Cup Chicken TVP*
1 1/2 Cup Shredded Cheddar Cheese
1/3 Cup Dehydrated Chopped Onions*
1 (10 Oz.) Can Enchilada Sauce
6-8 (9”) Flour Tortillas
*Reconstitute before using
1. In a small sauce pan, add water and chicken TVP; Boil then simmer for 3-5 minutes. Drain excess water.2. Pour half can of enchilada sauce in a 9"x 13" baking dish.3. In separate bowl, Combine chicken TVP, onion, and 1 cup cheese.4. Put 1/3 cup mixture on a tortilla shell, roll, and sprinkle with remaining cheese.5. Repeat for all tortilla shells until pan is full.6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.7. Bake at 350°F for 15-20 minutes.8. Serve topped with shredded lettuce, diced tomatoes, or sour cream.
Chicken Dumpling Casserole
1 Can Cream-Style Corn
1 Cup Freeze Dried Peas* or Dehydrated Carrot* or a Combination
1 Tablespoon Worcestershire Sauce
1 1/2 Cup Chicken TVP*
3/4 Cup Shredded Cheddar Cheese
1/2 Teaspoon Pepper
1/2 Cup Dehydrated Fat-Free Milk**Reconstitute before using.Follow directions on #10 can to reconstitute.
1. Place chicken in 2 cups warm water and let set for 10 minutes then drain.
2. In large mixing bowl, combine all other ingredients and stir until well-mixed.
3. Add drained chicken and mix in well.
4. Spread into a 9"x 13" baking dish and bake covered at 400°F for 25-20 minutes or until bubbling.
5. While casserole is cooking make dumplings to drop on top.
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread (from Everyday Food Storage)
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
Easy Chicken Enchiladas
1 1/2 Cup Water
3/4 Cup Chicken TVP*
1 1/2 Cup Shredded Cheddar Cheese
1/3 Cup Dehydrated Chopped Onions*
1 (10 Oz.) Can Enchilada Sauce
6-8 (9”) Flour Tortillas
*Reconstitute before using
1. In a small sauce pan, add water and chicken TVP; Boil then simmer for 3-5 minutes. Drain excess water.2. Pour half can of enchilada sauce in a 9"x 13" baking dish.3. In separate bowl, Combine chicken TVP, onion, and 1 cup cheese.4. Put 1/3 cup mixture on a tortilla shell, roll, and sprinkle with remaining cheese.5. Repeat for all tortilla shells until pan is full.6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.7. Bake at 350°F for 15-20 minutes.8. Serve topped with shredded lettuce, diced tomatoes, or sour cream.
Chicken Dumpling Casserole
1 Can Cream-Style Corn
1 Cup Freeze Dried Peas* or Dehydrated Carrot* or a Combination
1 Tablespoon Worcestershire Sauce
1 1/2 Cup Chicken TVP*
3/4 Cup Shredded Cheddar Cheese
1/2 Teaspoon Pepper
1/2 Cup Dehydrated Fat-Free Milk**Reconstitute before using.Follow directions on #10 can to reconstitute.
1. Place chicken in 2 cups warm water and let set for 10 minutes then drain.
2. In large mixing bowl, combine all other ingredients and stir until well-mixed.
3. Add drained chicken and mix in well.
4. Spread into a 9"x 13" baking dish and bake covered at 400°F for 25-20 minutes or until bubbling.
5. While casserole is cooking make dumplings to drop on top.
How Much Protein Should My Family Be Eating?
In the Word of Wisdom, the Lord revealed that the following substances are harmful:
Alcoholic drinks (see D&C 89:5–7).
Tobacco (see D&C 89:8).
Tea and coffee (see D&C 89:9; latter-day prophets have taught that the term "hot drinks," as written in this verse, refers to tea and coffee).
When people purposefully take anything harmful into their bodies, they are not living in harmony with the Word of Wisdom. Illegal drugs can especially destroy those who use them. The abuse of prescription drugs is also destructive spiritually and physically.
The Lord also declared in the Word of Wisdom that the following foods are good:
Vegetables and fruits, which should be used "with prudence and thanksgiving" (see D&C 89:10–11).
The flesh "of beasts and of the fowls of the air," which is "to be used sparingly" (see D&C 89:12–13).
Grains such as wheat, rice, and oats, which are "the staff of life" (see D&C 89:14–17).
To those who keep the Word of Wisdom, the Lord promised:
"All saints who remember to keep and do these sayings, walking in obedience to the commandments, shall receive health in their navel and marrow to their bones; And shall find wisdom and great treasures of knowledge, even hidden treasures; And shall run and not be weary, and shall walk and not faint. And I, the Lord, give unto them a promise, that the destroying angel shall pass by them, as the children of Israel, and not slay them" (D&C 89:18–21).
—See True to the Faith (2004), 186–88
Last meeting everyone was challenged to try a homemade mix, to save time and money! It is also healthy to know what goes into your food. If you can make your own mix without preservatives and extra colors and flavor “enhancers” like MSG and High Fructose Corn Syrup it might also be healthy for you. This month the challenge was to try a alternative for meat. We are trying both substituting beans for meat and also TVP-texturized vegetable protein. The challenge was not to make everyone a vegetarian but to offer alternative to meat and to add nutrition and variety to our home and food storage.
Alcoholic drinks (see D&C 89:5–7).
Tobacco (see D&C 89:8).
Tea and coffee (see D&C 89:9; latter-day prophets have taught that the term "hot drinks," as written in this verse, refers to tea and coffee).
When people purposefully take anything harmful into their bodies, they are not living in harmony with the Word of Wisdom. Illegal drugs can especially destroy those who use them. The abuse of prescription drugs is also destructive spiritually and physically.
The Lord also declared in the Word of Wisdom that the following foods are good:
Vegetables and fruits, which should be used "with prudence and thanksgiving" (see D&C 89:10–11).
The flesh "of beasts and of the fowls of the air," which is "to be used sparingly" (see D&C 89:12–13).
Grains such as wheat, rice, and oats, which are "the staff of life" (see D&C 89:14–17).
To those who keep the Word of Wisdom, the Lord promised:
"All saints who remember to keep and do these sayings, walking in obedience to the commandments, shall receive health in their navel and marrow to their bones; And shall find wisdom and great treasures of knowledge, even hidden treasures; And shall run and not be weary, and shall walk and not faint. And I, the Lord, give unto them a promise, that the destroying angel shall pass by them, as the children of Israel, and not slay them" (D&C 89:18–21).
—See True to the Faith (2004), 186–88
Last meeting everyone was challenged to try a homemade mix, to save time and money! It is also healthy to know what goes into your food. If you can make your own mix without preservatives and extra colors and flavor “enhancers” like MSG and High Fructose Corn Syrup it might also be healthy for you. This month the challenge was to try a alternative for meat. We are trying both substituting beans for meat and also TVP-texturized vegetable protein. The challenge was not to make everyone a vegetarian but to offer alternative to meat and to add nutrition and variety to our home and food storage.
Wednesday, August 19, 2009
Mixes save you money!
Last meeting everyone was challenged to try a recipe with a super healthy, food storage secret ingredient. This time I want everyone to prepare for those “everyday” food storage emergencies and try to make one of these money saving mixes. Not only will they be kind to your wallet but they will also save you time and of course they are food storage!
Bisquick - type Mix
4 c. all-purpose flour
2 T baking powder
1 1/2 tsp salt
1 c. shortening (can also use butter, but you need to keep it in the fridge or freezer)
Blend all ingredients until completely mixed. Transfer to vacuum seal bag or container, seal and store up 6 months. Use in any recipe specifying "Bake it all mix, Impossible Mix, Quick Mix or Bisquick"
Extra Light Quick Mix
Makes 7 c. mix
4 c. whole wheat flour
1 c. nonfat dry milk powder
2-1/2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 c. oil
Blend well until mixture resembles corn meal. Store in fridge.
Dry Onion Soup Mix
2 C. powdered milk
3/4 C. cornstarch
1/4 C. beef bouillon crystals
2 T. dried onion flakes
1 tsp. dried basil leaves, crushed
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
1/3 c. Onion Mix per recipe. Blend with water for soup, sour cream for dip, etc.
Soup or Sauce Mix (SOS)
(This mix has about 1/3 the calories and sodium as purchased condensed soup. )
Ingredients:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning
Directions:
Combine all ingredients in a re-closeable plastic bag,
mixing well.
Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry SOS mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Storage
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
Alfredo Sauce
Ingredients:
1/3 cup *SOS
1/2 cup low-fat sour cream
1 1/4 cup water
1/4 tsp. pepper
1/2 cup grated Parmesan cheese
Directions:
In a small bowl combine all ingredients, mix well and cook
until thick. Serve sauce over cooked noodles or on pizza
Yield: 1 1/2 cups sauce
Pudding Mix
8 C. nonfat dry milk powder
4 C. sugar
1 vanilla bean, cut into pieces (with seeds) or just add vanilla into recipe later
3 C. cornstarch (1 lb.)
1 tsp. salt
Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate Ziploc bags, placing 1 c. in each bag. Seal & Store.
To use:
1 c. Mix
3 c. boiling water
Stir constantly over low heat until thickened.
Chocolate Pudding:
Add 1 square chocolate to above recipe
Coconut Pudding:
Add 1/2 cup coconut to above recipe
Lemon Pudding:
Add 1 T lemon juice
1 T butter to above recipe
Check out these websites!
http://budget101.com/convenience_mixes.htm
http://prepareeveryneedful.blogspot.com
http://extension.usu.edu/files/publications/publication/FNP_101.pdf
Bisquick - type Mix
4 c. all-purpose flour
2 T baking powder
1 1/2 tsp salt
1 c. shortening (can also use butter, but you need to keep it in the fridge or freezer)
Blend all ingredients until completely mixed. Transfer to vacuum seal bag or container, seal and store up 6 months. Use in any recipe specifying "Bake it all mix, Impossible Mix, Quick Mix or Bisquick"
Extra Light Quick Mix
Makes 7 c. mix
4 c. whole wheat flour
1 c. nonfat dry milk powder
2-1/2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 c. oil
Blend well until mixture resembles corn meal. Store in fridge.
Dry Onion Soup Mix
2 C. powdered milk
3/4 C. cornstarch
1/4 C. beef bouillon crystals
2 T. dried onion flakes
1 tsp. dried basil leaves, crushed
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
To Use:
1/3 c. Onion Mix per recipe. Blend with water for soup, sour cream for dip, etc.
Soup or Sauce Mix (SOS)
(This mix has about 1/3 the calories and sodium as purchased condensed soup. )
Ingredients:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning
Directions:
Combine all ingredients in a re-closeable plastic bag,
mixing well.
Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry SOS mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.
Storage
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
Alfredo Sauce
Ingredients:
1/3 cup *SOS
1/2 cup low-fat sour cream
1 1/4 cup water
1/4 tsp. pepper
1/2 cup grated Parmesan cheese
Directions:
In a small bowl combine all ingredients, mix well and cook
until thick. Serve sauce over cooked noodles or on pizza
Yield: 1 1/2 cups sauce
Pudding Mix
8 C. nonfat dry milk powder
4 C. sugar
1 vanilla bean, cut into pieces (with seeds) or just add vanilla into recipe later
3 C. cornstarch (1 lb.)
1 tsp. salt
Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate Ziploc bags, placing 1 c. in each bag. Seal & Store.
To use:
1 c. Mix
3 c. boiling water
Stir constantly over low heat until thickened.
Chocolate Pudding:
Add 1 square chocolate to above recipe
Coconut Pudding:
Add 1/2 cup coconut to above recipe
Lemon Pudding:
Add 1 T lemon juice
1 T butter to above recipe
Check out these websites!
http://budget101.com/convenience_mixes.htm
http://prepareeveryneedful.blogspot.com
http://extension.usu.edu/files/publications/publication/FNP_101.pdf
Words of Wisdom
In preparing for this week’s class, I was a little discouraged thinking that I have been putting together these recipes and making this food thinking that the 20+ people who signed up would come, but that last few meetings have had only a handful of sisters in attendance. I really wanted to do this midweek enrichment group because I wanted to challenge myself to “prepare every needful thing”. I began to think maybe everyone else has a year’s supply of food and basic essentials, a full menu of delicious and nutritious recipes, and a handle on food storage, which must be why they haven’t been coming. I turned to Heavenly Father this week during a trip to the Mount Timpanogos Temple to know what I was supposed to do to get my house in order and be a resource for others wanting to do the same. The response I got was “turn to the words of the Latter-day prophets.” I found some great quotes that keep me going in my quest to prepare every needful thing:
Gordon B. Hinckley (1910–2008) Fifteenth President of the Church
“The best place to have some food set aside is within our homes,
together with a little money in savings. The best welfare program is our own
welfare program. Five or six cans of wheat in the home are better than a bushel
in the welfare granary. … “We can begin with a one week’s food
supply and gradually build it to a month, and then to three months. I am
speaking now of food to cover basic needs” (“To Men of the Priesthood,” Ensign,
Nov. 2002, 58).
Ezra Taft Benson (1899–1994) Thirteenth President of the Church
“The revelation to store food may be as essential to our temporal
salvation today as boarding the ark was to the people in the days of Noah”
(“Prepare Ye,” Ensign, Jan. 1974, 69).
Spencer W. Kimball (1895–1985) Twelfth President of the Church
“We encourage you to grow all the food that you feasibly can on your
own property. Berry bushes, grapevines, fruit trees—plant them if your climate
is right for their growth. Grow vegetables and eat them from your own yard. Even
those residing in apartments or condominiums can generally grow a little food in
pots and planters. … Make your garden as neat and attractive as well as
productive. If there are children in your home, involve them in the process with
assigned responsibilities” (“Family Preparedness,” Ensign, May 1976, 124).
Harold B. Lee (1899–1973) Eleventh President of the Church
“We expect the individual to do all he can to help himself, whether
it be an emergency for a single family or for a whole community, that the
relatives will do all they can to help, then the Church steps in with
commodities from the storehouse, with fast offerings to meet their needs that
commodities from the storehouse will not supply, and finally, the Relief Society
and the priesthood quorums will assist with rehabilitation” (Teachings of
Presidents of the Church: Harold B. Lee [2000], 171).
Joseph Fielding Smith (1876–1972) Tenth President of the Church
“[The pioneers] were taught by their leaders to produce, as far as
possible, all that they consumed, and to be frugal and not wasteful of their
substance. This is still excellent counsel” (“The Pioneer Spirit,” Improvement
Era, July 1970, 3).
Wilford Woodruff (1807–98) Fourth President of the Church
“We
feel led to caution the Latter-day Saints against forming the bad habit of
incurring debt and taking upon themselves obligations which frequently burden
them heavier than they can bear, and lead to the loss of their homes and other
possessions. … Our business should be done, as much as possible, on the
principle of paying for that which we purchase, and our needs should be brought
within the limit of our resources” (Teachings of Presidents of the Church:
Wilford Woodruff [2004], 232–33).
George Albert Smith (1870–1951) Eighth President of the Church
“How on the face of the earth could a man enjoy his religion when he
had been told by the Lord how to prepare for a day of famine, when instead of
doing so he had fooled away that which would have sustained him and his family”
(Deseret News, Mar. 4, 1868, 26).
Brigham Young (1801–77) Second President of the Church
“If you are without bread, how much wisdom can you boast and of what real utility
are your talents, if you cannot procure for yourselves and save against a day of
scarcity those substances designed to sustain your natural lives?” (Deseret
News, July 18, 1860, 153).
Wednesday, August 5, 2009
Shh….it’s a secret ingredient!
This month in the spirit of using everything and not wasting, I put forth a challenge to the club to try to smuggle some super healthy, super easy, super fun food storage into a food that their families might eat. Try some of these super secret ingredients in your next family meal.
Zucchini Crisp (Apple Crisp)
Zucchini Mixture
8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice
Pinto Bean Fudge
1 cup cooked drained pinto beans
1/4-1/2 cup milk
6 ounces unsweetened chocolate
6 tablespoons butter
6 ounces unsweetened chocolate
6 tablespoons butter
1 tablespoon vanilla
2 lbs confectioners' sugar
2 lbs confectioners' sugar
nuts (optional)
raisins (optional)
Mash 1 cup cooked and drained pinto beans. Add milk. Melt unsweetened chocolate with butter. Add chocolate and butter mixture and vanilla to bean and milk mixture. Stir until slightly thickened.
Work 2 pounds of powdered sugar into above mixture, you may have to work with your hands. Spread in a buttered pan and refrigerate. May add nuts and raisins. Makes about 3 1/2 pounds.
raisins (optional)
Mash 1 cup cooked and drained pinto beans. Add milk. Melt unsweetened chocolate with butter. Add chocolate and butter mixture and vanilla to bean and milk mixture. Stir until slightly thickened.
Work 2 pounds of powdered sugar into above mixture, you may have to work with your hands. Spread in a buttered pan and refrigerate. May add nuts and raisins. Makes about 3 1/2 pounds.
Chocolate Fudge Pumpkin Cake
Using a store-bought mix (or you can experiment with your favorite cake recipe), take one box of chocolate cake mix, one can of pumpkin-not pumpkin pie mix-just pumpkin, and a ½ can of water. Mix together gently until just combined, then mix for two minutes on medium speed. Pour into a greased and floured cake pan, 9 x 13 works well. Bake according to cake mix directions. Allow to cool. Top with frosting, or whipped cream, or eat it just plain. So yummy and moist, no one will ever know your secret!
Zucchini Crisp (Apple Crisp)
Zucchini Mixture
8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust Mixture
3 cups flour, I use at least half of it as wheat flour
3 cups flour, I use at least half of it as wheat flour
1 cup oats, you can use old-fashioned or quick
2 cups sugar
1 1/2 cups cold buter
1 teaspoon ground cinnamon
ZUCCHINI MIXTURE:.
In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.
CRUST MIXTURE:.
For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir 1/2 cup of the flour mixture into zucchini and mix well.
Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375°F for 35-40 minutes.
ZUCCHINI MIXTURE:.
In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.
CRUST MIXTURE:.
For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir 1/2 cup of the flour mixture into zucchini and mix well.
Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375°F for 35-40 minutes.
“Use it up, Wear it out, Make it Do, or Do without!”
Brigham Young was often quoted as saying, “Use it up, Wear it out, Make it Do, or Do without!” Moreover he taught the Saints to be resourceful and self-reliant.
It is as true today as it was over 150 years ago, We must be resourceful. Now is the time of year when, if you planted a garden you are getting a harvest coming on, and if you are lucky, your neighbors' gardens are ready too! Take some time to try a few new things, don't let this summer of plenty go to waste. Can, dehydrate, preserve, and use that harvest. Check out some great recipes from the food storage club and be a little daring, after all it is much better to try a recipe and have it not work out, than to wait until you have to use it someday and find out it is not a winner.“Never consider that you have bread enough around you to suffer your children to
waste a crust or a crumb of it. If a man is worth millions of bushels of wheat
and corn, he is not wealthy enough to … sweep a single kernel of it into the
fire; let it be eaten by something and pass again into the earth, and thus
fulfill the purpose for which it grew. Remember it, do not waste anything, but
take care of everything.” (DBY, 292).
Thursday, July 16, 2009
Wheat Thins, Graham Crackers, & More!
You probably know that I love the website Everyday Food Storage. Crystal does an amazing job of making how-to videos and providing us with lots of great recipes to try. There is also another great site I Dare You to Eat It! For the month of July we tried the following yummy treats: (click on the links and you will be taken to the site where I found the recipe.
Chocolate Morning Moo Milk Alternative
Thursday, July 2, 2009
Why Store Food, Why Prepare?
Have you ever found yourself telling your children "Because I said so." Food storage is not like that, it is a principle with a promise. For over a century Latter-day Saints have been counseled by living Prophets to prepare and to store a year's supply of food, to gain those basic skills needed to prepare healthy food for their families, and to get out of debt and stay out of debt. Self reliance is not just in case of a world-wide pandemic or food shortage, it is that same principle with a promise that when the time comes we will have the food we need for our families and will be blessed for being prepared and obedient. The First Presidency of the Church of Jesus Christ of Latter-day Saints has counseled us to:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others.
"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.
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve."—The First Presidency, All
Is Safely Gathered In: Family Home Storage, Feb. 2007, 1
We can do this! Just a little bit every time you go to the grocery store, plant a garden, learn to make a few new recipes.
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