Tuesday, March 31, 2009

Meal in a Muffin

This recipe can also be made with all food storage ingredients by substituting rehydrated apples, rehydrated carrots, powdered eggs, and powdered milk in place of the fresh ingredients.

2 cups whole wheat flour
2 cups white flour
2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups apples, peeled and shredded
1 1/2 cups shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped pecans
1 1/2 cups canola oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Combine flours, sugar, baking soda, cinnamon, salt, and cloves. Add apples, carrots, coconut, raisins, and pecans. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill greased or paper lined muffin 3/4 full. Bake at 350 degrees F. for 20-25 minutes. Immediately remove from pan. Enjoy!

(Source: Ann Marie A.)

Monday, March 30, 2009

Real Life -- Living It

Life doesn't always go as planned. (I didn't have to tell you that -- did I?!) Read how the Mitchell family chose to deal with a chronic illness and make the best of things in an article entitled "Education Was Our Answer". Very inspiring!

(Source: S. Mitchell, "Education Was Our Answer", Ensign, April 2009, pg. 28-31)

Friday, March 27, 2009

Garden Bits

Learn how to make your own seed starter pots from newspapers. Laura at Ten Things Farm makes her own "virtually free" and shares how with this tutorial. "You can even plant them right in the garden when your seedlings are ready!"

Once you've made your seed starter pots, Laura shares how to get your seeds started with another tutorial, "Let's Get to Planting."

Not sure when to begin? Check out My Square Foot Garden's post "to find out when to start seeds, plant, and transplant based on your frost date!"

Ready, set, GROW!

Oatmeal - Raisin Cookies

1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
3 cups raw, quick cooking oats
1 cup seedless raisins

Preheat oven to 375 degrees. Lightly grease cookie sheets. Sift flour, baking soda, and salt. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place 2 inches apart on prepared cookie sheets. Bake 12-14 minutes or until golden brown. Let stand 1 minute, then remove to wire rack and cool. Makes about 2 1/2 dozen cookies.

Testing comment: It tasted great!

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Zucchini Oatmeal Cookies

1/2 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup quick oats
1 cup granola
1 1/2 cups grated zucchini
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the grated zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave 2 inches between cookies. Bake for 10-12 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Instant Oatmeal Packets

To make individual instant packets:

In a blender, blend 1/2 cup of oats until powdery.

Into each 10 (individual zip-lock type sandwich bags) place the following ingredients:
1/4 cup unpowdered oats
2 tablespoons powdered oats
1/8 teaspoon salt
1 teaspoon sugar (optional)

Close the top securely and store in a cool, dry place. Makes 10 packets of instant oatmeal.

Microwave directions for cooking:
Empty packet into microwaveable bowl. Add 2/3 cups water or milk. Microwave on HIGH about 1 1/2 minutes. Stir.

Conventional directions for cooking:
Empty packet into pan. Add 1/2 cup boiling water; cook and stir over high heat until thickened, about 1 minute.

Testing comment: This was good, but a lot of work for just regular oatmeal. I would just use regular oatmeal and cook it instead of this.

He that is slow to anger is better than the mighty,
and he that ruleth his spirit than he that taketh a city.
Proverbs 16:32

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 54)

Oh Henry Bars

1/2 cup melted butter
1 cup brown sugar
1/2 cup peanut butter
1/2 cup Karo syrup
1 teaspoon vanilla
4 cups oats
1 package (6 oz.) chocolate chips

Mix together first five ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13-inch pan. Bake at 375 degrees for 15 minutes. Don't over bake. Cut into bars.

Testing comment: It was easy to make with ingredients I always have. It needs to be eaten in a day or two or it gets quite dry.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

Delicious Oatmeal Pancakes

1/2 cup whole wheat flour
1/4 teaspoon salt
1/3 cup powdered milk
1 cup water
1 cup rolled oats
2 teaspoons baking powder
2 tablespoon sugar
2 eggs, separated
3 tablespoons vegetable oil

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk. Stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats. Beat slightly and allow to stand 5 minutes; then beat until blended. Mix in dry ingredients; then fold in beaten egg whites. For small pancakes, drop 2 tablespoons batter onto griddle, or use 1/4 cup for larger pancakes. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce or jam, or butter and maple syrup. Makes 8-10 pancakes.

Testing comment: The recipe was a little complicated when preparing, but my family enjoyed the taste just as much or perhaps more than traditional pancakes. They were much more filling then a traditional pancake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

Oatmeal Raisin Muffins

1 egg
3/4 cup milk
1 cup raisins
1/2 cup vegetable oil
1/3 cup sugar
1 cup rolled oats
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup white or whole wheat flour

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with cupcake liners. Beat egg; stir in milk, raisins and oil. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake in pre-heated oven until gold brown, about 20 minutes. Remove from pan immediately. Makes 2 muffins.

Testing comment: I found that the muffins had a very good flavor but were very crumbly.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 56)

Oatmeal Pie

3/4 cup sugar
1/3 cup butter or margarine
1 teaspoon cinnamon
2 eggs, beaten
3/4 cup dark corn syrup
1 teaspoon vanilla
1 cup rolled oats
1 tablespoon flaked coconut (optional)

Cream sugar and butter. Add remaining ingredients and mix well. Pour into an unbaked pie shell. Bake at 350 degrees for 35-40 minutes.

Testing comment: This was a great, kind of a poor man's pecan pie. I baked a crust-less version to cut down on fat and calories.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 56)

Chocolate Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup butter
2 eggs
2 teaspoons vanilla
1 oz. square unsweetened baking chocolate
2 cups chopped nuts (optional)

Cream together sugar, butter, eggs, and vanilla. Add flour, baking soda, and salt. Melt chocolate. Add to mixture. Add nuts and oatmeal. Chill dough. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 12 minutes.

Testing comment: We enjoyed these cookies.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 57)

Thursday, March 26, 2009

You Meet the Nicest People at the Dry Pack Cannery!

This morning I dropped by the nearby Dry Pack Cannery to can a few items. Met the nicest people there, including a dear school teacher who taught four of my children and still remembered their names! Everyone was so helpful!

One of the nice people I met was April. We got to talking about using oxygen absorbers in plastic buckets. I thought I had read somewhere that you could use them. When I came home I checked out the Provident Living website that states it's "not an effective treatment method." (Oops.) Here's the link for more information regarding oxygen absorbers at www.providentliving.org:
"What types of containers can be used with oxygen absorbers for food storage?

Oxygen absorbers should be used with containers that provide an effective barrier against moisture and oxygen. The following containers work well:

• Metal cans with seamed lids.
• Foil pouches (such as those provided by Church home storage centers and available from ldscatalog.org).
• PETE plastic bottles with airtight, screw-on lids.
• Glass canning jars with metal lids that have gaskets.

Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles, or other types of plastic bottles not identified as PETE or PET under the recycle symbol (see right)."

(Source: http://providentliving.org/pfw/multimedia/files/pfw/pdf/109616_OxygenAbsorbers31_MAR_08_pdf.pdf)

Here is some information from the USU Extension Service regarding "Fumigation with Dry Ice Prior to Storage":
"Prevent Insect Infestations
To prevent insect infestations in bulk foods, keep all stored foods in tight, clean, metal, plastic, or glass insect-proof containers that have tight fitting lids and no open seams or crevices. Store food off the floor and away from damp areas.

Fumigation with Dry Ice Prior to Storage
To fumigate home stored wheat or similar products, spread about 2 ounces of crushed dry ice on 3 or 4 inches of grain in the bottom of the container, then add the remaining grain to the can until it is at the desired depth. If fumigating large quantities use 14 ounces for 100 pounds of grain or 1 pound of dry ice for each 30 gallons of stored grain. At approximately 75 cents a pound for dry ice the cost of fumigating is reasonable.

Since the fumes from vaporizing dry ice are heavier than air, they should readily replace the existing air in the container. Allow sufficient time for the dry ice to evaporate (vaporize) before placing the lid on all the way (approximately 30 minutes). The lid should not be made tight until the dry ice has pretty well vaporized and has replaced the regular air. Then it can be placed firmly on the container and sealed.

Should pressure cause bulging of the can after the lid has been put in place, remove the lid cautiously for a few minutes and then replace it. If using plastic bags in the can, don’t seal the bags until the dry ice has vaporized. Carbon dioxide will stay in the container for some time, provided the container lid is tight. When practical, follow the above procedure in a dry atmosphere to reduce the condensation of moisture in the bottom of the can.

Dry ice tends to control most adult and larval insects present, but probably will not destroy all the eggs or pupae. If a tight fitting lid is placed firmly on the container after the dry ice has vaporized, it may keep enough carbon dioxide inside to destroy some of the eggs and pupae. After 2 to 3 weeks another fumigation with dry ice may be desirable to destroy adult insects which have matured from the surviving eggs and pupae.

If properly done, these two treatments should suffice. Yearly treatments are not indicated unless an infestation is recognized."

(Source: http://extension.usu.edu/files/publications/publication/FN_502.pdf, pg. 12)

Wednesday, March 25, 2009

Oatmeal Bread

2 tablespoons active yeast
1/2 cup warm water
1/4 cup oil
1/3 cup honey
2 teaspoons salt
2 cups hot water
6-6 1/2 cups flour (can use half whole wheat)
2 cups oats
1/3 cup non-instant dry milk

Dissolve yeast in 1/2 cup warm water. Put hot water in large bowl and add salt, honey, and oil. Combine 2 cups flour, oats, and dry milk. Stir into liquid. Add yeast and beat with electric mixer at high speed for 3-4 minutes. Add remaining flour and knead to make a smooth, elastic dough. Cover and let rise until double in bulk. Divide dough and shape into two loaves. Place in greased 9x5-inch bread pans and let rise until double. Bake at 350 degrees for about 40 minutes.

Testing comment: Good texture and flavor.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 57)

Oatmeal Cake

Mix the following and let sit for 20 minutes:
1 1/2 cups boiling water
1 cup oatmeal

Cream together:
1 cup sugar
1 cup brown sugar
1 stick softened butter
2 eggs

Add oatmeal mixture to creamed mixture and beat until blended. Then add:
1 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon

Pour into a greased 9x13-inch pan. Sprinkle with topping and bake at 375 degrees for 30-35 minutes.

3 tablespoons butter, softened
2/3 cup brown sugar
1/2 cup chocolate chips
1/2 cup nuts (pecans), chopped

Testing comment: This cake tasted very good. I could change the cooking time to 25-30 minutes.

Life must be worth living. The cost has
Tripled and folks still hang on!

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 58)


4 cups uncooked rolled oats (not instant)
1 cup wheat germ
1 cup unsweetened shredded coconut
1/4 cup dry milk powder
2 teaspoons cinnamon
1 tablespoon brown sugar
1/2 cup honey
1/3 cup vegetable oil
1 tablespoon vanilla
1 cup raisins

Preheat oven to 300 degrees. Grease large cookie sheet. Combine oats, wheat germ, coconut, milk powder, cinnamon, and brown sugar in large bowl. Combine honey, and vegetable oil in small saucepan. Heat until warm. Stir in vanilla. Pour honey mixture over dry ingredients. Fold in raisins. Mix well. Spread evenly in pan. Bake at 300 degrees for 20-25 minutes or till lightly brown, stirring occasionally. Cook on wire rack.

Testing comment: A little too much cinnamon for our taste, but otherwise good. Since we like nuts and sunflower seeds, I would put some of those in for extra crunch and flavor. Also, I would add the raisins after baking the granola, or at least near the end of the cooking time. They were almost burned after being cooked the entire time.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg.59)

Oatmeal Raisin Cookies

2 cups raisins
1 cup margarine or butter
1 cup brown sugar, packed
1 teaspoon baking powder
2 1/2 cups oats
1 tablespoon vanilla
1/4 cup water
1 cup sugar
2 eggs
2 3/4 cups flour
1/4 cup cornstarch

Preheat oven to 350 degrees. Bring raisins and water to a boil. Cover and turn off; set aside. In a large bowl, cream butter and sugars for 4-5 minutes. Add eggs and beat 4-5 minutes. Add dry ingredients. Drain raisins and add to dough. Stir in vanilla. Makes 2-inch balls and place on a lightly greased cookie sheet. Bake 7-8 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 59)

Barbecued Beef Patties or Meatballs

1 lb. ground beef
1/2 cup rolled oats
1 tablespoon dry onions
1 egg

Shape into patties or meatballs and brown in skillet. As they cook, mix the following in a bowl:

1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon sugar
2/3 cup catsup
1/3 cup water
2 tablespoons dry onions

Pour the sauce over the meat. Turn patties or meatballs in sauce now and then. Cook about 15 minutes. Serve over rice or however you like.

Testing comment: These are great.

"I know of no more encouraging fact
Than the unquestionable ability of man
To elevate his life by conscious endeavor."
Henry David Thoreau

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 60)

Matrimonial Cake

Pour 3/4 cup water over the following; let stand until softened:
1-2 cups raisins or dates
1/3 cup sugar

Mix the following ingredients together until crumbly:
1 1/4 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
1 cube or (1/2 cup) butter
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup coconut
1/2 cup walnuts (optional)

Place 1/2 of crumb mixture in bottom of 9x13-inch pan. Top with raisin or date mixture, reserving a little of the liquid. Cover with rest of crumb mixture and sprinkle with the remaining liquid. Bake at 350 degrees for 30 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 61)

No Bake Cookies

Boil for one minute:
1 cup sugar
1 1/2 tablespoons cocoa
1/4 cup milk
1/4 cup butter or margarine

Remove from heat and stir in:
1/2 cup oatmeal
1/4 cup peanut butter
1/4 teaspoon vanilla

Drop by spoonfuls on aluminum foil. Put in freezer or fridge until set.

Testing comment: These are easy enough for young teenagers to make and very good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 61)

Oatmeal Pumpkin Cookies

Mix together in bowl:
2 cups rolled oats
1 cup sugar

Blend in, mixing thoroughly:
3/4 cup melted shortening

Cool mixture and add:
2 eggs, well beaten

Sift together and add to mixture:
2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg

Beat in:
1/2 cup pumpkin (canned or mashed cooked pumpkin)
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped nuts (optional)

Drop by teaspoonful on a greased cookie sheet. Bake at 350 degrees to 15-18 minutes.

Let every man be swift to hear, slow
To speak, slow to wrath.
James 1:19

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 62)

Oatmeal Cake with Broiled Icing

1 1/4 cups boiling water
1/2 cup (1 stick) butter
3/4 cup brown sugar, packed
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup rolled oats
3/4 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon soda
1 teaspoon cinnamon
Broiled coconut icing (recipe below)

Pour boiling water over rolled oats; let stand 20 minutes. Cream together butter or margarine and sugars. Add eggs. Stir in oatmeal, then sifted dry ingredients. Bake in greased 9x13-inch pan at 350 degrees for 40-45 minutes or until done when tested with toothpick. Spread with coconut icing; broil until frosting bubbles, taking care not to burn.

Broiled Coconut Icing
6 tablespoons (3/4 stick) butter
1/4 cup cream or evaporated milk
3/4 cups nuts, coarsely chopped
1 cup coconut
1/2 cup brown sugar, packed

Combine all ingredients. Spread over cake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 63)

Oatmeal Icebox Cookies

1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter or regular margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
2 tablespoons honey
1 1/2 cups rolled oats

Sift flour with baking soda, salt, and cinnamon; set aside. In large bowl with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugars. Add egg and honey; continue beating until very light and fluffy. At low speed, gradually add half the flour mixture. Mix in rest, with hands, to form a stiff dough. Add oats, mixing to combine well. Refrigerate 30 minutes. Divide dough in half. On lightly floured surface, shape each half into a roll 7 inches long. Wrap in saran or foil; refrigerate until firm, about 8 hours or over night. (Rolls may be stored in refrigerator a week or 10 days. Bake fresh as desired.) Preheat oven to 375 degrees. With sharp knife, cut as many 1/8 inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Remove to wire rack; let cool. Makes about 7 dozen.

Testing comment: This was a great recipe. The cookies were moist and my family really enjoyed them.

"There can be no friendship without confidence;
And no confidence without integrity."
Samuel Johnson

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 64)

Chewy Oatmeal Cookies

1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup shortening or butter
1 1/3 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Note: Quick or regular oats may be used, however, regular oats help retain moisture for a chewier cookie.

Sift flour, baking soda, salt, cinnamon, and nutmeg into a bowl, set aside. Cream together shortening, sugar, eggs and vanilla. Add to flour mixture and beat until smooth. Add oatmeal, raisins, chocolate chips, and nuts. Mix thoroughly. Drop by heaping spoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Do not over bake.

Testing Comment: This was a good cookie. I didn't need to bake it as long as was suggested.

If you don't stand for something
You'll fall for anything.

Oat Topping

1 1/2 cups rolled oats
1/3 cup packed brown sugar
1/3 cup butter or margarine
1/4 cup finely chopped nuts
1/4 cup coconut
1/2 teaspoon cinnamon

Combine all ingredients and mix well. Cook in a skillet over medium heat, stirring constantly, for 5 minutes or until golden brown. Serve over desserts, fruit salads, yogurt, ice cream, or pudding.

Testing comment: I really liked this recipe. I used it for a pie crust as well as for a topping and it worked great.

Oatmeal Cookies

1 cup boiling water
1 cup raisins
1/4 cup butter or margarine
1 cup sugar
2 eggs, beaten
2 cups flour
1/2 teaspoon each cinnamon, nutmeg, cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 cup nuts
1/2 teaspoon salt

1 cup chocolate chips (optional)

Pour boiling water over the raisins, butter or margarine, and sugar. Cool, then mix in beaten eggs. Add the remaining ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12 minutes.

Testing comment: I tested this on my extended family and they all like the cookies, as did I. However, I prefer my recipe that calls for a little more margarine in proportion to the other ingredients.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 66)

Tuesday, March 24, 2009

Homemade Laundry Soap

Here is a recipe for Homemade Laundry Soap a dear friend shared with me. She received it from her daughter. (Thanks Jackie and Brenda!)

One recipe will give you 70 tablespoons

1 bar Fels-Naptha soap (finely grated)
1 cup Washing Soda
1 cup Borax
1/4 cup powder Oxyclean (optional)

*Mix well and store in an airtight plastic zip-lock bag
*Use 2 tablespoons per large load
or 1 tablespoons per small load
*Dilute in warm water if you prefer liquid form


Fels-Naptha Laundry Soap Bar: Made by the Dial Soap Company, so any store that carries Dial should be able to get it for you.

Super Washing Soda: Can be found in the laundry detergent aisle of your supermarket. It comes in a 55-ounce yellow box. Baking soda cannot be used in place of washing soda. They are completely different products, although both are made by Arm & Hammer.

Borax: One brand name is 20 Mule Team Borax. It is also found in the laundry detergent aisle.
(Source: Jackie J. and Brenda F.)

Monday, March 23, 2009

Real Life -- Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

(Since my "guest" posters are in the middle of the "Living It" part at the moment, I'm sharing a previous personal post from February 5. Hey, "Real Life" happens -- so do reruns.)

When our home was bustling with teenagers and pre-teens (about eight years ago) and there were many demands on our money, we decided it was a good time to "show and tell" them where the money goes. We gathered our family together for a Family Home Evening and presented them a "hands-on" financial management course.

My husband obtained enough one dollar bills to equal one-month's salary (which task was more of a challenge than we had first thought.) On a poster board I wrote down our financial obligations and offerings for one month. (We had to figure out our income and expenses for the whole year and divide that by twelve in order to get a realistic idea of a one-month budget.) Our list included:
GROSS INCOME: (never could figure out why they call it "gross" income before taxes are taken out. To me it would make more sense to call "net" income "gross" because it's just gross to see so much taken out of your salary.)
Taxes - Federal and State, Social Security

Tithes and Offerings (first and always - everything else somehow works out)
Insurance - auto, health, home and life
Mortgage - plus extra put towards early payoff
Auto - car payment, oil changes, new tires, etc.
School expenses - fees, books, clubs, drivers ed, etc.
Lessons - music, sports, etc.
By the time we got to the "Other" category, there were just a few dollars left. Everyone was silent for a brief moment as we looked at the piles. REALITY CHECK! Whoever said, "a picture is worth a thousand words" was right.

We explained that there are some categories we don't have much control over such as taxes, mortgage, and insurance. There are categories we do have a little more control over -- such as electricity, natural gas, and water -- by using less, turning off lights when not in use, having shorter showers, etc. Food and clothing are other areas where we can save money...which led to another discussion..."needs" versus "wants". We also set family goals and talked about ways to achieve them.

That night was one of many geared towards teaching principles of financial management. It was an "eye-opening" experience for each of us and one that we'll remember. There was more understanding when requests were made and we worked together as a family to save where we could.

I've also heard of people using "Monopoly" money to teach this concept to their family. The ways to teach the principles of financial management are varied. Use whatever method(s) that will work best for you. The important thing is to take time to TEACH family members...the dividends will be priceless!

Sunday, March 22, 2009


"Self-reliance is not just about having enough for yourself
but about having enough to share with others."
--Bonnie D. Parkin

Saturday, March 21, 2009

Giveaway Winner!

And the lucky winner is...


Blogger Laurel said...

I would love to own a copy of her book. Thanks for all your info!

March 18, 2009 8:53 PM


Please send me an email at preparednessnibblesandbits@gmail.com
and we'll work out the details.

THANKS to each of you who entered
and for your kind comments!!!

Friday, March 20, 2009

"Your Stimulus Package is Right Between Your Ears, Darlin'"

As I was getting into my car last night, Dave Ramsey was on the radio. (Love that guy!) Anyways, he was responding to something I had missed a few moments earlier with this: "Your stimulus package is right between your ears, darlin'." He then recommended reading some books (some of which you could easily read in one evening):

  • "Rich Man, Poor Man"- Irwin Shaw
  • "The Richest Man in Babylon"- George S. Clason
  • "Who Moved My Cheese?" - Spencer Johnson, MD
  • "The Good Book" (The Holy Bible)
  • (and some other titles I couldn't remember)

He talked about the importance of reading good books -- that's going to change things for you -- not sittin' around watchin' the television.

I wished I had heard the whole conversation, but I think I caught enough to understand the power of reading good books. I've already read a couple of his suggested titles and am going to go check out the others I've missed. Thanks for the reminder Dave!

The food storage book "I Dare You to Eat It" GIVEAWAY ends tonight (midnight, MST). If you haven't entered the contest yet, just click here and leave a comment on that particular post.

Wednesday, March 18, 2009

GIVEAWAY - Food Storage Book - "I Dare You to Eat It"

Last Saturday at Costco, I had the opportunity to meet Liesa Card, author of "I DARE YOU TO EAT IT - Designing Food Storage You Would Actually Want to Eat". She is a delightful lady! I purchased two of her books (one for me and one to give away.)

I went home and began reading the book right away. It's a fun read and she shares some great ideas on how to do the whole food storage thing and how to adapt it to your own life. She also shares some delicious sounding recipes "that will help save you time in planning and preparing meals."

For a chance to win a signed copy of her book, please leave a comment on this post. That's it. If you choose to be "anonymous", please put your initials or something with your comment so that you can be identified from other "anonymouses". :)

Giveaway will end at midnight, Friday, March 20th (MST). I'll use Random.org to determine a winner. Check back on Saturday, March 21st to see if you're the lucky winner.

Tuesday, March 17, 2009

Beverage-Can Stove (or Pop-Can Stove)

My nephew was telling me about a handy little stove you can make out of a soda can. He's made a couple of them. They're small, lightweight, and put out a lot of heat. (Great for hiking.) Here's the link to the site he found: http://en.wikipedia.org/wiki/Beverage-can_stove. Thanks for sharing Ben!

UPDATE: Ben gave me his first prototype. (Thanks Ben!) He demonstrated how it works. "AMAZING" is pretty much the word to describe this little gadget (and my nephew Ben!)

Monday, March 16, 2009

Real Life -- Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is by Trevor as told to KP. He shares what it was like when his family tried living off their food storage for two weeks. (Thanks for sharing Trevor! You and your family are INSPIRING!)

A dear friend of mine, SheriLynn, decided to take on the challenge of living off their food storage for two weeks. She referred me to her son, Trevor, to see what he thought about it. Here is what I learned:

Trevor told me his mom brought out the wheat grinder - which she does not do very often. She cooked a lot more. He saw her cook some things she hadn't cooked before. I asked him if he liked what she made. Trevor said that it tasted like everything else she cooks. (SheriLynn is an amazing cook by the way!) He added that "in between meals there was nothing there."

In order to make the milk go a little further, his mom mixed regular milk with powdered milk. My son (who loves hanging out at their home) was unaware of their two-week experiment. He tasted the milk and threw it out because he thought it was rotten. (Ooops.) Then he went to the store and bought them a new gallon of milk to replace the milk he had thrown out.

I asked Trevor what he thought about the whole experiment. His reply was, "It wasn't a horrific two weeks."

Way to go guys!!! Thanks for sharing!

(I learned I'm going to have to figure out how to disguise the taste of powdered milk for my family -- at least for my son.)

Sunday, March 15, 2009

"I know not by what methods rare
But this I know, God answers prayer.
I know that He has given His Word,
Which tells me prayer is always heard,
And will be answered, soon or late.
And so I pray and calmly wait.
I know not if the blessing sought
Will come in just the way I thought;
But leave my prayers with Him alone,
Whose will is wiser than my own,
Assured that He will grant my quest,
Or send some answer far more blest."
--Eliza M. Hickok

Friday, March 13, 2009

Basic Food Storage Cookbook in .pdf Format

Great news for those of you who would like access to a .pdf version of the "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003. IT'S READY! (Many thanks to my mom who offered to scan the cookbook and my brother who converted her scans to a .pdf file which you can read with Acrobat Reader! And thanks again to the South Jordan Utah River Stake for sharing!)

"BASIC FOOD STORAGE COOKBOOK - Recipes, Ideas, Tips, and Information," South Jordan Utah River Stake, 2003 - .pdf

(Clicking this link will take you to a website where you can download it.)

Good Morning!

Just returned home from a four-day vacation with my two oldest daughters. It was their "Spring Break" and they invited me to come along. Loved spending time with them! Many thanks to my dear husband for "holding down the fort" while I was gone!

What I learned about preparedness while I was vacationing:

1. ALWAYS carry extra band-aids with you in your pocket, purse, or wallet!
2. ALWAYS carry spare change with you in case you need to purchase band-aids (because your spare band-aids are in your emergency car kit and/or hotel room.)
3. Think twice about wearing those summer shoes you haven't worn all winter (without socks to boot) especially when about to walk thirteen plus miles (unless you absolutely have extra band-aids with you!)
4. Take a good book along for those times when you are recovering from your blisters. :)

Because there was no "free" internet access available where we were staying, I was extremely grateful to have some good books along to read during those "down time" moments. One of my new favorite books is now "Let's Roll! Ordinary People, Extraordinary Courage" by Lisa Beamer, wife of 9-11 hero Todd Beamer with Ken Abraham. Make sure you have a box of tissues with you when you pick this one up.

An important thing she stressed was to put our trust in God. I quote:
"Lately I've been trying to look at the bigger picture, to discover what I'm supposed to learn from all this. I'm sure I have much growth yet to experience, but I've gleaned a few insights. Probably the most important truth is that my security must be in God rather than in anything or anyone in this world.

"Think about it: the World Trade Center represented economic power, success, and security, yet it was shaken and destroyed in one hour or less. The Pentagon is the symbol of our nation's military might, yet it, too, proved vulnerable. Where can we find true security in these days?

"The men and women in the Trade Center towers, the Pentagon, and aboard the four hijacked planes were some of the best our nation had to offer. They were the picture of intelligence, energy, and power. Yet their best wasn't good enough to keep the enemy from attacking, maiming, and killing several thousand people.

"But I have found safety and security in a loving heavenly Father, who cannot be shaken, who will never leave me or forsake me, and in whom I can trust completely. For those looking for hope, I recommend grabbing the hand of your heavenly Father as tightly as possible, like a little child does with his parent. God is a hero who will always be there when you need him."

Monday, March 9, 2009

Real Life -- Living It

Because we can learn so much from each other, Monday's posts will be "Real Life -- Living It" featuring a guest post.

This week's guest post is by Sylvia. She shares some lessons learned from Hurricane Ike. (Thanks for sharing Sylvia! You are INSPIRING!)


"I’ve been meaning to post this for some time. My darling sister Donna asked me to provide a little article for their ward’s preparedness blog. This is my attempt to do that. If you are a member of her ward, Welcome. I hope you find this helpful. If you are someone who survived the events of Ike and think I missed something or want to give me an amen, please comment. If you are entirely uninterested in this post, feel free to skip it. It is, actually, a bit long. So were the after affects of the hurricane.

1. Everything they say is true to be prepared. Study the churches provident living website and do as you are instructed. It ‘s all there.

2. Invest in a generator. It made surviving bearable. We ran our fridge, a/c, washer/dryer, tv, and computers thanks to the generator. It would actually even be worth having two. We couldn’t run everything at the same time.

3. A chainsaw comes in handy. Oddly enough.

4. Practice living “Old School.” Go without electricity for a day or heat or a/c and see what things you can do to survive.

5. Crisis invites missionary opportunities. Be prepared to share your stash and the gospel.

6. The luxuries of life will no doubt be missed. Learn to live without them and be happy {emphasis on be happy}. After two weeks of “hurricane hair” I was not happy. I need to learn to be.

7. Treat each situation as unique. We sailed through Rita and thus underestimated Ike b/c we thought it would be the same story. It wasn’t. I evacuated for Rita and didn’t need to. I wish I would have evacuated earlier for Ike {thanks Donna!}

8. We had a dial tone phone on hand that didn’t depend on electricity to work. Our cordless phone went dead almost immediately. Keep one of those at the ready. Our phone service was hit and miss but an “Old School” phone made it possible for us to receive calls and dial out when we had service. Also text messages would often make it out while cell calls did not.

9. Gas will be overpriced and difficult to get a hold of.

10. ATMs and credit card machines will be down and you will need cash. That is why you keep some on hand.

11. I could have used a recipe book that was filled with ideas on meals to prepare using only what was in my pantry and could be cooked on our gas stove...the oven was unavailable for two weeks. I wish I had been happy-spirited enough to try cooking in a solar oven...maybe this summer. Also, we had no dutch ovens on hand or charcoal. We did use our grill a few times. Note to self...get a cook book with recipes for dutch ovens and purchase dutch ovens.

12. You will have a built-in network b/c of the church. It is amazing to see it in action. Be prepared to support it {i.e know your vt and ht families and check in with them frequently}.

13. Ham radio operators were in demand and seemed to have access to lots of information. Be friends with someone who knows how to operate one and is involved in the hro” community.

14. Have all of your “official” papers in a place where you can retrieve them easily and quickly...and be familiar with the terms and conditions of your insurance policy.

15. Follow all the safety recommendations for the natural disasters predicted in your area {i.e. earthquake, tornado, hurricane, flood, etc}

Just two anecdotal stories and a final word...

When the whole of Galveston flooded and much of the city was destroyed the church house did not. Houses across the street had flood lines past the 6 foot mark. Though built on slightly raised ground the church building was not built on ground 6 feet higher than the neighboring houses. Miraculous.

In one neighborhood {the one of my former visiting teacher’s daughter} a fundamental Christian group marched up and down the street holding candles stopping at each house to pray. Maybe they stopped at her house and prayed. Maybe they didn't. But they didn't invite her to join them. She and her small children went to her mother’s house to ride out the storm. After Ike when she returned to survey the damage to her home she noted that each home along her street had trees down and many had received damage to their roofs and structures. Many of these were homes that had been prayed over. She braced for the worse. Of course, you guessed it...her home had no damage whatsoever. She rolled up her sleeves and went to work helping her neighbors recover.

But not every good and righteous family was passed over. There were many amazing members whose homes were damaged b/c of the hurricane. The storm was no respecter but the good news is that the families hit by this tragedy had an immediate infrastructure to help them through it. And the opportunities to serve? Endless.

Be prepared. Be prepared to help others and to be helped by others.

What did I miss? Please feel free to comment."


Sunday, March 8, 2009

Saturday, March 7, 2009

Count Your Blessings...

Do you ever have a song that gets stuck in your head? Here's the one that's been on my mind for several days:

"When upon life's billows you are tempest-tossed,
When you are discouraged, thinking all is lost,
Count your many blessings; name them one by one,
And it will surprise you what the Lord has done.

Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings; every doubt will fly,
And you will be singing as the days go by.

When you look at others with their lands and gold,
Think that Christ has promised you his wealth untold.
Count your many blessings; money cannot buy
Your reward in heaven nor your home on high.

So amid the conflict, whether great or small,
Do not be discouraged; God is over all.
Count your many blessings; angels will attend,
Help and comfort give you to your journey's end.

Count your blessings; Name them one by one.
Count your blessings; See what God hath done.
Count your blessings; Name them one by one.
Count your many blessings; See what God hath done."

(Johnson Oatman Jr., 1856-1922,
Hymn #241)

I'm kind of glad it's stuck in my head. It makes me happy! :)

Friday, March 6, 2009

Update on Using Dried Beans

I received the following helpful information in an email from Margo regarding dried beans. Thanks for your feedback Margo!

I have enjoyed going through your preparedness web site. Good job!

On your page regarding using dried beans for fat replacement ( http://preparednessnibblesandbits.blogspot.com/search/label/White%20Beans%20Replace%20Fat%20in%20Most%20Baking) may I suggest that you add the following:

After grinding beans in a stone wheat grinder the beans will tend to gum up' the stones. Grinding a cup of dried corn after grinding beans will de-glaze the stones. This is not as much of a problem in a steel grinder, but the corn will still be effective in cleaning the grinding surfaces.

Also, it may not be clear to inexperienced that you are suggesting to grind DRIED beans.

Bean flour can also be added to waffles, pancakes, cookies, bread and most other baked goods to increase the protein content; adding beans to recipes containing grains turns the proteins into complete proteins.

Chile Spaghetti

1 can (30 oz.) Hunt's chili beans
1 lb. hamburger
1 large onion, diced
1 pkg. spaghetti
1 can (28 oz.) tomato juice
salt and chili powder as desired

Brown hamburger and onion; drain all fat off. Combine with chili beans and tomato juice. Add salt and chili powder to desired taste. Cook on medium heat for 15-20 minutes. Cook spaghetti in another saucepan till tender. Drain all water from spaghetti and add to cooked chili mixture. Heat well and serve. Can top this with grated cheese or sprinkle with Parmesan cheese.

Testing comment: I really liked the chili taste to this spaghetti. This was something different from the same old spaghetti.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 68)

Spaghetti Pie

6 oz. spaghetti
2 tablespoons butter or margarine
1/2 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese
1 lb. ground beef, cooked and drained
1/2 cup chopped onion
1 bottle Prego spaghetti sauce
1/2 cup shredded mozzarella cheese

Cook the spaghetti according to package directions; drain (should be about 3 cups spaghetti). Stir margarine into hot spaghetti and then add Parmesan cheese and the well beaten eggs. When spaghetti is well coated, form spaghetti into a crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. Mix ground beef, onion, and spaghetti sauce together and spread the sauce over cottage cheese. Bake, uncovered, at 350 degrees for 20 minutes; then sprinkle with mozzarella cheese and bake 5 more minutes. Let pie stand for 5 minutes before cutting into pie shape pieces.

Testing comment: Tasty and different. My kids really like it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 68)

Tuna Casserole

1 1/2 cups uncooked macaroni
1 can cream of chicken soup
1 to 2 cans tuna fish, drained
1 can cream of mushroom soup
2 cups shredded cheese
1/2 can evaporated milk
1/2 cup peas

Cook macaroni until barely tender. Drain off water and add all but 1/2 cup cheese and mix together. Add salt and pepper to taste. Put in a buttered casserole dish and cover with remaining cheese. Can add crushed potato chips on top of the cheese. Bake at 350 degrees for 30 minutes.

Testing comment: I had the white albacore tuna in my storage so that is what I used. Helped it to not have quite as fishy taste as regular tuna. I used a 5 oz. can of condensed milk and it made it a little rich in taste and a little bit too soupy. Next time I'll use either 1/2 of the 1/2 can or none at all. Overall it was one of the better tuna casserole recipes we have had and will be one used much more with the above alteration.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 69)

Pasta Primavera (Low Fat)

1 pkg. spaghetti or linguine
2 cups broccoli
2 tablespoons oil
1 pkg. sliced mushrooms
1 small onion, minced
1 small carrot, sliced thin
1 small red pepper, cut in strips
1 tomato, diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley
3 cans evaporated skim milk
2 tablespoons cornstarch
2 tablespoons chicken bouillon

Cook pasta according to package directions. Microwave broccoli until just tender crisp; drain. In skillet, heat oil; add carrots, onion, mushrooms, and red pepper strips. Stir fry until tender crisp. Mix together evaporated milk, chicken bouillon, cornstarch and salt to taste. Pour into skillet containing vegetable mixture and boil 1 minute. Add tomato, Parmesan cheese, parsley, broccoli, and spaghetti. Toss and heat through. Serves 6.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 69)

Italian-Rotini Pasta Bake

1 1/2 lb. cooked shredded chicken or hamburger, cooked and drained
1 lb. rotini style pasta
3 cups mozzarella cheese, shredded
4 cans tomato paste (Italian style)
1 onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoons Romano cheese
3 tablespoons Parmesan cheese

In large saucepan heat olive oil. Add onions and cook until translucent. Add garlic; reduce heat. Add tomato paste, 1 can at a time, adding hot water along with each can of paste. In total, add 5 cans water. Blend well. Sauce will be thick. Add basil, oregano, pepper, Italian seasoning, salt, sugar, Romano and Parmesan cheese, and meat. Cook on low for approximately 1/2 hour until flavors are blended.

Cook pasta according to package directions; drain well. Combine pasta with sauce. Transfer to a 13x9-inch glass baking dish. Top with mozzarella cheese. Bake at 350 degrees for approximately 45 minutes. Serve with a salad and French bread. Makes a wonderful meal.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 70)

Tuna Noodle Casserole

1 pkg. (16 oz.) noodles
1 can cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
2 cans tuna
2 cups frozen peas

Cook noodles until done. Cook peas until tender. Mix soup, sour cream, mayonnaise, and tuna together. Mix all ingredients together and heat in oven at 375 degrees until hot, or warm on top of stove.

Testing comment: We enjoyed this casserole. It was quick and easy.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 70)

Macaroni Salad

2 cups cooked, drained, and cooled macaroni
4 radishes, grated
1 tomato, diced
1/2 cup olives, sliced
green onions, chopped
1 can tuna, drained

Dressing: 1/2 cup salad dressing, salt and pepper to taste. Mix and add to above ingredients.

Testing comment:
Okay recipes, but nothing special.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 71)

Shrimp Pasta Pie

8 oz. uncooked thin spaghetti (can use regular spaghetti)
4 tablespoons butter or margarine, divided
3 eggs, lightly beaten
1/4 teaspoon ground black pepper
2 oz. fresh Parmesan cheese, grated (about 1/2 cup)
1 garlic clove, pressed
1 1/2 cups small broccoli flowerets
1/2 cup chopped red bell pepper
1/3 cup sliced green onions with tops
8 oz. uncooked, medium fresh shrimp, peeled and deveined
1 container (10 oz.) refrigerated Alfredo pasta sauce, divided
2 oz. mozzarella cheese, shredded (1/2 cup)

Preheat oven to 350 degrees. Spray deep-dish pie plate or casserole dish with vegetable oil. Cook spaghetti according to package directions and drain. (Don't rinse with cold water.) Transfer into 4-quart bowl. Add 3 tablespoons of butter, cut into small pieces; stir until melted. Add eggs and black pepper. Sprinkle Parmesan cheese over pasta; mix well. Spoon into prepared dish. Spread mixture evenly, forming a 1-inch rim around the edge of the dish to make a shell. Bake 10-12 minutes or until set.

Melt remaining 1 tablespoon butter over medium high heat. Add garlic, vegetables, and shrimp; stir-fry 4 minutes or until shrimp are opaque. Remove skillet from heat. Stir in 1/2 cup of the pasta sauce. Spoon the shrimp mixture into pasta shell. Sprinkle with shredded mozzarella cheese. Bake 10 minutes. Let stand 5 minutes. Heat remaining Alfredo sauce until hot. Cut pie into wedges and pour a little Alfredo sauce over and serve.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 71)

Macaroni-Mexican Skillet Supper

1 lb. ground beef
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1 can (16 oz.) tomatoes, crushed
1 can (16 oz.) tomato paste
1/2 cup water
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon garlic
2 cups macaroni twirls

Cook beef and drain off fat. Add onion and pepper. Cook until tender. Add tomatoes, paste, water, chili powder, salt, and garlic. Cook 15 minutes, then add to cooked macaroni twirls. Serves 6-8.

Testing comment: Easy and good. I used regular elbow macaroni.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 72)

Italian Salad

Marinate overnight:
2 cups cooked spaghetti
1/2 cup Italian dressing (Good Seasons is good)

1/2 cup mayonnaise
garlic salt to taste
vegetables such as sliced olives, radishes, green onions, tomatoes, green pepper, carrots, celery, cucumbers, etc.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg.72)

Baked Spaghetti

Cook one small package of spaghetti. Place in bottom of 13x9-inch pan. Mix 2 eggs and 1/2 cup milk. Pour over spaghetti. Cook one pound of hamburger with chopped onion and green pepper. Sprinkle over spaghetti. Add grated cheese over meat mixture. Cover with 1 quart Prego sauce. Bake 1 hour at 350 degrees.

Testing comment: This was quick and easy and good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 72)

Macaroni Salad

1 cup elbow macaroni
12 oz. chopped ham
1 cup cubed cheddar cheese
1/2 cup biased-cut celery slices
1/3 cup chopped green peppers
1/4 cup sliced green onions
2 tablespoons chopped pimento
1/4 cup chopped dill pickles

Mix mayonnaise and canned milk to nice consistency. Add salt, and pepper, and celery salt to taste. Pour over salad and stir all together.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 73)

Broccoli/Pasta Salad

1 head broccoli (use stems) peeled and cut in strips, cooked until tender
1 lb. bacon, fried and crumbled
3/4 cup sliced almonds
12 oz. pkg. curly pasta noodles, cooked as directed

1 1/2 cup mayonnaise
1/2 cup sugar
2 tablespoons vinegar

Stir together. Pour over salad. Let marinate 1-3 hours. Serves 10.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 73)

Pasta Salad

1 lb. (or less) thin spaghetti noodles broken in half, cooked, drained, and cooled
4 large tomatoes, chopped
1 green pepper, chopped
1/2 red onion, chopped
1 cucumber, diced
1 can pitted black olives, sliced
1 bottle (8 oz.) Wish Bone Italian dressing
4 tablespoons Schilling Salad Supreme seasoning

Mix all ingredients. Toss and chill. Sprinkle with Parmesan cheese when ready to serve.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 73)

Baked Spaghetti

1 lb. hamburger
1 cup chopped onions
1/2 cup water
grated cheese
1 can cream of mushroom soup
1 can tomato soup
1 1/2 cups spaghetti

Cook meat and onions until meat is browned. Add both soups and water. Cook until onions are tender. Cook spaghetti in salted water and drain. Place part of meat mixture in casserole dish. Cover with 1/2 spaghetti. Sprinkle with cheese. Repeat. Cook at 350 degrees until heated through, about 30 minutes. Sprinkle with cheese and return to oven for 5 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 74)

Spaghetti and Spinach and Bread Crumbs

1 lb. spaghetti
10 oz. box frozen spinach
4 oz. Italian bread crumbs (2 cups)
2 tablespoons butter or margarine
1/4 cup olive oil
1 tablespoon minced garlic

Bring a large pot of lightly salted water to a boil. Add pasta and cook, adding spinach to pot for last five minutes of cooking time. Ladle off and reserve 1 cup of cooking water. Drain pasta and spinach in a colander, return to pot. Meanwhile, melt butter in large skillet over medium heat. Add crumbs and cook 7-8 minutes, stirring occasionally until crisp and golden. Transfer to a small bowl. Let skillet cool slightly. Add olive oil and garlic to skillet. Heat 1 minute or until garlic is aromatic, then add to pasta and spinach along with the reserved cooking water. Toss to mix well. Put in a large serving bowl together with crumbs.

There is no real excellence in all this world
Which can be separated from right living.
David Starr Jordan

Baked Chicken and Spaghetti

10 oz. cooked and drained spaghetti
1 onion, chopped
1 can tomatoes
2 tablespoons sugar
1/2 cup grated cheese
2 tablespoons shortening or butter
dash of pepper
2 cups diced, cooked chicken

Saute onion in shortening or butter; add tomatoes, sugar, and pepper. Heat to boiling. Stir in chicken and spaghetti. Toss gently with fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375 degrees for 20 minutes.

Testing comment: I loved it! It was quick, easy, and yummy!

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 75)

Macaroni Salad

1 cup uncooked macaroni
4 cups boiling water
1 cup chopped vegetables (celery, green peppers, onion, cooked peas, carrots, etc.)
1 teaspoon salt
1 can tuna fish
salad dressing

Bring water and salt to a boil. Add macaroni. Boil until tender (10 minutes). Do not over cook. Drain, rinse in cold water, drain again. Chill. Mix with tuna fish and vegetables. Marinate with salad dressing to taste (approximately 1/3 cup).

Testing comment: It was quick and easy and very good.

Some parents spend half their time
Wondering how their kids will
Turn out and the other
Half wondering when
They will turn in.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 75)

Chicken Pasta Salad

12 oz. bow tie pasta
1 can (20 oz.) pineapple tidbits
2 cups chopped celery
4 chicken breasts, cooked and cubed
1 bottle (16 oz.) Kraft coleslaw dressing (do not substitute)
12 oz. tri-colored pasta
green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)

Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.

Note: Canned chicken or 2 cans (15 oz.) light or dark turkey chunks may be substituted for the chicken breasts.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 76)

Homemade Macaroni & Cheese

Follow cooking directions on macaroni package. Use the amount you will need for your family. Place drained macaroni in greased casserole. Pour cheese sauce over macaroni and grate a little more cheese on top. Bake at 400 degrees until brown.

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1 cup milk
1/2 cup shredded cheddar cheese

Heat butter in 1 1/2 quart saucepan over low heat until melted. Stir in flour, dry mustard, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

You can use this sauce for tuna casseroles also. Just leave out the cheese and dry mustard.

Testing comment: When using this recipe, double or triple it depending on how much you are fixing. A single recipe would be great to make for one or two people.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 76)

Shrimp Shell Salad

1 package (12 oz.) small shell macaroni
4 eggs, hard boiled
3 ribs celery
1/2 small onion
1 can (4 1/4 oz.) tiny shrimp

2 cups mayonnaise
1/4 cup chili sauce
1 tablespoon lemon and herb seasoning

Cook shells till tender; rinse in cold water and drain. Chop eggs, celery, and onion, and drain the shrimp. Add to shells in large bowl. Mix dressing and pour over all. Mix thoroughly and chill.

Testing comment: Very tasty.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 77)

Tuna and Noodle Casserole

8 oz. noodles
1 can tuna fish
1 can condensed mushroom or chicken soup
2/3 cup milk
1/2 cup butter and bread crumbs

Cook noodles in 4 cups boiling water. Rinse and drain. Arrange noodles and tuna fish in layers in casserole dish. Combine soup and milk. Pour over noodles and fish. Top with buttered crumbs and a dash of paprika. Bake in a moderate oven, 375 degrees, about 25 minutes or until browned. Makes about 6 servings.

Testing comment: A great quick and easy meal.

We are what we repeatedly do.
Excellence, then, is not an act, but a habit.

Thursday, March 5, 2009

Trust in God

"When challenges and testing do come, your faith will lead you to solutions. Your peace of mind, your assurance of answers to vexing problems, your ultimate joy depend upon your trust in Heavenly Father and His Son, Jesus Christ. Right will ultimately prevail. It will yield blessings now as you in faith obey the commandments of God. Remember an unfailing, continual, ever-present source of peace and comfort is available to you. It is the certainty that your Father in Heaven loves you no matter what your circumstance, no matter what winds of trial, turmoil, or tribulation whirl about you. That certainty will never change. Your ability to access that support depends on the strength of your faith in Him and in His certain willingness to bless you."

Using Flour/Whole Wheat Flour

Use wheat in recipes your family already likes. Then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first--who can turn down a cookie?

Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.


Wheat flour is heavier then white flour and needs more leavening in yeast bread, use more yeast and/or let it raise longer.

In baking powder leavened products: Increase baking powder by 1 teaspoon for each 3 cups of whole wheat flour.

Recipes using baking soda need not be adjusted in baked products using eggs. Separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.


Store flour in an airtight canister in a cool, dry place. For longer storage other then dry packing your flour, wrap tightly in a plastic storage bag and refrigerate or freeze. Always bring to room temperature before using.


Spoon sifted flour lightly into a measuring cup and level off with a knife or other flat utensil. Do not pack down.

There are 3 1/3 cups of flour per pound and approximately 17 cups per 5 pound bag.


Take 1 cup all-purpose flour, and remove 1 tablespoon flour and replace with 1 tablespoon cornstarch. Mix well together and sift. It is now ready for baking.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 99)

Whole Wheat (Steamed) Cereal

1 cup clean whole wheat
1 teaspoon salt
2 cups water

Place all ingredients in casserole dish. Place filled casserole, without a lid, on a raised shelf or adapter ring of a steamer or deep kettle. The deep well in an electric range can be used. Fill steamer with water up to within 1 inch of adapter ring. The steamer should have a tight-fitting lid but the filled casserole remains uncovered all the time. Bring water in bottom of pan to full rolling boil and boil for about 15 minutes. Reduce heat to low or simmer. Steam for 10-12 hours or overnight. This recipe makes 10 servings. Keep unused portion in refrigerator and reheat just before serving.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Oven Cooked) Cereal

For cereal, combine 2 cups water to 1 cup wheat and 1 teaspoon salt (multiply amounts as needed) in a heavy saucepan. If whole cooked wheat is to be used in other recipes, omit salt and add when included in another recipe. Bring wheat and water to a boil and cook 5 minutes. Remove from heat, cover, and set in 300 degree oven. Close oven door and turn off heat. Leave wheat undisturbed overnight or for 8-10 hours.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Crock Pot) Cereal

2 cups clean whole wheat
1 1/2 teaspoon salt
4 cups water

Place all ingredients in crock pot. Cover and cook on low heat 8-9 hours. If possible, stir once during first hour of cooking. This recipes makes 20 servings. Refrigerate unused portion and reheat just before serving. This cooked wheat may also be used in many bread and casserole recipes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Thermos) Cereal

1 cup clean whole wheat
1 teaspoon salt (optional)
2 cups boiling water

Boil wheat in water 3 minutes. Preheat thermos by rinsing with boiling water. Pour in boiling wheat mixture. Seal tightly and let stand overnight. It is then ready for morning cereal. Add honey, milk, dates, or raisins as desired.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Wheat Waffles

1 cup wheat flour
1 cup white flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons honey or sugar
1 3/4 cup milk
6 tablespoons oil
2 eggs, separated

Combine dry ingredients in mixing bowl. Whisk honey, milk, oil, and eggs together. Stir into dry ingredients. Beat egg whites until stiff. Gently fold into flour mixture. Bake on hot waffle iron.

Testing comment: We liked them. Not much different than the waffles we eat. We also liked the texture.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 101)

Famous Wheat Bread

5 1/2 cups warm water
4 tablespoons yeast dissolved in 1/2 cup warm water
1/2 cup sugar or 1/3 cup honey
2 tablespoons salt
1 cube margarine, melted
7 cups whole wheat flour
7 cups white flour, approximately

Combine all ingredients except flour and mix well. Add 7 cups whole wheat flour and enough of the white flour to make a soft dough. Knead until smooth, about 10 minutes. Divide into six loaves. Bake at 400 degrees for 25 minutes.

Testing comment: Can cut recipe in half for 3 loaves. Good bread.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 101)

Wheat and Rice Casserole

3 cups cooked whole wheat
3 cups cooked rice
1 lb. ground beef, browned
1 onion, chopped
1 rib celery, chopped
1 green pepper, chopped
2 carrots, chopped
garlic salt to taste

Place all ingredients in a large skillet with 1/4 cup butter and soy sauce to taste and saute until hot.

Testing comment: This was good, but I would probably change the proportions a little next time and use 2 cups wheat and 4 cups rice.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

Wheat Carrot Cake

1 cup sugar
1/2 cup olive oil
2 eggs, beaten
1 1/2 cups grated carrots
1/2 cup flour
1/2 cup wheat flour
1/2 tablespoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup each of coconut flakes, nuts, and raisins

Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins. Pour batter into lightly greased and floured 9x9-inch cake pan. Bake at 400 degrees for 20 to 30 minutes.

Testing comment: This cake had a very good flavor and was not overly sweet. I used dehydrated carrots, and it worked great. I also used canola oil instead of olive oil. I lowered the heat to 350 degrees about 2/3 of the way through the cooking time because the cake was browning too fast and the middle was not set.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

Spanish Wheat

4 to 6 cups cooked cracked wheat
1/4 cup chopped onions
1 tablespoon olive oil
1 quart jar tomatoes
1 can tomato sauce
1 clove garlic, minced
1/2 cup chopped green pepper
1 to 2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 lb. ground beef, browned and drained
3/4 cup grated cheddar cheese

Put olive oil in large fry pan and saute onions, garlic, and green pepper for about 5 minutes. Add tomatoes, tomato sauce, ground beef, and spices. Cook 10 minutes. Pour over cooked cracked wheat and continue cooking for another 10 minutes. Serve topped with grated cheese.

Testing comment: This had a really good flavor and was a nice change from rice. (You could use half rice if your family isn't used to a lot of wheat in their diet.) I used cooked whole wheat kernels instead of cracked wheat because we like the texture better. My family liked it and I will definitely make it again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 103)