Tuesday, April 28, 2009

Q & A - Swine Flu and You

Questions regarding the Swine Flu? The Centers for Disease Control and Prevention has an article with questions and answers regarding Swine Flu at http://www.cdc.gov/swineflu/swineflu_you.htm.

Monday, April 27, 2009

Pandemic Video

Learn how to prevent or at least minimize the effects of the current swine flu epidemic. The preventative procedures are similar to those one would take to prevent the avian flu. As always, good personal hygiene is of great importance. BYU-Idaho has prepared a 17-minute training video for the 'Prevention of Avian Influenza - H5N1 - Preparing for a Possible Pandemic.' "Remember the counsel: 'If ye are prepared, ye shall not fear.' D&C 38:30."

The information includes:
  • Background
  • Preventative Procedures (for individuals and groups)
  • Shared Responsibilities
Please share this link with others:


Real Life -- Living It

"Unemployment. It’s a word that sends chills down everyone’s back. Whenever the economy has lagged, leaving friends and neighbors out of work, my husband and I have always sympathized readily. But it wasn’t until my husband, Tom, was laid off—through no fault of his own—that we learned for ourselves the true impact of unemployment."
In an article entitled "Our Unemployment Survival Kit," Faye shares eight essential areas they focused on that helped bring them peace during their troubling times.

(Source: Faye W., “Our Unemployment Survival Kit,” Ensign, Jun 1985, 47)

Friday, April 24, 2009

Two Days Left on One-Gallon Tomato Plants Sale

There's a great sale on one-gallon tomato plants ($1.75 each)
at J&J Nursery
1815 West Gentile Street, Layton, UT 84041
Hours: Mon–Sat 8AM to 8PM Phone: 801.544.1211

Sale ends Saturday, April 25, 2009.
They also have smaller tomato plants for .69 each, and

4-packs for 1.49 each.

This place is amazing! The quality of plants, great selection, and the reasonable prices are worth the drive. Be prepared to spend some time walking around their incredibly huge nursery. They have a humongous selection of vegetable plants, flowers, trees and bushes, with great prices to match.

My cute niece is driving down from Idaho to take advantage of this sale. I went yesterday and spent three hours there. I'll definitely be going back -- after I finish planting what I purchased. :) (Thanks to Valerie at Prepared LDS Family for the heads-up!)

Thursday, April 23, 2009

Banana Milk

1 cup water
1/4 cup nonfat dry milk powder
2 ripe bananas, mashed
1 cup fluid milk

Combine part of the water with nonfat dry milk powder to make a smooth paste. Blend in rest of water. Add bananas and fluid milk together. Beat until smooth. Chill. Serves 6.

Testing comment: We liked it. I liked the fact that my 13 year old daughter made it herself and liked it. It had a subtle taste, light and yummy.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 43)

Fat Free White Sauce

1 cup powdered milk
2 tablespoons cornstarch or 1/4 cup flour
salt or bouillon or other spices to taste
2 cups water

Mix dry ingredients in a sauce pan. Add water a little at a time, stirring well. Cook over medium heat, stirring constantly, until bubbly.

Life is a book in volumes three,
The past, the present, the yet to be.
The first is finished and laid away-
The second we're reading day by day-
The third and the last of the volumes three
is locked away-God keeps the key.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 43)

Sweetened Condensed Milk

3/4 cup dry milk powder
3/4 cup sugar
1/2 cup HOT tap water

Place hot water in blender. With blender going, add sugar and dry milk; blend until smooth. Makes about 14 oz.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 44)

Peanut Butter Snap, Crackle, and Pop

3/4 cup powdered sugar
1/2 cup powdered milk
1 cup peanut butter
1/2 square margarine
1 1/2 cups Rice Krispies

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and melted margarine. Stir in Rice Krispies. Form into walnut-size pieces. For an added treat, dip in chocolate.

Testing comment: The kids really liked this treat. It was easy to make.

For if ye forgive men their trespasses,
your Heavenly Father will also forgive you.
Matthew 6:14

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 44)

Wednesday, April 22, 2009

Water Storage

Why store water
Natural disasters such as floods or earthquakes may pollute or disrupt water supplies. Water is more essential than food in sustaining life. It is wise to have an emergency storage of at least 14 gallons of water per person. To protect the quality of the water, it must be pure to start with and stored in clean, food grade containers. If you store it away from sunlight in clean containers, and if it is safe bacterially at the time of storage, water will remain pure indefinitely.

Pre-storage treatment
Tap water is usually safe to store without pretreatment. If water purity is in doubt, use these treatment guidelines:

Household bleach (4-6% sodium hydrochloride)
8 drops per gallon or 1/2 teaspoon per 5 gallons, if clear.
16 drops per gallon or 1 teaspoon per 5 gallons, if cloudy.
Let stand for 30 minutes before use (water taste can be improved by pouring it back and forth several times between two containers to dissipate chlorine and aerate the water).

Iodine (2% solution)
12 drops per gallon, if clear.
24 drops per gallon, if cloudy.
Let stand for 30 minutes before use.

Pre-use treatment
If the water is not pure or if purity is in doubt, use one of the following treatment methods:

Filtration--There are many good water filters on the market. The activated charcoal type can also remove bad tastes. Some models also add chemicals to kill bacteria.

Chemical-- In addition to the ones listed in the pre-storage treatment paragraph above, other good treatment chemicals may be acquired from most outdoor supply stores.

Boiling--Boil water for three to five minutes, depending on elevation (the higher the elevation, the longer the water should be boiled).

Distilling--This is the most effective method of water purification. However, it is slow and the equipment is expensive. If you plan to use this method, advance preparation will be necessary.

Water storage containers
Good water storage containers are air tight, resistant to breakage, and heavy enough to hold water. They need to have a lining that won't rust or affect the flavor of the water.

The following containers are commonly used:

Plastic juice or soda bottles--Clear plastic containers made of P.E.T.E. plastic. Used containers should be food grade and thoroughly cleaned, rinsed, and dried.

Water beds--A double waterbed holds about 200 gallons of water. This water contains an algaecide, so do not use for drinking or cooking. Good for non-food usage only, such as clothes washing and general cleaning.

Water heater--close the inlet valve immediately after the water supply is disrupted.

Bleach bottles--Not food grade plastic. For non-food usage only. This type of bottle tends to turn brittle over several years and is likely to leak.

Container storage note: Plastic water storage containers should be protected from light and heat. Freezing may be damaging to some types of containers. Storage should be in areas where potential leakage would not cause damage to the home.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pgs. 127 & 128)

Tuesday, April 21, 2009

Instant Pudding Mix


Blend 1 1/2 cups mix with 3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. For richer pudding, use milk instead of water. Serves 4.


Blend 1 1/2 cups mix with 2 2/3 cups water. Blend with wire whip. Pour into small serving dishes and chill at least 15 minutes. To make a richer pudding, use milk instead of water. Serves 4.


Put pudding mix and water into a resealable plastic bag. Mix by squishing. This is especially good for camping.

Let children finger paint with pudding on large sugar cookies.

Sprinkle some dry pudding mix onto drained fruit and stir for a fast fruit salad.

Chocolate Pudding

One Serving
3 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 1/8 cups pudding mix
2 cups water

6 Servings (large box)
1 3/4 cups pudding mix
3 cups water

Vanilla Pudding

One Serving
2 1/2 tablespoons pudding mix
1/3 cup water

4 Servings (small box)
1 cup pudding mix
2 cups water

6 Servings (large box)
1 1/2 cups pudding mix
3 cups water

Note: All recipes are formulated using instant pudding mix from the Home Storage Center. This pudding mix has milk already in the mix. Boxed pudding, does not contain milk and neither do some mixes from other sources. If using other mixes, you will need to adjust the recipes by adding milk (powdered milk works well) instead of water.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 79)

Fast Fruit Salad

1 can (11 oz.) mandarin oranges, drained
1 can (16 oz.) fruit cocktail with juice
1 can (20 oz.) pineapple chunks with juice
1 cup shredded coconut
2-3 bananas, sliced
1 cup vanilla pudding mix

Combine all ingredients except pudding. Slowly sprinkle pudding mix over fruit and stir gently. Ready to eat in 5 minutes, or chill until ready to serve.

Testing comment: This was delicious and it was so easy!!

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Angel Delight

1 1/2 cups vanilla pudding mix
3 cups water
1 carton (16 oz.) sour cream
1 large angel food cake, broken into pieces
1 can (21 oz.) cherry pie filling

Mix pudding and water with whisk. blend with sour cream. Alternate layers of cake first, pudding second, and cherry filling third in a 9x13-inch pan or trifle bowl. Chill to set. Serves 12.

Testing comment: This was VERY good.

TV is an appliance which changes children
from irresistible forces
to immovable objects

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 80)

Chocolate Eclair Cake

36 graham crackers
1 1/2 cups instant vanilla pudding mix
3 cups water
1 (12 oz.) Cool Whip
chocolate frosting

Line bottom of 9x13-inch pan with 12 graham crackers. Beat together water and pudding. Fold in Cool Whip. Pour 1/2 of mixture over the top of crackers. Put another layer of crackers on top, then the rest of pudding, then another layer of crackers. Spread with chocolate frosting (softened). Refrigerate overnight. (Prepare the day before.)

Testing comment: Wonderful, delicious, and so easy to make.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Easy Chocolate Mousse

1 1/8 cups chocolate pudding mix
1 1/2 cups cold water
1 cup whipped topping

Combine pudding mix with water and blend well. Fold in whipped topping and spoon into dessert dishes. Chill. Garnish with additional whipped topping or chocolate shavings. Makes 5 servings.

Testing comment: Quick and easy dessert and everyone loved it.

The first sign of old age is when you hear
"snap, crackle, and pop" in the morning
and it isn't your cereal.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 81)

Mint Delight

1st layer:
1/2 cup butter
1 cup flour
1/2 cup chopped nuts
1/2 cup powdered sugar
Mix together, press into the bottom of a 9x13-inch pan. Bake 15 minutes at 350 degrees F. Cool.

2nd layer:
2 cups powdered sugar
2 cups Cool Whip
8 oz. cream cheese, softened
a few drops of green food coloring
1/2 teaspoon mint flavoring to taste
Blend together. Spread on crust.

3rd layer:
2 1/4 cups chocolate pudding mix
3 cups water
Mix together. Spread on top of green layer.

4th layer:
Top with 2 cups Cool Whip
Garnish with grated chocolate

Testing comment: Good recipe. Original recipe called for 3 cups water and it was too thick, so changed to 4 cups water.

Tis better to remain silent, and be thought a fool,
than to open your mouth and remove all doubt of it.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 82)

English Trifle

1 angel food cake, cut into pieces
1 large package strawberry jello (chilled to soft set)
fruit of your choice (strawberries, melon, etc.)
3/4 cup dry vanilla pudding mix
2 cups whipping cream

Make pudding by mixing dry vanilla pudding mix with 1 1/2 cups water. Chill for 1/2 hour. Make one layer using half of the cake, jello, fruit, and pudding. Make second layer with the other half. Top with whipped cream.

Testing comment: This was great. My family loved it.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Four Layer Dessert

1 cup flour
1/2 cup margarine
8 oz. cream cheese
1 cup powdered sugar
1 container (8 oz.) whipped topping
2 cups instant chocolate pudding mix
1/2 cup chopped nuts

Mix flour and butter in food processor (or by hand) until it resembles pie crust. Press into a 9x13-inch pan and bake at 350 degrees F. for 15 minutes. Cool completely. Cream powdered sugar and cream cheese. Add 1 cup of the whipped topping and beat until smooth. Spread on top of cooled crust. Chill until firm. Add 2 cups pudding mix to 3 cups water and blend well. Spread chocolate pudding over cream cheese layer and chill until firm. Spread remaining whipped topping over pudding and sprinkle with nuts. Chill several hours. Serves 12-15.

Testing comment: Very good and easy to prepare. A real hit with the kids.

The only difference between stumbling blocks
and stepping stones is the way you use them.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)

Chocolate Wonder

First layer:
Combine in bowl:
1 cup flour
1 cup nuts, chopped
1/2 cup margarine
Pat lightly into a greased 9x13-inch pan at 350 degrees F. for 15 minutes or until lightly browned.

Second layer:
Cream until smooth:
1 package (8 oz.) cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (from a 12 oz. container)
Spread over bottom layer.

Third layer:
Beat until thick:
2 1/4 cups chocolate pudding mix
3 cups cold water
Spread carefully over second layer.

Fourth layer:
Spread rest of 12 oz. Cool Whip on top. Chill at least 2 hours.
Serves 12-15.

Testing comment: This is one of my favorite desserts.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Trifle

Make a batch of your favorite brownies, with or without nuts. Cool and cut into 1-inch pieces. In trifle dish, alternate layers of brownies, chocolate pudding, and sweetened whipped cream or Cool Whip.

Make two or three layers of each. If desired, grate chocolate bar, Skor bar, or any other chocolate candy on top of last layer of whipped cream.

Testing comment: Rich dessert but good.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 84)

Chocolate Mousse Cake

large glass bowl
chocolate cake mix
2 cups Cool Whip or whipped topping
3 to 5 toffee candy bars, crushed
1 1/2 cups chocolate pudding mix
2 2/3 cups water

Prepare cake mix as directed. Bake on sheet cake pan for 15 minutes, or until done. Cut cake into small bite size pieces. Whisk pudding mix with water. Refrigerate 15 minutes. First layer bottom of bowl with cake. Cover with chocolate pudding. Cover with Cool Whip. Drizzle with candy. Repeat layers ending with candy. Chill until ready to serve. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)

Cookie Salad

2 cups vanilla pudding mix
4 cups water
1 (8 oz.) Cool Whip
2 cans mandarin oranges
1 can (15 oz.) pineapple tidbits
1 package fudge striped cookies

Mix water and pudding. Add Cool Whip. Drain fruit, and add to pudding mixture. Refrigerate. When ready to serve, break up cookies and mix them with the pudding.

Testing comment: Quick and easy and very good.

"And in the end it's not the years in your life that count.
It's the life in your years."
Abraham Lincoln

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 85)


1 cup chocolate pudding mix
2 cups water
1/2 cup milk
1/4 cup sugar

Mix all ingredients in blender or with wire whip until smooth and sugar is dissolved. Freeze in ice cube trays or small paper cups with popsicle sticks for handles.

Testing comment: This was refreshing and tasted a lot like the real fudgesicles.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)

Jello Cake

1 yellow or white cake mix
1 small Jello (any flavor)
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

Testing comment: One of our favorite desserts.

What lies behind us
and what lies before us
are tiny matters compared to
what lies within us.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 86)


4 large eggs (at room temperature)
1/4 teaspoon salt
1 cup flour
1/2 cup oil
1 cup water
1 1/2 cups vanilla pudding mix
3 cups water
chocolate frosting

Bring 1 cup water, oil, and salt to a boil. Remove from heat; stir in flour. Add eggs one at a time. Drop by spoonful on baking sheet. Bake at 400 degrees F. for 40 minutes. Combine pudding mix and 3 cups water. Mix well. Split cool eclair shells and fill with pudding. Frost with chocolate frosting.

Testing comment: Love these. it is a great way to use the cannery vanilla pudding. Wonderful recipe!

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 87)

Fruit Pudding Salad

1 can fruit cocktail, drained
2 bananas, sliced
1 1/2 pints whipping cream, whipped
1/2 cup instant vanilla pudding
1 cup water

Drain fruit. Add sliced bananas. Mix pudding and water until smooth and let set. Add fruit and whipped cream to pudding. Chill and serve.

Testing comment: This was a great salad. My family really enjoyed the flavor.

The best way to be successful
is to follow the advice
you give to others.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 87)

Chicken Soup for One

2 teaspoons chicken soup base
1/4 cup dried carrots
2 oz. chicken, cooked and diced
2 cups water
1 teaspoon dried onion
1/8 teaspoon salt
dash of pepper

Mix all ingredients and simmer until done.

Testing comment: When I made this, I added a little more chicken soup base and some canned corn for more color (and we like corn). It was fine as a recipe, but I liked it a little better once I did that.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

Turkey Soup

8 cups chicken or turkey broth
3/4 cup dry soup mix
pepper to taste
salt to taste
2 cups diced turkey or 2 cans turkey chunks
1 can (12 oz.) evaporated milk
1 cup diced celery

Mix the broth, salt, pepper, dry soup mix, and celery and simmer 1 1/2 hours. Stir in diced turkey and milk. Heat and serve.

Testing comment: Very good and very easy. My family doesn't like celery, so I used 1/2 cup dried carrots instead.

I can keep a secret,
but those I tell never can.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

Autumn Quick Soup

2 lbs. ground beef
2/3 cup dry soup mix
2 cups diced carrots (use reconstituted dry carrots)
2 cups diced potatoes
1 cup diced celery
2 quarts water
2 quarts tomato juice

Brown ground beef. Add liquid and soup mix. Simmer 1/2 hour. Add vegetables and continue to simmer 1 hour. Serves 8.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Beef Consomme Soup

4 cans (10 oz.) condensed beef broth
6 cans water
1 cup dry soup mix
1 cup sliced carrots
1 cup sliced celery
4 sprigs parsley
1/2 teaspoon thyme

Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 1/2 hours. Serves 8.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Ham Soup

1 ham hock
3/4 cups dry soup mix
about 7 cups water
salt and pepper to taste

Simmer all ingredients for 45 minutes or until tender. Remove ham hock; remove meat from bones and return to soup. Makes 6 servings.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Creamy Vegetable Soup

1 cup carrots, diced
1 cup cauliflower, diced
2 cups potatoes, diced
2 cups milk
1/4 cup butter or margarine
1-2 cups shredded cheese (optional)
1 cup celery, diced
1 cup broccoli, diced
1/2 cup onion, diced or rehydrated dry onions
1 cup flour
salt and pepper to taste

Cover carrots, cauliflower, potatoes, celery, broccoli, and onions with water and gently boil until vegetables are tender. Mix vegetables in blender or beat with fork until smooth. Blend milk and flour. Pour into vegetable mixture and add butter. Season to taste with salt and pepper. Heat, stirring constantly until soup thickens. You may add shredded cheese for a cheese flavored soup. You may also add one can of turkey chunks or beef chunks.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

Cream of Potato Soup

2 1/2 cups cubed potatoes
1 tablespoons chopped onion (or dry onion, reconstituted)
1 1/2 teaspoons salt
1 cup nonfat dry milk powder
1 tablespoon flour
2 tablespoons butter or margarine
4 cups liquid (cooking liquid from potatoes, plus water or milk)

Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain and save the liquid. Mash potatoes, or put them through sieve; set aside. Add dry milk and flour to liquid. Beat until smooth. Add butter. Cook over low heat until slightly thickened, about 15 minutes, stirring to prevent sticking and lumping. Combine with potatoes and reheat. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

Hamburger Soup

1 lb. lean hamburger, browned and drained
1/4 teaspoon oregano
1/4 teaspoon seasoned salt
3 cups boiling water
1 tablespoon soy sauce
1 cup celery, sliced
1 cup macaroni, cooked and drained
1/4 teaspoon pepper
1/4 teaspoon basil
1 envelope dry onion soup mix
1/4 cup Parmesan cheese
1 can (8oz.) tomato sauce
1 cup carrots sliced or 1/2 cup dried carrots

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low heat for 6-8 hours. Turn control to high for last 15 minutes.

Testing comment: Tasty, quick, and easy. To make even easier, try adding uncooked macaroni and unreconstituted carrots and onions. Increase water.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

Creamy Chicken Soup

2 tablespoons cannery soup base
6 cups chicken stock
1/2 cup dehydrated carrots
1 rib celery, chopped
3 cans cream of chicken soup
1/2 cup frozen peas
1/4 cup dehydrated onions
1/2 cup milk
2 cups cooked, diced chicken
4 large potatoes, diced

Combine all ingredients and simmer until tender.

Testing comment: Very good. My son said it was the best soup he had ever eaten.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

Hamburger Soup

2 cans (14-15 oz.) beef broth plus 1 cup water, or use 4 cups water plus 4 bouillon cubes
1 quart tomato juice or tomatoes with juice
1/2 cup dry soup mix
1/2 lb. ground beef

Bring broth, water, and soup mix to a boil. Simmer 45 minutes or until tender. While that is cooking, brown ground beef. After the cooking time, add the tomato juice (or tomatoes with juice) and ground beef. Simmer 5 minutes and serve. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

Beef ABC Soup for One

1/2 cup soup mix
2 teaspoons beef soup base
2 tablespoons dried carrots
1/8 teaspoon salt
dash of pepper
2 oz. beef (1/4 cup)
2 cups water

Mix all ingredients and simmer until tender. Increase recipe according to number of persons to be served. Makes 2 cups.

Testing comment: Pretty good flavor for a very easy recipe. Almost as easy as opening a can of soup, but much better.

You can't expect people
to look eye to eye with you
if you are looking down on them.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

Family Delight Soup

3 quarts water
1 cup dry soup mix
1 1/2 lbs. beef stew meat cut into 1/2 inch cubes or 2 (15 oz.) cans of beef chunks
1/2 lb. salt pork
1/4 teaspoon dried marjoram, crushed
1/8 teaspoon salt
3 cups fresh spinach, chopped
2 cups sliced celery
1/2 teaspoon salt
1/2 teaspoon crushed basil
croutons (optional)

Combine water, soup mix, beef cubes, salt pork, salt, basil, marjoram, and pepper. Bring to boil. Cover and reduce heat. Simmer until peas and barley in soup mix are tender, about 1 hour. Remove from heat and discard salt pork. Add spinach and celery. Cover and cook until celery is tender. Serve with croutons.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)

American Hamburger Soup

1 1/2 lbs. ground beef
2 cups potatoes, cubed
3 carrots, diced or reconstituted dry carrots
2 tablespoons minced parsley
1 large bay leaf, crushed
1/8 teaspoon garlic powder
3/4 cup celery, diced
1 tablespoon sugar
2 cups tomato juice
2 quarts water
2 teaspoons salt
3/4 cup dry soup mix
pepper to taste
1 teaspoon Worcestershire sauce

Brown ground beef. Mix all the ingredients and simmer 1 1/2 to 2 hours.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)

Monday, April 20, 2009

Real Life -- Living It

"Despite many ongoing challenges, some inconveniences, and occasional complaints by the children when it’s time to weed," read how the Martin family "found many positive benefits from following the prophet’s counsel" to grow a garden in an article entitled "Growing More Than Gardens". Then take a minute or two and ponder how growing a garden has blessed your life. :)

(Source: T. Martin, “Growing More Than Gardens,” Ensign, June 1997, 71)

Sunday, April 19, 2009

Provident Providers

"What is a provident provider?

All of us are responsible to provide for ourselves and our families in both temporal and spiritual ways. To provide providently, we must practice the principles of provident living: joyfully living within our means, being content with what we have, avoiding excessive debt, and diligently saving and preparing for rainy-day emergencies. When we live providently, we can provide for ourselves and our families and also follow the Savior’s example to serve and bless others." --Elder Robert D. Hales

(Source: Elder Robert D. Hales, "Becoming Provident Providers Temporally and Spiritually", April 2009)

Saturday, April 18, 2009

Some Self-Rejuvenating Activities

Do you ever get so busy with LIFE that you fail to schedule time for yourself or forget to take time for yourself? It's so important that we take care of ourselves! BALANCE is the key...so remember to be nice to yourself, too. :) Others will be glad you did...because as the saying goes: If mama ain't happy--ain't nobody happy! (It also works to substitute the word "mama" with your own name.)
"Self-rejuvenating activities replenish the soul, calm our emotions, and remind us that life is too important to neglect the things we really love to do."

1. Listen to your favorite music
2. Enjoy a long, warm bubble bath
3. Go for a walk and listen to the sounds of nature on the way
4. Share a hug with a loved one
5. Exercise--even if it is just for 10 minutes
6. Spiritual prayer during which you thank God for your blessings
7. Do stretching exercises--animals do this for a good reason
8. Reflect on positive qualities. "I am ..." List 20 of yours
9. Watch the sunrise or sunset
10. Laugh about something you remember from your past
11. Meditate on a relaxing scene
12. Get a massage
13. Reflect on: "I appreciate..."
14. Write thoughts and feelings in a personal journal
15. Attend a favorite athletic event
16. Do something adventurous
17. Read a book or magazine
18. Sing/hum/whistle a tune from your childhood
19. Swing/slide/teeter totter
20. Play a musical instrument
21. Work with plants (gardening)
22. Learn a new skill through a neighbor or a class
23. Go to a play or movie
24. Ride a bike/motorcycle
25. Make a gourmet meal/dessert
26. Draw/paint a picture
27. Swim/float/wade/relax in a pool
28. Do aerobics or dance
29. Visit a place form your childhood
30. Smile to yourself in the mirror and say, "I love myself."
31. Go horseback riding
32. Reflect on: "My most enjoyable memories are..."
33. Visit a museum or art gallery
34. Practice yoga or Pilates
35. Relax in a whirlpool/sauna
36. Count your blessings: "I am thankful for..."
37. Star gaze
38. Window shop
39. Go to the library
40. Daydream on purpose
41. Go sailing or paddle boating
42. Reward myself with a special gift I can afford (i.e. a music CD)
43. Take a day trip or vacation
44. Create something with clay/pottery
45. Pet an animal
46. Reflect on successes: "I can..."
47. Sew something simple
48. Attend the symphony
49. Write a poem
50. Make a bouquet of flowers
51. Watch the clouds and find shapes in them
52. Visit a park/woods/forest
53. Read positive, motivational literature
54. Reflect on: "What I value most in life..."
55. Phone an old friend
56. Go on a picnic
57. Enjoy a cup of herbal tea or hot chocolate
58. Participate in your favorite sport/game/recreation
59. Listen to a relaxation tape
60. Create your own unique list of self-rejuvenating activities"

(Source: Victoria Anderson, PhD and Lois D. Brown, MA, "Be Still," pgs. 92-94)

Thursday, April 16, 2009

Hot Chicken Salad

2 cups cooked chicken, chopped fine
3 hard boiled eggs, chopped fine
1 cup chopped celery
2 teaspoons finely chopped onion
1/2 cup chopped almonds
1 1/2 cups cooked rice
1 can cream of chicken soup
1/2 soup can milk or chicken broth
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder (optional)

Combine in 9x9" baking dish. Top with grated cheese and fine bread crumbs. Bake 400 degrees for 25-30 minutes.

Wednesday, April 15, 2009

Weekly Preparation Practice Checklist

I like how Donna Miller has "come up with a list of items that warrant practicing each week to prepare for an uncertain economical or governmental future." She says, "It isn't being pessimistic to actually WANT to and look forward to being able to be more self-sustaining and out of debt. It is prudent in our time."

Click here to view her 16-item "Weekly Preparation Practice Checklist" with explanations for each. Great list! (Thanks Donna!)

(Source: http://community.stretcher.com/blogs/homesteadmindset/archive/2009/03/03/weekly-preparation-practice-checklist.aspx)

Tuesday, April 14, 2009

Fun With Your Food Storage

It's cold and rainy here today -- not exactly the best day to be outside -- but a great day to "stay indoors and have a lot of fun." Reminds me of a book we've read with our children years ago.

"On rainy days we stay indoors;
and have a lot of fun.
But there is so much work to do --
when rainy days are done."
--Richard Scarry

Awhile ago, I came across a handmade booklet entitled "Recipes for Fun" at a thrift store packed with some great recipes for children (young and old alike.) A number of the recipes use food storage items! Here are some of the recipes from the book:

Giant Soap Bubbles

No childhood is complete without making bubbles!

Joy OR Dawn liquid dish soap
(these brands work the very best.)
cold water
frying pan
metal coat hanger
glycerin (can be found at a drug store)

Bend the coat hanger into a loop
(this is the hardest part)
Mix 1/2 cup of detergent with 5 cups of water.
Measure CAREFULLY - it makes a big difference.
Stir well. Add 2 tablespoons of glycerin.
Pour mixture into the frying pan,
dip the coat hanger loop into the solution,
then wave it through the air for
the biggest bubbles you've ever seen.

Can use cookie cutters with a coat hanger wire wrapped around one corner of it for a handle.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Window Clings

Make your own holiday designs to stick on the window.

regular white glue
food color
clear transparency film sheet
any pattern

Mix the desired amount of food color
directly into the glue bottle and mix well.
Place the pattern under the film sheet
and trace over it with a continuous bead of glue.
Fill in the pattern completely.
Let it dry for 12 hours or more.
Peel your work off the film sheet
and place on any glass surface.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Professional Sand Castle Stuff

No more washed away sand castles.

10 parts sand
1 part white glue
3 parts water

This mixture of sand and glue will help
hold together your work of art.
Mix the sand, water and glue
together in a large bucket.
If the mixture is too thick, add more water.
Expect you sand sculpture to last weeks --
even if it rains.

Only make enough for each use.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Indoor Sand Castle Stuff

Bring the beach inside even in the winter.

2 cups clean, fine sand
1 cup cornstarch
1 cup water

Mix all ingredients together in an old pan
over a low heat (200 degrees F.)
Remove when the mixture firms.

A solid base is the key to making
awesome sand sculptures.
If you are very ambitious, use a large
plastic garbage can with the end cut out.
Pack the sand down firmly and use a lot of water.
Let it set for a few minutes, then lift off the can.
Now you can use various utensils
to carve out your creation.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Colorful Creative Salt

1/2 cup regular table salt
5-6 drops food color

Add food color to salt in a bowl and stir well.
Cook in the microwave for 1-2 minutes
or spread on waxed paper and let air dry.
Store in an airtight container.
Use as you would glitter.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Cool Whip Art

1 container of Cool-Whip
food color of choice
heavy paper

Mix food color and Cool Whip together.
Don't add too much color or it will be runny.
Do not stir much or the Cool Whip will break down.
Paint with mixture on heavy paper.
Finger painting paper is great for this.
When it dries flat on a surface, you have 3-D art.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Puffy Paint

Mix together equal amounts of flour, salt, and water. Add tempera paint for desired color. Pour the mixture into squeeze bottles and paint. It will harden in a puffy shape.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Snow Paint

Place water and food color in a spray bottle. Let your kids squirt on snow to make designs. Great for painting snow sculptures.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Snow Dough

This dough sparkles.

1 cup flour
1/2 cup salt
1 Tablespoon vegetable oil
1 cup water
2 teaspoons cream of tartar
poly flake glitter

Mix all but the glitter in a pan.
Constantly stir over low heat until thickened,
and it pulls away from the pan.
Knead the dough until smooth.
Add the glitter until it sparkles like snow.

Keep in an airtight container.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Bread Clay

Wondering what to do with that stale bread? Make bread clay!

6 slices white bread
6 Tablespoons white glue
1/2 teaspoon dish washing detergent
food color

Remove all the crusts from the bread slices.
(Put the crusts out for the birds to eat!)
Combine the bread and the glue until smooth
and then add the detergent.
Shape and let dry for 24 hours before painting.

Don't store this one! Only make enough for one use.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Chocolate Clay

Enjoy this fun clay by letting your imagination be your guide.

10 oz. chocolate, almond bark or meltable candy disks
1/3 cup light corn syrup

Slowly melt candy and stir until smooth.
Add syrup and blend thoroughly. Pour onto waxed paper
and spread with fingers until about 1/2-inch thick.
Cover loosely with waxed paper
and allow to stiffen (couple of hours).
Then play and eat.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Cornstarch Clay

Here's a gooey clay that's great for sculpting.

1 cup cornstarch
2 cups salt OR baking soda
1 1/3 cups cold water
food color

Bring salt and 2/3 of a cup of water to a boil.
In a separate bowl, mix cornstarch
with the remaining 2/3 cup of water.
Add the cornstarch mixture to the salt water
and knead into a clay.
This clay should be air-dried and then painted.
To prevent cracks when drying, cover with a damp dish towel.

Keep unused clay in the refrigerator
in an airtight container, NO-bake.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Fruity Putty

Use different flavors for different colors and scents.

3 oz. package sugar-free Jell-O
2 cups flour
1 cup salt
4 Tablespoons Cream of Tartar
2 cups boiling water
2 Tablespoons vegetable oil

Mix dry ingredients in a pan.
Add boiling water and oil.
Stir over medium heat until a ball forms.
Place on wax paper to cool.

Keep in an airtight container.

Cut the fruit picture from the Jell-O box
and glue it on the container lid.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Kool-Aid Play Dough

This play dough has a delightful fragrance and wonderful colors. Kids really love this one.

1/2 cup salt
2 1/2 cups flour
2 packages Kool-Aid
3 Tablespoons vegetable oil
2 cups boiling water

Mix dry ingredients. Add the oil.
Add the water and knead until smooth.

Store in plastic bags in the refrigerator.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Cream Cheese Play Dough

These shapes can be placed on crackers or bread slices, decorated with edibles - celery or carrot slivers, raisins, dried fruit, nuts or seeds for a healthy snack, THEN EAT!

8 oz. package of cream cheese
1/2 cup non-fat dry milk
1 tablespoon honey
crackers or bread slices

Combine cream cheese, milk and honey in a bowl
and mix until well blended. Mold sculptures on wax paper.

Unused portions MUST BE STORED
in an airtight container and
Cream cheese is perishable,
use the expiration date on the cream cheese package
as your guide for how long you can keep this play dough.

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Cloud Dough

Soft as a cloud and just as dreamy!

6 cups flour
desired amount of tempera paint
1 1/2 cups vegetable oil
1 cup water

Mix the flour and the paint in a bowl.
Add oil and water. Mix together.
Knead the dough thoroughly.
If needed, add more water until the dough is soft
and fluffy. If the dough is too sticky, add some flour.

Keep in an airtight container

(Source: "Recipes for Fun" - handmade booklet purchased from thrift store)

Monday, April 13, 2009

Real Life -- Living It

"When financial disaster struck, our obedience to the prophet’s counsel kept us from drowning in debt."

Read how the Peterson family "learned that Heavenly Father is aware of each of us" and "that it takes much faith to trust Him and to be obedient" in an article entitled "Lessons from a Layoff". Very inspiring!

(Source: K. Peterson, “Lessons from a Layoff,” Ensign, Sep 2005, 30–33)

Sunday, April 12, 2009

Happy Easter!

Isa. 25:8; John 20:10–18

Easter Message from The First Presidency:
"At this Easter season of hope and renewal we testify of the glorious reality of the atonement and resurrection of the Lord Jesus Christ. The empty tomb brought comforting assurance and provided the answer to the question of Job, “If a man die, shall he live again?” (Job 14:14).

Because of the Savior’s resurrection we will overcome death and become the beneficiaries of His mercy and grace. In a world of trouble and uncertainty, His peace fills our hearts and eases our minds. Jesus is in very deed “the way, the truth, and the life” (John 14:6).

We give our sure witness that Jesus is the Christ. Though He was crucified, He rose triumphant from the tomb to our everlasting blessing and benefit. To each member of the human family He stands as our Advocate, our Savior, and our Friend."

(Source: First Presidency Easter Message, http://newsroom.lds.org/ldsnewsroom/eng/news-releases-stories/first-presidency-shares-easter-message#continued)

Saturday, April 11, 2009

Traditional Gardening

Planning a garden? Check out these sites for great information:

Provident Living has some general reminders for Planning a Garden. See their diagram of a Sample Garden Plot "planned to accommodate fruits and vegetables in the most ideal growing conditions." Also on Provident Living are Links to Gardening Web Sites.

Safely Gathered In has a great tutorial on prepping your garden plot.

Thursday, April 9, 2009

Easter Eggs

These are fun and easy to make using 100% food storage items! Oh, and did I mention that they're delicious?! Yep, very delicious!

Soften 2 envelopes of unflavored gelatin in 2 tablespoons of cold water. Add this mixture to 1 cup boiling water. Stir until dissolved. Put into a large mixing bowl and add 2 cups sugar, pinch of salt, and 1 1/2 teaspoons vanilla. Beat until thick like divinity, about 10 minutes. Put flour in bottom of 2 pans. Press an egg into flour to make mold. Fill molds with marshmallow mixture, let set. Dip eggs in melted chocolate. Pour chocolate on top. Let set.

Dissolve 4 tablespoons Jell-o (any flavor) in 1 cup boiling water. Dissolve 2 envelopes gelatin in 4 tablespoons cold water. Then pour into jello water, add 2 cups sugar, pinch of salt and 1 teaspoon vanilla. Beat until thickens and forms soft peaks, consistency of whipped cream. Pour into flour mold, let set. Dip in melted chocolate. Pour chocolate on top. Let set.

Beat until thick...

like divinity, about 10 minutes.

Put flour in bottom of 2 pans (I used 3.) Press an egg into flour to make mold.

Fill molds with marshmallow mixture, let set.
Brush flour off of eggs.

Dip eggs in melted chocolate. Pour chocolate on top.

Let set.

(Source: Recipe from Laurie M.; pictures by KP & MM)

Tweety Bird Cookies

This recipe can be made with 100% food storage items. Thanks for sharing Lizz!

1 can (29 oz.) 100% pumpkin
1 can (20 oz.) pineapple pieces, drained
2 cups raisins or craisins
1 box any cake mix (spice cake is great)

Mix all together. Spoon out on cookie sheet and press center with fork. Bake on middle rack at 400 degrees for 15-17 minutes, or until done.

(Source: Lizz P.)

Wednesday, April 8, 2009

Container Gardening

taught a container gardening class for her stake. She "created a power point presentation instead of having a gazillion handouts." She shares the link to her presentation here.

Definitely worth checking out!

(Source: The Pantry Panel)

Tuesday, April 7, 2009

More Garden Bits

"Developing gardening skills can bless you and your family with delicious, homegrown produce and reduce your grocery bills!" What's With All This Food has a great gardening handout all about "Storing Seeds", "Testing Old Seeds", "Seed Terms", and "10 Tips for Beginning Gardeners". Click here to check it out.

Monday, April 6, 2009

Real Life -- Living It

This time of year people are often busy planning, preparing, and planting gardens. Read how one family has learned "that children and vegetables grow quite well together, and that the experiences the children have in a garden can last a lifetime" in an article entitled "Raising More Than Peas".

(Source: Loretta E., “Raising More than Peas,” Ensign, Apr. 1984, 72–73)

Sunday, April 5, 2009

Tips for Cooking Rice

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. To cook any amount of rice, use twice as much water as rice. To make sticky rice, use rice that is not long grain.

1 cup uncooked rice
2 cups boiling water
1 teaspoon salt (optional)

Stir rice into boiling, salted water and bring to boil again. Cover with a tight fitting lid and lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring until the liquid is absorbed and the rice is tender.


Cook rice in beef or chicken broth instead of water for a delicious, nutritious, and delightful change. Mix cooked rice with a variety of things like sliced mushrooms, sauteed onion, crumbled pieces of bacon, slivered almonds or grated cheese.

Try sour cream and chives mixed into cooked rice.

Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking rice. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.

Add one of the following herbs to the cooking water when preparing rice:

1/8 teaspoon dried thyme, oregano, sage, rosemary, basil or savory
1 teaspoon celery seeds or dried dill
seasoned salt instead of salt
3/4 teaspoon dried marjoram
1 small bay leaf

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 89)

Almond Rice

1/3 cup short grain rice
2 1/8 cups milk
1 1/2 teaspoons vanilla
2 tablespoons sugar
handful of sliced almonds
1 3/4 cups whipping cream

Bring milk to a boil. Sprinkle in uncooked rice. Turn heat down to medium and cook with lid on for about 50 minutes, stirring now and then. Cool the rice; stir in the almonds and sugar. Whip the cream. Fold the rice mixture into the whipped cream. Refrigerate. Serve cold.

Testing comment: This was a really good and different dessert. It was better after it had chilled overnight. I used powdered milk, and it was plenty rich along with the whipping cream. I just used 1/2 pint of cream and thought that was enough. I also added 1/4 teaspoon salt when I cooked the rice to enhance the flavor.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 90)

Spanish Rice

hot oil or butter
1 cup cooked rice
1 bell pepper, chopped
1 medium onion, chopped
2 cans (8 oz.) tomato sauce
2 cups water
salt and pepper to taste

Saute bell pepper and onion in pan with oil or butter; set aside. Brown cooked rice; add salt and pepper, peppers, onions, and both cans of tomato sauce and all of the water (or more, to taste). Cook 45 minutes.

Testing comment: Recipe was easy to prepare. The taste was mild but flavorful. We like the recipe.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 90)

Rice Pudding

3 eggs
2 tablespoons honey
6 tablespoons sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup milk
3/4 cup evaporated milk
1 1/2 cups cooked rice
1/2 cup raisins

Beat eggs. Add honey, sugar, and spices. Mix well. Stir in vanilla, milk, rice, and raisins. Place in a greased 2-quart casserole dish. Bake at 325 degrees for 45 minutes. Stir after 25 minutes.

Testing comment: I liked the recipe. It was easy to follow, and it was good tasting. My family had no idea that it was made with dry milk.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 91)

Busy Day Round Steak

2-2 1/2 lbs. round steak, cut in serving-size pieces
2 cans cream of mushroom soup
1/4 cup dried onion flakes
4 teaspoons beef base (or 4 teaspoon beef bouillon granules or 4 beef bouillon cubes)
2 cups long grain white rice

Place round steak in slow cooker. Combine next 3 ingredients and 2 soup cans of water, whisking to blend. Pour over round steak and cook on high for several hours until meat is tender. About an hour before serving, bring 4 cups water and 2 teaspoons salt to a boil. Stir in rice, cover pan, and reduce heat to very low. Cook without stirring until water is absorbed and rice is tender, about 45 minutes. Fluff rice and serve with meat and gravy. Serves 8.

Testing comment: Fast, easy, and delicious

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 91)

Lemon Rice Pudding

1 1/2 cups water
1/2 cup uncooked long grain rice
1/3 cup raisins
1/4 teaspoon nutmeg
1 cup vanilla pudding mix
1 tablespoon lemon juice
2 teaspoons grated lemon peel

In saucepan bring water, rice, raisins, and nutmeg to a boil. Reduce heat to very low, cover, and cook without stirring for about 20 minutes or until all liquid is absorbed. Cool. Combine lemon juice and lemon peel with enough cold water to make 2 cups. Slowly stir in pudding. Combine pudding and rice mixtures. Serve immediately or refrigerate. Serves 6.

Testing comment: This was a great recipe. It was very easy to make and my family really liked it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)

Lemony Rice and Vegetables

1 1/4 cups chicken broth
1/2 cup long grain rice
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup sliced green onion
1 cup frozen peas
2 tablespoons fresh or dried parsley
1 teaspoon finely shredded lemon peel
1 small green, red, or yellow sweet pepper

Heat broth to boiling in saucepan. Stir in rice, cumin, and pepper. Cover and simmer for 10 minutes. Stir in sweet pepper and onion; return to boiling. Cover and cook about 10 minutes more until rice is tender. Stir in remaining ingredients and heat through. Serves 5.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)

Chicken and Rice Casserole

3-4 chicken breasts cut in strips or cubed
2 cans cream of chicken soup
2 cups chicken broth (2 chicken bouillon cubes dissolved in 2 cups water)
2 cups uncooked rice
1/2 cup butter or margarine
1/2 cup orange juice concentrate
1 cup light corn syrup
1/4 teaspoon ginger
1/4 cup water

Put soup, broth, and butter together in saucepan. Bring to a boil. Take off burner and add rice. Cover and let sit for 10 minutes. Place chicken in 9x13-inch pan and pour rice mixture over the top. Cover with foil and bake at 325 degrees for 1 3/4 hours. In small bowl mix orange juice concentrate, corn syrup, ginger, and water. Pour this sauce over chicken and rice and bake uncovered for 15 more minutes. Serves 6.

Testing comment: This recipe tastes very good and is very easy to prepare.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 93)

Sausage and Rice Casserole

1 lb. sausage
1/2 large onion, diced
1 pkg. Lipton noodle soup
1 1/2 cups raw rice
3 cups boiling water

Brown meat and onions; drain off excess grease. Pour boiling water over rice and soup; add meat mixture. Place in 9x13-inch pan, cover with foil, and bake 1 hour at 375 degrees.

Whether you think you can or
think you can't -- your are right.

Chicken Rice Burritos

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter or margarine
7 cups shredded cooked chicken
1 tablespoon chili powder
1 1/2 cups chicken broth (divided)
1 jar (16 oz.) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups (12 oz.) shredded cheddar cheese, divided
12 flour tortillas, warmed
additional picante sauce and cheddar cheese

In skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth, and 3/4 cup of picante sauce. Heat through; set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling; then roll up. Arrange burritos in two ungreased 9x13-inch baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield 6 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)

Mexican Rice

3 tablespoons oil
1 clove garlic, minced
1/2 onion, chopped, or 1 tablespoon dried onions
1 cup rice
1 cup salsa
2 cups chicken bouillon

Heat oil in large pan. Add rice and cook on medium heat until rice is puffed. Push rice to side; add garlic and onion. Saute' until onion is soft. Add salsa, mix well, and heat until warm. Add chicken bouillon. Bring to a boil. Cover, and simmer about 20 minutes or until all liquid is absorbed and rice is tender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)

Arroz Con Pollo

1 chicken, cut into 8 pieces (skins removed)
2 red or green peppers, cut into strips
1 cup black olives, cut crosswise into thirds
1 onion, cut into 1/4-inch thick slices
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon pepper
3/4 cup chicken broth
3/4 cup uncooked rice

Arrange chicken in 4-quart crock pot and top with peppers, olives, onion, cumin, salt, cayenne, turmeric, and pepper. Pour broth over. On low setting, cook 8 hours. Turn to high setting; stir in rice. Cover, and continue cooking until rice is tender and chicken is no longer pink near bone, 40-45 minutes. Makes 4 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 95)

Green Pepper Soup

1/2 lb. hamburger, browned and drained
1/2 onion, diced
1 rib of celery, diced
1/4 cup rice
5 cups water
2 cups tomato juice
1 1/2 green peppers, chopped
3/4 cup chili sauce
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt

Put in kettle and bring to a boil, turn down heat and simmer till rice is done.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 95)

Simple Stroganoff

1/4 cup chopped onion
1 lb. ground beef
1 can (3 oz.) mushrooms, drained
2 cans undiluted cream of mushroom soup
1/4 teaspoon paprika
1 cup sour cream

Brown beef with onion. Add remaining ingredients. (May need to add a little water.) Simmer until heated through, but do not boil. Serve over rice. Serves 6.

2 cups non-instant rice
1 teaspoon salt
4 cups water
2 teaspoons margarine

Combine ingredients in pan. Bring to boil, then reduce heat and simmer for 20 minutes. Stir with a fork to fluff.

Testing comment: GREAT! I also put it over the potato pearls. I would add extra seasonings such as Mrs. Dash.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 96)

Yellow Chicken and Rice Casserole

Cook 2 cups rice, adding 2 chicken bouillon cubes and 2 tablespoons or more of dried onion to the cooking water.

Put cooked rice, a cup or more of diced cooked chicken or turkey, and 2 cans drained mushrooms (optional) into a 9x13-inch baking dish. If using mushrooms, use the drained juices as part of the water in the next step.

In a saucepan, mix 2/3 cup powdered milk, 1/2 cup flour, 1/2 teaspoon turmeric, salt, and pepper to taste. While stirring with a whisk, add 3 cups water. Cook stirring until thickened. Pour over rice mixture and cut in with a knife. Top with grated cheese. Bake at 375 degrees for 20-30 minutes, or microwave to melt cheese if you are in a hurry.

This recipe works well for people who want to avoid fat. Use lean chicken and fat free cheese, or leave a portion without cheese.

Testing comment: Works well.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 96)

Curried Rice and Carrots

1 cup dehydrated carrots, reconstituted
3/4 cup uncooked white rice
1 teaspoon curry powder
1 green onion, sliced
1/4 cup raisins
2 teaspoons chicken bouillon mixed in 1 1/2 cups boiling water

Cook carrots for 1/2 hour and set aside. Place rice in a shallow baking dish. Place in oven. Set oven at 400 degrees. Remove rice after 8 to 10 minutes or when lightly browned. Butter a 1 1/2 quart casserole dish. In casserole dish combine drained carrots, curry powder, green onion, raisins, and toasted rice. Stir in boiling bouillon. Bake uncovered for 25 minutes or until rice is done. Before serving, fluff with a fork. Serves 4 to 6.

Testing comment: Pretty good, but a little bland. It could use additional seasonings. (Our family doesn't like raisins so I left them out.) I would make this again for my family.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 97)

Rice Pilaf

2 cups rice
4 tablespoons butter or margarine
4 cups boiling chicken or beef broth
3/4 cup chopped celery
3/4 cup chopped carrots
3/4 cup chopped green onions
1 cup slivered almonds
salt and pepper to taste

Lightly brown rice in skillet with butter or margarine. Place in casserole dish with boiling broth. Cover and bake for 30 minutes at 375 degrees. Remove from oven. Add salt, pepper, vegetables, and nuts, mixing well with fork. Return to oven for 1/2 hour more. Serve hot. Makes 8 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 97)

Saturday, April 4, 2009

Come Listen to a Prophet's Voice

I'm so excited for General Conference this weekend!
"The 179th Annual General Conference of the Church will be held on Saturday and Sunday, April 4-5, 2009. Speakers will include the First Presidency and other General Authorities and general officers of the Church.
Video Streams also available (watch Conference online) by going here.
* * * * * * * * * * *

Our traditional family breakfast on Conference weekend is waffles with whipped cream. Here's the waffle recipe:

2 1/2 cups all-purpose flour, stirred and measured
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar
2 beaten eggs
2 1/4 cups milk
1/2 cup melted shortening or vegetable oil

Stir together dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. Bake in hot waffle iron. Makes 12 waffles.

*I use 2/3 cup non-instant powdered milk and 2 1/4 cups water in place of milk. Mix non-instant powdered milk with the dry ingredients, mix water with the liquid ingredients.

Friday, April 3, 2009


Love this!

Trust in the Lord...

"Trust in the Lord with all thine heart;

and lean not unto thine own understanding.

In all thy ways acknowledge him,

and he shall direct thy paths."

(Sources: Proverbs 3:5,6; Pictures taken by KP #1 - Goblin Valley at Sunset 4.1.09, #2 - Cave at Goblin Valley 4.2.09, #3 - Goblin Valley 4.2.09, #4 - Little Wild Horse Canyon 4.1.09)