While at our stake Provident Living fair this past weekend, a member of our stake provided me with a food storage calculator. By inputing the number of people in your family, you can see how much food you should store for a year's supply (you can even change the number of years, if you want to store more than 1 year). By inputing how much you currently have, you can also see what percent of the recommended total you have so you know where you need to keep storing. I'm going to try to put the file on the right-hand side of this blog for download. If I can't figure out how to do that, you can email me or leave a comment, and I'll send it to you.
Thanks to Bro. Barnes for sending me this file, and thanks to whoever created it.
Sunday, August 24, 2008
Food storage saves lives!
"Faithful compliance with these revealed welfare principles and practices have preserved lives in times of crises. An example is found in the response of Church members to the 1985 earthquake that devastated parts of Mexico City. Church members and leaders rose to the occasion, drawing on their own prepardness efforts to help themselves and others around them."
President Thomas S. Monson, Ensign, Sept. 1986
President Thomas S. Monson, Ensign, Sept. 1986
Broccoli Rice Casserole
10 oz (3 packets) frozen broccoli
10 oz (2 cans) cream of chicken soup
8 oz (1 jar) Cheese Whiz
3 c. cooked rice
3 tbsp butter
1 large onion, chopped
Preheat oven to 350 degrees. Sauté the onion in butter until it turns transparent. Add the frozen broccoli, cooking over a low heat until the broccoli is tender. Add chicken soup, Cheese Whiz, and cooked rice. Pour into a three-quart casserole dish. Bake for 25-30 minutes or until bubbly.
10 oz (2 cans) cream of chicken soup
8 oz (1 jar) Cheese Whiz
3 c. cooked rice
3 tbsp butter
1 large onion, chopped
Preheat oven to 350 degrees. Sauté the onion in butter until it turns transparent. Add the frozen broccoli, cooking over a low heat until the broccoli is tender. Add chicken soup, Cheese Whiz, and cooked rice. Pour into a three-quart casserole dish. Bake for 25-30 minutes or until bubbly.
Homemade Yogurt
4 c. very warm water (not over 120 degrees)
1 3/4 c. regular nonfat dry milk (3 c. instant)
1/3 c. plain yogurt with active cultures and no additives (if bought from the store to use as a starter), OR 1 packet of yogurt starter (available at Good Earth or Wild Oats stores)
Mix well with hand mixer or in blender at the lowest speed. Pour into a ceramic or glass dish with a lid. Put a heating pad on your counter and turn it on low. Cover it with a kitchen towel; put the yogurt mixture on the towel and cover the entire thing with a large bath towel to retain the heat. (Do this just before bed and it is perfect in the morning.) Do not disturb the incubation. During the incubation period, the cultures multiply and thicken the milk.
After incubating, refrigerate the mixture for 2-3 hours until completely cooled and cold throughout. Set aside 1/3 c. as a starter for your next batch. Divide the remaining in half, or as you wish, and flavor using cannery jams. Mix the yogurt and jam together with a hand mixer until well blended. You can add chunks of fruit if you wish.
1 3/4 c. regular nonfat dry milk (3 c. instant)
1/3 c. plain yogurt with active cultures and no additives (if bought from the store to use as a starter), OR 1 packet of yogurt starter (available at Good Earth or Wild Oats stores)
Mix well with hand mixer or in blender at the lowest speed. Pour into a ceramic or glass dish with a lid. Put a heating pad on your counter and turn it on low. Cover it with a kitchen towel; put the yogurt mixture on the towel and cover the entire thing with a large bath towel to retain the heat. (Do this just before bed and it is perfect in the morning.) Do not disturb the incubation. During the incubation period, the cultures multiply and thicken the milk.
After incubating, refrigerate the mixture for 2-3 hours until completely cooled and cold throughout. Set aside 1/3 c. as a starter for your next batch. Divide the remaining in half, or as you wish, and flavor using cannery jams. Mix the yogurt and jam together with a hand mixer until well blended. You can add chunks of fruit if you wish.
Monday, August 18, 2008
August Order
This month you can prepare by buying rice, oats, and a can opener (most food storage cans require one of these - it's good to have one with your food storage, in case your can opener is electric or goes dull before you need it).
# 10 can of white rice: $9.22
# 10 can of quick oats: $6.95
Can opener: $7.45
Money is due August 30th!
# 10 can of white rice: $9.22
# 10 can of quick oats: $6.95
Can opener: $7.45
Money is due August 30th!
Subscribe to:
Posts (Atom)
