52 weeks, Week 15

 A quick note on week 14 - when using TVP in a recipe - I use about 1 cup dry and add 1 cup boiling water, to substitute for approximately 1 lb of ground meat. 

52 Weeks to Family Preparedness for Two

Week 15

Brethren and sisters, plan and work in a way that will permit you to be happy even as you do without certain things that in times of affluence may have been available to you. Live within your means and not beyond them. Where you have a plot of land, however small, plant a garden. Staying close to the soil is good for the soul. "Follow the Fundamentals", Ensign May 1981 President Kimball

Food Storage and Preparedness Challenge Of The Week:

Food Storage Purchase 20 lbs. Sugar

Extra Item Purchase 3 Months of dish soap

72 Hour Kit You now have a basic 72 hour kit. Check it often and change or add things as needed. Next week we will start on a car kit.

Family Preparation Teach all family members how to turn off the gas in case of an emergency. Be sure it really needs to be shut off since it could take days or longer to turn it back on. Store a wrench large enough to do the job close by.

Spiritual Preparedness Read D & C 88: 119, pray with your spouse as well as with your family.

BOSTON BAKED BEANS

Serves 6 - 8

1 lb. dried pea beans ½ Cup molasses

Or small white beans 3 Tbsp. sugar

Water for soaking beans 1 tsp. dry mustard

6 Cups water for cooking 1 ½ tsp. salt

1 Medium onion, sliced Or 1/4 tsp. pepper

equal reconstituted dry (Pg. 44)

Soak beans for 2 hours, then sort, removing any rocks or dirt; drain; discard the soak water. Preheat oven to 300'F. In a 4-quart pot, combine soaked beans and 6 cups water. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Drain beans in a colander, over a large bowl, and rinse. In a 2 ½ quart bean pot or casserole with cover, layer beans, and onions. Set aside. In a small bowl, combine molasses, sugar, dry mustard, salt, pepper and one cup hot water. Pour over beans. Add enough water to cover beans. Cover and bake 4 - 6 hours, until beans are tender, checking beans several times. Stir in water as needed to keep beans just covered while cooking. NOTE: The hotter the water is when adding to the beans, the more tender the beans will stay.

SPANISH RICE

Hot oil or butter

1 Cup cooked rice 2 (8 oz) cans tomato sauce

1 bell pepper, chopped 1 (16 oz) pint water

1 medium onion, chopped (Pg. 44) 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, pepper, onion, and both cans of tomato sauce and all of the water (or more, to taste). Cook 45 minutes.

52 weeks, Week 14

 Here is your weekly preparedness steps.  For those of you who are keeping the paper copies, sorry I wasn't at church on Sunday, I took a much needed vacation without access to the internet!  It was great!  But I do have the copies printed out so will bring them the week after Stake Conference so you can have a copy!

52 Weeks to Family Preparedness for Two

Week 14

Spencer W. Kimball "Do all of you people have a year's supply of the basic commodities? Be sure that you consider it very seriously. We realize that there may be some situations where it may be difficult, but we want you to keep it in mind. When distress or disaster comes to any of our people, we must be ready to help each other."

Food Storage and Preparedness Challenge Of The Week:

Food Storage Purchase 8 Cans of Vegetables

Extra Item Purchase Multi-Vitamins (6 months worth for two people).

72 Hour Kit Novel to read, small game, whistle & compass, leather gloves, metal cup & silverware, pocket knife, waterproof matches & fire starter, small toys for children, cash in small bills, credit cards

Family Preparation Have a special family home evening on the true meaning of Easter. Make extra effort this week to ponder and appreciate the atonement in your lives.

Spiritual Preparedness "First, and above and beyond everything else, let us live righteously......." J. Rueben Clark, Jr.

EAT-N-GO BARS

½ c margarine 3 c mini marshmallows

¼ c dry milk ¼ c tang

½ c peanut butter 1 c raisins

4 c cheerios ¼ c wheat germ (opt)

In large pan, melt margarine and marshmallows over low heat, stirring constantly. Stir in peanut butter until melted. Mix in milk and tang powder and wheat germ. Remove from heat. Fold in raisins and cereal, stirring until evenly coated. Pat evenly into a buttered pan, 9x9 inches. Cool. Cut into bars about 3 inches by 1 inch.

PINTO BEAN PIE (MOCK PECAN)

½ c sugar 1 c brown sugar

½ c butter 1 heaping c mashed pinto beans

2 eggs, beaten unbaked pie shell

Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked pie shell. Bake at 375 for 20 min and then 350 for 25 minutes or until done. Tastes like a pecan pie. Pecans can be added also before cooking. Can be served with whipped cream or ice cream.

SHEPHERD'S PIE

1 lb ground beef or 1 c beef tvp substitute

1 can green beans 1 can corn

2 tbsp dried onions 1 can tomato soup or mushroom

salt and pepper 3 cups prepared instant potatoes mashed

Mix all ingredients except potatoes. Place them in the casserole dish. Top with mashed potatoes. Bake at 350 for 30 minutes. Can also top with cheese for the last few minutes of baking.