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.