Sunday, September 27, 2009

52 Weeks, Week 36

52 Weeks to Family Preparedness for Two
Week 36

President J. Ruben Clark, Jr. 1946 – May God give us the strength to stand in these times of stress and trial and crisis. May he give us the wisdom and the inspiration to put hate out of our hearts, a hate that is consuming us. May he give us the power as a people so to bring our influence to bear that men, mankind, may be saved, I humbly pray in the name of Jesus. Amen.

Food Storage and Preparedness Challenge Of The Week:

Food Storage Purchase 8 Cans of Soup

Extra Item Purchase 2 Months of Laundry Soap

Family Prep: Make sure you keep enough food and water in you car for 72 hours. The food should be something that won't spoil with heat or cold, such as emergency food bars. Keep enough for the amount of people who normally travel in your vehicle.

Spiritual Preparedness: Take time to really review to you what it means to keep the Sabbath Day Holy. Put some serious study, prayer, and thought into this. Discuss with your family and be willing to make the changes where needed.

Buttermilk Pancakes
2 cups whole wheat flour
2 cups buttermilk ¼ cup oil
4 eggs ¼ tsp. salt
2 tsp. baking soda 1 tsp. baking powder

Buttermilk Waffles
2 cups whole wheat flour
2 tsp. baking powder ½ tsp. baking soda
2 eggs, separated 2 Tbs. honey
¼ cup melted butter or oil
2 cups buttermilk
Sift together dry ingredients. Combine egg yolks, honey, butter
or oil, and buttermilk in another bowl. Add to dry ingredients
and mix well. Beat egg whites until stiff, but not dry, and then
fold into batter. Cook on waffle iron. Makes 4 to 6 waffles.

2 c. hot water 1 ½ c. dry milk powder
3 T. fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and
all). Sprinkle lemon juice or vinegar slowly around edges and
gently stir over medium heat just until milk begins to curdle,
separating into curds and whey.

Remove from heat and let rest 1 minute. Pour into a strainer or
colander, rinse with hot then cold water. Press out water with
back of spoon. Makes about 1 ½ c. curds. If desired, moisten
rinsed curds with a little buttermilk before serving and add salt
to taste. Refrigerate if not used immediately. Whey from fresh
milk powder can be used in place of water in breads and soups.

Sunday, September 13, 2009

52 Weeks, Week 35


52 Weeks to Family Preparedness for Two

Week 35

"You will pardon me if I have talked with intense earnestness. It is not because I am angry-I am hurt; my feelings are wounded at the indifference, the carelessness, yea blindness, of many who belong to this great Church, because I know what the result will be. The Lord himself has spoken.

"Now let us go to our homes and wherein they are not in order, let us set them in order, get the Spirit of the Lord and keep it, observe the commandments of God that we may obtain his blessings, and let us demonstrate day by day by loving kindness and charity, and consideration to one another in these trying times, that we do know that God lives." (George Albert Smith, Conference Report, October 1935, p. 122)

Food Storage and Preparedness Challenge 0f the Week:

Food Storage Purchase     8 Cans of Meat

Extra Item Purchase         8 Rolls of Toilet Paper

Family Prep:         Make sure you have a small first aid kit in each of your vehicles, and             also a battery powered radio with extra batteries.

Spiritual Preparedness:     Consider together as a family, who you can invite to the                                         Stake Conference to hear from our Stake President.

Squash Ideas

  • Slice, blanch, pat dry, roll in cornmeal, fry (but not too

    brown), place on cookie sheet, freeze, then bag.

  • Cut up, place in large skillet with chopped onion, butter

    and a shot of brown sugar. Cook until tender, put in bag and


  • Blanch green beans and add chopped onion and baby

    crookneck squash. Bag and freeze.

  • Try cooking several varieties of summer squash together. This will make a colorful side dish.

  • Try adding some of your favorite seasonings (dill, lemon juice or lemon pepper, Creole, chili powder) to summer squash that has been steamed, sautéed, or grilled. 

  • Squash can be used to make great tasting casseroles or in fast stir fry.

  • Marinate and grill it on the grill what a great taste

  • Sliced or grated raw squash can be a wonderful addition to your favorite salad.

  • Add sliced squash with dried tomatoes to rice when you cook it. 

  • Add yellow and zucchini squash to your next vegetable tray. 

  • Grated summer squash makes a good substitute for carrots in a carrot cake.

Sunday, September 6, 2009

52 Weeks, Week 34

52 Weeks to Family Preparedness for Two
Week 34

Spencer W. Kimball – We hope you are making this gardening project a family affair, with everyone, even the little ones, assigned to something. There is so much to learn and harvest from your garden, far more than just a crop itself. May 1979 Ensign

Food Storage and Preparedness Challenge Of The Week:

Food Storage Purchase 30 lbs Wheat or flour

Extra Item Purchase 30 lbs. Beans

Family Prep: Whistle, flashlight, and a blanket or two

Spiritual Preparedness: Pray for the missionaries in our ward. You can assist their work by carefully considering names of your friends. Pray for inspiration as to which of them is ready to hear the gospel message.
Spagetti Sauce
2 tbsp cooking oil 2 cups chopped onion
½ cup chopped fresh parsley or slightly less of flakes
2 cloves chopped or 2 tablespoons of garlic powder
1 quart chopped celery
1 ½ quarts skinned, chopped tomatoes
3 - 6 oz cans of tomato paste
1 ½ tablespoon salt ¾ tsp pepper
½ tsp oregano ½ tsp thyme
5 cups water. Heat oil, Saute the parsley, garlic, onion and celery until tender. Add rest of ingredients and simmer slowly 3-4 hours. Stir often to prevent sticking. Cook until it is the thickness you want. Seal in jars or cool and freeze. To seal, water bath for 10 minutes. Yield 6 pints. You can also add 1 cup chopped green or red peppers to this recipe.

Tomato Sauce for Canning
2 med onions chopped
2 tsp each of salt, sugar & oregano
½ tsp pepper ¼ tsp garlic powder
¼ c. parsley 2 - 8 oz tins tomato paste
5 c. tomato juice
Simmer 2 hours and seal 10 min in water bath.

Tomato Juice
1 - qt tomatoes blended ¼ c dryed onion
½ tsp garlic pwd 1 - 6 oz tomato paste
¾ c water 1 tsp sugar
1 ½ tsp salt ½ tsp pepper
1 ½ tsp oregano 1 bay leaf
Simmer uncovered for 30 min. Remove Bay leaf. Double or tripe the batch for larger quantities. Seal in jars by water bathing for 10 minutes.