Water Containers

If you ordered water containers - they are being delivered this week. A big THANK YOU to Steve Allen for all of his help!

Chicken On Sale

Macey's has their chicken on sale again for $1.39/lb.

Recipes From Stake Soup Sampling Workshop

You can check out the recipes from the workshop HERE.
My personal favorites were the potato soups and the Southwestern soup.

Basic Granola

I'm making this right now, and my kitchen smells wonderful. You'll love this easy recipe:

6 1/4 c. rolled oats (I use the quick oats from the dry pack cannery)
1 c. coconut
1/2 c. slivered almonds (or pecans, or whatever nuts you have on hand)
1/4 c. sesame seeds, unsalted (opt.)
1/2 tsp. salt
1/2 c. vegetable or canola oil
3/4 c. honey
1 tsp. vanilla
Dried fruit (opt.)

Stir dry ingredients together in a large bowl. Mix oil and honey together and heat until honey is warm and runny. Stir in vanilla. Add to dry ingredients; stir until well combined. Spread onto two cookie sheets. Bake at 300 degrees for 20 minutes until lightly browned, stirring every 10 minutes during baking. Cool on cookie sheets, and then add in any dried fruit you like (my favorites are craisins, dried apples, or apricots). Store in airtight container up to 6 weeks.

Water Storage Containers

Our ward has the opportunity to order 5 Gallon stack-able water containers at a really good price. We have to order 65 containers (1 pallet) in order to get them for $7.60 each.
Sign-up sheets will go around in all auxiliaries.
Remember that the suggested amount for water storage is 14 gallons per person (this is a 2 week supply).
No $$ is due until we have made sure that we have enough containers ordered.

Soup Sampling

The American Fork West Stake is announcing the Home Storage and Preparedness Workshop for November:

SOUP SAMPLING

Thursday Nov. 20, 2008
6:30 - 7:30 pm
10th ward building

Storage ingredients suggested.
Bring a pot of your favorite soup and 50 copies of the recipe.
Taste soups and take home the recipes for the soups you like.

Bean Burrito Filling

This recipe is submitted by Kristie Taylor, who got it from her cousin. This makes a great filling for bean burritos. You can subsitute garlic powder for the cloves and dried onions for the fresh ones.

1 medium bag of pinto beans (about 1/2 of a number 10 can)
1 onion chopped
2 cloves of garlic chopped
water to cover beans
2 T salt

You have to sort the beans by putting them on a cookie sheet and removing any rocks or stones. (I know this sounds crazy but you really find stones in the beans and if you don't do it then when you bite into a stone you loose your appetite.) After cleaning the beans soak in water over night, enough water to cover the beans. The next morning drain the beans and put them in a crock pot. Add other ingredients. Add enough water to cover the beans. Let cook for 3-4 hours on high until beans are soft. Spoon off any beans that are floating on top. Use a Kitchen Aid mixer to mix the beans, beat the beans and add water from the crock pot to make the beans the consistency you would like. This makes a lot of beans that you can put into smaller bags and freeze to use at a later time.

Whole Wheat Banana Bread

3 ripe bananas
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs, beaten
1 cup ground wheat flour and 1 cup white flour
1 tsp baking soda, 1/2 tsp salt
chopped nuts or chocolate chips - opt.

Mash bananas and set aside. In a bowl cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda and salt. Add to first mixture and stir together. Stir in nuts or chocolate chips. Place in two greased 9x5" or 3 mini loaf pans and bake at 350 for 25 minutes. Reduce heat to 275 and bake for an additional 20 to 25 minutes.
Submitted by Ines Seamons

Food Storage Bulk Orders Due!!!

Your order for Hard Red Wheat, White Rice, Quick Oats and Regular Oats are due Sunday, November 2. Please submit your order with your payment in cash to Sister Seamons.
The dry-pack canning sessions for your order will be Friday evening from 6 pm to 9 pm and Saturday from 9 am to 11 am in the Seamons basement.

Blender Pancakes - Submitted by Rachel Lister

This is a great way to get more whole grains into your diet and it is so easy to make. My kids love it and it is easier to keep on hand than boxed mixes.

Ingredients

3/4 c. whole wheat (you do not grind & you do not have to soak it--just pour it in, trust me).
1 c. milk (in hard times, powdered milk mixed with water works great.
Dash of salt

Put all the above in blender and blend for 5 minutes.

Then add, while still blending:
2 eggs (again powdered eggs mixed with water works very well)
1/3 c. oil
2 t. baking powder

Preparation

Pour onto hot skillet (350 degrees is perfect) or cook on stove about med-high heat. Have your skillet ready when the pancakes are finished blending. For best results don't let the mix sit too long. Makes about 8 - 10 med. pancakes.

No Hard White Wheat

The Lindon Cannery currently has NO Hard White Wheat available. This is the case until at least the new year. If you are planning on ordering wheat with this month's bulk order, make sure you order Hard Red Wheat only.

Lindon Cannery Newsflash

This is an important announcement concerning the Lindon Cannery, also known as the Welfare Services Center. The Center is now open only Tuesdays and Thursdays. No appointments or assignments are needed in order to obtain products. If you would like to just pick up bulk items, you do not need to fulfill a shift. If, however, you would like to have your products canned, you can just place your order and then can it yourself. The wait to do this may be up to 30 minutes. If you would like to rent the canner and can your products at home, you can do that as well. If you have further questions, please call the Center at 785-0997, or visit their website at www.familyfoodstorage.net.
Their website has an extensive array of information and recipes. Enjoy!

Orem Bosch Kitchen Center

I have just received an ad from this store, and I must say that there are some great deals, esp. if you are in the market for a Grain Mill (hand operated or electric) or Dehydrator. You can go online to view their products and prices. The address is www.spoilthecook.com.

Harvest Time

We are grateful for all our neighbors who have shared their bounteous harvest with the rest of us. I have had people call me, or drop off produce, which I then passed along to those who have expressed interest. There is a lot of canning going on in our neighborhood right now. You are doing what our leaders have counseled, and I know that you will be blessed in your efforts. At this time we are looking for any apple donations, so if you have an apple tree, or know somebody who wants to share, please contact me right away. And remember to share your food storage recipes ;)
Sister Seamons

The Benefit of Bulk Buying

Here's a link for the KSL "Studio 5" segment "The Benefit of Bulk Buying".
Once you're on their site, search for "Bulk Buying", and the segment will be displayed.
Thanks to Susan Hunter who submitted this information.

Pumpkin Chocolate Chip Cookies

Submitted by Heather Adams (1st person to win a prize for submitting a recipe)

1 box spice cake mix
1 15 oz can pumpkin
chocolate chips (as many as you'd like)

Stir together and bake @ 350 degrees for 12-14 minutes.

(In abundant times...you can also add 1 egg to make muffins instead. ;)

Cooking Class at Macey's

Little Theater Class at Macey's in Pleasant Grove:
COOKING WITH FOOD STORAGE
When: Friday, Oct. 3, at 10 am
This class is free. You need to sign up at the service desk or call 796-6601.

GOT WATER?

Drinking Water
Store drinking water for circumstances in which the water supply may be polluted or disrupted.
If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soft drinks.
Keep water containers away from heat sources and direct sunlight.


How Much?
14 gallons per person (two weeks supply)

Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers
* Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
* Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
* Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
* Do not use containers previously used to store non-food products.
Water Pretreatment
* Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
* Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.
Storage
* Containers should be emptied and refilled regularly.
* Store water only where potential leakage would not damage your home or apartment.
* Protect stored water from light and heat. Some containers may also require protection from freezing.
* The taste of stored water can be improved by pouring it back and forth between two containers before use.

Source: Provident Living Website

Sales Alert

Albertson's has their cream of chicken & mushroom soups on sale for 50 cents a piece right now! That's an incredible price!!!

Grapes

Brother Garth Taylor has green grapes to give away. Please contact him for further information. Thank you Garth!

Sales Alert

Macey's case lot sale starts Wednesday, Sept. 17. This is a great way to stock up on items your family uses. Sugar, soups, fruit, chili, is all available at a great price.
Under the family emergency preparedness title they are also selling all sorts of great food storage goods. The water drums and jugs are a great way to start your water storage. Also check out the emergency candles. These are 100 hour candles for $3.99.
When you buy storage pails/buckets I suggest you buy the Gamma Seals. They are much easier to open than the regular lids, esp. for items you use regularly. I realize that they are an initial investment, but you'll be glad you have them.
I also heard that they will be selling skinless, boneless chicken for $1.39 per pound. I have not seen chicken this low in ages. Canning chicken is VERY easy and it tastes great! When the power goes out and the freezer stops working it would be great to have canned meats. We will show you how to can meats next week at the announced stake preparedness canning class.

Water Bath and Pressure Canning Demonstration

Announcing
American Fork West Stake
Home Storage and Preparedness Workshop
Water Bath and Pressure Canning Demonstration
Thursday Sept. 25, 2008
7:00 - 8:00 pm
- Learn how to prepare product
(blanch, remove skins and pits etc.),
pack jars, place lids and rings and
process product in water bath or pressure canner.
Learn how to can fruit, vegetables and meats.

Book Recommendation

Lacy Bentley suggests the booklet "12 Steps to build your own personal ARK" by Emily Freeman, available at LDS book stores.
This book contains a complete guide to family preparedness. Just follow the three simple steps listed every month and you will acquire the items your family needs to survive for a year including food and household items and the knowledge required to use these items.

Two Great Websites To Add To Our List

Check out sistersavings.net and Emergency Essentials (check esp. the many recipes provided). The links are on the right side bar under important links.

STORAGE HOW-TO'S

WHERE
Your food items should always be stored in a cool, dark, dry place for maximum storage time. A basement is preferable. Food should be kept as airtight as possible. Fill storage containers as full as you can to give them less airspace.

TEMPERATURE
Heat is the worst enemy to keeping food good. Food should be stored below 70 degrees, with 40-60 degrees being optimal. For every 10 degree increase in temperature above 70, the shelf life is cut by one quarter.

CONTAINERS
Keep all food stored in tight, clean, metal, plastic or glass insect-proof containers with tight-fitting lids and no open seams. Do not store in plastic or paper bags, and if you keep items in their original plastic they should be put inside another more durable container. Rats can go through the heavy plastic buckets, while mice cannot, and insects can invade any paper, or plastic covering, or anything with even the most minute opening.

CEMENT WALLS AND FLOORING
Do not store any items directly on cement or against cement walls. Always put a barrier of cardboard, plywood, or some other wood between concrete and food. Metal will rust from the cement moisture, and it, as well as other packaging, will absorb moisture and flavors from the cement.

MARKING YOUR ITEMS
Keep a permanent marker handy, and if an item does not already have a pre-stamped expiration date on it, indicate the date of purchase.

SIZE
Do not store items in containers so large that it becomes impossible to rotate them, or the food inside. Rotation is an important part of any food storage.

CANNED GOODS
Canned foods are usable as long as they are unopened and not bulging, but there is a 2 to 5% loss of food value every year. Throw away bulging or leaking cans. These foods are spoiled and are unsafe to eat. Do not buy cans with dents, esp. along the seams or rim. There is a chance a small open crack may have developed, allowing air to enter.

Sales Alert

Macey's has canning supplies on sale right now (30% off)!

Recipes from Enrichment Night (all made from food storage items)

Wheat Bread (Lacy Bentley)
3 T yeast and 1 t sugar - dissolved in 1 C water
In large bowl mix:
3/4 C honey
3/4 C oil
2 T salt
3 3/4 C hot water
5 T lemon juice or vinegar (the acid tenderizes the gluten & makes the bread rise higher)
6 C whole-wheat flour

Add the dissolved yeast to the bread mixture and mix for 7-10 minutes to get the gluten working. Add gradually 6 C whole-wheat flour. Knead for 5 minutes (if kneading by hand, mix all ingredients and knead by hand for 10 minutes until dough is smooth and elastic). If dough seems too sticky, add enough flour to get past the sticky point. (Too much flour causes bread failure.) Let stand for 10 minutes. Divide and shape into 3 loaves. Place in greased bread pans. Rise until doubles in size. Bake at 350 for 30-40 minutes.

Cream Cheese Braid (Heather Adams)
This dough is also fabulous bread dough!! One recipe makes 4 loaves of bread or 4 braids, or cinnamon rolls, or pizza, or bread sticks, etc. The possibilities are endless.

10 ½ C whole-wheat flour, or bread flour, or a mix of both
½ C sugar
1 T salt
3 rounded T saf-Instant yeast
4 T liquid liquid lecithin ( this is a dough enhancer with a long shelf life, available at health food stores or some grocery stores)
4 C very hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 10 minutes if wheat bread, about 5 minutes for white bread.
Spray counter, pans and hands with Pam. Shape loaves, put in pans, cover and let rise for 25 minutes. Bake at 350 for 25 minutes.

Cream Cheese Filling (for one loaf)
4 oz. Softened cream cheese
½ C powdered sugar
½ t Vanilla
Can add fresh fruit or jam
Frosting
2 C powdered sugar
1/4 C softened butter
½ t Vanilla
2 T water


Homemade Butter (Emily Challis)
Ingredient: Heavy Cream
You can either put the cream in a mixer and mix until it separates (it will look like curd, or cottage cheese) - this will take about 15-20 minutes. You can also put the cream in a quart size canning jar with the lid securely fastened, and shake it until it hardens and separates (this will take quite a while).
After you get it to this point, you need to drain the excess buttermilk off, and then rinse the butter a few times with cold water, until the “milky” excess is gone. Then salt to taste and chill.

Wheat Pops - A Yummy Snack From the Stake Preparedness Workshop
These are great eaten plain, or sprinkled on a salad.
2 T Oil, 1 C cooked wheat, dried off, seasoning (salt, cinnamon sugar, seasoned salt)
Add wheat and oil to a small saucepan and cover. Cook over high heat, shaking as you would for popcorn, until lightly browned and crispy. Spread out on paper towel and sprinkle with your choice of seasoning.

To cook wheat, stir together 6 C water, 1 ½ C wheat, and ½ t salt. Bring to a boil. Reduce heat and simmer for about 1 hour, until liquid is absorbed, stirring occasionally.

September - National Preparedness Month

National Preparedness Month, 2008
A Proclamation by the President of the United States of America


During National Preparedness Month, we underscore the important responsibility Americans have to be ready for emergencies in our homes, businesses, and communities.

The Department of Homeland Security's Ready campaign highlights preparedness steps, including having an emergency supply kit, making a family emergency plan, and becoming informed about different types of emergencies. After preparing themselves and their families, Americans can take the next step and get involved in helping to prepare their communities for all types of emergencies. For more information, citizens may visit www.ready.gov and citizencorps.gov.

During National Preparedness Month, we also honor our Nation's police officers, firefighters, and emergency personnel for their hard work and commitment to protecting others. As first responders, they have demonstrated the true meaning of heroism by taking great risks to safeguard our communities, and all Americans are grateful for their efforts.

NOW, THEREFORE, I, GEORGE W. BUSH, President of the United States of America, by virtue of the authority vested in me by the Constitution and laws of the United States, do hereby proclaim September 2008 as National Preparedness Month. I call upon the people of the United States to recognize the importance of preparing for potential emergencies and to observe this month by participating in appropriate events, activities, and preparedness programs.

IN WITNESS WHEREOF, I have hereunto set my hand this twenty-sixth day of August, in the year of our Lord two thousand eight, and of the Independence of the United States of America the two hundred and thirty-third.

GEORGE W. BUSH

Tortilla Soup (submitted by Heather Adams)

4 chicken breasts
2 15 oz. cans black beans
2 15 oz cans Mexican stewed tomatoes
1 cup salsa
1 4 oz. can diced green chilies
1 14.5 oz. can tomato sauce
1 large can spicy chili beans

Cook in crock pot on low for 8 hrs. 1-2 hours before serving, remove chicken & shred. Put back in pot & stir. Serve with sour cream, cheese, tortilla chips.

Dry Pack Opportunity

Our stake's next dry pack opportunity is Tuesday, September 30, 2008. Our ward has 2 more openings (one in the morning, and one in the evening). Please sign up in the comments below, or call Sister Seamons if you would like to go. First come, first serve. In addition, there are several alternate spots available, in case of cancellations. As of right now we are allowed to purchase 36 cans of product per person. Amounts and prices change almost daily, due to shortages. It is requested, that those who are going, will pick up cans for those who cannot go, but want to buy items. If you would like to purchase product that way, please contact Sister Seamons right away.
Here is a list of products available: Beans, Milk, Rice, Sugar, Wheat, Apple Slices, Carrots, Macaroni, Oats, Onions (dry), Potato Flakes, Spaghetti, Cocoa, Flour, Fruit Drink Mix.
Please visit www.providentliving.org for more information about these products (storage life, price, quantity needed, etc.), or contact me with any questions you might have.

Fabulous Oatmeal Cookies

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs (or 2 T dried whole egg & 1/4 cup water)
2 t. vanilla
2 cup whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 cup quick cooking oatmeal

Put first 5 ingredients in bowl and mix together just until combined. (Shortening will be in small lumps.) Mix flour, baking powder, soda and salt together and blend into shortening mixture. Blend in oatmeal. Form into 1 1/4" balls and place on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes 3 dozen.
Just a side note: Shortening has the longest shelf life of all cooking oils.

Yeast and Sugar

Macey's has the best price for SAF yeast and sugar right now. I like to store my sugar in a 5 gal. bucket with a gamma lid. I rotate it regularly and it's easily accessible.
Yeast has a shelf life of about 1 year, if kept in the cupboard. If you keep it in the freezer, the shelf life is increased to a minimum of 5 years. I just opened a package of SAF instant yeast the other day, that I had in the freezer for 7 years, and I noticed no difference in the rising of my bread dough. Once opened, I keep my yeast in a quart size freezer bag in the fridge to ensure freshness.

Sales Alert

Macey's has a huge sale on FOOD STORAGE items going on right now through Wednesday, Aug 27. Check their weekly ad for fabulous deals!

Basic Food Storage

From Brigham Young's time to the present, latter-day prophets have counseled Church members to store food for times of need.

In a letter to priesthood leaders on January 20, 2002, the First Presidency wrote:
"Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat...When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day."

It is recommended to store the following for long-term basic food storage:

Grains (wheat, oats, rice, flour, pasta)
Legumes (dry beans, lentils, canned beans, peanut butter)
Fats & oils (vegetable oil, shortening, mayo, peanut butter)
Sugars (White, brown, powdered, honey, corn syrup, jams etc.)
Milk (nonfat dry, evaporated)
Salt, Yeast, Baking Soda, Baking Powder
Water (2 weeks)

The website providentliving.org has a food storage calculator that will calculate what amount you will need for each item for your family size.

All Is Safely Gathered In

The pamphlet "All is Safely Gathered In" (available from the bishopric) states the following:
For longer term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans.
These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.

Visit www.providentliving.org for more information about home storage.
You can order wheat, rice, and beans directly, without added shipping cost through lds.org.