Ward Workshop

Come to our workshop
DAIRY 101
Wednesday, July 15, at 7 pm at the Seamons house.
We will learn how to make
Ice Cream
Yogurt
Butter
Cheese
Learn about milk storage,
And get fabulous tips on organizing your freezer.
There will be plenty of samples!!!

Stake Workshop

Thursday, June 18, 7 pm at the Stake Center
Breakfast Meals from Storage and Creative Lunch Ideas

Dry Pack Canning Opportunity

I will have the stake canner at my house from June 8 - 13. You may come and can anything you'd like. Pick up your product at the Lindon cannery or any grocery store, and bring enough cans, lids and oxygen absorbers. Please call me with any questions you might have. When you get ready to come and can, just give me a quick phone call to ensure that I am home. You may come between 8 am and 10 pm any day during the week. Hope to see you soon!
Ines Seamons

Reflector Ovens & Oats Recipe Exchange

Wednesday May 6, 7 pm at the church.
We are making reflector ovens. If you have signed up, please bring the supplies listed on your list. If you do not have a supply list and would like to participate, please contact Sis. Seamons or Sis. Challis.
We are also tasting recipes of foods made with oats (another food storage staple). If you would like, please bring a sample and the recipe for others to take home.

I just couldn't resist...

Wheat 

For 

Man

D&C 89:17

Chocolate 

For 

Women

M&M 24:7

Motivational Monday

Come , come ye saints!!!!
To the stake workshop this Thursday at 7 pm at our ward building.
We have the great opportunity to have "the bread ladies" from Pantry Secrets share their wonderful recipe & wealth of knowledge with us. This is a class you shouldn't miss!

Also, mark Wednesday, May 6th on your calendar.
We'll be making reflector ovens and are exchanging recipes with oats. Please bring your favorite oats recipe and a taste of it to share. A list of supplies for the ovens will be in the roll books, in the newsletter, and soon on this blog. These ovens are a great alternative way to bake when the power goes out. Every home should have one. They are easy to make and use. Sister Emily Challis will teach this class. You can direct any questions to her.

Motivational Monday

There was a lot of "talk" about "Provident Living" during General Conference last weekend.

Provident: adj. providing for future needs or events
Living: adj. of life or the sustaining of life; enough to maintain a reasonable standard of existence.

Elder Robert D. Hales acknowledged that we are living in economic adversity. He reminded us to "joyfully live within our means" and to live the principles of Provident Living.

Stake Food Storage Notes (by Marie Adams)

APRIL 2009

FOOD STORAGE NOTES

A Newsletter for Food Storage Specialists of

American Fork West Stake

A poignant note from a member our stake: “Well, Marie, it happened.....we got laid-off. But what I find amazing is 2 months before I felt such a pressure to actively work on my food supply. I began to buy cleaning supplies at the dollar store…deodorants, many feminine hygiene items, expensive shampoo, toothpaste…peaches, tomatoes, milk, dried bananas, etc.

Well as you can imagine, 2 months of trying to update a sadly stocked food supply wasn't enough. But what I found is that many items that would have been bought from our meager savings and severance were already paid for!! Some big ticket items like mentioned above.  I also had just paid off extra debt and was grateful that our bonus was used for that without prior knowledge of any job change!!

We are not exactly in the clear and my food supply won't last long but I am grateful for the peace of mind it has given us and the strengthen(ed) testimony of food supply.”

Watch for sales in April on dry milk, pasta, canned vegetables, equipment including grinders, rollers, bread mixers, bulk wheat sales in some kitchen stores the first week of April.

Lindon Home Storage Center News
You might wish to subscribe to the Lindon Cannery Cans and Can’ts (newsletter) by sending an email to ListServ@lists.lds.org (Do not include a subject line). In the body of the email message type the following exactly, including the dashes between words: subscribe Lindon-Cannery-News First name Last name (insert your first and last names as indicated). Follow instructions on the reply email. Wet pack schedules will be provided to you along with Cannery News and announcements.

Dry Pack
The Lindon Family Home Storage Center is open Tuesdays and Thursdays for walk in use. Hours are from 9:00 a.m. until 7:00 p.m. Patrons are served on a first come first served basis. There are no limits on product other than availability. Children 8+ years old may accompany adults to the processing room. Payment is made by personal check after you have canned your product. Updated price sheets are available online at www.providentliving.org. Choose “Family Home Storage” from the left menu, then select “Home Storage Order Form” on the right menu, then select “Home Storage Order Form, United States.” To reduce wait time at the cannery, patrons may fill out this order form in advance, print it and take it with them to the cannery.

Stake Dry Pack Canner
The stake owns a dry pack canner that can be checked out by ward specialists or members of our stake. Contact Marie Adams at 763-9739 to reserve the canner for check out.

Stake Home Storage and Preparedness Committee

Recipes and notes from our January workshop “Stretching Food Dollars” are posted on www.foodstoragenotes.blogspot.com

NEXT STAKE WORKSHOP
April 23, 2009: “Pantry Secrets” by the Bread Ladies of Pleasant Grove. 10th Ward building Cultural Hall beginning at 7:00 p.m. Homemade bread from start to finish in about one hour. One simple recipe and 50 ways to use it. Don’t miss this workshop!

FUTURE 2009 WORKSHOPS

June 18th: Breakfast Meals From Storage/Creative Lunches -- Lisa Sumsion (SSH 3 Ward) coordinating this workshop.
August 27th: “Emergency Preparedness” – Alawna Carroll (PD 1 Ward) and Lisa Birkeland (SSH 2 Ward) planning this workshop.
October 29th: “Dinner Meals and Tortilla Making” – Still need specialist/s to lead this workshop (if you volunteered at the meeting and I spaced writing it down, please call me – it was a very long day and I don’t trust my own notes or memory)


Did you know these facts about dry beans?
Michigan State University researchers found the following benefits to eating dry beans: (1) Countries with the greatest consumption of beans had the lowest death rates due to breast, prostate and colon cancers. (2) People who ate legumes at least four times per week were found to have a 22% lower risk of heart disease than individuals consuming beans less than once a week. (3) Beans help individuals curb caloric intake and maintain a healthy weight because their high fiber content and their low glycemic index promotes satiety and provides sustained energy. (4) Beans help people with diabetes maintain healthy blood glucose levels due to their high fiber and low glycemic index. Eating beans often helps the body adjust to the complex carbohydrates in beans. Begin with small amounts and eat them at least three times a week while increasing portion size.

Reduce the flatulence associated with dry beans
Soak the beans. Drain soaking water. Rinse. Cook with fresh water.
You might also want to add
Kombu, a dried black seaweed, is high in glutamic acid, an amino acid. When beans are soaked and cooked with kombu many report a reduction in flatulence. Use a two inch strip in each pot of beans. Place the kombu under the beans so it stays submerged in the soaking water. It will expand as it hydrates. Drain the soaking water and cook the beans with the now hydrated kombu. The kombu nearly disintegrates when beans are pressure cooked and because of the nutritional value of the kombu I just stir it into the beans after they are cooked. Kombu is available at Many Lands Grocery in Provo.
or
Epazote is an herb. It is also reported to help reduce flatulence. It is widely available in Latin and Hispanic markets. Many Lands Grocery also stocks this herb. Epazote has a distinct flavor. Use 2 teaspoons dry or 6 fresh leaves in each pot of beans.

Case Lot Sale at Smiths

***SMITHS CASELOT SALE !!! ***

Gold Medal Flour 5 lb. bags $1.60 each (limit 16 bags)  = 40% off = $.32/lb!!!

Secret Deodorant Expressions Flawless (buy 3 for this price) = 40% off, AND there is coupon in March 15th Sunday paper for $2.00 off each making final price $.99 ea or 80% off.

Kroger Brand Mandarin Oranges case of 24 $7.99 or $.33 each.  Limit 2 cases = 60% off

Kroger Tuna (I tasted this today for lunch – it’s good but is a 5 oz. can) $.50 each = 60% off

Mountain Dairy Milk (Smith’s Marketplace only) $1.49 ea

SKIPPY PEANUT BUTTER 16.3 oz. plastic jar Sale $1.25 each limit two cases) 

Smith’s Market Place large Sunkist Navel Oranges .49 lb – very nice oranges – I bought a 40# case today

Maruchan Ramen Instant Lunch $.25 each = 50% off

Nissin Ramen Noodles $.14 each = 50% off

 

(copied from the stake food storage specialist)

Motivational Monday

Prophetic Counsel About Home Storage:

"Many more people could ride out the storm-tossed waves in their economic lives if they had their...supply of food...and were debt free. Today we find that many have followed this counsel in reverse: they have at least a year's supply of debt and are food-free."
Pres. Thomas S. Monson, Church News, May 12, 2001

"Everyone who owns a home recognizes the need for fire insurance. We hope and pray that there will never be a fire. Nevertheless, we pay for insurance to cover such a catastrophe, should it occur. We ought to do the same with reference to family welfare."
"Pres. Gordon B. Hinckley, Ensign, Nov. 2002

"In the day of plenty, prepare for the day of scarcity."
First Presidency, Conf. Report, Apr. 1942

"Learn to sustain yourselves, lay up grain and flour, and save it against a day of scarcity."
Pres. Brigham Young, sel. John A. Widtsoe (1954)

Quotes taken from the March 2009 Ensign article entitled "Family Home Storage: A New Message (p. 56). This article and the one right after, "The Nature of Self-Reliance" are excellent articles and very timely. The March edition of The Friend, also has a wonderful article entitled "Emergency Day Drill".

Our leaders are truly inspired. I bear testimony, that if we will follow their counsel and teachings, we will have peace of mind and will be blessed in our daily lives.

Here's another great website:

Safely Gathered In

(I'm starting  the wheat grass right now, and I'm planning on starting the car emergency kit this conference weekend, along with rotating the food items in my 72-hour kits).

Stake Workshop

Announcing

"The Bread Ladies" are coming....
Learn how to make homemade bread from start to finish in about an hour.
ONE simple recipe - 50 ways to use it.
If you ever wanted to know what to do with all that wheat, come to this class.
WHEN: Thursday, April 23, 2009
WHERE: 10th Ward Building
TIME: 7 pm
Bring your friends. This is the best class EVER!

Food Storage Website

Check out this website
FUN WITH FOOD STORAGE

Thanks to Melissa Giles for the recommendation.

Savvy Shopper Class

We have an empty seat for the Savvy Shopper Class at Macey's this coming Tuesday, March 10th at 7 pm. Please contact Lacy Bentley if you would like to go.

We're going to the cannery

Join us this Thursday, March 5 at 5 pm in the church parking lot.

We'll be carpooling to the cannery in Lindon to work together in fulfilling each others orders. This is actually fun to do - and NOT limited to just Relief Society sisters. The brethren can go as well, and even teenagers and older children!!!! 

If you can't make it this Thursday, you can add to your food storage any other Tuesday or Thursday from 9 am to 7 pm. Don't miss boarding the ark!  Add to your long-term storage!!!

Mini Oatmeal Muffins

2 c. quick oats
2 c. buttermilk (you can substitute 2 c of milk plus 1 Tbsp. vinegar)
2 eggs
1 c. melted butter
1 c. brown sugar
1 tsp. salt
2 c. flour (regular or whole wheat)
1 tsp. baking soda
1 tsp. baking powder

chocolate chips to taste

Soak oats in buttermilk for 5 minutes. Add eggs, brown sugar, butter and salt. Beat. Gently mix in flour, soda and baking powder. Blend in chocolate chips. Spoon into muffin tins prepared by spraying with Pam. Bake at 400 degrees for about 12-15 min. for mini muffins, and about 20 min. for regular size ones. Makes about 2 dozen regular size muffins and about 60 mini muffins.

Recipes by Sarah Austin

100% Whole Wheat Sandwich Bread

4 teaspoons yeast
3/4 cup warm water
1 cup whole wheat flour
2 cups warm water
2 cups whole wheat flour
1/2 cup dry milk
1/2 cup vital wheat gluten
1 tablespoon salt
1/3 cup sugar
1/4 cup oil
2-4 cups whole wheat flour

Directions

In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap or a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.

Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.

Start to add your remaining flour. I add one cup at a time (but you can do it by the half a cup). 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.

Kneading: By hand, 20 to 30 minutes. In a mixer, 7-10 minutes. (I suggest using a mixer!)

Rising: Transfer dough to a large bowl coated with cooking spray. Cover it with plastic wrap or a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double its size.

Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide into tow equal portions. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches. Turn over and put in pan that has been coated with cooking spry, seam side down.

Put the loaves in a warm place and cover with a towel; let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise much more in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.

Remove them from their pans and cool on a cooling rack. Enjoy!

Whole Grain Chocolate Chip Cookies

1 cup butter
1 ½ cup brown sugar
1 tsp vanilla
1 egg
2 cups rolled oats
1 ½ cup whole wheat flour
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
1 cup chopped nuts (optional)

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.

Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in hocolate chips and nuts.

2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. (Dough may seem a little dry)

3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Basic Granola

This is a basic recipe that can be experimented with to suit your tastes. You can add raisins or crasins, but it is best to add them right as the granola comes out of the oven so they maintain a fresher taste.

4 cups rolled oats
1 ½ cup rolled wheat, wheat germ or Zoom cereal
1 cup nuts (choose your favorite, add two if you like)
1/3 cup oil
1 cup brown sugar and/or honey—adjust to taste (I use ½ cup b. sugar and ½ cup honey)
1 ½ tsp vanilla
1 tsp cinnamon

Preheat oven to 300 degrees.

Combine oats, wheat and nuts in a large bowl. In a saucepan combine oil, sugar/honey, vanilla and cinnamon, heat stir on medium-low. (I sometimes do this in a large measuring cup and heat in the microwave) Mixture only needs to get warm enough to combine ingredients.

Stir sugar mixture into dry ingredients toss until all pieces are coated. (I often end up doing this with my hands so it’s good to make sure the sugar mixture doesn’t get too hot!)

Spread on greased cookie sheet. Bake for 30-40 minutes, stirring every 10 minutes.

Cool completely.

Whole Wheat Pancakes

2 cups whole wheat flour
2 TB sugar
2 tsp baking powder
½ tsp salt
2 beaten eggs
2 cups milk
¼ cup oil

In a large mixing bowl stir together flour, sugar, baking powder, and salt.

Make a well in the center of the dry mixture set aside.

In another mixing bowl combine the egg, il and oil. Add egg mixture all at once to the dry mixture. Stir just until combined (batter will be a little lumpy).

Add more milk if thinner pancakes are desired.

For about ¼ cup of batter onto hot griddle or skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turn.

Simple Whole Wheat Breakfast Cereal (or basic cooked wheat!)

1 cup whole wheat
2 cups water
½ tsp salt (optional)

Mix wheat, water and salt in saucepan, bring to boil. Turn stove down to low and simmer another 15-20 minutes or until the wheat softens and becomes tender.

Serve with honey, fruit, raisins or nuts.

Cracked Wheat Cereal (4 servings)

1 cup cracked wheat
3 cups water
½ tsp salt (optional)

Combine in saucepan, bring to boil then simmer for about 30 minutes.

Alternate cooking method: bring all ingredients to a boil. Remove from heat, cover and let stand overnight. IN morning, put in separate bowls and heat in microwave.

Serve with milk, fruit or sugar as desired.

More Ideas for Using Wheat

Substitute wheat for rice or beans in any recipe. For example add to chili or baked beans.

Use cooked whole wheat for a breakfast cereal

Make wheat pilaf. Cook wheat as you would rice, adding bouillon to flavor water. Sauté onions, celery mushrooms and other vegetables and add to wheat.

Substitute cooked wheat for rice in any fried rice dish.

Extend hamburger for tacos by adding cooked wheat. Use half wheat and half beef.
It will change the texture a little bit but not the flavor!

Grind cooked wheat and mix it with uncooked meat (hamburger. Salmon, ground turkey. etc) and form into patties. Cook as you would burgers.

SPROUT IT!

Sprouting Wheat—Jar method

Soak seeds over night, about 12 hours. (Use two or three times as much water as seeds—too much water is not a problem but too little can affect your sprouts.)

After soaking, pour off water and rinse wheat thoroughly with cool water.

Place jar mouth down at about a 45 degree angle after rinsing for drainage and ventilation.

Rinse wheat 2-3 times each day (every 8-12 hours) with fresh cool water.

Sprouts are ready to harvest in 2-3 days.

After your final rinse drain sprouts as thoroughly as possible before storing.

Store sprouts in a sealed container in the refrigerator for up to a week—although they taste best when they are freshest!

Use sprouts in salads, sandwiches, wraps or as a snack. Can also be cooked.

Wheat

"And nevertheless, wheat for man..." (D&C 89: 17)

Often, when there are major catastrophic events wheat is one of the primary food items that is sent to starving people. It is because wheat contains so many important vitamins & minerals.

It stores for long periods of time, and can be used as a cereal, flour, bulgar, sprouted for additional vitamins, and many other things.

Wheat contains numerous vitamins and minerals which can be life-sustaining in times of need.
Vitamins contained in wheat: Thiamine B-1, Riboflavin B-2 or G, Niacin, Folic Acid, Choline, Vitamin E, and others.
Nutrients found in wheat: Minerals, Calcium, Iron, Phosphorus, Magnesium, Potassium, Copper, Sulphur, Iodine, Fluorine, Chlorine, Sodium, Silicon, Boron, Barium, Silver.

In order to form a complete protein, wheat needs to be combined with other cereals, grains or legumes.

Hard Red Spring Wheat: Hard wheats have the most protein and are great for bread. Best for storing.
Hard Red Winter Wheat: It is used to make bread and rolls. Also good for storing.
Hard White Wheat: This is a newer wheat, similar to the hard red wheats, but has a milder flavor. This wheat is good for breads, making a lighter whole wheat bread.
Soft Red Winter Wheat: This wheat is lower in protein. It is used more for cakes and pastries. It is not as good for storing.
Soft White Wheat: This is similar to soft read wheat, and is also used mainly for cakes, crackers, pastries and muffins. This wheat doesn't store as well as the hard varieties, nor is it as good used in yeast breads.
Durum: Durum is the hardest of the wheat grains, and is used to make semolina flour for pasta.
Whole Wheat Flour: This flour is not as fine as white flour. It uses the entire wheat kernel, and therefore, makes a heavier and more dense bread. Whole wheat flour has a very short storage life. It loses it's nutritional value in about three weeks, so it must be rotated often, or kept refrigerated to extend it's storage life.

Stake Food Storage Blog

Our stake now has a food storage blog.
The address is http://www.foodstoragenotes.blogspot.com

Lindon Dry Pack Cannery Outing

We're going to the cannery on JANUARY 29. Please join our small groups either at
10 am or 5 pm. If you have small children, try to trade babysitting with a neighbor or friend, so everyone gets a chance. You can do your own dry pack canning in a fun group setting. Call Sister Seamons for further information.