Honey

We now have honey prices to post - they are:


2 lb. Squeeze $5

1 gallon Bucket (12lbs) $30

5 gallon Bucket (60lbs) $140


Bro.& Sis. McClure have Montana and Local Alfalfa Honey available on hand so just call 547-7088 or stop by to get some.


They can also do 1 lb. Squeezes for Holiday gifts, call them 1st on this tho!

December Cannery

Our final cannery date for this year is Tuesday Dec. 7, at 9am.  Sign up sheets will be going around Sunday Nov. 21 & 28. I will accept orders until 9pm on the 28th.

Order forms may be found & printed at:  http://www.providentliving.org/content/display/0,11666,8133-1-4352-1,00.html

Please remember you must participate in the activity to be eligible to purchase product.

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Calling All Hunters!

The "boys" went out hunting last Saturday. It appears one little duck became hamburger due to them all converging on it at the same time! If you go hunting, or have a hunter in the family, and have a little better luck I've copied some marinade recipes that were posted by Debbie Kent in her dehydrating class for jerky for you to try.

Please feel free to give feedback and share your results with us!

Green Tomato Jam

Don't know if anyone else has this problem but....

I pulled my tomato plants a little while ago before the frost got to them. I usually let the tomatoes sit on the counter until they ripen and then use them but I'm getting tired of looking at them!

I had been told that one can do a lot with green tomatoes so I started looking for recipes and found this. Looked intriguing and the rest of the counter sitters went into a pot and I was pleased with the end result. My friends who volunteered to taste test liked it too.

Green Tomato Raspberry Jam

8 c. green tomatoes, finely chopped
12 oz (1 package) frozen raspberries
10 c. sugar
1 T lemon juice
2 (3 oz.) raspberry jello
1 pkg. pectin

Wash & core the tomatoes. Then chop into very small chunks. You might want to put them in a blender or processor. Put the 8 cups of chopped tomatoes into a large pot. Add the raspberries and pectin to the tomatoes. Bring to a boil, add the sugar and cook until dissolved. Add the lemon juice and jello to the pot. Let simmer for another 10 minutes (watch carefully so it doesn't boil over).

Sterilize 7 pint jars and lids. Pour the hot jam into each jar leaving a 1/2 inch head space.  Wipe off the tops of the jars, screw on the lids, and place in a hot water bath for 15 minutes. Cool on rack on counter until sealed and completely cooled. Store in cool, dark place up to one year.

Mine took a day or two to set up so don't panic if it seems a little soft! When checking the internet for recipes I found others that interchanged flavors using strawberries/strawberry jello etc. instead of raspberries. So feel free to switch it up and let us know how it turns out. :)
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Cash & Carry November Specials

Cash & Carry at 1939 Fowler St., Richland, WA (509) 374-3906 has monthly "Hot Sheets." These contain their specials and the full sheet may be viewed by following this link http://www.smartfoodservice.com/specials.aspx?Ad=UGB  These specials run from 11/1/10-12/4/10. 

Also Jennifer said she was there the other day and the #10 can diced tomatoes were only $2.99!

November Emergency Essentials Order

I will be placing an Emergency Essentials Order on Wed. Nov. 24. If you would like to be included please contact me.

Nov. Group Specials are:
(note FD = Freeze Dried)

FD Tomatoes #10 can $15.00 reg. 39.95
FD Mountain House Beef Teriyaki w/ Rice #10 can 22.00 reg. 34.49
Mobile Washer (Hand Operated Washing Machine) 11.00 reg. 14.95
Basic Auto Kit 20.00 reg. 28.00
Auto Buddy Emergency Light & Tool 8.00 reg. 11.95

Front Page Specials:

9-Meal MRE Food Supply 27.00 (40.40 when purchased seperately)
Katadyn Hiker Microfilter 44.99
Red Emergency Candle (Holiday Gift Combo)
   12 candles, gift bags & bows - 3.50 per set 42.00 60.00 individually

Back Page Specials:

Hand Grain Mill 59.99 reg. 79.99
Making the Best of Basics Book 25.99 reg. 34.95
397-pc First Aid Kit 30.00
FD Zucchini Slices #10 can 7.99 reg. 11.95
Beef Gravy Mix #10 can 9.99 reg. 11.95

See the Emergency Essentials catalog for more information or visit their web site @ http://www.beprepared.com/

Winter Storms

 

While the weather here in the Tri-Cities is milder than many other places in the  Northwest we still can have some challenges with ice and snow. The following link on preparing for winter storms is from USA Emergency Supply. They present some timely information that is good for general winterization and winter preparedess. Click to be taken to their article about Winter Storms .

Recipes for Food Storage Casseroles

There were a couple of requests for the recipes I used at the presentation we gave to the High Priest/Elders last Sunday so here ya go!

All three recipes, Turkey A La King, Tuna Casserole & Chicken Shepard's Pie use a white or cream type sauce. I find that they're interchangeable in many recipes.

1. When using food storage a white sauce can be made using butter powder, flour & milk. I just combine the flour & butter powder, add a little cold milk (reconstitute powdered milk, morning moo, whey etc.) & whisk until mixed, then put on heat and continue to whisk remaining liquids in until desired consistency is achieved.

2. Also another thing I've done is just use milk, (again whatever kind of reconstituted milk product you've stored), put 2 c in the blender then add 2 - 3 rounded tablespoons of instant clear jel or ultimate gel (these are modified corn starch products that thicken in cold liquid) and blend until "sauce" is desired consistency. I've also cheated when I've run out of sour cream for my Beef Stroganoff and added 1T of vinegar to this concoction and have been satisfied with the results. I don't know that I'd put it on my baked potato tho!

3. When I'm looking for a sauce that I'll be using with chicken and I want to accentuate the "chickeny" flavor, I use the amount of milk/liquid required in the recipe and then add prepared gravy mix such as McCormick's Poultry Gravy Mix (I get this at Costco), or Chef Bonneau's White Gravy (available at Highland Health, Andy's) along w/ 1 t. chicken bouillon until I get the thickness/consistency I desire. Because I have a tendency to do this rather frequently I finally broke down & bought a couple of #10 cans of chicken gravy from Blue Chip/Augason Farms when they were having their fall sale. A more economical solution for my "lazy" sauce days!

4. Jean Harris, who owned the Bosch Kitchen Store, used to teach a class on soups and also included her recipes for cream soups in the stake cookbook that was published several years ago.  This can be used in place of condensed soups you may include in your recipes (Campbell's Cream of Mushroom, Cream of Chicken etc.) The base recipe is:

Jean's Cream Soup Mix
2 cups instant nonfat dry milk
1 c cornstarch
3 T low-sodium instant chicken bouillon granules
2 T instant minced onion
1/2 t thyme leaves, crushed
1/4 t pepper
Mix together and store in an airtight container. Keep on hand for convenience.

To reconstitute the mix to equal one can of condensed cream soup use:
1/3 c dry Cream Soup Mix
1 1/4 c water or skim milk
Combine soup mix and water or milk in small pan. Bring to boil and stir until thick. This equals 1 can condensed soup. Add mushrooms etc. to make whatever Cream of ---- soup you desire.

Cream soup mix can be added to casseroles or soup and it will thicken as it cooks.

5. There are many prepared, dry, soup mixes available today. Costco has some yummy Bear Creek Potato/Broccoli type soups but my new "favorite" is the #10 can of Cream of Mushroom Soup Mix I picked up at Blue Chip/Augason Farms this fall. I've mentioned I've become a lazy cook, yes? Anyway this rehydrates at a rate of 1/3c mix to 1 1/8 c water. I'm using that now instead of Campbell's Condensed Cream of Mushroom. The #10 can has a 10 year shelf life (sealed) and 1 year shelf life once opened.

That being said, in the following recipe from Betty Crocker's Cookbook. I used sauce #1 instead of what the recipe calls for and you can add either the canned mushrooms or 1/2c f.d./dehydrated mushrooms, 1/2 c frozen chopped green peppers or f.d./dehydrated green peppers, and canned or f.d. turkey. In this recipe I used one 12.5 can of turkey. And yes, I do keep 4 oz. jars of chopped pimento in my food storage!

Turkey A La King

1 can (4 oz.) mushroom pcs. (reserve liquid)
1 sm. green pepper, chopped ~ 1/2 c
1/2 c marg. or butter
1/2 c flour
1 t salt
1 t pepper
1 1/2 t instant chicken bouillon
1 1/2 c milk
1 1/2 c hot water
2 c cut-up cooked turkey (or chicken)
1 jar (4 oz.) chopped pimiento, drain
Toast, hot mashed potatoes, cooked rice or noodles

Cook & stir mushrooms and green pepper in margarine over medium heat 5 minutes, remove from heat. Blend in flour, salt & pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in instant bouillon, milk, water and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in turkey and pimiento; heat through. Serve over rice, toast etc.

In my version of this, I make the sauce first (#1), add the bouillon, mushrooms & green peppers, & seasonings then bring to a back to a boil, stir in turkey & pimiento until heated and serve over rice.

When a Sister asked for my tuna casserole recipe I just kinda cringed because I do that thing my grandmother used to do...a dash of this and that...so the following amounts are estimates, adjust to taste! (I use only frozen or freeze dried peas as I have a real problem w/the taste of store bought canned peas and don't even put them in my rotation. Also, originally I used canned cream of mushroom soup but I switched to the milk/clear jel sauce as Will usually eats all the Campbell's soups in the house before I can get to them!

Tuna Noodle Casserole

~ 1 lb. rotini pasta noodles cooked & drained
2 - 5 oz. cans of tuna, drained
~ 3/4 c. f.d. mushrooms, may also use canned
1 to 2 c. frozen peas
~ 3 c. #2 sauce (above)
1 t. chicken bouillon
1 T instant minced onion
~ 1/2 c. Parmesan cheese
salt & pepper to taste

Combine tuna, mushrooms, peas, sauce, bouillon, & onion together. Mix w/drained noodles. Adjust seasoning. Turn into 9x13 pan, top w/ Parmesan cheese and bake in oven at 350 until hot thru, about 30 minutes.

Finally, Shepard's Pie. One of the things I have trouble keeping fresh in my frig. is celery. I always buy it, use a piece or two, then forget about it and by the time I think about using it next the stalk needs to be thrown away. For many of my soups and casseroles I have just taken to substituting 1 t of celery seed. I still get the nice celery taste but don't have to deal w/limp celery stalks and the celery seed works great for food storage. I used the gravy sauce #3 for this. Also, last Sunday the "meat" was chicken TVP but any other kind, canned/frozen will do as long as it is cooked and cut into bite size pieces.

Shepard's Pie

1 1/2 c chicken TVP bits
 (reconstitute w/ chicken broth)
2 c mixed vegetables frozen or canned
1/2 c mushrooms, canned or freeze dried
1/2 c dehydrated onion pcs.
1 t celery seed
1 t thyme
salt & pepper to taste
2-3 c potato pearls
paprika

Pour chicken broth over TVP bits until they are covered. Set aside for ~ 20 minutes. (Bouillon that is not absorbed may go into your gravy.) Make potato pearls by adding 1:2 ratio of potatoes to water. Stir & set aside. Meanwhile make ~ 3 c chicken gravy sauce. It needs to have enough body to hold vegetables and chicken together without being a stiff, yucky paste. Add drained TVP, mixed vegetables, mushrooms, onions, celery seed & thyme to gravy. Season. Turn into 9x13 pan.  Top with potatoes, spread gently with back of spoon to cover meat/vegetable mixture. Sprinkle small amount of paprika over top. Bake in 350 oven until bubbling around edges ~30 minutes.

Emergency Roadside Car Kit

Be prepared for a roadside emergency. Tips for supplies to carry in your vehicle.

Cooking Without Electricity III

Another way of cooking without electricity is solar power. A year ago, I watched Kathy James produce several tasty dishes using her homemade solar cooker. Wiki has a very interesting article on solar cooking here: http://en.wikipedia.org/wiki/Solar_cooker.

Another site that has plans to build your own solar cooker along with cooking hints and tips is here: http://www.allfreecrafts.com/nature/solar-cooker.shtml.

The following YouTube clip is interesting. She has an accent but if you listen closely you can follow what she is saying:



Finally, solar cookers are available commercially. One relatively easy version, found readily on ebay or at various internet sites is the Global Sun Oven - it is generally priced around $200 - $225. The difference is usually the amount of shipping they charge...free shipping = higher initial cost.


Following is an advertising blurb for it:
The ultimate solar appliance - used daily in 126 countries around the world. The Global Sun Oven is constructed with a strong fiberglass case that is easy to clean. It uses reflexto specular - finish reflectors and a tempered glass door. It has many built in features for ease of use.


A leveling leg to maintain the oven's maximum exposure to the sun.


A built in Levelator which keeps food level, and avoids spills while being refocused on the sun.


A built in thermometer for easy monitoring.


Reaches temperatures of 360o to 400o F, with cooking times close to the same as those in a conventional oven, but may vary with cloud cover.


Ruggedly built for years of trouble-free use! With care it should last a lifetime.


As portable as a small suitcase, it measures 19" by 19" and weighs 21 lbs.


It has a built in carry - handle.


Whether you want to be more self sufficient, or you just want to experience the superior taste and nutritional benefits of sun-baked foods, the Global Sun Oven will prove to be a wise investment.


Stock # 187 Price: Now only $225.00 Plus low shipping!
 
So solar ovens come in everything from mylar covered card board boxes to high tech commercial ovens.
 
Another alternative to cooking without electricity.