CROCKPOT ZUPPA TOSCANA

Submitted by: Morena Barnard

Author: Jessica, AllSheCooks.com

 

 

 

Ingredients:

1/2 pound bacon, chopped

1 pound hot Italian sausage

1/2 cup onion, chopped

2 garlic cloves (pressed, crushed or finely chopped)

3 medium (or 2 large) russet potatoes, sliced

4 cups chicken stock (I use homemade stock, you could also use broth.)

2 cups water

3-4 cups chopped kale

1 cup heavy cream

salt and pepper to taste

 

 

Instructions:

1.  Brown bacon and sausage over medium high heat.  While cooking, break up into small pieces.

     Add onion and garlic once meat is mostly cooked, and allow flavors to blend.

 

2.  Add meat mixture to crockpot once cooked.

 

3.  Add potatoes, chicken stock and water to crockpot.

 

4.  Let cook on low for 3-4 hours.

 

5.  Add chopped kale, heavy cream, salt and pepper.  Let cook an additional 1-2 hours and then turn

     down to warm to serve. 

 

Serves: 8





  MEXICAN CHICKEN SOUP

Submitted by: Deborah Parks

                                     Barefoot Contessa at Home by Ina Garten

Photo: Quentin Bacon

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

 

Serves: 6-8 

SALVATION ARMY SOUP

Submitted by: Christine Clark

 

 

Ingredients:

 

1 lb. ground beef

1 quart or large can of tomatoes ( two 15 oz. cans of diced tomatoes)

1 quart water + 2 more cups

2 potatoes, cubed

5 carrots, diced large

1/2 head of cabbage, cut in long strips

2 zucchini squash, cubed and unpeeled

3 stalks celery, chopped

1 large onion, cut in chunks

4 beef boulion cubes

1 Tbsp. sugar

Salt and pepper to taste

1 small bay leaf

1/2 tsp. dried thyme

1/2 tsp. curry powder

1/4 tsp. basil

 

Directions:

 

Brown and drain ground beef, then dump it into a large pot.  Add the rest of the ingredients.  Simmer until potatoes and carrots are tender (about an hour).  Remove the bay leaf.  Serve with grated cheese and sour cream.

 

Serves: 12



CHEDDAR CHOWDER

Submitted by: Lorrie Williams

 

 

4 cups water                                                            1 stick butter

5 potatoes, cubed                                                     1/2 cup flour

4 carrots, cut up                                                       3 cups milk

1 onion, chopped                                                      3 cups cheddar cheese, shredded

2 tsp. salt                                                                   3 cups ham, cubed

1/2 tsp. pepper

 

Combine water, salt, pepper and vegetables; bring to a boil until vegetables are soft, then turn off the stove.  In a separate pan, combine milk, flour and margarine, until melted.  Add cheese and stir to melt.  Then stir in cheese mixture and ham to undrained vegetables.  Heat, but do not boil.

 

Serves 10-12



THE CONSTITUTION - A HEAVENLY BANNER

Submitted by Kim Knecht

 

The Constitution - A Heavenly Banner

By: President Ezra Taft Benson

The central issue in the premortal council was: Shall the children of God have untrammeled agency to choose the course they should follow, whether good or evil, or shall they be coerced and forced to be obedient? Christ and all who followed him stood for the former proposition - freedom of choice; Satan stood for the latter - coercion and force. The war that began in heaven over this issue is not yet over. The conflict on the battlefield of mortality. And one of Lucifer's primary strategies has been to restrict our agency through the power of earthly governments.

The second basic principle concerns the function and proper role of government.

The third important principle pertains to the source of basic human rights. Rights are either God-given as part of the divine plan, or they are granted by government as a part of the political plan. If we accept the premise that human rights are granted by government, then we must be willing to accept the corollary that they can be denied by government.

The fourth basic principle we must understand is that people are superior to the governments they form. Since God created people with certain inalienable rights, and they, in turn, created government to help secure and safeguard those rights, it follows that the people are superior to the creature they created.

The fifth and final principle that is basic to our understanding of the Constitution is that governments should have only limited powers. The important thing to keep in mind is that the people who have created their government can give to that government only such powers as they, themselves, have in the first place. Obviously, they cannot give that which they do not possess. By deriving its just powers from the government becomes primarily a mechanism for defense against bodily harm, theft, and involuntary servitude. It cannot claim the power to redistribute money or property nor to force reluctant citizens to perform acts of charity against their will. Government is created by the people. No individual possesses the power to take another's wealth or to force others to do good, so no government has the right to do such things either. The creature cannot exceed the creator.

Our constitution, "said John Adams (first vice-president and second president of the United States), "was made only for a moral and religious people. It is wholly inadequate to the government of any other"

Will we be prepared? Will we be among those who will "bear the Constitution away from the very verge of destruction" ? If we desire to be numbered among those who will, here are some things we must do:

We must be righteous and moral. We must live the gospel principles - all of them. We have no right to expect a higher degree of morality from those who represent us than what we ourselves are. To live a higher law means we will not seek to receive what we have not earned by our own labor. It means we will remember that government owes us nothing. It means we will keep the laws of the land. It means we will look to God as our Lawgiver and the source of our liberty.



DINNER IDEAS FOR FOOD STORAGE

Submitted by Suzanne Walters

 

Click on the links below to download the guides:

 

Food Storage Guidelines

15 Dinner Ideas for Food Storage

HOMEMADE CLEANING SUPPLIES

Submitted by Mona Crompton

 

 

 

 

 

 



GETTING STARTED IN FOOD STORAGE

Submitted by Suzanne Walters

 

1.      Start with a 3 month supply of food.

a.     Outline a 1-2 week menu of foods that your family likes, and can be made from stored food items (canned, dried, freeze-dried, or frozen).

b.    Buy items for meals. You can buy extra each time you prepare/plan for a food storage meal. Incorporate food storage meals into your weekly plan for meals.

2.    Inventory what food storage items you have on hand already (see food storage checklist).

a.     Make an outline of what is needed to make a year’s supply of food for your family. (See suggested amount of basic foods for home storage per adult, for one year).

b.    Don’t forget to include comfort foods in planning your food storage. Jell-O, hot coco mix, brownie mixes – they all keep fairly well and are easy to rotate.

c.     Make a plan to buy #10 cans of beans, rice, oats, sugar and wheat. You can buy in bulk from Winco or Costco, and can them yourself with the Stake’s canner. Cans, lids and oxygen packets can be obtained from the Colton Home Storage Center. You can also buy a wide variety of items directly from the Colton Home Storage Center for a comparative price, and they are already canned. Honeyville Farms in Rancho Cucamonga is also a great resource for dried, canned and freeze-dried items.

d.     Plan on buying the long term storage items a few at a time. Most cases of wheat (6 cans to a box) are reasonable and can fit into your budget. If going out to Colton is not feasible to do each month – set aside money each month and then buy in greater quantities when you can get out to the  Home Storage Center.

3.    Learn to use dried beans, whole wheat and freeze-dried foods. There are many web sites, cook books and recipes that will get you started!! It will diversify your food storage, and keep things interesting!

4.    Have faith that you and your family can do this!

OBTAINING REVELATION AND INSPIRATION

SUBMITTED BY MADELEINE GALBRAITH

 

HOW TO OBTAIN REVELATION AND INSPIRATION FOR YOUR PERSONAL LIFE – THROUGH SPIRITUAL AND PHYSICAL PREPARATION

 

We are all entitled to personal revelation – but we must prepare ourselves to receive it.

 

What can we do?

 

1. Pray for the companionship of the Holy Ghost.

 

2. Study the scriptures and ponder what we study.

 

3. Keep the commandments.

 

4. Attend the temple regularly.

 

5. Eliminate negative behavior, e.g., anger, etc.

 

6. Ask – believing you will receive. Luke 11:9 “Knock and it shall be opened unto you.”

 

Learn to recognize revelation when it comes: In a dream -- Promptings felt but not heard -- A still small voice -- Council from a church leader -- Actual visions -- A warm peaceful feeling

 

We get so busy “living” that we don’t always hear the message given us by the Holy Ghost: Doctrine & Covenants 101:16 “Be still and know that I am God”

 

After we pray for guidance – be still and clear your mind and listen for an answer. When you are living righteously you will always be prompted to know what to do.

 

7. Stand ye in holy places. The better we prepare our temples in every way to receive inspiration, the more we will receive.

 

8. Live the Word of Wisdom – eating healthy and exercising regularly.

 

READ Daniel Chap. 1 and D&C 89

 

These are only two scriptures that make these promises to us.

 

We should think of our body as a temple and treat it with respect. READ 1Cor. 3:16

 

We must be physically and mentally clean and have pure intent so that the Lord can inspire us through the Holy Ghost.

 

D&C 43:16 “And we are to be taught from on high, sanctify yourselves and ye shall be endowed with power that ye may be given even as I have spoken”

 

Living the Word of Wisdom is an important part of sanctification. Every machine runs as it should when we follow the manual of instructions.

 

We are the creation of our Heavenly Father.

 

We will run better, live longer, be happier and fulfill our mortal assignment better when we follow His instructions. Let’s run and not be weary, walk and not faint, and find hidden treasures of knowledge and receive inspiration through the Holy Ghost.

 

Now, sisters – I want to challenge you to join me in the next ten days. Let’s do as Daniel did – eat only those things which do not defile our bodies – pray often – fast this coming Sunday.

 

Call me (909-396-0365) and let me know if your feel better – physically, spiritually and emotionally. I think you will be happier and find greater peace of mind.



YOGURT FROM POWDERED MILK

Submitted by June Salmon

 

 

·         2 cups warm water  

·         1 cup non-instant powdered milk

·         3-4 Tbs. plain yogurt w/live cultures

Combine water & milk. Scald to 180’. Cool to 105’-110’ & add plain yogurt. Incubate at 100-110’for

8-12 hours. Store in refrigerator for up to 1 week.

To flavor yogurt, use jams, honey, vanilla, maple syrup and fresh, canned, dried, or strained fruit after yogurt is set.  When adding flavoring, stir lightly; the more yogurt is stirred, the thinner it becomes.

 

Methods to Incubate

Heating Pad: Place jar with yogurt mixture on heating pad set at lowest temperature, 100’-110’. (Check with candy thermometer)  Cover jar with a pot or container. When yogurt is firm, refrigerate.

Electric Frying Pan: Pour mixture into pint jars. Set into a deep pan filled with warm water (100-115’. Set the pan into an electric frying pan, and set the control at 105 F. When thick, refrigerate.
Oven: Pour yogurt into jars. Cover. Set on a tray in the oven. Turn oven to lowest setting to maintain temperature of the yogurt mixture between 105-110’. Continue checking the temperature often, turning the oven off when the temperature of the rises above 113’.  When yogurt is firm, refrigerate.
Thermos: Pour mixture into a thermos. Put on the lid, let sit 6-8 hours & refrigerate after it thickens.
Crock-Pot: Preheat Crock-Pot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the Crock-Pot, cover the Crock-Pot, and turn off the heat. At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.

 

 

 

Yogurt from Powdered Milk

·         2 cups warm water  

·         1 cup non-instant powdered milk

·         3-4 Tbs. plain yogurt w/live cultures

Combine water & milk. Scald to 180’. Cool to 105’-110’ & add plain yogurt. Incubate at 100-110’for

8-12 hours. Store in refrigerator for up to 1 week.

To flavor yogurt, use jams, honey, vanilla, maple syrup and fresh, canned, dried, or strained fruit after yogurt is set.  When adding flavoring, stir lightly; the more yogurt is stirred, the thinner it becomes.

 

Methods to Incubate

Heating Pad: Place jar with yogurt mixture on heating pad set at lowest temperature, 100’-110’. (Check with candy thermometer)  Cover jar with a pot or container. When yogurt is firm, refrigerate.

Electric Frying Pan: Pour mixture into pint jars. Set into a deep pan filled with warm water (100-115’. Set the pan into an electric frying pan, and set the control at 105 F. When thick, refrigerate.
Oven: Pour yogurt into jars. Cover. Set on a tray in the oven. Turn oven to lowest setting to maintain temperature of the yogurt mixture between 105-110’. Continue checking the temperature often, turning the oven off when the temperature of the rises above 113’.  When yogurt is firm, refrigerate.
Thermos: Pour mixture into a thermos. Put on the lid, let sit 6-8 hours & refrigerate after it thickens.
Crock-Pot: Preheat Crock-Pot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the Crock-Pot, cover the Crock-Pot, and turn off the heat. At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.



MORMON RYE BREAD

Submitted by a Lovely Sister in the Stake

 

 

 

5 1/2 OZ. warm water

3 Tbsp. honey

3/8 cup shortening

1 1/2 Tbsp. butter

2 1/4 tsp. sugar

3/4 cup rye flour

2 1/4 cup bread flour

3 Tbsp. brown sugar

3/4 tsp. salt

2 1/2 tsp. dry yeast

 

Put all ingredients in a bread maker and follow instructions.

 

We thank you for your yummy recipe!

GATHER EMERGENCY SUPPLIES

 

Submitted by Rick Johansson

Gather Emergency Supplies

Water Supplies

If a natural or human-caused disaster strikes your community, you might not have access to food, water and electricity for a while. By taking steps now to store emergency food and water supplies, along with a disaster supplies kit, you can reduce the affect of any such disaster on your family.

  Detailed information on the steps outlined below can be found in the American Red Cross publication,    "Food and Water in an Emergency."

  In an emergency, having a supply of clean water for drinking, food preparation, and hygiene is a top   priority.

·         Store at least 1 gallon per person and pet per day.

·         Store at least a 3-day supply of water for each member of your family.

In an emergency, drink at least 2 quarts of water a day, 3 to 4 quarts a day if you are in a hot climate, pregnant, sick, or a child. If supplies run low, don't ration water: Drink the amount you need today and look for more tomorrow. Don't risk dehydration. Emergency assistance should be available within a few days at most.

How and Where to Store Water

Learn where the water intake valve to your home is. If you hear reports of broken water or sewage lines, or if local officials recommend doing so, you would need to shut off water to your house at the incoming water valve to stop contaminated water from entering your home.

·         In a cool, dark place in your home, each vehicle, and your workplace.

·         Preferably in store-bought, factory-sealed water containers.

·         Alternately, in food-grade-quality containers made for storing water and available from sporting goods and surplus stores and other retailers. These containers must be thoroughly washed, sanitized, and rinsed. The water you store in them, if it's from your tap, may need to be treated before being stored. Ask your public health service or water provider for information on whether and how to treat the water. Follow those instructions before storing any.

Safe Use of Water Containers

1.    Wash containers with dishwashing soap and rinse with water.

2.    Sanitize by swishing a solution of 1 teaspoon of liquid household chlorine bleach to a quart of water on all interior surfaces of the container.

3.    Rinse thoroughly with clean water before use.

Avoid using

·         Store-bought water past the expiration or "use by" date on the container.

·         Containers that can't be sealed tightly.

·         Containers that can break, such as glass bottles.

·         Containers that have ever held any toxic substance.

·         Plastic milk bottles and cartons. They are difficult to clean and break down over time.

 

Do

·         Change stored water every six months.

Alternate Emergency Water Sources Inside and Outside Your Home

Inside

If a disaster catches you without a stored supply of clean water, you can use the water in—

·         your hot-water tank

·         pipes and faucets

·         ice cubes

If your tap water is safe to drink, so is the water in your pipes and hot-water tank, even if the idea seems unappealing. If you don't drink tapwater, the water in your pipes and hot-water tank may still be useful for sanitation.

To use the water in your hot-water tank, be sure the electricity or gas is off, then open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve at the tank and turning on a hot-water faucet. Refill the tank before turning the gas or electricity back on. If the gas is turned off, only a professional can turn it back on.

To use the water in your pipes, identify and turn on the highest faucet in your home to let air into the plumbing. You then can get water from the lowest faucet.

Outside

If you need to find water outside your home, try

·         Rainwater

·         Streams, rivers, and other moving bodies of water

·         Ponds and lakes

·         Natural springs

Take steps to make water from any of these sources safer before drinking it. You should not drink flood water. Avoid water with floating material, an odor, or dark color. Use saltwater only if you distill it first.

Ways to Make Outdoor Water Safer

Note: These instructions are not for treating water to be stored, only for emergencies when no other water is available.

Untreated water can make you very sick. Besides having a bad odor and taste, it can contain toxic chemicals, heavy metals and germs that cause such diseases as dysentery, typhoid and hepatitis. Before drinking outdoor water, using it in food preparation or for hygiene, make it safer to use by

·         Straining it. Pour the water through paper towels, a clean cloth, or a coffee filter to remove any suspended particles.

·         Boiling it. In a large pot or kettle, bring water to a rolling boil for 1 full minute. Cool it and pour it back and forth between two clean containers to improve its taste before drinking it.

·         Chlorinating it. Using household liquid bleach that contains 5.25 to 6.0 percent sodium hypochlorite (listed on the label) as its only active ingredient, add 16 drops (1/8 teaspoon) per gallon to water in a large pot or kettle. Stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes. If it still does not smell of chlorine, find another source of water and start over.

·         Distilling it. Fill a pot halfway with water. Tie a cup to the handle on the pot's lid so that the cup will hang right-side-up inside the pot when the lid is upside-down without dangling into the water. Boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.

None of these methods is perfect. The best solution is to use all of them. Boiling and chlorination will kill most microbes but will not remove other contaminants, such as heavy metals, salts and most other chemicals. Distillation will kill or remove most of any remaining contaminates.