EMERGENCY COMMUNICATION BASICS

Submitted by Darrin Dalton

CRUSTY BREAD RECIPE

Submitted by Trisha Thornock

3 C. all purpose flour or bread flour

1 1/4 tsp. salt

1/2 tsp. yeast

1 1/2 C. water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours, overnight works great. If you forget and leave it a couple hours longer, it's still okay.

12-18 hours later...

Remove plastic wrap from bowl and set aside. With wet hands, pick up dough, it will be very wet, so you will have to scrape it from the sides a little bit. Then put it back into the bowl and cover again with the plastic wrap. Leave it to rest for 2 hours. Again, if you forget and leave it longer, it will still work.

1 hour and fifteen minutes into the resting time, place a cast iron pot with lid in oven. Heat oven to 450 degrees, allowing the oven 30-45 minutes to preheat so that both the oven and pot are very hot.

When the 2 hour resting time is over, remove the pot from the oven. Remove the lid. With wet hands, move the dough from the bowl to the hot pot, don't worry about it sticking, the bread should not stick to the pot once baked. Cover the pot and place in oven. Bake for 25 minutes, after 25 minutes, remove the lid and bake for an additional 7-10 minutes. Remove bread from oven and place on cooling rack. The bread really shouldn't stick to the pot, if it does, it is probably because there is still too much moisture in the bread, so bake it a few more minutes uncovered.

MICROWAVE POPCORN WITH COCONUT OIL

Submitted by Lorrie Williams

 

 

Ingredients

·         1 tablespoon coconut oil

·         1/2 teaspoon salt (may reduce or omit)

·         1/3 cup popcorn kernels

 

Supplies needed: 2.5 to 3 quart microwave-proof bowl. Glass, should be tempered and have a high-heat tolerance.
--Vented lid for bowl.

Directions:
Put coconut oil and salt in bowl. Microwave just until oil is melted, 20-30 seconds. Pour popcorn kernels into bowl; stir to coat each kernel with oil/salt mixture. Even out kernels in bottom of bowl. Put vented cover on top and microwave on high for approx. 3-5 minutes, when there are 1-2 seconds between pops.  Microwave times will vary.  Please use hot pads/oven mitts.

 



COCOA MIX IN THE POPCORN

Submitted by Lorrie Williams

 

Ingredients

·         1 tablespoon coconut oil

·         1/2 teaspoon salt

·         1/3 cup popcorn kernels

·         1 tablespoon hot cocoa mix*

·          

·     Directions

Supplies needed:
--2.5 to 3 quart microwave-proof bowl. Glass, should be tempered and have a high-heat tolerance.
--Vented lid for bowl.
--Shaker/sifter for cocoa mix.

Directions: Pour popcorn kernels into bowl; stir to coat each kernel with oil mixture. Even out kernels in bottom of bowl. Put vented cover on top and microwave on high for approx. 3-5 minutes, when there are 1-2 second between pops. Microwave times will vary. While still hot, sprinkle with cocoa mix; toss until evenly coated.

MICROWAVED POPCORN

Submitted by Lorrie Williams

 

Popcorn is yummy and can be nutritious!

Popcorn is loaded with heart-healthy and cancer-fighting polyphenols. In fact, popcorn has 4 times more polyphenols than the average amount found in fruits. Popcorn is high in cartenoids, a type of antioxidant that may positively impact eye health. Popcorn’s fiber makes it a snack that both fills you up and stays with you. 3 cups of air-popped popcorn (no butter or oil) has only 91 calories.

Why make your own microwave popcorn?
It's healthier to make your own. Most of the major microwave popcorn makers have changed their packaging and ingredients to eliminate the popcorn lung risk. However there are other concerns. The microwave popcorn packets often use unhealthy fats and are loaded with way too much sodium. Many still contain additives and mystery ingredients, and nutritionists advise us to avoid those.

Microwaving popcorn in brown paper bags.
This has become a popular way to make your own microwave popcorn. It's easy and convenient. Lots of people have written about their favorite way to make popcorn this way. There can be draw backs to using brown paper bags:

The USDA doesn't recommend cooking in brown paper bags. Here's what they say: “Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."

 

A microwave-safe bowl; if you use a glass bowl, make sure it is tempered glass and can handle the high heat. You can use an Anchor 2.5 quart mixing bowl--it comes in a set of 3 bowls with lids that get used frequently for mixing and serving.

Be sure and use a vented cooking lid.  I found mine at Bed Bath and Beyond. It cost $6.99 whereas Amazon had the same name brand for $10.99.  It is essential that the lid has vent holes. As the popcorn kernels heat, the steam generated is extremely hot. If the lid isn't vented, intense heat can build up and cause the bowl to explode.

Popcorn kernels. Make sure you throw the old ones away as the moisture in the kernals makes them pop better.

 Plain Microwave Popcorn (no oil, butter, or salt)

Step 1. Have on hand a  microwave safe bowl, vented lid, and popcorn kernels.

Step 2. Add 1/3 cup popcorn kernels to the bowl, put on the lid, microwave for 3-4 minutes, until 2-4 seconds between pops.  Warning: the bowl will get hot--use hot pads or oven mitt. 

 If you like butter in your popcorn, just ddd 1 tablespoon butter and 1/4 teaspoon salt to bowl. Microwave 20-30 seconds, just until butter melts. The salt dissolves in the butter.

Add 1/3 cup popcorn kernels and stir it so that the kernels get completely covered with the melted butter and salt mixture. Even them out in the bottom of the bowl. This results in every piece of popcorn having the butter/salt flavor on it as it pops. The flavors distribute and stick better than adding them after the popping. They get cooked on so they stay put on each kernel.

Cover the bowl with the vented lid and microwave on high for 3-4 minutes, or until there are 2-3 seconds between pops. The time will vary depending on your microwave and bowl, so you may need some trial-and-error on the first batch or 2 to figure out how long it takes the popcorn to cook. If you pop a second bowl right away, it won't take as long because of the residual heat in the microwave and bowl.

1/3 cup of kernels made 8 cups of popped popcorn. One of the benefits of this method is that you can eat the popcorn right out of the bowl you popped it in.  The butter and salt get cooked into each kernel as it pops.  You can adjust the butter and salt to suit your tastes.

Still low in calories and salt! Even with the butter added, it's such a small amount that a 3-cup serving of this lightly buttered popcorn only has a total of 130 calories. The small amount of added salt makes a big difference in the taste, too, without coming close to the amount of salt in the pre-packaged microwave popcorns.

 

 

GRANOLA

                                             Submitted by Ulla Saunders

Mix together:                                                              
12 cups Oats                                                             
3 cups brown sugar                                                   
2 cups coconut                                                          
2 cups wheat germ or germade                                 
1 tsp. salt
3 cups nuts and or seeds


Add:
1 cup oil
1 1/3 cup water
2-3 tsp. vanilla and cinnamon
1 cup honey


*  Mix all together until there are large crumbles, then pour onto 3 large cookie sheets.

*  Bake at 250 degrees for one hour, turning every 15 minutes

*  Remove from the oven and add raisins or Craisins

GRANOLA-TO-GO BARS

Submitted by Ulla Saunders

 

 

Ingredients

• 3-1/2 cups quick-cooking oats
• 1 cup chopped almonds
• 1 egg, lightly beaten
• 2/3 cup butter, melted
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup sunflower kernels
• 1/2 cup flaked coconut
• 1/2 cup chopped dried apples
• 1/2 cup dried cranberries
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

Directions

• Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan
• coated with cooking spray. Bake at 350° for 15 minutes or until
• toasted, stirring occasionally.
• In a large bowl, combine the egg, butter, honey and vanilla. Stir in
• the sunflower kernels, coconut, apples, cranberries, brown sugar and
• cinnamon. Stir in oat mixture.
• Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with
• cooking spray. Bake at 350° for 13-18 minutes or until set and
• edges are lightly browned. Cool on a wire rack. Cut into bars. Store
• in an airtight container. Yield: 3 dozen

ENERGIZING GRANOLA

Submitted by Ulla Saunders

 

 

Ingredients

• 2-1/2 cups old-fashioned oats
• 3/4 cup chopped walnuts
• 1/2 cup unsalted sunflower kernels
• 1/3 cup packed brown sugar
• 1/4 cup flaked coconut
• 1/4 cup toasted wheat germ
• 2 tablespoons sesame seeds
• 2 tablespoons ground flaxseed
• 1/3 cup water
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon canola oil
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup dried cranberries
• 1/3 cup golden raisins
• 1/4 cup dried banana chips

Directions

• In a large bowl, combine the first eight ingredients. In a small
• saucepan, combine the water, honey, molasses and oil. Heat for 3-4
• minutes over medium until heated through. Remove from the heat; stir
• in the vanilla, salt and cinnamon. Pour over the oat mixture; stir
• to coat.  Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking

         spray. Bake at 350° for 25-30 minutes or until lightly browned,stirring every 10 minutes. 

Cool completely on a wire rack.  Stir in dried fruits. 

Store in an airtight container. 

 

 

 

72-Hour Kit Checklist

 

Submitted by Deborah Parks

 

 

A portable kit for each member of your family is a good idea.  Consider preparing one for your place of work as well as one for children to keep at school and one for the car.

Food and Water, Store 1 gallon of water per person per day.  Keep at least a three-day supply of water, ready-to-eat meats, fruits, and vegetables, canned or boxed juices, milk, and soup High-energy foods such as peanut butter, jelly, low-sodium crackers, granola bars, trail mix, special foods for persons on special diets, cookies, hard candy, cereals, powdered milk, sugar, salt, and pepper

 

Clothes and Bedding Supplies, complete change of clothes (3 day supply), sturdy shoes or boots,
rain gear, hat, sunglasses, blankets/sleeping bags and camp pillows

 

Whistle for emergency signal.  Ready to hang around neck.

 

Dust or Filter Masks, readily available in hardware, N95 mask recommended for preventing inhalation of airborne particles.

 

Sanitation & Hygiene Supplies, moist towelettes or baby wipes, washcloth, soap, toothpaste, toothbrush, shampoo, comb, brush, deodorant, razor, shaving cream, lip balm, insect repellant, feminine supplies, heavy-duty plastic garbage bags and ties for personal sanitation uses and toilet paper.

 

Tools. Portable, battery-powered radio or wind-up NOAA Weather Radio, flashlight (wind-up) and/or extra batteries, waterproof matches or in waterproof container, manual can opener, mess kit or paper cups, plates, and plastic utensils, multi-purpose tool, plastic sheeting, duct tape, whistle, work gloves, paper, pens, and pencils, needles and thread, battery-operated travel alarm clock, resealable plastic bags, wrench or pliers to turn off utilities, rope, shovel, hammer and working gloves.

 

Medications to include prescription and non-prescription medications such as pain relievers, stomach remedies and etc. Aspirin and non-aspirin pain reliever, Anti-diarrhea medication, Antacid (for stomach upset), Laxative, Extra eyeglasses/contact lenses

 

First Aid Supplies, an assortment of bandages, ointments, gauze pads, cold/hot packs, tweezers, scissors and sanitizer. For example, Adhesive bandages, various sizes 5 " x 9 " sterile dressing Conforming roller gauze bandage Triangular bandages, 3 " x 3 " sterile gauze pads, 4 " x 4 " sterile gauze pads, Roll 3 " cohesive bandage, Germicidal hand wipes or waterless, alcohol-based hand sanitizer, Antiseptic wipes, Medical grade, non-latex gloves, Adhesive tape, 2 " width, Antibacterial ointment, Cold pack, Assorted sizes of safety pins, Cotton balls, sunscreen, First aid manual

 

Documents and Keys, personal identification, cash and coins (small denominations), credit cards, extra set of house keys and car keys, copy of birth certificate, marriage certificate, copy of driver's license, social security cards, copy of passports, wills and deeds, insurance papers, immunization records, bank and credit card account numbers, emergency contact list and phone numbers, map of the area & phone numbers of places you

could go

 

Paper supplies.  Note pads, markers, pens, pencils, plates, napkins, paper towels and etc.

 

Camera.  Disposable camera to record damage.

 

Medical History Lists. For every family member in your home make a list of medical history, all medications by name and dosages.

http://beready.utah.gov/beready/family/documents/72-hourchecklistpdf.pdf

http://www.uta.edu/campus-ops/police/docs/EM-72HourKit2011.pdf

CAR EMERGENCY KIT CHECKLIST

Are you Ready?

Submitted by Erica Moran

      Battery-powered radio and extra batteries

      Plastic flashlight and extra batteries (reverse batteries when not in use to prevent accidental burnout; replace yearly)

      Blankets or sleeping bags

      Fire extinguisher (5-pound, A-B-C type)

      Bottled water

      Nonperishable, high-energy foods: granola bars, raisins, peanut butter, etc.

      Compass and road maps

      Dry clothing (Bright colored-clothes preferably red), gloves or mittens, winter boots/shoes

      Large plastic garbage bags to insulate feet, and safety pins/duct tape to hold bags in place

      Cellular phone and charger, extra battery

      Some small bills and coins (and if possible enough for two tanks of gas and one night’s hotel)

      Small card with

o   Information about family medical allergies or conditions

o   Emergency phone numbers of family and friends

      Sack of sand or cat litter (for tire traction)

      Rope (tie self to car when leaving vehicle during a storm)

      Pencil and paper

      Shovel

      Tow rope or chain

      Knife

      Empty gas can

      Spare tire (Be sure to have your spare tire checked each time you have your tires rotated)

      Tire pressure gauge

      Booster (jumper) cables

      Flares and reflectors

      Tire repair kit, air pump, basic tool kit

      First-aid kit with essential medications & Assorted bandages, dressings

o   Adhesive bandage

o   Adhesive cloth tape

o   Sterile gauze

o   Instant cold compresses

o   Roller bandage

o   Absorbent compresses

o   Antibiotic and hydrocortisone ointment, antiseptic wipes, eye drops

o   Breathing tube with one-way valve for mouth-to-mouth resuscitation

o   Oral thermometer

o    First-aid instruction booklet

o   Aspirin, ibuprofen, etc.

o   Tweezers

 

      Whistle (to attract attention)

      Toilet paper and other personal care supplies

      Cards and games to pass time

 

   

CANNING MEAT

 

Submitted by Angela Moran

 If you are considering canning meat, remember these things.

Nearly any kind of meat can be canned.   Be sure to trim away any gristle, bruised areas or excess fat.

Meat MUST be processed in a pressure canner.     The processing times may seem long, but the investment of time now is so worth it in the end.

Meat can be preserved cooked     in a broth.

If meat is raw packed, it     will provide its own juice.

Gather your canning supplies

·        pressure canner

·        canning jars

·        canning seals and rings

·        jar lifter

·        canning funnel

·        bowls

·        large spoons

·        sharp knife

·        towels and dish cloths

Ingredients

·        Venison, beef, chicken (or  other meat)

·        canning salt

Procedure

·        Cut away any bruised areas, gristle, and excess fat.

·        Slice across the grain into strips about 1inch thick.