One Month's Supply

(James E. Faust, April 1986 General Conference)
“It is . . . necessary that each home and family do what they can to assume the responsibility for their own hour of need. If we do not have the resources to acquire a year’s supply then we can strive to begin with having one month’s supply.”

Hashbrown & Eggs with Tomatillo Salsa  gluten free

 


Ingredients:
1 Tbsp oil
1 Tbsp butter or margarine
1 russet potato, grated (peeled if you like)
1/3 cup onion, finely chopped
Salt and pepper to taste
1/2 cup cheddar cheese, grated
2 eggs

Tomatillo Salsa:
4 tomatoes
1 cup canned or fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeño peppers, minced
1 clove garlic, minced
2/3 cup fresh cilantro, chopped
1/4 cup  extra virgin olive oil
3 Tbsp  lime juice
1/4 tsp salt
1/4 tsp  pepper

Directions:
Preheat oven to 425°F.

If making for 1 person, use a small (9") cast iron fry pan, and heat butter and oil. Saute onions, potatoes and seasonings, until potatoes are softened and starting to crisp.

Spread potato mixture evenly along bottom of pan, with sides rising up a bit. Sprinkle on cheese, then crack 2 eggs in. Bake in oven until eggs are done to your likeness (10-20 minutes).

To serve, gently lift out the hasbrown nest in one piece and place on a plate. Top with some (drained) salsa.

Baked Cauliflower Wheels  gluten free



Just by changing the way you cut this vegetable, it can actually taste better!

Ingredients:
1 head cauliflower
Olive oil
Favorite GF herb spice blend
Salt and pepper to taste

Directions:
Break cauliflower into florets, then slice each floret vertically through the center, making each slice about 1/2" thick.

Lay cauliflower 'wheels' onto a parchment lined baking sheet and brush with olive oil. Flip, then brush other side as well.

Sprinkle on desired herbs and seasonings, and bake at 425°F for 30 minutes, or until cooked to your likeness.

Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

 

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.

Here is some information you might be interested in to help you with your food storage.
Babysteps:

STEP 1: SHELVES Determine which type of shelf system you want to use and purchase one shelf to get started. Build your own, buy plastic or metal shelves, or splurge and buy a fancy can rotation system.

STEP 2: WATER Store a 2 week’s supply of water (1 gallon per person per day). Buy 55 gallon barrels, get several 5-6 gallon jugs, or fill up empty soda/juice bottles. Make sure it is food grade plastic.

STEP 3: 3 MONTH SUPPLY Purchase a three month supply of foods you normally eat. Come up with meal plans for the 90 days, or just buy extras of things you use a lot.

STEP 4: LONG TERM EDUCATION Educate yourself on long term food storage and determine the types of foods, recipes, etc. you want to eat. Use an online tool or spreadsheet to figure out quantities for your family.

 

STEP 5: GRAINS Purchase your grains and learn how to use them: wheat, corn, barley, rice, pasta, etc.

We can begin ever so modestly.

(Pres. Gordon B. Hinckley, Oct 2002 and quoted again in April 2007)
"The best place to have some food set aside is within our homes. . . .
"We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months. . . . I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.
"Begin in a small way, . . . and gradually build toward a reasonable objective."



Baked Ham & Egg Cups  gluten free


Crispy slices of ham form a cup to hold this tasty breakfast.
Ingredients:
6-12 GF ham slices
6 eggs
Salt and pepper

Suggested Fillings
Cheese, grated
Raw or roasted peppers, finely chopped
Herbs: chives, parsley, Italian seasoning
Directions:

Lightly grease 6 of the muffin tin wells. Fill the remaining wells with water (this adds moisture to the oven and prevents the ham from drying out too much).

Place 1-2 slices of ham in each of the empty 6 wells, add any fillings and seasonings you'd like. Crack an egg into each, then bake at 350°F for 15-20 or until eggs are done to your likeness.
Blini Berry Pancakes  gluten free


Silver dollar sizes pancakes and fresh berries create a bite-sized breakfast treat.

Ingredients:

Lemon Cornmeal Pancakes or Basic Pancakes
Berries of your choice
Fresh mint leaves
Wooden skewers
Directions:
Pour batter into hot skillet, making 2-3" size* pancakes. Cook, then keep warm until ready to assemble.

Stack 4-5 pancakes and hold together with a cut-off wooden skewer. Leave an inch or so extra at the top so you can secure the mint and a berry.

Drizzle with syrup and serve.

For added decadance, on the plate, add a dollop of whipped cream beneath each pancake stack, then drizzle with syrup.
Southwestern White Chili

1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cans chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.


Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

Those Who Faithfully Follow the Counsel Will Be Blessed

Those Who Faithfully Follow the Counsel Will Be Blessed

"The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year’s supply of survival food" (Ezra Taft Benson, in Conference Report, Oct. 1973, 90; or Ensign; Jan. 1974, 80).

"Consider the important (food storage) program which we must never forget nor put in the background. As we become more affluent and our bank accounts enlarge, there comes a feeling of security, and we feel sometimes that we do not need the supply that has been suggested by the Brethren. . . . We must remember that conditions could change and a year’s supply of basic commodities could be very much appreciated by us or others. So we would do well to listen to what we have been told and to follow it explicitly" (Spencer W. Kimball, in Conference Report, Apr. 1976, 170; or Ensign, May 1976, 124).

Griddle Hashbrowns  gluten free!



Pull out your waffle-iron and lets make some crispy hasbrowns!

Ingredients:
2 large russet potatoes, peeled
1/2 onion, finely diced (optional)
2 eggs
Salt and pepper
Herbs and seasonings of choice (like; garlic or onion powder, parsley, chives)
2 Tbsp (+ more for frying) melted butter, margarine or oil

Directions:
Grate potatoes using a large box grater. Soak in water for 20 minutes, replacing water twice (helps to remove starch, so hashbrowns aren't so gummy). Drain, lay on a towel and pat dry.

In a large bowl add remaining ingredients along with dried potatoes, if adding onion, saute ahead of time, or add in raw. Mix well then spread some of the mixture into a hot greased waffle iron. Depending how big your waffle iron is, depends how much mixture you can add, as well as how thick you want them to be.

Drizzle a bit more oil or melted butter over the top of the potatoes, then close the lid. Cook for 10-15 minutes, checking every 5 minutes. Once cooked, keep warm in oven while you cook the remaining potatoes.

Croutons  gluten free! Crunchy and filled with flavor, these croutons are perfect in salads or stuffings. Ingredients: 6-8 slices GF bread (fresh or day old), cut into 3/4-1" cubes 3 Tbsp olive oil or melted butter 1 tsp garlic powder 1/2 tsp garlic salt 1 tsp dried parsley Directions: On a rimmed baking sheet place bread cubes. Drizzle oil over, then sprinkle with seasonings. Using your hands, toss everything together until evenly coated. Spread out into a single layer and bake at 400°F for 10-15 minutes, or until bottoms are golden brown. Turn broiler on, and broil until tops are golden brown and crouton is crunchy. Allow to cool and store in an airtight container.       Tell A Friend Send your friend a link to this site. Your Friend's Name Please enter your friend's name. Your Friend's Email Please enter your friend's email. Please enter a valid e-mail address for your friend. Your Name Please enter your name. Your E-mail Please enter your email address. Please enter a valid e-mail address for yourself. Message to Friend Send Email There was a problem sending your email. If the problem continues, please contact the site administrator. Your email has been sent successfully.

Organize yourselves

Organize yourselves; ^aprepare every needful thing, and establish a house, even a ^bhouse of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of ^corder, a ^dhouse of God;  D & C 109: 8

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic Mix -

1 stick butter
powder milk
flour - white

Mix on med. speed till it's in crumbs - keep refrigerated.

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

 

 

Cheese Puffs - gluten free!

Served alongside a spicy chili, or thick chowder, these smalls cheese puffs are enough to satisfy even the biggest carb lover!

Ingredients:
6 Tbsp milk or milk alternative
1/4 cup oil
1/2 tsp salt
1 3/4 cups tapioca flour
1 egg, room temperature
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Directions:
In a small pot, heat milk, oil, and salt. Once starts to bubble, and salt is dissolved, remove from heat.

Put tapioca in a bowl, and pour hot liquid into it, stirring until smooth. Mix in egg, and continue stirring until smooth. Add cheeses, kneading until incorporated.

Lightly cover dough with a greased piece of plastic wrap, and let rest for 30 minutes.

Roll in 1" balls, and place on a parchment lined baking sheet. Bake at 350°F for 30 minutes on the upper rack.

Serve hot out of the oven alongside a chili or chowder.


Scottish Shortbread -- gluten free




Ingredients:
1 cup butter or margarine
2 cups sweet rice flour
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp lemon extract

Directions:
Cream together the butter and sugars using a mixer. Add in extract, and then flour (adding in batches, mixing after each addition).

Press mixture into a greased 9" round pan and bake at 350°F for 45 minutes.

Using a knife or a scraper, score into the batter about 2/3 down, forming wedges (make skinny wedges, as shortbread will be 1-1/2" thick). Place back in oven and continue baking for 15 minutes, or until edges just start to brown.

Cool for 30 minutes, then invert onto wire rack and allow to cool completely before separating into wedges.
If desired, spread, dip or drizzle melted chocolate over shortbread.

Peace of Mind

Yellow Cake/Cupcakes  gluten free!



Classic yellow cake which is light and delicate.

Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1 1/4 cups sugar
2/3 cup mayonnaise
1 cup milk or milk alternative
2 tsp vanilla

Directions:
Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.

Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

Sweet and Sour Sauce  gluten free



Great served with Spring rolls.

Ingredients:

3 cups strawberries, sliced (fresh or frozen)
2/3 cup sugar
1 1/2 red peppers, chopped
1 garlic clove, minced
1 tsp salt
1/4 cup molasses

Directions:

Combine all ingredients, and simmer for 30 minutes. If want a thicker sauce, stir in a cornstarch mixture (2 tsp cornstarch + 2 tsp cold water).

Allow to cool, then puree in a blender or food processor.

Refrigerate until needed.

Graham Crackers-from Karen in Chubbuck, ID Everyday Food Storage!

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.

Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

Homemade Ketchup - gluten free!

Ingredients:
3 Tbsp oil
1 medium onion, chopped
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
2 tsp mustard powder
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 cup tomato paste
2 28ounce cans whole tomatoes, reserve juice
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 Tbsp molasses
1 Tbsp salt

Directions:
In a large pot, sauté onion in oil until translucent. Add ginger, garlic, and spices, stirring for 1 minute. Add tomato paste, and cook another minute. Add canned tomatoes (set juice aside, use if needed to thin ketchup to desired consistency) and mix well.

Remove from heat and puree in batches, using a blender or food processor until smooth, then return to pot. Add remaining ingredients and bring to a simmer over medium-low heat. Stirring occasionally, allow to simmer for 1-2 hours, until thick.

Remove bay leaves and cool. Will keep in fridge for up to two weeks in a sealed container.
"A year's supply of food storage is beneficial in several ways:

1. It provides peace of mind as we obey the counsel to store.

2. It helps ensure survival in case of personal or natural disaster.

3. It strengthens skills in preparing and using basic foods" ("Home Storage: Build on the Basics," Ensign, June 1989, 40).

In Time of Need

(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”


Sister Nelson sent me the next two articles to share with everyone.  Thank you so much!!
The first article is about being prepared and the second is a training day!  Great information for us all!

LDS Meridian Magazine, February 24, 2006, By Carolyn Nicolaysen

Take CERT Training to be Truly Prepared

The house down the street is on fire.  Would you know what to do?

The earthquake has passed — the ground has stopped shaking.  Do you know how to search for your friends and neighbors?

The hurricane has passed.  Do you know how to tend to your family's injuries?

Now is the time to get some training and prepare yourself with lifesaving skills.  There are many community classes to learn CPR and basic first aid.  There are classes to teach organizational skills. Local colleges often have classes teaching survival skills.  But if you want really comprehensive training to give you the skills and self confidence to face an emergency, it's time to check out CERT training.

The purpose of the Community Emergency Response Team (CERT) Program is to educate members of the community about disaster preparedness for natural disasters and other emergencies which may affect their area. The program trains individuals in basic disaster response skills, such as fire safety, light search and rescue, team organization, and disaster medical response. Trained CERT members are prepared to assist in their neighborhoods or workplaces following an emergency before professional responders are available to help.

The CERT materials were originally developed by the Los Angeles City Fire Department. They were adopted by the Federal Emergency Management Agency (FEMA) in 1993, as an approved and preferred training. Professional emergency responders are always the best people to handle an emergency, but when they are not immediately available, community members will need to step in to help.

CERT-trained individuals gain an understanding of the potential threats to their home, schools, workplace and the greater community, and are better prepared to evaluate and deal with emergencies as they occur. Participants receive training in disaster preparedness, fire safety, disaster medical operations, light search and rescue, team organization and crisis management. Training culminates with a disaster simulation.

There is nothing like hands-on training. All classes are taught by trained emergency responders, including firefighters and emergency medical personnel. When a disaster occurs, first responders will be overwhelmed. This is when those with CERT training can temporarily fill in and meet immediate needs. When help does arrive, CERT responders can provide professionals with the information they will need to begin immediate aid to victims.

CERT team members may also be used in their communities to promote emergency preparedness and to help educate others. In some communities they have helped to install smoke detectors, teach the use of fire extinguishers, educate neighborhood watch groups, and much more. Immediately after a disaster they can assist with evacuation, coordinate collection and distribution of clothing and other donations, prepare food for first responders, answer phone calls for fire and police departments, and offer comfort at evacuation sites.

There are currently more than 1000 CERT programs established in the United States. You can find a local group by contacting your fire department. Any group you may belong to — neighborhood watch, parent club, church group — can arrange to become CERT-trained. CERT training would be a great way for a family, neighborhood, school, or ward to prepare for the possibility of an emergency. It will help you to be able to plan ahead and organize the response which may be necessary to care for the specific needs of your group. You will be better prepared to coordinate medical care, cleanup, and temporal and emotional support.

I recently spoke with Jill Stevens, Miss Utah 2007, about her platform, “Emergency Preparedness.” She expressed the belief that all high schools should require CERT training. Jill commented that she believes we are facing many threats — from natural disasters to terrorism — and we should prepare if we are to protect our families and our nation. If your high school has a requirement for community service hours before graduation, CERT training would be a great way to accomplish this.

I agree with Jill. We have eliminated home economics, wood shop, auto shop and so many classes from our schools that taught students life skills. Now we wonder why young couples are having such a difficult time caring for their families. If our schools are no longer going to prepare our children with these important skills, then we must.

Would your children know what to do if there were a disaster at their school or in your home while you were away? The students at Winter Springs High School in Florida would. To quote a government website:  The students in Winter Spring High School's Environmental Class have successfully completed C.E.R.T. training. These adventurous students and teachers were the first graduates of our special Pilot C.E.R.T. Program provided within the Environmental Vocational Program. Students received high school credit for learning how to help themselves and fellow students in their own environment. The teenagers are quick and eager to learn, enjoying the practical training. Even more, these trained students know their campus and community better than any administrator. Ask any student where to find something on campus; you have a very good chance of getting it if it is available. The students know who should be around an area or wing. They also know the ins and outs of the cafeteria, gymnasium, storage locations and equipment lockers.

After learning proper techniques, the students were amazed with their abilities and newfound skills. They were able to perform tasks they did not believe they could perform. The teenagers had an eye-opening experience as they crawled through a dark closet and science laboratory searching for their fallen peers. They experienced firsthand gratification as they rescued their injured classmates and brought them to safety. Many other students at the school were impressed with the young C.E.R.T. members' abilities and recently learned firefighting skills during the fire extinguisher practical, along with the "survival" first aid training.  To view the entire article go to https://www.citizencorps.gov/cert/sup_wintersprings.shtm)

There have been many times when CERT teams have been called upon to provide assistance during a disaster. CERT team volunteers from across the country were used after Hurricane Katrina to assist during the first days and weeks. One man recalled:

We were assigned to work in a center that was located in an abandoned Super K-Mart that served as both Katrina's administrative headquarters and also a warehouse for most of the relief supplies that were being shipped to the affected areas and shelters across four states. Basic necessities were being distributed in spite of tremendous logistical problems. Our assignment was to work in the headquarters canteen that served upwards of 250-350 volunteers, many of whom were housed in the building on cots. What started out as serving snacks and sodas turned into catering meals for 300 people as local businesses began donating food. In a K-Mart with no kitchen facilities and one small refrigerator, this became a real challenge from 7AM to 7PM. 1

Another said:

It was August 30, 2005 that I was notified the Chesapeake CERT teams were requested by the American Red Cross to assist in the humanitarian efforts resulting from Katrina. August 31, 2005 was the last day of my working career as President and General Manager of the Norfolk and Portsmouth Belt Line Railroad as I was slated to retire from service on September 1, 2005. The magnitude of Katrina and the effects upon fellow Americans left me with the compelling desire to assist the displaced families as best as I could. Three other members of the Chesapeake CERT team made the same choice and we reported for duty together. 2

Several members of the Charlottesville CERT program volunteered to go down to Florida to help with disaster recovery after Hurricane Charley.

An F2 tornado touched down in Sunset Park, Brooklyn, New York around 6:30 a.m., Wednesday, August 8, 2007. A thunderstorm dropped three inches of rain in an hour, and the tornado added 135 mile-per-hour winds. The combination of storms flooded subways, basements, and underpasses, and left more than 4,000 buildings without power. Homes were badly damaged and 50 families had to be evacuated. CERT teams provided help in many ways, including language translation and help relocating families.

Following a hazardous materials spill in Virginia, teams were called upon to canvas a two mile wide area with 112 homes, alerting families to avoid using their water. They posted notices with emergency numbers and information on homes where no one was at home.

You too can be part of the solution for your family and friends. If you have not already been trained, give it some serious consideration. It can be fun.

If CERT training is not for you, then consider taking a class to learn to cook for a crowd, or get your ham radio license or take that CPR class. You could volunteer to organize a school or workplace phone tree, or volunteer to help with a ward emergency plan. Whatever you choose to do, learn a new skill and do something.

Want to be better “prepared” to help your neighbors?
JOIN US FOR FREE TRAINING
Washoe County Sheriff’s Office
COMMUNITY EMERGENCY RESPONSE TRAINING
CERT trains local citizens in *basic disaster preparedness,
*fire safety, *emergency medical, *light search
and rescue, *disaster psychology, and *terrorism.
Skills and information that can be utilized in your daily lives and
activities as well as during an emergency or community wide
disaster. We encourage everyone to attend in order to be better
prepared.
SAVE THE DATE!
PLEASE SHARE THIS INFORMATION WITH FRIENDS AND FAMILY
Class dates are:
Thursdays & Fridays - September 19, 20, & 26, 27, from 6PM to 9 PM
Saturdays - September 21 & 28 from 9 AM to 5 PM
Classes are held at the
Regional Public Safety Training Center
5195 Spectrum Blvd., Reno
To sign up:
Contact Derek Russell at drussell@washoecounty.us to enroll
For more information visit our web site: www.wcsovolunteer.org
You do not have to commit to any volunteer service in order to
attend this training. The training is 24 hours long and taught in 2
weekends. Students must attend all sessions to obtain a certificate.

Building your Ark

(W. Don Ladd, October 1994 General Conference)
    “We all need to build a personal ark . . . And we shouldn’t wait until it starts raining, but prepare in advance. This has been the message of all the prophets in this dispensation . . . as well as the prophets of old.
    “Unfortunately we don’t always heed the clear warnings of our prophets. We coast complacently along until calamity strikes, and then we panic.
    “When it starts raining, it is too late to begin building the ark. However, we do need to listen to the Lord’s spokesmen. We need to calmly continue to move ahead and prepare for what will surely come. We need not panic or fear, for if we are prepared, spiritually and temporally, we and our families will survive any flood. Our arks will float on a sea of faith if our works have been steadily and surely preparing for the future.”



Hot Pocket Dough- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast

Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.




Caprese Eggs Benedict gluten free

Ingredients:
4 eggs
2 GF English muffins, split and toasted
4 tomato slices
4 slices fresh mozzarella
Pesto Hollandaise
Fresh basil leaves, garnish
Directions:

Poach eggs in boiling water, or cook in microwave until desired doneness.

To assemble, place 2 muffin halves (cut side up) on each plate. Top with mozzarella slice, poached egg, a tomato slice and the  hollandaise sauce.

 
Potato Pancakes  gluten free

Ingredients:
2 Tbsp GF flour mix
2 eggs
2 Tbsp sour cream
1 Tbsp butter or margarine
Salt and pepper to taste
4 potatoes, peeled & grated
3 slices bacon, cooked & crumbled
1/4 onion, sautéed

Suggested Toppings:
Cheddar cheese, grated
Sour cream
Directions:

Combine together first five ingredients in a blender.

Place shredded potatoes, bacon bits, and sauteed onion in a large bowl and mix together with the egg mixture.
In a medium-hot greased skillet, use about 1/4 cup to create each pancake. Cover with lid and cook until bottom is golden, then flip. Cook until potato is tender, about 5-8 minutes (add more oil as needed for frying).

If desired, sprinkle some cheddar cheese onto each pancake, and keep warm in the oven until ready to serve.
Top with a dollop of sour cream to serve.


Have a great week and try to stay cool out there!

Food Storage Ideas

(Gordon B. Hinckley, October 2001)
“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”


Blender Wheat Pancakes

1 Cup Milk (3 T. dry powdered Milk + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.





I came across this really great chart regarding produce.  I thought I would share it with you all!

Fruit	Signs they’re fresh	Signs you shouldn’t buy
Apricots	Uniform golden color; firm to the touch	Pale yellow or greenish-yellow color; rock hard or very soft; shriveled
Cantaloupe	Delicate aroma; yellow-tinged skin; thick texture on the rind; no stem	Pronounced yellow rind; very sweet, pungent aroma; soft rind
Cherries	Average to large size; smooth, shiny surface; new-looking stems	Shriveled, dried stems; dull sheen
Grapes	Tender and plump; firmly attached to the stem; green grapes may have a slight amber blush	Brown, brittle stems; wrinkled surface; leaking juice
Honeydew	Delicate, pleasant aroma; creamy yellow rind; soft, velvety texture	Green, smooth, hard rind; very sweet, pungent aroma
Nectarines/Peaches	Plump; firm, with a slight cushion; white or yellow color with a red blush	Very cushiony; shriveled or prunelike
Oranges	Heavy; firm, smooth texture	Rough texture; lightweight; dull; dry or spongy
Watermelon	Cream-colored underside; symmetrical shape	Misshapen, with cushiony spots

Vegetable	Signs they’re fresh	Signs you shouldn’t buy
Asparagus	Straight, green stalks; closed tips	Open tips; curved or rough texture
Bell Peppers	Thick; bright; glossy skin; firm	Soft spots; shriveled
Broccoli	Firm; deep green color; closed florets	Yellow color; open florets; soft; slippery; water-soaked spots
Carrots	Bright orange; smooth; firm	Rough texture; green roots; wilted; soft spots
Green Beans	Long pods; straight; firm; crisp	Bent pods; blemishes; wilted or loose pods
Onions	Dry; papery; smooth skin; small necks	Green spots; leathery depressed spots
Potatoes (white)	Firm; oval shape; smooth	Odd shape; shriveled or green-tinged; bruised
Tomatoes	Plump; rich overall red color; slight cushion; smooth	Shriveled, with blemishes; water-soaked spots; depressed areas

From: Good Housekeeping

Grilled Zucchini "Pasta"  gluten free


Cutting zucchini into long ribbons makes a great alternative to pasta.
Ingredients:
2 zucchini
1/2 cup marinated artichokes, drained & chopped
2 cups shredded rotisserie chicken
1 cup grape tomatoes, halved
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 garlic, minced
Salt & pepper to taste
10 basil leaves, roughly chopped
Goat cheese, crumbled (optional)
Directions:

Thinly slice zucchini using a vegetable peeler or a mandolin. Lightly toss in some olive oil then spread out on a baking sheet and bake at 350
°F until soft, about 10 minutes (or can use an indoor grill). Set aside.

Dressing: whisk together oil, vinegar, garlic, and seasonings. Set aside.

To serve: in a large bowl add grilled zucchini, artichokes, chicken and tomatoes. Drizzle dressing over and toss gently. Sprinkle over cheese and basil, and serve.


Zucchini Spaghetti with Lemon & Chives  gluten free


Delicious side dish bursting with flavor from the lemon and fresh chives.
Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends
Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved.  Then add cream and chives, and shake to blend.

Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.

Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.

 

Food Storage

"Church members are responsible for their own spiritual and temporal well-being.....To help care for themselves and their families, members should build a three-month supply of food that is part of their normal diet. Where local laws and circumstances permit, they should gradually build a longer-term supply of basic foods that will sustain life. They should also store drinking water in case the water supply becomes polluted or disrupted."
LDS Church Handbook 2, Section 6.1.1



Strawberry Nut (Wheat) Molded Salad
1 small pkg. strawberry Jello
1 C boiling water

Combine Jell-O and Water & refrigerate until syrupy, then add to the rest (word to the wise-you have to watch this like a hawk. It goes from syrupy to jelled very quickly. I would check it between 15-20 minutes after you put it in the fridge)

1 C cooked cracked wheat for mock nuts
1 C whipped cream or Cool Whip Whipped Topping
1/2 C sugar
2 C mashed fresh strawberries
Refrigerate until firm or over night. Serve on a bed of lettuce with a dollop of whipped cream/topping sprinkled with cooked cracked wheat as your mock nuts.

 

4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)

Blend ingredients in blender.

Spaghetti Pie gluten free

A twist on spaghetti dinner.
Ingredients:
1/2 pkg (4 oz) rice or corn spaghetti
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cup spaghetti sauce
2 eggs, divided
1/3 cup parmesan cheese, grated
1 Tbsp butter or margarine, melted
1 cup ricotta or cottage cheese
1/2 cup mozzarella cheese, shredded
Directions:
Cook spaghetti according to package directions, drain, and pat dry with towel to remove moisture.

In frying pan, saute the onions and green pepper. Set aside, then cook ground beef until done. Drain fat, then add the cooked onions, green peppers and spaghetti sauce. Season with salt and pepper to taste. Stir to combine and set aside.

In a bowl, beat one egg and add parmesan cheese and melted butter. Mix well then add in cooked pasta, tossing well until combined. In a greased 9" pie plate, spread the mixture along the bottom and up the sides to form a crust.

In another bowl, add ricotta/cottage cheese and egg. Mix well, then spread over spaghetti layer. Finally spread the meat mixture over the top, then bake at 350°F for 20 minutes. Remove from oven and sprinkle on mozerella cheese, then broil until cheese is melted. Let stand 10 minutes before serving.


Banana Chocolate Chip Muffins  gluten free


Perfect for a breakfast on the go!
Ingredients:
1/2 cup buckwheat flour
3/4 cup almond flour
1 cup GF flour mix*
6 Tbsp cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/2 cup brown sugar, packed
2 eggs
1/3 cup canola
1/2 cup plain yogurt or buttermilk (or milk alternative + 2 tsp vinegar)
1 tsp vanilla extract
3 ripe bananas, mashed
3/4-1 cup semi-sweet chocolate chips
Directions:
Sift all dry ingredients together into a large bowl.

In another large bowl beat together the oil and sugar until creamy. Beat in the eggs and and vanilla beat until incorporated. Add mashed bananas. Beat. Alternate adding dry ingredients with buttermilk until all is incorporated. Fold in the chocolate chips.

Using a spoon or ice cream scoop, fill muffin cups 3/4 full into a greased muffin tin. Bake at 350°F for 30 minutes, or until an instant read thermometer reads 200°F. Remove from the heat, allow to cool 10 minutes, then remove from tins.

Note: For the gluten-free flour mix I used 2/3 cup brown rice flour and 1/3 cup mix of cornstarch and potato starch