"Shipshape and Bristol Fashion: Be Temple Worth - In Good Times and Bad"
- Elder Quentin L. Cook (October 2015 Conference Address)
Question to Ponder: How am I preparing for "times when the tide goes out and everything keeping [me] afloat disappears?"
Doctrine:
"Adherence to sacred gospel principles will allow us to be temple worthy, enable us to find happiness in this life, and lead us back to our heavenly home."
Invitation to Action:
A principle of eternal progression is that exercising self-control and living righteously strengthen our ability to resist temptation. This is true both in the spiritual realm and in temporal matters.
For members of The Church of Jesus Christ of Latter-day Saints, honoring the Sabbath is a form of righteousness that will bless and strengthen families, connect us with our Creator, and increase happiness. The Sabbath can help separate us from that which is frivolous, inappropriate, or immoral. It allows us to be in the world but not of the world.
As we navigate the seas of life, following the impressions of the Holy Ghost is essential. The Spirit will help us avoid temptations and dangers, and comfort and lead us through challenges. “The fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith.”
For members of The Church of Jesus Christ of Latter-day Saints, honoring the Sabbath is a form of righteousness that will bless and strengthen families, connect us with our Creator, and increase happiness. The Sabbath can help separate us from that which is frivolous, inappropriate, or immoral. It allows us to be in the world but not of the world.
As we navigate the seas of life, following the impressions of the Holy Ghost is essential. The Spirit will help us avoid temptations and dangers, and comfort and lead us through challenges. “The fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith.”
Promised Blessings:
"My dear brothers and sisters, life is not easy, nor was it meant to be. It is a time of testing and trial. Like the old ships in Bristol Harbor, there will be times when the tide goes out and it seems as if everything in this world keeping us afloat disappears. We may hit the bottom and even be tipped over on our sides. Amid such trials, I promise you that living and maintaining temple-worthy lives will hold together all that really matters. The sweet blessings of peace, happiness, and joy, along with the blessings of eternal life and celestial glory with our Heavenly Father and His Son, Jesus Christ, will be realized. I so testify in the name of Jesus Christ, amen."
Read, study, and /or listen to the lesson here:
https://www.lds.org/general-conference/2015/10/shipshape-and-bristol-fashion-be-temple-worthy-in-good-times-and-bad-times?lang=eng
Lesson Schedule:
In 2016 we will be studying the teachings of President Howard W. Hunter
February 7th - Presidents Instruction
February 14th - Howard W. Hunter Lesson 3
February 21st- Howard W. Hunter Lesson 4
February 28th - Teachings For Our Time
February 14th - Howard W. Hunter Lesson 3
February 21st- Howard W. Hunter Lesson 4
February 28th - Teachings For Our Time
The new manual can be found here:
https://www.lds.org/manual/teachings-of-presidents-of-the-church-howard-w-hunter?lang=eng
Reminders:
Who am I? – I am a member of a family –
Thursday, February 4, 2016 @ 7:00 p.m.
For our February activity, we will focus on our roles in the family. Sister Bonnie D. Parkin has stated,
“As members of the Relief Society of The Church of Jesus Christ of Latter-day Saints, it is our blessing and our responsibility to nurture and sustain the family unit.”
Our roles in the family change and develop over time, so we have asked several sisters to share what it means to them to be a member of a family at different stages of life. They will also share some creative ways they show love to their family members. In addition, we will discuss what it means to be a member of a ward family, and learn about how we can show love to our ancestors. Following our meeting, we will have a tasting table with some delicious and creative food ideas you can share with your families.
“As members of the Relief Society of The Church of Jesus Christ of Latter-day Saints, it is our blessing and our responsibility to nurture and sustain the family unit.”
Our roles in the family change and develop over time, so we have asked several sisters to share what it means to them to be a member of a family at different stages of life. They will also share some creative ways they show love to their family members. In addition, we will discuss what it means to be a member of a ward family, and learn about how we can show love to our ancestors. Following our meeting, we will have a tasting table with some delicious and creative food ideas you can share with your families.
Sister Spotlight:
Telisha and her husband, Jeff, have lived in our ward for a few years. They have two sons, Jayce and Lucas, and another little boy due at the end of April.
Telisha is a lot of fun to visit teach. She has a great sense of humor and loves to have fun. During the summer, one of the favorites dates Telisha and Jeff enjoy is to go golfing with another couple who are their good friends. The two guys play a game of golf, while the two women have a blast cruising around in the golf cart!
Telisha is very artistic. Her talents show in her home's paint colors, photographs, and craft projects. Jeff built her a rolling cart with drawers that makes a great crafting station. Her sons love to paint and work on their own craft projects along side their mom. Telisha is also a nail technician, and through years of practice has developed the ability to paint details equally well with her right and left hands. In addition to being coordinated, she also has a photographic memory! She can read a page of a book, then see it in her mind to re-read it.
A few of Telisha's favorites are: Italian food, the movie Pride and Prejudice, and the autumn season of the year.
Telisha is a great mom. Her sons Jayce (age 6) and Lucas (age 3) are happy, playful boys who look out for each other and are good at sharing. They have a big box of costumes that they enjoy wearing as they pretend to be Ninja Turtles or super heros. They enjoy reading “Splat the Cat” books. Lucas had a funny habit when he was 2, and would get up at night to get fruit out of the refrigerator. Once he took a bag of grapes to bed, and another time his parents found him asleep with a carton of strawberries!
Telisha had the unique experience of moving several times as she was growing up. Her family moved 28 times by the time she was 18! She is the oldest of 4 children. Her sister is married and has two sons also. Telisha has a brother serving a mission in France, and he was in Paris the day of the recent terrorist bombings. Thankfully he and the other missionaries were safe. Telisha's youngest brother is a senior in high school.
Telisha's parents now live in Twin Falls, and Jeff's parents also live in that area. Telisha and Jeff travel often to spend time with family members. Each year they spend 5 days over Thanksgiving with Telisha's extended family, and they also enjoy going to Jeff's family's cabin at Bear Lake to spend time with his extended family.
Add to our collection of recipes on the ward recipe blog!
Please send your favorite recipes to drbennett1@hotmail.com
Blog Addresses:
Recipe Blog: burton4threcipes.blogspot.com
Relief Society Blog: www.burton4thrs.blogspot.com
This months message is on the Family Proclamation
Preparedness
Cooking with Food Storage
Visit us at http://www.byub.org/livingessentials
Plan to Cook with Food Storage
Learning to cook with your food storage is an important aspect of being prepared and also can provide tasty and healthy meals for your family. Begin by modifying your existing recipes, such as soups, stews and casseroles with food storage items. Turn the experiment into a family affair by letting your family vote on their favorite modified recipes. Start incorporating the winning recipes into your meal plans to effectively rotate your stored food. Once you have a pool of good‐tasting recipes, prepare just two food storage meals a week to fully rotate your storage within 3 1/2 years.
Rotate Your Supply of Food
An important element of storing food is rotation. You should constantly rotate your stored goods to ensure freshness and to keep track of what you have.
An easy way to keep track of your food is by keeping a permanent marker in the same place where you store your food and marking the date immediately on any new food you bring home.
Use this Shelf Life of Food Storage Items chart to calculate how often you need to rotate:
Visit us at http://www.byub.org/livingessentials
Plan to Cook with Food Storage
Learning to cook with your food storage is an important aspect of being prepared and also can provide tasty and healthy meals for your family. Begin by modifying your existing recipes, such as soups, stews and casseroles with food storage items. Turn the experiment into a family affair by letting your family vote on their favorite modified recipes. Start incorporating the winning recipes into your meal plans to effectively rotate your stored food. Once you have a pool of good‐tasting recipes, prepare just two food storage meals a week to fully rotate your storage within 3 1/2 years.
Rotate Your Supply of Food
An important element of storing food is rotation. You should constantly rotate your stored goods to ensure freshness and to keep track of what you have.
An easy way to keep track of your food is by keeping a permanent marker in the same place where you store your food and marking the date immediately on any new food you bring home.
Use this Shelf Life of Food Storage Items chart to calculate how often you need to rotate:
Basic Food Items
|
Best If Used Within
|
Sugar, Salt, Baking Soda
|
Indefinitely
|
Wheat
|
25 years
|
Legumes/Grains: Rice, Pasta Barley
|
8 years
|
Oats, Cornmeal, White Flour/Dry Milk Alternate
|
5 years
|
Dry Milk
|
3 to 5 years
|
Oil/Garden Seeds
|
1 year
|
Vitamins
|
See Container
|
Water
|
Rotate Yearly
|
Expanded Food Items
|
Best if Used Within
|
Textured Vegetable Protein (TVP)
|
10 years
|
Dried Vegetables/Freeze‐dried Fruits and Vegetables
|
8 years
|
Dried Fruits/Freeze‐dried Meats
|
5 Years
|
Canned Fruits, Vegetables, Legumes and Meats/Dried Instant
Potatoes/Dried Eggs, Powdered Butter and Shortening
|
3‐3 1⁄2 Years
|
Canned Tuna/Gluten Flour
|
2 years
|
All other foods
|
6 months to 5 years
|
© 2003, Probert, Harkness, Emergency Food in a Nutshell, 2nd Edition
Visit us at http://www.byub.org/livingessentials
Cooking without Electricity
In many emergencies, electricity will not be available for cooking so it is a good idea to learn how to use alternative fuels like charcoal and propane. Both of these fuels will store indefinitely, eliminating rotation. To learn how to effectively use charcoal and propane along with other creative cooking methods, use the links found in the Web Resource section of this document.
Tips for the Applebox Reflector Oven
We have baked with the AR oven for many years at camp in all kinds of weather with great success. Think of having fresh home‐baked cookies in the out‐of‐doors!
In many emergencies, electricity will not be available for cooking so it is a good idea to learn how to use alternative fuels like charcoal and propane. Both of these fuels will store indefinitely, eliminating rotation. To learn how to effectively use charcoal and propane along with other creative cooking methods, use the links found in the Web Resource section of this document.
Tips for the Applebox Reflector Oven
We have baked with the AR oven for many years at camp in all kinds of weather with great success. Think of having fresh home‐baked cookies in the out‐of‐doors!
-
In most windy weather, putting a rock on top of the box is all that is needed. It is also possible
to bend the heavy‐duty ground foil up loosely around the base of the oven to offer a little
shelter to the charcoal. Bending up the foil under the chimney charcoal starter is a great help in
lighting the newspaper and keeping it lit. In severe wind, you would need to rig up a shelter, or
set up ovens on the protected side of your house.
-
In rainy weather, when the ground is wet and cold, it is necessary to stretch a tarp over the
ovens and to add an extra charcoal or two for best baking results.
-
In freezing weather, a piece of woolen blanket, doubled over and put on the top of the oven
allows the oven to bake with fantastic results. You may also choose to bake in a Dutch Oven on
those days when the weather is severe.
Further Reading
Emergency Food in a Nutshell
by Leslie Probert and Lisa Harkness
Eating Off the Grid: storing and cooking foods without electricity
by Denise Hansen
Cookin' with Food Storage
by Vicki Tate
Making the Best of Basics: Family Preparedness Handbook
by James T. Stevens
Don't Get Caught With Your Pantry Down
by James T. Stevens
Cookin' with Home Storage
by Peggy Layton
Recipes from the Show
Mexicali Bean & Rice Salad (Serves 68)
6 cups cooked rice
1 3⁄4 cup each soaked and cooked dry kidney, pinto and black beans OR
1 (15 oz) can each kidney, pinto, black beans, drained & rinsed 1 (15 oz) can corn, drained
1⁄4 cup hydrated dried green pepper
1⁄2‐1 (4 oz) can diced green chilies
Dressing:
1/3 cup olive oil
1⁄4 cup cider vinegar
1 tsp. chili powder
1⁄2 tsp cumin
1⁄2 tsp garlic salt
1⁄2 tsp hot pepper sauce
Combine dressing ingredients and set aside. In large bowl, combine rest of ingredients (rice can be warm but not hot). Pour dressing over and toss. Serve immediately or chill 1 hour before serving.
Super Quick White Sauce Mix
4 cups instant dry milk
4 cups powdered butter, sifted 4 cups flour
8 tsp chicken bouillon
2 tsp. salt
Mix above ingredients together, store in covered container, label & date. Use within 6 months. (Unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes.)
Mexicali Bean & Rice Salad (Serves 68)
6 cups cooked rice
1 3⁄4 cup each soaked and cooked dry kidney, pinto and black beans OR
1 (15 oz) can each kidney, pinto, black beans, drained & rinsed 1 (15 oz) can corn, drained
1⁄4 cup hydrated dried green pepper
1⁄2‐1 (4 oz) can diced green chilies
Dressing:
1/3 cup olive oil
1⁄4 cup cider vinegar
1 tsp. chili powder
1⁄2 tsp cumin
1⁄2 tsp garlic salt
1⁄2 tsp hot pepper sauce
Combine dressing ingredients and set aside. In large bowl, combine rest of ingredients (rice can be warm but not hot). Pour dressing over and toss. Serve immediately or chill 1 hour before serving.
Super Quick White Sauce Mix
4 cups instant dry milk
4 cups powdered butter, sifted 4 cups flour
8 tsp chicken bouillon
2 tsp. salt
Mix above ingredients together, store in covered container, label & date. Use within 6 months. (Unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes.)
Fettuccine Carbonara (Serves 45)
Cooked Fettuccine noodles
2 1⁄2 cups water
1 cup Super Quick White Sauce Mix 1⁄2 cup Parmesan cheese
1⁄2 (2 oz) jar bacon pieces
Combine water, white sauce mix and Parmesan cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Variation: Add cooked peas.
Salmon Variation: Make sauce above using half the water, sauce mix and Parmesan. Add 1 (15 oz) can green beans, drained and 1⁄2 tsp tarragon. Heat to boiling. Drain 1 (15 oz) can salmon; remove bones and break up. Stir lightly into sauce; heat and serve over cooked bow tie pasta.
Beef & Barley Stew (Serves 46)
1 (12oz) can beef chunks 7 cups water
3⁄4 cup dried carrots
3 TBS dried minced onion 3 TBS dried celery
2 TBS dried red or green pepper 2 TBS beef bouillon
2 TBS dried minced parsley
1⁄2 tsp basil
1/8 tsp pepper
1 bay leaf
3⁄4 cup pearled barley
Combine all ingredients except barley in large pot and bring to a boil. Add barley and simmer, covered, for 45‐55 minutes until barley is tender. Remove bay leaf before serving.
Cooked Fettuccine noodles
2 1⁄2 cups water
1 cup Super Quick White Sauce Mix 1⁄2 cup Parmesan cheese
1⁄2 (2 oz) jar bacon pieces
Combine water, white sauce mix and Parmesan cheese in saucepan. Bring to boil, whisking constantly; simmer 1 minute. Add bacon. Serve immediately over hot noodles.
Variation: Add cooked peas.
Salmon Variation: Make sauce above using half the water, sauce mix and Parmesan. Add 1 (15 oz) can green beans, drained and 1⁄2 tsp tarragon. Heat to boiling. Drain 1 (15 oz) can salmon; remove bones and break up. Stir lightly into sauce; heat and serve over cooked bow tie pasta.
Beef & Barley Stew (Serves 46)
1 (12oz) can beef chunks 7 cups water
3⁄4 cup dried carrots
3 TBS dried minced onion 3 TBS dried celery
2 TBS dried red or green pepper 2 TBS beef bouillon
2 TBS dried minced parsley
1⁄2 tsp basil
1/8 tsp pepper
1 bay leaf
3⁄4 cup pearled barley
Combine all ingredients except barley in large pot and bring to a boil. Add barley and simmer, covered, for 45‐55 minutes until barley is tender. Remove bay leaf before serving.
Bean & Lentil Rice Pilaf (Serves 6)
2 1⁄4 cups water
2 TBS dried minced onion
2 TBS olive oil
2 tsp beef bouillon
1⁄4 cup dry lentils, sorted and rinsed
1 3⁄4 cup soaked and cooked dry kidney beans OR 1 (15 oz) can kidney beans, drained
1 (15 oz) can corn, drained
1 cup uncooked long grain rice
1 cup salsa
1 tsp chili powder
In saucepan combine first five ingredients and bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 20‐25 minutes longer until lentils and rice are tender.
Split Pea Soup (Serves 6)
8 cups water
2 cups dry split peas
1/3 cup dried diced carrots
1⁄4 cup dried minced onion
3 1⁄2 tsp ham bouillon
1/8‐1/4 tsp dried minced garlic
1 bay leaf
1 (5 oz) can chunk ham, undrained (optional)
Combine all ingredients except ham in a cooking pot and bring to a boil. Simmer, covered 1 hour. Break up ham chunks and add to soup last 10 minutes. If desired, mash peas with a potato masher to break them up. (Split peas will break up by themselves if cooked longer).
2 1⁄4 cups water
2 TBS dried minced onion
2 TBS olive oil
2 tsp beef bouillon
1⁄4 cup dry lentils, sorted and rinsed
1 3⁄4 cup soaked and cooked dry kidney beans OR 1 (15 oz) can kidney beans, drained
1 (15 oz) can corn, drained
1 cup uncooked long grain rice
1 cup salsa
1 tsp chili powder
In saucepan combine first five ingredients and bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 20‐25 minutes longer until lentils and rice are tender.
Split Pea Soup (Serves 6)
8 cups water
2 cups dry split peas
1/3 cup dried diced carrots
1⁄4 cup dried minced onion
3 1⁄2 tsp ham bouillon
1/8‐1/4 tsp dried minced garlic
1 bay leaf
1 (5 oz) can chunk ham, undrained (optional)
Combine all ingredients except ham in a cooking pot and bring to a boil. Simmer, covered 1 hour. Break up ham chunks and add to soup last 10 minutes. If desired, mash peas with a potato masher to break them up. (Split peas will break up by themselves if cooked longer).
Easiest Whole Wheat Bread
3 1⁄2 cups whole wheat flour
1/3 cup gluten flour, sifted
1 1⁄4 TBS instant yeast
2 1⁄2 cups steaming hot tap water (120‐130°) 1 TBS salt
1/3 cup oil
1/3 cup honey or 1⁄2 cup sugar 1 1⁄4 TBS bottled lemon juice
2 1⁄2 cups whole wheat flour
Mix together first 3 ingredients in mixer with dough hook. Add water all at once and mix for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar, lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6‐10 minutes until dough pulls away from sides of bowl. This makes a very soft dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled countertop and divide into 2 loaves. Shape and place in oiled bread pans. Let rise in warm oven for 10‐15 minutes until dough reaches top of pan. Do not remove bread from oven. Turn oven to 350° F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to the counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
Hint: Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.
3 1⁄2 cups whole wheat flour
1/3 cup gluten flour, sifted
1 1⁄4 TBS instant yeast
2 1⁄2 cups steaming hot tap water (120‐130°) 1 TBS salt
1/3 cup oil
1/3 cup honey or 1⁄2 cup sugar 1 1⁄4 TBS bottled lemon juice
2 1⁄2 cups whole wheat flour
Mix together first 3 ingredients in mixer with dough hook. Add water all at once and mix for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar, lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6‐10 minutes until dough pulls away from sides of bowl. This makes a very soft dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled countertop and divide into 2 loaves. Shape and place in oiled bread pans. Let rise in warm oven for 10‐15 minutes until dough reaches top of pan. Do not remove bread from oven. Turn oven to 350° F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to the counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
Hint: Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.
Fast & Easy Batter Bread
2 1/3 cups steaming hot tap water (120‐130° F) 1⁄4 cup oil
2 TBS sugar
2 tsp salt
4 cups whole wheat flour
4 tsp instant yeast
1 1/3 cups whole wheat flour
Put hot water and oil in glass mixing bowl (glass retains the heat). Add 4 cups flour, sugar and salt and beat until combined. Add yeast and beat 3 minutes (by hand 450 strokes). Stir in remaining flour, beating 25 strokes; cover and allow to rise in a warm place until double, about 20 minutes. Stir batter bread down, beating 25 strokes; spread evenly in two greased 8X4‐inch loaf pans. Smooth tops with floured hand, if desired. Cover; let rise until double, 15‐20 minutes. Bake at 375° for 35 minutes; remove from pan; cool on rack. Makes 2 loaves.
Oatmeal Batter Bread: Add 1 1⁄2 cups quick cooking oatmeal and 2 1⁄2 cups flour in place of 4 cups of flour in the first addition. Molasses can be substituted for sugar.
Garlic Batter Bread: Add 1 tsp. garlic powder with sugar and salt
Onion Batter Bread: Add 1⁄4 cup dried minced onion and increase water to 2 3⁄4 cup + 2 TBS.
Whole Wheat Chocolate Chip Cookies
1 cup shortening
3⁄4 cup sugar
3⁄4 cup brown sugar, packed 2 TBS dried whole egg
1⁄4 cup water
2 TBS reconstituted dry milk 1 tsp vanilla
3 cups whole wheat flour
1⁄2 tsp baking soda
1⁄2 tsp salt
2 cups chocolate chips
1⁄2 cup walnuts (optional)
Mix first 7 ingredients together just until combined. (Shortening will be in small lumps.) Mix dry ingredients together and blend into shortening mixture just until combined. Add chocolate chips and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 10‐12 minutes. Makes 3 dozen.
2 1/3 cups steaming hot tap water (120‐130° F) 1⁄4 cup oil
2 TBS sugar
2 tsp salt
4 cups whole wheat flour
4 tsp instant yeast
1 1/3 cups whole wheat flour
Put hot water and oil in glass mixing bowl (glass retains the heat). Add 4 cups flour, sugar and salt and beat until combined. Add yeast and beat 3 minutes (by hand 450 strokes). Stir in remaining flour, beating 25 strokes; cover and allow to rise in a warm place until double, about 20 minutes. Stir batter bread down, beating 25 strokes; spread evenly in two greased 8X4‐inch loaf pans. Smooth tops with floured hand, if desired. Cover; let rise until double, 15‐20 minutes. Bake at 375° for 35 minutes; remove from pan; cool on rack. Makes 2 loaves.
Oatmeal Batter Bread: Add 1 1⁄2 cups quick cooking oatmeal and 2 1⁄2 cups flour in place of 4 cups of flour in the first addition. Molasses can be substituted for sugar.
Garlic Batter Bread: Add 1 tsp. garlic powder with sugar and salt
Onion Batter Bread: Add 1⁄4 cup dried minced onion and increase water to 2 3⁄4 cup + 2 TBS.
Whole Wheat Chocolate Chip Cookies
1 cup shortening
3⁄4 cup sugar
3⁄4 cup brown sugar, packed 2 TBS dried whole egg
1⁄4 cup water
2 TBS reconstituted dry milk 1 tsp vanilla
3 cups whole wheat flour
1⁄2 tsp baking soda
1⁄2 tsp salt
2 cups chocolate chips
1⁄2 cup walnuts (optional)
Mix first 7 ingredients together just until combined. (Shortening will be in small lumps.) Mix dry ingredients together and blend into shortening mixture just until combined. Add chocolate chips and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 10‐12 minutes. Makes 3 dozen.
Dried Beans
Dried beans need to be sorted for stray rocks, rinsed, and soaked and cooked in 3 times water.
Overnight soak: Put beans in water to soak overnight. In morning, add a little oil to pan to prevent foaming and boiling over. Bring beans to boil in same soaking water. Reduce heat and simmer, covered, for 1 to 1 1⁄2 hours. (The darker the bean, the longer the cooking time.) Drain; store beans in fridge until dinner. Draining soaking/cooking water reduces problems with gas.
Quick soak:
Bring beans to boil for 2 minutes. Allow to stand for 1 hour. Simmer, covered, 1‐ 1 1⁄2 hours. Drain. Beans soaked this way are not as tender and produce the most gas. After soaked and cooked, combine beans with other ingredients for quick meal in 20 to 30 minutes. Cooking beans in acidic foods (tomatoes, lemon juice, wine, etc.) causes them to take longer to cook. Acidic foods can be added in this final cooking time to blend flavors for quick, delicious meals. Reduce problems with gas from eating beans by eating them regularly. Both Oregon State University and University of California Berkeley say that eating beans regularly helps y
your body adjust to them.
Other fast ideas for preparing dried beans:
Cook enough beans for several meals. Store in fridge for 4‐5 days; in freezer for up to 6 months. Use crockpot or pressure cooker to cook beans.
Bottle beans using a pressure canner to make your own canned beans:
Dried beans have a shelf life of 8 years. After this time they get harder and harder to hydrate. If you have old beans: try soaking them with baking soda to soften them. To 1 c. beans and 3 c. water add 2 t. soda. Rinse them twice. Cover beans with 1 inch water and cook for 2 hours. Add more water if necessary. Try cooking them in a pressure cooker.
OR
Store canned beans which are already soaked and cooked Store 2 1⁄2 times the quantity of dried beans. These beans, when drained, produce the least problems with gas.
Preparing dried lentils, peas and barley:
Lentils should be sorted , looking for rocks, and rinsed. These do not require soaking and cook in about 45‐50 minutes.
Dried beans need to be sorted for stray rocks, rinsed, and soaked and cooked in 3 times water.
Overnight soak: Put beans in water to soak overnight. In morning, add a little oil to pan to prevent foaming and boiling over. Bring beans to boil in same soaking water. Reduce heat and simmer, covered, for 1 to 1 1⁄2 hours. (The darker the bean, the longer the cooking time.) Drain; store beans in fridge until dinner. Draining soaking/cooking water reduces problems with gas.
Quick soak:
Bring beans to boil for 2 minutes. Allow to stand for 1 hour. Simmer, covered, 1‐ 1 1⁄2 hours. Drain. Beans soaked this way are not as tender and produce the most gas. After soaked and cooked, combine beans with other ingredients for quick meal in 20 to 30 minutes. Cooking beans in acidic foods (tomatoes, lemon juice, wine, etc.) causes them to take longer to cook. Acidic foods can be added in this final cooking time to blend flavors for quick, delicious meals. Reduce problems with gas from eating beans by eating them regularly. Both Oregon State University and University of California Berkeley say that eating beans regularly helps y
your body adjust to them.
Other fast ideas for preparing dried beans:
Cook enough beans for several meals. Store in fridge for 4‐5 days; in freezer for up to 6 months. Use crockpot or pressure cooker to cook beans.
Bottle beans using a pressure canner to make your own canned beans:
Dried beans have a shelf life of 8 years. After this time they get harder and harder to hydrate. If you have old beans: try soaking them with baking soda to soften them. To 1 c. beans and 3 c. water add 2 t. soda. Rinse them twice. Cover beans with 1 inch water and cook for 2 hours. Add more water if necessary. Try cooking them in a pressure cooker.
OR
Store canned beans which are already soaked and cooked Store 2 1⁄2 times the quantity of dried beans. These beans, when drained, produce the least problems with gas.
Preparing dried lentils, peas and barley:
Lentils should be sorted , looking for rocks, and rinsed. These do not require soaking and cook in about 45‐50 minutes.
Web Resources
Provident Living: Food Storage & Emergency Preparation
http://www.providentliving.org/channel/1,11677,1706‐1,00.html
Emergency Essentials
http://beprepared.com/default.asp
Provident Living Center
http://www.providentlivingcenter.com
Walton Feed Food Storage
http://waltonfeed.com/self/plan.html#qty
Deseret Book
http://deseretbook.com
Estimate Food Storage Needs
http://www.byub.org/livingessentials/info_files/resources/EstimatedNeeds.pdf
Food Storage Plan
http://www.byub.org/livingessentials/info_files/resources/FoodStoragePlan.pdf
Cooking with Alternative Fuels
http://www.byub.org/livingessentials/info_files/resources/CookingWithAlternativeFuels.pdf
Provident Living: Food Storage & Emergency Preparation
http://www.providentliving.org/channel/1,11677,1706‐1,00.html
Emergency Essentials
http://beprepared.com/default.asp
Provident Living Center
http://www.providentlivingcenter.com
Walton Feed Food Storage
http://waltonfeed.com/self/plan.html#qty
Deseret Book
http://deseretbook.com
Estimate Food Storage Needs
http://www.byub.org/livingessentials/info_files/resources/EstimatedNeeds.pdf
Food Storage Plan
http://www.byub.org/livingessentials/info_files/resources/FoodStoragePlan.pdf
Cooking with Alternative Fuels
http://www.byub.org/livingessentials/info_files/resources/CookingWithAlternativeFuels.pdf
