Blend or mix on speed 2 for 2 minutes
6 cups Warm/Hot Water
2/3 cup Oil
2/3 cup Honey
Add:
2 Tbsp Dough Enhancer
2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
Blend and Knead
Add Slowly 9 cups whole wheat flour until sides
of bowl are clean.
Shape: Into loaf pans and let rise until double.
Bake: At 350 degrees for 30 to 40 minutes
When I Say that Food Is Interchangeable This Is What I Am Talking About.
From the recipe of “Cookin’ with Home Storage” by Vicki Tate. My Favorite Rice Pudding
1 Cup rice (May substitute brown rice.)
½ Cup butter
2 Cups water
4 Eggs
1 Tsp. cinnamon
1 Tsp. vanilla
2 Quarts milk
1 Cup sugar (May substitute ¾ Cup Honey.)
Nutmeg as desired.
Cook rice in water and salt for 7 minutes. Add milk and butter to rice and simmer 1 ½ hours (add raisins if desired during last ½ hour of cooking.) After cooking, beat eggs, vanilla and sugar. Fold carefully into hot rice mixture. Put into a serving dish and sprinkle with nutmet.
Recipe from Elaine Harmston.
(Substitute according to what you have and according to your families tastes.)
2 CUPS MILK
(may substitute reconstituted powdered milk or canned milk diluted with 1 cup water.)
½ CUP SUGAR
½ TEASPOON SALT
2 TABLESPOONS CORNSTARCH
3 EGGS, SEPARATED
(may substitute reconstituted powdered eggs whites & reconstituted egg yokes or whole eggs.)
1/3 CUP SUGAR
½ TEASPOON RUM OR VANILLA
CHILLED GRAHAM CRACKER CRUST (RECIPE TO FOLLOW)
Scald 1 ½ cup of milk in top of double boiler. Blend the ½ cup sugar, salt and cornstarch with the remaining cold milk to for a smooth paste, and add gradually with constant stirring to the scalded milk. Cook over boiling water until thickened and smooth, stirring frequently, about 10 minutes. Beat egg yolks slightly and add part of the hot mixture, stir well, then return to double boiler. Cook 2 minutes longer with constant stirring. Keep hot. Then beat egg whites until stiff. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, and continue to beat until thick and smooth. Fold ½ of this meringue into the hot cream filling and add the flavoring. Turn into the chilled crust. Top with remaining meringue, piling it lightly and quickly on the filling, and being sure to touch edges of crust all around. Bake in moderate oven (350 degrees F.) 12 to 15 minutes or until delicately browned. Cool on cake rack before serving. 5 to 6 servings.
LIME ICE
1 ½ Teaspoons plain gelatin
½ Teaspoon grated lime rind
1 Tablespoon cold water
7 or 8 drops of green food coloring
3 cups water
1 ½ cups sugar
2 Whites of eggs, stiffly beaten
1/8 Teaspoon salt
¾ cup strained lime juice 6 to 8 limes
Soften gelatin in the 1 tablespoon of water for 5 minutes. Combine the 3 cups of water, sugar and salt in a sauce pan and boil slowly for 5 minutes. Remove from heat, add softened gelatin and stir to dissolve and blend thoroughly. Cool. Add lime juice, rind and coloring and pour into freezer can. Freeze to a soft mush according to directions on ice cream freezer, or in freezer tray in refrigerator or freezer until a soft mush. Then open freezer remove tray and add the egg whites and continue to freeze until firm. Makes about 2 quarts.
ORANGE ICE
1 ½ teaspoons grated orange rind packed
1 ½ cups sugar
1 cup water
2 cups orange juice
2 teaspoons plain gelatin
½ cup lemon juice
¼ cup cold water
Combine rind and juices and allow to stand 5 minutes. Strain off juice. Discard rind and pulp. Add sugar to water, heat to boiling and boil the syrup gently for 2 minutes. Add the gelatin which has been softened in cold water for fine minutes and stir well to dissolve gelatin. Add the fruit juices to the cooled mixture and freeze according to directions on ice cream freezer.
PINEAPPLE ICE
1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
9-ounces can crushed pineapple
1/8 teaspoon salt
2 egg whites
Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at the coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and bet hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into electric ice cream freezer according to directions.
THREE- FRUIT ICE
1 ¼ CUPS WATER
Juice one lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well ripened bananas, mashed (about ¾ cup)
Juice of 1 large orange (about ½ cup)
Bring half of the water to a boil with the sugar and salt; remove from heat and add rest of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixture is thick and mushy, turn out into a chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and turn into freezer can and freeze according to direction with freezer until firm. Or if desired, turn into ice cream freezer can and freeze according to directions that came with freezer. About f servings.
New LDS Church Home (and Food) Storage Guidelines
Lesson #1
It’s important to understand the New 2007 LDS Church Home Storage Guidelines. As I’ve been reading preparedness books I have discovered that many of them have wonderful ideas, but they follow the old food storage counsel – getting your year supply of long-term foods. Nothing is said about a 3-Month Food Storage Supply. It’s important to stay current with the LDS Church guidelines. I am grateful for a church that is helping each of us catch the vision of food and home storage. So your assignment is to digest the following:
• All Is Safely Gathered In: Family Home Storage, 2007
• Family Home Storage: A New Message, Ensign, March 2009
• Watch the video: Bishop Keith B. McMullin Speaks on Family Home Storage (ProvidentLiving.org, top right hand corner of the webpage)
• And read Frequently Asked Questions from ProvidentLiving.org for additional insight.
After digesting these resources, you will understand the fourstep approach to building your home storage. From the March 2009 Ensign we read:
1. Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months
2. Store drinking water
3. Establish a financial reserve by setting aside a little money each week, and gradually increase it to a reasonable amount
4. Once families have achieved the first three objectives, they are counseled to expand their efforts, as circumstances allow, into a supply of long-term basic foods such as grains, legumes, and other staples.”
“This new program is within everyone’s grasp,” explains Bishop Burton. “The first step is to begin. The second is to continue. It doesn’t matter how fast we get there so much as that we begin and continue according to our abilities.”
It’s a wonderful program that will help our families in so many ways. Don’t get overwhelmed with it. Stay focused on gathering your 3-month supply first. Good luck with this lesson! What’s the difference between the three-month and longer-term supply items? “Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply. ProvidentLiving.org
POSTED BY UTAHMOMOF7 AT 4:13 PM
LABELS: FOOD STORAGE
PINEAPPLE BUTTERMILK SHERBET
1 quart fresh buttermilk
9-ounce can crushed pineapple
1 teaspoon lemon juice
1/16 teaspoon salt
1 cup sugar
2 egg whites, stiffly beaten
Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator. Set refrigerator at coldest temperature and freeze mixture until mushy. Pour into chilled bowl and beat until smooth with rotary beater. Or electric mixture. Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm. Return controls to normal freezing temperature and allow to ripen until ready to serve. 8 to 10 servings. Or place in an electric ice cream maker and freeze according to instructions on ice cream maker.
DESSERTS – ICE
GRAPE ICE NO. 1
2 Tablespoons gelatin
¼ cup cold water
1 quart concentrated grape juice (recipe to follow) or purchase frozen grape concentrate juice at your local market.
2 tablespoons lemon juice
1 cup grapefruit juice, strained
1 cup sugar
Soften the gelatin in cold water for 5 minutes ; then dissolve gelatin over hot water. Add to combined juices and sugar. Stir thoroughly to dissolve sugar, then freeze in electric or hand operated ice cream freezer according to directions that came with your freezer.
GRAPE ICE NO. 2
½ cup light corn syrup
2 cups concentrated grape juice
1 ¼ cup water
1/2 cup orange juice
1 Tablespoon plain gelatin (1 envelope Knox gelatin )
1/8 teaspoon salt
2 egg whites
Slowly boil syrup, sugar and 1 cup of the water together for 10 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Add softened gelatin to the hot syrup and stir until completely dissolved. Cool and add the juices and salt. Pour into freezing tray and set in coolest part of freezer. When the mixture becomes mushy, loosen from the sides of the pan remove to a chilled bowl and bet hard with a rotary egg beater or a hand held electric mixer. For a few seconds, then add stiffly beaten egg whites and again meat hard until well blended. Return immediately to the freezing compartment to finish freezing. 5 to 6 generous servings.
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Tampogo One of the most exciting aspects of the growth of TamPogo is the fact that we can feed so many more children each month. We started with a dream to feed one child then a family then an entire settlement group. At the beginning of 2010, the dream grew to feeding a small village and now our dream has grown to feed cities. This past month, due to your incredible motivation and activity we fed meals to well over 20,000 kids. Basically, that is a city with the population of Naples or Key West, Florida. We hope that puts our mission at TamPogo in greater perspective. Your efforts, combined with those that support a host of incredible charities fighting worldwide starvation, make a huge difference. We are winning our battle here at TamPogo but the war against starvation has hardly even begun. Together we can achieve great things. And we can save the less fortunate children of our planet. We believe it and we know many of you do too. Thank you!
A big part of the positive changes that we have been experiencing at TamPogo is based on the fact that our products work so very well. There isn’t a day that goes by where we don’t receive a dozen or more testimonials as to how well the individual products work. Contrast that with the average personal care product sold in retail. The truth is that so many products being manufactured today have so little value that part of our core success is attributable to the actual performance of the products. That is the story that everyone needs to have available to share.
That fact inspired our Executive Director to create the fourth Lucky Me Contest. Sadie named it THE NOTHING SUCCEEDS LIKE SUCCESS contest. Here are the ground rules. If you are having success with a particular product or even set of products, we invite you to write down your experience in an e-mail. Better yet, create a short audio file or video sharing the success you had with others. Submit one or both to Sadie Turner at sturner@tampogo.com. A group of TamPogo personnel will judge the testimonials and pick two e-mails and two audio or video files as the winners. Each winner will receive a 3 month supply of the product(s) that they believe in. In addition, we will select 5 names at random from those submitting their testimonials and they will receive a free one month supply of product(s) and will be included as one of the 50 names in the Grand Prize Vacations Drawing to be held at the end of all 10 Lucky Me Contests.
We need to receive your testimonials by end of business, May 13th. Winners will be announced and the drawing will be held on the Corporate Call on May 17th. By responding to this e-mail and submitting your testimonial, you will be giving TamPogo and the manufacturers of the products you endorse the right to use your name, photo, video and audio for any marketing purpose. You will also be certifying that what you have written or recorded is true and accurate, and you will be granting us and the product manufacturers consent to use your submission in any way we deem appropriate.
Thank you for helping to share the TamPogo message and through your activity helping to feed starving children worldwide.
TamPogo was created in July 2009 by several pioneering business leaders whose goal was:
• to eliminate the middleman from shopping, helping people save money on many of the things they already buy.
• to grow by word of mouth and to provide members with an array of income generating opportunities…as well as, profit sharing bonuses from global retail sales of its breakthrough products.
• to end starvation across the globe.
In its first year, through the efforts of iReps and founders, TamPogo has helped feed nearly three quarters of a MILLION MEALS; has generated global interests in its Pure Chemistry line of products; and has set a new standard in the direct sales industry with:
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* Had one of the first 300 commercial web sites on the Internet
* Has started and sold three other companies for over a HALF BILLION DOLLARS
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Emma K Hunt
1-231-1301
http://www.southernutahfoodstorage.com
http://www.tampogo.com/ehunt
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Family Board Game 3-Pack Ages 8 and up
Plan your family game night today! This game pack from Front Porch Classics for ages 8 and over includes three great family games – Sudoku, Word Spot, and Pirates of the Caribbean League of Pirates
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Southern Utah Food Storage