Pantry Secrets

Hey All!

I just wanted to let you all know about a great bread making class I was able to attend. I learned how to make yummy bread in only 1 hour from start to finish! So in 1 hour from start to finish, I can be eating my yummy bread, and have most of the mess cleaned up!

I learned how to make pizza dough, cinammon bread, rolls, soup bowls, italian breads, buns, etc. with the same dough!

It really is so easy! Click on the link to see how it's done! http://www.pantrysecrets.net/

There is one simple product that makes this bread possible. And the best part is that it is cheap, and lasts indefinately!

Please let me know if you'd like to have more information!
Happy Baking!

Crystal
435-764-8694

Ward Assigned Canning Dates for 2011

We have the new stake canning schedule done for the year 2011. This coming year, in hopes of getting more members of our stake at the cannery, we have given each ward an assigned month to go to the cannery. Of course, anyone can go to the cannery other months as needed, but we would like the members to feel like they are given that time to themselves..and hopefully it will not be so intimidating to have the entire stake going at once and they will be with people they know.

Texas East Stake Cannery Assigned Dates For 2011

January: Tuesday 4th, 6-9 Summerwood
February: Tuesday 1st 6-9 Eagle Springs
March: Tuesday 1st 6-9 Pasadena 2
May: Tuesday 3rd 6-9 Liberty
June: Tuesday 7th 6-9 Baytown 1
August: Tuesday 2nd 6-9 Baytown 2
September: Tuesday 6th 6-9 Pine Trails
November: Tuesday 1st 6-9 Fall Creek & Lake Houston (YSA)
December: Tuesday 6th 6-9 Baytown 3 (Spanish branch
Be sure to mark your calenders and make arrangements to attend the canning date for your ward;)

Thanks!!

Crystal

New Cannery Times!

Hello All!

I just received some information about the cannery. They have new hours for buying bulk and pre-packaged items and they will no longer be closed down every other week for the peanut butter shifts.

From now on, the cannery hours are (every week):

Monday - CLOSED
Tuesday through Friday - Open 9 A.M. - 4 P.M.
Saturday - Open 9 A.M.-Noon

If you are wanting to pack a LOT of food and you are not planning to go when the stake has scheduled to go, then just call to make sure going does not conflict with another stake canning day.

Also, I recently was informed that children under the age of 16 ( but not under the age of 12) can come to help IF there is an adult per child to supervise them.

If you have any questions, please feel free to contact me.

Crystal

Updated Cannery Ordering Process!!

Ordering Process for Ordering Food from Cannery

Cannery order forms are located in the binders each Sunday. You can also go to http://www.providentliving.org/, to the left of the page, click on “Family Home Storage”. Then on the next page look to the right and click on “Home Storage Center order form.” There is also a link to the side of the food storage blog at http://letusbeprepared.blogspot.com/. You can either print the form and fill it out manually, or fill it out online and print it out from there.

After filling out your order form, you will choose from the 2 packing options below and follow instructions from there.

Option 1:
Canning items on Stake Canning night-

We have times scheduled for our stake members to go to the cannery to can, or pouch food. The times we have set for the remaining of the year are as follows:

2010 Houston Tx East Stake Canning Night Dates and Times
May 29th 10:00-3:00 Saturday)
June 9th 6:00-9:00 (Wednesday)
July 17th 10:00-2:00 (Saturday)
August 21st 10:00-2:00 (Saturday)
September 8th 6:00-9:00 (Wednesday)
October 16th 10:00-2:00 (Saturday)
November 13th 10:00-2:00 (Saturday)
December 18th 10:00-2:00 (Saturday)

PLEASE let Alisha Ashton, alisha.ashton@gmail.com (the current food storage specialist) know which night you plan to attend the cannery and what you are planning on packing. She sends all orders to me (Crystal Petersen) a week prior to the canning night so we can make all necessary arrangements and to make sure they have the items of food you are wanting to pack.

You will bring your order form filled out under the can column or the pouch column. Please note you are paying for the food, and the packaging so there is no need to order packing materials.

You will need to be prepared to come on time, work with all others that night to fill everyone’s orders, and then clean up. You’ll never be unassisted, so you don’t need to know anything about the cannery to come and pack food…there is always someone there to help. After everyone is done, you’ll pay for your food just packed.

PLEASE remember a check (blank)!! They do not accept credit cards and if you have to pay with cash, it has to be the EXACT amount, no exceptions.

Option 2:
Buying bulk from the Cannery –

Call the cannery 281-537-1785 to make sure they have what you’d like to pick up and to make sure someone will be there to assist you in checking out.

Drive to the cannery, taking your order form filled out under the bulk column on the order form. Don’t forget to order all the packing materials such as cans, pouches, oxygen absorbers (which go in everything but sugar), and lids, etc. Just like stake canning nights, don’t forget to bring a blank check or exact cash to pay for your food. No credit cards will be accepted.

Then you are responsible for packing it on your own. We do have a sealer in our ward, but we are not able to pass it around, so if you are interested in packing your bulk food in pouches, you can contact Alisha Ashton to discuss bulk-packing options.

Whether you decide to go to the cannery for stake canning night or if you go there to pick up your bulk good, you’ll need the address for the cannery.

Houston Cannery- 16333 Hafer Road, Houston, TX

Preparedness Pictures From Open House!

Here are a few pictures I took from the open house in Eagle Springs. Not everyone had a chance to make it so I thought I'd share the pictures! We had a lot of interest in this area of the open house because of all the things happening around the world that would cause us to be mindful of the way we would be able to take care of our loved ones in rough circumstances.

Thanks Danielle for all your help putting this together:)

Getting Organized with The Can Organizer!

Since you have now seen my food storage...I thought I'd tell you where the can organizers/rotation systems came from!!

I don't know if you noticed them in the pictures of my pantry in my kitchen, but they are awesome! They fit lots of cans of our favorite 'staples' and it leaves my other shelves where my second half of my 3 month supply is, more room for more food:)

They were purchased from The Can Organizer website: http://www.thecanorganizer.com/

They are a steal compared to others that are made, and I also feel as though they are worth the money to just get them all ready to put together (which is super fast) than getting the supplies, and taking the time to do it yourself...aka, having your husband do it himself, lol.

I ordered the cupboard size, which are shorter than the pantry size because my shelves are not very wide, and they fit perfectly.

My Food Storage Pics

It's been awhile since I've posted anything! I am getting use to my new calling as stake home storage specialist, so I don't get on too much now:)

I thought I'd share a few pictures with you! It's kind of embarrassing for me to share my personal pics, but I have A LOT of people ask me to see MY food storage, so I thought I'd share a few pictures. For a couple of reasons:
1..I believe anyone can find somewhere to store their food and supplies
2..It's not as fancy as everyone thinks:)
3..Having a picture in your mind helps you picture your own food supply in your home and it doesn't seem so scary.
Here is my pantry/closet in my kitchen (which is tiny!)

As you can see, I use my containers we had an order for, quite a bit! I use them for some of my cereal, and also for my opened pouches/cans of beans, pancake mix, wheat, rice, apple slices, etc.

Here is the other half of my 3 month supply..

I use the food from my pantry first, then 'shop' on these shelves before going to the long term storage. Every time I use something and take it from my storage, I still put it on my grocery list, so I can try to stay stocked.

Here is my 'long term' supply of food.

I have a wide variety of food, most of what they have available at the cannery, and also, oil, salt, honey, fruits, cheeses, veggies, etc. Also on top of the pouches you will find my food storage binder (which I think is a must) and all of our 72 hour food kits.

Ever since my sister came to live with us, we haven't had a bedroom set because we gave it to her to use, so along our room wall has been the perfect spot for our food:) It may not look like a nice dresser with a sweet looking mirror that I eventually would love to have, but I feel so happy every night and morning when I get to go to sleep and wake up knowing we will be prepared as much as we can, for whatever may come our way.

It really doesn't take up too much room, right?!! I feel ok with keeping it covered because I have a container in the pantry with all the same food items, but I just keep what I am using in the kitchen. Plus, my children like to try to climb the 'mountain' of food, lol, so it's best if covered!

I know I am sorta geeky, but I also, for my use only, have made a layout, if you will, of my long term food items. It helps me know where to find things when I need them and it gives me a good idea of what I need to use up first.

I just numbered the stacks at the top...the rectangles are my stacks of pouches (two rows deep) and the circles are my buckets (two rows deep). I also keep track of when I pack them by putting the date below the product. I also put all the other random stuff I have there in cans and such, on the list of items in the big rectangle. It looks pretty sloppy, but just as I can make sense of the mess, lol.

To help stay organized, I also have a spreadsheet with the following information: Item of food/supply/water, how much/weight, and I have each item split up by how it is packed (# of pouches, buckets, cans, or original container). I tried to post that too, but couldn't:)

Well, that's it! I am still working on my food storage for my family. Right now I'd say I have plenty for how much my family eats right now, but as my children grow, I will need to get more. It's a lot of work, but so worth the effort!! Good luck with your own food storage!

The winds of change...

I know it has been a long time since I've updated. There has been some changes in what I am doing now in church! I no longer have the responsibility of directing ward members with food storage, I now get to direct the stake!

With that said, I would still like to help anyone in need of assistance in any area of food storage you may have questions in, but I will not be holding meetings or classes within the ward as I had planned.

I am still trying to get settled in my new calling as Stake Home Storage Specialist and hopefully I will still be able to help everyone be prepared at a stake wide level.

I am still going to be working on my own food storage and learning new things, so I'm sure there will be opportunities for me to share some fun food supply things with you, that will help in reaching your food supply goals!

I am so grateful for the opportunity I had to serve you! I loved it! Thank so much for all your support:) Hopefully I helped someone learn something!

Crystal

Food Storage Activities

Hey Everyone!

Just thought I'd keep you updated on what will be happening in the next year with food storage activities.

Because of some changes made in RS, we will only be having about three days next year for food storage activities. So what I have decided to do is take advantage of those three dates available to learn something about food storage, and combine a few activities into one night, so we can learn multiple things at once.

Therefore, there will be no binder class in Dec. We will still be putting together food storage binders, but we will be doing it in the next few months, along with other activities:)

Sorry about any inconvenience. I am still really excited to give the classes! I'll keep you updated as I get dates and more information!

Thanks, Crystal

Cheese Waxing Instructions

Thanks to all those that were able to come to the cheese waxing class! I hope everyone that came learned something:)

I know there are a lot of you who couldn't make it that night and wanted to know how to do it. So, since it is SO easy, I thought I'd post step by step instructions with a few pictures. All the information we went over at the class is right here!

Cheese wax can be purchased at: http://www.blendedwaxes.com/ This is my 5 pound block of cheese I bought for $20.00 and $12.62 for shipping (since it's so heavy). We may have an opportunity to order wax for wholesale so we can get a better price, so I will keep you informed on that.

It is important to use cheese wax. Paraffin wax does not work adequately. Paraffin is stiff and will crack when it cools allowing for the penetration of air and mold causing bacteria. Cheese wax is made specifically to coat cheese. It is formulated to be more pliable, and does not crack as easily.

Items needed for cheese waxing:

*Double Broiler (specifically for cheese waxing only) *Cheese *Potato Peeler (a nice one..you'll be happy to have a nice one!) *Freezer Paper (use non wax side) *Paper towels or lint free Cloth *Labels and marker to label cheese *Optional: Boar’s Hairbrush for coating cheese

Cheese wax melts at lower temperatures and should be melted in a double boiler. It’s best to get a double broiler that is fairly deep to give you plenty of room for dipping cheese. Dedicate a pan or bowl to this because the wax will claim the container as its own. The temperature of the melted wax can be between 160 and 220 degrees. The cooler the better. The wax should be melted just until there are no lumps and then turn the heat off. If the wax becomes too hot it will bring the oils of the cheese to the surface preventing the wax from adhering. Don't let it cool too much because your wax will start to get thick and your layers will be really thick and uneven.

Do not over handle the cheese with your bare hands. The oils from your hands can compromise the seal between the cheese and the wax. You also do not want to introduce any unwanted bacteria. Purchase some food grade disposable gloves from your local grocery store if you would like.

Any cheese that is firm enough to form a block can be waxed. The cheese should be cool, clean, and dry. I dry my blocks of cheese with a high quality paper towel before I dip them to soak up any excess moisture or oil. Cut the cheese into sizes that your family will use within a few days. I cut the cheese into the portion called for in a given meal; that way I am assured freshness.

Cheese is not rigid and will therefore bend and misshapen under it's own weight. As that happens it will pull the wax away from the cheese and cause air pockets. This is another reason why it is better to wax smaller lighter weight portions of cheese at a time.

Remember to heat your wax using a double boiler. You will read on the Internet that you can melt your wax in a #10 can. That is not a good practice. Number ten cans are not manufactured for constant water applications and will rust. The only double broiler I could find that would work was at Walmart for $30.00. That was the most inexpensive one I could find that would be deep enough. It is a one time investment that will last a life time. If you have more than one color of wax, use ceramic bowls or some other rust proof container that will fit on top of your boiler and can be heated.


1. Use a potato peeler to shave wax from the block of wax and then after you get a good amount, add it to the broiler. When the wax has melted and there are no lumps, turn off the heat and wait a few minutes to start waxing so the wax isn't too hot.

2. Dry the block of cheese you will be waxing well, with a paper towel or lint free cloth. Flour sack cloths work well. I found that it was easier to handle the cheese if it was cold, and not setting out long.

3. Quickly dip the block of cheese half way into the wax. Allow the wax to dry slightly and dip the other half of the block, overlapping your 'dips'.

4. Allow the wax to cool before you set it on any surface otherwise it will stick. When you try to move the cheese it will pull away from the block just waxed. Set your finished blocks on the paper side of freezer paper, which has a paper side and a waxed side. (It will stick to the waxed side)

You may also use a natural bristle brush to coat the cheese. If you decide to use the brush method, a boar’s hairbrush is recommended for the smoothest application, and can be purchased at the same website as the cheese wax.

The wax should form an intimate bond with the cheese, hermetically sealing the cheese including any holes or crevices. This process protects the cheese from mold spores and unwanted fungal invasions. It also locks the natural moisture of the cheese in, preventing it from drying out and hardening.

Repeat the waxing process so that there is a minimum of three layers of wax. It is best to apply the second and third layers of wax while the previous layer is still slightly warm. You may choose to apply a fourth layer of wax for added strength.

Label the cheese, type and date, before the last dipping so that the label is embedded within the wax and will not fall off. I use a self-adhesive sticker and a permanent marker.

The cheese should be stored in your coolest room (or even a mini fridge set around 60 degrees) stacked with like cheeses. Do not seal the cheese in additional containers, as the cheese requires air circulation.

I bought my mild cheddar cheese at Sams. So I waxed 5 pounds of cheddar cheese, but split it up into 10 different serving sizes. I also bought Parmesan cheese at Sam's, but waxed even smaller portions because we don't typically use a lot of Parmesan cheese for meals.

The cheese will continue to age over time, especially cheddar, so start with more mild cheeses. Parmesan, Swiss, Colby Jack cheese are also good. The harder and typically the more expensive the cheese, the better. Don’t try Mozzarella cheese because it spoils easily.

Although you will find that cheese wax is expensive, about 5.50/lb, it can be reused. Simply peel the wax off the cheese being used and wash it in warm soapy water. Allow the wax to dry and store it to be used in your next cheese waxing session.

You will need approximately three pounds of wax to cover ten pounds of cheese. I bought a 5 pound block of wax and I waxed about 8 pounds of cheese and I still have a ton of wax left over! I really didn't use much of it. I simply let it dry and kept it in my broiler and put the lid on to keep it dust free. All I have to do the next time I want to wax cheese, is slowly melt it again and repeat the waxing cheese process!

The experts say that cheese can be stored this way for twenty-five years. Of course if you are rotating your cheese, it will always be fresh!

If you have any questions, feel free to give me a call or email me: Crystal

Cheese Waxing Class!!

On Tuesday, November 17th we are having a Cheese Waxing Class!! It will be held at my home. Class will begin at 7:00pm.

Come learn how to wax your own cheese! Great for your long term food supply!

(After the cheese waxing class, we will be having an order for cheese wax, so come to see if it is something you would like to take part in!) With this particular class, there will be no need to bring anything to taste:) Just come with paper and pen to take notes!

Hope to see you there!

Crystal

Order for Gripper Jars

Hopefully this will be the FINAL order for gripper jars!

1-gallon (jar and lid) gripper jars give you a whole new handle on wide mouth jars. Spin off the large cap and fill these up with anything! I use mine for my food opened from pouches, such as rice, wheat, sugar, etc.

They are coming from Salt Lake City from the same company that supplied the jars 2 years ago, as these bottles are thicker and more resistant to breakage.

Each jar is $3.25

All orders and checks (made out to Crystal Petersen) must be in my hands by October 27th. I will then send one check off to confirm our orders. I will not be accepting late checks.

Questions: Contact Crystal Petersen, 435-764-8694 or crystalcangel@yahoo.com

Wheat Taste Test Night Canceled!

For multiple reasons, the Thursday night activity is canceled.

If you are interested in having a wheat taste test night, please let me know. If there is enough people interested, then I will try to reschedule.

Thanks, Crystal

October Emergency Essentials Order

Check out October's specials and let Carrie Wells know what you would like to order. Have order and check to her by October 27th!

They have wheat, sour cream, 100 hour candles, egg noodle pasta, hand grain mill, cheese blend, bacon, and lots more, on sale this month!

Click on http://beprepared.com/ to see sale items, and then click here: http://beprepared.com/category.asp_Q_c_E_900_A_c2c_E_tn_A_name_E_GroupSpecials

to see group specials.

Remember, in order to get the group rate, we have to meet the minimum requirement of orders, so let Carrie know asap if you are interested in an item(s) and she will let you know if we meet the group rate requirement. And also remember if we meet that requirement, then everything, even non-sale items are free shipping!

Crystal

Farmers Market!

Humble is getting a FARMERS MARKET! Thanks to the Humble Area Chamber of Commerce, a Farmers Market is coming to Humble - every Wednesday, beginning Oct. 7, from 4-8 PM, in the parking lot of the First United Methodist Church at 800 Main St. For more information, call the Humble Area Chamber.

September Emergency Essential Order

Group specials for September are:

#10 can Egg Bowtie Noodles - 12 + $5.00 each

#10 can Freeze Dried Strawberries - 12 + $16.00

#10 can Taco Mix TVP - 6 + $10.00

Hand Grain Mill - 4+ $50.00 regularly $69.95

Clear Mist 100 Hour Emergency Candle - 24+ $3.00 regulary $4.95

Leather Gloves - 20 + $2.50 regularly $3.95

Burn Free Gel - 24 + $3.00 regularly $4.95

If you'd like any of these items or anything else from Emergency Essentials, please let Carrie know via e-mail as soon as possible. She will be collecting checks by the 27th of September.

To check other September sale items, go to http://www.beprepared.com/.

Also, please note that if we do not achieve the minimum number of items to get the group discount on at least one item, we will have to pay shipping. Therefore, please wait to write your checks until we have all orders in and have met at least one minimum. If we do not have the minimum then we will play it by ear.

If you have any questions, feel free to e-mail Carrie! Thanks Carrie for coordinating these monthly orders.

Yummy!

Thanks to Karen again for coming and sharing her knowledge and skills with us! Thank you to all that were able to attend! There were over 25 people that came to the bread party and food seminar!! It was a great turn out and we had a lot of FUN!! Here's a quick picture I took of my bread! It was SO moist and fluffy:)

**If you are wanting to know what recipe she used for the bread, click HERE

**If you want to know step by step the process of making the biga and soaker, and final bread dough, click HERE

**AND if you want to get step by step instructions on how to shape, proof and bake your bread, please talk to me and I will give you a handout with all that info. Some of you left early and missed it.

BREAD PARTY #2

It's almost that time again!

*

The bread party is this Thursday night on the 3rd! We have moved the activity to the Atascosita Building. Because of the high number of people able to attend, we are going to try and make it work in one of the rooms at the church building, so DON'T go to Carrie's home!

*

It will start at 6:30PM.. again, at the atastocita building. Plan on staying for at least three hours.

Remember, don't forget to bring a pad and paper for notes. Also, please bring a bread pan and rolling pin, and YOUR MONEY ($2)!! Most of you have not paid, so if you don't bring it to my house or Carrie's house before, please bring the money that night so you I don't have to try gathering money after, because I really don't like to do that.
*
***Keep in mind that this is not church sponsored. Karen is just sharing the things that works for her and her family.

How To Video On Canning #10 Cans

Hey everyone! I found this video that shows you the whole canning process (in a #10 can).

So all those that would like to learn, here is the video.
http://everydayfoodstorage.net/2009/08/20/how-to-use-a-dry-pack-canner/food-storage-recipes

If you have any questions on how our cannery works or what canner we have available, let me know and I'll fill you in:)

Crystal

Coupon Code For Shelf Reliance

Sara Hanks, from Shelf Reliance, has offered us some coupon codes and resources that might be able to help with food storage! If you use the code "SRTHRIVE" at the Shelf Reliance website,(link is on side of blog), you'll get 15% off retail for all of their food storage. Just letting you know! They also have other deals on their cases of food for example so check out the website if you haven't already:)
http://www.shelfreliance.com/

Thanks Sara, and happy shopping!

Crystal

August Emergency Essential Orders

Just a reminder that if you would like to order something from Emergency Essentials this month, Carrie needs your orders by the 25th of August.

Freeze Dried Strawberries are again on group sale this month. We need 12 minimum to get the discount. Also, Taco flavored TVP is on special as well. There is also several other items on sale this month like Scrambled Egg Mix, Dried Peach Slices, Egg Whites, and other emergency preparedness items. Go to http://www.beprepared.com/ to check it out.

Also, if you haven't already picked up your items from last month's order from Carrie's house, please remember to go in the evening because of her new work schedule.

Thanks!

Dehydrating Food With The Excalibur!

Hey Everyone,

Just thought I'd pass on this great info!

If you are interested in dehydrating your own food, or if you have food from your garden that you would like to preserve, check out this site http://www.excaliburdehydrator.com/

It is a really nice dehydrator that works really well. Watch the video and see what makes it better than others. If you are anything like me, you'll add it on to your Christmas list this year...lol, I'm a geek, I know.

Also check out this website: http://www.dehydrate2store.com/

It has loads of info on dehydrating your food, such as tips, recipes, etc. So take a look!!

Thanks!! Crystal

Bean Recipes and Pictures!!

Here are a couple of pictures I took of the taste test night! We even had strawberry lemonade with dehydrated strawberries, ordered from the last emergency essentials order! You couldn't even tell the difference! They were yummy! There are so many things you can make with beans, but here are the things we had made for the taste test night!!

(The first bowl is the white bean flour and the other bowl is just mashed potatoes from potato flakes to put the gravy on, which is in the middle.)

WHITE BEAN GRAVY

Made by Crystal Petersen

2 cups hot water

2 teaspoons chicken bouillon or 2 bouillon cubes

4 Tablespoons White Bean Flour*

Salt and Pepper

I made bean flour by pouring my white beans into my wondermill grinder on a fine/flour setting, just like I would do for wheat to make flour.

Boil water, whisk bean flour into water. Stir until it thickens and then reduce the heat and cook an additional 2 minutes.

**************************************

WHITE CHILI

Recipe from Rachel Turner

1 med. onion, finely chopped
2 teaspoons ground cumin
1/2 tsp. cilantro
1/2 tsp. oregano
1 (4oz.)can chopped green chilies, drained (beware that some canned chilies are spicy)
3 tablespoon olive oil
2 (15.8oz)cans of Great Northern white beans
1 (14 1/2 oz.) can chicken broth
1 1/2 cups cubed or chopped cooked chicken breast

In large skillet, cook onion in oil for 4 minutes or until transparent. Saute chicken until cooked. Add chilies, and cumin; cook and stir for 2 minutes. Add beans and chicken broth bring to a boil. cook until hot.

**************************************

LENTIL COOKIES

Made by Rebecca Moser

1c Whole wheat flour

1c White flour

1tsp Baking powder

1/2tsp Cinnamon

1/2tsp Allspice

1c Sugar

3/4c Butter

1 Egg

2tsp Vanilla

1c Lentil Puree*

1c Oats

1/2c Craisins

1/2c Coconut

1/2c White chocolate chips

*Prepare dry lentils as directed on bag. Puree prepared lentils in a blender. (1/2c dry lentils=1c pureed lentils.)

Directions: Preheat oven to 375F. Cream sugar & Butter. Add egg, vanilla an lentil puree. Combine flour, baking powder and spices in separate bowl. Then add to creamed mixture. Stir in remaining ingredients. Scoop cookies onto baking sheet. Bake about 15 minutes.

***********************************

LENTIL SOUP

Made by Rachel Turner

1 med. onion, diced

3 carrots, diced

1 stock celery, sliced

6 cups water

2 cups (16oz) dried lentils

1/2 cup diced ham

1/2 teaspoon garlic powder

1 chicken bouillon cube

1/4 teaspoon dried thyme

1 bay leaf

1 can (14.5oz) diced tomatoes

Directions: Combine ingredients. Heat to boiling and cover and simmer for about 1 hour.

(This recipe can be made with all items from food storage if you have dehydrated carrots, celery, and onion...which carrots and onions are available at the cannery)

************************************

BEAN PIE

Made by Carrie Wells

1 heaping cup of pureed Pinto Beans*

½ C. sugar

1 C. brown sugar

½ cup butter

2 eggs, beaten

Unbaked pie shell

*1 ½ cup cooked beans equals about 1 cup mashed.

Blend sugars, eggs and butter until creamy. Add pinto beans and blend well.

Pour into 9” unbaked pie shell.

Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean. Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream. Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium

It was the same recipe as the one Tara Hart made for the emergency fair, except she omitted the pecans and the beans were almost pureed...but they were both fantastic!!

***********************************

BEAN DIP

Made by Carrie Wells

Recipe coming Soon

Bean Taste Test Email

I encourage all those who didn't come this month to the taste test night, to come to the next taste test night! It was really fun to go and taste food made from beans, and we talked not only about beans but all aspects of food storage in a very casual setting.

There are many who ask to know how to do things with their food storage and we are trying hard to make it possible to learn new things and get you prepared, but it's up to you to sacrifice your time to come to food storage events we have put together. We'd love to see more people participate!!

It's great to see the ward progress in their food storage efforts. Keep up the good work!!

We have some great classes coming up in the next 6 months, so I'll keep you updated:)

I am sending out an email with an attachment on the packet of information on beans I have put together and gave out during the taste test night, so if you do not receive that email within a few days, please let me know if you would like me to send the information to you! It has everything you need to know about beans! Recipes to come!!

Crystal

Taste Test Night!!

Just a reminder for the Taste Test night this Thursday at Carrie Wells home at 6:30pm.

Please keep in mind that you DO NOT have to make something to come. If you would like to come but you would rather not make something, then just come! We would rather have you come than not:)

There will be loads of info on everything there is to know about beans/legumes...and of course stuff to eat!!

Hope to see you there! If you are planning on coming contact Carrie at cbear1230@gmail.com

Thanks!!

Crystal