Recipes Compiled From Hurricane Prep and Food Storage Fair Taste Table

Whole Wheat Peanut Butter Brownies
1 C. Peanut butter
4 Tblsp. Shortening
1 C. Brown Sugar
2 eggs
1/3 C. flour
1 tsp. baking powder
½ C. Peanut butter chips
1/3 c. cocoa
¼ tsp. salt

Preheat oven to 350 degrees, grease 8 x 8 or 9 x 9 pan.
Cream peanut butter, shortening and sugar. Add eggs. Add vanilla. In another bowl mix dry ingredients. Pour into wet bowl. Mix until combined. Pour into pan. Bake 30 minutes.

Chicken Tortilla soup
1 can chicken
1 can black beans
1 Rotel tomatoes
1 can corn
2 tomato and chicken bouillion cubes
4 C. water

In saucepan bring water to boil. Add cubes. When dissolved add all remaining ingredients. Bring back to a boil. Then simmer for 30 – 45 minutes. Can also be assembled in a crockpot.

Spam and Pineapple on Rice
By Carrie DiVall
1 can Spam
1 can Crushed Pineapple with juice
Brown sugar
Corn Starch
Water

Cube Spam and brown in skillet. Add Pineapple with about half of the Pineapple juice. Add a few tablespoons brown sugar, about ¼ cup water, and enough cornstarch to thicken. Simmer just until heated through. Serve over rice.

Chocolate Chip Pudding Cake
By Jamie Smith
1 Chocolate Cake Mix
1 small package Chocolate Instant Pudding
1 ¾ C. Milk (used dry milk)
2 Eggs (substituted with food storage ingredients – see below)

Mix then add:
2 C. Chocolate Chips

Bake 50 minutes in bundt pan at 350 degrees
Cool 20 minutes
Invert cake. Sprinkle top with powdered sugar.

1 egg substitute:
- 2 Tbsp. liquid
- 2 Tbsp. flour
- ½ Tbsp. shortening
- ½ tsp. baking powder

Quick and Easy Homemade Wheat Bread
Combine in Mixer Bowl:
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 Tbsp. plus 1 tsp. salt
2 ½ c. hot tap water

Let rest 10 min. Then add:
1/3 C. vegetable oil
1/3 C. honey
2 ½ c. wheat flour
2 tsp. salt

Mix or knead by hand 10 full minutes. Heat oven to warm 1 min. turn off oven. Divide dough into 2 even parts and place in 2 greased bread pans. Place pans in oven and let rise 30 minutes. Turn up oven to 350 and bake 30 minutes until golden.
Yield: 2 (8x4).

Hamburger Soup
(Provident Living 2004)
1 ½ lb. Hamburger, browned
¾ C. onion, diced
¾ C. dry soup mix (from the dry-pack cannery)
2 C. potatoes, diced
1 Tbsp. sugar
3 Carrots, diced
2 c. tomato juice
1 ½ qt. water
1 bay leaf
2 tsp. salt
1 tsp. garlic
1 Tbsp. Worcestershire sauce
½ tsp. pepper
1 tsp. sage
Simmer 1 ½ - 2 hours

Italian Wheat
By Anne Prillaman
4 C. water
2 C. cracked wheat
2 cans tomatoes, chopped
1 tsp. Italian Seasoning
2 tsp. garlic
½ C. ketchup
1 ½ tsp. salt

Simmer in crockpot 4 hours. You can also add 1 lb. sausage. You can use wheat as you would rice for most recipes.

Idaho’s Pinto Bean Pie
By Tara Hart
1 heaping cup of mashed 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

Recipes by Rebecca Chapman:

Apple Crisp
2 1/2 cups dehydrated apples (soak in 2 1/2 c boiling water for ten minutes)
¼ cup sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 tsp cinnamon
¾ cup quick cooking rolled oats (if not using quick cooking oats, just blend in a blender to break them up)
¾ cup all-purpose flour (white wheat)
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter
●Preheat oven to 375 degrees.
●Measure out apples in large bowl. Add lemon juice and stir. Combine ¼ cup sugar and ¼ cup flour and mix well. Stir into apples. Transfer fruit mixture to a greased 9 inch baking dish.
●Melt butter in a saucepan and stir in brown sugar.
●Combine remaining ¾ cup flour, oats, spices and salt in medium bowl. Add butter and brown sugar. Stir together and spread over top of apples. This makes a very crisp topping.
●Bake 50 minutes or until golden. Let stand 15 minutes. Serve warm or at room temperature with vanilla ice cream or whip topping.

Homemade Noodles
I don't measure very much, so this is approximate.
4 cups flour (white wheat)
4 eggs
1/2 tsp salt
Knead well in mixer or by hand until smooth. If you need more moisture, add some milk, but give it time to come together before you add anything. It will surprise you.
Divide the dough into two or three batches. If you have a noodle maker, run the dough through the lasagna section, fold into thirds, and run through again several times. Then run through the noodle section. Drop into boiling broth or drape on rack to dry.
If you don't have a noodle maker, roll the dough out on a floured board, fold over, and roll out again a couple of times. Then roll out flat to a (roughly) rectangular shape. Next roll up the dough like a jelly roll. With a sharp knife, cut the roll into slices. Unroll the resulting "pinwheels" and drop into boiling broth or drape on rack.
For the chicken soup: It can be helpful to start this a day or so ahead and make a big batch to use for several meals.
Choose a whole chicken(s) or chicken parts (leg quarters, etc.), whichever is least expensive. Rinse, place in a large stock pot and cover with water. Add aromatics (fresh or dried onion, garlic, carrot, celery) as desired. Bring to a boil, then reduce heat and simmer for at least four hours. Remove from heat and strain the broth. Place in refrigerator overnight, if desired, to make it easier to remove fat which rises to the top. Debone the chicken. If you are making enough for several meals, separate some of the meat and some of the broth into quart ziplock freezer bags and freeze.
When you are ready to put the soup together, bring the broth to a boil in a large pot. Add dried or fresh carrots or peas as desired. Add noodles. Add meat and warm through.Short cut: Use purchased broth or bouillon, and fresh, frozen, or canned chicken, cut into bite-sized pieces.

Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (white wheat)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (reconstituted dehydrated)
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
To reconstitute the dehydrated carrots, put about 1 1/2 cups of dried carrots in a bowl with two cups water. Microwave for four minutes, and let stand for ten minutes.
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Thanks to all those that prepared something for the taste table. We do have quite a few recipes without names, so If you would like to let me know you made them, I will add your name to the recipe:)

Crystal

Bread Party Re-scheduled!!

Just wanted to inform you that Karen had no choice but to reschedule our bread party....so the new date (sorry, it's been changed a few times now) is FRIDAY, JUNE 5TH 6-9PM

The new date to have your money turned in to Crystal Petersen is June 3rd!! I will keep the money I have received for those that have paid, and if you are not able to attend this new date, I will give you back the money. Just contact me 435-764-8694 or email crystalcangel@yahoo.com and let me know! Sorry again for this change!

If anyone is interested in browsing her website, the link is here:http://kneadfulthingsnow.com/default.aspx

(or the link along with other website links along side the blog)

Hurricane Prep and Food Storage Fair Turnout

Thank you for all those that helped make the fair great!
We had some great visuals and tasted some awesome food using food storage. We appreciate all those took time to make something for the taste table, or offered their items to display!
Here are a few pictures I took of the food storage "booth" although it took up the nursery room. I was sad I didn't get some shots of all the taste table food we had..

I really wanted to give a visual of how much a basic recommendation for one adult would be. Looks easy enough right!! I also wanted to show that with the one year BASIC supply for one person, this is the only thing you would be eating every day! It doesn't hurt to get a little more once you have your basic supply:)

This picture you can see the canner, and home canning and preserving goodies
Here is a mylar sealer, oxygen absorbers, pouches, and a food saver (to preserve food)
Books, superpails, canned butter, cheese, beef, chicken, freeze dried and dehydrated foods, and wheat grinders.
Here is an example of a 3 month supply of food for 2 adults, which does not include baking ingredients and staples, or items for children.

We had price comparison charts, pamphlets, ordering process instructions, cannery info, cannery starter kit, a solar oven, which is used without power.

If you would like to see the pictures bigger to read the explanation card for each item, just click on the picture!

Preparedness Fair

The Preparedness Fair is coming up next week, so we really need people who would be willing to make something with their food storage to put on the tasters table at the activity on May 15. If you would be willing to make something, please contact Carrie Wells cbear1230@gmail.com.

If you are willing to make something and you don't have a recipe or have any ideas of what to make, let Carrie or I (Crystal Petersen) know and we can help you find something to make that will work for you.

It can be anything from chili, rolls, pies, cookies, beans, etc....anything goes!!

There will also be a sign up sheet Sunday to sign up to bring something.

May Emergency Essentials Group Order

Dear Ladies,
This is the first of our Monthly Emergency Essentials Group order. I will be sending an information e-mail the first part of each month. In this e-mail I will let you know what the group specials are through Emergency Essentials. You can also access their website at http://www.beprepared.com/ and I encourage you to do so. I am doing this as a service, I am not a distributor of their products nor do I get a percentage of the order. The only thing I am is a Group leader facilitating the orders each month. There are several companies out there that you can order food storage items from. This is one that I have worked with and am very satisfied with their service and their prices. It's totally up to you if you would like to place an order for their products. Please always feel free to contact me with any questions or concerns. E-mail is the best way to contact me. Thank you, Carrie Wells

May Emergency Essentials Group Order :

******First thing I want to mention is that we are trying to get a discounted price on the Wonder Mill Wheat Grinder. The current price is $259.95. If you are interested in a group discount for this grinderplease let me know via e-mail by May 18th. Once I know how many are interested, I will call thecompany and they will tell me what kind of a discount we can get. So, please just send me a quick e-mail and let me know if you are interested. Thanks!*****

Some things to note on the group orders:
1) We just need to meet the minimum on one of the special items in order to get the free shipping.

2) Orders must be paid for by the due date. Please make checks payable to Emergency Essentials.

3) Please make sure you send me an e-mail (Carrie Wells http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com) letting me know what you will be ordering as soon as you know so we can make sure we get the minimums ordered in order to get the best price and free shipping.

4) In addition to the group specials, you are welcome to order anything that is available through Emergency Essentials.

5) Feel free to forward this e-mail to anyone you may know that might be interested in ordering food storage from Emergency Essentials.

6) If you have any questions at all, feel free to e-mail me at http://us.mc460.mail.yahoo.com/mc/compose?to=cbear1230@gmail.com and I will respond.

This month the group specials are as follows:

Freeze-Dried Shredded Monterey Jack cheese $25.00 per can (44% discount)
(Minimum of 6 cans must be ordered to get this price)

Freeze-Dried Mozzarella cheese $25.00 per can (44% discount)
(Min. 6)

Freeze-Dried Asparagus Pieces $12.00 per can (40% discount)
(Min. 6)

Low-fat Granola Cinnamon Almond $8.00 per can (27% discount)
(Min. 12) **This is very good! We love it.**

Leather Gloves ( 1 pair) $2.50 each (Min. 20)

**There a lots of other items that are discounted this month. Please go to http://beprepared.com/ and check out the catalog. Remember you are not limited to the group items. **

***Due date for this month's order is MAY 24th. Please have all orders and money to me by this date. I will be sending the order and checks in next day air the following Monday, May 25th.****

You can bring your order by my house or just put it in the mail. Or you can hand it to me at church. My address is 12511 Brazos Bend Trail, Humble, TX 77346
**Disclaimer - This is NOT sponsored or endorsed by the LDS church or the Relief Society of the Eagle Springs Ward**