Hi Everyone,
NOTES:
** I actually tried making the Fudge Cake in a Jar from last week. The recipe made 7 pint jars of cake. The jars have been sitting on my counter for the last week. I was hesitant to label them and put them away until I had at least tried it. So, I opened one this morning. It’s really good! I pronounce it a success! I’m going to try making the others as well. My husband was NOT excited that I bought more pint jars because I have at least 6 dozen EMPTY pint jars outside in the garage. But I patiently explained that I NEEDED new pint jars because the other ones are narrow-mouth and I needed wide-mouth.
** Bring Light to the World this Christmas. Find a Giving Machine near you.
Giving Machines – Light the World – The Church of Jesus Christ of Latter-day Saints
100% of your donation goes to a local charity or to an international charity. The church does NOT benefit from this charity effort. They simply sponsor it. Each machine supports several local and a few international charities.
** If you live in a warm climate, you need to refrigerate your garlic before planting it outdoors early next year.
LONG TERM STORAGE: sugar, 5 lbs. per person per month.
With all the holiday baking, I’ve been using my stored brown sugar. If you have sugar in #10 cans it will last forever!!! Current price for #10 can of sugar (5.6 lb) from the Home Storage Center is just under $10.
I have these, but they are packed away and not easily accessible. For easy access, I buy the 4 lb. bags of sugar and vacuum seal them. I try to keep 8-10 bags on hand. I don’t think sugar HAS to be vacuum sealed. It just needs to be kept safe from insects or mice. Many people successfully use five-gallon buckets with tight lids for their sugar.
SHORT TERM STORAGE: This is the time to replenish baking needs. This is when I replace my baking soda and baking powder. I also pick up an extra jar of yeast and put it in the freezer.
72 HOUR KITS: Do you have outdoor solar lights in your yard? Winter is the time to gather them up and change/charge all the batteries.
I think I’m going to purchase another gallon of paraffin lamp oil. It burns safely indoors and has a longer shelf life than kerosene.
GasOne Liquid Paraffin Lamp Oil – 1 Gallon (128oz) Clear – Odorless
FOOD STORAGE RECIPES:
Southwest Egg Rolls
I like this one because I can use my canned chicken.
1 jar chicken (or 2 cans chicken, drained and flaked)
2 c. frozen corn
1 15-oz can black beans rinsed and drained
fresh spinach (couple of big handfulls)
2 c. Mexican cheese
4 green onions chopped
1 tsp cumin
1/2 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper
Mix all ingredients together
Line a cookie sheet with foil and spray the foil
On each egg roll, put a heaping 1/4 c. chicken mix at one end of the egg roll placed diagonally. Fold the bottom up, the sides in, and the top down and seal by rubbing water on the edge of the egg roll. Makes 15-18 egg rolls. Spray the top of the egg rolls.
Bake 425˚ for 10 min. Turn over and continue baking for 5 more minutes.
Dressing:
3 TB mayonnaise
3 TB sour cream
3 TB buttermilk
1/2 TB lemon juice
1/2 green onion chopped
1/4 tsp salt
1 avocado
Mash together until creamy
Cheesy Scalloped Potatoes
I actually use my #10 cans of dried, sliced potatoes. Of course, you can use fresh.
4 c. sliced potatoes – If using dehydrated, cover with boiling water and let them soak for 20-30 minutes.
If using fresh, peel and slice very thin. Soak in water while preparing sauce
In a saucepan
2 TB butter – melt
1/4 c. diced onion
1/2 tsps garlic minced
Add and saute until soft
3 TB flour – add and cook another 2 minutes
Reduce the heat
1/2 c. chicken broth – add in, stirring constantly
1 c. milk – add in, stirring
Stir until mixture thickens. Then add in
1/4 tsp thyme
1/2 c. grated cheddar cheese
Stir until cheese melts
Place 1/2 of the potatoes in a 9X9 greased casserole dish
Pour 1/2 of the sauce over
Add remaining potatoes and pour the remaining sauce over.
Cover with foil and bake 45 minutes. Remove foil and bake another 30 minutes.
Garnish with fresh thyme. Let stand 10-15 minutes before serving.
Beef and Potato Casserole
Here is another casserole where you can use your dehydrated potatoes AND your canned ground beef.
5 potatoes peeled and thinly sliced. If using dehydrated potatoes, measure about 6 cups and cover with boiling water for 20-30 min.
1 lb. ground beef – brown and drain with
1 chopped onion
1 tsp rosemary
1/2 tsp garlic powder
1/2 c beef broth
salt and pepper to taste
1 can cream of mushroom soup
Stir until smooth
In a 9X13 greased casserole:
Layer 1/2 of the potatoes
Add 1/3 soup mix
Another layer of potatoes
1/3 of the soup
All of the hamburger
Top with the remaining soup
1 1/2 c. shredded cheese – top
Cover with foil and bake 350˚ for 90 minutes
Marti Shelley
