Welfare: helping the bishops
By Michael De Groote
Mormon Times
Published: 2009-05-18 00:21:46
First in a four-part weekly series on church welfare.
The economic downturn weighed heavily on the minds of members of the General Welfare Committee of the LDS Church at a meeting about a year ago. Dennis R. Lifferth, managing director of Welfare Services for the church, remembered the meeting that included the First Presidency, Quorum of the Twelve, seven presidents of the Seventy, Presiding Bishopric and Relief Society general presidency.
The brethren were particularly concerned about the bishops of the church, said Lifferth in a recent interview. They discussed how bishops have the divine responsibility to care for the poor -- but because they are called and released every few years there is a large turnover. How could the church make sure the Mormon bishops knew the foundation principles of welfare so they could make good decisions?
The welfare department began working on "Providing in the Lord’s Way: A Leader's Guide to Welfare." According to Lifferth, the guide and its summary booklet were meant to summarize the basic principles of welfare in such a clear, straightforward way that there would be no misunderstanding. The hope was that the guide’s principles would be "a real blessing for these bishops as they face the increasing problems that we are facing in the world."
About six months later, work began on a presentation pamphlet and video titled "Basic Principles of Welfare and Self-reliance." The presentation featured several welfare topics using talks by Elder Robert D. Hales of the Quorum of the Twelve; Sister Julie B. Beck, Relief Society general president; Presiding Bishop H. David Burton; and President Thomas S. Monson of The Church of Jesus Christ of Latter-day Saints.
The English versions of the "Leader’s Guide" and the "Basic Principles" presentation were sent out worldwide on Feb. 22. "Basic Principles" was translated into 16 languages, while the "Leader’s Guide" was translated into 28 languages. More translations are planned.
"This is going to go around the world," Lifferth said.
The reach of the video presentation and booklet was about the same as a worldwide leadership training meeting -- except the welfare presentation was mailed instead of broadcast.
The "Leader’s Guide" summary booklet is available online. The "Basic Principles" DVD presentation and the "Leader’s Guide" summary booklet are also available at no cost from Church Distribution, but must be ordered by a Mormon stake, ward, mission or branch.
Lifferth said both the guide and the presentation focus on the most important welfare principle: "That is self-reliance and the principles that guide and help people to become self-reliant."
Monday, May 25, 2009
Wednesday, April 29, 2009
Check those Canning Supplies! - - Bottling butter note
Hello All My Readers,
Well my advice for this month is to check your canning supplies. Take an inventory of what you have and what you need so you are not running to the store all the time. Also if you know what you have you can make list and save time and money looking for the sales.
**Note of Interest**
I tried the bottling of the butter. It turned out great. One batch I was too tired to give it the final shaking. The taste was not bad. And the consistency was not too bad either. (PS- the opened jar that I had I gave to my MIL and it survived the accident in WY - (http://outinthecountryandlovinit.blogspot.com/2009/04/utah-trip-accident.html)) Canning is great!
Well my advice for this month is to check your canning supplies. Take an inventory of what you have and what you need so you are not running to the store all the time. Also if you know what you have you can make list and save time and money looking for the sales.
**Note of Interest**
I tried the bottling of the butter. It turned out great. One batch I was too tired to give it the final shaking. The taste was not bad. And the consistency was not too bad either. (PS- the opened jar that I had I gave to my MIL and it survived the accident in WY - (http://outinthecountryandlovinit.blogspot.com/2009/04/utah-trip-accident.html)) Canning is great!
Saturday, March 28, 2009
How to spell relief from recession: G-A-R-D-E-N
I Love this article that I just found! It is truly a good one to read. Happy planting!
How to spell relief from recession: G-A-R-D-E-N
By Larry A. Sagers
Deseret News
Published: Monday, Mar. 23, 2009
Like everyone else, I am seeing and feeling the economic downturn, slowdown, recession or whatever term you choose to apply to the current situation in the country.
The dollars do not stretch as far, and visits to the produce section seem to cost more while yielding less.
How do you spell relief? If you are old enough to remember the old anti-acid commercial, it was R-O-L-A-I-D-S.
My take is G-A-R-D-E-N-S!
Growing your own vegetables is an excellent way to stretch the limited dollars available in the family food budget. While some argue that a garden can never pay, I think that done correctly, you can produce a fabulous return on your investment.
Examine some of the variables: If you try to figure in the cost of land, the garden economics never work. With lots selling for thousands and thousands of dollars, you will never pay for urban real estate by growing anything legal.
That said, most of us bought our property for a place to live, not to grow vegetables. The garden is a bonus.
Other variables are more controllable, so we can get a great return on dollars spent if we plan and plant wisely.
If your garden space is limited, double your harvest by growing two crops. Start by planting the early -- or cool season -- crops right now. By planting many of these crops now, you can reap the harvest soon enough that you can follow them with another crop later in the season.
By definition, cool-season vegetables will grow when temperatures are cool in the spring or fall. They can withstand light frosts and will germinate even when soil temperatures are only 40 degrees.
Fortunately for Utah gardeners, there are many crops to plant right now.
The planting time for the hardiest of these crops is as soon as you can prepare the soil. Roll up your sleeves and prepare a sunny spot in your garden and get planting.
Many these crops are open pollinated, so the seed is relatively inexpensive. None of them take lots of space, so they lend themselves well to container production.
While seed is usually less expensive, transplants can help you produce a crop in less time. Onions, cabbage, broccoli and kohlrabi are often grown from transplants.
As added bonuses, these crops need less water because of frequent spring rains and cooler temperatures. Also, many serious insect pests, such as grasshoppers, are not active in the cool spring weather.
Starting from the soil up, we have several root crops that fall into this cool season category. Radishes are the fastest maturing crop in the garden, and under ideal situations they are ready to harvest in four weeks.
Spend a few cents on radish seeds and you will be amply rewarded. Just be careful how many you plant. It is easy to get carried away, so only plant a couple of feet of row in the garden every two weeks for a continuous supply.
Green onions also produce a crop in a very short time. Plant them from transplants or seeds if you want big storage onions to harvest late in the season.
If speed is critical, plant the small onions sets and pull them as green onions. Regardless of the way you choose to plant them, thin them but use the smaller plants as you would use chives as a seasoning or garnish.
Turnips and kohlrabi are closely related, but the parts you eat grow in a different spot. The turnip root grows below ground, making it more susceptible to root maggots. The kohlrabi bulb grows above ground so the maggots don't infest the part you eat.
The last broccoli I bought was pretty spendy. Produce your own green with this tasty, nutritious green vegetable. Get it planted right away so that it matures before it gets too hot and dry. It will taste better and not be as tough.
Do the same with your cabbage. It grows well and produces a good yield.
Try some of the red cabbage varieties or some of the Savoy types for a different look and taste to your vegetables.
Spinach is one of the earliest crops you can grow. It is ready to harvest in as little as five to six weeks and makes a tasty, tender dish either fresh or cooked.
Take advantage of the warm spring days and start growing green.
Hopefully your garden will be the opposite of the financial world -- that is, it will come up, not go down.
MormonTimes.com is produced by the Deseret News in Salt Lake City, Utah.
It is not an official publication of The Church of Jesus Christ of Latter-day Saints.
Copyright © 2009 Deseret News Publishing Company
How to spell relief from recession: G-A-R-D-E-N
By Larry A. Sagers
Deseret News
Published: Monday, Mar. 23, 2009
Like everyone else, I am seeing and feeling the economic downturn, slowdown, recession or whatever term you choose to apply to the current situation in the country.
The dollars do not stretch as far, and visits to the produce section seem to cost more while yielding less.
How do you spell relief? If you are old enough to remember the old anti-acid commercial, it was R-O-L-A-I-D-S.
My take is G-A-R-D-E-N-S!
Growing your own vegetables is an excellent way to stretch the limited dollars available in the family food budget. While some argue that a garden can never pay, I think that done correctly, you can produce a fabulous return on your investment.
Examine some of the variables: If you try to figure in the cost of land, the garden economics never work. With lots selling for thousands and thousands of dollars, you will never pay for urban real estate by growing anything legal.
That said, most of us bought our property for a place to live, not to grow vegetables. The garden is a bonus.
Other variables are more controllable, so we can get a great return on dollars spent if we plan and plant wisely.
If your garden space is limited, double your harvest by growing two crops. Start by planting the early -- or cool season -- crops right now. By planting many of these crops now, you can reap the harvest soon enough that you can follow them with another crop later in the season.
By definition, cool-season vegetables will grow when temperatures are cool in the spring or fall. They can withstand light frosts and will germinate even when soil temperatures are only 40 degrees.
Fortunately for Utah gardeners, there are many crops to plant right now.
The planting time for the hardiest of these crops is as soon as you can prepare the soil. Roll up your sleeves and prepare a sunny spot in your garden and get planting.
Many these crops are open pollinated, so the seed is relatively inexpensive. None of them take lots of space, so they lend themselves well to container production.
While seed is usually less expensive, transplants can help you produce a crop in less time. Onions, cabbage, broccoli and kohlrabi are often grown from transplants.
As added bonuses, these crops need less water because of frequent spring rains and cooler temperatures. Also, many serious insect pests, such as grasshoppers, are not active in the cool spring weather.
Starting from the soil up, we have several root crops that fall into this cool season category. Radishes are the fastest maturing crop in the garden, and under ideal situations they are ready to harvest in four weeks.
Spend a few cents on radish seeds and you will be amply rewarded. Just be careful how many you plant. It is easy to get carried away, so only plant a couple of feet of row in the garden every two weeks for a continuous supply.
Green onions also produce a crop in a very short time. Plant them from transplants or seeds if you want big storage onions to harvest late in the season.
If speed is critical, plant the small onions sets and pull them as green onions. Regardless of the way you choose to plant them, thin them but use the smaller plants as you would use chives as a seasoning or garnish.
Turnips and kohlrabi are closely related, but the parts you eat grow in a different spot. The turnip root grows below ground, making it more susceptible to root maggots. The kohlrabi bulb grows above ground so the maggots don't infest the part you eat.
The last broccoli I bought was pretty spendy. Produce your own green with this tasty, nutritious green vegetable. Get it planted right away so that it matures before it gets too hot and dry. It will taste better and not be as tough.
Do the same with your cabbage. It grows well and produces a good yield.
Try some of the red cabbage varieties or some of the Savoy types for a different look and taste to your vegetables.
Spinach is one of the earliest crops you can grow. It is ready to harvest in as little as five to six weeks and makes a tasty, tender dish either fresh or cooked.
Take advantage of the warm spring days and start growing green.
Hopefully your garden will be the opposite of the financial world -- that is, it will come up, not go down.
MormonTimes.com is produced by the Deseret News in Salt Lake City, Utah.
It is not an official publication of The Church of Jesus Christ of Latter-day Saints.
Copyright © 2009 Deseret News Publishing Company
Tuesday, March 24, 2009
Outdoor Cooking site
I found the most interesting web site this morning. I just have to share it with you.
http://www.outdoorcooking.com/
They have an awesome cooking stove for outdoor cooking. The prices seem quite reasonable too. Have some fun looking or "window shopping".
http://www.outdoorcooking.com/
They have an awesome cooking stove for outdoor cooking. The prices seem quite reasonable too. Have some fun looking or "window shopping".
Monday, March 9, 2009
Planning a Garden!
Wow! What a start to the spring year. Now is the time to plan a garden for this year.
When February and March rolled around we would sit down and create a footprint of what we wanted in our garden, what we wanted in our food storage and where we were going to plant it. And we calculated how much money it would take for plants and black plastic, but now living here in this house with no yard to speak of and the free ability for all the neighbors to walk across my yard, as they do. I now have to rely on the generosity and kindness of some of our neighbors to allow me to plant on their land. I can’t wait until we can buy our own land!
Plan Garden has some interesting information on planning your garden if you are not sure what to do (http://www.plangarden.com/?pgref=9036). It does cost to use this service.
The next thing to do is to replenish your seeds supply. Purchase new seeds for planting or pull seeds that you saved from last year. Look at the times when you need to plant or start them indoors.
If you want more information, call Melanie Fisher for information about gardening. She teaches the class on gardening in the Branch.
When February and March rolled around we would sit down and create a footprint of what we wanted in our garden, what we wanted in our food storage and where we were going to plant it. And we calculated how much money it would take for plants and black plastic, but now living here in this house with no yard to speak of and the free ability for all the neighbors to walk across my yard, as they do. I now have to rely on the generosity and kindness of some of our neighbors to allow me to plant on their land. I can’t wait until we can buy our own land!
Plan Garden has some interesting information on planning your garden if you are not sure what to do (http://www.plangarden.com/?pgref=9036). It does cost to use this service.
The next thing to do is to replenish your seeds supply. Purchase new seeds for planting or pull seeds that you saved from last year. Look at the times when you need to plant or start them indoors.
If you want more information, call Melanie Fisher for information about gardening. She teaches the class on gardening in the Branch.
Tuesday, February 24, 2009
One Last Thought for February
One last thought about money. I have had the song by Shaina Twain going through my mind. Ka-Ching talks about the foolish lifestyle that most people were living. Using their house as an ATM machine and their foolish purchases. You can change it. It is a matter of self control and to shut down ALL spending. It will be hard. But you can do it! You can make your financial goals if you want it badly enough. You can live on less and save.
No is a nasty word in my house. My children hate that word. In the stores I would say no and they would throw the biggest temper tantrum I had ever seen. And each time they did it the next one got bigger and bigger. People would look at me as if I had spanked my child right there in the store. I only told them no. So a coping skill that I developed is that when I got the dirty looks I would tell the person "Ahh - the power of NO". Then the other customers would laugh and know what was up with my children. I had said no to them.
But what we need to do is say no to our selves. Maybe this posting is more for me to have a reminder to myself. I thought at least I would share my thoughts with you today. I hope you enjoy this blog.
Good luck to you!
Cynthia
-like the eyes in this one-
http://www.youtube.com/watch?v=Ko1KjoQh9TE
Copy and paste this in a new window if you want to watch or listen to Shaina Twain's song called Ka-Ching.
Ka-Ching lyrics
We live in a greedy little world--
that teaches every little boy and girl
To earn as much as they can possibly--
then turn around and
Spend it foolishly
We've created us a credit card mess
We spend the money that we don't possess
Our religion is to go and blow it all
So it's shoppin' every Sunday at the mall
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Chorus:]
Can you hear it ring
It makes you wanna sing
It's such a beautiful thing--Ka-ching!
Lots of diamond rings
The happiness it brings
You'll live like a king
With lots of money and things
When you're broke go and get a loan
Take out another mortgage on your home
Consolidate so you can afford
To go and spend some more when
you get bored
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Repeat Chorus]
Let's swing
Dig deeper in your pocket
Oh, yeah, ha
Come on I know you've got it
Dig deeper in your wallet
Oh
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Repeat Chorus]
Can you hear it ring
It makes you wanna sing
You'll live like a king
With lots of money and things
Ka-ching!
No is a nasty word in my house. My children hate that word. In the stores I would say no and they would throw the biggest temper tantrum I had ever seen. And each time they did it the next one got bigger and bigger. People would look at me as if I had spanked my child right there in the store. I only told them no. So a coping skill that I developed is that when I got the dirty looks I would tell the person "Ahh - the power of NO". Then the other customers would laugh and know what was up with my children. I had said no to them.
But what we need to do is say no to our selves. Maybe this posting is more for me to have a reminder to myself. I thought at least I would share my thoughts with you today. I hope you enjoy this blog.
Good luck to you!
Cynthia
-like the eyes in this one-
http://www.youtube.com/watch?v=Ko1KjoQh9TE
Copy and paste this in a new window if you want to watch or listen to Shaina Twain's song called Ka-Ching.
Ka-Ching lyrics
We live in a greedy little world--
that teaches every little boy and girl
To earn as much as they can possibly--
then turn around and
Spend it foolishly
We've created us a credit card mess
We spend the money that we don't possess
Our religion is to go and blow it all
So it's shoppin' every Sunday at the mall
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Chorus:]
Can you hear it ring
It makes you wanna sing
It's such a beautiful thing--Ka-ching!
Lots of diamond rings
The happiness it brings
You'll live like a king
With lots of money and things
When you're broke go and get a loan
Take out another mortgage on your home
Consolidate so you can afford
To go and spend some more when
you get bored
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Repeat Chorus]
Let's swing
Dig deeper in your pocket
Oh, yeah, ha
Come on I know you've got it
Dig deeper in your wallet
Oh
All we ever want is more
A lot more than we had before
So take me to the nearest store
[Repeat Chorus]
Can you hear it ring
It makes you wanna sing
You'll live like a king
With lots of money and things
Ka-ching!
Thursday, February 19, 2009
Uses for Homemade Cheese and Cottage Cheese
Howdy All!
My cousin sent me some interesting information. I am posting it below. (Thanks Tonya!)
Uses for Homemade Cheese and Cottage Cheese
Because most homemade cheese made from powdered skim milk have the unique quality of not melting, they are more versatile than commercial dairy products. The important thing to remember is that when heated at high temperatures, they become more firm and tough, so avoid boiling.
Unflavored cheeses: Soups, salads, sandwiches taco filling, stir-fry, omelets, patties, loaves, casseroles, lasagna, on freshly sliced tomatoes, or mixed with one-half commercial cottage or grated cheese.
Flavored cheeses: Chip dips, sandwich fillings, casserole toppings, jerky, mixed with parmesan to use on top of pizza and spaghetti, seasoned with curry powder to use in cracked wheat and rice pilaf.
Flavor-causing enzymes come from bacteria which produce acid and then release enzymes. That bacteria is found in commercial cheese making cultures, but since those cultures are expensive and have a very short shelf life, I eliminate the long culturing process and use an acid to curdle the milk while the milk is heating, often adding buttermilk or other spices and herbs. When I want a different flavor or texture or a cheese that can be aged for one-two months, I use buttermilk, yogurt or acidophilus as cultures.
Drain and rinse cheese made with old, strong milk powder to improve color and flavor. I rinse the cheese first in hot water which seems to take out the strong taste, ten in cold water, which lightens the color and firms the curd.
Cheese colorings can be added to any recipe during the blending process. Dairies, some health food or preparedness stores and mail order catalogs for cheese supplies carry liquid or tablet forms of yellow coloring. Paste coloring can be obtained from stores that carry cake decorating supplies. Ordinary food coloring made for home use is not permanent and will not work as it rinses out during the rinsing and draining process.
Important Helpful Hint: Always spray the inside of a warmed saucepan with lecithin-based spray and re-heat until oil browns before adding milk to the pan.
Rennet Cheese
1 qt hot tap water
1 c. Buttermilk
2 junket rennet tablets dissolved in 1 T. Cold water
2 c. Dry milk powder
2 T. Vegetable oil (opt.)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days.
To make cream cheese from this recipe, reduce rennet to ¼ table and add 1 c. Buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.
Soft Cottage Cheese
2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar
Blend water and dry milk and pour into saucepan (foam and all).
Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.
Quick Soft Pressed Cheese
2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)
Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.
For additional fast powdered milk cheese recipes, along with recipes for yogurt, sour cream, cream cheese, order your copy of Rita's Powdered Milk Cheeses for only $5.50 (includes postage) by calling toll-free (800) 484-9377, ext. 6276.
My cousin sent me some interesting information. I am posting it below. (Thanks Tonya!)
Uses for Homemade Cheese and Cottage Cheese
Because most homemade cheese made from powdered skim milk have the unique quality of not melting, they are more versatile than commercial dairy products. The important thing to remember is that when heated at high temperatures, they become more firm and tough, so avoid boiling.
Unflavored cheeses: Soups, salads, sandwiches taco filling, stir-fry, omelets, patties, loaves, casseroles, lasagna, on freshly sliced tomatoes, or mixed with one-half commercial cottage or grated cheese.
Flavored cheeses: Chip dips, sandwich fillings, casserole toppings, jerky, mixed with parmesan to use on top of pizza and spaghetti, seasoned with curry powder to use in cracked wheat and rice pilaf.
Flavor-causing enzymes come from bacteria which produce acid and then release enzymes. That bacteria is found in commercial cheese making cultures, but since those cultures are expensive and have a very short shelf life, I eliminate the long culturing process and use an acid to curdle the milk while the milk is heating, often adding buttermilk or other spices and herbs. When I want a different flavor or texture or a cheese that can be aged for one-two months, I use buttermilk, yogurt or acidophilus as cultures.
Drain and rinse cheese made with old, strong milk powder to improve color and flavor. I rinse the cheese first in hot water which seems to take out the strong taste, ten in cold water, which lightens the color and firms the curd.
Cheese colorings can be added to any recipe during the blending process. Dairies, some health food or preparedness stores and mail order catalogs for cheese supplies carry liquid or tablet forms of yellow coloring. Paste coloring can be obtained from stores that carry cake decorating supplies. Ordinary food coloring made for home use is not permanent and will not work as it rinses out during the rinsing and draining process.
Important Helpful Hint: Always spray the inside of a warmed saucepan with lecithin-based spray and re-heat until oil browns before adding milk to the pan.
Rennet Cheese
1 qt hot tap water
1 c. Buttermilk
2 junket rennet tablets dissolved in 1 T. Cold water
2 c. Dry milk powder
2 T. Vegetable oil (opt.)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days.
To make cream cheese from this recipe, reduce rennet to ¼ table and add 1 c. Buttermilk when mixing ingredients. Set in a warm place overnight. After cutting set curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.
Soft Cottage Cheese
2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar
Blend water and dry milk and pour into saucepan (foam and all).
Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.
Quick Soft Pressed Cheese
2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)
Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.
Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.
For additional fast powdered milk cheese recipes, along with recipes for yogurt, sour cream, cream cheese, order your copy of Rita's Powdered Milk Cheeses for only $5.50 (includes postage) by calling toll-free (800) 484-9377, ext. 6276.
10 reasons "Why I Don't Have my Food Storage"
I have heard this before. So I thought I would post it here for you. There are 9 parts to the You Tube video. Basically you need to do what is best for you and your family.
The video:
http://www.youtube.com/watch?v=HhGaTlwYs-s
Wendy Dewitt's top 10 reasons "Why I Don't Have my Food Storage"
10. My neighbors have a TWO year supply! No, they don't. They don't have any food. Did you know that 85% of the members of the church don't have any food storage at all? If your idea of food storage is to eat someone else’s food………..this is a really bad plan.
9. I've paid tithing for 20 years...the church can give me a little food. Many members believe that when the times get hard, the church is going to come through like Joseph in Egypt. Absolutely not true. All the church storehouses and welfare farms across the country would only feed 4% of the members of the church. The church has been asking YOU to store food for 75 years. They're NOT storing food for you. Thus, another bad plan.
8. I'm moving in with my children / parents! Really....that’s just a bad plan all by itself. But it points out that most members don't have a year's supply because they're PLANNING on eating someone else's food! Of course, since no one HAS any food, we have yet another bad plan.
7. I have a year's supply...and the bullets to go with it! I've heard time and again, "How dumb is that to go to all the time and expense of getting food...just to have some guy with a gun come and shoot my family to take it away?" Here's a better question. Are you afraid of the guy with the gun? Or are you more afraid of BECOMING the guy with the gun? What would you do if your children were starving to death? Would you lie? Cheat? Steal? Would you shoot your neighbor for his food? I guarantee....if you were watching your child starving to death, you would do anything you had to to keep them alive. If you don't have your year's supply, you are putting yourself in danger of losing not only your temporal salvation, but your spiritual salvation as well.
So far, all the reasons we don't have our food storage involve eating someone else's food. Please, don't put your family's temporal salvation in other people's hands. No one is storing food for you. Not your neighbors, not the government...not even the church.
#6. The boat and the 4 wheelers are taking up all my storage space! (priorities!)
#5. 3 letters....Y2K. Ok, that's 2 letters and a number....but they're always making way too much out of everything! This is never going to happen!” (Every prophecy that has ever been given WILL happen.)
#4. If anything DOES happen, the government will be here within hours! (insert laughter) Did you know the government has been telling us that we need to have food storage? They're actually CALLING it food storage! We now have the government telling us to store food, water, medicines...whatever we will need to be able to stay in our homes for several months.
#3. I can't afford scrap booking AND food storage. The average food storage can cost as little as a dollar a day. We live in the richest society in the history of the world, and while there are cases where money may be a problem, most of the time it is a matter of priorities. We have chosen bigger homes, nicer cars, more tv's, computers, vacations ...everything is more important than our food storage. If I asked, "Who has a cell phone?" most of you would say yes. You pay at least $30 a month to have a cell phone....that's about a dollar a day...the cost of one year's supply of food for your child. Is your cell phone really more important than your child's temporal salvation? You have to make food storage a priority.
2. I'm waiting for the cannery to sell Papa John's dehydrated pizza! Food storage has always had a stigma attached to it. If it's not wheat, beans and powdered milk, it's not food storage. With the system I use, food storage can be sweet and sour chicken, tamale pie, chile and cornbread, beef stew, shepherd's pie, minestrone...even chocolate chip cookies! Your imagination (and your pocketbook) are the only limitations you have.
And the #1 reason why I don't have my year's supply of food? A year?? I thought it was 72 hours!!
You KNOW you should have your food storage. You WANT to have it, but it can be so overwhelming! How much do I buy? Where do I store it? How do I cook it? It seems like an impossible task.... but it's not. It doesn't matter if you use my system or just start buying extra food, the important thing is to do something. Good luck in your efforts! Wendy DeWitt
The video:
http://www.youtube.com/watch?v=HhGaTlwYs-s
Wendy Dewitt's top 10 reasons "Why I Don't Have my Food Storage"
10. My neighbors have a TWO year supply! No, they don't. They don't have any food. Did you know that 85% of the members of the church don't have any food storage at all? If your idea of food storage is to eat someone else’s food………..this is a really bad plan.
9. I've paid tithing for 20 years...the church can give me a little food. Many members believe that when the times get hard, the church is going to come through like Joseph in Egypt. Absolutely not true. All the church storehouses and welfare farms across the country would only feed 4% of the members of the church. The church has been asking YOU to store food for 75 years. They're NOT storing food for you. Thus, another bad plan.
8. I'm moving in with my children / parents! Really....that’s just a bad plan all by itself. But it points out that most members don't have a year's supply because they're PLANNING on eating someone else's food! Of course, since no one HAS any food, we have yet another bad plan.
7. I have a year's supply...and the bullets to go with it! I've heard time and again, "How dumb is that to go to all the time and expense of getting food...just to have some guy with a gun come and shoot my family to take it away?" Here's a better question. Are you afraid of the guy with the gun? Or are you more afraid of BECOMING the guy with the gun? What would you do if your children were starving to death? Would you lie? Cheat? Steal? Would you shoot your neighbor for his food? I guarantee....if you were watching your child starving to death, you would do anything you had to to keep them alive. If you don't have your year's supply, you are putting yourself in danger of losing not only your temporal salvation, but your spiritual salvation as well.
So far, all the reasons we don't have our food storage involve eating someone else's food. Please, don't put your family's temporal salvation in other people's hands. No one is storing food for you. Not your neighbors, not the government...not even the church.
#6. The boat and the 4 wheelers are taking up all my storage space! (priorities!)
#5. 3 letters....Y2K. Ok, that's 2 letters and a number....but they're always making way too much out of everything! This is never going to happen!” (Every prophecy that has ever been given WILL happen.)
#4. If anything DOES happen, the government will be here within hours! (insert laughter) Did you know the government has been telling us that we need to have food storage? They're actually CALLING it food storage! We now have the government telling us to store food, water, medicines...whatever we will need to be able to stay in our homes for several months.
#3. I can't afford scrap booking AND food storage. The average food storage can cost as little as a dollar a day. We live in the richest society in the history of the world, and while there are cases where money may be a problem, most of the time it is a matter of priorities. We have chosen bigger homes, nicer cars, more tv's, computers, vacations ...everything is more important than our food storage. If I asked, "Who has a cell phone?" most of you would say yes. You pay at least $30 a month to have a cell phone....that's about a dollar a day...the cost of one year's supply of food for your child. Is your cell phone really more important than your child's temporal salvation? You have to make food storage a priority.
2. I'm waiting for the cannery to sell Papa John's dehydrated pizza! Food storage has always had a stigma attached to it. If it's not wheat, beans and powdered milk, it's not food storage. With the system I use, food storage can be sweet and sour chicken, tamale pie, chile and cornbread, beef stew, shepherd's pie, minestrone...even chocolate chip cookies! Your imagination (and your pocketbook) are the only limitations you have.
And the #1 reason why I don't have my year's supply of food? A year?? I thought it was 72 hours!!
You KNOW you should have your food storage. You WANT to have it, but it can be so overwhelming! How much do I buy? Where do I store it? How do I cook it? It seems like an impossible task.... but it's not. It doesn't matter if you use my system or just start buying extra food, the important thing is to do something. Good luck in your efforts! Wendy DeWitt
Thursday, February 12, 2009
March Ensign
In the March issue of the Ensign there are 4 articles on being prepared. If you want to read them I have scanned them. Please send me an email to ccwpllc@yahoo.com and I will send them to you.
Thanks for reading!
Thanks for reading!
Monday, February 9, 2009
CANNING BUTTER- from endtimes report
I think I am going to try this the next time I find butter on sale.
See the web site for a picture
http://www.endtimesreport.com/canning_butter.html
Jars of canned butter
Now you can purchase canned butter from The Internet Grocer http://www.internet-grocer.net/butter.htm or make it yourself using the directions below.
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
See the web site for a picture
http://www.endtimesreport.com/canning_butter.html
Jars of canned butter
Now you can purchase canned butter from The Internet Grocer http://www.internet-grocer.net/butter.htm or make it yourself using the directions below.
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
Subscribe to:
Comments (Atom)
