Although a far cry from gourmet, this is a quick and easy salad dish to take to potlucks!
1 can of cherry pie filling
1 20-oz. can of crushed pineapple, drained
1 can of sweetened condensed milk
8 oz. Cool Whip
1 c. coconut (opt.)
1/2 to 3/4 c. chopped walnuts or pecans (opt.)
Stir together all ingredients and chill!
Friday, November 28, 2008
Tuesday, November 25, 2008
FSC: November - Week 4
Emergeny Auto Kit: Make one, purchase one, or update one.
With all the holiday travel, it's wise to make sure you're prepared for any on-road situation you might find yourself in.
Some ideas include jumper cables, tow rope, lug nut wrench, car jack, life hammer (window breaker), spotlight or flashlight, chemical lightstick, mylar blanket, emergency poncho with hood, first aid kit, granola bars, water bottles, pocket knife, leather gloves, whistle with lanyard, duct tape, reflective triangle, and tire sealant and inflator.
All we have right now is a homemade first aid kit, jumper cables, and a fleece blanket that we always keep in the back of our minivan. We don't even have the spare tire installed under the car because the last tire shop couldn't re-install it for some reason. I figure that I always have AAA, but what if something happens in an area where I don't get reception on my cell phone?
With all the holiday travel, it's wise to make sure you're prepared for any on-road situation you might find yourself in.
Some ideas include jumper cables, tow rope, lug nut wrench, car jack, life hammer (window breaker), spotlight or flashlight, chemical lightstick, mylar blanket, emergency poncho with hood, first aid kit, granola bars, water bottles, pocket knife, leather gloves, whistle with lanyard, duct tape, reflective triangle, and tire sealant and inflator.
All we have right now is a homemade first aid kit, jumper cables, and a fleece blanket that we always keep in the back of our minivan. We don't even have the spare tire installed under the car because the last tire shop couldn't re-install it for some reason. I figure that I always have AAA, but what if something happens in an area where I don't get reception on my cell phone?
Tuesday, November 18, 2008
FSC: November - Week 3
SHOP THE SALES!
Today I finally went grocery shopping. We've had a nearly-empty refrigerator for the past few days as I tried to get it as empty as possible before giving it a good cleaning. Even if it means seeing my children act as though they're going to starve for a few days, it's all worth it to see their excitement when they come home to a clean fridge full of food! (It's a little twisted, I know, but I don't get out much...and that's just my idea of fun these days.)
Anyway, Smith's had a really great sale that ended today. You buy 10 or more items that they have grouped together on their ad, and then you get them at pretty inexpensive prices. Like $2.00 for Pam cooking spray, Palmolive dish soap, and Nestle Tollhouse chocolate chips; $1.50 for Lehi Roller Mills brownie mixes; and $1.00 for apple pie filling and Duncan Hines frosting. I also had three coupons for $1.00 off every 2 packages of the chocolate chips, so those only cost me $1.50 each. I had 75-cent coupons for Pam spray, so they were only $1.25. And 50 cents off Palmolive dish soap, which ended up being $1.50. That's only a sampling of what I got today.
I stocked up on a lot of baking items this time, partly because that's what was on sale but also because I typically don't buy a lot of pre-packaged foods. I bought 6 bags of chocolate chips (assorted flavors) and put them in the freezer. The rest of the items went into food storage. Every single item I bought today, even down to the milk and eggs, was either on sale or bought with a coupon. That doesn't happen every time, but it sure felt good today! I watched the total come to $267.54, but after coupons, sale prices, and cardholder discounts, my final total was $159.68. I completely filled up my minivan with groceries. It felt so good!
Every item I bought today was an item I would have purchased at some point. What I mean by that is I didn't buy anything just because it was on sale or just because I had a coupon. Even though my weekly grocery budget is $50 (including nonfood items), I felt completely justified spending the extra $120 today because I know that it will help me stay under my budget on future trips to the grocery store.
I do have to admit that I visit the Bishop's Storehouse about four times a year, so I don't buy much meat (other than salmon and other seafood). I'm also able to stock up on a lot of items there like sugar, flour, rice, pasta, spaghetti sauce...and even nonfood items like toilet paper, toothpaste, aluminum foil, and plastic wrap. Still, I enjoy cooking and baking, and if I'm careful, I'm able to buy fun and different foods and try out at least one new recipe each week.
My husband was always a very good provider, and I have to say that I never used to be one for budgets, especially at the grocery store. If it looked good, I bought it! But hopefully even after Syd comes home and money is not so tight, I'll remember all the things I've learned and make our money stretch as far as possible.
Thursday, November 13, 2008
Make-Your-Own Cleaning Products: Cleaning with Bleach
I got the following tips from HGTV, and then I added a few of my own!
~Never pour bleach directly into the washing machine. Dilute it first in at least three cups of water per one cup of bleach. Use an old milk carton that has been cleaned thoroughly for the diluting process.
~For the brightest results when using bleach, add the detergent first, add the clothes, then start the machine. Wait until the washing machine begins the agitation process to add the bleach. If you add the bleach right away, you may destroy the enzymes and whiteners that make the detergent effective.
~Make glasses sparkle by adding a capful of bleach to the dishwater when washing dishes.
~Sanitize countertops and cutting boards by filling a quart-size squirt bottle with water and about three tablespoons bleach, then spraying down the surfaces.
~Deodorize coolers and insulated beverage containers by mixing 1/2 cup bleach and one gallon water. Pour mixture in a spray bottle to distribute.
~Never soak items in bleach for longer than 15 minutes. After this amount of time, the bleach will be ineffective and may begin damaging fibers.
~To clean bathrooms, tile, and vinyl floors, make a bleach solution combining 3/4 cup bleach to one gallon of water.
~Disinfect a garbage can by adding one cup of bleach to one gallon of water.
.....................................................................................
I have always made a bleach solution in my spray bottle of one part bleach to three parts water, but that's sounding like a bit much (oops). At any rate, I use my bleach solution every single day. Every time I'm cooking with raw meat, I quickly spray any surface that the meat might have touched, being careful to follow with a good swipe from my wet non-bleach washcloth so that I don't leave bleach residue around food.
I also scrub my kitchen sink every morning and then follow with a good spritz of bleach solution (let it sit for a few minutes, then rinse off). My step-daughter once told me that there are more germs in a kitchen sink than a toilet, so I'm a lot more diligent now!
On that note, I also use bleach solution instead of a disinfectant spray in the bathroom, or anywhere else a disinfectant is needed. Just be careful not to use on wood or other porous surfaces that might be discolored or broken down by bleach.
And last but not least--once every summer, I dump an entire gallon of bleach into my big outdoor garbage can and fill it with water from the hose. I let it sit for the first half of the day, then pour it out (we have a field next to our house, so we can do that pretty easily). I then blast anything that's left in the can with the high-pressure setting on our hose's spray nozzle attachment. Then I let it sit open in the hot sun until it's completely dry!
~Never pour bleach directly into the washing machine. Dilute it first in at least three cups of water per one cup of bleach. Use an old milk carton that has been cleaned thoroughly for the diluting process.
~For the brightest results when using bleach, add the detergent first, add the clothes, then start the machine. Wait until the washing machine begins the agitation process to add the bleach. If you add the bleach right away, you may destroy the enzymes and whiteners that make the detergent effective.
~Make glasses sparkle by adding a capful of bleach to the dishwater when washing dishes.
~Sanitize countertops and cutting boards by filling a quart-size squirt bottle with water and about three tablespoons bleach, then spraying down the surfaces.
~Deodorize coolers and insulated beverage containers by mixing 1/2 cup bleach and one gallon water. Pour mixture in a spray bottle to distribute.
~Never soak items in bleach for longer than 15 minutes. After this amount of time, the bleach will be ineffective and may begin damaging fibers.
~To clean bathrooms, tile, and vinyl floors, make a bleach solution combining 3/4 cup bleach to one gallon of water.
~Disinfect a garbage can by adding one cup of bleach to one gallon of water.
.....................................................................................
I have always made a bleach solution in my spray bottle of one part bleach to three parts water, but that's sounding like a bit much (oops). At any rate, I use my bleach solution every single day. Every time I'm cooking with raw meat, I quickly spray any surface that the meat might have touched, being careful to follow with a good swipe from my wet non-bleach washcloth so that I don't leave bleach residue around food.
I also scrub my kitchen sink every morning and then follow with a good spritz of bleach solution (let it sit for a few minutes, then rinse off). My step-daughter once told me that there are more germs in a kitchen sink than a toilet, so I'm a lot more diligent now!
On that note, I also use bleach solution instead of a disinfectant spray in the bathroom, or anywhere else a disinfectant is needed. Just be careful not to use on wood or other porous surfaces that might be discolored or broken down by bleach.
And last but not least--once every summer, I dump an entire gallon of bleach into my big outdoor garbage can and fill it with water from the hose. I let it sit for the first half of the day, then pour it out (we have a field next to our house, so we can do that pretty easily). I then blast anything that's left in the can with the high-pressure setting on our hose's spray nozzle attachment. Then I let it sit open in the hot sun until it's completely dry!
TINY SPICY CHICKEN
This recipe was meant to accompany the other Chinese food recipes below. If you aren't from Cache Valley, you may not know what tiny spicy chicken is. Up here, it's a favorite at practically all the Chinese restaurants--definitely MY favorite! This is a GREAT copycat recipe that I got from Heather Buck about 13 years ago when she fed the entire Relief Society with this recipe. Everyone loved it! Don't be afraid to try it!!
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying
Sauce:
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar
Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.
Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.
Note: The sauce will thicken as it cooks.
3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
garlic salt
2 eggs, beaten
cornstarch
oil for frying
Sauce:
2 t. Sambal chili paste
1 c. ketchup
dash salt
8 T. brown sugar
2 c. sugar
4 t. soy sauce
1 c. chicken broth
1 c. white vinegar
Sprinkle chicken with garlic salt and let sit for 1 hour in the refrigerator. After an hour, dip chicken into eggs and then into cornstarch. Fry chicken pieces until golden brown in oil that has been heated to 350 degrees. Place chicken in a greased 13 x 9 dish.
Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved. Pour over chicken and bake uncovered at 325 degrees for one hour, turning chicken every 15 minutes.
Note: The sauce will thicken as it cooks.
Tuesday, November 11, 2008
Recipes for Homemade Cleaning Products--White Vinegar
Taken a trip down the cleaning aisle at the supermarket lately? If you believe the ad hype, you can't keep a clean house without loading your shopping cart with a different cleaner for each surface, floor, and sink in the house.
Not true! Simple recipes using products from your pantry make effective household cleaning solutions. Stock your cleaning cupboard with these homemade cleaning sprays and solutions to make short work of household grime--without harsh chemicals or irritating fumes.
Try these easy recipes to clean your organized home faster, better and cheaper:
WHITE VINEGAR
Mildly acidic white vinegar dissolves dirt, soap scum, and hard water deposits from smooth surfaces, yet is gentle enough to use in solution to clean hardwood flooring.
White vinegar is a natural deodorizer, absorbing odors instead of covering them up. (Any vinegar aroma disappears when dry.) With no coloring agents, white vinegar won't stain grout on tiled surfaces. Because it cuts detergent residue, white vinegar makes a great fabric softener substitute for families with sensitive skin.
Try these recipes to harness the cleaning power of white vinegar:
HOMEMADE SPRAY CLEANER RECIPE
Mix in a sprayer bottle:
1 cup white vinegar
1 cup distilled water
In the kitchen, use vinegar-and-water spray to clean countertops, lightly soiled range surfaces, and backsplash areas.
In the bathroom, use vinegar spray cleaner to clean countertops, floors, and exterior surfaces of the toilet.
For really tough bathroom surfaces such as shower walls, pump up the cleaning power by removing the sprayer element and heating the solution in the microwave until barely hot. Spray shower walls with the warmed generously, allow to stand for 10 to 15 minutes, then scrub and rinse. The heat helps soften stubborn soap scum and loosens hard water deposits.
UNDILUTED WHITE VINEGAR
Undiluted white vinegar straight from the jug makes quick work of tougher cleaning problems involving hard water deposits or soap scum.
Use undiluted white vinegar to scrub the inside of the toilet bowl. Before you begin, dump a bucket of water into the toilet to force water out of the bowl and allow access to the sides. Pour undiluted white vinegar around the bowl and scrub with a toilet brush to remove stains and odor. Use a pumice stone to remove any remaining hard water rings.
Clean shower heads that have been clogged with mineral deposits with undiluted white vinegar. Place 1/4 to 1/2 cup vinegar in a plastic food storage bag, and secure the bag to the shower head with a rubber band. Let stand for 2 hours to overnight, then rinse and buff the fixture to a shiny finish.
Add one cup of undiluted white vinegar to the laundry rinse cycle instead of commercial fabric softener. White vinegar softens clothes and cuts detergent residue--a plus for family members with sensitive skin.
Not true! Simple recipes using products from your pantry make effective household cleaning solutions. Stock your cleaning cupboard with these homemade cleaning sprays and solutions to make short work of household grime--without harsh chemicals or irritating fumes.
Try these easy recipes to clean your organized home faster, better and cheaper:
WHITE VINEGAR
Mildly acidic white vinegar dissolves dirt, soap scum, and hard water deposits from smooth surfaces, yet is gentle enough to use in solution to clean hardwood flooring.
White vinegar is a natural deodorizer, absorbing odors instead of covering them up. (Any vinegar aroma disappears when dry.) With no coloring agents, white vinegar won't stain grout on tiled surfaces. Because it cuts detergent residue, white vinegar makes a great fabric softener substitute for families with sensitive skin.
Try these recipes to harness the cleaning power of white vinegar:
HOMEMADE SPRAY CLEANER RECIPE
Mix in a sprayer bottle:
1 cup white vinegar
1 cup distilled water
In the kitchen, use vinegar-and-water spray to clean countertops, lightly soiled range surfaces, and backsplash areas.
In the bathroom, use vinegar spray cleaner to clean countertops, floors, and exterior surfaces of the toilet.
For really tough bathroom surfaces such as shower walls, pump up the cleaning power by removing the sprayer element and heating the solution in the microwave until barely hot. Spray shower walls with the warmed generously, allow to stand for 10 to 15 minutes, then scrub and rinse. The heat helps soften stubborn soap scum and loosens hard water deposits.
UNDILUTED WHITE VINEGAR
Undiluted white vinegar straight from the jug makes quick work of tougher cleaning problems involving hard water deposits or soap scum.
Use undiluted white vinegar to scrub the inside of the toilet bowl. Before you begin, dump a bucket of water into the toilet to force water out of the bowl and allow access to the sides. Pour undiluted white vinegar around the bowl and scrub with a toilet brush to remove stains and odor. Use a pumice stone to remove any remaining hard water rings.
Clean shower heads that have been clogged with mineral deposits with undiluted white vinegar. Place 1/4 to 1/2 cup vinegar in a plastic food storage bag, and secure the bag to the shower head with a rubber band. Let stand for 2 hours to overnight, then rinse and buff the fixture to a shiny finish.
Add one cup of undiluted white vinegar to the laundry rinse cycle instead of commercial fabric softener. White vinegar softens clothes and cuts detergent residue--a plus for family members with sensitive skin.
Monday, November 10, 2008
FSC: November - Week 2
Vinegars: White and apple cider (at least one gallon of each), and any other flavors you might use!
Saturday, November 8, 2008
Chinese Noodle Slaw
1 med. cabbage, chopped (about 10 cups)
5 green onions, chopped
2 pkgs. Ramen noodles
1/2 c. butter
1 T. sesame seeds
1/2 c. slivered almonds
Dressing:
1/2 c. vegetable oil
1 T. soy sauce
1/3 c. sugar
1/4 c. vinegar
In large bowl, combine cabbage and onions. Chill. Meanwhile, break noodles into small pieces. In saucepan, melt butter over medium low. Brown noodles, sesame seeds, and almonds; stir frequently. Drain on paper towels.
Combine dressing ingredients and whisk. Twenty minutes before serving, toss noodle mixture with cabbage mixture. Pour dressing over and toss well.
5 green onions, chopped
2 pkgs. Ramen noodles
1/2 c. butter
1 T. sesame seeds
1/2 c. slivered almonds
Dressing:
1/2 c. vegetable oil
1 T. soy sauce
1/3 c. sugar
1/4 c. vinegar
In large bowl, combine cabbage and onions. Chill. Meanwhile, break noodles into small pieces. In saucepan, melt butter over medium low. Brown noodles, sesame seeds, and almonds; stir frequently. Drain on paper towels.
Combine dressing ingredients and whisk. Twenty minutes before serving, toss noodle mixture with cabbage mixture. Pour dressing over and toss well.
Quick Doughnuts
We've eaten these at Chinese buffets and the kids feast on them! Super easy and delicious!
1 tube of Pillsbury biscuit dough
vegetable oil for frying
granulated sugar, cinnamon sugar, or powdered sugar
This is pretty self-explanatory, isn't it? Just separate the biscuits and drop them into hot oil (375 degrees) one at a time, being careful not to add too many at once in order for the oil to maintain a consistent temperature and to keep the donuts from sticking together. (It's important to get the oil to the right temperature, as oil that's too hot will brown the outside too quickly while the inside stays doughy.) Immediately roll the donuts in sugar and serve!
1 tube of Pillsbury biscuit dough
vegetable oil for frying
granulated sugar, cinnamon sugar, or powdered sugar
This is pretty self-explanatory, isn't it? Just separate the biscuits and drop them into hot oil (375 degrees) one at a time, being careful not to add too many at once in order for the oil to maintain a consistent temperature and to keep the donuts from sticking together. (It's important to get the oil to the right temperature, as oil that's too hot will brown the outside too quickly while the inside stays doughy.) Immediately roll the donuts in sugar and serve!
The Best Sweet and Sour Sauce!
This is not only the perfect taste and consistency, but it also makes the most beautiful red color!
1 c. sugar
1 t. soy sauce
1/3 c. vinegar
2 T. cornstarch (or 3 T. Ultra Gel)
dash salt
1/4 c. pineapple juice (I buy those little cans that come in a six-pack)
4 T. ketchup
1 T. water
Combine all but Ultra Gel and bring to a boil. Remove from heat, add Ultra Gel, and whisk until thickened.
1 c. sugar
1 t. soy sauce
1/3 c. vinegar
2 T. cornstarch (or 3 T. Ultra Gel)
dash salt
1/4 c. pineapple juice (I buy those little cans that come in a six-pack)
4 T. ketchup
1 T. water
Combine all but Ultra Gel and bring to a boil. Remove from heat, add Ultra Gel, and whisk until thickened.
Egg Rolls
We had fun making these last year when we had a Chinese-themed dinner for FHE.
1 lb. ground beef (or other finely chopped meat--wait, except rat)
1/2 c. bean sprouts
1 c. fresh mushrooms, finely chopped
1.5 to 2 c. shredded cabbage
1.5 c. shredded carrots (or coleslaw mix, obviously)
1 pkg, egg roll skins
Brown ground beef. Combine all ingredients (except egg roll skins) in a bowl and mix well. Place a portion of mixture on egg roll skin. Fold, roll, and moisten with water to seal. Fry in hot oil until golden brown.
1 lb. ground beef (or other finely chopped meat--wait, except rat)
1/2 c. bean sprouts
1 c. fresh mushrooms, finely chopped
1.5 to 2 c. shredded cabbage
1.5 c. shredded carrots (or coleslaw mix, obviously)
1 pkg, egg roll skins
Brown ground beef. Combine all ingredients (except egg roll skins) in a bowl and mix well. Place a portion of mixture on egg roll skin. Fold, roll, and moisten with water to seal. Fry in hot oil until golden brown.
Friday, November 7, 2008
Easy Cherry Strudels
This is another recipe from the latest Simple and Delicious (ToH) magazine. I tried it last week and definitely plan on making it again. However, it's more of a traditional Christmas-y dessert, and with all the walnuts, it probably appeals more to the grown ups...although my children ate it right up! (Don't be intimidated by the puff pastry--that's what makes this dessert so easy!)
1 can (14.5 ounces) pitted tart cherries (not cherry pie filling)
1 c. sugar
1/2 c. dried cranberries
1 T. butter
3 T. cornstarch
1.5 c. chopped walnuts
1 pkg. (17.3 ounces) frozen puff pastry, thawed (leave in box while thawing so as not to let the pastry dry out)
1 egg, beaten
Drain cherries, reserving 1/3 c. juice. In a large saucepan, combine the cherries, sugar, cranberries, and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 2 minutes longer or until thickened. Remover from the heat; stir in walnuts.
Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 inch of edges. Top with remaining half; pinch edges to seal. Repeat with remaining pastry and filling.
Place on a greased foil-lined baking sheet (or Silpat). With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400 for 20-25 minutes or until golden brown.
1 can (14.5 ounces) pitted tart cherries (not cherry pie filling)
1 c. sugar
1/2 c. dried cranberries
1 T. butter
3 T. cornstarch
1.5 c. chopped walnuts
1 pkg. (17.3 ounces) frozen puff pastry, thawed (leave in box while thawing so as not to let the pastry dry out)
1 egg, beaten
Drain cherries, reserving 1/3 c. juice. In a large saucepan, combine the cherries, sugar, cranberries, and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 2 minutes longer or until thickened. Remover from the heat; stir in walnuts.
Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 inch of edges. Top with remaining half; pinch edges to seal. Repeat with remaining pastry and filling.
Place on a greased foil-lined baking sheet (or Silpat). With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400 for 20-25 minutes or until golden brown.
FSC: November - Week 1
You can call this "Sweet Week." This is a fun one!
When you visit the grocery store this week, buy at least one extra package of the following: sugars (white, brown, powdered), corn syrup, honey, cocoa powder, chocolate chips, and nuts.
*Hint: To increase the freshness and prolong the life of nuts of any kind, store them in the freezer.
When you visit the grocery store this week, buy at least one extra package of the following: sugars (white, brown, powdered), corn syrup, honey, cocoa powder, chocolate chips, and nuts.
*Hint: To increase the freshness and prolong the life of nuts of any kind, store them in the freezer.
FOOD STORAGE CORNER
Food Storage Corner is a weekly storage plan that will help gradually build your supply of food and other storage items. I've decided not to list how much food storage is needed for one year, three years, etc., as it seems a little overwhelming. The last thing I want is for anyone to feel overwhelmed! That usually leads to giving up early and not giving it a chance. However, if you'd like more information on longer-term food storage, visit lds.org and click on Home and Family, then Provident Living. You'll find loads of valuable information there!
Thursday, November 6, 2008
EP: Make Your Own Washing Machine!
Have you ever thought how you might be doing the laundry if electricity and/or your washing machine was not available? Maybe on an old-fashioned scrub board in the creek out yonder? Here's a great idea that's cheap and easy, and probably works better than any little contraption out there that costs too much money anyway.
HOMEMADE WASHING MACHINE
All you need is a 5-gallon plastic bucket and a plunger...that's right, a plunger (a clean one)! Cut out a hole that is slightly larger than the plunger handle in the center of the bucket lid. Slip the plunger handle through the hole underneath the lid, fill the bucket with hot, soapy water, then attach the lid securely. Could it be any easier?
In Emergency Essentials, they sell a little tiny washing machine that you turn by hand. The rotation is all the agitation the clothes get, so I can't imagine they'd get that good of a washing. The plunger idea seems so practical and much more efficient, and it undoubtedly holds more than than E.E.'s little unit.
This is one of the easiest things to assemble and put away for emergency preparedness--just don't forget to store lots of laundry soap too!
HOMEMADE WASHING MACHINE
All you need is a 5-gallon plastic bucket and a plunger...that's right, a plunger (a clean one)! Cut out a hole that is slightly larger than the plunger handle in the center of the bucket lid. Slip the plunger handle through the hole underneath the lid, fill the bucket with hot, soapy water, then attach the lid securely. Could it be any easier?
In Emergency Essentials, they sell a little tiny washing machine that you turn by hand. The rotation is all the agitation the clothes get, so I can't imagine they'd get that good of a washing. The plunger idea seems so practical and much more efficient, and it undoubtedly holds more than than E.E.'s little unit.
This is one of the easiest things to assemble and put away for emergency preparedness--just don't forget to store lots of laundry soap too!
Wednesday, November 5, 2008
Emergency Preparedness: Water Storage
Emergency Preparedness (EP) is my new category, and I'll be adding something new at least once a week. I thought I'd start with water after Lori posted her own water storage on her blog.
WATER STORAGE: THE ESSENTIAL NUTRIENT
Water storage is probably the most important aspect of EP. It will make or break a good EP plan. One should provide a minimum of 2 quarts of clean drinking water per day for each person. For hygiene, an additional 2 quarts of water per person per day is recommended. In hot climates, more water is needed. Keep at LEAST a 3-day supply of water per person.
Don't use plastic bottles that have had milk or non-food products in them. Water should be stored in dark, cool areas and/or in opaque containers. The simplest way to store water is in 55-gallon plastic water drums. A simple and inexpensive hand pump that is inserted into the barrel will make water extraction easy. However, these barrels are heavy once filled with water. The following are some additional suggestions for storing in smaller containers:
~2-liter pop bottles, well cleaned.
~Sports drink or water bottles.
~5 to 25-gal. water containers (Industrial Container 1845 S. 5200 W. Phone [801] 972-1561).
~Canning jars filled and put through a hot water bath.
Q: How long can water be stored before it has to be rotated?
A: Stored water may eventually develop a disagreeable appearance, taste, or odor. Renew your water supply at least every six months (discard the old water by using it to water grass, plants, etc.). Under emergency conditions, water that tastes "flat" can be aerated by pouring the water from one container to another three or four times. Water will lose its oxygen, and this reintroduces the oxygen to the water.
Q: How can the shelf life of water be increased?
A: To store water in translucent bottles, group the containers together in dark plastic bags to keep out the light. Water can be treated with iodine (sold in drops or tablets), chlorine bleach, water tablets, and boiling. Long-term storage with chemicals can create health problems, so chemically treated water should be rotated often.
Additional web sites for more water storage containers, filters, and treatment chemicals:
~beprepared.com
~disasternecessities.com
~gemplers.com
WATER STORAGE: THE ESSENTIAL NUTRIENT
Water storage is probably the most important aspect of EP. It will make or break a good EP plan. One should provide a minimum of 2 quarts of clean drinking water per day for each person. For hygiene, an additional 2 quarts of water per person per day is recommended. In hot climates, more water is needed. Keep at LEAST a 3-day supply of water per person.
Don't use plastic bottles that have had milk or non-food products in them. Water should be stored in dark, cool areas and/or in opaque containers. The simplest way to store water is in 55-gallon plastic water drums. A simple and inexpensive hand pump that is inserted into the barrel will make water extraction easy. However, these barrels are heavy once filled with water. The following are some additional suggestions for storing in smaller containers:
~2-liter pop bottles, well cleaned.
~Sports drink or water bottles.
~5 to 25-gal. water containers (Industrial Container 1845 S. 5200 W. Phone [801] 972-1561).
~Canning jars filled and put through a hot water bath.
Q: How long can water be stored before it has to be rotated?
A: Stored water may eventually develop a disagreeable appearance, taste, or odor. Renew your water supply at least every six months (discard the old water by using it to water grass, plants, etc.). Under emergency conditions, water that tastes "flat" can be aerated by pouring the water from one container to another three or four times. Water will lose its oxygen, and this reintroduces the oxygen to the water.
Q: How can the shelf life of water be increased?
A: To store water in translucent bottles, group the containers together in dark plastic bags to keep out the light. Water can be treated with iodine (sold in drops or tablets), chlorine bleach, water tablets, and boiling. Long-term storage with chemicals can create health problems, so chemically treated water should be rotated often.
Additional web sites for more water storage containers, filters, and treatment chemicals:
~beprepared.com
~disasternecessities.com
~gemplers.com
Tuesday, November 4, 2008
Shannon's Butterflake Rolls (Crescents)
You guys are in for a big treat! These rolls are to die for! Like I said before, even if you're not well practiced at making yeast breads, give yourself an afternoon to try a good yeast bread recipe and let your family reap the rewards! If it doesn't turn out perfect the first time, call someone who can give you some pointers and then try again. Breadmaking is a very worthwhile art...and one that helps us use some of that wheat!
Shannon’s Butter Flake Rolls
1 cup minus 2 tablespoons milk
¼ cup butter (1/2 cube)
1 large egg
1/3 cup sugar
1 teaspoon salt
2 teaspoons yeast
2 ¾ cups flour
Scald milk, melt butter and beat egg. Pour milk, butter and egg into a large bowl. Add sugar and salt then stir. Make sure mixture is warm but not too hot, then stir in yeast.
Turn dough out onto oiled surface. Knead dough until smooth and elastic (8 to 15 minutes) Shape dough into a ball and place in an oiled bowl. Spray with cooking spray. Cover and let rise in a warm place until doubled. (About an hour.)
Punch dough down in the center. Lightly grease a baking sheet. Divide dough into two sections. On a lightly oiled surface, roll each half into a 12 inch circle. Cut each circle into 8 equal triangles. To roll, begin at wide end of wedge and roll toward point. Place point side down 2-3 inches apart on baking sheet. Spray with cooking spray and cover loosely with plastic wrap. Let rise and bake in a 350 degree oven for 10-15 minutes (Until golden brown.) Makes 16 rolls
Shannon’s Butter Flake Rolls
1 cup minus 2 tablespoons milk
¼ cup butter (1/2 cube)
1 large egg
1/3 cup sugar
1 teaspoon salt
2 teaspoons yeast
2 ¾ cups flour
Scald milk, melt butter and beat egg. Pour milk, butter and egg into a large bowl. Add sugar and salt then stir. Make sure mixture is warm but not too hot, then stir in yeast.
Turn dough out onto oiled surface. Knead dough until smooth and elastic (8 to 15 minutes) Shape dough into a ball and place in an oiled bowl. Spray with cooking spray. Cover and let rise in a warm place until doubled. (About an hour.)
Punch dough down in the center. Lightly grease a baking sheet. Divide dough into two sections. On a lightly oiled surface, roll each half into a 12 inch circle. Cut each circle into 8 equal triangles. To roll, begin at wide end of wedge and roll toward point. Place point side down 2-3 inches apart on baking sheet. Spray with cooking spray and cover loosely with plastic wrap. Let rise and bake in a 350 degree oven for 10-15 minutes (Until golden brown.) Makes 16 rolls
Halloween Dinner!
The one thing I enjoyed about Halloween this year was making a fun dinner for the kids and their friends before they went out trick or treating! Macey's makes these cute pumpkin break bowls that I served chili in. Then I made these cute mummies out of hot dogs and breadstick dough. I also made Jello jigglers in Halloween shapes and served orange Kool-Aid with purple Kool-Aid ice cubes.
MUMMIES
12 hot dogs
1 tube of Pillsbury breadstick dough (no generic brands!)
mustard
Open tube of breadstick dough, unroll, and separate. Cut each breadstick into three strips. Wrap each strip around the hot dogs until covered, leaving a space for the eyes. Bake at 375 for 10-15 minutes. Dot on eyes with mustard.
I had both generic and Pillsbury brands of breadstick dough that I used, and I definitely recommend sticking with Pillsbury for this one!
Monday, November 3, 2008
Easy Breadsticks
This is another recipe from Heather Buck, one of the greatest cooks I know. If you're not accustomed to working with yeast bread recipes, don't be intimidated! Keep in mind that you don't need a mixer to make bread. Give it a try and you'll find that it's not that bad...and the results are well worth it!
1 c. scalded milk
1 c. cold water
1 T. yeast
1/4 c. sugar
1/2 T. salt
1/2 c. potato flakes
1/4 c. shortening
1 egg
5 c. flour
Add first 8 ingredients to mixer. Mix well; let stand for 10 minutes. Start mixer again and add flour 1 cup at a time; mix well. Transfer to a greased bowl, grease top of dough, cover, and let rise until double (about 1 hour).
Melt 1/4 c. butter in a jelly roll pan. Punch the dough down once and form into breadsticks (roll out a bit of dough like a play-doh snake). Place breadsticks in melted butter and turn to coat. Sprinkle with your choice of toppings, if desired (parmesan, parsley, sesame seeds, paprika, etc.). Let rise again until double. Bake at 375 for 10 minutes, then 350 for 5 minutes.
1 c. scalded milk
1 c. cold water
1 T. yeast
1/4 c. sugar
1/2 T. salt
1/2 c. potato flakes
1/4 c. shortening
1 egg
5 c. flour
Add first 8 ingredients to mixer. Mix well; let stand for 10 minutes. Start mixer again and add flour 1 cup at a time; mix well. Transfer to a greased bowl, grease top of dough, cover, and let rise until double (about 1 hour).
Melt 1/4 c. butter in a jelly roll pan. Punch the dough down once and form into breadsticks (roll out a bit of dough like a play-doh snake). Place breadsticks in melted butter and turn to coat. Sprinkle with your choice of toppings, if desired (parmesan, parsley, sesame seeds, paprika, etc.). Let rise again until double. Bake at 375 for 10 minutes, then 350 for 5 minutes.
Chicken Cheese Lasagna
We had my sister-in-law, Shannon, and five of her six kids over for dinner last night. Her oldest daughter is currently serving a mission in Brazil, and her husband is currently serving in Afghanistan. I made this chicken lasagna, which is one of our favorites. Then I realized that this is the third recipe on this blog that has a cheese or white sauce base! No wonder I can't lose weight!
1 med. onion, chopped
1 garlic clove, minced
1/2 c. butter
1/2 c. flour
1 t. salt
2 c. chicken broth
1.5 c. milk
4 c. (16 oz.) shredded mozzarella cheese, divided
1 c. grated parmesan, divided
1 t. dried basil
1 t. dried oregano
freshly ground pepper
2 c. (15-16 oz.) ricotta cheese
1 T. minced fresh parsley (or 1/2 T. dried)
9 lasagna noodles, cooked and drained
2 pkgs. (10 oz. each) frozen spinach, thawed and well drained
2 c. cubed cooked chicken
In saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly for 1 minute. Stir in 2 c. mozzarella, 1/2 c. parmesan, basil, oregano, and pepper; set aside. (Don't let cheese sauce get too thick.)
In a bowl, combine ricotta, parsley, and remaining mozzarella; set aside.
Spread one-quarter of the cheese sauce into a greased 13 x 9 baking dish; cover with 3 noodles. Top with half of ricotta mixture, half of spinach, and half of chicken. Cover with one-quarter of cheese sauce and 3 noodles. Repeat layers for ricotta mixture, spinach, chicken, and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining parmesan over all. Bake at 350 uncovered for 35-40 minutes. Let stand 15 minutes.
1 med. onion, chopped
1 garlic clove, minced
1/2 c. butter
1/2 c. flour
1 t. salt
2 c. chicken broth
1.5 c. milk
4 c. (16 oz.) shredded mozzarella cheese, divided
1 c. grated parmesan, divided
1 t. dried basil
1 t. dried oregano
freshly ground pepper
2 c. (15-16 oz.) ricotta cheese
1 T. minced fresh parsley (or 1/2 T. dried)
9 lasagna noodles, cooked and drained
2 pkgs. (10 oz. each) frozen spinach, thawed and well drained
2 c. cubed cooked chicken
In saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly for 1 minute. Stir in 2 c. mozzarella, 1/2 c. parmesan, basil, oregano, and pepper; set aside. (Don't let cheese sauce get too thick.)
In a bowl, combine ricotta, parsley, and remaining mozzarella; set aside.
Spread one-quarter of the cheese sauce into a greased 13 x 9 baking dish; cover with 3 noodles. Top with half of ricotta mixture, half of spinach, and half of chicken. Cover with one-quarter of cheese sauce and 3 noodles. Repeat layers for ricotta mixture, spinach, chicken, and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining parmesan over all. Bake at 350 uncovered for 35-40 minutes. Let stand 15 minutes.
Peppermint Stick Sauce
We had warm brownies and vanilla ice cream topped with this sauce. It's so pretty, and the kids loved it! From the Nov/Dec 2008 "Simple and Delicious" magazine (by Taste of Home).
1.5 cups crushed peppermint candies
1 c. heavy whipping cream
1 jar (7 oz.) marshmallow creme
In a heavy saucepan, combine all ingredients. Cook and stir over low heat until candy is completely melted and mixture is smooth. Remove from heat. Store in the refrigerator.
*Tip: Crush the mints as much as you can, as I found that the bigger pieces kind of clumped together and took longer to melt. This sauce thickens as it cools and is quite thin when served warm.
1.5 cups crushed peppermint candies
1 c. heavy whipping cream
1 jar (7 oz.) marshmallow creme
In a heavy saucepan, combine all ingredients. Cook and stir over low heat until candy is completely melted and mixture is smooth. Remove from heat. Store in the refrigerator.
*Tip: Crush the mints as much as you can, as I found that the bigger pieces kind of clumped together and took longer to melt. This sauce thickens as it cools and is quite thin when served warm.
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