Friday, January 23, 2009

Food Storage

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Here is another food storage site that you might enjoy.  It's called Safely Gathered In.  It's about getting your food storage together, using it and 72 hour kits.  It has some wonderful recipes and is just a great resource for your food storage needs.  I have put it down with the other food storage links.

 

Tuesday, October 21, 2008

Food Storage Made Easy

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I have found another great website for you ladies.  This is food storage made easy.  From the quick glance that I have taken it looks to be very useful for anyone that is just starting out with food storage.  There may be some thing there for any one that is more "advanced" in food storage, I'm not sure yet, I haven't fully checked out the site.  Anyway I have added the site to the links to the left and here for your convenience.  Food Storage Made Easy

 

Thursday, October 2, 2008

Another Great Site or 2 or 3

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Ladies  I wanted to give you another website that is just as great as the Everyday Food Storage site.  This one is recipes for the crockpot.  As a matter of fact it's a crockpot recipe for everyday of the year.  There seem to be come really interesting recipes that I would love to try and have added them to my menu for the month of October.  This site is called A Year of Crock Potting.  Enjoy!  

P.S. I have also put it in the links list down the right side of your screen.
P.P.S.  In case any of you are interested, I have started my own recipe blog with the new recipes that we try and some of our all time favorites.  I hope someday to have my entire cookbook up, but for now it's just getting started and a little small.  The site is called Yummy Deliciousness!

 

Tuesday, September 30, 2008

New Website Just Added

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Hey ladies....

I just thought I would write you a little note here to let you know that I added a new website to the right with the other links (under More Recipe Sites).  This new website is everyday ways to use your food storage.  I know alot of your will really enjoy it.
Christy

 

Wednesday, July 23, 2008

Scones- Indian Fry Bread

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By Julie Gibson
1 cup mashed potatoes
2/3 cup sugar
4 cups scalded milk
1 tsp. soda
2 tsp. baking powder
1 cup warm water
1 cup shortening
1 pkg. fast raising yeast
2 tsp. salt
12 cup flour
This makes a lot so I usually cut the rec. in half. Add the scalded milk to the shortening, sugar, mashed potatoes ( add yeast mix & warm water) to form a mix in a very large bowl. Next add dry ingredints by ONLY 4 cups flour. Kneed the dough continue to add flour until you’ve added about 12 cups. Roll out pieces & deep fry in oil.
Use your favorite Taco ingredints or eat with butter & honey

 

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Monday, July 7, 2008

Chicken Salad with a twist

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From: Joan Doudna

6 oz. pkg. corkscrew macaroni
3 cup diced cooked chicken
½ cup Italian dressing
½ cup mayonnaise
3 Tbs. lemon juice
1 Tbs. prepared mustard
¾ cup ripe olive wedges
1 cup diced cucumbers
1 cup celery, diced
¼ tsp. pepper
Salt to taste
1 med. Onion, finely chopped
Cook macaroni following pkg. direction. Mix cooked chicken & Italian dressing with hot macaroni. Cool. Blend mayo, lemon juice, & mustard & stir in chopped onions, olives cucumbers, celery & pepper. Add to macaroni mixture. Chill 2 hours or more. Serve in lettuce cups. Makes 8 servings.

 

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Pork Chops in Mushroom Gravy

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From:  Nancy Gibson


1 large can mushroom soup
1/2 can milk
1 medium container of sour cream
1 pkg. pork chops (4-6)

Brown pork chops in skillet.  Mix all other ingredients together and pour over top of pork chops.  Cook on medium heat until chops are tender, serve over rice or mashed potatoes.

 

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Roasted Vegetable Salad

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From:  Christy Hinton
Lorna requested this recipe for the website.  I brought it to the ward activity at the sand dunes.

oven roasted asparagus & broccoli*
mozzarella cheese cubed**

Combine all ingredients and let set for a while in the refrigerator.  It really tastes good after it marinates in the refrigerator for a day or so.

*oven roasted vegetables - this recipe comes from Rachel Ray but you can roast them any way you want
1/4 c. olive oil
5-6 cloves garlic, finely chopped
1 tbsp. chili powder
1 tbsp. grill seasoning blend
1 large head broccoli, cut into thin, long spears

Combine olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears.  Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.  Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.
(Christy's notes:  I used this recipe 3 times - 1 for the asparagus and 2 times for 2 heads of broccoli.  I like my broccoli a little more crisp so I didn't leave it in that long.  Also because I was putting it in a salad I chopped the broccoli and asparagus after it had been roasted.)

**mozzarella cheese - I used fresh homemade mozzarella that I made the night before.  The recipe comes from the book Home Cheese Making by Ricki Carroll
1 1/2 tsp. citric acid dissolved in 1/2 c. cool unchlorinated water
1 gallon pasteurized milk (do not use the ultra-high pasteurized milk as know as milk in a box on the shelf)
1/4 tsp. liquid rennet diluted in 1/4 c. cool unchlorinated water

Pour milk into a stainless steel pot, when milk temperature reaches 55F add in the citric acid to the milk and mix thoroughly.  Heat the milk to 90F over medium/low heat (The milk should start to curdle).  Gently stir in the diluted rennet with and up and down motion, while heating the milk to between 100F-105F.  Turn off the heat.  The curds should be pulling away from the sides of the pot; they are ready to scoop out (approximately 3-5 minutes for this).  The curds will look like thick yogurt and have a bit of shine to them, and the whey will be clear.  If the whey is still milky white, wait a few more minutes.  Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl.  Press the curds gently with your hands, pouring off as much whey as possible, reserve whey.  Microwave the curds on HIGH for 1 minutes.  Drain off all excess whey.  Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon.  This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145F inside the curd).  Microwave two more times for 35 seconds each; add salt to taste after the second time.  After each heating, knead again to distribute the heat.  Knead quickly until it is smooth and elastic.  When the cheese stretches like taffy, it is done.  If the curds break instead of stretch, they are too cool and need to be reheated.  When the cheese is smooth and shiny, roll it into small balls and eat while warm.  Or place them in a bowl of ice water for 1/2 hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese.  Yield: 3/4-1lb. fresh mozzarella
If you need to see pictures of the cheese making process click HERE.

 

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