News of The Church of Jesus Christ of Latter-day Saints in the Pittsburgh area, counsel from its leaders, and reflections from its members.

Wednesday, October 31, 2007

Pressure Canning

Tammy Brose (Warren Ward, Jamestown NY Stake) contributed the following:

I would like to encourage people to look into canning with a pressure canner without being afraid, if they aren't using one already. I can meat all the time, especially when me husband gets a deer during hunting season. We also grow way to many potatoes to store before they go bad, and I can can them up and they keep very well. I don't like to keep all my eggs in one basket. If the electricity goes out and all the stuff in my freezer has to be used up quickly, I still have canned vegies and meat that will be good. Maybe I am preaching to the choir, but I am surprised how many people won't use a pressure canner for fear of its exploding or something. They are much safer now than they were 40-50 years ago.

What's a 1-month Supply of Food?

In last night's "Family Home Storage" class Sister Mary Jane Anderson (District R.S. President, Brookville PA District) shared a good idea for knowing what constitutes a month's supply of food: Make a week's worth of menus, then list the commodities needed to prepare those meals. Multiply times 4 to have a good idea of what a one-month supply of food would be for your family.

Saturday, October 20, 2007

Charlette Dudley's Water Storage

Sister Charlette Dudley (see the September 26 post) called last night to report that the water had been suddenly turned off in her apartment building at 9 A.M. and wasn't turned back on until 4:30 P.M. Charlette, however, was prepared with water in her apartment. She had no problem, and was able to help her neighbor by giving her some of the water she had stored. Now her neighbor is beginning to store water, following Sister Dudley's excellent example!

Pandemic Flu Preparedness

Elder Russell M. Nelson represented the Church at a June 2007 forum convened by Secretary Michael Leavitt of the U.S. Department of Health and Human Services (HHS) in D.C. to foster preparedness for a pandemic flu epidemic. Now HHS and Ogilvy Public Relations Worldwide are establishing committees in nine pilot communities (in CA, DE, GA, MO, OH, SD, UT, VT, WA) to recommend how preparedness for pandemic flu can be emphasized at the local level, with meetings beginning September 17. At Ogilvy's request of Elder Nelson, the Church has assigned the respective regional welfare specialist to participate on each local committee.

Tuesday, October 9, 2007

Home Storage Recipes

In last week's "Family Home Storage" class Rod Harkness of the Pittsburgh 7th Ward suggested that we make home storage more fun by sharing recipes. Here are recipes I received in response from members who attended the class that night:

Charlette Dudley's Simple Pasta
2 cans of cream of mushroom soup
1 bag of pasta (not spaghetti)
Cook pasta until done. Mix soup with pasta. Add a little water if too thick. This can be a side dish or a meal.

Rod Harkness's Basic Bread
1 1/2 to 2 c. milk (any type, including dry milk made with good water)
1/2 c. butter or oil
3 1/2 c. water
2 pkg. yeast (any type)
3 T. sugar or honey
4 t. salt
2-10 c. flour (any type—the more flour used, the longer it takes the dough to rise)
Warm the milk and butter or oil. Dissolve yeast with sugar or honey and salt in warmed milk and butter or oil. Add 4 c. flour. Add remaining flour all at once. Knead and let rise twice. Divide into two large or four small loaves. Bake at 375 degrees for 45 minutes.

Janet Wenhold's Miss Maude's Spaghetti Casserole
1 large onion, chopped
1 or 2 cloves garlic, minced
1/4 c. chopped green pepper
2 T. cooking oil
2 pounds ground beef
1 (6 oz.) can tomato paste
2 c. water
1 T. chili powder
salt and pepper to taste
1 (12 oz.) pkg. spaghetti
1 (13 oz.) can evaporated milk
3 eggs, beaten
1/4 pound American or Velveeta cheese, sliced or grated
Set oven to 350 degrees. Brown onion, garlic and bell pepper in oil. Add ground beef and cook until completely cooked, drain grease. Add tomato paste and water. Add seasonings and let simmer while preparing spaghetti. Cook spaghetti according to package and drain. In separate bowl, beat milk and eggs together with a fork. Grease two 1 1/2 quart casseroles or one 3 quart casserole. Layer spaghetti and meat sauce until all is gone. Put cheese on top. Pour milk mixture over all. Bake for 30 minutes or until cheese is melted and mixture is bubbly. This freezes well.