Weekly Newsletter - 10/9

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Weekly Newsletter 9/25

Below is the preparedness newsletter for 9/25. To enlarge the photo, click on the image and then click again and it should magnify. If you would like to receive a paper copy of this newsletter, please contact Shannon Moake.

Weekly Newsletter - 9/18

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Weekly Newsletter - 9/11

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Weekly Newsletter - 8/28

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Weekly Newsletter - 8/21

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Weekly Newsletter - 8/14

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Weekly Newsletter - 7/31

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Weekly Announcments - 7/24

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3 MONTH SUPPLY - Sweet Rice Recipe

Week 15:  Try this yummy sweet rice recipe. It makes a great side dish and can be made with dehydrated onions and chicken bouillon if needed. Add this recipe or another of your liking to your folder. Store the ingredients needed to make the recipe.

Sweet Rice

½ - 1 Tbsp oil                          ½ cup onion

½ bunch cilantro                     1 1/3 cup white rice

3 cups chicken broth               ¼ - ½ cup sugar

Saute onions in oil until translucent. Add the cilantro and sauté a minute longer. Add the rice, cooking until lightly browned. Combine the broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil. Cover & let cook on low or med until rice is done, about 25-30 minutes. Fluff with a fork before serving.

Weekly Newsletter - 7/17

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Weekly Newsletter - 7/10

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Weekly Announcements - 7/3

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3 Month Supply - Using Dehydrated Eggs

This month’s goal: Learn how to use dehydrated eggs in your everyday cooking.

There are 2 types of dehydrated eggs available: whole egg powder and scrambled egg powder. I recommend using whole egg powder for your baked goods and scrambled egg powder for scrambled eggs. I have been told that whole egg powder can be used to make scrambled eggs but scrambled egg powder should not be used for baking as it will affect the end result.

Baking with whole egg powder is very easy. Simply mix in the water when the recipe calls for the eggs and then mix the egg powder in with the other dry ingredients.

The following formula should work for most dehydrated whole egg powder but double check the instructions on your egg powder container before using.

1 ½ Tbsp egg powder + 3 Tbsp water = 1 large egg

1 Tbsp egg powder                  + 2 Tbsp water            = 1 medium egg

 Week 12: Try using egg powder in one recipe. One of the easiest things to use whole egg powder in is chocolate chip cookies...or cookies of any kind. Then add the recipe or another of your liking to your recipe folder. Continue to gather the ingredients needed to make your recipes.

3 MONTH SUPPLY - Chicken Tetrazzini Recipe

Chicken Tetrazzini
2 cups spaghetti, broken into 2" pieces
1 chicken bouillion cube
1 can cream of mushroom soup
1 1/2 cups cooked, cubed chicken
pinch each of pepper and celery salt
1 small onion, finely chopped
1 1/2 cups grated cheddar or Colby/Mont Jack cheese

Cook spaghetti. Meanwhile, dissolve bouillion cube in 3/4 cup of water. Add soup, turkey, pepper, celery salt, onion & half of the cheese. Drain the spaghetti and add the soup mixture. Transfer to a 2 qt baking dish. Top with remaining cheeese. Bake at 350 degrees for 30-40 minutes or until heated through. Serves 6.

Weekly Newsletter - 6/19

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Weekly Newsletter - 6/5

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3 MONTH SUPPLY - Chicken & Stuffing Casserole Recipe

We are encouraged to build a small supply of food that is part of our normal diet.

This week’s example recipe: Chicken & Stuffing Casserole

1 box stuffing

1 large can chicken chunks

1 can cream of chicken soup

1 – 1½ cup milk

 Cook the stuffing according to package directions. Mix the soup and the milk together. Pour a small amount of the soup mixture in the bottom of a 2 qt baking dish. Place the chicken over the soup mixture. Season the chicken with salt and pepper. Spread the prepared stuffing over the chicken. Pour the remaining soup mixture over the stuffing. Bake at 350 degrees for 20 minutes or until edges are bubbly and it is heated through.

Weekly Newsletter - 5/29

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Weekly Newsletter - 5/22

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