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 - 8/7

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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.

How to store and use POWDERED MILK

Storage: All milk products should be stored in a cool, dry place. If stored in an area with temperature changes, such as in a garage, the milk will have a shorter shelf life. Powdered milk can be sealed in #10 cans with an oxy pack or in a food grade buckets.

 Powdered milk from the cannery has a shelf life of 30 years. However, after several years, it can start to develop a different taste. Some people may notice this taste, while others may not. If your milk has developed a different taste, you can use it for baking & you won’t notice the taste. If your powdered milk has spoiled or been stored longer than recommended, you can use it as a garden fertilizer.

Canned milk has a 6 - 15 month shelf life. The higher the fat content, the shorter the shelf life as the cream in it separates. [I used to store canned milk but every time I needed it, it was expired. You can use powdered milk to make evaporated milk and sweetened condensed milk. I no longer store canned milk but rather mix my own when I need it. I have included recipes for both below.]

How to Use: Powdered milk can be reconstituted and used for drinking or in place of milk in recipes. When baking, there is no need to reconstitute the milk first. Simply add the water when you would normally add the milk and add the powdered milk with the other dry ingredients.

Evaporated milk can be substituted in any recipe calling for milk.  It will give it a smoother creamier taste.

Getting your family to like powdered milk: When trying powdered milk for the first time, try mixing ¼ reconstituted milk and ¾ cow’s milk (or whatever milk your family normally drinks). Once your family is used to that, try ½ reconstituted milk and ½ regular milk. Then try ¾ cup reconstituted milk and ¼ cup regular milk. Finally, your family will be ready for 100% reconstituted powdered milk.

Another idea is to try powdered milk with cold cereal. Many people who do not like the taste of powdered milk when drinking it by itself can tolerate it when eating it with cold cereal.

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BAKING POWDER BISCUITS

2 cups flour                            ¼ cup powdered milk

1 tsp salt                                  1/3 cup shortening

1 Tbsp baking powder           1 cup water

Mix the flour, salt, baking powder & dry milk. Add the shortening in small spoonfuls; cut in with a fork or pastry blender. Add the water all at once and stir to moisten all the flour and shortening. Place the dough onto a floured surface & knead 10 times. Pat or roll until the dough is about 1/2” thick. Cut with 2” biscuit cutter. Place very close together on a greased baking sheet. Bake at 450 for 15-18 minutes, or until the tops are lightly browned.

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SWEETENED CONDENSED MILK

1/2 cup hot water

1 cup powdered milk

1 cup sugar

1 Tbsp butter

Blend all ingredients in a blender. Can be stored in refrigerator or frozen.

TIP: To easily clean your blender, immediately, fill your blender with hot soapy water & blend until clean.

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EVAPORATED MILK

1 ½ cups water

½ cup + 1 Tbsp powdered milk

Mix well before adding to any recipe.

Yield: 1 ½ cup or 12 oz can

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ORANGE JULIUS

2 cups orange juice                 2 Tbsp sugar

½ cup powdered milk            ½ tsp vanilla

½ cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed and drink is smooth.

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 - 6/5

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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 - 5/15

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3 MONTH SUPPLY -- Syrup recipes

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

This week’s goal: Choose one breakfast meal that your family likes and that is easy to prepare. Purchase and store the items needed to make that meal. (If you are able, store enough of the ingredients so that you can make the meal 3 or 4 times.)

This week’s example meal: Pancakes or waffle, maple syrup, fruit of your choice.

Homemade Maple Syrup
1 cup sugar
1 cup packed brown sugar
1 cup water
1 tsp maple flavoring

In a small saucepan, combine the sugars & water. Bring to a boil; cook & stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.

Yummy Cinnamon Syrup
In a large (6 qt) pan, add
2 cup sugar
1 cup butter
2 cups buttermilk (I use powdered milk. It can be found in the baking aisle.)

Melt sugar and butter on medium heat. Once melted, stir in buttermilk. Bring to a boil and let boil for about 1 minute. Remove from heat and add:
1 tsp baking soda
2 tsp vanilla
1 tsp cinnamon
--If using powdered buttermilk, I mix the required amount of buttermilk powder with the sugar and butter. When the recipe calls for the buttermilk, I then add the required amount of water needed for the buttermilk.--

*If you have a recipe to share, please email it to highlandswardprep@gmail.com.