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Show DAILY HERALD Page 10 said. He recommends textur-ize- d vegetable protein because it stores longer and is lower in fat than real meat. Other items to add to storage include yeast, baking soda, baking powder, dried eggs, vanilla, spices and bouillon, said Leslie Probert, of "Emergency Food in a Nutshell," (Purely Simple Publishing, $18.95). She also suggests keeping mayonnaise, peanut butter, honey, corn syrup, molasses, maple syrup, jams, gelatin and powdered fruit drinks. Find a place CONFERENCE WEEK RECIPES rectly on concrete. Round, metal "Number 10 cans available at food storage retailers are great containers for storing grains, legumes, powdered milk and sugar. Sacks are never a good idea, being too susceptible to moisture, rodents and insects. Continued from Page 9 Homemade Oreo Cookies I 4 teaspoons I I teaspoon baking powder packages devil's food cake mix ' 2 cups chilled 1 cup cold milk cup butter I 4 eggs 1 cup packed brown sugar I 1 cups shortening 3 teaspoons ground cinnamon ounces cream softened I 8 cheese, xh cup currants or raisins I Vi cup butter, softened V6 cup confectioners sugar 3 cups powdered sugar I 3 tablespoons milk ft 1 teaspoon vanilla extract Cream V cup butter, brown Preheat oven to 350 degrees. and cinnamon together. sugar Cornbine cake mixes and eggs in 1 teaspoon into each of 12 Drop mix well with fork. bowl; large greased muffin tins. Reserve Cut in shortening until crumbly. Shape into balls and place on un-g- r the remaining mixture. . In a large bowl, combine flour, eased cookie sheet. Bake for 9 sugar, baking powder and salt. minutes or until tops are Cut in V4 cup butter until crumbly. cracked Cool completely. Make a weD in center and pour in Combine cream cheese, butter, powdered sugar and vanilla milk. Stir to form a soft dough adding a bit more milk if needed. in mixing bowl and beat togethTurn dough out on lightly er. Spread between two cookies. floured surface. Knead 8 to 10 www.recipestoday.com times. RoD into rectangle about 'A inch thick and 12 inches long. Jiffy Cinnamon Rolls Spread the remaining cinnamon mixture over dough rectangle. YleM: Makes 12 rolls Sprinkle currants or raisins over flour I 2 cups top. Roll up as for jelly rolL Mark ft 2 tablespoons white sugar first, then cut into 12 slices. Place cut side down in muffin paa Bake at 400 degrees for 20 to 25 minutes. Turn out on a tray. To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over rolls. . Conference Specials f if 'J ' ''k. f """"SAT""! lnstant . . ! ! ' UinJ Yeast I . IssJ . J ' J1- - BOSCH i UC J t Reg. Price !200.00 iiyTJ Limited supply f BAI jO h x;at : jp I VdW Ony Wt Coupon j Vale) WW I cup sliced almonds I 3 tablespoons sugar Toss almonds with sugar in nonstick skillet; cook on mediumheat until sugar is -high caramelized, stirring frequently-Sprinto single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour. Break into small pieces. Kraft Foods The Best Com Bread You'll Ever Eat I y cup vegetable oil a ft A y mooore nlW Wlk -- WE'RE PROWCW i J At BRI6HAM Seifi i CREEk MIRY ' V. & ' www.allrecipes.com, by Debbie Rowe I I i I I Chicken breasts, enough for youriamiry 3 cups mayonnaise 2 cups bread crumbs 2 cups fresh or canned parmesan cheese 1 cup fresh or dried cropped onions 2-- salt Heat oven to 350 degrees. Grease a 9x11 or 8x8 glass pan depending on how many pieces ! of chicken you plan to cook. ; Tenderize each chicken breast. I Dip each breast in a bowl of Mayonnaise and then place on a; plate covered in a mixture of bread crumbs and parmesan cheese. After the chicken is cov-- ; ered in crumbs place a teaspoon ; of both mayonnaise and onions on one side of the chicken breast. Roll up the piece of chicken and place it in the glass paa Place the chicken twists close to each other so they will not unravel Bake for one hour. Optional: The chicken filling can be substituted with any of your family's favorite flavors. Try ranch dressing, garlic salt or any kind of cheese. Joan Lewis, PalosVerdes, Garlic Calif. , smrrm Neighborhood Chili about 8 people, a medium crockpot when Yield: Serves I I I 16 I I 1 l&ounce can kidney beans with the juice I 1 l&ounce can stewed Lr-tM- fell l HcALTHIRPLANT$ DAIRY1 I I I I tomatoes 3 teaspoons chili powder cloves garlic Salt and pepper to taste 2-- 2-- orn N . i- . t. r, ' . f!-J- .V:.';.' your F WaterGheek III I 1 Your sprinkler system will be checked for efficiency and output, and you will be given suggestions and a customized watering schedule for your own landscape.! offered as a public service by Central Utah Water Conservancy District and USU University Extension . ' FWV" ' " " v " if - ' , ?r yl n .lri u lt u .jr tM TO mv , v , Ca&untf jSt- - Jlll- j I , L V '' i , 1. ' Saute' the onion in the oil until; soft. Brown the meat or turkey I and add meat and onions to a ; crockpot. Chop and add toma-toes, sauce, beans, chili powder,! garlic, salt and pepper to crock- pot. Cook on low 6 to 8 hours.; ! ; Monaco Homeowners Assoadtitin ofPalos Verdes, Calif I Gall today for ('5$l&i:!f1t ' fills doubled 1 tablespoon oil 1 onion, chopped 1 pound ground beef or ground turkey 1 l&ounce can tomato sauce It's not too late! .... , Monaco BA Thteftflt cmvcAt i : . : Heat oven to 425 degrees. iron skillet. Grease a In a large bowl, beat the egg. Add milk, oil, sour cream, sug- ar, cream corn and cornmeal ; mix;stir until corn meal is just I .' dampened. Pour batter into ; greased skillet. Bake for 3040 minutes, or until knife inserted in center comes out clean. ead I IV3 cups milk , - I 18Xiix8 can oeanvstyte corn; I 1 cup sour cream I A cup sugar, optional Caramelized AlmondS Yield: 6 to 8 servings popcorn '.. ' t 2curselfircommealmul; 1 Chicken Twists I ...!uer n!. uigiii. man 801-224-i6- Mix sugar and cinnamon; set aside. Drizzle butter evenly over popcorn mixture. Add sugar mixture; mix lightly. Store in airtight container at room temperature. I 4 cups popped OrU . 1 Center Ifxrn . Honey Setzels, I legg '"r iviI Kitchen n m ii $925 by Carol 2 tablespoons sugar teaspoon ground cinnamon 2 tablespoons butter, melted Toss popcorn with cookies, walnuts and raisins in Sugar & Spice Oreo Munch sale-- W S&fmZ--! Packaae i & ! I ; tttxvtMW vwr,wicowon !' - www.allrecipes.com, Mini Oreo Chocolate Sandwich Cookies 1 cup thin pretzel sticks V cup chopped walnuts cup raisins salt U cup butter, I 2 Provo resident Deena Holee volunteered for a year as her IDS ward's emergency preparedness specialist. The mother of five said using what she stores and storing what she uses is a key component of food storage. Basically, it's important to store food your family will actually eat, and to rotate through the stored food and frequently replenish it. Holee recommends writing down a list of storage needs and having it with you as you run errands or go shopping. That way, if rice is on sale, you can look at your list and see how much you need. "You never run out of things you use if you replenish them as you use them," Holee said. Temperature and exposure to sun are the most important things to consider when storing your food supply. Both will have an effect on how long the food keeps. Dry pack items should be stored at 70 degrees or cooler in a dry area away from the sunlight. Store them on raised platforms or on shelves, not di s-- a Rotate your supply for storage Sunday, September 26, 2004 |