Bread Pudding from RS Christmas Party

We loved seeing you all at our RS Christmas Party on December 3. We wanted to share with you the recipe for the delicious bread pudding we enjoyed for dessert. Yum!

BREAD PUDDING

8 slices French bread 

8 slices white bread

1 c craisins 

4 c whole milk

1 stick butter 

1 c sugar

4 eggs 

2 Tbs vanilla

1 tsp fresh nutmeg

Sauce: 

1 c butter 

1 c sugar 

1 Tbs vanilla

1 c brown sugar 

1 c half/half 

Cut bread into bite size pieces. In a "Pam"ed 9x13 baking dish, layer bread and craisins. Melt butter, add the milk; pour over bread and let stand for 5-7 minutes. Mix sugar, eggs, vanilla and nutmeg to combine. Pour over bread mixture. With a knife, move the bread mixture aside to allow the egg mixture to be evenly distributed. Bake at 350 for 40-50 mins. In a sauce pan, mix all the sauce ingredients except for the vanilla. Bring to a simmer to dissolve the sugars. Remove from stove and add vanilla. Serve warm over pudding.

Delicious Recipes!

We loved seeing you all at our "Pursue Your Sacred Birthright" event on September 17th. We wanted to share with you some of the recipes we dined on that evening. Recipes after the jump. Enjoy!

Book Club - Minka's Recipes

During the month of April, we read a good book, The Storyteller, by Jodi Picoult. The main character in the book, Sage, is a baker and the story goes into great detail about how Sage makes her grandmother Minka's challah bread and special roll. I've posted the recipes here for us to enjoy. Both sound delicious!

Minka’s recipes:

Minka’s Challah | Minka’s Roll

Minka’s Challah

INGREDIENTS

• 8 cups all-purpose flour (do not pack the flour into the cup or overfill it)
• 1 T instant yeast
• 1/2 cup sugar
• 1 T salt
• 1/2 cup vegetable oil
• 5 eggs (room temperature)
• 1 1/4 cups water (temperature of bath water)

DIRECTIONS

1. Mix: Combine all ingredients in the mixing bowl of a stand mixer and mix on low speed until the flour is absorbed and the mixture is homogenous.
2. Let the dough rest for 15 minutes.
3. Mix for 3 minutes in the mixer scraping down the bowl if necessary.
4. This process can also be done by hand in a large mixing bowl.
5. Proof: Place in an oiled bowl and cover for 90 minutes (or, place immediately in the refrigerator to shape and bake the next day).
6. Shape: Divide the dough into 6 pieces of equal weight then roll into tight cylinders, about 4 inches long.
7. Let the cylinders relax for 20 minutes then roll them into 12-14 inch strands. Take three strands, seal the starting ends together and braid loosely, sealing the finishing ends. Place on a parchment-lined baking tray and repeat with the second set of strands.
8. Proof: Place, covered, in a warm place for 1.5 to 2 hours to rise.
9. Bake: While the loaves proof, preheat oven to 350F.
10. Egg wash thoroughly and sprinkle with poppy seeds or sesame seeds or coarse sugar and place in the center rack of the oven to bake for 30 minutes, rotating as necessary to ensure even color.

Minka’s Roll

INGREDIENTS

• 1/2 cups warm milk, 110 degrees
• 2 teaspoons active dry yeast
• 1/2 cup sugar, plus a pinch
• 1 large egg, room temperature
• 1 large egg yolk
• 2 cups all-purpose flour, plus more for work surface
• 1/4 teaspoon salt
• 6 Tablespoons unsalted butter, plus more for bowl and muffin tin
• ¼ pound bittersweet chocolate, very finely chopped or shaved
• 1 teaspoon cinnamon

Set asides

• Butter a large non reactive bowl for dough; set aside.
• Butter a 12 cup muffin tin; set aside.

DIRECTIONS

1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
2. In a bowl, whisk together ¼ cup sugar, 1 egg and 1 egg yolk. Add egg mixture to yeast mixture, and whisk to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated.
4. Change to the dough hook. Add 3 tablespoons butter, and knead on low speed until flour mixture and butter are completely incorporated, about 10 minutes. Dough will be sticky.
5. Butter a large bowl. Place dough in bowl and cover with plastic wrap or a dish towel. Set aside in a warm place to rise until dough doubles in size, about 1 hour.
6. If dough is not in a warm area it may take longer to rise. A simple trick to help warm your dough-place a large pan of boiling water on the lowest rack in your oven and place bowl of dough on the next highest rack. This should help the dough rise.
7. Prepare filling- Place chocolate, remaining ¼ cup sugar, and cinnamon in a large bowl, and stir to combine. Add 3 tablespoons butter and toss to combine. Alternately, place chocolate, cinnamon and butter in food processor and pulse to combine. Set aside
8. Once dough has doubled, turn on to a well floured surface and deflate. Let dough rest for 5 minutes.
9. With rolling pin, roll dough into large rectangle shape. Sprinkle filling over dough; roll the dough into a log and slice into 2’ pieces. Place each slice in muffin cup. Cover muffin tin with plastic and let sit for 15-20 minutes or until dough rises slightly.
10. Pre-heat oven to 350
11. Bake for approximately 12-15 minutes. Remove from oven and cool on wire rack.

Garden Party Recipes

Here are some of the recipes for the delicious food we ate at our garden party earlier this month. Thanks to everyone who helped in the kitchen!

Wild Rice - Spinach Salad
1 package (10 oz) frozen spinach
3 cups cooked wild rice
1 1/4 cups cooked regular rice
1/2 cup slivered almonds
1/4 cup sliced green onions with tops
4 slices bacon, cooked crispy and crumbled
Soy Sauce Dressing (see recipe below)

Rinse frozen spinach and drain. Mix spinach and remaining ingredients except dressing. Pour Soy Sauce Dressing over rice mixture and toss. Chill. Makes 8 servings, 265 calories.

Soy Sauce Dressing
1/2 cup vegetable oil
2 Tablespoons vinegar
2 Tablespoons soy sauce
1 Tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Shake all ingredients in a tightly sealed container.

Chicken Salad
4 cups chicken, shredded or canned
3/4 cup mayonnaise or salad dressing
2 cups celery, diced
3 green onions, diced
3/4 cup apple, diced
1 cup dried cranberries
3/4 cup toasted pecans
Salt and pepper to taste.

Mix and enjoy!

Pasta Salad
12 oz bow tie pasta
12 oz rotini pasta

Cook, drain and rinse with cold water until cool.

Then, add:
2 20oz cans of pineapple tidbits
2 bunches green onions, sliced
1 package of grapes, cut in halves
6 stocks celery (chopped)
1 cup of dried cranberries

Mix all ingredients together.

Dressing
Mix 1 teaspoon salt, 1 teaspoon pepper, 3/4 cup of mayonnaise and 24 oz coleslaw dressing. Add this mixture to pasta mixture and combine.

Optional: add 1 cup of cashews before serving.

Keep refrigerated.

Recipes from Tuesday night

We have had some requests for the recipes from our Angels Among Us activity. Here they are!


ORANGE DIJON CHICKEN
6 TBS Flour
1 TBS Freshly ground pepper
1 ½ TBS Sweet Paprika
2 Tsp. Garlic Powder
6-8 boneless, skinless chicken breast halves
Note: If the chicken breasts are large, cut them in half.
6 TBS Olive Oil

Coat chicken pieces in flour mixture. (Put the flour, pepper, paprika and garlic powder in a zip lock bag. Drop the chicken pieces in the bag and shake. Sauté the chicken in the olive oil until browned on both sides. Do not cook the chicken completely. Place browned chicken in a 9 x 13 casserole dish sprayed with Pam.

In a saucepan, prepare the Orange-mustard sauce.

Orange-Mustard Sauce
6 TBS white flour
6 TBS Butter

Melt the butter in a medium pan. Add the flour. Continue to cook this mixture on medium low for about 5 minutes using a wire whisk. Then add the following, incorporating all ingredients with a wire whisk:

2 TBS Dijon mustard
1 ½ cups (12 ounces) frozen orange juice concentrate
1 3/4 cups Chicken broth

Bring this to a slow boil and continue to stir for a few more minutes, until the sauce thickens to a nice gravy/sauce consistency.

Pour the sauce over chicken and bake covered for 40 minutes at 350 degrees.

NOTE: There are instructions for freezing ahead. I have not tried this but here are the instructions if you want to do it ahead of time.

Brown the chicken as noted above and place in Ziploc freezer bags.
Prepare sauce as noted above. Cool sauce rapidly by placing the pan in a larger pan or bowl of ice and stirring until cool. Pour into chicken bags, press air out and seal. Freeze laying flat in single layers.
When preparing to cook, move the frozen chicken to the refrigerator 48 hours ahead of the cooking date. Pam or oil the baking dishes, layer the thawed sauce and chicken, and bake covered at about 350 to 400 degrees for 40 minutes until hot and bubbly.


ORANGE RICE PILAF
2 Tbs Butter
1/3 cup onion, finely chopped
Grated zest of 1 small orange(use just the orange part, not the white part)
Juice of 2 oranges, plus enough chicken broth to make 2 cups of liquid
1 cup long-grain rice
1/2 tsp salt
1/3 cup sliced and toasted almonds for garnish on rice

Add all ingredients to rice cooker container, cover and cook until liquid evaporates (approximately 20 minutes). Serve and top with toasted almonds
At about 15 minutes of cooking time open the rice cooker and throw in two handfuls of frozen peas and carrots for color. Top the cooked rice with the toasted almonds after you put the rice in the serving dish. This makes 2 cups - double as needed.


ORANGE DESSERT TOPPING
8oz cream cheese, softened
¼ C sugar
16oz heavy cream
1 teaspoon orange flavoring (you can find it in the spice section of the store next to the vanilla)
½ teaspoon orange zest

Beat the cream cheese in a bowl with a mixer. Add the sugar and mix until combined. Add the heavy cream and beat on high until the mixture thickens into stiff peaks. Add the orange flavoring and the orange zest. Mix it a little longer intil combined and well incorporated.


JEANNE'S TRIPLE FUDGE CAKE
Ingredients: VERY good chocolate cake mix 1 small box INSTANT chocolate pudding mix(Jello brand, don’t use a sugar free package) 1 C. sour cream (all natural, Like Daisy Brand) 4 eggs 1/2 C. water 1/2 C. oil (vegetable oil - what you have) 12 ounce bag VERY good quality chocolate chips(Gheridelli, Hershey's, or Nestle)

Directions: Heat oven to 350 Make sure the rack is at the middle bottom Grease the bundt pan or spray it generously with PAM and put some of the dry cake mix in it and shake around and put extra dry mix back into the recipe (this keeps the top from sticking) Put all the ingredients together - except chocolate chips - and mix for 5 minutes on a moderate speed. At the end, mix in bag of chips. Put into bundt pan and bake for approx. 50 minutes. Let cool for 10 minutes then carefully turn over cake onto the plate and release from the pan with a knife to loosen it around the sides - inside and out - let cool.

Icing: 1 ½ CPowdered Sugar Evaporated Milk - about 1/4 Cup 1 t Almond extract 3 T. butter ¾ C chocolate chips Optional- 1 C chopped Nuts Directions: Melt the butter and milk in the microwave. Now the chocolate chips. The chips should melt in this hot mixture. With a whisk, start to add powdered sugar till mixture is like a thin frosting or a thick glaze. You can add more evaporated milk or more powdered sugar to get the consistency right. Now put in the almond extract and the nuts. While the cake is still a little warm, add your first layer of icing. You can use a butter knife or other frosting-type tool to spread the frosting evenly. Don’t worry if the fist layer does not cover the cake completely. Let the icing set up and then add the next layer. All together add 3 layers of icing!

Do not cover till cake is completely cool!

Blendtec Recipes

Here are the recipes from the Blendtec Demonstration (back in August...sorry so late!):

Click on the name of the recipe to go to the webpage.

Exfoliation Mask (for your face--not to eat)

Tortilla Soup

We also drank a very refreshing smoothie. There's no recipe for it, just add fruit (frozen and/or fresh), veggies, and ice. Thanks to Debra Newcum for having us over that night.

Cooking 101

Last Tuesday evening Joanne Poulson and Esther Davis taught a very informative (and yummy) interest group on how to use your 3-month food storage supply in various recipes. We ate two different chicken dinners, apple crisp, and chocolate cookies. Below are the recipes demonstrated as well as a few helpful handouts. (Click on the image to enlarge it. You can also zoom in on the image if you open the image in a "new tab.") Thanks Joanne and Esther for a such a delicious night!

Sugar Cookie Recipe

Here it is! By popular demand, here is Natalie Marstella's delicious sugar cookie recipe (This is the recipe that was used to make the heart cookies you received this past Sunday). Thank you to Natalie Marstella, Joyce Hall & Karen Bateman for making us this sweet treat for Valentine's Day!

SUGAR COOKIES

In a bowl, combine:
3 & 1/4 c. flour
1 t. baking soda
1/2 t. salt

In mixing bowl, cream:
1/2 c. soft butter
1 c. sugar

Add 1 egg and 1 & 1/2 t vanilla to butter and sugar. Mix well. Then add flour mixture and 1/2 c. sour cream. Mix until all ingredients are combined. Refrigerate dough until chilled. Roll out and cut cookies.

Bake at 375 degrees for 8-10 minutes.

To frost, melt one can of Pillsbury vanilla canned frosting in the microwave for 1 minute. Pour it into a shallow dish and add food coloring. Then dip each cookie face down in the frosting and place on a cooling rack. If you want to use sprinkles now is the time because they will stick while the frosting is wet. Let frosting dry overnight .

Pumpkin French Toast Bake

This is a great recipe I found and wanted to share with you during this pumpkin season!
Pumpkin French Toast Bake
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 Tbsp white sugar
1 can (15 oz) pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes (make sure the bread is not fresh, you can also substitute day-old cake donuts)
1/3 cup brown sugar
1/4 tsp ground cinnamon
2 Tbsp all-purpose flour
1 Tbsp butter, softened

Directions:
1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
2. Whisk the eggs, vanilla extract, 2 tsp cinnamon, cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
3. Put bread cubes in a large bowl; pour pumpkin mixture over the bread cubes and toss gently to coat. Then transfer everything to the baking dish.
4. Stir 1/3 cup of brown sugar, 1/4 tsp of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
5. Bake in preheated oven until golden brown on top, 30-40 minutes.

Source: allrecipes.com

Rotate Your Rolled Oats With This Granola Recipe!

I met Bonnie Muir at the grocery store just before our last "Fun With Food Storage" meeting. We were swapping stories and comparing notes on granola recipes. She has one she loves that I would like to try. The recipe from our meeting was more like a granola "bar", and hers is more like a crunchy cereal, made in a larger quantity that will keep longer. Very practical! What a great way to go through those rolled oats. It costs a little more to make in the beginning, but it lasts: therefore, it saves you money over time in not having to buy several boxes of cereal. Can we all say...ROTATE???!!!

Here's the Recipe.....

PERFECT GRANOLA

13 cups rolled oats

1 cup white flour or whole wheat flour

1 cup honey

1 cup vegetable or coconut oil

2 tablespoons salt

2 tablespoons vanilla

2 cups wheat germ

2 cups brown sugar

16 oz. coconut

2 cups sunflower seeds

1 1/2 cups water

Mix together and place on two large cookie sheets. Bake at 200 degrees for 1-2 hours stirring every 20 minutes or until golden brown. Store in cans or plastic containers.

Makes 40 1/2 servings.

Can I Help You Save Some Time?

I know we're all busy, so here's a little tip I'll share with you that might save you some time. I know what it's like to be raising little ones and to have those small people (or big people, phone calls, work or ANYTHING) needing your attention while you're trying to get dinner on the table. This was a little tip I learned while working in the food prep areas of various cafeterias at BYU. This is free advice for you, and you won't even have to pay four years' worth of college tuition for it!

One day I was helping the head cook make huge pans of lasagna (I think), and she dipped into a giant 6 gallon pail with her large measuring cup and scooped out the seasoning for her dish. I asked, "What's in there???" and she answered by telling me it was a seasoning mix with all the basic seasonings in one place. HERE'S THE RECIPE:

All-Purpose Seasoning

Basically this contains mostly salt, then equal portions of the other three (less pepper if you don't like that much). The amount of salt is also more or less, according to your taste. You could add other things if you like.

1 1/2 cups salt

1/4 cup garlic powder (not salt)

1/4 cup onion powder

1/4 cup pepper

Combine all ingredients in a bowl/container and mix/shake until evenly distributed. Fill a pinch bowl by your stove or a shaker-type container (new/clean used) and keep handy. Extra mix can be used to refill. Seasoning can be used for meat, fish, grilling, pasta salads, casseroles...you name it. The sky's the limit.

I hope this helps!

A Recipe For Using Your Food Storage

I know some of you may have ordered "Tomato Powder" in #10 cans the same time I did (two or three years ago) . I just recently pulled mine out so I could rotate it. It seems to work pretty well and the directions are easy enough on the can. You can use this in place of any canned tomato sauce or tomato paste. It stirs up instantly. Lately I used it to make a jar of spaghetti sauce go further. Instead of using two standard size jars/cans of spaghetti sauce, I just used one and then used my tomato powder/water plus some very simple seasoning. This is just basic cooking...nothing amazing...so don't expect gourmet. Sometimes that's just what we need, though...quick and easy ways to rotate. So, if you have a large-ish family and don't mind leftovers for the next day, or want to freeze a portion of sauce for another occasion, you can give this a try.

Beef (or any meat) Spaghetti Sauce (Extended with Tomato Powder)

1. Cook 2 lbs. of Ground Beef as usual and drain/remove fat.

2. Add one can or jar of pasta/spaghetti sauce (about 26 oz)--any flavor.

3. In the empty jar/can put 1/4 c powder and 1/2 cup water, or you can go further with 1/2 cup tomato powder and 1 cup water and shake/stir to the consistency you like. That's what the directions are on the can, but I used closer to 1/2 c. powder and 2+ cups water because I like it runnier. Just add the amount of water you like to the amount of powder you like to make it what you want.

4. Add seasonings to taste... Salt, pepper, garlic powder, onion powder, oregano, and Italian seasoning. I'm sorry to say, I don't always measure my seasonings, but start with about 1/2 teaspoon each of oregano and Italian seasoning. You can always add more. You're on your own for the others I mentioned. If you are a spaghetti sauce connoisseur, then add whatever else you like. (If you really are a spaghetti sauce connoisseur, then you're probably making the whole thing from scratch and you need to be giving us YOUR recipe!

That's basically it. Freeze half for later if you like. Good Luck.

Spring Roll Recipes

Spring Rolls

Ingredients:

Protein: Boneless, Skinless Chicken Breasts (boiled, cooled completely, and then sliced thinly) Shrimp, (Fairly large (41/60 count), sliced almost completely in half lengthwise)

Vegetables & Starches: Cucumber, shredded (pickled for 10 minutes in equal parts white vinegar and water) Carrots, shredded (pickled about 10 minutes in the same mixture as the cucumbers after they come out) Rice noodles (cooked about 3 minutes in water) Avocado (cut into thin slices) Spring Mix (from the salad section) Fresh Mint Fresh Basil Alfalfa Sprouts

Wrapper: Rice Paper rounds (gotten from an Aisan market or Aisan aisle)

Assembly:

Have all ingredients except rice paper rounds in individual dishes. Soak rice paper in a bowl for cool water for about 10 seconds (It will still be stiff). Place about ¼ cup of vegetables that you like about ¼ of the way from one edge of the rice paper. Fold over the shorter side, tucking the vegetables and starches in firmly. Fold up one of the edges adjoining the folded edge. Put a slice or two of chicken next to the vegetables Add a shrimp on the outside Fold over the other side, smoothing the unfilled portion of the edges so they lie smooth. Roll the rest of the wrapper, enclosing the spring roll. Serve with a dipping sauce.

Dipping Sauces:

Peanut Dipping Sauce : 5 T Hoisin Sauce 2 ½ T Peanut Butter, Creamy or chunky 5 T Coconut Water (can use 7-Up if you prefer). Mix until smooth.

Spicy Dipping Sauce: 1 can 7-Up 3 T Chili Sauce. Mix until smooth.

Soy Dipping Sauce 5 T Soy Sauce 5 T Sesame Oil. Mix well.

Recipes from Eggs Cooking 101 Class

Boiling Eggs

Boiling eggs can make them tough and rubbery, and eggs that are cooked too long or at too high a temperature can get green rings around the yolk. While these eggs are still fine to eat, it's better to use a more gentle cooking method. Gentle cooking also helps prevent cracking.

To make hard-cook eggs, place clean, uncracked eggs in a single layer in a saucepan. Because fresher eggs are harder to peel, older eggs make better candidates for hard-cooking.

Add enough water to come at least 1 inch above eggs. Bring to a boil, turn heat to low and let simmer 1 minute. Turn off heat, letting eggs stand and cook for 15 minutes. Run cold water over the eggs. Refrigerate until ready to use.

Deviled Eggs

* 7 large eggs, hard boiled and peeled * 1/4 cup mayonnaise * 1 1/2 tablespoons sweet pickle relish

* 1 teaspoon prepared mustard

* Salt and pepper, for taste * Paprika, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.

Egg Salad

4 Hard-boiled Eggs, peeled and chopped ¼ cup Light Mayonnaise 1 Celery Stalk, finely chopped 2 teaspoons Red or Sweet White Onion, finely chopped 1 ½ teaspoons Lemon Juice (freshly squeezed if possible) To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

Instructions: Gently toss the eggs and celery together in a medium-size bowl.

In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper.

Chill for an hour or so before eating.

Ham and Spinach Quiche

16 oz. Frozen spinach (thaw under cold water, then squeeze out all water)

8 oz. Ham (sliced sandwich meat, chopped into small pieces)

½ cup chopped green onion

10 eggs mixed well

2 regular frozen pie crusts (thaw 20 minutes and prick bottom with fork)

1 cup cheese

Layer ½ spinach, ham and onions in each pie crust. Pour ½ eggs over ham mixture in each pie crust. Sprinkle cheese over top

(Place pie tins on baking sheet in case it spills over during baking)

Bake 350* for 45 minutes to I hour until center is cooked.

Schaum Torte (Dessert)

* 6 large egg whites

* 2 teaspoons vinegar

* 1 tablespoon vanilla extract

* 2 cups white sugar

* vanilla ice cream or whipped cream

* 1 (10 ounce) package frozen raspberries, thawed

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.

2. In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.

3. Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.

4. To serve: Fill each shell with a scoop of vanilla ice cream or whipped cream , and smother with thawed raspberries.

MORE FREEZING WEATHER!!!

With MORE freezing weather, here are MORE ways to be prepared:

1. Don't forget your food/water/fuel supply! (That was just a reminder!)

From the City of Dallas (Utilities and Water) we have the following important information:

Before a Freeze:

1. Wrap all exposed pipes located outside or in unheated areas of your home, including the attic.
2. Remove garden hoses from outside faucets. Insulate those faucets with hard foam covers or wrap with cloth or paper.
3. Cover vents around the foundation of your home.
4. Learn where your private water cut-off valves are and how to operate them.

In Sub-Freezing Weather:

1. Let hot and cold water drip slowly from inside faucets during a freeze.
2. Open cabinet doors under sinks on outside walls.

If you need help or emergency assistance in turning your vater off or on, you can reach the City of Dallas 24 hours a day by calling 311.

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If you find yourself stuck at home on a freezy day, pull out your powdered chocolate milk that you have stored up and make a cup of "hot chocolate".

Here's an easy recipe from cooks.com (with a few modifications of my own) for those cold days when you're stuck inside with your canned vegetables...

Easy Homemade Vegetable Beef Soup

1 lb. stew meat (or ground beef)
2 (14-16 oz) cans vegetables of your choice (green beans, corn, etc.)
2 (8 oz.) cans tomato sauce
2 sm. potatoes (cook fresh ones or rehydrate potato dices)
rice
spaghetti noodles

Season/cook meat as desired. Add tomato sauce, juice from vegetables, and water to desired consistency. Cut up potatoes or dehydrated dices to mixture with 1/8 to 1/4 cup raw rice. Break up a small amount of raw spaghetti noodles and put in soup. After rice and spaghetti are cooked, add mixed vegetables and continue cooking until thoroughly heated. Add water if necessary during cooking. Season as desired to taste. (Salt, pepper, garlic powder, onion powder, beef boulion...whatever you have on hand that you enjoy.) You can easily double for large families.

STAY WARM!!!

It's Still HOT=SMOOTHIES to the Rescue!

If you were at our 72-hour kit/water classes we had orange and mango smoothies. Some of you were interested in how to make them so here are the basic recipes for anyone who wants to try them at home. The ingredient amounts are extremely "loosely" stated. You can vary it however you like and use the amount of frozen stuff that your blender can handle. This is a great way to use your powdered milk!

If you can live with a minimum amount of sugar, then these can make great healthy meals. Then, when you have company, you can "sweeten it up" and make it a crowd pleaser. (I won't tell anyone though, if you want to just sweeten it up for YOURSELF for breakfast or lunch!)

For both of the recipes below, put liquid/soft ingredients into blender first, then frozen ingredients. Blend on a lower setting, then gradually move to highest power setting. If you have a larger capacity (8 cup) blender jar and want to maximize it, then just add more of everything. Enjoy!!!

FRESH ORANGE "JULIUS" SMOOTHIES (MAKES 4-6 CUPS)

1/2 tsp. Vanilla
1/4 cup Honey or 1/2 cup Sugar (sweeten to your taste)
8 oz. Vanilla Yogurt
1/4 heaping cup Powdered Milk
2-3 Fresh Seedless Oranges (peeled)
Ice to suit your freezy/icy preferences and blender ability

MANGO SMOOTHIES (MAKES 4-6 Cups)

1/2 tsp Vanilla
1/4 cup Honey or 1/3 to 1/2 cup Sugar (more or less up to your preference)
8 oz. Mango Yogurt (Wal-Mart--comes in 32 oz. container) or Vanilla Yogurt
1/4 heaping cup Powdered Milk
1 1/2 cups Water
1 1/2 cups Frozen Mango (Sam's Club--possibly seasonal item)
Ice (Optional)

Recipe for dessert from Book Club

No Bake Double Good Dessert

Ingredients:
Chocolate sandwich cookies (Oreos), crushed
8 oz. cream cheese, softened
2 cups powdered sugar
3/4 cup smooth peanut butter
12 oz. frozen whipped topping (Cool Whip), thawed
1/4 cup melted butter

Directions:
Crush cookies, reserve about 1/4 cup.
Add melted butter to crushed cookies and press to 9x13 pan.
Cover and put in freezer while preparing everything else.
Beat together softened cream cheese and powdered sugar.
Add peanut butter.
Fold in whipped topping.
Spread on top of crushed cookies.
Sprinkle with left-over cookies and drizzle on chocolate syrup as desired.
Freeze 1-2 hours.
Thaw 10-15 minutes before serving.

Source: Allrecipes.com (click here for original recipe, picture, customer ratings, and suggestions)

"Bee" Prepared Recipe

Substitute for "Eagle Brand" Sweetened Condensed Milk from food storage powdered milk:
1/2 cup hot water
1 cup powdered milk
1 cup sugar
1 tbsp butter
Directions:
Blend in blender very well. Can be stored in refrigerator or freezer.
Makes 14oz

Orange Rice Pilaf (from RS Birthday Dinner)

2 tbsp butter
zest of 1 orange
juice of 2 oranges
1/2 cup chicken broth
1 cup long grain rice
1/3 cup onions, finely chopped
1/2 tsp salt
1/2 cup frozen baby peas
1/3 cup slivered toasted almonds (garnish)
Directions:
Add the first seven ingredients to rice cooker container. Cover and cook until liquid evaporates, about 20 minutes. The last 7 minutes of cooking time, add the frozen peas. After cooking is done, allow to stand for 10 miniutes. Serve and top with slivered almonds.
Makes 2 cups

Black Bean and Corn Salsa

1 - 15oz. can black beans, rinsed and drained
1 - 11oz. can whole kernel corn, drained
1 tsp. minced fresh jalapeno pepper
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 cup chpped fresh cilantro (or 1 tsp. dried)
1/4 cup diced red onion
1/4 cup fresh lime juice (from about 2 limes)
1 tsp. salt
1 avacado, chopped
Directions:
Combine all ingredients except avacado. Cover and chill for at least two hours. Add avacado just before serving. Serve with tortilla chips.