Friday, Oct 22
Saturday, Oct 23
Sunday, Oct 24
Tuesday, Oct 26- Thursday, Oct 28
Thursday, Oct 28, Saturday, Oct 30
Sunday, Oct 31 (BOO!)
Sat Oct 2:
Sat and Sun Oct 2 & 3:
Sun Oct 17:
Every Sunday (except Oct 3):
We just wanted everyone to see the adorable new addition to our ward! Abigail arrived September 1 and weighed 6 lbs. 4 oz. and was 19 1/2 inches long! Thank you so much to everyone who provided meals and were willing to help! They really appreciated it! Congrats!Wed 22nd:
Sunday 26th:
Saturday Oct 2nd:
Saturday Oct 2nd, Sunday Oct 3rd:
for coming to the ward activity night on Friday. I think everyone found that it was well worth the couple of hours. The missionary message was excellent and the games were a blast!
3 c rolled oats
1 c powdered milk
1 c wheat germ or bran
1T cinnamon
1 c oil
1 c honey
4 eggs
Preheat oven to 350. Mix dry ingredients first. Then mix in wet ingredients until well blended, being sure to scrape the bottom of the bowl. Place heaping Tbsps of batter on an ungreased baking sheet. Bake 8-10 min or until golden. Will be slightly soft but will firm up when cooled. Yield 3 dozen. Store in an airtight container for up to 1 week.
Optional add in's are raisins, cranberries, coconut, chocolate chips. Add 1/2-1 cup
Mexican Pot Beans
2-3 c pinto, black, or a mix beans dry
Wash and cover with 3 times as much water. Bring to a boil. Turn off and let sit 2 hours, then rinse and drain well. Then cover with water again. Add:
1-2 T oil
1 onion chopped
garlic to taste (we like 2-3 cloves)
2 T cumin
¼ c taco seasoning
Bring to boil, and then simmer all day, or put in crock pot, on low all day. All seasonings may be adjusted to your own taste. After the beans are soft, add more taco seasoning or salt as desired.
Super Sloppy Joshes
1 lb lean ground beef
1 T mustard
1 6 0z can tomato juice
1/3 c bulgar wheat
½ c onion (can be dehydrated reconstituted) chopped
2-3 tsp chili powder
1 8 oz can tomato sauce
½ c carrot ( can be dehydrated reconstituted) shredded
Cook meat and onion till meat is brown and onion tender. Drain off any excess fat. Stir in mustard, and chili powder. Cook and stir for 1 min. Add tomato sauce and juice, carrot, and bulgar wheat. Bring to boiling and reduce heat. Simmer meat mixture, uncovered, for 10 minutes, stirring occasionally. Meanwhile, toast hamburger buns; if desired. Serve by spooning mixture onto buns and can sprinkle with shredded cheese. Makes 6 servings.
Granola
4 c rolled oats
1 cup wheat germ or bran
¼ c non-instant powdered milk
1 c flaked coconut
½ c sunflower seeds(optional)
½ tsp salt
1 c slivered almonds (or nuts of your choice)
Mix above ingredients in a large bowl.
¼ c vegetable oil
½ c honey
½ c brown sugar
½ c apple juice or sauce
½ t cinnamon
1- ½ t vanilla
In a sauce pan heat, oil, honey, brown sugar, apple juice and cinnamon, until warm and sugar is dissolved. Then stir in vanilla. Pour over dry ingredients, and mix well. Bake in greased jelly roll pan for 25-30 minutes at 300. Stir every 10-15 minutes. Add dry fruit after cooked as desired.
Beans in Cheese Sauce
1-1/2 c black or calico beans
1 T margarine
1 T flour
1 c milk
1 tsp mustard
1 c American or cheddar cheese grated
1 tsp worcestershire sauce
½ t pepper
Cook beans and drain. Melt margarine over low heat; stir in flour and milk to make a smooth sauce. Add spices and cheese; stir till cheese melts. Stir in beans. Heat over low heat until bubbly.
Powdered Milk Recipes
Evaporated Milk
¾ c non-instant powdered milk
1- ¼ c water
Mix together. (I use my blender) Yeild: approx 13 oz or 1 can
Sour Cream
Stir 1 c + 2 T of non-instant powdered milk into:
½ c warm water until smooth
Slowly add 1 T of lemon juice or cider vinegar stirring constantly.
Put in refrigerator to thicken for 3-4 hours
Whipped Topping
Add 1 c powdered milk to
1 c cold water
Add 1 T lemon juice
½ c sugar
½ T vanilla
Whip until thick.
Buttermilk
3 ¾ c water
7/8 c non-instant powdered milk
½ c buttermilk
Mix water and powdered milk in a blender. Stir in buttermilk. Cover with waxed paper and clean towel. Let stand in a warm room until clabbered (overnight). Stir until smooth. Store in refrigerator. Makes 1 qt. ( Use ½ c to make your next qt in place of the fresh buttermilk.)
Sweetened Condensed Milk
1-1/4 c boiling water
2-1/2 c non-instant powdered milk
¼ c margarine or butter
2 c sugar
Blend in blender. Store in refrigerator or label and freeze. Yield 35 oz or 2-1/2 cans (1-1/2 c=1 can of milk)
Yogurt
2 c warm water (112-115 is perfect. Never over 120 as this will kill the culture).
¾ c non-instant powdered milk
2 T plain yogurt with active cultures ( favorite is stoney field farm. I freeze it in ice cube trays and then put in a zip lock bag. Your home made yogurt can also be used as a starter until you notice a change in flavor.)
Blend in blender. Pour in jar and put on heating pad on low. Wrap the heating pad up around the jar and cover with towels. Let sit for 6-9 hours, checking 2 or 3 times, till set. Chill in refrigerator overnight. ( I start mine after breakfast, and maybe check it once in the afternoon. By dinner or bed time, it is nice and thick, and ready to chill in the fridge, to be ready for eating the next morning.) We don't like to use sugar in ours so we sweeten it with fruit juice concentrate, or a few drops of lemon flavoring and the natural sweetener, stevia. All fruit jam, or regular jam is also good.
