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July 2004 Seven Ears of Corn Editor: jewell@saw.net

“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. Depending on where members live, those basics might include water, wheat or other grains, legumes, salt, honey or sugar, powdered milk, and cooking oil. When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day...Families who do not have the resources to acquire a year’s supply can begin their storage by obtaining supplies to last for a few months...Through careful planning, most Church members can, over time, establish both a financial reserve and a year’s supply of essentials.” (First Presidency letter sent Jan. 20,2002)

~o~

A Way To Rotate Your Food Storage
By JAM
Here is a good way of knowing how old a food storage item is at a glance.
First buy a few packages of identical stickers – these could be stars, animals, flags, fish, you get the idea – then tag everything in your food storage with a sticker.
Each January select stickers of a different theme or design; as you purchase new items place this year’s sticker on (just as you pull them from the grocery sack and before placing on the shelf). You might want to keep a package of this year’s stickers in the area where you keep your food storage as well as where you unload your groceries.
In a convenient place post a guide (just a 4x6 note card) with the different stickers and the associated year listed.
~o~
Using The Produce From Your Garden
Even if you have to buy your fresh vegetables from the store instead of gathering them from your garden; here are a few recipes to use up some of that fresh produce.

Horseradish Carrots

4 1/2 cups sliced carrots 1/2 cup mayonnaise
2 tbsp. Chopped onion 2 tbsp. Horseradish
1/4 tsp. Salt Dash of pepper
1/2 cup saltine crackers, crushed coarsely 2 tbsp. Butter
Cook carrots until softened, drain. Place in 2-qt. casserole dish; combine mayonnaise, onion, horseradish, salt and pepper; spoon over carrots. Mix crushed crackers with soft butter and sprinkle over the top. Bake uncovered at 350 degrees for 30 minutes.

Depression Era Corn Cob Jelly

This jelly is very similar in flavor and color to apple jelly, with a honey overtone. During the depression families might have sold their apples, if they had any, and since corncobs were plentiful, after the kernels were used...this recipe was developed. Waste not, Want not.

Chocolate Zucchini Cake

2 cups finely chopped zucchini 1/2-cup margarine
1/2 cup vegetable oil 1 3/4 cup sugar
2 egg eggs 1 tsp Vanilla
1/2 Cup milk 1 tsp Lemon Juice
2 1/2 Cups Flour 6 Tablespoons cocoa
1/2 tsp baking powder 1 tsp cinnamon
1 cup chocolate chips brown sugar

Preheat oven to 325 degrees. Grease and flour 9x13 pan. Cream margarine, oil and sugar together. Add egg, vanilla, milk and lemon juice. Beat well. Add dry ingredients, mix well. Add zucchini, mix well, and pour into pan. Sprinkle top of cake with chocolate chips and brown sugar. Bake 40 to 45 minutes, till wooden toothpick comes out clean. No frosting is needed.

Depression Era Corn Cob Jelly

12 sweet corn cobs 4 C. water
4 C. sugar l box fruit pectin

Bring water with cobs, to a boil; boil for l0 minutes. Measure 3 c. liquid and strain through a cheesecloth. Pour strained fluid into a large saucepan; add pectin. Bring to rolling boil. Add sugar; return to a boil. Simmer 3 minutes., then skim. Add food coloring, if desired. Pour into scalded jars and seal. Jelly will be clear and taste like apple-honey.