Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.mormonchic.com/recipe/recipebox/pages/camp_dutch.asp

Dutch Oven Cooking
By Lisa James, staff writer
DUTCH OVEN POTATOES

Use a 12 in. regular Dutch Oven.

1 lb. bacon, diced
2 onions, diced
2 green peppers, diced
12 med. potatoes, peeled and sliced dollar size
1 lb. sharp cheddar cheese
1/4 lb. Swiss cheese
salt and pepper
mushrooms, optional

Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and sauté. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes and they are ready to eat.

DUTCH OVEN CHICKEN

1 can Cream of mushroom soup
1 can Cream of celery soup
1 can Cream of chicken soup
2 cups White rice
1 Whole chicken — cut up
1/2 pkg Dried onion soup

Mix and place in bottom of Dutch oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minute

Recipe from: http://www.melborponsti.com/dutch/index.shtml

DUTCH OVEN COBBLERS

2 can Fruit (peaches, cherries, pineapple, apricots)
1 can Sweetened condensed milk
1 box white cake mix
Favorite flavoring for fruit (cinnamon,almond,etc)

First, start fire early so as to have plenty of hot coals. Actually an oven set at 350ºF will do in a pinch.

Then line a 4-qt cast iron Dutch oven with aluminum foil. If your doing this on a bed of coals use the type of Dutch oven that has feet and a flat lid with a lip to hold the coals.

Mix fruit with about 1/2 Cup of the cake mix and choice of flavoring, put in the Dutch oven. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.

Put cover on, place on top of a bed of coals and place a heaping shovelful of coals on top. Or put in oven. Cook for 45 min. to an hour (check after 40 minutes)

Recipe from: http://www.melborponsti.com/dutch/index.shtml

BISCUITS

4 cups flour
1 teaspoon salt
2 tablespoons baking powder
1/2 cup shortening
1-1/2 cup milk or water

Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased and bake 15-20 minutes at 325ºF.

Recipe from: http://www.dutchovencookware.com/dutch-oven-recipes.html

More Dutch Oven Resources...

“Roughing It Easy at Girls Camp - Creative Ideas for Planning and organizing; outdoor cooking; activities and crafts; campfire programs” by Dian Thomas. This great resource for girls camp leaders has a 42 page chapter devoted to cooking methods.

http://www.cjnetworks.com/~kwood/scouting/menus/cooking.html

http://www.desertusa.com/lil.html

http://www.melborponsti.com/dutch/index.shtml

http://www.dutchovencookware.com/dutch-oven-recipes.html

Dutch Oven Basics:

A Dutch oven is traditionally a cast iron pot that uses the heat of coals to roast, fry, stew, boil, steam and yes, bake.

There are a few different kinds of Dutch ovens on the market. The majority of people seem to think that the cast iron ovens cook more evenly then the aluminum ovens. The aluminum Dutch ovens are lighter to carry but seem to have hot spots that need to be watched more closely when cooking.

There are also flat-bottomed ovens and those that stand on three legs. The flat-bottom ovens work well in a convental oven, but usually need a little propping up on the hot coals of a camp fire.

The three legged Dutch oven needs very little help in hot coals. The legs help the oven to stand over the coals more evenly.

After purchasing a Dutch oven of any kind you need to ‘season’ it. This ‘seasoning’ will prevent the oven from rusting.

To ‘season’ a Dutch oven correctly the lid and oven must be heated until it is too hot to touch. Then apply cooking oil or fat with a brush, or thick cloth. Apply this oil or fat to the inside and outside of the oven and lid while they are still hot. After applying the oil or fat, the oven is ready to go.

To keep the Dutch oven in good condition, DO NOT wash it with detergents or soap pads. This will ruin the ‘seasoning’.

When not in use, store the Dutch oven in a warm, dry place with the lid slightly open to provide air circulation.

If the Dutch oven does become rusty for any reason, soaking it in Coca Cola will get rid of the rust.

To safely use a Dutch oven, cook over hot coals and not a roaring fire. The dangers of being burned by the flame is greater and it is a lot harder to control the heat. For the best results cook over hot coals from the fire or from charcoal briquettes.

To roast in a Dutch oven the heat source needs to be on the top and the bottom, equally. This means that you would need to put hot coals on the lid of the oven as well as sit the oven in the coals.

To bake in a Dutch oven the heat source should be mainly on the top. There should be three times as many coals on the lid as on the bottom.

To boil, fry, or stew in a Dutch oven the heat source is all from the bottom.

Always keep the lid of the Dutch oven on to keep ashes out of your meal. When lifting the lid from the oven when hot, use a strong stick, a hammer claw or a very thick hot pad. Lift the lid straight up so the ashes don’t spill into the food.

For easier clean up in the Dutch oven, consider lining it with tin foil before cooking.

For more information on Dutch ovens go to the International Dutch Oven Society at idos.com. There is lots of great information and recipes.

http://www.mormonchic.com/recipe/recipebox/pages/frugal_dinners.asp

Frugal Dinners

By Kathleen Gordon-Ross, senior editor
Tips for printing this article

It doesn’t seem to matter what your income or food budget, if you’re trying to feed one hungry mouth or 12, we’re always looking for better, more cost effective ways to feed our families. In this segment we’ve collected favorite, inexpensive recipes from women all over the country. We’ve even provided an approximate* per serving cost so you can see at a glance what it would cost to feed that meal to your family.

*As I travel across the country I am amazed at the cost differences I see in foods. What I can get here in the midwest for $1.00 someone on the west or the east coast ... or even just 100 miles to my north, south, east or west, can get for as little as $0.75 or as much as $2.00. Given that with the ability to purchase things in bulk and on sale, know that these per serving costs will change given where you live, where you shop and what’s on sale.

TAMALE LENTIL CASSEROLE

1 tablespoon oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
3 cups water
1-1/4 cups dried lentils, (10 oz.) softened and rinsed*
1 (14 oz.) can tomato sauce
1 package (1.25 oz.) taco seasoning mix

Heat oil in 3-qt sauce pan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

Stir in water, lentils, tomato sauce and seasoning mix. Reduce heat to low. Partially cover and simmer 35-40 minutes or until lentils are tender.

Heat oven to 400°F. Grease 2 quart casserole (~8x8) with shortening.

Prepare cornbread topping:
1 pkg. (8.5 oz.) cornbread muffin mix
1 small can (8.5 oz.) cream-style corn
1/2 cup shredded cheddar cheese
1/4 cup milk
1 large egg

Put all ingredients in a mixing bowl, stir until well combined.

Spoon lentil mixture into casserole dish. Spread topping evenly over lentil mixture. Bake uncovered 15-20 minutes until topping is golden brown.

*NOTE: I typically cook the lentils about 2-3 hours before making this recipe. If you prefer your lentils more tender, less crunchy, you should do the same. Just cook them in water - and watch because you will have to add water during the cooking time. You can cook them uncovered or covered. When you think the lentils are tender enough, don’t add any more water, but let the water cook into the lentils so it doesn’t look soupy. Then omit the 3 cups of water called for in the recipe and simply add the tomato sauce, seasoning, onion, green pepper, etc.

Makes 8-10 servings. Approximate cost per serving - $0.58

Recipe from Mary Sue, Ellisville, MO

BEEF and NOODLES

This is sooo quick and easy and all will eat it. It usually feeds a family of five with at least one and a half servings left over, depending on how hungry everyone is.

1 onion
2 carrots
2 stalks of celery
optional 1 tomato, sliced and seeded
4 cups water
salt and pepper to taste
1 envelope onion soup mix
2 cups uncooked noodles
1 lb ground beef

First brown beef with onion in large pot. Add water, salt, pepper, carrots, and celery. Cook until vegies are tender, about 10-15 minutes. Add noodles and cook until done. Best if served with some biscuits, on sale of course.

Makes 6 servings. Approximate cost per serving - $0.62

Recipe from Shanna Ripple, shared on www.miserlymoms.com

CHICKEN HOT DISH

1/2 cup of raw rice
2 cans of cream of anything soup
8 oz. water
1 whole chicken cut up
Onion to taste
Chopped Celery opt.
salt and pepper
French fried onions

Put raw rice, soup, onion and other ingredients in 9X13 baking dish. Place chicken pieces and top with the French fried onions. Bake at 350°F for 1 hour.

Makes enough to feed 4-6. Approximate cost per serving - $1.23

Frugal Tip - Stock-up on French Fried Onions during and after the holidays. Use coupons offered during the holidays and you can get a large can for as little as $0.75.)

Recipe from Tonya, Marshall, MN

GALLO PINTO

1 cup rice
1-3/4 cups water
1 tablespoon olive oil
1 medium onion diced
1/2 red bell pepper seeded and diced
1 jalapeno seeded and minced
2 cloves of garlic minced
1 handful chopped cilantro
15 oz. canned black beans (drained)
salt to taste
1 teaspoon Tabasco sauce
2 tablespoon Worcestershire sauce

Combine water and rice and cook according to directions.

Heat olive oil in skillet and sauté onions and peppers, stirring for 5 min. Stir in garlic and sauté for 2 min. Add cilantro and sauté 1 min more. Add cooked rice and beans to the skillet and mix well. Season with salt and then add the Tabasco and Worcestershire sauce.

Makes 4 servings. Approximate cost per serving - $0.68

Recipe from Heather, Tempe, AZ

LENTIL SOUP

This is healthy and suitable for vegetarians.

1 lb. bag of lentils
1 onion
4 cloves garlic
a few potatoes
a carrot if you like them
2 tablespoon brown sugar
6 cups water
salt and pepper

Dice and sauté vegetables in olive or vegetable oil. Add six cups of
water and lentils, brown sugar and any other spice you have on hand (for example curry, cumin, cayenne, etc.) Simmer on low heat until lentils are tender. Make extra special by serving over brown rice.

Makes 4-6 servings. Approximate cost per serving - $0.38 - $0.56

Recipe from Layla.

TUNA CASSEROLE

A package of egg noodles
3 tablespoons margarine
1-1/2 cups milk
Seasoning packet from a package of chicken flavored ramen noodles
1/2 cup flour
dash onion powder
dash garlic powder
dash pepper
1/8 tsp salt
1 can of tuna or even two if you have lots

Cook noodles in water until al dente (I test mine by throwing a noodle against the refrigerator. If it sticks, it’s done.) While noodles are cooking blend in a small bowl flour and seasonings. Heat 1/2 cup milk in a small sauce pan. Add remaining milk to bowl and blend well. Add the mixture in the bowl to hot milk and blend with a whisk stirring constantly until thick. Add tuna and blend well. When noodles are done, drain and add butter. Add tuna sauce and stir well.

Makes at least 4 servings. Approximate cost per serving - $0.48

Recipe from www.menus4moms.com

NOODLE-and-SPINACH CASSEROLE

1 (8 oz.) pkg wide egg noodles
1-1/2 lb. ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz. package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1-1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1-1/2 cups shredded Parmesan cheese

Cook noodles according to packaged directions; drain and set aside.

Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13 x 9 inch pan. Cover with meat sauce, top with Parmesan cheese and bake at 350°F for 30 minutes.

Makes 8-10 servings. Approximate cost per serving - $1.32

Recipe from Kathleen, Lawrence, KS

PESTO POTATO SALAD

3/4 pound small red potatoes
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/4 cup Basil Pesto, (you can use store-bought pesto, but a recipe follows if you prefer to make your own)
Salt and pepper

Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though but the skins remain intact. Set them aside until they are cool enough to handle.

Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper to taste, and chill.

Yield: 4 servings

Basil Pesto
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

Toast the pine nuts in a dry pan over medium heat until fragrant and golden brown, stirring frequently, about 3 minutes.

In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until blended well. Season with salt and pepper, to taste.

(Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.)

Recipe courtesy of Ellie Krieger, shared on CBS’s ‘The Early Show’ – Healthy Tasty and Inexpensive Meals (4/1/06)

CAROL TENNYSON’S BEEF and TOMATO STIR-FRY

About 35 years ago, when our seven children were living at home, my husband and I took up Chinese cooking because it was inexpensive and healthy. The kids liked this dish so much, I still make it.

Marinade & Stir-fry Sauce:
1/4 cup plus 2 Tbsp lite soy sauce
3 tablespoons cornstarch
1 tablespoon dry sherry or water
1 quarter-size slice fresh ginger
3 teaspoons sugar
1/2 teaspoon salt
1 lb flank steak, thinly sliced across the grain (see Note)
1 small head bok choy
1 each bell pepper and medium onion
3 scallions
2 large tomatoes
2 tablespoon vegetable oil
1 large clove garlic, crushed

Accompaniment:
Hot cooked rice

Note: The meat will be easier to slice if placed in the freezer for about 30 minutes, or until partially frozen.

Marinade: In a medium bowl, whisk 1/4 cup soy sauce, 2 Tbsp cornstarch, the sherry, ginger and 1 tsp sugar until blended. Add flank steak and toss to coat. Refrigerate while preparing Stir-Fry Sauce and vegetables.

Stir-Fry Sauce: In a small bowl, whisk 1/2 cup water, remaining 2 Tbsp soy sauce, 1 Tbsp cornstarch, 2 tsp sugar and the salt until blended.

Cut bok choy crosswise in narrow strips, separating white and green parts. Thinly slice bell pepper, onion and scallions, and cut each tomato in 8 wedges.

Heat 1 Tbsp oil in a 12-in. nonstick skillet over medium-high heat until hot, but not smoking. Add garlic, stir-fry until golden, remove and discard. Add beef to skillet and stir-fry 1 to 11/2 minutes just until tinged brown. Remove to a plate.

Heat remaining 1 Tbsp oil in skillet. Add white part of bok choy, the bell pepper and onion, and stir-fry 2 minutes or until just starting to wilt. Stir in remaining bok choy, the scallions and tomatoes. Stir stir-fry sauce to mix, add to skillet and bring to a boil (sauce will thicken). Boil 1 minute, adding a few Tbsp water to thin sauce, if necessary.

Return beef to skillet and toss with vegetables. Serve immediately with rice.

Makes 6 servings. Approximate cost per serving - $1.44

Recipe featured in Woman’s Day.

Frugal Breakfast:

Drop Biscuits & Gravy

Biscuits
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted

Gravy
1/2 pound bulk pork sausage
1 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 450°F; lightly grease a baking sheet. In a bowl, combine flour, baking powder and salt. In a separate bowl, combine milk and butter; stir into dry ingredients until just blended. Drop by rounded tablespoonfuls onto prepared baking sheet.Bake until golden brown, about 10 to 12 minutes.

Meanwhile, in a saucepan over medium heat, cook the sausage until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Makes 4 servings. Approximate cost per serving - $0.56

Recipe from www.practicalpantry.com.

Feather Pancakes

1 cup flour
2 tablespoons baking powder
1/2 teaspoon salt
1 beaten egg
1 cup milk*
2 tablespoons salad oil.

* For thinner pancakes, add an additional 2 tablespoons milk to batter.

Put frying pan on stove and turn on heat to low. While the pan is heating, make the pancake batter.
Do not put oil in the pan until the batter is prepared.

In a large bowl, combine egg and oil. Add milk. Combine dry ingredients in another bowl and add to egg/oil/milk combination, stirring just until the dry ingredients are moistened.

Put just enough oil in the frying pan to coat the bottom and up the sides of the pan about 1/2 inch.

Pour about 1/2 cup batter into the center of the pan. Watch for bubbles to come up in the pancake. Then watch for the outer edge of the pancake to look “dry”. The bubbles and the dry look are indicators that it is time to turn the pancake over. After flipping the pancake over, you should see the pancake puff up. Wait just a little for the second side to brown and remove the pancake to a plate.

Makes ~ 8 - 4-inch pancakes.
Approx. cost/pancake - $0.05

Recipe from Mary Sue, Ellisville, MO

Quicker (and cheaper) than Fast Food Egg Sandwich

1 English muffin, split
1 large egg
2 strips cooked bacon
1 slice American cheese

Place 1 English muffin half on microwavable plate. Crack egg carefully on muffin. Microwave on HIGH 40 sec.

Fold bacon strips in half. Place folded strips and cheese over egg. Top with remaining English muffin half.

Microwave on HIGH 30 seconds or until egg white is completely set and yolk is thickened around the edges.

Makes 1 serving
Approximate cost - $1.04

Recipe from Winter 05 Food & Family Magazine.

Banana Muffins

1/4 cup margarine
1/2 cup sugar
1 egg
3 bananas, mashed
1 teaspoon baking soda
1-1/4 cup flour

Cream together margarine, sugar and egg. Add bananas and mix well. Add baking soda and flour and mix well. Spoon into 12 greased muffin cups. Bake at 375°F for 15 minutes.

Makes 12 muffins.
Approximate cost - $0.60/dozen

Recipe from Kathleen, Lawrence, KS.

More Articles of Interest:

DealDiva - Saving Money at the Grocery Store

http://www.mormonchic.com/recipe/recipebox/pages/cooking_basics.asp

BASIC WHITE SAUCE

2 T butter or margarine
2 T flour
1/4 t salt
1/8 t pepper
1 cup milk

Melt butter in sauce pan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

There a several things you can do with a basic white sauce. Here are a few of my favorites.

Country Biscuits and Gravy
1 recipe Basic White Sauce
course ground pepper
bulk sausage, browned

Serve over warm biscuits (see recipe below)

Cheese Sauce:
1 recipe Basic White Sauce
1/2 cup grated cheddar cheese
1/4 teaspoon dry mustard.

Add the grated cheese while the white sauce is still hot, but not on the burner. Stir until cheese is melted.

MACARONI AND CHEESE
2 cups uncooked macaroni (elbow, bow tie, etc.)
2 recipe white sauce
3 cups grated cheddar cheese

Cook macaroni according to package directions. Drain macaroni. In a large pan sauce pan of white sauce blend the drained macaroni with the grated cheese. Pour into greased 9x13” pan. Bake at 375°F for 30 minutes.

CREAM OF POTATO SOUP

6 tablespoon butter or margarine
6 tablespoon flour
4 cups milk
2 cups potatoes, 1” cubed
1 large onion, chopped
1-1/2 teaspoon salt
1/8 teaspoon pepper

Place potatoes in a medium sauce pan with just enough hot water to cover. Cook until just tender when pierced with a fork. In a large soup pot, melt butter, sauté onion until translucent. Add flour and stir until smooth and bubbly. Slowly add 2 cups of the milk and stir with a wire whisk until smooth. Add remaining milk, salt and pepper. Stir until thick. Drain potatoes and add to soup.

Variations:

Corn Chowder
Brown 6 slices of bacon in a skillet. When cool, crumble bacon. Drain 1 can of corn. Add corn and bacon to soup. For fresh corn chowder husk 3 ears of corn, and cut the corn off the cob. Cook corn in small saucepan with enough water to cover. Cook 7 minutes. Drain, add to chowder.

Cheddar Bacon Soup
Brown 6 slices of bacon in a skillet. Drain and cool, then crumble bacon. Add bacon and 2 ½ cup grated cheddar cheese to soup.

BISCUITS

Biscuits are so good with a meal, and just as easy to make from scratch! Here is my favorite recipe with a few variations.

3 cups flour
4-1/2 teaspoon baking powder
2-1/2 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon cream of tartar
3/4 teaspoon shortening, butter or margarine
1 cup milk
1 egg

Combine flour, baking powder, sugar, salt and cream of tartar together lightly. Cut in shortening until mixture is course with particles the size of peas. Make a well in the center of mixture; pour in half the milk and mix gently. Add egg with remaining milk to mixture and mix lightly with a fork. Turn out onto lightly floured surface. Roll or pat to thickness of 1/2” to 3/4”. Cut with lightly floured cutter. Place on cookie sheet and bake at 400 degrees for 12-15 minutes, or until lightly browned.

RC Note: Use a drinking glass as a biscuit cutter, just be sure to dip it in flour to prevent sticking. You can also drop them onto a cookie sheet by the spoonful.

Variations:

Cheddar Biscuits:
Add 1 cup grated cheddar cheese, ½ t garlic powder and ½ t onion powder to the biscuits.

Dumplings for soup:
Add 2 tablespoons milk to the biscuit recipe, and drop by spoonful onto boiling soup. Reduce heat to low and cover pot. Cook 15 minutes covered, then uncover and cook 10 minutes more.

Quick Cinnamon Rolls:
Roll out biscuit dough on a floured surface. Spread with lots of butter or margarine. Mix 1/4 cup sugar with 1 to 2 teaspoons cinnamon and spread over dough. Roll up jelly roll style (like a sleeping bag). Then slice 2” thick and put in a greased 9x9” pan and bake at 400°F for about 20-25 minutes.

BROWNIES

12 tablespoons cocoa
2/3 cup shortening
2 cups sugar
1 teaspoon vanilla
4 eggs
1-1/4 cup flour (for high altitude use 1-½ cup)
1 teaspoon baking powder
1 cup nuts, optional

Heat oven to 350°F. Grease baking pan, 9x13”. Mix sugar, eggs, vanilla and cocoa in mixer. Stir in remaining ingredients. Spread in pan. Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool slightly. Cut into bars.

HOT FUDGE PUDDING CAKE

1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 cup milk
2 tablespoons shortening, melted
1 cup finely chopped nuts, optional
1 cup sugar
1/4 cup cocoa
1-3/4 cup hot water

Heat oven to 350°F.

Measure flour, sugar, 2 tablespoons cocoa, and the baking powder in a bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square pan, 9x9x2.

Stir together sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter.

Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, serve with sweetened whipped cream or ice cream.

Makes 9 servings.

TEXAS SHEET CAKE

2 cups flour
2 cups sugar
4 tablespoons cocoa
1 stick margarine
1 cup hot water
1/2 cup shortening, or margarine
2 eggs
1/2 cup milk plus 1 tablespoon vinegar
1 teaspoon soda
1 tablespoon vanilla
nuts

Bring cocoa, margarine, water and shortening to a boil. Cool and add eggs and add to dry mixture. Add remaining ingredients. Bake 25 to 30 minutes at 350 degrees.

Frosting
6 tablespoons milk
1 stick margarine
3 tablespoons cocoa
1 teaspoon vanilla
3 cups powdered sugar

Bring all to a boil except powdered sugar. Cool slightly and add the powdered sugar, beat until smooth.

COOKING SCHOOL

Tips for Beginning Cooks

* Shortening and margarine can usually be interchanged in a recipe, butter is usually used for flavor, but you can substitute margarine most of the time. Make sure you use margarine and not a spread.
* If you need to thicken something like soup or gravy, an easy thickener are instant potato flakes. Add a tablespoon at a time until desired thickness is reached.
* A chocolate dessert is the perfect ending to a meal. One of the easiest ways to cook with chocolate is to use powdered cocoa. You can find this on any baking isle at the grocery store.
* When trying a new recipe, it is a good idea to read through the entire recipe first. That way you can find out what cooking techniques are going to be used. Next, assemble the ingredients and set out the necessary equipment. If you don’t understand a cooking technique check out this website: everydaycook.com. This is a really good site with lots of information.

Substitutions

Baking Chocolate
3 tablespoons cocoa powder plus 3 tablespoon shortening or margarine = 1 square unsweetened baking chocolate

Milk
1/2 cup evaporated milk plus 1/2 cup water or 1/4 cup nonfat dry milk plus 7/8 cup water plus 2 teaspoons butter = 1 cup milk

Buttermilk
1 tablespoon vinegar and enough milk to measure 1 cup = 1 cup buttermilk

Self-Raising Flour
1 cup all-purpose flower plus
1-1/2 teaspoon baking powder and 1/8 teaspoon salt = 1 cup self-raising flour

Cake Flour
1 cup minuts 2 tablespoons all-purpose flour = 1 cup cake flour

Whole-Wheat Flour
7/8 cup all purpose flour plus 2 tablespoons wheat germ = 1 cup whole-wheat flour

Sugar
1-1/3 cup brown sugar or 1 1/2 cup powdered sugar

Light Brown Sugar
1 cup white sugar plus 1 tablespoon molasses = 1 cup light brown sugar

Molasses
3/4 cup dark-brown sugar plus 1/4 cup water = 1 cup molasses

Honey
1-1/4 cup sugar plus 1/4 cup liquid = 1 cup honey

Cooking Terms

The French term julienne refers to thin, matchstick-like pieces of food that are cut into 2x1/4x/1/4-inch strips.

In the white sauce recipe is a cooking technique called roué, which is where you heat butter, add flour until you get a paste, that paste is called roué. Usually when you want to make gravy, you make a roué, adding different liquids to make the desired gravy. You could add milk, beef stock or chicken stock.

Equivalent Measures
3 teaspoons 1 tablespoon
4 tablespoons

1/4 cup
5-1/8 tablespoons 1/3 cup
16 tablespoons 1 cup
2 cups 1 pint
4 cups

1 quart
4 quarts (liquid) 1 gallon

http://www.mormonchic.com/recipe/recipebox/pages/qt_jar_mixes.asp

The holidays are upon us already! Don’t you wish there were easy gifts to make that required very little preparation and looked wonderfully thoughtful? Well, there are!

Quart Jar Mixes for cookies, soup, and even pizza dough make great gifts. They are simple, inexpensive, take very little time, and look beautiful. Just follow the recipe instructions, print or write out the baking or cooking instructions and decorate the jar with simple embellishment They are great gifts for visiting/home teaching, friends, family, your children’s teachers and even as a thank you. And by adding a few more touches you can put together simple gift baskets as well.

By Lisa James, staff writer
CINNAMON PANCAKE MIX

3 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
4 teaspoons cinnamon
1 1/4 teaspoons salt

Combine all ingredients and put in a quart jar, shake down if necessary.

Jar Instructions:
In a medium bowl, combine 3/4 cup milk, 1 egg, 2 tablespoons of oil with a wire whisk.

Add 1-1/3 cups pancake mix and stir just until moist, and still a bit lumpy . Cook on lightly greased griddle or in a waffle iron. Makes about a dozen medium pancakes.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

HOT COCOA MIX

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
Dash of salt

Mix ingredients together in bowl. Spoon into a quart jar.

Jar Instructions:
4 Tbs. Hot Cocoa Mix
8 oz. boiling water

Marshmallows or whipped cream optional

Place Hot Cocoa Mix in bottom of a mug. Pour in boiling w+water. Mix well. For some flavor variety try adding a package of raspberry or cherry flavored unsweetened drink mix, like Kool-Aid to the cocoa mix.
Serves 1.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

DREAMSICLE COOKIE MIX

1/2 cup powdered orange flavored drink mix,
such as Tang
3/4 cup white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups vanilla chips

Combine the flour with the baking soda and baking powder. Layer the ingredients in a clean glass wide mouth quart sized in the order given.

Jar Instructions:
1. Preheat oven to 375 degrees F .
2. Empty contents into a large mixing bowl.
3. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract, optional. Mix until completely blended.
4. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet.
5. Bake at 375°F for 12 to 14 minutes or until tops are very lightly browned.

Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.

Makes 2 1/2 dozen cookies

Recipe from the St. Johns Salem Ward Jar Recipe Book.

BUTTERSCOTCH BROWNIES

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 tablespoons baking powder and 1/4 teaspoon salt

Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Jar Instructions:
Empty jar of brownie mix into large mixing

bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter or margarine, not diet, softened; 2 eggs, slightly beaten; and 2 teaspoons vanilla; Mix until completely blended. Spread batter into a sprayed 9 x 13 metal pan. Bake at 375F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Makes 2 dozen brownies

Recipe from the St. Johns Salem Ward Jar Recipe Book.

M&M COOKIE MIX

1 1/4 cups sugar
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp baking powder
1-1/4 cups M&M candies; plain or holiday

Layer ingredients in order given in 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Jar Instructions:
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, not diet, softened, 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375F for 12 to 14 minutes, until edges are lightly browned. Makes 2 1/2 dozen cookies.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

PIZZA DOUGH MIX

2 3/4 cups bread flour
1 package; 1 tablespoon active dry yeast
2 teaspoons salt

In a medium bowl, combine all the ingredients.

Jar Instructions:
1 jar Pizza Dough Mix
2 tablespoons olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 teaspoon crushed oregano

Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12 inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano and olive oil drizzled over the pizzas. Preheat the oven and bake at 425F for 20 to 25 minutes. Let stand 5 minutes. Makes 2- 12 inch pizzas.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

SIX BEAN SOUP MIX

Layer in one quart jar as follows-
1/2 cup dried kidney beans
1/2 cup dried black-eyed peas
1/2 cup split green peas
1/2 cup Great Northern beans
1/2 cup black beans
1/2 cup lima beans
1/2 cup kidney beans
1/2 cup green split peas

In a zipper seal plastic bag add the following-
3 Tablespoons chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
2 Tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon celery seeds
1/4 cup packed brown sugar

Mix in bag, seal and place on top of beans. For a better fit, squeeze air out of bag first. Place lid on jar tightly.

Jar Instructions -
Add beans to a large pot; cover with hot water to soak overnight. Drain water from pot. Add 2 quarts of water to the beans. Bring this to a boil; reduce heat and simmer, covered until beans are almost tender. This will take one to 2 hours. Add two 14-1/2 ounce cans of stewed tomatoes and the seasoning mix. Simmer, uncovered until beans are tender, one to 1-1/2 hours. Enjoy!

Recipe from the Lisa, St. Johns Salem Ward.

The next two jar gift recipes are very easy and would be ideal for children to make as gifts for friends, family or their teachers.
CHOCOLATE LOVERS PUDDING

2 small packages of instant chocolate pudding
25 crushed chocolate sandwich cookies, like Oreo’s

In a one quart jar, empty both packages of pudding. Crush the sandwich cookies between a sheet of wax paper. They don’t have to be finely crushed, bigger chunks are yummy too. Pour the crushed cookies on top of the pudding. tap down as needed. Seal the jar and decorate as desired.

Jar Instructions:
3 cups milk
1 container of cool whip

Scoop out most of the cookie crumbs and set aside. In a large bowl combine pudding mix and milk. Fold in cookie crumbs and cool whip. Store any extra pudding in the refrigerator.

Recipe from the Lisa, St. Johns Salem Ward.

WORLD’S EASIEST COOKIES

This is the easiest gift you will ever give. All you need is one box of cake mix. The flavor is up to you. Pour the whole cake mix into a quart jar. Seal the jar and you are done!

The title on the instruction card will vary with the flavor of cake mix you choose. An example for spice cake would be, World’s Easiest Spice Cookies; chocolate cake mix - World’s Easiest Chocolate Cookies.

Now that you have a name, here are the Jar Instructions:
2 eggs
1/2 cup oil

Empty cookie mix into a large bowl. Mix together 2 eggs, 1/2 cup of oil and cookie mix. Form dough into 1/2 inch balls and set on ungreased cookie sheets. Bake at 350 degrees for 5 - 10 minutes.

To add even more fun to these cookies try adding 1 cup of chocolate chips to yellow, white or chocolate cake mixes. This tastes great and adds an extra layer to your jar.

Recipe from the Lisa, St. Johns Salem Ward.

These next two recipes are better suited to baby food jars or small jam jars. They could also be placed in small ziploc baggies and taped inside a decorative card.
RANCH DIP MIX

1-1/2 Tbs. dried parsley
1/2 Tbs. dried chives
1/4 Tbs. dried tarragon
1/2 Tbs. lemon pepper
1 Tbs. salt
1/4 Tbs. oregano
1/2 Tbs. garlic powder

In a medium bowl combine all ingredients. Store in an airtight container.

Jar Instructions-
2 Tbs. Ranch Dip Mix
1 cup mayonnaise or low fat Mayo
1 cup sour cream or plain yogurt
Combine the Ranch dip Mix with the mayonnaise and sour cream. Refrigerate for 2 hours before serving. Serve with chips, raw vegetables or top a baked potato.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

TACO SEASONING MIX

2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
3/4 teaspoon garlic salt
1 dash red pepper

Mix all together. Place in air tight containers.

Jar Instructions-
1 lb. hamburger, cooked & drained
1 jar Taco seasoning mix
1 cup water
After cooking the hamburger, add entire jar of Taco Seasoning Mix and 1 cup of water. Mix until well combined. Simmer on low heat for 10 minutes, stirring regularly.

Recipe from the St. Johns Salem Ward Jar Recipe Book.

QUART JAR MIX
INSTRUCTION CARDS

Each quart jar mix recipe has “Jar Instructions.” Jar Instructions tell the receiver how to complete the recipe and make the contents of the jar. The Jar Instructions can be as simple or complex as you’d like. Here are a few ideas to jump-start your creative juices:

* Write out the instructions on an extra recipe card
* Create your own “recipe card” on your computer. Embellish with fun fonts, clip art and boarders.
* Write or Print the instructions on brown craft paper or on the plain side of a brown paper bag. This creates a fun rustic look.
* Layer 2-3 different colors of paper, in varying sizes to create a colorful frame around the jar instructions
* Use decorative scissors to provide a fun edge to the jar instruction card.
* Create your own folk art drawings and boarders to add a personal artistic touch.
* Embellish with coordinating stickers.
* Instead of tying your tag around the mouth of the jar with ribbon or raffia, glue or tape it to the side of the jar.

LAYERING
TIPS AND TRICKS

* Don’t layer flour, sugar or any other thin ingredient on top of something like chocolate chips, nuts or candy. The thinner ingredient will seep right through the holes of the chips, nuts or candy.
* Use a hard flat object with a long handle, like the top a wooden kitchen mallet to tamp down the ingredients in your mixes. This is particularly important with any brown sugar you are using. You don’t need to tamp down on flour or any powdery items. This will only cause a big mess!
* When adding flour, powered milk or powdered sugar, gently tap the bottom of the jar on the counter to help settle the ingredient to create more room.
* After adding cocoa powder to the jar, take a cloth and wipe down the sides to remove any residue left behind.

JAR DECORATING

* Cover your metal jar lid with a 6-1/2 inch square of fabric. Attach with a rubber band and decorate as you wish.
* Use what you have around the house. Bells threaded onto sparkly pipe cleaners or a handmade bow look nice. Try using paper twist for a bow or even tulle. Attach your favorite ornament, either store bought or handmade.
* A lot of the layered ingredient jars look good enough to stand on their on. A few simple strands of raffia tied around the jar will be just the small added touch needed.
*
Make a simple cloth sack to put your jar gift in. Cut out two pieces of fabric 12 x 7 inches. With right sides together sew across the bottom (7 inches) and down the sides (12 inches). Turn right side out and with pinking shears, pink the top edges. Put your jar in the sack and gather the sack opening and tie it closed with a ribbon. Add the instructions to the ribbon if you wish.

Fabric Gift Bag

GIFT BASKETS

By putting a few little extras in a basket with your quart jar mix, you will have a great gift for a loved one or dear friend.

* Pair the Pizza Dough Mix with a pizza cutter, your favorite pizza or tomato sauce, a jar of Parmesan cheese, and a few containers of basil and oregano for your special pizza lover.

Pizza Dough Mix Basket

*
Create a wonderful breakfast basket filled with a jar of Cinnamon Pancake Mix, Hot Cocoa mix. Add a pancake turner, syrup, a small baggy of marshmallows and an orange or two for color and you are ready to add the bow.

Breakfast Basket

* Place the Hot Cocoa Mix in a basket or pail with a few mugs, marshmallows and some chocolate dipped spoons for a warm holiday basket. Add a potholder for some extra cheer.

MORE FUN
FOOD GIFTS

* We Whisk You a Merry Kiss-mas! Use an inexpensive whisk and fill it full of Holiday Hershey Kisses. Add a bow and the gift card. This is cheap and very easy. Great for Visiting Teaching!
* A fun gift for a teacher would be a bowl of apples with a jar of Hershey Hugs in the center. “Teachers cannot live by apples alone. They need Hugs too!”
* A cute container filled with Jolly Ranchers could say- Have a Holly “Jolly” Christmas!
* A homemade loaf of bread with a jar of jam - You are a ‘slice’ above the rest! Hope your holidays are ‘jam’ packed with love!
* Any plate of candy, cookies or sugar treats can carry the label - Wishing you a season filled with ‘sweetness’!

CHOCOLATE
COVERED SPOONS

Heavy Duty plastic spoons
Chocolate chips
Vanilla chips
Sprinkles
Wax paper

Melt a 1/2 cup of chocolate chips in the microwave for 30 sec. Stir and continue for 30 sec, continue until chips are melted. Do the same for the vanilla chips.

Dip each spoon in the chocolate, you may need to use another spoon to scoop the chocolate up to the top of the spoon bowl. Shake off any extra chocolate into the bowl. For a half and half spoon, dip the side of the spoon in one type of chocolate and the other side in the other type.
Place on waxed paper, and while chocolate is still warm
decorate with sprinkles, marshmallows, or drizzle with the opposite color of chocolate.

Put finished chocolate spoons in the fridge to set up. Once chocolate has harden, wrap in plain or colored plastic wrap and tie with a bow.

*These make a great addition to the Hot Cocoa Mix.

CHOCOLATE
DIPPED PRETZELS

Package of large Rod pretzels
Package of chocolate chips
assorted sprinkles
wax paper
spoon

Place wax paper on a cookie sheet. Microwave 1 cup of chocolate chips for 30 seconds in a microwavable bowl. Stir and cook again for 30 more seconds, stir. Continue, until chips are melted.

Dip pretzel into bowl of chocolate. Using a spoon, scoop melted chocolate onto pretzel, about half way up. Tap pretzel, lightly on side of bowl to knock off any extra chocolate.

Place on wax paper and sprinkle on the sprinkles. For a striped effect, pour out three different types of sprinkles in a 6 to 8 inch line across the waxed paper. Each line of sprinkles should be about an inch wide. Make sure the different sprinkle lines touch each other. Dip your pretzel in the chocolate and then roll in the lines of sprinkles. This creates a fun design, easily.

More Great Recipes
in a Jar

www.frugalhomemaker.com
www.cookieinajar.com
www.allrecipes.com - search for cookies in a jar
www.nikibone.com
www.christmas-cookies.com

http://www.mormonchic.com/recipe/recipebox/pages/crockpot.asp

Successful Crockpot and Slow Cooker Recipes
By Jennifer Slaugh, senior staff writer

At 5:15 p.m., everyday, as I drive home from work, I’m thinking to myself, “What on earth am I going to have for dinner? I’m hungry now, so I don’t want to prepare something that will take a long time to cook, but I want something that is healthy and filling. What should I do? Is there a solution for me? If only I had thought ahead and put some food in the slow cooker, I would have dinner ready for me RIGHT NOW. Oh, woe is me.”

Well, so maybe the thoughts don’t go exactly like that, but it would be wonderful to walk in the door after a long day of work and be greeted by the inviting smell of a pot roast or pineapple chicken wafting from my slow cooker.

Although I think of it more often in the winter when I start craving hot meals like beef stews and creamy soups, the slow cooker is a year-round friendly appliance. One of the benefits of using your slow cooker in the summer is that you avoid the heat from a hot oven.

At any time of year, though, a slow cooker can make life a little more convenient because by planning ahead, you save time later. And you stop being tempted by less nutritious dinner options when you have a delicious dinner waiting at home! Here are some tempting recipes that have been tested and enjoyed by family and friends around the country.

MEATLOAF
2 lbs. lean ground beef
2 eggs
2/3 cup Quaker Oats
1 pkg. dry onion soup mix
1/2 cup catsup or barbecue sauce

Reserve 2 tablespoons catsup. Combine beef, eggs, oats, soup mix and remaining catsup. Shape into a round loaf for crock pot or oblong for oven. Put into crock pot. Top with remaining catsup. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Cover with foil if browning too fast. This slices very well for sandwiches the next day.

Jennifer, Orem College 3rd Ward, Orem College 2nd Stake

Bar-B-Que PORK for Sandwiches

1-1/2 lbs. cubed pork
1 lb. cubed beef
1 (6 oz.) can tomato paste
1/4 cup vinegar
1/2 cup brown sugar
1 teaspoon salt
1 tablespoon chili powder
1 large chopped onion
1 chopped green pepper

Mix together in crock pot, cooking at least 8 hours. Shred meat with fork before serving on good buns or hard rolls.

CRANBERRY TURKEY BREAST

1 turkey breast
15 oz. can whole berry cranberry sauce
1 envelope dry onion soup mix
1/2 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper

Place turkey in slow cooker. Combine remaining ingredients. Pour over turkey. Cover. Cook on Low 6-8 hours.

Serve with cranberry stuffing or mashed potatoes and your favorite vegetable.

RC Note: After turkey breast has cooked, pour juices and remaining glaze from your crockpot to a sauce pan and make a gravy to serve with your meat and sides. Add a little flour to thicken the sauce and bring to a boil, stirring constantly.

Kathleen, Wakarusa Valley Ward, Topeka KS, Stake, USA

SHREDDED CHICKEN

Boneless skinless frozen chicken breast
1 package of taco seasoning
1 can diced green chilies

Put all ingredients in crock pot. Cook on high for 6-8 hours. Stir with a fork (to shred the meat) after 6-8 hours.

Perfect for tacos or enchiladas.

Miriam, Wakarusa Valley Ward, Topeka Kansas Stake

ZESTY ITALIAN CHICKEN
4 chicken breasts
1 pkg dry Italian seasoning mix (Good Seasons)
1 can cream of mushroom soup
1 can cream of chicken soup

Dice boneless skinless chicken breast in a frying pan. After cooking, put chicken in crock pot with the rest of the ingredients. Cook on low for 4-6 hours.

Serve over rice (above) or pasta (left).

Stephanie, Cary North Carolina 2nd Ward, Apex North Carolina Stake & Miriam, Wakarusa Valley Ward, Topeka Kansas Stake

POT ROAST

1-2 lbs of your favorite type of roast
6-10 red potatoes, washed and cubed
3 cups mini carrots
Small onion, sliced
1 pkg onion soup mix
Salt and pepper to taste
Approx. 1 cup water

Cut roast in chunks. Put everything in crock pot with roast on bottom. Cook for 8 hours on low heat.

Stephanie, Cary North Carolina 2nd Ward, Apex North Carolina Stake

TACO SOUP
1 large can crushed tomatoes
1 can stewed tomatoes
1 can kidney beans
1 can black beans
1 can pinto beans
1 can corn
1 packet Lawry’s taco seasoning
2 lbs ground beef, cooked on stove and drained.

Combine all of the ingredients in your crock pot. Stir gently. Cook until desired temperature. (about 1-1/2 hours on low heat) Serve with tortilla chips. Garnish with sour cream, cheese, and green onions.

Claire, Holladay Utah 29th Ward, Holladay Utah Stake

CHICKEN TORTILLA SOUP
4 chicken breast halves
2-15 oz. cans black beans undrained
2-15 oz. cans Mexican stewaed tomatoes, or Rotel tomatoes
1 can corn, drained
1 cup salsa (mild, medium or hot)
4 oz. can chopped green chilies
14-1/2 oz. can tomato sauce
tortilla chips
2 cups grated cheese

Combine all of the ingredients, except chips and cheese, in a large slow cooker. Cover. Cook on Low 8 hours. Just before serving, remove chicken breasts and shread. Stir into soup. To serve, pout a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Kathleen, Wakarusa Valley Ward, Topeka KS, Stake, USA

SUNDAY STEW

Stew meat
Potatoes (washed and cubed)
Carrots (washed and cut)
Onion (sliced)

You will need enough of the preceding ingredients to fill your slow cooker 2/3 full.

Sauce:
1 can tomato sauce
2 Tbsp sugar
3 Tbsp tapioca

Put all ingredients in 2-3 quart slow cooker, with vegetables on bottom. Pour sauce over top and stir a little to coat ingredients. Cook on High for 4 hours.

Jennifer, Orem College 3rd Ward, Orem College 2nd Stake

SPANISH RICE

2 lbs ground beef
1 med onion, chopped
1 green pepper, chopped
1 can (28 oz) tomatoes
2 cans (8 oz each) tomato sauce
1 cup water
2 ½ tsp chili powder
½ tsp salt
2 tsp Worcestershire sauce
1 cup uncooked rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 8 hours or on High 4 hours.

Heidi, Iowa City 4th Ward, Iowa City Iowa Stake

PINEAPPLE CHICKEN

4-6 boneless, skinless chicken breasts
1/8 teaspoon pepper
paprika, to taste
1 can (20 oz) pineapple tidbits, drained
2 tablespoon Dijon mustard
2-3 tablespoons soy sauce
1/4 teaspoon minced garlic

Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high 3-4 hours or on low 7-9 hours. Serve with oriental vegetables.

Makes 4-6 servings.

Heidi, Iowa City 4th Ward, Iowa City Iowa Stake

EASY CHICKEN A La KING

1-1/2 lb. boneless, skinless chiken breast
10-3/4 oz. can cream of chicken soup
3 tablespoons flour
1/4 teaspoon pepper
1 tablespoon dry minced onion
9-oz pkg. frozen peas
1/2 teaspoon paprika
1 lb. rotini pasta, cooked

Cut chicken into bite-size pieces and place in slow cooker. Combine soup, flour, pepper and onion. Pour over chicken. Do not stir.

Cover. Cook on High 2-1/2 hours, or Low 5-5-1/2 hours. Stir in peas and paprika. Cover. Cook on High 20-30 minutes. Stir in cooked pasta and serve.

Kathleen, Wakarusa Valley Ward, Topeka KS, Stake, USA

BEEF FAJITAS

1-1/2 lb. Steak
1 onion, sliced
1 green pepper & 1 red pepper, cut into strips
1 jalapeno pepper, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
8 oz. can shopped tomatoes
12 tortillas

Cut steak into 6 portions. In a slow cooker, combine meat, onion, green pepper, red pepper, jalapeno pepper, garlic, chili powder, cumin, coriander and salt. Add tomatoes. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (you can also cook it in the oven at 350°F for 2-3 hours or until tender). Remove meat from slow cooker and shred. Return meat to pot and stir. To serve fajitas, spread meat mixture into flour tortillas and add favorite toppings (cheese, sour cream, onions, tomatoes, lettuce, and olives).

Serves 6-8

Sara, Northboro Ward, Boston Massachusetts Stake

SUSAN NYE’S BAKED BEANS

1 super large can Pork N’ Beans (53 oz) (don’t drain)
1 can kidney beans
2 cans baby lima beans
1 can small red beans
hamburger (browned)
1/2-1 pound bacon - after cooking bacon brown the onion in the bacon grease
1 large onion, diced
1 cup ketchup
3 Tbsp vinegar
1 cup brown sugar
1 tsp. liquid smoke (optional)

Cook for 6 to 10 hours on Low or about 4 hours on High.

RC Note: If you like it more liquid then use some of the juice from the bean cans.

Karla, North Ogden 7th Ward, North Ogden Utah Stake

Slow cooker tips
(Collected from the
Fix It and Forget It Cookbook)

General Advice

* Slow cookers come in a variety of sizes, from 2- to 8- quarts. The best size for a family of four or five is a 5-6 quart-size.
* Check the quantity of the ingredients to be sure that your dinner will fit in your slow cooker. I have a small slow cooker (2-quart), so I have to scale back a lot of recipes to fit the small size.
* Most folks refer to slow cookers as crock pots, but “Crock-Pot” is actually a trademark of Rival, which dominates the market.
* Fill your cooker no more than 2/3 full and no less than half-full.
* Spraying the inside of the slow cooker with non-stick spray prior to putting in ingredients will help with cleanup.
* One hour on High equals about 2 to 2 ½ hours on Low.
* Don’t peek. It takes 15-20 minutes for the cooker to regain lost steam and return to the right temperature.
* Milk products such as cream, milk, and sour cream can curdle and separate when cooked for a long period. Add them during the last 10 minutes if cooking on High, or during the last 20-30 minutes if cooking on Low.
* As your dish nears the end of its cooking time, it’s time to add the finishing touches. If there seems to be too much liquid, remove the lid and turn the pot up to high, allowing some of the water to cook out. If you’d like to thicken or enrich the sauce, now is the time to stir in cream, sour cream, shredded cheese, or a slurry of cornstarch and cool liquid. Brighten up the flavors with salt and pepper, lemon juice or vinegar, and maybe a handful of fresh chopped parsley, basil or cilantro.
* You can adapt many conventional recipes for the slow cooker! Any oven or stovetop recipe that has some moisture in it-from water, broth, sauce, canned soup, etc., should work beautifully in your slow cooker. As a rule, you should cut all liquid amounts in half when adjusting for the slow cooker. The low heat setting is approximately 200°F (95°C) and high heat is about 300°F (150°C). For every hour you’d cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high. (When in doubt, turn it on low and leave it all day or overnight.)

Vegetables

* Fresh vegetables take longer to cook than meats, because, in a slow cooker, liquid simmers rather than boils.
* When cooking meats and vegetables together, especially when cooking on Low, place the vegetables on the bottom where they will be kept moist.
* Try to have vegetable and meat pieces all cut to about the same size and thickness.

Meats

* Less tender, less expensive cuts of meat are better suited for slow cooking than expensive cuts of meat. Because the meat is cooked in liquid for hours, less tender meats turn out tender and juicy.
* Always defrost meat or poultry before putting it into the slow cooker.
* When using raw meat, begin by cooking it for 1-2 hours on High to avoid cooking it too slowly.
* There is some debate over whether or not you need to brown meat before cooking it in a slow cooker. There are advantages to it, but it’s not necessary. Tossing meat in flour and searing it with a little oil in a hot skillet for a few minutes will give it an appetizing color and a more complex flavor than simply tossing it raw into the crock, but either way, the meat will still cook. One type of meat that you should always brown in a skillet before adding it to the crock, though, is ground beef (or, for that matter, any ground meat). If you don’t brown it first, it will clump together, remain an unappealing color and add lots of grease to the finished product.

Herbs and Spices

* You may want to revise herb amounts when using a slow cooker. Whole herbs and spices increase their flavoring power, while ground spices tend to lose some flavor.
* When adapting range-top recipes to slow cooking, reduce the amount of onion you normally use because the onion flavor gets stronger during slow cooking.

Rice & Pasta

* In recipes calling for rice, don’t use minute or quick-cooking rice. If cooked rice is called for, stir in raw rice with the other ingredients. Add 1 cup extra liquid per cup of raw rice. Use long grain converted rice for best results in all-day cooking.
* Cooked pasta and rice should be added during the last 1-1 ½ hours of cooking time to prevent them from disintegrating.
* If a recipe calls for cooked noodles, macaroni, etc., cook them before adding to the cooker. Don’t overcook; instead, cook just till slightly tender.

Slow Cooker Safety

Advice about Slow Cooker safety from the U.S. Food Safety and Inspection Service:

Q: Is A Slow Cooker Safe?
A: Yes, the direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.

Safe Beginnings
Begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during food preparation.

Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won’t get a “head start” during the first few hours of cooking.

Thaw and Cut Up Ingredients
Always defrost meat or poultry before putting it into a slow cooker. Choose to make foods with a high moisture content such as chili, soup, stew or spaghetti sauce.
Cut food into chunks or small pieces to ensure thorough cooking. Do not use the slow cooker for large pieces like a roast or whole chicken because the food will cook so slowly it could remain in the bacterial “danger zone” too long.

Use the Right Amount of Food
Fill cooker no less than half full and no more than two-thirds full. Vegetables cook slower than meat and poultry in a slow cooker so if using them, put vegetables in first, at the bottom and around sides of the utensil. Then add meat and cover the food with liquid such as broth, water or barbecue sauce. Keep the lid in place, removing only to stir the food or check for doneness.

Settings
Most cookers have two or more settings. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it’s safe to cook foods on low the entire time — if you’re leaving for work, for example, and preparation time is limited.

While food is cooking and once it’s done, food will stay safe as long as the cooker is operating.

Power Out
If you are not at home during the entire slow-cooking process and the power goes out, throw away the food even if it looks done.

If you are at home, finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill or at a house where the power is on.

When you are at home, and if the food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off.

Handling Leftovers
Store leftovers in shallow covered containers and refrigerate within two hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. However, cooked food can be brought to steaming on the stove top or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
http://www.fsis.usda.gov

Cookbook Recommendations:

Biggest Book of Slow Cooker Recipes (Better Homes & Gardens (Paperback)) by Chuck Smothermon, Better Homes and Gardens, Carrie Holcomb, Better Homes and Gardens Books
$19.95

Fix-It and Forget-It Cookbook: Feasting With Your Slow Cooker by Dawn J. Ranck, Phyllis Pellman Good
$16.95

Betty Crocker’s Slow Cooker Cookbook
by Betty Crocker
$22.95

http://www.mormonchic.com/recipe/recipebox/pages/summer_treats.asp

Summer can be the most magical of times. Do you remember the endless summer days of your childhood? Playing without a care in the world, swinging, swimming, vacations, summer holidays and feeling as though the summer would go on forever?

One thing that can create fun summer memories is making fun and cool summer treats. These recipes for homemade popsicles are all are kid friendly, and any of them can be slightly diluted and used as slush.

Shaved ice or snow cones are another fun summer treat that are easily flavored with punch, soda or juice. Ice can be crushed in a blender, or using an ice shaver. Inexpensive ice shavers are available at mass merchandisers like Wal-Mart, Target and K-Mart. Pampered Chef also offers a relatively inexpensive ice shaver that is very sturdy.

Popsicle molds are also widely available, but one convenient trick is using small paper cups and lollipop sticks. Either method works well. Here is our list of popsicle recipes; have a cool summer blast!

By Connie Sorensen, staff writer
DRIPLESS POPSICLES

1 package fruit flavored Jell-o
1 package kool-aid
2/3 cup hot water
2 cups cold water
1 cup sugar

In a large pouring pitcher mix together: Jell-o, Kool-Aid, sugar and hot water, until dissolved. Then add cold water. Pour into molds and freeze. Will not drip! Makes 20 ice tups (Tupperware ice molds).

RC Note: In our “test kitchen,” we used black cherry Jell-o and cherry Kool-aid. Recipe made eight, 2.5 oz. pops.

Recipe from: recipesource.com

ROCKY ROAD POPS

1 package of chocolate pudding
1/2 cup miniature marshmallows
1/4 cup chopped peanuts (optional)

Make pudding according to directions on package. Add marshmallows and nuts. Mix well, pour into molds and freeze.

RC Note: In our test kitchen, we doubled the recipe by used a large package of instant chocolate pudding made with skim milk. The result - eight large (2.5 oz.) yummy popsicles.

For a creamier consistency consider using milk with more fat (like 2%), or try using cook-n-serve pudding.

Recipe from fabulousfoods.com

FIZZY FRUIT POPS

1-12 oz. can fruit nectar (strawberry and peach work great!)
1-12 oz. can tropical Sprite
1 cup crushed or shaved ice

Mix well, pour into molds and freeze. The crushed ice seems to help the pop retain its’ “sparkle.”

Recipe by Connie Sorensen

STRAWBERRY ORANGE POPSICLES

1 quart orange juice
2 cups strawberries fresh or frozen
3 tablespoons sugar *
1 cup vanilla yogurt

*(omit if using sweetened strawberries)

Blend till smooth or not-so-smooth, depending on preference. Pour into molds and freeze.

Made 12 - 2.5 oz. popsicles.

Recipe from: recipesource.com.

CREAMY JUICE BARS

1-6 oz. can frozen orange juice concentrate, softened (or grape juice, cranberry juice)
1-6 oz. can water
1 pint vanilla ice cream, softened, or plain yogurt

Whir in a blender. Pour into molds, insert sticks, and freeze.

Made seven, 2.5 oz. treats.

RC Note: In our test kitchen, we used orange juice concentrate and vanilla ice cream. The result is a refreshing “dreamsicle” flavor.

Recipe from MasterCook.

CREAMSICLES

1 (6 oz) can peaches in light syrup or
2 fresh ripe peaches, sliced and pitted
1 cup heavy cream
1 tsp sugar or honey (optional)
Popsicle sticks and cups

Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks and freeze.

Recipe from: recipesource.com.

WATERMELON POPSICLES

1 cup seedless watermelon chunks
1 cup orange juice
1 cup water
Popsicle sticks and cups

Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.

Recipe from: recipesource.com.

FRUITY POPS
1 cup pineapple tidbits
1 small can mandarin oranges
2 cups white grape juice

Combine all ingredients (can blend smooth if preferred). Pour into molds, making sure the fruit is evenly distributed. Freeze.

Recipe by Connie Sorensen.

FROZEN FRUIT POPS

3 cups grape juice or fruit punch
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice
12 - 3 oz. paper cups
12 wooden sticks

Mix juices and sweetened condensed milk with wire whisk. Transfer mixture to a container with a pouring spout. Put paper cups into a square pan and fill the cups, almost to the top, with juice mixture. Put in freezer for 1 hour.

After 1 hour, remove cups from freezer and insert wooden sticks. Return to freezer for 5 hours. To serve, peel off paper cup.

Frozen pops will keep in the freezer for up to 2 weeks if kept in a plastic bag.

RC Note: This recipe creates a pop that tastes like frozen yogurt. In our test kitchen we used grape juice and fresh lemon juice. The addition of fresh lemon juice was too strong, we suggest decreasing the amount of lemon juice.

Recipe from FamilyFun.com.

The Importance of Keeping Hydrated

When children are busy playing, especially when weather is extremely hot or cold, they are at risk for dehydration. It is also serious for adults, but adverse effects are seen in children more quickly than adults.

Six glasses of water (or other fluids) are necessary each day, this need increases during weather extremes.

A 10% loss of body fluid can result in death. The following outlines the symptoms and some of the physiological events occur at the onset of dehydration.

1. A 1% loss produces thirst and mild discomfort
2. A 2% loss is marked by increased thirst, headache and increased discomfort.
3. A 3% loss causes dry mouth and decreased urinary output.
4. A 4% loss causes lethargy, drowsiness, nausea and apathy, dry mouth and bad breath.
5. A 5% loss is marked by difficulty in concentration, dark concentrated urine, an increased risk of urinary tract infections, and constipation.
6. A 6% loss causes increased heart and respiratory rates, increases temperature
7. A 7% loss can cause dizziness, confusion, weakness, and ashen or grayish skin.
8. An 8% loss is marked by muscle cramping, delirium, tongue swelling, decreased skin turgor*, sunken eyes and another increase in heart and respiratory rates.
9. A 9% loss can trigger renal failure and shock.
10. Death may occur at the 10% loss of fluid.
*turgor is a term for decreased skin elasticity. To test pinch the skin on the back of the hand gently, the skin should snap back into place immediately when you release it. If it remains “tented” or does not quickly resume shape, then dehydration may be present.

Information compiled from Madsci.net and cell-free.com

Popsicle Molds:

When it comes to making your own popsicles, the skies the limits! Not only are there endless possibilities for the popsicles, there are endless possibilities for molds. Here are just a few of your many options:

Small plastic or paper cups work wonderfully for making popsicles. You can even use empty yogurt containers. Add whatever kind of wooden craft stick you’d like for the popsicle stick.

If your liquid popsicle solution isn’t thick enough to keep your stick standing upright in the freezer, let the solution freeze for an hour or so and then insert the sticks. Continuing freezing until totally frozen.

RC NOTE: Molds without built-in sticks are a wonderful option when making popsicles in mass. Once your treats are frozen, drop each into individual baggies and put back in the freezer. Making your mold available for another batch.

Keep-on-Hand SnowCones

Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve.

The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it “slush.” Even kids who don’t care for orange juice like it this way.

[The only way that i like orange juice, is to make an orange float, LOL, Vanilla Ice Cream, in orange juice....granny]

http://www.mormonchic.com/recipe/recipebox/pages/mideastern_cooking.asp

Middle Eastern Cooking
By Lisa James, senior staff writer

If you’ve ever dreamed of a trip around the world, but time... money... and a list over other obstacles stand in your way, consider take a trip with your taste buds. Through the miracle of distribution, and the ever changing diversity of the ‘average’ American, most large grocery stores now carry many of the ingredients needed to make a large variety of ethnic dishes.

Join senior staff writer, Lisa James, as she shares with us wonderful dishes from the middle east. We have traditional Jewish Latke’s and Baklava and Saudi Arabian Shawarmas and Ghorayebah, plus many more dishes that will be fun to learn to make, but also to eat!
CLASSIC POTATO LATKES
1-1/2 lbs all purpose potatoes, peeled
1 medium onion, chopped or grated
1/4 cup chopped fresh parsley, optional
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 to 1 cup oil, for frying
Apple sauce, for serving
Sour cream, for serving

Grate potatoes and squeeze out as much moisture as you can. Combine with onion, parsley, egg, flour, salt, and pepper. Heat about 1/3 cup oil in a large frying pan over medium-high heat, until very hot. Drop about 2 tablespoons mixture into pan to form each pancake. Use back of spoon to flatten mixture so that each latke is about 3 inches in diameter. Fry until brown and crisp, about 4 minutes per side. Drain on paper towels and keep warm in a 250°F. Oven. This will have to be done in batches. Use more oil as needed for each batch. Serve hot with apple sauce and/or sour cream.

Makes about 16

Recipe take from Jewish Holiday Feasts by Louise Fiszer & Jeannette Ferrary

BUKHARI CHICKEN
3-4 boneless, skinless chicken breasts, cut into 1 inch cubes
1 teaspoon salt
1-1/2 cups chicken broth
1/4 cup butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 cup diced celery
1 onion, diced
1 green pepper, diced
1- 4 oz. can sliced mushrooms w/liquid
2 tablespoons cornstarch
4 tablespoons water
1 cup shredded cabbage

Brown chicken in melted butter, sprinkle with salt. Add broth, soy sauce, ginger, and celery, cover and simmer for 25 minutes. Add onion, green pepper, and mushrooms with liquid, cover and simmer for 10 minutes. Combine corn starch with 4 tablespoons water until smooth. Add blended corn starch to pan. Stir until slightly thickened. Add the cabbage and cover for 3 to 5 more minutes.

Serve with a bowl of couscous.

HUMMOS BI TAHINI - Chick Pea Dip
1 can chick peas
4 tablespoons tahini (sesame oil)
1/2 cup lemon juice
1/2 tablespoon salt
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley

Drain the chick peas and then place them in a food processor with all of the ingredients. Blend until smooth.

Serve with pieces of pita bread.

BABA GHANNOUJ - Eggplant Dip

1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375°F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it’s bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

Recipe from the Foodnetwork.com.

TABBOULEH
1 cup Burghol - crushed wheat
2 big bunches of parsley, finely chopped
1 bunch of mint, finely chopped
4 large tomatoes, chopped
6 green onions, chopped
juice of 3 to 4 lemons, fresh
1/4 cup olive oil
salt and pepper to taste

Soak Burghol in water for 30 minutes. Squeeze out the excess water by pressing between your hands. Add parsley, mint, tomatoes, and onions to Burghol. Mix in lemon juice, olive oil and salt and pepper. Serve on a platter with lettuce.

BOMBAY SALAD
1 package (5.8 oz.) Near East Couscous Roasted Garlic & Olive oil
1/3 cup apricot jam
1/4 cup freshly squeezed lime juice
2 tsp. curry powder
1 lb. boneless skinless chicken breast halves (3 to 4) salt & pepper to
taste
3-4 cups cut up fruit (grapes, peaches, pineapple, and/or papaya)
1/3 cup slivered almonds, toasted

1. Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.

2. In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 Tbs. sauce for coating chicken.

3. Season chicken with salt and pepper. Coat with 2 Tbs. sauce. Grill over medium-hot coals 10-14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 Tbs. sauce. Discard any remaining sauce used for chicken.

4. Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 Tbs. almonds; spoon onto platter.

5. Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 Tbs. almonds. Garnish with lime slices and mint sprigs, if desired.

Serves 6

Recipe submitted by Mary Ann, Heidelberg Germany. It was discovered on the inside of a package of Near East Roasted Garlic & Olive oil Couscous.

GHORAYEBAH - Almond Cookies
1 cup butter, softened
3-1/2 cups plain flour
3 cups confectioners’ sugar
1/2 tsp. almond extract
40 whole blanched almonds

Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes. Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350°F and bake the cookies on an ungreased baking sheet for 15 minutes or until they just start to color golden. Cool and then store in an airtight container.

Makes about 40 cookies.

Variation: Up to half the flour may be replaced by ground almonds.

Recipes for an Arabian Night by David Scott www.sudairy.com.

BAKLAVA

1 package phyllo dough, found in the freezer section
1 pound chopped walnuts or pecans
1 to 1-1/2 cups butter, melted
1 teaspoon cinnamon
1 cup water
1 cup sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350°F. Butter the bottom and sides of a 9x13 pan.

Toss the chopped nuts with cinnamon and set aside. Unroll the phyllo dough and cut the entire stack in half with a sharp knife. This is so the dough will fit into the pan. Cover the phyllo dough you are not working with, with a damp cloth. This will prevent the dough from drying out.

Place two dough sheets in the pan, butter well. Repeat the layers until you have 8 sheets done. Sprinkle on 2 or 3 tablespoons of the nut mixture. Layer on 2 to 4 sheets of phyllo dough, butter well.

Sprinkle on more nuts. Keep layering sheets, butter and nuts until you are down to 6 to 8 sheets of dough left. These last are for the top layer. The last sheets are buttered and layered without the nuts.

With your sharp knife cut the uncooked baklava into squares or diamond shapes. Make sure you cut all the way through.

Bake for about 50 minutes until golden in color.

While the baklava is baking, start making the sauce. Bring sugar and water to a boil. Stir until sugar is dissolve. Add in the honey and vanilla. Simmer for about 20 minutes.

Remove the baklava from the oven and immediately spoon sauce on top of it. Let the baklava cool and soak up the yummy flavors of the sauce. Leave uncovered so it does not get soggy.

Shawarmas

We first discovered shawarmas in 1980 in Saudi Arabia, while we were teaching at an international school near Dhahran. These “delicacies” are the “Big Mac” of the Middle East and are delicious. They’re sold for a couple of riyals (60 cents?) at open-air braziers on street corners in the souks (shopping areas) and became the regular treat for our excursions into town. The shopkeepers thread marinated mutton on a vertical spit in the shape of a cone and keep the cone rotating in front of the brazier until the meat is done. They then shave off the browned meat, toss it with a variety of vegetables such as cucumbers and onions, tear a pocket in a slice of pita (Arabic) bread, stuff the meat mixture in the pocket, add some seasoned lebneh (a cross between yogurt and sour cream), and maybe some fresh minced mint. Then they roll it up like a burrito. We did worry a bit about the sanitation involved in these purchases, because they are prepared and sold out on the dusty dirty street corners, but never did we get sick or even know of anyone who did so throughout the four years we were there.

Variations abound, too. After two years in the first school, we moved about an hour north to Rahima, where the meat, vegetables, and sauce were basically the same but they were served in hot dog buns (perhaps a delicacy for them but certainly mundane for us)! Somehow they weren’t as good! And they didn’t have the mint, either!!

I became so attached to shawarmas that, while awaiting the birth of my second daughter, they were the only food I craved!! That was quite a departure from the ice cream I craved with my first daughter!! Funny how tastes change!! And when we came back to live in the U.S. again, I missed our shawarmas, so I looked for them, finding only the Greek gyro (year-oh) sandwich which is quite similar but still not the original.

Sue Cramer, Pima, AZ

Here is a recipe that closely resembles the original Shawarma found in Saudi Arabia.

Shawarma

1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion, finely minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
2 lbs. beef, lamb or chicken, very thinly sliced
1 cup Tahini (sesame seed paste)1 clove of garlic, minced
1 teaspoon lemon juice
2 tablespoons parsley, chopped
1/2 cup water (approximately)
Pita bread
1 medium tomato, sliced
1 medium onion, sliced

Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace and salt. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. OR cook on slotted broiler pan in oven on broil for 3 minutes, turn and continue to broil until cooked through.

Combine tahini, garlic, lemon juice and parsley until it is of a
creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.

Substitutions: You can substitute Ranch or buttermilk salad dressing for the tahini sauce.

www.recipecottage.com

Middle Eastern Lemonade

8 Lemons
3/4 cup sugar, or to taste
1 teaspoon orange blossom water, or to taste
generous 1/4 cup freshly chopped mint
water (or seltzer) and ice cubes

Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.

Cooking the Middle Eastern Way by Christine Osborne

http://www.mormonchic.com/recipe/recipebox/pages/make-ahead.asp

Make Ahead Dinners
By Tawnya Gibson, staff writer and copy editor

Life gets busy... all-day ball games and swim meets, new babies, employment changes, moving, illness ... the list goes on and on... When life get’s busy it’s nice to have a “Plan B” for dinner that doesn’t involve the local drive through or delivery boy.

There are several plans out there on how to start “Once a Month Cooking” or freezer cooking. The following recipes are a short introduction to supplementing your own menu with make ahead meals. So whether you’re looking to reduce your kitchen time to one weekend, or just want a few meals to fall back on when you’re in a pinch, these recipes are sure to simplify your life.
FREEZER ROLLS

1-1/4 cup warm water
2 envelopes active dry yeast
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar (I use a little less)
1-1/2 teaspoon salt
5-1/2 - 6 cups flour
2 eggs

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at a medium speed.

Add eggs and 1/2 cup flour. Beat at a high speed for 2 minutes. Stir in enough remaining flour to make a soft dough.

Turn out onto lightly floured surface. Knead until smooth & elastic, about 8-10 minutes. Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into desired shapes for rolls.

Rolls can be frozen and then stored for about one week. To bake from freezer, cover and let rise in warm, draft-free place about 1 hour and bake at 350°F for about 15 minutes. You can also bake as rolls without freezing by letting them rise as stated above and then bake at 350°F for 15 minutes.

CALZONES

Use Freezer Roll Recipe listed above.

Pull off chunks of dough, sized to your desire, and roll flat.

In the middle of the dough, put spaghetti sauce, sausage or hamburger, cheese and onions or olives (or anything else your family loves!). Close the dough around the stuffing and pinch shut (it should look like a little triangle).

Using one recipe of freezer rolls, you can make about 10-15 small to medium calzones.

In a bigger hurry, use frozen bread or roll dough (such as Rhodes dough).

Bake the fresh calzones at 325°F for about 13-15 minutes. Serve with dipping sauce.

RC Note: When making Calzones, I tend to run out of toppings before dough, so I make enough calzones for dinner, and then make rolls out of the left over dough.

Freezing: Freeze the extra calzones in individual plastic wrap. Store these for up to a couple of months.

Bake frozen calazones at 350°F degrees for about 15 minutes. Serve with dipping sauce.

MACARONI and CHEESE with HAM

2-1/2 cups white sauce — prepared as directed (see below)
1/2 teaspoon dry mustard
6 ounces cheddar cheese — shredded
8 ounces macaroni — elbow
1 1/2 cups ham cubes
1 freezer bag — jumbo

Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

To freeze: cover casserole with aluminum foil; seal dish in jumbo
freezer bag. Freeze.

To prepare: place frozen casserole (covered with aluminum foil) in
preheated 375°F oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly.

White Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons butter or margarine
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add margarine. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.

Recipe from organizedhome.com.

VEGGIE PASTA SHELLS

24 uncooked jumbo pasta shells
1 14-oz. can vegetable broth
1 minced carrot
1 potato, peeled and diced
1 onion, finely chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup Parmesan cheese
1 tsp. dried Italian seasoning
28-oz. jar spaghetti sauce

Cook pasta according to package directions. Rinse, drain, and let cool.

In a large saucepan, heat broth to boiling. Stir in carrots, potatoes
and onions and cook 3-4 minutes until vegetables are tender. Drain
vegetables well. Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each shell with this cheese mixture.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13” baking
pan. Arrange stuffed shells in a single layer on the sauce. Pour
remaining sauce over top. Sprinkle with additional Parmesan cheese.

Cover with foil and bake at 350°F for 20-30 minutes or until hot and bubbly.

Note: Can be frozen as a casserole or individual shells.

Recipe from busycooks.about.com.

HOMEMADE SLOPPY JOES

2 pounds ground beef
1 medium onion — chopped
3/4 cup brown sugar
1 tablespoon prepared mustard
1/2 cup barbecue sauce
2 tablespoons ketchup

Brown ground beef and onion in a large skillet and drain. Add other
ingredients and simmer for 5 minutes. Serve on buns or over broken bread.

Freeze your family’s portion sizes in bags or containers.

Serves 12

Recipe from www.realfood4realpeople.com.

BURRITOS

1 cup onion, chopped
1-28 oz. can chopped tomatoes
1/2 can green chilies, chopped
2-16 oz. cans refried beans
2 cups cheddar cheese, grated
10 flour tortillas

In a sauce pan, add all ingredients and mix until warm. Place
spoonfuls of beans in a tortilla. Sprinkle cheese on top. Roll up and
place in an ungreased pan or cookie sheet. Bake fresh at 350°F for 20 minutes.

Freezing: Wrap individual burritos in tin foil before baking.

Recipe submitted by Tawnya Gibson.

BLACK BEAN BURGERS

2 cups cooked black beans, drained
1 tablespoon minced fresh onion
1 teaspoon minced fresh garlic
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
1 teaspoon chopped fresh cilantro
1/4 teaspoon minced canned jalapeno’s
salt and pepper to taste
breadcrumbs

Mash 1/2 cup of the beans. Put in a bowl with the rest of the beans.
Mix well. Add all the rest of the ingredients except breadcrumbs. Mix well. Add sufficient breadcrumbs to make a mixture that can be formed into patties that will hold together. Form into patties. Fry in a little oil until browned.

These freeze well.

Recipe from lotsofinfo.tripod.com.

Can I Freeze It?
From Southern Living 2001 Annual Recipes

The number one set of questions from cooks everywhere is, “Can I freeze it? Do I cook, then freeze or freeze, then cook?” Stick to these general rules for the best texture and flavor.

* Cook and freeze stews, casseroles sauces, and pastries up to three months.
* Fully cooked dishes will loose moisture when frozen, so slightly under cook casseroles such as lasagna or macaroni and cheese. Do not thaw these before reheating.
* You can also steam frozen vegetables without thawing them.
* Baked cake layers, breads and cookies freeze very well; keep these goodies in the freezer for two to three months.
* Remember, all foods need to be frozen in air-tight containers to prevent freezer burn.

Make Ahead
Tips and Ideas

Storage

* Store meals in freezer bags, microwavable dishes or plastic storage containers. Bags and freezable foil are best for limited freezer space.
* To store things easier in your freezer, make sure you store freezer bags flat.
* When storing, spray freezable containers with cooking spray before you add the meal. This helps in cleanup on the other end. Or, if you reuse your containers at a faster rate, line your dish with tin foil and spray. Many dishes, such as burritos, can cook in the tinfoil - leaving your dish clean to fill again right away.
* When freezing soups, freeze individual segments rather than the whole cooked soup. Store broth and veggies separate and put together on the stove.
* Invest in a freezer chest or stand alone freezer and place in your garage, basement or extra room to give you more space.

Time Cutters

* Use the ‘make one and store one’ theory: as you make casseroles or one of the recipes in this article, make enough for dinner that night and a second batch to freeze for a later date.
* For quick homemade breakfasts, freeze homemade pancakes and waffles to pop in the toaster instead of buying prepackaged ones.
* Ingredients that are time savers always keep on hand. Things such as broccoli, garlic, onions, peppers, cooked rice and tomato sauce can help make quick meals when your freezer is bare.

Important Tips

* Remember to label you meals, including date prepared. Have an inventory list attached to your freezer to remember what you have and to aid anyone else who is preparing dinner.
* When all else fails and you get busy, know where there is inexpensive, healthy take out. The chain restaurant Baja Fresh tex-mex grill or your local grocers deli are good examples of this.

Cost Cutting Ideas

* Watching your budget? Freeze meals based on sales. When your local store has a sale on hamburger meat, make and freeze meals containing hamburger or freeze browned hamburger for quick meal add-ins.

Some quick ideas:
Brown hamburger and add different seasonings to different containers - taco seasoning for taco salad, Italian seasoning for spaghetti sauce, etc.
* Buy in bulk. Cook more chicken than is needed and keep it in the refrigerator for multiple meals in one week (chicken tacos, chicken
stir fry, chicken pasta).

More Recipes

* For more ideas on cooking ahead, check out “Once-a-Month Cooking,” by Mimi Wilson and Mary Beth Lagerborg
* We have more yummy casserole recipes in our “Rediscovering your 9x13 Baking Dish” article. It not only has great recipes, but more tips on Freezing, a list of items to have on hand for quick meals, and great ideas for making your “frozen dinner” a complete meal.

* How many times have you needed a dozen cookies and ended up buying refrigerator dough or cookies from the bakery?

Freezing cookie dough is a really easy thing to do and such a great time saver!

Roll a long tube of dough (8-9” long and ~2” thick) in wax paper, label with name of cookie and baking directions, and place in large plastic freezer bag.

Or, drop dough by the spoon full on to cookie sheets (or other flat surface) cover with plastic wrap and place in freezer. Once completely frozen, transfer to an airtight container, label and return to freezer. The baking time for these cookies may need to be increased slightly when going from the freezer to the oven.

http://www.mormonchic.com/recipe/recipebox/pages/jello.asp

RAINBOW JELL-O

7 - 3oz. packages flavored gelatin; I use Grape, Berry Blue, Lime, Lemon, Orange, Strawberry, Black Cherry
16oz. imitation sour cream

Start with the grape layer and use in the order listed above, using one flavor at a time. Dissolve gelatin in one cup boiling water, divide in half. Add 1/2 cup cold water to one half of gelatin, and 1/2 cup sour cream to the other, mix well.

Spread sour cream mixture on bottom of a 9x13 clear glass pan. Refridgerate 30 minutes. Once set, slowly and gently pour plain gelatin over sour cream mixture and place in fridge for 30 minutes, until gelatin is set.

While layer is setting, start the next color layers. This is an easy eye catching salad. It is somewhat time consuming but well worth it!!

RC Note: Vanilla yogurt is an acceptable substitute for imitation sour cream.

Recipe from Connie Sorensen, Gunnison Utah Stake, USA

PEAR SALAD

1 - 3oz. pkg lime flavored gelatin

Dissolve in one cup boiling water, add one cup cold water, stir and set aside.

1 - 3oz. pkg cream cheese, softened
8-12oz. can pears, drained and mashed

Beat cream cheese and pears together until smooth, add to gelatin mixture and chill until semi-set then add:

1/2 pint cream, whipped until stiff

Fold into jell-o and set until firm.

Recipe from Sue Nielson, Monroe, Utah Stake, USA

RASPBERRY JELL-O JUBILEE (aka Jell-O Salad)
1 Number 2 can crushed pineapple
1 - 6oz. pkg raspberry gelatin
1 - 4-6 oz. pkg frozen raspberries
2 sliced bananas
1-1/2 cups boiling water

Drain pineapple reserving juice. In large bowl place raspberries, top with pineapple. Dissolve gelatin in boiling water and pour over raspberry mixture. Stir to thaw raspberries. Stir in bananas. Then take reserved pineapple juice and add enough cold water to make 1-1/2 cups liquid. Stir into gelatin mixture, pour into dripper (9x13) pan and chill until set.

Recipe from Sue Nielson, Monroe, Utah Stake, USA

UTAH’s FAMOUS GREEN JELL-O

1 cup water
1-6 oz pkg lime gelatin
1/2 cup sugar
2 tablespoons fresh lemon juice, optional
1 cup crushed pineapple, un-drained
2 cups whipping cream

Bring water to a boil. Put gelatin and sugar in a medium sized bowl; add boiling water stirring until gelatin is dissolved. Add lemon juice if desired; stir in crushed pineapple. Refrigerate until syrupy. Whip cream until stiff. Fold into gelatin mixture. Place in 9x13 inch pan. Refrigerate for several hours until firm.

Recipe from ‘The Essential Mormon Cookbook,’ Julie Badger

PRETZEL JELL-O

2 cups crushed pretzels, not too fine
3 tablespoons sugar
3/4 cup melted butter or margarine

8oz. cream cheese, softened
1/2 cup sugar
1 small carton Cool Whip

16-20 oz frozen sliced strawberries, unsweetened or; 1 quart fresh strawberries
6oz. package strawberry gelatin
2 cups boiling water

Preheat oven to 400. Mix the pretzels, 3 tablespoons sugar and melted butter. Pat into 9x13 inch baking dish, bake for 7-8 minutes until toasty. Set aside to cool. Beat together cream cheese, Cool Whip, and 1/2 cup sugar. Spread over cooled crust. Combine strawberries, gelatin and boiling water, stirring until gelatin is dissolved. Let stand in refrigerator until partially jelled, then pour over cream cheese layer. Refrigerate until set, 5-6 hours.

Recipe from Terri Murray, Wichita KS stake, USA

LEMON SNOW SALAD

1 large can crushed pineapple
2 large jar junior baby food (example: Hawaiian Delight)
8oz cream cheese
1 - 6oz. pkg lemon gelatin
1 cup sugar
1-14oz. can evaporated milk (not sweetened)
chopped nuts

Blend pineapple, baby food, cream cheese, sugar and gelatin in a large saucepan. Bring to a boil. Cool. Whip can of evap. milk and add to cooled mixture. Transfer to gelatin mold or other serving container. Sprinkle with chopped nuts. Makes a 9x13 pan so is great for a large group.

Recipe from Recipesource.com.

RASPBERRY APPLESAUCE SALAD

1 - 6oz. pkg raspberry gelatin
2-1/2 cups boiling water
1-1/2 cups applesauce
1 pkg frozen raspberries, thawed
2 teaspoon lemon juice

Dissolve jell-o in boiling water. Add rest of salad ingredients and chill until set.

Topping:
2 cups mini marshmallows
1 small carton sour cream

Pour sour cream over marshmallows and let set over night. Next day beat with mixer and spread over the top of the gelatin mixture.

Recipe from Terri Murray, Wichita KS Stake, USA

ORANGE TAPIOCA SALAD

3 cups water
1-3 oz pkg orange gelatin
1-3.4 oz pkg vanilla instant pudding mix
1-3oz pkg tapioca pudding mix
1-15 oz can mandarin oranges drained
1-8 oz can crushed pineapple, drained
1-8 oz carton whipped topping thawed

In a saucepan bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil stirring constantly boil for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping, spoon into serving bowl, cover and refrigerate for 2 hours

Recipe from Sue Nielson, Monroe, Utah Stake, USA

Yummy enough to be called Desserts!

Easy Popcorn Balls

1 pkg. gelatin (any flavor*)
1 cup sugar
1 cup light corn syrup
4 quarts popped popcorn

In a medium sauce pan, over medium heat, miix well and stir constantly until sugar is well-dissolved. Cook as you stir bring to a boil and cook only until sugar and Jell-O are dissolved. Pour over popped corn in large buttered bowl, mix until all the popcorn is covered. Shape into balls immediately.

* Cherry gelatin works very well.

Makes ~12 large balls.

Recipe from Tamara Kimball, Chesterfield Ward Cookbook.

Organge Bavarian

3 pkgs (3oz. each) orange gelatin
2-1/4 cups boiling water
1 cup (8oz) sour cream
1 quart orange sherbet, softened
1 can (11oz) mandarin oranges, drained & halved
Red & Green grapes, optional for garnish

Dissolved gelaine in water. Sitr in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired.

Yield: 12-14 servings.

Recipe from the Taste of Home Annual Recipes, 1998 Cookbook.

Red White & Blue Parfaits

2 cups boiling water, divided
1 - 3 oz. pkg. any red flavor Jell-O
1 - 3 oz. pkg. berry blue Jell-O
2 cups cold water, divided
8 oz. pkg cream cheese, softened
1/3 cup sugar
2 cups thawed whipped topping

STIR 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup of the cold water into dissolved gelatin in each bowl. Pour each flavor of gelatin into separate 8-inch square pan.

REFRIGERATE 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.

BEAT cream cheese and sugar in medium bowl with wire whisk until well blended. Add whipped topping; mix well. Spoon alternating flavors of gelatin cubes into 10 parfait or dessert glasses alternately with the whipped topping. Store leftover parfaits in refrigerator.

Variation
To serve at non-patriotic occasions, prepare as directed using your choice of JELL-O Brand Gelatin flavors.

Great Substitute:
Prepare as directed, using JELL-O Brand Sugar Free Low Calorie Gelatin, PHILADELPHIA Neufchatel, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.

Recipe from Kraft Kitchens, www.kraftfoods.com/jello

Wave Your Flag Cheesecake

1 qt. strawberries, divided
1-1/2 cups boiling water
1 -6 oz. pkg. any red flavor Jell-O Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 - 8 oz. pkg. cream cheese, softened
1/4 cup sugar
1 tub (8 oz.) whipped topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.

BEAT cream cheese and sugar with wire whisk or electric mixer until well blended; stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture for “stripes” of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for “stars.”

Great Substitute:
Substitute JELL-O Brand Berry Blue Flavor Gelatin for the red gelatin.

Recipe from Kraft Kitchens, http://www.kraftfoods.com/jello

Jell-O Museum

Visit the Jell-O Museum in LeRoy, NY home of Pearle Wait, who created the fruit flavored dessert while experimenting with gelatin for couch syrups and laxative teas. Pearle’s wife May is given credit for calling the dessert jell-o.

Jell-O Museum
Location: 23 E. Main Street
LeRoy, NY 14482
Phone: 585-768-7433
Admission: $3 Adults; $1.50 children
Website: www.jellomuseum.com

Diversity Diet

The Often Overlooked Way to Lose Weight and Live Longer In the world of finance, experts advise you to avoid putting all your eggs in one basket. When it comes to your diet, a similar rule exists but with this twist: avoid filling your basket with only eggs. Just as with your finances, diversity is the smartest choice around when it comes to choosing the foods that you eat. Applying a diversity strategy to your eating patterns can provide you with easy opportunities to lose pounds, gain years, and enjoy some of the most delicious foods on the planet.

Step inside the major food categories
You probably know all the major players in the nutrition game: vegetables, fruits, grains, dairy, meat-based foods, and fats. Getting an appropriate amount of each major kind of food every day is a good start toward eating a diverse diet. But can you name five different fruits you've eaten in the past week? Within each food category is a vast array of nutrient-rich foods, each one containing hundreds of unique substances. The key is to get to know all the different powerful choices within each food category and to introduce these different foods into your diet on a rotating basis. With a little exploration, you can find hundreds of nutritious newcomers to add to your meals and make them more satisfying and more nutritious.

Take a colorful adventure
Start by taking a trip to the grocery store and spending a little more time than usual exploring the offerings. Hit the produce aisle first and while you're inspecting the offerings, focus on the range of colors. Richly colorful plant foods—bright berries, sunny tangerines, and dark green lettuces—contain important protective phytochemicals and antioxidants that help prevent disease and preserve health. Such healthful vegetables, fruits, and legumes are the items that are often lacking in most diets. Pick out four or five that you've never had before or that you rarely eat, plus grab a few of your favorites, too. Make sure you see a range of colors in your cart. The following table will help you appreciate the full range of nutritional power these different colors have to offer.

Red
Make these fruits and vegetables a regular part of your diet:

tomatoes, watermelon, cherries, cranberries, pomegranates, beets, red peppers, radishes, radicchio, red potatoes, rhubarb

These foods contain the important phytochemicals, lycopene and anthocyanins, which help promote:

• heart health
• memory function
• urinary tract health

And, lower your risk of certain types of cancer.

Blue-Purple
Make these fruits and vegetables a regular part of your diet: blackberries, blueberries, black currants, dried plums, elderberries, purple figs, red grapes, plums, raisins, red cabbage, eggplant, purple peppers

These foods contain the important phytochemicals, anthocyanins and phenolics, which help promote:

• urinary tract health
• memory function

And, lower your risk of certain types of cancer.

Yellow-Orange
Make these fruits and vegetables a regular part of your diet:

apricots, cantaloupe, grapefruit, lemons, mangoes, nectarines, oranges, papayas, peaches, persimmons, pineapple, tangerines, squash, carrots, yellow peppers, pumpkin, rutabagas, sweet potatoes

These foods contain the important phytochemicals, carotenoids and flavonoids, which help promote:

• heart health
• vision health
• a healthy immune system

And, lower your risk of certain types of cancer.

Yellow-Green
Make these fruits and vegetables a regular part of your diet:

avocados, green apples, green grapes, honeydew melon, kiwifruit, limes, green pears, artichokes, arugula, asparagus, broccoli, Brussels sprouts, cabbage, celery, cucumbers, endive, leafy greens, green onions, okra, peas, green peppers, snow peas, sugar snap peas, spinach, watercress, zucchini

These foods contain the important phytochemicals, lutein and indoles, which help promote:

• vision health
• strong bones and teeth

And, lower your risk of certain types of cancer.

White-Green
Make these fruits and vegetables a regular part of your diet:

leeks, garlic, onions, chives, bananas, brown pears, dates, cauliflower, ginger, mushrooms, parsnips, shallots, turnips

These foods contain the important phytochemicals, allyl sulfides and allicin, which help promote:

• heart health
• healthy cholesterol levels

And, lower your risk of certain types of cancer.

Discover new delicious foods
Continue in the same attitude of exploration as you move through other store aisles. Check out low-fat options in the dairy section; whole-grain breads, cereals, grains and pastas; fish, seafood, and lean meat options. Read product labels and learn which foods contain unsaturated fats rather than the less healthy saturated and trans fats. Whenever possible, choose fresh, unprocessed whole foods over prepared and packaged foods, which are often highly processed, low on nutrients, and potentially full of chemical additives. Chances are you'll discover quite a few new items from every food group.

Re-balance your food portfolio
Once you have a better understanding of what's out there, it will be easier to figure out what's been missing. But rather than simply adding these foods to your diet, you need to clear some room for the new additions, otherwise you may start putting on pounds rather than dropping them. That means taking a look at your meals and cutting back on nutrient-poor foods you eat too often. For most people, that means cutting back on refined breads, pastas, rice, and other heavily processed grain products. Replace these with a couple whole-grain options. Studies show that choosing a mix of whole-grain cereals and breads that have been made with largely unprocessed grains, such as millet, bulgur, and whole wheat, can help boost your efforts to keep off extra pounds.

If you routinely eat a big plate of pasta with a couple slices of bread, you're overloading on grains and neglecting the other groups. Instead, diversify the meal by taking less pasta and adding a serving of tomatoes, spinach, and pine nuts. Strive to cover all your bases by incorporating at least three food groups into each meal. If you take this approach with most of your meals, including snacks, you'll give your body the mix of nutrients it needs to function at its best. This, in turn, can help you avoid those energy lulls that lead to nutritionally poor food choices, especially between meals. Fill in any dietary holes at snack time. If you're short on dairy, enjoy a cup of yogurt or a slice of low-fat cheese. Grab a handful of nuts or soybeans, also called edamame, if it's protein you need. Raw vegetables and fruits are always a wise snack choice.

Add up the colors
Expanding your food selections to include a wide range of great-tasting foods that are full of vitamins, minerals, and fiber has many benefits. But how do you know if you are on the right track? For most people, counting servings and calories is tough to do. Try counting colors instead. You can't go wrong if you add a greater variety of colorful vegetables and fruits to each meal and push out bland colors, such as refined bread and pasta. The more colors, the greater the payoff (and food coloring doesn't count).

Also, make sure you vary your greens, reds, yellows, and purples from day to day. Green bell peppers add vitamin C or A, but don't forget asparagus, which is high in folate, and spinach, which is a great source of calcium and iron. This diversity across and within the food groups is one of the wisest investments you can make in your most precious asset: your health.

Reviewed by RealAge staff: May 2004

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