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July 2004 7 Ears of Corn
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JAM
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Jul 29, 2004 18:28 PDT
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July 2004 Seven Ears of Corn Editor: jew-@saw.net
"Church members can begin their home storage by storing the basic
foods that would be required to keep them alive if they did not have
anything else to eat. Depending on where members live, those basics
might include water, wheat or other grains, legumes, salt, honey or
sugar, powdered milk, and cooking oil. When members have stored enough
of these essentials to meet the needs of their family for one year, they
may decide to add other items that they are accustomed to using day to
day...Families who do not have the resources to acquire a year’s supply
can begin their storage by obtaining supplies to last for a few
months...Through careful planning, most Church members can, over time,
establish both a financial reserve and a year’s supply of essentials."
(First Presidency letter sent Jan. 20,2002)
~o~
A Way To Rotate Your Food Storage
By JAM
Here is a good way of knowing how old a food storage item is at a
glance.
First buy a few packages of identical stickers – these could be
stars, animals, flags, fish, you get the idea – then tag everything in
your food storage with a sticker.
Each January select stickers of a different theme or design; as you
purchase new items place this year’s sticker on (just as you pull them
from the grocery sack and before placing on the shelf). You might want
to keep a package of this year’s stickers in the area where you keep
your food storage as well as where you unload your groceries.
In a convenient place post a guide (just a 4x6 note card) with the
different stickers and the associated year listed.
~o~
Using The Produce From Your Garden
Even if you have to buy your fresh vegetables from the store instead of
gathering them from your garden; here are a few recipes to use up some
of that fresh produce.
Horseradish Carrots
4 1/2 cups sliced carrots 1/2 cup
mayonnaise
2 tbsp. Chopped onion 2 tbsp.
Horseradish
1/4 tsp. Salt
Dash of pepper
1/2 cup saltine crackers, crushed coarsely 2 tbsp. Butter
Cook carrots until softened, drain. Place in 2-qt. casserole dish;
combine mayonnaise, onion, horseradish, salt and pepper; spoon over
carrots. Mix crushed crackers with soft butter and sprinkle over the
top. Bake uncovered at 350 degrees for 30 minutes.
Depression Era Corn Cob Jelly
This jelly is very similar in flavor and color to apple jelly, with
a honey overtone. During the depression families might have sold their
apples, if they had any, and since corncobs were plentiful, after the
kernels were used...this recipe was developed. Waste not, Want not.
Chocolate Zucchini Cake
2 cups finely chopped zucchini 1/2-cup
margarine
1/2 cup vegetable oil 1 3/4 cup
sugar
2 egg eggs 1 tsp
Vanilla
1/2 Cup milk 1 tsp
Lemon Juice
2 1/2 Cups Flour 6
Tablespoons cocoa
1/2 tsp baking powder 1 tsp
cinnamon
1 cup chocolate chips brown
sugar
Preheat oven to 325 degrees. Grease and flour 9x13 pan. Cream
margarine, oil and sugar together. Add egg, vanilla, milk and lemon
juice. Beat well. Add dry ingredients, mix well. Add zucchini, mix
well, and pour into pan. Sprinkle top of cake with chocolate chips and
brown sugar. Bake 40 to 45 minutes, till wooden toothpick comes out
clean. No frosting is needed.
Depression Era Corn Cob Jelly
This jelly is very similar in flavor and color to apple jelly, with
a honey overtone. During the depression families might have sold their
apples, if they had any, and since corncobs were plentiful, after the
kernels were used...this recipe was developed. Waste not, Want not.
Corn Cob Jelly
12 sweet corn cobs 4 C.
water
4 C. sugar l
box fruit pectin
Bring water with cobs, to a boil; boil for l0 minutes. Measure 3 c.
liquid and strain through a cheesecloth. Pour strained fluid into a
large saucepan; add pectin. Bring to rolling boil. Add sugar; return to
a boil. Simmer 3 minutes., then skim. Add food coloring, if desired.
Pour into scalded jars and seal. Jelly will be clear and taste like
apple-honey.
That is it until next month.
Keep safe and be prepared.
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<html>
<font size=-1>July 2004</font> <font size=+4>Seven Ears of
Corn </font> <font size=-1>Editor: jew-@saw.net</font>
<p> <b><font size=+1>"Church members can begin their home storage
by storing the basic </font></b>foods that would be required to keep them
alive if they did not have anything else to eat. Depending on where members
live, those basics might include water, wheat or other grains, legumes,
salt, honey or sugar, powdered milk, and cooking oil. When members have
stored enough of these essentials to meet the needs of their family for
one year, they may decide to add other items that they are accustomed to
using day to day...Families who do not have the resources to acquire a
year’s supply can begin their storage by obtaining supplies to last for
a few months...Through careful planning, most Church members can, over
time, establish both a financial reserve and a year’s supply of essentials."
(First Presidency letter sent Jan. 20,2002)
<center>
<p><font size=+4>~o~</font>
<p><b><font size=+1>A Way To Rotate Your Food Storage</font></b>
<br><font size=-1>By JAM</font></center>
Here is a good way of knowing how old a
food storage item is at a glance.
<br> First buy a few packages of identical
stickers – these could be stars, animals, flags, fish, you get the idea
– then tag everything in your food storage with a sticker.
<br> Each January select stickers of a different
theme or design; as you purchase new items place this year’s sticker on
(just as you pull them from the grocery sack and before placing on the
shelf). You might want to keep a package of this year’s stickers in the
area where you keep your food storage as well as where you unload your
groceries.
<br> In a convenient place post a guide (just a 4x6 note
card) with the different stickers and the associated year listed.
<center><font size=+4>~o~</font>
<br>Using The Produce From Your Garden</center>
Even if you have to buy your fresh vegetables from the store instead of
gathering them from your garden; here are a few recipes to use up some
of that fresh produce.
<center>
<p>
<b><font size=+1>Horseradish Carrots</font></b></center>
<p>4 1/2 cups sliced carrots
1/2 cup mayonnaise
<br>2 tbsp. Chopped onion
2 tbsp. Horseradish
<br>1/4 tsp. Salt
Dash of pepper
<br>1/2 cup saltine crackers, crushed coarsely
2 tbsp. Butter
<br> Cook carrots until softened, drain. Place in 2-qt.
casserole dish; combine mayonnaise, onion, horseradish, salt and pepper;
spoon over carrots. Mix crushed crackers with soft butter and sprinkle
over the top. Bake uncovered at 350 degrees for 30 minutes.
<center>
<p><b><font size=+1>Depression Era Corn Cob Jelly</font></b></center>
<p> This jelly is very similar in flavor and color to
apple jelly, with a honey overtone. During the depression families might
have sold their apples, if they had any, and since corncobs were plentiful,
after the kernels were used...this recipe was developed. Waste not,
Want not.
<center>
<p><b><font size=+1>Chocolate Zucchini Cake</font></b></center>
<b><font size=+1></font></b>
<p>2 cups finely chopped zucchini
1/2-cup margarine
<br>1/2 cup vegetable oil
1 3/4 cup sugar
<br>2 egg eggs
1 tsp Vanilla
<br>1/2 Cup milk
1 tsp Lemon Juice
<br>2 1/2 Cups Flour
6 Tablespoons cocoa
<br>1/2 tsp baking powder
1 tsp cinnamon
<br>1 cup chocolate chips
brown sugar
<p> Preheat oven to 325 degrees.
Grease and flour 9x13 pan. Cream margarine, oil and sugar together.
Add egg, vanilla, milk and lemon juice. Beat well. Add dry ingredients,
mix well. Add zucchini, mix well, and pour into pan. Sprinkle top
of cake with chocolate chips and brown sugar. Bake 40 to 45 minutes, till
wooden toothpick comes out clean. No frosting is needed.
<center>
<p><b><font size=+1>Depression Era Corn Cob Jelly</font></b></center>
<p> This jelly is very similar in flavor and color to
apple jelly, with a honey overtone. During the depression families might
have sold their apples, if they had any, and since corncobs were plentiful,
after the kernels were used...this recipe was developed. Waste not,
Want not.
<center><b><font size=+1>Corn Cob Jelly</font></b></center>
<p>12 sweet corn cobs
4 C. water
<br>4 C. sugar
l box fruit pectin
<p> Bring water with cobs, to a boil; boil for
l0 minutes. Measure 3 c. liquid and strain through a cheesecloth. Pour
strained fluid into a large saucepan; add pectin. Bring to rolling boil.
Add sugar; return to a boil. Simmer 3 minutes., then skim. Add food coloring,
if desired. Pour into scalded jars and seal. Jelly will be clear and taste
like apple-honey.
<br>
<br>
<br>
<center>
<p><b><font size=+2>That is it until next month.</font></b>
<br><b><font size=+2> Keep safe and be prepared.</font></b>
<br><b><font size=+2> </font></b></center>
</html>
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