Preparing for an emergency can be a hassle and sometimes cause headaches. The main reasons that food storage cause these headaches are: 1) Rotating your food and sometimes having to throw stuff away, 2) It takes too long to prepare, 3) You want it to taste good of course, 4) A whole year supply takes up too much room, and 5) The price.
These five things don't have to be a headache. Whether you have none, a little, or a lot of food storage it is worth it to look into the freeze dried method as the food takes care of all these problems and you won't have to worry about them for another 25 years because that's how long they will last on your shelf.
For a free consultation and free taste of the product give Scott a call and you can set up a time to meet.
Scott
(801)836-2857
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Sunday, July 26, 2009
Wednesday, July 1, 2009
From Carolyn Mackay
It has been a few years since the Provo Canyon Ward had a summer party with Dutch Oven cooking. I was thinking about that this summer and remembered many of the good food we enjoyed eating. Since we are right in the middle of summer, if you or your family have not enjoyed a Dutch Oven meal I thought I would encourage you to do so. It is a great family activity, ---all can be involved in the preparation and cooking of the meal. Not only is it good cooking, but also good practice for times when you may not have that electric or gas stove/oven to cook on.
Some Dutch oven tips: (Thanks to the booklet: 3 Steps to Family and Neighborhood Emergency Preparedness.)
1. New Dutch Ovens must be seasoned for the first time. This helps keep them from rusting and food sticking. Usually information comes with your new Dutch oven to do this, but just in case, here is a reminder. Wash in mild soapy water and scrub well to get factory residue off. Dry off, and then grease it using a thin coating of solid vegetable shortening (Crisco) or vegetable oil. Cover both the inside and outside of the Dutch oven. (A paper towel works great for this.) Then put in your home oven upside down and bake at 300-350 degrees for 1 hour. When the hour is up, turn off heat and let the Dutch oven cool on the oven rack. When cool, remove and wipe out excess oil.
2. Avoid cooking foods with a heavy water content or high in acid content, such as tomato based foods, the first few times. Whenever you cook a cobbler line your oven with aluminum foil.
3. Cleanup after cooking is simply wiping out the oven and washing with water. If soap is use, re-seasoning will be needed. Some people recommend reapplying a thin coating of shortening or oil before you store it.
5. Store in a dry place with the lid ajar and it is recommended you put a piece of wadded up newspaper inside to absorb any moisture.
Temperature in cooking is regulated by the number charcoal briquets you use for the size of the Dutch oven. The size of your Dutch oven is usually stamped on the lid. Although most recipes tell you how many to use a general rule of thumb is: Size number x 2. (12” Dutch oven x 2 = 24 briquets) The Briquets are placed underneath the oven and on top depending on what you are cooking.
Size of Dutch oven + 4 briquets on the top lid
Size of Dutch oven – 4 briquets underneath the oven.
Temperature chart:
325 Degrees = Size number x 2
350 degrees = Size number x 2 + 2 briquets
375 degrees = Size number x 2 + 4 briquets
400 degrees = Size number x 2 + 6 briquets.
Briquets need to be started and burning hot before you begin cooking.
Now some famous Provo Canyon Ward Dutch Oven Cookout Recipes!
Pot Roast and Stuff
3-4 pounds Pot roast or Round steak 5 carrots
Flour, salt, pepper 2 Onions
2 Tbsp Oil 1 pkg Lipton Onion soup mix
10 lbs potatoes 2 cups beef broth or Beef boullion
Flour, salt and pepper the meat. Put in a heated 12 inch Dutch Oven that has 12 coals on the bottom, add oil and brown the meat in the oil. Add the potatoes, carrots, onions on top of the meat. Sprinkle with the Onion Soup mix. Pour 2 cups of broth over the top and bake for 1 ½ to 2 hours with 12 coals on top.
Dutch Oven Chicken
2 chicken fryers, skinned, washed, and cut up Shortening, when melted makes ½ “ in bottom
Flour, salt and pepper mixture Warm water, to make ¼ “ in bottom
Coat the chicken pieces in the mixture. Melt the shortening in the bottom of a 12 “ Dutch Oven with 10 coals on the bottom. Completely brown the chicken and then remove excess grease. Add water and cover with lid and 10 coals on the top. Steam for 1 hours until tender.
Cherry Cobbler
3 large cans (30 oz. each) of Cherry Pie filling 1 Cube butter
1 tsp Almond Extract 1 Cup chopped Nuts
1 yellow or white cake mix 1 can 7-Up or Sprite
Line 12 “ Dutch Oven with foil. Pour pie filling into Dutch oven and carefully stir in Almond extract. IN a gallon zip-lock bag or a bowl combine cake mix and butter until well mixed in. Add nuts and mix together. Sprinkle contents of bag or bowl evenly over pie filling. Then pour the can of soda pop over this. DO NOT STIR!!! Bake in Dutch Oven for 30-45 minutes with 8 coals on the bottom and 18 coals on the top. IF stacking ovens, do 13 on top and 13 on bottom. Check often.
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Some Dutch oven tips: (Thanks to the booklet: 3 Steps to Family and Neighborhood Emergency Preparedness.)
1. New Dutch Ovens must be seasoned for the first time. This helps keep them from rusting and food sticking. Usually information comes with your new Dutch oven to do this, but just in case, here is a reminder. Wash in mild soapy water and scrub well to get factory residue off. Dry off, and then grease it using a thin coating of solid vegetable shortening (Crisco) or vegetable oil. Cover both the inside and outside of the Dutch oven. (A paper towel works great for this.) Then put in your home oven upside down and bake at 300-350 degrees for 1 hour. When the hour is up, turn off heat and let the Dutch oven cool on the oven rack. When cool, remove and wipe out excess oil.
2. Avoid cooking foods with a heavy water content or high in acid content, such as tomato based foods, the first few times. Whenever you cook a cobbler line your oven with aluminum foil.
3. Cleanup after cooking is simply wiping out the oven and washing with water. If soap is use, re-seasoning will be needed. Some people recommend reapplying a thin coating of shortening or oil before you store it.
5. Store in a dry place with the lid ajar and it is recommended you put a piece of wadded up newspaper inside to absorb any moisture.
Temperature in cooking is regulated by the number charcoal briquets you use for the size of the Dutch oven. The size of your Dutch oven is usually stamped on the lid. Although most recipes tell you how many to use a general rule of thumb is: Size number x 2. (12” Dutch oven x 2 = 24 briquets) The Briquets are placed underneath the oven and on top depending on what you are cooking.
Size of Dutch oven + 4 briquets on the top lid
Size of Dutch oven – 4 briquets underneath the oven.
Temperature chart:
325 Degrees = Size number x 2
350 degrees = Size number x 2 + 2 briquets
375 degrees = Size number x 2 + 4 briquets
400 degrees = Size number x 2 + 6 briquets.
Briquets need to be started and burning hot before you begin cooking.
Now some famous Provo Canyon Ward Dutch Oven Cookout Recipes!
Pot Roast and Stuff
3-4 pounds Pot roast or Round steak 5 carrots
Flour, salt, pepper 2 Onions
2 Tbsp Oil 1 pkg Lipton Onion soup mix
10 lbs potatoes 2 cups beef broth or Beef boullion
Flour, salt and pepper the meat. Put in a heated 12 inch Dutch Oven that has 12 coals on the bottom, add oil and brown the meat in the oil. Add the potatoes, carrots, onions on top of the meat. Sprinkle with the Onion Soup mix. Pour 2 cups of broth over the top and bake for 1 ½ to 2 hours with 12 coals on top.
Dutch Oven Chicken
2 chicken fryers, skinned, washed, and cut up Shortening, when melted makes ½ “ in bottom
Flour, salt and pepper mixture Warm water, to make ¼ “ in bottom
Coat the chicken pieces in the mixture. Melt the shortening in the bottom of a 12 “ Dutch Oven with 10 coals on the bottom. Completely brown the chicken and then remove excess grease. Add water and cover with lid and 10 coals on the top. Steam for 1 hours until tender.
Cherry Cobbler
3 large cans (30 oz. each) of Cherry Pie filling 1 Cube butter
1 tsp Almond Extract 1 Cup chopped Nuts
1 yellow or white cake mix 1 can 7-Up or Sprite
Line 12 “ Dutch Oven with foil. Pour pie filling into Dutch oven and carefully stir in Almond extract. IN a gallon zip-lock bag or a bowl combine cake mix and butter until well mixed in. Add nuts and mix together. Sprinkle contents of bag or bowl evenly over pie filling. Then pour the can of soda pop over this. DO NOT STIR!!! Bake in Dutch Oven for 30-45 minutes with 8 coals on the bottom and 18 coals on the top. IF stacking ovens, do 13 on top and 13 on bottom. Check often.
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