Responsibility

The responsibility for our social, emotional, spiritual, physical, and economic well-being rests first on ourselves, second on our family, and third on the Church. Under the inspiration of the Lord and through our own labors, we should supply ourselves and our family with the spiritual and temporal necessities of life.

We are better able to take care of ourselves and our family when we are self-reliant. We are prepared to endure times of adversity without becoming dependent on others.

We can become self-reliant by (1) taking advantage of educational opportunities; (2) practicing sound principles of nutrition and hygiene; (3) preparing for and obtaining suitable employment; (4) storing a supply of food and clothing to the extent the law allows; (5) managing our resources wisely, including paying tithes and offerings and avoiding debt; and (6) developing spiritual, emotional, and social strength.

In order to become self-reliant, we must be willing to work. The Lord has commanded us to work (see Genesis 3:19;D&C 42:42). Honorable work is a basic source of happiness, self-worth, and prosperity.

"Welfare" LDS Gospel Library

The Ant and The Grasshopper…

Grasshopper: News flash… the world is still here.  The sun is shining, the flowers are in bloom, and spring is here.  Why are you worried about preparedness?

Ant: First of all, preparedness is not about worry.  It’s about not needing to worry.  It’s not about fear, it’s about vanquishing fear.  Being ready will do more than almost anything out there to help you feel peaceful and secure.

Grasshopper: But aren’t you tired of storing away food for the long winter?  Don’t you want to go out and buy that toy you’ve been wishing you have?  Don’t you want to take a break?  What if you are wasting your time and winter never comes?

Ant: Winter always comes.  If you haven’t realized it, life is a cycle of ups and downs.  So when you’re up, it’s time to store away some of that extra goodness for a rainy day, or worse a winter’s day.

Grasshopper: You’re out of control, you’re crazy.  You must be listening to too much talk radio.  It’s nonsense.  I mean if something bad did happen, I know you would be willing to redistribute your food to me right?

Ant: Ummm….

Grasshopper: But really we don’t need to worry about that because it will never happen.

Ant: Well, I guess I’ll talk to you later.

Grasshopper: Where are you going?

Ant: I can see a storm coming.

 

Artisan Bread

Courtesy of “Artisan Bread in 5 Minutes a Day” by Hertzberg and Francois

 

3 cups lukewarm water

1  1/2 Tbsp granulated yeast ( 2 packets)

1  1/2 Tbsp coarse or kosher salt

6  1/2 cups unsifted, unbleached all-purpose flour, measured in the “scoop and sweep” method.

Cornmeal

 

Mix warm water, yeast and salt together in a bowl. Add all of the flour at once. Mix with wooden spoon or dough hook on a stand mixer until uniformly moist, with no dry patches.

 

Put dough into a lidded (not airtight) container that holds at least 6 liters.  Cover and let rise until double in volume (2-5 hours depending on the temperature of your kitchen).

 

Make a loaf immediately or refrigerate for at least 3 hours (or overnight) for easier handling. This recipe makes 4 loaves of bread.

 

When ready to bake, use scissors to cut a grapefruit-size piece of dough from the container of dough.  Dust the surface lightly with flour so that it won’t stick to your fingers.  Gently stretch the surface of the dough around  to the bottom , on all four sides, rotating the ball a quarter turn as you go. Most of the flour will fall off.  Set the ball of dough on a cookie sheet sprinkled with cornmeal.  Let rest, uncovered, for 40 minutes.

 

Twenty minutes before baking, preheat the oven to 450 degrees. Place a  second cookie sheet lined with parchment on the top shelf.  Place an empty broiler pan for holding water on the bottom shelf. These two pans should be hot when the bread is transferred to the oven.

 

Before baking, lightly dust the loaf of bread with flour. Make a “tic tac toe” series of slashes with a serrated knife on the surface of the bread.  Slide the bread off the cookie sheet with the cornmeal onto the hot cookie sheet in the oven. Immediately pour 1 cup of boiling water into the hot broiler pan to create steam. Close the oven door immediately.  Bake for 30 minutes, or until crust is nice and brown.  Test doneness with a thermometer (should read 200 degrees) or a toothpick.

 

Remove bread from oven and let cool completely before slicing.  Remaining dough can be stored in lidded container for 2 weeks.

 

Magic Mix

2 cups NON-INSTANT milk powder OR 4 cups instant nonfat dry milk
1 cup butter powder
1 cup flour or 1/2 cup cornstarch
Put all items in a large lidded container and whisk to combine. Store in pantry no need to refrigerate.

To Make a White Sauce:
Combine ½ cup Magic Mix and 1 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

To Make Gravy:
Combine ½ cup Magic Mix and 1 cup meat dripping in saucepan. Cook over
medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.
If you do not have meat drippings use one 1 cup of broth or 1 cup water and 1 tsp bouillon.

To Make CREAM OF CHICKEN Soup:

Combine 1 cup of Magic Mix with 1 ¼ cups of cold water and 1 tsp chicken bullion in saucepan.  Cook and stir until thickened. Add to casserole as you would the canned product. Substitute for 1 can.

To Make CREAM OF MUSHROOM Soup:
Combine 1 cup Magic Mix with 1 1/4 cups cold water.  Cook and stir until thickened. Add 1/4 cup freeze dried mushrooms. And allow to re hydrate in the soup.  Substitute for 1 can cream of mushroom soup.

To Make Alfredo:
Combine 1 cup Magic Mix and 2 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering, remove from heat. Add 8 ounces cream cheese cut into chunks.  Stir until cream cheese is melted.  Add 3/4 cup  Parmesan cheese, and 1 teaspoon garlic powder.  Stir until combined. Serve over cooked fettuccine noodles.

Magic Mix Chocolate Pudding
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.


Magic Mix Vanilla Pudding--from the  Washington State Extension
Makes 4 servings, about 1/2 cup each
1 cup Magic Mix
1/3 cup sugar
11/2 cups water
1 tablespoon soft tub-type margarine (I leave this out)
1 teaspoon vanilla

In small saucepan with heavy bottom, combine Magic Mix and sugar. Stir in water. Add margarine. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.  Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.  Refrigerate. Pudding will thicken more as it cools.

Magic Pumpkin Custard  from the  Washington State Extension
This is a lot like pumpkin pie with out the crust.
Makes 8 servings
1 cup Magic Mix
2/3 cup brown or white sugar
11/2 teaspoons cinnamon, or pumpkin pie spice
1/4 teaspoon salt
1 cup water
16 oz. can pumpkin, or 2 cups canned or cooked
2 eggs, beaten with a fork

Combine Magic Mix, sugar, spice, and salt in large bowl. Stir in water. Add pumpkin and eggs. Stir to combine well. Pour into a greased 9-inch pie plate. Bake at 350˚F for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean.

Magic Mix Microwave Directions:  
I often make my magic mix in the microwave.  Here is what I do.
Mix ingredients in a microwave-safe 11/2 quart or larger bowl. . Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding (or white sauce, or gravy) is thick.

http://cookingwithmyfoodstorage.blogspot.com/2011/03/make-your-own-mix-magic-mix-and-link.html