Two recipes for cocoa mix using powdered milk:
Instant Cocoa Mix
1 8-qt. box powdered milk (9 c)
1 1-lb. box powdered sugar (4 c)
1 1-lb. container Hershey’s or Nestles Quick (5 c)
1 10-oz. jar powdered creamer (3 c)
½-1 c unsweetened cocoa (to taste)
Mix in very large bowl. Store in covered container. Mix about 3 heaping spoonfuls to one cup hot water. Makes a lot!
Cocoa Mix Karen Wilcox
15 c instant powdered milk
1 ½ c sugar
1 c cocoa
1 ½ tsp. salt
Makes enough for 10 quarts or 40 1-cup servings. To use the mix, stir ½ c mix into 1 c hot water for a warm drink or ice cold water for chocolate milk.
Other recipes for using food storage: (These were in my recipe box along with the beans. I’m sure all of these recipes were from a homemaking meeting in the ‘90s, when 2nd Ward went clear to the Woodland Hills stoplight.)
Homemade Maple Syrup Tori Goudy
2 c sugar
1 tsp salt
1 c water
½ c Karo (opt)
1 tsp maple extract
Mix all ingredients except flavoring; boil to dissolve sugar. Add flavoring.
Egg for baking Tori Goudy
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp + 1 tsp boiling water
This mixture will substitute for 1 egg in a recipe.
Condensed milk
½ c hot water
1 c sugar
1 Tbsp butter
1 c pwd. Milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
Buttermilk or Sour Milk
1 c water
1/3 c pwd milk
1 Tbsp. vinegar or lemon juice
Drinkable Powdered Milk
To improve the flavor of powdered milk, mix it half and half with whole milk. Or try adding a little sugar or vanilla to enhance flavor. Let it chill several hours before drinking.
Rice
To cook rice:
One cup of uncooked rice will make 3 cups of cooked rice, or four servings.
Combine:
1 c uncooked rice
1 tsp. salt
2 c boiling water
Combine the ingredients. Bring to boil in a saucepan, stirring now and then to keep rice from clumping. When it reaches a boil, cover with lid and lower the heat to simmer. Cook about 15-20 minutes without removing lid or stirring, until the liquid is absorbed and the rice is tender.
Ideas for using rice Karen Wilcox
• Cook rice in beef or chicken broth instead of water.
• Mix cooked rice with a variety of things—sliced mushrooms, sautéed onions, crumbled pieces of bacon, slivered almonds, or grated cheese.
• Try sour cream and chives mixed into cooked rice.
• Substitute ½ c fruit juice (apple, orange, cherry) for ½ c water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 c of the water used in cooking.
• Add on of the following herbs to the cooking water when preparing rice.
o 1/8 tsp. dried thyme, oregano, sage, rosemary, basil, or savory
o ½ tsp. celery seeds or dried dill
o ¾ tsp. dried marjoram
o seasoned salt instead of regular salt
o 1 small bay leaf
Sweet Rice Lili Hartman
Melt ¼ c butter in non-stick frying pain. Add 1 c rice, uncooked. Sauté rice. Add 2 c water and bring to a boil. Add ¼ c butter, turn to low. Cover and cook 20 min. or until liquid is absorbed.
One cup of uncooked rice will make 3 cups of cooked rice, or four servings.
Combine:
1 c uncooked rice
1 tsp. salt
2 c boiling water
Combine the ingredients. Bring to boil in a saucepan, stirring now and then to keep rice from clumping. When it reaches a boil, cover with lid and lower the heat to simmer. Cook about 15-20 minutes without removing lid or stirring, until the liquid is absorbed and the rice is tender.
Ideas for using rice Karen Wilcox
• Cook rice in beef or chicken broth instead of water.
• Mix cooked rice with a variety of things—sliced mushrooms, sautéed onions, crumbled pieces of bacon, slivered almonds, or grated cheese.
• Try sour cream and chives mixed into cooked rice.
• Substitute ½ c fruit juice (apple, orange, cherry) for ½ c water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 c of the water used in cooking.
• Add on of the following herbs to the cooking water when preparing rice.
o 1/8 tsp. dried thyme, oregano, sage, rosemary, basil, or savory
o ½ tsp. celery seeds or dried dill
o ¾ tsp. dried marjoram
o seasoned salt instead of regular salt
o 1 small bay leaf
Sweet Rice Lili Hartman
Melt ¼ c butter in non-stick frying pain. Add 1 c rice, uncooked. Sauté rice. Add 2 c water and bring to a boil. Add ¼ c butter, turn to low. Cover and cook 20 min. or until liquid is absorbed.
Beans
Refried Beans Dawn VanNosdol
Soak and cook small red beans until very, very tender. Drain and while still hot, put in food processor or blender. Add a little water and process until desired consistency is achieved. Then add spices—these may include: garlic, onion, chili pwd., salt, dried green peppers, pepper, bacon fat or rendered ham fat, liquid smoke, or any others you like. All of the spices are optional.
Cook just long enough to blend spices together. This is all “make to taste.” You may use immediately or freeze.
*If beans are old, add ½ tsp. baking soda or more to your beans while you are soaking them. Rinse before cooking.
To cook old hard beans:
Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 ½ c hot tap water and 2 tsp. of baking soda and soak overnight. Drain and rinse two times. Then add water to cover. Cook until tender and soft, about two hours, adding more water as needed.
Adding a Tbsp. of oil will cut down on foam as beans cook. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.
Cooking Beans Karen Wilcox
Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.
Overnight Soaking:
For each 1 lb. beans, dissolve 2 tsp. salt in 6 c water. Wash beans, add to salted water, and soak overnight.
Quick Soaking:
For each 1 lb. beans, bring 8 c of water to boiling. Wash beans, add to boiling water, and boil for 2 min. Remove from heat, cover and soak 1 hour.
To cook soaked beans:
For each 1 lb dried beans, dissolve 2 tsp. salt in 6 c hot water; bring to boil. Add soaked beans. Boil, uncovered, adding water if needed to keep beans covered until tender. Yield: 6-7 cups.
To soak/cook beans in crock pot:
For small crock pot:
2 c beans. Fill the rest with water. Add 2 tsp. salt. Leave to cook all day (8 hrs.)
For large crock pot:
4 c beans. Fill the rest with water. Add 4 tsp. salt. Leave to cook all day (8 hrs.)
Soak and cook small red beans until very, very tender. Drain and while still hot, put in food processor or blender. Add a little water and process until desired consistency is achieved. Then add spices—these may include: garlic, onion, chili pwd., salt, dried green peppers, pepper, bacon fat or rendered ham fat, liquid smoke, or any others you like. All of the spices are optional.
Cook just long enough to blend spices together. This is all “make to taste.” You may use immediately or freeze.
*If beans are old, add ½ tsp. baking soda or more to your beans while you are soaking them. Rinse before cooking.
To cook old hard beans:
Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 ½ c hot tap water and 2 tsp. of baking soda and soak overnight. Drain and rinse two times. Then add water to cover. Cook until tender and soft, about two hours, adding more water as needed.
Adding a Tbsp. of oil will cut down on foam as beans cook. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.
Cooking Beans Karen Wilcox
Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.
Overnight Soaking:
For each 1 lb. beans, dissolve 2 tsp. salt in 6 c water. Wash beans, add to salted water, and soak overnight.
Quick Soaking:
For each 1 lb. beans, bring 8 c of water to boiling. Wash beans, add to boiling water, and boil for 2 min. Remove from heat, cover and soak 1 hour.
To cook soaked beans:
For each 1 lb dried beans, dissolve 2 tsp. salt in 6 c hot water; bring to boil. Add soaked beans. Boil, uncovered, adding water if needed to keep beans covered until tender. Yield: 6-7 cups.
To soak/cook beans in crock pot:
For small crock pot:
2 c beans. Fill the rest with water. Add 2 tsp. salt. Leave to cook all day (8 hrs.)
For large crock pot:
4 c beans. Fill the rest with water. Add 4 tsp. salt. Leave to cook all day (8 hrs.)
Lynette Black
I was raised right here in Salem. My parents are Max and Naomi Wride. I'm the oldest of five children. I thought I lived so far out of town and was grateful to have aunts, uncles and cousins close by. (Actually, I was even named after my moms brother Lynn Christensen, which I've always loved, its been fun living in the same ward with him and Aunt Aylene.)
My parents bought my mothers family home when I was very young which sits right across from by cousin Soren Christensen's big white and red barn that you see coming into Salem from Payson today. There were no homes south of us, just fields clear to the goose nest in Elkridge, actually fields everywhere.
We were all one ward here in Salem until I was 12 years old. When the town split into two wards, right down main street. I was devastated, because I was the only girl my age in the new 2nd ward. It all worked out, they just put me with the girls a year older.
I was in the last 9th grade graduating class from Salem. (It's exciting to have a Jr. High School coming to Salem again soon! Who would have thought a High School!! It's wonderful!) I graduated from Spanish Fork High School.
My husbands family moved to Salem when he was a Jr. in High School. Oh my goodness, were those cute "Black boys the talk of the town." I was to young though. ( I never let Jim forget! One day after church he ask me how old I was, and when I told him, he told me, "Oh your to young") We did start dating when I was 16.
After High School I went to Snow College and Jim went into the Marines. Thankfully after two years we got back together and were married in the Manti Temple April 29, 1966.
We moved to Sunnyvale Calif. where Jim worked for Hewlett/Packard. Our first daughters Patti and Cindie were born there, then we moved to San Jose where our son John was born. We moved back to Utah for a short time and our son Jeffrey(deceased) was born. Shirl Hanks was our wonderful bishop at this time. Then we moved to Santa Rosa Calif where our daughter Allison was born. When she was a year old we moved back to Salem, for good this time, and bought our home we still live in.
I started a Pre School at this time. Salem had never heard of anything like this, when we went to get a business license, they said they needed to talk to some other cities about us, so the next month they said, "go ahead" when they talked to other places they said, Oh, they'll just go away. So I had a wonderful time teaching pre school for over 25 years. As we can see they never went away.
Five years after Allison was born we were blessed with another son Bradley.
Today we have 17 beautiful grandchildren. 9 Boys and 8 Girls.
I love to travel, Jim & I have been to Czech,(where our oldest son served his mission) Hungary, Austria and Germany. Also, Japan it was wonderful, but I love the USA!
I work at the temple on Thurs. and love it! Jim and I will be starting a service mission at the MTC shortly which I know will be an exciting adventure.