July Preparedness Newsletter

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Vital Records/Information for Collection and Storage

• Emergency phone numbers (police, fire, city, doctors, etc.)
• Family emergency plan pages
• Neighborhood/Ward Block plan pages
• Doctors/Specialists business cards
• Dental Records
• Second set of insurance Cards
• Copy of health insurance policy
• Immunization records
• Prescription Medications
• Auto insurance policies
• Car titles, leases, warranties, repairs.  Include documents for recreational vehicles.
• Emergency Radio Stations in your cars
• Church membership records
• Church certificates, ordinances, patriarchal blessing
• Ward/Stake directory
• Diplomas
• Class schedule of family members still in school
• Maps of school and school calendar
• School transcripts
• Your Resume
• Employment information
• Retirement, pension, profit sharing plans
• Wage statements and copy of most recent paycheck stub
• Annual social security statement
• Estate planning, Advanced directive, Durable power of attorney
• Health care information
• Financial power of attourney
• Funeral home contracts and plans
• Family information section: Fill out Child ID and DNA cards
• Pictures of Family 
• Adoption, Birth citizen ship, Divorce, Marriage, Death Certificates
• Color Copies of drivers licences
• Military Record of Service Papers
• Color Copies or Original copies of passports
• Copies or original social security cards
• Fingerprint cards for each family
• Any and all legal documents
• List of bank accounts and information
• List of credit card numbers and information
• Investment, Annuity contracts, Bonds, CD's, IRA's
• Tax Returns for the last 3 years
• Safety Deposit Box information
• Stock Certificates, Mutual Funds, Money Markets, Tax Returns
• Print copies of indes, pedigree charts and family group sheets
• Records of home repair, maintenance, passwords and home owner's insurance
• Mortgage statements and appraisals
• Property Tax Bills
• Land Survey and Title Policy

Other items to include with Vital documents

• Extra copy of key for house and cars.
• Table of contents to easily find something (try using labels, tabs or dividers)

Pasta Recipes:

Marinara Sauce

1 (15oz) can diced tomatoes

1 (15oz) can tomato sauce

1 (6 oz) can tomato paste

2 TBS sugar (more or less according to taste)

1/2 tsp basil

1/2 tsp oregano

1/2 tsp black papper

1/2 tsp salt

1 tsp crushed red pepper flakes (more or less according to taste)

Combine all ingredients in a pan, stire, simmer, cover and continue to simmer for 20-30 minutes.  Season again to taste.  Serve over pasta of choice.

Pasta Salad

1 (16oz) package uncooked pasta

1 (16oz) bottle italian dressing

2 cucumbers chopped

6 tomatoes, chopped

1 bunch green onions, chopped

4 oz. parmesan cheese

1 TBS italian seasoning

Cook pasta according to package directions, until al dente, and drain.  Toss pasta with the other ingredients. Cover and refrigerate until serving.

Pasta Primavera

2 TBS cornstarch

1 (14 oz) can chicken broth

1 tsp dried oregano

1/4 tsp garlic powder

2 cup broccoli florets

2 medium carrots, sliced

1 medium onion, cut into wedges

1 medium tomato, diced

4 cup cooked thin spaghetti

3 TBS grated parmesan cheese

Mix cornstarch and 3/4 cup broth.  Mix remaining broth, oregano, garlic, broccoli, carrots and onion in sauce pot.  Heat to a boil  Cover and cook over low heat 5 minutes or until vegetables are tender.  Add cornstarch mixture.  Cook and stir until mixture boils and thickens.  Stir in tomato.  Toss with spaghetti and cheese.

Macaroni and Cheese

8 ounces elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1 dash black pepper

2 cups milk

2 cups cheddar cheese, shredded

Cook macaroni according to package directions.  In a medium saucepan, melt butter over medium heat, stir in flour, salt and pepper, slowly add milk.  Cook and stir until bubbly.  Stir in cheese until melted.  Drain macaroni, add to cheese sauce, stir to coat.

Tortellini Soup

3 1/2 cups chicken broth

1 package frozen/dry tortellini (if using dry, cooked)

1 can (15oz) white kidney or cannellini beans, rinsed and drained

1 can (14 1/2oz) Italian diced tomatoes, undrained

1 1/2 tsp dried basil

1 TBS red wine vinegar

Shredded Parmesan Cheese and ground pepper, optional

Cook tortellini according to package directions, drain.  Add cooked pasta back to pot, and add chicken broth.  Stir in beans, tomatoes and basil.  Simmer for 4-6 minutes.  Stir in the vinegar.  Sprinkle with cheese and pepper if desired.

June Preparedness Newsletter

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Dehydrated Onion Recipes:

Taco Seasoning:

1/2 cup chili powder

1/4 cup onion powder

1/8 cup ground cumin

1 tablespoon garlic powder

1 tablespoon paprika

1 tablespoon sea salt

Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix together and store in an air tight container.

 I’d recommend shaking the jar to mix the ingredients well before each use. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.  Store this in a dry, cool place. 

Ranch Mix

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

Cajun Seasoning Mix

2 tsp. salt

2 tsp. garlic powder

2 1/2 tsp paprika

1 tsp ground black pepper

1 tsp onion powder (grind the dehydrated onions to a powder)

1 tsp cayenne pepper

1 1/4 tsp dried thyme

1/2 tsp red pepper flakes (optional)

Mix together and store in an air tight container.

Funeral Potatoes

2 lbs hash browns

1/2 cup butter

2 cans condensed cream of chicken soup

1 pint sour cream

1/2 tsp salt

1/4 cup dehydrated onions

2 cups cheddar cheese, firmly packed

1 tablespoon butter

1 1/2 cup crushed corn flakes

Rehydrate and then saute onions in 1 tablespoon butter until translucent.  Mix all ingredients, except cornflakes and 4 tablespoons butter, together.  Put potato mixture into a 9x13 inch baking pan.  Combine cornflakes and butter and sprinkle evenly over top of casserole.  Bake 350 degrees F for 40-50 minutes or until heated through and bubbly.

Potato Soup

1/4 cup dehydrated onion (rehydrated)

3 whole carrots, diced

3 stalks celery, diced

6 whole small russet potatoes, peeled and diced

8 cups chicken or vegetable broth

3 tablespoons flour

1 1/2 cup milk (can be a combination of milk and cream)

1/2 tsp salt, more to taste

black pepper to taste

1/2 teaspoon cajun spice mix

1 teaspoon parsley

1 cup grated cheese of your choice

Rehydrate and saute onions, carrots, and celery in soup pot.  Stir and cook for 2 minutes or so, and then add diced potatoes.  Cook for 5 minutes, seasoning with salt, pepper, and cajun spice.  Pour in broth and bring it to a gentle boil.  Cook for 10 minutes, or until the potatoes are starting to get tender.  Whisk together the flour and the milk and allow the soup to cook for another 5 minutes.  If desired, remove 2/3 of the soup and blend until smooth in a blender or food processor.  Pour it back into the pot and stir to combine.  Garnish with parsley, bacon, and grated cheese.