Welcome to Erline Lindberg’s 12th Provident Living Newsletter. Today – zucchini recipes, Stovetech offer through August 25, Nauvoo, cooking rice and pasta with little water, tattler canning lids, new preparedness blog, LDS radio, the “eye” at the temple, and dehydration instructions for produce and cheese.
It’s that time of year with an abundance of zucchini. Here’s some links to some delicious zucchini recipes:
Zucchini Fest: Fried Zucchini Sticks, Southwestern Zucchini and Corn, Favorite Zucchini Cake, Zucchini Cupcakes, Summer Chicken Chili, Zucchini and Chicken Casserole, Chocolate Zucchini Cake, Lemon Zucchini Cookies, and Mystery Cobbler
Summer Side Dishes from Everyday Food Storage Recipes Blog.
Killer Zucchini Fruit Snacks made with Koolaid – healthy for kids. Thanks go to Ilenana Brailsford, Lavee Valencia’s daughter (Levee lives in American Fork 29th ward) for sharing this link.
Try slicing zucchini crossways and sprinkle on Italian seasoning. Dehydrate on screens in your hot car by placing the screen on an open box with the flaps turned inside (to raise it off the seat and allow more air to get it) or in your dehydrator. I like the Italian seasoning at Winco in the bulk department. I think it has dried tomatoes in the seasoning.
An opportunity to purchase a great biomass stove for outdoor cooking is available this month through myself or Marilyn Greenwood in the 12th ward. You can view the deluxe one-door and two-door models at www.stovetec.net. Be sure to view the video and decide which model you would be interested in, then download the instructions for use on that website. These stoves take very little fuel (wood, leaves, charcoal) and generate a hot fire because of the ceramic core. They use these stoves all over the world. The stovetec is a great long term alternative for preparedness in case you’re out of other fuel such as kerosene or propane. The one-door model is best overall for emergency preparedness because it has a larger door and can fit pine cones and larger wood pieces, but not charcoal. The two-door model has a smaller opening for better control of the heat (best for pressure cookers) and the only model that uses charcoal, but can also use smaller pieces of wood . Both deluxe models come with a inner metal lining, top metal bib for fitting a pan and a grate for shoving wood into the open stove door. If we order 48 stoves, the price of the deluxe one-door model is $85 (or you can purchase it at Parley’s Hardware in Orem for $120 if you don’t want to wait for delivery). The price of the deluxe two-door model is $90 (or $130 at Parley’s). The lower prices from myself or Marilyn include about $15 to $20 shipping. The deadline for payment is Thursday, August 25. Marilyn says you may get money back on shipping of the Stovetech
If you can’t afford to go to Nauvoo like me, you can get a free preview here through some awesome photographs by Robert Grover. A friend in my ward Ina Tucker shared this with me. Hope you enjoy the slideshow and music!
Preparedness Pro wrote a blog post about cooking pasta and rice with little water. It’s a must read and print copy for your recipe file; it could prove really useful in the future. Also Kellene wrote about Tattler Canning Lids, the reusable lids. The lids cost more, but you can use them over and over if you take care of them.
I stumbled on a new preparedness blog, posted by a single mother. It’s new, only a few months old. She posts frequently. It won’t take you long to read older posts…it’s an easy read. singlemompreparedness.blogspot.com
Last summer at Education Week a sister saint shared an LDS music radio website with me. Give it a listen If you would some good music while you’re browsing the internet
I’ve told you before that I like to walk and sometimes I walk around the temple. Did you know the Lord’s eye watches you while you’re passing by? Yes, you can see it on the east side of the Mount Timpanogos Temple where the large circular window in the Celestial Room is located. As you walk around the sidewalk perimeter of the temple on the outside of the fence, watch the circular window about 30 feet before and 30 feet after you pass the window. If the window is clean, you will see an eclipse or opening and closing “eye”. It’s awesome!
Now that produce is beginning to mature in our gardens, you’ll surely have an abundance you’ll want to store for later use. Dehydrating fruits and vegetables uses much less space than frozen or canned produce. Here’s a good source for instructions on dehydrating vegetables and dehydrating fruits.
I googled “dehydrating cheese” and I had success in finding instructions. You have to use paper towels to soak up the “fat” and I have no idea how long dehydrated cheese keeps fresh without going rancid, but it’s worth a try. After all, #10 cans of freeze dried cheese are $35 to $48. That’s expensive. If you can get cheese on sale and dehydrate it, it would be a good comfort food and a great flavoring for your family especially if we don’t have refrigeration. I tried some freeze dried mozzarella cheese and loved it. Be sure when you rehydrate dehydrated or freeze dried cheese, do not use hot water; use cold water. Hot water will make the cheese shreds clump and that’s not what you want. I used the freeze dried mozzarella cheese on pizza and I had left overs. When I refrigerated the left overs and went to heat the pizza up the next day, it melted again perfectly. Love, love, love it!! Another way to preserve cheese is by waxing it and keeping it at a cool room temperature; then you can slice it! After all, the Italians have waxed cheese hanging in their deli store windows unrefrigerated. If you would like to try waxing cheese and want to buy some cheese wax, I have two pounds. Just email me if you’re interested and I’ll give you more information.
Be prepared so you can provide peace of mind and comfort to your family come what may!
Thanks for reading, Erline