Loaves & Fishes is the Milwaukee South Stake Provident Living Newsletter compiled by the Stake Provident Living and Family Finances Specialist
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This is the concluding issue of Loaves & Fishes: The Milwaukee South Stake Provident Living Newsletter. These publications have by no means completely covered the topic of self-reliance. However, the basics are here. Hopefully you will carry on your own search for self-reliance resources. I have a testimony of self-reliance and enjoy trying to increase my level of self-reliance as each year goes by. So as this newsletter concludes my time in sharing this topic with you I would like to wish you well on your journey to self-reliance.
The Six Areas Of Self-Reliance and Mentoring
The Perfect Mentor, from a talk given by Elder Neal A. Maxwell, given at a Church Educational System Fireside at Brigham Young University on 6 February 2000.
EmploymentFund Builds Members, Their Communities, and the Church- The International Resource Fund, managed by LDS Employment resource Services, assists organizations that provide vocational training, higher education, and other employment services in developing countries.
Lesson plans for teaching about food storage. Lesson Plans
Helping others to become more self-reliant is a part of our becoming self-reliant.
Archi's Acres- This video is an example of mentoring that helps veterans readjust to civilian life.
This time of year might be a good time to make up some convenience mixes to help save time when the busier months come along.
Self-Reliance and Mentoring
I have a testimony of self-reliance that came from my childhood. My parents were great examples to me and instilled within me the desire to become a good and responsible member of society.They gave me the feeling that they had confidence in me. They supported me in my journey to self-reliance by example and training. Not only that, they were sterling examples of service to our fellow man. If someone was in need and they could do something for them it was done. My mother was my Girl Scout leader for many years. I learned a lot from the experiences I had in Girl Scouts. I remember having the feeling that I could face just about anything that would come my way and if I didn't have the skills or knowledge, well, I could learn what skills I needed and do what had to be done.
After I joined the church in my early 20's I gained an even greater conviction of self-reliance. In the process of trying to become self-reliant I have had many experiences that have boosted my self confidence and increased my faith. I know my Father in Heaven loves me and cares about what happens to me. He loves all of us that way.
Learning to share what you know or mentoring others is important. It feels wonderful to serve others and it helps others feel the peace and confidence that comes with knowing how to take care of one's own needs.
Family Home Storage
Miscellaneous Items To Put In Your Storage
Having the basics on hand in your food storage is a great accomplishment. To go along with those things you need to consider storing some miscellaneous items that will help with adding variety to your store of food. These items could include the following:
If you have been keeping foods in cold storage or a root cellar, now is the time to start watching for deterioration. If the food is beginning to be less than prime, rescue the food by canning, freezing or dehydrating it. The food you process should still be wholesome and free from mold or decay. These foods could include: Onions, Potatoes, Cabbage, Carrots, Beets, and Apples.
How to can, freeze, and dehydrate anything at home.
Make Your Own Mixes
March is National Sauce Month
Try learning to make some basic sauces that will add new interest to your food storage meals. Put the ingredients to make these sauces in your storage, but do not try to home can any sauce that is thickened with flour or other thickening agents. The thick sauce can make the processing temperature uneven and cause the canning results to be unhealthy.
All sauces in cooking are derived from five or six basic sauces. They are the basis for many other variations of sauces. The basic sauces are:
White Sauce (Béchamel)
It is made by whisking milk into a butter and flour roux. Variations are cheese sauce, mustard sauce, and cream sauce. Serve these sauces on pasta, vegetables, eggs or poultry.
How To Make White Sauce
More about white sauce.
Cheese Sauce-This makes a great sauce for Mac & Cheese
White Sauce and Variations
Light Stock Sauce (Velouté)
This is a light stock (chicken or fish) based white sauce. It may also be enriched with egg yolks or cream. Serve the sauce made from chicken stock with chicken and the sauce using fish stock with fish.
How to Make Veloute Sauce
How to make chicken stock (Video)
Brown Stock Based Sauce (Espagnole)
This sauce is made from rich meat stock, a mixture of browned vegetables (diced onions, celery and carrots), tomato paste and herbs. It is served with roasted meats such as beef, veal, lamb or duck.
How to make a brown (meat) sauce, Part 1, Part 2, Part 3, Part 4 , Part 5 (Video) Make a big batch and can it.
Emulsified Sauce (Hollandaise, Bearnaise, Mayonnaise)
These sauces are made from an emulsion of egg yolk and fat. These sauces can be used with vegetables, fish and egg dishes. Also mayonnaise can be used as a spread and the basis for salad dressings.
Mayonnaise with Powdered Eggs (Video)
These are made from a blend of 3 parts oil to 1 part vinegar, salt and pepper and a combination of spices, herbs, onions, mustard, or cheeses such as parmesan or blue cheese. It is generally used for salad dressing or as a sauce for cold vegetable, meat or fish dishes.
Salad Dressing Recipes
This is a tomato based sauce. The most basic of red sauces is the cooking of tomatoes with a pinch of salt simmered in a little olive oil until the tomatoes break down into a sauce. More complicated sauces use such ingredients as onion, garlic, basil, oregano, rosemary, sugar, and red or black pepper. Red sauce can be served with pasta, meat, or vegetables.
Basic Italian Tomato Sauce (Video)