CPR and Milk

How do these 2 things go together? Well, they don't really, other than that is what we talked about in our June 23rd Provident Living meeting. CPR and powdered milk.

CPR
Bruce Cline (and friend) showed a video and showed the basics in CPR. We even got to try it out on CPR dummies.
* 30 and 2 - 30 compressions for every 2 breaths. Don't forget to send someone to call 911!

If you are interested in becoming trained they are held at Station 31, 9010 South 150 East from 6:00 p.m. to 10:00 p.m. You are encouraged to register early. For upcoming dates and fees, please call 801-568-2944 or visit Sandy City's website at www.sandy.utah.gov

POWDERED MILK
Debbie Legge had a taste-testing session where we got to try out different types of powdered milk. Some of us were surprised at what we liked and didn't. The brands we tried were: Country Cream, Morning Moo, Carnation, Kroger, Western Family, and Sandy Dry Pack. I think we each liked something different. It was a great activity to find out our likes and dislikes.

TREAT
For our treat tonight we had veggies with our Provident Living Yogurt-Dill Veggie Dip - pg. 113 in the binder. YUM!

Recipe:
1 cup plain yogurt
1 Tbsp. parsley
1 Tbsp. dill weed
1 cup mayonnaise
1 Tbsp. dried onion

In a small mixing bowl, whisk all ingredients together. Let set for at least 30 minutes in the refrigerator. Serve with raw or cooked veggies.

Tuesday, June 23rd

BEE PREPARED WORKSHOP!

This month we will be learning how to do CPR presented by the fire department.

We also will cover everything you need to know about powdered milk.

There will also be a taste test! Please be on time!

They will start promptly at 7:00 p.m. @ the church!

Cannery Date - May 29

Our next dry pack cannery date is May 29 from 5-9 p.m.

If you would like to know what they have and their pricing, click here on "Dry Pack Cannery."

RECIPE - Spaghetti Pie

This is a recipe that Debbie Legge made at the April meeting. Delicious! (and easy). For those of you that purchased the Provident Living binder, it is on page 29.

6 oz. dry spaghetti
2 beaten eggs
1/4 c. grated parmesan cheese, dried or fresh
2 Tb. butter
1/4 c. chopped green pepper
1/4 c. chopped onion
1/2 c. sour cream
1 1/2 c. spaghetti sauce
4 oz. grated mozzarella cheese

Cook spaghetti according to directions for cooking "perfect pasta." (page 27) Drain.
While spaghetti is still warm, mix in eggs and cheese.
Press into buttered pie plate, forming a "crust."
In small skillet, melt the butter and saute the onion and green pepper.
Place on paper towel to "drain" and let cool.
In small bowl, stir sauteed vegetables into sour cream.
Spread mixture over bottom of pasta crust.
Spoon spaghetti sauce over sour cream layer.
At this point, pie can be covered with plastic wrap and foil and refrigerated overnight or frozen.
Bake thawed pie, uncovered at 350 degrees for 20 minutes.
Sprinkle grated mozzarella cheese over top and bake additional 10 minutes.
Let stand 5 minutes, cut into wedges and serve.

Welcome!

Welcome to our Crescent 12th Ward Provident Living blog. We posted this in hopes that ward members and/or friends and family can follow what has been taught each month at the "food storage" meetings.

Please feel free to make comments or ask questions. Let us know if you tried what was taught and what worked for you (or maybe what didn't).

Missed a lesson? Check here to see what was taught.