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MAY 2000

 
 WEEK 4 
Try a new recipe and share an old! Ask the unit Food Storage Specialist for a recipe for French Market Soup Mix or go to the library for resources. (Go to the library and check out THE VERSATILE GRAIN AND THE ELEGANT BEAN by Sheryl and Mel London, GRAINS by Hayes and Leblang or dozens of other terrific grain, legume, soup, and casserole recipe books, shelf area #641.631.) Check the internet for recipes at www.vegetariantimes.com. (If planning to utilize hot water heater water or toilet tank water for emergency storage, carefully drain 2 gallons of water from hot water tank and clean toilet tank each month and put 1/2 cup bleach in cleaned tank.)
 WEEK 3  Start with small bowls of bean soup for younger family members. For a family dinner drop a few kidney or pinto beans in navy bean soup then give any family member that gets a "funny" bean extra one on one time or a special "date" with Mom and Dad as the prize!
 WEEK 2  Make a personal family reservation at the storehouse to dry pack/pouch seal large bags of legumes into more convenient pantry-size containers. Or, contact unit Food Storage Specialist to confirm whether a unit time is reserved this month. Verify sufficient storehouse supplies by calling the storehouse two days before your dry-pack reservation at (614) 836-2627. (Children must be over 12 years to participate at the storehouse) Obtain the recommended amount of legumes for each family member for basic storage for one year. Label and date all basic storage items. Record all purchases in your Basic Food Storage Binder.
 WEEK 1  Read Genesis 25:29-34. Contact the unit Food Storage Specialist for some terrific legume recipes and claim your LDS birthright by obtaining your basic food storage as directed by our Prophets and Apostles since 1937. Accurately inventory and assess current legume storage. Determine if existing legumes are stored correctly. Legumes have an indefinite shelf life if cans/pouches are kept dry and insect free. Moldy or damp beans should be composted or discarded. Longer soaking or cooking compensates for additional drying of legumes in long term storage.