Riverton Utah Stake Relief Society

Provident Living


November 2008

Volume 1; Issue 9

Expressions of Gratitude

The Prophet Joseph said at one time that one of the greatest sins of which the Latter-day Saints would be guilty is the sin of ingratitude. I presume most of us have not thought of that as a great sin. There is a great tendency for us in our prayers and in our pleadings with the Lord to ask for additional blessings. But sometimes I feel we need to devote more of our prayers to expressions of gratitude and thanksgiving for blessings already received. We enjoy so much.

Henry B. Eyring

Storing Oils and Fats

The Prepared Pantry

Certain fatty acids are essential to our health and fats and oils are important components of our food and their preparation. Fat is responsible for much of the texture, appearance, and taste of our baked goods. Since fat is both required for human health and an important part of our diets, we should include fat in our emergency preparedness plans--some combination of butter, margarine, vegetable oil, olive oil, and shortening. Though we need to store these foods to maintain our lifestyles and our health, they represent a particular food storage challenge. As oils and fats age, they oxidize. Oxidation is the process that turns fats rancid. Rancid foods not only taste bad, they are unhealthy. As fats and oils breakdown, they become toxic. These oxidized oils promote arterial damage, cancer, inflammation, degenerative diseases, and premature aging. So it is important that we store fats properly, use all fatty foods well before they become rancid, and discard those foods that have been stored too long.

So what is the proper way to store fats and oils? Three conditions accelerate the oxidation of fats: the exposure to heat, to oxygen, and to light. Fats should be stored in cool or cold conditions (never in a warm pantry) in the dark, and sealed so that they are not exposed to air. We store our vegetable oil, olive oil, and shortening in a dark, fifty-degree room. Once opened, we store our vegetable and olive oils in the refrigerator.

How long can we safely store fats and oils? That, of course, depends on the storage conditions. Store oils for 8-10 months; butter in the freezer for up to 9 months; shortening for 8 months at 70° - slightly longer at cooler temperatures. Maybe more so than any other food group, fatty foods must be carefully and conscientiously rotated to maintain adequate and healthy stocks. Use what you store and store what you use.

Ode by a Mother to Baking Soda

How do I use thee?

I can’t count the ways …

You scrub my tub, presoak my clothes

Freshen my fridge, won’t scratch stoves;

Eat odors in sneakers and diaper pails

Soothe bites and burns to stop kids’ wails.

All of this without harming our earth,

You give far more than my money’s worth.

- Jane Fraser

Baked Chicken & Spaghetti

From the kitchen of Clo Dillman

10 oz Spaghetti (Cooked & Drained)

1 Onion (Chopped)

1 Can Tomatoes

2 Tbl Sugar (Optional)

½ Cup Cheese (Grated)

2 Tbl Shortening or Butter

Dash Pepper

2 Cup Cooked Chicken (Diced)

Sauté onion in shortening or butter, add tomatoes, sugar and pepper; heat to boiling; stir in chicken & spaghetti; toss gently with fork; pour into greased baking dish and sprinkle with cheese.

Bate @ 375° for 20 minutes.

Storing Pasta

How To Do Things

Dried pasta is available in a variety of different shapes. Commercial dried pasta is made from durum wheat semolina mixed with water.

A good Italian brand of dried pasta, made from 100% durum wheat semolina (semola di grano duro), is often of a superior quality.

Dried pasta, in a tightly closed plastic or glass container will keep almost indefinately in the store cupboard (up to years). Make sure the container is tightly closed to prevent moisture or insects getting in.

Storing Salt, Soda, & Powder

Salt can be stored indefinitely. Salt might cake, store it in an air-tight container to prevent this. If it's already happened, just dry it in the oven and break it up. It will still be perfectly usable.

Dry leavening agents (baking powder, baking soda) will probably be marked with a "best used" date and if stored tightly sealed they most likely usable beyond that date. Typically they last 18-24 months but you can test the potency of baking powder or baking soda.; here is how:

Test baking soda: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately; if not, replace it.

Test baking powder: mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble immediately; if not, replace it.

Cannery Dates

Sandy Utah Home Storage Center Dry Pack (801-561-8104)

December 6th - 1:00 pm to 5:00 pm

This time have been reserved for our Stake.

Welfare Square Cannery (240-2227)

Call this number for the most current family canning information at the welfare square cannery.

Slow Cooker Lasagna

From the kitchen of Shannon Fletcher

1 Lb. Ground Beef (Browned)

4-5 Cup Spaghetti Sauce (Quantity depends upon how firm/juicy you like it)

1 Container (24 oz) Cottage Cheese

1 Egg

8-10 Lasagna Noodles (Uncooked)

2-3 Cup Mozzarella Cheese (Grated)

Combine ground beef & spaghetti sauce

Combine egg & cottage cheese

Layer half of the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the slow cooker; repeat layers

Cover; cook on high 4-5 hours or on low 6-8 hours.


Gratitude is a Spirit-filled principle. It opens our minds to a universe permeated with the richness of a living God. Through it, we become spiritually aware of the wonder of the smallest things, which gladden our hearts with their messages of God's love. This grateful awareness heightens our sensitivity to divine direction. When we communicate gratitude, we can be filled with the Spirit and connected to those around us and the Lord. Gratitude inspires happiness and carries divine influence.

Bonnie D. Parkin

General RS President 2002-2007

Charity Never Faileth