We have been informed that a violent electrical storm is rapidly approaching our area. It has very high winds and large hail stones. The storm’s length and intensity far surpass the storm we had here last summer. I am advising you to stay here in this building for the next 3 to 5 hours until the storm has passed. There isn’t time for you to return to your home safely.
Because the storm has the potential of breaking out windows, knocking down trees and electrical lines, some families in the ward are being quickly evacuated here, even as we speak. The cultural hall will be a secure area. Would you please go to the cultural hall and begin preparing for the others who will arrive shortly.
Of course, we did go into the cultural and began preparing for the arrival of others fleeing the storm. Some helped plan for food and water supplies; some planned activities for nervous, restless children; some helped care for the injured - at least in theory. It was a good mock exercise to get us thinking about preparedness.
Back in the Relief Society room, we had a de-briefing about the activity and then Brother Steve Knight from our stake talked about the need for preparedness. His major handout, the Emergency Preparedness Resource Guide assembled by the Phoenix North Stake in 2006 is attached.
For dessert, we had Apple Crisp and Granola, both of which could be made from home storage staples. The recipes follow:
Oatmeal Apple Crisp
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 3 cups apples - peeled, cored and chopped
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
- In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
- Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Amount Per Serving Calories: 376 | Total Fat: 12.4g | Cholesterol: 31mg
contributed by Jacque Maldonado
4 cups old-fashioned oats
2/3 cup honey (I use 1/2 cup plus 2 tablespoons)
4 Tbsp. butter or margine, melted
1 tsp. vanilla extract
1 cup natural almonds, chopped
1 cup sweetned flake coconut
1/2 cup wheat germ
1 cup gried cranberries
3/4 cup rasins
In a large bowl, stir honey, butter, vanilla and salt. Stir in oats, almonds, coconut, and wheat germ. (I put the fruit in before baking; it doesn't seem to dry the fruit. Others prefer to put in in after baking.)
Prepare pans for cooking. You will need two 15 1/2" by 10 1/2" jelly roll pans or one 13 x 9 x 2 pan. Spray the pans with non-stick spray. Spread the oat mixture evenly in the pans(s).
Preheat oven to 350 degress F. Place in oven and bake oates 18 to 20 minutes, stirring every five minutes and making sure the oats are lightly toastes. If using two pans, rotate the pans. Cool the granola in the pan(s) on wire racks for about 15 minutes.
Store at room temperature in a tightly sealed container. It keeps up to 4 weeks. Great as a snack or as a breakfast cereal.
contributed by DeOnne Anderson