The Cannery for The Church of Jesus Christ of Latter-Day Saints, located in Mesa, AZ is offering wonderful weekly classes on Mondays, for anyone who would like to attend and learn.
Call the cannery if you need more details. You don't need to call to reserve a place, just show up! (I called and that is what they told me!)
Here is their information:
If anyone is interested in carpooling to any of these, leave a comment for which ones you're interested in and you can see who else is interested as well for setting that up.
Mesa, az 85202-1044
Phone: (480) 967-8551 - wet pack
Main number: (480) 894-1193
COOKING CLASSES SUMMER 2010 9:30-11:00
May 3rd Building and Using a Three Month Supply of Food Storage
May 10th Yeast and Bread Class
May 17th Finance Class
May 24th Solar Oven Cooking with Collett Miller
May 31st No Class Memorial Day
June 7th Tortillas, refried beans and tomatillo salsa
June 14th Water with Alan Martindale from the city of Mesa
June21st Baking Powder and Baking Soda
June 28th Cooking with Kids
July 5th July 4th Holiday
July 12th Incorporating Dry Pack into your three month supply
July 19th Ideas for School Lunches
July 26th Hoe to and Substitutions
August 2nd Salads
August 9th Main Dishes
August 16th Healthy Snacks and Treats
August 23rd Something to Share (Everyone brings something to share and the recipe )
Next Session will begin after Labor Day probably September 13th. I am taking an anniversary trip to Hawaii.
COOKING CLASSES SUMMER 2010 9:30 – 11:00
And for a fun food storage recipe, try either of these two recipes out with potato flakes you may be starting to stock on your shelves (since the cannery now only gives potato flakes, instead of pearls)! :)...
Potato Flakes Chicken
Potato flakes mixed with grated parmesan cheese give this chicken a delicious flavor and a golden, crispy coating.
2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
4 boneless skinless chicken breast halves (8 ounces each)
1/3 cup butter, melted
In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned. Yield: 4 servings.
Source: Taste of Home, Jamie Saulsbury
Fake & Bake Chicken
Prep Time: 10 minutes
Other: 25 minutes
Yield: Makes 4 servings
Ingredients
- 1 3 1/2- to 4-pound chicken, cut up and skin removed
- 1 cup ranch dressing
- 2 cups instant potato flakes
Preparation
Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.
Look to the sidebar for the Stake "Preparedness Chicks Website" and other preparedness website links for more resources, help, and information on being prepared and building your food storage and emergency kits.
Catherine! I love all this information! Have I told you lately that you are awesome? You are! I have got to calendar in those cooking classes at the cannery.
ReplyDeleteThe listed telephone number doesn't work. I've been trying for hours to:
ReplyDelete1. Get the right telephone number
2. Get through on that line to be sure it is the right one. I'll let you know if and when I ever get through and if it is the right one.