Using Freeze Dried Foods

Isabel Lee, a member of our stake, has been working with freeze dried foods for about 15 years. Here is one of her favorite recipes.

Chicken Salad

1 cup Thrive chicken(freeze dried)
2 Tbs onion Thrive (FD)
2 Tbs celery Thrive (FD)
1/4 c peas Thrive (FD)
1/4 c corn Thrive(FD)
1 Tb chicken bouillon Thrive
In a pan put water and add all the ingredients. Let boil for 5-10 minutes.
Drain the water. Add mayonnaise, pace medium sauce or any other ingredient that your family likes. Put in refrigerator to chill. Enjoy.


Freeze dried food is very convenient to take camping, hotel, car, lunch, etc. Nutritious, convenient and easy.
For more recipes and ideas please contact Isabel and Wayne Lee.

Wayne also has a lots a tips on how to grow a garden.

belsinha@q.com
801 785 7219

Advance Healthcare Directive

One of the important things you can do to prepare for the future is to create an Advance Healthcare Directive. If you wait until a health emergency happens, it may be too late for you to control what is done on your behalf.

An Advance Healthcare Directive allows you to name another person to make healthcare decisions for you when you cannot make decisions or speak for yourself. It also records your wishes about your healthcare in the future.

Here is a link to a site where you can fill out the Advance Healthcare Directive that applies to Utah. Each state has different requirements for this document to be legal and so it is a good idea to use the appropriate form for the state in which you reside.

Utah Advance Health Care Directive

Automobile Emergency Protocol

What is the best way to handle an auto accident? Here are suggestions from Steve Wager:

Light – To alert other drivers (batteries)

Tools/Gloves – Depending on skill level

            Duc tape, zip ties, screwdrivers, pliers, bailing wire, shop towels

First Aid Kit/blanket – For accidents

Jumper cables – For a dead battery (?)

Water/Food – For distance travel

Fluids – Oil, coolant (for distance travel)

            Oil/coolant – verify the proper type

Proper maintenance on vehicle –

Good spare tire, jack and lug wrench

Fuel tank never less than ½ full

Cash to pay for fuel – DO NOT carry fuel in vehicle

Auto Emergency Kit

Here are some suggestions from Steve Wager on what you should have in your vehicle for emergency situations.

Light – To alert other drivers (batteries)

Tools/Gloves – Depending on skill level

            Duc tape, zip ties, screwdrivers, pliers, bailing wire, shop towels

First Aid Kit/blanket – For accidents

Jumper cables – For a dead battery (?)

Water/Food – For distance travel

Fluids – Oil, coolant (for distance travel)

            Oil/coolant – verify the proper type

Proper maintenance on vehicle –

Good spare tire, jack and lug wrench

Fuel tank never less than ½ full

Cash to pay for fuel – DO NOT carry fuel in vehicle

Food for 72 hr. kits

MRE’s – These are lightweight and there is no need to add water or cook.  You can heat them in the sun or use a small pan if you prefer them warm.  Rotate every 4-5 years.

Canned Food – These are heavy (pop tops are lighter but can explode if not packaged carefully).  There is no need to add water, in fact you can drink the liquid of fruits, etc.  Must have a can opener or use pop tops.

Instant food packets – (oatmeal, hot chocolate, soup mix, etc) – These are lightweight and the drink mixes can add flavor to your drinking water.  These will taste really good but you must have extra water to prepare them.  Water is heavy.

Dried Food – (beef jerky, dried fruit, etc.) – These will taste good and they are lightweight, but you again need to drink extra water with these for proper digestion.  You don’t want to add cramping to your emergency situation.

Freeze-Dried food – These taste good and are very lightweight.  They do need extra water to prepare them.  Might be worth packing some as extra food in case water is not a problem .

Crackers – These will also taste good but may cause extra thirst.  Use spreads to add flavor such as jams, cheese spread, peanut butter, etc.  Pack carefully so they don’t disintegrate.

Hard Candy – These will taste good and can help quench thirst.  They also can help reduce stress for kids.

Infant Formula – Even if you are a nursing mother you need to include canned ready-to-use-formula.  Stress can lesson your ability to feed your baby.  Also include the disposable bags for bottles so you don’t have to wash them.  A nursing mother needs extra food and water also.

Medications – don’t forget to include any needed medications!

Keep in mind that in a high stress situation your body will need extra calories!

Do what works best for your family and your situation!

Include 3 days of food for each person

72 Hour Kit

Your survival priorities are:  1.  Shelter  2.  Water  3.  Fire  4.  Food

If these are covered you can survive!  Everything else is for comfort.

SHELTER:                               Starts with your clothing and works out.

                                                1 complete change/person (include underwear) wrap in trash bag

                                                Rotate clothing for season, if desired, and for growth of child

                                                Include diapers as needed

                                                Sleeping bag- zip 2 together and put 2-3 people in for warmth

                                                Tent and ground cover

WATER:                   At least 1/gal/person/day – so 3 gallons.  Carry as much as you can

                                                At least 2 ways to purify the water and equipment necessary

                                                i.e. pot for boiling

FIRE:                                       Waterproof matches, backpackers stove, cooking fuel

                                                White gas type fuels will burn in extreme cold.

FOOD:                     Lightweight – no added – be careful of dried foods

                                                MRE’s need no added water and can be eaten w/ or w/o cooking

                                                Baby formula – use ready-to-feed and plastic bottle liners

                                                Include foods needed for special diets

                                                Equipment for food – depends on the food you pack

                                       Include any needed medication!

SANITATION:           Trowel for burying waste – 24-30” deep – 100 ft. from water

                                                Airtight container – TP – disinfectant – sanitizers

                                                Plan for some kind of privacy

                                                Care with sanitation is extremely important – improper care can be deadly              

                                               

FIRST-AID:                               Place in water-tight container – use common sense

                                                Include good 1^st aid manual

HYGENE:                 Baby wipes, toothbrush and paste, comb and brush, fem. Hygiene

                                                Soap, possible shampoo, shaving gear.  Your personal hygiene

                                                could make a real difference in how you feel!

EQUIPMENT:           Flashlights w/extra batteries (1/person), radio w/extra batteries

                                                Rope, pocket knife, sewing kit, safety pins, garbage bags, tools,

                                                Paper, pen, pencil consecrated oil, childs leash, whistle

                                                Survival manual or Boy Scout Handbook

                                                Try to keep the car at least half full of gas

MORAL

    BOOSTERS:        Scriptures, card games, coloring books w/crayons, small toys

IMPORTANT

     PAPERS:            Place in fireproof box or CD or with trusted friend not from your area

TIME LISTS:            A prioritized list (placed in a convenient spot) of items that can be

                                                grabbed according to time available and ease of transportation

                                                i.e. extra water, a child’s security blanket, extra equipment, etc.

Drying Meat

Here is information from Wendi O'Keefe on drying meat:



Drying Meat
Dehydrating meat can be as simple as slicing up some lunch meat from the deli and drying it for a few hours in a food dehydrator. Once dehydrated, strips of deli ham, turkey, and roast beef can be eaten like beef jerky, or broken into pieces for use in a backpacking meal.
With a little more effort, you can also dry ground beef, turkey, or chicken. Read on for pictures and instructions. First we’ll cover deli meat, followed by ground beef, shrimp, and tuna.


Only Dry Meat in an approved Meat Dehydrator!


How long will dehydrated meat last?
Dehydrated meat will last at least two months if stored in a low humidity environment or up to a year if you use a vacuum sealer.


Dehydrating Meat: Deli Style
Choose lean ham, turkey, roast beef, or chicken with fat content less than 10%. I prefer dehydrating meat that has not had any “solutions” injected into it, because that usually means high sodium. Ask the server to slice your deli meat thick, around 1/16 of an inch.
Cut deli meat into one inch strips and place on the dehydrator trays. Dehydrating meat takes about six hours at 125° using my Excalibur Dehydrator. If any oil droplets form on the outside of the meat, blot off with a paper towel. When the meat is completely dry, you will easily be able to break the strips into smaller pieces for use in backpacking recipes or leave as is for snacking.
Try munching a few slices of dehydrated deli ham with your oatmeal when backpacking. You can eat it cold and crunchy, or put it in your pot with a little water and heat. After a few minutes of warming and rehydrating, you’ll enjoy a chewy, near bacon experience. The photo at right shows how I include dehydrated ham in my recipe for Ham and Vegetables with Rice

Dehydrating Meat: Ground Beef & Turkey
The one problem with dehydrated ground beef and turkey the meat didn’t fully rehydrate. It was tough-- so the secret to dehydrating meat so that it turns out tender every time… bread crumbs! When you add bread crumbs to ground meat before you dehydrate it, more liquid will penetrate the meat when you cook it in your pot, resulting in tender meat.
Use only lean or extra lean ground meat. Meat with high fat content produces beads of oil as it dehydrates which you have to blot off throughout the dehydration process. Also, fatty meats may spoil, so stick with the skinny stuff. Pork is not recommended for dehydrating, with the exception of lean ham, because of its high fat content. Ground turkey breast is naturally low in fat. Check the labels for ground beef and shoot for a fat content less than 15%, preferably in the 7% to 10% range.
For each pound of beef, sprinkle ½ cup of bread crumbs evenly over the meat. Work the bread crumbs into the meat with your fingers. Unseasoned bread crumbs work well, but if you plan to use the beef in a pasta recipe, try Italian seasoned bread crumbs..
Break the meat into small pieces and stir continuously in a skillet over medium high heat until the beef turns slightly pink or brown depending on your taste. Remove from heat and blot off any remaining liquid with paper towels.
Place small pieces of ground beef on the dehydrator trays. Set the thermostat at 145° for the first two hours and then reduce the temperature to 125° for another six hours. There should be no moisture remaining in the meat when you break a piece in half.
Dehydrating meat with bread crumbs following these instructions will yield 2 ½ cups of dried meat per pound processed.


Dehydrating Shrimp
To save time, buy frozen, pre-cooked and peeled, medium shrimp. Thaw shrimp, pinch off the tails, and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° approximately six hours until hard and firm. There should be no moisture remaining when you cut a piece in half. Store shrimp in an air-tight container or refrigerate until ready to use.


Dehydrating Tuna
Dehydrated canned tuna for tuna casserole recipe. Use only Solid White Albacore Tuna packed in water. Fattier varieties of tuna and tuna packed in oil may spoil. Break the tuna up into small pieces and spread out in a single layer on the dehydrator tray. Dehydrate at 145° for six hours until crispy. Dehydrate tuna on the front porch during the day to avoid stinking up the house. Don’t try it at night or a raccoon might steal your tuna. Six ounces of tuna will weigh a little over an ounce when dry and yield about half a cup.


 MAKING SAFE JERKY IN A HOME DEHYDRATOR
Dried meat, commonly called jerky, has been a popular food for thousands of years. Jerky has traditionally been made by drying meat at low temperatures (130°F ‐170°F) for a long period of time. These processing conditions can make it difficult to manufacture a safe product, especially using a home dehydrator. It is important to reach a sufficient temperature in the jerky‐drying process to kill pathogens such as Salmonella and E. coli O157:H7 which may contaminate the product.

Based on research begun at the University of Wisconsin in 1998 and continuing in 2009, the University of Wisconsin‐Extension recommends that manufacturers of jerky using a home dehydrator follow these guidelines:

Preparing the Meat

Use only lean meat in excellent condition. For jerky prepared from ground meat, use meat that is at least 93% lean. For whole muscle jerky, trim meat of excess fat and slice no thicker than ¼”. Partially freeze meat to make it easier to slice. Slice the meat with the grain if you wish to prepare the chewy jerky preferred by most mid-western consumers. Always choose clean, non‐damaged meat from deer or other wild game.

Maintain meat under refrigeration or keep frozen until use. If marinating meat, do so in the refrigerator. Whole muscle jerky is most often marinated in an acidic mixture containing spices and seasoning. Jerky made from ground meat is not marinated, but is mixed with dry spices and cure before forming into strips. Research has shown that the spice and cure (nitrite) in marinades and dry seasoning mixes will help in the destruction of pathogens.

Keep raw meats and their juices away from other foods. Store raw meats on a plate or bowl in the refrigerator to catch drips. Wash hands and surfaces with hot soapy water, and rinse with warm water, after handling raw meat. Sanitize cleaned and rinsed cutting boards with a solution of 1 teaspoon bleach per quart of water. Allow to air dry.

Setting up the Dehydrator

• Determine the true temperature of the dehydrator or oven when it is operating empty.

Do not rely on the dehydrator’s temperature settings. Determine your dehydrator’s drying temperature using a dial‐stem thermometer as follows:

o For an oven or a horizontal air‐flow dehydrator, place the thermometer inside the unit and close the door.

o For a vertical air‐flow dehydrator, stack 2 to 3 trays on the base and place the thermometer between the top 2 trays such that the dial is sticking out between the shelves.

o Turn the dehydrator on to its maximum setting; set your oven to

Dial Stem Thermometer

155°F. Record the temperature once it has stabilized. In order to safely dry meat at home, your oven or dehydrator must be able to maintain a temperature of at least 145° to 155°F (see below).

o Do not test the temperature when the dehydrator or oven has product in it. Evaporative cooling occurs as the product loses moisture and this will give you an inaccurate temperature reading.

• Use only dehydrators with temperature control. Do not use dehydrators with factory preset temperature that can’t be controlled. Recent research at the University of Wisconsin‐Madison (2008) has shown that dehydrators with factory‐set temperatures that can’t be adjusted, such as Nesco’s Jerky Xpress, do not reliably produce a safe product and are not recommended.

Safe Drying Methods

In our research we tested 3 home‐style dehydrators: the Gardenmaster (#1010) and Jerky Xpress (#28JX), both from Nesco/American Harvest, and the Excalibur (#3900).

Choose one of the following recommended drying methods:

Dry meat at 145° - 155°F for at least 4 hours followed by heating in a pre-

heated 275°F oven for 10 minutes. Drying meat at a temperature below 145°F will produce a product that looks done before it is heated enough to destroy pathogens, and before it has lost enough moisture to be shelf-stable. Only a few dehydrators currently on the market will maintain the necessary temperature of 145° - 155°F: the Gardenmaster by Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, strong air flow, and adjustable temperature setting. Dry for at least 4 hours (6 hours is preferable) and remove jerky from the dehydrator. Place dried strips on a baking sheet, close together but not touching or overlapping. Heat in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼” (when raw) may require longer to reach 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safety precaution.

Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; heat poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making safe jerky. The pre‐heating step assures that any bacteria present will be destroyed before drying and a lower dehydrator temperature (130° to 140°F) can be used. After boiling, dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Since it can be impossible to accurately measure the internal temperature of a thin strip of meat, consumers can boil meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly product that would be judged inferior by Wisconsin standards for chewy, flexible jerky.

Dried jerky can be stored for 1 to 2 months at room temperature; in the freezer for up to 6 months. Vacuum package jerky to extend the shelf life of jerky. Barbara Ingham, University of Wisconsin Extension Food Scientist. bhingham@wisc.edu March, 2009.

Geanie Matthews

Use this recipe on beef, venison or other game meats.

Jerky

4 Tbs. soy sauce

4 Tbs. Worcestershire sauce

1 sm. can grape juice concentrate

1/2 tsp. black pepper

1 tsp. liquid smoke

1 tsp. curing spice (salt & Sodium nitrate)

2 cups water

Marinate the sliced meat 4-6 hours.

Place on trays to dry.

Drying Foods for Emergency Preparedness

Drying is another way to preserve food for long-term storage. Here is a link to a useful publication from Utah State University on drying food at home.
http://extension.usu.edu/files/publications/publication/FN-330.pdf

Wendi O'Keefe provided the following recipes at the Emergency Preparedness Fair for drying and using dried foods in your food storage.

How to Dry Orange or Lemon Peel at Home: It's quite easy.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

·         Orange peels or lemon peels

Preparation:

In commenting upon a recipe, I mentioned that I had never seen dried orange peel in Italy and suggested people use fresh if they cannot find it.

Kaye Noble came to the rescue, noting that dried orange or lemon peel is much more common in more northerly countries than it is in Italy, where there is a ready supply of fresh citrus, and sending instructions on how to dry citrus peel at home. Take a number of organically grown oranges or lemons (which should have untreated, pesticide-free skins), and use a fine-bladed paring knife to trim away just the colored part of the skin, leaving the bitter white part behind. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days, until they have shriveled and are no longer moist. Store the dried peel in a dark place, in a clean jar. To use, either crumble it or whirl it in a blender. You can use the powdered peel in place of extract in baking; in toppings, to flavor sugar-bowl sugar, in spice mixes (e.g. lemon, pepper, rosemary and sage as a barbecue rub), and to flavor sauces of one kind and another.

Rosemary-Mandarin Orange Spice Rub (Psst…in a cute jar, this would make a great Christmas gift!)

This is just like the rosemary salt from back in March, but with mandarin peel. To make a fennel rub, just substitute 1/4 cup sweet fennel seeds for the rosemary. Chefs are into iteration. We love adaptable!

• 2, 5″ long sprigs fresh or dried rosemary, stripped from the stem
• 3-4 large pieces dried mandarin orange peel
• 1/4 cup kosher or coarse sea salt (it will be fine ground by the time you are through with it)
• 1-2 tbsp. whole black peppercorns, to taste

Combine all ingredients in a mini-food processor, Cuisinart, etc. I use the chopper attachment to my stick blender. Blend until the orange peel, rosemary and peppercorns are chopped into itty bitty pieces.

 

Silken Corn Chowder

Ingredients

2 quarts water
1 tbsp THRIVE Chicken Bouillon
3 1/2 cups THRIVE Sweet Corn
2 Tbsp THRIVE Carrots
1/2 cup THRIVE Celery (Freeze Dried)
1/2 cup THRIVE Chopped Onions (Freeze Dried)
2 tsp THRIVE Iodized Salt
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
2 cups heavy cream
1 tsp hot sauce1 tsp. fresh lime juice

Instructions:

1. Place all ingredients (except the cream) in a pot and bring to a simmer.
2. Simmer uncovered until liquid just covers the product and the vegetables are tender
3. Place soup in a blender in small batches and blend until smooth, return to pot and add cream. Stir until well mixed
4. Taste and adjust seasoning as necessary.
NOTES: Garnish with THRIVE Bacon TVP, THRIVE Bell Peppers, and THRIVE Diced Potatoes that have been reconstituted, sautéed, and seasoned with Chef Todd’s Pit Seasoning (or substitute with Salt, Pepper, and Chili Powder).
Is there another way to dry tomatoes? You bet. In fact, I just learned a new one in, of all things, a book that focuses on grilled meat. I received a review copy of Peter Kaminsky and Francis Mallmann’s Seven Fires: Grilling the Argentine Way, and while perusing it I noticed an unusual method for drying tomatoes: Slicing them very thin and drying them on Silpats, which you bakers know as the ultimate non-stick mat.
Dried tomatoes:  You do need a Silpat — otherwise good luck getting the dried slice off your cookie sheet — and a very sharp knife.

slice a few Romas about 1/16th of an inch thick and set them down on the Silpat and put that in the garage. Within 36 hours they were somewhere between the leathery and crispy stage. I tasted one: Chewy, oddly light yet meaty, with a blast of tomato flavor at the end. It was tomato ‘salami.  Sun-dried tomato storage

Homemade dried tomatoes should be placed in an airtight bag or container

Dehydrated Zucchini Chips
Ingredients
several zucchinis, cut into about 1/8″ thick rounds.
vinegar of your choice
olive oil
herbs and spices of your choice

Place sliced zucchini in a large bowl, drizzle with vinegar and oil. Toss to coat well. Add more vinegar and oil as necessary to coat. If you want a lighter, fat free snack, only use the vinegar. If you want a more filling snack, then use the oil as well. (I’ve found that the zucchini keeps it’s shape better and doesn’t shrink as much if you add vinegar versus just popping them into the dehydrator plain.) Arrange slices on dehydrator trays and then sprinkle with your choice of herbs and spices or perhaps just a little sea salt if you want them plain. (It’s better to add the herbs and spices while they’re on the tray versus in the bowl because they you get an even distribution on each chip.) Dehydrate around 135 for about 6 to 8 hours until fully dried and crisp. Enjoy.

They store really well in canning jars. The chips stack easily one on top of the other for compact storage in the jars.

Read more at http://www.comfytummy.com/2011/08/03/dehydrated-zucchini-chips/#ixzz1tGSr7xTc

Instructions for Cat's Cradle

The following link has great instructions for the string game Cat's Cradle. It's a fun, and kind of addicting, way for children and adults to pass the time. There will be yarn and instructions at the Emergency Preparedness Fair if you want a personal demonstration.
http://www.ifyoulovetoread.com/book/chten_cats1105.htm

INSURANCE PLANNING

Lawsuits, death, disability, poor health are events we see often in our society. By setting up our insurance properly, we greatly reduce the risk that these events will destroy us financially.

Type of insurance Things often overlooked:
Life For a young family, this is a must. The risk of death of the family provider is far higher than the risk that our food supplies will be cut off. Life insurance is amazingly cheap for the young and healthy. Example--$500,000 benefit, level annual premiums for 10 years, male:
Age 30 = $180
Age 35 = $180
Age 40 = $225
Age 45 = $355

An individual policy is more secure than a group policy you buy through work.
Auto An at-fault accident can easily cost you $1 million+. If you have significant assets, they are at risk. Never select the state minimum coverage. Additional coverage is relatively inexpensive. Consider $500k liability and an umbrella policy (see below).

Also, get high amounts of uninsured/underinsured protection so you have benefits in the many cases where the other driver illegally has no insurance.
Home Most insurers offer deluxe policies that cover more risks. Consider going with a high deductible on their best policy. Again, if you have assets, an umbrella policy is a must.
Umbrella—excess liability coverage This policy gives you liability coverage above the limits of your auto and homeowner insurance. It is surprisingly affordable. $1M may cost around $170 annually. If you have a good income or own significant assets, you are a target for liability lawsuits. The best asset protection is having sufficient insurance.
Disability Risk of disability during the working years is much higher than risk of death. A disability policy replaces your income if an injury or sickness prevents you from working. Individual policies are the highest quality and have guaranteed level premiums to at least age 65. Group policies through work are less expensive, but less permanent and more limited. White collar workers such as executives, accountants, doctors, dentists, engineers, and attorneys should consider an individual policy even if they have group coverage through work. Look for association discounts to get a better price.
Health If you don’t make many health insurance claims, consider a high deductible plan to get costs down. Also consider a Health Savings Account for tax benefits.
Richard Eberting May 2012

Fun Games – for all ages with little or no equipment

Here are some ideas to keep children (big and small) occupied during times of crisis.

Human Knot
This game is played in teams of between 10 and 20. Each team forms a circle facing inward. At the “go” signal, participants of each team run to the middle of the circle and grab the hand of another team member. Each participant should have grabbed the hand of two different team members (one in each hand). As soon as all of the hands have been connected the team begins to untangle the knot. The first team to do so wins.

Railroad Spelling
Have all the participants line up next to the wall. The first person in the line can spell any word that s/he wants. For example “cat”. The next person in line then has to spell a word beginning with t, the last letter in the first person’s word. For example the next person spelled tail… and so it goes. If a person spells the word incorrectly they have to sit out. The last person standing wins.

All kinds of Tag
Shadow Tag – Step on someone’s shadow and they are it.
Chain Tag – When you tag someone they link arms with you and tag the next person who in turn links arms until everyone is linked.
Freeze Tag – In this version of Tag, one person is still "it", but when they touch someone, that person is "frozen" in place. They cannot move and must stand with their feet apart. The only way they can become unfrozen is if a person crawls under their legs. Play continues until all the players are frozen. Then the last person to be frozen is "it" for the next game.
Toilet tag - Like freeze tag, except that when you are tagged you have to squat down like a toilet and hold out your arm to be “flushed”. If someone comes by and “flushes” the toilet you are freed. Play continues until all the players are tagged. Then the last person to be tagged is “it” for the next game.

Stick Pull
Two opponents sit facing each other with their feet touching. One opponent’s hands are placed on the inside, the other on the outside. The hand position is decided by flip of a coin. On “GO” the opponents pull on the stick trying to unseat each other, until one is pulled to his feet or feet break contact and one is hurled off the mat. The stick can be made of any hard wood, even a broom handle.

Button Button - who’s got the button?
Children stand or sit in a circle with their hands in front of them - palms together. The leader (or “it”) takes the button and goes around the circle to every child placing their hands inside the children’s hands. In one of the child’s hands they drop the button - but continue around the circle so that no one knows who has the button - except for “it” and the button holder.
Play: “It” or the leader starts around the circle and asks “Button, button - who has the button?” The child guessing replies “ ______ has the button!” If the child is right they become “it”. If the guess is wrong the next child in the circle gets to guess. (If you have the button and it’s your turn to guess you have to guess another child so no one will know who has the button.)

20 Questions
The person who is “it” thinks of a person, place or thing. Only yes/no questions can be asked to determine what the person is thinking of. The person being asked the question can only respond with yes, no or I don’t know. Keep playing till the 20 questions are asked or the thing the person was thinking of is guessed.

I Spy
Look around and silently select an object that can be seen by all players. Say “I spy with my little eyes” something ____________ (red, square, etc). Let different players guess as each clue is added. Let the player who guesses correctly start the next round.

Eye Game
Everyone stands in a circle, looking at the ground. One person counts 1, 2, 3, and everyone looks up at someone else. If 2 people are looking at each other, they are both out. Repeat until 2 people are left.

Primary Song Singing
Have a person choose a primary song and sing the first line. The next person sings the next line, etc. If you don’t know the next line when it’s your turn, you’re out.

Hot/Cold
The person who is “it” leaves the area. The remaining players either hide an object or determine an object (rock, etc) which needs to be found. The person who is “it” comes out and begins searching for the item. The remaining players say cold if the person moves farther away from the object & hot if the person gets closer to the object. You can use warm, warmer, cold, colder, etc

Don’t Make Me Laugh
The person who is “it” tries to make people laugh – with a stare, a dance, etc. Be creative! People have to leave the game as they giggle.

Telephone
All players sit in a line or a circle. The person who is “it” comes up with a word, phrase, or sentence and whispers it to the person next to them – only once. That person whispers it to the next person – only once. This continues till the last person who then repeats the word, phrase or sentence outloud. It’s fun to see how the word or phrase varies from what was originally said!

I Have Never
Everyone sits in a circle. One person stands in the middle and there is no chair, or space for him in the circle. He says “I have never_____________ (fills in the blank with something he has never done). Anyone in the circle who HAS done this thing hops up and switches places with someone else who hopped up. The person in the middle is also trying to grab an available spot, leaving one person standing with no spot to sit. They are the person who is now in the middle, saying “I have never…..”

Crossing the Plains
One person starts by saying, “If I were crossing the plains, I would take with me _________ (something that starts with an “A”). The next person says, “If I were crossing the plains, I would take the item the first person said, plus add one of his own that starts with a “B”, etc.

Add On Story
One person starts a story by saying the first sentence. The next person adds their own sentence. It keeps going till you’re ready to be done.

Peep
The person who is “it” leaves the area. The remaining people decide who in the group is going to make a peep sound when the person who is “it” returns. Everyone forms a circle and puts their heads together and the person who is “it” comes back to the area. The person who was chosen to make the peep sound does so in any sort of manner they want (usually soft, but they can try to trick them any way they want). The person who is “it” tries to guess who is making the sound.

Other Ideas
Make Paper Sack Puppets
Sidewalk Chalk
Pictionary
Kickball
Hop Scotch
Charades
Duck Duck Goose
Leap Frog
Red Rover
Stick Pull
Cat’s Cradle
Follow the Leader
Do As I’m Doing
3-legged Race
Relays of all Kinds

We are excited to announce the first Mount Mahogany Emergency Preparedness Fair. This will be a joint project of the Mount Mahogany First and Fifth Wards.

When: Saturday, May 12
10 a.m. to 2 p.m.

Location: Forthcoming

Who: Anyone interested in being prepared. There will be activities for all ages.