April 2010 Challenge

If you have children, you know how important a first aid kit is on a regular basis. Imagine how much we would use it if there were a natural disaster! Would one be enough? That is a good question, but lets at least get the first one ready this month so we know we have it ready in case of an emergency. We have also included a list of what you may want to include if you decide to make one yourself. This month's challenge is:

1. Assemble Family First Aid Kit/Medications for Home and Car
2. Try New Food Storage Recipe - Boston Baked Beans
   

Basic First Aid Kit

Drugs

Antibiotic ointment
Antiseptic wipes
Aspirin tablets (5 grain)
Hydro cortisone cream (1%)
Acetaminophen and ibuprofen
Spirit of ipecac (to induce vomiting)
Anti-diarrheal
Prescription medications (insulin, heart tablets)

Dressings

Adhesive tape 2" wide roll
Sterile bandage, 2" & 4" wide roll
Bandages, large triangular
Bandages, plastic strips
Cotton-tipped swabs
Sterile absorbent cotton
Ace bandage
Butterfly bandages
Gauze pads (4" x 4")

Miscellaneous

Scissors
Tweezers
Thermometer
Petroleum jelly
Rubbing alcohol

Hydrogen peroxide

Tissues
Pocketknife
Safety pins
Instant ice packs
First aid handbook
Latex gloves
CPR Barrier
Emergency phone numbers
Blanket


Food Storage Recipe: Boston Baked Beans

2 cups navy beans or white beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cups ketchup
1 tablespoon Worcestershire sauce
1/4 cups brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of the dish, and layering them with bacon and onions.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.