News Release 09-050 For Immediate Release Feb. 27, 2009
Contacts: Dan Murphy at 701-333-2007 (office) or 701-426-0190 (cell)
Dedication Officially Opens Military Service Center to Veterans from Yesterday, Today and Into the Future
BISMARCK, N.D. - A ribbon cutting and dedication ceremony in Bismarck today marked the opening of the new Military Service Center - an inclusive location for a vast array of services to Veterans of any era or military branch, current military members as well as their Families. Governor Hoeven, Maj. Gen. David Sprynczynatyk, North Dakota National Guard adjutant general, community leaders, representatives from various Veterans groups, as well as members of the North Dakota Patriot Guard and Christian Motorcycle Association were on hand for the ceremony.
"One of the most important things we can do as citizens of this great state and nation is show our gratitude to those who have put their lives on the line to defend the liberties and ideals we enjoy every day," said Gov. Hoeven. "The Military Service Center is another milestone in that effort by bringing together a team of professionals and resources to assist service members, Veterans and their Families with a variety of military needs. This partnership is a great way to honor those who serve and sacrifice on our behalf."
The North Dakota National Guard has taken the lead on the project, but like centers of the past, draws no boundary for who they will serve. The U.S. military operates in a joint service environment, and the North Dakota National Guard believes services for military members, Veterans and their Families should be the same - all encompassing without regard to branch of service.
"We established Family Assistance Centers across the state years ago, and this Military Service Center builds on that concept by incorporating even more resources into a single location," said Maj. Gen. David Sprynczynatyk. "Taking care of Soldiers and Airmen is my No. 1 priority, so the benefits provided by this center are in keeping our commitment to military members and their Families. As far as we know this is the first major endeavor of this nature in the National Guard and we are proud to take the lead on bringing together all of these personnel and resources to benefit not only those serving with us in the Guard, but those from any branch, whether they're currently serving or have served in the past."
A long ceremonial red ribbon was stretched across the front and down two sides of the large room allowing more than 20 staff members from the Military Service Center and others to simultaneously cut the ribbon along with Gov. Hoeven, Maj. Gen. Sprynczynatyk and the director of the Military Service Center and Family support for the North Dakota National Guard, Mr. Rob Keller.
"The new Military Service Center concept extends beyond this building," said Keller. "We currently have more than 30 personnel representing over 500 years of experience working with Families, Veterans, and military members all across the state. Our team is a resource to increase awareness of new and existing initiatives, services and support available to all service members, past and present, along with their Families."
The center, which is located at 1850 East Bismarck Expressway, in Bismarck, houses 19 employees, including social workers, chaplains and professional advisors and assistants. It also is the new home to the Family Assistance Center and North Dakota National Guard Family Program Office.
As part of the opening ceremony, the Founder of the "Memorial Bike Run for Fallen Soldiers", Mark McMahon presented the North Dakota Tragedy Assistance Program for Survivors (TAPS) a check for $4,000. The North Dakota TAPS directly supports the national TAPS initiative and both are non-profit organizations made up of, and providing services to, all those who have lost a loved one serving in the Armed Forces.
McMahon, who serves in the North Dakota Army National Guard's Jamestown based 815th Engineer Company, said that the money was raised by donations to the bike ride sponsored by the Dakota Sonshine Riders.
A dozen teams and offices are ready to serve all uniformed Service Members, Veterans and their Families at the Military Service Center.
The programs and services include: o The Family Program Office and Family Readiness Team, which focus on military Families and strive to establish and facilitate ongoing communication, involvement, support and recognition. o DEERS (Defense Eligibility Enrollment Reporting System) personnel will be available to produce Department of Defense ID cards and provide benefit information to active, retired and reserve military personnel and their Family members as well as civil service personnel and contractors for the Department of Defense. o The Joint Family Support Assistance Program brings Family services to those who are geographically dispersed away from a military installation and who might otherwise be unable to access support. The program's components include Military OneSource, a free, 24/7 information and referral service available online or via a toll-free phone number, and Military Family Life Consultants, which uses licensed clinicians with master's degrees and at least five years of related experience and military-specific training to provide anonymous, confidential support to actively serving military members and their Families. o The Family Assistant Center services will continue, simply in a new location. These centers offer assistance in enrolling in DEERS, TRICARE medical and dental assistance, financial information and referral, emergency financial assistance, legal referral, mental and emotional health referral, community information and referral and local assistance to Family Readiness Groups. o The Office of the Chaplain provides religious and spiritual support. In addition the chaplain and licensed social workers offer confidential counseling and referral services; relationship workshops for single, dating and married service members; reintegration support, grief and bereavement support, and crisis intervention. o The Suicide Prevention Team is trained to recognize, assist and cope with a person exhibiting suicidal signs and to seek help. They also train others in recognizing signs and symptoms in themselves or others, as well as intervention. o Another serious issue is addressed by the Sexual Assault Response Team, which focuses on education and prevention. o The Transition Assistance Advisor will be able to provide information and direction on federal and state entitlements and benefits, such as TRICARE health insurance, life insurance, Employer Support of the Guard and Reserve and military records requests. The advisor also can provide easy referrals to a number of outside resources, such as Vet Centers, county Veterans service officers, the Department of Labor's Veterans Employment and Training Service and much more. o The Reintegration/Yellow Ribbon program works to ensure the North Dakota National Guard is ready and prepared for anything. It begins at the time a unit receives an alert for mobilization order and continues to support the service member and Family through the mobilization and reintegration events at 30, 60 and 90 days upon returning, as well as 1-, 3- and 5-year reunions. o The Outreach Team, which has trained professionals throughout the state, also has a presence in the Military Service Center. Outreach Specialists are available to assist Veterans of any era, conflict or service, regardless of service type or time. They also assist Families and Employers.
The Military Service Center will be open 7:00 a.m. to 5 p.m. Monday through Friday, and staff can be reached by calling 800-242-4940 or 701-333-4800.
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Since the terrorist attacks on America, the North Dakota National Guard has mobilized more than 2,800 Soldiers and more than 1,600 Airmen in support of the Global War on Terrorism. More than 3,000 National Guardsmen remain in North Dakota and are available to provide support for state and national emergencies and homeland defense.
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Cutlines High-resolution photos available upon request.
MSC_OpeningCermony1.jpg N.D. Gov. Hoeven, Maj. Gen. David Sprynczynatyk, N.D. National Guard adjutant general, cut the ceremonial red ribbon officially opening the Military Service Center in Bismarck, N.D. on Feb. 27, 2009. The Military Service Center's mission is to serve uniform members of all branches of service, Veterans and their Families. Photo by Bill Prokopyk, N.D. National Guard Public Affairs.
MSC_OpeningCermony2.jpg Staff members of the Military Service Center prepare to cut the ceremonial red ribbon officially opening the Military Service Center in Bismarck, N.D. on Feb. 27, 2009. The Military Service Center's mission is to serve uniform members of all branches of service, Veterans and their Families. Photo by Bill Prokopyk, N.D. National Guard Public Affairs.
MSC_OpeningCermony3.jpg [Left to right] Lana Bergmann, Tonya Sigl and Chaplain (Maj.) David Johnson, staff members of the Military Service Center, wait for the cue to cut the ceremonial red ribbon officially opening the Military Service Center in Bismarck, N.D. on Feb. 27, 2009. The Military Service Center's mission is to serve uniform members of all branches of service, Veterans and their Families. Photo by Bill Prokopyk, N.D. National Guard Public Affairs.
MSC_OpeningCermony4.jpg Maj. Gen. David Sprynczynatyk, N.D. National Guard adjutant general, shakes hands with Mark McMahon after McMahon presented the North Dakota Tragedy Assistance Program for Survivors (TAPS) a check for $4,000 as part of the opening ceremony for the Military Service Center in Bismarck, N.D. on Feb. 27, 2009. The money was raised by donations from the "Memorial Bike Run for Fallen Soldiers" sponsored by the Dakota Sonshine Riders. Photo by Bill Prokopyk, N.D. National Guard Public Affairs.
MSC_OpeningCermony5.jpg Chaplain (Maj.) David Johnson, a staff member of the Military Service Center, holds a piece of the ceremonial red ribbon which had just been cut officially opening the Military Service Center in Bismarck, N.D. on Feb. 27, 2009. The Military Service Center's mission is to serve uniform members of all branches of service, Veterans and their Families. Photo by Bill Prokopyk, N.D. National Guard Public Affairs.
For more information please visit:
N.D. National Guard Family Program Office www.ndguard.com/family
After two delays on the House floor, lawmakers finally agreed 91-1 on Thursday to fund construction on the new veterans home in Lisbon, sending it immediately to the governor's desk for approval.
House lawmakers were expected to vote on the bill last week to fund the new $31.6 million veterans home, but instead delayed their decision amid protests from Republican members critical of the building's increased cost.
Lawmakers were facing the possibility of losing $14.6 million in federal money for the building if the bill did not pass with two-thirds of the House supporting it by this weekend.
"We are between a deadline imposed before us and this bill," said Rep. Rick Berg, R-Fargo. "I plan to vote green on this, but it's not without a protest."
The veterans home originally carried a $21.1 million price tag when it was approved in 2007, but increased in cost by $11 million last year when the Veterans Administration in Washington implemented a new design standard for new veterans homes.
The state will fund $14.4 million of the building and the federal government will send $14.6 million with another $2.5 million coming from veterans home resident fees.
Rep. Gary Kreidt, R-New Salem, said the new home will increase its capacity to 150 beds and will include private rooms and bathrooms for 142 of them.
"When we push that green button today, let's not just think green, let's also think red, white and blue for our veterans of North Dakota," Kreidt said.
Rep. George Keiser, R-Bismarck, was the lone nay vote. He said he voted in opposition to the bill because he thinks the state should not have a centralized veterans home.
"We need to allow veterans to be placed in the nursing home facilities that exist around our state," Keiser said.
This week is Military Saves week, 22 Feb - 1 Mar 09. Governor Hoeven has a proclamation declaring this week Military Saves week for all military members and their families in ND encouraging them to set a personal savings or debt reduction goal make a simple savings plan or take another positive wealth-building action during Military Saves Week.
TIP #1 Professionals recommend you review your credit report at least once a year. Visit www.annualcreditreport.com to get your copy FREE once every 12 months.
This "Build Wealth, Not Debt" message has been brought to you by Military Saves.
TIP #2 Protect yourself from identity theft with a security freeze on your credit report. A security freeze prohibits, with a few exceptions, the credit reporting agency from releasing the consumer's credit report or any information from it without the express authorization of the consumer.
Any consumer in ND may place a security freeze on their credit report by requesting one through a credit reporting agency. For identity theft victims, this freeze is free. For all others, a charge of $5 will be applied for each placing or temporary lifting of a security freeze for a specific party or specific period of time.
This "Build Wealth, Not Debt" message has been brought to you by Military Saves.
Michele MICHELE SCHULL REINOWSKI, AFC, CFLE Community Readiness Consultant Airman and Family Readiness Center 319 FSS/A1AR Grand Forks AFB, ND 58205 (701) 747-6437 DSN: 362-6437
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
APPLE PIE IN A JAR
• 4 1/2 cups white sugar
• 1 cup cornstarch
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 10 cups water
• 3 tbs lemon juice
• 7 quarts peeled, cored and sliced apples
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches
apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
APPLESAUCE CAKE IN A JAR
• 2/3 c Shortening
• 2 2/3 c Granulated sugar
• 4 ea Large eggs
• 2 c Applesauce
• 2/3 c Water
• 3 1/3 c All-purpose flour, sifted
• 1/2 ts Baking powder
• 2 ts Baking soda
• 1 1/2 ts Salt
• 1 ts Ground cinnamon
• 2 ts Ground cloves
• 2/3 c Nuts; chopped,optional
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a plinking sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year.
BANANA NUT BREAD BAKED IN A JAR
• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 2 cups mashed bananas
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 2/3 cup chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a
week. Sealed jars can be stored in a cool dry place for up to 6 weeks.
CANNED APPLE CAKEJAR CAKE
• 2/3 c Shortening
• 1/2 ts Baking powder
• 3 1/3 c Sugar
• 2 ts Baking soda
• 4 Eggs
• 1 1/2 ts Salt
• 2 c Applesauce
• 1 ts Cinnamon (ground)
• 3 1/3 c Flour
• 1 ts Cloves (ground)
• 1 c Raisins
• 1/2 c Pecans (chopped)
Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims. Cream shortening and sugar. Beat in eggs and applesauce. Sift together the dry ingredients and blend them into the applesauce mixture. Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars. The jars will be more than half full. Bake open jars about 60 minutes in an oven at 325 degrees. When done, quickly remove one hot jar at a time and clean its sealing edge. Immediately apply and firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.
CARAMEL NUT CAKE IN A JAR
• 2 cups packed brown sugar
• 2/3 cup white sugar
• 1 cup butter, softened
• 4 eggs
• 2/3 cup milk
• 1 tbs vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 cup chopped walnuts
6 straight-sided wide-mouth pint canning jars with
Directions 1) Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.
2) In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.
3) In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well.
Add milk and vanilla and mix well.
4) Add flour mixture and blend with a large spoon. Gently fold in nuts.
5) Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep of center of cake comes out clean.
6) Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
7) Keep in refrigerator for prolonged storage.
CARROT-RAISIN BREAD IN A JAR
• 2- 2/3 cups White Sugar
• 2/3 cup Vegetable Shortening
• 4 Eggs
• 2/3 cup Water
• 2 cups shredded Carrots
• 3 1/2 cups all-purpose Flour
• 1/4 tsp. Cloves
• 1 tsp. Cinnamon
• 1 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Raisins
You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Attach this to the Jar:
Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Place in a preheated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining
jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.
CHOCOLATE CAKE IN A JAR
• 1 stick plus 3 Tbsp. Butter or Margarine
• 3 cups White Sugar
• 4 Eggs
• 1 Tbsp. Vanilla
• 2 cups Applesauce, unsweetened
• 3 cups White Flour
• 3/4 cup unsweetened Cocoa powder
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1/8 tsp. Salt
Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.
GINGERBREAD BAKED IN JARS
• 2 1/4 c Flour (all-purpose)
• 3/4 c Sugar
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/4 ts Salt
• 2 ts Ginger (ground)
• 1 ts Cinnamon (ground)
• 1/2 ts Cloves (ground)
• 3/4 c Margarine (softened)
• 3/4 c Water
• 1/2 c Molasses
Preheat oven to 325-degrees (NO higher). Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop. Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried flowers, bows, ribbons, etc.
PASTA SOUP IN A JAR
• 1/2 Cup Macaroni
• 1/4 Cup Lentils, dry
• 1/4 Cup Mushrooms, dried and chopped
• 2 Tbs. Parmesan Cheese, grated
• 1 Tbs. Onion Flakes
• 1 Tbs. Chicken Soup Base
• 1 tsp. dried Parsley
• 1/2 tsp. Oregano
• 1 Dash Garlic Powder
Mix Parmesan cheese, onion flakes, soup base, parsley, oregano, and garlic powder together in a small bowl. In a one pint jar, layer ingredients in this order, Spice mixture, macaroni, lentils, then mushrooms. Store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:
Basic Pasta Soup
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.
SANTA'S SPICED WALNUTS
• 1/4 cup water
• 1 cup sugar
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp cinnamon
• 1 pound bag walnuts
In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.
NORTH POLE CANDIED PECANS
• 1 pound pecan halves
• 2 tbs
• water
• 1 egg white
• 1 tbs cinnamon
• 1 tsp salt
Mix together in bowl: 2 tbsp. water and egg white. Mix together in separate bowl: 1 tbsp. cinnamon, 1 tsp. salt. Wet the pecans with egg white and water with a slotted spoon; fill spoon with pecans - dip into dry mixture and shake off excess. Place pecans on cookie sheet. Bake at 250 degrees for 1 hour, making sure to check every 10 to 15 minutes. The pecans will stick unless you constantly check them and turn them. These make a great teacher gift during the holidays.
SPICED ALMONDS
• sugar
• garlic
• salt
• hot shot pepper
• blend ground cumin
• chili powder
• whole almonds with skins
Layer the ingredients in a jar.
Attach to the jar:
Egg white Beat 1 egg white in small bowl until frothy. Add 4 tsp. sugar, 3 tsp. Garlic Salt, 2 tsp. Hot Shot! Pepper Blend, 2 tsp. ground Cumin, 1 tsp. Chili Powder, and 1 pound whole almonds with skins. Stir to coat almonds evenly and place almonds in single layer in greased, shallow baking pan. Bake in 275 degrees F oven 40 minutes, stirring every 10 minutes. Remove from oven and set aside to cool. Store in airtight container up to 3 weeks.
SWEDISH NUTS
• 1 cup sugar
• 1 cup pecans
• 1 cup cashews
• 1 cup walnuts
• 1/2 cup whole almonds
• 1/2 cup butter
• 2 egg whites
• 1/2 tsp salt
Add sugar and salt to egg whites. Beat till stiff peaks form and very stiff and thick. Fold nuts into meringue.
Melt butter in 13X9X2-inch pan. Stir mixture into melted butter. Bake at 325 degrees F for at least 30 minutes. Stir every 10 minutes during baking, until no butter remains in pan and nuts are dark and crisp. Remove from pan immediately. This sounds like a lot to do, but these are so tasty, you'll wonder why you didn't fix them sooner. Warning, they won't last long!
All below need water and a way to boil;(butter in the rice mixes are not necessary, it's just for flavor)
CURRIED RICE MIX
This curried rice mix is an interesting complement for plain chicken or pork.
• 1 cup long-grain rice
• 1 chicken bouillon cube, crumbled
• 2 Tbsp. dried minced onion
• 1/4 cup raisins
• 1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 & 1/2-cup jar
Attach this to the Jar
• Curried Rice
• 2 1/2 cups water
• 1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.
FRUITY-NUT OATMEAL MIX
• 1 package {7 oz.} dried fruit -- coarsely chopped
• 1 container {18 oz.} quick-cooking oats
• 1 jar {3 oz.} non-dairy powdered creamer
• 1/2 cup granulated sugar or firmly packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 tsp salt
Place dried fruit in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container. Give with serving instructions. Makes 7 1/2 cups mix; about 15 servings. ATTACH TO JAR OR CONTAINER: Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended.Let stand until thickened. Here are a couple of Oatmeal mix recipes to give as gifts for Christmas! Place the mix and recipe in a large mug, soup mug, or basket and attach the recipe and serving instructions. You can add a pretty spoon tied with a pretty red or green ribbon.
HERBED RICE MIX
1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tbs dried chives
1 tbs dried tarragon
3 to 4 tsp salt
2 tsp pepper
ADDITIONAL INGREDIENTS:
2/3 cup water
1 tbs butter or margarine
Combine the first eight ingredients; mix well. If giving for gifts place two cups each in a jar: Makes 40 batches ( 10 cups total ).
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by the total number or desired servings and cook as directed.
INSTANT POTATO SOUP MIX
• 1 3/4 cups instant mashed potatoes
• 1 1/2 cups dry milk
• 2 tbs instant chicken bouillon
• 2 tbs dried minced onion
• 1 tsp dried parsley
• 1/2 tsp ground white pepper
• 1/4 tsp dried thyme
• 1/8 tsp curry powder
• 1 tsp Soul seasoning or seasoning salt
• Optional: 1/4 cup cheese powder
Combine all ingredients in a bowl and mix. Place in jar and seal.
Attach To Jar:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth. Variations: add ham and/or cheese to soup as desired or sprinkle some imitation bacon bits over the top.
1. Combine all ingredients, stirring until blended. Store mixture in an airtight container.
2. For each serving, place 1 tsp mix in a cup. Add 1 cup hot water, stirring well. Serve hot.
LOW-CALORIE COCOA MIX
3/4 cup Cocoa
1/2 tsp Salt
1 quart Instant dried milk
Dry sugar substitute equal To 1 1/2 c sugar
Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa.
Variations:
Mexican Cocoa: Add 2-3 tsp of cinnamon when mixing the total ingredients. or place a scant 1/8 tsp in a cup of cocoa.
Mocha: Add 1/3 cup instant coffee when mixing the total ingredients; or place ½ tsp instant coffee in a cup of the cocoa.
Nutritive values per serving: CAL 49 CHO 4 gm PRO 3 gm FAT 3 gm NA 113 mg Food exchanges per serving: 1/3 milk, 1/2 fat
MALTED HOT COCOA MIX
• 25.6 ounce package nonfat dry milk powder
• 6 cups miniature marshmallows
• 16 ounce container instant chocolate milk mix
• 13 ounce jar malted milk powder
• 1 cup sifted confectioners sugar
• 6 ounce jar non-dairy creamer (powdered)
• 1/2 tsp. salt
In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts.
Attach to the jar:
In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.
RASPBERRY COCOA MIX
• 3 cups instant hot cocoa powder
• 1 pkg. unsweetened raspberry Kool-Aid
Blend well. Use 2 heaping Tbsp. to 1-cup hot water.
RICE PILAF MIX
1 cup long-grain, converted rice
• Flavor Packet
• 2 tbs butter
• 2 1/2 cups hot water
Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks justa bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving. Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.
RICE PILAF (CHICKEN) Flavor Packet
• 3 chicken bouillon cubes, crushed
• 1/4 tsp parsley flakes
• 3 dashes pepper
RICE PILAF (BEEF) Flavor Packet
• 3 beef bouillon cubes, crushed
• 3 dashes pepper
RICE PILAF (ONION) Flavor Packet
• 3 onion or beef bouillon cubes, crushed
• 2 tsp dried minced or chopped onion
• 3 dashes pepper
RICE PILAF (MUSHROOM) Flavor Packet
• 3 chicken or beef bouillon cubes, crushed
• 2 tbs dried mushroom slices, in bits
• 3 dashes pepper
RICE PILAF (CELERY) Flavor Packet
• 3 chicken bouillon cubes, crushed
• 3 tbs dried celery flakes
• 3 dashes pepper
RICE PILAF (CURRY)
• 3 chicken bouillon cubes, crushed
• 1 tsp curry powder
RICE PILAF (SAFFRON)
• 3 chicken bouillon cubes, crushed
• 1 pinch saffron
• 1 pinch turmeric
RICE PILAF (ORIENTAL)
• 3 chicken bouillon cubes, crushed
• 1 onion bouillon cube, crushed
• 2 tsp dried celery flakes
• 2 tsp dried mushroom slices, in bits
• 1 tsp dried minced onion
• dash of powdered ginger
• add several dashes soy sauce to cooking water
RICE PILAF (SPANISH)
• 3 chicken bouillon cubes, crushed
• 2 tbs dried green pepper flakes
• 2 tbs dried minced onion
• dash of chili powder
• add 2 tbs tomato paste to cooking water
VEGGIE RICE MIX:
• 4 cups uncooked long-grain rice
• 2 Tbsp instant vegetarian bouillon
• 2 tsp salt
• 4 tsp celery flakes
• 4 tsp onion flakes
• 4 tsp green pepper flakes
• 4 tsp red pepper flakes
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into three 1 pint airtight containers. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/2 cups of Veggie Rice Mix.
Instructions to attach to jar:
Vegetarian Rice
1 1/2 cups Veggie Rice Mix 2 cups cold water 1 tbsp butter or margarine. Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4-6 servings.
CANNED BUTTER
1. Use only hightest quality butter
2. Heat jars in 250o oven for 20 mins, with rings or lids
3. While jars heat, melt butter slowly until it comes to a boil.Reduce heat, cover and simmer for 5 mins.
4. Pour melted butter carefully into heated jars, being careful not to get any butter on rim of jar.
5. Add lid/rings and close securely.They will seal as they cool.Hake jars a few times during cooling to prevent separation, although this step is optional.
6. Put into refrigerator or other cool place until butter hardens.After hardening, butter will store for 3 years.
Eggnog Pound Cake
½ cup sliced almonds1 ½ cup eggnog
1 yellow or butter cake mix¼ tsp rum flavoring
¼ to ½ tsp nutmeg¼ cup butter, melted
2 eggs
Preheat oven to 350o.Grease or spray Pam generously in bundt pan.Press almonds against sides and bottom of pan.In large bowl combine all other ingredients.Beat until smooth.Pour into pan, bake for 45-50 minutes.Cool 10 minutes.Invert onto rack and cool completely
The Interservice Family Assistance Committee (ISFAC) is a voluntary military cooperative partnership organized to provide multi-service networking for training and assistance to ensure Total Force Family Readiness.
Our purpose is to provide assistance to families regardless of service component.
The goal of the ISFAC is to strengthen existing family assistance delivery systems in the event of mobilization, deployment, or natural disaster through the interaction of committee members.
Many issues surrounding quality of life and family well-being can only be addressed by states. Across the nation current focuses are being developed in regards to spouse employment, including unemployment compensation for transferring military spouses, in-state tuition allowances, financial readiness, education, and the pressing needs of severely injured service members and their families. Many state leaders share our concern for the welfare of our Active Duty, Guard, and Reserve service members and their families living within their borders, and we look forward to making significant progress in the future.
North Dakota ISFAC is currently focusing on six key topics; family support, educational benefits, license and registration benefits, tax and financial breaks, state employee
"“Our soldiers and their families make enormous sacrifices for us, too often in what Winston Churchill called “blood, sweat, and tears.” As our soldiers put their lives on the line—and on hold—to protect our country, their families and friends must muster their strength and courage and stand strong for their loved ones who are deployed, even as they face their own fears and confront their own doubts. ISFAC knows that behind every soldier is a wife, a husband, a parent, an employer – a family and a network of friends and neighbors who support them; and, behind them is ISFAC. I have so much admiration for this group. They are there for the families when it may seem like too much; they help our soldiers’ loved ones remain resilient and hopeful in these challenging times. To the ISFAC, we say thank you, for you, too, make sacrifices for our country.”
“While North Dakota’s bravest are fighting to protect our freedom, the men and women of ISFAC are caring for those that matter most to those servicemen and women. They work tirelessly to ensure those families have the support they need while their loved one is away from home. From employment and education benefits to family support, ISFAC provides a helping hand to the families of our soldiers in their time of greatest need.”
“I am very impressed with the Inter-Service Family Assistance Committee and what they have done to help so many military families during the deployment of their loved ones. I’ve watched the ISFAC work tirelessly to reach out, to help out, and to lift up those families with strong and continuing support while their loved ones are away. During wartime there are a lot of Americans who serve in various ways, but there should be special recognition of the extraordinary service to our country offered by those who run the ISFAC support group.”
“The members of our military make tremendous sacrifices when they are called to duty, regardless of whether they serve in the Guard, Reserve or Active Duty. Often less noticed are the sacrifices made by their families as well, and we owe them a debt of gratitude. Groups such as the Inter-Service Family Assistance Committee are an essential part of the strong support network needed to ease the burden put on our military families.”
"My number one priority is taking care of family members and service members.The Inter-Service Family Assistance Committee, or ISFAC, clearly shows howcommunities and groups can help bridge the support to families. With eachNorth Dakota deployment and redeployment, Soldiers and Airmen are asked toanswer the call to duty. The ISFAC, in turn, recognizes and responds to thecall by assisting affected families. Community support is critical inhelping families carry the load of deployments. I thank the members of theISFAC for their commitment to supporting our heroes and their families."
ISFAC members stem from a myriad of different groups from North Dakota, including all branches of the military, government agencies, veteran service organizations, child and youth services, faith communities and those community agencies specific to our state.
Please contact Shelle Michaels - ShelleMichaels@SoldiersAngels.org for more information on joining ISFAC in support of North Dakota service members, veterans and their families.
Former GFAFB Commander Colonel John Michel says...
“As we think of the many selfless actions demanded of military members and their loved ones across the globe, the willingness to deploy anywhere, anytime serves as a tangible reminder of the sacrifice being made in homes across America every day. Every deployment reflects the deep commitment of not only the deploying member, but of the many friends and loved ones who are left behind to aid in answering our nations call. Selfless men, women and children who are called upon to set aside their personal comfort and convenience to support the heroes they call mom, dad, father, mother, brother, sister, friend. So as it turns out, deployments reflect all that makes this country great as they remind us of what can be accomplished when people choose to think less about themselves and more about others-simply because it's the right thing to do!”
Former MAFB Commander Colonel Joel S. Westa says...
"Families are the foundation of our Air Force. If it weren't for the dedication and sacrifices of our military families, service members would not be as prepared to focus on the mission. We are blessed with strong, resilient families - and an incredibly supportive community that we call Team Minot. We are deeply thankful for the support these Airmen, their families and their friends willingly give to this great nation day in and day out."
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