Saturday, May 3, 2014

STEAK!!!

Coming this June, it’s the Zaycon Foods “Premium Summer Steak Sampler!” This superlative sampler features New York, Tri Tip, and Top Sirloin cuts, and these fine meats are yours for $5.49 a pound!
These steak sales are limited in scope and in size; believe us, had we been able to get our hands on more steak and bring it to more locations, we would have! We will be holding larger and larger steak sales soon, and we would love to hear from everyone who would love to participate.
Each steak comes flash-frozen and individually wrapped in vacuum sealed packaging. Now, how can we assure you that this frozen steak is up to Zaycon’s standards of freshness? Easy: these meats are prepared using a process specifically designed for steak (a patented process rapidly gaining traction with 5-star steakhouses across the nation, no less!). This preparation preserves all the flavor and nutrients of a cut of steak, and also makes for incredibly easy transport and storage!
How did we get such great pricing on these steaks if they’re of such great quality? When a restaurant advertises a 14 ounce steak, that cut had better come out at 14 ounces! That means a whole lot of 22 ounce cuts being chopped into one 14 ounce steak, leaving one 8 ounce steak “left over.” But it’s not a leftover in the traditional sense, it’s merely a smaller cut of premium quality meat… a smaller cut we get our hands on and then get into your hands!
Sure, our steak sales are starting off small, but our Premium Summer Steak Sampler is just the start of what we hope will be one of our most popular recurring products. Tell us what you think after your first bite. We’re assuming it will be something like: “Oh my…” 
Order at www.zayconfoods.com...and we'll see ya in the parking lot!

Monday, April 14, 2014

#10 Cans order form 
#2.5 Cans order form
Preparedness order form
March Newsletter
April Newsletter


Hi Everyone,
 
What a great time of year to start fresh and new, life is emerging everywhere you turn.  Don't you just love SPRING!!!!
 
I want to share a quick quote from this weekends General Conference.  "Gratitude is the Catalyst for all Christ-like attributes." ~ Dieter F. Uchtdorf
 
I have had many of you tell me how much you appreciate the service and opportunity that is being provided in helping you along your journey in preparedness.  Your gratitude is greatly appreciated and you inspire me to continue to move forward and continue to serve you whenever I can.
 
Food Storage Order Form
You will find attached, two separate order form's for Walton's Products, one for #10 cans and the second one #2.5 cans.  The #2.5 can is approx. the size of the large peach size cans you see in the grocery stores, a great size for couples or singles.  This order is due this coming Wednesday, April 30th and should be delivered sometime in May.  Please see attachments for the order form.
 
Preparedness Newsletters
See attachments for March and April's Preparedness Newsletter's
 
Water Purification Filter's, StoveTec Stove, Breakfast Pack, & several more items
I have attached an order form that is part of the "Ucon Stake Community Spring Preparedness Seminar".  There are several items being provided through our Stake and EVERYONE can participate in this order, doesn't matter if you are near or far.  The following items on this list are:
 
Breakfast Pack - #10 can of each of the following
- Shredded Hashbrowns
- Super Nutty Granola
- Buttermilk Pancake Mix
- Germade (Cream of Wheat)
- Quick Oats (Oatmeal)
- Apple Slices
 
Deluxe StoveTec Double Door Stove
 
Water Filtration System (USA made)
- additional filters available
 
Portable Water Filtration System (USA made)
 
Ucon Stake Preparedness Handbook (Blue Book)
 
Discover Wheat and Other Grains Cookbook
 
#10 can 15-varities of Non-Hybrid Garden Seeds
Green Beans, Beets, Cabbage, Sweet Corn, Carrot, Cucumber, Lettuce, Onion, Peas, Peppers, Radish, Spinach, Zucchini, Winter Squash, and Tomato Seeds
 
NEWS about the Ucon Stakes Spring Preparedness Seminar
Please note - This is not a fair but a sit down come and learn seminar.  
 
In a Crisis “WHAT” you hold valuable changes.
 
Know what you need in an emergency
 Get Informed.
Be Prepared.
Make a Plan
 
Ucon Community Preparedness Spring Seminar
 
Saturday, April 26th, 2014
10:00 – 2:00 pm
Ucon Stake Center
(2967 E. 105th N., Ucon, Idaho)
a light lunch will be served
 
Guest Speaker – David Noack
David Noack has over 43-years’ experience of self-reliant living and will show you how to apply these principles and much more in your own lives and homes.
 
You will learn the following:
·        How to assess your needs
·        How to chart your course for self-reliant living
·        Steps of Empowerment and Self-Reliant Health
·        How to use your daily living to build a secure preparedness program for your family.
·        Practical demonstrations and visual displays
 
(Question and Answer session from 2:00 to 3:00 pm)
 
 
 
 
UPCOMING ORDERS
Currently -  Walton's Feed Order Form and Water Filters, StoveTec Stoves, etc.
May -  TBA
June - Country Cream Powdered Milk Order
July - Dehydrated Potatoes (Bulk) - Shredded Hash browns, slices, dices, pearls, etc.
  
If you have any questions please feel free to contact me by email or phone. 
 
Best Wishes,
 
Maria Jensen
208-524-0954
 

ZAYCON - dark meat chicken !!!

For a long time now, people have been asking us if we were ever going to do a dark meat chicken sale. Today we’re finally able to answer: Yes!
You asked for it, so you got it – this June, Zaycon Foods will hold its first ever ALL DARK MEAT chicken sales events, and we have to say… this sale is long overdue!
We will be offering Boneless, Skinless Thighs for $2.39 a pound and bone-in chicken wings for just $1.99 per pound. These products come fresh, never frozen, and are ready for your special seasonings, rubs, and recipes.
We rarely offer chicken this time of the year due to a limited national supply, so we’re excited to be able to provide it now. Our quantities are less than our Fall sale, so order soon!

Friday, January 17, 2014

January Preparedness

(there were no attachments on her email, so if you are interested in this order, please contact Maria, her information is at the bottom of this email.  Thanks!)

Hi Everyone,
 
Just a reminder of some of the things coming up in this email.  I have posted a Special Winter event the Ucon Stake is putting on, Thursday, January 30th.  This event is for adults only (single adults, husbands and wife's, or come alone!), we are inviting neighboring stakes and anyone who would like to join us.  All the details are below!!  
 
Please see the attachments for the Preparedness Newsletters
 
Ucon Stake Winter Preparedness Event - SPECIAL Evening on learning about "Wheat and other Grains"
The Ucon Stake is having a Winter Preparedness Event on Thursday, January 30th, at the Ucon Stake Center (2967 E 105 N.) from 7:00 to 8:30 pm,  The theme is: "Wheat and Beyond."  Everyone is Welcome to come and enjoy the evening with us!
 
Come and Learn about:
  • The benefits of Natural Yeast
  • How to enjoy the healthy properties of ancient grains
  • How to use grains without a grinder
  • Quick and easy ways to use different grains everyday
  • And much, much more!!
The following grains will be highlighted that evening are:  Quinoa, Spelt, Wheat Berries, Buckwheat, Millet, Brown and Wild Rice, Amaranth, Bulgar Wheat, Kamut, Steel-cut Oats, and try.  There will be a taste table on the many of the grains that will be discussed.  
 
There will also be an announcement that same evening on an upcoming Preparedness Event that will be in March and also which preparedness kits and order items that will be available to order to help you prepare this year.  A few things to look forward and will be available, which many of you have requested as well; such as - Gravity Fed Water Filtration Kits, StoveTec Stoves, and a few other kit ideas. 
 
All the above mentioned will be in an future email and will come out in an order form the first part of February if you are unable to attend the January 30th event.
 
Beans, Rice, and Popcorn ORDER FORM
I have available the Beans, Rice, and Popcorn Order form, this order is due Monday, February 10th and should be delivered mid to late February.  Please see attachments for the order form.
 
Bucket and Water Storage ORDER FORM
Please see attachment for the bucket and water storage prices, this order will also be due on Monday February 10th.
 
UPCOMING ORDERS
Currently -  Beans, Rice, and Popcorn Order, Bucket Order Form
February -  Walton Order, StoveTec Stove Order, also Ucon Stake Order Form
March - Water Purification Kit
April - Country Cream Powdered Milk Order
  
If you have any questions please feel free to contact me by email or phone. 
 
Best Wishes,
 
Maria Jensen
208-524-0954
liksjensen@juno.com

Sunday, October 20, 2013

How do you use your food storage?

SPECIAL Night on learning how to use your Food Storage Daily
On Wednesday, November 6th, at the Ucon Stake Center (2967 E 105 N.) from 7:00 to 8:30 pm, we have a special guest speaker Janet Huff who will be teaching a class calledUtilizing Food Storage in Daily Meals.  Janet is a skilled and knowledgeable teacher having taught different aspects of food storage for 40-years, many of which were taught at BYU-I (Ricks College) education weeks, Continuing Education classes, Mother's Week, and Home and Family Seminar's. 
 
Janet has also taught classes in LDS wards and stakes, and for other denominations in: California, Nevada, Utah, Idaho, and Montana; and Janet also taught for Eastern Idaho State Fair.
 
Her main focus is teaching people how to make delicious, healthful, inexpensive meals using food storage.  Janet Huff is a cookbook author, and instructor, teaching others for over 40-years how to create meals with basic foods, whole grains, and food storage. Her focus is on making basic food taste good. She believes eating well is not meant to be expensive. Janet has won local and national awards for her recipes. 

Ucon Stake Fall Preparedness Fair
The Ucon Stake is having a Fall Preparedness Fair on Saturday, October 19th, from 10:00 am to 3:00 pm, held at the Ucon Stake Center (2967 E 105 N.). The theme is: "The Gift of Independence."   We are offering some preparedness kits, which include: Breakfast Specialty Pack, Lunch/Dinner Specialty Pack, Preparedness Handbook, Cookin' with Home Storage Cookbook, GRAVITY feed Water Filtration System (extra filter's are available), First-Aid Kit, and 6-gallon buckets of (Triple Cleaned) Hard White Wheat.    When you open the order form you will see a couple of pictures of the Water Filtration System, please note the buckets we order will be white and food grade.
 
There will also be a display of preparedness gift giving ideas for the upcoming Christmas Holiday. This order, will also be handled through Linda Knudsen who is our Stake Preparedness Specialist. Order forms will also be available at the fair. 
 
Also, bring your pressure cooker this Saturday and have it checked for free from Rocknack's hardware at the fair.

Saturday, September 28, 2013

31 THINGS YOU CAN FREEZE TO SAVE TIME AND MONEY!

What would we find in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

Friday, August 30, 2013

SEPTEMBER PREPAREDNESS NEWSLETTER

A new order is now available with lots of NEW items - you will find on this months Food Storage Order Form, #10 can items that are Gluten Free, Freeze Dried Yogurts, Gourmet Meals and Soups with real meat and several other misc. items.  These items are from the same company where I order the Country Cream Powdered Milk.  I am also making available the Country Cream powdered milk regular and chocolate; something new on the Country Cream powdered milk Order - you can order the Chocolate in a 25 lb. box, instead of just 50 lbs.   See attachments for order form, due date for these two orders is Monday, September 30th.    An ingredients list is available upon request for the Gluten Free items, just email me and I will send it to you.
The order for FREEZE DRIED - Whole Blueberries, Tomato Cubes, Sweet Corn, and Garden Peas  has been extended to Monday, September 9th. and should be here towards the end of September.  FYI - The next Freeze Dried order will not be until January. 
UPCOMING ORDERS
Currently - Freeze Dried Items - Tomatoes, Blueberries, Sweet Corn, and Peas
September - Gluten Free, variety of meals and soups, along with Country Cream Powdered Milk
October - Walton Order
November - Dehydrated Legumes, Popcorn, and Brown Rice
December - Christmas
January - Freeze dried Items - Chicken, Beef, Pineapple Dices 
  
A reminder for everyone who lives in Utah, please feel free to continue to order if you wish to do so, we will continue to try and accommodate everyone who lives between Ucon, Idaho and the route to West Jordan, Utah. Please feel free to continue to order if you wish to do so. Give me a call or send an email and I will work with you on the delivery's, like we have done in the past.

If you have any questions please feel free to contact me by email or phone. 

Best Wishes,

Maria Jensen
 208-524-0954