2nd Mission Experience

The second significant mission experience happened to me also before I went to the mission home. Just two weeks before the mission, I was taking my Dad to work one morning. The way home was along a four-lane divided highway. I was coming up this highway and curving to the left when down the highway came a pickup truck with a camper on it. This truck was going awful fast and the next thing I knew was that the truck jumped over the concrete divider between the two oposing lanes of traffic and was coming right towards me head on. I didn't have time to do anything more than close my eyes and think well, spirit world here I come.

Well nothing happened. I opened my eyes up thinking what would the spirit world look like and I was still in my little car heading up the hill. The pickup truck was right behind me still on the wrong side of the road crusing down the hill.

I soon came home and my mother noticed I was all white and asked what happened. I told her and she said her prayers were answered. She was always praying for us kids.

To this day, I don't know how I missed hitting that truck head on and being killed. I feel the Lord wanted me to serve a mission in Mexico and not in the spirit world.

Dad

Missionary Experiences

I wish to share some of my missionary experiences with you while I can still remember them. My first significant missionary experience happened before my mission. I turned nineteen on March 19, 1974 and after dinner my dad who was also my Bishop called me into his office (which was also my bedroom) and interviewed me and filled out my mission papers. About a week later I was intererviewed by the Stake President who then sent my paper onto Church Headquarters in Salt Lake City.

But nothing happened. I waited all April and May but nothing happened. My dad checked to make sure my papers did get to Salt Lake City and he told me that they did. Still nothing happened. I was getting quite worried and wondered if the Lord wanted me to serve a mission or not. Then one night I had a very vivid dream that I was on my mission. I remember the dusty dry rolling plains which seemed to go on for ever. I got up and wondered where I would be going. I thought it must be Texas because it was the only place I had ever been that was like my dream. But after the dream, even though I wasn't sure where I was going I knew I would be called and serve a mission and I didn't worry any more about it. The last day of classes right in the middle of my last physics class final exam, my parents came bursting into the room with my envelope from Salt Lake City with my mission papers. Right in front of all my classmates, friends and teachers and family, I opened up the envelope and discovered that I was called to the Mexico City, Mexico Mission.

Later on when I got to Mexico I took a trip from Mexico City to Queretero, Mexico and I resaw the same scenes from my Dream. It was eary, because I could remember my dream again and knew what was going to happen on the bus before it happened.

I hope you liked this thought. I will continue to share more in the future.

Dad

I love to read the Dictionary

I love to read the dictionary to learn the knowledge there;
Like the meaning of a Pictionary and other words so rare.
My word today is quoin; have you heard of it at all?
A quoin is a cornerstone that anchors a building wall

Fairview Lakes Regional Hospital

Grandma in the Hospital

Mom caught the dish cloth bug from Grandma

Too Much Rain

Rolls and breads

Quick Mix
Use this wherever you would use Bisquick

8 1/2 Cups all-purpose flour
4 Tbsp baking powder
1 tsp baking soda
1 1/2 Cups inst. nonfat dry milk
2 1/4 Cups vegetable shortening
1 Tbsp salt
2 tsp cream of tartar

Sift together all dry ingredients. Cut in shortening with pastry blender and mixture resembles cornmeal in texture. Put in airtight container and label. Store in a cool, dry place. Use within 10 to 12 weeks.


Never-Fail Rolled Biscuits
3 cups QUICK MIX
2/3 cup milk or water

Preheat oven to 450. Combine mix and milk or wter in a medium bowl. Blend. Let dough stand 5 minutes. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness. Cut with a floured biscuit cutter or glass. Place about 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12.

BISCUITS
3 cups QUICK MIX
3/4 cup milk or water
Preheat oven to 450. Grease a baking sheet. Combine mix and milk or water in a medium bowl. Stir until just blended. Drop dough by tablespoonfuls onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown. Makes 12.

CORN BREAD
2 cups QUICK MIX
6 Tbsp cornmeal
2/3 cup sugar
2 eggs
1 cup milk or water
1/4 cup melted margarine
Preheat oven to 350. Butter a 9-inch-square baking pan. Put mix, cornmeal and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35 to 40 minutes until golden brown. Serve hot with honey Butter. 8 to 10 serv.

Honey Butter
1 cup softened butter
1 egg yolk
1 1/4 honey
Combing all ingredients. Beat with electric mixer 10 minutes. Store in refrigerator.

MORNING MUFFINS
2 1'2 cups Quick Mix
4 Tbsp sugar
1 beaten egg
1 cup milk or water
Combine mix and sugar in a medium bowl. Combine egg and milk or water in another bowl, and add all at once to dry ingredients. Stir until just blended. Fill greased muffin pans or paper muffin cups 2/3 full. Bake 15 to 20 minutes at 425 degrees, until golden brown. Makes 12 large muffins.
VARIATIONS: Add 1/2 cup raisins or other dried fruit; fold in 1 cup blueberries or 2/3 cup chopped cranberries; add 1 cup grated apple or diced peaches (increase baking time to 20 to 25 minutes). For Oatmeal or Bran muffins, reduce QUICK MIX to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients.


HOT ROLL MIX
20 cups all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 to 8 months. Makes 22 cups.

PAN ROLLS
1 Tbsp active dry yeast
1 1/2 cups warm water
5 to 6 cups HOT ROLL MIX
2 beaten eggs
1/2 cup veg. oil
In a large bowl, dissolve yeast in warm water. Blend in eggs and oil. Add 5 cups HOT ROLL MIX. Blend well. Add additional mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13 X 9" baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until doubled in bulk. Preheat oven to 375. Bake 20 to 25 min. until browned. Brush tops with butter or margarine.

CINNAMON ROLLS
1 batch of dough for Pan Rolls.
2 Tbsp melted butter or margarine
1/2 cup packed borwn sugar
2 tsp ground cinnamon
1/2 cup raisins (optional)
1/4 cup chopped nuts (optional)Glaze: 2 cups sifted powdered sugar
1/2 tsp vanilla extract
About 4 Tbsp milk
Prepare dough as for pan rolls. Instead of dividing dough into balls, roll it out on a lightly floured surface until it is 12" x 24" and about 1/4 inch thick. Brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon, raisins and nuts, if desired. Roll dough like aa jelly roll and cut into 24 inch slices slipping string under roll crossing to cut. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375, and bake 20 to 25 minutes, until golden brown. For glaze, combine powdered sugar, vanilla and enough milk to make a thin mixture. Brush on warm rolls.

PIZZA CRUST
1 cup + 2 Tbsp. warm water
1 Tbsp. or one pkg yeast
2 Tbsp vegetable oil
3 to 3 1/4 cups HOT ROLL MIX
Dissolve yeast in water, let stand 5 minutes. Stir in oil. Add 3 cups mix to make a soft dough. Sprinkle 1/4 cup mix on board, knead dough on board 15 times. Let rise in greased bowl 20 to 30 minutes. Punch down, pat into pan, bake 3 to 6 min. at 425. Add toppings, bake an additional 10 to 15 min.

Where we were last night