10 Reasons to Have GOLDBACKS!

By: Chris Turpin

1. GOLDBACKS ARE REAL GOLD

They are 24 carat .9999 pure Gold

2. GOLDBACKS ARE LEGAL CURRENCY IN UTAH

They are legal voluntary currency, accepted at more than 350 businesses in Utah.

3. GOLDBACKS ARE VERY LIQUIDABLE

Unlike gold coins, which can only be liquidated at coin stores, Goldbacks are liquidable wherever they are accepted.

4. GOLDBACKS ARE FUNGIBLE

This means the values are interchangeable (you can exchange a 1:25 GB for 5: 5GB or 25:1GB).

5. GOLDBACKS MAKE GOLD OWNERSHIP ACCESSIBLE TO EVERYONE

For as little as $4.00, you can start to own gold. This is far less than the 100s or 1000s that it costs to get gold coins.

6. GOLD BACKS WILL ALWAYS HAVE VALUE Gold has been used as money for over 5,000 years; it will always be money and have value. Fiat dollars will always go down in value.

7. GOLDBACKS ARE VIRTUALLY IMPOSSIBLE TO COUNTERFEIT

They have security measures included like layered gold, a negative image of the front on the back, individual serial numbers, a government-grade border, background inscription, and more.

8. GOLDBACKS ARE AVAILABLE IN FIVE DENOMINATIONS 1, 5, 10, 25, AND 50

9. GOLDBACKS PRESERVE YOUR BUYING POWER AND WEALTH

If you had 100 dollars and 25 Goldbacks in January 2022, by December 2022, the buying power of the fiat $100 dollars would be about 85.00, whereas the buying power of the 25 GoldBacks would be about $105.00 dollars. This buying power difference is over 20 percent.

10. GOLD BACKS ARE AVAILABLE LOCALLY

You can get GoldBacks locally for the Best Price at GunsAmmoPreparedness, located at the Weber County Sports Shooting Complex. We are inside the 50yard range building. 2446 Rulon White Blvd. Ogden or call us at 801-695-1920.

Whether you are interested in buying gold in case the worst should happen or just want to have gold in reserve that is spendable, Goldbacks are an amazing currency that can be used today and in the future. It is actual gold. Each Goldback denomination has a unique artist's rendering tied into the state of origin, in our case, Utah. They are beautiful and unique.

• Combine melted butter and ¼ cup of buttermilk, brush onto loaf

• Cut an X in the top of the loaf

• Bake until a toothpick comes out clean, check for doneness after 30 minutes, bake time is between 45 to 50 minutes. For added darker crust, you can continue to brush the butter/ buttermilk mixture on the loaf as it is baking.

Bangers & Colcannon Mash

by Cindy Jones

2, 12 oz packages pork large link sausages

2 lbs Yukon gold potatoes, chopped into 2” cubes

4 Tbsp butter

1 red onion, sliced

4 cloves garlic, minced

½ head of green cabbage, chopped

2 green onions, thinly sliced

2-3 Tbsp minced chives

¾ cup milk

7 oz block of Irish cheddar, grated (You can find Irish cheddar in the Smith’s or Lee’s deli)

Salt

Black pepper

Olive oil

• Place the chopped potatoes in a large cooking pot full of cold water. Season with a dash of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer about 30 minutes.

• Pour 2 Tbsp of Olive oil to coat the bottom of a large skillet. Cook sausages about 5 minutes on each side, until brown. Add ½ cup of water to the skillet, reduce heat to medium and cook an additional 15-20 minutes/. When sausage is no longer pink,, remove from pan, cover with foil and keep warm in a low temperature oven.

• Add 2 tablespoons of butter to the skillet (no need to rinse it- you want the sausage flavoring left in the pan!) Meld & add red onion. Saute for 5 minutes until tender. Stir in the garlic and cook for another minute.

• Stir in the cabbage and season with salt and black pepper. Cover the skillet with a lid and cook for 5 minutes. Remove the lid and add the green onions.

• Drain the potatoes and set awside. Use the large cooking pot to melt 2 tablespoons of butter over medium-low heat. Add ½ tsp of salt and the milk and bring to a simmer. Add the cooked potatoes and use a masher to mash.

• Stir in the grated Irish cheddar. Once melted, stir in the cabbage mixture. Season with salt and pepper to taste.Serve the sausages with the Colcannon on the side, sprinkle with chives and black pepper. Serve with a side salad or steamed cabbage.

Kendal’s Shepherd’s Pie

by Kendal Rae Jensen

1½ pounds ground lamb (or beef)

2½ pounds russet potatoes, peeled and cut into 1-inch chunks

1 egg yolk

8 Tbsp Irish butter (1 stick)

1/2 cup heavy cream (or milk)

2 medium yellow onions, diced

2 carrots, diced

3 cloves garlic, minced

2 cups red wine or beef broth

2 Tbsp all-purpose flour

3 Tbsp tomato paste

1 tsp Worcestershire sauce

1 Tbsp thyme

½ tsp black pepper

½ cup frozen peas

1 cup shredded white cheddar cheese

2 Tbsp chives

• Preheat the oven to 375°F.

• Boil potatoes until fork tender and drain. Add cream (or milk), butter and egg yolk and mash or blend with a hand mixer. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.

• Brown ground meat and season with salt and pepper. Add the onions, carrots and garlic and cook until tender. Add flour and sauté for one minute. Deglaze with the wine or beef broth and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the tomato paste, and Worcestershire sauce. Bring to a simmer, reduce the heat to low, and cook until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.

• Dollop the mashed potatoes evenly over the filling. Spread the potatoes evenly over the stew and all the way to the edges of the skillet. Sprinkle cheese on top. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.

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Yogurt Marinated

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Greek Chicken Salad

Chicken Enchiladas w/side of Spanish rice

Baked Creamy

Chicken Taquitos w/side of seasoned black beans & cotija cheese Chicken Nachos

Lasagna Soup

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Parmesan Crusted

Tilapia served on rice w/side of asparagus

Poppy Seed Chicken

Cheesesteak Sandwiches

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Casserole w/side of broccoli eat Out eat Out eat Out eat Out eat Out eat Out eat Out eat Out

Momma Miller’s Spaghetti with side of garlic bread

Grilled Cheese and Tomato Soup

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