Learn to use what you store.

Learn to Use What You Store
"Every father and mother are the family’s storekeepers. They should store whatever their own family would like to have in the case of an emergency. . . . Some have said, “We have followed this counsel in the past and have never had need to use our year’s supply, so we have difficulty keeping this in mind as a major priority.” Perhaps following this counsel could be the reason why they have not needed to use their reserve. By continued rotation of the supply it can be kept usable with no waste" (James E. Faust, in Conference Report, Apr. 1986, 26; or Ensign, May 1986, 22).

Easter Egg Lunch Box - gluten free




Fillable colored plastic eggs

Snack Ideas:
Grapes
Berries
Nuts (avoid peanuts, due to school restrictions)
Seeds
GF crackers
GF cereal
GF granola bars, cut into cubes
Cheese cubes (if you include a mini ice pack in the lunch box)
GF Easter candy

Scalloped Potatoes with Butternut Squash gluten free


Butternut squash adds a great color and flavor to these potatoes.
Ingredients:
1 cup leeks, white parts thinly sliced
2 Tbsp butter or margarine
1/2 cup cream (or milk alternative mixed with 2 Tbsp rice flour)
1 cup GF chicken broth
1 Tbsp thyme
1-2 garlic, minced
Salt & pepper
1/4 tsp nutmeg
2 Yukon Gold potatoes, peeled
1/2 butternut squash, peeled & seeded
1 1/4 cups sharp cheddar cheese, optional
Directions:
Saute leeks in butter for about 4 minutes. Add cream, broth and seasonings, and bring to a boil. Turn heat down, and let simmer for 5 minutes.

Thinly slice (1/8") potatoes and squash, and layer into a greased casserole dish. Pour hot liquid over potatoes, cover and bake at 350°F for 45 minutes until soft.

If desired, sprinkle cheese on top and place back in oven until cheese is melted. Let cool for 20 minutes before serving (allows liquid to thicken).

BUNNY BUNS FOOD STORAGE STYLE

1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)

Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t. grated orange peel

1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Best Coconut Macaroon Recipe

FOOD STORAGE MACAROONS

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk made from powder milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
4. Melt chocolate and drizzle over top and top with Christmas sprinkles

  

Recipes, simple steps

"A year's supply of food storage is beneficial in several ways:

1. It provides peace of mind as we obey the counsel to store.

2. It helps ensure survival in case of personal or natural disaster.

3. It strengthens skills in preparing and using basic foods" ("Home Storage: Build on the Basics," Ensign, June 1989, 40).

Deviled Eggs with Avocado & Bacon  gluten free Deviled eggs can be filled and topped with whatever flavorings you like! Ingredients: 6 eggs, hard boiled 2-4 Tbsp mayonnaise, to taste 1-2 tsp Dijon mustard, to taste 1/4-1/2 tsp paprika, to taste Salt and pepper Additional Flavor Suggestions 2 Tbsp goat cheese or 1 Tbsp crumbled blue cheese or 2 slices finely diced ham + 1 finely diced dill pickle Topping Suggestions Avocado slices (dip in lemon juice to prevent browning) Chopped cooked bacon Paprika Directions: Once eggs are hard boiled (about 14 minutes), allow to cool completely. Cold eggs will shrink away from the shells, making them easier to peel. Slice in half lengthwise, remove yolks into bowl. Add all ingredients, and combine using an electric mixer until smooth and creamy. Taste, then adjust the seasonings and add any flavorings you like. Place mixture into a plastic bag, and snip tip off with scissors (or use pinking shears for a rosette-style piped looked). Gently squeeze filling into each cooked egg half. Garnish with any toppings you'd like.

PORCUPINE MEATBALLS Porcupine Meatballs 1 1/2 lbs. Hamburger 2/3 Cup Rice, uncooked 1 tsp. Salt 1/2 tsp. Pepper 2 tsp. Minced Onion, dry Combine above ingredients & form into small balls 1 Can Tomato Soup 1/2 Cup Water Mix & Heat the soup and water in the Pressure Cooker. Drop meat balls into hot soup mixture. Close cover securely with pressure regulator on top. Cook 10 minutes at 15 lbs pressure. Let pressure drop of its own accord. Strawberry Shortcake for Valentine's Day Instead of the usual square cut pieces of cake, use some fun shaped mini cake molds.  Then you can assemble stunning looking individual strawberry shortcakes. Ingredients: Yellow Cake Recipe or GF cake mix Lemon Glaze, optional Strawberries, sliced Whipped cream Directions: Prepare cake according to directions. Let cool. If desired, prepare lemon glaze  and pour over cakes. Let sit at room temperature until glaze is set (about 30 minutes). Slice strawberries and arrange over individual cakes, along with a dollop of whipped cream. 6 Simple Techniques to Organize your food storage Store Items in the Right Spot Be Practical Rotate and Resupply Organize According To Your Taste Don’t Forget About Water Get Extra Storage When Needed

Recipes and Menus

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

Best Spaghetti Sauce Recipe and French Bread Recipe

taken from Everyday Food Storage

Spaghetti Sauce
2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper
Saucepan on the Stove Directions:Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
Slow Cooker Directions:Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.
Serving with:1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!

Homemade French Bread

French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

Quinoa-Crusted Chicken   gluten free Crunchy and full of flavor, this quinoa coated chicken is a home run. Ingredients: 1 cup cooked quinoa 4 chicken breasts 1/3 cup dijon mustard 2 tsp thyme Salt and pepper Directions: Prepare quinoa, drain then spread out on a parchment lined baking sheet. Bake at 300°F for 20-30 minutes until lightly toasted. Let cool, then break up any clumps using your fingers. Place into a shallow dish and toss with some salt and pepper. In another shallow dish, mix mustard and thyme. Lightly coat chicken with mustard, then dip in quinoa. Turning and pressing in quinoa until completely coated. Place on baking sheet, spray lightly with some cooking spray, then bake at 425°F for 20 minutes or until thoroughly cooked.

How To...Prepare Quinoa Gluten Free Quinoa (pronounced KEEN-WA), is a seed with a nutty flavor. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Ingredients: 1 cup (250 ml) Quinoa 2 cups water Directions: Before cooking, rinse the seeds in a sieve to remove their bitter resin-like coating, called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again to remove any of the powdery residue that may remain on the seeds. For every one cup of quinoa, bring two cups of water to a boil (just like rice). If you prefer your food more al dente, then use just 1.5 cups of water. Cover the boiling quinoa and reduce to a simmer. Cook for 12-15 minutes, or until the germ separates from the seed. The cooked germ looks like a tiny curl (like the ring around Saturn). Let quinoa stand for about 3 minutes to enable it to reach complete fluffiness. 90 DINNER MENUS6x Clam Chowder 19 oz., bread/butter 6x Easy Chicken Stew, bread/butter 6x Vegetable Soup 19 oz., bread/butter 6x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers 6x Spaghetti w/homemade sauce, vegetable, milk 3x Spaghetti w/jar sauce, vegetable, water 6x Quick Beef Chili w/corn *73 Biscuits 3x Pineapple Chicken *92, rice 3x Italian Pasta Salad *67, Biscuits 3x Chicken & Rice Casserole, Biscuits 3x Tuna w/ Egg Noodles, canned corn, milk 3x Chicken w/ Egg Noodles, canned corn, milk 3x Chicken a la King *94, rice, canned green beans 3x Creamy Chicken and green beans *160, mashed potatoes 3x Tuna, Noodles and peas, canned pears 3x Teriyaki Pineapple Beef, rice w/broth 3x Bisquick Vegetable pot pie, canned peaches, milk 3x Barbecue Beef Casserole *160, canned peaches 3x BBQ chicken on hamburger buns, canned peaches milk 3x Sloppy Joe's with canned meat on hamburger buns, applesauce 3x Enchilada Casserole w/corn, canned peaches 3x Beef Nacho Casserole, Spanish rice *98 3x Meat and gravy on mashed potatoes *88, canned green beans, milk

Master Menus

"Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked" (Doctrine and Covenants 29:8 )

"We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandments of God need not fear" (First Presidency letter, 24 June 1988).

Asian Chicken Salad with Orange Supremes  gluten free



Fresh orange segments (supremes) and sesame ginger dressing elevate this salad to new tastes.

Ingredients:
Chicken:
2 chicken breasts
1/3 cup sesame seeds
1/3 cup GF corn flakes, crushed
1/2 tsp salt
1 egg
2 tsp oil

Dressing:
2 Tbsp brown sugar
2 tsp GF soy sauce
1 Tbsp sesame oil, optional
1/4 tsp fresh ginger, grated
3 Tbsp vinegar (white, apple cider, or rice)
1/4 cup vegetable oil

Salad:
Mixed greens
Orange Supremes
Toasted* sesame seeds, optional
Sliced Almonds

Directions:
Combine sesame seeds and corn flake crumbs in a shallow dish with the salt. In another shallow dish beat the egg until smooth. Dip chicken in the egg, then coat both sides with crumb mixture.

Cream of Chicken Condensed Soup


1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Condensed Cream of Celery Soup

1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Condensed Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt

1-2 drops Kitchen Bouqet,optional (check the previous video to see what this is)
Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Magic Mix

Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl.

Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over)

Keep mix tightly covered in the refrigerator