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"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