"We want you to be ready with your personal storehouses filled with at least a year’s supply. You don’t argue why it cannot be done; you just plan to organize and get it done" (Spencer W. Kimball, August 1976).

I am so excited I got my computer back!!  Woohoo!! Thank you to my wonderful daughter Stephanie Ann for fixing it for me!!

Smoky Chicken Tacos  gluten free


Adobo sauce gives these chicken tacos a sweet and smoky flavor.
Ingredients:
2 cups coleslaw mix
3-4 Tbsp mayonaise, to taste
Zest and juice from 1 lime
1/2-1 tsp adobo sauce*, to taste
Salt and pepper
2 cups shredded rotisserie chicken (or Crunchy Chicken Strips)
8 corn tortillas
1/4-1/2 cup cilantro leaves
Directions:

Combine first four ingredients, then season to taste with salt and pepper.

Heat tortillas by broiling in oven on each side for about 1 minute.

Top each tortilla with chicken, coleslaw mixture, and some fresh cilantro.
 
Rice Wrapper Turkey Rolls  Gluten Free


This is a great alternative to a sandwich. The rice wrappers are easy to use and children really enjoy making this for a picnic or a lunch.
Ingredients:
Round rice papers
Sliced turkey
GF mustard
Lettuce leaves~ preferably a soft type of lettuce
Sliced cheese
Directions:
Fill a pie plate with hot water (keep more hot water simmering on the stove).  Place a rice paper into the hot water and press to submerge. Leave for 60 seconds or so.  Drain and place on a cloth towel.

Lay slices of turkey in the center. Spread over the mustard.  Top with lettuce and cheese.  Fold the rice paper inward and then roll from the side closest to you.

Place extras on a plate and cover with plastic wrap. Refrigerate for up to one week

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Recipe type: Desserts

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

 Food Storage Strawberry Riviera Bars

You’ve got to give these sweet and salty ice cream dessert a try. They are so fabulously easy and delicious as well as using more of that food storage sitting in your basement! These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

Ingredients

• 1-1/4 cups crushed pretzels
• 6 Tbsp. butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (click HERE for a food storage video showing how to do to make it from your food storage powdered milk)
• 1 cup pureed strawberries (you can also use your freeze dried strawberries)
• ½ cup lime juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. Mix pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.
2. Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.
3. Freeze at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

Notes

Food Storage Sweetened Condensed Milk ½ c. hot water 1 c. dry non-instant powdered milk or 2 c. dry instant powdered milk 1 c. sugar 1 T. butter Blend ingredients in blender until smooth. Makes the equivalent of one 14 oz. can sweetened condensed milk. 

 

So happy to have my computer back!!  Have a happy week! 

 

(Ezra Taft Benson, October 1973)
“The revelation to store food may be as essential to our temporal salvation today as boarding the ark was to the people in the days of Noah.”

Quinoa Greek Salad  gluten free


Fresh Mediterranean flavors are infused in this quinoa salad.
Ingredients:
1 cup milk or milk alternative (or water)
1/2 cup water
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup quinoa, rinsed
Zest from 1 lemon
2-4 Tbsp lemon juice, to taste
2 tomatoes, diced (or use 1 cup grape tomatoes)
1 sweet pepper, diced
1/2 large cucumber, diced
1/4-1/2 cup red onion, diced
1 cup canned red kidney beans, rinsed
1 cup Feta, diced
2 Tbsp olive oil, optional
Directions:
In saucepan, bring to a boil the milk, water, oregano, salt and pepper. Stir in quinoa, cover and reduce to low, simmering for 20 minutes.

Once all liquid is absorbed and quinoa is soft, stir in lemon zest and fluff with a fork. Spread out onto a baking pan, and allow to cool. Set aside.

Prepare remaining ingredients, dicing as large or small as you’d like. Once the quinoa has cooled, combine everything together and adjust seasonings and flavorings to taste.


Rice Wrapper Turkey Rolls  gluten free


This is a great alternative to a sandwich. The rice wrappers are easy to use and children really enjoy making this for a picnic or a lunch.
Ingredients:
Round rice papers
Sliced turkey
GF mustard
Lettuce leaves~preferably a soft type of lettuce
Sliced cheese
Directions:
Fill a pie plate with hot water (keep more hot water simmering on the stove).  Place a rice paper into the hot water and press to submerge. Leave for 60 seconds or so.  Drain and place on a cloth towel.

Lay slices of turkey in the center. Spread over the mustard.  Top with lettuce and cheese.  Fold the rice paper inward and then roll from the side closest to you.

Place extras on a plate and cover with plastic wrap. Refrigerate for up to one week.

2 for 1 Breadsticks or Pizza 

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp. 

"We want you to be ready with your personal storehouses filled with at least a year’s supply. You don’t argue why it cannot be done; you just plan to organize and get it done" (Spencer W. Kimball, August 1976).

Stuffed Peppers  gluten free


Fill colorful peppers with meat and rice, or noodles and quinoa for a vegetarian version.

Ingredients:
8 large bell peppers
Olive oil
Salt and pepper

Meat & Rice Filling:
1 cup cooked rice
1/2 lb ground beef, cooked & drained
1/2-3/4 cup cooked quinoa (see technique below)
3/4-1 cup canned diced tomatoes
1/4 cup red pepper puree, optional (see technique below)
1 tsp Italian seasoning
1 cup cheddar cheese, grated
Salt and pepper, to taste

Quinoa & Noodle Filling:
1 cup cooked GF macaroni (see information below)
1/2 cup cooked quinoa (see technique below)
3/4-1 cup canned diced tomatoes
1/4 cup red pepper puree, optional (see technique below)
1 tsp marjoram
1 cup gouda, grated
Salt and pepper, to taste

Directions:
Cut tops off peppers, core out membranes and seeds from inside and discard. Rub outside of peppers with a bit of olive oil, sprinkle with salt and pepper and place upright in a muffin tin, or packed together in a casserole dish. Bake shells at 350°F for 25 minutes (omit this step if you like firm peppers).

Prepare filling of choice - combine all ingredients together and mix gently together. Add just enough of the canned diced tomato liquid to soften the mixture. Then stuff in the pre-baked shells. Any leftover filling you have, place in the empty muffin tin wells, or around the peppers in the casserole dish. Top with extra grated cheese if you like.

Bake at 350°F for 25-30 minutes, or until filling is hot.

Pepita Pesto & Roasted Butternut Squash Pasta  gluten free


High in protein and minerals, pepitas (hulled pumpkin seeds) are a great alternative to meat in this pasta dish.
Ingredients:
1 butternut squash, peeled & seeded
1/3 cup olive oil
1/8-1/4 tsp nutmeg
1 cup packed fresh mixed herbs (basil, flat-leaf parsley, cilantro)
1/2 cup Parmesan cheese, grated
1/3 cup pepitas, toasted
1-2 cloves garlic, minced
1 lime, juiced & zested
2 - 2 1/2 cups GF penne or rotini pasta
Directions:
Dice squash into bite sized pieces. Put on baking sheet, drizzle with some olive oil and sprinkle with nutmeg and salt and pepper. Roast at 400F for about 15 minutes, or until soft and browned.

To toast pepitas, put in a separate baking dish and put on the top rack in the oven with the squash. Should be toasted enough after 5-10 minutes (taste one-if crispy, its done). Set aside to cool.

Cook pasta in salted water until al dente. Reserve about 1 cup of the water.

To make the pesto, in a food processor combine 1/3 cup olive oil, herbs, cheese, pepitas, garlic and lime. Pulse until finely processed. Season to taste with salt and pepper.

In a large bowl, toss together the pasta and pesto, and 1/4 cup of the reserved pasta water.  Add more water if you like, until you get the sauce consistancy you want. Add in the squash and toss gently to combine.

 Tarragon Chicken Casserole

Submitted by: Vie K
From: Texas

TARRAGON CHICKEN CASSEROLE

Ingredients:
2 cans low fat cream of chicken soup
Undiluted 2 cups evaporated skim milk
4 teaspoons tarragon
Pepper to taste
1 13 oz box bowtie pasta, cooked*
2 10 oz cans chicken, drained
1 14 oz can peas, drained**
Paprika
1/3 cup grated Parmesan cheese*** (Optional)
Directions:
Mix soups and milk together. Add tarragon and pepper to taste. Mix pasta with chicken and peas. Pour soup mixture over pasta mixture. Mix well. Place in casserole dish. Sprinkle paprika over top. Bake at 350 degrees for 30 minutes or until heated through.
*Or any pasta shape you have on hand
**You can use any vegetable you have on hand that your family likes.
***If you have access to cheese, add on top of casserole before sprinkling the paprika.

TUNA NOODLE CASSEROLE

Ingredients:
16 oz. package egg noodles
10 3/4 oz can cream of mushroom soup
15 oz can peas, drained
(2) 5oz. cans of tuna, drained
4oz. can sliced mushrooms
1 cup milk (3T dry milk + 1 cup water)
1/2 cup bread crumbs
Directions:
Cook egg noodles according to directions. Preheat oven to 350 degrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained peas and 2 cans of drained tuna. Stir slowly until thoroughly mixed together. Sprinkle the bread crumbs on top. Bake for 45 minutes.





Powerless Cooking

Powerless cooking is something that can be intimidating for many people. However, with a little practice and the right tools it can actually be quite enjoyable. Learning techniques such as dutch oven cooking or cooking with a solar oven can introduce you to a whole new world of delicious foods. One thing to consider is that while there are many options for cooking outdoors, it may not always be feasible to do so (i.e. a huge snow storm). So make sure you have some back-up plans in place to cook indoors or have some meals that do not require cooking at all.

Key Points

• When it comes to cooking without power, you have to have a fuel source. That fuel source may be in the form of the sun, propane, butane, Insta-fire, charcoal or a variety of other fuels.
• We recommend working on building, and using a food storage in cases where you have power, then gradually start learning about, and implementing powerless cooking tools.
• There are a variety of make-you-own cooking tools out there. They are good for short term emergencies, or to practice and get your feet wet if you have a smaller budget. As your able to allocate more of your budget to powerless cooking tools, we recommend getting more durable tools.