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.”

 

I came across the list below from Everyday food storage!   It's a 3 month list if you take it slow or consider buying 2 items on the list - store one and use the other.  This will help you to be ready with your food storage!  Just a helpful thought.....

 

 

Baking Ingredients

Baking chips (butterscotch, milk chocolate,

semisweet, white, etc.)

Baking chocolate squares (semisweet, unsweetened)

Baking powder

Baking soda

Cocoa

Coconut

Corn meal

Corn syrup

Cornstarch

Cream of tartar

Extracts (almond, maple, mint, vanilla)

Flour (all-purpose, bread, etc)

Food coloring

Gelatin (flavored, plain)

Honey

Marshmallows

Milk (evaporated, sweetened condensed)

Molasses

Nonstick cooking spray

Nuts (almonds, peanuts, pecans, walnuts)

Oil (olive, vegetable)

Pie filling

Salt and Pepper

Shortening

Spices (cinnamon, ginger, nutmeg, etc.)

Sugar (brown, confectioners’, granulated)

Tapioca, quick-cooking

Yeast

Baking Mixes

Biscuit

Brownie

Cake

Corn bread

Frosting, canned

Muffin

Pancake

Pudding, instant

Quick bread

Canned or Bottled Foods

Applesauce

Beans (black, great northern, kidney, pinto,

etc.)

Broth (beef, chicken)

Fruits (fruit cocktail, mandarin oranges,

peaches, pears, pineapple, etc.)

Green chilies

Jam and Jelly

Ketchup

Meats (beef, chicken, ham, etc.)

Mushrooms

Olives

Peanut butter

Prepared entrées (chile, ravioli, spaghetti,

soups, stews, etc.)

Salsa

Sauces (Alfredo, cheese, picante, spaghetti,

etc.)

Soups, condensed (chicken, mushroom,

celer y, etc.)

Tomatoes (diced, paste, sauce, stewed)

Tuna

Vegetables (Corn, green beans, peas)

Dried Fruits and Veggies

Apples

Apricots

Carrots

Celery

Cranberries

Dates

Onions

Garlic

Peppers (bell, hot, etc.)

Prunes

Raisins

Tomatoes

Seasonings

Bouillon granules (beef, chicken)

Browning and seasoning sauce

Hot pepper sauce

Onion soup mix

Seasoned salt

Soy sauce

Taco seasoning

Vinegar (balsamic, cider, red wine, white,

etc.)

Worcestershire sauce

Starches

Bread (pita, sandwich)

Bread crumbs, dry

Crackers (graham, soda, etc.)

Croutons

Noodle mixes

Pasta (noodles, macaroni, penne, spaghetti,

etc.)

Rice, instant

Rice mixes

Stuffing mix

Storage, Long-Term*

Dried beans (black, kidney, navy, pinto)

Nonfat dry milk powder

Oats (regular, Instant)

Potato (flakes, Pearls)

Rice (instant, long grain etc.)

Wheat (red or white)

Egg powder

*Long-term storage items: In addition to the LDS cannery, where you can your own items; some items can be bought

pre-canned from www.ldscatalog.com and shipped to you. The website also offers a great long-term storage Starter

Kit of six #10 Cans—2 red wheat, 2 white rice, 1 pinto beans, and 1 quick oats.
Grilled Shrimp & Lime Quesadillas  gluten free


Grilled shrimp with lime and smoky paprika gives a new flavor to quesadillas.
Ingredients:
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 lb large shrimp, shelled and deveined
1 lime, zested & juiced
2 tomatoes, diced
Handful fresh cilantro, chopped
1 avocado, diced
4 scallions, finely diced
2 cups Monteray Jack cheese, shredded
8 corn tortillas, warmed
Directions:
In a dish combine first 5 spices. Sprinkle over shrimp until coated (reserve spice mixture). Put shrimp on skewers and grill until cooked. Remove from skewer, chop, then place in a bowl with the lime zest and juice. Toss to coast, set aside.

Combine diced tomatoes in a bowl with reserved spice mixture. Toss to coat, set aside.

To build quesadillas, layer a tortilla with the shrimp, tomatoes, some cilantro, avocado and cheese. Top with another tortilla and spray lightly with cooking spray. Gently place quesadilla onto a greased skillet, flip once tortilla starts to brown (or can use an indoor panini/grill press).

Serve with sour cream and salsa if you desire.


Roasted Brussels Sprout Wedges with Aioli  gluten free


Roasting the brussels sprouts mellows its strong flavors, and paired with this garlic dipping sauce, makes the perfect tasting side dish.
Ingredients:
1 lb brussels sprouts, quartered
Olive oil
Salt & pepper
6 Tbsp mayonnaise
1 clove garlic, minced
Lemon zest, to taste
1-3 tsp lemon juice, to taste
1 Tbsp flat leaf parsley, finely chopped (or dried)
Directions:
Place brussels sprouts on a baking sheet and drizzle with oil. Sprinkle with salt and pepper, and some lemon zest. Then using your hands, toss everything together to coat evenly.

Bake at 400°F for 15 minutes or until golden brown on at least one side.

To prepare the aioli; mix together mayonnaise, garlic, lemon juice, and parsley. Season to taste with salt and pepper and more lemon juice if needed. Warm lightly in the microwave, then serve alongside the hot roasted brussels sprouts.

Saturday Food Storage Show Off: Hamburger Soup

Recipe type: Soup

Prep time:  20 mins

Cook time:  2 hours

Total time:  2 hours 20 mins

 Hamburger Soup

Ingredients

• 1-2lbs. Hamburger
• 2 TBS. Olive Oil
• ½ tsp. Salt
• ¼ tsp. ea. Pepper, Italian Seasoning
• 1 pkg. Onion Soup Mix
• 4 – 14oz. cans Chicken Broth or 6 C water
• 2 TBS. Soy Sauce
• 1 TBS. Worstershire
• 1 can Tomato Sauce
• 1 can Diced Tomatoes
• ½ C. Dried Onions
• ½ C Dried Carrots (1 C Fresh)
• 3 C. Dried Potato Slices (2 C Fresh)
• ¼ C Green Onions (optional)
• ½ C Celery (optional)
• Macaroni, Rice, or other noodle

Instructions

1. Brown hamburger meat in oil. Add all seasonings and onion soup mix.
2. Transfer to large pot/saucepan.
3. Stir in broth (can use 6 C water instead), tomato sauce, soy sauce and worstershire. Add in veggies and more spices, if needed.
4. Allow to simmer for 2-3 hours.
5. Boil pan of water. Cook macaroni or rice accordingly. Top with soup in a bowl.

 

Notes

Rehydrate veggies first! To do this: Boil pan of water, add veggies and allow to boil for 15-20 minutes. Strain and add to soup.

 

 

Getting organized!

(J. Reuben Clark, Jr., Conference Report, April 1937, p. 26)
“Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead. You of small means put your money in foodstuffs and wearing apparel, not in stocks and bonds.”

Parmesan Baked Tomato & Eggs  gluten free


Beautiful and tasty brunch idea. Easy to prepare ahead of time.
Ingredients:
4 large tomatoes
4 eggs
1/4 cup Parmesan, shredded
Salt and pepper, to taste

Flavor Suggestions:
Pesto
Finely diced caramelized onions
Fresh basil
Directions:
Core out some of the tomatoes-but don't remove too much, you want the egg to be almost level with the top of the tomato. You don't need to remove any seeds, as the egg will soak up all the extra tomato juices. Place tomatoes into a greased baking pan.

Sprinkle some cheese, and seasonings into each tomato shell (along with any other flavorings you'd like). Crack an egg into each tomato, then bake at 350°F for 30-40 minutes, or until egg is cooked to your likeness. Top with any additional cheese if you like. Serve hot.


Carmelized Squash Crostini  gluten free


Squash, pancetta and sage - 3 unlikely flavors that taste wonderful together.
Ingredients:
4 thin slices pancetta
3 Tbsp olive oil
8 fresh sage leaves
2 cups butternut squash, finely diced
Salt and pepper, to taste
1-2 cloves garlic, minced
1/4 tsp red pepper flakes
2 Tbsp vinegar
2 Tbsp honey

8 baguette slices, toasted
Directions:

Over med-high heat, cook pacetta until crispy, about 5 minutes. Set on paper towel to drain, cut in half.

Add oil to pan and, one at a time, fry sage leaves until crisp, 10-15 seconds only. Set on paper towel to drain.

Add squash to pan, season with salt and pepper, cook until edges start to brown (caramelize). Then stir in remaining ingredients.

Spoon mixture onto toasted baguette slices, top with piece of pancetta and a sage leaf.

Serve warm or a room temperature.

Taco Pizza 

Pizza Crust
Dehydrated Refried Beans (Hydrate them in 3/4 the amount of water called for, that is a little trick of mine.  It’s always easier to add a little more water in at the end then it is to add in more beans)
Cheddar Cheese
Taco Meat
Avocado
Tomatoes
Olives
Jalapenos
Green Onions
Canned Corn
…and any other favorite Taco toppings
The idea is to use the refried beans as the “sauce” then add any meat, cheese and any other toppings you like on your tacos and bake.  I like to serve sour cream and salsa as dipping sauces. So easy and SO DELICIOUS.  You’ve got to try it!

4th of July Brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil (or bean puree, for a video of how to do this click HERE) and eggs (or powdered eggs)called for on brownie mix box
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker® red decorating gel
1 tube (0.68 oz) Betty Crocker® blue decorating gel
1 tube (0.68 oz) Betty Crocker® white decorator icing
Betty Crocker® Decorating Decors stars
1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13×9-inch pan, using water, oil and eggs (or powdered eggs). Cool completely, about 1 hour.
2. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.
Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies
Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies
Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies

JUNE LIST		Be Healthy		Grains/Vitamins		Exercise
		D&C 89:16		Food Prep List 2		Bread recipes
Week #23		25 lbs. or 4 #10 cans hard wheat, white or red LDS
Week #24		20 lbs. or 4 #10 cans rice LDS or other grain
Week #25		4 oz. instant yeast
		Vitamins (3 mo. supply)

1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”

Cranberry Salsa  Gluten Free



Use as a condiment with your turkey, or with try it with corn chips for something different!
Ingredients:
300g fresh or frozen cranberries (no need to thaw)
1 Granny Smith apple, peeled and chopped
1/2 red pepper, cut in large chunks
1/2 red onion, cut in large chunks
3/4 cup sugar
1/3 cup apple juice
3 Tbsp fresh cilantro, chopped
2 Tbsp pickled jalapeno pepper, chopped
1 tsp lime zest
Directions:
To a food processor add, cranberries, apple, red pepper and onion. Pulse until finely chopped.

Transfer to bowl, and stir in remaining ingredients. Refrigerate until ready to use.


Spaghetti Pie  Gluten Free


A twist on spaghetti dinner.
Ingredients:
1/2 pkg (4 oz) rice or corn spaghetti
1/2 lb ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cup spaghetti sauce
2 eggs, divided
1/3 cup parmesan cheese, grated
1 Tbsp butter or margarine, melted
1 cup ricotta or cottage cheese
1/2 cup mozzarella cheese, shredded
Directions:
Cook spaghetti according to package directions, drain, and pat dry with towel to remove moisture.

In frying pan, saute the onions and green pepper. Set aside, then cook ground beef until done. Drain fat, then add the cooked onions, green peppers and spaghetti sauce. Season with salt and pepper to taste. Stir to combine and set aside.

In a bowl, beat one egg and add parmesan cheese and melted butter. Mix well then add in cooked pasta, tossing well until combined. In a greased 9" pie plate, spread the mixture along the bottom and up the sides to form a crust.

In another bowl, add ricotta/cottage cheese and egg. Mix well, then spread over spaghetti layer. Finally spread the meat mixture over the top, then bake at 350°F for 20 minutes. Remove from oven and sprinkle on mozerella cheese.

Sun Oven Applesauce Muffins/Cupcakes

(Everyday food storage recipe)

Ingredients
Topping:
1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1 tablespoon unsalted butter, melted and cooled
Muffins:
2 cups all-purpose flour (whole wheat would work great as well!)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, at room temperature (1 T. dry egg powder with 2 T. water)
1/2 cup packed light brown sugar (1/2 cup white sugar with 1/2 TBS
molasses mixed in)
1 1/4 cups unsweetened applesauce (made from my food storage
dehydrated apples then blended in blender)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/4 cup milk (1 1/2 TBS powdered milk plus 1/4 cup water)
Equipment
Two muffin pans with six indentations each with cooking spray,
silicone muffin molds and a baking pan, or a combination.
Preparation
Set Sun Oven out to preheat. Spray muffin tins or molds with
cooking spray.
Topping:
Mix together sugar and cinnamon in a small bowl. Stir in butter until
blended.
Muffins:
In a medium bowl, whisk together the flour, granulated sugar, baking
powder, baking soda, salt, and cinnamon until well combined. Set
aside.
In another medium bowl, whisk together the brown sugar and the egg
until thick and pale brown, about 3 minutes. Whisk in the applesauce,
melted butter, and milk, until blended. Use a wooden spoon to stir
the flour mixture into the liquid ingredients until moistened.
Fill the prepared tins three-quarters full. Sprinkle topping over
each muffin. Bake in Sun Oven until muffins are lightly browned,
about 40 minutes. A toothpick inserted into the center of one muffin
should come out with a crumb or two attached.

Makes 12 to 18 muffins. Best Food Storage Crepe Recipe!  



Sunshine Crepe Filling

4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)
Blend ingredients in blender.

Food Storage Crepes

Ingredients

• 4 Eggs (1/4 C. dry powdered Eggs + ½ C. Water)
• 1 C. Flour (1/2 C. Whole Wheat Flour + ½ C. All Purpose Flour)
• 1 C. Milk (3 T. non-instant Powdered Milk or ⅓ C. instant powdered milk + 1 C. Water)
• 2 T. Butter, Melted
• 2 t. Sugar
• ½ t. Salt

Instructions

1. Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!).
2. Pour scant ¼ C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.)
3. Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan)
4. Cook over medium heat until brown and turn to brown second side.

Hope you have a wonderful week!  Stay Cool!!

“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.” Ezra Taft Benson – Prepare Ye – Ensign, Jan. 1974, 69

Crab Stuffed Mushrooms gluten free


These tasty mushroom appetizers are loaded with chunks of crab, and are quick and easy to make.
Ingredients:
12 - 16 medium mushrooms
1 can chunk crab meat
1/4 tsp salt
1/8 tsp pepper
1 Tbsp dill
1/2 cup grated Parmesan cheese with 1/8 tsp poultry seasoning
1/2 cup grated cheddar
1/2 cup cream cheese
1/2 cup GF Mayo
Directions:
Remove stems from mushrooms with a gentle twist and pull. Use a melon baller to get more of the mushroom out so there is more room for the filling. Arrange hollowed out mushrooms on baking sheet.

Mix all the ingredients together, except the crab. Once the mixture is smooth, gently fold in the crab. Stuff caps, with a little mound on top (don't be tempted to overstuff them, as it will melt down over the sides of the mushroom). Sprinkle with extra cheese.

Bake at 400°F for 10 minutes, then broil for about 5 minutes until cheese is browned.


Twice-Baked Potatoes gluten free


Add broccoli to give it a great change.
Ingredients:
1 baking potato for each person (or can use 'new' potatoes for bite-sized portions)
Butter
Milk
Salt and pepper
Cheddar cheese, grated
Parsley, Italian herbs, or your favorite herb
Directions:
Wash and pierce potatoes. Bake on baking sheet approximately one hour or until tender at 400°F.

Cut off top of potatoes, scoop out inside and put in bowl. Add butter, milk, salt, and pepper as you would for mashed potatoes. Mash together.

Put stuffing back into skins and top with grated cheddar cheese and herbs, and some melted butter.

Return to oven to warm and melt cheese.

Enchilada Casserole 

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

 This recipe is a quick fix to making enchiladas. It uses short term food storage plus you can make your own condensed soups from your food storage magic mix!

Ingredients

• 1 ½ C Sour Cream
• 2 Cans (10 ¾ oz) Cream of Chicken Soup (click HERE to learn how to do it from your food storage magic mix)
• 1 Can (7 oz) Diced green Chiles
• 1 Can (10 oz) Mild enchilada sauce
• 3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
• 12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
• 1 ½ C grated Cheese (Cheddar)

Instructions

1. Save ½ C. of grated cheese and mix all other ingredients in a bowl.
2. Pour mixture into 9×13 pan and top with remaining cheese.
3. Cover and bake at 350 for 45 minutes.

Notes

This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

Peanut Butter Moo’d:-makes two 8-ounce cups

Ingredients:

• 1/2 C. Water
• 3/4 C. Dry Powdered Milk
• 1/3 C. Chocolate Powder (like Nesquick or equivalent)
• one banana cut into 1 inch slices
• 2 spoonfuls of peanut butter
• 2 C. Ice

Method:

Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!