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.