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)