“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!