Food Storage

"Church members are responsible for their own spiritual and temporal well-being.....To help care for themselves and their families, members should build a three-month supply of food that is part of their normal diet. Where local laws and circumstances permit, they should gradually build a longer-term supply of basic foods that will sustain life. They should also store drinking water in case the water supply becomes polluted or disrupted."
LDS Church Handbook 2, Section 6.1.1



Strawberry Nut (Wheat) Molded Salad
1 small pkg. strawberry Jello
1 C boiling water

Combine Jell-O and Water & refrigerate until syrupy, then add to the rest (word to the wise-you have to watch this like a hawk. It goes from syrupy to jelled very quickly. I would check it between 15-20 minutes after you put it in the fridge)

1 C cooked cracked wheat for mock nuts
1 C whipped cream or Cool Whip Whipped Topping
1/2 C sugar
2 C mashed fresh strawberries
Refrigerate until firm or over night. Serve on a bed of lettuce with a dollop of whipped cream/topping sprinkled with cooked cracked wheat as your mock nuts.

 

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.

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, then broil until cheese is melted. Let stand 10 minutes before serving.


Banana Chocolate Chip Muffins  gluten free


Perfect for a breakfast on the go!
Ingredients:
1/2 cup buckwheat flour
3/4 cup almond flour
1 cup GF flour mix*
6 Tbsp cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/2 cup brown sugar, packed
2 eggs
1/3 cup canola
1/2 cup plain yogurt or buttermilk (or milk alternative + 2 tsp vinegar)
1 tsp vanilla extract
3 ripe bananas, mashed
3/4-1 cup semi-sweet chocolate chips
Directions:
Sift all dry ingredients together into a large bowl.

In another large bowl beat together the oil and sugar until creamy. Beat in the eggs and and vanilla beat until incorporated. Add mashed bananas. Beat. Alternate adding dry ingredients with buttermilk until all is incorporated. Fold in the chocolate chips.

Using a spoon or ice cream scoop, fill muffin cups 3/4 full into a greased muffin tin. Bake at 350°F for 30 minutes, or until an instant read thermometer reads 200°F. Remove from the heat, allow to cool 10 minutes, then remove from tins.

Note: For the gluten-free flour mix I used 2/3 cup brown rice flour and 1/3 cup mix of cornstarch and potato starch