One Month's Supply

(James E. Faust, April 1986 General Conference)
“It is . . . necessary that each home and family do what they can to assume the responsibility for their own hour of need. If we do not have the resources to acquire a year’s supply then we can strive to begin with having one month’s supply.”

Hashbrown & Eggs with Tomatillo Salsa  gluten free

 


Ingredients:
1 Tbsp oil
1 Tbsp butter or margarine
1 russet potato, grated (peeled if you like)
1/3 cup onion, finely chopped
Salt and pepper to taste
1/2 cup cheddar cheese, grated
2 eggs

Tomatillo Salsa:
4 tomatoes
1 cup canned or fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeño peppers, minced
1 clove garlic, minced
2/3 cup fresh cilantro, chopped
1/4 cup  extra virgin olive oil
3 Tbsp  lime juice
1/4 tsp salt
1/4 tsp  pepper

Directions:
Preheat oven to 425°F.

If making for 1 person, use a small (9") cast iron fry pan, and heat butter and oil. Saute onions, potatoes and seasonings, until potatoes are softened and starting to crisp.

Spread potato mixture evenly along bottom of pan, with sides rising up a bit. Sprinkle on cheese, then crack 2 eggs in. Bake in oven until eggs are done to your likeness (10-20 minutes).

To serve, gently lift out the hasbrown nest in one piece and place on a plate. Top with some (drained) salsa.

Baked Cauliflower Wheels  gluten free



Just by changing the way you cut this vegetable, it can actually taste better!

Ingredients:
1 head cauliflower
Olive oil
Favorite GF herb spice blend
Salt and pepper to taste

Directions:
Break cauliflower into florets, then slice each floret vertically through the center, making each slice about 1/2" thick.

Lay cauliflower 'wheels' onto a parchment lined baking sheet and brush with olive oil. Flip, then brush other side as well.

Sprinkle on desired herbs and seasonings, and bake at 425°F for 30 minutes, or until cooked to your likeness.

Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

 

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.

Here is some information you might be interested in to help you with your food storage.
Babysteps:

STEP 1: SHELVES Determine which type of shelf system you want to use and purchase one shelf to get started. Build your own, buy plastic or metal shelves, or splurge and buy a fancy can rotation system.

STEP 2: WATER Store a 2 week’s supply of water (1 gallon per person per day). Buy 55 gallon barrels, get several 5-6 gallon jugs, or fill up empty soda/juice bottles. Make sure it is food grade plastic.

STEP 3: 3 MONTH SUPPLY Purchase a three month supply of foods you normally eat. Come up with meal plans for the 90 days, or just buy extras of things you use a lot.

STEP 4: LONG TERM EDUCATION Educate yourself on long term food storage and determine the types of foods, recipes, etc. you want to eat. Use an online tool or spreadsheet to figure out quantities for your family.

 

STEP 5: GRAINS Purchase your grains and learn how to use them: wheat, corn, barley, rice, pasta, etc.

We can begin ever so modestly.

(Pres. Gordon B. Hinckley, Oct 2002 and quoted again in April 2007)
"The best place to have some food set aside is within our homes. . . .
"We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months. . . . I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.
"Begin in a small way, . . . and gradually build toward a reasonable objective."



Baked Ham & Egg Cups  gluten free


Crispy slices of ham form a cup to hold this tasty breakfast.
Ingredients:
6-12 GF ham slices
6 eggs
Salt and pepper

Suggested Fillings
Cheese, grated
Raw or roasted peppers, finely chopped
Herbs: chives, parsley, Italian seasoning
Directions:

Lightly grease 6 of the muffin tin wells. Fill the remaining wells with water (this adds moisture to the oven and prevents the ham from drying out too much).

Place 1-2 slices of ham in each of the empty 6 wells, add any fillings and seasonings you'd like. Crack an egg into each, then bake at 350°F for 15-20 or until eggs are done to your likeness.
Blini Berry Pancakes  gluten free


Silver dollar sizes pancakes and fresh berries create a bite-sized breakfast treat.

Ingredients:

Lemon Cornmeal Pancakes or Basic Pancakes
Berries of your choice
Fresh mint leaves
Wooden skewers
Directions:
Pour batter into hot skillet, making 2-3" size* pancakes. Cook, then keep warm until ready to assemble.

Stack 4-5 pancakes and hold together with a cut-off wooden skewer. Leave an inch or so extra at the top so you can secure the mint and a berry.

Drizzle with syrup and serve.

For added decadance, on the plate, add a dollop of whipped cream beneath each pancake stack, then drizzle with syrup.
Southwestern White Chili

1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cans chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.


Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

Those Who Faithfully Follow the Counsel Will Be Blessed

Those Who Faithfully Follow the Counsel Will Be Blessed

"The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year’s supply of survival food" (Ezra Taft Benson, in Conference Report, Oct. 1973, 90; or Ensign; Jan. 1974, 80).

"Consider the important (food storage) program which we must never forget nor put in the background. As we become more affluent and our bank accounts enlarge, there comes a feeling of security, and we feel sometimes that we do not need the supply that has been suggested by the Brethren. . . . We must remember that conditions could change and a year’s supply of basic commodities could be very much appreciated by us or others. So we would do well to listen to what we have been told and to follow it explicitly" (Spencer W. Kimball, in Conference Report, Apr. 1976, 170; or Ensign, May 1976, 124).

Griddle Hashbrowns  gluten free!



Pull out your waffle-iron and lets make some crispy hasbrowns!

Ingredients:
2 large russet potatoes, peeled
1/2 onion, finely diced (optional)
2 eggs
Salt and pepper
Herbs and seasonings of choice (like; garlic or onion powder, parsley, chives)
2 Tbsp (+ more for frying) melted butter, margarine or oil

Directions:
Grate potatoes using a large box grater. Soak in water for 20 minutes, replacing water twice (helps to remove starch, so hashbrowns aren't so gummy). Drain, lay on a towel and pat dry.

In a large bowl add remaining ingredients along with dried potatoes, if adding onion, saute ahead of time, or add in raw. Mix well then spread some of the mixture into a hot greased waffle iron. Depending how big your waffle iron is, depends how much mixture you can add, as well as how thick you want them to be.

Drizzle a bit more oil or melted butter over the top of the potatoes, then close the lid. Cook for 10-15 minutes, checking every 5 minutes. Once cooked, keep warm in oven while you cook the remaining potatoes.

Croutons  gluten free! Crunchy and filled with flavor, these croutons are perfect in salads or stuffings. Ingredients: 6-8 slices GF bread (fresh or day old), cut into 3/4-1" cubes 3 Tbsp olive oil or melted butter 1 tsp garlic powder 1/2 tsp garlic salt 1 tsp dried parsley Directions: On a rimmed baking sheet place bread cubes. Drizzle oil over, then sprinkle with seasonings. Using your hands, toss everything together until evenly coated. Spread out into a single layer and bake at 400°F for 10-15 minutes, or until bottoms are golden brown. Turn broiler on, and broil until tops are golden brown and crouton is crunchy. Allow to cool and store in an airtight container.       Tell A Friend Send your friend a link to this site. Your Friend's Name Please enter your friend's name. Your Friend's Email Please enter your friend's email. Please enter a valid e-mail address for your friend. Your Name Please enter your name. Your E-mail Please enter your email address. Please enter a valid e-mail address for yourself. Message to Friend Send Email There was a problem sending your email. If the problem continues, please contact the site administrator. Your email has been sent successfully.

Organize yourselves

Organize yourselves; ^aprepare every needful thing, and establish a house, even a ^bhouse of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of ^corder, a ^dhouse of God;  D & C 109: 8

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic Mix -

1 stick butter
powder milk
flour - white

Mix on med. speed till it's in crumbs - keep refrigerated.

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

 

 

Cheese Puffs - gluten free!

Served alongside a spicy chili, or thick chowder, these smalls cheese puffs are enough to satisfy even the biggest carb lover!

Ingredients:
6 Tbsp milk or milk alternative
1/4 cup oil
1/2 tsp salt
1 3/4 cups tapioca flour
1 egg, room temperature
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Directions:
In a small pot, heat milk, oil, and salt. Once starts to bubble, and salt is dissolved, remove from heat.

Put tapioca in a bowl, and pour hot liquid into it, stirring until smooth. Mix in egg, and continue stirring until smooth. Add cheeses, kneading until incorporated.

Lightly cover dough with a greased piece of plastic wrap, and let rest for 30 minutes.

Roll in 1" balls, and place on a parchment lined baking sheet. Bake at 350°F for 30 minutes on the upper rack.

Serve hot out of the oven alongside a chili or chowder.


Scottish Shortbread -- gluten free




Ingredients:
1 cup butter or margarine
2 cups sweet rice flour
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp lemon extract

Directions:
Cream together the butter and sugars using a mixer. Add in extract, and then flour (adding in batches, mixing after each addition).

Press mixture into a greased 9" round pan and bake at 350°F for 45 minutes.

Using a knife or a scraper, score into the batter about 2/3 down, forming wedges (make skinny wedges, as shortbread will be 1-1/2" thick). Place back in oven and continue baking for 15 minutes, or until edges just start to brown.

Cool for 30 minutes, then invert onto wire rack and allow to cool completely before separating into wedges.
If desired, spread, dip or drizzle melted chocolate over shortbread.