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.