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