Plan to build up your food supply....

President Ezra Taft Benson - "Plan to build up your food supply just as you would a savings account... We urge you to do this prayerfully and do it now."

General Conference October 1980; and in that same talk, he also said….

“There are blessings in being close to the soil, in raising your own food even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the lasts days, have an adequate supply of food because of their foresight and ability to produce their own.”

 

BabySteps #4.  How to plan and purchase your three month food supply. 

Find or develop some shelf stable recipes

Create your three month food supply plan
   
Develop a system for purchasing your food items that works for your shopping style.
   
Planning your Three Month Supply can feel very daunting, but it is SO important! If you had a tight month financially, wouldn't it be great to know that you could at least cut on grocery costs and still feed your family the foods they are used to? Some people plan for only shelf stable meals (using only pantry items), while others opt to include some freezer foods as well. Determine which type of meals you feel are right for your family and make your plan based off of those meals.  We have done this at our house and it's awesome!!  I have needed to begin rotating my food storage so I have tried this out at our family dinners.  My kids loved the food and it was great for me to learn how to use my Thrive foods in my food storage!  (Parts of this has been taken from Everyday Food Storage.com)

Pork Chops with Grilled Pineapple Salsa gluten free



Pineapple and brown sugar add a touch of sweetness, and are the perfect topping to this BBQ pork chop.

Ingredients:
1 pineapple, peeled & cored
1 bunch scallions or green onions
2 Tbsp fresh ginger, minced
2 Tbsp brown sugar
2 Tbsp vegetable oil
2 Tbsp GF soy sauce
1 tsp allspice
1/4 tsp red pepper flakes
4 pork chops

Directions:
Slice pineapple into rings and chop scallions into 2 inch pieces, set aside.

Whisk together remaining ingredients, except meat, and divide into 3 bowls. One to marinade the pork chops in, another to marinate the pineapple and scallions in, and the last to use to baste everything as it grills. Allow meat and salsa to marinate for at least 30 minutes.

Place pineapple, scallions and pork on a hot grill. Baste as needed, and grill until fully cooked.

To serve, cut up grilled pineapple and place in a small bowl. Add scallions and toss with 1 tsp soy sauce. Pile salsa on top of pork chop, and serve alongside rice.

Grilled Broccoli with Charred Lemon Butter Grilling the lemon gives takes away a bit of its bite, and creates a tasty butter sauce. Ingredients: 1 bunch broccoli or broccolini 1 lemon, zested and halved 2 Tbsp oil 1/4 cup butter or margarine 1 clove garlic, minced 1/4-1/2 tsp salt, to taste Directions: Cut broccoli into large florets (with stems) and steam until almost tender. Stop cooking by immersing quickly in cold water, drain, set aside. Warm butter, garlic and salt. Keep warm and set aside. Heat grill on high. Toss broccoli in oil, then place them and halved lemons on hot grill. Grill until slightly charred and broccoli is just tender. To prepare butter sauce, squeeze one half the of the charred lemon into the melted butter and whisk well until smooth. To serve, drizzle butter mixture over broccoli. Garnish with other half of lemon.

Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

Twinkie Surprise Cupcakes-Runner up in the Utah’s Own Down Home Cook Off

1 Box Yellow or Devil’s Food CakeMix
1 C. Pureed Pumpkin (like what you get in the can)
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)
1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)

4. Bake cupcakes for 18-20 minutes. Cool completely before frosting.