“Regardless of where we live or our financial situation, the path to preparation will open before us as we comply with the counsel of the prophets and go forward as means and circumstances permit.”
October:
| Be Faithful | Oils/Fats | Fire Safety | ||||
| D&C 61:10 | Disaster Cleanup 1 | |||||
| Week #41 | 6 lbs. beef/corned beef/jerky | |||||
| Week #42 | 24 oz. vegetable/olive oil, etc. AND 1 lb. shortening | |||||
| Week #43 | 1x28 oz. peanut butter/almond butter, etc. | |||||
| Week #44 | 12 oz. chocolate/baking
chips AND 4 oz. baking cocoa | |||||
FOOD STORAGE
SUPPLIERS
- LDS Home Storage Center - The Church of Jesus Christ of Latter-day Saints has several Home Storage Centers across the United States and Canada. These centers allow church members, and their non-member friends, to can dry food in #10 cans and Mylar bags for long-term storage. You may also buy large bags of these products to put in your own storage containers. Long-term storage is Step 4 of the home storage suggestions found in the pamphlet "All Is Safely Gathered In: Family Home Storage" which is encouraged by Church leaders. Click the link above and call to for hours and availability.
- LDS Home Storage Center Order Form This is the list of items you may can and prices.
- Alpine Food Storage (Utah)
- Augason Farms (Utah, but does ship)
- Emergency Essentials (Utah, but does ship)
- Honeyville Grain (Utah, but does ship)
- Rainy Day Foods - A division of Walton Feed in Idaho
- The Ready Store (Utah, but does ship)
Spaghetti Limone Parmeggiano gluten free
The ultimate summer pasta - fresh and light tasting. Parmesan, lemon and basil are a winning combination that can't be beat!
Ingredients:
GF spaghetti pasta
1 can artichokes, drained (not marinated) and quartered
1 lemon zested and juiced
1 1/2 cups Parmesan cheese, finely grated
3 Tbsp olive oil, divided
Salt and pepper to taste
4 stems fresh basil, chopped
Directions:
Cook pasta, drain (reserve 1/2 cup liquid) and set aside.
In a large fry pan, lightly saute artichokes in about 1/2 Tbsp oil until lightly colored, set aside.
In a small bowl combine lemon zest and juice, cheese, remaining oil and salt and pepper. If using powdered style Parmesan cheese, mix together to form a paste. Then add a few tablespoons of the reserved pasta water to thin it a bit. If using grated style (like in picture), just mix until combined.
Into fry pan (heat turned off, but still warm), add basil, cooked pasta, artichokes and cheese mixture. Toss until coated and cheese just starts to melt/get slightly creamy (depending on style of cheese used).
Mediterranean Halibut Sandwich gluten free
The Mediterranean blended mayonnaise is what really makes this sandwich fantastic. Filled with sun-dried tomatoes, capers, lemon and fresh herbs, and blended together into the best tasting sandwich spread.
Ingredients:
2 (6 oz) halibut fillets
Olive oil
Salt and pepper
Italian Flat Bread or Baguette
Lettuce
Mediterranean Mayo
1/3 cup GF mayonnaise
1/4 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbsp fresh Italian parsley, chopped
1 Tbsp capers, mashed
Zest from 1 lemon
Salt and pepper to taste
Other Topping Suggestions:
Grilled zucchini strips
Roasted red pepper
Directions:
Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork.
To make mayo, combine all ingredients and stir together in a bowl. Or place in a mini food processor and pulse all ingredients together until you get the consistency you desire.
Split the bread loaf lengthwise, brush with a bit of olive oil and grill until lightly toasted.
To serve, spread some of the mayo mixture onto the bread, top with a piece of cooked fish and some lettuce.
Impossible Pumpkin Pie
3/4 C. sugar
1/2 C. Bisquick
2 T. butter
1 can (12 oz.) evaporated milk (1/2 C. + 1 T. dry non-instant milk powder + 1 1/2 C. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 can (16 oz.) pumpkin
1 T. pumpkin pie spice
2 t. vanilla
Heat oven to 350. Grease 9″ pie plate. Combine ingredients in blender and blend 1 minute (or until blended). Pour into pie plate. Bake until knife inserted in center comes out clean, about 50-55 minutes.
Pumpkin Blender Wheat Waffles with Caramel Sauce
1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. SugarPut milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
2 Tbs. SugarPut milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.
Caramel Syrup
3/4 C. Butter
1-1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.
No comments:
Post a Comment