There is more to food storage.....

There is more to food storage than just having it for emergencies. It contributes to better every day living and helps us perfect ourselves as the children of God that we already are. It is provident living both temporally and spiritually. Marion G. Romney taught, “This is not a doomsday program, but a program for our lives here and now, because now is the time for us to perfect our lives. May we continue to hold fast to these truths.”<sup>9



I thought I would share this list with all of you!  It's a year's food storage list for 2 people!</sup>

Week 1 – 6 lbs. salt
Week 2 – 5 cans cream of chicken soup
Week 3 – 20 lbs. sugar
Week 4 – 8 cans tomato soup
Week 5 – 25 lbs. flour
Week 6 – 6 lbs. pasta
Week 7 – 6 lbs. brown sugar
Week 8 – 8 cans tuna
Week 9 – 1 lb. each of yeast, baking soda and baking powder
Week 10 – 50 lbs. wheat
Week 11 – 8 cans tomato soup
Week 12 – 20 lbs. sugar
Week 13 – 10 lbs. powdered milk
Week 14 – 7 boxes macaroni & cheese
Week 15 – 25 lbs. rice
Week 16 – 5 cans cream of chicken soup
Week 17 – 1 bottle vitamins
Week 18 – 12 cans evaporated milk
Week 19 – 5 cans cream of mushroom soup
Week 20 – 50 lbs. wheat
Week 21 – 8 cans tomato soup
Week 22 – 10 lbs. beans
Week 23 – 8 cans tuna
Week 24 – 3 lbs. shortening, 3 lbs. oil
Week 25 – 25 lbs. rice
Week 26 – 5 lbs. honey
Week 27 – 10 lbs. powdered milk
Week 28 – 20 lbs. sugar
Week 29 – 5 lbs. peanut butter
Week 30 – 50 lbs. wheat
Week 31 – 7 boxes macaroni and cheese
Week 32 – 2 qt. mayonnaise
Week 33 – 1 bottle aspirin
Week 34 – 5 cans cream of chicken
Week 35 – 50 lbs. wheat
Week 36 – 7 boxes macaroni and cheese
Week 37 – 6 lbs. salt
Week 38 – 10 lbs. beans
Week 39 – 8 cans tomato soup
Week 40 – 25 lbs. flour
Week 41 – 5 cans cream of chicken
Week 42 – 20 lbs. sugar
Week 43 – 1 bottle vitamins
Week 44 – 8 cans tuna
Week 45 – 50 lbs. wheat
Week 46 – 6 lbs. pasta
Week 47 – 20 lbs. sugar
Week 48 – 6 cans cream of mushroom
Week 49 – 5 lbs. honey
Week 50 – 10 lbs. of rolled oats
Week 51 – 8 cans tomato soup
Week 52 – 50 lbs. wheat

Strawberry Salad with Candied Pecans  gluten free



Juicy strawberries, creamy goat cheese, sweet & crunchy pecans...simply delicious.

Ingredients:
Salad:
Mixed Greens
Strawberries, sliced
Candied Pecans
Goat Cheese, crumbled

Candied Pecans:
1 cup whole pecans
1 egg white
1/4 cup brown sugar

Dressing:
3 Tbsp brown sugar
3 Tbsp GF balsamic vinegar
2 Tbsp olive oil
4 tsp Dijon mustard

Directions:
For the pecans: Beat together the egg white and brown sugar. Pour in the pecans and then stir until the nuts are completely coated. Transfer the pecans to a silicone or parchment lined baking sheet, spreading out to an even layer, then bake at 300°F for 30 minutes. Allow to cool before adding to salad.

For the dressing: Whisk all ingredients together, then let sit for at least 20 minutes so the brown sugar dissolves.

To serve, toss mixed greens with dressing and plate. Top each plate with some sliced strawberries, goat cheese and some pecans.

Tropical Fruit Parfait  gluten free



Fresh fruits topped with your favorite yogurt, and crunchy toasted coconut.

Ingredients:
1 mango, chopped
1 banana, sliced
1/4 of a fresh pineapple, cored and chopped
1 cup GF yogurt (plain, vanilla, mango flavored)
1/3 cup flaked coconut, toasted

Directions:
Toss all chopped fruit together in a large bowl (this will allow the banana to get coated in the natural sugars of the other fruits, which will prevent it from browning).

Toast coconut in a dry fry pan over medium heat, shaking pan until coconut turns golden brown. Cool.

Layer into 2 glasses; fruit, yogurt, coconut. Repeat again, finishing with a sprinkle of coconut. Serve immediately, or you can refrigerate for up to 2 hours.

Butterscotch Creme Pie with Gingersnap Crust

1 (3.4 ounce) package instant butterscotch pudding mix
1 cup 2% milk (since this recipe calls for 2% milk I used enough dry milk powder to make the equivalent of evaporated milk with out the fat-1/3 c. dry non-instant milk powder + 1 c. water)
1 (8 ounce) container frozen whipped topping, thawed
1/2 t. vanilla
1 (9 inch) prepared ginger snap crust
2 tablespoons butterscotch ice cream topping

In a large bowl, mix pudding mix and milk (if you’re using powdered milk make sure and mix the dry pudding mix with the dry milk before adding the water, it will make it mix together much easier) according to package directions. Fold half of the whipped topping into pudding. Pour mixture into ginger snap crust.  Chill for 30 minutes to 1 hour.  Add vanilla to remaining whipped topping and spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.
Serve cold with a drizzle of butterscotch or caramel topping over top of pie or a Skor bar.

Gingersnap Crust Recipe

About 24 gingersnap cookies
1/4 C. butter, softened
1/4 C. sugar

Combine ingredients in blender until combined. Press into a 9 inch pie plate and refrigerate for 15-30 minutes.

 

Pumpkin Soup (Adapted from Rachel Ray)
1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped (*Note from Crystal…you know I’ll be using my dehyrated celery)
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) (*Note from Crystal: Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg

Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

 

Take time to gather your food storage...

“Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to ‘prepare every needful thing’ (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.
“We encourage members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
“We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”

Lemon Chickpea Burgers  Gluten Free



Lemon zest adds a punch of flavor to these fresh tasting burgers.

Ingredients:
1 cup GF bread crumbs
19 oz can chickpeas, drained and rinsed
¾ cup cilantro or Italian parsley, chopped
1 lemon, zested
1 egg
½ tsp salt
¼ tsp pepper

Directions:
In a food processor combine all ingredients and pulse a few times until combined (but still a bit chunky-you don’t want to puree it).

Shape into 4 patties and fry in a non-stick pan with some olive oil until golden on each side.

Creamy Pumpkin & Rosemary Penne - Gluten Free



Rosemary adds an earthiness and balances the sweetness of the creamy pumpkin sauce perfectly.

Ingredients:
GF Penne
2 Tbsp olive oil
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 can (15 ounces) pumpkin puree
1/2 cup cream, whole milk or milk alternative
1/3 cup Parmesan, grated
2 Tbsp GF cream cheese
1/4 tsp red-pepper flakes

Directions:
Cook pasta in salted water. Reserve 2 cups of pasta water, drain, rinse and set aside.

In a large fry pan, saute garlic in oil for a few minutes, then add remaining ingredients, and 1 cup of the reserved pasta water. Whisk until sauce is heated through, season to taste with salt and pepper.

If sauce is too thick, add more of the pasta water.

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Homemade Fruit Roll Ups

Ingredients:

§ 2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and blueberries)

§ 1/3 cup warm water

Method:

Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.

The Time to Disregard This Counsel Is Over

"As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. . . . I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness. . . . Create a plan if you don't already have one, or update your present plan . . . We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we're putting away." (L. Tom Perry, in Conference Report, Oct. 1995, 47; or Ensign, Nov. 1995, 36).

Sweet Potato Fries & Spicy Chili Lime Mayo  gluten free



Ingredients:
1 lbs sweet potatoes, peeled  & cut into 3/8-inch sticks
2 Tbsp olive oil
Salt and pepper to taste

Spicy Chili Lime Mayo
1/3 cup GF mayonnaise
2 tsp GF ketchup
2 Tbsp lime juice
Zest from 1 lime
1/4-1/2 tsp chili powder
1/4 tsp salt
1 Tbsp fresh cilantro, finely chopped
1/2-1 clove garlic, minced
Dash of chili flakes, optional

Directions:
Toss the sweet potatoes with the oil, salt, and pepper, and spread in an even layer on a baking pan or a baking stone (for crispier fries).

Bake at 400°F for about 40 minutes, turning a few times to ensure even browning.

Remove from the oven and sprinkle with a bit of coarse sea salt if desired, and serve with mayo.

To prepare spicy mayo, whisk all ingredients together until smooth.


Halibut with Lemon-Dill Pesto  gluten free




Ingredients:
2 (6 oz) halibut fillets
Olive oil
Salt and pepper

Lemon-Dill Pesto
1 cup fresh Italian parsley
1/3 cup fresh dill
1/3 cup slivered almonds, toasted
1/4 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
Zest from 1 lemon
1 Tbsp lemon juice

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.

Place pesto ingredients together in a mini food processor and puree until smooth.

To serve, place a dollop of pesto on top of each piece of cooked halibut.

Thankful Turkey Cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Sugar Cookie Recipe

¾ c. shortening
1 c. sugar
2 eggs (1/4 C. Dry Egg Powder + 1/2 C. Water)
½ tsp. lemon flavoring or vanilla
2 ½ c. flour (1 C. Whole Wheat Flour & 1 1/2 C. All Purpose Flour)
1 tsp. baking powder
1 tsp. salt

Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together; blend in.
Chill for 1 hour.
Heat oven to 450 degrees.
Roll dough 1/8” thick on lightly floured board. Cut with 3” cookie cutter.
Cook 6-8 minutes.

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HAM AND CHEESE ROLLS

One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed

8 oz. ham or turkey thinly sliced
1/2 lb. shredded cheese

Mix together:

1/2 cup dijon mustard

2-3 Tblsp honey.

Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil–then you don’t even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature. Great for a picnic!

EZ Dough White Bread Version

1 1/8 cups warm water

1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil

Add the ingredients in the order listed into a mixer bowl with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine. After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations.