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