Learn to use what you store.

Learn to Use What You Store
"Every father and mother are the family’s storekeepers. They should store whatever their own family would like to have in the case of an emergency. . . . Some have said, “We have followed this counsel in the past and have never had need to use our year’s supply, so we have difficulty keeping this in mind as a major priority.” Perhaps following this counsel could be the reason why they have not needed to use their reserve. By continued rotation of the supply it can be kept usable with no waste" (James E. Faust, in Conference Report, Apr. 1986, 26; or Ensign, May 1986, 22).

Easter Egg Lunch Box - gluten free




Fillable colored plastic eggs

Snack Ideas:
Grapes
Berries
Nuts (avoid peanuts, due to school restrictions)
Seeds
GF crackers
GF cereal
GF granola bars, cut into cubes
Cheese cubes (if you include a mini ice pack in the lunch box)
GF Easter candy

Scalloped Potatoes with Butternut Squash gluten free


Butternut squash adds a great color and flavor to these potatoes.
Ingredients:
1 cup leeks, white parts thinly sliced
2 Tbsp butter or margarine
1/2 cup cream (or milk alternative mixed with 2 Tbsp rice flour)
1 cup GF chicken broth
1 Tbsp thyme
1-2 garlic, minced
Salt & pepper
1/4 tsp nutmeg
2 Yukon Gold potatoes, peeled
1/2 butternut squash, peeled & seeded
1 1/4 cups sharp cheddar cheese, optional
Directions:
Saute leeks in butter for about 4 minutes. Add cream, broth and seasonings, and bring to a boil. Turn heat down, and let simmer for 5 minutes.

Thinly slice (1/8") potatoes and squash, and layer into a greased casserole dish. Pour hot liquid over potatoes, cover and bake at 350°F for 45 minutes until soft.

If desired, sprinkle cheese on top and place back in oven until cheese is melted. Let cool for 20 minutes before serving (allows liquid to thicken).

BUNNY BUNS FOOD STORAGE STYLE

1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)

Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t. grated orange peel

1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Best Coconut Macaroon Recipe

FOOD STORAGE MACAROONS

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk made from powder milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
4. Melt chocolate and drizzle over top and top with Christmas sprinkles

  

Recipes, simple steps

"A year's supply of food storage is beneficial in several ways:

1. It provides peace of mind as we obey the counsel to store.

2. It helps ensure survival in case of personal or natural disaster.

3. It strengthens skills in preparing and using basic foods" ("Home Storage: Build on the Basics," Ensign, June 1989, 40).

Deviled Eggs with Avocado & Bacon  gluten free Deviled eggs can be filled and topped with whatever flavorings you like! Ingredients: 6 eggs, hard boiled 2-4 Tbsp mayonnaise, to taste 1-2 tsp Dijon mustard, to taste 1/4-1/2 tsp paprika, to taste Salt and pepper Additional Flavor Suggestions 2 Tbsp goat cheese or 1 Tbsp crumbled blue cheese or 2 slices finely diced ham + 1 finely diced dill pickle Topping Suggestions Avocado slices (dip in lemon juice to prevent browning) Chopped cooked bacon Paprika Directions: Once eggs are hard boiled (about 14 minutes), allow to cool completely. Cold eggs will shrink away from the shells, making them easier to peel. Slice in half lengthwise, remove yolks into bowl. Add all ingredients, and combine using an electric mixer until smooth and creamy. Taste, then adjust the seasonings and add any flavorings you like. Place mixture into a plastic bag, and snip tip off with scissors (or use pinking shears for a rosette-style piped looked). Gently squeeze filling into each cooked egg half. Garnish with any toppings you'd like.

PORCUPINE MEATBALLS Porcupine Meatballs 1 1/2 lbs. Hamburger 2/3 Cup Rice, uncooked 1 tsp. Salt 1/2 tsp. Pepper 2 tsp. Minced Onion, dry Combine above ingredients & form into small balls 1 Can Tomato Soup 1/2 Cup Water Mix & Heat the soup and water in the Pressure Cooker. Drop meat balls into hot soup mixture. Close cover securely with pressure regulator on top. Cook 10 minutes at 15 lbs pressure. Let pressure drop of its own accord. Strawberry Shortcake for Valentine's Day Instead of the usual square cut pieces of cake, use some fun shaped mini cake molds.  Then you can assemble stunning looking individual strawberry shortcakes. Ingredients: Yellow Cake Recipe or GF cake mix Lemon Glaze, optional Strawberries, sliced Whipped cream Directions: Prepare cake according to directions. Let cool. If desired, prepare lemon glaze  and pour over cakes. Let sit at room temperature until glaze is set (about 30 minutes). Slice strawberries and arrange over individual cakes, along with a dollop of whipped cream. 6 Simple Techniques to Organize your food storage Store Items in the Right Spot Be Practical Rotate and Resupply Organize According To Your Taste Don’t Forget About Water Get Extra Storage When Needed

Recipes and Menus

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

Best Spaghetti Sauce Recipe and French Bread Recipe

taken from Everyday Food Storage

Spaghetti Sauce
2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper
Saucepan on the Stove Directions:Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
Slow Cooker Directions:Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.
Serving with:1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!

Homemade French Bread

French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

Quinoa-Crusted Chicken   gluten free Crunchy and full of flavor, this quinoa coated chicken is a home run. Ingredients: 1 cup cooked quinoa 4 chicken breasts 1/3 cup dijon mustard 2 tsp thyme Salt and pepper Directions: Prepare quinoa, drain then spread out on a parchment lined baking sheet. Bake at 300°F for 20-30 minutes until lightly toasted. Let cool, then break up any clumps using your fingers. Place into a shallow dish and toss with some salt and pepper. In another shallow dish, mix mustard and thyme. Lightly coat chicken with mustard, then dip in quinoa. Turning and pressing in quinoa until completely coated. Place on baking sheet, spray lightly with some cooking spray, then bake at 425°F for 20 minutes or until thoroughly cooked.

How To...Prepare Quinoa Gluten Free Quinoa (pronounced KEEN-WA), is a seed with a nutty flavor. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Ingredients: 1 cup (250 ml) Quinoa 2 cups water Directions: Before cooking, rinse the seeds in a sieve to remove their bitter resin-like coating, called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again to remove any of the powdery residue that may remain on the seeds. For every one cup of quinoa, bring two cups of water to a boil (just like rice). If you prefer your food more al dente, then use just 1.5 cups of water. Cover the boiling quinoa and reduce to a simmer. Cook for 12-15 minutes, or until the germ separates from the seed. The cooked germ looks like a tiny curl (like the ring around Saturn). Let quinoa stand for about 3 minutes to enable it to reach complete fluffiness. 90 DINNER MENUS6x Clam Chowder 19 oz., bread/butter 6x Easy Chicken Stew, bread/butter 6x Vegetable Soup 19 oz., bread/butter 6x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers 6x Spaghetti w/homemade sauce, vegetable, milk 3x Spaghetti w/jar sauce, vegetable, water 6x Quick Beef Chili w/corn *73 Biscuits 3x Pineapple Chicken *92, rice 3x Italian Pasta Salad *67, Biscuits 3x Chicken & Rice Casserole, Biscuits 3x Tuna w/ Egg Noodles, canned corn, milk 3x Chicken w/ Egg Noodles, canned corn, milk 3x Chicken a la King *94, rice, canned green beans 3x Creamy Chicken and green beans *160, mashed potatoes 3x Tuna, Noodles and peas, canned pears 3x Teriyaki Pineapple Beef, rice w/broth 3x Bisquick Vegetable pot pie, canned peaches, milk 3x Barbecue Beef Casserole *160, canned peaches 3x BBQ chicken on hamburger buns, canned peaches milk 3x Sloppy Joe's with canned meat on hamburger buns, applesauce 3x Enchilada Casserole w/corn, canned peaches 3x Beef Nacho Casserole, Spanish rice *98 3x Meat and gravy on mashed potatoes *88, canned green beans, milk

Master Menus

"Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked" (Doctrine and Covenants 29:8 )

"We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandments of God need not fear" (First Presidency letter, 24 June 1988).

Asian Chicken Salad with Orange Supremes  gluten free



Fresh orange segments (supremes) and sesame ginger dressing elevate this salad to new tastes.

Ingredients:
Chicken:
2 chicken breasts
1/3 cup sesame seeds
1/3 cup GF corn flakes, crushed
1/2 tsp salt
1 egg
2 tsp oil

Dressing:
2 Tbsp brown sugar
2 tsp GF soy sauce
1 Tbsp sesame oil, optional
1/4 tsp fresh ginger, grated
3 Tbsp vinegar (white, apple cider, or rice)
1/4 cup vegetable oil

Salad:
Mixed greens
Orange Supremes
Toasted* sesame seeds, optional
Sliced Almonds

Directions:
Combine sesame seeds and corn flake crumbs in a shallow dish with the salt. In another shallow dish beat the egg until smooth. Dip chicken in the egg, then coat both sides with crumb mixture.

Cream of Chicken Condensed Soup


1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Condensed Cream of Celery Soup

1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Condensed Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt

1-2 drops Kitchen Bouqet,optional (check the previous video to see what this is)
Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Magic Mix

Ingredients: 2 1/3 C. Powdered Milk 1 C. All Purpose Flour (Yes, use All Purpose) 1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature Combine dry milk, flour and margarine/butter into a large bowl.

Mix until it looks like corn meal. (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over)

Keep mix tightly covered in the refrigerator

Food Storage

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1/2 Cube of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.


Hearty Chicken Chipotle Soup Recipe!




1 large onion, chopped
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans or black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce (the sauce comes with the chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon pepper
2 (12 ounces each) cans chicken
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

Directions

In a slow cooker add garlic, onions, broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, chicken, cumin and pepper. Cook on low 8 hours or high 4 hours.
Garnish with sour cream; sprinkle with cilantro.

Carrot & Ginger Soup  gluten free



You will get your daily servings of vegetables in this flavor packed soup.

Ingredients:
2 tsp oil
1-2 cloves garlic, minced
1 onion, chopped
1 tsp coriander (cilantro)
1/2 tsp cumin
1/4 tsp curry
1/4 tsp pepper
4 cups carrots, chopped
2 Tbsp ginger, minced
3 cups chicken stock
2 cups milk or cream (or milk alternative thickened with 1 Tbsp starch of your choice)
Salt to taste

Directions:
In a stock pot, sauté garlic and onions with oil for 1 minute. Add spices and continue cooking until onions are soft. Add carrots, ginger and stock and simmer until carrots are tender.

Remove from heat and puree using an immersion blender, food processor or blender. Return to pot and add milk, then season to taste with salt.

Serve with a dollop of sour cream if you like.

I have copied the link to LDS.org  for food storage for the church.  Please click on the link and check it out if you would like to order something from the church for your food storage this is the spot!

http://store.lds.org/webapp/wcs/stores/servlet/Category3_715839595_10557_21158_-1_N_image_0



They have a really great start kit that isn't too expensive - it's $31.00.

Starter Kit

The starter kit contains recipes, instructional pamphlets, visual aids for teaching family home storage principles, and one can each of flour, red wheat, white wheat, rice, pinto beans, and oats. A case contains 28 lbs. of product. Food items cannot be shipped to addresses outside the United States

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

"We suggest that members concentrate on essential foods that sustain life" (First Presidency letter, 24 June 1988).

A few menu ideas and some receipes

Through His prophets and apostles, God has commanded us to have a year's supply of food and other essentials in our food storage. Joseph Smith, the first prophet and president of the Church of Jesus Christ of Latter-day Saints recorded the following in the Doctrine and Covenants:

"The Church and its members are commanded by the Lord to be self-reliant and independent" (D&C 78:13-14).
 

Best Ever Chocolate Chip Cookie Recipe

 

 Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

 

These delicious cookies will have everyone asking for more…food storage and all!

Ingredients

• 1 C. Butter or Margarine, softened
• ¾ C. White Sugar
• 1 C. Brown Sugar
• 2 Eggs (2 T. dry powdered eggs + ¼ C. Water)
• 1 tsp. Vanilla
• 3 C. Wheat Flour
• ¾ tsp. Salt
• ¾ tsp. Baking Soda
• 1 (12-ounce) bag Chocolate Chips

Instructions

1. Cream together butter, sugars, eggs, and vanilla.
2. In a separate bowl sift together flour, salt, and baking soda.
3. Add to creamed mixture and beat well.
4. Stir in chocolate chips.
5. Drop onto greased cookie sheet by heaping tablespoons.
6. Bake at 350 for 8-10 minutes until lightly browned.

Mexican Hot Chocolate   gluten free



Thick, rich and the chocolatiest hot chocolate you've ever tasted. A truly decadant experience!

Ingredients:
2 1/2 - 3 cups low fat evaporated milk
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8-1/2 tsp cayenne pepper (to taste)
3/4 cup GF semi-sweet chocolate chips

Directions:
In a saucepan over low heat, combine all ingredients (start with 2 1/2 cups evaporated milk) stirring until melted.

Continue warming (do not let boil), until mixture thickens and all ingredients have completely dissolved (dip a spoon into the saucepan and let mixture drip off - any undissolved ingredients will show on the spoon). Stir often. If too thick, add more milk until you get the consistancy you want.

NEW Favorite Cinnamon Roll Recipe

Posted: 06 Feb 2013 04:19 AM PST

Sour Cream Buns (adapted from Better Homes and Gardens)

• 1 package active dry yeast
• 1/4 cup warm water (105 degrees F to 115 degrees F)
• 1 8 ounce carton dairy sour cream (1 C. dry powdered sour cream and 3 T. water)
• 3 tablespoons granulated sugar
• 2 tablespoons oil
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1 egg, slightly beaten (1 T. dry egg powder + NO water-I don’t add the water for the eggs when dealing with dough)
• 3 – 3 1/4 cups all-purpose flour (half whole wheat and half BREAD flour works AWESOME!)
• 2 tablespoons butter, softened
• 1/3 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup powdered sugar
• 2 – 4 teaspoons water

In a large bowl dissolve yeast in warm water.
2. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105 degrees F to 115 degrees F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.
4. Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18×12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).
5. Preheat oven to 400 degrees F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.

90 BREAKFAST MENUS
3 x Oatmeal Chocolate Chip muffins*, water
3 x Pumpkin chocolate chip muffins*, water
6 x Apple Muffins*, water
12 x Wheat Waffles*, water
12 x Pancakes with pancake mix, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water

A year's supply of food storage.

A year’s supply of food storage is beneficial in several ways:
1. It provides peace of mind as we obey the counsel to store.
2. It helps ensure survival in case of personal or natural disaster.
3. It strengthens skills in preparing and using basic foods.
“Home Storage: Build on the Basics,” Ensign, Jun 1989, 39

Beware of those end of isle displays!

taken from Everyday Food Storage.

Some grocery stores actually cater everything around the “Grab and Go” shopper. The type that needs to get in and get out and doesn’t care about the cost. These end of aisle displays are meant for convenience in shopping. The same Oreo and milk grocery store by me always has milk, eggs, and butter by the cash registers. It’s brilliant, it saves you time, possibly reminds you of something you forgot and it removes the products from the competitor products so you can’t make a good judgment on whether it’s the cheapest option for you!

Chocolate Cake (Flourless)

gluten free



This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.

Ingredients:
1 1/2 cup GF chocolate chips*
19 oz canned chickpeas, drained and rinsed
4 eggs or egg substitute**
1/2 tsp baking powder
1 cup sugar

Directions:

In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove).

Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate.

Blend until smooth.

Turn into a nonstick single-layer cake pan. Bake at 350°F for 45 min. or until a knife in the center comes out clean.


*Chocolate Chips: for dairy free version, Trader Joe’s semi-sweet chocolate chips, Enjoy Life Chocolate Chips, and Sunspire Chocolate Dream Semi-Sweet Baking Chips are availble. If you can't find those brands, you can always use chocolate chunks/squares and break them up. Obviously, milk chocolate is not dairy-free, but good quality dark chocolate should only contain cocoa butter, cocoa liquor, lecithin, and sugar.

**Egg Substitute: 1 cup liquid egg substitute (i.e. Egg Beaters) or 6 tsp Ener-G Egg Replacer + 1/2 cup water (once batter is mixed, if it is too thick add 1/2 cup more water)

Lemonade gluten free Fresh lemons, and the best part - no sugar (or artificial sweetener) added! Ingredients: 4-5 lemons 1 Litre (4 cups) unsweetened apple juice Directions: Juice lemons and combine with apple juice - that's it!

Thai Peanut Chicken Noodle Salad 1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version) 2 Tbsp. soy sauce 2 cooked boneless skinless chicken breasts, cut into chunks 2 Tbsp. crunchy peanut butter 2 Tbsp. honey 1/2 tsp. crushed red pepper 1 pkg. (1 lb.) thin spaghetti 4 green onions, sliced 1 cup chopped cilantro Directions Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper. Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving. Not gluten free!!

Be Prepared

“Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked.”
Doctrine and Covenants 29:8

Try a Co-Op for your Produce

 Taken from Everydayfoodstorage.com

What is a produce co-op? It’s where you join with others to buy your produce-getting you a better price and eliminate the grocery store. This can be fun because you pay the same amount each time you pick up produce (giving you a fixed cost in your budgeting) and you get fun things to try and/or more expensive items you wouldn’t normally buy. Some that I’ve received have been persimmons and white asparagus-both delicious and both I would never have bought on my own! Some even have an organic option if you’re into that sort of thing. The downside to a food co-op is that you don’t have a say in what you get so you have to work your meals around what you get-not the other way around. Still, it’s fun to throw it in every once in a while!

Popular Co-op Sites:

Bountiful Baskets
Local Harvest
Co-Op Directory-find one near you!

I have a good friend that does this all spring and summer long.  She live right here in Reno and loves it!  Check out the sites above and think about maybe joining one just to try something new!

Almond Toast  gluten free



Crunchy with ground and slivered almonds. Perfect for a late day brunch.

Ingredients:
1 GF baguette
10 Tbsp butter or margarine
2/3 cups sugar
1 1/2 cups almonds, finely ground
1 egg
1/2 tsp almond extract
Topping:
1/3 cup slivered almonds
Icing sugar for dusting, optional

Directions:
Slice baguette into 1" thick slices, lightly butter one side of each slicee and place butter-side down onto a baking sheet.

Cream together the butter and sugar, then add remaining ingredients. Spread a thick coat of mixture onto each baguette slice, then top with some slivered almonds.

Bake at 350°F for about 20 minutes, until top is golden. Remove from oven, dust with icing sugar if desired and serve warm.

Apricot & Basil Pesto Chicken  gluten free Apricots add a touch of sweetness to this scrumptious stuffed chicken breast. Ingredients: 4 chicken breasts Pesto: 1/3 cup dried apricot halves + 1 tsp rice flour 1 cup basil leaves 2 Tbsp Parmesan 2 Tbsp olive oil 1/2 tsp salt 1 garlic, minced Topping: 1/4 cup apricot preserves Directions: For Pesto: in a mini food processor, combine apricots and rice flour. Pulse until until finely chopped. Remove and set aside. Combine remaining pesto ingredients together until a paste forms (or you get the consistancy you want). Stir in the diced apricots and set aside. Prepare chicken: either slice horizontally to 'butterfly' the breast (to create a pocket to fill with the pesto), or pound chicken with mallet to 1/4" thick (spread on pesto, then roll-up). Once you have filled the chicken with the pesto, place (seam-side down or use toothpicks to secure so pesto doesn't come out) onto a lined baking sheet. Bake at 350°F for about 40 minutes. About 10 minutes before removing from oven, spread some apricot preserves (melt in microwave first if too thick to spread) over each chicken breast. Note: for an even quicker dish, use prepared GF pesto.

Changing the way I do my blog! i hope you like it!

“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect. And, above all, my brothers and sisters, let us move forward with faith in the Living God and His Beloved Son.”
Gordon B. Hinckley, ‘The Times in Which We Live,’ Ensign, Nov 2001, 72

Food Storage/ Person/ Year

Food	Amount
Grain	300 lbs
Dry Beans	60 lbs
Dry Milk	24 lbs
Meat and Eggs	as much as you can
Fruit	as much as you can
Vegetables	as much as you can
Sugar	60 lbs
Fats and Oils	10 qts
Salt	8 lbs
	14 gallons for a 2 week supply  (water) Hamburger Soup  gluten free Loaded with meat and tons of veggies, this soup is a hearty meal that will fill your belly. Make a little or a lot, just adjust your ingredients however you like! Ingredients: 1 lb ground beef, cooked 2 Tbsp oil 1/2-3/4 onion, finely diced 4-5 carrots, diced 3 stalks celery, diced 8 cups GF beef stock/broth 1 lg* can petite diced tomatoes 1 med* can tomato sauce 1 pkg GF onion soup mix 1/4 cup sun-dried tomatoes, diced 2-3 Tbsp GF Worcestershire, to taste 1 tsp thyme 1 tsp Italian seasoning 1 bay leaf 1-2 Tbsp pesto, to taste 1-2 cups GF pasta of your choice, optional Directions: Fry ground beef, set aside. In a large stock pot, saute onions, carrots and celery in oil until onions are soft. Add all but last two ingredients, and bring to a boil. Turn down and simmer until carrots are tender, about 20-30 minutes. If adding pasta, cook pasta in a separate pot, then add into soup at the last minute. Stir in the pesto, adjust any seasonings to taste, then serve. This soup is even better the next day, as it will thicken slightly. So save some leftovers for tomorrow! Blender Wheat Pancake Mix 1 C. Whole Wheat Berries In Dry Mix baggy: 3 T. dry powdered milk (non-instant…if you use instant it would be 1/3 C.) 2 T. powdered eggs 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Sugar

Sorry I am late with this week's post!  Basketball season is such a busy season for me at school.  I wanted to share some information that I came arcoss in some of my food storage emails.  The next few paragraphs are taken from Everyday Food Storage.  Important information that made me stop and think.  I hope it will make you do the same!

Name Brands, Store Brands, and Generic Brands

As you shop, be sure to compare prices of different brands. NAME BRANDS generally cost the most due to fancy packaging and advertisements-however, sometimes these can be HIGHER quality and taste BETTER than other brands as well. STORE BRANDS are sold by the supermarket chain (so you’ll see the store name on the can, i.e. Albertsons). GENERIC BRANDS have plain labels, aren’t advertised, and are generally the cheapest. Like I said before, the quality and taste between these three may differ-so it’s important to try the brands and decide which are worth paying the money for and which aren’t. For example, my family doesn’t like Bumble Bee tuna which is a name brand. We think it’s really mushy (and gross!) and we prefer the Western Family brand which is a store brand because the tuna is firmer. But what you’re willing to pay for is entirely up to you and your family-but it’s important to remember that if your family won’t eat it because they don’t like the taste-it’s a waste of money in the end. Also, be sure to compare brands that are on sale. Sometimes name brands can be cheaper than store brands because it’s on sale so be sure to LOOK around!



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• BREAD MAKING 101
Get the basics on making bread with whole wheat!

• PRESSURE COOKING 101
Learn more about using your pressure cooker to help cook your food storage food!

• FOOD STORAGE YOGURT MAKING 101
Learn how to make yogurt from powder milk!

• GROCERY SHOPPING 101
Learn how to get the biggest bang for your buck grocery shopping and building your food storage!

• BOSCH MIXER 101
Learn things you never knew a Bosch Mixer could do!

• PIE CRUSTS 101
Get step by step instructions to make the best pie crust!

Learn grocery stores trick of offering you a complimentary product!

• 
• The grocery store by me is pretty smart. Do you know what they put right next to their milk? OREOS, chocolate syrup, and donuts. Do you know how many people I see buying OREOS after picking up their milk? I can see the thought process in their head, “Oh, OREOS! Those sound good…and I did just get some milk. That will be a fun treat!” The best part about this marketing trick is that YOU come up with the idea (with a little guidance from them). The brain functions by making associations so they put complimentary items next to each other and your brain does the rest. Don’t believe me? Next time you’re at the store go down your ice cream aisle. I can guarantee you’ll find ice cream toppings, ice cream scoops, etc very close by.

  Don’t believe what Grocery Stores say about themselves!

 

Think about who is sending you the message that this grocery store is a low price leader or that these items have the lowest price, the grocery store. It takes your brain seeing a message 7 times or less for it to be ingrained, with out you even noticing what is happening. So of course, grocery stores will put big signs up that they are “Low price leaders” have the “Lowest prices” etc. Become an educated shopper so you know the prices and can make good judgements. Also, know that a stores’ low price promise may just be that it is the lowest at that store and not compared to other stores in the area.

Is it a “ON SALE” or “FOR SALE” tag?

My mom always tells a funny story about my grandparents where my grandmother comes home so excited that she just stocked up at the grocery store because they were having a huge sale. To which my grandfather (after looking at the end cost on the receipt) would say “EVERYTHING IS FOR SALE” This is actually one of grocery stores favorite tricks. Who doesn’t love a good sale. But have you ever, for fun, peeled back the sale label (the one that covers the original price) to see how much you’re actually saving? I have…and you know what I discovered? That a lot of the times it is the SAME price. So the “sale” tag was really more of a “it’s FOR sale” tag than a “it’s ON sale” tag-apparently, my grandfather was correct. Now, I’m not saying this is always the case but they definitely know that your eye is drawn to those tags and they put them on items not on sale to move them. I want you to take a step back the next time you’re at the grocery store and actually look at all of the tags they have hanging down an aisle. Next, look at how many of those are actually indicating that an item is on sale. You’ll notice there is are a lot of little tags hanging down an aisle…all to get your attention and look at it. You eye is naturally drawn to bright colors and something out of place. Those tags fit both of those requirements and make grocery stores a whole lot more money!

 

Please remember this came from everyday food storage!  Have a good week!