Strive to begin......

(James E. Faust, April 1986 General Conference)
“It is . . . necessary that each home and family do what they can to assume the responsibility for their own hour of need. If we do not have the resources to acquire a year’s supply then we can strive to begin with having one month’s supply.”

I found this great article about getting your food storage on $10.00 a week!  I thought I would share this with you.  I hope you enjoy it as much as I did.

1. Determine What You Eat
This sounds silly, but in your food stash, you don't really want things you don't eat. Just because one person wants 12 gallons of powdered orange drink doesn't mean you need to acquire it if it's not something your family uses.
Make a list of meals. Any meal. Obviously as new recipes come up you'll want to add those things to the continual list, but make a list of things you eat and the ingredients that go into them. From there you can determine what you'll actually be after the most when you hit the grocery stores.

2. Determine How Much You Need
Now that you know what you need to stock up on, how do you know how much your family will really consume. There are two options. One is specific and the other is a bit more general (it just depends on what kind of cook you are).
• Add It Up: Let's say your family would like to eat lasagna once a month, for 12 months. Simply add up the ingredients in the recipe and add it to the list. Do the same for all other recipes to give you a master list of ingredients and combine where needed. It will look huge, that's ok. Here's a simple pdf that might help you remember how to work things out.
• Average It Out: There are websites geared to help you determine how much of what type of ingredients and supplies you need to have on hand for a specific number of months for survival. You probably won't find ricotta cheese on the list (like the one above), but you will find the total number in pounds you need of beans, rice and meats. We like this one. Simply enter your family members up top and scroll down slightly to see the amounts you'll need to shoot for acquiring.


Using bulk bins to hold commonly used pantry staples is a keen idea. Pick up used food grade ones from your local grocer for less than a few dollars!
3. So How Do I Do This For $10 A Month?
Although the task of acquiring a years worth of food seems insurmountable, the key is to start small. Each week you'll pick up what you can (watching for sales never hurt anyone) and roll over any spare change (Even if it's literal pennies) to the next week's stash. One week you might pick up 3 cans of tuna, some rice, a few cans of olives and several bags of dry beans and although that doesn't in itself make a meal, it does make good use of the $10. Here's an example of what a first month could look like and although boring, the next month might bring variety and new things!
Watching for sales on dried pasta, beans and other basic pantry staples can be a huge help. Watch for these sales around the holidays (4th of July, Labor Day). If there isn't anything spectacular on sale one week, it's ok to save that week's money until the next week if you know you have something large to buy (say meat for the freezer).
4. Do You Can?
So you picked up 200lbs of brown rice on a sweet deal, but how do you keep it from going bad? Dry pack canning or storing grains in large food safe barrels is the easiest method. Either works depending on where you'll be storing your food. In smaller homes you might find dry milk packed under the bed or sofa while in a large home with a basement you'll find large barrels back in the corner. Check here for more information about dry pack canning and here in our archives for wet canning at home (hello fresh garden tomatoes!).

Sometimes preparing meals in advance can be a great way to eat your way through your food storage from year to year. Lasagna anyone?
5. Freeze It!
For those that have the space, freezing meals in either individual portions like what's pictured here or in full pan size portions is a great way to have meals on hand using ingredients from your food storage. You'll probably order out for pizza when all you see is a sea of wheat, but if you see lasagna you probably know exactly what's in store for the nightly meal!
6. Don't Forget To Date
When you bring home or pack up items for your food storage, it's important to live by the philosophy of the first in is the first out. This will help you use up the oldest items in your food storage first. Just use a black permanent marker to make note of the date on top of the can. This will eliminate the question of "How long has this been in here?" and allow you to utilize all your food without waste.
7. Where Do You Keep It?
So you have a small apartment and don't even have room to store your winter coat let alone a few months worth of extra food. You have a compact refrigerator and have one lone cabinet — so where do you keep it all? Well usually it's time to get creative. In the past we've met people who keep things under furniture in additional closets throughout the home or potentially in a basement storage space in an apartment complex. Wherever you chose, just make sure the space is clean, dry and low in humidity if possible!

Strawberry Shortcake for Valentine's Day  Gluten Free


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.

Plating Suggestion: drizzle some melted chocolate over the strawberries, or drizzle a design on the plate for added elegance.

Note: check out your local Dollar Store for mini metal or silicone cake molds (that's where I found mine!)
Steak Sauce  gluten free




Similar in taste to bottled steak sauces like; HP or A-1. Raisins add flavor and thickness to this savory sauce.

Ingredients:
2 Tbsp GF chilli sauce
2 Tbsp GF Dijon or regular mustard
1 Tbsp lemon juice
1 Tbsp brown sugar
1/4 tsp garlic powder
1/3 cup raisins
1/3 cup orange juice
1/4 cup vinegar
1/4 cup GF soy sauce
1/4 cup GF ketchup

Directions:
Mix and boil all ingredients in a saucepan. Stir often as you let this simmer for about 15 minutes. If you want a thicker sauce, add a cornstarch mixture ( 2 tsp cornstarch + 2 tsp cold water).

Let this cool off and then use a blender or food processor with the mix until it begins to become smooth.

Keep it in the refrigerator until needed.

45 Minute Whole Wheat Cinnamon Rolls

Recipe type: Breakfast

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

 

Serves: 4-6

 

Make this food storage treat in 45 minutes flat! Your family will love you!

Ingredients

• ⅓ C. sugar
• 3 T. yeast
• ½ C. oil
• 1¼ C. warm water (110 F)
• 2 eggs (2 T. dry egg powder and NO water)
• 1 t. salt
• 5½ C. wheat flour
• ¼ C. melted butter
• 1½ T. cinnamon
• ½ C. sugar
• ½ C. chopped nuts (optional, but really a fantastic addition to cinnamon rolls)
• ¾ C. raisins (I soak mine first)

 

Instructions

1. Mix sugar, yeast, oil, and water and let stand 15 minutes.
2. Add eggs, salt and flour and knead for 5 minutes.
3. Roll to rectangle ¼” thick
4. Brush dough with melted butter. Sprinkle sugar, cinnamon, nuts, and raisins over dough.
5. Carefully roll up and cut 1″ thick slices with string or knife.
6. Place in greased 9×13 pan and let rest 10-15 minutes.
7. Bake at 425 for 10-15 minutes or golden brown.

 

Glaze: 2 C. powdered sugar ¼ C. hot water 1 t. butter Mix and top warm cinnamon rolls

Peanut Butter Moo’d:-makes two 8-ounce cups

Ingredients:

• 1/2 C. Water
• 3/4 C. Dry Powdered Milk
• 1/3 C. Chocolate Powder (like Nesquick or equivalent)
• one banana cut into 1 inch slices
• 2 spoonfuls of peanut butter
• 2 C. Ice

Method:

Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!

 

I will go and do the things....../common mistakes with food storage

1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”


Grilled Corn on the Cob with Flavored Butter  gluten free


Summer is all about BBQ'ing, so forget the pot of boiling water, and fire up the grill to give your corn on the cob a wonderful smoky flavor.
Ingredients:
Corn Cobs, with husks

Herbed Butter
1/2 cup butter or margarine
2 Tbsp Italian parsley, finely chopped
2 Tbsp tarragon, finely chopped
1/2 lemon zest
1/2 tsp salt
1/4 tsp pepper

Chili Butter
1/2 cup butter or margarine
1/2 tsp chilli powder
1 Tbsp lemon juice
1/2 tsp salt

Old Bay Butter
1/2 cup butter or margarine
2 tsp Old Bay seasoning
1 Tbsp Italian parsley, finely chopped
Directions:

Gently pull back the husks, and remove all the silk. Replace the husks back around the cob, then soak the entire cobs in cold water for 10 minutes.

Drain, pat dry, then place over a medium grill for about 10 minutes, or until tender.

If desired, for the last few minutes of grilling, pull back the husks to expose the cob, and get a little char on the kernels.
Peppers & Eggs on Sweet Potato Hash brown Nests  gluten free




A breakfast that is tasty as it is eye-catching. Sweet potatoes add a great flavor to the hash browns.
Ingredients:
2 large potatoes, peeled
1/2 sweet potato, peeled
1/4 small onion, finely diced (optional)
3 Tbsp oil
5 eggs, divided
1 Tbsp rice flour
4 peppers
Salt, pepper & spices of your choice
Directions:
To make the hash brown nests; preheat oven to 400°F. Shred all peeled potatoes using a large grater or a julienne grater (thats what I used in the picture). Toss together into a bowl, along with onion if using.

Using a oven safe skillet, heat 2 Tbsp oil, then fry potato mixture until starts to soften, about 3-5 minutes.
Meanwhile, in a small bowl, whisk together 1 egg, flour, and seasonings of your choice. Pour into skillet, mixing fast until evenly incorporated. Then shape into 4 wells/patties using the spatula or spoon. Place in hot oven and continue baking until potatoes are tender, about 15 minutes (depends on thickness of grated potatoes).

To make eggs; slice peppers into 1/2"-3/4" thick slices. If they are narrow peppers, you may need to make the slices 1" wide, so the egg doesn't spill when added. You want 2-3 nicely shaped pepper slices per person.

Heat a skillet with 1 Tbsp oil, then add pepper slices. Let them fry on med-high for about a minute, then crack an egg into each one. Reduce heat to medium and cook until desired doness (for harder eggs, after a few minutes of cooking, add a few tablespoons of water to pan, and cover with a lid until done).

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.

 

Asparagus with Balsamic Glaze Balsamic vinegar gives a slightly sweet flavor, and balances the strong flavor of the asparagus perfectly. Ingredients: 1 bunch asparagus 1 - 2 Tbsp olive oil 1 - 2 tsp GF balsamic vinegar 1 tsp parsley Salt and pepper Directions: Place washed and trimmed asparagus in shallow glass dish. Drizzle with olive oil and vinegar, add seasonings and toss together to coat. Broil until tender-crisp.

There are seven common mistakes people make when storing food. They are: 1. Variety Most people don't have enough variety in their storage. 95% of the people I've worked with have only stored four basic items: wheat, milk, honey, and salt. Statistics show most of us won't survive on such a diet for several reasons. a) Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal. b) Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple. c) We get tired of eating the same foods over and over and many times prefer to not eat, then to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particularly ones your family likes to eat. Also store a variety of beans, as this will add color, texture, and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion. Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store. 2. Extended staples Never put all your eggs in one basket. Store dehydrated and/or freeze dried foods as well as home canned and "store bought" canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can't cook even the most basic recipes without these items. 3. Vitamins Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits. 4. Quick and easy and "psychological foods" Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. "No cook" foods such as freeze-dried are wonderful since they require little preparation, MREs (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. "Psychological foods" are the goodies—Jello, pudding, candy, etc.—you should add to your storage. These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to "normalize" their situations and make it more bearable. These are especially important if you have children. 5. Balance Time and time again I've seen families buy all of their wheat, then buy all of another item and so on. Don't do that. It's important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and you have to live on your present storage, you'll fare much better having a one month supply of a variety of items than a year's supply of two or three items. 6. Containers Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don't stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods. 7. Use your storage In all the years I've worked with preparedness one of the biggest problems I've seen is people storing food and not knowing what to do with it. It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It's better to find out the mistakes you'll make now while there's still time to make corrections.It's easy to take basic food storage and add the essentials that make it tasty, and it needs to be done. As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there's very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it's put together the right way we are returning to good basic food with a few goodies thrown in.

 

One Month's Supply

(James E. Faust, April 1986 General Conference)
“It is . . . necessary that each home and family do what they can to assume the responsibility for their own hour of need. If we do not have the resources to acquire a year’s supply then we can strive to begin with having one month’s supply.”

Hashbrown & Eggs with Tomatillo Salsa  gluten free

 


Ingredients:
1 Tbsp oil
1 Tbsp butter or margarine
1 russet potato, grated (peeled if you like)
1/3 cup onion, finely chopped
Salt and pepper to taste
1/2 cup cheddar cheese, grated
2 eggs

Tomatillo Salsa:
4 tomatoes
1 cup canned or fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeño peppers, minced
1 clove garlic, minced
2/3 cup fresh cilantro, chopped
1/4 cup  extra virgin olive oil
3 Tbsp  lime juice
1/4 tsp salt
1/4 tsp  pepper

Directions:
Preheat oven to 425°F.

If making for 1 person, use a small (9") cast iron fry pan, and heat butter and oil. Saute onions, potatoes and seasonings, until potatoes are softened and starting to crisp.

Spread potato mixture evenly along bottom of pan, with sides rising up a bit. Sprinkle on cheese, then crack 2 eggs in. Bake in oven until eggs are done to your likeness (10-20 minutes).

To serve, gently lift out the hasbrown nest in one piece and place on a plate. Top with some (drained) salsa.

Baked Cauliflower Wheels  gluten free



Just by changing the way you cut this vegetable, it can actually taste better!

Ingredients:
1 head cauliflower
Olive oil
Favorite GF herb spice blend
Salt and pepper to taste

Directions:
Break cauliflower into florets, then slice each floret vertically through the center, making each slice about 1/2" thick.

Lay cauliflower 'wheels' onto a parchment lined baking sheet and brush with olive oil. Flip, then brush other side as well.

Sprinkle on desired herbs and seasonings, and bake at 425°F for 30 minutes, or until cooked to your likeness.

Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

 

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 to 2 Cubes 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.

Here is some information you might be interested in to help you with your food storage.
Babysteps:

STEP 1: SHELVES Determine which type of shelf system you want to use and purchase one shelf to get started. Build your own, buy plastic or metal shelves, or splurge and buy a fancy can rotation system.

STEP 2: WATER Store a 2 week’s supply of water (1 gallon per person per day). Buy 55 gallon barrels, get several 5-6 gallon jugs, or fill up empty soda/juice bottles. Make sure it is food grade plastic.

STEP 3: 3 MONTH SUPPLY Purchase a three month supply of foods you normally eat. Come up with meal plans for the 90 days, or just buy extras of things you use a lot.

STEP 4: LONG TERM EDUCATION Educate yourself on long term food storage and determine the types of foods, recipes, etc. you want to eat. Use an online tool or spreadsheet to figure out quantities for your family.

 

STEP 5: GRAINS Purchase your grains and learn how to use them: wheat, corn, barley, rice, pasta, etc.

We can begin ever so modestly.

(Pres. Gordon B. Hinckley, Oct 2002 and quoted again in April 2007)
"The best place to have some food set aside is within our homes. . . .
"We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months. . . . I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.
"Begin in a small way, . . . and gradually build toward a reasonable objective."



Baked Ham & Egg Cups  gluten free


Crispy slices of ham form a cup to hold this tasty breakfast.
Ingredients:
6-12 GF ham slices
6 eggs
Salt and pepper

Suggested Fillings
Cheese, grated
Raw or roasted peppers, finely chopped
Herbs: chives, parsley, Italian seasoning
Directions:

Lightly grease 6 of the muffin tin wells. Fill the remaining wells with water (this adds moisture to the oven and prevents the ham from drying out too much).

Place 1-2 slices of ham in each of the empty 6 wells, add any fillings and seasonings you'd like. Crack an egg into each, then bake at 350°F for 15-20 or until eggs are done to your likeness.
Blini Berry Pancakes  gluten free


Silver dollar sizes pancakes and fresh berries create a bite-sized breakfast treat.

Ingredients:

Lemon Cornmeal Pancakes or Basic Pancakes
Berries of your choice
Fresh mint leaves
Wooden skewers
Directions:
Pour batter into hot skillet, making 2-3" size* pancakes. Cook, then keep warm until ready to assemble.

Stack 4-5 pancakes and hold together with a cut-off wooden skewer. Leave an inch or so extra at the top so you can secure the mint and a berry.

Drizzle with syrup and serve.

For added decadance, on the plate, add a dollop of whipped cream beneath each pancake stack, then drizzle with syrup.
Southwestern White Chili

1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cans chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.


Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:

1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.
Serves: 6

Those Who Faithfully Follow the Counsel Will Be Blessed

Those Who Faithfully Follow the Counsel Will Be Blessed

"The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year’s supply of survival food" (Ezra Taft Benson, in Conference Report, Oct. 1973, 90; or Ensign; Jan. 1974, 80).

"Consider the important (food storage) program which we must never forget nor put in the background. As we become more affluent and our bank accounts enlarge, there comes a feeling of security, and we feel sometimes that we do not need the supply that has been suggested by the Brethren. . . . We must remember that conditions could change and a year’s supply of basic commodities could be very much appreciated by us or others. So we would do well to listen to what we have been told and to follow it explicitly" (Spencer W. Kimball, in Conference Report, Apr. 1976, 170; or Ensign, May 1976, 124).

Griddle Hashbrowns  gluten free!



Pull out your waffle-iron and lets make some crispy hasbrowns!

Ingredients:
2 large russet potatoes, peeled
1/2 onion, finely diced (optional)
2 eggs
Salt and pepper
Herbs and seasonings of choice (like; garlic or onion powder, parsley, chives)
2 Tbsp (+ more for frying) melted butter, margarine or oil

Directions:
Grate potatoes using a large box grater. Soak in water for 20 minutes, replacing water twice (helps to remove starch, so hashbrowns aren't so gummy). Drain, lay on a towel and pat dry.

In a large bowl add remaining ingredients along with dried potatoes, if adding onion, saute ahead of time, or add in raw. Mix well then spread some of the mixture into a hot greased waffle iron. Depending how big your waffle iron is, depends how much mixture you can add, as well as how thick you want them to be.

Drizzle a bit more oil or melted butter over the top of the potatoes, then close the lid. Cook for 10-15 minutes, checking every 5 minutes. Once cooked, keep warm in oven while you cook the remaining potatoes.

Croutons  gluten free! Crunchy and filled with flavor, these croutons are perfect in salads or stuffings. Ingredients: 6-8 slices GF bread (fresh or day old), cut into 3/4-1" cubes 3 Tbsp olive oil or melted butter 1 tsp garlic powder 1/2 tsp garlic salt 1 tsp dried parsley Directions: On a rimmed baking sheet place bread cubes. Drizzle oil over, then sprinkle with seasonings. Using your hands, toss everything together until evenly coated. Spread out into a single layer and bake at 400°F for 10-15 minutes, or until bottoms are golden brown. Turn broiler on, and broil until tops are golden brown and crouton is crunchy. Allow to cool and store in an airtight container.       Tell A Friend Send your friend a link to this site. Your Friend's Name Please enter your friend's name. Your Friend's Email Please enter your friend's email. Please enter a valid e-mail address for your friend. Your Name Please enter your name. Your E-mail Please enter your email address. Please enter a valid e-mail address for yourself. Message to Friend Send Email There was a problem sending your email. If the problem continues, please contact the site administrator. Your email has been sent successfully.

Organize yourselves

Organize yourselves; ^aprepare every needful thing, and establish a house, even a ^bhouse of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of ^corder, a ^dhouse of God;  D & C 109: 8

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic Mix -

1 stick butter
powder milk
flour - white

Mix on med. speed till it's in crumbs - keep refrigerated.

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9″ graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

 

 

Cheese Puffs - gluten free!

Served alongside a spicy chili, or thick chowder, these smalls cheese puffs are enough to satisfy even the biggest carb lover!

Ingredients:
6 Tbsp milk or milk alternative
1/4 cup oil
1/2 tsp salt
1 3/4 cups tapioca flour
1 egg, room temperature
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Directions:
In a small pot, heat milk, oil, and salt. Once starts to bubble, and salt is dissolved, remove from heat.

Put tapioca in a bowl, and pour hot liquid into it, stirring until smooth. Mix in egg, and continue stirring until smooth. Add cheeses, kneading until incorporated.

Lightly cover dough with a greased piece of plastic wrap, and let rest for 30 minutes.

Roll in 1" balls, and place on a parchment lined baking sheet. Bake at 350°F for 30 minutes on the upper rack.

Serve hot out of the oven alongside a chili or chowder.


Scottish Shortbread -- gluten free




Ingredients:
1 cup butter or margarine
2 cups sweet rice flour
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp lemon extract

Directions:
Cream together the butter and sugars using a mixer. Add in extract, and then flour (adding in batches, mixing after each addition).

Press mixture into a greased 9" round pan and bake at 350°F for 45 minutes.

Using a knife or a scraper, score into the batter about 2/3 down, forming wedges (make skinny wedges, as shortbread will be 1-1/2" thick). Place back in oven and continue baking for 15 minutes, or until edges just start to brown.

Cool for 30 minutes, then invert onto wire rack and allow to cool completely before separating into wedges.
If desired, spread, dip or drizzle melted chocolate over shortbread.

Peace of Mind

Yellow Cake/Cupcakes  gluten free!



Classic yellow cake which is light and delicate.

Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1 1/4 cups sugar
2/3 cup mayonnaise
1 cup milk or milk alternative
2 tsp vanilla

Directions:
Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.

Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

Sweet and Sour Sauce  gluten free



Great served with Spring rolls.

Ingredients:

3 cups strawberries, sliced (fresh or frozen)
2/3 cup sugar
1 1/2 red peppers, chopped
1 garlic clove, minced
1 tsp salt
1/4 cup molasses

Directions:

Combine all ingredients, and simmer for 30 minutes. If want a thicker sauce, stir in a cornstarch mixture (2 tsp cornstarch + 2 tsp cold water).

Allow to cool, then puree in a blender or food processor.

Refrigerate until needed.

Graham Crackers-from Karen in Chubbuck, ID Everyday Food Storage!

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.

Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

Homemade Ketchup - gluten free!

Ingredients:
3 Tbsp oil
1 medium onion, chopped
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
2 tsp mustard powder
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 cup tomato paste
2 28ounce cans whole tomatoes, reserve juice
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 Tbsp molasses
1 Tbsp salt

Directions:
In a large pot, sauté onion in oil until translucent. Add ginger, garlic, and spices, stirring for 1 minute. Add tomato paste, and cook another minute. Add canned tomatoes (set juice aside, use if needed to thin ketchup to desired consistency) and mix well.

Remove from heat and puree in batches, using a blender or food processor until smooth, then return to pot. Add remaining ingredients and bring to a simmer over medium-low heat. Stirring occasionally, allow to simmer for 1-2 hours, until thick.

Remove bay leaves and cool. Will keep in fridge for up to two weeks in a sealed container.
"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).

In Time of Need

(Gordon B. Hinckley, October 2001)
“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.”(Gordon B. Hinckley, October 2001)
“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.”


Sister Nelson sent me the next two articles to share with everyone.  Thank you so much!!
The first article is about being prepared and the second is a training day!  Great information for us all!

LDS Meridian Magazine, February 24, 2006, By Carolyn Nicolaysen

Take CERT Training to be Truly Prepared

The house down the street is on fire.  Would you know what to do?

The earthquake has passed — the ground has stopped shaking.  Do you know how to search for your friends and neighbors?

The hurricane has passed.  Do you know how to tend to your family's injuries?

Now is the time to get some training and prepare yourself with lifesaving skills.  There are many community classes to learn CPR and basic first aid.  There are classes to teach organizational skills. Local colleges often have classes teaching survival skills.  But if you want really comprehensive training to give you the skills and self confidence to face an emergency, it's time to check out CERT training.

The purpose of the Community Emergency Response Team (CERT) Program is to educate members of the community about disaster preparedness for natural disasters and other emergencies which may affect their area. The program trains individuals in basic disaster response skills, such as fire safety, light search and rescue, team organization, and disaster medical response. Trained CERT members are prepared to assist in their neighborhoods or workplaces following an emergency before professional responders are available to help.

The CERT materials were originally developed by the Los Angeles City Fire Department. They were adopted by the Federal Emergency Management Agency (FEMA) in 1993, as an approved and preferred training. Professional emergency responders are always the best people to handle an emergency, but when they are not immediately available, community members will need to step in to help.

CERT-trained individuals gain an understanding of the potential threats to their home, schools, workplace and the greater community, and are better prepared to evaluate and deal with emergencies as they occur. Participants receive training in disaster preparedness, fire safety, disaster medical operations, light search and rescue, team organization and crisis management. Training culminates with a disaster simulation.

There is nothing like hands-on training. All classes are taught by trained emergency responders, including firefighters and emergency medical personnel. When a disaster occurs, first responders will be overwhelmed. This is when those with CERT training can temporarily fill in and meet immediate needs. When help does arrive, CERT responders can provide professionals with the information they will need to begin immediate aid to victims.

CERT team members may also be used in their communities to promote emergency preparedness and to help educate others. In some communities they have helped to install smoke detectors, teach the use of fire extinguishers, educate neighborhood watch groups, and much more. Immediately after a disaster they can assist with evacuation, coordinate collection and distribution of clothing and other donations, prepare food for first responders, answer phone calls for fire and police departments, and offer comfort at evacuation sites.

There are currently more than 1000 CERT programs established in the United States. You can find a local group by contacting your fire department. Any group you may belong to — neighborhood watch, parent club, church group — can arrange to become CERT-trained. CERT training would be a great way for a family, neighborhood, school, or ward to prepare for the possibility of an emergency. It will help you to be able to plan ahead and organize the response which may be necessary to care for the specific needs of your group. You will be better prepared to coordinate medical care, cleanup, and temporal and emotional support.

I recently spoke with Jill Stevens, Miss Utah 2007, about her platform, “Emergency Preparedness.” She expressed the belief that all high schools should require CERT training. Jill commented that she believes we are facing many threats — from natural disasters to terrorism — and we should prepare if we are to protect our families and our nation. If your high school has a requirement for community service hours before graduation, CERT training would be a great way to accomplish this.

I agree with Jill. We have eliminated home economics, wood shop, auto shop and so many classes from our schools that taught students life skills. Now we wonder why young couples are having such a difficult time caring for their families. If our schools are no longer going to prepare our children with these important skills, then we must.

Would your children know what to do if there were a disaster at their school or in your home while you were away? The students at Winter Springs High School in Florida would. To quote a government website:  The students in Winter Spring High School's Environmental Class have successfully completed C.E.R.T. training. These adventurous students and teachers were the first graduates of our special Pilot C.E.R.T. Program provided within the Environmental Vocational Program. Students received high school credit for learning how to help themselves and fellow students in their own environment. The teenagers are quick and eager to learn, enjoying the practical training. Even more, these trained students know their campus and community better than any administrator. Ask any student where to find something on campus; you have a very good chance of getting it if it is available. The students know who should be around an area or wing. They also know the ins and outs of the cafeteria, gymnasium, storage locations and equipment lockers.

After learning proper techniques, the students were amazed with their abilities and newfound skills. They were able to perform tasks they did not believe they could perform. The teenagers had an eye-opening experience as they crawled through a dark closet and science laboratory searching for their fallen peers. They experienced firsthand gratification as they rescued their injured classmates and brought them to safety. Many other students at the school were impressed with the young C.E.R.T. members' abilities and recently learned firefighting skills during the fire extinguisher practical, along with the "survival" first aid training.  To view the entire article go to https://www.citizencorps.gov/cert/sup_wintersprings.shtm)

There have been many times when CERT teams have been called upon to provide assistance during a disaster. CERT team volunteers from across the country were used after Hurricane Katrina to assist during the first days and weeks. One man recalled:

We were assigned to work in a center that was located in an abandoned Super K-Mart that served as both Katrina's administrative headquarters and also a warehouse for most of the relief supplies that were being shipped to the affected areas and shelters across four states. Basic necessities were being distributed in spite of tremendous logistical problems. Our assignment was to work in the headquarters canteen that served upwards of 250-350 volunteers, many of whom were housed in the building on cots. What started out as serving snacks and sodas turned into catering meals for 300 people as local businesses began donating food. In a K-Mart with no kitchen facilities and one small refrigerator, this became a real challenge from 7AM to 7PM. 1

Another said:

It was August 30, 2005 that I was notified the Chesapeake CERT teams were requested by the American Red Cross to assist in the humanitarian efforts resulting from Katrina. August 31, 2005 was the last day of my working career as President and General Manager of the Norfolk and Portsmouth Belt Line Railroad as I was slated to retire from service on September 1, 2005. The magnitude of Katrina and the effects upon fellow Americans left me with the compelling desire to assist the displaced families as best as I could. Three other members of the Chesapeake CERT team made the same choice and we reported for duty together. 2

Several members of the Charlottesville CERT program volunteered to go down to Florida to help with disaster recovery after Hurricane Charley.

An F2 tornado touched down in Sunset Park, Brooklyn, New York around 6:30 a.m., Wednesday, August 8, 2007. A thunderstorm dropped three inches of rain in an hour, and the tornado added 135 mile-per-hour winds. The combination of storms flooded subways, basements, and underpasses, and left more than 4,000 buildings without power. Homes were badly damaged and 50 families had to be evacuated. CERT teams provided help in many ways, including language translation and help relocating families.

Following a hazardous materials spill in Virginia, teams were called upon to canvas a two mile wide area with 112 homes, alerting families to avoid using their water. They posted notices with emergency numbers and information on homes where no one was at home.

You too can be part of the solution for your family and friends. If you have not already been trained, give it some serious consideration. It can be fun.

If CERT training is not for you, then consider taking a class to learn to cook for a crowd, or get your ham radio license or take that CPR class. You could volunteer to organize a school or workplace phone tree, or volunteer to help with a ward emergency plan. Whatever you choose to do, learn a new skill and do something.

Want to be better “prepared” to help your neighbors?
JOIN US FOR FREE TRAINING
Washoe County Sheriff’s Office
COMMUNITY EMERGENCY RESPONSE TRAINING
CERT trains local citizens in *basic disaster preparedness,
*fire safety, *emergency medical, *light search
and rescue, *disaster psychology, and *terrorism.
Skills and information that can be utilized in your daily lives and
activities as well as during an emergency or community wide
disaster. We encourage everyone to attend in order to be better
prepared.
SAVE THE DATE!
PLEASE SHARE THIS INFORMATION WITH FRIENDS AND FAMILY
Class dates are:
Thursdays & Fridays - September 19, 20, & 26, 27, from 6PM to 9 PM
Saturdays - September 21 & 28 from 9 AM to 5 PM
Classes are held at the
Regional Public Safety Training Center
5195 Spectrum Blvd., Reno
To sign up:
Contact Derek Russell at drussell@washoecounty.us to enroll
For more information visit our web site: www.wcsovolunteer.org
You do not have to commit to any volunteer service in order to
attend this training. The training is 24 hours long and taught in 2
weekends. Students must attend all sessions to obtain a certificate.